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Have you got a recipe for Pesto And Prosciutto Zucchini Linguine?
|
Here's a recipe for Pesto And Prosciutto Zucchini Linguine:
Ingredients:
• 2 medium zucchinis, washed and trimmed
• 2 cups spinach
• 1 cup fresh basil leaves, plus more for garnish
• 1/2 cup pine nuts
• 1/4 cup shredded parmesan cheese, plus more for garnish
• 2 cloves garlic, minced
• 1/4 cup olive oil, plus more as needed
• 2 tablespoons lemon juice
• salt, to taste
• pepper, to taste
• 1 cup cherry tomatoes, halved
• 2 slices prosciutto, torn or cut into bite-size chuncks
• lemon wedge, for garnish
Instructions:
1. Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.
2. Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend to desired consistency, adding more olive oil as needed.
3. Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.
4. Sprinkle with Parmesan and garnish with basil and lemon wedges.
Enjoy your Pesto And Prosciutto Zucchini Linguine!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make BBQ Chicken Sandwich?
|
Here's a recipe for BBQ Chicken Sandwich:
Ingredients:
• vegetable oil
• 1 1/2 lb large, boneless, skinless chicken breast, about 3
• 2 teaspoons fine sea salt
• 2 teaspoons freshly ground black pepper
• 1 1/2 cups barbecue sauce
• 6 pretzel buns
• 2 cups coleslaw
Instructions:
1. Heat a grill over medium-high heat and clean and lightly oil the hot grates.
2. Season the chicken breasts with salt and pepper and place on the grill. Grill the breast for 5 minutes, then flip, brush with some of the barbecue sauce, and continue to grill until cooked through, 5-7 minutes more.
3. Transfer the chicken to a plate and set aside to cool slightly.
4. Use 2 forks to shred the chicken, add to a bowl, and toss with the remaining barbecue sauce.
5. Serve on pretzel buns with coleslaw.
Enjoy your BBQ Chicken Sandwich!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Carrot Dogs 4 Ways?
|
Here's a recipe for Carrot Dogs 4 Ways:
Ingredients:
• 1 cup vegetable broth
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 teaspoon maple syrup
• 1/2 teaspoon liquid smoke
• 2 teaspoons mustard powder
• 1 tablespoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 6 carrots, washed and peeled (and boiled, if grilling)
• 1 tablespoon olive oil, for grilling
• 6 hot dog buns
Toppings
Classic
• relish
• yellow mustard
• ketchup
• red onion, chopped
Chili
• vegetarian chili
• shredded cheddar cheese
• fresh cilantro, chopped
Onions & Peppers
• 1/4 cup caramelized onions
• green pepper
• fresh parsley, chopped
Southwestern
• black bean
• corn
• salsa
• fresh cilantro, chopped
Instructions:
1. In a medium bowl, combine the vegetable broth, apple cider, soy sauce, maple syrup, liquid smoke, mustard powder, paprika, ground coriander, garlic powder, and pepper.
2. Place the carrots into a baking dish and pour the marinade on top. Let marinate for at least 30 minutes.
3. Preheat the oven to 425°F (220˚C).
4. If baking, cover the baking dish with aluminum foil and bake for about 40 minutes. Remove the foil and bake for another 25 minutes, until the carrots are just tender enough to be poked with a knife.
5. If grilling, heat the olive oil on a grill pan on high heat. Add the marinated carrots to the pan and spoon a bit of the marinade over. Cook for about 2 minutes on each side, until slightly charred.
6. Place the carrots in buns and add your desired toppings.
Enjoy your Carrot Dogs 4 Ways!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Roasted Butternut Squash Pasta?
|
Here's a recipe for Roasted Butternut Squash Pasta:
Ingredients:
• 1 butternut squash, peeled and cubed
• 1/2 white onion, chopped roughly
• olive oil, to taste
• salt, to taste
• pepper, to taste
• nutmeg, to taste
• 1 cup vegetable broth
• 1 cup almond milk
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes, optional
• 1 teaspoon dried sage
• 1 head broccoli, steamed
• 8 oz whole wheat pasta, cooked
• grated parmesan cheese, to serve
Instructions:
1. Preheat oven to 400°F (200°C).
2. Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
3. Roast for 25-30 minutes, or until tender.
4. Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
5. In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
6. Add cooked pasta and steamed broccoli and stir to combine.
7. Top with Parmesan, and serve.
Enjoy your Roasted Butternut Squash Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for 2½ Hour Tomato Sauce?
|
Here's a recipe for 2½ Hour Tomato Sauce:
Ingredients:
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 1 small onion, halved
• 56 oz tomato, whole canned
• 2 teaspoons salt, plus more to taste
• 1 teaspoon dried oregano
• 1 dried basil
• 1 bay leaf
• 1/4 cup fresh basil, chopped
• pepper, to taste
• sugar, to taste
Instructions:
1. In a pot over medium heat, add the olive oil and garlic. Cook for about 2 minutes or until fragrant, but not browned.
2. Add the tomatoes with their juice, and crush with the back of a spoon.
3. Add the onion and salt, and stir occasionally. Bring to a boil, then reduce to a simmer for an hour.
4. Discard the garlic and onion, then puree to the desired consistency with a food mill or immersion blender.
5. Transfer the sauce back to a pot and add the bay leaf, dried oregano, and dried basil. Bring to a simmer for about 90 minutes or until the desired thickness.
6. Discard the bay leaf, add the fresh basil and, to taste, salt, pepper, and sugar.
Enjoy your 2½ Hour Tomato Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Steak Tacos & Next Day Grain Bowl?
|
Here's a recipe for Steak Tacos & Next Day Grain Bowl:
Ingredients:
Steak Tacos
• 1 1/2 lb flank steak
• 1 McCormick® Taco Seasoning Mix packet
• 2 teaspoons vegetable oil
• 1 large yellow onion, sliced into 1/4-inch (6-millimeter) strips
• 1 green bell pepper, seeds and ribs removed, cut into 1/4-inch (6-millimeter) strips
• 1 red bell pepper, seeds and ribs removed, cut into 1/4-inch (6-millimeter) strips
• kosher salt, to taste
• 4 flour tortillas, fajita-size
• shredded cheese, to taste
• salsa, to taste
• sliced avocado, to taste
NEXT DAY GRAIN BOWL
• 1 cup leftover fajita meat and vegetables
• 3 cups cooked quinoa
• 15 oz black beans, 1 can, drained and rinsed
• 1/4 cup shredded mexican cheese blend
• 1/4 cup salsa
• 1 avocado, sliced
• minced fresh cilantro, to taste
Instructions:
1. Make the tacos: Slice the steak into 1/4-inch (6-millimeter) thick strips.
2. Add the steak to a medium bowl with the taco seasoning and toss to coat. Let marinate in the refrigerator for 1 hour.
3. Preheat a large 12-inch (30-centimeter) cast iron skillet over high heat. When the pan is hot, add the oil. Working in batches, cook the steak for about 2 minutes per side, or until the meat is browned and just cooked through. Remove from the pan and repeat with rest of meat.
4. To the same pan, add the onions and bell peppers, then reduce the heat to medium. Cook the vegetables until tender. Season with salt, then add the meat back to the pan and toss with the vegetables.
5. Serve the fajitas in the pan with tortillas, shredded cheese, salsa, and avocado alongside.
6. Make the next-day grain bowl: Reheat the leftover fajitas in a medium pan over medium-high heat until warmed through.
7. Divide the cooked quinoa between 2 bowls. Top with the fajitas, black beans, shredded cheese, avocado, and cilantro.
Enjoy your Steak Tacos & Next Day Grain Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Grilled Citrus Salmon & Asparagus?
|
Here's a recipe for Grilled Citrus Salmon & Asparagus:
Ingredients:
• 2 salmon fillets
• 1/4 cup olive oil
• salt, to taste
• pepper, to taste
• 1 lemon, juiced
• 2 lemons, sliced
• 2 cloves garlic, minced
• 3 sprigs fresh rosemary
• 1 sprig fresh thyme
• 1 lb asparagus
Garnish
• fresh parsley, to garnish
Instructions:
1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.
2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.
3. Preheat only half of the grill to medium-high heat for indirect grilling.
4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.
5. Bend each piece of asparagus until the woody end snaps off and discard it.
6. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).
7. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet. Close the cover and grill for 20 minutes.
8. Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes.
9. Sprinkle with parsley and serve.
Enjoy your Grilled Citrus Salmon & Asparagus!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Spicy Lamb Naan Bowl Curry?
|
Here's a recipe for Spicy Lamb Naan Bowl Curry:
Ingredients:
Lamb Curry
• 2 tablespoons oil
• 1 brown onion, chopped
• 2 garlics, chopped
• 2 tablespoons ginger, chopped
• 2 tablespoons curry powder
• 1/2 teaspoon garlic granules
• 1 teaspoon cumin
• 1/2 teaspoon ground tumeric
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon himalayan sea salt
• 1/4 teaspoon black pepper
• 1 lb lamb shoulder, cut into 1 inch (2.5 cm)
• 2 cups carrot, sliced diagonally
• 1.5 lb canned diced tomato
• 1 cup water
• 2 cups spinach
• 1/2 cup coconut milk
Naan Bowls
• 1/2 cup water
• 1/2 tablespoon active dry yeast
• 2 teaspoons honey
• 3 3/4 cups plain flour, plus more for dusting
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup plain yogurt
• 1/4 cup melted butter, divided
• 1/4 teaspoon ground tumeric
• 1/4 teaspoon garlic granules
Garnish
• 1/3 cup plain yogurt
• coriander, to garnish
Instructions:
1. To make the naan dough, combine warm water, yeast, and honey. Set aside to bloom for 10 minutes.
2. Combine plain flour, baking powder, baking soda, and salt in a bowl.
3. To the yeast mixture, add plain yogurt, and 25g melted butter, stir until smooth. Pour into the dry ingredients.
4. Stir to combine, then dump onto a floured surface, and knead until smooth (about 2-3 minutes).
5. Place dough in a clean large bowl, greased with oil, and cover with a clean kitchen towel. Let rise at room temperature until doubled in size, about 2 hours.
6. Make the curry: heat oil in a large frying pan over medium heat. Add onion, garlic and ginger, cooking for 3 minutes, or until softened.
7. Add curry powder, garlic granules, cumin, turmeric, red chilli flakes, sea salt, and black pepper. Stir to combine.
8. Add the diced lamb, cook, stirring occasionally for 4-5 minutes, or until the lamb is browned.
9. Add sliced carrots, tinned tomatoes, and water. Reduce heat, and cover for 40 minutes.
10. Tip in spinach and coconut milk, stirring to combine.
11. Once the naan dough has risen, dump dough onto a floured surface. Divide into 4 equal portions. Roll each portion into a 1/4 inch thickness (about 25cm circle).
12. Heat a large cast-iron skillet over medium high heat. Cook naan for 2-3 minutes, or until the dough puffs up. Flip, and cook for an additional minute. Transfer naan to a medium bowl, and place another bowl on top. Repeat with remaining dough, stacking bowls between each round. Let the naan cool in the bowls to retain their shape.
13. Mix remaining melted butter with turmeric and garlic granules, brush each naan bowl with melted butter.
14. Fill naan bowls with lamb curry, and top with fresh coriander and yogurt.
Enjoy your Spicy Lamb Naan Bowl Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Cider Pulled Pork?
|
Here's a recipe for Cider Pulled Pork:
Ingredients:
• 4 lb pork shoulder
• 1 cup cider
• 2 teaspoons salt
• 2 tablespoons smoked paprika
• 2 tablespoons dark muscovado sugar
• 1 tablespoon pepper
Optional Ingredients
• 1 coleslaw, to taste
• 1 BBQ sauce, to taste
• 1 brioche bun, to taste
Instructions:
1. Mix together all of the spices and seasoning
2. Rub it onto the pork shoulder, make sure you get really stuck in there and all over the pork.
3. Place the pork shoulder into a slow cooker and gently pour over the cider.
4. Put the lid on and cook on low for 8-12 hours.
5. Move the pork into a large bowl and shred using two forks.
6. We used toasted brioche buns and coleslaw, but you could add some bbq sauce or whatever you feel like.
Enjoy your Cider Pulled Pork!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Pepper Pot Shrimp?
|
Here's a recipe for Pepper Pot Shrimp:
Ingredients:
Grits
• 4 cups chicken stock
• 4 cups whole milk
• 1/2 cup butter
• 2 teaspoons salt
• 2 cups cornmeal
Pepper Pot Shrimp
• 2 tablespoons oil
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1/2 large red onion, diced
• 1/2 scotch bonnet pepper
• 12 spears okra, chopped
• 1 large tomato, diced
• 1/2 cup chicken stock
• 2 tablespoons jerk seasoning
• 10 jumbo shrimps, peeled and deveined
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 bunches fresh italian parsley, chopped to serve
Instructions:
1. In a heavy pot, add the chicken stock, butter, and milk, and bring to a simmer over medium heat. Gradually add in the grits a little at a time, stirring until creamy. Remove from the heat.
2. Add oil to a large pan over medium-high heat.
3. Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds.
4. Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent.
5. Add in the okra and cook for 1 minute.
6. Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes.
7. Season the stew with salt and sugar.
8. Place shrimp on top of the okra stew. After two minutes, flip the shrimp and cook for 1-2 minutes, until cooked through. Sprinkle the stew with chopped parsley.
9. Serve the shrimp stew over the grits.
Enjoy your Pepper Pot Shrimp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Instant Pot French Dip Sandwich?
|
Here's a recipe for Instant Pot French Dip Sandwich:
Ingredients:
• 3 lb 1 chuck roast
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 medium yellow onion, sliced
• 3 cloves garlic
• 4 cups beef stock
• 1 tablespoon soy sauce
• 2 sprigs of fresh rosemary
• 8 French rolls
• 4 tablespoons 1/2 stick of unsalted butter, room temperature
Instructions:
1. On a cutting board, pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
2. Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the chuck roast and brown on all sides, about 5 minutes per side. Remove the chuck roast and set aside.
3. Add the onion to the Instant Pot and cook, stirring often, until softened and golden brown, about 3 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
4. Add the beef broth and scrape up any brown bits on the bottom of the pot. Add the soy sauce and rosemary and place the chuck roast on top. Place the lid on the Instant Pot and set to pressure cook on high for 1 hour. Let the pressure naturally release.
5. Transfer the chuck roast to a large bowl and shred with 2 forks.
6. Meanwhile, set the Instant Pot to sauteé. Remove the rosemary sprigs and cook until the sauce is reduced by half, about 15 minutes. Transfer the sauce to a bowl.
7. Slice the French rolls open and spread 1/2 tablespoon of butter over each side. Add 1/2 cup of beef to each sandwich.
8. Serve the sandwiches with the jus on the side for dipping.
Enjoy your Instant Pot French Dip Sandwich!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Chickpea Garlic “Meat”balls?
|
Here's a recipe for Chickpea Garlic “Meat”balls:
Ingredients:
• water, or cooking oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 15.5 oz chickpeas, 1 can, rinsed and drained
• 1/2 cup whole wheat breadcrumbs
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes, optional
• 1 egg
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, add cooking oil or water and onions. Cook until onions are translucent, stirring occasionally.
3. Add the garlic and stir until fragrant. Transfer to a blender or food processor.
4. To the food processor, add the chickpeas, breadcrumbs, parsley, oregano, salt, pepper, red pepper flakes, and egg. Pulse until a dough forms.
