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Could you tell me how to prepare Instant Pot Carnitas?
|
Here's a recipe for Instant Pot Carnitas:
Ingredients:
• 2 tablespoons Frank’s Red Hot Original
• 2 oranges, juiced
• 4 garlics
• 3 chipotle peppers, from a can
• 2 tablespoons brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cinnamon
• 3 lb boneless pork shoulder, cut into 3-inch cubes
Tacos
• corn tortilla, for serving
• sliced avocado, for garnish
• radish, for garnish
• fresh cilantro, for garnish
Nachos
• tortilla chip
• shredded cheddar cheese
• diced tomato
• red onion, chopped
• fresh scallion, sliced
Instructions:
1. In a blender, add Frank’s Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
2. Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
3. 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 40 minutes.
4. When the timer goes off, turn the 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.
5. Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
6. Serving options: Build carnitas on top of nachos or tacos.
Enjoy your Instant Pot Carnitas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Rainbow Veggie And Pesto Tart?
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Here's a recipe for Rainbow Veggie And Pesto Tart:
Ingredients:
• 3 cups fresh basil
• 3/4 cup pine nuts
• 3/4 cup vegetarian parmesan cheese
• 3 cloves garlic
• 3/4 cup olive oil, divided
• 1/2 cup ricotta cheese
• salt, to taste
• pepper, to taste
• 2 medium zucchinis
• 2 medium yellow squashes
• 4 large carrots
• 1 large eggplant
• 1 tablespoon butter
• 1 sheet puff pastry, thawed
• 2 cups rice, uncooked
• 1/2 teaspoon dried oregano
Instructions:
1. Combine the basil, pine nuts, Parmesan, garlic, 1/2 cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
2. Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
3. Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
4. Preheat the oven to 350°F (180°C).
5. Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
6. Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
7. Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
8. Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
9. Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
10. Spread the ricotta pesto mixture evenly on the bottom of the tart.
11. Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
12. Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
13. Bake for 35-40 minutes, until the veggies are tender.
14. Let cool for a few minutes.
15. Slice and serve.
Enjoy your Rainbow Veggie And Pesto Tart!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Seared Duck Breast With Red Wine Jus And Orange, Olive Oil Mash?
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Here's a recipe for Seared Duck Breast With Red Wine Jus And Orange, Olive Oil Mash:
Ingredients:
Seared Duck Breast
• 4 duck breasts
• 4 teaspoons sea salt
• 4 teaspoons pepper
• 8 cloves garlic
• 4 sprigs fresh rosemary
Mashed Potato
• 1 1/2 cups potato
• 2 teaspoons butter
• 1 oz milk
• orange zest, half an orange
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
Red Wine Jus
• 1/2 teaspoon flour
• 1/2 cup red wine
• 3 teaspoons cranberry sauce
• 2 teaspoons honey
• 1 orange, juice of
• 1/4 cup chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• orange zest, of half an orange, to serve
• sprig fresh rosemary, to serve
Instructions:
1. Preheat the oven to 180˚C (350˚F).
2. Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
3. Season each side of the duck breast with 1 teaspoon of salt and pepper each.
4. Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
5. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
6. For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
7. For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
8. Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
9. Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
10. To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
11. Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
Enjoy your Seared Duck Breast With Red Wine Jus And Orange, Olive Oil Mash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Sheet Tray Roasted Mushroom Salad?
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Here's a recipe for Sheet Tray Roasted Mushroom Salad:
Ingredients:
• 1 lb cremini mushroom, sliced
• 1 lb shiitake mushroom, sliced
• 1/3 cup extra virgin olive oil, divided (plus 1/2 cup (120 ml)
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 teaspoons dijon mustard
• 1 tablespoon honey
• 1/4 cup lemon juice
• 1 cup frozen peas
• 1 small shallot, thinly sliced
• 2 cloves garlic, minced
• 1 lemon, zested
• 1 cup fresh parsley leaves, loosely packed, roughly chopped
• 5 oz arugula
• 1/2 cup parmesan cheese, shaved
Instructions:
1. Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
2. Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle 1/3 cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
3. Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
4. Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining 1/2 cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
5. Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
6. Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
7. Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
8. Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
Enjoy your Sheet Tray Roasted Mushroom Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Vegan Pad Thai?
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Here's a recipe for Vegan Pad Thai:
Ingredients:
Sauce
• 1/4 cup rice vinegar
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/4 cup vegan worcestershire
• 1/4 cup tamarind paste
Pad Thai
• 8 oz dried rice noodles
• 2 tablespoons peanut oil
• 1/2 bunch green onion, or chinese chives. sliced plus more for serving
• 2 red thai chiles, sliced, plus more for serving
• 2 cloves garlic, minced
• 2 carrots, peeled into ribbons
• 1/2 cup bean sprout
• 1/4 cup roasted unsalted peanut
• 8 oz tofu, cooked, cubed
Instructions:
1. Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
2. Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
3. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
4. Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
5. Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
6. Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
7. Add the sauce and stir to combine.
8. Add the tofu, stir to incorporate, and remove the pan from the heat.
9. Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
Enjoy your Vegan Pad Thai!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Cranberry-Orange Glazed Pork Chops?
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Here's a recipe for Cranberry-Orange Glazed Pork Chops:
Ingredients:
• 1 cup cranberry sauce
• 1/4 cup orange marmalade
• 2 teaspoons extra virgin olive oil
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon red pepper flakes
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 4 bones in pork chops
• 2 tablespoons canola oil
• 1 tablespoon fresh parsley, chopped, for garnish
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Set aside.
3. Season the pork chops on both sides with the remaining teaspoon of salt and 1/2 teaspoon of pepper.
4. Heat the canola oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, sear the pork chops in batches until golden brown on both sides, about 2 minutes per side. Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
5. Turn off the heat then arrange all of the pork chops in the pan. Spoon the cranberry mixture over the chops, spreading in an even layer.
6. Transfer the pan to the oven and bake for 5–7 minutes, or until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
7. Transfer the pork chops to plates and garnish with the parsley. Serve with your favorite sides.
Enjoy your Cranberry-Orange Glazed Pork Chops!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook 5-Ingredient Zucchini Noodles With Spicy Peanut Sauce?
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Here's a recipe for 5-Ingredient Zucchini Noodles With Spicy Peanut Sauce:
Ingredients:
• 1/2 cup peanut butter, chunky
• 1 tablespoon siracha, to taste, plus more for serving
• 1/2 lime, juiced
• 1/4 cup water
• 4 medium zucchinis, or 2 large
• 4 green onions, chopped, light and dark parts divided
• kosher salt, to taste
Instructions:
1. In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
2. Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
3. Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
4. Divide the noodles between serving bowls. Garnish with the dark scallion parts.
Enjoy your 5-Ingredient Zucchini Noodles With Spicy Peanut Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Mushroom “Meat”balls?
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Here's a recipe for Mushroom “Meat”balls:
Ingredients:
• cooking oil, or water
• 24 oz white mushroom, finely chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup whole wheat breadcrumbs
• 1/2 cup quick-cook oats
• 1/4 cup fresh parsley, chopped
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne, optional
• 2 eggs
Instructions:
1. In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
2. Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
3. To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
4. Add eggs and mix well.
5. Cover and refrigerate for at least 2 hours, or overnight.
6. Preheat oven to 375°F (190°C).
7. When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
8. Bake for 20 minutes, or until golden, flipping halfway.
Enjoy your Mushroom “Meat”balls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Crispy Chicken Teriyaki Rice Balls?
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Here's a recipe for Crispy Chicken Teriyaki Rice Balls:
Ingredients:
• 1 lb boneless, skinless chicken breast
• salt, to taste
• white pepper, to taste
• 2 tablespoons water
• 1 1/2 teaspoons cornstarch
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 tablespoon mirin
• 2 tablespoons cooking oil
• 1 cup bell pepper, julienned
• 1 cup carrot, julienned
• 4 cups short grain rice, cooked
• 3 eggs, beaten
• 2 cups panko breadcrumbs
• 1 cup scallion, thinly sliced
Instructions:
1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
2. Season sliced chicken breast with salt and pepper, then pour 1/4 cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
6. Take 1/3 cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
8. Heat 1/2 inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
9. Cut in half and serve with the remaining sauce for dipping.
Enjoy your Crispy Chicken Teriyaki Rice Balls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Double Crunch Shrimp?
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Here's a recipe for Double Crunch Shrimp:
Ingredients:
Shrimp
• 1 lb medium shrimp, peeled and deveined
• salt, to taste
• pepper, to taste
• 4 large eggs
• 1 1/2 cups soda water, cold
• 2 cups cake flour
• oil, for frying
• 3 cups panko bread crumbs
Glaze
• 1 tablespoon oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1/3 cup light brown sugar
• 1 pinch red pepper flakes
• 1/4 cup water
• 1 tablespoon cornstarch
For Serving
• white rice, cooked
• scallion, thinly sliced
• sesame seed
Instructions:
1. Pat the shrimp dry with paper towels, then transfer to a medium bowl and season with salt and pepper.
2. In a separate medium bowl, whisk the eggs and soda water until combined. Add the cake flour and gently whisk, making sure the batter is still clumpy. Do not overmix.
3. Heat the oil in a large pot until it reaches 350˚F (180˚C).
4. Add the panko bread crumbs to a shallow bowl.
5. Using a slotted spoon, dip the shrimp in the tempura batter, then toss in the panko, making sure to fully coat.
6. Fry the shrimp in the hot oil, 5-6 at a time, until golden brown, about 2-3 minutes. Transfer to a wire rack to drain.
7. Make the glaze: Heat the oil in a medium saucepan over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds, stirring frequently.
8. Add the soy sauce, rice wine vinegar, brown sugar, and red pepper flakes. Stir until the mixture begins to simmer.
9. In a small bowl, combine the water and cornstarch. Add the cornstarch slurry to the saucepan and stir to combine. Cook until the glaze is reduced by half and looks thick and syrupy, about 5 minutes.
10. Transfer the shrimp to a large bowl and pour the glaze over. Toss the shrimp gently to coat with the glaze.
11. Serve the shrimp over rice and garnish with scallions.
Enjoy your Double Crunch Shrimp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Pulled Eggplant BBQ?
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Here's a recipe for Pulled Eggplant BBQ:
Ingredients:
• 3 medium eggplants
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups vegetarian barbecue sauce
• 6 buns
• coleslaw, for serving, optional
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the eggplant on a non-stick baking sheet and prick all over with a fork. Bake for 20 minutes, until the skin is wrinkled. Reduce the oven temperature to 180°F (80°C).
3. Transfer the eggplant to a large bowl and cover. Let cool and sweat for 10-15 minutes, until the skin peels off easily, and they are cool enough to handle.
4. Trim the stems from the eggplant and remove the skin completely. Tear the eggplant flesh into thin strips and set aside.
5. In a small bowl, combine the cumin, chili powder, garlic powder, paprika, smoked paprika, cayenne, brown sugar, salt, and pepper and mix well.
6. Add the eggplant strips to a non-stick baking sheet and sprinkle with the spice mix. Mix well with your hands to coat.
7. Bake for 45-50 minutes, until the ends of the eggplant strips start to dry out.
8. Increase the oven temperature to 250°F (120°C)
9. Pour the barbecue sauce over the eggplant and toss well to coat.
10. Bake for 15 minutes more, until the sauce has been absorbed by the eggplant.
11. Pile the eggplant on the buns and top with coleslaw, if desired.
Enjoy your Pulled Eggplant BBQ!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Spinach Dip-stuffed Meatballs?
|
Here's a recipe for Spinach Dip-stuffed Meatballs:
Ingredients:
• 8 oz cream cheese
• 1/4 cup spinach, cooked
• 1 tablespoon garlic powder
• 1 cup shredded mozzarella cheese
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 egg
• 1/2 cup parsley
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups marinara sauce
• 1/2 lb fettuccine, cooked, or your favorite long pasta
Instructions:
1. Mix cream cheese, spinach, garlic powder, and mozzarella until smooth.
2. Mix ground beef, pork, egg, parsley, breadcrumbs, salt, and pepper until evenly combined.
3. Take a golf ball-sized handful of the meatball mixture and press it flat in the palm of your hand.
4. Place a spoonful of the spinach dip in the center of the meat and fold the edges over the dip, sealing it and rolling into a ball.
5. Repeat with the remaining meat and dip.
6. In a pan over medium-high heat, sear meatballs for about a minute, then flip.
7. Add the marinara sauce and mix.
8. Cook for about 15 minutes, until meatballs are cooked through and sauce is thick.
9. Serve with fettuccine.
Enjoy your Spinach Dip-stuffed Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Sheet Pan Party Quesadilla 4 Ways?
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Here's a recipe for Sheet Pan Party Quesadilla 4 Ways:
Ingredients:
Mushroom Filling
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1 medium tomato, diced
• 1 1/2 lb cremini mushroom, diced
• 1/2 tablespoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 lime, juiced
• 1 tablespoon fresh cilantro, chopped
Onion and Pepper Filling
• 1 tablespoon olive oil
• 1/2 medium yellow onion, sliced
• 1 red bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 1/2 lime, juiced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Tofu Filling
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1 red bell pepper, diced
• 2 cups tofu, cubed
• 1/2 teaspoon smoked paprika
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 1/2 tablespoons soy sauce
• 1/2 lime, juiced
• 1 tablespoon fresh cilantro, chopped
Black Bean and Corn Filling
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 clove garlic
• 1 tomato, diced
• 15 oz corn, 1 can
• 15 oz black beans, 1 can
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Assembly
• nonstick cooking spray
• 8 large flour tortillas
• 3 cups shredded cheddar cheese
• 3 cups shredded monterey jack cheese
• sour cream, for serving
• salsa, for serving
Instructions:
1. Make the mushroom filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until caramelized, about 3 minutes.
2. Add the tomato and mushrooms and stir. Add the chili powder, smoked paprika, cumin, pepper, and salt and stir thoroughly. Cook until the vegetables are tender, about 10 minutes.
3. Add the lime juice and cilantro and stir to combine. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
4. Make the onion and pepper filling: Heat the olive oil in a medium pan over medium heat. Add the onion, red bell pepper, and green bell pepper and cook until softened, about 8 minutes.
5. Add the lime juice, paprika, cumin, salt, and pepper, and mix thoroughly. Continue cooking until the vegetables are tender, about 5 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
6. Make the tofu filling: Heat the olive oil in a medium pan over medium heat. Add the onion, garlic and red bell pepper and cook until caramelized, about 5 minutes.
7. Add the tofu, smoked paprika, chili powder, cumin, soy sauce, lime juice and cilantro and mix thoroughly. Cook until the red bell pepper is tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
8. Make the black bean and corn filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook until caramelized, about 3 minutes.
9. Add the tomato, corn, black beans, paprika, chili powder, cumin, salt, and pepper and mix thoroughly. Cook until the vegetables are tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
10. Preheat the oven to 375˚F (190˚C).
11. Generously grease a baking sheet with nonstick spray.
12. Place 6 tortillas around the sides of the pan so half of the tortilla is hanging over the edge Place 2 tortillas in the middle, covering the exposed pan.
13. Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the tortillas.
14. Scoop the black bean and corn filling onto the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills 1/4 of the sheet tray.
15. Scoop the onion and pepper filling over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills another 1/4 of the sheet tray.
