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Could I have the recipe for Southwest Stuffed Acorn Squash?
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Here's a recipe for Southwest Stuffed Acorn Squash:
Ingredients:
• 2 acorn squashes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups vegetable stock
• 1 cup brown rice, rinsed
• 1 tablespoon olive oil
• 1/2 red onion, diced
• 1 clove garlic, minced
• 1 bell pepper, diced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 15 oz black beans, 1 can, drained and rinsed
• 11 oz corn, 1 can, drained and rinsed
• 10 oz roasted diced tomato, 1 can
• 1/2 cup shredded cheese blend
• avocado, sliced, to serve
• fresh cilantro, chopped, to serve
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
3. Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
4. Bake for 40 minutes, or until tender.
5. In a medium saucepan, add vegetable stock and rice.
6. Stir and bring to boil over high heat.
7. Cover and simmer for 45 minutes. Remove saucepan from heat.
8. Heat olive oil in a large saucepan or skillet over medium heat.
9. Add onions, stirring frequently until translucent.
10. Add garlic and cook until fragrant.
11. Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
12. Mix in black beans, corn, tomatoes, and cooked rice.
13. Fill squash halves with rice mixture and sprinkle with cheese.
14. Bake for 5 minutes, or until cheese is melted.
15. Top with avocado slices and cilantro.
Enjoy your Southwest Stuffed Acorn Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Jollof Risotto With Suya-Spiced Shrimp.
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Here's a recipe for Jollof Risotto With Suya-Spiced Shrimp:
Ingredients:
Stew
• 1 lb roma tomato, chopped
• 1/2 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 habanero pepper, or Scotch Bonnet pepper, depending on desired spice level
• 1 bay leaf
• 1/4 cup vegetable oil
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 2 meggi seasoning cubes
Risotto
• 2 tablespoons olive oil
• 1/2 medium yellow onion, diced
• 2 garlics, minced
• 2 tablespoons tomato paste
• 1 cup arborio rice
• 1/2 cup dry white wine
• 3 cups chicken stock, hot
• kosher salt, to taste
• 2 tablespoons unsalted butter
Suya-Spiced Prawns
• 1 lb large prawn, peeled and deveined, tails left on
• 3 teaspoons suya spice
• 1 tablespoon olive oil
• 2 garlics, minced
• fresh flat-leaf parsley, for garnish
• salt, to taste
• 1 fried sweet plantain, for serving
Instructions:
1. Make the stew: In a blender, combine the tomatoes, onion, bell pepper, and habanero. Blend until smooth.
2. Pour the tomato puree into a medium pot set over medium-high heat. 3. Add the bay leaf. Bring to boil and cook for 10-15 minutes, stirring occasionally, until the water has cooked off and the sauce is reduced by about half.
3. Add the vegetable oil and fry the sauce for 10-15 minutes more.
4. Add the thyme and curry powder, then crumble in the Maggi cubes. Cook for another 10 minutes. Remove from the heat and set aside.
5. Make the risotto: Heat the olive oil in a medium skillet over medium heat. Add the onion and cook for 3-5 minutes, until softened. Add the garlic and tomato paste and cook until the tomato paste is deep brick-red in color, about 5 minutes.
6. Add the rice and sauté until well-coated with the tomato oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
7. Add 1 ladle of hot stock to the rice. Stir the rice until the stock is absorbed and the pan is almost dry. Continue adding stock, 1 ladle at a time, until the rice is tender, but still firm. It should be moist and creamy, but not runny.
8. Add the stew and stir to incorporate. Remove the risotto from the heat, then season with salt and stir in the butter, then stir until melted and well incorporated. Remove the risotto from the heat.
9. Make the shrimp: In a medium bowl, toss the shrimp with the suya spice until well coated.
10. Heat the olive oil in a medium skillet over medium heat. Add the garlic and prawns and cook, flipping once, until the prawns are pink and opaque, 4-5 minutes. Remove the pan from the heat and sprinkle the shrimp with the parsley.
11. Divide the risotto between 2 warm serving plates. Top with the shrimp and serve with fried plantains alongside.
Enjoy your Jollof Risotto With Suya-Spiced Shrimp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chicken Gyro Sliders.
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Here's a recipe for Chicken Gyro Sliders:
Ingredients:
Chicken Skewers
• 1 cup greek yogurt
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 tablespoon ground coriander
• 1 tablespoon cumin
• 4 cloves garlic, minced
• 1/2 teaspoon cayenne
• 1 teaspoon cinnamon
• pepper, to taste
• 2 tablespoons tahini paste
• 2 tablespoons olive oil
• salt, to taste
• 2 lb boneless, skinless chicken thighs, chopped into 1-inch (2-cm) cubes
Tzatziki
• 2 cups greek yogurt
• 1 cup english cucumber, grated, salted, and drained
• 1 lemon, zested
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• pepper, to taste
• salt, to taste
• 1 tablespoon olive oil
• 1 lemon, juiced
Assembly
• slider bun, or dinner roll
• 1/2 cup tomato, diced
• 1/2 cup red onion, chopped
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• salt, to taste
Special Equipment
• wooden skewer
Instructions:
1. Soak the wooden skewers in water for 30 minutes.
2. In a large bowl, combine the Greek yogurt, paprika, oregano, coriander, cumin, garlic, cayenne, cinnamon, pepper, tahini, olive oil, and salt.
3. Add the chicken and stir to coat completely in the sauce. Cover with plastic wrap and marinate in the fridge for at least 30 minutes or up to 4 hours.
4. Preheat the oven to 400˚F (200˚C).
5. Make the tzatziki: in a medium bowl, combine the Greek yogurt, cucumber, lemon zest, garlic, dill, pepper, salt, olive oil, and lemon juice. Stir to combine. Cover and refrigerate until ready to use.
6. Thread 3-5 pieces of chicken onto each wooden skewer until loosely filled, leaving at least an inch (2 cm) of space on either end of the skewers. Place the skewers on a baking sheet and bake for 20 minutes.
7. Slice the dinner rolls in half. Place the bottom half on a greased baking sheet. Sprinkle with diced tomatoes and chopped red onion.
8. Stick the par-cooked chicken skewers into the bottom buns, spacing evenly. Place the top buns over the skewers and press down.
9. Combine the olive oil, garlic, parsley, and salt in a small bowl and brush on the top buns.
10. Bake the buns and the chicken for 10 more minutes, or until the chicken is fully cooked and the bread is toasted.
11. Place the gyro sliders on a large platter and serve with tzatziki.
Enjoy your Chicken Gyro Sliders!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Spicy Szechuan Chicken?
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Here's a recipe for Spicy Szechuan Chicken:
Ingredients:
Marinade Ingredients
• 3 teaspoons corn starch
• 1 teaspoon salt
• 1 tablespoon rice wine
• 1/2 teaspoon white pepper
• 1 tablespoon soy sauce
• 1 stalk scallion, shredded
• 2 slices ginger
• 4 chicken thighs, chopped into bite-sized pieces
Other Ingredients
• vegetable oil, as needed for frying
• 2 tablespoons szechuan peppercorn
• 5 red chilis, chopped
• 50 dried red chilis, whole
• 4 slices ginger
• 1 stalk scallion, chopped
• 1/3 cup peanuts
• 1/2 teaspoon sugar
• 1/2 tablespoon rice wine
• 1 tablespoon sesame oil
• scallion, chopped for garnish
Instructions:
1. Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
2. In about 1 1/2 inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
3. Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
4. Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
5. Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
6. Garnish with chopped scallions.
7. Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
Enjoy your Spicy Szechuan Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Creamy Tuscan Chicken Mac And Cheese?
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Here's a recipe for Creamy Tuscan Chicken Mac And Cheese:
Ingredients:
• 1 1/2 teaspoons kosher salt, plus more for boiling pasta
• 1 lb medium shell pasta, penne or bowtie can also be used
• 1 tablespoon olive oil, plus more for drizzling
• 2 boneless, skinless chicken breasts
• 3/4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 1 cup yellow onion, finely diced
• 4 garlic cloves, minced
• 1/4 cup dry white wine, such as Pinot Grigio
• 1 cup sun-dried tomatoes in olive oil, julienne-style, drained
• 2 tablespoons all-purpose flour
• 3 cups whole milk, or half and half
• 2 teaspoons dried oregano
• 1 bunch tuscan kale, stemmed and sliced
• 2 cups shredded mozzarella cheese
• 1 cup white cheddar cheese, grated
• 1/2 cup grated parmesan cheese, plus more for serving
• 1 tablespoon fresh parsley, chopped
Instructions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
2. Season the chicken breasts on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into 1/2-inch cubes.
4. In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2–3 minutes. Add the sun-dried tomatoes and stir to incorporate.
5. Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
6. Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
7. Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
Enjoy your Creamy Tuscan Chicken Mac And Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Classic, Upgraded Chicken Parmesan?
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Here's a recipe for Classic, Upgraded Chicken Parmesan:
Ingredients:
Sasto Family Red Sauce
• 3/4 cup olive oil
• 1 medium white onion, cut into ½-inch (2.5 cm) half moons
• 4 cloves garlic, crushed
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1 can crushed tomato
• 1 teaspoon sugar
• 2 teaspoons kosher salt
Chicken
• 2 boneless, skins on chicken thighs
• 2 large eggs
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/3 cup all purpose flour
• 1/2 cup italian bread crumbs
• 3 tablespoons panko breadcrumbs
• 1 1/2 tablespoons coarsely grated parmesan cheese
• 1/4 teaspoon garlic powder
• 3/4 teaspoon dried Italian seasoning
• 1/4 teaspoon dried parsley
• 1 cup olive oil
• 1 1/2 cups shredded italian cheese blend
• 2 tablespoons parmesan cheese, for garnish
For Serving
• 2 oz spaghetti, fresh or dried
• 1/2 cup fresh basil leaves
Instructions:
1. Make the red sauce: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until golden brown and nearly translucent, 5–7 minutes. Use a slotted spoon to remove the onion and garlic from the pot, leaving the oil behind. Set aside the fried onion and garlic for another dish.
2. Add the oregano and thyme and cook until fragrant, 1–2 minutes.
3. Add the crushed tomatoes, sugar, and salt. Bring the sauce to boil, then reduce the heat to medium and simmer for 20–30 minutes, until thickened.
