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Do you know how to make Arroz Con Gandules?
|
Here's a recipe for Arroz Con Gandules:
Ingredients:
• 1/2 small bunch fresh cilantro
• 1/4 white onion, roughly chopped
• 1/4 red bell pepper, roughly chopped
• 1/4 green bell pepper, roughly chopped
• 4 cloves garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 cup canola oil
• 10 pimento-stuffed spanish olives, thinly sliced into rounds
• 1 tomato sauce
• 2 teaspoons dried adobo seasoning
• 2 packets Sazón with culantro and achiote seasoning
• 1 can pigeon peas, drained
• 3 cups water
• 3 1/3 cups medium grain white rice
Instructions:
1. To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
2. Heat 1/4 cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
3. Bring the mixture to a boil, then add the rice. Cook for 15–20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
4. Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
5. Serve the arroz con gandules warm alongside dishes of your choice.
Enjoy your Arroz Con Gandules!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Easy Chicken Paprikash?
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Here's a recipe for Easy Chicken Paprikash:
Ingredients:
• 1 tablespoon oil
• 1 tablespoon garlic
• 2 chicken thighs, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 2 tablespoons sweet paprika
• 1/4 teaspoon chili flakes
• 1/2 cup chicken broth
• 15 oz crushed tomato, 1 can
• 1/2 cup sour cream
• 1 tablespoon flour
Instructions:
1. Heat oil over medium, add garlic, chicken, salt and pepper. Stir and cook until the chicken has some color.
2. Add the onion and bell pepper, cook until onions have slightly softened.
3. Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes.
4. Take a ladle of the sauce and add to sour cream in a separate bowl. Mix until well combined. Add flour to the mix and stir.
5. Once it is well combined, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened.
6. Serve with pasta, rice or potatoes.
Enjoy your Easy Chicken Paprikash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for One-Tray Caprese Pasta?
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Here's a recipe for One-Tray Caprese Pasta:
Ingredients:
• 2 cups pasta, cooked al dente
• 3/4 cup onion, chopped
• 1 cup marinara sauce
• 1/3 cup fresh basil, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• mozzarella cheese, optional
Instructions:
1. Preheat oven to 400ºF (200ºC).
2. Take two sheets of aluminum foil (about 12x12-inch, 30x30 cm) and stack them on top of each other.
3. Fold one side of the foil about 1/3 of the way across sheet, repeat for opposite side.
4. Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
5. Add all of the ingredients to one of the foil boats, then stir.
6. Bake for 12 minutes.
7. Allow to cool for 10 minutes.
8. Eat or pack into tupperware and refrigerate 3-5 days.
Enjoy your One-Tray Caprese Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Sheet Pan Steak And Rainbow Veggies.
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Here's a recipe for Sheet Pan Steak And Rainbow Veggies:
Ingredients:
Vegetables
• 1 large carrot, cut into coins
• 1 1/2 cups cherry tomato
• 1 yellow bell pepper, 1 in (2 1/2 cm) dices
• 1 large carrot, cut into coins
• medium red onion, 1 in (2 1/2 cm) dices
• 1 yellow bell pepper, 1-inch ( 2 cm) dices
• 10 asparagus, trimmed and cut in half
• 1 medium red onion, 1-inch ( 2 cm) dices
• 3 tablespoons olive oil
• 10 spears asparagus, trimmed and halved
• salt, to taste
• 3 tablespoons olive oil
• pepper, to taste
• salt, to taste
• 4 cloves garlic
• pepper, to taste
• 4 sprigs fresh thyme
• 4 cloves garlic
Steak
• 4 sprigs fresh thyme
• 1 lb sirloin steak
Steak
• 1 tablespoon olive oil
• 1 lb sirloin steak
• 1 clove garlic
• 1 tablespoon olive oil
• salt
• 1 clove garlic
• pepper
Instructions:
1. Preheat oven to 400°F (200˚C).
2. Prepare the vegetables.
3. Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)
4. Season with olive oil, salt, and pepper to taste.
5. Add garlic cloves and sprigs of thyme on top of the vegetables. Bake vegetables for 15 minutes.
6. Roast vegetables for 15 minutes.
7. Bring back the tray and push vegetables to the side to make room for the steak. Place the steak in the middle of the pan and season both sides with salt and pepper.
8. Top the steak with a sprig of thyme and a clove of garlic. Place back in oven for 10 more minutes or until desired doneness is reached.
9. Allow the steak to rest for 5-10 minutes. Plate the vegetables and top with cut steak.
Enjoy your Sheet Pan Steak And Rainbow Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making One-Pot Butternut Squash Pilaf?
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Here's a recipe for One-Pot Butternut Squash Pilaf:
Ingredients:
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1 1/2 cups arborio rice
• 1 teaspoon salt
• pepper, to taste
• 1/2 cup dry white wine
• 4 cups butternut squash, cubed
• 4 cups vegetable broth
• fresh parsley, chopped, to serve
Instructions:
1. To prep cut off both ends of the butternut squash and poke 10-15 air vents with a fork. Microwave on high for 3-4 minutes.
2. Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
3. Preheat oven to 375°F (190°C).
4. In a large dutch oven or oven-safe pot, sauté onion in olive oil for 3-4 minutes or until semi-translucent. Add garlic and sauté for 2 more minutes.
5. Add the thyme and cook for 2 minutes, until fragrant.
6. Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
7. Stir in butternut squash and and vegetable broth and bring to a boil.
8. Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
9. Garnish with parsley and serve immediately
Enjoy your One-Pot Butternut Squash Pilaf!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Scalloped Potato Loaf?
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Here's a recipe for Scalloped Potato Loaf:
Ingredients:
• 1 tablespoon olive oil
• 1 large white onion, chopped
• 1 lb lean ground beef
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 14 oz diced tomato, 1 can
• 6 cups fresh spinach
• 5 russet potatoes
• 13 slices mozzarella cheese
• 2 tablespoons fresh parsley, chopped, for garnish
Instructions:
1. In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
2. Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
3. Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
4. Preheat the oven to 350˚F (180˚C).
5. Peel the potatoes and cut into 1/8-inch (3 mm) thick slices.
6. In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
7. Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
8. Spread 1/3 of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
9. Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
10. Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
11. Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
12. Place a cutting board over the loaf pan and invert the loaf.
13. Slice and garnish with parsley.
Enjoy your Scalloped Potato Loaf!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Double Cheeseburger For A Crowd?
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Here's a recipe for Double Cheeseburger For A Crowd:
Ingredients:
• 2 lb ground beef
• salt, to taste
• pepper, to taste
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 2 sheets puff pastry
• 8 slices cheddar cheese
• 1 egg, beaten
• sesame seed, for sprinkling
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
3. Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
4. Remove the patty from the skillet and set aside. Repeat with remaining beef.
5. Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
6. Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
7. Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
8. Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
9. Top with the remaining 4 slices of cheese and the other patty.
10. Cover with the other sheet of puff pastry.
11. Trim the edges of the pastry with a knife and discard.
12. Crimp the edges of the pastry, then press with a fork to seal.
13. Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
14. Bake for 30 minutes, or until the pastry is golden brown and cooked through.
15. Slice and serve with additional toppings of your choice.
Enjoy your Double Cheeseburger For A Crowd!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Tofu Tenders.
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Here's a recipe for Tofu Tenders:
Ingredients:
• nonstick cooking spray
• 14 oz extra firm tofu, 1 block, drained
• 1 teaspoon salt, plus more to taste, divided
• 1/2 teaspoon pepper, plus more to taste, divided
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/2 cup milk, of choice
• 1 teaspoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1/2 cup bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 tablespoon nutritional yeast
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• olive oil, for brushing
• honey mustard dipping sauce, for serving
Instructions:
1. Preheat the oven to 425ºF (220ºC). Grease a baking sheet with nonstick spray.
2. Wrap the tofu in a clean dish towel and place a heavy object, such as a cast-iron skillet, on top. Press the tofu for 20 minutes to remove excess liquid.
3. Flip the tofu block on its side and slice in half lengthwise. Season all over with salt and pepper.
4. Cut each piece of tofu lengthwise into quarters so you have 8 equally-sized pieces.
5. In a medium bowl, combine the flour and cornstarch. Mix with a fork.
6. In a separate medium bowl, combine the milk, apple cider vinegar, and Dijon mustard. Whisk with a fork until combined.
7. In another medium bowl, combine the bread crumbs, salt, pepper, garlic powder, paprika, onion powder, nutritional yeast, cumin, and cayenne. Mix with a fork until combined.
8. Take a piece of tofu and coat it in the flour mixture, followed by the milk mixture, then back into the flour mixture, back into the milk mixture, and finally, in the bread crumbs.
9. Place on the prepared baking sheet and repeat with the remaining tofu sticks.
10. Using a brush, coat each tender with an even layer of olive oil.
11. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy. Brush with more olive oil, if necessary.
12. Serve with honey mustard dipping sauce.
Enjoy your Tofu Tenders!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make One-pan Chicken Fajita Bombs?
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Here's a recipe for One-pan Chicken Fajita Bombs:
Ingredients:
• 2 tablespoons olive oil
• 1 onion, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 green pepper, diced
• salt, to taste
• pepper, to taste
• 1/2 cup shredded cheddar cheese
• 4 oz pepper jack cheese, cubed
• 4 oz cream cheese
• 3 boneless, skinless chicken breasts
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon garlic powder
To Serve
• salsa
• sour cream
• guacamole
Instructions:
1. Heat olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.
2. Add the cheddar, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.
3. Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.
4. Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture.
5. Repeat for all chicken breasts and remove any excess fajita mixture from the pan.
6. Heat pan over medium heat. If needed, add olive oil.
7. Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.
8. Serve with salsa, sour cream, and guacamole!
Enjoy your One-pan Chicken Fajita Bombs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Quinoa Ratatouille-Stuffed Peppers?
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Here's a recipe for Quinoa Ratatouille-Stuffed Peppers:
Ingredients:
• 6 bell peppers
• 2 tablespoons olive oil
• 1 medium onion, minced
• 3 cloves garlic, minced
• 2 zucchinis, diced
• 1 eggplant, diced
• 4 medium tomatoes, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• salt, to taste
• pepper, to taste
• 1/2 cup all purpose flour
• 1/2 cup vegetarian parmesan cheese, grated
• 1 teaspoon dried oregano
• 6 tablespoons butter, softened
• 2 cups quinoa, cooked
• fresh basil, chopped, for serving
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Cut the top off of each pepper and remove the seeds and ribs. Transfer to a baking dish. Bake for 20 minutes, until softened.
3. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for about 2 minutes, until softened and translucent.
4. Add the garlic and cook for about 1 minute, until fragrant.
5. Add the zucchini, eggplant, tomatoes, thyme, rosemary, basil, salt, and pepper and stir to combine. Cover, reduce the heat to medium, and simmer for about 30 minutes, until very tender but not mushy, stirring occasionally.
6. In a small bowl, combine the flour, Parmesan, and oregano. Add the butter and mix with your fingers until the butter has broken down into small pieces and the mixture is crumbly.
7. Fill each pepper with the quinoa and vegetables, then top with the crumble mixture.
8. Bake for 25-30 minutes, until the tops are golden brown. Garnish with fresh basil.
Enjoy your Quinoa Ratatouille-Stuffed Peppers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Short Rib Ragù?
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Here's a recipe for Short Rib Ragù:
Ingredients:
• 2 lb bone-in beef short rib, cut into 2-inch (5-cm) pieces
• 3 teaspoons kosher salt, divided, plus more to taste
• 3 teaspoons freshly ground black pepper, divided, plus more to taste
• 1 tablespoon olive oil
• 1 cup yellow onion, diced
• 1 1/2 cups carrot, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups port or red wine
• 28 oz crushed tomato, 1 can
• 1 cup beef stock
• 1 tablespoon dijon mustard
• 2 bay leaves
• 6 sprigs fresh thyme
• 1 cup water, as needed
• 2 lb pappardelle pasta
• fresh parsley, finely chopped, for garnish
• grated parmesan cheese, for garnish
Instructions:
1. Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
2. Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
3. Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
4. Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
5. Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
6. Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
7. Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
8. Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
9. Add salt and pepper to taste. Simmer for 15 minutes over low heat.
10. Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
Enjoy your Short Rib Ragù!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Classic Hamburger?
|
Here's a recipe for Classic Hamburger:
Ingredients:
• 12 oz ground beef
• kosher salt, to taste
• freshly ground black pepper
• 1 tablespoon vegetable oil
• 2 slices cheese, such as swiss, cheddar, or american, optional
• 2 hamburger buns
• topping of your choice, for serving
Instructions:
1. Divide the beef into 2 patties, each about 3/4-inch (2 cm) thick and 3 1/2 inches (9 cm) in diameter. Transfer the patties to a plate or a baking sheet lined with parchment paper and refrigerate for 30 minutes.
2. Remove the patties from the fridge and season on both sides with salt and pepper.
3. Heat a large cast-iron skillet over medium-high heat. Add the oil to the pan and swirl to evenly coat. Place the patties in the skillet and cook, undisturbed, on the first side for 5 minutes, until a brown crust forms.
4. Flip the patties, top each with a slice of cheese (optional), and cook, undisturbed, until the patties are browned on the other side, the cheese is melted, and the meat is cooked through, about 5 minutes more for medium-well doneness.
5. Remove the patties from the pan and transfer to a clean cutting board. Let rest for about 5 minutes.
6. Place the burger patties on buns and serve with your favorite toppings and sauces.
Enjoy your Classic Hamburger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Bacon-wrapped Mashed Potato-stuffed Meatloaf?
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Here's a recipe for Bacon-wrapped Mashed Potato-stuffed Meatloaf:
Ingredients:
• 2 lb ground beef
• 1 cup onion, diced, sauteed
• 3 cloves garlic, minced, sauteed
• 1 1/2 cups grated parmesan cheese, divided
• 2 eggs
• 1 cup panko breadcrumbs
• 2 teaspoons salt
• 1 1/2 teaspoons pepper
• 2 teaspoons worcestershire sauce
• 1/2 cup milk
• 1/2 cup fresh parsley, finely chopped
Glaze
• 1 1/2 cups ketchup
• 1/2 cup brown sugar
• 2 teaspoons mustard powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1/4 cup tomato paste
Mashed Potatoes
• 1 lb yukon gold potato, peeled, chopped, cooked
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup milk
• 28 slices bacon, slices
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
3. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
4. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
5. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
6. Add 2/3 of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.
7. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
8. Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
9. Broil on high for 3-5 minutes or until the glaze has caramelized.
Enjoy your Bacon-wrapped Mashed Potato-stuffed Meatloaf!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Honey Lemon Glazed Salmon & Veggies?
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Here's a recipe for Honey Lemon Glazed Salmon & Veggies:
Ingredients:
• 2 lb new potato, small red and yellow potatoes
• 2 tablespoons olive oil
• 4 tablespoons lemon juice
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme
• salt, to taste
• pepper, to taste
• 2 tablespoons honey
• 2 teaspoons ginger, chopped
• 2 salmon fillets
• 1 lb asparagus, 1 bunch
• 1 slice lemon, sliced
• 4 sprigs fresh thyme
Special Equipment
• aluminum foil
• nonstick vegetable oil cooking spray
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cover a sheet pan with aluminum foil and spray with nonstick cooking spray.