16. Scoop the mushroom filling over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills another 1/4 of the sheet tray.
17. Scoop the tofu mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills the remaining 1/4 of the sheet tray.
18. Sprinkle the rest of the cheese over the fillings.
19. Place the remaining 2 tortillas over the cheese in the center of the pan.
20. Fold the overhanging tortillas onto the pan so they cover the fillings and touch the center tortillas.
21. Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray.
22. Bake for 20 minutes. Remove the weight and top baking sheet. Bake for another 15 minutes, until the tortillas are golden and crisp.
23. Flip the quesadilla onto a cutting board.
24. Slice and serve with salsa and sour cream.
Enjoy your Sheet Pan Party Quesadilla 4 Ways!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Herb Sea Salt-Rubbed Chicken Thighs?
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Here's a recipe for Herb Sea Salt-Rubbed Chicken Thighs:
Ingredients:
• 8 bone-in, skin-on chicken thighs
• 2 tablespoons herb sea salt
• 3 tablespoons olive oil
Instructions:
1. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper and set a wire rack inside.
2. Pat the chicken thighs dry with a paper towel. Generously season the chicken on both sides with the herb salt, rubbing underneath the skin. Let sit for 15-20 minutes to draw out the moisture from the chicken skin, which will result in crispier chicken.
3. After resting, pat the chicken thighs dry once more to remove any excess moisture. Drizzle the olive oil under the skin and rub into the chicken.
4. Place the chicken thighs skin-side up on the wire rack. Bake for 30 minutes, until the skin is crispy and the internal temperature reaches 155-160˚F (68-71˚C).
5. Let the thighs rest for 15 minutes to bring the internal temperature to 165˚F (75˚C) and to let the juices settle.
Enjoy your Herb Sea Salt-Rubbed Chicken Thighs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Chili-Cheese Corn Bread Poke Cake?
|
Here's a recipe for Chili-Cheese Corn Bread Poke Cake:
Ingredients:
• 3 cups milk
• 3 large eggs
• 2 cups all-purpose flour
• 3 cups yellow cornmeal
• 3 teaspoons salt
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 10 tablespoons unsalted butter, melted
• nonstick cooking spray, for greasing
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 lb ground beef
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 28 oz crushed tomato, 1 can
• 1 cup shredded mexican cheese blend
• sour cream, for serving
• scallion, thinly sliced, for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
3. In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
4. Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
5. Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
6. Pour the cornbread batter into the pan, smoothing the top with a spatula.
7. Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
8. In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
9. Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
10. Add the crushed tomatoes and stir. Simmer for 10 minutes.
11. Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
12. Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
13. Bake for 3 minutes, or until the cheese is melted.
14. Slice and serve with sour cream, scallions, and cilantro.
Enjoy your Chili-Cheese Corn Bread Poke Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Beet Gnocchi?
|
Here's a recipe for Beet Gnocchi:
Ingredients:
• 1 medium beet, greens trimmed
• 1 large russet potato
• 1 large egg
• 1/2 cup grated parmesan cheese, plus more for serving
• 1 teaspoon kosher salt, plus more for boiling
• 1 1/2 cups whole wheat flour, plus more for dusting
• 1/2 cup salted butter, 1/2 stick, divided
• 2 tablespoons fresh sage, chopped, divided
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Add the beet to an oven-safe dish and pour in enough water to come 3/4 of the way up the beet. Cover the dish tightly with foil and set aside.
3. Poke the potato all over with a fork and place in the center of a parchment paper-lined baking sheet.
4. Place both the beet and potato in the oven and roast for 45 minutes, until fork tender. Remove from the oven and let cool until safe to handle.
5. Gently rub the beet to remove the skin. (If you’d like, wear rubber gloves to protect your hands from being dyed by the beet juice.) Trim any remaining stem from the beet after peeling, then roughly chop.
6. Transfer the beet to a food processor, along with the egg, Parmesan, and salt. Puree until completely smooth. Set aside.
7. Peel the skin from potato and grate through the small holes of a box grater, or press through a potato ricer, if you have one.
8. In a large bowl, combine the potato and the beet mixture. Fold gently to combine, being careful not to over mix.
9. Add the flour, 1/2 cup (60 grams) at a time, and fold until the dough comes together. You may not need to use the full 2 cups.
10. Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed that is tender but not sticky when handled. Divide into 8 portions. Roll a dough portion into a 1/2-inch (1 1/4 cm) thick rope. Cut the rope into 1-inch (2.5 cm) pieces. Repeat with the remaining dough.
11. If desired, roll each piece of gnocchi over the tines of a fork to create ridges.
12. Bring a medium pot of well-salted water to a boil over high heat.
13. Working in batches, drop 8-10 gnocchi into the boiling water and cook until they begin to float. Once they start floating at the surface, let cook for 30 seconds more, then transfer from the water with a slotted spoon to a plate and set aside.
14. In a medium pan, melt 2 tablespoons of butter until just beginning to bubble. Add 1 tablespoon of sage and half of the gnocchi, to avoid overcrowding the pan. Sauté for about 1 minute per side until the gnocchi are lightly toasted and well coated with butter and sage. Repeat with the remaining butter, sage, and gnocchi.
15. Serve immediately with Parmesan cheese for garnish.
Enjoy your Beet Gnocchi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Slow Cooker Buffalo Chicken Chili?
|
Here's a recipe for Slow Cooker Buffalo Chicken Chili:
Ingredients:
• 1.5 lb chicken breast, whole
• 1 packet ranch seasoning
• 1 onion, diced
• 3 ribs celery, chopped
• 14 oz tomato sauce, 1 can
• 14 oz crushed tomato, 1 can
• 2 tablespoons garlic, minced
• 1 can white bean
• 1/2 cup buffalo sauce
• 2 cups chicken broth
Instructions:
1. Combine all ingredients in a crockpot.
2. Cook on high for 4 hours or low for 8 hours.
3. Remove chicken and shred, then return to the crockpot for 10 minutes.
Enjoy your Slow Cooker Buffalo Chicken Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Lighter Fettuccine Alfredo ?
|
Here's a recipe for Lighter Fettuccine Alfredo :
Ingredients:
• 2 small heads broccoli, cut into florets
• 1/4 cup olive oil
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• salt, to taste
• pepper, to taste
• 1 lb fettuccine
• 1 cup hummus
• 1 lemon lemon zest
• 1 lemon lemon juice
• 2 tablespoons butter
• 3/4 cup grated parmesan cheese
• 1/4 cup basil, chopped, plus more for serving
• 1/4 cup parsley, chopped, plus more for serving
• 1 pinch red pepper flakes
Instructions:
1. Preheat oven to 450ºF (230˚C).
2. Place the broccoli florets on a parchment paper-lined baking sheet and drizzle with olive, cayenne, garlic powder, salt, and black pepper, and stir to combine.
3. Bake for 15 to 20 minutes, tossing halfway through, until lightly charred.
4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Before draining through a colander, reserve 1 cup (240 ml) of the pasta water.
5. Return the pasta to the pot.
6. Add the hummus, 1/2 cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan and toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed.
7. Add the basil, parsley, red pepper flakes, and remaining reserved water.
8. Add the broccoli to the pasta, and toss gently with salt, and pepper. Serve immediately with extra Parmesan, basil and parsley on top.
Enjoy your Lighter Fettuccine Alfredo !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Chicken Bruschetta Pasta (Savoury)?
|
Here's a recipe for Chicken Bruschetta Pasta (Savoury):
Ingredients:
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into 1-inch chunks
• 1 package Tasty™ Savoury Seasoning Mix, divided
• 1 small yellow onion, chopped
• 4 cups chicken stock
• 1 cup cherry tomato, halved, 1 (14.5 ounce) can petite diced tomatoes, undrained
• 8 oz pasta, uncooked, such as penne, fusilli or bow-tie
• 1 cup bite-size mozzarella cheese balls, or shredded mozzarella
Instructions:
1. Heat the oil in large high sided skillet over medium-high heat. Add the cubed chicken and 1 tablespoon of the seasoning mix. Cook, stirring often for 5 minutes or until browned and fully cooked. Remove chicken from the pan and transfer to a large bowl. Set aside.
2. Add the onion to the skillet and cook for 3 minutes or until softened and translucent.
3. Add the stock, tomatoes and remaining seasoning mix to the skillet, bring to boil and stir to release browned bits from bottom of skillet. Stir in the uncooked pasta and cook for 15 to 20 minutes, stirring occasionally until the pasta is fully cooked.
4. Return the chicken to skillet. Stir in the mozzarella and cook for 2 minutes or until thel chicken is heated through. Sprinkle with chopped basil if desired and serve immediately.
Enjoy your Chicken Bruschetta Pasta (Savoury)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Garlic Herb Shrimp And Spaghetti Squash?
|
Here's a recipe for Garlic Herb Shrimp And Spaghetti Squash:
Ingredients:
Spaghetti Squash
• 1 spaghetti squash
• oil, to taste
• salt, to taste
• pepper, to taste
Garlic Herb Shrimp
• 1 lb raw shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon oil
• parmesan cheese, optional
• fresh parsley, for garnish
Instructions:
1. Using a fork or knife, carefully poke holes along the middle of the squash.
2. Microwave for 5 minutes so the squash softens and is easier to cut.
3. Cut in half horizontally and scoop out the seeds.
4. Drizzle olive oil, salt, and pepper.
5. Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
6. Set the pressure knob on the top of the lid to Sealing. Select “Manual” and reduce to 7 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. While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook.
8. Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read “L 0:05”.
9. Using a towel or mit, release the pressure knob from “Sealing” to “Venting”. After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl.
10. Drain the excess liquid and clean the pot.
11. To cook the shrimp, select “Saute” on the Instant Pot. Once it says “Hot”, add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque.
12. Press “Cancel” and remove the shrimp.
13. Using a fork, shred the inside of the squash.
14. Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
Enjoy your Garlic Herb Shrimp And Spaghetti Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chickpea And Potato Curry?
|
Here's a recipe for Chickpea And Potato Curry:
Ingredients:
• 2 tablespoons canola oil
• 1/2 medium white onion, diced
• 2 cloves garlic, minced
• 2 tablespoons curry powder, mixed with 2 tablespoons of cold water
• 2 cups vegetable broth, or water, divided
• 3 lb potato, cubed
• 1/2 cup fresh scallion, chopped
• 2 teaspoons fresh parsley, chopped
• pepper, to taste
• 15 oz chickpeas, 2-cans, drained and rinsed
• 1 tablespoon ghee, mixed with 1 tablespoon of flour
Instructions:
1. Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
2. Add the curry powder mixture to the pot.
3. Add half of the vegetable broth and potatoes, and stir to combine.
4. Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
5. Add the chickpeas and remaining vegetable broth, and mix.
6. Add the ghee and flour mixture to the pot and stir to incorporate.
7. Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
Enjoy your Chickpea And Potato Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for One-pan Salmon And Rainbow Veggies?
|
Here's a recipe for One-pan Salmon And Rainbow Veggies:
Ingredients:
• 1 yellow squash, thinly sliced
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1/2 lb asparagus, spears, chopped
• 2 salmon fillets
Honey Ginger Sauce
• 2 tablespoons honey
• 1 tablespoon low sodium soy sauce
• 1 tablespoon fresh ginger, minced
• salt, to taste
• black pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.
3. On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.
4. Drizzle oil on the yellow squash, red onion, bell pepper, and asparagus, and season with salt and pepper.
5. Pour the honey ginger sauce over the salmon fillets.
6. Bake for 15 minutes, until the salmon is cooked and the veggies have softened slightly.
7. Plate salmon with veggies on the side and serve.
Enjoy your One-pan Salmon And Rainbow Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Jamaican Jerk Chicken?
|
Here's a recipe for Jamaican Jerk Chicken:
Ingredients:
• 1 3-pound chicken
• 3 scotch bonnet or habanero peppers, chopped
• 4 cloves garlic, chopped
• 1 tablespoon fresh thyme
• 1 tablespoon ground allspice
• 2 onions, chopped
• 1 tablespoon light brown sugar
• 1/2 tablespoon nutmeg
• 1/2 tablespoon minced ginger
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1/2 cup white vinegar
• salt, to taste
• pepper, to taste
Instructions:
1. Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
2. In a blender or food processor, combine the peppers, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, salt, and pepper. Blend until smooth.
3. Pour the marinade over the chicken. Cover with foil or plastic wrap and marinate in the fridge for at least 3 hours or overnight.
4. Preheat the oven to 400°F (200°C).
5. Remove the foil or plastic wrap and roast the chicken for 45-50 minutes, until cooked through. Rest for 10 minutes on a cutting board before carving and serving.
Enjoy your Jamaican Jerk Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Classic Meatloaf?
|
Here's a recipe for Classic Meatloaf:
Ingredients:
• 1 tablespoon olive oil, plus more for greasing
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup panko breadcrumbs
• 1 cup whole milk
• 2 lb ground beef
• 2 large eggs, beaten
• 1/2 cup fresh parsley, roughly chopped
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon dried thyme
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup ketchup
Instructions:
1. Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
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 softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
3. In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
4. Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
5. Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
6. Slice and serve.
Enjoy your Classic Meatloaf!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for 3-Ingredient Green Beans?
|
Here's a recipe for 3-Ingredient Green Beans:
Ingredients:
• 24 oz green beans, trimmed
• 1/4 cup water
• 3/4 teaspoon kosher salt, divided
• 4 tablespoons unsalted butter, 1/2 sticks
• 1 1/2 tablespoons Tasty McCormick® Savory Spice Blend
Instructions:
1. In a large pan over high heat, combine the green beans, water, and 1/4 teaspoon salt. Cover and steam for 5–7 minutes, until the green beans are just barely tender.
2. Remove the lid and add the remaining 1/2 teaspoon salt, the butter, and Savory spice blend. Cook, tossing every 30 seconds, until the green beans are tender and charred in a few spots, 1–2 minutes.
3. Serve immediately.
Enjoy your 3-Ingredient Green Beans!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chicken Spinach Feta Pie?
|
Here's a recipe for Chicken Spinach Feta Pie:
Ingredients:
• 4 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 4 cloves garlic, minced
• 1 tablespoon greek oregano
• 2 tablespoons olive oil
• 1/2 cup ricotta cheese
• 2 cups frozen spinach, thawed, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup green onion, chopped
• 2 eggs, beaten
• 2 tablespoons fresh dill, chopped
• 1 package phyllo dough
• 1 cup butter, melted
• 1 cup red onion, diced
• 1/2 cup kalamata olive, chopped
• 1 cup tomato, diced
Instructions:
1. Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
2. Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it’s cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
3. Preheat oven to 400°F (200°C).
4. To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
5. Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
6. Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
7. Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
8. Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
9. Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
10. Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
11. Let rest at room temperature for at least 30 minutes.
12. Remove the pie from the springform pan, slice, and serve.
Enjoy your Chicken Spinach Feta Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Prime Rib?
|
Here's a recipe for Prime Rib:
Ingredients:
• 8 lb prime rib, bones removed and tied back to the roast
• kosher salt, to salt
• freshly ground black pepper, to taste
Instructions:
1. On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture.
2. Generously season the prime rib all over with salt and pepper.
3. Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight.
4. Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting.