4. Meanwhile, make the chicken: Working 1 at a time, place the chicken thighs in a zip-top bag and use a heavy skillet or meat mallet to pound into thin, even pieces.
5. Add the eggs to a shallow dish and beat with a pinch of salt and pepper.
6. Add flour to a separate shallow dish and season with salt and pepper.
7. In a third shallow dish, whisk together the plain and panko bread crumbs. Add the coarsely grated Parmesan cheese, garlic powder, Italian seasoning, parsley flakes, salt, and pepper and stir to incorporate.
8. Season the chicken with salt and pepper. Coat each piece in the flour, then the eggs, then the bread crumbs. Set the thighs on a wire rack set over a baking sheet to rest for 10 minutes before frying.
9. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
10. Heat the olive oil in a large, wide skillet over medium-high heat until it reaches 300°F (150°C).
11. Working in batches if needed to avoid overcrowding the pan, fry the chicken thighs in the hot oil for 3–5 minutes per side, until golden brown. Transfer to a wire rack and season with salt.
12. Transfer the fried chicken thighs to a clean baking sheet. Top each piece with 1/2 cup of the red sauce and the shredded Italian cheese blend.
13. Bake the chicken for 5–10 minutes, until golden brown and bubbly.
14. While the chicken bakes, add the spaghetti to the boiling water and cook until al dente.
15. Warm the remaining red sauce in the pot over medium-low heat. Transfer the spaghetti directly into the sauce and toss well, adding a bit of the pasta cooking water as needed to help the sauce cling to the noodles. Add some of fresh basil leaves to the pasta and toss to incorporate.
16. Add the spaghetti and chicken Parmesan to a serving plate. Top with the grated Parmesan cheese and garnish with more basil leaves.
Enjoy your Classic, Upgraded Chicken Parmesan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Four Cheese Ravioli With Rosemary Butter Sauce?
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Here's a recipe for Four Cheese Ravioli With Rosemary Butter Sauce:
Ingredients:
• 2 1/3 cups '00' grade pasta flour, plus more for dusting
• 3 eggs
• 1 cup ricotta cheese
• 1/2 cup cream cheese
• 1/2 cup grated mozzarella cheese
• 1/2 cup grated cheddar cheese
• 1 handful fresh parsley leaf, finely chopped
• salt, to taste
• pepper, to taste
• 2 sprigs fresh rosemary, just the leaves, finely chopped
• 2 tablespoons butter
• 3/4 cup pine nuts
Instructions:
1. Pour the flour into a large bowl and make a well in the centre, crack the eggs into the well and mix everything together with a spoon or fork.
2. When the mixture has combined, knead the dough for 5 minutes. Form it into a ball, wrap it in cling film and refrigerate for 30 minutes.
3. While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley and a sprinkling of salt and pepper to make the filling. Set aside until needed.
4. On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting) - keep the other half of the dough in cling film in the fridge to keep it fresh until you’re ready for it.
5. On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1-2cm (1/3-3/4 inch) gap in all directions.
6. Brush the pasta that’s surrounding the filling with water or egg white. Fold the other side of the past over and on top of the filling, pushing down around each part to seal it in, creating a long strip of ravioli pieces.
7. Use a knife or pizza cutter to cut around and create individual pieces of ravioli.
8. Dust these pieces with flour and repeat from step 4 using the other half of the dough.
9. Boil the pasta in salted water on a medium heat for 2-3 minutes until the pasta floats to the top, then drain.
10. Melt the butter in a frying pan then add the pine nuts, cook for 2 minutes then add the rosemary - cook for a further minute or two until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
Enjoy your Four Cheese Ravioli With Rosemary Butter Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making One-Pan Cider-Braised Pork Chops?
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Here's a recipe for One-Pan Cider-Braised Pork Chops:
Ingredients:
Brine
• 4 cups water
• 2 dried bay leaves
• 4 cloves garlic, crushed
• 1 tablespoon black peppercorn
• 1/3 cup sea salt
• 4 cups ice
Pork Chops
• 2 bone-in pork chops, about 1-inch (2 -cm) thick
• sea salt, to taste
• pepper, to taste
• 1 tablespoon high-heat cooking oil, of choice, such as vegetable or peanut
• 2 shallots, diced
• 3 cups turnip, diced
• 1 tablespoon dijon mustard
• 1 tablespoon fresh sage, chopped
• 2 cups apple cider
• 1 cup reduced sodium chicken stock
• 1 bunch collard green, stemmed and toughly chopped
Instructions:
1. Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
2. Remove the brine from heat and stir in the ice cubes.
3. Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
4. Preheat the oven to 350˚F (180˚C).
5. Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
6. Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
7. Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
8. Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
9. Stir in the mustard and sage. Cook for 1 minute more.
10. Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
11. Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
12. Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
13. Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
14. Divide the pork chops, vegetables, and sauce between plates and serve.
15. Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 gramsBraising Liquid, 1/4 cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams
Enjoy your One-Pan Cider-Braised Pork Chops!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Vegan Enchiladas?
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Here's a recipe for Vegan Enchiladas:
Ingredients:
Sauce
• 2 tablespoons vegetable oil
• 2 tablespoons flour, rice flour for gluten-free
• 4 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 2 cups vegetable broth
Filling
• 1/2 white onion
• 1 bell pepper
• 1 zucchini
• salt, to taste
• pepper, to taste
• 1 can black beans
• 1/4 cup olive, sliced
• g green onion
• cilantro, as garnish or in the filling
• 8 corn tortillas
• slice avocado, to top
Non-dairy sour cream
• 1/2 cup raw cashews
• 1/2 cup water, hot water
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
Instructions:
1. In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
2. Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
3. In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
4. Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
5. Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
6. Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
7. Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
8. Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
Enjoy your Vegan Enchiladas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Parchment-wrapped Salmon (en Papillote)?
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Here's a recipe for Parchment-wrapped Salmon (en Papillote):
Ingredients:
• 6 oz skinless salmon fillet
• salt, to taste
• pepper, to taste
• olive oil, as needed
• 1 lemon, sliced
• fresh thyme, to taste
Special Equipment
• parchment paper, or aluminum foil
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. Fold the parchment paper in half, then open up.
3. Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
4. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
5. Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F (65˚C).
Enjoy your Parchment-wrapped Salmon (en Papillote)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Garlic Parmesan Chicken Pasta Bake?
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Here's a recipe for Garlic Parmesan Chicken Pasta Bake:
Ingredients:
• 6 tablespoons butter
• 1 1/2 tablespoons garlic, minced
• 1 sprig fresh thyme
• 1 sprig fresh sage
• 1 sprig fresh rosemary
• 6 tablespoons flour
• 5 cups milk
• 12 sheets no-boil pasta
• 3 cups cooked chicken, chopped
• 2 cups frozen peas
• 1 cup parmesan cheese, plus more for topping
• 1 cup water
• 1/4 cup breadcrumb
• fresh parsley, chopped, for garnish
Instructions:
1. Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.
2. Add flour and stir.
3. Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.
4. Grease a 9×13 inch (22 x33 cm) pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, a 1/3 of the parmesan, a 1/3 water and 1/3 of the sauce.
5. Repeat once. Top with noodles, remaining water and cheese.
6. Cover with foil and bake for 40 minutes at 400°F (200°C).
7. Remove the foil, sprinkle the top with breadcrumbs.
8. Broil for 5-10 minutes or until golden brown.
9. Serve with chopped parsley as garnish.
Enjoy your Garlic Parmesan Chicken Pasta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Stuffed Firecracker Chicken Rolls?
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Here's a recipe for Stuffed Firecracker Chicken Rolls:
Ingredients:
• 1 cup low sodium soy sauce
• 1/3 cup buffalo sauce
• 4 cloves garlic, minced
• 1/3 cup honey
• 4 tablespoons sweet chili sauce
• 1 1/2 lb boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1/2 yellow onion, finely diced
• 2 bell peppers, finely diced
• 2 cups spinach
Instructions:
1. In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
2. On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about 1/3 inch (8 mm) in thickness.
3. Place chicken breasts in the marinade and chill for about 2 hours or overnight.
4. Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
5. Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
6. Roll up chicken breast and secure with a toothpick, about 11/2 inches (4 cm) apart. Cut the chicken breast in half.
7. Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
8. Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
9. Serve drizzled in caramelized marinade.
Enjoy your Stuffed Firecracker Chicken Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Red Wine-Braised Short Ribs With Cashew Cauliflower Mash?
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Here's a recipe for Red Wine-Braised Short Ribs With Cashew Cauliflower Mash:
Ingredients:
• 3 lb bone in beef short ribs, cut into 2-inch pieces
• 1 tablespoon kosher salt
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 tablespoons avocado oil, divided
• 1 large white onion, cut into 1 inch (2.5 cm) pieces
• 4 celery stalks, cut into 1/2 inch (1 1/4 cm) diagonal pieces
• 2 tablespoons tomato paste
• 2 tablespoons all purpose flour
• 2 cups dry red wine, such as cabernet sauvignon
• 1 head garlic, halved crosswise
• 6 small rainbow carrots, peeled and ends trimmed
• 10 sprigs fresh thyme
• 2 cups low sodium beef broth
• 2 lb cauliflower, cut into florets
• 1 cup raw cashews
• 1 teaspoon garlic
• 1/4 cup fresh parsley, chopped, for garnish
Instructions:
1. Liberally season the short ribs on all sides with 1 tablespoon of salt and the pepper.
2. Heat 2 tablespoons of avocado oil in a 5-quart (5 liter) ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short rib at a time to the pot and sear without disturbing for 2-3 minutes, until a golden brown crust forms. Turn the pieces and continue cooking until seared well on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pot if needed, and repeat with the remaining short ribs.
3. Reduce the heat to medium and add the onion, celery, and the remaining 1/2 teaspoon of salt. Sauté for 3-4 minutes, until the vegetables begin to soften and release moisture.
4. Add the tomato paste and stir to coat the vegetables, then cook for 2 minutes. Add the flour and stir to coat the vegetables, then cook for 2-3 minutes more, until deep red in color. Pour in the wine and stir to release any browned bits from the bottom of the pot.
5. Nestle the short ribs on top of the vegetables in the pot. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid is reduced by about half, 15-20 minutes.
