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How do I prepare One-Pot Vegan Swedish "Meatball" Pasta?
|
Here's a recipe for One-Pot Vegan Swedish "Meatball" Pasta:
Ingredients:
Meatballs
• 8 oz cremini mushroom, finely chopped
• 15 oz cannellini bean, 1 can, drained and rinsed
• 1 small yellow onion, finely chopped
• 1 1/4 cups panko breadcrumbs
• 1/2 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon vegan worcestershire
• 1 tablespoon soy sauce
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon liquid smoke
• 1 teaspoon salt
• 1 teaspoon pepper
Gravy
• 3 tablespoons canola oil
• 3 cups vegetable broth
• 14 oz full-fat coconut milk, 1 can
• 1 tablespoon vegan worcestershire
• salt, to taste
• pepper, to taste
• 1/4 cup all-purpose flour
• 4 cups bow tie pasta, or pasta of choice
• fresh parsley, for ganish
Instructions:
1. In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
2. Heat the canola oil in a large pot over medium-high heat.
3. Roll the “meatball” mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
4. Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
5. Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
6. Garnish with parsley.
Enjoy your One-Pot Vegan Swedish "Meatball" Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Zucchini “Enchiladas”?
|
Here's a recipe for Zucchini “Enchiladas”:
Ingredients:
• 2 tablespoons olive oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1 1/2 cups enchilada sauce, divided
• 1/2 lime, juiced
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 zucchinis
• 1/2 cup shredded cheddar cheese
• sour cream, for serving
• fresh cilantro, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
3. Add the garlic and stir to combine.
4. Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
5. Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
6. Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
7. Fold the ends of the zucchini over the filling and continue to roll, tightly.
8. Transfer the zucchini rolls to a baking dish.
9. Spoon over the remaining enchilada sauce and top with cheese.
10. Bake for 15-20 minutes or until cheese is melted.
11. Serve with sour cream and cilantro.
Enjoy your Zucchini “Enchiladas”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Meatless Sloppy Joes.
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Here's a recipe for Meatless Sloppy Joes:
Ingredients:
• olive oil, to taste
• 1/2 medium yellow onion, diced
• 1/2 green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• salt, to taste
• 1 cup textured vegetable protein
• 1 cup vegetable broth
• 15 oz tomato sauce, 1 can
• 1 teaspoon vegan worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 2 teaspoons yellow mustard
• 4 hamburger buns
Instructions:
1. In a medium skillet, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 2-3 minutes, until semi-translucent.
2. Add the bell pepper and cook for another 2-3 minutes, until the onion is translucent.
3. Add the garlic, chili powder, cumin, paprika, and salt and cook 2-3 minutes more, until the garlic is soft and fragrant. Season with salt.
4. Add the textured vegetable protein, vegetable broth, and tomato sauce and stir well until combined. Cover and cook for 15 minutes, until most of the liquid has been absorbed.
5. Remove the lid and add the Worcestershire sauce, soy sauce, brown sugar, and yellow mustard. Mix to combine and cook for 3-4 more minutes, until the remaining liquid has been absorbed.
6. Serve on hamburger buns.
Enjoy your Meatless Sloppy Joes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make One-Pot Spinach And Tomato Pasta.
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Here's a recipe for One-Pot Spinach And Tomato Pasta:
Ingredients:
• 4 oz dried whole wheat penne
• 1 tablespoon olive oil, plus 1 tsp, divided
• 1/2 yellow onion, diced
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 3/4 cup diced tomato, 1 can, with juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded rotisserie chicken
• 1 cup baby spinach
Instructions:
1. Bring a large pot of salted water to a boil over high heat and cook the pasta according to the package instructions. Reserve 3/4 cup (175 ml) of pasta cooking water, then drain the pasta in a colander and place the pot back on the stove over medium heat
2. To the pot, add the olive oil, onion, red pepper flakes, and garlic. Cook until fragrant, about 2 minutes. Add the tomatoes and reserved pasta water, and simmer until reduced by half, about 4 minutes. Season with the salt and pepper.
3. Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.
4. Store the leftovers in the fridge for the rest of the week.
5. *Vegan/Vegetarian Substitution: Omit the shredded chicken.
Enjoy your One-Pot Spinach And Tomato Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Chinese Takeaway-style Orange Chicken?
|
Here's a recipe for Chinese Takeaway-style Orange Chicken:
Ingredients:
Marinade
• 1 1/4 cups chicken breast, diced
• 1 orange, zested
• 1 teaspoon garlic, crushed
• 1 tablespoon soy sauce
• 1 pinch salt
• 1 pinch pepper
Chicken
• 1/2 cup plain flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 2 cups oil
Orange sauce
• 1/4 cup chicken stock
• 1 orange, zested
• 2 oranges, juiced
• 4 tablespoons sugar
• 2 tablespoons water
• 1 tablespoon corn flour
Instructions:
1. Combine all marinade ingredients with the chicken breast and leave to marinade in the fridge for 20 minutes.
2. Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
3. In a medium-sized saucepan heat the oil to 325˚F (170°C),
4. Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown and the chicken is cooked through.
5. In a small frying pan, combine the chicken stock, orange zests, orange juice, and sugar, then stir. Bring the mixture to a boil.
6. Mix the cornflour with the water, then add the mixture to the pan to thicken the sauce.
7. Add the chicken to the frying pan and coat with the orange sauce.
8. Serve on top of rice and add toppings of your choice.
Enjoy your Chinese Takeaway-style Orange Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Peri Peri Chicken Feast?
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Here's a recipe for Peri Peri Chicken Feast:
Ingredients:
• 1 chicken
Marinade
• 1 cup olive oil
• 1/2 cup white vinegar
• 8 bird-eye chillis
• 8 cloves garlic
• 2 medium onions
• 4 teaspoons dried oregano
• 4 teaspoons paprika
• 2 teaspoons sugar
• 4 teaspoons salt
• 2 teaspoons pepper
• 1 roasted pepper
• 1 lemon, juiced
Peri Peri Chips
• 1 lb chip
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 1 teaspoon salt
Sides
• 2 oz mayonnaise
• 2 oz hummus
Instructions:
1. Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
2. Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
3. Cover and marinate in the fridge for at least 3 hours or overnight.
4. Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
5. Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
6. Use as a dip for your chicken or mix some into mayonnaise or hummus!
7. To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
Enjoy your Peri Peri Chicken Feast!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Shahi Paneer?
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Here's a recipe for Shahi Paneer:
Ingredients:
Paneer
• 4 tablespoons unsalted butter, 1/2 stick
• 2 green chillis, sliced
• 1 large onion, finely chopped
• 1 tablespoon garlic, crushed
• 1 tablespoon ginger, crushed
• 1 1/2 cups tomato puree
• 1 teaspoon ground coriander
• 1 tablespoon paneer masala
• 1 red bell pepper, sliced lengthwise
• 1 teaspoon salt, to taste
• 2 cups heavy cream
• 14 oz paneer cheese, 1 block, cubed
For Serving
• fresh cilantro, for garnish
• naan bread
• rice, cooked
Instructions:
1. Melt the butter in a 5qt-pot over medium heat.
2. Add chili, and cook for 2-3 minutes, stirring occasionally. Add the onion and saute until translucent, about 5 minutes. Add the crushed garlic and ginger and cook for 2-3 minutes, until fragrant. Stirring occasionally. Reduce the heat to low, cover, and cook until the onion is completely softened, about 10 minutes. Stir occasionally to make sure bottom doesn’t burn.
3. Add the tomato puree. Stir well and cover again. Cook until tomato looks like it’s almost separating, and is reduced in volume by half, about 10 minutes.
4. Add the coriander and paneer masala. Stir well. Add the red bell pepper and cook until the pepper is half-cooked, about 5 minutes. Add the salt, cover again, and cook for another 5 minutes.
5. Add the heavy cream. Stir well, then add the cubed paneer and cover. Cook for 25 minutes all the ingredients are tender.
6. Garnish with cilantro and serve with naan or rice.
Enjoy your Shahi Paneer!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Turkey Spaghetti Squash Bake?
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Here's a recipe for Turkey Spaghetti Squash Bake:
Ingredients:
• 1 tablespoon olive oil
• 1 lb ground turkey
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• salt, to taste
• pepper, to taste
• 2 cups tomato, diced
• 3 cloves garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 medium spaghetti squash
• 1 cup shredded mozzarella cheese, divided
• green onion, to serve
Instructions:
1. Preheat oven to 350°F (180°C).
2. Heat the olive oil over medium heat in a large skillet.
3. Add the turkey and cook until browned, about 5-6 minutes.
4. Add the onion, bell pepper, salt, and pepper. Cook for 5-6 minutes.
5. Add the tomatoes, garlic, thyme, basil, and oregano. Cook for 2-3 minutes.
6. Add the spaghetti squash. Cook for 4-5 minutes until most of the liquid has cooked off.
7. Add half of the mozzarella and stir until cheese has melted, about 1-2 minutes.
8. Remove from heat and ladle the mixture into a baking dish.
9. Bake for 20 minutes.
10. Carefully remove then add the remaining mozzarella cheese.
11. Bake for an additional 10 minutes.
12. Carefully remove and allow to cool for 5-10 minutes.
13. Garnish with green onions, if desired and serve.
Enjoy your Turkey Spaghetti Squash Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Mushroom Lentil Burger & Fries?
|
Here's a recipe for Mushroom Lentil Burger & Fries:
Ingredients:
Mushroom Lentil Burgers
• 1 tablespoon flax meal
• 3 tablespoons water
• 3 tablespoons olive oil, divided
• 8 oz mushrooms, finely chopped
• 1 tablespoon soy sauce
• 1/2 teaspoon smoked paprika
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups lentils, cooked
• 1 cup oats
Fries
• 4 russet potatoes, cut in wedges
• olive oil, to taste
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• salt, to taste
• pepper, to taste
Assembly
• 5 burger buns
• dijon mustard
• sliced tomato
• fresh arugula
• ketchup, for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. To make the flax egg, combine the flax meal and water in a small bowl and stir. Set aside.
3. In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
4. Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes.
5. Add the soy sauce and paprika and cook for 2-3 more minutes. Set aside in a large bowl.
6. Heat another tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes. Add the salt and pepper and cook for another 2 minutes.
7. Transfer the onion to a food processor, then add the lentils, oats, and flax egg. Pulse until chunky, about 10-15 pulses.
8. Transfer the lentil mixture to the bowl with the mushrooms. Mix well, using your hands if needed, then shape into 5 patties. Place on a baking sheet and cover with plastic wrap, then freeze for 20 minutes.
9. While the patties are freezing, prepare the fries. In a medium bowl, toss the potatoes, a drizzle of olive oil, the paprika, garlic powder, salt, and pepper until well-coated.
10. Spread the fries on a baking sheet and bake for 15 minutes.
11. Remove the patties from freezer. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add 2-3 patties, careful not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes on other side. Repeat with the remaining patties.
12. To assemble the burgers, top each bun with a patty, then layer on dijon mustard, tomato slices, and arugula.
13. Serve the fries with ketchup.
Enjoy your Mushroom Lentil Burger & Fries!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Cauliflower Pizza Crust?
|
Here's a recipe for Cauliflower Pizza Crust:
Ingredients:
• 1 head cauliflower, trimmed and cut into florets
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 1/4 cup shredded parmesan cheese
• 1 large egg
Instructions:
1. Preheat the oven to 450˚F (240˚F). Line a baking sheet with parchment paper.
2. Add the cauliflower to the bowl of a food processor and pulse until it becomes the size of rice. Transfer the cauliflower to a microwave-safe bowl and microwave on high for 3 minutes, or until it begins to steam. Remove the cauliflower and place on a clean kitchen towel. Wrap the towel around it and squeeze out as much liquid as possible; wait for the cauliflower to cool a bit if it's too hot to handle.
3. Transfer the cauliflower to a large bowl and add the oregano, garlic powder, red pepper flakes, salt, Parmesan, and egg. Stir to combine.
4. Transfer the mixture to the baking sheet and use your hands to form it into a round disk, 1/2-inch (1 cm) thick and 10-inches (25 cm) in diameter. Bake for 25-30 minutes, or until the crust begins to brown.
5. Top the crust with your desired toppings and bake for another 10 minutes.
Enjoy your Cauliflower Pizza Crust!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Slow-Cooker Steak Fajitas?
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Here's a recipe for Slow-Cooker Steak Fajitas:
Ingredients:
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 1/2 lb flank steak
• 2 tablespoons taco seasoning
• 4 cloves garlic, minced
• 1 lime, juiced
• 10 oz diced tomato with green chilli, 1 can, drained
• flour tortilla, or corn tortilla
• fresh cilantro, for garnish, optional
• cotija cheese, for garnish, optional
Instructions:
1. Place onions, peppers, and whole flank steak in the slow cooker. Top with taco seasoning, garlic, lime, and diced tomatoes.
2. Cover and cook on high for 4 hours or on low for 8 hours.
3. Remove steak from the slow cooker.
4. Optional: broil steak for 4-5 minutes until crisp for added texture.
5. Slice steak across the grain into thin strips.
6. Add the steak back into the slow cooker and combine with other ingredients.
7. Plate with tortillas of your choice and garnish with cilantro and cotija (optional).
Enjoy your Slow-Cooker Steak Fajitas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Zucchini Shrimp Scampi?
|
Here's a recipe for Zucchini Shrimp Scampi:
Ingredients:
• 4 medium zucchinis
• 1 tablespoon oil
• 1 lb medium shrimp, or large shrimp, peeled and deveined
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 3 cloves garlic, minced
• 1/4 cup low-sodium chicken broth
• 1 lemon, juiced
• fresh parsley, for garnish
Instructions:
1. Using a coarse cheese grater, slide the zucchini down the grater, shaving of long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
2. Heat the oil over medium-high heat in a large, nonstick skillet.
3. Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Sauté the shrimp, until they evenly begin to show a pink color, about 3 minutes.