3. Spread out your potatoes on the pan and drizzle with 1 Tbsp. olive oil and 1 Tbsp. lemon juice. Season with salt and pepper and sprinkle 1/2 Tbsp. thyme, and 1 clove minced garlic over the potatoes.
4. Bake for 15 minutes, flip, then bake for another 10 minutes.
5. In the meantime, create your salmon glaze. Combine 2 Tbsp. lemon juice, 2 Tbsp. honey, 2 tsp ginger, 2 cloves minced garlic, and 1 Tbsp. thyme. Set aside.
6. Take the potatoes out of the oven and push them to the top or side of your pan. (Don’t cramp them — Make sure to still space them out a bit.)
7. Place your salmon fillets on the pan. Season both sides with salt and pepper and brush on the glaze onto both sides, then top with lemon slices and sprigs of thyme.
8. Place your asparagus on the pan and top with 1 Tbsp. olive oil, 1 Tbsp. lemon juice, salt and pepper, 1 clove minced garlic, and 1/2 Tbsp. of thyme.
9. Bake for 8-10 minutes. (The salmon should flake easily with a fork when it’s ready.)
Enjoy your Honey Lemon Glazed Salmon & Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Hawaiian Mac Salad?
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Here's a recipe for Hawaiian Mac Salad:
Ingredients:
• 1/2 lb elbow macaroni, cooked according to package instructions until past al dente
• 3 tablespoons apple cider vinegar
• 1 1/2 teaspoons kosher salt, divided
• 1/2 cup whole milk, plus more as needed
• 3 tablespoons sugar
• 1 cup mayonnaise, divided
• 1/4 cup white onion, grated
• 1 cup carrot, grated
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 scallions, thinly sliced, for garnish
Instructions:
1. Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
2. In a small bowl, mix together 1 teaspoon of salt, 1/2 cup (120 ml) of milk, the sugar, and 1/2 cup (120 G) of mayonnaise.
3. Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
4. To the cooled macaroni, add the remaining 1/2 cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to 1/4 cup (60 ml) more milk. Season with the remaining 1/2 teaspoon of salt and the pepper.
5. Garnish with the scallions before serving.
Enjoy your Hawaiian Mac Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Cauliflower “Meat” Quesadillas?
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Here's a recipe for Cauliflower “Meat” Quesadillas:
Ingredients:
• 1 medium head cauliflower, washed
• 5 oz mushroom, such as baby bella, cleaned and quartered
• 1 1/2 tablespoons olive oil
• 1 medium yellow onion, minced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 2 tablespoons chili powder
• 2 tablespoons soy sauce
• salt, to taste
• pepper, to taste
• large flour tortilla
• shredded mexican cheese blend
• onion, carmelized
• green pepper, carmelized
Instructions:
1. Cut the cauliflower in half and break it into small florets.
2. Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
3. Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
4. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
5. Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
6. Heat a tortilla over low heat in a large, greased skillet.
7. Sprinkle the tortilla with a layer of cheese, then add a layer of cauliflower “meat”, caramelized onions and peppers, and another layer of cheese.
8. Top with another tortilla and cook for about 4 minutes, until the bottom layer of cheese has melted and the bottom tortilla is golden brown.
9. Carefully flip the quesadilla and cook for another 4 minutes, until all of the cheese has melted.
10. Repeat.
11. Slice each tortilla into wedges and serve.
Enjoy your Cauliflower “Meat” Quesadillas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Pesto Asparagus And Sun-Dried Tomato Pasta?
|
Here's a recipe for Pesto Asparagus And Sun-Dried Tomato Pasta:
Ingredients:
• 3 cloves garlic
• 15 spears asparagus
• 1 teaspoon olive oil
• 1 teaspoon salt, to taste
• 1 teaspoon pepper, to taste
• 8 oz penne pasta
Pesto
• 4 cups fresh basil leaves
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• 1/2 cup parmesan cheese
• 1 teaspoon salt
• 1/2 cup sun-dried tomato
• 1/2 cup parmesan cheese, optional
Instructions:
1. Preheat oven to 425˚F/220˚C.
2. In a large pot, bring 4 quarts of water to a rolling boil.
3. Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
4. In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain.
5. Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
6. In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
Enjoy your Pesto Asparagus And Sun-Dried Tomato Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Classic Coq Au Vin?
|
Here's a recipe for Classic Coq Au Vin:
Ingredients:
• 4 lb skin-on chicken leg quarter
• kosher salt, to taste
• black pepper, to taste
• 3 sprigs fresh thyme
• 2 bay leaves
• 1/4 bunch fresh parsley stems
• 3 cups red burgundy wine, or any dry red wine
• 1 cup bacon, cubed
• 3 large carrots, peeled and minced
• 1 large white onion, chopped
• 1/2 lb cremini mushroom, sliced
• 1/2 lb cremini mushroom, quartered
• 5 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1/4 cup brandy
• 2 tablespoons extra virgin olive oil, plus more as needed
• 2 tablespoons unsalted butter
• 8 oz pearl onion, peeled
• 1 pinch sugar
• 1/4 cup fresh parsley, chopped, for garnish
• 1 baguette, sliced, for serving
Instructions:
1. In a large bowl, season the chicken with salt and pepper. Toss until well coated.
2. Tie the thyme sprigs, bay leaves, and parsley stems together with kitchen twine to make a bouquet garni.
3. Add the bouquet garni to the bowl with the chicken. Pour the wine over the chicken. Cover with plastic wrap and refrigerate for at least 2 hours or, even better, overnight.
4. In a large Dutch oven, cook the bacon over medium-low heat until the fat has rendered and the bacon is crisp, 15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving any excess fat in the pot.
5. Remove the chicken from the marinade, reserving the liquid, and place on a paper towel-lined sheet pan. Pat the chicken with more paper towels until completely dry.
6. Heat the bacon fat over medium heat until nearly smoking. Working in batches, add the chicken legs skin-side down in a single layer and cook until well browned, 5 minutes per side. Remove the chicken from the pot and set aside.
7. Add the carrots, onion, sliced mushrooms, and garlic to the pot. Cook until the vegetables are softened and lightly browned, about 10 minutes.
8. Stir in the tomato paste and cook for 3 minutes, until darkened and fragrant. Then, sprinkle in the flour and cook for another minute, until incorporated.
9. Pour the brandy into the pot and cook, scraping up any browned bits at the bottom of the pot, until the liquid has evaporated, 2 minutes.
10. Add the reserved marinade, including the bouquet garni. Stir to incorporate, then bring to a boil and cook until the liquid is reduced by half, about 15 minutes.
11. Return the chicken and half the cooked bacon to the pot. Cover, reduce the heat to low, and simmer for 1 hour, until the chicken is tender and the sauce has thickened.
12. Meanwhile, heat the olive oil and butter in a large, preferably nonstick skillet over medium-high heat. Add the pearl onions and a pinch of salt and sugar. Cover, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
13. Uncover, add the quartered mushrooms, and increase the heat to medium-high. Continue to cook until all the vegetables have softened, 5-8 minutes. Add the onions and mushrooms to the coq au vin.
14. Sprinkle with chopped parsley and the reserved bacon. Serve with crusty bread.
Enjoy your Classic Coq Au Vin!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Caprese Chicken Rollups.
|
Here's a recipe for Caprese Chicken Rollups:
Ingredients:
• 2 boneless, skinless chicken breasts
• olive oil
• salt, to taste
• pepper, to taste
• 8 oz mozzarella cheese, 1 package
• 1 cup tomato, diced
• 1 tomato, sliced
• 15 leaves fresh basil
Balsamic Reduction
• 1 cup balsamic vinegar
• 1/4 cup honey
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. In a saucepan, heat balsamic vinegar and honey over high heat. Stir until sauce reduces to 1/3 cup (80 ml). Set aside.
3. On a cutting board, slice the chicken breasts in half horizontally.
4. Cover chicken with a piece of plastic wrap. Using the rough side of a metal mallet, pound the chicken until 1/2-inch (1 cm) thick. Repeat with remaining breasts.
5. Drizzle olive oil over pieces of chicken and season with salt and pepper.
6. Place 2 slices of mozzarella on each piece of chicken. Spoon 1/4 cup (50 g) of diced tomatoes on each piece of chicken. Place 3 pieces of basil on each piece of chicken.
7. Roll up the chicken, making sure the ingredients are tucked under the breast and not pushed out the sides.
8. Place the roll-ups in a greased baking dish. Drizzle each roll-up with more olive oil and sprinkle with salt and pepper.
9. Bake for 15 to 20 minutes, until internal temperature reaches 160˚F (71˚C).
10. Place one slice of mozzarella on each roll-up. Broil for 5 to 10 minutes until the mozzarella has melted over the chicken.
11. Let chicken rest for 10 minutes. Place a basil leaf and slice of tomato on each piece of chicken. Drizzle with balsamic reduction.
Enjoy your Caprese Chicken Rollups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Instant Pot Chicken Biryani?
|
Here's a recipe for Instant Pot Chicken Biryani:
Ingredients:
Marinade
• 3/4 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger
• 1 tablespoon Schwartz® garlic granules
• 1 tablespoon garam masala
• 1/2 teaspoon cayenne
• 1 teaspoon turmeric
• 2 teaspoons salt
• 1 1/2 lb boneless skinless chicken thighs
Rice
• 2 tablespoons butter
• 1 yellow onion, thinly sliced
• 2 bay leaves
• 1 1/2 cups basmati rice, rinsed
• 1 teaspoon salt
• 1/2 teaspoon saffron, stirred into 1 tablespoon hot water (optional)
• 1 cup water
Garnishes
• fresh cilantro
• fresh mint
• jalapeño, thinly sliced
Instructions:
1. In a medium bowl, mix together the yogurt, lemon juice, ginger, garlic granules, garam masala, cayenne, turmeric, and salt. Add the chicken thighs and toss to coat.
2. On the Instant Pot Sauté setting, melt the butter. Add the onion and cook until caramelized, stirring occasionally, 15–17 minutes. Remove half the onion and set aside for garnish. Push the CANCEL button to turn off Sauté mode.
3. Add the chicken and the marinade to the Instant Pot, then toss to combine with the onions. Add the bay leaves, rice, salt, saffron, and water. Gently stir to combine. Make sure all ingredients are submerged below the liquid.
4. Put the cover on the Instant Pot. Be sure the pressure valve is set to “Sealing.” Use the manual setting to set the timer for 8 minutes.
5. When the timer goes off, turn pressure valve to “Venting” to release pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety. Be sure Instant Pot is turned off and unplugged before carefully removing the cover.)
6. Using a silicone spatula, fluff up the rice and fold to carefully combine. Serve garnishes with the reserved caramelized onions, cilantro, mint, and sliced jalapeño.
Enjoy your Instant Pot Chicken Biryani!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Pastelón?
|
Here's a recipe for Pastelón:
Ingredients:
• 1 small bunch fresh cilantro
• 1 small bunch fresh culantro
• 1 red bell pepper, small , roughly chopped
• 1 small green bell pepper, seeded and roughly chopped
• 1 medium head garlic, cloves seperated and peeled
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 1/4 cups canola oil, divided
• 5 pimento-stuffed spanish olives, thinly sliced into rounds
• 1 lb ground beef
• 1/2 teaspoon kosher salt, plus more to taste
• 2 teaspoons dried adobo seasoning, divided
• 1 1/4 teaspoons sazon goya seasoning powder, with saffron
• 1 can tomato sauce
• 4 very ripe plantains
• 3 cups shredded mozzarella cheese, divided
• 2 large eggs
Instructions:
1. To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.
2. Heat 1/4 cup (60 ml) of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.
3. Add the ground beef to the pan and cook until no longer pink, about 7 minutes. Season with the 1/2 teaspoon salt.
4. Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.
5. Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.
6. Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer. Test one plantain slice in the oil--if it bubbles and sizzles, the oil is ready.
7. Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, 4–5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.
8. Preheat the oven to 350°F (180°C).
9. Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.
10. In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.
11. Pour the egg mixture over the plantains, then cover the baking dish with foil.
12. Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.
Enjoy your Pastelón!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Pesto Quinoa With White Beans?
|
Here's a recipe for Pesto Quinoa With White Beans:
Ingredients:
• 2 cups fresh basil, packed
• 2 cups fresh arugula, packed
• 1/3 cup olive oil, plus 1 tablespoon, divided
• 1/3 cup walnuts
• 1 tablespoon lemon juice
• 3/4 teaspoon salt, plus more to taste
• 2 cloves garlic, quartered
• 1/4 teaspoon pepper, plus more to taste
• 2 tablespoons water
• 1 medium zucchini, sliced
• 15 oz white bean, 1 can, drained and rinsed
• 3/4 cup sun-dried tomato
• 1/4 cup pine nuts
• 3 1/2 cups quinoa, cooked
Instructions:
1. In a food processor, combine the basil, arugula, 1/3 cup (80 ml) olive oil, the walnuts, lemon juice, 3/4 teaspoon salt, the garlic, 1/4 teaspoon pepper, and the water, and pulse until smooth. Set aside.
2. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
3. Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
4. Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
5. Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
6. Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
Enjoy your Pesto Quinoa With White Beans!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Ratatouille Salad?
|
Here's a recipe for Ratatouille Salad:
Ingredients:
• olive oil, for cooking
• 1 large eggplant, or 2 small, cubed
• salt, to taste
• pepper, to taste
• 1 red bell pepper, seeded and chopped
• yellow bell pepper, seeded and chopped
• 1 small white onion, chopped
• 2 cloves garlic, minced
• 1 yellow squash, sliced
• 1 zucchini, sliced
• 1 tablespoon fresh thyme, chopped
• 3 roma tomatoes, diced
• 1/2 lemon, juiced
• 1 cup white quinoa, uncooked
• 2 1/2 cups water
• 1 tablespoon fresh basil, chopped
Instructions:
1. Heat a bit of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown and softened, 5-10 minutes. Remove from the pan and drain on paper towels.
2. Heat more oil in the pan, then add the bell peppers. Cook, stirring occasionally, until softened, 2-3 minutes.
3. Add the onion and garlic and cook, stirring, until the onions are soft and golden, about 3 minutes. Remove the peppers and onions from the pan.
4. Add the yellow squash and zucchini, season with salt and pepper, and cook squash have cooked down a bit, about 5 minutes.
5. Add the thyme and tomatoes, season with more salt, then add the lemon juice. Increase the heat to high and cook until mixture is sizzling. Cook, stirring occasionally, until the tomatoes start to release their juices, about 2 minutes.
6. Return the eggplant and pepper mixture to the pan, stir to combine, then remove the pan from the heat.
7. Add the quinoa and water to a large skillet and stir to combine. Bring to a boil, then cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes.