6. Preheat the oven to 350˚F (180°C).
7. Nestle the garlic between the short ribs, then place the carrots and thyme sprigs on top. Pour in the beef stock.
8. Cover the pot and transfer to the oven. Bake for 21/2 hours, until the meat is falling off the bone and fork tender.
9. While the short ribs are in the oven, make the cauliflower mash: Fill a medium pot with about an inch of water and set a steamer basket inside. Cover and bring the water to a simmer over medium-high heat. Add the cauliflower to the basket and steam for 12-15 minutes, until mashable with the back of a fork, but not overcooked.
10. Working in batches, transfer the steamed cauliflower to a fine-mesh strainer set over a bowl. Using another bowl that is slightly smaller than the strainer, press the bowl into the cauliflower to press excess liquid from the cauliflower. Repeat with remaining cauliflower. Discard the liquid and set the cauliflower aside.
11. Add the cashews to the bowl of a food processor. Blend on high speed for 2-3 minutes, until the cashews are completely broken down and can be mashed into a paste between your fingers, scraping down the sides of the bowl as necessary.
12. Add the strained cauliflower, garlic powder, and salt. Blend until smooth and well combined with the cashew paste.
13. Transfer to a serving bowl and serve warm.
14. Serve the braised short ribs and carrots with the cauliflower mash and garnish with parsley.
Enjoy your Red Wine-Braised Short Ribs With Cashew Cauliflower Mash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Instant Pot Lasagna?
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Here's a recipe for Instant Pot Lasagna:
Ingredients:
• 1/2 lb ground beef
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes
• 2 cups marinara sauce
• 1 cup whole milk ricotta cheese
• 1 1/2 cups low-moisture mozzarella, divided
• 3/4 cup grated parmesan cheese, divided
• 1 cup fresh parsley, minced, loosely packed
• 1 large egg, beaten
• 1 teaspoon olive oil
• 10 lasagna noodles, uncooked
• 1 cup water
Special Equipment
• instant pot
• springform pan, 7 inch (17 cm)
Instructions:
1. Set the Instant-Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano, and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the Instant-Pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
2. In a medium bowl, combine the ricotta, 1 cup (100 G) of mozzarella, 1/2 cup (55 G) of Parmesan, the parsley, and egg. Mix well.
3. Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
4. Arrange a layer of lasagna noodles on the bottom of the pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another layer of noodles, sauce, and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with foil.
5. Return the insert to the Instant-Pot and pour in the water. Place pan with the lasagna on a steamer rack trivet and carefully lower into the pot. Cover with the lid and twist to lock. Turn the steam valve to “sealing”. Set to high pressure and cook for 24 minutes (it will take about 5 minutes to heat and pressurize).
6. Once the cook time is finished, vent naturally for 15 minutes, then turn the quick release steam valve to “venting” and when the float valve has fully dropped, open the pressure cooker and carefully lift out the lasagna.
7. Remove the foil and sprinkle top of the lasagna with the remaining 1/2 cup (50 G) mozzarella and 1/4 cup (25 G) Parmesan.
8. Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
9. Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
Enjoy your Instant Pot Lasagna!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Bibimbap By Chef Esther Choi.
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Here's a recipe for Bibimbap By Chef Esther Choi:
Ingredients:
Meat Marinade
• 8 oz ribeye steak, thinly sliced
• 2 green onions, chopped
• 1/2 red chili, thinly sliced
• 1 clove garlic, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons sugar
• 1 teaspoon mirin
Bibimbap
• 1 cup fresh spinach
• 1/2 cup sesame oil, divided, plus 1 tablespoon
• 3 tablespoons salt, divided
• 1/4 cup bean sprout
• 1/2 yellow squash, julienned
• 1/2 zucchini, julienned
• 1/4 cup daikon radish, julienned
• 1/4 cup water
• 1/2 carrot, julienned
• 1/4 cup dried shiitake mushroom
• 1/2 cup hot water
• 2 cloves garlic, minced, divided
• 1 tablespoon gochugaru
• 2 teaspoons sesame seeds, plus more for garnish
• 1 cucumber, halved lengthwise, seeded and sliced
• 4 cups purple rice, cooked - equal portions of white, black, and brown rice
• 4 fried eggs
• 2 green onions, cut into 2-inch (5-cm) pieces, thinly sliced
• 1 tablespoon nori seaweed, thinly sliced
• 1/4 cup kimchi, thinly sliced, for serving
• 1/4 cup gochujang, for serving
Instructions:
1. To marinate the meat, add the ribeye to a medium bowl with the green onion, red chili, garlic, soy sauce, sesame oil, sugar, and mirin. Mix until the meat is well-coated. Marinate in the refrigerator for at least 30 minutes.
2. Bring a large pot of water to boil over high heat and season generously with salt. Blanch the spinach for 30 seconds, transfer to an ice bath to shock, and drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, a pinch of salt, and pepper.
3. Blanch the bean sprouts for 1-2 minutes, then shock the ice bath. Strain and pat dry with a paper towel. Transfer to a small bowl and season with 1 teaspoon sesame oil, a pinch of salt, and pepper.
4. In a medium skillet over medium heat, add 1 tablespoon of sesame oil, the yellow squash, and 1 teaspoon salt. Sauté for 2-3 minutes, until the squash is softened. Set the squash aside in a small bowl.
5. In the same skillet over medium heat, add another tablespoon of sesame oil, the zucchini, and 1 teaspoon of salt. Sauté for 2-3 minutes, until the zucchini is softened. Set aside in a small bowl.
6. Add another tablespoon of sesame oil, the daikon, and a teaspoon of salt to the same skillet and for sauté over medium heat for 30 seconds. Add 1/4 cup (60 ml) of water and cook until liquid has evaporated, 4-5 minutes. Set aside in a small bowl.
7. In the same skillet over medium heat, add another tablespoons of sesame oil, the carrots, and 1 teaspoon of salt and sauté for 2-3 minutes, until softened. Set aside in a small bowl.
8. In a small bowl, pour the hot water over the dried mushrooms and soak for 5 minutes, or until the mushrooms have softened. Wring out excess moisture from the mushrooms and thinly slice.
9. In the skillet over medium heat, add 1 tablespoon of sesame oil and sauté 1 minced clove of garlic for 30 seconds, or until fragrant. Add the mushrooms and sauté for 2-3 minutes more. Set aside in a small bowl.
10. Add the remaining 1/4 cup (60 ml) of sesame oil to a liquid measuring cup or small bowl. Add 2 teaspoons of salt, the remaining minced garlic clove, the gochugaru, and sesame seeds and whisk to combine.
11. Pour a bit of the seasoned oil over the sautéed beans sprouts, sliced cucumber, and blanched spinach, tossing with your fingers to coat.
12. Heat a large skillet over high heat, then add the ribeye and marinade and stir-fry for 2-3 minutes, until the beef is browned. Remove the pan from the heat.
13. Assemble the bibimbap: Place the rice in the center of a shallow dish. Add the cucumber, mushrooms, zucchini, carrots, daikon, spinach, bean sprouts, and yellow squash around the sides of the rice. Scoop the beef into the center of the rice and top with the fried egg. Garnish with thinly sliced green onions and nori and a sprinkle of sesame seeds.
14. Serve the bibimbap with kimchi and gochujang. To eat, mix everything together.
Enjoy your Bibimbap By Chef Esther Choi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make BBQ Pork Party Tower?
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Here's a recipe for BBQ Pork Party Tower:
Ingredients:
• 7 lb boneless pork shoulder
• 3 tablespoons brown sugar
• 2 tablespoons coarse kosher salt
• 2 tablespoons paprika
• 2 teaspoons mustard powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon chile powder
• 2 teaspoons ground coriander
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 russet potato, halved lengthwise
• 12 hamburger buns, or dinner rolls
• coleslaw, for serving, optional
• mac 'n' cheese, for serving, optional
• pickle, for serving, optional
Barbecue Sauce
• 1 1/2 cups ketchup
• 1/4 cup dark brown sugar, packed
• 3 tablespoons molasses
• 2 tablespoons worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon dijon mustard
• 1/2 teaspoon cayenne pepper
Special Equipment
• 2 wooden skewers
Instructions:
1. Preheat the oven to 300°F (150°C). Arrange an oven rack on the lowest setting, removing the other racks if needed.
2. Place the pork shoulder on a cutting board and slice the meat into 2-inch (5 cm) thick slices.
3. In a small bowl, combine the brown sugar, salt, paprika, mustard powder, cumin, garlic powder, chile powder, coriander, onion powder, black pepper, and cayenne.
4. Sprinkle the spice mixture all over the sliced pork and toss to coat evenly.
5. Set a wire rack over a baking sheet and grease with nonstick spray. Place the potato halves on the rack, cut sides down. Insert a skewer into each potato half.
6. Thread the pork slices onto the skewers.
7. Cover the pork tower with foil, place in the oven, and roast for 4 hours or until the pork is fully cooked and tender.
8. To a small pot on medium heat, add oil, minced onion, garlic, and the leftover spice mixture. Stir the vegetables and cook until soft.
9. Make the barbecue sauce: In a medium pot over medium heat, combine the ketchup, brown sugar, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, paprika, Dijon, and cayenne. Whisk and bring the sauce to a boil. Remove from the heat and set aside until ready to use.
10. Once the pork is finished cooking, remove the foil and pour the barbecue sauce over the pork tower. Use a brush to evenly cover all of the meat.
11. Return the pork to the oven for 30 minutes, or until the sauce starts to caramelize.
12. Carve the pork tower with a serrated knife. Serve the meat on the buns, with sides like coleslaw, mac ‘n’ cheese, and pickles.
Enjoy your BBQ Pork Party Tower!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Momma’s Deep-Dish Mac ‘N’ Cheese.
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Here's a recipe for Momma’s Deep-Dish Mac ‘N’ Cheese:
Ingredients:
• 3 tablespoons unsalted butter, plus more for greasing
• 1 teaspoon kosher salt, plus more for boiling
• 16 oz large elbow macaroni
• 1 cup sour cream
• 1 cup cottage cheese
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded smoked gouda cheese, divided
• 1 cup shredded pepper jack cheese, divided
• 1 cup shredded whole-milk mozzarella cheese, divided
• 1 can cheese sauce, or cream of mushroom soup
• 1/2 cup evaporated milk
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne
• 2 large eggs, beaten
Instructions:
1. Preheat the oven to 325°F (160°C). Grease a 7 x 11-inch (17 x 27 cm) baking dish with butter.
2. Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and return to the warm pot.