5. Use your hands to form 1-inch (2-cm) balls from the chickpea mixture. Place in rows on a parchment paper-lined baking sheet.
6. Bake for 20 minutes, or until golden, flipping halfway.
Enjoy your Chickpea Garlic “Meat”balls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Slow Cooker Herb Butter Chicken?
|
Here's a recipe for Slow Cooker Herb Butter Chicken:
Ingredients:
• 1 1/2 lb red potato, halved
• 1 medium white onion, quartered
• 1/2 cup butter, softened
• 2 teaspoons rosemary, chopped
• 1 teaspoon thyme, chopped
• salt, to taste
• pepper, to taste
• 3 cloves garlic, minced
• 3 1/2 lb whole chicken
• 1 lemon, wedge
• 1 fresh thyme, sprig
• 1 fresh rosemary, sprig
• 3/4 lb green beans, fresh
Instructions:
1. Slice the red potatoes in half.
2. Lay the potatoes and half of the onion in the bottom of the slow cooker.
3. Cut onion in half and save for later.
4. In a bowl, mix butter, rosemary, thyme, salt, pepper, and garlic until well-combined.
5. Stuff the chicken with the other half of the onion and lemon wedge.
6. Rub the herb butter mixture all over the outside of the chicken.
7. Place the chicken on top of the potatoes and onions in the slow cooker and place a sprig of thyme and rosemary on top. Cover and cook for 4 hours on high.
8. Remove the chicken from the slow cooker and place on a baking sheet. Remove the lemon and onion from inside the chicken.
9. Add the green beans to the slow cooker. Cover and cook for 20 minutes. Broil for 2-3 minutes or until the skin is golden brown. Let the chicken rest for 10 minutes before carving.
Enjoy your Slow Cooker Herb Butter Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Spaghetti Squash And Eggplant Meatballs?
|
Here's a recipe for Spaghetti Squash And Eggplant Meatballs:
Ingredients:
Eggplant Meatballs
• 2 eggplants, cubed
• 1/2 onion
• 3 garlic cloves, minced
• oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup vegetarian parmesan cheese
• 1 cup bread crumbs
• 1/4 cup whole milk ricotta cheese
• 1 teaspoon dried oregano
• 1 egg
• 14 oz marinara sauce, 1 jar
Spaghetti Squash
• 1 spaghetti squash
• oil
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 375ºF (190ºC).
2. Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
3. In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
4. Roll the mixture into golf ball-sized balls. Transfer to a cast iron pan spacing them about 2 inches apart from each other. Bake for 20 minutes.
5. On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
6. Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
7. Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy “spaghetti” quality.
8. On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
Enjoy your Spaghetti Squash And Eggplant Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Vegetarian Gumbo?
|
Here's a recipe for Vegetarian Gumbo:
Ingredients:
• 6 tablespoons olive oil, divided
• 1 cup yellow onion, diced and divided
• 10 oz cremini mushroom, finely chopped
• 6 cloves garlic, minced and divided
• 2 tablespoons low sodium soy sauce
• 2 teaspoons dried thyme, divided
• 2 teaspoons smoked paprika, divided
• 1 teaspoon dried oregano, divided
• 1/2 teaspoon cayenne pepper, divided
• 3 teaspoons vegan worcestershire sauce, divided
• 1 teaspoon liquid smoke, divided
• 1/2 teaspoon salt, plus more to taste, divided
• 3/4 teaspoon pepper, divided
• 15 oz cannellini bean, 1 can, drained and rinsed
• 3/4 cup bread crumbs
• 1/3 cup vital wheat gluten, or bread crumbs
• 3 1/2 cups vegetable broth, plus 2 tablespoons, divided
• 3 tablespoons all purpose flour
• 1 stalk celery, diced
• 2 cups okra, sliced into 1/2-in (1 cm) rounds
• 1 green bell pepper, seeded and diced
• 1 1/2 cups tomato, crushed
• 15 oz red kidney bean, 1 can, drained and rinsed
• brown rice, cooked, for serving
• fresh parsley, chopped, for serving
Instructions:
1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add 1/2 cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.
2. Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
3. Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, 1/2 teaspoon oregano, 1/4 teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, 1/2 teaspoon liquid smoke, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
4. Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into “meatballs”.
5. In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.
6. Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.
7. Add the remaining 1/2 cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
8. Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
9. Add the remaining teaspoon of vegan Worcestershire sauce, 1/2 teaspoon liquid smoke, 1 teaspoon thyme, 1/2 teaspoon oregano, 1 teaspoon paprika, 1/4 teaspoon cayenne, and 1/2 teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
10. Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 31/2 cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
11. Season with salt to taste. Then, add the meatballs and stir to incorporate.
12. Serve over rice and garnish with parsley.
Enjoy your Vegetarian Gumbo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Carbonara?
|
Here's a recipe for Carbonara:
Ingredients:
• 2 large eggs
• 3 large egg yolks
• 1 cup grated parmesan cheese
• 1/2 cup grated pecorino romano
• 1 teaspoon kosher salt, plus more for boiling
• 1 teaspoon freshly ground black pepper, plus more for serving
• 16 oz dried spathetti
• 4 oz bacon, sliced into 1/4 (6 mm)
Instructions:
1. In a medium bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, salt, and pepper.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve 1/2 cup of pasta water, then drain the pasta through a colander.
3. While the pasta is cooking, add the bacon to a large pan over medium-high heat and cook, stirring occasionally, until crispy, about 8 minutes. Remove the bacon from the pan and transfer to a paper towel-lined plate. Leave the rendered bacon fat in the pan.
4. Transfer the drained pasta to the pan with the bacon fat and toss with tongs for 1 minute, until fully coated. Remove the pan from the heat and let sit for 1 minute.
5. Add 2 tablespoons of the reserved pasta water to the egg mixture and whisk to combine, then carefully pour the mixture over the pasta, quickly tossing to coat. Add the reserved pasta water, 1 tablespoon at a time, as necessary until the sauce is creamy and has the consistency of heavy cream.
6. Add the bacon and toss to combine. Serve immediately topped with more freshly ground black pepper.
Enjoy your Carbonara!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Pizza Bread Bowl?
|
Here's a recipe for Pizza Bread Bowl:
Ingredients:
• 1 bread boule
• 1 cup marinara sauce
• 8 oz fresh mozzarella cheese
• 6 oz pepperoni
• 1/2 onion, sliced
• 1/2 cup fresh basil
• 1 cup sausage, cooked
• 1 green bell pepper, sliced
• 1 cup white cheddar cheese, shredded
Instructions:
1. Slice the top of the bread boule off and remove the insides.
2. Spread 1/2 cup (130 G) of the marinara on the bottom of the boule, then layer with half of the mozzarella, 5 ounces (140 G) of the pepperoni, onions, basil, sausage, peppers, the other 1/2 cup (130 G) of marinara, the remaining mozzarella, and half of the white cheddar, and place the cap of the bread boule on top.
3. Wrap the bread bowl in foil, then press with a heavy object for 30 minutes.
4. Preheat oven to 350°F (175˚C).
5. Remove the foil and sprinkle the remaining cheddar and pepperoni on top. Bake for 30 minutes, until cheese is golden brown.
6. Cool for 10 minutes and slice.
7. Enjoy!
Enjoy your Pizza Bread Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Crispy Country Fried Steak Roll.
|
Here's a recipe for Crispy Country Fried Steak Roll:
Ingredients:
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 5 cups spinach
• 2 lb beef sirloin flap
• salt, to taste
• pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 4 slices monterey jack cheese
• 2 cups flour
• 5 eggs, beaten
• 3 cups panko bread crumbs
• oil, to fry
Creamy Peppercorn Gravy
• 1/4 cup butter
• 2 tablespoons garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• salt, to taste
• 1/2 teaspoon nutmeg
• freshly ground black pepper, to taste
Instructions:
1. In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt, and pepper. Stir until softened, 3-4 minutes.
2. Add the spinach and stir until wilted down. Remove the pan from the heat.
3. Season the steak on all sides with salt, pepper, garlic powder, and paprika. Lay a piece of parchment paper over the cubed steak. Using a meat mallet or rolling pin, pound the steak until 1/4-inch (6-mm) in thickness.
4. Remove the parchment paper. Lay the slices on Monterey Jack evenly over the cube steak. Add the sauteed spinach mixture over the cheese.
5. Gently roll up the steak, making sure to keep it as tightly wrapped as possible. Place the steak log on a sheet of plastic wrap. Wrap the steak up, tightly securing each side.
6. Refrigerate the steak for 1 hour.
7. Place the flour, eggs, and panko in three separate shallow dishes.
8. Gently unwrap the steak roll from the plastic wrap. Dip it into the flour, dusting off any excess. Dip the steak roll into the eggs, into the panko, and then back into the eggs, and back into the panko.
9. Preheat oven to 325˚F (160˚C).
10. Fill a pot with tall sides with one inch (2 cm) of oil and heat to 350˚F (180˚C).
11. Gently place the steak roll into the oil, and fry until golden brown, about 2-3 minutes.
12. Gently turn the steak over with tongs, and fry until the other side is golden brown, about 2 minutes.
13. Transfer the steak roll to a baking sheet.
14. Bake for 25-30 minutes.
15. To a small pot on medium heat melt the butter, add garlic and the flour, mix the ingredients together until a loose paste forms and cook this mixture on low until it starts to darken just a bit, about 5 minutes.
16. Add in the milk, salt, nutmeg, pepper, and whisk until smooth. Let the gravy come to a simmer, then take off the heat.
17. Once the steak Rolls are finished. rest at room temperature for at least 10 minutes. Slice into four to six slices.
18. Serve with mashed potatoes, green beans, carrots, corn and peppercorn gravy.
Enjoy your Crispy Country Fried Steak Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Pulled Pork-stuffed Sweet Potatoes?
|
Here's a recipe for Pulled Pork-stuffed Sweet Potatoes:
Ingredients:
• 1/2 yellow onion, sliced
• 1 pork loin, cut into 2-inch (5-cm) thick rounds
• salt, to taste
• pepper, to taste
• 3 cloves garlic, minced
• 2 cups BBQ sauce, plus more for drizzling
• 3 sweet potatoes
• olive oil, to taste
• 1 cup shredded carrots
• 1/2 purple cabbage
• green onion, for garnish
Instructions:
1. Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
2. Cook on high for 4 hours or low for 8 hours.
3. "Pull apart” the pork loin using two forks. Cover and let sit and move on to sweet potatoes.
4. Preheat oven to 400˚F (200˚C).
5. Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
6. Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
7. Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
8. Bake for 20 minutes.
9. Add shredded carrots and purple cabbage to the shredded pork and combine.
10. Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
Enjoy your Pulled Pork-stuffed Sweet Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Zesty One-Pot Chicken Bake?
|
Here's a recipe for Zesty One-Pot Chicken Bake:
Ingredients:
• 2 tablespoons McCormick® Zesty Spice Blend, divided
• 1 tablespoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 lb boneless, skinless chicken thighs
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 medium red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 2 cups white long grain rice, such as basmati or jasmine
• 4 cups chicken stock
• 1 lemon, halved
• fresh basil, large handful, thinly sliced
Instructions:
1. Preheat the oven to 375˚F (190˚C).
2. In a small bowl, combine 1 tablespoon of the Zesty spice blend, 1 teaspoon salt, and the pepper. Coat each piece of chicken evenly with seasoning blend. Set aside.
3. In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, until a golden brown crust forms. Transfer the chicken to a plate and set aside.
4. Reduce the heat to medium. Add the butter, onion and garlic. Cook for 2 minutes, until the onion is translucent and fragrant.
5. Add the rice and remaining tablespoon of Zesty spice blend, bell pepper and stir to coat with the butter and aromatics. Pour in the stock and stir to deglaze the pot. Add the remaining 2 teaspoons of salt. Bring to a low boil and cook for about 2 minutes.
6. Arrange the chicken pieces on top of the rice. They may sink into the stock slightly, but that is okay.
7. Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, until the rice is cooked through, but not mushy, and the chicken temperature reaches 165˚F (75˚C).
8. Remove the chicken from the pot. Squeeze the juice from a lemon half into the rice and fluff with a fork, allowing some steam to escape and halt additional cooking.
9. Transfer the rice and chicken to plates and top with fresh basil. Cut the remaining lemon half into wedges and serve on the side.
Enjoy your Zesty One-Pot Chicken Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Spicy Fried Cauliflower “Chicken”?
|
Here's a recipe for Spicy Fried Cauliflower “Chicken”:
Ingredients:
• 1 large head cauliflower, cut into large florets
• 1 cup unbleached all-purpose flour
• 1 tablespoon cornstarch, or arrowroot powder
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sweet paprika, or smoked paprika
• 1/4 teaspoon old bay seasoning
• 1 teaspoon nutritional yeast
• 1/3 cup hot sauce
• 1/4 cup plain unsweetened soy milk, or other non-dairy milk
• 1 tablespoon dijon mustard
• 5 cups safflower oil, or neutral oil, for frying
Instructions:
1. In a medium bowl, combine the flour, arrowroot powder, salt, cayenne, white pepper, onion powder, garlic powder, paprika, Old Bay seasoning, and nutritional yeast.
2. In another medium bowl, combine the hot sauce, soy milk, and Dijon mustard and whisk until creamy.
3. In a large Dutch oven or heavy pot, heat the oil to 350°F (180°C). Double-line a large plate with paper towels and keep nearby.
4. Use one hand to dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your dry hand to coat it completely. Dip it back into the wet mixture and again in the dry mixture, keeping one hand devoted to wet and one to dry.
5. Carefully lower the twice-coated floret into the hot oil. Repeat with the remaining cauliflower until you can’t fit any more into the pot. Do not overcrowd. Fry for 4-5 minutes, until the pieces are golden. Transfer the fried cauliflower to the lined plate and continue to fry the remaining cauliflower. Serve hot.
Enjoy your Spicy Fried Cauliflower “Chicken”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Cornbread Waffles With Chili?
|
Here's a recipe for Cornbread Waffles With Chili:
Ingredients:
• nonstick cooking spray, for greasing
• 6 tablespoons unsalted butter, melted, plus more for greasing
• 1 1/2 cups milk
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• 1 large egg
• 1 cup all-purpose flour
• 1 cup cornmeal, finely ground
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon paprika
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded cheddar cheese, plus more for garrnish
• 2 cups chili, prepared, such as https://tasty.co/recipe/chili-from-leftover-sauce, warmed
• sour cream, for serving
• green onion, chopped, for serving
Instructions:
1. Grease a waffle iron with melted butter or nonstick spray. Set the heat to medium.
2. In a large bowl, whisk together the melted butter, milk, vinegar, sugar, and egg. Add the flour, cornmeal, baking soda, baking powder, garlic powder, paprika, salt, and pepper and whisk to incorporate. Fold in the cheddar cheese with a rubber spatula.
3. Pour 1 scant cup (260 G) of batter onto the waffle iron and cook until golden brown, about 5 minutes. Repeat with the remaining batter.