5. Preheat the oven to 450˚F (230˚C).
6. Roast the prime rib for 30 minutes.
7. Reduce the oven temperature to 325˚F (160˚C).
8. Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare.
9. Remove the rib from the oven, tent with foil, and let rest for 30 minutes.
10. Transfer the roast to a cutting board and carve.
Enjoy your Prime Rib!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Cauliflower “Meat” Burrito Bowl?
|
Here's a recipe for Cauliflower “Meat” Burrito Bowl:
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
• rice, cooked
• corn
• black bean
• avocado, sliced
• pico de gallo
• lime wedge
• fresh cilantro
Instructions:
1. Cut the cauliflower in half and break it into small florets.
2. Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
3. Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
4. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
5. Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
6. Add the rice to a bowl and top with cauliflower “meat” and your favorite toppings. Serve with a lime wedge and garnish with cilantro.
7. If you have leftovers, the cauliflower “meat” will keep refrigerated in an airtight container for about 2 days.
Enjoy your Cauliflower “Meat” Burrito Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Asparagus And Mushroom Pesto Spaghetti Squash?
|
Here's a recipe for Asparagus And Mushroom Pesto Spaghetti Squash:
Ingredients:
Squash
• 1 spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
Pesto
• 2 cups fresh basil
• 1/2 cup extra virgin olive oil, divided
• 1/2 cup vegetarian parmesan cheese, grated
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 teaspoon salt
Filling
• 1 tablespoon oil
• 1 lb mushroom, sliced
• 1 cup asparagus, cut in half
• 1 tablespoon garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
Instructions:
1. Preheat oven to 400ºF (200ºC).
2. With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
3. Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
4. Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
5. In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
6. Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality until you’ve completed both of them.
7. In the mushroom and asparagus pan combine “spaghetti” and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
Enjoy your Asparagus And Mushroom Pesto Spaghetti Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Dijon-Crusted Pork Tenderloin Honey-Glazed Carrots?
|
Here's a recipe for Dijon-Crusted Pork Tenderloin Honey-Glazed Carrots:
Ingredients:
• 3 tablespoons dijon mustard
• 2 teaspoons fresh thyme, finely chopped
• 2 teaspoons fresh rosemary, finely chopped
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 1 1/2 lb pork tenderloin
• 3 tablespoons olive oil, divided
• 2 bunches broccolini, woody stems removed
• 8 medium carrots, cute into ½-inch (1-cm) coins
• 2 tablespoons honey
• 1 lemon, cut into 4 wedges
• fresh parsley, chopped, for garnish
Instructions:
1. Preheat the oven to 375°F (190˚C).
2. In a small bowl, stir together the mustard, thyme, rosemary, salt, and pepper.
3. Dry the pork tenderloin thoroughly with paper towels, then season with salt and pepper.
4. Heat 2 tablespoons of olive oil in a square pan over medium-high heat. Add the tenderloin and cook, rotating 90˚ every 3-4 minutes, until golden brown all over (the tenderloin will not be cooked through at this point), about 12 minutes total. Remove the pan from the heat and use tongs to transfer the tenderloin to a cutting board.
5. Brush the mustard mixture evenly over the top and sides of the tenderloin.
6. Add the broccolini to the pan, and toss with the oil until coated evenly. Push the broccolini to the sides of the pan, just enough to make room for the tenderloin, then return the pork to the pan.
7. Transfer the pan to the oven and roast, tossing the broccolini halfway through cooking, until an instant-read thermometer inserted in the thickest part of the pork reads 160°F (70˚C) and the broccolini is tender, 23-25 minutes.
8. While the pork cooks, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the carrots, season with salt and pepper, and cook, tossing, until barely tender, about 6 minutes.
9. Drizzle with the honey and continue cooking, tossing often, until the honey is reduced to a thick glaze and the carrots are tender, 2 to 4 minutes more. Remove the skillet from the heat.
10. Transfer the square pan to a rack and let the pork and broccolini rest for 10 minutes. Place the tenderloin on a cutting board and cut into 1/2-inch (1-cm) thick slices.
11. Divide the pork and vegetables among 4 serving plates. Serve each with a lemon wedge and sprinkle with parsley.
Enjoy your Dijon-Crusted Pork Tenderloin Honey-Glazed Carrots!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Enchilada Stuffed Shells.
|
Here's a recipe for Enchilada Stuffed Shells:
Ingredients:
• 12 shells jumbo pasta shell
• 1 tablespoon olive oil
• 1/2 cup white onion, chopped
• 1/4 cup green chile
• 1 cup chicken, shredded
• 1/2 teaspoon cumin
• 1/2 tablespoon garlic
• pepper, to taste
• salt, to taste
• 1 cup ricotta cheese
• 1/2 cup queso fresco
• 1/2 cup monterey jack cheese, shredded
• 1 tablespoon fresh scallions, for garnish
• 10 oz green enchilada sauce
Instructions:
1. Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
2. Pour the oil in a pan, then add the onions and cook on medium heat until softened. Add the green chiles, chicken, and spices and stir to combine. Cook on low heat for an additional 3-4 minutes.
3. Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.
4. Stuff each shell with a large spoonful of the mixture.
5. Preheat the oven to 375°F (190°C).
6. Coat the bottom of a baking dish with a thin layer of green enchilada sauce. Place the pasta shells in the dish in a single layer.
7. Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack.
8. Bake for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.
Enjoy your Enchilada Stuffed Shells!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make 3-Hour Pizza.
|
Here's a recipe for 3-Hour Pizza:
Ingredients:
• 3 cups bread flour
• 1 teaspoon sugar
• 2 teaspoons kosher salt
• 2 teaspoons instant yeast
• 2 tablespoons olive oil, plus more to taste
• 1 cup water
• 1 can crushed tomato
• 1 ball mozzarella cheese, torn
• 8 fresh basil leaves
• flaky sea salt, to taste
Instructions:
1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, instant yeast. Start mixing on low speed. Stream in the olive oil and water and mix for 2 minutes, until the flour is incorporated.
2. Increase speed to medium, and mix for 6–8 minutes more, until the dough is smooth and elastic.
3. Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, cover with a kitchen towel, and let rest for 11/2 hours.
4. Turn the risen dough onto a clean surface and shape into a ball, pulling the edges round and tight across the surface of the dough ball. Return to the bowl, cover, and let rest for another 30 minutes.
5. Preheat the oven to 425°F (220°C).
6. Drizzle the surface with oil and turn out the dough. Divide the dough into 2 equal portions. Liberally grease a baking sheet with olive oil. Place a portion of dough on the pan and stretch to fit the baking sheet. Repeat with the remaining portion of dough, or reserve for a later use.
7. Top the dough with the crushed tomatoes and mozzarella.
8. Bake the pizza for 15–20 minutes, until the crust is golden brown and the cheese is melted and bubbly.
9. Top the pizza with flaky salt and basil.
10. Use scissors to cut, then serve.
Enjoy your 3-Hour Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for 25-Minute Mussels In White Wine?
|
Here's a recipe for 25-Minute Mussels In White Wine:
Ingredients:
• 2 lb mussels
• 3 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• kosher salt, to taste
• 1 cup white wine
• 1 bunch fresh parsley, finely chopped
• bread, for serving
Instructions:
1. To clean mussels, scrub them with a stiff brush under cold running water to remove any grit. Discard any mussels with cracked or broken shells, or that do not close.
2. In a large lidded pot over medium-high heat, stir butter until melted. Add the onion and cook, stirring frequently, until it has softened and started to brown, 6-8 minutes.
3. Add the garlic and cook for 30 seconds, stirring constantly.
4. Add the red pepper flakes and season with salt. Stir to combine.
5. Add the mussels and stir until completely coated. Add the white wine and stir.
6. Put the lid on the pot and cook until the mussels have opened, 3-5 minutes. Discard any shells that don’t open after 5 minutes.
7. Add the parsley and stir. Serve with bread.
Enjoy your 25-Minute Mussels In White Wine!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Korean-style Ribs.
|
Here's a recipe for Korean-style Ribs:
Ingredients:
Marinade
• 1/2 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons red pepper powder
• 8 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 cup onion
• 3 lb baby back ribs
Glaze
• 1/4 cup honey
Garnish
• sesame seed, for garnish
• scallion, chopped, for garnish
Instructions:
1. Combine marinade ingredients in a bowl.
2. Pour marinade over ribs and let them marinate for at least four hours.
3. After marinating, place ribs on baking dish. Reserve the marinade for later.
4. Bake ribs at 325°F (160°C) for two and a half to three hours.
5. Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Set aside.
6. After two and half to three hours, remove the ribs from the oven. Pour the glaze over the ribs and broil for 5 to 10 minutes.
7. Cut up the ribs, sprinkle sesame seeds over, and garnish with scallions.
Enjoy your Korean-style Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Pizza Lasagna?
|
Here's a recipe for Pizza Lasagna:
Ingredients:
• 1 lb Italian sausage
• 1 yellow onion, sliced
• 1 1/2 cups bell pepper, diced
• 3 cloves garlic, minced
• 3 cups marinara sauce, or pizza sauce
• 12 lasagna noodles, cooked
• 6 oz pepperoni, sliced
• 1 cup fresh basil leaf, packed
• 3 cups mozzarella cheese
• 3 cups ricotta cheese
Instructions:
1. Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
2. In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
3. Preheat oven to 375ºF (190ºC).
4. In a 9 x13-inch (23cm x 33cm) baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan.
5. Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
6. Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.
Enjoy your Pizza Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Cioppino (Seafood Tomato Stew)?
|
Here's a recipe for Cioppino (Seafood Tomato Stew):
Ingredients:
• 4 tablespoons unsalted butter, divided
• 1 cup extra virgin olive oil, divided
• 2 large carrots, peeled, trimmed, and minced
• 1 leek, white part only, trimmed, cleaned, and minced
• 1 large yellow onion, minced
• 1 red bell pepper, cored, seeded, and minced
• 1 small fennel bulb, trimmed, and minced
• 1 green bell pepper, cored, seeded, and minced
• 2 celeries, minced
• 4 cloves garlic, finely chopped
• 3 cloves garlic, crushed
• salt, to taste
• freshly cracked pepper, to taste
• 6 oz tomato paste
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon cayenne
• 2 cups dry white wine, divided
• 4 cups fish stock
• 15 oz crushed italian tomato, 2 cans
• 3 bay leaves
• 1/2 lb sea scallop
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb squid, sliced
• 1/2 lb halibut fillet, cut into large pieces
• 1/2 lb manila clam, scrubbed
• 1/2 lb mussel, scrubbed
• sourdough bread, grilled, for serving
• 1/2 bunch fresh parsley, chopped, for garnish
Instructions:
1. In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.
2. Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.
3. Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.
4. Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
5. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.
6. Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.
7. Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip and cook on the other side for 3 minutes more. Set aside.
8. Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.
9. Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.
10. Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.
11. Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.
12. Serve with grilled sourdough bread and garnish with parsley.
Enjoy your Cioppino (Seafood Tomato Stew)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Cheesy Jalapeño Corn Dogs?
|
Here's a recipe for Cheesy Jalapeño Corn Dogs:
Ingredients:
• 4 hot dogs
• 4 thin slices of cheddar cheese, room temperature
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup milk
• 1 egg
• 1 jalapeño, minced
• 1 qt peanut or vegetable oil, for frying
• mustard, for serving
Special Equipment
• wooden skewer
Instructions:
1. Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
2. In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
3. Heat the oil in a large pot until it reaches 350°F (180°C).
4. Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
Enjoy your Cheesy Jalapeño Corn Dogs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Eggplant Hasselback?
|
Here's a recipe for Eggplant Hasselback:
Ingredients:
• 1 eggplant
• 1 cup marinara sauce
• tomato, sliced
• fresh basil
• mozzarella cheese, sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic, minced
• olive oil
• 1/4 cup panko breadcrumbs
• 2 tablespoons grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut eggplant lengthwise, keeping it connected at the stem.
3. In a baking dish, place marinara sauce and spread to cover the bottom.
4. Place the eggplant directly on the sauce.
5. Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
6. Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
7. In a small bowl, combine panko, cheese, salt, and pepper.
8. Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
9. Cut into your desired size pieces.
Enjoy your Eggplant Hasselback!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Rigatoni Pie.
|
Here's a recipe for Rigatoni Pie:
Ingredients:
• 1 tablespoon olive oil
• 1 lb ground beef
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can crushed tomato
• 1 lb rigatoni
• 1 cup parmesan cheese, grated
• 1 cup mozarella, shredded
Special Equipment
• springform pan
Instructions:
1. Boil the rigatoni in salted boiling water until just underdone or al dente.
2. Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.
3. Preheat oven to 400°F/200°C.
4. In a pan, heat the olive oil and add the ground beef.
5. Break up and stir the beef until brown.
6. Add in the garlic, salt, and pepper. Stir until combined.
7. Add in the crushed tomatoes and simmer until thickened, about 20 minutes.
8. Sprinkle the prepared pasta with the parmesan cheese and mix.
9. In a springform pan, place the rigatoni noodles standing up to fill the pan.
10. Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes.
11. Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature.
12. Slice and serve!
Enjoy your Rigatoni Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Cheesy Cornbread-Topped Chili?
|
Here's a recipe for Cheesy Cornbread-Topped Chili:
Ingredients:
Chili
• 2 cups onion, diced
• 2 cups celery, diced
• 2 cups red pepper, diced
• 2 cups carrot, diced
• 15 oz fire-roasted tomato
• 15 oz red kidney bean
• 15 oz chickpeas
• 15 oz black beans
• 15 oz corn
• 1 package taco seasoning
• salt, to taste
• pepper, to taste
Cornbread
• 1 box cornbread mix, prepared
• 2 cups mexican blend cheese
Garnish
• fresh cilantro
• sour cream
Instructions:
1. Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
2. Mix in package of taco seasoning.
3. Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
4. Simmer for 15 minutes.
5. Preheat oven to 375˚F (190˚C).
6. Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
7. Spread cheesy cornbread batter over chili.
8. Bake at 375˚F (190˚C) for 20 minutes.
9. Let cool for a few minutes, then garnish with sour cream and cilantro
Enjoy your Cheesy Cornbread-Topped Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Vegan Lasagna?
|
Here's a recipe for Vegan Lasagna:
Ingredients:
Tofu Ricotta
• 28 oz tofu
• 2 tablespoons lemon juice
• 3 tablespoons nutritional yeast
• 1/4 cup fresh basil
• 3 cloves garlic
• 1 teaspoon pepper
• 1 teaspoon salt
Meat Crumble
• 2 cups walnuts
• 3 cloves garlic
• 2 tablespoons oil
• 1 teaspoon liquid smoke
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon pepper
• 2 lb cremini mushroom
• 1 onion, diced
Lasagna Base
• 1 jar tomato sauce
• 1 box lasagna noodle
Instructions:
1. Preheat oven to 375º F (190º C).
2. In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.
3. In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.
4. In the food processor chop up mushrooms so that they are in small chunks.
5. In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.
6. In a large sauce pan cook lasagna noodles for half of time required.
7. In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.
8. Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.
9. Allow to cool about 10-15 minutes then cut into ninths, serve.
Enjoy your Vegan Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Hawaiian Garlic Shrimp?
|
Here's a recipe for Hawaiian Garlic Shrimp:
Ingredients:
• 3 tablespoons all purpose flour
• 2 1/2 teaspoons sweet paprika
• 1/2 teaspoon cayenne
• 1 teaspoon kosher salt, plus more to taste
• 1 1/2 lb shrimp, cleaned and deveined, patted dry with paper towels.