8. Spoon the vegetables over quinoa and sprinkle the basil on top. Serve warm.
Enjoy your Ratatouille Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Lentil “Meatballs”?
|
Here's a recipe for Lentil “Meatballs”:
Ingredients:
• 2 tablespoons olive oil, plus 1 tsp, divided
• 3 cloves garlic, minced
• 1 shallot, minced
• 1 1/2 cups green lentil, cooked
• 1 egg
• 1 tablespoon tomato paste
• 1/4 cup fresh italian parsley, chopped
• 1/3 cup grated parmesan cheese
• 1 tablespoon whole wheat breadcrumbs
• 1 1/2 tablespoons italian seasoning
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
3. To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
4. Transfer the mixture to a medium-sized bowl.
5. Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
6. Arrange on a parchment paper-lined baking sheet.
7. Bake for 10-15 minutes.
8. Remove meatballs from oven and allow to cool for 5-10 minutes.
9. Serve with spaghetti.
Enjoy your Lentil “Meatballs”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Beef Enchiladas?
|
Here's a recipe for Beef Enchiladas:
Ingredients:
• nonstick cooking spray, for greasing
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon chili powder
• 1 lb ground beef
• 3 teaspoons kosher salt
• 1 can black beans, drained and rinsed
• 2 cups enchilada sauce, divided
• 8 medium flour tortillas
• 2 cups shredded mexican cheese blend
• 1/4 cup fresh cilantro, finely chopped
• cotija cheese, for garnish - optional
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
2. Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder and cook, stirring constantly, until aromatic, about 30 seconds.
3. Add the ground beef and cook, breaking up with a wooden spoon, until the beef is browned and cooked through, about 5 minutes. Add the salt and black beans and continue cooking until warmed through, about 3 minutes. Remove the pan from the heat.
4. Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
5. Scoop 1/2 cup of the beef mixture onto the lower half of a tortilla, then roll up. Place the rolled tortilla seam side-down in the baking dish. Repeat with the remaining beef and tortillas, arranging in a row.
6. Top with the remaining cup of enchilada sauce. Sprinkle the shredded Mexican cheese on top.
7. Bake until the cheese has melted, about 10 minutes.
8. Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
Enjoy your Beef Enchiladas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Pineapple Sweet Chili Salmon?
|
Here's a recipe for Pineapple Sweet Chili Salmon:
Ingredients:
• 1 pineapple, whole
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup rice wine vinegar
• 2 tablespoons chile flake
• 1/2 teaspoon salt
• 1 tablespoon minced garlic
• 2 salmon fillets, 6 ounces each
Cornstarch Slurry
• 1 tablespoon cornstarch
• 2 tablespoons water
• cooked rice, for serving
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut pineapple in half lengthwise, cutting from root through the leaves.
3. Hollow out the pineapple by slicing around the perimeter, leaving a 1/2 inch (1 1/4 cm) border.
4. Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
5. Add pineapple and water to a blender and blend until smooth.
6. Pour the pineapple purée into a saucepan over medium heat.
7. Add the sugar, rice wine vinegar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.
8. In a small bowl, combine the cornstarch with the water to make a slurry. Add the slurry to the sauce and until sauce has thickened, 4-7 minutes. Remove the pan from the heat.
9. Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
10. Bake for 12-15 minutes, depending on your desired doneness.
11. Serve the salmon the pineapple bowls over rice with more pineapple sweet chile sauce on the side.
Enjoy your Pineapple Sweet Chili Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Classic Pad Thai?
|
Here's a recipe for Classic Pad Thai:
Ingredients:
• 1/2 lb wide rice noodle
• 1/4 cup palm sugar
• 1/4 cup fish sauce
• 1/4 cup tamarind paste
• 1 tablespoon oil
• 6 oz boneless, skinless chicken breast
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 teaspoon pickled turnip, optional
• 1 egg
• 4 oz tofu, cubed, optional
• 1/2 bunch green onion, or chinese chives, sliced, plus more for serving
• 1/2 cup bean sprout, plus more for serving
• lime, for serving
• peanut, for serving
• red thai chile, diced, for serving, optional
Instructions:
1. Soak rice noodles in room temperature water 30 minutes prior to cooking.
2. In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
3. Heat a cast-iron pan or wok over high heat.
4. Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
5. Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
6. Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
7. Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
8. Add 2 or 3 tablespoons of the reduced sauce and stir.
9. Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
10. Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
Enjoy your Classic Pad Thai!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Crispy Sriracha Buttermilk Oven Fried Chicken?
|
Here's a recipe for Crispy Sriracha Buttermilk Oven Fried Chicken:
Ingredients:
• 3 boneless, skinless chicken breasts
• 1 cup low flat buttermilk
• 1/4 cup sriracha sauce
• 1 cup panko breadcrumbs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon seasoning salt
• 3 tablespoons canola oil
Instructions:
1. On a cutting board, slice each chicken breast into strips.
2. In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
3. Preheat oven to 425˚F (220˚C).
4. In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
5. Dip the chicken strips in the panko mixture, ensuring they are fully coated.
6. Line a rimmed baking sheet with parchment paper and brush with canola oil.
7. Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
8. Transfer the chicken to a paper towel-lined plate to remove extra grease.
Enjoy your Crispy Sriracha Buttermilk Oven Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Maple Mustard Salmon?
|
Here's a recipe for Maple Mustard Salmon:
Ingredients:
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons French's spicy brown mustard
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon orange juice
• 1 1/2 teaspoons kosher salt, plus a pinch, divided
• 1/2 teaspoon paprika
• 1 lb salmon, cut into fillets
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1/2 peach, diced, small
• 1/2 avocado, diced small
• 1/4 cup fresh cilantro leaves
• 1/2 jalapeño, thinly sliced
• 1 lime
• 1 pinch of salt
Instructions:
1. Place butter, French’s Spicy Brown Mustard, maple syrup, apple cider vinegar, orange juice, 1/2 teaspoon salt, and paprika in a small pot. Heat over low heat and whisk until butter has fully melted and the sauce starts to simmer. Continue simmering for a few minutes until sauce reduces to a glaze. Remove from heat and set aside.
2. Rub salmon with olive oil and sprinkle evenly with 1 teaspoon salt. Drizzle with a bit of the glaze.
3. Heat an oiled grill pan (or heat up a grill) over high heat. When hot, place the salmon flesh-side down into the pan. Cook until the salmon has clear grill marks, then carefully flip to cook on the other side. Brush with more glaze. Once salmon is cooked to your liking, remove from pan.
4. For salsa, lightly toss peach, avocado, jalapeño, cilantro, lime juice, and pinch of salt in bowl.
5. Top the salmon fillets with the peach-avocado salsa and serve immediately.
Enjoy your Maple Mustard Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Whole-roasted Chicken and Veggies?
|
Here's a recipe for Whole-roasted Chicken and Veggies:
Ingredients:
• 2 carrots, diced
• 1 cup butternut squash, diced
• 1 1/2 cups broccoli floret
• 2 tablespoons oil
• 4 lb small whole chicken
• salt, to taste
• black pepper, to taste
• 1 leaf fresh thyme leaf, to taste
• 3 sprigs fresh thyme sprigs, for garnish
• butcher's twine
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
3. Place the chicken on top of the veggies.
4. Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
5. To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher’s twine, tie the legs together so the bird holds a nice shape.
6. Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
7. NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
8. Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
9. Carve the bird as desired.
10. Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
Enjoy your Whole-roasted Chicken and Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cheesy Chicken Layer Quesadilla?
|
Here's a recipe for Cheesy Chicken Layer Quesadilla:
Ingredients:
• 2 cups shredded chicken
• 1 cup black beans
• 1 cup corn
• 1 jar salsa
• 1 cup shredded cheese blend
• 4 large flour tortillas
Toppings
• sour cream
• guacamole
• salsa
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large pan over medium heat, cook the chicken, beans, corn, and salsa.
3. In a springform pan, lay down one tortilla, then top with chicken mixture and cheese.
4. Layer another tortilla on top and continue to stack until pan is full.
5. Top with more cheese.
6. Bake for 30 minutes or until cheese is melted.
7. Top with sour cream, guacamole, and salsa.
Enjoy your Cheesy Chicken Layer Quesadilla!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Restaurant Vs Homemade Nashville-Style Hot Chicken?
|
Here's a recipe for Restaurant Vs Homemade Nashville-Style Hot Chicken:
Ingredients:
Spice Mix
• 2 tablespoons cayenne pepper
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon mustard powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
Chicken
• 4 bone-in, skin-on chicken thighs
• 4 chicken drumsticks
• 1 tablespoon salt
Spicy Oil
• 2 teaspoons light brown sugar
• 1/2 cup canola oil
Batter
• 2 cups buttermilk
• 2 tablespoons louisiana hot sauce
• 2 cups flour
• oil, for frying
• white bread, to serve
• 8 dill pickles, cut into chips, to serve
Instructions:
1. In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
2. In a large bowl, place chicken and pat dry. Add 5 tablespoons of the spice mix and salt, and mix well, making sure all the chicken is fully coated. Cover with plastic wrap and rest in the fridge for at least 30 minutes, up to 24 hours.
3. In a small saucepan, combine canola oil, 2 tablespoons of the spice mix, and brown sugar over medium heat and stir until the brown sugar dissolves, about 2-3 minutes. Set aside.
4. In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
5. Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
6. Heat oil to 325°F (170°C) in a deep pot.
7. Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
8. Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
9. Place on a slice of white bread and top with dill pickle.
Enjoy your Restaurant Vs Homemade Nashville-Style Hot Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Dairy-Free Fettuccine Alfredo Pasta?
|
Here's a recipe for Dairy-Free Fettuccine Alfredo Pasta:
Ingredients:
• 1 cup cashews
• 3 cups boiling water
• 3/4 cup water
• 1/2 medium onion, diced
• 3 tablespoons nutritional yeast
• 3 cloves garlic
• 1 teaspoon dried rosemary
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1 box fettuccine pasta, cooked
• fresh parsley, chopped
Instructions:
1. In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
2. In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
3. Pour the sauce over the cooked pasta and toss to coat.
4. Garnish with parsley.
Enjoy your Dairy-Free Fettuccine Alfredo Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Vegetarian "Meat" Sauce?
|
Here's a recipe for Vegetarian "Meat" Sauce:
Ingredients:
• 10 oz cremini mushroom
• 1 white onion
• 2 tablespoons oil
• salt, to taste
• pepper, to taste
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried oregano
• 1/4 cup tomato paste
• 28 oz crushed tomato, 1 can
• 2 cups vegetable broth
• 15 oz chickpeas, 1 can, drained
• fresh basil, for garnish
Instructions:
1. In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
2. Heat the oil in a large skillet set over medium-high heat.
3. Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes.
4. Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
5. Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
6. Add the crushed tomatoes and stir until well combined and thick.
7. Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
8. While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
9. Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
10. Shake the strainer for 1 minute to remove starches from the chickpeas. You’ll know when to remove the strainer when the water has become very cloudy from the starches.
11. Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
12. Use the sauce as desired for pasta, veggie noodles, calzones, etc..
Enjoy your Vegetarian "Meat" Sauce!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Make-Ahead Chicken & Rice Bake?
|
Here's a recipe for Make-Ahead Chicken & Rice Bake:
Ingredients:
• 1 tablespoon butter
• 1 medium onion, diced
• 1 clove garlic, minced
• 4 carrots, finely diced
• 4 stalks celery, sliced
• 1 rotisserie chicken, shredded
• 1 cup white long grain rice, uncooked
• 1 can cream of chicken soup
• 3 cups chicken stock
• salt, to taste
• pepper, to taste
• 1 cup breadcrumb, optional
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a skillet, melt butter, and cook onion, garlic, carrots, and celery until tender.
3. Transfer to a 9" x 13" (23 cm x 33 cm) disposable casserole dish, or split among 2 smaller dishes.
4. Add chicken, rice, soup, stock, salt, and pepper. Mix thoroughly, and cover with foil.
5. Bake for 30 minutes. Remove foil, top with bread crumbs if desired, and bake an additional 10 minutes. Or, bake for 30 minutes, let cool completely, cover, and freeze up to 2 months.
6. To reheat, let thaw in the refrigerator during the day. Bake as directed above.
Enjoy your Make-Ahead Chicken & Rice Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Ham, Cheese, And Spinach-stuffed Chicken?
|
Here's a recipe for Ham, Cheese, And Spinach-stuffed Chicken:
Ingredients:
• 1 breast large chicken breast
• 1 slice baby swiss cheese
• 1 slice provolone cheese
• 1 thin slice ham
• 5 leaves baby spinach leaf
• 1/2 cup flour
• 2 eggs, beaten
• 2/3 cup breadcrumb
• oil, for frying
• salt, to taste
• pepper, to taste
Instructions:
1. Cut a pocket into the side of the chicken breast.
2. Season chicken with salt and pepper.
3. Stack the two cheeses and spinach on top of the ham and roll up tightly.
4. Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
5. Place the flour, eggs, and bread crumbs into 3 separate bowls.
6. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
7. Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
8. Fry the chicken until golden brown on both sides.
9. Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
10. Enjoy!
11. Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams
Enjoy your Ham, Cheese, And Spinach-stuffed Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I go about making Orange Chicken (Inspired By Panda Express)?
|
Here's a recipe for Orange Chicken (Inspired By Panda Express):
Ingredients:
• 1 egg
• 1 teaspoon white pepper
• 1 1/2 teaspoons salt
• 2 chicken breasts, cubed
• 1/2 cup cornstarch
• 1/4 cup flour
• vegetable oil, for frying
• 1 tablespoon oil
• 2 teaspoons garlic, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon chili flakes
• 1 tablespoon rice wine
• 1 1/2 tablespoons soy sauce
• 5 tablespoons vinegar
• 1 1/2 tablespoons water
• 3 1/2 tablespoons sugar
• 1 tablespoon orange zest
• scallion, chopped, for garnish
Cornstarch Slurry
• 1 tablespoon cornstarch
• 1 tablespoon water
Instructions:
1. Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it’s coated with the egg mixture.
2. In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
3. Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
4. In a large pan or wok, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant.
5. Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
6. Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.
7. Garnish with chopped scallions and serve with rice.
Enjoy your Orange Chicken (Inspired By Panda Express)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Butter-Poached Shrimp and Orzo?
|
Here's a recipe for Butter-Poached Shrimp and Orzo:
Ingredients:
• 2 tablespoons water
• 8 tablespoons butter
• 2 teaspoons lemon, zest
• 1 sprig fresh thyme
• 1/2 lb shrimp
• 2 cloves garlic
• 1 shallot
• 1 cup orzo
• 2 cups chicken stock
• salt, to taste
• pepper, to taste
• 4 cups spinach
• fresh parsley, for garnish
Instructions:
1. Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn’t separate.
2. Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
3. In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
4. Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
5. Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
6. Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
Enjoy your Butter-Poached Shrimp and Orzo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Coconut Curry Shrimp?
|
Here's a recipe for Coconut Curry Shrimp:
Ingredients:
• 2 tablespoons unsalted butter, divided
• 1 small yellow onion, diced
• 1/2 red bell pepper, seeded and chopped
• 1/2 green bell pepper, seeded and chopped
• 1/2 cup unsweetened coconut milk
• 1 1/2 teaspoons fish sauce
• 1 tablespoon lemon juice
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1/2 tablespoon sugar
• 2 teaspoons curry powder
• 1 tablespoon maggi, (chicken bouillon powder)
• 1 lb jumbo shrimp, peeled and deveined
• brown rice, for serving
• fresh cilantro leaf, for garnish
Instructions:
1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
2. Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3–4 minutes.
3. Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.