4. Pour in the chicken broth and lemon juice, and let the liquid come to a simmer.
5. Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
6. Sprinkle with chopped fresh parsley leaves and serve.
Enjoy your Zucchini Shrimp Scampi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Enchilada-inspired Stuffed Shells?
|
Here's a recipe for Enchilada-inspired Stuffed Shells:
Ingredients:
• 2 teaspoons oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/3 cup red bell pepper, diced
• 1/3 cup green bell pepper, diced
• 1/3 cup yellow bell pepper, diced
• 1 lb ground beef
• 1 tablespoon taco seasoning
• 1 lb jumbo shell, cooked
• 1 cup enchilada sauce
• 1 cup mexican blend cheese
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a skillet, heat oil over medium-high heat and cook onions, garlic, and peppers until translucent.
3. Add ground beef and taco seasoning, and cook until browned.
4. Fill cooked shells with beef and place in a baking dish.
5. Pour enchilada sauce over the stuffed shells and cover with cheese.
6. Bake for 15 minutes or until cheese is browned.
Enjoy your Enchilada-inspired Stuffed Shells!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Beef Stew Gratin?
|
Here's a recipe for Beef Stew Gratin:
Ingredients:
• 1 lb diced beef
• 1/2 cup plain flour
• olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stems celery, diced
• 2 tablespoons tomato puree
• 2 cloves garlic, minced
• 1 pinch fresh rosemary
• 1 cup chopped tomato
• 1/2 cup red wine
• 1 1/4 cups beef stock
• 2 large potatoes, thinly chopped
• 2 tablespoons butter, melted
• salt, to taste
• pepper, to taste
• fresh thyme
• 1/2 cup gruyère cheese, grated
Instructions:
1. Preheat oven to 180°C (350˚F).
2. Add salt and pepper to the flour and use it to coat the diced beef. Brown off beef in a deep ovenproof pan with olive oil. Remove from pan.
3. Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3-5 minutes. Add the garlic and fry for 2 minutes together with the beef.
4. Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
5. Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
6. Cover the pot with a lid and cook for 2 hours.
7. Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
8. Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
9. Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
Enjoy your Beef Stew Gratin!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Easy Butternut Squash Ravioli?
|
Here's a recipe for Easy Butternut Squash Ravioli:
Ingredients:
Squash Filling
• 2 cups butternut squash, peeled and chopped
• 1/2 onion, chopped
• 3 cloves garlic, peeled
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
• 1 tablespoon brown sugar
• 2 oz grated parmesan cheese
Fresh Pasta
• 2 cups flour
• 4 eggs
• 1 tablespoon olive oil
Hazelnut Brown Butter Sauce
• 5 tablespoons unsalted butter
• 1/4 cup roasted hazelnut, chopped
• 10 leaves fresh sage
• salt, to taste
• 1 lemon, juiced
• 1 oz grated parmesan cheese
Instructions:
1. Preheat oven to 425˚F (220˚C).
2. Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
3. Bake until the squash is golden brown and tender, about 30 minutes.
4. While the squash is in the oven, make the dough.
5. When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
6. Rinse the bowl of the food processor.
7. To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
8. Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
9. Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
10. Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
11. Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
12. Separate each ravioli with a knife or cutting tool.
13. Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
14. In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
15. Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
16. Serve the pasta with brown butter sauce.
Enjoy your Easy Butternut Squash Ravioli!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Spinach Artichoke Ravioli Bake?
|
Here's a recipe for Spinach Artichoke Ravioli Bake:
Ingredients:
• 8 oz cream cheese
• 1 1/2 cups shredded mozzarella cheese
• 5 oz spinach, cooked and chopped
• 16 oz artichoke heart
• 1/2 cup grated parmesan cheese
• 3/4 cup sour cream
• 1 cup milk
• 20 oz frozen ravioli
Instructions:
1. Preheat the oven to 375ºF (190ºC).
2. In a large bowl, mix together the cream cheese, mozzarella, spinach, artichoke hearts, Parmesan cheese, sour cream, and milk.
3. Pour a third of the spinach artichoke mixture in a large glass baking dish and spread it evenly over the bottom.
4. Line the tray with half of the frozen ravioli, spread more sauce over the top, then add the rest of the ravioli and cover with the remaining sauce.
5. Bake for 30–35 minutes, or until browned.
Enjoy your Spinach Artichoke Ravioli Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Taiwanese Beef Noodle Soup?
|
Here's a recipe for Taiwanese Beef Noodle Soup:
Ingredients:
• 6 qt water, plus more as needed
• 2 lb beef shank
• 6 scallions, halved crosswise, divided
• 8 slices fresh ginger, divided
• 6 pods star anise, divided
• 1/2 cup vegetable oil
• 6 cloves garlic
• 2 red chiles, halved lengthwise
• 1 medium white onion, sliced
• 1 piece rock sugar
• 3 tablespoons spicy bean paste, or regular bean paste
• 1/2 cup dark soy sauce
• 1/2 cup rice wine
• 1/2 cup light soy sauce
• 2 medium tomatoes, quartered
• 1 teaspoon white pepper
• 1 teaspoon salt
• dried bay leaf
• 2 bundles flour noodle
• 2 cups bok choy
For Garnish
• scallion, sliced
• fresh cilantro, chopped
• red chile, finely diced
Instructions:
1. Fill a large pot with about 6 quarts (5 1/2 L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
2. Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
3. In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
4. Add the sliced beef.
5. Add the dark soy sauce, for color, stir, then add the rice wine.
6. Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
7. Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
8. Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
9. Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
10. Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
11. To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
Enjoy your Taiwanese Beef Noodle Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I go about making Kung Pao Cauliflower Bites?
|
Here's a recipe for Kung Pao Cauliflower Bites:
Ingredients:
Batter
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 cups soy milk, or water
• 1 head cauliflower, cut into florets
Sauce
• 1/2 cup soy sauce
• 1/2 cup agave nectar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 2 teaspoons ginger
• 1 tablespoon cornstarch
• fresh chive, finely chopped, for serving
• sesame seed, for serving
• rice, cooked, for serving
Instructions:
1. Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking soda, and soy milk, and whisk until smooth.
3. Add the cauliflower florets to the batter and toss until fully coated.
4. Transfer the coated cauliflower to the baking sheet and bake for 10 minutes, or until the coating looks dry.
5. Meanwhile, in a medium saucepan over high heat, combine the soy sauce, agave, sesame oil, rice vinegar, garlic, ginger, and cornstarch, and stir until the mixture comes to a boil. Turn off the heat and let sit for 10 minutes to thicken.
6. Remove the cauliflower from the oven and transfer to a large bowl to cool for 5 minutes. Leave the oven on.
7. Add the sauce to the bowl and toss the cauliflower until completely coated, then return to a parchment-lined baking sheet and bake for another 10 minutes.
8. Top the cauliflower with chives and sesame seeds, and serve over rice, if desired.
Enjoy your Kung Pao Cauliflower Bites!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Shrimp Boil?
|
Here's a recipe for Shrimp Boil:
Ingredients:
Spice Mix
• 2 tablespoons coriander seed
• 2 tablespoons mustard seed
• 1 tablespoon red pepper flakes
• 1 tablespoon dill weed
• 1 tablespoon allspice
• 1 tablespoon salt
• 3 dried bay leaves
Boil
• 3 qt water
• 8 small red skin potatoes
• 3 ears corn, cut into thirds
• 4 smoked sausages, such as kielbasa, cut into rounds
• 2 lb shell-on shrimp
• Juice of 1 lemon
For Serving
• fresh parsley, chopped
• 1 cup cocktail sauce, to serve
• butter, melted, to serve
Instructions:
1. In a small bowl, combine the coriander seeds, mustard seeds, red pepper flakes, dill weed, allspice, salt, and bay leaves.
2. Add the spice mix to a large pot with 3 quarts of water, then add the potatoes. Bring to a boil and cook for 15 minutes.
3. Add the corn and boil for 10 minutes. Add the sausage and cook for another 5 minutes.
4. Remove a potato from the pot and check to see if it's fully cooked. If not, continue to cook them until the potatoes are done.
5. Stir in the shrimp and lemon juice. Place the lid on the pot and cook for 3 minutes, or until the shrimp are pink and cooked through.
6. Drain the ingredients from the pot. Serve the shrimp boil on a newspaper-lined table, sprinkled all over with parsley, with cocktail sauce and garlic butter on the side.
Enjoy your Shrimp Boil!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Slow Cooker Short Ribs?
|
Here's a recipe for Slow Cooker Short Ribs:
Ingredients:
• 2 lb bone-in short ribs
• 1 lb baby potato
• 1 pinch salt
• 1 onion, cut in half
• 4 cloves garlic, large
• 1 lb baby carrots
• 1 lb green beans
Spice Mix
• 1 cup BBQ sauce
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
Instructions:
1. In a bowl, mix BBQ sauce, brown sugar, cayenne pepper, cumin, oregano, and 1/2 teaspoon of salt until well combined.
2. Place bone-in short ribs in the bottom of a 6-quart (6 liters) slow cooker.
3. Add the spice mix over the meat.
4. Throw in the baby potatoes and add a pinch of salt, then add onion, garlic, and baby carrots.
5. Cover and cook on low heat for 7-8 hours, or high for 3-4 hours.
6. Add green beans during the last 30 minutes of cooking time.
Enjoy your Slow Cooker Short Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Ratatouille Lasagna?
|
Here's a recipe for Ratatouille Lasagna:
Ingredients:
• 4 tablespoons olive oil, divided
• 1 yellow onion, diced
• 3 bell peppers, seeded and chopped
• 6 cloves garlic, minced, divided
• salt, to taste
• pepper, to taste
• 1 lb eggplant, cut into ½-inch (1 cm) cubes
• 2 yellow squashes, cut into ½-inch (1 cm) cubes
• 2 medium zucchinis, cut into ½-inch (1 cm) cubes
• 12 oz tomato paste
• 1 tablespoon dried oregano
• 2 tablespoons fresh thyme
• 28 oz diced tomato
• 30 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• 1/2 cup fresh parsley, chopped
• 1 egg
• 2 japanese eggplants, thinly sliced
• 2 zucchinis, thinly sliced
• 2 yellow squashes, thinly sliced
• 6 roma tomatoes, thinly sliced
• lasagna noodle, cooked
Instructions:
1. Preheat oven to 400°F (200°C).
2. Add 2 tablespoons of olive oil to a skillet on medium-high heat. Once warmed, add the onion, bell peppers, 4 minced garlic cloves, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized.
3. Add the eggplant, yellow squash, zucchini, tomato paste, dried oregano, and 1 tablespoon of thyme, and more salt and pepper. Cook until the vegetables are soft and the tomato paste deepens in color and starts to stick to the bottom.
4. Add the diced tomatoes and bring the mixture to a simmer. Cook on low for at least 30 minutes. Set aside to prepare the rest of the lasagna layers.
5. In a large bowl, mix together the ricotta, mozzarella, basil, parsley, salt, pepper and egg. Set aside.
6. To a bowl, add the sliced Japanese eggplant, yellow squash, zucchini, Roma tomatoes, garlic, 1 tablespoon thyme, salt, pepper, and 2 tablespoons olive oil, and gently toss to combine.
7. In a 9x13-inch (23x33 cm) glass baking pan, add a layer of the ratatouille to the bottom. Top with lasagna noodles, and spread a layer of the ricotta mixture, then shingle alternating slices of the marinated vegetables. Repeat with another layer of ratatouille, noodles, ricotta, and on the top shingle the vegetables.
8. Bake for 30 minutes, or until the cheese and sauce are bubbling slightly and the sliced vegetables on top have browned to your liking.
9. Slice and serve.
Enjoy your Ratatouille Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Tofu Tikka Masala?
|
Here's a recipe for Tofu Tikka Masala:
Ingredients:
Marinade
• 14 oz extra firm tofu
• 1 lemon
• 1 cup yogurt
• 6 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon salt
• 2 teaspoons cumin
• 2 teaspoons garam masala
• 2 teaspoons paprika
Sauce
• 3 tablespoons oil
• 1 large onion, finely chopped
• 2 tablespoons ginger, minced
• 8 cloves garlic, minced
• 2 teaspoons cumin
• 2 teaspoons turmeric
• 2 teaspoons coriander powder
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 2 teaspoons garam masala
• 3 1/2 cups tomato sauce, or crushed tomatoes
• 1 1/4 cups water
• 1 cup heavy cream, or dairy substitute of your choice
• fresh coriander, chopped, to garnish
• rice, to serve
• naan bread, to serve
Instructions:
1. Remove tofu from packaging and drain.
2. Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
3. Slice the tofu into bite-sized pieces.
4. Combine the marinade ingredients in a bowl then add the tofu.
5. Mix until evenly coated. Cover and refrigerate for at least 1 hour.
6. Preheat oven to 425°F (220°C)
7. Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu to help distribute the heat more evenly.