4. Serve the waffles warm and topped with chili, more cheddar cheese, sour cream, and green onions.
Enjoy your Cornbread Waffles With Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Grilled Meat And Veggie Bundles?
|
Here's a recipe for Grilled Meat And Veggie Bundles:
Ingredients:
Meatloaf
• 2 lb 85% lean ground beef
• 1/2 cup bread crumbs
• 4 tablespoons french onion soup mix
• 1 1/2 lb petite marble medley potato
• 1 lb baby carrot
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 cup BBQ sauce, or ketchup, for glazing
Instructions:
1. Prepare a grill or campfire for medium heat.
2. In a medium bowl, gently mix together the ground beef, bread crumbs, and French onion soup mix until well combined.
3. Lay out 6 large rectangles of heavy duty aluminum foil, about 20 x 12 inches (50 x 30 cm) each.
4. Place about 6 potatoes and 4 carrots on a piece of foil. Season with salt and pepper. Form about 5 ounces of beef mixture into a patty and place on top of the vegetable pile. Fold the foil over and crimp the edges to seal. Repeat with the remaining ingredients.
5. Place the packets on the grill over medium heat. Cook for 15–20 minutes, until the potatoes are tender and the beef patties are cooked through.
6. Let cool for a few minutes, then carefully unwrap the packets. Glaze the meat with BBQ sauce.
Enjoy your Grilled Meat And Veggie Bundles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Chicken Parm Melts?
|
Here's a recipe for Chicken Parm Melts:
Ingredients:
• 1 rotisserie chicken
• 1 cup marinara sauce
• 6 slices bread, toasted
• 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 350ºF (180ºC) and line a sheet tray with parchment paper.
2. Debone, remove skin, and shred rotisserie chicken.
3. Mix chicken with marinara sauce.
4. Line toasted bread up on the sheet tray and evenly top with chicken mixture. Sprinkle with mozzarella.
5. Bake for 5-10 minutes or until it is heated through and the cheese on top is melted.
Enjoy your Chicken Parm Melts!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Giant Stuffed Burger?
|
Here's a recipe for Giant Stuffed Burger:
Ingredients:
• 1 lb bacon
• 2 tablespoons salted butter
• 1 large onion, thinly sliced
• 3 lb ground beef
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon pepper
• oil, for greasing pan
• 2 cups cheddar cheese, grated and divided
• 2 cups monterey jack cheese, grated and divided
• 1 cup fresh parsley, chopped, divided
• lettuce, to serve
• tomato, sliced, to serve
• 8 rolls, to serve
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
3. Bake for 30 minutes, or until desired crispiness has been reached.
4. In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
5. In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
6. On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
7. Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
8. Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
9. Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
10. Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
11. Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
12. Remove from heat and place skillet in the oven to finish cooking for 5 minutes
13. Remove from pan using spatulas and place on a cutting board for serving.
14. Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
Enjoy your Giant Stuffed Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Rice Cooker Asian Chicken Rice?
|
Here's a recipe for Rice Cooker Asian Chicken Rice:
Ingredients:
Chicken Rice
• 1 skin-on, boneless chicken thigh
• 1 clove garlic, minced
• 1 piece ginger, 1 in (2 cm) minced
• 1 scallion
• 1 teaspoon chicken bouillon
• 1/2 teaspoon salt
• 10 oz rice
• 1 1/2 cups water
Sauce
• 1 tablespoon scallion, minced
• 1/2 teaspoon garlic, grated
• 1/2 teaspoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1 teaspoon miso
• red chili flake, sliced
Garnish
• fresh cilantro
• tomato, sliced
• lemon, sliced
Instructions:
1. Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well.
2. Add chicken thigh to the pot skin-side down, and place the scallion over the chicken.
3. Cook for 30 minutes, or until the rice and chicken are cooked through.
4. For sauce, combine scallion, white sugar, sesame oil, grated garlic, grated ginger, soy sauce, vinegar, miso, and red chili flakes. Mix well.
5. When the rice is ready, remove scallion and chicken. Stir the rice well to fluff it up and slice the chicken.
6. Press cooked rice into a bowl to make a dome shape. Then turn the bowl upside down onto the serving plate.
7. Serve the sliced chicken with cilantro, tomatoes, and lemon, and pour the sauce over to your preference.
Enjoy your Rice Cooker Asian Chicken Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Pesto Salmon Puff Pastry?
|
Here's a recipe for Pesto Salmon Puff Pastry:
Ingredients:
• 1/2 cup pesto sauce
• 2 sheets frozen puff pastry, thawed
• 9 oz salmon fillet
• 1 teaspoon salt
• 1 teaspoon pepper
• 5 leaves fresh basil, julienned
• 2 eggs, beaten
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
3. Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
4. Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
5. Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
6. Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
7. Seal the edges by pressing onto the seams of the fish silhouette.
8. Use a knife to make indents for the head and fin details.
9. Use the tip of the spoon to create indents of the scales.
10. Brush the pastry with egg wash.
11. Bake for 40 minutes, or until golden brown.
12. In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
13. Slice and serve while hot.
Enjoy your Pesto Salmon Puff Pastry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making One-Tray Garlic Primavera Pasta?
|
Here's a recipe for One-Tray Garlic Primavera Pasta:
Ingredients:
• 2 cups pasta, cooked al dente
• 1/2 cup carrot, sliced
• 3/4 cup pepper, chopped
• 3/4 cup asparagus
• 1 tablespoon garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• parmesan cheese, optional
Instructions:
1. Take two sheets of aluminum foil, about 12x12-inch, (30x30 cm) and stack them on top of each other.
2. Fold one side of the foil about 1/3 of the way across sheet, repeat for opposite side.
3. Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
4. Preheat oven to 400ºF (200ºC).
5. Add all of the ingredients to one of the foil boats, then stir.
6. Bake for 12 minutes.
7. Allow to cool for 10 minutes.
8. Eat or pack into tupperware and refrigerate 3-5 days.
Enjoy your One-Tray Garlic Primavera Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Spicy Masala Veggie Burgers?
|
Here's a recipe for Spicy Masala Veggie Burgers:
Ingredients:
• 2 red potatoes, finely chopped
• 2 large carrots, finely chopped
• 1/2 bell pepper, finely chopped
• 1/2 cup corn
• 1/2 cup edamame
• 1/2 cup oats
• 1/2 teaspoon ginger
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1/4 teaspoon mustard seed
• 1/2 teaspoon cayenne pepper
• 2 cloves garlic
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 tablespoon oil
Instructions:
1. Finely chop two red potatoes, and two large carrots. Sauté in a little oil for a few minutes.
2. Add the bell pepper, corn, and edamame. Continue to cook until the potatoes are soft.
3. In a food processor, grind the oats until they are a grainy powder.
4. Add the veggies, olive oil, and spices. Blend.
5. Shape the mixture into patties, and fry, grill, bake, or freeze them for later!
6. Serve with toppings of choice! (Topping in this video: Vegan mayo, mustard, ketchup, dill pickles, onion, lettuce, tomatoes, and avocado.)
Enjoy your Spicy Masala Veggie Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for One-Pan Herbed Chicken And Veggies?
|
Here's a recipe for One-Pan Herbed Chicken And Veggies:
Ingredients:
• 2 boneless, skinless chicken breasts
• 2 cups asparagus, sliced
• 2 cups cherry tomato, halved
• 3 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
3. Place the chicken breasts in the middle section of the baking sheet.
4. Drizzle the veggies and chicken with the oil.
5. Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
6. Bake for 25 minutes or until chicken’s internal temperature reaches 165˚F (72˚C).
7. Allow the chicken to rest for 5 minutes before slicing.
8. Place the chicken breast on a plate with portions of the roasted veggies and serve.
Enjoy your One-Pan Herbed Chicken And Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Seared Salmon With Smoky Squash Salad?
|
Here's a recipe for Seared Salmon With Smoky Squash Salad:
Ingredients:
Seared Salmon
• 2 cloves garlic, minced
• 1/4 cup maple syrup
• 1/4 cup lemon juice
• 1/4 cup olive oil
• salt, to taste
• pepper, to taste
• 6 oz salmon fillet, 6 fillets, skin on, patted dry
• 2 tablespoons canola oil
Smoky Squash Salad
• 15 oz chickpeas, 2 cans, drained, rinsed and dried
• 1/2 cup olive oil, divided
• 1 tablespoon smoked paprika
• 1 tablespoon ground turmeric
• 1 teaspoon black pepper, plus more to taste
• 1 tablespoon ground cumin
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon cayenne
• 1/4 teaspoon cinnamon
• 1 butternut squash, peeled and cubed
• 3 sweet potatoes, peeled and cubed
• 1/2 cup tahini
• 1/4 cup maple syrup
• 3 cloves garlic, finely minced
• 1/2 cup lemon juice
• 1 lb kale, stemmed and sliced
• 2 cups barley, cooked
• 2 shallots, thinly sliced
• 1/2 cup chopped pecans, toasted
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
3. Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
4. In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
5. Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft.
6. Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy.
7. In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining 1/4 cup of olive oil, salt, and pepper. Whisk well.
8. In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
9. Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
10. Arrange the salad on a platter and top with the seared salmon.
Enjoy your Seared Salmon With Smoky Squash Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Mexican Chorizo Burger?
|
Here's a recipe for Mexican Chorizo Burger:
Ingredients:
Mexican Patty
• 1 lb ground beef, 80% lean
• 1 teaspoon salt
• 1 tablespoon chili powder
• 1/3 lb ground chorizo
• 1 tablespoon oil
• 3 hamburger buns
Toppings
• 3 oz manchego cheese, sliced
• 1/2 cup guacamole
• 1/3 cup pico de gallo
• 1/3 cup cotija cheese
• 1/4 cup sour cream
Instructions:
1. Mix together the patty ingredients until combined.
2. Form the beef mixture into 3 round patties.
3. Heat oil in a pan over medium heat.
4. Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
5. Cook for 6 more minutes until the cheese is melted.
6. Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
Enjoy your Mexican Chorizo Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Surf And Turf Steak Roll Up?
|
Here's a recipe for Surf And Turf Steak Roll Up:
Ingredients:
• 2 tablespoons kosher salt, divided
• 3 lb lobster
• 4 oz cream cheese, room temperature
• 1 1/2 teaspoons freshly ground black pepper
• 1 lb flank steak
• 1 tablespoon olive oil
Cream Sauce
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped, plus more for garnish
Special Equipment
• toothpick
Instructions:
1. Preheat the oven to 375°F (190°C)
2. Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.
3. Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5–10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
4. Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.
5. Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.
6. Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Use a rubber spatula to mix well.
7. Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to 1/4-inch thick.
8. Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
9. Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
10. Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3–4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.
11. Transfer the pan to the oven and roast for 27–30 minutes, until the internal temperature of the steak reaches 145°F (63°C).
12. Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
13. Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant.
14. Add the white wine and cook for 3 minutes, until reduced by half.
15. Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
16. Add the parsley and whisk to combine.
17. Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley.
Enjoy your Surf And Turf Steak Roll Up!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Vegan Crab Cakes.
|
Here's a recipe for Vegan Crab Cakes:
Ingredients:
• 15 oz chickpeas, drained and rinsed, 1 can
• 15 oz hearts of palm, drained, rinsed and cut into large chunks, 1 can
• 15 oz artichoke heart, drained and rinsed
• 1 1/2 cups panko breadcrumbs, divided
• 3/4 cup vegan mayonnaise, divided
• 1 teaspoon dijon mustard
• 2 teaspoons lemon juice, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon old bay seasoning
• oil, for frying
• 1 tablespoon sweet pickle relish
• fresh dill, to serve
Instructions:
1. Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
2. Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, 1/4 cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
3. Form the mixture into 6 1-inch (2 cm) thick patties.
4. Dip each patty in remaining bread crumbs.
5. Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
6. Transfer to paper towel-lined plate to absorb excess oil.
7. For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
8. Top the patties with tartar sauce, dill, and lemon juice.
Enjoy your Vegan Crab Cakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Healthier Mac ‘n’ Cheese?
|
Here's a recipe for Healthier Mac ‘n’ Cheese:
Ingredients:
• 2 yellow potatoes, peeled and cubed
• 1 medium carrot, sliced
• 1 medium onion, peeled and quartered
• 1/2 cup cashews
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons nutritional yeast
• 1 lb whole wheat macaroni, cooked
• paprika, optional
Instructions:
1. Add potatoes, carrot, and onion to a boiling pot of water. Cook for 10 minutes or until fork-tender. Reserve two cups of boiled water, and drain the rest through a colander.
2. Add cooked vegetables, cashews, salt, pepper, garlic powder, onion powder, and nutritional yeast. Put 1 cup (235 ml) of reserved boiled water into blend. Blend until well combined. If a smoother texture is desired, add more of the boiled water.
3. Pour mix over cooked pasta and coat evenly.
4. Garnish with paprika (optional).
Enjoy your Healthier Mac ‘n’ Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make 3-ingredient Cajun BBQ Ribs?
|
Here's a recipe for 3-ingredient Cajun BBQ Ribs:
Ingredients:
• 1/2 rack baby back ribs
• 3 tablespoons cajun seasoning
• 1 cup BBQ sauce
Instructions:
1. Preheat oven to 250°F (120°C).
2. Rub the Cajun seasoning evenly over the top and bottom of the ribs.
3. Bake for 2 hours, until ribs are tender.
4. Increase oven temperature to 500°F (260°C).
5. Brush the BBQ sauce evenly over the top and the sides.
6. Bake for an additional 15 minutes, until the sauce is bubbly and caramelized.
7. Serve with the extra BBQ sauce!
Enjoy your 3-ingredient Cajun BBQ Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Thanksgiving Leftovers: Shepherd's Pie.
|
Here's a recipe for Thanksgiving Leftovers: Shepherd's Pie:
Ingredients:
• 2 tablespoons butter
• 1 cup onion, diced
• 1 cup carrot, chopped
• 1 cup peas
• 1 cup mushrooms
• 3 cups turkey, cooked, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup gravy
• 1/2 cup heavy cream
• 4 cups mashed potato
• cooking spray, as needed
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat).
3. Add in mushrooms and peas. Cook for an additional 2-3 minutes.
4. Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.
5. Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie).
6. Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.)
Enjoy your Thanksgiving Leftovers: Shepherd's Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare One-Pan Honey Lime Chicken?
|
Here's a recipe for One-Pan Honey Lime Chicken:
Ingredients:
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1/4 onion, sliced
• olive oil
• salt, to taste
• pepper, to taste
• 1 chicken breast
• parchment paper
Honey soy garlic sauce
• 2 tablespoons honey
• 1 tablespoon low sodium soy sauce
• 1 clove garlic, minced
• 1 lime, half for the juice, half for slices
Instructions:
1. Preheat oven to 450°F (230°C).
2. Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
3. Tear off a sheet of parchment paper, large enough to fold into a packet.
4. Mix honey, garlic and soy sauce.
5. Place bell peppers and chicken breast on top of parchment paper. Season with salt, and pepper, honey soy garlic sauce.
6. Squeeze lime juice on afterwards and garnish with lime slices.
7. Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
8. Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
Enjoy your One-Pan Honey Lime Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Sartù Di Riso By Antoni Porowski?
|
Here's a recipe for Sartù Di Riso By Antoni Porowski:
Ingredients:
• 1 tablespoon olive oil, plus more as needed
• 1 cup onion, diced
• 1 cup carrot, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced
• salt, to taste
• 4 bay leaves, divided
• 1 tablespoon tomato paste
• 28 oz canned whole peeled tomato, 2 cans
• 1 parmesan rind
• 1 bunch fresh basil, plus more for garnish
• 4 cups arborio rice
• 5 cups low-sodium chicken broth, or vegetable broth
• 2 large eggs
• 1 cup grated parmesan cheese, plus more for garnish
• 2 tablespoons unsalted butter
• 1 cup italian breadcrumb
• 1 ball fresh mozzarella cheese
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery, stirring occasionally, until the onions are translucent, 3-5 minutes.