4. Add the shrimp and cook for 3–4 minutes, until pink and opaque.
5. Serve the curry with brown rice and garnish with cilantro.
Enjoy your Coconut Curry Shrimp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Philadelphia Roll.
|
Here's a recipe for Philadelphia Roll:
Ingredients:
• 2 cups sushi rice
• 1/4 cup seasoned rice vinegar
• 4 half sheets sushi grade nori
• 4 oz smoked salmon
• 4 oz cream cheese, cut into matchsticks
• 1 small cucumber, cut into matchsticks
Instructions:
1. Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
2. On the rolling mat place one sheet of nori with the rough side facing upwards.
3. Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.
4. Arrange, in a horizontal row 1 inch (2 cm) from the bottom, smoked salmon, cream cheese, and cucumber.
5. Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
6. Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
Enjoy your Philadelphia Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Pork Noodle Bowl?
|
Here's a recipe for Pork Noodle Bowl:
Ingredients:
Pork
• 1/4 cup soy sauce
• 1/2 tablespoon Frank's Red Hot Original Sauce
• 2 tablespoons brown sugar
• 1 tablespoon chili oil
• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 2 tablespoons ginger, minced
• 4 cloves garlic, minced
• 1 lb ground pork
• 1 teaspoon cornstarch, stirred into 1 tablespoon water
Assembly
• 8 oz rice noodle, cooked
• 2 carrots, peeled into thin strips
• 2 persian cucumbers, cut into 3 in (7 cm) matchsticks 4 scallions, thinly sliced on a bias
• 1/2 cup fresh cilantro leaves
• 1/2 cup roasted peanut, chopped
• lime wedge
Instructions:
1. In a small bowl, whisk together soy sauce, Frank’s Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Set aside.
2. In a skillet or wok, heat the vegetable oil over high heat. Add ginger and garlic and let sizzle for one minute. Add ground pork and quickly start stir-frying. Continually toss the pork until almost no pink remains in the meat. Pour in the sauce, bring to a simmer, and continue stirring the pork. Pour in the dissolved cornstarch. Stir until sauce thickens slightly, then remove from heat.
3. Assembly: Pile rice noodles in each bowl. Spoon pork with sauce on top of noodles. Place carrots and cucumbers in small piles. Garnish with scallions, cilantro, and peanuts. Serve with lime wedges on the side.
Enjoy your Pork Noodle Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Chili-cheese Garlic Bread Rolls?
|
Here's a recipe for Chili-cheese Garlic Bread Rolls:
Ingredients:
Chili
• 1 onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 15 oz tomato sauce, 1 can
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 15 oz kidney bean, 1 can, drained and rinsed
Garlic Butter
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon grated parmesan cheese
• 12 dinner rolls
• 1/2 cup shredded cheddar cheese
• sour cream, to serve
• green onion, sliced, to serve
Instructions:
1. Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
2. Add the garlic and cook for two minutes.
3. Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
4. Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
5. Reduce the heat to low, cover and simmer for 1 hour.
6. Remove lid and stir in kidney beans.
7. Preheat the oven to 400°F (200°C).
8. In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
9. Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
10. Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
11. Spoon the chilli into the holes of the toasted rolls.
12. Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
13. Serve topped with sour cream and green onions.
Enjoy your Chili-cheese Garlic Bread Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Salmon Dinner For Two?
|
Here's a recipe for Salmon Dinner For Two:
Ingredients:
Garlic Smashed Potatoes
• 12 baby gold potatoes
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cloves garlic
Herb Crusted Salmon
• 2 salmon fillets
• 5 cloves garlic
• 1 cup fresh parsley
• 2 tablespoons fresh chives
• 2 tablespoons fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 1 bunch asparagus
• parmesan cheese, optional, to taste
Chocolate Peanut Butter Skillet 'Box' Brownie
• 3/4 cup brownie mix, prepared
• 2 tablespoons vegetable oil
• 1 egg
• 1 tablespoon water
• 1/3 cup peanut butter
Instructions:
1. For the Garlic Smashed Potatoes - Boil potatoes in a medium pot for 15-20 minutes or until tender.
2. Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact.
3. Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes.
4. Bake at 425˚F (220˚C) for 15-20 minutes or until crispy.
5. Garnish with thyme.
6. For the Herb Crusted Salmon - In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice.
7. Place salmon and asparagus on parchment covered oven tray.
8. Drizzle with olive oil and garnish with salt and pepper.
9. Spoon herb mix onto salmon fillets and coat evenly.
10. Bake at 425˚F (220˚C) for 12-14 minutes.
11. For the Chocolate Peanut Butter Skillet Brownie - In a medium mixing bowl, combine brownie mix, oil, water, and an egg and stir until evenly mixed.
12. Transfer mix into skillet.
13. Spoon softened peanut butter into skillet and mix in using a knife.
14. Bake at 350˚F (180˚C) for 10-15 minutes or until toothpick comes out of the brownie clear.
15. If desired, garnish with ice cream.
16. Nutrition Calories: 1723 Fat: 143 grams Carbs: 49 grams Fiber: 10 grams Sugars: 11 grams Protein: 76 grams
Enjoy your Salmon Dinner For Two!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Cheesy Chicken And Broccoli Braid?
|
Here's a recipe for Cheesy Chicken And Broccoli Braid:
Ingredients:
• 2 cups chicken, cooked, diced into 1/2 in (1.2 cm) cubes
• 2 cups broccoli, chopped
• 1/2 cup red bell pepper, diced into 1/2 in (1.2 cm) pieces
• 2 cups shredded cheddar cheese, freshly
• 1/2 cup green onion, chopped
• 1 can Campbell’s® Cream of Chicken Soup
• 2 cans crescent rolls
• 1 large egg
• 1/2 tablespoon fresh rosemary, roughly chopped
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the chicken, broccoli, bell peppers, cheddar cheese, green onions, and Campbell’s® Cream of Chicken Soup. Mix well.
3. Place a baking sheet–size sheet of parchment paper on a large cutting board. Unroll the crescent roll dough and arrange next to one another so the long sides are touching. Press the seams together to make one large sheet of dough.
4. Spoon the chicken cheese filling in a horizontal mound across the center of the crescent roll dough, leaving 4–5 inches of space above and below the filling.
5. Starting from the bottom left of the dough sheet, slice a strip of dough diagonally at a 45-degree angle from the filling to the edge. Repeat every 2 inches along the bottom. Repeat with the top dough, cutting in the opposite direction from the bottom.
6. Starting from the left side, fold the first dough strip on the bottom over the filling, then fold over the first dough strip on the top, crossing over the bottom strip. Repeat with the remaining strips to create a braid effect. Pinch the dough together on the left and right sides to seal in the filling.
7. Use the parchment to carefully transfer the braid onto a baking sheet.
8. In a small bowl, whisk together the egg and rosemary. Brush the egg wash evenly over the braid.
9. Bake for 25–30 minutes, or until the braid is cooked through and deep golden brown.
10. Remove from the oven and let rest for 10 minutes before slicing with a serrated knife and serving.
Enjoy your Cheesy Chicken And Broccoli Braid!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Stir-Fry Tofu That Tastes Like Chicken?
|
Here's a recipe for Stir-Fry Tofu That Tastes Like Chicken:
Ingredients:
• 14 oz extra firm tofu
• 3 tablespoons low sodium tamari
• 2 tablespoons maple syrup
• 1 1/2 tablespoons rice vinegar
• 1/2 teaspoon fresh ginger, minced
• 2 garlics
• 1/2 tablespoon toasted sesame oil
• 1/4 cup grapeseed oil, or other neutral oil, plus 1 tablespoon, divided
Instructions:
1. Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20–30 minutes, until the towel is soaked through.
2. Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
3. Remove the tofu from the freezer and place in a microwave-safe bowl over a kitchen towel. Defrost in the microwave until completely thawed and the towel is soaked through, 10–15 minutes.
4. Wrap the tofu in a clean kitchen towel and press again for another 20–30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
5. While the tofu is pressing, make the marinade: In a medium bowl, whisk together the tamari, maple syrup, rice vinegar, ginger, garlic, sesame oil, and 1/4 cup (60 ml) grapeseed oil.
6. Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
7. Heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the tofu and cook for 4–5 minutes, until browned on one side, basting with some of the marinade. Flip the tofu and cook for another 4–5 minutes, until browned on the other side.
8. Serve the tofu as desired.
9. NutritionCalories: 338Fat: 27 grams Carbs: 12 grams Protein: 15 grams Fiber: 1 grams Sugar: 9 grams
Enjoy your Stir-Fry Tofu That Tastes Like Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Lasagna Dome?
|
Here's a recipe for Lasagna Dome:
Ingredients:
• 3 tablespoons olive oil, divided
• 1/2 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 lb ground beef
• 1 teaspoon salt
• 1 teaspoon black pepper
• 15 oz tomato sauce
• 3 oz tomato paste
• 15 oz ricotta cheese
• 1/2 cup fresh basil, chopped
• 1 large egg
• 1/2 cup parmesan cheese
• 30 lasagna noodles, boiled until al dente
• 2 cups shredded mozzarella cheese
Béchamel Sauce
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk, hot
• salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup shredded parmesan cheese
• fresh basil, chopped, for garnish
• shredded parmesan cheese, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Heat 2 tablespoons of olive oil in a large pot over high heat. Add the onion and garlic. Cook until starting to brown, stirring occasionally, 3-4 minutes.
3. Add the beef, salt, and pepper. Cook until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir, 10-12 minutes.
4. Add the tomato sauce and tomato paste, then reduce the heat to medium and bring the sauce to a simmer. Cook it down until the mixture becomes thick, about 15 minutes. Remove the pot from the heat and set aside.
5. In a small bowl, combine the ricotta, basil, egg, and Parmesan. Stir until smooth. Set aside.
6. Grease a large oven-safe metal bowl with the remaining tablespoon of olive oil, then lay about 25 lasagna noodles along the sides and bottom of the bowl, fanning them out in an overlapping pattern. The ends of the noodles should hang over the sides of the bowl.
7. Slice the remaining lasagna noodles in half crosswise. These will serve as the layers between the meat and the cheese mixtures.
8. Sprinkle half of the mozzarella into the bottom of the bowl on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly over the mozzarella, then lay half of the cut noodles over the sauce.
9. Spread all of the ricotta mixture over the noodles, then layer with the rest of the noodles, then the rest of the mozzarella, and the rest of the meat sauce.
10. Fold the edges of the lasagna noodles hanging over the sides of the bowl back towards the center, creating another overlapping pattern.
11. Cover with foil and bake for about 45 minutes, until cooked through.
12. Meanwhile, make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking continuously, for about 2 minutes until a paste forms.
13. Add the hot milk and continue to whisk as the sauce thickens and comes to a boil. Season with salt and pepper and add the Parmesan. Reduce the heat to low, and cook, still whisking, for 2-3 minutes more.
14. Invert the lasagna dome onto a cutting board.
15. Pour the béchamel sauce over the dome and top with basil.
16. Slice the dome, then top with more Parmesan and basil, if desired.
Enjoy your Lasagna Dome!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Pulled Pork-Stuffed Milk Buns?
|
Here's a recipe for Pulled Pork-Stuffed Milk Buns:
Ingredients:
Starter
• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons bread flour
Dough
• 3 1/4 cups bread flour, divided
• 1/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup whole milk, warm to the touch
• 1/4 cup unsalted butter, 1/2 stick, melted
• 1 large egg
• 1 tablespoon vegetable oil
• 1 1/4 cups pulled pork
• 1 large egg, mixed with 1 tablespoon milk
Instructions:
1. Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
2. Make the dough: In a large bowl, add 21/2 cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
3. In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
4. Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add 3/4 cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
5. Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
6. Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
7. Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
8. Preheat the oven to 350˚F (180˚C).
9. Brush the buns with the egg and milk mixture.
10. Bake the buns for 25 minutes, or until golden brown.
11. Let the buns sit in the pan for 10 minutes.
12. Invert the buns onto a serving plate, and pull apart.
Enjoy your Pulled Pork-Stuffed Milk Buns!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Pancake Batter Fried Chicken?
|
Here's a recipe for Pancake Batter Fried Chicken:
Ingredients:
Fried Chicken
• 1 1/2 lb chicken breast, cut into 2-inch (5 cm) pieces
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 cups dry pancake mix
• 1/8 teaspoon cayenne
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 cup buttermilk
• 1/2 cup water
• 4 cups vegetable oil, for frying
Mustard Dipping Sauce
• 1 cup dijon mustard
• 3/4 cup maple syrup
• 2 tablespoons vegetable oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
Instructions:
1. In a medium bowl, season the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside while you make the batter.
2. In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining 1/2 teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and 1/3 of the water and whisk to incorporate. Add the remaining water, 1/3 at a time, and whisk until no lumps remain.
3. Add the chicken to the batter and toss to coat completely.
4. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
5. Working 4–5 pieces at a time, fry the battered chicken in the hot oil for 2–3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
6. Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
7. Serve the chicken bites warm with the sauce alongside for dipping.
Enjoy your Pancake Batter Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Basil And Pesto Hasselback Chicken?
|
Here's a recipe for Basil And Pesto Hasselback Chicken:
Ingredients:
• 4 chicken breasts
• 2 tablespoons red pesto
• 1 handful fresh basil, roughly chopped
• 1/2 cup mozzarella cheese
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Slice into the chicken several times, about 1 cm (1/2 inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
3. Cook the red pesto and basil on a medium heat until the basil is just wilted.
4. Sprinkle over the mozzarella and stir until melted.
5. Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
6. Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
Enjoy your Basil And Pesto Hasselback Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Elegant Braised Lamb Shank Dinner.
|
Here's a recipe for Elegant Braised Lamb Shank Dinner:
Ingredients:
• 6 lb lamb shanks, 1 pound (455 g) each
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons canola oil
• 2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
• 1 medium white onion, minced
• 2 stalks celery, minced
• 20 cloves garlic, minced, plus 15 whole, divided
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups chicken stock
• 1 orange, juiced
• 1 lemon, juiced
• 5 sprigs fresh rosemary
• 10 sprigs fresh thyme
• 3 bay leaves
• 1 lb brussels sprouts, halved
• 1 lb red pearl onion, peeled
• olive oil, for drizzling
• 3 lb yukon gold potato, peeled, chopped, and boiled
• white pepper, to taste
• 1/2 cup unsalted butter, 1 stick, cubed and chilled
• 1 cup sour cream
• 1/2 cup heavy cream
Citrus Gremolata
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested
• 1/2 tablespoon flaky sea salt
• 2 cloves garlic, minced
• 2 tablespoons fresh chives, chopped
• 1 teaspoon horseradish
• orange, zested
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the lamb shanks all over with salt and pepper.