8. Bake for about 15 minutes, until slightly dark brown on the edges.
9. Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
10. Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
11. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
12. Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
13. Serve with rice and naan bread.
Enjoy your Tofu Tikka Masala!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Lemon Parmesan Chicken Traybake?
|
Here's a recipe for Lemon Parmesan Chicken Traybake:
Ingredients:
• 2 cups panko breadcrumbs
• 3/4 cup grated parmesan cheese
• 1/3 cup plain flour
• lemon zest
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 chicken breasts
• salt, to taste
• pepper, to taste
• 1 egg yolk
• 3/4 cup asparagus
• 1 cup cherry tomato
• 2 teaspoons olive oil
• 1/2 lemon lemon juice
• 1 teaspoon grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried parsley
Instructions:
1. Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
2. Pre-heat the oven to 180°C (350˚F).
3. Cut the chicken into large nuggets and season with salt and pepper.
4. Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
5. Place on a baking tray.
6. Bake for 10 minutes.
7. Flip the chicken over and add the asparagus and tomatoes.
8. Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
9. Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
Enjoy your Lemon Parmesan Chicken Traybake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make One-Pan Shrimp And Green Bean Stir-fry.
|
Here's a recipe for One-Pan Shrimp And Green Bean Stir-fry:
Ingredients:
• 1 lb shrimp, peeled and deveined
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup broccoli, chopped
• 1 cup green beans
• 1 cup carrot, sliced
Stir-Fry Sauce
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic
• 1 teaspoon ginger
• 1 tablespoon sesame seed
Instructions:
1. Mix together all sauce ingredients in a small bowl.
2. Heat oil over a nonstick pan and add shrimp stirring until cooked.
3. Pour sauce in pan and stir to coat meat.
4. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
5. Cook until meat is cooked through and veggies are soft.
6. Serve over rice or alone.
Enjoy your One-Pan Shrimp And Green Bean Stir-fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Crab Cakes.
|
Here's a recipe for Crab Cakes:
Ingredients:
• 1 small shallot, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 egg
• 2 tablespoons mayonnaise
• 2 teaspoons dijon mustard
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon worcestershire sauce
• 1 pinch cayenne pepper, optional
• 1 lb fresh lump crab meat, picked over
• fine sea salt
• freshly ground black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons all purpose flour, for dusing
• 2 tablespoons unsalted butter
• tartar sauce, recipe follows
• lemon wedge
Instructions:
1. In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
2. Add the crabmeat, season with salt and pepper and stir to combine.
3. Add the breadcrumbs and mix just to combine.
4. Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
5. Coat the cakes lightly with flour, and shake off any excess.
6. In a large skillet set over medium heat, melt the butter.
7. Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
8. Serve warm with tartar sauce and lemon wedges.
Enjoy your Crab Cakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Fried Chicken And Egg Rice Bowl?
|
Here's a recipe for Fried Chicken And Egg Rice Bowl:
Ingredients:
• 1 chicken breast
• pepper, to taste
• salt, to taste
• flour
• 1 egg
• panko breadcrumb
• oil, for deep-frying
• 1/2 cup onion, sliced
• 2/3 cup chicken stock
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons sake
• 1 1/2 tablespoons mirin
• 1/2 tablespoon sugar
• 2 eggs, beaten
• rice, cooked
• scallion, chopped
• nori, shredded
Instructions:
1. First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
2. Deep-fry until chicken is done, brown and crispy. Slice and set aside.
3. In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
4. Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
5. Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
6. Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
Enjoy your Fried Chicken And Egg Rice Bowl!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Beef Wellington For Two?
|
Here's a recipe for Beef Wellington For Two:
Ingredients:
Mushroom Mixture
• 8 oz mushrooms
• 1 clove garlic
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• fresh thyme, to taste
• 12 oz beef tenderloin, 2 tenderloins
• 2 tablespoons oil, for searing
• 2 tablespoons english mustard, to taste
• 1/4 lb sliced ham
• 1 sheet puff pastry, thawed, rolled-out, and cut into 2 - 7x7in (18x18cm) squares
• egg wash, 1 egg beaten with 1 tablespoon water
Instructions:
1. In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
2. Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
3. Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste.
4. NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This’ll keep the puff pastry from being too mushy at the end.
5. At this point, remove the mushroom mixture from the heat and set it aside.
6. Preheat oven to 400˚F (200˚C).
7. Liberally season the outside of the tenderloin pieces with salt and pepper.
8. In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side).
9. Once seared, transfer the meat to a plate or cutting board to rest.
10. Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
11. To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty.
12. Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces.
13. Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat.
14. Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat.
15. Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
16. Lightly brush the outside of each Wellington with egg wash.
17. Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
18. Bake the Wellingtons in a 400˚F (200˚C) oven until the pastry is fully cooked and golden brown (about 20 minutes).
19. Allow each Wellington to rest at least 10 minutes before cutting into it.
Enjoy your Beef Wellington For Two!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Steak With Asparagus.
|
Here's a recipe for Steak With Asparagus:
Ingredients:
• 2 boneless strip steaks, or shell steaks, about 1-inch (2 cm) thick
• salt, to taste
• pepper, to taste
• 3 tablespoons canola oil
• 1 bunch asparagus
Instructions:
1. Season the steaks on all sides with the salt and pepper.
2. Heat oil in a pan or a skillet over high heat until smoking.
3. Sear the steaks for about a minute to a minute and a half on each side, depending on the thickness of your steak for medium-rare. If you would like your steak rarer or more well-done, cook your steak shorter or longer accordingly.
4. In the same pan, cook the asparagus with salt and pepper until tender but still slightly crunchy. Remove from heat.
5. After the steaks have rested for about 5 minutes, slice, then serve with the asparagus!
Enjoy your Steak With Asparagus!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Teriyaki Steak Roll-ups?
|
Here's a recipe for Teriyaki Steak Roll-ups:
Ingredients:
• 1 lb flank steak, or skirt steak
• 1/2 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons honey
• 1 lime, juiced
• 1 teaspoon sriracha sauce, optional
• 1 bell pepper, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1/2 zucchini, cut into matchsticks
• 16 stalks asparagus, halved
• 1 red onion, sliced
• sesame seed, for serving, to taste
• toothpick, to skewer
Instructions:
1. In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
2. Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
3. Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
4. Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
5. Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
6. Roll the steak up over the vegetables and secure it with a toothpick.
7. In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
8. Boil for about one minute, take off the heat, and set aside to use as a glaze.
9. In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
10. Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
11. Cook for about one minute longer and remove from heat. Top with sesame seeds.
Enjoy your Teriyaki Steak Roll-ups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Southwestern Veggie-Packed Tater Tot Casserole?
|
Here's a recipe for Southwestern Veggie-Packed Tater Tot Casserole:
Ingredients:
• 1 head cauliflower
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 medium yellow onion, diced
• 1 cup frozen corn
• 1 1/2 cups shredded carrot
• 15 oz black beans, 1 can, drained and rinsed
• 1/4 cup all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 2 cups whole milk
• 1 cup diced tomato, 1 can with juices
• 1 cup shredded mozzarella cheese
• 28 oz frozen tater tot, 1 bag
Optional Garnishes
• 1 small tomato, diced
• 1/2 medium red onion, diced
• 1 jalapeño, thinly sliced
• 1/4 cup fresh cilantro, chopped
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
3. Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
4. Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.
5. Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
6. Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
7. Add the mozzarella cheese and stir until melted.
8. Turn off the heat and arrange the tater tots on top of the vegetable mixture.
9. Transfer to the oven and bake until browned and bubbling, about 30 minutes.
10. Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
Enjoy your Southwestern Veggie-Packed Tater Tot Casserole!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Maple Bacon Sweet Potato Soup?
|
Here's a recipe for Maple Bacon Sweet Potato Soup:
Ingredients:
• 3 strips bacon
• 2 tablespoons maple syrup, plus more for brushing onto bacon
• 1 tablespoon butter
• 1/2 yellow onion, diced
• 2 lb sweet potato
• 1/4 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• salt, to taste
• pepper, to taste
• 3 cups chicken broth
Garnish
• heavy cream, optional
• cinnamon, optional
Instructions:
1. Lay 3 slices of bacon on a greased pan.
2. Bake for 20 minutes at 400°F (200°C), flip once halfway through.
3. Dab off any extra oil and brush maple syrup on both sides of the bacon.
4. Bake for an additional 3-5 minutes (until the bacon is crispy).
5. Cut up the bacon into small pieces and set aside for garnishing the soup later.
6. Melt 1 Tbsp. of butter. Add in the onion, stir, and cook on medium heat until fragrant.
7. Add in the sweet potatoes, chicken broth, and spices. Cover and bring to a boil.
8. Let simmer for 15-20 minutes until the potatoes have softened. Add 2 tbsp of maple syrup and stir.
9. Then blend with an immersion blender or transfer to a blender and blend in batches until smooth and well-combined.
10. Serve up and garnish with heavy cream (optional), the maple bacon, and a sprinkle of cinnamon (optional).
Enjoy your Maple Bacon Sweet Potato Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Red Chili Shrimp Stir-fry?
|
Here's a recipe for Red Chili Shrimp Stir-fry:
Ingredients:
• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, diced
• 1/2 teaspoon red pepper flakes
• 1 tablespoon low sodium soy sauce
• 2 tablespoons sesame oil
• 1/2 teaspoon salt, divided
• 1/4 cup green onion, sliced, for topping
Instructions:
1. Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
2. Pour in the shrimp and season with 1/4 teaspoon of the salt.
3. Fry the shrimp for 1 minute on each side.
4. Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
5. Toss in the red bell pepper, remaining 1/4 teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
6. Add in the soy sauce and sauté about 1 more minute.
7. Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
8. Divide the mixture evenly between 4 bowls and top with green onion.
Enjoy your Red Chili Shrimp Stir-fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make One-Pan Caprese Chicken?
|
Here's a recipe for One-Pan Caprese Chicken:
Ingredients:
• 1/2 lb asparagus, trimmed
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 1 clove garlic, minced
• 1 chicken breast
• fresh mozzarella cheese, sliced
• 1 tomato, sliced
• 3 leaves fresh basil
• parchment paper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
3. Tear off a sheet of parchment paper, large enough to fold into a packet.
4. Place chicken breast on top and season with salt and pepper. Place mozzarella, tomato, and basil on top.
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 Caprese Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Pesto Garden Pasta For The Whole Family?
|
Here's a recipe for Pesto Garden Pasta For The Whole Family:
Ingredients:
Pesto Sauce
• 2 cups fresh basil leaves
• 1/2 cup olive oil
• 1/2 cup grated parmesan cheese
• 1 tablespoon almond butter
• 1 tablespoon lemon juice
• 2 cloves garlic, smashed
• 2 teaspoons lemon zest
• kosher salt, to taste
• pepper, to taste
Pasta
• kosher salt, to taste
• 4 cups pasta, short, such as farfalle or penne
• 1 cup grape tomato, halved
• 1 cup yellow cherry tomato, halved
• 1/4 cup red onion, sliced
• 8 oz mozzarella ball, drained
Instructions:
1. Add the basil, olive oil, Parmesan, almond butter, lemon juice, garlic, lemon zest, salt, and pepper to a blender. Blend until smooth and set aside.
2. Cook the pasta according to the package instructions.
3. Drain and transfer the pasta to a large serving bowl.
4. Add the grape tomatoes, yellow tomatoes, red onion, and mozzarella balls to the pasta.
5. Pour the pesto sauce over the pasta.
6. Toss the ingredients together.
7. Serve warm in a bowl.
8. Enjoy!Adapted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
Enjoy your Pesto Garden Pasta For The Whole Family!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Garlic Butter-stuffed Chicken?
|
Here's a recipe for Garlic Butter-stuffed Chicken:
Ingredients:
• 8 tablespoons butter, room temperature
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 4 boneless, skinless chicken breasts
• 1 cup flour
• 3 eggs, beaten
• 2 cups panko breadcrumbs
• oil, for frying
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, add the butter, garlic, and parsley and mix until fully combined.
3. Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
4. On a cutting board, slice the chicken breasts in half horizontally.
5. Wrap in plastic wrap and pound until the chicken is 1/8-inch (3 mm) thick.
6. Divide the butter into fourths.
7. Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
8. Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
9. Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
10. Fry in oil for 3-4 minutes, until edges are golden brown.
11. Bake for 20-25 minutes.
12. Let rest for 5 minutes before serving.
Enjoy your Garlic Butter-stuffed Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Vegan Mushroom “Cheesesteak” Sandwich?
|
Here's a recipe for Vegan Mushroom “Cheesesteak” Sandwich:
Ingredients:
• 5 tablespoons olive oil, divided
• 1 medium yellow onion, thinly sliced
• 1 clove garlic, minced
• 1 green pepper, sliced into long strips
• 2 teaspoons vegan butter
• 10 oz oyster mushroom
• 1/4 teaspoon paprika
• 1 1/4 teaspoons onion powder, divided
• 1 1/4 teaspoons garlic powder, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon salt, divided
• 1 tablespoon soy sauce
• 1 tablespoon vegan worcestershire
• 1 carrot, cooked, peeled, and cut into large chunks
• 1 cup vegetable broth, or more depending on consistency wanted
• 1/2 tablespoon lemon juice
• 1/4 cup nutritional yeast
• 1/2 teaspoon tomato paste
• 1 large potato, cooked, peeled, and cut into large chunks
• 2 large hoagie rolls
• fresh parsley, for garnish, optional
Instructions:
1. In a large pan, heat 2 tablespoons of olive oil over medium heat.
2. Add the onion and sauté for about 3 minutes until translucent.
3. Add the garlic and cook for about 2 minutes, until fragrant.
4. Add the green pepper. Stir and sauté for about 5 minutes until tender.
5. Transfer the sautéed vegetables to a bowl and set aside.
6. Melt the vegan butter in the pan.
7. Add the mushrooms and stir to coat in the butter.
8. Add the paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
9. Add the green pepper, onion, and garlic mixture back to the pan and stir.
10. Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
11. In the meantime, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, the lemon juice, nutritional yeast, remaining teaspoon of onion powder, remaining teaspoon of garlic powder, the tomato paste, remaining 1/2 teaspoon of salt, and remaining 1/2 teaspoon of pepper in a food processor. Blend until it forms a smooth and homogenous sauce.