3. Add butter to the macaroni and stir until melted and the noodles are well coated.
4. In a large bowl, stir together the sour cream, cottage cheese, 1 cup cheddar, 1/2 cup Gouda, 1/2 cup pepper Jack, 1/2 cup mozzarella, the cheese sauce, evaporated milk, salt, black pepper, garlic powder, onion powder, and cayenne until well combined.
5. Add the sauce to the pot with noodles and mix until fully coated. Season with more salt and black pepper to taste. Stir the eggs until well incorporated.
6. Pour the macaroni into the prepared baking dish and smooth in an even layer.
7. In a medium bowl, toss together the remaining 1 cup cheddar, 1/2 cup Gouda, 1/2 cup pepper Jack, and 1/2 cup mozzarella cheese. Sprinkle the cheese mixture evenly over the noodles.
8. Cover the baking dish with foil. Bake for 30 minutes.
9. Increase the oven temperature to 425°F (220°C). Remove the foil and bake for another 10 minutes, until the cheese is golden brown. Let cool slightly before serving.
10. Enjoy!
11. RECIPE BY: Meiko Temple
Enjoy your Momma’s Deep-Dish Mac ‘N’ Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Low-Carb Stuffed Cauliflower.
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Here's a recipe for Low-Carb Stuffed Cauliflower:
Ingredients:
Stuffing
• 1 lb ground beef
• 1/2 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons tomato paste
• 1 tomato, chopped
• 1 egg
• 1/2 teaspoon chili flake
• 1 teaspoon dried oregano
• 1 tablespoon fresh basil, chopped
• 1 teaspoon fresh sage, chopped
• 1/2 teaspoon pepper
• 1 1/2 teaspoons salt
• 2 cauliflowers
Bechamel
• 2 tablespoons butter
• 2 tablespoons flour
• 2 1/2 cups milk
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon pepper
• 1 teaspoon salt
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. For the ground beef filling, combine ground beef, onion, garlic, tomato paste, tomato, egg, chili flakes, oregano, basil, sage, pepper, and salt in a large mixing bowl until fulling incorporated. Set aside.
3. Remove the whole stem from the cauliflower making sure to leave the head fully intact.
4. Boil the cauliflower in a pot of water over high heat for 8-10 minutes or until fork-tender.
5. Remove the cauliflower from the pot and place on parchment paper-lined baking sheet.
6. Carefully remove any remaining stem making sure there is space for the filling.
7. Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head of cauliflower.
8. Cover inverted head of cauliflower with aluminum foil and bake in preheated oven for 30 minutes, or until ground beef mixture is cooked through.
9. Preheat oven to broil.
10. For the bechamel, melt butter in a saucepan over medium heat.
11. Mix in flour and stir until mixture lightly browns, about 2 minutes.
12. Stir in the milk and allow mixture to thicken, about 5 minutes.
13. Add in the Parmesan, salt, and pepper and mix until fully incorporated and has the consistency of a thick batter.
14. Remove aluminum foil from stuffed cauliflower.
15. Cover the cauliflower in bechamel sauce and a sprinkle of Parmesan cheese.
16. Broil for 5 minutes or until bechamel lightly browns.
17. Garnish with more Parmesan and fresh parsley.
Enjoy your Low-Carb Stuffed Cauliflower!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare One-Pot Chicken, Chard, And Couscous Dinner?
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Here's a recipe for One-Pot Chicken, Chard, And Couscous Dinner:
Ingredients:
• 4 skin-on chicken leg quarters
• 1 tablespoon kosher salt, plus more to taste
• pepper, to taste
• 10 cloves garlic, minced, divided
• 1 tablespoon fresh thyme leaf, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• 4 tablespoons olive oil, divided
• 2 bunches rainbow swiss chard
• 1/2 cup sugar
• 1 cinnamon stick
• 4 whole cloves
• 2 teaspoons mustard seed
• 1 teaspoon whole allspice
• 2 bay leaves, crushed
• 1 teaspoon whole black peppercorn
• 2 teaspoons coriander seed
• 1/2 teaspoon red pepper flakes
• 1 cup white wine vinegar
• 1/2 cup water
• 1 large yellow onion, chopped
• 1/4 cup lemon juice
• 2 cups israeli couscous
• 3 cups chicken stock
• 2 tablespoons caper
• 4 tablespoons crumbled feta cheese, fresh, for serving
• fresh parsley, chopped, for serving
Instructions:
1. In a large bowl, season the chicken legs with salt, pepper, 5 cloves of minced garlic, the thyme, rosemary, oregano, and 2 tablespoons of olive oil. Toss to fully coat the chicken, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
2. Prepare the Swiss chard. Cut out the thick stems. Stack the leaves, roll up, then thinly slice into ribbons. Slice the roll in half. Transfer to a bowl and set aside. Slice the chard stems on the bias. Transfer to a medium glass or nonreactive metal bowl and set aside.
3. In a large skillet, combine the sugar, 1 tablespoon of salt, the cinnamon stick, cloves, mustard seeds, allspice, bay leaves, peppercorns, coriander seeds, and red pepper flakes. Add the white wine vinegar and water, and stir well. Heat the pan over high heat, bring to a boil, and cook for 5 minutes.
4. Place a strainer over the bowl of sliced chard stems. Pour the boiling pickling liquid over the stems and discard the solids. Let the stems pickle until the liquid has cooled and the stems have softened, about 30 minutes.
5. Wipe out the skillet, then heat over medium-high heat with the remaining 2 tablespoons of olive oil until the oil is shimmering. Sear the chicken, skin-side down, until the skin is dark golden brown, 5-7 minutes. Flip and cook on the other side for another 5-7 minutes. Transfer to a plate and set aside.
6. Add the onion, remaining 5 cloves of minced garlic, salt, and pepper. Cook, stirring, until the onion is softened and golden brown, about 10 minutes.
7. Add the lemon juice, Swiss chard leaves, and couscous. Cook until the greens wilt, about 2 minutes.
8. Add the chicken stock and bring to a boil. Sprinkle in the capers and return the chicken to the pan, submerging in the cooking liquid. Cover, reduce the heat to low, and simmer for about 15 minutes, until the couscous has puffed up and become tender. Remove the pan from the heat.
9. Serve with the pickled chard stems, feta cheese, and parsley.
Enjoy your One-Pot Chicken, Chard, And Couscous Dinner!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Braised Pork Belly Adobo By Chef Leah Cohen?
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Here's a recipe for Braised Pork Belly Adobo By Chef Leah Cohen:
Ingredients:
Braised Pork Belly
• 1 1/2 lb whole skin-on pork belly
• 1/4 cup kosher salt
• 2 tablespoons sugar
• 1 teaspoon ground black pepper
• 1 pod star anise
• 2 cloves garlic
• 3 bay leaves
• 1/3 cup soy sauce
• 2 tablespoons apple cider vinegar
• 1/2 gal water
Adobo Sauce
• 1/3 cup water
• 1 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons canola oil
• 1/2 teaspoon bay leaf powder
• 1 1/2 teaspoons freshly ground black pepper
• 3 cloves garlic
• 1/3 cup coconut vinegar
• 2/3 cup full-fat coconut milk
• oil, for frying
Assembly
• 4 poached eggs
• 4 pinches ground szechuan peppercorn
• 2 teaspoons scallion, thinly sliced, green parts only
• 2 teaspoons garlic, fried
• 4 teaspoons fresh cilantro
• jasmine rice, cooked
Instructions:
1. Preheat the oven to 325˚F (160˚C).
2. Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
3. In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
4. Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-21/2 hours, until the pork is tender but not falling apart.
5. Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
6. Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
7. Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in 1/2-inch (1 cm) sections.
8. Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
9. Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
10. Slice the pork belly between the scores.
11. To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
Enjoy your Braised Pork Belly Adobo By Chef Leah Cohen!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I cook Beef Stroganoff Potatoes?
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Here's a recipe for Beef Stroganoff Potatoes:
Ingredients:
• 4 servings potato, cooked
• 8 oz rump steak
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, crushed
• 4 oz mushroom, diced
• 1 teaspoon dijon mustard
• 1 teaspoon paprika
• 3/4 cup beef stock
• 3 tablespoons sour cream
• salt, to taste
• pepper, to taste
• 1 handful fresh parsley, chopped, optional
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Half the potatoes and scoop out the insides, keeping the scooped out potato for later.
3. Cut the steak into thin strips and sear in a hot pan. Remove the steak.
4. Melt the butter in the pan, then add the onions and garlic. Season with salt.
5. Cook the onions and garlic until translucent, then add the mushrooms.
6. When the mushrooms are soft, stir in the mustard, paprika, and leftover potato.
7. Stir in the beef stock, then simmer until mostly reduced.
8. Add the soured cream, then add the seared beef back in as well.
9. Season with salt and pepper and remove from the heat immediately.
10. Stuff the potato skins with the stroganoff mixture.
11. Bake for 8-10 minutes.
12. Sprinkle with parsley and serve.
Enjoy your Beef Stroganoff Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Sheet Pan Gnocchi.
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Here's a recipe for Sheet Pan Gnocchi:
Ingredients:
• 16 oz shelf-stable gnocchi
• 2 pt cherry tomatoes
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 3 fresh rosemary sprigs
• 8 oz mozzarella pearl
• 1 cup fresh basil leaves, roughly torn
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the gnocchi, tomatoes, olive oil, salt, pepper, red pepper flakes, and rosemary and toss to coat. Spread the mixture on a rimmed baking sheet in an even layer.
3. Bake until the gnocchi is light golden and the tomatoes are beginning to burst, about 25 minutes. Discard the rosemary sprigs. Transfer the mixture to a serving bowl and let cool for 5 minutes.
4. Add the mozzarella and basil and toss to combine.
Enjoy your Sheet Pan Gnocchi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Chicken Parmesan Bread Bowl.
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Here's a recipe for Chicken Parmesan Bread Bowl:
Ingredients:
• 1 cup breadcrumb
• 1/2 teaspoon fresh parsley, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup flour
• 3 eggs, beaten
• 2 boneless, skinless chicken breasts, thinly sliced
• oil, for frying
• 1 bread bowl
• 1 cup marinara sauce
• 8 oz mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 3 tablespoons butter, melted
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon parmesan cheese, grated
• fresh basil, for serving
Instructions:
1. In a medium bowl, combine bread crumbs, parsley garlic powder, onion powder, oregano, salt, and pepper to bread crumbs.