3. Heat the canola oil in a large Dutch oven over medium-high heat.
4. Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
5. Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
6. Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
7. Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
8. Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
9. Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
10. About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
11. Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
12. Fold in the butter, sour cream, and heavy cream until smooth and light.
13. Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
14. To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
Enjoy your Elegant Braised Lamb Shank Dinner!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Vegan Tofu Bao Buns With Pickled Vegetables?
|
Here's a recipe for Vegan Tofu Bao Buns With Pickled Vegetables:
Ingredients:
Steamed Bao Buns
• 1 cup warm water
• 2 tablespoons organic sugar
• 1 tablespoon instant yeast
• 3 cups all purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil, divided
Seared Glazed Tofu
• 1 cup scallion, sliced
• 1/4 cup fresh ginger, minced
• 5 cloves garlic, minced
• 1/4 cup organic sugar
• 2 tablespoons chinese 5 spice
• 1/4 cup soy sauce
• 1/4 cup shaoxing rice wine
• 1/4 cup dark soy sauce
• 12 oz firm tofu, pressed and sliced
• 2 tablespoons vegetable oil
Pickled Vegetables
• 1 cup cucumber, julienned
• 1 red pepper, seeded and julienned
• 1 cup daikon radish, julienned
• 1 cup carrot, julienned
• 1 yellow pepper, seeded and julienned
• 2 jalepenoes, sliced
• 1/2 cup water
• 1/2 cup organic sugar
• 1 cup rice vinegar
• 1 tablespoon kosher salt
For Serving
• hoisin sauce
• scallion, sliced
• sesame seed
Special Equipment
• small rolling pin, or wooden dowel
• 12 small squares parchment papers
Instructions:
1. Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.
2. In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.
3. Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.
4. Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.
5. Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
6. Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.
7. In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.
8. Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.
9. Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.
10. Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.
11. Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.
12. Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.
13. Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.
14. Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.
15. To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.
Enjoy your Vegan Tofu Bao Buns With Pickled Vegetables!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Sherry Mushrooms With Creamy Polenta And Gremolata?
|
Here's a recipe for Sherry Mushrooms With Creamy Polenta And Gremolata:
Ingredients:
Polenta
• 3 cups water
• kosher salt, to taste
• 1 cup polenta
• 1 cup milk, of your choice
• 1/2 cup grated parmesan cheese
• 1 tablespoon unsalted butter
• pepper, to taste
Mushrooms
• olive oil, to taste
• 2 medium shallots, finely chopped
• kosher salt, to taste
• 4 sprigs fresh thyme
• 1 lb mixed mushroom, such as shiitake and cremini, steams trimmed, sliced
• 1/2 cup dry sherry
• 1/4 cup vegetable stock
• pepper, to taste
Gremolata
• 2 cloves garlic, grated
• 1 bunch fresh parsley, chopped
• 2 lemons lemon zest
• kosher salt, to taste
Instructions:
1. Make the polenta: Bring salted water to boil in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to make sure the polenta isn’t sticking or burning.
2. Right before serving, stir the milk, Parmesan, and butter into the polenta. Season with salt and pepper to taste.
3. Meanwhile, make the mushrooms: Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat until softened and slightly translucent, about 2 minutes.
4. Season with salt, then add the thyme leaves and mushrooms. Cook until the mushrooms are caramelized and softened, about 5 minutes.
5. Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol, about 1 minute. Add the vegetable stock and season with salt and pepper. Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.
6. Make the gremolata: In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.
7. Divide the hot polenta between serving bowls and top with the mushrooms and gremolata.
8. Nutrition, all includedCalories: 413Total fat: 22 grams Sodium: 1351 mgTotal carbs: 42 gramsDietary fiber: 6 gramsSugars: 6 gramsProtein: 15 grams
Enjoy your Sherry Mushrooms With Creamy Polenta And Gremolata!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Easy Tomato Basil Pasta Bake?
|
Here's a recipe for Easy Tomato Basil Pasta Bake:
Ingredients:
• 16 oz fusilli pasta, or any similar pasta, 1 box
• 28 oz crushed tomato, 2 cans
• 1/2 cup water
• 1/4 cup olive oil
• 1/2 cup fresh basil, torn
• 2 tablespoons dried oregano
• 4 cloves garlic, minced
• 2 teaspoons salt, plus more for sprinkling
• 1 teaspoon black pepper
• 4 large tomatoes, thinly sliced
Instructions:
1. Preheat oven to 450°F (230°C).
2. In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
3. Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
4. Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
5. Bake in the oven for 40-45 minutes, until the pasta is fully cooked. Serve and sprinkle with garnish of choice.
Enjoy your Easy Tomato Basil Pasta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Bacon-Wrapped Slow-Cooker Pulled Pork?
|
Here's a recipe for Bacon-Wrapped Slow-Cooker Pulled Pork:
Ingredients:
• 3 lb boneless pork shoulder
• 1 tablespoon sea salt
• 1 teaspoon garlic powder
• 1/2 tablespoon liquid smoke
• 8 strips bacon
Coleslaw
• 1/2 cup mayonnaise
• 1 tablespoon sugar
• 2 teaspoons mustard
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups shredded red cabbage
• 2 cups shredded cabbage
• 1 cup shredded carrot
Instructions:
1. Quarter pork to portion into approximately 1/2-pound (225 gram) pieces. This will cut down cooking time.
2. Place pork into a large bowl. Add salt, garlic powder, and liquid smoke, and mix until each piece of pork is evenly covered.
3. Wrap each pork with 2 strips of bacon.
4. Place pork into the slow cooker and cook for 6 hours on low.
5. In a small bowl, combine mayonnaise, sugar, lemon juice, vinegar, salt, and pepper, and mix well.
6. In a large bowl, add the vegetables and pour over the dressing and mix until the slaw is fully coated.
7. Take pork out onto a baking sheet. With 2 forks, pull apart the meat into desired size.
8. Broil on high for a few minutes to until the ends of the pork start to crisp up.
9. Serve on a bun with slaw.
Enjoy your Bacon-Wrapped Slow-Cooker Pulled Pork!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Taco Pizza?
|
Here's a recipe for Taco Pizza:
Ingredients:
• 1 lb ground beef
• salt, to taste
• pepper, to taste
• 2 tablespoons taco seasoning
• 1 tube pizza dough
• 2 cups mexican blend cheese
• 2 cups lettuce, shredded
• 1 cup tomato, diced
• 1 avocado, diced
• 1/2 cup sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a skillet over high heat, cook ground beef with salt, pepper, and taco seasoning until fully cooked. Remove from heat and set aside.
3. Place pizza dough on a parchment paper-lined baking sheet. Bake for 10 minutes.
4. Top pizza dough with beef mixture and cheese. Bake for an additional 5 minutes.
5. Top pizza with lettuce, tomatoes, avocado, and sour cream.
Enjoy your Taco Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes?
|
Here's a recipe for Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes:
Ingredients:
• 2 lb duck breast, 1-pound
• 1 salt, to taste
• 1 pepper, to taste
• 1 lb fingerling potato
• 1 sprig fresh rosemary
• 1 cup red wine
• 1 cup chicken stock
• 1/2 orange
• 2 tablespoons honey
Instructions:
1. Pat dry the duck breasts with a paper towel.
2. Score the duck skin with sharp knife, making sure to not cut into the flesh.
3. Season the duck breasts on both sides with salt and pepper.
4. Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
5. Using the bottom of a ramekin or your palm, gently smash the potatoes.
6. Preheat the oven to 400˚F (200˚C).
7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
9. Roast for 4 minutes for medium-rare, or 6 minutes for medium.
10. Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
11. In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
12. Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
13. Slice the duck 1/2-inch (1 cm) pieces.
14. Serve with the sauce and the potatoes.
Enjoy your Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Whole Roasted Cauliflower?
|
Here's a recipe for Whole Roasted Cauliflower:
Ingredients:
• 1 head cauliflower
• 1/2 cup tahini
• 3 tablespoons olive oil
• 2 teaspoons turmeric
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 teaspoons salt
• 3 cloves garlic, sliced
• pita, to serve
• tzatziki sauce, to serve
• fresh cilantro, chopped, to serve
Instructions:
1. Preheat oven to 400°F (200°C).
2. Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
3. In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
4. Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
5. Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
6. Cut cauliflower into pieces and then separate florets.
7. Serve on warm pita with tzatziki sauce and cilantro.
Enjoy your Whole Roasted Cauliflower!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Cheesy Pesto-Stuffed Salmon?
|
Here's a recipe for Cheesy Pesto-Stuffed Salmon:
Ingredients:
• 2 skinless salmon fillets, center-cut bonesless, skinless
• 6 oz ricotta cheese
• 2 tablespoons pesto
• 1/3 cup parmesan cheese
• 1/3 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg
Instructions:
1. Preheat oven to 400ºF/200ºC.
2. In a medium bowl mix together ricotta, pesto, salt, pepper, parmesan, breadcrumbs, and the egg.
3. Butterfly fillet the 2 center cuts of salmon.
4. Stuff the mixture into the salmon, pushing edges of stuffing in as much as possible.
5. Spray a medium size baking sheet and lay stuffed salmon it.
6. Cook in the oven for 12-15 minutes or until stuffing begins to brown.
Enjoy your Cheesy Pesto-Stuffed Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Chicken, Cranberry, And Pear Spinach Salad?
|
Here's a recipe for Chicken, Cranberry, And Pear Spinach Salad:
Ingredients:
Apple Cider Vinaigrette
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1 pinch ground black pepper
Salad
• 1 boneless, skinless chicken breast, sliced into 1/2-inch (1 cm) pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1 tablespoon olive oil
• 1 pear, sliced
• 2 cups baby spinach
• 1 tablespoon dried cranberry
• 2 tablespoons toasted unsalted walnut, chopped
Instructions:
1. Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl. Set aside.
2. On a cutting board, season the chicken with salt, pepper, and paprika.
3. Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on all sides, about 4 minutes.
4. In a large bowl, add the sliced pear, spinach, cranberries, walnuts, and cooked chicken, and dress with the vinaigrette.
Enjoy your Chicken, Cranberry, And Pear Spinach Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Malaysian-style Barbecue Pork Belly (Char Siu Pork)?
|
Here's a recipe for Malaysian-style Barbecue Pork Belly (Char Siu Pork):
Ingredients:
• 17 oz pork belly
Marinade
• 2 tablespoons crushed garlic
• 1 tablespoon honey
• 1 tablespoon cooking wine
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon five spice
• 1/2 teaspoon black pepper
• 1/2 cup sugar
• 2 pieces preserved tofu, optional, available in local Asian supermarkets
Instructions:
1. Place the pork in a bowl along with all the marinade ingredients. Combine and leave to marinade for 6-8 hours.
2. Preheat the oven to 190°C (375°F).
3. Place the pork belly on a grill tray.
4. Roast the pork belly in the oven for 20 minutes, turning halfway through.
5. Nutrition Calories: 1599 Fat: 136 grams Carbs: 54 grams Fiber: 2 grams Sugars: 47 grams Protein: 42 grams
Enjoy your Malaysian-style Barbecue Pork Belly (Char Siu Pork)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Personal Protein Pot?
|
Here's a recipe for Personal Protein Pot:
Ingredients:
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1/4 cup soy sauce
• 1 chicken breast
• 1/2 cup quinoa
• 1 1/2 cups chicken stock
• 1/2 cup sliced carrot
• 1/2 cup snap pea
• 1/2 cup shredded red cabbage
• 1/2 cup bell pepper, sliced
• 1/2 cup broccoli floret
• 1 egg
• salt, to taste
• 1/2 avocado, sliced
• scallion, sliced, for garnish
• toasted sesame seed, for garnish
Instructions:
1. In a small measuring cup, mix together the garlic, ginger, sesame oil, honey, and soy sauce. Whisk to combine.
2. Pour about 2 tablespoons of the sauce over the chicken in a small bowl and set the rest aside for serving. Toss the chicken in the sauce to coat.
3. Heat a tablespoon of oil in a small pot over medium heat. Cook the chicken until golden brown on one side, then flip and cook the other side until the chicken reaches an internal temperature of at least 165°F (75°C), about 10 minutes total. Remove the chicken breast from the pan. Let rest for 5 minutes, then slice.
4. Add the quinoa and chicken stock to the same pot. Stir the quinoa and bring to a boil on high heat. Then, reduce the heat to low and place a strainer over the simmering quinoa.
5. To the strainer, add the carrot, snap peas, red cabbage, bell pepper, broccoli, and the egg. Sprinkle with salt.
6. Cover the pot and cook for 20 minutes.
7. Remove the food from the heat, fluff the quinoa and add the chicken and veggies. Top with the sliced avocado and the cooked egg. Pour on the rest of the reserved sauce, and garnish with scallions and toasted sesame seeds.
Enjoy your Personal Protein Pot!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Mexican Sopes.
|
Here's a recipe for Mexican Sopes:
Ingredients:
• 1 cup instant corn masa flour
• 1 cup water
• 4 dried california chiles, dried
• 2 1/2 teaspoons salt, divided
• 1 clove garlic
• 4 medium tomatoes
• 1/2 teaspoon dried oregano
• 1/2 lb skirt steak, carne asada
• 1/2 teaspoon all-purpose meat seasoning
• 2 cups corn oil
For Serving
• refried bean
• iceberg lettuce, shredded
• mexican crema
• queso fresco
Instructions:
1. In a medium bowl, mix the masa flour and 1/2 cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
2. Heat a large pan or griddle over medium-high heat.
3. Pat the dough out into 6 flat circles.
4. Fry the dough, turning frequently, until just lightly brown about 5 minutes.
5. Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
6. Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
7. Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
8. Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
9. Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving 1/2 cup (120 ml) of the tomato water.
10. Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and 1/2 teaspoon of salt. Blend until smooth. Set aside.
11. Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
12. Transfer the meat to a cutting board and cut into small pieces. Set aside.
13. Heat the corn oil in a deep, large pan over high heat.
14. Dip the sopes in the chile sauce, turning to coat completely.
15. Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
16. To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
Enjoy your Mexican Sopes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Creamy Potato Kale Gratin?
|
Here's a recipe for Creamy Potato Kale Gratin:
Ingredients:
• 2 lb russet potato, washed and peeled
• 1 bunch kale, washed
• 1/4 cup shredded parmesan cheese
• 1/4 cup shredded gruyère cheese
• 1/4 cup bread crumbs
Béchamel Sauce
• 2 tablespoons butter
• 2 cloves garlic, chopped
• 2 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 teaspoon pepper
Instructions:
1. Thinly sliced the potatoes, roughly 1/4-inch (5mm) thick.
2. Remove stems from kale and cut into 3/4 inch-1 inch (2 cm) pieces.
3. For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
4. Add flour and mix until mixture browns slightly.
5. Add milk, salt, and pepper and simmer on low heat until mixture thickens.
6. In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
7. Starting from one side layer your potatoes across the kale covering the entire dish.
8. Gently press the potatoes and kale mixture down to make more room in the dish.
9. Drizzle half of the Béchamel sauce across all of the potatoes.
10. Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
11. Garnish to taste with parmesan, Gruyère, and bread crumbs
12. Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
Enjoy your Creamy Potato Kale Gratin!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Butter Chicken Meatballs?
|
Here's a recipe for Butter Chicken Meatballs:
Ingredients:
Meatballs
• 1/2 cup bread crumbs
• 1/2 cup milk
• 1 clove garlic, minced
• 1 egg
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 lb ground chicken
• 1 tablespoon vegetable oil
Sauce
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 1 yellow onion, diced
• 3 garlics, minced
• 1 tablespoon ginger, minced
• 1 1/2 teaspoons McCormick ® Ground Cumin
• 1 teaspoon McCormick ® Paprika
• 2 1/2 teaspoons garam masala, divided
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons salt
• 14 oz crushed tomato
• 3 tablespoons butter
• 1/2 cup heavy cream
• fresh cilantro, minced, for garnish
• lime wedge, for serving
• rice, for serving
Instructions:
1. Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
2. Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
3. Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
4. Stir in McCormick Ground Cumin, McCormick Paprika, 11/2 teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
5. Let the sauce cool for 5–10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
6. Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
7. Garnish with cilantro. Serve with rice and lime wedges.
Enjoy your Butter Chicken Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Cheesy Chicken Parmesan Burgers?
|
Here's a recipe for Cheesy Chicken Parmesan Burgers:
Ingredients:
Breading
• 1/2 cup bread crumbs
• 1/2 teaspoon salt
• 1/4 cup shredded parmesan cheese
Burger
• 1 lb ground chicken
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 2 cloves garlic, minced
• 1/4 cup shredded parmesan cheese
• 4 slices mozzarella cheese
• 4 burger buns
Garnish
• marinara sauce, to taste
• fresh basil, to garnish
Instructions:
1. Stir bread crumbs, salt, and parmesan together in a bowl.
2. In a large bowl, mix together chicken, salt, pepper, oregano, basil, parsley, minced garlic, and parmesan cheese.
3. Grab a handful of the chicken mixture and pat it out flat in your palm.
4. Place a slice of mozzarella cheese in the middle and fold the chicken over the edges. Make sure the cheese is fully covered on both sides by the chicken mixture.