12. Add the potato and blend until homogenous.
13. Fill the hoagies with the mushroom mixture.
14. Top the mushroom mixture with the vegan “cheese”, and parsley. Serve immediately.
Enjoy your Vegan Mushroom “Cheesesteak” Sandwich!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Greek Spinach Pies (Spanakopita).
|
Here's a recipe for Greek Spinach Pies (Spanakopita):
Ingredients:
• 2 tablespoons olive oil
• 1 cup green onion, chopped
• 15 oz fresh spinach
• 4 cloves garlic, chopped
• 1 cup feta cheese
• 1/2 cup ricotta cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 sheets phyllo dough
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
3. Add half the spinach, giving time for some to cook down before adding the rest.
4. Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
5. Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
6. Set in refrigerator.
7. Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
8. Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
9. Cut your dough into 4 sections using a pizza cutter.
10. With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
11. Bake in a preheated oven for 25-30 minutes or until golden brown.
Enjoy your Greek Spinach Pies (Spanakopita)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Spaghetti Squash And Meatballs?
|
Here's a recipe for Spaghetti Squash And Meatballs:
Ingredients:
• 1 spaghetti squash
• 2 tablespoons oil
• salt, to taste
• pepper, to taste
• 1 jar marinara sauce
Meatballs
• 1 lb ground turkey
• 1/3 cup parsley, chopped, plus more for garnish
• 1/4 cup white onion, finely diced
• 1 clove garlic cloves, minced
• 1/2 cup parmesan cheese, grated
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
Instructions:
1. Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
2. Preheat oven to 400°F (200°C).
3. When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
4. Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
5. Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
6. In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
7. Bake in the oven at 400°F (200°C) for 20 minutes, until fully cooked.
8. Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
9. Top with hot marinara sauce, and a sprinkle of chopped parsley.
Enjoy your Spaghetti Squash And Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Easy Chicken Cacciatore?
|
Here's a recipe for Easy Chicken Cacciatore:
Ingredients:
• 4 boneless, skinless chicken breasts, cut in half, widthwise
• salt, to taste
• pepper, to taste
• 3 tablespoons oil, divided
• 1 lb portobello mushroom, diced
• 1 large white onion, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, minced
• 14.5 oz diced tomato, 1 can
• 1/2 cup red wine
• 3/4 cup low sodium chicken broth, or vegetable broth
• fresh basil, chopped, to serve
Instructions:
1. Season the chicken breasts on both sides with salt and pepper.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
3. Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
4. Heat 1 tablespoon of oil in the empty skillet.
5. Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
6. Transfer the mushrooms to a plate and set aside.
7. Heat the remaining 1 tablespoon of oil in the pan.
8. Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
9. Add in the garlic and rosemary and stir until the garlic is fragrant.
10. Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
11. Add the mushrooms and chicken back into the sauce and bring to a low simmer.
12. Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
13. Serve topped with basil.
Enjoy your Easy Chicken Cacciatore!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Spinach And Artichoke Dip Hasselback Chicken?
|
Here's a recipe for Spinach And Artichoke Dip Hasselback Chicken:
Ingredients:
• 4 chicken breasts
• 5 cups fresh spinach
• 3/4 cup artichoke heart, drained, rinsed and roughly chopped
• 1 teaspoon garlic powder
• 1/4 cup cream cheese
• 1/3 cup grated mozzarella cheese
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Slice into the chicken several times, about 1/2 cm (1/4 inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
3. Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
4. Stir in the garlic powder and cream cheese, and cook for a minute or two.
5. Sprinkle over the mozzarella and stir until 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 Spinach And Artichoke Dip Hasselback Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Slow Cooker Pork Shoulder Cornbread Chili?
|
Here's a recipe for Slow Cooker Pork Shoulder Cornbread Chili:
Ingredients:
• 2 lb pork shoulder, diced
• 1 tablespoon seasoned salt
• 1 tablespoon cumin
• 1 can kidney bean, drained
• 1/2 cup tomato, diced
• 1/2 onion, diced
• 1/2 cup red enchilada sauce
• 1 box cornbread mix, prepared according to instructions
• cheddar cheese, to top, optional
Instructions:
1. Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 1/2 liters) slow cooker. Mix thoroughly.
2. Cook on high for 3 hours.
3. Dollop prepared cornbread evenly over mixture. Cook an additional hour.
4. Serve and top with cheddar cheese if desired.
5. Enjoy!
Enjoy your Slow Cooker Pork Shoulder Cornbread Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Chicken Parm Lasagna Roll-Ups?
|
Here's a recipe for Chicken Parm Lasagna Roll-Ups:
Ingredients:
• 1 lb boneless, skinless chicken breast
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups all-purpose flour
• 2 eggs, beaten
• 2 cups seasoned breadcrumbs
• 1 box lasagna noodle, cooked
• mozzarella cheese
• 24 oz marinara sauce, 1 jar
Garnish
• fresh parsley, to taste
Instructions:
1. Lightly season the chicken breast with salt and pepper, then slice it into strips about 1/2 inch (1 cm) in thickness.
2. Dredge each piece of chicken in flour followed by egg and bread crumbs.
3. Quickly fry chicken strips in 1/2 inch (1 cm) of oil over medium heat, cooking for about 30 seconds each side to color the breading. Set cooked strips aside to drain on paper towels. (NOTE: The chicken will NOT be fully cooked after this stage.)
4. On a clean surface, assemble the roll-ups. Start by laying a cooked lasagna noodle flat. Using a spoon, spread marinara sauce on one end of the noodle. Next, add a slice of mozzarella cheese on top of the sauce followed by a piece of chicken. Starting from the end with the sauce on it, roll up the noodle like a sleeping bag towards the un-sauced side.
5. Place each roll-up into a large casserole dish that has been lightly covered with nonstick cooking spray.
6. Pour remaining sauce over roll-ups, then generously cover with mozzarella cheese.
7. Bake at 350˚F (180˚C) for 20 minutes until cheese is melted and edges of lasagna noodle are slightly crisped.
8. Serve and garnish with parsley.
Enjoy your Chicken Parm Lasagna Roll-Ups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Almond-Crusted Parmesan Salmon?
|
Here's a recipe for Almond-Crusted Parmesan Salmon:
Ingredients:
• 12 oz salmon
• 1 egg
• 2 tablespoons olive oil
Breading
• 1/3 cup almond, crushed
• 1/3 cup grated parmesan cheese
• 1 tablespoon dried basil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Instructions:
1. Mix breading ingredients together in large bowl. Set aside.
2. *NOTE: You can crush almonds by pulsing them in a food processor or high-speed blender, or by carefully cutting almonds with a sharp knife.
3. Whisk egg in a separate bowl.
4. Dredge the salmon in the egg, then the breading mixture.
5. Heat olive oil in a skillet on medium heat.
6. Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.
7. Serve salmon with a side of your favorite veggies. We used asparagus.
Enjoy your Almond-Crusted Parmesan Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Garlic Herb Crusted Roast Rack Of Lamb?
|
Here's a recipe for Garlic Herb Crusted Roast Rack Of Lamb:
Ingredients:
• 2 1/2 lb rack of lamb, frenched
• salt, to taste
• pepper, to taste
• 5 tablespoons olive oil, divided
• 8 cloves garlic, peeled and smashed
• 3/4 cup breadcrumb
• 1/4 cup fresh flat-leaf parsley
• 1 1/2 tablespoons fresh rosemary
• 1/2 cup grated parmesan cheese
• 1 1/2 tablespoons whole grain dijon mustard
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season lamb generously with salt and pepper.
3. Heat a cast iron over medium high heat.
4. To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
5. Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
6. Brush the top and sides of the lamb with mustard.
7. Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
8. Allow to rest before slicing.
Enjoy your Garlic Herb Crusted Roast Rack Of Lamb!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chicken Alfredo Pizza.
|
Here's a recipe for Chicken Alfredo Pizza:
Ingredients:
• 1 pizza dough
• 3 tablespoons alfredo sauce
• 1/2 cup mozzarella cheese
• 1/2 cup cooked chicken
• 1 roma tomato, cubed
Instructions:
1. Preheat oven to 450°F (230°C).
2. Roll out dough to about 10-12 inches (25-30 cm) in diameter.
3. Top pizza with alfredo sauce, mozzarella cheese, chicken, and tomatoes.
4. Bake in oven for 15-20 minutes, or until crust is crispy and cheese is melted and turning golden brown.
5. Garnish with parsley and cut into 8 slices.
Enjoy your Chicken Alfredo Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make 5-Ingredient Pesto Pasta?
|
Here's a recipe for 5-Ingredient Pesto Pasta:
Ingredients:
• 1 head broccoli
• 3 1/2 cups rigatoni
• 2 cups sun-dried tomato
• 2/3 cup fresh pesto
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
Instructions:
1. Separate the head of broccoli into individual florets, coat in olive oil, salt, and pepper, then roast for 20 minutes at 350°F (180°C).
2. Cook the rigatoni in boiling salted water for 8-10 minutes until al dente, then drain, saving some of the pasta water.
3. Place the pasta back in the pot with about 50ml (1/4 cup) of the pasta water.
4. On a low heat, add the tomatoes, broccoli, pesto, and parmesan, and stir until combined and the cheese has melted.
Enjoy your 5-Ingredient Pesto Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Paprika Shrimp Pasta?
|
Here's a recipe for Paprika Shrimp Pasta:
Ingredients:
• 8 oz linguine
• 1 tablespoon olive oil
• 1 large sweet onion
• 2 cloves garlic, minced
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon smoked paprika
• salt, to taste
• pepper, to taste
• 1 lb large shrimp
• 1 cup white wine
• 1 teaspoon lemon juice
• parmesan cheese, for garnish
Instructions:
1. Bring a large pot of water to a boil. Generously salt the water.
2. Cook pasta for 8-9 minutes, or until al dente, and drain.
3. In a skillet over medium heat, add olive oil. Add the onion and cook until lightly browned and softened, about 3-4 minutes.
4. Add garlic, rosemary, thyme, smoked paprika, salt and pepper. Stir and cook an additional 2 minutes.
5. Add the shrimp and let them cook for 3 minutes. Flip and cook for another 3 minutes.
6. Add the white wine and lemon juice. Cook until the wine has reduced.
7. Add the cooked pasta to the skillet and serve.
Enjoy your Paprika Shrimp Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Sheet Pan Steak And Fries?
|
Here's a recipe for Sheet Pan Steak And Fries:
Ingredients:
• 2 russet potatoes, cut into 8 wedges
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 4 cloves garlic, minced
• 1 teaspoon italian seasoning
• 1/2 cup freshly grated parmesan cheese
• 4 top sirloin steaks, 1-inch (2 cm) think, patted dry
• 2 tablespoons fresh parsley, chopped
• 4 tablespoons garlic butter, to serve
Instructions:
1. Preheat oven to 375˚F (190˚F).
2. Place potatoes in a single layer onto one of a greased baking sheet and drizzle with olive oil, and season with salt, pepper, garlic, Italian seasoning, and Parmesan, gently tossing to combine.
3. Bake for 20-25 minutes, or until golden brown and crisp, tossing occasionally.
4. Preheat oven to broil.
5. Season steaks with salt and pepper, to taste, and place onto the opposite side of the prepared baking sheet in a single layer.
6. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
7. Serve immediately with garlic butter, and top with parsley. Enjoy!
Enjoy your Sheet Pan Steak And Fries!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Creamy Chicken Wild Rice?
|
Here's a recipe for Creamy Chicken Wild Rice:
Ingredients:
• 6 boneless, skinless chicken thighs
• salt, to taste
• pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon dried parsley
• 2 tablespoons butter
• 4 carrots, small diced
• 1 yellow onion, small diced
• 4 stalks celery, small diced
• 1/2 lb cremini mushroom, sliced
• 5 cloves garlic, minced
• 2 cups wild rice
• 8 cups chicken broth
• 2 cups grated parmesan cheese, plus more for garnish
• 1 cup heavy cream
• 1 tablespoon fresh thyme
• 1/2 cup sour cream
• fresh parsley, for garnish
Instructions:
1. In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
2. In a Dutch oven over medium-high heat, add the chicken and cook until it’s golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
3. To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
4. Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.
5. Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
6. Add the chicken back to the pan.
7. Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
Enjoy your Creamy Chicken Wild Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Steak Fajita Rolls?
|
Here's a recipe for Steak Fajita Rolls:
Ingredients:
• 2 tablespoons olive oil, for cooking
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/2 cup green bell pepper, sliced
• 1/2 cup red bell pepper, sliced
• 1/2 cup yellow bell pepper, sliced
Seasoning
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 lb flank steak, thinly sliced
• 1/2 cup monterey jack cheese
Special Equipment
• long wooden toothpicks or cut wooden skewer
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Heat a large ovenproof skillet over medium heat and add the oil. Sauté the onion, garlic, and bell peppers until soft, about 5 minutes.
3. Combine the chili powder, paprika, cayenne, cumin, garlic powder, oregano, salt, and pepper in a dish, and use the mixture to season the flank steak with on both sides. Lay the steak flat on a cutting board with the grain running up and down. Place the sautéed onions and peppers in the middle of the steak, leaving an inch or so on both ends. Cover the onions and peppers with a layer of cheese.
4. Tightly roll up the meat from left to right; this will ensure that you cut against the grain when you slice the meat. Stick toothpicks through the sides of the roll to help it hold its shape and use a sharp knife to cut in between the toothpicks.