2. Place flour and eggs in two other medium bowls.
3. Roll the chicken breast in the flour, dusting off any excess. Dip the chicken into the egg, then place into the breadcrumbs, coating it completely.
4. Heat the oil in a skillet over medium-high heat.
5. Once the oil begins to shimmer, fry the breaded chicken strips until both sides are golden brown.
6. Remove from heat and drain on a paper towel.
7. Preheat oven to 350°F (180˚C).
8. Slice the cooked chicken breast into 1/2-inch (1 cm) thick strips.
9. Slice the top of the bread bowl off and scoop out the insides. Save the top of the bowl.
10. Spoon and spread some of the marinara sauce on the bottom of the bowl, then layer on mozzarella, Parmesan cheese, chicken strips, marinara, remaining mozzarella, Parmesan, chicken strips, marinara, and remaining Parmesan.
11. Place the cap of the bread bowl on top.
12. Wrap the bread bowl in foil, then weigh it down with a heavy object for 30 minutes.
13. In a small bowl, mix together butter, garlic, parsley, and Parmesan cheese.
14. Remove the foil from the bread bowl and brush the garlic butter mixture evenly over it.
15. Bake for 30 minutes.
16. Cool for 10 minutes and slice.
17. Garnish with basil, if desired.
Enjoy your Chicken Parmesan Bread Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Scalloped Potato Dome?
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Here's a recipe for Scalloped Potato Dome:
Ingredients:
• 5 red potatoes, medium
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups heavy cream
• 2 tablespoons butter, softened
• 8 yukon gold potatoes, medium or large
• 10 slices cheddar cheese
• 6 strips bacon, cooked until crispy
• 1/4 cup chives, finely chopped plus more to serve
• 1 sheet puff pastry, cut into a 9-inch (23-cm) circle
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 cup grated parmesan cheese
Instructions:
1. Using a mandolin, slice the red potatoes to about 3 millimeter-thick slices.
2. Slice the gold potatoes to about 5-6 millimeters thick.
3. In a large bowl, combine the red potatoes with the salt, pepper, and heavy cream, and stir until evenly coated.
4. Preheat oven to 350°F (180°C).
5. Butter an oven-safe, 8 or 9-inch (20 or 23-cm), stainless steel mixing bowl.
6. Starting from the center, lay the red potatoes in an overlapping, circular fashion, making sure they make good contact and are sticking to the bowl. Repeat the circular pattern up until roughly 1/2-inch (1-cm) from the top of the bowl.
7. Place the sliced gold potatoes into the cream, stirring until fully coated with cream.
8. Shake off the excess cream, then layer the potato slices at the bottom of the bowl, building in a similar circular fashion.
9. After 2-3 rotations, place down 2 slices of cheddar. To fill the gaps, you might need to cut 2 more slices into halves and use those strips near the edges.
10. Layer another 2 rotations of gold potatoes.
11. Place the strips of bacon in a single layer across the potatoes.
12. Layer another 2 rotations of gold potatoes.
13. Sprinkle the chives in an even layer across the potatoes.
14. Layer another 2 rotations of gold potatoes.
15. Fan out the rest of the cheddar slices in a circular pattern on top of the potatoes.
16. Layer another 2 rotations of gold potatoes.
17. Place the circle of puff pastry on top, pressing it lightly into the potatoes.
18. Bake, uncovered, for 1 hour and 30 minutes. If the pastry or the edges of potatoes near the top are starting to get too dark, cover the dish with foil and continue baking.
19. Cool until the bottom of the dish is no longer warm.
20. While the potatoes bake, prepare the garlic cream sauce by transferring the cream from the soaked potatoes into a medium saucepan or pot.
21. Add the onion powder, garlic powder, and Parmesan, stirring while bringing to a boil. Set aside and reheat when serving.
22. Preheat oven to 400°F (200°C).
23. Run a knife along the sides of the bowl to make sure the potatoes are release, then invert it onto a baking tray.
24. Bake for another 10 minutes or so, until the slices start to turn golden brown and slightly crispy.
25. Transfer the dome to a cutting board, then slice into wedges.
26. Serve with the cream sauce, a sprinkle of chives.
Enjoy your Scalloped Potato Dome!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Tomato Soup With Grilled Cheese Croutons?
|
Here's a recipe for Tomato Soup With Grilled Cheese Croutons:
Ingredients:
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 garlic cloves, minceds
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sugar
• 28 oz 1 can of whole peeled tomatoes
• 3 cups vegetable stock
• 1 large sprig of fresh basil
• 1 cup heavy cream
• 4 slices of bread
• unsalted butter, room temperature
• sliced cheddar cheese
Instructions:
1. Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
2. Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
3. Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
4. Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
5. Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
6. Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2–3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
7. Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
8. Serve the tomato soup topped with the grilled cheese croutons.
Enjoy your Tomato Soup With Grilled Cheese Croutons!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Tuna Salad With Roasted Veggies?
|
Here's a recipe for Tuna Salad With Roasted Veggies:
Ingredients:
• 1 cup green beans, trimmed
• 2 cups baby potato, halved
• 1 lemon, sliced
• 1 tablespoon olive oil, divided
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon pepper, plus more to tate
• 1/2 teaspoon paprika
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme, minced
• 3 cloves garlic, minced
• 1 red bell pepper, halved and seeded
• mixed greens salad
• hard-boiled egg, optional
• 2 tablespoons balsamic vinaigrette, optional
Tuna salad
• 10 oz tuna, canned, drained
• 1 stalk celery, diced
• 1/4 cup greek yogurt
• salt, to taste
• pepper, to taste
• 1 teaspoon fresh parsley
Instructions:
1. Preheat the oven to 375˚F (190˚C).
2. On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
3. Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
4. Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
5. Roast for 20 minutes until vegetables are golden brown. Let cool.
6. Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
7. Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
8. Serve with a balsamic vinaigrette, if desired.
Enjoy your Tuna Salad With Roasted Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chicken Bacon Ranch Baked Potatoes?
|
Here's a recipe for Chicken Bacon Ranch Baked Potatoes:
Ingredients:
• 2 russet potatoes
• 1 cup shredded chicken, leftover
• 1/2 cup ranch dressing
• 1/4 cup bacon, cooked and chopped
• 1/4 cup shredded cheddar cheese
• sour cream, to serve
• scallion, to serve
Instructions:
1. Preheat oven to 400°F (200°C).
2. With a fork, poke the potatoes.
3. Place the potatoes on a plate and microwave for five minutes on each side.
4. In a bowl mix the chicken, ranch dressing, bacon, and cheddar cheese.
5. Carefully place the potatoes on a baking sheet, and slice them half way down.
6. Fill the potatoes with the chicken mixture.
7. Top with more cheddar cheese.
8. Bake for 20 minutes or until cheese is melted.
9. Top with sour cream and scallions.
Enjoy your Chicken Bacon Ranch Baked Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Tuna Melt.
|
Here's a recipe for Tuna Melt:
Ingredients:
• 2 cans tuna, oil packed, drained
• 3 tablespoons mayonnaise
• 2 stalks celery, finely chopped
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 slices bread
• 1 tablespoon unsalted butter, room temperature
• 4 oz shredded sharp cheddar cheese
Instructions:
1. In a medium bowl, mix together the tuna, mayonnaise, celery, pickle relish, salt, and pepper until well combined.
2. On a cutting board, butter one side of each slice of bread. Flip the bread over so it is buttered-side down. Divide the tuna mixture between 2 slices of bread. Top with the cheddar cheese, then place the other slices of bread on top, buttered-side out.
3. Heat a large pan over medium heat. Place the sandwiches in the pan and cook, without moving, for about 2 minutes, until golden brown. Carefully flip the sandwiches over and continue to cook until the other side is golden brown and the cheese has melted, 2 minutes more.
4. Transfer the tuna melts to a cutting board and cut in half. Serve immediately.
Enjoy your Tuna Melt!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Instant-Pot Short Ribs.
|
Here's a recipe for Instant-Pot Short Ribs:
Ingredients:
• 1 cup soy sauce
• 1/2 cup rice vinegar
• 1/4 cup sesame oil, toasted
• 1/4 cup gochujang, or to taste
• 2 tablespoons honey
• 2 lb flanken beef short ribs, 1/2 inch (1 1/4 cm) thick, each rib cut in half
• kosher salt, to taste
• ground black pepper, to taste
• 1 tablespoon coconut oil
• 1 bosc pear, or D’Anjou pear, finely chopped
• 1/4 cup shallot, finely chopped
• 3 tablespoons fresh ginger, minced
• 1 tablespoon garlic, minced
• 2 tablespoons water
• 1 tablespoon cornstarch
• white rice, for serving
• sesame seed, toasted, for garnish
• fresh cilantro, for garnish
• scallion, thinly sliced, for garnish
• kimchi, for serving
Instructions:
1. In a liquid measuring cup or medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochujang (adjust the quantity based on your preferred spice level), and honey.
2. Place the short ribs in a deep baking dish or large bowl and season generously on both sides with salt and pepper. Pour the soy sauce mixture over the ribs. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, up to overnight.
3. Preheat a 6-quart (6 Liter) Instant Pot on the high sauté setting. Once hot, add the coconut oil.
4. Remove the short ribs from the marinade and let any excess marinade drip off. Reserve the marinade for later.
5. Working in batches, add the short ribs to the Instant Pot and sear for 3-4 minutes on each side, until deeply caramelized. Transfer the short ribs to a baking sheet as they finish cooking and repeat with the remaining ribs.
6. After the short ribs are seared, add the pear, shallot, ginger, and garlic to the Instant Pot. Season with salt and pepper, and sauté for 4-5 minutes, or until the mixture is golden brown.
7. Return the short ribs to the Instant Pot, then pour in the reserved marinade. Place the lid on the Instant Pot, make sure the lid is set to “Sealing,” and change the setting to high pressure cooker. Set the timer for 20 minutes.
8. At the end of 20 minutes, carefully release the pressure from the Instant Pot by turning the knob from “Sealing” to “Venting,” making sure your hand is not over 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.