5. Cover the patty with the bread crumb mixture on both sides.
6. Cook patty in a pan over medium-high heat for 4 minutes on each side.
7. Place on a bun and garnish with marinara sauce and fresh basil.
Enjoy your Cheesy Chicken Parmesan Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Sheet Pan Crunch-Wrap?
|
Here's a recipe for Sheet Pan Crunch-Wrap:
Ingredients:
Chicken Filling
• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cups cooked chicken, shredded
• 1 taco seasoning, 1 packet
• 1 tablespoon fresh cilantro, chopped
• 1/2 lime, juiced
Onion and Pepper Filling
• 1 tablespoon olive oil
• 1/2 onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1/2 lime, juiced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
Beef Filling
• 1 tablespoon olive oil
• 1 onion, diced
• 1 lb ground beef
• 1 tomato, diced
• 1/2 lime, juiced
• 1 tablespoon fresh cilantro, chopped
• 1 taco seasoning, 1 packet
Egg Filling
• 1 tablespoon butter
• 1 onion, diced
• 1 tomato, diced
• 6 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 burrito flour tortillas
• 3 cups shredded cheddar cheese
• 3 cups shredded monterey jack cheese
• 1 lb bacon, cooked and chopped
• 5 corn tostadas
• sour cream, to serve
• salsa, to serve
Instructions:
1. Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
2. Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
3. Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
4. Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
5. Generously spray a sheet tray with cooking oil spray.
6. Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
7. Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
8. Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills 1/4 of the sheet tray.
9. Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills 1/4 of the sheet tray.
10. Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills 1/4 of the sheet tray.
11. Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills 1/4 of the sheet tray. Top with cooked bacon.
12. Place the tostadas over the fillings.
13. Sprinkle the rest of the cheese over the tostadas.
14. Place the last flour tortilla over the cheese.
15. Fold over the tortillas so they cover up the fillings and touch the center tortilla.
16. Preheat oven to 375˚F (190˚C).
17. Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
18. Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
19. Flip the crunch-wrap onto a cutting board.
20. Slice and serve with salsa and sour cream.
Enjoy your Sheet Pan Crunch-Wrap!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Skirt Steak With Mustard Sauce As Made By Katano Kasaine?
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Here's a recipe for Skirt Steak With Mustard Sauce As Made By Katano Kasaine:
Ingredients:
• 1 lb skirt steak, room temperature
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 1/2 tablespoons olive oil
• 1/4 cup beef broth
• 2 tablespoons dijon mustard
• 1 tablespoon unsalted butter
• 1 1/2 tablespoons capers in brine
• rice, cooked, for serving
• broccoli, steamed, for serving
Instructions:
1. Cut steak in half crosswise. Season with the salt and pepper.
2. Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
3. After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
4. Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
5. Slice the steak into 1/4-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
Enjoy your Skirt Steak With Mustard Sauce As Made By Katano Kasaine!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I go about making Veggie Cauliflower Fried Rice?
|
Here's a recipe for Veggie Cauliflower Fried Rice:
Ingredients:
• 1 head cauliflower
• 1/2 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups mushroom, sliced
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 eggs, beaten
Instructions:
1. Remove all leaves and cut the cauliflower into small florets.
2. Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
3. In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
4. Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
5. Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
6. Fold the eggs into the rice.
Enjoy your Veggie Cauliflower Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Wakandan Jeweled Vegetable Pilau With Berbere Braised Lamb?
|
Here's a recipe for Wakandan Jeweled Vegetable Pilau With Berbere Braised Lamb:
Ingredients:
Berbere Braised Lamb
• 2 tablespoons vegetable oil
• 2 lb boneless lamb shoulder, cut into 2-inch (5-cm) cubes
• salt, to taste
• pepper, to taste
• 2 medium red onions, finely minced
• 1/4 cup ghee, clarified butter
• 4 cloves garlic, sliced
• 1 tablespoon ginger, minced
• 1 tablespoon paprika
• 1 teaspoon cayenne
• 1/2 teaspoon ground fenugreek
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 2 tablespoons tomato paste
• 2 cups beef broth
Jeweled Vegetable Pilau
• 1/4 cup ghee, clarified butter
• 2 medium red onions, sliced
• 1/2 green cabbage, core removed and shredded
• 2 cups shredded carrot
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• salt, to taste
• black pepper, to taste
• 1 tablespoon ground cumin
• 1 tablespoon curry powder
• 1 teaspoon ground cardamom
• 2 cups basmati rice
• 3 cups water
• 1 bay leaf
• 1 cinnamon stick
• 1 star anise
• 2 scallions, sliced
• 1/2 cup cashews
• 1/4 cup pomegranate seeds
Instructions:
1. To make the Berbere Braised Lamb, heat the vegetable oil in a large pan over medium-high heat until oil is lightly shimmering. Add the lamb to the pot, season with salt and pepper, and brown on all sides, for about 10 minutes. Remove the lamb from the pot.
2. To the same pot, add the red onions and cook until brown, for about 15-20 minutes. Stir in the ghee, garlic, ginger, paprika, cayenne, fenugreek, nutmeg, cardamom, cloves, cinnamon, allspice, and tomato paste.
3. Pour in the beef stock, stirring well to incorporate. Bring the sauce to a boil and return the lamb to the pot. Reduce heat to medium-low, so the sauce is at a gentle simmer, and cover and cook for 1 hour, stirring occasionally until the lamb is tender.
4. To make the Jeweled Vegetable Pilau, use a separate large, shallow pot, melt the ghee over medium heat. Add the sliced red onions and cook until soft and slightly caramelized, for about 20 minutes.
5. Add the cabbage, carrots, garlic, and ginger, and sauté until vegetables have softened and cooked down.
6. Season with salt, pepper, ground cumin, curry powder, and cardamom.
7. Stir in the rice and add the water. Add the bay leaf, cinnamon stick, and star anise. Reduce the heat to low and cook for 20-25 minutes until water is absorbed and rice is slightly fluffy.
8. Discard the bay leaf, cinnamon stick, and star anise. Stir the rice well before transferring to a large serving platter.
9. Create a small well in the middle of the rice, and spoon the lamb over the top.
10. Serve garnished with scallions, cashews, and pomegranate seeds.
Enjoy your Wakandan Jeweled Vegetable Pilau With Berbere Braised Lamb!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Salmon With Quick Parsley Walnut Pesto.
|
Here's a recipe for Salmon With Quick Parsley Walnut Pesto:
Ingredients:
• 1 salmon fillet
• 1 cup fresh parsley, chopped
• 1/2 cup walnuts, chopped
• 1 tablespoon garlic, minced
• pepper, to taste
• 1/4 cup lemon juice, + 3 tablespoons
• 1/2 cup olive oil, + 2 tablespoons
Salmon Rub
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1/4 cup lemon juice
Instructions:
1. Mix together parsley, walnuts, garlic, 3 tbsp lemon juice, olive oil, and pepper. Stir until fully incorporated. Set aside.
2. Mix together pepper, salt, and cayenne pepper. Rub filet of salmon with seasonings.
3. In a large skillet, heat 2 tablespoons of olive oil. Place salmon skin side down. Cook for 5 minutes. Flip salmon, then cook for another 5 minutes
4. Pour 1/4 cup (60 ml) lemon juice over salmon. Cook for 3 more minutes until lemon juice has reduced. Remove salmon from heat.
5. Spread the parsley walnut mixture over salmon. Serve immediately.
Enjoy your Salmon With Quick Parsley Walnut Pesto!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Beef Beer Goulash?
|
Here's a recipe for Beef Beer Goulash:
Ingredients:
• 1 tablespoon butter
• 2.2 lb stewing beef
• 3 teaspoons salt, divided
• 3 teaspoons pepper, divided
• 1 onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 3 cups dark beer
• 2 tablespoons tomato puree
• 2 bay leaves
• 5 juniper berries
• 1 parsley, for garnish
Instructions:
1. Heat half of the butter in large pot or Dutch oven.
2. Add the beef, in batches, browning all sides of the meat. Season with 1 teaspoon of salt and pepper. Transfer the beef to a bowl and set aside. Clean the pot.
3. In the same pan, heat remaining butter, then add in the onion, celery, and carrot. Cook until softened.
4. Add in the beer.
5. With a wooden spatula, scrape off the browned bits on the bottom of the pan to further flavour the stock.
6. Add in the seared beef, tomato purée, bay leaves, juniper berries, and 2 teaspoons each of salt and pepper.
7. Bring the stew to a boil, cover, and simmer for 2-4 hours, until the beef becomes tender.
8. Serve topped with parsley.
Enjoy your Beef Beer Goulash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Slow-Cooker BBQ Pulled Chicken, 4 Ways?
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Here's a recipe for Slow-Cooker BBQ Pulled Chicken, 4 Ways:
Ingredients:
• 4 chicken breasts
• 8 burger buns
BBQ Sauce
• 1 1/2 cups ketchup
• 3/4 cup apple cider vinegar
• 1/2 cup dark brown sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons paprika
• 1/4 teaspoon cayenne powder
• 1 teaspoon garlic powder
• 2 tablespoons worcestershire sauce
Slaw
• 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• salt, to taste
• pepper, to taste
• 2 cups green cabbage
• 2 cups red cabbage
• 1 cup shredded carrot
Instructions:
1. Place the chicken breasts in the bottom of the slow cooker.
2. Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
3. Cover, and cook on high for 3 hours or on low for 6 hours.
4. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
5. Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
6. Shred the chicken breasts with 2 forks in the slow cooker.
7. Serve on a burger bun with slaw.
8. Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac ’n’ cheese.
Enjoy your Slow-Cooker BBQ Pulled Chicken, 4 Ways!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Grilled Cheeseburger Bombs?
|
Here's a recipe for Grilled Cheeseburger Bombs:
Ingredients:
• 1 tablespoon olive oil
• 1/2 lb lean ground beef
• 2 teaspoons McCormick® hamburger seasoning
• kosher salt, to taste
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons worcestershire sauce
• 1/4 cup water
• all purpose flour, for dusting
• 6 unbaked canned biscuits
• 3 slices american cheese, quartered
• nonstick cooking spray, for greasing
• 1 egg beaten, with 1 tablespoon of water
• white sesame seed, for garnish
• ketchup, for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, hamburger seasoning, and salt. Cook, breaking up the meat with a wooden spoon, until browned, 5–7 minutes. Drain off some of the excess fat, then return the skillet to the heat.
2. Add the mustard, Worcestershire sauce, and water. Bring to boil and cook until the liquid is reduced by half. Remove the pan from the heat.
3. On a lightly floured surface, roll out a biscuit into a 5-inch round. Add 2 American cheese quarters to the center and top with 3 tablespoons of the beef mixture. Wrap the biscuit dough around the filling and pinch the edges together to seal tightly. Set seam-side down on a parchment-lined baking sheet and repeat with the remaining ingredients.
4. Heat the grill to 375°F (190°F) and spray the grates with nonstick spray.
5. Brush the burger bombs with the egg wash and sprinkle sesame seeds on top.
6. Add the burger bombs to the hot grill over indirect heat and cook for 20–25 minutes, until the biscuits are golden brown and cooked through.
7. Serve with ketchup.
Enjoy your Grilled Cheeseburger Bombs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Homemade Vs. Store-bought: Pasta?
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Here's a recipe for Homemade Vs. Store-bought: Pasta:
Ingredients:
• 1 1/2 cups flour
• 3 eggs, beaten
• 1/4 cup salt
Instructions:
1. Create a small mountain of flour and, using a spoon, begin building a hole in the middle. It should end up looking like a small volcano.
2. Gradually add eggs in the volcano’s hole, and carefully incorporate eggs and flour.
3. Once all ingredients have been mixed, knead the dough by pulling, stretching, and folding for about 3-5 minutes, or until it turns elastic and semi-easy to mold.
4. Mold the dough into a sphere, and wrap it in plastic wrap and rest for 30 minutes, or until the dough becomes more relaxed, elastic, and much easier to mold.
5. Cut the dough in four pieces. Grab the first one, and keep the other wrapped, or cover them with a slightly wet towel to keep them fresh.
6. Flatten the first piece, and run it through the widest setting of your pasta maker. Increase the thinness number by one level each time you run the pasta through the machine.
7. Once you can see your fingers through the dough, proceed to cut the fettuccine, or any shape you wish.
8. In a pot with boiling water and salt, cook the pasta for 2 minutes or until it feels tender to the bite.
9. Serve with your favorite pasta sauce.
Enjoy your Homemade Vs. Store-bought: Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Quick-Roasted Veggie Bowl?
|
Here's a recipe for Quick-Roasted Veggie Bowl:
Ingredients:
Farro
• 1 1/2 cups farro, soaked for 30 min
• 3 cups water
Roasted Veggies
• 3 cups Private Selection Petite Medley Potatoes
• 1 cup carrot, sliced
• olive oil, to taste
• garlic powder, to taste
• kosher salt, to taste
• pepper, to taste
• 1 cup broccoli floret
Marinated Tofu
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 clove garlic, grated
• kosher salt, to taste
• pepper, to taste
• 1 cup extra firm tofu, pressed and cubed
Roasted Chickpeas
• 1 cup canned chickpea, drained and rinsed
• olive oil, to taste
• kosher salt, to taste
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder
Lemon Tahini Dressing
• 1/2 cup tahini
• 1/4 cup water
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt
Instructions:
1. Preheat the oven to 375°F (190°C)
2. Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.
3. Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
4. Bake for 10 minutes.
5. Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.
6. Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
7. Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.
8. Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
9. Bake for another 15 minutes, until the chickpeas are crispy.
10. Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
11. To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
Enjoy your Quick-Roasted Veggie Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chicken & Tomato–Stuffed Spaghetti Squash.
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Here's a recipe for Chicken & Tomato–Stuffed Spaghetti Squash:
Ingredients:
• 1 large spaghetti squash
• salt, to taste
• pepper, to taste
• olive oil
• 2 boneless, skinless chicken breasts, cubed
• 3 cloves garlic, minced
• 4 roma tomatoes, diced
• 8 oz spinach
• 24 oz marinara sauce, 1 jar
• 1/2 cup fresh basil
• 1/4 teaspoon red pepper, crushed
Instructions:
1. Preheat oven to 375˚F (190˚C).
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 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
3. Scoop out the seeds, brush with oil, salt, and pepper, and place face down on a baking tray. Bake for 35-40 minutes or until a fork can easily pierce the skin.