2. Add a bit more oil, if needed, then add the garlic, a pinch of salt, 2 bay leaves, and the tomato paste. Stir until the tomato paste begins to caramelize on the bottom of the pan, 1-2 minutes.
3. Add the canned tomatoes and break them apart with tongs or the back of a wooden spoon.
4. Add the Parmesan rind and basil, burying them into the sauce.
5. Reduce the heat to low and simmer for 30 minutes until the sauce has thickened and the flavors have developed. Remove and discard the Parmesan rind, bay leaves, and basil. Set the sauce aside to cool.
6. Prepare the rice. In a large pot over medium-high heat, add the rice and stock and stir to combine.
7. Add the 2 remaining bay leaves and a pinch of salt.
8. Bring to a boil, then immediately cover and reduce down to a simmer.
9. Simmer for 15 minutes without removing the lid.
10. After 15 minutes remove from the rice from the heat, stir, and transfer to a large bowl to cool for 5-10 minutes.
11. Preheat the oven to 400˚F (200˚C)
12. Once the rice has cooled, taste to check if it needs more salt, then add the eggs and grated Parmesan cheese. Mix thoroughly with your hands.
13. Generously coat the inside of a bundt pan with butter.
14. Add the breadcrumbs and tilt the pan around to coat. Once well-coated, tap out excess crumbs into a bowl and reserve.
15. Using your hands, line the bundt pan with an even layer of the rice, bringing it up to about 1/2 an inch (1 cm) from the top of the pan.
16. Tear apart the mozzarella and layer it over the rice.
17. Cover with a layer of tomato sauce.
18. Top with a layer of rice mixture and smooth with the back of a spoon to seal in the sauce completely.
19. Top with reserved bread crumbs and brush with oil or spray with cooking spray to ensure a nice crust forms.
20. Bake for 30-35 minutes, until golden brown and edges have crisped up..
21. Remove from the oven and cool for about 10 minutes before flipping out of the pan.
22. Fill the cavity with any remaining tomato sauce and garnish with basil, Parmesan, and a drizzle of olive oil.
23. Slice and serve.
Enjoy your Sartù Di Riso By Antoni Porowski!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Crispy Rolled Chicken Parma.
|
Here's a recipe for Crispy Rolled Chicken Parma:
Ingredients:
Tomato Sauce
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon chili flake
• 28 oz crushed tomato, 1 can
• salt, to taste
• black pepper, to taste
• 1/4 cup fresh basil, chiffonade, plus more for garnish
Chicken
• 4 chicken breasts
• salt, to taste
• black pepper, to taste
• 8 slices ham, halved
• 8 slices mozzarella cheese, halved
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 teaspoons dried oregano
• 1 cup all-purpose flour
• 4 eggs, beaten
• oil, for frying
• 8 oz fresh mozzarella cheese, 1 ball, sliced
Instructions:
1. Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
2. Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
3. On a clean work surface, butterfly the chicken breasts.
4. Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to 1/4-inch (6-mm) thick.
5. Season each side with salt and black pepper.
6. With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
7. Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
8. Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
9. Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
10. Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
11. Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
12. Arrange fresh mozzarella slices on top.
13. Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
14. Garnish with fresh basil and serve with the reserved tomato sauce alongside.
15. Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
Enjoy your Crispy Rolled Chicken Parma!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Swedish Meatball Subs?
|
Here's a recipe for Swedish Meatball Subs:
Ingredients:
Meatballs
• 6 oz beef mince
• 6 oz pork mince
• 1 egg
• 1 tablespoon dill, fine chopped
• 1 onion, finely diced
• 1/2 cup breadcrumb
• 1 teaspoon salt
• 1 teaspoon pepper
Sauce
• 1/8 cup water
• 1 beef stock cube
• 7/8 cup double cream
• 2 teaspoons dijon mustard
• 2 teaspoons worcestershire sauce
To serve
• 3 soft french sticks
• 1 cucumber, thinly sliced
• 1 cup Cranberry jam, or lingonberry jam
Instructions:
1. Thoroughly mix all the meatball ingredients, and shape them into golf ball-sized balls.
2. Over low to medium heat, fry all sides of the meatballs, until the meatballs are cooked through and the outsides are golden brown. It will take around 12-15 minutes.
3. If you are making a large quantity for a party, make the meatballs in advance and reheat them in an oven for 10-15 minutes at 175°C. (When reheating, ensure the meatballs are piping hot throughout before serving.)
4. To make the cream sauce, dissolve a beef stock cube in 20 milliliters of water. Then add in cream, mustard, and Worcestershire sauce.
5. Toss the meatballs in the sauce while it reduces to a thick and creamy sauce.
6. Serve the meatballs in soft French sticks with sliced cucumber and lingonberry or cranberry jam.
Enjoy your Swedish Meatball Subs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Haitian Griot and Pikliz?
|
Here's a recipe for Haitian Griot and Pikliz:
Ingredients:
Griot
• 3 lb pork shoulder, cubed
• salt, to taste
• 1/2 teaspoon freshly cracked pepper, to taste
• 1 onion, chopped
• 2 shallots, chopped
• 5 scallions, chopped
• 1 bell pepper, sliced
• 6 cloves garlic, sliced
• 1 cube chicken bouillon
• 4 cloves garlic
• 2 oranges, juiced
• 2 limes, juiced
• 1 tablespoon white wine vinegar
• 10 sprigs fresh thyme
• 1/2 bunch fresh parsley
• 1 scotch bonnet pepper, sliced
• 2 cups water
• 4 cups oil, for frying
• brown rice, to serve
• red bean, to serve
• 3 fried plantains, to serve
Pikliz
• 2 cups cabbage, shredded
• 1 cup carrot, grated
• 1 bell pepper, sliced
• 1 onion, sliced
• 3 scallions, dliced
• 1 shallot, sliced
• salt, to taste
• pepper, to taste
• scotch bonnet pepper, divided
• 2 cups white wine vinegar
Instructions:
1. For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
2. With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
3. For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
4. Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
5. Preheat oven to 350°F (180°C).
6. Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 11/2 hours or until cooked through and tender.
7. Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
8. Heat a pot of oil to 350°F (180°C).
9. Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
10. Transfer the pork to a paper towel-lined plate to drain.
11. Serve with rice, beans, fried plantains, and the pikliz.
12. Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams
Enjoy your Haitian Griot and Pikliz!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Steak and Veggie Zucchini Boats?
|
Here's a recipe for Steak and Veggie Zucchini Boats:
Ingredients:
• 4 large zucchinis, trimmed and halved
• olive oil, drizzle
• pepper, to taste
• salt, to taste
• 1 lb lean steak, thinly sliced
• 1/2 yellow onion, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper, sliced
• 4 oz sliced button mushrooms
• 1/2 cup low-fat provolone cheese
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Cut zucchini in half, and scoop out the insides (repurpose for another dish). Place into baking dish.
3. Season with olive oil, pepper, and salt.
4. Bake for 20 minutes. Set aside.
5. While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.
6. In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.
7. Add peppers and mushrooms, and cook for another 5 minutes.
8. Toss steak back into the cooked veggie and sauté for 1 minute.
9. Distribute the steak and veggies among zucchini halves.
10. Top with shredded cheese.
11. Bake for 5 minutes, or until cheese is melted.
Enjoy your Steak and Veggie Zucchini Boats!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Red Wine Dragon Ribs?
|
Here's a recipe for Red Wine Dragon Ribs:
Ingredients:
• 4 lb rack of pork rib, 2 racks
• salt, to taste
• pepper, to taste
• 1 cup red wine
• 1 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 teaspoon ground allspice
• 1 can tomato sauce
• 3 tablespoons tomato paste
Instructions:
1. Preheat oven to 250˚F (125˚C).
2. Clean the ribs (remove membrane or score) and pat dry.
3. Place the ribs in a foil-lined roasting pan, and season both sides with salt and pepper.
4. Add about 1/4 inch (6mm) of water (about 1/2 cup (120 ml)) to the pan.
5. Seal the top of the roasting pan with foil and bake for 2 hours or until ribs are very tender.
6. Place wine, brown sugar, vinegar, tomato sauce, tomato paste, and allspice in a saucepan.
7. Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick.
8. Raise oven to 350˚F (180˚C).
9. Remove ribs from roasting pan. Pour off all fat and water, and baste ribs with sauce.
10. Bake an additional 20-30 minutes. (You can stop and re-baste halfway through.)
11. Cut ribs and serve with additional sauce.
Enjoy your Red Wine Dragon Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Beetroot & Feta Burgers?
|
Here's a recipe for Beetroot & Feta Burgers:
Ingredients:
• 1 2/3 cups beetroot, grated
• 1 cup sweet potato, grated
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic granules
• 1 teaspoon smoked paprika
• 1 lemon, zested
• 1 tablespoon fresh coriander, chopped
• 3 tablespoons tahini
• 1 cup feta cheese
• 2 eggs
• 1/3 cup breadcrumb
• oil, for frying
Tzatziki
• 1/2 cup greek yogurt
• 1/2 cucumber, grated
• 1 clove garlic, crushed
• 1 tablespoon fresh mint, chopped
• 1/2 lemon, juiced
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
To serve
• burger bun
• rocket salad
Instructions:
1. To a large bowl, add the beetroot, sweet potato, salt, black pepper, garlic granules, smoked paprika, lemon zest, coriander, tahini, feta, eggs, and breadcrumbs. Mix until thoroughly combined. You should achieve a wet, sticky mixture that should just about come together when formed into a burger.
2. Next place a large frying pan over a low-medium heat and add around 1 cm (1/2 in) of oil. You need enough oil so the burgers are at least halfway covered with the oil when they are in the pan.
3. Once the oil is warm, cook the burgers for around 5 minutes per side or until cooked through and golden brown on the outside. Remove from the pan and drain excess oil on kitchen paper.
4. To prepare the tzatziki, add the Greek yoghurt, cucumber, garlic, mint, lemon juice, black pepper, and salt to a bowl and mix thoroughly. Refrigerate until ready to serve.
5. Place your beetroot patty onto a burger bun, top with tzatziki and rocket salad.
Enjoy your Beetroot & Feta Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Hearty Turkey Tacos?
|
Here's a recipe for Hearty Turkey Tacos:
Ingredients:
Tomatillo Salsa
• 1 lb tomatillo, husks removed
• 1 jalapeño, seeded
• 3 cloves garlic
• 1/2 medium white onion
• 1/2 bunch fresh cilantro
• 1 lime, juiced
• kosher salt, to taste
Turkey Filling
• 1 teaspoon olive oil
• 1 lb ground turkey
• 1/2 medium white onion, diced
• 1 teaspoon kosher salt
• 1 tablespoon McCormick® Hearty Spice Blend
• 1/4 teaspoon chili powder
For Serving
• corn tortilla
• 4 tablespoons crumbled cotija cheese
• radish, thinly sliced
• fresh cilantro, chopped
• Lime wedge
Instructions:
1. Make the tomatillo salsa: Place the tomatillos in a medium saucepan and cover with water. Bring to a boil, then reduce the heat to low. Simmer until the tomatillos have turned darker green in color and some of the skins have started to burst. Remove from the water and set aside to cool.
2. In a food processor, combine the jalapeño, garlic, onion, cilantro and cooled tomatillos. Blend until the cilantro and onion have broken down, but you can still see the tomatillo seeds. Be careful not to overblend. Season with the lime juice and salt.
3. Make the turkey filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until starting to soften and caramelize, about 10 minutes.
4. Increase the heat to medium-high and add the ground turkey. Season with the salt, Hearty spice blend, and chili powder. Stir occasionally, allowing the turkey to brown slightly. Once the turkey is cooked through, about 5 minutes, remove the pan from the heat.
5. Heat the tortillas in a clean skillet or over a medium-low flame on a gas burning stove. Wrap the hot tortillas in a clean kitchen towel to keep warm as you heat the remaining tortillas.
6. Assemble the tacos: Fill the hot tortillas with the turkey filling and garnish with salsa, cheese, radishes, and cilantro. Serve with lime wedges on the side.
Enjoy your Hearty Turkey Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Healthier Sloppy Joes.
|
Here's a recipe for Healthier Sloppy Joes:
Ingredients:
Slaw
• 10 oz coleslaw mix
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 2 teaspoons dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon pepper
Sloppy Joe Mixture
• 1 tablespoon high heat oil, of choice
• 1 medium yellow onion, diced
• 3 garlics, minced
• 1 teaspoon chilli powder
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• 2 tablespoons tomato
• 3 medjool dates, pitted and minced
• 1 lb lean ground turkey
• 1 cup tomato sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon worcestershire sauce
• 2 medium carrots, shredded
• 2 zucchinis, shredded
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 2 dashes hot sauce, optional
• 8 buns, of choice, toasted
Instructions:
1. Make the slaw: In a medium bowl, combine the coleslaw mix, apple cider vinegar, olive oil, mustard, salt, and pepper. Toss well, then cover and refrigerate until ready to use.
2. Make the sloppy joes: Heat the oil in a large, high-walled pan over medium heat. When the oil is shimmering, add the onion and sauté for 2–3 minutes, or until translucent. Add the garlic, chili powder, paprika, thyme, tomato paste, and dates. Stir to combine and cook for 2–3 minutes, until the tomato paste begins to brown.
3. Add the turkey and sauté until cooked through, about 3–5 minutes, stirring throughout. Add the tomato sauce, apple cider vinegar, and Worcestershire sauce. Stir to combine.
4. Add the shredded carrots and zucchini and cook down into the sauce, about 3–5 minutes. Season with salt, pepper, and hot sauce, if using.
5. Scoop the sloppy joe mixture onto toasted buns and top with the slaw.
Enjoy your Healthier Sloppy Joes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make 1-Minute Noodles.
|
Here's a recipe for 1-Minute Noodles:
Ingredients:
• 1/2 cup chinese black vinegar
• 1/4 cup high grade sesame oil
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 1 2/3 lb fresh noodles, of choice, cooked and chilled
• 1 teaspoon garlic, minced
• 2 tablespoons scallion, thinly sliced
• 1 tablespoon chili oil
• 1 tablespoon sesame seeds
Instructions:
1. In a medium bowl, mix together the black vinegar, sesame oil, soy sauce, and sugar. Set aside.
2. Cook the noodles according to the package instructions, then drain. Place the noodles in the bowl with the sauce and toss to coat.
3. Garnish with the garlic, scallions, chili oil, and sesame seeds.
Enjoy your 1-Minute Noodles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Paleo Beef and Veggie Stir-fry?
|
Here's a recipe for Paleo Beef and Veggie Stir-fry:
Ingredients:
• 1 lb flank steak, trimmed and sliced thin against grain into 2-inch (5 cm) pieces
• 2 teaspoons lime juice
• 2 teaspoons coconut amino
• 2 tablespoons avocado oil, or other oil, divided
• 3 carrots, peeled and sliced ¼ -inch (6 mm) thick on the bias
• 1 head small napa cabbage, thinly sliced, plus more for serving
• 3 fresh scallions, minced, plus more for thinly sliced for garnish
• 1 tablespoon ginger, grated
• 4 cloves garlic, minced
Sauce
• 6 tablespoons coconut amino
• 2 tablespoons lime juice
• 1 1/2 teaspoons tapioca flour
Instructions:
1. Add the flank steak, coconut aminos, and lime juice to a bowl, and toss to combine. Set aside to marinate for 10 minutes.
2. Heat 1 tablespoon of oil over medium-high heat in a large nonstick skillet. Place half the meat in the skillet and sear for 1 minute on each side.