9. Remove the short ribs from the pot and change the setting to high sauté. Bring the sauce to a simmer and cook for about 5 minutes, or until reduced to about 2 cups (480 ml)
10. Add the cornstarch to the water and mix until completely dissolved. Add the slurry to the sauce and whisk continuously for another 3 minutes, or until the sauce thickens. Remove from the heat and let cool slightly. Skim off any excess oil from the top of the sauce, if desired.
11. Serve the short ribs over white rice. Pour about 1/2 cup (120 ml) of the sauce over the ribs and serve the rest on the side. Garnish with toasted sesame seeds, cilantro, and scallions, and serve with kimchi, if desired.
Enjoy your Instant-Pot Short Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Chilli Stuffed Garlic Bread?
|
Here's a recipe for Chilli Stuffed Garlic Bread:
Ingredients:
• 10 oz lean beef, minced
• 1 onion, chopped
• 4 cloves garlic, crushed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 tablespoon plain flour
• 1 1/4 cups beef stock
• 1/2 can canned chopped tomato
• 1/2 can canned kidney bean, rinsed and drained
• 2 tablespoons tomato puree
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 bay leaf
• 1 crusty baguette
• 3 1/2 tablespoons butter, melted
• 1 handful fresh parsley, roughly chopped
• 1/2 cup cheddar cheese, finely grated
Instructions:
1. In a saucepan, cook the onion and 2 garlic cloves in a little oil.
2. After a minute or so, add the minced beef, breaking it up with a spoon.
3. When the mince has browned, stir in the chilli powder, cumin, ground coriander, and the plain flour.
4. Stir in the beef stock, tomatoes, tomato purée, kidney beans, oregano, and salt.
5. Place a bay leaf into the mixture, loosely cover and simmer for 30-45 minutes, stirring occasionally. Allow to cool some so you don’t burn yourself during the next bit!
6. Preheat the oven to 200°C (400°F).
7. Top and tail the baguette, then cut it into 3-4 equal rolls.
8. Hollow out each roll, allowing a thin border of bread around the outside.
9. Stuff each roll with chili using a teaspoon. Try to really fill them up.
10. Make the garlic butter by stirring in 2 cloves of crushed garlic and a handful of parsley into the melted butter.
11. Coat each stuffed roll with a generous helping of garlic butter. Top with a healthy portion of finely grated cheddar.
12. Bake in the centre of the preheated oven for 10-12 minutes, until the cheese is bubbly and melted.
Enjoy your Chilli Stuffed Garlic Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Cheddar Oven Fried Chicken?
|
Here's a recipe for Cheddar Oven Fried Chicken:
Ingredients:
• 3 cups cheese cracker, crushed
• 1/4 teaspoon pepper, optional
• 2 cups flour
• 5 eggs, whisked
• 4 skin-on chicken drumsticks
• 4 skin-on chicken thighs
• 3 cups broccoli floret
• 3 cups yukon potato, quartered
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, leaves, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• fresh parsley, for garnish
Instructions:
1. Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
2. In a separate bowl, beat eggs until smooth.
3. Roll each chicken piece into flour and then coat into eggs.
4. Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
5. Arrange chicken pieces on a parchment-lined baking sheet.
6. Preheat oven to 425°F (220°C).
7. In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
8. Arrange vegetables on parchment-lined baking sheet.
9. Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
10. Top chicken with parsley and serve.
Enjoy your Cheddar Oven Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Honey Lime Grilled Shrimp Salad?
|
Here's a recipe for Honey Lime Grilled Shrimp Salad:
Ingredients:
Dressing
• 1/3 cup olive oil
• 3 tablespoons lime juice
• 1 bunch fresh cilantro, stems chopped off
• 2 teaspoons chipotle pepper in adobo sauce
• 1/4 teaspoon salt
Salad
• 1 tablespoon olive oil
• 2 tablespoons honey
• 1 teaspoon Mccormick® ground cumin
• 1 teaspoon McCormick® Paprika
• 1 teaspoon garlic powder
• 1 lime, zested
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb shrimp, peeled and deveined
• 1 corn, cob
• 5 oz baby greens, mixed
• 1 cup grape tomato
• 1/2 cup radish, quatered
• avocado, half, cubed
• 1 scallion, thinly sliced
Instructions:
1. Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
2. In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
3. Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
4. Pull the shrimp off the skewers. Slice corn off the cob.
5. Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve!
Enjoy your Honey Lime Grilled Shrimp Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Arugula, Peach, And Goat Cheese Flatbread?
|
Here's a recipe for Arugula, Peach, And Goat Cheese Flatbread:
Ingredients:
Dough
• 3/4 cup warm water, plus 2 tablespoons
• 1 1/2 teaspoons instant yeast
• 1 cup all purpose flour, plus more for dusting
• 1 cup whole wheat flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon olive oil, plus more for brushing
Toppings
• 2 1/2 tablespoons olive oil, divided
• 1 medium yellow onion, thinly sliced
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 teaspoon balsamic vinegar
• 6 cups fresh arugula
• 2 medium peaches, thinly sliced
• 4 oz goat cheese, crumbled
• 2 tablespoons balsamic glaze
Instructions:
1. Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
2. Lightly dust a clean surface with flour, then turn the dough out and knead for 1–2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
3. Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
4. Caramelize the onions: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion, 1/2 teaspoon salt, and the pepper. Sauté for 5 minutes, until slightly softened. Add the balsamic vinegar, stir, and reduce the heat to low. Cook for about 25 minutes more, until the onions are tender and caramelized. Remove the pan from the heat and set aside to cool.
5. Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about 1/8 inch (3 mm) thick.
6. Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
7. Add the arugula to a medium bowl, along with the caramelized onions, remaining 1/2 tablespoon olive oil, and remaining 1/4 teaspoon salt. Toss well.
8. Top each flatbread with some of the arugula mixture, 6 peach slices, and 1 ounce of crumbled goat cheese. Drizzle with the balsamic glaze.
Enjoy your Arugula, Peach, And Goat Cheese Flatbread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Fried Chicken By Marcus Samuelsson?
|
Here's a recipe for Fried Chicken By Marcus Samuelsson:
Ingredients:
• 2 cups water
• 1 cup coarse kosher salt
• 6 cups cold ice water
• 4 chicken thighs
• 4 chicken drumsticks
• 2 cups buttermilk
• 3/4 cup coconut milk
• 2 cloves garlic, minced
• 2 cups all-purpose flour
• 1/4 cup semolina flour
• 2 tablespoons cornstarch
• 1 tablespoon white pepper
• 3 cups peanut oil, for frying
Chicken Shake
• 1/4 cup berbere
• 1/4 cup hot smoked paprika
• 2 tablespoons ground cumin
• 2 tablespoons white pepper
• 2 tablespoons celery salt
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons coarse kosher salt
Instructions:
1. In a medium saucepan over high heat, add 2 cups (470 ml) of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container.
2. Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 1/2 hours.
3. Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients.
4. NOTE: Makes about 1 cup (110g) that will keep for 6 months. Store in a jar out of the light.
5. In a 9x13-inch (23x33 cm) baking dish, add buttermilk, coconut milk, and garlic.
6. Add 1 tablespoon of chicken shake and whisk together.
7. Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight.
8. Fill a large cast iron pan 2/3-full with peanut oil over medium-high heat. Heat to 360˚F (182˚C).
9. While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper.
10. Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated.
11. Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again.
12. Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F (73˚C), about 10 minutes per batch. NOTE: Adjust heat to keep the oil between 350-375˚F (180-190˚C).
13. Drain on a rack set over a baking sheet. Rest 8-10 minutes.
14. Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack.
15. Sprinkle with additional chicken shake.
Enjoy your Fried Chicken By Marcus Samuelsson!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Spaghetti Pie?
|
Here's a recipe for Spaghetti Pie:
Ingredients:
Pasta Crust
• 4 oz spaghetti, or angel hair, broken in half 2 times
• 2 cloves garlic, minched
• 2 tablespoons butter
• 1 cup grated parmesan cheese
• 1 large egg, beaten
• 2 tablespoons bread crumbs
Filling
• 2 tablespoons oil, vegetable or canola
• 1 small onion, diced
• 8 oz ground beef, 90% lean
• 15 oz tomato sauce, 1 can
• 3 tablespoons tomato paste
• 1 teaspoon sugar
• 1 tablespoon fresh basil, minced
• 1 cup ricotta cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1 1/2 cups shredded mozzarella cheese
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Wrap pasta in a clean dish towel and fold twice, breaking pasta into smaller 1-3 inch (21/2 - 71/2 cm) pieces.
3. Cook until al dente (about 3 minutes) and drain well.
4. In medium-sized bowl, mix warm cooked pasta with garlic, butter, grated parmesan, egg, and bread crumbs. Still until well incorporated and the butter and cheese have completely melted.
5. Press pasta mixture into a deep 10-inch (25-cm) pie plate or casserole dish. Top with bread crumbs.
6. Bake 15-20 minutes, until crust is set and edges have started to brown
7. Heat oil over medium heat in a large skillet. Add onions and cook until softened, about 3 minutes. Add in ground beef and cook until lightly browned. Using a spoon, drain off any excess fat that accumulates in the pan.
8. Stir in tomato sauce, tomato paste, and sugar. Simmer until slightly thickened, about 5 minutes. Remove from heat and mix in basil. Season with salt and pepper.
9. In a small bowl, mix together ricotta, egg, and oregano.
10. Spread ricotta mixture over the cooked pasta crust. Spread the meat sauce over the top of the ricotta mixture then cover with mozzarella. Bake at 350˚F (180˚C) for 25 minutes or until golden brown on top.
11. Let cool for 15-20 minutes before serving.
12. Fancy-Pants Parmesan Crisps (optional for garnish): Pour a tablespoon of parmesan cheese onto a baking sheet lined with parchment paper. Bake at 400˚F (200˚C) until cheese has melted and become golden and crisp, about 5 minutes. Let cool before removing from parchment paper.