5. Return the skillet to high heat, add the steak, and sear until a nice crust has developed, about 3 minutes. Flip and repeat with the other side. Transfer the skillet to the oven and bake for 10 minutes, or until cooked to your preference.
Enjoy your Steak Fajita Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Carrot & Chickpea Veggie Burger.
|
Here's a recipe for Carrot & Chickpea Veggie Burger:
Ingredients:
• 15.5 oz chickpeas, drained & rinsed
• 1 1/2 cups oats
• 1/2 cup shredded carrot
• 1/2 cup red onion, diced
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon olive oil
• 1/2 lemon, juiced
• 1 tablespoon olive oil
Burger Toppings
• whole wheat burger bun
• tomato
• 1 head butter lettuce
• red onion
• avocado
• mustard, to taste
Instructions:
1. In a food processor, combine chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and olive oil. Blend just until combined.
2. Add lemon juice and blend again until well-combined.
3. Scoop out a handful of the mixture and form into patties.
4. Heat a tablespoon of olive oil over medium-high heat.
5. Cook the patty 4-5 minutes on each side, or until golden brown.
6. Assemble with your favorite burger toppings.
Enjoy your Carrot & Chickpea Veggie Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Slow-Cooker Honey Garlic Chicken?
|
Here's a recipe for Slow-Cooker Honey Garlic Chicken:
Ingredients:
• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 4 skins on chicken breast, cut in half
• 2 cups baby carrot
• 1 red bell pepper, thinly sliced
• 2 cups broccoli floret
• salt, to taste
Instructions:
1. In a medium bowl, mix together the soy sauce, honey, garlic, ginger, red pepper, and black pepper.
2. Place the chicken breasts directly on the bottom of the slow cooker, sprinkle with a bit of salt, and pour on the honey sauce.
3. Cook the chicken for 11/2 hours on high.
4. Toss in the carrots, broccoli, and bell peppers. Using tongs, mix the chicken and veggies around the slow cooker so that everything is mixed and coated with the honey sauce.
5. Cook on high for another 11/2 hours.
6. Remove the chicken from the slow cooker and place, skin-side up, on a parchment paper-lined baking sheet.
7. Broil for 2-3 minutes, until the skin is golden and crispy. (optional)
8. Serve on plates with the veggies, chicken, and a spoonful of the leftover honey sauce.
Enjoy your Slow-Cooker Honey Garlic Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Roasted Veggie Summer Salad.
|
Here's a recipe for Roasted Veggie Summer Salad:
Ingredients:
• 2 cups carrot, sliced diagonally
• 2 cups baby potato, halved
• 1 cup yellow squash, roughly chopped
• 1 cup zucchini, roughly chopped
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh oregano, minced
• 3 cloves garlic, chopped
• 1/2 cup radish, sliced
• mixed greens salad
Chimichurri Dressing
• 1 cup fresh cilantro
• 1 cup fresh flat-leaf parsley
• 3 cloves garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• 1 lime, juiced
• 2 tablespoons red wine vinegar
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
3. Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
4. Bake for 25-30 minutes, until the vegetables are golden brown.
5. Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
6. Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
7. Pour over the chimichurri dressing and toss until evenly distributed.
Enjoy your Roasted Veggie Summer Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Tomato Pesto Parchment-baked Chicken?
|
Here's a recipe for Tomato Pesto Parchment-baked Chicken:
Ingredients:
• parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
• 1 chicken breast
• 5 oz asparagus
• 1 roma tomato, sliced
• 2 tablespoons pesto
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Fold the parchment paper in half, then open up.
3. Trim the ends of the asparagus and lay them on one half of the parchment paper.
4. Drizzle on oil and sprinkle on salt and pepper.
5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
Enjoy your Tomato Pesto Parchment-baked Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Keto-Friendly Lasagna Dome.
|
Here's a recipe for Keto-Friendly Lasagna Dome:
Ingredients:
• 3 tablespoons olive oil
• 1 cup carrot, grated
• 1 medium yellow onion, diced
• 2 lb ground beef
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes
• black pepper, to taste
• 4 cloves garlic, minced
• 1/2 cup dry red wine
• 28 oz crushed tomato, 1 can
• 1/2 cup fresh basil, chopped
• salt, to taste
• 1 large head savoy cabbage, eaves separated and stems trimmed
• 1 egg, beaten
• 2 cups whole milk ricotta cheese
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large pan over medium heat. Add the carrot and onion, and cook until the vegetables have softened slightly, 8-10 minutes.
3. Add the beef and season with the oregano, red pepper flakes, and pepper. Use a wooden spoon to break the beef into smaller pieces, and cook until browned, about 10 minutes.
4. Add the garlic and cook until fragrant, 2-3 minutes.
5. Deglaze the pan with red wine, scraping up any browned bits from the bottom of pan.
6. Once the wine has reduced by half, stir in the crushed tomatoes. Cook until sauce has thickened, stirring frequently, about 10 minutes.
7. Stir in the basil, then remove the sauce from the heat and let cool.
8. Bring a large pot of salted water to a boil. Working in batches, add the cabbage leaves, using tongs to submerge them in the water. Cook until the leaves have softened and are flexible, 1-2 minutes. Drain well and pat dry with a paper towels.
9. Stir the egg into the cooled meat sauce.
10. Place the largest cabbage leaf on the bottom of a 9-inch (23-cm) round baking dish. Line the exposed sides and bottom of the pan with more cabbage leaves.
11. Spoon in 1/4 of the meat sauce, spreading evenly. Dollop 1/4 of the ricotta on top of the sauce. Cover with cabbage leaves. Repeat with the remaining sauce, ricotta, and cabbage to make 3 more layers.
12. Fold any overhanging cabbage leaves toward the center of the pan.
13. Bake on the middle rack of the oven for 1 hour, until lightly browned on top. Let cool for 20 minutes.
14. To serve, place a serving plate over the baking dish and invert the chou farci onto the plate. Remove the pan, then slice into wedges and serve.
Enjoy your Keto-Friendly Lasagna Dome!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Roast Chicken?
|
Here's a recipe for Roast Chicken:
Ingredients:
• 4 lb whole chicken
• kosher salt, to taste
• freshly ground black pepper, to taste
Instructions:
1. Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
2. Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
3. Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
4. Preheat the oven to 450˚F (230˚C).
5. Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
6. Truss the chicken legs. Using butcher’s twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
7. Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
8. Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
9. Let the chicken rest at room temperature for 20 minutes.
10. To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
11. If you’d like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
Enjoy your Roast Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Poached Eggs In Tomato Sauce (Shakshouka)?
|
Here's a recipe for Poached Eggs In Tomato Sauce (Shakshouka):
Ingredients:
• 1 1/2 tablespoons oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 cups crushed tomato
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1 tomato, diced
• 1/4 cup fresh parsley
• 3 eggs, room temperature
• parsley, chopped, to garnish
• feta cheese, to garnish
Instructions:
1. Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
2. Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
3. Add dice tomato and cook until sauce has thickened.
4. Using a spoon, create wells for the eggs, crack an egg into each well.
5. Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
Enjoy your Poached Eggs In Tomato Sauce (Shakshouka)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Spicy Tomato Coconut Chicken?
|
Here's a recipe for Spicy Tomato Coconut Chicken:
Ingredients:
• 3 lb chicken, quartered
• salt, to taste
• pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon ginger
• 3 jalapeñoes, deseeded and diced
• 1 onion, chopped
• 1 1/4 cups tomato puree
• 1 cup coconut milk, unsweetened
• 1 cup chicken stock
• fresh cilantro, or parsley, for garnish, chopped
Instructions:
1. Salt and pepper chicken.
2. In a large pot, brown chicken in olive oil. Remove chicken and set aside.
3. In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
4. Pour in the tomato puree, unsweetened coconut milk and chicken broth.
5. Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
6. Serve with rice. Garnish with cilantro or parsley.
Enjoy your Spicy Tomato Coconut Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Primavera Spaghetti Squash.
|
Here's a recipe for Primavera Spaghetti Squash:
Ingredients:
Squash
• 1 spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
Filling
• 1 tablespoon olive oil
• 1 tablespoon garlic
• 1/2 cup onion, diced
• 1 cup mushroom, sliced
• 1 cup broccoli florets
• 1 cup asparagus, chopped
• 1/2 cup squash, sliced
• 1/2 cup cherry tomato, halved
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup milk, or milk alternative
• 1/4 cup vegetarian parmesan cheese
• 2 tablespoons lemon juice
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, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
5. Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
6. Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
7. Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality.
8. In the pan combine “spaghetti” with vegetables. Return to the squash and top with Parmesan.
Enjoy your Primavera Spaghetti Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Quinoa Pizza Burgers?
|
Here's a recipe for Quinoa Pizza Burgers:
Ingredients:
• 1 cup quinoa, cooked
• 15 oz pinto bean, 1 can, drained, rinsed
• 1/4 cup tomato paste
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• salt, to taste
• black pepper, to taste
• 4 slices mozzarella cheese
• shredded parmesan cheese
• fresh basil
• tomato sauce
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. In a large bowl add the quinoa, beans, tomato, paste, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed together.
3. Take a quarter of quinoa-bean mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
4. Place the patties on a parchment paper-lined baking sheet. Top with mozzarella, and bake for 12-15 minutes.
5. Place the patties on buns, and top with tomato sauce, shredded Parmesan, and fresh basil.
Enjoy your Quinoa Pizza Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Pineapple Paprika Chicken Tacos?
|
Here's a recipe for Pineapple Paprika Chicken Tacos:
Ingredients:
• 2 cups shredded chicken
• 1 cup crushed pineapple
• 1 white onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 1/4 teaspoons salt
• 1 red onion, diced, for topping
• 1/2 cup fresh cilantro, chopped, for topping
• 4 corn tortillas
Instructions:
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onion and salt and sauté for 2 minutes.
3. Add in the chili powder, paprika, and garlic. Toast for 1 minute.
4. Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.
5. Pour the chicken mixture into a large serving bowl.
6. Toast the tortillas in the seasoned pan, about 3 minutes per side.
7. Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.
Enjoy your Pineapple Paprika Chicken Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Traditional Vietnamese Beef Pho?
|
Here's a recipe for Traditional Vietnamese Beef Pho:
Ingredients:
• 10 lb mixed beef leg bones, shin, knuckle and marrow bones
• 12 oz ginger, 2 large hands, halved lengthwise
• 1 head large garlic, halved crosswise
• 4 kg medium yellow onion, halved lengthwise
• 8 sticks cinnamon
• 1/4 cup whole black peppercorn
• 6 pods whole star anise
• 1 lb beef brisket
• kosher salt
• 1/4 cup fish sauce, plus more to taste
• 1 lb boneless sirloin steak
• 1 lb flat rice noodle, cooked according to package instructions
For Serving
• 2 cups fresh mung bean sprouts
• 1 small red onion, very thinly sliced lengthwise
• 1 jalapeño, sliced into thin rounds
• 1 large bunch fresh thai basil
• 1 lime, cut into wedges
• hoisin sauce
• siracha
Instructions:
1. Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
2. Set a rack in the upper third of the oven and preheat the broiler.
3. Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
4. Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
5. Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
6. Season the brisket liberally with salt and add it to the stockpot.
7. Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
8. Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
9. Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
10. Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
11. Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
12. Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
Enjoy your Traditional Vietnamese Beef Pho!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Buffalo Chicken Lettuce Wraps.
|
Here's a recipe for Buffalo Chicken Lettuce Wraps:
Ingredients:
• 2 cups rotisserie chicken, shredded
• 1 cup buffalo sauce
• 1/2 cup celery, diced
• 1/4 cup red onion, diced
• salt, to taste
• pepper, to taste
• 2 leaves green leaf lettuce
• 2 oz blue cheese, crumbled, for garnish, optional
• green onion, sliced, for garnish, optional
Greek Yogurt Ranch Dressing
• 1/4 cup greek yogurt
• 1/2 teaspoon dried parsley
• 1/8 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/8 teaspoon onion powder
• salt, to taste
• pepper, to taste
• 1/2 teaspoon lemon juice
Instructions:
1. In a medium bowl, add the chicken and buffalo sauce. Stir to combine.
2. Add the celery, red onion, salt, and pepper. Stir to combine and set aside.
3. Make the Greek yogurt ranch dressing: in a small bowl, add the Greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, and lemon juice. Stir to combine.
4. Lay each lettuce leaf flat on a plate and scoop the chicken mixture into the middle. Top with a spoonful of Greek yogurt ranch dressing. Garnish with blue cheese crumbles and sliced green onion, if desired.
Enjoy your Buffalo Chicken Lettuce Wraps!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Monte Cristo Pull-Apart Sliders?
|
Here's a recipe for Monte Cristo Pull-Apart Sliders:
Ingredients:
Raspberry Jam
• 2 cups raspberry
• 1/2 cup granulated sugar
• 2 teaspoons fresh lemon juice
Sliders
• nonstick cooking spray, for greasing
• 1 package sweet hawaiian dinner rolls, 12 count
• 1/4 lb roasted turkey, sliced
• 1/4 lb honey ham, sliced
• 1/4 lb swiss cheese, grated
• 1 large egg, beaten
• 4 tablespoons unsalted butter, melted
• powdered sugar, for dusting
Instructions:
1. Make the raspberry jam: In a medium saucepan over medium heat, cook the raspberries for about 4 minutes, until they start to burst and become very fragrant. Add the sugar and cook, stirring constantly, for 10-15 minutes, until running a spoon through the jam leaves an open trail at the bottom of the pot. Stir in the lemon juice. Remove the pot from the heat and let the jam cool completely. Transfer to the refrigerator and chill for at least 2 hours or overnight.