3. Place the seared steak in a clean bowl and repeat with the second batch, draining excess liquid from the skillet as needed.
4. Once all of the meat has been seared and removed from the pan, heat the remaining 1 tablespoon of oil in the pan. Add in the carrots and sauté until softened, about 5 minutes.
5. Add the Napa cabbage to the pan and quickly toss with the carrots.
6. Move the cabbage and carrots away from the center of the pan and sprinkle in the scallions, ginger, and garlic. Stir the mixture in the center of the pan until fragrant, about 30 seconds.
7. Mix all contents of the pan together and toss in the meat.
8. Pour in the coconut aminos, lime juice, and tapioca flour. Stir the contents of the pan until well combined and the sauce has thickened, about 1-2 minutes. Remove from heat.
9. Divided the mixture between bowls filled with Napa cabbage and garnish with scallions.
Enjoy your Paleo Beef and Veggie Stir-fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Make-Ahead Lasagna Roll-ups?
|
Here's a recipe for Make-Ahead Lasagna Roll-ups:
Ingredients:
• 16 lasagna noodles
• 1 lb ground beef
• 1/2 lb ground pork sausage
• 1/2 onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups marinara sauce, divided
• 30 oz ricotta cheese
• 2 cups fresh baby spinach
• 1 tablespoon italian seasoning
• 1 egg
• 1 cup shredded mozzarella cheese
• 1 cup shredded parmesan cheese
Instructions:
1. Cook lasagna noodles al dente.
2. In a skillet over medium heat, cook beef, sausage, onion, salt, and pepper until fully cooked.
3. Add spinach and 1 cup of marinara sauce, and let simmer. Remove from heat.
4. In a bowl, combine ricotta, Italian seasoning, and egg.
5. Spread mixture over each lasagna noodle, then top with meat mixture. Roll up tightly and place in a disposable casserole dish.
6. Let cool completely, then freeze up to 4 days.
7. To bake, let thaw in the refrigerator during the day.
8. Preheat oven to 350°F (180°C).
9. Top with remaining 2 cups of marinara, cover tightly, and bake for 40 minutes.
10. Uncover, and top with mozzarella and parmesan. Broil an additional 5 minutes or until cheese is melted to your preference.
Enjoy your Make-Ahead Lasagna Roll-ups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Thai Green Prawn Noodles.
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Here's a recipe for Thai Green Prawn Noodles:
Ingredients:
• 1/2 lb prawn
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic
• 1 green chili
• 2/3 cup peas
• 3 tablespoons thai green curry paste
• 9 oz noodle, cooked
• lime, to serve
Instructions:
1. Fry the prawns with salt and pepper until they’ve just turned pink. Take out and set aside.
2. In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
3. Add the prawns and noodles and mix together for another couple of minutes.
4. Serve with a little lime juice squeezed over.
Enjoy your Thai Green Prawn Noodles!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Buffalo Mac ‘N’ Cheese.
|
Here's a recipe for Buffalo Mac ‘N’ Cheese:
Ingredients:
• nonstick cooking spray, for greasing
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 2 cups shredded mild cheddar cheese
• 1 teaspoon kosher salt
• 4 1/2 cups macaroni, cooked for 2 minutes less than the package instructs
• 2 cups shredded sharp cheddar cheese
• 4 cups shredded rotisserie chicken
• 1/2 cup Frank’s® RedHot® Buffalo Wings Sauce, plus more for serving
For Serving
• 2 stalks celery
• 2 tablespoons ranch dressing
• 1/3 cup crumbled blue cheese
• 1/4 cup red onion, finely diced
• 1/4 cup scallion, sliced, green part only
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 10-inch cast-iron skillet with nonstick spray.
2. Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium, then slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
3. Remove the pot from the heat, add the mild cheddar cheese, and whisk until melted and smooth. Stir in the salt. Add the cooked macaroni to the cheese sauce and toss to coat well.
4. Transfer half of the mac and cheese mixture to the prepared skillet. Top with 1 cup sharp cheddar cheese, then the remaining mac and cheese and remaining cup of sharp cheddar.
5. In a medium bowl, mix together the shredded rotisserie chicken and Frank’s® RedHot® Buffalo Wings Sauce. Spoon on top of the mac and cheese.
6. Bake the mac and cheese for 30–35 minutes or until the cheese is bubbling around the edges of the pan. Remove from the oven and let cool for at least 5 minutes.
7. While the mac and cheese bakes, make the celery ribbons: Using a vegetable peeler, peel the backs of the celery stalks lengthwise into ribbons. Transfer the ribbons to a large bowl filled with ice water and let sit for at least 30 minutes or up to 1 hour.
8. Drizzle the mac and cheese with more Frank’s® RedHot® Buffalo Wings Sauce and the ranch dressing, then top with the crumbled blue cheese, red onion, scallions, and celery ribbons.
Enjoy your Buffalo Mac ‘N’ Cheese!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make BBQ Bacon Onion–Wrapped Meatballs.
|
Here's a recipe for BBQ Bacon Onion–Wrapped Meatballs:
Ingredients:
• 1 lb ground beef
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 2 teaspoons salt
• 1/4 cup bread crumbs
• 3 cloves garlic, minced
• 1/2 onion, diced
• 1/3 cup fresh parsley, loosely packed
• 1 egg
• 1 tablespoon ketchup
• 1 tablespoon mustard
• 1 teaspoon worcestershire sauce
• 1 tablespoon honey
• 4 medium onions
• 8 oz cheddar cheese, cubed
• 16 strips bacon
• 1 bottle barbecue sauce
Instructions:
1. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the ground beef, garlic powder, onion powder, pepper, salt, bread crumbs, garlic, diced onion, parsley, egg, ketchup, mustard, Worcestershire sauce, and honey until evenly combined. Set aside in the refrigerator.
3. Cut the 4 onions vertically on cutting board. Remove the stem and root from each piece. The layers of each onion will act as "shells" to wrap around each meatball.
4. Remove the meatball mixture from the refrigerator and pinch off golf ball-sized pieces of meat. Press a small cube of cheddar cheese into the middle of each meat portion, then form into a meatball shape with your hands.
5. Wrap each meatball in 2 onion "shells", then with 2 strips of bacon, and transfer to the prepared baking sheet.
6. Brush the meatballs with barbecue sauce, covering them completely.
7. Bake for 45 minutes, brushing again with BBQ sauce halfway through, until deep brown with a nice crust on the outside.
Enjoy your BBQ Bacon Onion–Wrapped Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Fall Ratatouille.
|
Here's a recipe for Fall Ratatouille:
Ingredients:
Purée
• 2 tablespoons olive oil
• 1 small white onion, thinly sliced
• 3/4 cup orange sweet potato, peeled and cut into 1/4 in (6 mm) thick rounds
• 3/4 cup yellow potato, peeled, cut into 1/4 in (6 mm) thick rounds
• 1/2 cup gala apple, peeled roughly chopped
• 3 sprigs fresh thyme
• 1 teaspoon kosher salt
• 3/4 cup vegetable stock, divided
Ratatouille
• 3 small orange sweet potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
• 3 small yellow potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
• 3 small purple potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
• 1 delicata squash, small squash, 2 in (5 cm) ⅛-inch (3 mm) thick half-moons
• 3 gala apples, small apples, cut into 1/8 in (3 mm)
• 1 tablespoon olive oil, plus more to taste
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 3 sprigs fresh thyme
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Make the purée: In a medium pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, sweet potato, potato, apple, thyme, and salt. Sauté for 8–10 minutes, until the vegetables begin to release their juices and soften.
3. Add 1/2 cup (120 ml) of vegetable stock and cover the pan. Reduce the heat to medium-low and cook for 20–25 minutes, until the vegetables are completely softened. Remove the pot from the heat.
4. Remove the thyme stems and discard. Add the remaining 1/4 cup (60 ml) of vegetable stock and, using an immersion blender, blend until completely smooth. Season with more salt to taste.
5. Spread the purée over the bottom of an 10-inch (25 cm) cast iron skillet. Arrange the orange sweet potatoes, yellow potatoes, purple sweet potatoes, delicata squash, and apple slices in an alternating pattern on top, working from the outside in. Drizzle the olive oil over the top and season with the salt, pepper, and thyme.
6. Cover the pan with foil and bake the ratatouille for 30 minutes, then uncover and bake for another 20–25 minutes, until the vegetables are softened and starting to brown.
7. Drizzle the ratatouille with more olive oil to taste. Serve warm.
Enjoy your Fall Ratatouille!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Chicken Tagine?
|
Here's a recipe for Chicken Tagine:
Ingredients:
Spice Rub
• 1 teaspoon Schwartz ground cinnamon
• 1 teaspoon Schwartz paprika
• 1 teaspoon ground coriander
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon salt
Tagine
• 3 lb chicken thighs
• 4 tablespoons olive oil, divided
• 1 lb baby potato, quartered
• 1 cup cherry tomato, halved
• 1/2 cup shallot, chopped
• 10 dried apricots, roughly chopped
• salt
• black pepper
• 1 lemon, sliced
• 1 tablespoon fresh parsley, chopped
• 1/4 cup almond, silvered, toasted
Instructions:
1. Preheat oven to 190ºC (375ºF).
2. Place all of the ingredients for the spice rub in a small bowl and mix to combine.
3. Place chicken thighs in a large bowl and coat with the spice rub.
4. Heat a very large cast iron skillet and drizzle in 2 tablespoons of olive oil. 5. Place seasoned chicken thighs skin-side down and cook until the skin is brown and crispy, about 4–5 minutes. Then flip the thighs over and brown the other side for 4 minutes. Remove chicken from the pan.
5. In a large bowl, add baby potatoes, cherry tomatoes, shallots, and apricots. Drizzle with the remaining 2 tablespoons of olive oil and season to taste with salt and pepper. Mix until evenly coated.
6. Place the vegetables into the bottom of the tagine and arrange the chicken, skin-side up, around the top, wedging a slice of lemon between each piece of chicken.
7. Place the lid on the tagine and place in the oven for 1 hour and 40 minutes, or until chicken is 165ºF (75ºC) and falls off the bone.
8. Garnish with fresh parsley and toasted almond slivers.
9. ENJOY!
Enjoy your Chicken Tagine!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Baked Potato Wedges & Fish Sticks?
|
Here's a recipe for Baked Potato Wedges & Fish Sticks:
Ingredients:
Paprika Seasoning
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Wedges
• 2 large russet potatoes, scrubbed clean
Fish Sticks
• 2 cod fillets
• 3 eggs, beaten
• 1 cup flour
• 1 cup panko breadcrumbs
Dipping Sauces
• tarter sauce, optional
• ketchup, optional
Instructions:
1. In a small bowl, combine all the paprika seasoning ingredients, stir.
2. Cut the potatoes in half lengthwise, and cut each half into quarters lengthwise, making 16 total wedges.
3. Place wedges in a bowl of water to remove the extra starch from the potatoes. Drain.
4. Preheat oven to 400˚F (200˚C).
5. Place wedges on a baking sheet and pour olive oil, 3 spoonfuls of the paprika seasoning, and parmesan over the potatoes.
6. Using clean hands, mix together to coat potatoes, then arrange potatoes in rows, without overlapping, so they bake evenly.
7. Bake for 30 minutes, flipping halfway, or until crispy.
8. Cut cod fillet down the middle and into 3 to 4-inch (8-10 cm) long pieces. Some of the thicker pieces may need to be cut in half.
9. Mix the paprika seasoning into the panko.
10. Dredge each fish stick through the eggs, flour, back in the egg, and finally, panko. Place on a baking sheet
11. Bake with the potato wedges for 15 minutes, flipping halfway, or until golden brown and cooked through.
12. Serve with your favorite dipping sauces.
Enjoy your Baked Potato Wedges & Fish Sticks!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Braised Short Rib Ragu?
|
Here's a recipe for Braised Short Rib Ragu:
Ingredients:
• 4 lb short rib
• salt, to taste
• pepper, to taste
• 2 tablespoons oil
• 1 1/2 cups onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 2 cups red wine
• 2 tablespoons garlic, chopped
• 2 sprigs fresh rosemary
• 2 tablespoons tomato paste
• 2 cups beef broth
• 28 oz tomato, 1 can
• 1 dried bay leaf
• fresh parsley, for garnish
• grated pecorino romano, for garnish
Instructions:
1. First, salt and pepper your short ribs.
2. In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
3. In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
4. Add the red wine, cook until some of the alcohol has burned off.
5. Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
6. Return the browned short ribs, bring to a boil.
7. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
8. Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
9. Return to the pot. Give it a stir so all the meat is coated in the sauce.
10. NOTE: Keep warm until ready to serve.
11. Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.
Enjoy your Braised Short Rib Ragu!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Roast Lamb For Easter?
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Here's a recipe for Roast Lamb For Easter:
Ingredients:
• 6 tablespoons olive oil
• 1/4 cup fresh rosemary
• 6 cloves garlic
• 3 shallots
• 1/2 tablespoon dried thyme
• 2 teaspoons pepper
• 3 1/2 teaspoons salt
• 5 lb leg of lamb, boneless
• 1 carrot
• potato
• onion
• 4 cloves garlic
• salt, to taste
• pepper, to taste
• olive oil
• 8 slices garlic bread
Instructions:
1. Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
2. Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
3. Roll up and securely tie the leg of lamb together with kitchen twine.
4. In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
5. Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
6. Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
7. Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
8. Serve with the roasted vegetables.
Enjoy your Roast Lamb For Easter!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Sweet Potato Chicken Stir-fry With Peanut Sauce?
|
Here's a recipe for Sweet Potato Chicken Stir-fry With Peanut Sauce:
Ingredients:
• 2 tablespoons lime juice
• 2 tablespoons sesame oil
• salt, to taste
• pepper, to taste
• 1 lb boneless, skinless chicken breast, cut into 1-inch (2 1/2 cm) cubes
• 1/4 cup creamy peanut butter
• 1 tablespoon lime juice
• 1 tablespoon low sodium soy sauce
• 1 teaspoon rice wine vinegar
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes
• 1/4 cup water
• 1 small yellow bell pepper
• 1 small red bell pepper
• 1 small green bell pepper
• 1 medium sweet potato
• 2 cups broccoli floret
• 1/2 tablespoon sesame oil
• green onion, chopped, to serve
• chopped peanut, to serve
Instructions:
1. In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
2. In a large bowl, mix lime juice, sesame oil, salt, and pepper.
3. Add cubed chicken to mixture and stir until completely coated.
4. Cover with plastic wrap and marinate in refrigerator for 30 minutes.
5. Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
6. Once cooked through, remove chicken and transfer to a bowl.
7. Spiralize bell peppers and sweet potato into a large bowl.
8. Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
9. Add in the spiralized vegetables and cook for 2-3 minutes.
10. Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
11. Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
12. Top with green onions and chopped peanuts.
Enjoy your Sweet Potato Chicken Stir-fry With Peanut Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Hasselback Butternut Squash?
|
Here's a recipe for Hasselback Butternut Squash:
Ingredients:
• 1 medium butternut squash
• 1/4 cup water
• 2 tablespoons olive oil, plus more to taste
• kosher salt, to taste
• pepper, to taste
• 1/3 cup shallot, finely chopped
• 2 tablespoons dijon mustard
• 3 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1/4 cup hazelnuts, blanched, toasted and roughly chopped
• 1/3 cup pomegranate seeds
• 1/4 cup chives, thinly sliced
Instructions:
1. Preheat the oven to 425˚F (220˚C). Place a rack in the upper third of the oven.
2. Using a vegetable peeler, peel the skin and the white flesh directly beneath the skin from the butternut squash until the deep orange flesh is exposed. Leave the stem intact if possible. Cut the squash in half lengthwise. Remove the seeds and pulp.