• 1/4 cup canola oil
• 12 tablespoons unsalted butter, divided
• 24 cloves garlic, minced
• 1 lemon, juiced
• 1/4 cup fresh parsley, minced
Instructions:
1. In a large bowl, combine the flour, paprika, cayenne, and salt. Add the shrimp to the bowl and toss to coat evenly with the spices.
2. Add the canola oil and 8 tablespoons of butter to a 12-inch (30 cm) cast-iron or heavy-bottomed skillet over medium heat. When the butter begins to foam, add 10–12 shrimp to the pan and cook for 3–4 minutes on one side. Flip, season lightly with salt, and cook for 2–3 minutes on the other side, until the shells are crispy and the shrimp is pink and opaque. Remove from pan and set on a serving dish. Add 1–2 more tablespoons of butter to the pan and repeat with remaining shrimp.
3. Once the shrimp are cooked, add the remaining 4 tablespoons of butter and the garlic to the pan and sauté briefly, about 1 minute, until fragrant but still somewhat pungent. Remove the pan from the heat.
4. Squeeze the lemon juice all over the shrimp.
5. Pour the garlic butter over the shrimp, then garnish with parsley. Serve immediately.
Enjoy your Hawaiian Garlic Shrimp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Turkey & Zucchini–Stuffed Jack-o’-lantern Bell Peppers?
|
Here's a recipe for Turkey & Zucchini–Stuffed Jack-o’-lantern Bell Peppers:
Ingredients:
• 2 tablespoons olive oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 lb ground turkey
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 zucchini, diced
• 1 cup diced tomato
• 8 orange bell peppers
• 1 1/2 cups rice, cooked
Instructions:
1. In a large skillet, heat the oil and cook onions and garlic for 3 minutes, or until they start to soften. Add the ground turkey to the pan, followed by salt, pepper, and oregano. Stir and cook for 3-4 minutes.
2. Then add zucchini and diced tomatoes. Cook until zucchini has begun to soften and remove from heat.
3. Cut the top off of the bell pepper low enough that the stem remains attached and remove the seeds. Save the top!
4. Preheat oven to 350˚F (180˚C).
5. Carefully, carve out your desired jack-o’-lantern face using a steak knife or paring knife. Repeat for the rest of the bell peppers.
6. Place carved bell peppers in a baking dish and spoon in a layer of cooked rice in the bottom followed by the turkey mixture, and top with mozzarella cheese. Put the top of the bell pepper back on top.
7. Bake for 35 minutes or until peppers are tender and the cheese has melted.
Enjoy your Turkey & Zucchini–Stuffed Jack-o’-lantern Bell Peppers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Spaghetti Meatball Bake?
|
Here's a recipe for Spaghetti Meatball Bake:
Ingredients:
• 18 oz bolognese sauce, from a jar
• 1 cup water
• 1 lb fresh egg pasta
• 1.75 oz grated cheddar cheese
• 1/2 cup fresh basil, for serving
Meatballs
• 1 lb lean ground beef, (5% fat)
• 2 teaspoons garlic powder
• 2 teaspoons parsley
• 2 teaspoons paprika
• 1/2 teaspoon salt, to taste
• 1/2 teaspoon pepper, to taste
Instructions:
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Mix all of the meatball ingredients together into a large bowl, then form into 14 golfball-sized balls.
3. Combine the full jar of sauce and half a jar of water together in a large bowl.
4. Stir in the spaghetti until it’s fully coated in the sauce.
5. Spread the coated spaghetti into a casserole dish then top with the meatballs.
6. Cover and bake in the centre of the oven for 18-20 minutes.
7. Sprinkle over the cheese and grill/broil for a further 5-7 minutes uncovered, until the cheese is melted and stringy and the top of the meatballs are brown.
8. Sprinkle over the basil and serve immediately.
Enjoy your Spaghetti Meatball Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Roasted Veggie Skewers?
|
Here's a recipe for Roasted Veggie Skewers:
Ingredients:
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 zucchinis, sliced into rounds
• 3 cups cremini mushroom
• 2 medium red onions, cut into 1-inch pieces
• 2 red bell peppers, cut into 1-inch pieces
• 2 yellow bell peppers, cut into 1-inch pieces
Equipment
• 8 skewers bamboo skewer, soaked in water for 20 minutes
Instructions:
1. Preheat grill to medium heat.
2. Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
3. Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, until there is a 1-inch gap at the top of the skewer. Brush each skewer liberally with the oil mixture.
4. Repeat with the remaining skewers and vegetables.
5. Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
Enjoy your Roasted Veggie Skewers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare One-Pot Chicken Korma?
|
Here's a recipe for One-Pot Chicken Korma:
Ingredients:
• 2 onions, sliced
• 2 cloves garlic cloves
• 2 chicken breasts, sliced
• 2 tomatoes, chopped
• 2 tablespoons korma paste
• 1 cup basmati rice
• 1 chicken stock cube
• 2 1/4 cups water
• 1/2 cup raisin
• 3/8 cup pine nuts
• 1/4 cup spinach
• yogurt, to taste
• 1 tablespoon coriander, to taste
Instructions:
1. Fry sliced onions and garlic in oil until softened.
2. Add sliced chicken breasts and fry until no longer pink.
3. Add tomatoes, fry for a couple minutes.
4. Add korma pasta, stir in and cook for 30 seconds.
5. Add the rice and cook for 30 more seconds.
6. Add stock cube, raisins and 500ml (2 1/4 cups) water.
7. Cover with foil and cook for 15 minutes. Check chicken, if dry 5 minutes in and add more water if necessary.
8. Uncover, stir in pine nuts and spinach until wilted.
9. Serve with yogurt and coriander.
Enjoy your One-Pot Chicken Korma!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Easy Pizza Cups?
|
Here's a recipe for Easy Pizza Cups:
Ingredients:
• 1 tube pizza dough
• 1 cup pizza sauce
• 1 1/2 cups mozzarella cheese
• desired pizza topping
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Cut pizza dough into 12 square pieces and place in a greased muffin tin.
3. Place a spoonful of pizza sauce and some cheese into the bottom of each cup.
4. Fill with your favorite pizza toppings and combinations!
5. Bake for 20-25 minutes or until fully baked. If the tops are getting too brown too quickly, cover the pan with foil and put back into the oven for the remainder of the cooking time.
Enjoy your Easy Pizza Cups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Spinach Pesto Pasta Bake?
|
Here's a recipe for Spinach Pesto Pasta Bake:
Ingredients:
• 3 cups fresh spinach
• 1 cup fresh basil
• 3/4 cup pine nuts
• 1/4 cup parmesan cheese
• 3 cloves garlic
• salt, to taste
• 1/4 cup lemon juice
• 1/2 cup olive oil
• 1 box whole wheat pasta, prepared
• 2 cups cherry tomato, halved
• 1/2 cup mozzarella cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, add the spinach, basil, pine nuts, parmesan, garlic, salt, lemon juice, and olive oil.
3. Blend until you reach a creamy consistency. Set aside.
4. Add the pasta to a large bowl then add the tomatoes. Pour the pesto onto the pasta and mix well to combine.
5. Transfer the mixture to a baking dish and top with mozzarella.
6. Cover with foil and bake for 10-15 minutes.
7. Carefully remove and allow to cool for 5 minutes.
Enjoy your Spinach Pesto Pasta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cauliflower Steaks?
|
Here's a recipe for Cauliflower Steaks:
Ingredients:
• 1 large head cauliflower
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme
• 1 teaspoon dried rosemary
• 1 teaspoon onion powder
• 2 cloves garlic, minced
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Remove the green leaves from the cauliflower stem with a knife.
3. Place the cauliflower core-down on a cutting board and trim 2 sides so they become flat.
4. Cut the cauliflower in half and then cut each half in two to get 4 “steaks”.
5. Rinse and dry the cauliflower steaks.
6. In a small bowl, combine the olive oil, lemon juice, basil, oregano, thyme, rosemary, onion, and garlic, plus salt and pepper to taste. Mix well.
7. Place the cauliflower steaks on the baking sheet and brush generously with the oil mixture.
8. Bake for about 25 minutes, flipping halfway, until tender.
9. Serve as desired, such as on a sandwich with pesto and red pepper, or with barbecue sauce and roasted potatoes, or with vegan mushroom gravy and lentils.
Enjoy your Cauliflower Steaks!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Garlic And Herb Leg Of Lamb With Potatoes?
|
Here's a recipe for Garlic And Herb Leg Of Lamb With Potatoes:
Ingredients:
• 8 lb bone-in lamb roast with fat cap
• 12 cloves garlic, divided
• 1/2 cup olive oil
• 1/3 cup whole grain mustard, plus more for serving
• 1 lemon, juiced
• 10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
• 10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
• 1 1/2 tablespoons sea salt
• 1 tablespoon freshly ground black pepper
• 3/4 cup dry white wine
• 2 1/2 lb yukon gold potato, halved
• flaky sea salt, for sprinkling
Instructions:
1. 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
2. In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
3. Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
4. Preheat the oven to 425°F (220°C).
5. Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
6. Remove the pan from the oven and reduce the heat to 325°F (160°C).
7. Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
8. Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
9. Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
10. Carve the lamb into 1/2-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
Enjoy your Garlic And Herb Leg Of Lamb With Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Kung Pao Chicken?
|
Here's a recipe for Kung Pao Chicken:
Ingredients:
• 1 lb chicken breast, chopped
• 1 tablespoon sesame oil
• 1 zucchini, diced
• 1 red pepper, diced
• 30 g peanuts
• 8 dried chili pods, dried
• 3 garlic cloves
• 1 bunch green onion, sliced
• 2 tablespoons ginger
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon rice vinegar
• 2 tablespoons water
• 2 tablespoons cornstarch
Marinade
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon rice wine
Instructions:
1. In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes.
2. In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan.
3. Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes.
4. Add peanuts and sauté for another 3 minutes.
5. Add dried chilies, garlic, ginger, and green onion, and sauté until vegetables are tender.
6. Add chicken, soy sauce, rice vinegar, sugar, and cornstarch slurry, and sauté until well mixed.
7. Garnish with more green onion and serve with rice.
Enjoy your Kung Pao Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Double-stuffed Sheet-Pan Pizza?
|
Here's a recipe for Double-stuffed Sheet-Pan Pizza:
Ingredients:
• 1 cup warm water
• 1 tablespoon sugar
• 1 package active dry yeast
• 3 cups flour
• 1 teaspoon salt, optional
• 3 cups shredded mozzarella cheese
• olive oil, to taste
• salt, to taste
• pepper, to taste
• string cheese
• tomato sauce
• topping of your choice
Instructions:
1. To a bowl or stand mixer, add the warm water, sugar, and yeast. Let the yeast proof for 5-15 minutes in a warm place until it is bubbling.
2. Preheat oven to 450˚F (230˚C).
3. Add in the flour and salt. Mix in the bowl until well combined and the dough comes together into a ball.
4. Dump the dough onto a floured surface and knead briefly to smooth out the dough and develop gluten. Form the dough into a ball and place into a new, large greased bowl. Cover with a towel and let rise for one hour or until doubled in size.
5. Remove the dough from the bowl, and cut 2-three ounce (85g) portions of the dough. Roll each portion out to a size slightly larger than a 9x13-inch (23x33 cm) baking sheet.
6. Place the first rolled dough rectangle onto the greased baking sheet. Sprinkle a thick layer of mozzarella cheese onto the dough, then place the second sheet of dough on top to cover the cheese.
7. Place string cheese into the edges of the dough, and fold the edges over the cheese, crimping the edges.
8. Brush the dough with olive oil, salt, and pepper to taste.
9. Bake for 20 minutes or until the crust is golden brown and the cheese is melted inside.
10. Quickly top the stuffed bottom crust with sauce and any extra toppings or cheese you would like.
11. Bake until the toppings are heated through, and the cheese has started to brown 10-15 minutes.
12. Transfer the pizza to a cutting board, slice, and serve.
Enjoy your Double-stuffed Sheet-Pan Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make One-Pot Chicken, Bacon, And Goat Cheese.
|
Here's a recipe for One-Pot Chicken, Bacon, And Goat Cheese:
Ingredients:
• 2 lb chicken thighs, bonless, skin on
• 1/2 lb bacon, chopped
• 1 lb asparagus, trimmed and chopped
• 1 red onion, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 cup milk
• 1 lb fusilli pasta
• 8 oz goat cheese
• 1/2 cup sun-dried tomato, chopped
• salt, to taste
• pepper, to taste
Instructions:
1. In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
2. Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
3. Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
4. Add the pasta and chicken broth to the pot.
5. Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
6. When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
Enjoy your One-Pot Chicken, Bacon, And Goat Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Summertime Lentil Bolognese?
|
Here's a recipe for Summertime Lentil Bolognese:
Ingredients:
• 2 medium carrots, roughly chopped
• 1 large white onion, roughly chopped
• 3 celeries, roughly chopped
• 3 cloves garlic
• 1 cup raw walnut
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• kosher salt, to taste
• 2 tablespoons tomato paste
• 2 3/4 cups low sodium vegetable broth
• 1 cup green lentil
• 1 can diced tomato
• 1/2 cup red wine
• noodle, for serving
• 6 medium zucchinis
• 2 tablespoons olive oil, plus more as needed
• kosher salt, to taste
• 1/2 teaspoon red pepper flakes
• 3 cloves garlic, minced
• 6 medium zucchinis
• 2 tablespoons olive oil, plus more as needed
• kosher salt, to taste
• 1/2 teaspoon red pepper flakes
• 3 cloves garlic, minced
Instructions:
1. In a food processor, combine the carrots, onion, celery, and garlic. Pulse until finely chopped, but not mushy. Transfer the vegetables to a bowl.
2. Add the walnuts to the food processor and pulse until they reach the consistency of ground meat.
3. Heat the olive oil in a large pot over medium-high heat. Add the vegetable mixture, basil, oregano, parsley, and salt. Cook for 25 minutes, stirring frequently, until caramelized and any excess moisture has evaporated. Add the tomato paste, stir to combine, and cook for 5 minutes.
4. Add the vegetable stock, lentils, ground walnuts, and tomatoes and season with salt. Reduce the heat to medium, cover, and simmer for 35 minutes, stirring occasionally, until the lentils are cooked through and walnuts have softened. Remove the lid and cook off any remaining liquid, stirring frequently, about 5 minutes.
5. Add the wine, stir, and reduce until there is no liquid at the bottom of the pot, about 10 minutes. Season with more salt to taste.
6. Trim the ends of the zucchini, then cut into noodles using a spiralizer or julienne peeler.
7. Add 2 tablespoons of olive oil, a pinch of salt, the red pepper flakes, and garlic to a large pan. Turn the heat to medium and cook for 2-3 minutes, until the garlic is fragrant.
8. Work in batches, add about 2-3 cups of zucchini noodles at a time to the pan. Season lightly with salt and cook for 45-60 seconds, tossing continuously with tongs, until warmed through. 9. Add more olive oil, 1 tablespoon at a time, if the pan looks dry.