2. Make the sliders: Preheat the oven to 325°F (160°C). Line a small baking sheet with foil, leaving enough overhang so the sides can be used as handles. Grease with nonstick spray.
3. Slice the sheet of Hawaiian rolls in half horizontally, leaving the individual rolls connected. Place the bottom half in the prepared baking sheet.
4. Layer the turkey and ham on top, making sure to fold the meat to fit inside the individual squares of the rolls, then top with the Swiss cheese.
5. Spread the raspberry jam over the top half of the rolls and place on top of the cheese layer, pressing down lightly.
6. In a small bowl, mix together the egg and melted butter. Liberally brush on top of the rolls.
7. Bake the sliders until the cheese is completely melted and the buns are toasted, 25-30 minutes. If the tops begin to brown too quickly, cover loosely with foil.
8. Remove the sliders from oven and let cool for about 10 minutes, then transfer to a serving platter. Dust lightly with powdered sugar and serve whole so the sliders can be pulled apart.
Enjoy your Monte Cristo Pull-Apart Sliders!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Chicken Cordon Bleu Lasagna?
|
Here's a recipe for Chicken Cordon Bleu Lasagna:
Ingredients:
• 2 lb boneless, skinless chicken breasts
• 2 teaspoons kosher salt, plus more to taste
• 1 1/2 teaspoons pepper, plus more to taste
• 1/2 cup all-purpose flour
• 4 teaspoons dried oregano, divided
• 4 teaspoons onion powder, divided
• 4 teaspoons dried basil, divided
• 4 teaspoons garlic powder, divided
• 2 large eggs
• 2 cups panko bread crumbs, divided
• 1/2 cup canola oil
• 8 slices deli ham
• 1/4 cup shredded gruyère cheese
• 8 lasagna noodles, oven-ready
• fresh parsley, finely chopped, for garnish
Cheese Sauce
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 4 cups warm milk
• 1 1/2 cups shredded gruyère cheese
• 1 1/2 cups swiss cheese, shredded
• 2 teaspoons kosher salt
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Slice the chicken breasts in half into cutlets and season with salt and pepper.
3. In a medium bowl, whisk together the flour, salt, pepper, 2 teaspoons oregano, 2 teaspoons onion powder, 2 teaspoons basil, and 2 teaspoons garlic powder.
4. In another medium bowl, beat the eggs.
5. In another medium bowl, combine 11/2 cups (75 G) of panko bread crumbs, the remaining 2 teaspoons garlic powder, 2 teaspoons basil, 2 teaspoons onion powder, and 2 teaspoons oregano.
6. In a large skillet, heat the canola oil over medium-high heat.
7. Bread the chicken cutlets by coating in the flour mixture, then in the egg, and finally in the panko.
8. Working in batches, fry the breaded cutlets in the hot oil for 2 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
9. Make the cheese sauce: In a small saucepan over medium heat, whisk together the butter and flour. Cook until the flour is golden brown, about 2 minutes.
10. Slowly whisk in the warm milk until fully incorporated. Bring to a boil, then reduce the heat to low and simmer until thickened, about 3 minutes.
11. Turn off the heat and whisk in the Gruyère and Swiss cheeses until completely melted. Add the salt and stir to combine.
12. Spread about 1/3 of the sauce in the bottom of a 9x13-inch (22x30 cm) baking dish. Top with 4 lasagna noodles, 4 chicken cutlets, and 4 slices of ham. 13. Repeat to make another layer and then top with the remaining sauce.
13. Sprinkle the remaining 1/2 cup (25 G) of panko bread crumbs and the Gruyère cheese over the top.
14. Bake for 45-50 minutes, or until the top is golden brown and crispy.
15. Garnish with chopped parsley and serve.
Enjoy your Chicken Cordon Bleu Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Cabernet-braised Short Ribs?
|
Here's a recipe for Cabernet-braised Short Ribs:
Ingredients:
• 6 large beef short ribs, trimmed of excess fat
Marinade
• 2 stalks celery, trimmed and cut into 1-inch (2 cm) pieces
• 2 medium carrots, peeled, trimmed, and cut into 1-inch (2 cm) pieces
• 1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
• 6 cloves garlic, peeled
• 1 bay leaf
• 4 sprigs fresh thyme
• whole black pepper, to taste
• 2 tablespoons all-purpose flour
• salt, to taste
• pepper, to taste
• 1 bottle cabernet sauvignon
Sauce
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 qt unsalted beef broth, or chicken broth
Garnish
• mashed potato
• italian parsley, chopped
Instructions:
1. In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
2. Marinate at least 6 hours in the fridge.
3. Remove the meat from the marinade and pat dry with a towel or paper towel.
4. Strain the veggies from the wine. Reserve both the wine and veggies for later.
5. Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
6. In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
7. Preheat the oven to 350F˚(180C˚).
8. When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
9. In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
10. Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
11. Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
12. Cover the pot and transfer to the middle rack of your oven.
13. Bake until meat is tender enough to be pierced easily with fork, about 21/2 hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
14. Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
Enjoy your Cabernet-braised Short Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Black Bean Vegetarian Soup ?
|
Here's a recipe for Black Bean Vegetarian Soup :
Ingredients:
• 2 tablespoons olive oil
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 cup tomato, with juice
• 15 oz canned black bean, 2 cans, drained
• 3 cups water
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
For Garnish
• 2 tablespoons red onion, diced
• 2 tablespoons fresh cilantro, chopped
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
2. Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
3. Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
4. Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
Enjoy your Black Bean Vegetarian Soup !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Tempeh Taco Salad?
|
Here's a recipe for Tempeh Taco Salad:
Ingredients:
Tempeh
• 8 oz tempeh, 1 package
• olive oil, for cooking
• 3 tablespoons low sodium soy sauce
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon cumin
Avocado Dressing
• 1 avocado
• 1 lime, juiced
• 1/4 cup olive oil
• salt, to taste
• pepper, to taste
• 3 tablespoons water
Assembly
• 4 cups green leaf lettuce, chopped
• 1 cup cherry tomato, halved
• 3/4 cup black beans
• 1/2 cup corn
• 1/3 cup fresh cilantro, chopped
• 1/3 cup red onion
Instructions:
1. Cut the tempeh into a medium dice.
2. In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
3. Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
4. Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
5. Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
Enjoy your Tempeh Taco Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare One-pan Honey Lemon Chicken & Veggies?
|
Here's a recipe for One-pan Honey Lemon Chicken & Veggies:
Ingredients:
• 1 lb boneless, skinless chicken thighs
• olive oil, to drizzle
• salt, to taste
• pepper, to taste
• 8 oz green beans, trimmed
• 2 carrots, sliced
• 8 oz cherry tomatoes
Sauce
• 1/3 cup lemon juice
• 2 tablespoons olive oil
• 3 tablespoons honey
• 1 clove garlic, minced
Instructions:
1. In a small bowl, combine lemon juice, olive oil, honey, and garlic. Set aside.
2. Preheat oven to 400˚F (200˚C).
3. In a cast-iron skillet, brown chicken for 2-3 minutes on each side. Add olive oil, salt, and pepper. Remove from pan and set aside.
4. Add the green beans, cherry tomatoes, and carrots to the pan. Return chicken to pan on top of the vegetables.
5. Pour the sauce on top of the chicken and veggies.
6. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C).
7. Serve immediately and enjoy!
Enjoy your One-pan Honey Lemon Chicken & Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for One-pan Flank Steak & Veggies?
|
Here's a recipe for One-pan Flank Steak & Veggies:
Ingredients:
• 12 oz broccoli floret
• 1/2 white onion, sliced
• 1 1/2 lb flank steak
• 2 tablespoons olive oil
• 4 cups wild rice, cooked, to serve
Steak Seasoning
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, add the salt, pepper, garlic powder, paprika, and onion powder. Stir until well combined.
3. Place broccoli, onions, and flank steak on a baking tray.
4. Coat broccoli and onions with olive oil.
5. Sprinkle seasoning mix on flank steak, broccoli, and onions until coated.
6. Bake for 15 minutes.
7. Broil for 2 minutes.
8. For medium, internal temperature of steak should reach 145°F (65°C). Let steak rest 10 minutes before cutting.
9. Serve now with wild rice or refrigerate in airtight containers up to 3-4 days.
Enjoy your One-pan Flank Steak & Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Chicken Broccoli Cheddar Pockets?
|
Here's a recipe for Chicken Broccoli Cheddar Pockets:
Ingredients:
• 1 sheet puff pastry
• 1/4 cup alfredo sauce
• 1 cup broccoli, steamed, chopped
• 1 cup shredded chicken
• 1/2 cup shredded cheddar cheese
• 1 egg, for egg wash
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the puff pastry into six rectangles and place on a nonstick baking tray.
3. On one rectangle, spread 1 tablespoon of alfredo. Top with steamed broccoli, shredded chicken, and cheddar.
4. Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
5. Brush with egg wash.
6. Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy your Chicken Broccoli Cheddar Pockets!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Zucchini Enchilada Roll-Ups?
|
Here's a recipe for Zucchini Enchilada Roll-Ups:
Ingredients:
• 2 cups shredded chicken, cooked
• 1 teaspoon salt
• 1 onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, diced
• 2 cups shredded monterey jack cheese, divided
• 1 teaspoon garlic powder
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 lime, juiced
• 1 cup red enchilada sauce
• 4 zucchinis
• fresh cilantro, chopped, for ganish
Instructions:
1. In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
2. With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
3. Preheat the oven to 400˚F (200˚C).
4. Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
5. Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
6. Transfer to a plate and sprinkle with cilantro.
7. Serve immediately.
Enjoy your Zucchini Enchilada Roll-Ups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Korean Style BBQ Pork Ribs?
|
Here's a recipe for Korean Style BBQ Pork Ribs:
Ingredients:
For the sauce:
• 3 tablespoons sesame oil
• 2 teaspoons rice wine vinegar
• 3 tablespoons dark soy sauce
• 4 tablespoons honey
• 30 mL bourbon whiskey
• 15 mL fresh lime juice
• 4 medium cloves garlic cloves, finely chopped
• 2 teaspoons smoked paprika
• 4 tablespoons dark muscovado sugar
• 1 teaspoon red chili flakes
• 2 teaspoons corn flour
• 1 teaspoon sesame seeds
For the ribs:
• 1 whole rack of pork ribs
For the rub:
• 1 tablespoon kosher salt
• 1 tablespoon pepper
• 1 tablespoon dark muscovado sugar
Instructions:
1. Preheat the oven to 150 degrees celsius.
2. Mix together the salt, pepper and sugar for the rub and apply liberally over the ribs.
3. Wrap entirely in foil and bake in the oven for 2 hours at 150 degrees celsius / 300 degrees Fahrenheit.
4. In a saucepan, combine all of the sauce ingredients and bring to a boil then immediately reduce the heat until the sauce thickens and then set aside.
5. Remove the ribs from the oven and unwrap from the foil. Brush a generous amount of the BBQ sauce over both sides of the ribs and place back in the oven for a further 10 minutes.
6. Remove from the oven, brush more bbq sauce on and sprinkle with sesame seeds.
Enjoy your Korean Style BBQ Pork Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Vampire Tacos?
|
Here's a recipe for Vampire Tacos:
Ingredients:
• 1 lb flank steak
Marinade
• 1/2 cup soy sauce
• 4 cloves garlic, sliced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon oregano
• 4 packages corn tortillas
• 3 cups shredded cheddar cheese
Sauce
• 2/3 cup mayonnaise
• 3 cloves garlic, finely minced
• 2 chipotle peppers, finely chopped
• 2 tablespoons lime juice
• 1/2 teaspoon salt
To Assemble
• 1 cup guacamole
• 1 cup pico de gallo
• 1/2 cup queso fresco, cotija cheese
• 1 cup fresh cilantro leaves, optional
Instructions:
1. Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24.
2. Remove meat from marinade, discard.
3. Heat a grill, grill pan or large saute pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
4. To prepare the sauce, combine mayo, chipotles, lime juice and salt. Stir to combine.
5. Heat a saute pan to medium heat.
6. Place one corn tortilla in the pan, sprinkle about 1/4 cup (25 G) cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.
7. To assemble the tacos, top the corn tortillas with a spoonful of guacamole.
8. Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.
Enjoy your Vampire Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Sweet Potato & White Bean Burgers?
|
Here's a recipe for Sweet Potato & White Bean Burgers:
Ingredients:
• 1 medium sweet potato, roasted, peeled
• 15 oz white bean, 1 can, drained, rinsed
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon red pepper flakes
• 1/3 cup nutritional yeast
• 1/3 cup fresh parsley, finely chopped
• 1 tablespoon lemon juice
• 1/2 cup seasoned bread crumbs
• salt, to taste
• black pepper, to taste
• canola oil
• 4 tablespoons chipotle mayo
• 1 red onion, sliced
• 1 avocado, sliced
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a large bowl, add the roasted sweet potato, white beans, onion, parsley, lemon juice, and seasonings.
3. Using a potato masher, mash the ingredients until thoroughly mixed together.
4. Once mashed, add the bread crumbs and mix them in.
5. In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 3 minutes on each side. Transfer to a parchment paper-lined baking sheet and bake for 10 minutes.
6. Place patties on buns, and top with chipotle mayo, avocado, and red onion.
Enjoy your Sweet Potato & White Bean Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Greek Stuffed Peppers?
|
Here's a recipe for Greek Stuffed Peppers:
Ingredients:
• 4 large red bell peppers
• 1/2 small red onion, minced
• 1/2 lb ground beef, 90% lean
• 3 oz feta cheese, crumbled
• 6 kalamata olives, pitted and roughly chopped
• 1/4 cup fresh parsley leaf, chopped
• 1/4 cup fresh mint leaf, chopped
• kosher salt
• black pepper, freshly ground
Instructions:
1. Preheat the oven to 400°F (205°C).
2. Cut the tops off of the bell peppers, then scrape out the seeds and white pith. Save the pepper tops and set them aside.