3. Place the squash cut-side down on a rimmed baking sheet and pour in the water. Bake the squash for 20 minutes, until the flesh is softened but not fully cooked. This par-cooking will making the cutting much easier.
4. Cool the squash until it can be safely handled with your bare hands. Place one squash half cut-side down on a cutting board. Using a sharp knife, carefully cut very thin slits, about 1/8-inch (3 MM) wide, about 3/4 of the way through the squash, being careful not to cut all the way through. Repeat with the second half.
5. Grease the baking sheet with olive oil and return the squash to the pan, cut-side down. Brush more olive oil all over the squash. Season with salt and pepper.
6. Bake for another 35 minutes, until the squash is fork tender and golden brown on top.
7. While the squash finishes baking, make the sauce. In a small saucepan over medium heat, warm 2 tablespoons of olive oil. Add the shallots, season with salt, and cook for 10-12 minutes, stirring, until they begin to caramelize.
8. Add the mustard, maple syrup, and apple cider vinegar and whisk to combine. Simmer for 3 minutes, until the sauce is slightly reduced and thickened. Season with salt and pepper to taste. Remove from the heat.
9. Drizzle the warm sauce over the butternut squash, making sure to get the sauce in between the slits as best you can. Top with the hazelnuts, pomegranate seeds, and chives. Serve warm.
Enjoy your Hasselback Butternut Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Bánh Mì Bowl With Crispy Tofu?
|
Here's a recipe for Bánh Mì Bowl With Crispy Tofu:
Ingredients:
• 16 oz extra firm tofu
• salt, to taste
• pepper, to taste
• 1/2 cup low sodium soy sauce
• 1/4 cup rice wine vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 2 tablespoons ginger, finely grated
• 1 large cucumber
• 3 small carrots
To Serve
• brown rice
• fresh cilantro
• green onion
• red cabbage
• radish, sliced
• fresh mint
• jalapeño, sliced
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
3. Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
4. Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
5. In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
6. Spiralize the cucumber and carrots into a large bowl.
7. Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
Enjoy your Bánh Mì Bowl With Crispy Tofu!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Shrimp And Asparagus Alfredo?
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Here's a recipe for Shrimp And Asparagus Alfredo:
Ingredients:
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons McCormick® Salt Free Garlic and Herb seasoning
• 2 tablespoons unsalted butter
• 1 lb asparagus, cut into 1 in (2.5 cm) pieces
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 lb chickpea spaghetti, cooked according to package instructions
Instructions:
1. In a large bowl, toss the shrimp with the Salt Free Garlic and Herb seasoning until well coated.
2. Melt the butter in a large skillet over medium heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 2 minutes. Add the asparagus and cook for another 3 minutes, until wilted slightly.
3. Stir in the heavy cream and Parmesan. Cook for 5 minutes, until the cream has thickened slightly.
4. Serve the shrimp and asparagus Alfredo immediately over the cooked chickpea pasta.
Enjoy your Shrimp And Asparagus Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Coconut Broth Clams?
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Here's a recipe for Coconut Broth Clams:
Ingredients:
Clams
• 2 lb littleneck clam, or manila clams, scrubbed
• cold water, for soaking
• 3 tablespoons sea salt
Grilled Bread
• 1 sourdough baguette
• olive oil, for brushing
• sea salt, to taste
Coconut Broth
• 1 tablespoon coconut oil
• 1/2 medium red onion, thinly sliced
• 2 large stalks lemongrass
• 3 tablespoons fresh ginger, minced
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes, or 2 minced thai chilies
• 1 cup dry white wine
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce, or low sodium soy sauce
• 2 cups vegetable broth, or chicken broth
• 13 oz full-fat coconut milk, 1 can
For Garnish
• scallion, thinly sliced
• fresh cilantro, chopped
Instructions:
1. Pick through the clams and discard any that are open and do not close when firmly tapped–these clams are dead and should not be eaten. Add the rest to a colander.
2. Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
3. Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
4. Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
5. Grill the bread: Slice the sourdough baguette into 1/2-inch (1 cm) pieces.
6. Brush each slice with olive oil and sprinkle with salt.
7. Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
8. Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
9. Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
10. Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
11. Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
12. Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
13. Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
14. Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
Enjoy your Coconut Broth Clams!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Tempura Bowl?
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Here's a recipe for Tempura Bowl:
Ingredients:
• 4 shrimps
• sweet potato
• mushroom
• green bean
• kabocha pumpkin
• rice
Tempura batter
• 1 egg
• 1/2 cup soda water, cold
• 1/2 cup cup cake flour
• oil, for frying
Dipping sauce
• 1 tablespoon soy sauce
• 1 tablespoon mirin
Optional
• 1/4 cup water, hot
• 1 teaspoon dashi granules, japanese stock granules
Instructions:
1. Prepare shrimp by taking off shell and deveining.
2. Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
3. In a medium bowl, beat egg and soda water.
4. Heat a pot of oil to 350˚F (180˚C).
5. Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
6. Dredge shrimp up to the tail and carefully place into frying oil. Fry for 2-3 minutes or until shrimp is fully cooked. Place tempura on paper towel to absorb oil or a wired rack to drain excess oil.
7. For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
8. Arrange assorted tempura on a bowl of rice.
9. Nutrition Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams
Enjoy your Tempura Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Easy Flap Steak?
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Here's a recipe for Easy Flap Steak:
Ingredients:
• 2 lb flap steak
• 1/2 cup soy sauce
• 1/2 teaspoon pepper
• 5 cloves garlic, smashed
• 4 tablespoons canola oil
Instructions:
1. Add the steak, soy sauce, pepper, and garlic to a ziplock bag.
2. Remove air from the bag, seal, and rub steak in marinade.
3. Marinate for at least 30 minutes.
4. Preheat a medium-sized pan on high heat.
5. Remove steak from marinade and pat dry.
6. Coat pan with canola oil and add in steak.
7. Cook on high heat, flipping the steak frequently until the internal temperature registers 135˚F (57˚C).
8. Let rest for 5 minutes until cutting.
9. Cut and serve.
Enjoy your Easy Flap Steak!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Country-Fried Cauliflower Steaks And Gravy?
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Here's a recipe for Country-Fried Cauliflower Steaks And Gravy:
Ingredients:
• 3 lb cauliflower
• 5 teaspoons salt, divided, plus more to taste
• 6 tablespoons unsalted butter
• 4 oz medium shallot, minced
• 3 teaspoons garlic, minced
• 8 oz cremini mushroom, including stems, trimmed and minced
• 1 tablespoon fresh sage, minced
• 3 large sprigs fresh thyme, leaves only
• 2 cups all-purpose flour, divided, plus 3 tablespoons
• 2 1/2 cups whole milk, divided
• freshly ground black pepper, to taste
• 1/2 cup cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 3 large eggs, beaten
• canola oil, for frying
• fresh parsley, finely chopped, for garnish
Instructions:
1. Remove the outer leaves from the cauliflower and trim the stem so the cauliflower can sit upright on a cutting board. Using a serrated knife, carefully cut the cauliflower into 1-inch (2.5 cm) thick slabs. Reserve any florets that fall off as you are cutting. You should get 3 to 4 “steaks.”
2. Fill a large, shallow pan with 11/2-2 inches (4-5 cm) of water. Bring to a gentle boil over medium heat. Add 2 teaspoons salt. Working in batches, gently lower cauliflower steaks into the water. They should be just barely submerged. Cook for 4-5 minutes, until the stems can be pierced easily with a fork but are still slightly firm. Transfer the steaks to paper towels to drain. Repeat with the remaining steaks. Cook reserved florets for 2-3 minutes, until pierced easily with a fork.
3. Drain cooking water from the pan and wipe dry. Melt the butter in the same pan over medium heat. Add the shallot and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sage, thyme, and 1 teaspoon of salt and cook until the mushrooms begin to release their juices and brown, about 5 minutes.
4. Stir in 3 tablespoons flour, mixing well to coat the mushrooms. Cook for 2-3 minutes, until the flour just starts to brown.
5. Pour in 2 cups (480 ml) milk and stir well to incorporate. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and cover to keep warm until ready to serve.
6. In a shallow dish, mix together the remaining flour, the cornstarch, garlic powder, onion powder, paprika, and 2 teaspoons salt.
7. In a separate shallow dish, whisk to combine the eggs with the remaining milk.
8. Working in batches, dip the cauliflower steaks and florets in the flour mixture, turning to coat completely. Dip in the egg mixture, letting any excess egg drip off. Dredge once more in the flour mixture, shaking off any excess flour or clumps.
9. Heat 11/2 inches (3 cm) of canola oil in a large, high-sided pan until a deep-fry thermometer reaches 325˚F (160˚C).
10. Working in batches, carefully lower 1-2 cauliflower steaks at a time into the hot oil. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes, until deep golden brown. Transfer to paper towels to drain and repeat with the remaining cauliflower steaks and florets.
11. Pour the gravy over the cauliflower steaks and garnish with parsley and black pepper. Serve the florets with gravy in a small bowl, for dipping.
Enjoy your Country-Fried Cauliflower Steaks And Gravy!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Classic Lasagna Soup?
|
Here's a recipe for Classic Lasagna Soup:
Ingredients:
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 1/4 cup tomato paste
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 can crushed tomato
• 4 cups chicken stock
• 8 oz lasagna noodle, roughly broken
• 8 oz ricotta cheese, for serving
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
2. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
3. Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
4. Add the lasagna noodles and cook until al dente according to package instructions.
5. Ladle the lasagna soup into bowls and top with a dollop of ricotta.
Enjoy your Classic Lasagna Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Jerk Chicken And Pineapple Skewers?
|
Here's a recipe for Jerk Chicken And Pineapple Skewers:
Ingredients:
• 7 scallions, cut into 2 in (5 cm) pieces
• 3 habanero peppers, seeded
• 8 cloves garlic
• 1 fresh ginger, peeled and thinly sliced
• 1/3 cup dark brown sugar, tightly packed
• 2 tablespoons soy sauce
• 1 tablespoon ground allspice
• 1 teaspoon cinnamon
• 1 tablespoon dried thyme
• 1 1/2 lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) pieces
• 8 oz pineapple juice
• 1/4 cup ketchup, plus 2 tablespoons of ketchup
• kosher salt, to taste
• 1 large red onion, cut into 1 1/2 in (3 cm) pieces
• 2 red bell peppers, cut into 1 1/2 in (3 cm) pieces
• 2 cups pineapple, cut into 1 1/2 in (3 cm) cubes
• lime wedge, for serving
• 1/4 cup fresh cilantro, finely chopped, for garnish
Special Equipment
• 8 bamboo skewers, soaked in warm water for 20 minutes, 8 inches (20 cm)
Instructions:
1. Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
2. In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
3. In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
4. Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
5. Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
6. Arrange the skewers on the prepared baking sheets. Season with salt. Brush about 1/3 cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
7. Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
8. Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
9. Baste the skewers on all sides with the jerk sauce.
10. Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
11. Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
Enjoy your Jerk Chicken And Pineapple Skewers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Raspberry Chipotle Chicken Thighs?
|
Here's a recipe for Raspberry Chipotle Chicken Thighs:
Ingredients:
• 4 tablespoons garlic powder, divided
• 4 tablespoons onion powder, divided
• 2 tablespoons smoked paprika
• 2 tablespoons kosher salt, plus more to taste
• 2 tablespoons freshly ground black pepper, plus more to taste
• 6 boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 6 oz raspberry
• 2 tablespoons brown sugar
• 1 tablespoon chipotle powder
• 1/2 cup ketchup
• 1 tablespoon mesquite liquid smoke
• nonstick cooking spray, for greasing
• 1 tablespoon fresh flat-leaf parsley, minced, for garnish
Instructions:
1. In a small bowl, mix together 2 tablespoons garlic powder, 2 tablespoons onion powder, the paprika, salt, and pepper.
2. Drizzle the chicken thighs with the olive oil, then sprinkle with half of the spice mixture and rub to coat well. Sprinkle with the remaining spice mixture. Set aside while you make the sauce, or refrigerate overnight if you’re grilling the next day.
3. Melt the butter in a small saucepan over medium heat. Add the raspberries and cook until they start to break down, about 3 minutes. Add the brown sugar, chipotle powder, remaining 2 tablespoons garlic powder, remaining 2 tablespoons onion powder, the ketchup, and liquid smoke and season with salt and pepper to taste. Bring to a simmer and cook until the sauce thickens, 4 minutes. Remove the pot from the heat and set aside.
4. Heat a grill pan over medium-high heat. Grease with grapeseed oil. Add the chicken and grill for about 7 minutes on each side, until the internal temperature of the chicken reaches 165°F (75°C). Once the chicken has cooked through, generously brush with some of the raspberry chipotle sauce. Continue grilling until the sauce caramelizes, 1–2 minutes, then repeat on the other side.
5. Garnish the chicken with the parsley and serve warm with the remaining sauce alongside.
Enjoy your Raspberry Chipotle Chicken Thighs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Smoky Oven-Fried Chicken?
|
Here's a recipe for Smoky Oven-Fried Chicken:
Ingredients:
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 1 tablespoon McCormick® Smokehouse Maple Seasoning, divided, plus 2 teaspoons
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 8 chicken drumsticks
• 1 cup panko bread crumbs
• 1 cup corn flakes cereal, crushed
• nonstick cooking spray, for greasing
Instructions:
1. In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
2. Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
3. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
4. In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining 1/2 teaspoon of pepper.
5. Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
6. Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
Enjoy your Smoky Oven-Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make One-pan Roasted Veggie Salad Bowl?
|
Here's a recipe for One-pan Roasted Veggie Salad Bowl:
Ingredients:
• 1 medium sweet potato, peeled and cubed
• 14 oz cauliflower florets
• 8 oz brussels sprouts, halved
• 3 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 1 teaspoon garlic powder
• 5 oz mixed greens
Instructions:
1. Preheat oven to 400°F (200°C).
2. Add sweet potatoes, cauliflower, and Brussels sprouts to a baking tray.
3. Sprinkle with olive oil, salt, pepper, and garlic powder. Mix until well coated.
4. Bake for 25-30 minutes.
5. Serve with mixed greens now or refrigerate in airtight container up to 3-5 days.
Enjoy your One-pan Roasted Veggie Salad Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Air Fryer Roast Chicken?
|
Here's a recipe for Air Fryer Roast Chicken:
Ingredients:
• 1 whole chicken, 3-4 pound (1.3 -1.8 grams)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons unsalted butter, room temperature
Instructions:
1. Preheat the air fryer to 350˚F (180˚C).
2. Pat the chicken dry all over, including inside the cavity, with paper towels.
3. In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
4. Rub the butter all over the breast side of the chicken, including under the skin of the breasts. Sprinkle the spice mixture all over the breast side of the chicken and rub to coat well. Tie the chicken legs together with kitchen twine.
5. Place the chicken, breast-side down, in the air fryer and “fry” for 30 minutes. Carefully flip the chicken breast-side up and continue cooking for 20 minutes more, or until the internal temperature reaches 165°F (75°C).