9. Serve the zucchini noodles with the Bolognese.
Enjoy your Summertime Lentil Bolognese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Pesto Pasta Freezer Prep Dinner Bake?
|
Here's a recipe for Pesto Pasta Freezer Prep Dinner Bake:
Ingredients:
• 4 cups whole wheat pasta, cooked al dente
• 2 cups broccoli floret
• 2 cups yellow squash, quartered
• 2 cups cherry tomato
• 1/2 cup pesto
• 1 cup shredded mozzarella cheese, optional
• fresh basil, to serve
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Combine pasta, broccoli, yellow squash, cherry tomatoes, and pesto in freezer and oven safe baking tray.
3. Sprinkle mozzarella cheese on top (optional).
4. If freezing, cover baking tray with heavy duty foil or thick plastic wrap and store in the freezer for up to 3 months. When ready to enjoy, remove from freezer and let thaw.
5. Bake uncovered for 10-15 minutes.
6. Top with fresh basil and serve.
Enjoy your Pesto Pasta Freezer Prep Dinner Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Hearty Roasted Chicken?
|
Here's a recipe for Hearty Roasted Chicken:
Ingredients:
• nonstick cooking spray, for greasing
• 1 whole chicken
• 3 teaspoons kosher salt, divided
• 1 package Tasty Hearty Spice Blend
• 1 stick unsalted butter, softened
• 4 medium white potatoes, quartered
• 3 carrots, chopped
• 1 teaspoon pepper
Instructions:
1. Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
2. On a cutting board, pat the chicken dry with paper towels, including the cavity, then rub with 2 teaspoons of salt.
3. In a small bowl, combine the hearty spice blend and the softened butter and mix well. Rub the butter mixture all over the chicken, including under the skin.
4. Spread the potatoes and carrots on the prepared baking sheet and toss with remaining teaspoon of salt and pepper. Place the chicken, breast side up, on top of the vegetables.
5. Roast the chicken for 1 hour, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). If the skin starts to brown too quickly, tent with foil or reduce the oven temperature to 375°F (190°C).
6. Let the chicken rest for 20 minutes before carving. Serve with the potatoes and carrots on the side.
Enjoy your Hearty Roasted Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju?
|
Here's a recipe for Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju:
Ingredients:
• 2 1/2 lb ribeye steak, room temperature
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• 1 tablespoon olive oil
• 1 1/2 tablespoons unsalted butter, divided
• 1 small shallot, diced
• 1 1/2 tablespoons capers in brine
• 1/4 cup dry white wine
• 2 tablespoons dijon mustard
• 2 tablespoons heavy cream
• thinly sliced chive, for garnish
• potato, roasted, for serving
• side salad, for serving
Instructions:
1. Pat the steaks dry with a paper towel. Season generously on both sides with the salt and black pepper.
2. Add the olive oil and 1 tablespoon of butter to a nonstick or stainless steel pan over medium-high heat. Sear the steaks, one at a time, until a golden brown crust forms, about 5 minutes per side. If the pan gets too dry, add a bit more olive oil. Transfer the seared steaks to a cutting board to rest.
3. Add the shallots, capers, and remaining 1/2 tablespoon of butter to the pan. Cook for 2-3 minutes, or until the capers crisp slightly.
4. Deglaze the pan with the wine. Cook until reduced by half, about 30-60 seconds. Add the mustard and cream and adjust seasoning to taste.
5. Slice the steak into 1/4-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and garnish with sliced chives. Serve with roasted potatoes and a side salad.
Enjoy your Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Honey Roasted BBQ Pork (Char Siu)?
|
Here's a recipe for Honey Roasted BBQ Pork (Char Siu):
Ingredients:
• 2 tablespoons soy sauce
• 2 tablespoons rice wine, also known as shaoxing
• 1 tablespoon sesame oil
• 2 teaspoons ground five spice
• 1 tablespoon salt
• 5 cloves garlic, crushed
• 1 piece fresh ginger, sliced 2 in (5 cm)
• 2 tablespoons bean curd
• 1/4 cup bean curd liquid
• 1/4 cup hoisin sauce
• 1/2 cup honey
• 2 lb boneless pork shoulder
• 1 cup white rice, cooked, for serving
• 2 large bok choys, steamed, for serving
Instructions:
1. In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
2. Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
3. Marinate for at least 3 hours, or preferably overnight.
4. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
5. Transfer the pork shoulder from the marinade to the wire rack.
6. Bake for 1 hour and 15 minutes until the edges are slightly charred.
7. Pour the marinade through a strainer into a medium pot.
8. Heat the marinade on medium heat until it reduces to 1/4 of its original volume, about 10 minutes.
9. Glaze the pork with the reduced marinade every 15 minutes.
10. When the pork is done, slice and serve with white rice and bok choy.
Enjoy your Honey Roasted BBQ Pork (Char Siu)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Kenyan Beef And Potato Pilau By Kiano Moju?
|
Here's a recipe for Kenyan Beef And Potato Pilau By Kiano Moju:
Ingredients:
Pilau Masala
• 2 teaspoons ground cumin
• 1 tablespoon paprika
• 1 teaspoon ground cardamom
• 1 teaspoon black pepper
• 1/4 teaspoon ground cloves
Pilau
• 1/4 cup vegetable oil
• 2 medium red onions, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• 1 serrano chile, finely chopped
• 1 tablespoon pilau masala
• 2 beef stock cubes
• 1 cinnamon stick
• 1/4 cup fresh cilantro, roughly chopped
• 1 lb beef sirloin, cubed
• 3 roma tomatoes, diced
• 1 lb potato, waxy, peeled and cut into 1 inch (2 cm) chunks
• 4 cups water
• 2 cups basmati rice
Instructions:
1. Make the pilau masala: In a medium bowl, combine the cumin, paprika, cardamom, black pepper, and cloves. Set aside.
2. Heat a large pot over medium-high heat. Add the oil and red onion and sauté for 10-15 minutes, until dark brown.
3. Add the garlic, ginger, serrano chile, pilau masala, beef stock cubes, cinnamon stick, and cilantro. Cook for 1-2 minutes, until fragrant.
4. Add the beef and cook until browned, about 8 minutes.
5. Add the tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid.
6. Add the potatoes and the water. Bring to a boil and cook for 10 minutes.
7. Add the rice, stir, and cover. Reduce the heat to medium-low and cook for 20 minutes, until the rice is cooked and the liquid is absorbed.
Enjoy your Kenyan Beef And Potato Pilau By Kiano Moju!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chicken And Dumplings?
|
Here's a recipe for Chicken And Dumplings:
Ingredients:
• 2 lb bone-in, skin-on chicken thighs
• 5 teaspoons kosher salt, divided
• 2 1/2 teaspoons black pepper, divided
• 1 tablespoon McCormick® Poultry Seasoning
• 2 teaspoons vegetable oil
• 8 cups water
• 1 small yellow onion, quartered
• 1 medium carrot, roughly chopped, plus 2, sliced, divided
• 1 stalk celery, roughly chopped, plus 2, sliced, divided
• 1 bunch fresh parsley, stems and leaves separated, divided
• 2 cloves garlic, minced
• 2 teaspoons McCormick® Garlic Powder
• 2 cups all-purpose flour, divided
• 1 1/2 teaspoons baking powder
• 3 tablespoons schmaltz, reserved from chicken thighs
• 3/4 cup buttermilk
Instructions:
1. Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
2. In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
3. Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
5. Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
6. Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
7. Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining 1/2 teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
8. Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
9. Ladle into bowls and garnish with the parsley leaves.
Enjoy your Chicken And Dumplings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Croque Monsieur?
|
Here's a recipe for Croque Monsieur:
Ingredients:
Béchamel Sauce
• 1 cup milk
• 2/3 cup double cream
• 1 onion, roughly chopped
• 2 cloves garlic, crushed
• 2 bay leaves
• 2 tablespoons butter
• 1/4 cup flour
• 1 tablespoon dijon mustard
• 1 pinch ground nutmeg
• 4 slices white bread
• 2 tablespoons butter, melted
• dijon mustard, to spread
• 1 cup gruyère cheese, grated
• 6 slices ham
Instructions:
1. In a saucepan, combine the milk, double cream, onion, garlic and bay leaves and heat over a medium heat until it just starts to boil.
2. Take off the heat and leave to infuse for 10 minutes.
3. Pour the milk mixture through a sieve into a jug.
4. Then, in a saucepan, gently melt the butter and add the flour. Stir together over a low-medium heat for 1 -2 minutes.
5. Gradually add the milk in three parts whilst continually stirring.
6. Continue to stir and bring the sauce to a gentle boil.
7. Take off the heat and stir in the dijon mustard and ground nutmeg.
8. Next, brush the two slices of bread with the melted butter and grill for about 5 minutes until golden brown.
9. Take out of the grill and preheat the heat the oven to 180°C (350°F).
10. Flip the slices of bread over and spread one slice with a thin layer of dijon mustard, followed by another layer of the béchamel sauce, followed by the cheese and then the ham.
11. Place the other slice of bread on top and coat with more béchamel sauce and cheese.
12. Bake for about 15 minutes, until the cheese is bubbling.
13. Serve with fresh salad!
Enjoy your Croque Monsieur!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Lomi-Lomi Salmon Poke Bowl By Brooke Williamson?
|
Here's a recipe for Lomi-Lomi Salmon Poke Bowl By Brooke Williamson:
Ingredients:
• 6 oz sushi-grade salmon
• salt, to taste
• 1 oz persian cucumber, cubed small
• 1 oz tomato, cubed small
• 1 oz scallion, sliced
• 1 oz onion, diced
• 12 oz short grain sushi rice, cooked
• nori, sliced - roasted, unseasoned seaweed
Shoyu Sauce
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, grated
• 1 cup soy sauce
• 1/4 cup granulated sugar
• 3/4 cup rice vinegar
• 1/4 cup mirin
• 1/4 cup sesame oil
Instructions:
1. Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.
2. Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. Set aside in a bowl.
3. Dice the cucumber and add into the bowl with the salmon.
4. Dice the tomato and add into the bowl.
5. Slice the scallion and add into the bowl.
6. Dice the onion and add it into the bowl. Mix until combined.
7. In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.
8. Spoon shoyu dressing on poke bowl. Mix to coat.
9. In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.
10. Slice nori into small strips.
11. Garnish with sliced nori and serve immediately!
Enjoy your Lomi-Lomi Salmon Poke Bowl By Brooke Williamson!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare BBQ Jackfruit Sliders?
|
Here's a recipe for BBQ Jackfruit Sliders:
Ingredients:
BBQ Jackfruit
• 2 tablespoons olive oil
• 1 small yellow onion, sliced
• 4 cloves garlic, minced
• 1 1/4 teaspoons salt
• 1 1/2 teaspoons pepper
• 20 oz young green jackfruit, 3 cans, in brine or water
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons liquid smoke
• 1 1/2 cups vegetable broth
• 1 1/4 cups barbecue sauce
Coleslaw
• 3 cups green cabbage, chopped
• 3 cups red cabbage, chopped
• 1 cup carrot, shredded
• 3/4 cup vegan mayonnaise
• 1 tablespoon dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 slider buns, or dinner rolls
Instructions:
1. Drain and rinse the jackfruit, then cut into smaller pieces, removing the core.
2. In a medium saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
3. Add the garlic, salt, and pepper, and cook for 2-3 minutes, until the garlic is fragrant. Add the jackfruit, chili powder, paprika, cumin, and liquid smoke, and mix well. Add the vegetable broth, cover, and cook for 15 minutes, until the jackfruit is soft enough to be mashed.
4. Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
5. Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
6. Transfer the jackfruit to the baking sheet and spread in an even layer.
7. Bake for 25 minutes, until the jackfruit is slightly browned and crispy.
8. Make the coleslaw: add green and red cabbage and carrots to a large bowl. In a small liquid measuring cup, combine the mayo, mustard, apple cider vinegar, salt, and pepper, and mix until creamy. Pour the dressing over the vegetables and toss the coleslaw until the dressing is well-distributed. Set aside.
9. Remove the jackfruit from the oven, and pour the BBQ sauce over. Mix well.
10. Return to the oven, and bake for another 10 minutes, until the edges are slightly crispy.
11. Use a large bread knife to cut the whole sheet of slider buns in half. Remove the top and set aside. Spread the BBQ jackfruit on the bottom half of the buns, then top with coleslaw.
12. Add the top buns, then slice into 12 sliders.
Enjoy your BBQ Jackfruit Sliders!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Lemon Garlic Slow Cook Chicken?
|
Here's a recipe for Lemon Garlic Slow Cook Chicken:
Ingredients:
• 1 whole chicken, based on the size of your slow cooker - a 1.3kg chicken should just about fit into a 3.5L slow cooker - while a 6.5L would probably fit a 2kg chicken
• 4 lemons
• 10 cloves garlic, 8 whole and 2 halved
• 4 sprigs fresh rosemary
• salt
• pepper
Instructions:
1. Remove any giblets etc. from the cavity of the chicken, sometimes in a small bag.
2. Stuff chicken with 1 sprig of rosemary, 1 lemon (quartered) and 4 cloves garlic.
3. Season all sides of the chicken with salt and pepper.
4. Remove both ends of a lemon, cut in half to create very thick slices.
5. Line the bottom of the slow cooker with 4 lemon slices, 4 whole garlic cloves and a sprig of rosemary.
6. Put the chicken in the slow cooker.
7. Cut 2 garlic cloves in half and put all four pieces on top of the chicken along with the 2 remaining lemon slices.
8. Garnish with 1-2 more sprigs of rosemary. Put the lid on the slow cooker and set to high for 4 hours.
9. Place cooked chicken under the grill (broil) for 10 minutes to crisp the skin (optional).
10. Allow chicken to rest for 10 minutes before carving and serving. Leftover juices in the slow cooker are mostly lemon juice with a bit of chicken fat and can be used sparingly as a strongly flavoured sauce.
Enjoy your Lemon Garlic Slow Cook Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chicken Tinga Tacos (Tinga De Pollo).
|
Here's a recipe for Chicken Tinga Tacos (Tinga De Pollo):
Ingredients:
• 2 boneless, skinless chicken breasts
• 6 cloves garlic, 4 minced, 2 smashed
• 2 whole cloves
• 2 tomatoes
• 5 chipotle peppers in adobo sauce
• 1/2 cup chicken stock
• 2 teaspoons cumin
• 1/2 teaspoon nutmeg
• 2 tablespoons vegetable oil
• 2 white onions, halved and sliced
• 1/4 lb chorizo
• 1 head iceberg lettuce, shredded
• kosher salt
• black pepper, freshly ground
• 2 avocados, sliced
• 12 corn tortillas
Instructions:
1. Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
2. Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
3. Remove the chicken from the pot, cool slightly, then shred with two forks.
4. Place a cast-iron skillet over medium-high heat, until smoking.
5. Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
6. Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
7. Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
8. Add the lettuce and sauté 2-3 additional minutes, until softened.
9. Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
10. Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.