Enjoy your Spaghetti Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Rainbow Sheet-Pan Pizza?
|
Here's a recipe for Rainbow Sheet-Pan Pizza:
Ingredients:
• 1 dough, enough for 2 pizzas
• 1 tablespoon brown sugar
• 1 cup warm water
• 2 teaspoons active dry yeast
• 4 small beets, roasted, peeled, and pureed
• 3 tablespoons olive oil, divided
• 2 teaspoons kosher salt
• 4 cups all-purpose flour
• your choice of toppings, enough for 1 pizza
• 1 1/2 tablespoons olive oil
• 1 1/2 cups pizza sauce
• 1 cup shredded mozzarella cheese
• 1 pt cherry tomato
• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup fresh spinach, chopped
• 1 cup purple sweet potato, diced and roasted
• salt, to taste
• pepper, to taste
• 1 teaspoon dried oregano
• fresh basil, sliced, for serving
Instructions:
1. In a small bowl, combine half of the warm water and the brown sugar.
2. Add the active dry yeast and let foam without stirring for about 8 minutes.
3. In a large bowl, combine the pureed beets, 2 tablespoons of olive oil, salt, 2 cups (250 g) of flour, and the yeast mixture.
4. Rinse the yeast mixture bowl with the remaining warm water to get all the yeast, and pour into the large bowl.
5. Mix with your hands and gradually add in the reamining flour until the dough comes together in a ball and is not moist to the touch.
6. Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and bouncy and does not stick to the surface. Add flour as needed.
7. Pour the remaining tablespoon of olive oil in a clean large bowl and rub around with your fingers.
8. Place the dough in the bowl and turn to coat with the oil.
9. Cover with a kitchen towel or a plastic wrap and let rise for at least 1 hour at room temperature (preferably warm). The dough should double in size.
10. Preheat the oven to 500°F (260°C).
11. Grease a nonstick baking sheet with the olive oil.
12. Place the dough on a floured surface and divide in half.
13. Save one dough half for later. It will keep in the refrigerator for up to 2 weeks in a bowl covered tightly with plastic wrap.
14. Using a rolling pin, flatten the remaining ball of dough into a rectangular shape that will approximately fit on the baking sheet.
15. Transfer the dough to baking sheet and stretch as needed to cover the pan.
16. Leaving a 1-inch (2 cm) border all around the sides, spread the pizza sauce over the dough and sprinkle with mozzarella.
17. Add strips of cherry tomatoes, orange bell pepper, yellow bell pepper, spinach, and roasted purple sweet potatoes.
18. Season with salt, pepper, and oregano.
19. Bake for 7-10 minutes, until the veggies are tender and the crust is cooked.
20. Sprinkle with fresh basil, then slice and serve.
Enjoy your Rainbow Sheet-Pan Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Jucy Lucy From Minneapolis.
|
Here's a recipe for Jucy Lucy From Minneapolis:
Ingredients:
• 1 hamburger bun
• 2 ground beef patties, 1/4 pound (110 grams)
• 2 slices american cheese
• 1/3 cup onion, grilled, diced
• sandwich pickle, optional
• butter, as needed
Instructions:
1. Brush melted butter on the inside surfaces of the hamburger bun and place on a pan or griddle on low heat.
2. While the bun is toasting, flatten each beef patty so that it’s about 1/4 inch (6 mm) thick.
3. Place the cheese in the middle of one of the patties, then cover it with the other patty.
4. Push the patties together and pinch the edges, assuring there are no holes for the cheese to seep through.
5. Place meat on a griddle or pan over medium high heat. Cook 5-10 minutes per side or until cheesy juices start spilling out.
6. Add pickles to the bottom half of the bun, followed by the onions. Then top it off with the cooked burger and top bun.
7. Get your chompers ready! But be careful - the cheese is super hot inside!
Enjoy your Jucy Lucy From Minneapolis!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Nourishing Rainbow Protein Pot?
|
Here's a recipe for Nourishing Rainbow Protein Pot:
Ingredients:
Sauce
• 1/4 cup tahini
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• 1/4 cup water
• 1 teaspoon salt
• 1 teaspoon pepper
Assembly
• 7 oz extra firm tofu, 1 block, sliced in half
• 1 tablespoon olive oil
• 1/2 cup dry quinoa
• 1 1/2 cups vegetable stock
• 1/4 cup cherry tomatoes
• 1/3 cup carrot, sliced
• 1/2 cup yellow bell pepper, chopped
• 1/2 cup snap pea
• 1/4 cup large red onion, sliced
• 1 cup shredded purple cabbage
• salt, to taste
Instructions:
1. Make the sauce: In a medium bowl, whisk together the tahini, apple cider vinegar, lemon juice, maple syrup, garlic, water, salt, and pepper.
2. Reserve half of the sauce for serving and add the tofu to the bowl with the remaining sauce. Toss to coat. Marinate for 15 minutes.
3. Heat a tablespoon of oil in a small pot over medium heat. Cook the tofu until golden brown, about 5 minutes on each side. Remove the tofu from the pan, then slice.
4. Add the quinoa and vegetable stock to the same pot. Stir the quinoa and bring to a boil over high heat. Then, reduce the heat to low and place a strainer over the simmering quinoa.
5. Add the cherry tomatoes, carrot, yellow pepper, snap peas, red onion, and purple cabbage to the strainer. Sprinkle with salt.
6. Cover and cook for 20 minutes, until the quinoa is cooked and the veggies are tender.
7. Remove the pot from the heat, fluff the quinoa and divide into 2 bowls, then add the veggies and tofu. Pour the reserved sauce over.
Enjoy your Nourishing Rainbow Protein Pot!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make General Tso's Chicken Roll?
|
Here's a recipe for General Tso's Chicken Roll:
Ingredients:
• 3 chicken breasts
• salt, to taste
• pepper, to taste
• 12 snap peas
• 1 medium carrot, thinly sliced
• 1 teaspoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, chopped
• 2 cups chicken stock
• 1/4 cup sugar
• 1 teaspoon chili flakes
• 1 tablespoon rice vinegar
• 1 tablespoon dark soy sauce
• 1 tablespoon tomato paste
• 2 teaspoons cornstarch, mixed with 2 teaspoons of water
• 5 cups canola oil, for frying
• 1 cup corn starch
• white rice, cooked, for serving
• 1 tablespoon sesame seeds, for garnish
• 1/4 cup scallions, sliced, for garnish
Instructions:
1. Place a chicken breast between 2 sheets of plastic wrap. Pound evenly to about 1/4-inch (1/2 cm) thick, then season both sides with salt and pepper.
2. Place 4 snap peas and a few carrot slices at the bottom edge of the chicken, then roll up tightly and wrap in plastic wrap. Repeat with the remaining chicken and vegetables.
3. Chill the chicken rolls in the refrigerator for at least 30 minutes.
4. Heat the sesame oil in a medium saucepan over high heat. Add the garlic and ginger and cook until they are toasty.
5. Add the chicken stock, sugar, chile flakes, rice vinegar, soy sauce, tomato paste, and cornstarch slurry and whisk to combine.
6. Cook until the sauce coats the back of a spoon and leaves a path when you run your finger through it. Remove from the heat and set aside.
7. Heat the oil in a large pot until it reaches 350°F (180°C).
8. Unwrap the chicken, then roll in the cornstarch until evenly coated.
9. Fry two chicken rolls at a time for 5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
10. Transfer the chicken to a wire rack to drain. If the chicken is not cooked through by the time it is golden brown on the outside, bake in the oven at 325°F (170°C) until that temperature is reached.
11. Slice the chicken rolls and serve with rice alongside. Pour the sauce over the chicken and sprinkle with sesame seeds and scallions for garnish.
12. Nutrition Calories: 3534 Fat: 359 grams Carbs: 68 grams Fiber: 3 grams Sugars: 17 grams Protein: 19 grams
Enjoy your General Tso's Chicken Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Hearty Roasted Pork Loin & Vegetables?
|
Here's a recipe for Hearty Roasted Pork Loin & Vegetables:
Ingredients:
• 1 pork loin, 3 pound (1.3 kilograms)
• 2 tablespoons olive oil, divided
• 1 tablespoon kosher salt
• 3 tablespoons McCormick® Hearty Spice Blend, divided
• 3 cups brussels sprouts, (about 12 ounces) ends trimmed and halved lengthwise
• 3 cups butternut squash, (about 12 ounces-360 grams), cut into ½-inch (1.24 cm) pieces
• 1 large red onion, cut into 1 in (2.54 cm) pieces
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
3. Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
4. Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
5. Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
6. Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
7. Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
8. Return to the oven and cook for 35–50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
9. Remove from the oven and let rest for 10–15 minutes before carving the pork and serving with the vegetables.
Enjoy your Hearty Roasted Pork Loin & Vegetables!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Mexican Red Pork Tamales As Made By Edna Peredia?
|
Here's a recipe for Mexican Red Pork Tamales As Made By Edna Peredia:
Ingredients:
For Wrapping
• 1 bag dry corn husk
• hot water, for soaking
Tamales
• 2 roma tomatoes
• 1/2 small white onion
• 2 dried guajillo chiles, dried
• 2 dried pasilla chiles
• 2 cloves garlic
• 4 cups water, divided, plus 1 tablespoon
• 2 teaspoons salt, plus more to taste
• pepper, to taste
• 1/2 tablespoon ground cumin
• 2 tablespoons canola oil
• 3 lb pork shoulder, cubed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup lard
• 2 lb fresh corn masa
• salsa verde, for serving
Instructions:
1. Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.
2. Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.
3. Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about 1/2 cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.
4. Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.
5. Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.
6. In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.
7. Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.
8. Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.
9. Drain the soaked corn husks.
10. Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about 1/4 inch (3/4 cm) from the edges.
11. Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.
12. Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.
13. Unwrap the tamales and serve with salsa verde.
Enjoy your Mexican Red Pork Tamales As Made By Edna Peredia!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make One Pan Dinner?
|
Here's a recipe for One Pan Dinner:
Ingredients:
Bacon-Wrapped Jalapeño Poppers
• 3 jalapeñoes
• 6 tablespoons whipped cream cheese, softened
• 3 slices bacon, halved
Pepperoni Pizza
• nonstick cooking spray, for greasing
• 1 can pizza dough
• 3/4 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 12 slices pepperoni
• 1 small jalapeño, sliced into thin rounds
• 8 large fresh basil leaves, torn
S'mores Pie
• 1 sheet frozen puff pastry, thawed
• all purpose flour, for dusting
• 1/4 cup chocolate hazelnut spread
• 2/3 cup mini marshmallows, divided
• 1/4 cup coarsely crushed graham crackers, divided
• 1 large egg
• 1 tablespoon water
• 1 oz melted chocolate
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Make the jalapeño poppers: Halve the jalapeños lengthwise and use a spoon to scrape out the seeds and ribs. Fill each jalapeño half with 1 tablespoon of cream cheese. Wrap a halved bacon strip around each stuffed jalapeño half.