6. Let the chicken rest for 10 minutes before carving.
Enjoy your Air Fryer Roast Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Caprese Salad?
|
Here's a recipe for Caprese Salad:
Ingredients:
• 2 beefsteak tomatoes, thinly sliced
• 1 ball fresh mozzarella cheese, thinly sliced
• 2 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon flaky sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaf, roughly torn
Instructions:
1. On a plate, shingle the tomato and mozzarella slices so that they’re alternating and overlapping slightly.
2. Drizzle the olive oil and balsamic vinegar and sprinkle the salt and pepper over the tomatoes and mozzarella. Top with basil.
Enjoy your Caprese Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Turkey And Stuffing Meatloaf?
|
Here's a recipe for Turkey And Stuffing Meatloaf:
Ingredients:
Meatloaf
• 2 tablespoons unsalted butter, plus more for greasing
• 1 1/2 cups unseasoned stuffing mix
• 3/4 cup chicken stock
• 1 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup carrot, finely diced
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/4 teaspoons McCormick® Rubbed Sage, divided
• 1 1/2 lb ground turkey
• 1 large egg, beaten
Cranberry Glaze
• 1/2 cup jellied whole-berry cranberry sauce
• 1/4 cup ketchup
• 2 teaspoons dijon mustard
• 1/2 teaspoon kosher salt
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (22 x 12 cm) loaf pan with butter and line the pan with a piece of parchment paper, leaving overhang on the 2 long sides.
2. Melt the butter in a large pan over medium heat. Add the onion, celery, carrots, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon ground sage. Cook for 4–5 minutes, or until the vegetables are tender. Transfer to a large bowl and let cool for 15 minutes.
3. While the vegetables cool, stir together the stuffing mix and chicken stock in a medium bowl.. Let sit for 15 minutes, until the stuffing mix is soggy and has absorbed all of the liquid.
4. Once the vegetables have cooled, add the soaked stuffing mix, ground turkey, remaining teaspoon salt, remaining 1/4 teaspoon pepper, remaining 3/4 teaspoon ground sage, and the egg. Mix until well combined. Transfer to the prepared loaf pan, pressing down to smooth the top.
5. Bake the turkey and stuffing loaf for 25 minutes.
6. While the meatloaf loaf bakes, make the glaze: In a medium bowl, mix together the cranberry sauce, ketchup, and mustard.
7. Pour the glaze over the meatloaf, then return to the oven and bake for another 20 minutes, or until the internal temperature 165°F (75°C).
8. Let cool in the pan for 10 minutes, then use the parchment to carefully lift out the meatloaf and transfer to a cutting board. Cut into 1-inch-thick slices and serve immediately.
Enjoy your Turkey And Stuffing Meatloaf!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Instant-Pot Whole Herb Chicken?
|
Here's a recipe for Instant-Pot Whole Herb Chicken:
Ingredients:
• 1 tablespoon fresh sage, minced
• 1 tablespoon fresh thyme, minced
• 1 tablespoon fresh chives, plus more for garnish
• 1/4 cup oil, divided, plus 1 tablespoon
• kosher salt, to taste
• 3 1/2 lb whole chicken, rinsed and patted dry
• ground black pepper, to taste
• 3 lemons, quartered and seeded, divided
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic, smashed
• 1 1/2 cups chicken stock
• 1/2 cup dry sherry
• 3 tablespoons water
• 3 tablespoons cornstarch
Instructions:
1. In a small bowl, combine the sage, thyme, chives, 1/4 cup (60 ML) oil, and a pinch of salt. Stir into a paste. Set aside.
2. Generously season the chicken all over with salt and pepper. Then, using your fingers, gently release the skin over the chicken breast so that your fingers can slide between the skin and the breast meat. Spread half of the herb paste evenly between both breasts, then massage the skin with your fingers to push the herb paste to the places it didn’t reach. Reserve the remaining herb paste for later. Place 1 quartered lemon inside the cavity, then tie the legs together with kitchen twine. Tuck the wings under the chicken.
3. To a 6-quart Instant-Pot, add the onion, remaining 2 lemons, and the garlic. Place the chicken, breast-side up, on top, then pour in the chicken stock and sherry. Brush the remaining herb paste over the chicken. Cover with the Instant Pot lid, making sure the release valve is set to “sealing.” Set the Instant Pot to high pressure cook for 25 minutes.
4. Release the pressure from the Instant Pot by switching the vent from “sealing” to “venting,” making sure your hand is not over the top of the release switch, as the hot steam will come out of the top. Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.
5. Transfer the chicken from the Instant Pot onto a baking sheet. If you would like crispier skin, set the broiler to high. Roast the chicken under the broiler for 3-4 minutes, or until the skin crisps and becomes a deep golden brown.
6. While the chicken skin crisps, turn the Instant Pot to high sauté mode. Bring the liquid in the pot to a boil and reduce by half, 5-6 minutes.
7. Add the cornstarch to the water and whisk together until smooth. When the sauce is reduced, whisk in the cornstarch slurry and continue to boil the gravy for another 2 minutes, or until the gravy is thick and coats the back of a spoon.
8. Strain the gravy through a fine mesh sieve.
9. Cut the chicken off the bone, place on a platter, and garnish with chives. Serve with the gravy.
Enjoy your Instant-Pot Whole Herb Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Kerala Style Prawn Curry.
|
Here's a recipe for Kerala Style Prawn Curry:
Ingredients:
• 1 tablespoon cooking oil
• 1 teaspoon fenugreek
• 1/2 teaspoon turmeric
• 1/4 teaspoon asafoetida
• 1 teaspoon mustard seed
• 12 leaves dried curry
• 2 lb fresh king prawn
• 1 cup coconut milk
• 1/4 cup water
• salt, to season
• pepper, to season
• 1 lime, juiced
Paste
• 1 onion, chopped
• 1 red chili
• 2/3 cup ginger
• 4 cloves garlic
Instructions:
1. In a food processor, blitz the onion, chili, ginger and garlic together to make a paste. Set aside.
2. In a large pan, heat the oil over a medium heat.
3. Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and fry for a couple of minutes.
4. Add the paste and continue to cook for 2-3 minutes.
5. Add the prawns and water. Cook until they start to turn pink.
6. Pour in the coconut milk, salt, pepper, and lime juice, and cook for another few minutes.
7. Serve with parathas, naan bread, and rice.
Enjoy your Kerala Style Prawn Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Low-Carb Gluten-Free Cheese Bread Pizza Crust.
|
Here's a recipe for Low-Carb Gluten-Free Cheese Bread Pizza Crust:
Ingredients:
• 1 1/2 cups shredded mozzarella cheese, divided
• 2 oz cream cheese
• 1/3 cup almond flour, or coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon italian seasoning
• 1 egg, beaten
Toppings
• 1/4 cup tomato sauce
• 5 large pepperonis, slices
Instructions:
1. Melt 3/4 cup (75 g) mozzarella and cream cheese together in the microwave for 1 minute, stirring every 20 seconds, or until fully melted.
2. Combine almond (or coconut) flour, baking powder, garlic powder, Italian seasoning, and egg. Mix well, then stir in the melted mozzarella until fully incorporated. Shape into a ball, cover, and chill for 30 minutes in the refrigerator.
3. Preheat oven to 425˚F (220˚C).
4. Place chilled dough on a floured piece of parchment paper. Roll out into a circle about 1/4- to 1/2-inch (6 to 13-mm) thick. Bake for 10 minutes, just until it starts to get golden brown.
5. Top with tomato sauce, remaining mozzarella, and pepperoni, then bake again for another 5 minutes or until the cheese has melted.
6. Nutrition Calories: 1624 Fat: 142 grams Carbs: 40 grams Fiber: 19 grams Sugars: 10 grams Protein: 59 grams
Enjoy your Low-Carb Gluten-Free Cheese Bread Pizza Crust!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Filipino-Style One Pot Chicken Adobo?
|
Here's a recipe for Filipino-Style One Pot Chicken Adobo:
Ingredients:
• 2 1/2 lb chicken drumstick
• 3/4 cup soy sauce
• 1/3 cup rice vinegar
• 15 cloves garlic cloves
• 1 tablespoon ground pepper
• 5 tablespoons palm sugar
• 3 bay leaves
Instructions:
1. Combine the chicken with the other ingredients.
2. Marinate for 2-10 hours.
3. Fry all sides of the chicken drumsticks in a frying pan over a medium heat until the skin turns golden brown.
4. Pour the marinade in the pan, put the lid on and simmer for 20 minutes.
5. Turn the chicken and simmer with the lid off for another 20 minutes.
6. Serve.
Enjoy your Filipino-Style One Pot Chicken Adobo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Dairy-Free Vegetarian Stroganoff?
|
Here's a recipe for Dairy-Free Vegetarian Stroganoff:
Ingredients:
• 20 oz jackfruit, 1 can, rinsed and drained
• oil, of choice, to taste
• 1 small white onion, diced
• 3 garlics, minced
• 8 oz mushrooms, sliced
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dijon mustard
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• kosher salt, to taste
• pepper, to taste
• 1 cup dairy-free milk, of choice
• 2 tablespoons arrowroot powder
• egg noodle, cooked, for serving
• fresh chive, chopped, for garnish
Instructions:
1. Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.
2. Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the mushrooms and jackfruit and cook for 5-8 minutes, until softened.
5. Add the vegetable broth, soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine and bring to a boil.
6. Add the arrowroot powder to the dairy-free milk and stir until dissolved. Add the mixture to the boiling stroganoff. Reduce the heat to medium-low and cook for 10 minutes, or until thickened, stirring occasionally.
7. Serve the stroganoff over egg noodles and garnish with chives.
Enjoy your Dairy-Free Vegetarian Stroganoff!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Sweet Potato Stir Fry?
|
Here's a recipe for Sweet Potato Stir Fry:
Ingredients:
• 2 tablespoons olive oil
• 1 1/2 cups sweet potato, thinly sliced
• 1 teaspoon salt
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 cup onion, diced
• 1/2 cup corn
• 1/2 cup black beans
Spices
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon pepper
Garnish
• 1 greek yogurt
• 1 teaspoon cilantro, chopped
Instructions:
1. Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
2. Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
3. Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
4. Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
5. Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
Enjoy your Sweet Potato Stir Fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Upside Down One Pan Pizza?
|
Here's a recipe for Upside Down One Pan Pizza:
Ingredients:
• 2 tablespoons olive oil, divided
• 1 yellow onion, thinly sliced
• 1 green bell pepper, seeded and thinly sliced into rings
• nonstick cooking spray, for greasing
• 1/2 cup pepperoni, sliced
• 3/4 cup grated parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 7 slices provolone cheese
• 2 cups pizza sauce
• all-purpose flour, for dusting
• 1 lb pizza dough
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
3. Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
4. Turn off the heat. Grease the pan with nonstick spray.
5. Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
6. On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
7. Bake for 25 minutes, until the dough is golden brown.
8. Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
9. Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
10. Slice into 8 wedges, then serve.
Enjoy your Upside Down One Pan Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Garlic Pork Cauliflower Fried Rice?
|
Here's a recipe for Garlic Pork Cauliflower Fried Rice:
Ingredients:
• 1 head cauliflower
• 2 pork chops, diced
• 4 cloves garlic, finely diced
• 1/2 onion, sliced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons soy sauce
• 1/4 cup honey
• 3 eggs, beaten
• 1/2 cup green onion, sliced
Instructions:
1. Remove all leaves and cut the cauliflower into small florets.
2. Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
3. In a large saucepan over medium-high heat, cook the pork until no pink is showing, then add the garlic, onions, salt, pepper, soy sauce, and honey, stirring until the sauce has started to brown.
4. Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the pork is incorporated evenly into the cauliflower.
5. Spread the rice towards the edge of the pan, creating a well in the center.
6. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
7. Fold the eggs into the rice, then mix in the green onions
Enjoy your Garlic Pork Cauliflower Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Stuffed Shells.
|
Here's a recipe for Stuffed Shells:
Ingredients:
• 1 teaspoon kosher salt, plus more for boiling
• 1 package jumbo shell
• 1 tablespoon olive oil, plus more for greasing
• 3 cloves garlic, minced
• 4 cups fresh spinach, packed
• 1 container ricotta cheese
• 10 large eggs
• 1 cup finely grated parmesan cheese
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 3 cups marinara sauce, divided
• 1 cup shredded mozzarella cheese
• fresh basil leaf, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
3. Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
4. In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
5. Fill the jumbo shells with the ricotta mixture.
6. Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
7. Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
8. Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
9. Garnish with the basil and serve immediately.
Enjoy your Stuffed Shells!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Raw Pecan Tacos With Tabitha Brown?
|
Here's a recipe for Raw Pecan Tacos With Tabitha Brown:
Ingredients:
• 2 cups raw pecan
• 2 cups water
• 3 tablespoons liquid aminos
• 4 large white mushrooms, chopped
• 1/2 small green bell pepper, seeded and chopped
• 1/2 small red bell pepper, seeded and chopped
• 2 tablespoons red onion, chopped
• 1 jalapeño, seeded and chopped (optional)
• 1 tablespoon low-sodium taco seasoning
• 1 teaspoon salt-free garlic and herb seasoning
• 1 lime juice
Pico de Gallo
• 2 roma tomatoes, diced
• 1/2 medium red onion, diced
• 3 tablespoons fresh cilantro, chopped
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 jalapeño, seeded and minced
• 1/2 fresh lime juice
For Serving
• 1 mango
• 12 butter lettuces, washed and dried
• 1 jalapeño, seeded (optional) and minced
• fresh cilantro, chopped
• 1 large avocado, sliced
• lime wedge
• tajin seasoning
Instructions:
1. In a medium bowl, combine the pecans with the water and liquid aminos. Soak for 3 hours, then drain.
2. Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, garlic, salt, pepper, and lime juice and mix well. Set aside until ready to serve the tacos.
3. Slice the mango flesh off of the pit, then cube. Set aside.
4. Add the drained pecans to a food processor with the mushrooms, green and red bell peppers, red onion, jalapeño, taco seasoning, garlic and herb seasoning, and lime juice. Pulse a few times until the mixture is well chopped and resembles ground meat. Do not over-process.
5. Serve the pecan “meat” in butter lettuce leaves. Top with pico de gallo, jalapeño, mango, cilantro, avocado, lime juice, and Tajín seasoning.
Enjoy your Raw Pecan Tacos With Tabitha Brown!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Three-Cheese Chicken Roll-ups?
|
Here's a recipe for Three-Cheese Chicken Roll-ups:
Ingredients:
• 2 cloves garlic
• 2 cups spinach
• 1/2 cup ricotta cheese
• 1/4 cup parmesan cheese
• 4 chicken breasts, thinly sliced
• 2 eggs, beaten
• 1 cup seasoned breadcrumbs
• 1 cup marinara sauce
• 4 slices mozzarella cheese
• fresh basil, chopped
• salt, to taste
• pepper, to taste
Instructions:
1. Sauté the garlic and spinach in oil until the spinach wilts. Add the ricotta, parmesan, salt, and pepper, and stir until heated.
2. Preheat oven to 450°F (230°C).
3. Salt and pepper the chicken breasts, add the cheese mixture, and roll ‘em up.
4. Dip each chicken breast roll-up in the egg, then the breadcrumbs, and place in a 8×8 (20 x 20 cm) or 9×9 (22 x 22 cm) baking dish seam side down.
5. Bake for 25 minutes.
6. Remove from oven and top with marinara sauce and mozzarella. Bake an additional 5 minutes. Remove from oven and top with basil.