11. Serve on warm corn tortillas with sliced avocado.
Enjoy your Chicken Tinga Tacos (Tinga De Pollo)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Pizza In A Mug?
|
Here's a recipe for Pizza In A Mug:
Ingredients:
• 1 unbaked canned biscuit
• 2 tablespoons marinara sauce
• 1 pinch of garlic powder
• 2 pinches dried basil, divided
• 2 tablespoons shredded mozzarella cheese
• 8 mini pepperonis
Instructions:
1. Add the biscuit to a microwave-safe mug. MIcrowave for 30 seconds, until the biscuit starts to puff up.
2. In a small bowl, mix together the marinara sauce, garlic powder, and a pinch of basil.
3. Spoon the sauce over the par-cooked biscuit, then top with the mozzarella and mini pepperoni.
4. Loosely cover the mug with a paper towel and microwave for 30–45 seconds more, until the cheese is melted and the biscuit is cooked through.
5. Top with another pinch of basil, then let the mini pizza cool for about 5 minutes before serving.
Enjoy your Pizza In A Mug!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Barbecue Beer Can Chicken?
|
Here's a recipe for Barbecue Beer Can Chicken:
Ingredients:
Spice Rub
• 1/3 cup brown sugar
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon mustard powder
• 2 teaspoons smoked paprika
• 1 teaspoon pepper
• 2 teaspoons dried tarragon
• 2 teaspoons salt
Chicken
• 5 lb whole chicken, 1 whole chicken, gizzards removed
• 1 can beer
• 1/2 cup barbecue sauce
Instructions:
1. In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
2. Preheat the grill to 350°F (190°C).
3. Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
4. Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
5. Remove chicken from the grill and let rest for 15 minutes before carving.
Enjoy your Barbecue Beer Can Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Roasted Veggies With Spinach Pesto Orzo?
|
Here's a recipe for Roasted Veggies With Spinach Pesto Orzo:
Ingredients:
• 12 oz broccolini, cut into 1-inch pieces
• 12 oz yellow squash, seeded and cut into ½-inch wide half moons
• 12 oz red onion, cut into ½-inch wide slices
• 1/2 cup extra virgin olive oil, plus 2 tablespoons extra-virgin olive oil, divided
• kosher salt, to taste
• freshly ground black pepper, to taste
• 6 oz baby spinach
• 1/4 cup raw walnut
• 1 tablespoon lemon zest
• 3 cloves garlic
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon red pepper flakes
• 1 1/2 cups uncooked orzo pasta
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
3. Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
4. While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining 1/2 cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
5. Cook the orzo according to package instructions.
6. Add 3/4 cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
7. Serve warm or chilled.
Enjoy your Roasted Veggies With Spinach Pesto Orzo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Easy Foil-Pack Lemon And Rosemary Chicken Dinner?
|
Here's a recipe for Easy Foil-Pack Lemon And Rosemary Chicken Dinner:
Ingredients:
• 2 tablespoons olive oil
• 1 tablespoon whole grain mustard
• 1 tablespoon dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1 lemon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 baby red potatoes, quartered
• 4 carrots, large, sliced
• 4 boneless, skinless chicken breasts
• 1 lemon, thinly sliced
• 1 stalk fresh rosemary
• 2 tablespoons fresh parsley leaf, chopped
Instructions:
1. Preheat oven to 425˚F (220˚C).
2. In a small bowl, combine olive oil, both mustards, thyme, rosemary, lemon zest, salt, and pepper. Whisk and set aside.
3. Cut four sheets of foil, about 14 inches (35 cm) long.
4. Divide potatoes and carrots into 4 equal portions and add to the center of each foil.
5. Drizzle with olive oil and season with salt and pepper.
6. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.
7. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes and carrots are tender, about 30 minutes. Cooking time may take longer depending on the thickness of the breast.
Enjoy your Easy Foil-Pack Lemon And Rosemary Chicken Dinner!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Steak Fajitas Skewers?
|
Here's a recipe for Steak Fajitas Skewers:
Ingredients:
• 2 lb sirloin steak, cut into 1-inch cubes
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 green bell peppers, cut into 1-inch pieces
• 2 red bell peppers, cut into 1-inch pieces
• 1 large white onion, cut into 1-inch pieces
Equipment
• 8 skewers bamboo skewer, soaked in water for 20 minutes
Instructions:
1. Preheat the grill to medium-high heat.
2. Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a medium bowl and mix until the steak is evenly coated.
3. Slide a piece of steak down a skewer, followed by a piece of green pepper, red pepper, and onion. Continue until there is a 1-inch gap on the top of the skewer.
4. Repeat with the remaining skewers.
5. Grease the surface of the grill by rubbing the grates with an oiled paper towel (use tongs to grip!).
6. Grill the skewers for 10-15 minutes with the lid closed, flipping them halfway through.
Enjoy your Steak Fajitas Skewers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Hummus, Veggie, And Goat Cheese Sandwich?
|
Here's a recipe for Hummus, Veggie, And Goat Cheese Sandwich:
Ingredients:
• 3 tablespoons goat cheese, soft
• 2 tablespoons balsamic vinegar
• 4 small ciabatta rolls, halved
• 1/2 cup roasted garlic hummus
• 1 large seedless cucumber, sliced
• 2 large roma tomatoes, thinly sliced
• 1/4 small red onion, thinly sliced
• 1 cup fresh arugula
Instructions:
1. In small bowl, combine the goat cheese and balsamic vinegar and mix until well combined.
2. Spread about 1 tablespoon of the goat cheese mixture on the top half of each ciabatta roll.
3. Spread about 2 tablespoons of roasted garlic hummus on the bottom half of each roll.
4. On bottom half of each roll, layer 4 cucumber slices, 2 tomato slices, onion slices, and a handful of arugula.
5. Cover with the top halves of rolls. Insert a toothpick into each sandwich to secure.
6. Serve with chicken and wild rice soup.
Enjoy your Hummus, Veggie, And Goat Cheese Sandwich!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Halloween Feet Loaf.
|
Here's a recipe for Halloween Feet Loaf:
Ingredients:
• 3 lb ground beef
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 tablespoons garlic powder
• 1 teaspoon dry mustard powder
• 1/2 teaspoon cayenne
• 1 large white onion, minced, 10 small slivers reserved
• 1 medium onion, halved
• 4 large eggs, beaten
• 2 cups panko breadcrumbs
• 1/2 cup milk
• 1/2 cup fresh parsley
• 2 tablespoons worcestershire sauce
• 1/2 cup ketchup
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the beef, salt, pepper, garlic powder, mustard powder, cayenne, minced onion, eggs, bread crumbs, milk, parsley, and Worcestershire sauce. Mix well until evenly combined.
3. Split the meat mixture in half and place on the baking sheet. Shape each half into a “foot.”
4. Press up to form an ankle and hollow out the top to make room for “ankle bones.” Add the halved onion, cut side up, to each divot. Cut 5 toes on each foot and add the reserved slivers of onion to make “toenails.”
5. Brush around the ankles with ketchup to look like “blood.”
6. Bake for 1 hour, until the meat is cooked through.
7. Serve warm.
Enjoy your Halloween Feet Loaf!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Mug Baked Rigatoni?
|
Here's a recipe for Mug Baked Rigatoni:
Ingredients:
• 6 tablespoons marinara sauce
• mozzarella cheese
• 2 teaspoons fresh basil, chopped
• rigatoni
• parmesan cheese
Instructions:
1. Add 3 tbs Marinara sauce, a handful of Mozzarella cheese and chopped fresh basil in a mug. Top with another 3 tbs Marinara sauce and the pre-cooked Rigatoni pasta.
2. Add some Parmesan cheese and then bake for 20 minutes at 400°F (205°C).
3. Enjoy in the mug itself or flip the pasta into a bowl and serve.
Enjoy your Mug Baked Rigatoni!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Slow-Cooker BBQ Ribs with Hoisin Glaze?
|
Here's a recipe for Slow-Cooker BBQ Ribs with Hoisin Glaze:
Ingredients:
• 1 rack spare ribs
• spring onion, to garnish
• red chili, to garnish
• rice, to serve
Seasoning
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon chinese 5 spice
Marinade
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 onion, chopped
• 3 tablespoons hoisin sauce
• 1 cup chicken broth
Sticky BBQ Sauce
• leftover slow cooker juice
• 1/4 cup water
• 2 teaspoons corn flour
• 2 tablespoons brown sugar
• 2 tablespoons sesame seeds
Instructions:
1. Season the spare ribs with the salt, pepper, and 5 spice.
2. Place in the slow cooker, along with the garlic, ginger, onion, hoisin sauce, and chicken broth. Mix with your hands to combine.
3. Cook on high for 3 hours, or low for 6 hours.
4. Preheat the oven to 325°F (170°C).
5. Once the ribs are cooked, carefully remove them and place onto a tin foil-lined baking tray.
6. To prepare the BBQ sauce, take the remaining cooking juices from the slow cooker and pour into a frying pan set over a medium heat.
7. In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients and reduce until a sticky BBQ sauce is achieved.
8. Brush onto the ribs on both sides and bake for 15 minutes.
9. Chop up the ribs and garnish with spring onion and red chili.
10. Serve with rice.
Enjoy your Slow-Cooker BBQ Ribs with Hoisin Glaze!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Harissa Chicken With Leeks and Potatoes?
|
Here's a recipe for Harissa Chicken With Leeks and Potatoes:
Ingredients:
• 2 lb bone-in, skin-on chicken thighs and drunmsticks
• kosher salt, to taste
• pepper, to taste
• 5 garlics, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 3 tablespoons harissa paste
• 2 lemon juices, from 2 lemons, plus 1/4 cup (60 ml) divided
• 1 1/2 lb yukon gold potato, cubed
• 1 tablespoon extra virgin olive oil
• 1 tablespoon dried parsley
• 1 cup greek yogurt
• 1/2 cup fresh parsley, chopped
• 2 tablespoons honey
• 1/2 cup fresh dill
• 1 tablespoon sumac
• 2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
• 1 lemon zest
Instructions:
1. Marinate the chicken: Add the chicken to a large bowl and season with the salt, pepper, garlic, cumin, smoked paprika, harissa paste, and the juice of 2 lemons. Toss until the chicken is well coated, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
2. Preheat the oven to 425°F (220°C).
3. Add the potatoes to half of a baking sheet and drizzle with the olive oil. Season with salt, pepper, and the parsley and toss to coat. Arrange the marinated chicken pieces on the other side of the baking sheet.
4. Roast the chicken and potatoes for 30 minutes.
5. Meanwhile, make the sauce: In a small bowl, combine the Greek yogurt, salt, pepper, parsley, honey, dill, sumac, and remaining 1/4 cup (60 ml) lemon juice. Stir well until smooth, the set aside.
6. Remove the baking sheet from the oven, toss the potatoes, then spread the leeks and lemon zest in an even layer over the potatoes.
7. Return to the oven for another 20 minutes, or until the chicken is browned and cooked through and the vegetables are tender and slightly crispy.
8. Serve the chicken over the potatoes and leeks and drizzle with the yogurt sauce.
9. Nutrition Calories: 1562 Fat: 72 grams Carbs: 110 grams Fiber: 44 grams Sugars: 44 grams Protein: 122 grams
Enjoy your Harissa Chicken With Leeks and Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Bacon Mac ‘n’ Cheese Pot Pie?
|
Here's a recipe for Bacon Mac ‘n’ Cheese Pot Pie:
Ingredients:
• 3 cups milk
• 1 cup elbow pasta
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 tablespoon salt
• 2 teaspoons pepper
• 8 slices cheese, your choice of flavor
• 1/2 cup cooked bacon, chopped
• oil, or butter, for greasing
Pizza dough
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon italian seasoning
Instructions:
1. In a large pot or skillet, add 2 cups (470ml) of milk, pasta, salt, and pepper. Bring it to boil, stirring constantly so the milk and pasta do not burn.
2. When the liquid is evaporated halfway, add the rest of the milk. Stir until pasta is al dente. Add shredded cheeses and mix until melted.
3. Take off the heat to prevent mac ‘n’ cheese from over cooking.
4. In a oven-safe ceramic bowl, coat the inside with butter (or oil). Place sliced cheese until the bowl is fully covered.
5. Add bacon (or any desired fixins’), and add the pasta to the top.
6. Roll or spread out pizza dough to fit the bowl and place over the top.
7. In a small bowl, melt butter. Add in garlic powder, salt, and Italian seasoning, then brush on top of dough.
8. Bake in a 350°F (180°C) over for 25 minutes.
9. Carefully place a plate over the dough and flip the bowl. Use a butter knife or fork to separate from the bowl.
10. Sprinkle with parsley for garnish.
Enjoy your Bacon Mac ‘n’ Cheese Pot Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Slow Cooker Steak and Veggies?
|
Here's a recipe for Slow Cooker Steak and Veggies:
Ingredients:
• 2 lb lean top sirloin steak
• 1 large white onion, quartered
• 1/2 cup low sodium soy sauce
• 1/4 cup sesame oil
• 2 tablespoons fresh ginger, minced
• 4 cloves garlic, minced
• 1 lb brussels sprouts, hulled and halved
• 2 red bell peppers, diced
• 2 large carrots, diced
• 2 cups brown rice, cooked
Instructions:
1. Slice the top sirloin steaks into half-inch (1 1/4 cm) thick strips.
2. Place soy sauce, sesame oil, ginger, garlic, onion and meat in a large slow cooker and mix thoroughly.
3. Place the lid on top.
4. Set the slow cooker on the low setting for 3 hours.
5. Remove the onions from the slow cooker.
6. Pour in the Brussels sprouts, bell pepper, and carrots. Mix thoroughly.
7. Cook on low for 1 more hour.
8. Serve with a portion of brown rice.
Enjoy your Slow Cooker Steak and Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Oat Milk Fettuccine?
|
Here's a recipe for Oat Milk Fettuccine:
Ingredients:
• 1 tablespoon olive oil
• 1 tablespoon vegan butter
• 2 tablespoons all purpose flour
• 2 cups vegetable stock
• 2 cups unsweetened oat milk
• 2 teaspoons garlic powder
• 3 tablespoons nutritional yeast
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lb fettuccine pasta
• 2 tablespoons fresh parsley, for serving, chopped
• 1 tablespoon red pepper flakes, for serving
Instructions:
1. Melt the olive oil and butter together in a large pan over medium heat. Add the flour and toast, stirring frequently, until golden, 1–2 minutes.
2. Add the vegetable stock, oat milk, garlic powder, nutritional yeast, salt, and pepper. Bring to a boil.
3. Once the sauce is boiling, add the fettuccine. Stir to combine, then cook until the pasta is al dente, 10–12 minutes.
4. Reduce the heat to low, cover, and simmer until the sauce is thickened, about 10 minutes more.
5. Divide the pasta between serving bowls and top with the parsley and red pepper flakes.
6. Enjoy!
Enjoy your Oat Milk Fettuccine!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Pan-Fried Cabbage Rolls?
|
Here's a recipe for Pan-Fried Cabbage Rolls:
Ingredients:
Cabbage Rolls
• 4 leaves cabbage
• 1/2 cup ground pork
• 1/2 cup ground beef
• 1/4 onion, finely chopped
• 1/2 egg, beaten
• 1/3 teaspoon salt
• pepper, to taste
• 4 slices mozzarella cheese
• oil, for cooking
• 1 cup water
• 1 tablespoon powdered consommé
• 1 tablespoon butter
• 1 lb canned diced tomato
• salt, to taste
• pepper, to taste
• grated parmesan cheese, for serving
• fresh parsley, for serving
Instructions:
1. Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water.