4. Heat olive oil in a large pan. Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.
5. Add tomatoes and spinach. Cook until spinach has wilted. Add marinara sauce.
6. Stack the basil leaves and roll them up. Cut into slices and add to pan.
7. Add crushed red pepper, and stir until the ingredients are fully incorporated.
8. Once the squash has finished roasting, remove from the oven and let it sit for a few minutes before turning over and pulling at it with a fork. (Careful, there will be some steam!)
9. Shred the inside of each squash, being careful not to poke through the skin. Pour the sauce over the shredded squash, top with fresh basil, and serve.
Enjoy your Chicken & Tomato–Stuffed Spaghetti Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Spicy White Bean Chili.
|
Here's a recipe for Spicy White Bean Chili:
Ingredients:
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 1 can great northern beans
• 4 cloves garlic, finely minced
• 2 teaspoons cumin
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 1 cup mild green chillis, 2 - 4oz (115 g) cans
• 3 cups veggie broth
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper
• 2 tablespoons fresh parsley
Instructions:
1. In a slow cooker, combine all ingredients except the parsley.
2. Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly)
3. Sprinkle parsley over top, stir, and serve.
Enjoy your Spicy White Bean Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Trinidadian Roti?
|
Here's a recipe for Trinidadian Roti:
Ingredients:
• 8 cups flour
• 8 teaspoons baking soda
• 1 teaspoon salt
• 4 cups water
• 3/4 cup ghee, clarified butter or butter of choice
• oil, for frying
Instructions:
1. In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
2. Slowly add the water until the mixture forms a dough.
3. Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
4. Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
5. Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
6. Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
7. On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
8. Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
9. Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
10. Break up the cooked roti with your hands or serve whole.
11. Serve the fried roti with the fillings.
Enjoy your Trinidadian Roti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Chicken Teriyaki Crispy Noodle Bowl?
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Here's a recipe for Chicken Teriyaki Crispy Noodle Bowl:
Ingredients:
• 1/2 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 tablespoons light brown sugar
• 2 cloves garlic, minced
• 2 teaspoons cornstarch
• 1 tablespoon oil, plus more for frying
• 4 oz vermicelli rice noodle
• 1 1/2 lb boneless, skinless chicken thighs, cut into 1 inch (2 cm) pieces
• salt, to taste
• pepper, to taste
• 1 1/2 cups snap peas, blanched
• 1 radish, thinly sliced
• 2 scallions, thinly sliced
• fresh cilantro, chopped, to taste
• 2 teaspoons sesame seeds
Instructions:
1. In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
2. Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
3. Pull the rice noodles apart into eight portions.
4. Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
5. Season the chicken with salt and pepper.
6. Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
7. Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
8. Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
Enjoy your Chicken Teriyaki Crispy Noodle Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make One-Pot Chinese Fried Rice?
|
Here's a recipe for One-Pot Chinese Fried Rice:
Ingredients:
• 1 cup carrot, chopped
• 1 cup green peas
• 6 cloves garlic, chopped
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb ham, chopped in squares
• 2 1/2 cups rice, leftover
• 3 eggs, beaten
• 5 tablespoons soy sauce
Instructions:
1. In a large pan with olive or vegetable oil at medium heat, stir the green peas and carrots until both begin to soften.
2. Add garlic, shrimp, and ham, cook until the shrimp turns slightly pink, about 2 minutes.
3. Move the ingredients to a corner of the pan and add the rice and eggs, mix well.
4. Toss all ingredients together and add soy sauce.
5. Serve and enjoy!
Enjoy your One-Pot Chinese Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Garlic Butter Shrimp Fettuccine?
|
Here's a recipe for Garlic Butter Shrimp Fettuccine:
Ingredients:
• 2 tablespoons extra virgin olive oil
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 1/4 lb large raw shrimp, peeled and deveined
• 1/2 cup Holland House® White Cooking Wine
• 1/8 teaspoon red pepper flakes
• 2 tablespoons fresh lemon juice
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup fresh parsley, plus 1 tablespoon, chopped, divided
• 1 lb dried fettuccine noodles, cooked according to package instructions
Instructions:
1. In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30–60 seconds, until fragrant.
2. Add the shrimp to the pan in a single layer. Cook for 1–2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2–3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
3. Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in 1/4 cup chopped parsley.
4. Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
Enjoy your Garlic Butter Shrimp Fettuccine!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Potato Salad Worthy Of The Cookout.
|
Here's a recipe for Potato Salad Worthy Of The Cookout:
Ingredients:
• 5 lb yukon gold potato
• 6 hard-boiled eggs
• 2 stalks celery, finely chopped
• 1/2 cup sweet onion
• 1 cup sweet relish
• 1 cup dill relish
• 1/2 cup mayonnaise
• 1/2 cup miracle whip
• 2 tablespoons hot sauce
• 1/3 cup dijon mustard
• 1/4 cup inglehoffer stone ground mustard
• 4 teaspoons Chicken/Vegetable Bouillon
• 1/2 tablespoon garlic powder
• 1 teaspoon celery seed
• salt
• pepper
• paprika
• fresh chive
Instructions:
1. Rinse potatoes and place them in a pot. Fill the pot with cold water, making
2. sure potatoes are covered and add the chicken or vegetable bouillon Bring the pot to boil and lower the heat to medium. Cook until potatoes are tender. (You can stick a fork into the middle of a potato to test it.) Drain off water and let potatoes cool to room temperature.
3. Dice potatoes and eggs into small cubes and add to a large mixing bowl
4. Grate onion, and celery into even sized pieces and add it to the mixing bowl
5. along with the relish. Gently mix everything together with a wooden spoon.
6. In a small bowl, combine mayo, mustard, hot sauce, garlic powder, salt, and pepper and mix well. Add the mayo mixture to the potato mixture and mix everything together.
7. Cover and refrigerate until ready to serve.
Enjoy your Potato Salad Worthy Of The Cookout!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Green Sauce Shrimp Pasta?
|
Here's a recipe for Green Sauce Shrimp Pasta:
Ingredients:
• 4 tablespoons butter
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 10 oz shrimp, peeled, deveined
• 3 tablespoons flour
• 25 oz milk, warm
• 1/2 onion, chopped
• 1 cup fresh parsley
• 1/2 cup green onion, or chives
• salt, to taste
• pepper, to taste
• 1 teaspoon nutmeg
• 1/2 lime, squeezed
• 10 oz cooked pasta, cooked
Instructions:
1. In a large pan, add the butter, thyme and rosemary. Stir.
2. Add the shrimp and cook for 3 minutes. Take them out of the pan and set aside.
3. Sprinkle the flour and mix until it becomes slightly brown.
4. Pour the warm milk slowly while mixing.
5. Add salt, pepper, and ground nutmeg. Stir and add the chopped onion. Cook for 5 minutes.
6. Add the fresh parsley and green onion (or chives). Blend everything with a mixer.
7. Cook until the sauce is bubbling, turn off the heat. Add the shrimp. Stir and then add the lime juice
8. Stir in the pasta. Serve right away.
Enjoy your Green Sauce Shrimp Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make One-Pan Whole Roasted Chicken & Veggies?
|
Here's a recipe for One-Pan Whole Roasted Chicken & Veggies:
Ingredients:
• 1 medium yellow onion, thinly sliced
• 6 medium carrots, cut on the bias into 1/2 inch (12MM) slices
• 1 package tuscan kale, about 1/2 bunch, stem removed
• 3 tablespoons extra virgin olive oil, divided
• kosher salt, to taste
• black pepper, to taste
• 1/2 cup white wine, such as Pinot Grigio or Sauvignon Blanc
• 3 lb whole chicken, giblets removed, patted dry
• 8 sprigs fresh rosemary
• 8 sprigs fresh thyme
• 1 lemon, halved
Special Equipment
• cast iron pan, 12 inch (30 cm)
• kitchen twine
Instructions:
1. Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
2. Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
3. Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
4. Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
5. Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
Enjoy your One-Pan Whole Roasted Chicken & Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Instant Pot Summer Corn And Bacon Soup?
|
Here's a recipe for Instant Pot Summer Corn And Bacon Soup:
Ingredients:
• 4 slices thick cut bacon, cut into ½-inch (1 1/4 cm) strips
• 10 oz white onion, diced
• kosher salt, to taste
• 4 cloves garlic, minced
• 1 pinch cayenne, optional
• 3 tablespoons all purpose flour
• 4 cups chicken stock
• 1 1/4 cups red potato, chopped
• 4 large ears fresh yellow corn kernels
• 1 cup red bell pepper, diced
• 3/4 cup heavy cream
• fresh chive, chopped, for garnish
Instructions:
1. Turn the Instant Pot to sauté mode and set the time for 20 minutes. Add bacon to the pot and cook until crispy and the fat has rendered, stirring occasionally to prevent burning, 10–12 minutes. Transfer the bacon to a baking sheet or plate lined with paper towels and set aside until ready to serve. Leave the rendered fat behind in the pot.
2. To the Instant Pot, add the onion and season with salt. Sauté for 3 minutes, until translucent. Add the garlic and cayenne, if using, and sauté for 2 minutes, until fragrant.
3. Whisk in the flour, making sure to break up any clumps. Cook for 3 minutes, until the flour is light golden in color. Turn off sauté mode by pressing cancel.
4. Pour in the chicken stock to deglaze the pot, scraping the bottom with a wooden spoon to loosen any browned bits. Add the potatoes and corn.
5. Secure the lid of the Instant Pot and set the valve to sealing. Select pressure cooking and set the timer for 10 minutes. Manually release the pressure from the Instant Pot after the cooking time has elapsed and let vent naturally for 15 minutes. Be careful when releasing the valve, as hot steam will come out. Remove the lid of the Instant Pot carefully, as the soup will be very hot.
6. Stir in the red bell pepper and heavy cream.
7. Ladle the warm soup into bowls and top with the bacon and chives.
Enjoy your Instant Pot Summer Corn And Bacon Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I prepare Fall Harvest Buddha Bowl With Kale Pesto Dressing?
|
Here's a recipe for Fall Harvest Buddha Bowl With Kale Pesto Dressing:
Ingredients:
Pesto
• 1 cup fresh basil leaves
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• 1 cup kale, stemmed
• 1 cup shredded parmesan cheese
• salt, to taste
• pepper, to taste
Buddha Bowl
• 1 cup butternut squash, diced
• 1 cup beet, diced
• 1/3 cup olive oil
• salt, to taste
• pepper, to taste
• 7 oz extra firm tofu, sliced into squares
• 2 cups cauliflower florets
• 2 cups broccoli floret
• 3 cups kale, stemmed
• 1 cup quinoa, cooked
Instructions:
1. Preheat the oven to 425ºF (220ºC).
2. Make the pesto: Add the basil, pine nuts, garlic, olive oil, kale, Parmesan, salt, and pepper to a blender, and blend until smooth.
3. Add the butternut squash and beets to 1/4 of a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
4. Add the tofu to another 1/4 of the baking sheet and brush with pesto.
5. Bake for 10 minutes, then remove from the oven.
6. Flip the tofu, then add the cauliflower and broccoli to another 1/4 of the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
7. Bake for 10 minutes, then remove from the oven.
8. Add the kale to the remaining 1/4 of the baking sheet. Drizzle with olive oil and season with salt and pepper.
9. Bake for 10 minutes, until the kale is crispy and all of the vegetables are tender.
10. Add the quinoa to a bowl. Top with the tofu and vegetables and drizzle with pesto.
11. Nutrition Calories: 1766 Fat: 126 grams Carbs: 118 grams Fiber: 26 grams Sugars: 22 grams Protein: 63 grams
Enjoy your Fall Harvest Buddha Bowl With Kale Pesto Dressing!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One-Pot Fiery Chicken & Vegetables Pasta?
|
Here's a recipe for One-Pot Fiery Chicken & Vegetables Pasta:
Ingredients:
• 1 tablespoon cooking oil
• 2 chicken breasts, sliced into strips
• 2 tablespoons Tasty™ Fiery seasoning mix
• 1/2 yellow bell pepper, seeded and sliced
• 1/2 orange bell pepper, seeded and sliced
• 1/2 medium red onion, sliced
• 1 1/2 cups fresh spinach
• 3 cups whole milk
• 1/2 lb rotini pasta
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, shredded
Instructions:
1. Heat the oil in a large pot over high heat. Add chicken and 2 tablespoons Tasty™ Fiery Seasoning Mix and stir to coat. Cook until the chicken is no longer pink, 5–6 minutes, then remove from the pot.
2. Add the yellow and orange bell peppers, and red onion to the pot and toss well to combine. Cook until the onion is translucent, 5–7 minutes.
3. Return the chicken to the pot with the milk and pasta. Be sure to stir occasionally to prevent the pasta from sticking together. Cook for about 20 minutes, until the pasta is al dente and the liquid has reduced to a thick sauce that coats the pasta.
4. Add the spinach, mozzarella, and parmesan cheeses and stir until melted.
5. Serve warm.
Enjoy your One-Pot Fiery Chicken & Vegetables Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make One-pan Moroccan Chicken.
|
Here's a recipe for One-pan Moroccan Chicken:
Ingredients:
• 2 chicken breasts
• ground black pepper, to taste
• ground cumin, to taste
• 1/2 onion, sliced
• 1/2 can cherry tomato
• 2/5 cup water
• 1/2 can chickpeas, drained and washed
• 1 zucchini, also known as courgette
• 1 tablespoon harissa paste
• 1 teaspoon honey
Instructions:
1. Season the chicken with pepper and cumin powder to taste.
2. On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
3. Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
4. Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
Enjoy your One-pan Moroccan Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make One-Tray Pesto Pasta?
|
Here's a recipe for One-Tray Pesto Pasta:
Ingredients:
• 2 cups pasta, cooked al dente
• 1 cup cherry tomato, halved
• 3/4 cup pesto
• 1 teaspoon salt
• 1 teaspoon pepper
• parmesan cheese, optional
Instructions:
1. Preheat oven to 400ºF (200ºC).
2. Take two sheets of aluminum foil (about 12x12-inch, 30x30 cm) and stack them on top of each other.
3. Fold one side of the foil about 1/3 of the way across sheet, repeat for opposite side.
4. Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
5. Add all of the ingredients to one of the foil boats, then stir.
6. Bake for 12 minutes.
7. Allow to cool for 10 minutes.
8. Eat or pack into tupperware and refrigerate 3-5 days.
Enjoy your One-Tray Pesto Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Chipotle's Steak?
|
Here's a recipe for Chipotle's Steak:
Ingredients:
• 1 1/2 lb top sirloin steak, 1/2 inch thick (1 cm) About 2 small steaks or 1 large steak
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 cans chipotle pepper in adobo sauce, finely chopped
• 1 tablespoon vegetable oil
Instructions:
1. On a cutting board, season the steak with salt and pepper on both sides.
2. Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
3. Refrigerate for at least 2 hours, up to overnight.
4. Heat the oil in a large skillet over medium-high heat.
5. Add the steak to the pan and cook for 5 minutes per side.
6. Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
Enjoy your Chipotle's Steak!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Sweet Teriyaki Marinade.
|
Here's a recipe for Sweet Teriyaki Marinade:
Ingredients:
• 14 oz tofu, 1 block, cubed
• 1/2 cup soy sauce
• 1/4 cup honey, or agave
• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 2 teaspoons sesame seed
• 1/2 teaspoon ginger, minced
• 1 teaspoon garlic, minced
Instructions:
1. Combine soy sauce, honey/agave, lemon juice, garlic powder, sesame seed, ginger, and garlic. Mix until combined.
2. Add tofu and refrigerate. Marinate for 1-3 hours.
3. Prepare as desired!
Enjoy your Sweet Teriyaki Marinade!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Pot Roast With Mashed Cauliflower?
|
Here's a recipe for Pot Roast With Mashed Cauliflower:
Ingredients:
Pot Roast
• 1 1/2 lb chuck roast
• salt, to taste
• pepper, to taste
• 1 tablespoon oil
• 1 white onion, diced
• 4 carrots, sliced 2 inch (5 cm) long
• 2 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons flour
Mashed Cauliflower
• 1 cauliflower, cut into florets
• 1 cup beef broth
• salt, to taste
• pepper, to taste
• 1 clove garlic, minced
• 1 tablespoon sour cream
• fresh chive, for garnish
Instructions:
1. Pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
2. Put the Instant Pot on “Saute”. Once it says “Hot”, add the oil.
3. When the oil is shimmering, add the chuck roast. Sear the meat until brown, about 3-5 minutes per side.
4. Add the onion, carrots, and beef broth to the pot. Mix around until evenly distributed.
5. Set the pressure knob to “Sealing” and close the lid until it beeps. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
6. Select “Manual” and increase to 50 minutes. It will say “On” in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
7. After the time has expired, let the pot roast rest in the pot for 10 minutes. It will count up and read “L 0:10”.
8. Using a towel or mit, release the pressure knob from “Sealing” to “Venting”. After the steam has been released, carefully take out the roast and veggies and transfer to a plate or cutting board, only leaving the liquid in the pot. Cover the roast and veggies with foil.