Enjoy your Three-Cheese Chicken Roll-ups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Freezer Prep Hearty Veggie Soup?
|
Here's a recipe for Freezer Prep Hearty Veggie Soup:
Ingredients:
• 4 tomatoes, diced
• 3 carrots, thick slices
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 2 stalks celery, sliced
• 1/2 white onion
• 2 cups bean, of choice
• 2 cups water, or veggie broth, needed at time of cooking
Marinade
• 1 cup tomato sauce
• 1 tablespoon garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• salt, to taste
• pepper, to taste
Instructions:
1. Mix tomato sauce, garlic, thyme, oregano, salt, and pepper in small bowl or measuring cup.
2. In a large, gallon-sized freezer bag, add in tomatoes, carrots, zucchini, yellow squash, celery, white onion, and beans of choice. Pour the tomato sauce mixture over beans and vegetables.
3. Seal freezer bag and ensure excess air is squeezed out.
4. Place in freezer and store up to 3 months.
5. When ready to enjoy, thaw completely and pour contents into slow cooker. Add water or veggie broth.
6. Cook on low for 6 hours, or high for 3 hours, or until carrots are tender.
Enjoy your Freezer Prep Hearty Veggie Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Cheesesteak Roll-Ups?
|
Here's a recipe for Cheesesteak Roll-Ups:
Ingredients:
• 1 tablespoon vegetable oil
• 1 white onion, sliced
• 1 red bell pepper, seeded and sliced
• green bell pepper, seeded and sliced
• 1 tablespoon kosher salt, plus 2 teaspoons, divided
• 1 teaspoon garlic powder
• 1 tablespoon pepper, plus 1 teaspoon, divided
• 2 lb flank steak
• 14 slices provolone cheese, divided
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Heat the vegetable oil in a large pan over high heat. Add the onion and cook for 10 minutes, until translucent and the edges start to brown.
3. Push the onion to one side of the pan and add the red and green bell peppers to the pan. Season with 2 teaspoons of salt, 1 teaspoon of garlic powder, and 1 teaspoon of pepper, and cook until the peppers soften, about 5 minutes. Remove from the pan and set aside.
4. Place the steak on the cutting board, and cover with a piece of plastic wrap. Pound with a meat mallet or rolling pin to about 1/2-inch (1 1/4 cm) thick.
5. Remove the plastic wrap and season the steak on both sides with 1 tablespoon of salt and 1 tablespoon of pepper.
6. Line 7 slices of Provolone cheese along the bottom edge of the steak. Place the sautéed vegetables on top.
7. Starting from the bottom, roll up the steak, encasing the cheese and vegetables inside.
8. Top with the remaining 7 slices of Provolone and secure with skewers or toothpicks.
9. Transfer the steak roll to a baking sheet and bake for 30 minutes, until cheese is melty and the steak is cooked through to your preference.
10. Rest for 10 minutes before slicing between the skewers and serving.
Enjoy your Cheesesteak Roll-Ups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Feta-stuffed Falafel Burgers?
|
Here's a recipe for Feta-stuffed Falafel Burgers:
Ingredients:
Burger
• 2 cups chickpeas, skinned
• 2 cloves garlic, chopped
• 1 red onion, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon harissa paste
• 2 tablespoons plain flour
• fresh parsley, a handful
• fresh coriander, a handful
• 1/3 cup feta cheese
To Serve
• 4 buns brioche bun
• 1 head gem lettuce
• slice tomato
• salsa
• coriander
Instructions:
1. Add all the burger ingredients, except for the feta, to a blender and blend until smooth. (Make sure your chickpeas are very dry first!)
2. Divide mixture into four balls, then make an indent in the middle.
3. Place a small block of feta in each indent and roll up again until the feta is completely covered.
4. Fry in sunflower oil for 5 minutes until brown on each side.
5. Add to a burger bun with lettuce, tomato, salsa, and coriander.
Enjoy your Feta-stuffed Falafel Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Vegan Roasted Red Pepper Cream Sauce?
|
Here's a recipe for Vegan Roasted Red Pepper Cream Sauce:
Ingredients:
• 4 red bell peppers, halved and seeded
• 1 avocado, chopped
• 2 tablespoons olive oil, plus more as needed
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper flake, optional
• 2 tablespoons nutritional yeast, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
3. Bake for 20-30 minutes, or until the skin blackens.
4. Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
5. Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
6. To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
7. Serve either chilled or heated up.
Enjoy your Vegan Roasted Red Pepper Cream Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Spam Fried Rice?
|
Here's a recipe for Spam Fried Rice:
Ingredients:
• 1/2 Spam®, (1 12 ounce can (340 G))
• 2 tablespoons olive oil, divided
• 1 carrot, peeled and chopped
• 1/4 cup onion, diced
• 1 teaspoon fresh ginger, minced
• 1/4 cup frozen peas
• 1 clove garlic, minced
• 1 cup white rice, cooked
• 1 tablespoon soy sauce
• kosher salt, to taste
• freshly ground black pepper, to taste
Instructions:
1. Dice the Spam into medium cubes.
2. In a large cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Add the Spam and cook until golden brown and crispy, stirring often, 3–5 minutes. Remove the Spam from the pan and set aside.
3. Add the remaining tablespoon of olive oil to the pan. Add the carrots, onion, and ginger and cook until softened, about 5 minutes.
4. Add the peas and garlic and cook until the garlic is fragrant, about 1 minute.
5. Add the rice, soy sauce, salt, pepper, and crispy Spam and stir until heated through, another minute or 2.
6. Serve warm.
Enjoy your Spam Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cheesy Taquitos (Chequitos)?
|
Here's a recipe for Cheesy Taquitos (Chequitos):
Ingredients:
Ground Beef
• 1 lb ground beef, 80/20
• 1 cup white onion, diced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne
• 2 teaspoons paprika
• 1 teaspoon dried oregano
Shredded Chicken
• 2 cups shredded chicken, cooked
• 1 cup tomato, crushed or diced
• 1 teaspoon kosher salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 2 cups shredded parmesan cheese
• 1 cup shredded mexican cheese blend
For Serving
• lime wedge
• sour cream
• fresh cilantro, chopped
Instructions:
1. In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
2. In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
3. In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
4. Heat a medium nonstick pan over medium heat. Add about 1/4 cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
5. Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
6. Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
Enjoy your Cheesy Taquitos (Chequitos)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Carrot Sesame Shrimp Stir-fry.
|
Here's a recipe for Carrot Sesame Shrimp Stir-fry:
Ingredients:
• 1 lb large shrimp, peeled and deveined
• 2 carrots, diced
• 1 cup snow pea, sliced
• 2 cloves garlic, minced
• 1 tablespoon sesame seed, plus more for garnish
• 1 tablespoon low sodium soy sauce
• 2 tablespoons sesame oil
• 1/2 teaspoon salt, divided
Instructions:
1. Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
2. Pour in the shrimp and season with 1/4 teaspoon of the salt.
3. Fry the shrimp for 1 minute on each side.
4. Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
5. Toss in the carrots and remaining 1/4 teaspoon of salt and sauté for a few minutes until they begin to soften.
6. Add in the snow peas, garlic, and soy sauce and sauté until the garlic becomes fragrant, about 30 seconds.
7. Toss the shrimp back into the pan, sprinkle on the sesame seeds, and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
8. Divide the mixture evenly between 4 bowls and sprinkle with a few more sesame seeds, if desired.
Enjoy your Carrot Sesame Shrimp Stir-fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Cheese-stuffed Burger Dogs?
|
Here's a recipe for Cheese-stuffed Burger Dogs:
Ingredients:
• 2 lb ground beef
• 1 block cheddar cheese
• salt, to taste
• pepper, to taste
• hot dog bun
Condiments
• ketchup, to taste
• mustard, to taste
Instructions:
1. Slice the cheese into sticks (about the size of string cheese).
2. Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into 5-6 palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day).
3. Flatten each ball out into a rectangle.
4. Place a cheese stick towards the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick.
5. Place the soon-to-be burger dogs on a hot grill. Grill for 6-10 minutes, turning the dogs when charred grill marks appear on a side. You’ll need to do 3-4 turns (or more) to make sure you have even cooking around each dog.
6. Burgers should be done when some cheese starts oozing out along with meat juice.
7. Serve on hot dog buns with your favorite burger or hot dog condiments.
Enjoy your Cheese-stuffed Burger Dogs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Vegetarian and Black Bean Quinoa Stuffed Poblanos?
|
Here's a recipe for Vegetarian and Black Bean Quinoa Stuffed Poblanos:
Ingredients:
• 6 large poblano chiles
• 1 tablespoon olive oil, plus more for greasing
• 1/2 medium red onion, diced
• kosher salt, to taste
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne
• 2 cups cooked quinoa
• 3/4 cup canned black bean, drained and rinsed
• 3/4 cup fresh corn kernels
• 2/3 cup tomato sauce
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped, plus whole leaves, for garnish
• 3/4 cup monterey jack cheese
• avocado, for serving, sliced
• Lime wedge, for serving, sliced
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
2. Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
3. Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
4. Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
5. Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
6. Reduce the oven temperature to 375°F (190°C).
7. Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate—it’s fine if it tears a bit.
8. Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about 1/2 cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
9. Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
10. Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
Enjoy your Vegetarian and Black Bean Quinoa Stuffed Poblanos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make One-Pot Fennel And Sausage Pasta.
|
Here's a recipe for One-Pot Fennel And Sausage Pasta:
Ingredients:
• 1 lb hot italian sausage
• 1 large onion, sliced thin
• 5 cloves garlic, sliced
• 1 fennel bulb, sliced thin
• 1 tablespoon dried oregano
• salt, to taste
• pepper, to taste
• 6 oz tomato paste
• 14 1/2 oz canned chopped tomato
• 1 lb orecchiette pasta, cooked
• 1/2 cup shaved paresan cheese
• 1 cup mozzarella pearl
Instructions:
1. Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
2. Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized.
3. Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic.
4. Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
5. Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
6. Garnish with fennel fronds, (the green leaves of the fennel bulb).
Enjoy your One-Pot Fennel And Sausage Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Tangy Instant Pot Baby Back Ribs?
|
Here's a recipe for Tangy Instant Pot Baby Back Ribs:
Ingredients:
Dry Rub and Ribs
• 3 tablespoons light brown sugar
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 2 teaspoons mustard powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon chili powder
• 1 tablespoon paprika
• 1/2 teaspoon red pepper flakes
• 2 lb baby back ribs, membrane removed
• 3 tablespoons apple cider vinegar
• 1 cup water
Barbecue Sauce
• 3 tablespoons dijon mustard
• 1/2 teaspoon cayenne
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons honey
• 1 1/2 tablespoons fresh ginger, grated
• 3 cloves garlic, grated
• 1/4 cup ketchup, plus 2 tablespoons
• 1 tablespoon worcestershire sauce
• 1 tablespoon molasses
• 3 tablespoons apple cider vinegar
Instructions:
1. Make the dry rub: In a medium bowl, combine the brown sugar, cumin, garlic powder, onion powder, ginger, mustard powder, salt, chili powder, paprika, and red pepper flakes. Mix well with a fork.
2. Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat.
3. Add the apple cider vinegar and water to the basin of the Instant Pot.
4. Place the rack insert in the bottom and set the ribs on the rack on their side, spiraling around the inside of the pot. Close the lid to the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 28 minutes. Allow natural release for 5 minutes, then set to venting to release the remaining pressure.
5. While the ribs are cooking, make the barbecue sauce: In a medium bowl, combine the mustard, cayenne, salt, pepper, honey, ginger, garlic, ketchup, Worcestershire sauce, and apple cider vinegar and mix well.
6. When the ribs have about 10 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
7. Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
8. Broil the ribs for 2–4 minutes, until the sauce begins to caramelize.
9. Remove the ribs from the oven and brush with another coat of sauce.
10. Slice into individual ribs and serve immediately with the remaining barbecue sauce alongside.
Enjoy your Tangy Instant Pot Baby Back Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making One-pan Parchment Teriyaki Tofu?
|
Here's a recipe for One-pan Parchment Teriyaki Tofu:
Ingredients:
• 14 oz extra firm tofu, 1 block
• 1 carrot, sliced
• 1 red pepper, chopped
• 1/2 broccoli
Marinade
• 1/2 cup soy sauce
• 1/3 cup honey
• 2 teaspoons sesame seed
• 1 teaspoon sesame oil
• 4 slices ginger, minced or sliced
• 3 cloves garlic, minced
• 1 sprig fresh scallion, chopped
Instructions:
1. Preheat oven to 450°F (230˚C).
2. Place two sheets of paper towels on a cutting board and put tofu on top, then put two sheets of paper towels on top of the tofu.
3. Place heavy books, cast iron pans, etc. on top of tofu for at least 20 minutes to drain water.
4. In a small bowl, mix marinade ingredients and pour marinade over tofu, then refrigerate for an hour.
5. Fold the parchment paper in half, then open up.
6. Place carrots, red pepper, and broccoli on parchment paper, and drizzle on oil and sprinkle on salt and pepper.
7. Lay the tofu on the veggies, and cinch the paper together by folding it over itself along the edges.
8. Bake in the oven for 10 minutes or until tofu is golden brown.
9. Serve over rice or pasta, with a sprinkle of scallions.
Enjoy your One-pan Parchment Teriyaki Tofu!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Hidden Veggie Burgers?
|
Here's a recipe for Hidden Veggie Burgers:
Ingredients:
• 2 lb ground beef
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 carrots, shredded
• 2 heads broccoli, shredded
• 12 slices cheddar cheese
• 12 burger buns
Instructions:
1. In a large bowl, season the beef with salt, pepper, garlic powder, and onion powder.
2. Shred the carrots and broccoli using a box grater and add to the bowl with the beef.
3. Mix well with a spoon or your hands and form into patties.
4. Either pan-fry or grill until cooked. Top with cheese and let it melt.
5. Assemble burger with your favorite toppings.
Enjoy your Hidden Veggie Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Deep-Fried Sticky Ribs?
|
Here's a recipe for Deep-Fried Sticky Ribs:
Ingredients:
Marinade
• 2 tablespoons honey
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons sriracha
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 rack baby back ribs
• oil, for frying
Sticky Sauce
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1/2 cup honey
Garnish
• toasted sesame seed, to taste
• green onion, thinly sliced, to taste
Instructions:
1. In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
2. Marinate for at least 1 hour in the refrigerator.
3. Preheat oven to 275˚F (190˚C).
4. Bake ribs on a baking sheet for 30 minutes.
5. Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
6. Heat oil for frying to 350˚F (180˚C).
7. Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
8. Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
Enjoy your Deep-Fried Sticky Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Black Bean & Tofu “Meat”balls?
|
Here's a recipe for Black Bean & Tofu “Meat”balls:
Ingredients:
• 1 package firm tofu, patted dry
• 15.5 oz black beans, 1 can, drained and rinsed
• 1 red onion, diced
• 1 cup spinach
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon paprika
• 2 cups whole wheat breadcrumbs
• 1 egg
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, add tofu, black beans, onion, spinach, garlic, and tomato paste, and blend until smooth. Transfer to a large bowl.
3. To the bowl, add the oregano, salt, pepper, paprika, breadcrumbs, and egg. Mix well until a dough forms.
4. Use your hands to form 1-inch (2-cm) balls from the black bean and tofu mixture. Place in rows on a parchment paper-lined baking sheet.
5. Bake for 20 minutes, or until golden, flipping halfway.
Enjoy your Black Bean & Tofu “Meat”balls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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