2. Remove the tough stem, finely dice and set aside.
3. In a medium bowl, combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and pepper, and mix until well-combined. Divide into four equal parts.
4. Fold the mozzarella slices in half and roll them up.
5. Form each portion of meat into a patty. Add a roll of cheese to each patty and form the meat around the cheese so it is completely encased.
6. Put a meat patty on a cabbage leaf, fold in front and right side, and roll up.
7. Fold the left side inwards towards the meat filling to seal. Repeat with the remaining meat and cabbage.
8. Heat a bit of oil in a medium pan over medium heat. Add thecabbage rolls and fry for 3 minutes, until browned on one side.
9. Turn cabbage rolls over and add the water, bullion, and butter.
10. Once the water is boiling, add the canned tomatoes. Cover and cook for 15 minutes.
11. Season with salt and pepper.
12. Sprinkle with Parmesan cheese and parsley, then serve.
Enjoy your Pan-Fried Cabbage Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Gardenscape Focaccia?
|
Here's a recipe for Gardenscape Focaccia:
Ingredients:
• 2/3 cup warm water
• 1 tablespoon active dry yeast
• 1 tablespoon honey
• 2 1/2 cups bread flour, divided
• 1 3/4 cups room temperature water
• 9 tablespoons olive oil, divided, plus more to taste
• 3 cups all purpose flour, plus more for dusting
• 1 tablespoon kosher salt
Toppings
• 3 sprigs fresh dill
• 3 sprigs fresh rosemary
• 2 edible flowers
• 5 spears asparagus, woody ends trimmed and shaved
• 4 white mushrooms, cut into 1/3 in (8 mm) slices
• 3 cherry tomatoes, of varying colors, halved
• 2 tablespoons kalamata olive, halved
• 1 tablespoon fresno chilie, thinly sliced
• 1 watermelon radish, thinly sliced
• 6 fresh chives
• 1 radish, thinly sliced
• flaky sea salt, to taste
• olive oil, to taste
Instructions:
1. In a large bowl, whisk together the warm water, yeast, honey, and 1/2 cup (60 G) bread flour. Cover the bowl with plastic wrap and set in a warm place for 20–30 minutes, until the mixture is bubbly.
2. Add the room temperature water, 5 tablespoons of olive oil, remaining 2 cups of bread flour, the all-purpose flour, and salt. Mix well with a rubber spatula to combine until the dough starts to come together.
3. Turn the dough out onto a surface lightly dusted with all-purpose flour and bring together. Knead for 10–15 minutes, adding flour as needed to prevent sticking. The dough should be smooth and supple and bounce back when pressed.
4. Coat a large bowl with 1 tablespoon of olive oil and transfer the dough into the bowl. Cover with plastic wrap and let rest in a warm place for 1–2 hours, until doubled in size.
5. Remove the plastic wrap and punch the dough down.
6. Grease a 18 x 13-inch (45 x 33 cm) baking sheet with 1-2 tablespoons of olive oil and use your hands to spread the oil all around the pan to coat. Transfer the dough to the pan and cover the dough with the same piece of plastic wrap. Let rest for 10–20 minutes so it is easier to stretch.
7. Uncover the dough. With oiled hands, gently stretch the dough to fit the size of the baking sheet. Cover with plastic wrap again and let proof at room temperature for 1–2 hours, until the dough rises to fill the pan, or refrigerate overnight. Refrigerating overnight is optional, however it will result in a better final texture and flavor. If refrigerating, let the dough come to room temperature for 30–60 minutes before proceeding, until slightly puffed.
8. Preheat the oven to 400°F (200°C).
9. Use your fingers to dimple the surface of the focaccia dough. Drizzle with the remaining 2 tablespoons of olive oil.
10. Use the dill, rosemary, edible flowers, asparagus, mushrooms, cherry tomatoes, Kalamata olives, Fresno chiles, watermelon radish, chives, and radish to create a decorative gardenscape scene on the focaccia. Sprinkle all over with flaky sea salt.
11. Bake the focaccia for 15 minutes, then turn the pan and bake for another 7–10 minutes, until the bread is golden brown in the areas not covered with toppings. If the toppings are getting too dark, lightly cover the focaccia with foil for the remainder of baking.
12. Remove the focaccia from the oven and let cool in the pan for 10 minutes. Transfer to a cutting board and drizzle with more olive oil.
13. Slice and serve.
Enjoy your Gardenscape Focaccia!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Kimchi Quesadillas.
|
Here's a recipe for Kimchi Quesadillas:
Ingredients:
• 2 tablespoons butter
• 1 cup kimchi, drained and roughly chopped
• 2 flour tortillas, 8-inch (20cm)
• 2 tablespoons sesame seed, toasted
• 1 cup sharp cheddar cheese, grated
• 1 cup monterey jack cheese, grated
• 1 tablespoon vegetable oil, or oil of your choice
• 1 bunch green onion, diced
Instructions:
1. Drain kimchi and roughly chop.
2. Add butter to a large skillet over medium-high heat. When melted, add kimchi.
3. Cook and stir for about 6 minutes until the edges of the kimchi start to turn a golden brown. Transfer to a bowl and let it cool down.
4. Add the kimchi, cheese, and sesame seeds to a tortilla. Fold the tortilla in half.
5. Pour oil into a large skillet over medium heat. Fry the quesadilla for about two minutes on each side, or until the tortilla has turned a golden brown and the cheese has melted.
6. Serve with a garnish of diced green onions and sesame seeds. Slice into quarters.
7. NOTE: Experiment with proteins by adding beef, pork, or chicken to the quesadillas. For even more of a Korean influence, try adding Korean BBQ-style proteins!
Enjoy your Kimchi Quesadillas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Classic Pork Dumplings As Made By Yidi Li?
|
Here's a recipe for Classic Pork Dumplings As Made By Yidi Li:
Ingredients:
Dough
• 2 cups bread flour, plus more for dusting
• 1/4 teaspoon kosher salt
• 1 cup water, room temperature
Filling
• 1/2 lb ground pork
• 1/2 cup green onion, sliced
• 1 large egg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground five spice
• 1/2 teaspoon ground suchuan pepper
• 1 tablespoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1/2 tablespoon sesame oil
• 7 oz raw shrimp, chopped
• 3/4 cup wood ear mushrooms, minced
• 3 cups napa cabbage, minced
Instructions:
1. Make the dough: Combine the flour and salt in a medium bowl. Gradually pour in the water, stirring with chopsticks to incorporate. Once the dough comes together in a ball, knead in the bowl for 5-8 minutes, until smooth. Cover with a damp towel and let rest in the bowl for 30 minutes
2. Make the filling: In a medium bowl, combine the pork, green onion, egg, salt, five spice, Sichuan pepper, ginger, soy sauce, and sesame oil. Using chopsticks, mix until well combined.
3. Add the shrimp, wood ear mushrooms, and Napa cabbage. Mix well.
4. On a lightly floured surface, turn out the dough and knead a few times. Stretch the dough into a 1-inch (2.5 cm) thick ring, then cut to make a rope.
5. Divide the dough into 2-ounce (55 G) pieces, turning the rope 90 degrees after each cut to make triangle shapes. Lightly flour the dough portions.
6. Working 1 at a time, pat each dough portion into a flat circle, then, using a small rolling pin, roll out into a thin circle.
7. Add 1 tablespoon of the filling to the center of a dumpling wrapper. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Press the edges firmly to fully seal the dumpling. Repeat with the remaining wrappers and filling.
8. Bring a large pot of salted water to a boil. Add the dumplings and cook for 10 minutes, or until the filling is cooked through
9. Serve immediately with dipping sauce.
Enjoy your Classic Pork Dumplings As Made By Yidi Li!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Thai-Style Chicken And Prawn Fried Noodles (Pad Thai)?
|
Here's a recipe for Thai-Style Chicken And Prawn Fried Noodles (Pad Thai):
Ingredients:
• 3 tablespoons thai fish sauce
• 3 tablespoons tamarind paste
• 3 tablespoons light brown sugar
• 1/2 lime, juiced
• 4 tablespoons vegetable oil
• 2 eggs, beaten
• 2 chicken breasts, finely sliced
• 1/2 lb raw prawn, shelled and patted dry
• 2 spring onions, finely sliced
• 1 chilli, finely sliced
• 2/3 cup fresh coriander, finely chopped
• 1 teaspoon garlic, crushed
• 3 1/2 cups flat rice noodle, cooked
• 1 cup bean sprout
• 1 handful roasted peanut, roughly chopped
• lime wedge, to serve
Instructions:
1. Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
2. Cook the eggs in 1 tablespoon of oil and set aside.
3. Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
4. Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
5. Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside
6. Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
7. Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
8. To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.
Enjoy your Thai-Style Chicken And Prawn Fried Noodles (Pad Thai)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare BLT?
|
Here's a recipe for BLT:
Ingredients:
• 6 slices bacon
• 4 slices bread, toasted
• mayonnaise, to taste
• 1 beefsteak tomato, sliced
• 4 boston lettuces
Instructions:
1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. Arrange the bacon on the prepared baking sheet and place in the oven. Bake to your desired level of crispiness, 12–15 minutes. Transfer the bacon to a paper towel-lined plate to drain.
3. On a cutting board, spread a generous layer of mayonnaise over each slice of bread.
4. Layer the sliced tomato, lettuce, and bacon over the mayonnaise on 2 slices of bread. Place the other slices of bread on top. Cut the sandwiches in half on the diagonal.
Enjoy your BLT!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for How To Throw A Sushi Party?
|
Here's a recipe for How To Throw A Sushi Party:
Ingredients:
Sushi Rice
• 2 cups short grain white rice
• 2 cups water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 cup rice vinegar
Spicy Tuna
• 1/4 lb sushi-grade tuna
• 1 tablespoon mayonnaise
• 1 tablespoon sriracha sauce
Imitation Crab
• 4 imitation crabs
• 1 tablespoon mayonnaise
Chicken Teriyaki
• 2 chicken thighs
• teriyaki sauce, to marinade
Assembly
• 1 cucumber
• 1 carrot
• 2 avocados
• sushi grade nori, seaweed
• soy sauce
• wasabi
• ginger
Instructions:
1. In a bowl wash the rice 3 times with water.
2. In a pot add rice and water and cover and bring it to boil. Reduce heat and simmer for 10 minutes. Then take off heat and rest for another 15 minutes.
3. In a microwave safe bowl heat sugar, salt and vinegar for a minute or until the sugar is completely melted.
4. Transfer the rice onto a serving bowl and pour the vinegar over the rice.
5. Using a spatula fold in the vinegar and cut into the rice. Have another person fan the rice while mixing to get it down to room temperature.
6. Prep the fix-ins. Slice tuna and chop until the meat is mashed together. Transfer into a small bowl.
7. Mix in mayonnaise and sriracha sauce. Set aside
8. In a medium bowl marinate chicken with your favorite teriyaki sauce. Fully cook chicken and slice and set aside in a bowl.
9. Cut imitation crab into small pieces. Mix in mayonnaise until fully coated. Set aside.
10. Cut veggies into thin slices. Cut avocado into bite size pieces as well.
11. Set up the table: After placing your rice and fix-ins place each sushi rolling station with a bamboo rolling mat. Set out a bowl of water so the rice does not stick to your hands. Have a cutting board close by with a knife. Let’s roll.
12. On the rolling mat place one sheet of nori. There is a smooth side and a rough side. The rough side will face up.
13. Wet your hands and grab a handful of rice and place it on your nori. Spread the rice evenly throughout the nori without smushing the rice down. LEAVE SPACE AT THE BOTTOM. (This extra sliver of nori will stick onto the rice when rolling.)
14. Place the fix-in at the bottom row of the rice.
15. Grabbing both nori and the mat roll the mat over so the extra space at the bottom touches the other side.
16. Squeeze down to make a nice tight roll.
17. Grab the mat and continue rolling over the rice until your roll is complete. Squeeze down along the way to keep the roll from holding its shape.
18. Transfer your roll onto a cutting board. Have a damp towel close by for your knife. Before you cut give you knife a wipe.
19. NOTE: This will prevent the rice from sticking to the knife.
20. Cut your roll into desired sizes.
21. NOTE: Wrap mat with plastic wrap for inside out rolls.
22. Repeat steps 13-20 for your veggie roll.
23. Repeat steps 13-20 for your teriyaki chicken roll.
24. Repeat steps 13-20 for your California roll.
Enjoy your How To Throw A Sushi Party!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Cheesy Potato Cake?
|
Here's a recipe for Cheesy Potato Cake:
Ingredients:
• 5 russet potatoes, medium
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup heavy cream
• 3 cups shredded cheddar cheese
• 3 cups gruyère cheese, shredded
• 9 slices ham
• fresh parsley, chopped, for garnish
Instructions:
1. Preheat the oven to 375˚F (190˚C).
2. Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
3. In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
4. Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
5. Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
6. Add a final layer of potato slices around the center of the pan
7. Top with the remaining cheddar and Gruyère cheese.
8. Cover with greased aluminum foil and bake for 40 minutes.
9. Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
10. In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
11. Slowly add in the cream, whisking until fully incorporated.
12. Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
13. Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
14. Cool for at least 30 minutes, then slice and serve.
15. Garnish with fresh parsley.
Enjoy your Cheesy Potato Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Beer Cheese Beer Brats?
|
Here's a recipe for Beer Cheese Beer Brats:
Ingredients:
• 24 fl oz beer, of choice
• 5 bratwursts
• 5 hot dog buns
• 1 cup cream cheese
• 2 cups shredded cheese, of your choice
Instructions:
1. Add beer and brats to sauce pan.
2. Cook on medium high heat for 10-15 minutes.
3. Place brats on grill and cook until done (probably another 10-15 min).
4. With 1 cup (235 ml) of beer in the pot, add cream cheese and cheddar.
5. Stir until cheese is mixed.
6. Add the cheese mixture on top of the beer brats.
Enjoy your Beer Cheese Beer Brats!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Low-Carb Steak Salad With Dijon Vinaigrette?
|
Here's a recipe for Low-Carb Steak Salad With Dijon Vinaigrette:
Ingredients:
• 1/2 medium red onion, thinly sliced
• 10.5 oz cherry tomato, 1 package
• 3 tablespoons olive oil, divided
• kosher salt, to taste
• ground black pepper, to taste
• 2 teaspoons shallot, minced
• 1 tablespoon dijon mustard
• 1/2 teaspoon worcestershire sauce
• 1 teaspoon honey
• 2 tablespoons extra virgin olive oil
• 1/4 cup red wine vinegar
• 1.25 lb boneless new york strip steak, about 1¼ inches (3 cm) thick
• 1 head red leaf lettuce, washed, dried, and cut into ½-inch (1.25 cm) pieces
• 1/2 cup walnuts, toasted, chopped
• 1/4 cup gorgonzola cheese, crumbled
Instructions:
1. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
2. Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
3. Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
4. In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
5. Liberally season the steak all over with salt and pepper.
6. Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
7. Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
8. Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
Enjoy your Low-Carb Steak Salad With Dijon Vinaigrette!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Charred Summer Vegetable Salad?
|
Here's a recipe for Charred Summer Vegetable Salad:
Ingredients:
Charred Vegetable Salad
• 2 zucchinis, halved lengthwise and cut into 1-inch (2 cm) half moons
• 1 yellow bell pepper, seeded and cut into 1-inch (2 cm) pieces
• 1 red onion, quartered, root left intact
• 2 ears corn, husked
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups baby arugula
• 1 cup cherry tomato, halved
• 1/2 cup crumbled goat cheese
Lemon Basil Dressing
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup fresh basil leaves
• 1 tablespoon honey
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 1 small clove garlic, peeled
Instructions:
1. Char the vegetables: Arrange an oven rack in the top third of the oven. Turn the oven to high broil.
2. On a rimmed baking sheet, arrange the zucchini, bell pepper, red onion, and corn. Drizzle with the olive oil and season with the salt and pepper.