3. In a medium mixing bowl, combine all the remaining ingredients, season with salt and pepper, and stir together so that everything is thoroughly mixed.
4. Divide the beef mixture in half and stuff it into the peppers, then place the tops of the peppers back on top.
5. Transfer the peppers to a baking sheet or oven-safe skillet, then bake in the preheated oven until the meat is cooked through and the peppers are soft and starting to shrivel, 40 to 45 minutes.
6. Cool for 5 minutes, then serve.
Enjoy your Greek Stuffed Peppers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Vegan Pesto Pasta?
|
Here's a recipe for Vegan Pesto Pasta:
Ingredients:
• 1 cup fresh basil, packed
• 1 cup fresh arugula, packed
• 1/2 lemon lemon juice
• 1/3 cup olive oil
• 1/2 cup water
• 2 cloves garlic, peeled
• 1 teaspoon pepper
• 2 teaspoons kosher salt
• 1 1/4 cups almond meal
• 1 lb vegan spaghetti
• 1/3 cup pasta water, if you're using this as a dip, omit the pasta water
Instructions:
1. Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
2. Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
3. Boil salted water and cook spaghetti according to packaging instructions.
4. When draining the pasta, reserve 1/3 to 1 cup (80 to 235 ml) of water.
5. Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
Enjoy your Vegan Pesto Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Cheese Maker’s Mac And Cheese.
|
Here's a recipe for Cheese Maker’s Mac And Cheese:
Ingredients:
• 7 tablespoons unsalted butter
• 1/4 cup flour
• 3 cups milk
• 2 cups water
• 1 lb elbow macaroni
• 4 oz cream cheese, cubed
• 1 1/4 cups shredded sharp white cheddar cheese
• 1 1/4 cups shredded fontina cheese
• 1 cup shredded havarti cheese
• 1 cup smoked gouda cheese, shredded
• 1/4 teaspoon cayenne pepper
• salt, to taste
• pepper, to taste
• 1 clove garlic, minced
• 1 1/2 cups ritz cracker, crushed
• fresh basil leaf, to serve
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.
3. Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.
4. Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.
5. Transfer the mixture to a grease baking dish.
6. In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.
7. Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.
8. Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.
9. Remove from the oven and rest for 5 minutes.
10. Serve with fresh basil
Enjoy your Cheese Maker’s Mac And Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Bacon BBQ Chicken Loaf?
|
Here's a recipe for Bacon BBQ Chicken Loaf:
Ingredients:
• 5 chicken breasts
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 20 slices bacon
• 1 cup BBQ sauce, divided
• 10 slices cheddar cheese
• 2 green bell peppers, sliced
• 1/2 red onion, sliced
• 2 red bell peppers, sliced
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Cut each chicken breast in half crosswise, then cut the larger half again horizontally, creating 3 cutlets. Transfer to a large bowl.
3. In a small bowl, combine the salt, garlic powder, smoked paprika, onion powder, chili powder, black pepper, and cayenne pepper. Stir to combine.
4. Pour the spice mix over the chicken cutlets and toss to coat completely in the seasoning. Set the chicken aside.
5. Arrange the bacon slices in a 9x5-inch (23x13-cm) loaf pan, making sure the bottom and sides are fully covered, and that the strips hang over the sides.
6. Layer in 4 seasoned chicken cutlets, 2 tablespoons of barbecue sauce, 5 slices of cheddar cheese, 4 more chicken cutlets, another 2 tablespoons of barbecue sauce, the green pepper, onion, 2 tablespoons of barbecue sauce, the red pepper, 5 remaining cheese slices, and the remaining chicken. Then, wrap the overhanging strips of bacon over the top of the loaf.
7. Cover the loaf with foil and bake for 1 hour. Then remove the foil, drain any excess fat, and bake for another 30 minutes uncovered, making sure the chicken is cooked through and the bacon is brown and crispy.
8. Remove the bacon loaf from the oven and turn on the broiler. Invert the loaf onto a wire rack set atop a baking sheet and baste the loaf with the remaining barbecue sauce.
9. Broil for 5 minutes, until the glaze dries slightly.
10. Slice and serve with rolls or other barbecue party food.
Enjoy your Bacon BBQ Chicken Loaf!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Red Wine Spaghetti?
|
Here's a recipe for Red Wine Spaghetti:
Ingredients:
• 4 cups water
• 1 bottle full bodied red wine, we used cabernet
• 1 lb spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• 2 tablespoons butter
• 1 cup freshly grated parmesan cheese
• 1/2 cup flatleaf italian parsley
Instructions:
1. Measure 1/4 cup (60 ml) of wine and set aside.
2. Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
3. Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
4. Reserve 1/4 cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
5. In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
6. Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
7. Add the butter and stir until it melts into the pasta.
8. Add salt and pepper, parmesan, and parsley. Stir to combine.
9. Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
Enjoy your Red Wine Spaghetti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Sheet-Pan Steak Fajitas?
|
Here's a recipe for Sheet-Pan Steak Fajitas:
Ingredients:
• 1 lb flank steak
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• olive oil, to taste
• salt, to taste
• pepper, to taste
• chili powder, to taste
• garlic powder, to taste
• 1 teaspoon cumin, to taste
• 1/2 lime, juiced
• fresh cilantro, chopped, for garnish
• 8 whole grain tortillas, warmed
Instructions:
1. Preheat the oven to 450°F (230°C).
2. Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
3. Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
4. Squeeze the lime juice over the top of the steak and veggies.
5. Cook for 12 minutes, or until the meat has reached your desired doneness.
6. Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
7. Fill up a warm tortilla with the steak, bell peppers, and onion.
8. Garnish with cilantro, and serve.
Enjoy your Sheet-Pan Steak Fajitas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Cast Iron Paella.
|
Here's a recipe for Cast Iron Paella:
Ingredients:
• 3 cups chicken stock
• 1 pinch saffron thread
• 1/2 lb shrimp, peeled and deveined
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 1/2 cups chorizo, thinly sliced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 1/2 cups arborio rice
• 14 1/2 oz diced tomato, 1 can, drained
• 1/2 lb mussels, scrubbed and debearded
• 1/2 cup frozen peas, thawed
• 1/2 lemon, juiced
• 1/4 cup fresh parsley leaves, finely chopped
Instructions:
1. Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.
2. On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.
3. Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.
4. Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.
5. Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.
6. Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.
Enjoy your Cast Iron Paella!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Orange Glazed Meatballs and Veggies?
|
Here's a recipe for Orange Glazed Meatballs and Veggies:
Ingredients:
• 1/2 cup broccoli
• 1 carrot
• 1/4 onion
• olive oil
• salt, to taste
• pepper, to taste
Meatball
• 1 lb ground turkey, or ground chicken
• 1 egg
• 1/4 cup panko breadcrumbs
• 2 cloves garlic, minced
• 2 teaspoons ginger, grated
• 2 tablespoons green onion
• 2 tablespoons soy sauce
• salt, to taste
• pepper, to taste
Sauce
• 3/4 cup orange marmalade
• 1/4 cup rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
Instructions:
1. Preheat oven to 475°F (240°C).
2. In a bowl, combine all ingredients for the meatballs. Mix until all ingredients are incorporated.
3. Using your hands or a spoon, roll a bit of the meat mixture in between your hands until a meatball is formed. Place on a baking sheet lined with parchment paper.
4. Next to the meatballs, spread assorted veggies and lightly with drizzle oil, salt, and pepper.
5. Bake at for 15 minutes, or until meatballs are cooked through and vegetables are soft.
6. In a microwave-safe bowl, add all the ingredients for the orange sauce.
7. Stir orange sauce until well combined.
8. Microwave for 1 minute, stirring at 30 seconds.
9. Put veggies and meatballs over a bowl of rice and pour the sauce as desired.
Enjoy your Orange Glazed Meatballs and Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Sausage Shepherds Pie by Tasty Demais?
|
Here's a recipe for Sausage Shepherds Pie by Tasty Demais:
Ingredients:
• 6 potatoes
• 5 toscana sausages
• 4 italian tomatoes
• 1 onion, half chopped, half grated
• 1 green chilli, chopped
• 1 tablespoon butter
• 2 tablespoons oil
• 7 oz mozzarella cheese
• parmesan cheese
• 1 cup milk
• 1/4 cup fresh parsley, chopped
• 1/4 cup green onion, chopped
• 3 teaspoons salt
• 1 teaspoon pepper
Instructions:
1. Peel the potatoes and put in a large pan with water along with the sausages. Cook until the potatoes are tender enough to be mashed.
2. Drain and mash the potatoes. Set aside. Chop the sausages and set aside.
3. In a large pan, add the butter, 1/2 grated onion, mashed potatoes, and milk. Mix until it becomes a puree. Season with salt and pepper. Set aside.
4. In a large pan, put the oil, chopped onion, green chilli and mix until the onion is transparent.
5. Add the chopped sausage, tomatoes, and salt. Cook until the tomatoes are soft and become a sauce. Sprinkle in the parsley and green onions. Mix gently. Set aside.
6. Preheat the oven to 200ºC (400ºF).
7. In a large, oven-safe casserole dish, smooth a layer of half the potato puree, a layer sausage sauce, mozzarella, then the remaining potato puree.
8. Sprinkle the top with parmesan cheese and chopped parsley.
9. Bake for 35 minutes or until the cheese is melted and the top layer is turning it is golden.
Enjoy your Sausage Shepherds Pie by Tasty Demais!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chicken Bacon Asparagus Twists?
|
Here's a recipe for Chicken Bacon Asparagus Twists:
Ingredients:
• 2 boneless, skinless chicken breasts
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 6 tablespoons lemon juice, divided
• 6 strips bacon
• 12 stalks asparagus, ends trimmed
• 1 cup greek yogurt
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
Instructions:
1. On a cutting board, slice chicken lengthwise into 1-inch (2 cm) thick slices. Take each slice of chicken and cut it in half lengthwise leaving about 1 inch (2 cm) uncut on one end of the strip.
2. Cut off part of the uncut end of the chicken so you do not have a thick spot in the middle of your longer chicken strip.
3. Place chicken strips in a bowl. Add 1/2 teaspoon salt, pepper, onion powder, garlic powder, and 3 tablespoons lemon juice and mix to combine.
4. Transfer to the refrigerator.
5. Preheat oven to 400˚F (200˚C).
6. On a cutting board, slice each piece of bacon lengthwise creating 12 strips in total.
7. Wrap the cut strip of bacon around the asparagus.
8. Wrap a marinated chicken strip around the bacon-wrapped asparagus. Repeat with remaining ingredients.
9. Place each bacon chicken asparagus twist on a parchment paper-lined baking sheet.
10. Bake for 10 minutes.
11. Turn up the heat to broil, and broil for 10 minutes. Flip the twists over, and broil for an additional ten minutes.
12. In a bowl add the Greek yogurt parsley, dill, 1/2 teaspoon salt, and 3 tablespoons lemon juice. Stir until well combined.
13. Remove bacon asparagus twists from baking sheet, and let cool. Serve with herb yogurt dipping sauce.
Enjoy your Chicken Bacon Asparagus Twists!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Veggie-Packed Lentil Loaf?
|
Here's a recipe for Veggie-Packed Lentil Loaf:
Ingredients:
• 2 tablespoons flax meal
• 6 tablespoons water
• olive oil, to taste
• 1 carrot, diced
• 1 stalk celery, diced
• 1/2 cup onion, diced
• 2 cups cremini mushroom, diced
• 3 cloves garlic, minced
• 1/2 cup red bell pepper, diced
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon dried parsley
• 1/2 teaspoon dried thyme
• 1 tablespoon soy sauce
• 1 tablespoon vegan worcestershire
• 2 cups lentils, cooked
• 3/4 cup brown rice, cooked
• 3/4 cup quick-cook oats
• 1/4 cup ketchup
• 1 teaspoon maple syrup
Instructions:
1. To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
2. Preheat the oven to 350°F (175°C).
3. In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
4. Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
5. Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
6. Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
7. Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
8. In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
9. Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
10. To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
11. Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
12. Brush with the remaining glaze, then slice and serve.
Enjoy your Veggie-Packed Lentil Loaf!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Zesty Panko-Crusted Salmon And Asparagus?
|
Here's a recipe for Zesty Panko-Crusted Salmon And Asparagus:
Ingredients:
• 3 tablespoons olive oil, divided
• 1 package Tasty Zesty Spice Blend
• 3/4 cup panko breadcrumbs
• 2 large eggs
• 4 boneless skinless salmon fillets
• 1 lb asparagus
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon fresh ground black pepper
Instructions:
1. Preheat the oven to 400˚F (200˚C). Grease a baking sheet with 1 tablespoon olive oil.
2. In a medium bowl, mix together the zesty seasoning and bread crumbs. In a separate medium bowl, beat the eggs.
3. Coat the salmon fillets in the egg, then the bread crumb mixture. Lay the salmon on the prepared baking sheet.
4. In another medium bowl, toss the asparagus with 1 tablespoon of olive oil, the salt, and pepper. Lay asparagus beside the salmon. Drizzle everything with the remaining tablespoon olive oil, then season with more salt to taste.
5. Bake for 10–12 minutes, until the salmon and asparagus are slightly golden. Switch the oven to broil and toast for 1-2 minutes until the breadcrumbs are a dark golden brown.