9. Set the Instant Pot to “Saute” and once the liquid comes to a boil, add the flour. Whisk until mixed in and sauce has thickened, about 1-2 minutes.
10. Hit “Cancel” and remove the pot. Pour the sauce into another small bowl and cover to keep warm. Then clean out the Instant Pot.
11. Place the cauliflower florets in the pot. Pour in the beef broth.
12. Seal the lid and set the pressure knob to “Sealing”.
13. Select “Manual” and set time to 5 minutes.
14. Once time is up, using a towel or mit, release the pressure knob from “Sealing” to “Venting”. After steam has been released, carefully remove pot and dump out the liquid.
15. Using a potato masher or fork, mash the cauliflower until smooth.
16. Add the salt, pepper, garlic, and sour cream. Stir until everything is combined.
17. Serve with pot roast and gravy.
Enjoy your Pot Roast With Mashed Cauliflower!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Turkey Skillet Pot Pie With Buttermilk Biscuits?
|
Here's a recipe for Turkey Skillet Pot Pie With Buttermilk Biscuits:
Ingredients:
• 12 tablespoons butter, divided
• 2 1/4 cups flour, divided
• 1 1/2 cups chicken stock
• salt, to taste
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cups frozen mixed vegetable
• 2 cups turkey breast, cooked and shredded
• 1 1/2 teaspoons baking soda
• 3/4 cup buttermilk
• 1/4 cup heavy cream, optional
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. In a 10-inch (25 cm) cast iron skillet, melt 4 tablespoons of butter over medium heat. Add the 1/4 cup (30 g) of flour, and cook, stirring constantly, until smooth.
3. Add the chicken stock and salt to taste. Cook until the stock has reduced and thickened.
4. Add in the rosemary, frozen vegetables, turkey, and additional salt, and stir until fully mixed. Remove from the heat.
5. Add remaining flour, baking soda, 8 tablespoons of butter, and pinch of salt to a bowl. Using a wooden spoon or your hands, mix together until the butter is the size of peas.
6. Add the buttermilk and mix until the dough barely comes together, about 1 minute.
7. Place the dough on a floured countertop and gently form into a 11/2-inch (4 cm) thick layer.
8. Use a 3-inch (6 cm) round cutter to cut 10-12 biscuits, rerolling the dough as needed.
9. Place the biscuits on the turkey in the cast iron skillet. Brush the top of the biscuits with heavy cream (optional). Bake for 20-25 minutes, until biscuits are golden brown.
10. Serve immediately.
Enjoy your Turkey Skillet Pot Pie With Buttermilk Biscuits!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Broccoli Ham & Cheddar Chicken Roll?
|
Here's a recipe for Broccoli Ham & Cheddar Chicken Roll:
Ingredients:
Filling
• 1 head broccoli head, cut into florets
• 2 cups cheddar cheese, shredded
• 6 oz cream cheese, softened
• 1 cup ham, diced
• 1 tablespoon onion powder
Spice Mix
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3 boneless, skinless chicken breasts
• 6 slices ham
Instructions:
1. Preheat oven to 350°F (180°C).
2. Finely chop the broccoli florets, and then transfer to a large bowl.
3. Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside.
4. In a bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine.
5. Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through.
6. Season both sides of the chicken liberally with the spice mix.
7. Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap.
8. Use a meat pounder to thinly pound the chicken breast and form into a rectangular shape.
9. Repeat with the remaining chicken breasts.
10. Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them.
11. Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan.
12. Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan.
13. Fold over the flaps of ham to completely seal the mixture.
14. Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal.
15. Bake for 25-30 minutes, until the loaf looks slightly brown and red on top.
16. Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper.
17. Slice into 1-inch (2-cm) slices, and serve!
Enjoy your Broccoli Ham & Cheddar Chicken Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Coconut Shrimp Curry.
|
Here's a recipe for Coconut Shrimp Curry:
Ingredients:
• 1 tablespoon coconut oil
• 2 teaspoons Gourmet Garden Garlic Stir-In Paste
• 1 tablespoon Gourmet Garden Ginger Stir-In Paste
• 1 tablespoon red curry paste
• 1 can unsweetened coconut milk
• 1 1/2 teaspoons fish sauce
• 1/2 teaspoon sugar
• 1/2 yellow onion, cut into 1-inch (2 1/2 cm) pieces
• 1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
• 6 oz zucchini, cut into half moons
• 1 shrimp, peeled and deveined
• 1/2 teaspoon Gourmet Garden Lightly Dried Cilantro, plus extra for garnish
• 1/2 teaspoon Gourmet Garden Lightly Dried Basil, plus extra for garnish
• rice, for serving
Instructions:
1. Melt coconut oil in a large saucepan over medium-low heat. Add Gourmet Garden Garlic Stir-In Paste and Gourmet Garden Ginger Stir-In Paste. Stir and let sizzle for a minute. Add red curry paste. Stir and let sizzle for 1–2 minutes, until fragrant. Stir in coconut milk, fish sauce, and sugar. Bring to a very light simmer. Let simmer for 3 minutes.
2. Add onions and cook for 5 minutes. Add red bell pepper and cook for another 5 minutes. Add zucchini and cook for 5 more minutes or until tender. (If liquid doesn’t slightly submerge vegetables, cover with a lid while cooking.)
3. Add shrimp and cook for about 3 minutes, just until cooked through and no longer translucent.
4. Stir in Gourmet Garden Lightly Dried Cilantro and Gourmet Garden Lightly Dried Basil. Serve with rice and garnish each plate with a little more cilantro and basil.
Enjoy your Coconut Shrimp Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare The Easiest Way To Make Great BBQ Ribs?
|
Here's a recipe for The Easiest Way To Make Great BBQ Ribs:
Ingredients:
Sauce
• 2 cups ketchup
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/2 cup apple cider vinegar
• 1 teaspoon worcestershire sauce
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 2 teaspoons smoked paprika
Rub
• 1/2 cup dark brown sugar
• 3 tablespoons kosher salt
• 2 teaspoons black pepper
• 1 1/2 tablespoons cumin
• 1 1/2 tablespoons onion powder
• 1 1/2 tablespoons paprika
• 1 1/2 tablespoons cayenne
• 2 teaspoons ground mustard
• 1 1/2 tablespoons garlic powder
• 4 lb baby back ribs
Special Equipment
• 4 cups wood chips
Instructions:
1. Make the smoke bombs: Add the wood chips to a bowl and cover with water. Let soak for 1 hour, then drain. Place 1 cup of the damp wood chips on a piece of aluminum foil and fold into a packet. Poke multiple holes in the top with a toothpick or fork. Repeat with the remaining wood chips, creating 4 packets total.
2. Make the sauce: Add the ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, salt, pepper, and smoked paprika to a small pot over medium heat, whisking to combine. Once the sauce begins to boil, reduce heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature.
3. Make the rub: In a medium bowl, whisk together the brown sugar, salt, pepper, cumin, onion powder, paprika, cayenne, ground mustard, and garlic powder.
4. On a large cutting board, pat the ribs dry with paper towels. If necessary, remove the membrane on the bone-side of the ribs by using a paring knife to gently loosen and pulling it up in one sheet.
5. Generously season the ribs all over with the dry rub.
6. Wrap the ribs in aluminum foil until completely covered.
7. Preheat the grill to 300°F (150°C) with the lid closed.
8. Place the foil-wrapped ribs over indirect heat and close the lid. Cook for 21/2 hours, until the meat is tender and starting to pull away from the bone, flipping every 30 minutes.
9. Remove the ribs from the grill and let rest for 10 minutes. Meanwhile, carefully remove the grates and place the smoke bombs over the flames. Close the lid and let smoke build up for 10 minutes.
10. Unwrap the ribs and discard the foil.
11. Baste one side of the ribs with the sauce and place directly on the grill, sauce side down. Baste the other side, now facing up. Continue to flip and baste every 5 minutes for 15 minutes total.
12. Remove the ribs from the grill and serve with extra barbecue sauce.
Enjoy your The Easiest Way To Make Great BBQ Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Vegan Fettuccine Alfredo Pasta?
|
Here's a recipe for Vegan Fettuccine Alfredo Pasta:
Ingredients:
• 2 medium white potatoes
• 1/4 white onion
• 1 tablespoon italian seasoning, blend of basil, oregano, rosemary, thyme, and black pepper
• 1 teaspoon lemon juice
• 2 cloves garlic
• 1 teaspoon salt
• 12 oz fettuccine pasta
• 1/2 cup raw cashew
• 1 teaspoon nutritional yeast, optional
• 1/4 teaspoon truffle oil, optional
Instructions:
1. Boil 4 cups (945 ml) of water in a small pot.
2. Cut a quarter of an onion into cubes. Peel and chop the potatoes into 1/2 inch (1 cm) cubes.
3. Add onion and potatoes to pot and boil for 10 minutes, or until soft.
4. Remove potatoes and onion from the pot. Make sure to save the water.
5. Begin cooking fettuccine pasta in a separate pot.
6. In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
7. Add salt to taste and garlic.
8. NOTE: Adding 1 tsp of nutritional yeast, and 1/4 tsp truffle oil will really make this dish pop with cheesy flavor!
9. Pour the sauce over the cooked pasta and serve.
Enjoy your Vegan Fettuccine Alfredo Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Crispy Baked Chicken Roll?
|
Here's a recipe for Crispy Baked Chicken Roll:
Ingredients:
• 5 strips bacon
• 1 medium yellow onion, sliced
• 2 cups fresh spinach
• 5 chicken breasts
• 2 teaspoons salt
• 1 teaspoon pepper
• 10 slices ham
• 12 slices swiss cheese
• 3 cups all-purpose flour
• 8 large eggs, beaten
• 3 cups panko breadcrumbs
• fresh parsley, chopped, for sprinkling
Creamy Dijon Sauce
• 3 tablespoons butter
• 2 cloves garlic, minced
• 3 tablespoons flour
• 2 cups milk
• 1/4 cup dijon mustard
• salt, to taste
• pepper, to taste
• 1 cup shredded parmesan cheese
Instructions:
1. In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
2. Add the onions and cook, stirring, until caramelized, about 10 minutes.
3. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
4. Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
5. Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
6. Season with salt and pepper.
7. Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
8. Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
9. Refrigerate for 1 hour to set.
10. Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
11. Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
12. Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
13. Slice the chicken roll and serve with the sauce and fresh parsley.
Enjoy your Crispy Baked Chicken Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make One-Tray Alfredo Pasta.
|
Here's a recipe for One-Tray Alfredo Pasta:
Ingredients:
• 2 cups pasta, cooked al dente
• 1/2 cup carrot, sliced
• 1/2 cup broccoli
• 3/4 cup alfredo sauce, from the jar is fine
• 1 teaspoon salt
• 1 teaspoon pepper
Instructions:
1. Take two sheets of aluminum foil, about 12x12-inch (30x30 cm) and stack them on top of each other.
2. Fold one side of the foil about 1/3 of the way across sheet, repeat for opposite side.
3. Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
4. Preheat oven to 400ºF (200ºC).
5. Add all of the ingredients to one of the foil boats, then stir.
6. Bake for 12 minutes.
7. Allow to cool for 10 minutes.
8. Eat or pack into tupperware and refrigerate 3-5 days.
Enjoy your One-Tray Alfredo Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Chicken Parm Pizza?
|
Here's a recipe for Chicken Parm Pizza:
Ingredients:
• 2 boneless, skinless chicken breasts, cubed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 cup flour
• 8 eggs, beaten
• 3 cups seasoned bread crumbs
• oil, for frying
• 1 cup tomato sauce
• 8 oz mozzarella cheese, sliced or shredded
• 1/4 cup grated parmesan cheese
• fresh basil, chopped, to garnish
Instructions:
1. In a food processor, add the chicken, salt, pepper, oregano, garlic powder, onion powder, and paprika, and pulse until thoroughly combined, with no large chunks.
2. Spread the mixture evenly into the bottom of a plastic wrap-lined, 10-inch (25 cm) cake pan. Fold over the excess saran wrap on top, and press it into a flat shape. Freeze until completely frozen solid, 2-4 hours.
3. In 3 separate shallow dishes, distribute the flour, eggs, and bread crumbs.
4. Unwrap the frozen chicken disc and dip it in the flour, shaking off any excess.
5. Submerge it into the eggs, then cover it completely with the bread crumbs, pressing the bread crumbs into the chicken.
6. Freeze for 15 minutes.
7. Preheat oven to broil.
8. Add oil to a large, deep pan halfway up the side to 400°F (200°C).
9. Carefully lower the chicken disc into the oil with tongs, making sure it doesn’t splash. If the bottom is getting more color than the top, flip the patty extremely carefully and fry the other side until a deep golden brown.
10. Remove the chicken disc from the oil and transfer to a wire rack. Blot with paper towels to remove excess oil.
11. Add the tomato sauce to the fried chicken disc, spreading it in an even layer.
12. Lay the mozzarella over the sauce, then sprinkle with Parmesan over the top.
13. Broil for 5-8 minutes, or until the cheese is bubbly and golden brown.
14. Top with basil, slice, and serve.
15. Nutrition Calories: 2086 Fat: 149 grams Carbs: 134 grams Fiber: 8 grams Sugars: 10 grams Protein: 50 grams
Enjoy your Chicken Parm Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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