3. Broil the vegetables for 8–10 minutes, until softened and nicely charred in spots. Remove from the oven and let vegetables cool enough to handle, about 20 minutes.
4. While the vegetables cool, make the dressing: In a blender or food processor, combine the olive oil, lemon juice, basil, honey, pepper, salt, and garlic and blend until fully combined and bright green in color. Transfer to a bowl or jar, cover with plastic wrap, and refrigerate until ready to use. The dressing will keep in the refrigerator for up to 3 days.
5. Once the vegetables have cooled, cut the corn kernels from the cobs and cut the onion quarters into small pieces. Add to a large bowl with the remaining charred vegetables and the baby arugula, cherry tomatoes, and goat cheese. Drizzle with several spoonfuls of the dressing and toss well.
6. Serve the salad with the remaining dressing alongside.
Enjoy your Charred Summer Vegetable Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Audrey Hepburn’s Spaghetti Al Pomodoro?
|
Here's a recipe for Audrey Hepburn’s Spaghetti Al Pomodoro:
Ingredients:
• 2 tablespoons extra virgin olive oil
• 1 whole small onion, diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 1 large bunch fresh basil, washed, half of the leaves minced and half left whole
• 28 oz canned whole peeled tomato, 2 cans
• pinch of salt, to taste
• 1 lb dried spathetti
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1 cup carrots, diced
Instructions:
1. Dice the carrots, onion, and celery. Thinly slice half of the basil leaves. Set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened but not brown.
3. Add in the whole basil leaves, garlic, and tomatoes. Bring the sauce to a simmer, cover, and cook for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
4. After 45 minutes, or when the vegetables are tender, remove the sauce from the heat and let rest for 15 minutes.
5. While the sauce is simmering, fill another large pot with water and bring to a boil. Add salt, if desired. Cook the spaghetti until al dente. Drain and rinse the pasta with lukewarm water to prevent sticking.
6. Taste the sauce and add salt, if desired. Serve pasta topped generously with sauce, grated Parmigiano-Reggiano cheese, and the reserved sliced basil leaves.
Enjoy your Audrey Hepburn’s Spaghetti Al Pomodoro!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chicken Fried Steak Bites.
|
Here's a recipe for Chicken Fried Steak Bites:
Ingredients:
• 1 lb cubed steak
• 1 pinch salt, per steak
• 1 pinch pepper, per steak
Batter
• 1 egg
• 1 tablespoon hot sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon baking soda
• 1 teaspoon baking soda
• 1 1/2 cups buttermilk
Drege
• 1 cup flour
• 1 teaspoon salt
Gravy
• 1 tablespoon flour
• 2 teaspoons salt
• 2 cups milk
Instructions:
1. Season steak with a pinch of salt and pepper, then cut steak into bite-size pieces.
2. In a large bowl, combine all batter ingredients. Whisk until all ingredients are mixed through.
3. Preheat about an inch (2 cm) of oil to 350˚F (180˚C) into a heavy, high-sided skillet or pan.
4. In a medium bowl, add flour and salt. Place steak into the flour, then batter, and then into the flour again.
5. Lower the steak bites into the hot oil, being careful not to overcrowd the pan.
6. Cook each side for 4 minutes or until golden brown.
7. Transfer it onto a drying rack and season with salt.
8. Discard the oil on the pan, but leave some oil for the gravy. In the same bowl, add flour, milk, and salt, and mix until thicken.
9. Dip the steaks into the gravy.
Enjoy your Chicken Fried Steak Bites!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Coconut Shrimp Rice Noodle Bowl?
|
Here's a recipe for Coconut Shrimp Rice Noodle Bowl:
Ingredients:
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 lb shrimp, peeled and deveined
• 1 1/2 cups all purpose flour
• 3 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 3/4 cups unsweetened shredded coconut flake
• canola oil, for frying
• 4 limes, juiced
• 2 limes, zested
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 2 teaspoons sriracha
• 1 lb rice noodle, 1/4 in (6 mm), cooked according to package instructions and drained
• 1 large carrot, sliced into ribbons
• 1 avocado, thinly sliced
• 1 persian cucumber, thinly sliced
• 1 bunch fresh basil, leaves torn
• 1 bunch fresh mint, leaves torn
• 1 bunch fresh cilantro, leaves torn
• 1 bunch scallions, thinly sliced on the diagonal
• 2 tablespoons black sesame seeds, for garnish (optional)
Instructions:
1. In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
2. Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
3. Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
4. Dredge the shrimp in the flour, shaking off any excess. Dip the floured shrimp in the beaten egg, then into the panko mixture. Transfer the breaded shrimp to a baking sheet until ready to fry.
5. Heat 3 inches (7 1/2 cm) of canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
6. Working in batches, fry the shrimp in the hot oil until golden brown on both sides, 2-3 minutes, turning halfway through. Transfer the shrimp to a wire rack to drain.
7. In a large bowl, whisk together the lime juice, lime zest, sesame oil, brown sugar, and Sriracha. Using tongs, toss the rice noodles in the sauce until fully coated.
8. Divide the noodles between 4 bowls. Top with the carrot ribbons, avocado, coconut shrimp, cucumber, basil, mint, cilantro, and scallions. Sprinkle with black sesame seeds, if using.
Enjoy your Coconut Shrimp Rice Noodle Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Air Fryer Chicken Parm?
|
Here's a recipe for Air Fryer Chicken Parm:
Ingredients:
• 1 lb boneless, skinless chicken breast
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 cup all purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1 cup parmesan cheese
• nonstick cooking spray, for greasing
• 1 cup marinara sauce
• 1 ball fresh mozzarella cheese
• 2 tablespoons fresh parsley, finely chopped
Instructions:
1. On a cutting board, slice each chicken breast in half horizontally, creating 2 cutlets. Place the chicken breast pieces, 1 at a time, in a large zip-top bag. Use a meat mallet to pound the chicken to 1/4-inch-thick. Transfer the chicken to the cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
2. In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
3. Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
4. Preheat the air fryer to 400°F (200°C). Spray the air fryer basket with nonstick spray.
5. Place 2 of the chicken pieces in the basket and cook until golden brown, about 7 minutes. Spread 1/4 cup of marinara sauce over each piece of chicken. Top with 2 slices of mozzarella. Return to the air fryer until the cheese is melted and golden brown and the internal temperature of the chicken reaches 165°F (75°C), about 5 minutes. Repeat with the remaining chicken.
6. Top with the parsley and serve immediately.
Enjoy your Air Fryer Chicken Parm!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Chili Cheese Burger Bowls?
|
Here's a recipe for Chili Cheese Burger Bowls:
Ingredients:
Chili
• 2 tablespoons olive oil
• 1 cup white onion, chopped
• 2 cloves garlic, finely chopped
• 1 lb ground beef
• 14.5 oz crushed tomato
• 6 oz tomato paste
• 1 tablespoon light brown sugar, packed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 cup water
Cheese bowl
• 2 2/3 cups grated parmesan cheese
Burgers
• 2 lb ground beef, divided into 8 patties
• salt, to taste
• pepper, to taste
• 1 cup shredded cheddar cheese
• 8 brioche burger buns
Instructions:
1. Heat the olive oil in a large pot with a lid over medium heat until shimmering. Add the onion and garlic and sauté for 2 minutes, until translucent.
2. Add the ground beef and cook until browned, about 7-10 minutes.
3. Add the crushed tomatoes, tomato paste, brown sugar, salt, ground pepper, paprika, chili powder, ground cumin, and stir to combine. Add water and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
4. Set a wire cooling rack on top of a baking sheet. Place a metal 1-cup (240 ml) measuring cup upside down on top of the cooling rack.
5. In a medium non-stick skillet over medium heat, pour 1/3 cup (35 g) of Parmesan in the center of the pan and spread out into a thin circle, about 5 inches across. Without disturbing the cheese, melt for 2-3 minutes, or until golden and fully melted.
6. Once the cheese is fully melted, run a spatula along the edges of the cheese and shake the pan to loosen the cheese circle. Carefully slide the melted cheese over the inverted measuring cup to form a cheese bowl. DO NOT TOUCH, it is extremely hot. Set aside and let cool completely, about ten minutes. Repeat with the rest of the Parmesan to make 8 bowls.
7. Lightly grease a large skillet over high heat, then add the beef patties (in batches, if necessary) and season generously with salt and pepper. Cook for 2 minutes without disturbing, then flip and cook for another 3 minutes, or until the internal temperature has reached at least 165˚F (75˚C).
8. To assemble, place a bottom burger bun on a plate and put a cheese bowl on top. Lay a burger patty inside the cheese bowl and top with a spoonful of chili, a sprinkle of shredded cheddar cheese, and the top bun.
Enjoy your Chili Cheese Burger Bowls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Hasselback Steak?
|
Here's a recipe for Hasselback Steak:
Ingredients:
Mushrooms
• 2 tablespoons oil
• 1 shallot, finely chopped
• 2 cloves garlic, chopped
• 2 cups mushroom, quartered
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 oz cream cheese, softened
• 2 egg yolks
• 1/4 cup fresh chives, chopped
Steak
• 1 sirloin steak
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 tablespoons canola oil
• 1/4 cup grated parmesan cheese
Instructions:
1. Heat oil in a pan over medium heat. Add shallots and garlic, cooking until translucent. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.
2. In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until evenly incorporated. Set aside.
3. Preheat oven to 400°F (200°C).
4. On a cutting board, season both sides of the steak with salt and pepper.
5. Cut about 3/4 of the way through the steak, making the incisions 1-inch (2 cm) part.
6. Pack a spoonful of the mushrooms mixture into each cut in the steak.
7. Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes, depending on how you like your steak cooked. Slice and serve.
Enjoy your Hasselback Steak!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Pesto Chicken Spaghetti Squash?
|
Here's a recipe for Pesto Chicken Spaghetti Squash:
Ingredients:
• 1 spaghetti squash
• 1 tablespoon oil, plus more for drizzling
• salt, to taste
• 1/2 teaspoon black pepper
• 4 boneless, skinless chicken thighs
• 1/2 lb green beans, trimmed
• 1 cup basil pesto
• 2 cups cherry tomatoes, halved
Instructions:
1. Preheat oven to 400°F (200°C).
2. Using a fork, pierce holes along one side of the spaghetti squash.
3. Microwave the squash for 5 minutes to make it easier to cut open.
4. Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.
5. Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.
6. Bake for 40 minutes until the squash is easily pierced with a knife.
7. Once out of the oven, use a fork to pull the threads out of the spaghetti squash.
8. Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.
9. Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
10. Toss the green beans into the pan and sauté until they’ve started to soften.
11. Add in the spaghetti squash, pesto, and chicken, and toss until well combined.
12. After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
13. Remove from heat and serve.
Enjoy your Pesto Chicken Spaghetti Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Slow-Cooker Matzo Ball Soup?
|
Here's a recipe for Slow-Cooker Matzo Ball Soup:
Ingredients:
Soup
• 2 g chicken breast
• 1 cup onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups chicken stock
• 2 cups water
• 1 bay leaf
• 2 sprigs fresh thyme
Matzo Balls
• 1 cup matzo meal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup water
• 1/4 cup vegetable oil
• 4 eggs, beaten
Topping
• 1 teaspoon fresh dill, to taste, optional
Instructions:
1. Make the soup: Add the chicken breasts, onion, celery, carrot, garlic, salt, pepper, chicken stock, water, bay leaf, and thyme to a slow cooker and cook on low for 8 hours or high for 4 hours.
2. Make the matzo balls: In a large bowl, combine the matzo meal, baking powder, salt, pepper, water, vegetable oil, and eggs. Mix well and refrigerate for 30 minutes to let the matzo meal absorb the liquid.
3. Form the matzo mixture into balls and set aside at room temperature or in the fridge until the soup is done.
4. Remove the chicken breasts from the soup, shred with 2 forks, then return to the slow cooker.
5. Add the matzo balls to the soup and cook for 30 minutes.
6. Ladle the soup and matzo balls into bowls and garnish with fresh dill.
Enjoy your Slow-Cooker Matzo Ball Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make 10-Minute Cola Wings.
|
Here's a recipe for 10-Minute Cola Wings:
Ingredients:
• 1 teaspoon olive oil
• 6 chicken wings, frozen, thawed
• 2 tablespoons soy sauce
• 3/4 cup cola soda
• scallion, sliced, for garnish
Instructions:
1. Heat the olive oil in a medium nonstick skillet over medium heat. Add the chicken wings and sear for 1–2 minute per side, until just crispy.
2. Add the soy sauce and cola and increase the heat to high. Bring to boil and cook, stirring constantly, until the sauce is reduced and syrupy and the wings are warmed through and well coated, 5–7 minutes.
3. Garnish with scallions and serve immediately.
Enjoy your 10-Minute Cola Wings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Pita Pizza Pockets 4 Ways?
|
Here's a recipe for Pita Pizza Pockets 4 Ways:
Ingredients:
Pepperoni Pita Pizza
• 1 large pita
• 1/4 cup pizza sauce
• 1/2 cup shredded mozzarella cheese
• 12 slices pepperoni
Hawaiian Pita Pizza
• 1 large pita
• 1/4 cup pizza sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup pineapple, chunks
• 1/4 cup canadian bacon, diced
Veggie Supreme Pita Pizza
• 1 large pita
• 1/4 cup pizza sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup button mushroom, sliced
• 1/4 cup green bell pepper, diced
• 2 tablespoons black olive, sliced
BBQ Chicken Pita Pizza
• 1 large pita
• 1/4 cup barbecue sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chicken, grilled. diced
• 2 tablespoons jalapeño, pickled
Instructions:
1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, 1/4 cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
3. Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, 1/4 cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
4. Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, 1/4 cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
5. Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, 1/4 cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
6. Bake the pita pizzas for 10 minutes, until the cheese is melted.
Enjoy your Pita Pizza Pockets 4 Ways!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Spicy Tuna Roll?
|
Here's a recipe for Spicy Tuna Roll:
Ingredients:
• 2 cups sushi rice, cooked
• 1/4 cup seasoned rice vinegar
• 4 half sheets sushi grade nori
Tuna Filling
• 1 can tuna, drained
• 1 1/2 tablespoons mayonnaise
• 1 1/2 teaspoons sriracha
• 1 green onion, thinly sliced
• 1 teaspoon sesame oil
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. In a small bowl, combine tuna filling ingredients. Set aside.
4. 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.
5. Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, a large spoonful of the tuna filling.
6. 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.
7. 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 Spicy Tuna Roll!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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