Enjoy your Zesty Panko-Crusted Salmon And Asparagus!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Garlic And Herb–marinated Rack Of Lamb?
|
Here's a recipe for Garlic And Herb–marinated Rack Of Lamb:
Ingredients:
• 1 rack of lamb
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 cloves garlic
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon chilli powder
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• 1 cup red wine, we used malbec
Instructions:
1. Preheat the oven to 350ºF / 175ºC.
2. Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
3. If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
4. Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
5. Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it’s almost done, pour in red wine then remove from the heat.
6. Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
7. Serve with roasted veggies.
Enjoy your Garlic And Herb–marinated Rack Of Lamb!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Farro Lentil Salad?
|
Here's a recipe for Farro Lentil Salad:
Ingredients:
• 3 1/2 cups farro, cooked
• 1 1/2 cups lentils, cooked
• 1 cup grape tomato, halved
• 1 cup cucumber, diced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup red bell pepper
• 1/3 cup fresh parsley, chopped
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 1 clove garlic, minced
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• fresh arugula, to taste, optional
Instructions:
1. In a medium bowl, combine the farro, lentils, tomatoes, cucumber, yellow pepper, red pepper, and parsley.
2. In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper, and whisk until well-combined.
3. Pour the vinaigrette over the farro salad and toss until well-combined.
4. Distribute the farro salad into airtight containers with the arugula, if using. Refrigerate for up to 5 days.
Enjoy your Farro Lentil Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Grilled Flank Steak And Corn Salad?
|
Here's a recipe for Grilled Flank Steak And Corn Salad:
Ingredients:
• 4 ears corn
• 4 tablespoons olive oil, divided
• 1 tablespoon salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• 2 lb flank steak
• 1 tablespoon smoked paprika
• 2 tablespoons brown sugar
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 2 teaspoons chipotle powder
• 2 teaspoons garlic powder
• canola oil, for greasing
• 3 red fresno chilies, seeded and sliced
• 1 avocado, chopped
• 1/2 red onion, chopped
• 1 cup cherry tomato, halved
• 2 jalapeñoes, sliced
• 1 tablespoon honey
• 1/2 cup lime juice
Instructions:
1. In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
2. In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
3. Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
4. On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
5. Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
6. Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
7. Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
8. Cut the meat into 1/2 inch (1 cm) slices.
9. Top with the corn salad and serve.
Enjoy your Grilled Flank Steak And Corn Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Veggie Chili Cornbread Casserole?
|
Here's a recipe for Veggie Chili Cornbread Casserole:
Ingredients:
Chili
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 large carrot, peeled and chopped
• 1 large red bell pepper, chopped
• 1 teaspoon dried oregano
• 2 teaspoons cumin
• 2 tablespoons chili powder
• 1 1/2 teaspoons smoked paprika
• 1/4 teaspoon cinnamon
• 4 cloves garlic, minced
• salt, to taste
• pepper, to taste
• 28 oz diced tomato, 1 can with juices
• 15 oz black beans, 1 can, rinsed and drained
• 15 oz kidney bean, 1 can, rinsed and drained
• 15 oz pinto bean, 1 can, rinsed and drained
• 1 cup frozen corn
• 1 tablespoon lime juice
• 2 cups vegetable broth
Cornbread
• 1 large egg
• 1 1/2 cups milk
• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons brown sugar, granulated
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 5 tablespoons unsalted butter, melted
• 1 jalapeño, small, chopped
Garnish
• 1 jalapeño, sliced
• 2 tablespoons fresh cilantro, chopped
Instructions:
1. In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
2. Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
3. Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
4. Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
5. Preheat the oven to 400°F (200°C).
6. In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
7. In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
8. Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
9. Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
10. Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
11. Garnish the cornbread with sliced jalapeño and chopped cilantro.
Enjoy your Veggie Chili Cornbread Casserole!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Fish And Chips?
|
Here's a recipe for Fish And Chips:
Ingredients:
• 3 russet potatoes, cut into fried
• canola oil, for frying
• 1 teaspoon kosher salt, plus more to taste
• 2 lb cod fillets
• freshly ground black pepper, to taste
• 2 1/2 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1 bottle beer
• fresh parsley, chopped, for garnish
• 1 lemon, cut into wedges, for serving
• tartar sauce, for serving
• ketchup, for serving
• malt vinegar, for serving
Instructions:
1. Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
2. Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).
3. Drain the potatoes and blot dry thoroughly with paper towels.
4. Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
5. Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
6. Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).
7. Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
8. Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
9. In a large bowl, whisk to combine the remaining 11/2 cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
10. Dip the dredged cod in the batter, turning to coat completely.
11. Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
12. Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.
Enjoy your Fish And Chips!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Shrimp And Sausage Stir-fry?
|
Here's a recipe for Shrimp And Sausage Stir-fry:
Ingredients:
• 2 tablespoons oil, divided
• 1 lb raw shrimp, peeled and deveined
• 2 teaspoons chesapeake bay seasoning
• 6 oz sausage
• 1/2 cup water
• 1/2 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, chopped
• 1/2 cup corn
• 1 carrot, diced
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• fresh parsley, chopped, for serving
• rice, cooked, for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add shrimp to skillet and season with Chesapeake Bay seasoning.
3. Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
4. Heat oil in a large skillet over medium-high heat.
5. Add sausage to skillet.
6. Cook until browned, turning links frequently.
7. Reduce heat to medium-low and add water to skillet.
8. Cover and simmer for 12 minutes. Remove from skillet and set aside.
9. Add onions and bell peppers to the same skillet and cook for 2 minutes.
10. Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
11. Stir in shrimp and garlic.
12. Pour chicken stock into pan and stir until well-incorporated.
13. Add salt and pepper.
14. Remove from heat.
15. Top with parsley and serve over rice if desired.
Enjoy your Shrimp And Sausage Stir-fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Winter Vegetable Chili?
|
Here's a recipe for Winter Vegetable Chili:
Ingredients:
• olive oil, to taste
• 1 medium white onion, diced
• kosher salt, to taste
• 3 cloves garlic, minced
• 2 cups parsnip, peeled and diced
• 3 cups butternut squash, peeled and diced
• 1 teaspoon paprika
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1/4 teaspoon allspice
• 1 1/2 teaspoons chipotle powder
• 28 oz cannellini bean, drained
• 1/4 cup fresh cilantro, chopped, plus more for garnish
• 4 cups vegetable broth
• shredded cheddar cheese, for garnish
Instructions:
1. In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add the onion, season with salt, and cook until the onion starts to sweat and become translucent, 3 minutes. Add the garlic and cook until fragrant, 2 minutes more.
2. Add the parsnips and butternut squash and season with salt, paprika, oregano, cumin, allspice, and chipotle powder. Stir to coat the vegetables with the spices. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until the vegetables begin to soften.
3. Add the cannellini beans, cilantro, and vegetable broth. Increase the heat to medium-high and bring to a boil for 2 minutes. Reduce the heat to medium-low and simmer for 15 minutes, until the chili is thickened and the vegetables are cooked through.
4. Ladle the chili into bowls and top with cilantro and cheddar cheese.
Enjoy your Winter Vegetable Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Scalloped Vegetable Bake?
|
Here's a recipe for Scalloped Vegetable Bake:
Ingredients:
• 2 medium zucchinis, washed
• 3 medium potatoes, washed and peeled
• 5 medium carrots, washed and peeled
• 4 medium eggs
• 1/3 cup butter, melted
• 2/3 cup milk
• 1/8 teaspoon nutmeg
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt, to taste
• pepper, to taste
• 1 cup all-purpose flour
• 1 1/2 cups shredded cheddar cheese
Instructions:
1. Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
2. Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
3. In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
4. Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
5. Add the sliced veggies to the batter and stir well until the slices are well-coated.
6. Add half of the vegetables slices to the prepared pan and flatten with a spoon.
7. Sprinkle the cheese over the vegetables.
8. Top with the rest of the vegetables and cover the pan with aluminum foil.
9. Bake for about 11/2 hours, until the vegetables are fully cooked and tender.
10. Let cool for at least 10 minutes, and release the springform, slice, and serve.
Enjoy your Scalloped Vegetable Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make One-Pan Basil Halloumi Chicken.
|
Here's a recipe for One-Pan Basil Halloumi Chicken:
Ingredients:
• 2 chicken breasts
• 8 oz halloumi cheese
• 2 cartons cherry tomato
• 4 leaves fresh basil, large
• 2 teaspoons salt
• 2 teaspoons pepper
• 1/3 cup olive oil
Basil Oil:
• 1/3 cup olive oil
• 3 cloves garlic
• 2 large handfuls fresh basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 lemon, juiced
Instructions:
1. Preheat your oven to 350˚F / 175˚ C
2. Turn the block of halloumi on its side and cut it into three to four even slices. Set aside.
3. Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken in and massage until everything is evenly coated in the seasoned oil.
4. Dump everything onto a foil lined baking sheet. Top the chicken with the large basil leaves and then the slices of halloumi.
5. Bake for 15 minutes at 350˚, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked. (note: oven times vary, especially broil so keep an eye on it!)
6. Take the chicken out and let it rest on a plate and continue to cook the tomatoes for 10 more minutes back on 350˚ F. (They will become super sweet and have a great concentrated tomato flavor!)
7. Meanwhile, add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.
Enjoy your One-Pan Basil Halloumi Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Pesto Twist Pasta?
|
Here's a recipe for Pesto Twist Pasta:
Ingredients:
• 1 lb fusilli pasta, or rotini pasta
• 2 cups fresh basil leaf, washed and thoroughly dried
• 1 clove garlic
• 1/4 cup pine nuts
• 1/2 cup extra virgin olive oil
• 1/4 cup water, cold
• salt, to taste
• pepper, to taste
• 1/2 cup grated parmesan cheese
Instructions:
1. Cook fusilli ( or rotini) in boiling salted water until it’s al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
2. Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started.
3. Scrape down the sides of processor bowl to ensure everything is being incorporated evenly.
4. Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce.
5. Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture)
6. Drain the pasta and transfer to large bowl or pan.
7. Add pesto and a splash of pasta water, stirring to incorporate.
8. Add parmesan and another splash of pasta water.
9. Top off with more cheese and basil before serving.
Enjoy your Pesto Twist Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Tofu Tacos?
|
Here's a recipe for Tofu Tacos:
Ingredients:
• 14 oz extra firm tofu, 1 block, drained
• 3 tablespoons low sodium soy sauce
• 1/4 cup tomato sauce
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 pinch cayenne
• olive oil, for drizzling
• 4 small corn tortillas
Toppings
• lettuce, shredded
• tomato, diced
• vegan shredded cheese, or regular
• guacamole
Instructions:
1. Preheat the oven to 400ºF (200ºC).
2. Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
3. Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
4. Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
5. Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.
Enjoy your Tofu Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Falafel And Hummus In A Blender?
|
Here's a recipe for Falafel And Hummus In A Blender:
Ingredients:
Falafel
• 6 cups vegetable oil, for frying
• 1 small shallot, halved
• 1/4 cup fresh parsley leaf, plus more for garnish
• 6 cloves garlic
• 2 cans chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 6 tablespoons all purpose flour
• 1/4 cup extra virgin olive oil
Red Pepper Hummus
• 2 cans chickpeas, drained and rinsed
• 1 cup roasted red pepper, jarred
• 1/4 cup tahini
• 1 clove garlic
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 2 tablespoons water, as needed
Tzatziki
• 1 persian cucumber, peeled
• 2 cups greek yogurt
• 1 1/2 teaspoons fresh lemon juice
• 1 clove garlic
• 3 tablespoons fresh dill, plus more for topping
• 4 fresh mint leaves
For Serving
• 4 pitas
• 1/4 cup red onion, thinly
• 1/4 cup cherry tomato, halved
• 1/2 cup cucumber, sliced
Instructions:
1. Make the falafel: Line a baking sheet with parchment paper.
2. Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
3. Add the shallot, parsley, and garlic to a blender and pulse until coarsely chopped. Add the chickpeas, cumin, coriander, pepper, salt, flour, and olive oil and blend until combined, but still slightly chunky, 15–20 pulses, scraping down the sides of the blender as needed. Transfer the mixture to a large bowl and rinse out the blender.
4. Scoop the falafel mixture into 2-tablespoon portions and gently roll into balls, then flatten slightly. Place on the prepared baking sheet. You should have about 12 balls.
5. Working in batches, fry the falafel balls in the hot oil for 2–4 minutes, until dark golden brown. Transfer to paper towel-lined plate to drain, then arrange on a serving platter, garnish with parsley, and set aside while you make the dips.
6. Make the roasted red pepper hummus: Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, paprika, pepper, and salt to the blender. Purée until smooth, adding the water 1 tablespoon at a time until the desired consistency is reached. Transfer to a serving bowl and rinse out the blender.
7. Make the tzatziki sauce: Add the cucumber, yogurt, lemon juice, garlic, dill, mint to the blender. Purée until mostly smooth, but still with some texture. Transfer to a serving bowl and top with more dill.
8. Serve the falafel, hummus, and tzatziki with pitas, red onion, cherry tomatoes, and cucumber.
Enjoy your Falafel And Hummus In A Blender!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Orange Chicken & Veggie Stir-fry?
|
Here's a recipe for Orange Chicken & Veggie Stir-fry:
Ingredients:
• 2 boneless, skinless chicken breasts
• salt, to taste
• ground pepper, to taste
• 2 heads broccoli, chopped
• 2 carrots, sliced
• 1 red bell pepper, sliced
Sauce
• 1/2 cup orange juice
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, minced
• 1/4 teaspoon orange zest
• 1 tablespoon cornstarch
Instructions:
1. In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
2. Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
3. Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
4. Add chicken back into pan.
5. Serve over cooked veggies.
Enjoy your Orange Chicken & Veggie Stir-fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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