3. To make a tray for the jalapeño poppers, take a piece of aluminum foil and fold in 2 inches of each short side. Dog-ear the corners and fold up to lift the remaining sides. The tray should fill 1/4 of the baking sheet. Arrange the jalapeño poppers in the tray.
4. Make the pizza: Grease the empty half of the baking sheet with nonstick spray.
5. Unroll the pizza dough and place on the greased half of the pan. Spread the sauce evenly across the dough, then sprinkle with the cheese and top with the pepperoni and sliced jalapeño.
6. Make the s’mores pie: Unfold the thawed puff pastry on a lightly floured surface. Gently roll out to remove any creases. Cut out a 6x8-inch rectangle, reserving the excess pastry for another use. Using a sharp knife, gently score a 1/2-inch border all the way around the pastry rectangle, being careful to not cut all the way through. Prick holes in the center of the pastry with a fork. Transfer the pastry to the remaining quarter of the baking sheet.
7. Spread the chocolate-hazelnut spread evenly over the inner rectangle of the pastry, then top with half of the marshmallows and graham crackers.
8. In a small bowl, whisk together the egg and water. Brush the egg wash over the pastry border.
9. Transfer the pan to the oven and bake for 20–25 minutes, until the pizza dough is cooked through and bacon is crispy.
10. Remove the pan from the oven. Garnish the pizza with the basil leaves. Top the s’mores pie with the remaining marshmallows and graham crackers, then drizzle with the melted chocolate.
Enjoy your One Pan Dinner!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Sheet Pan Calzone?
|
Here's a recipe for Sheet Pan Calzone:
Ingredients:
• nonstick cooking spray
• 2 lb pizza dough, rolled out, divided
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
Toppings
• shredded cheddar cheese
• shredded parmesan cheese
• pepperoni
• sausage, cooked
• bell pepper, sliced
• mushroom, sliced
• black olive, sliced
• ham, chopped
• pineapple, sliced
• olive oil, for brushing
• 1 teaspoon salt
Instructions:
1. Grease a baking sheet with nonstick spray and lay out half of the pizza dough on the pan, stretching it to make sure the dough reaches the edges.
2. Pour the marinara sauce over the dough and spread evenly with a spoon, leaving about an inch (2 cm) at the edges.
3. Top evenly with the mozzarella.
4. On the first vertical quarter of the pan, sprinkle the cheddar and Parmesan.
5. On the second quarter, add the pepperoni and sausage.
6. In the third quarter, add the bell peppers, mushrooms, and olives.
7. On the last quarter, add the ham and pineapple.
8. Preheat the oven to 350°F (180°C).
9. Place the remaining dough over the topped pizza. Fold the bottom edge of dough over the top edge and pinch to seal the edges.
10. Brush the top with olive oil and sprinkle with salt.
11. Use a paring knife to cut 2 vents on top of the pizza.
12. Bake for 40 minutes, or until golden brown.
13. Slice and serve.
Enjoy your Sheet Pan Calzone!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Hash Brown Bombs?
|
Here's a recipe for Hash Brown Bombs:
Ingredients:
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb ground beef
• 2 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 2 cups fresh spinach
• 5 large russet potatoes
• 1 large egg
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 cup shredded parmesan cheese
• 1/2 cup shredded cheddar cheese
• marinara sauce, warmed, for serving
• fresh parsley, chopped, for serving
Instructions:
1. In a large pan over medium heat, heat the olive oil until shimmering, then add the onion.
2. Sauté the onion until golden and translucent, about 5 minutes.
3. Add the garlic, ground beef, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Break down with a spatula and cook until brown and cooked through.
4. Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
5. Peel the potatoes and grate.
6. Place the shredded potatoes in a kitchen towel over a bowl and wring out the water.
7. In another large bowl, add the shredded potato, egg, remaining teaspoon of salt, remaining 1/2 teaspoon of pepper, onion powder, garlic powder, and Parmesan cheese. Mix until combined.
8. Line a small bowl with plastic wrap.
9. Place 1 cup (250 g) of the potato mixture in the bowl and use a spoon to spread the potatoes around the sides of the bowl.
10. Sprinkle cheddar cheese on top of the potatoes and add a large spoonful of the beef mixture, being careful not to overfill.
11. Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
12. Chill for 30 minutes.
13. Preheat oven to 375°F (190°C).
14. Place the potato balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
15. Serve topped with marinara sauce and parsley.
Enjoy your Hash Brown Bombs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make French Onion Burger?
|
Here's a recipe for French Onion Burger:
Ingredients:
French Patty
• 1 lb ground beef, 80% lean
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon oil
• 3 hamburger buns
Toppings
• 3 oz comté cheese, sliced
• 1 cup caramelized onion
• 1 cup fresh arugula
• mustard, of choice, to taste
Instructions:
1. Mix together the patty ingredients until evenly combined.
2. Form the beef into a round patty.
3. Repeat with the remaining beef.
4. Heat oil in a pan over medium heat.
5. Cook the burgers for 3 minutes on the first side, flip, and place the slice of comté on top.
6. Cook for 6 more minutes.
7. Assemble the burgers on the buns with caramelized onions and arugula.
Enjoy your French Onion Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I cook Mashed Potato Pie?
|
Here's a recipe for Mashed Potato Pie:
Ingredients:
• 60 butter crackers
• 1 egg
• 3 tablespoons unsalted butter, melted
• 4 russet potatoes, peeled and boiled
• 1 tablespoon unsalted butter
• 1 1/4 cups sour cream, divided
• 1/2 cup milk
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 cups shredded cheddar cheese
• 11 strips bacon, cooked and chopped
• 1/2 cup green onion, chopped
Instructions:
1. Preheat oven to 350°F (180°C).
2. Place butter crackers in a food processor and blend until they are a fine, sandy texture. Transfer to a small mixing bowl.
3. Add egg and melted butter to the crumbled crackers. Stir until crumbs become a clumpy, wet sand texture. Place the cracker mixture in the base of a 9-inch (23-inch) pie dish to create the crust.
4. Use a measuring cup to smooth the surface. Once the surface is smooth, use a fork to prick the base and sides of the crust.
5. Bake for 10 minutes. Remove from oven and let cool for 10 minutes.
6. Mash russet potatoes in a large mixing bowl. Once thoroughly mashed, add butter, 1/4 cup(60 gram) sour cream, milk, salt and pepper and mix together with large spoon or spatula.
7. Spread half of the mashed potatoes over the cooled cracker crust, about 1/4-inch in thickness.
8. Cover mashed potatoes with a layer of cheddar cheese, making sure to save some for the top.
9. Spread the other half of mashed potatoes over the cheese layer. Sprinkle bacon bits and remaining cheese over the top.
10. Bake for 20 minutes.
11. Serve with sour cream and green onions.
Enjoy your Mashed Potato Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Sheet Pan Quinoa Pizza Crust?
|
Here's a recipe for Sheet Pan Quinoa Pizza Crust:
Ingredients:
• 2 1/2 cups quinoa, uncooked
• 2 1/2 cups water, divided, plus more for soaking quinoa
• 1 tablespoon baking powder
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 1/4 cup grated parmesan cheese
• nonstick cooking spray
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
Optional toppings
• roma tomato, sliced
• fresh basil leaf
• pepperoni
• onion, sliced
• red pepper, chopped
• spinach
• mushroom, sliced
Instructions:
1. Place the quinoa in a medium bowl. Add enough water to cover the quinoa, about 11/2 cups (360 ml).
2. Cover with plastic wrap and soak, at room temperature, for at least 8 hours, or overnight.
3. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with nonstick cooking spray.
4. Drain and rinse the quinoa.
5. Add the quinoa, 1 cup (240 ml) of water, the baking powder, garlic powder, salt, and Parmesan cheese to a food processor. Blend for about 2 minutes, or until a smooth batter forms.
6. Pour the batter onto the baking sheet, using a spatula to spread evenly.
7. Bake the crust for 15 minutes. Flip the crust, removing the parchment paper, and bake for 10 minutes more, or until golden brown.
8. Top the crust with the pizza sauce and mozzarella cheese, then add your favorite toppings.
9. Return the pizza to the oven and bake for another 5-10 minutes, or until cheese bubbling and slightly brown.
10. Cut pizza into squares and serve.
Enjoy your Sheet Pan Quinoa Pizza Crust!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Beef Braciole (Stuffed Italian Beef Roll)?
|
Here's a recipe for Beef Braciole (Stuffed Italian Beef Roll):
Ingredients:
• 1/2 cup bread crumbs
• 1 cup shredded pecorino romano cheese, plus more for serving
• 1/2 cup fresh basil, chopped
• 1/3 cup shredded provolone cheese
• 1/2 cup fresh italian parsley, chopped
• 8 cloves garlic, minced, divided
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup olive oil
• 1 lb flank steak
• 2 tablespoons canola oil
• 1 tablespoon butter
• 1 medium carrot, chopped
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 cup dry white wine
• 28 oz crushed tomato, 1 can
• 2 dried bay leaves
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 lb orecchiette pasta, or polenta, cooked, for serving, optional
• 1/4 cup fresh basil, cut into ribbons, for serving
Instructions:
1. In a medium bowl, combine the bread crumbs, pecorino Romano, 1/2 cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
2. Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s 1/4 inch (6 mm) thick.
3. Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
4. Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
5. Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
6. Preheat the oven to 350°F (180°C).
7. Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
8. Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
9. Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
10. Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
11. Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
Enjoy your Beef Braciole (Stuffed Italian Beef Roll)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I cook Sweet And Sour Baby Back Ribs Sheet Pan?
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Here's a recipe for Sweet And Sour Baby Back Ribs Sheet Pan:
Ingredients:
• 20 oz diced pineapple, 1 can
• 1 cup rice vinegar
• 1 cup vegetable oil
• 2 tablespoons soy sauce
• 1/4 cup fresh ginger
• 1 cup ketchup
• 2 tablespoons honey
• 5 cloves garlic, minced
• 2 tablespoons cornstarch
• 3 1/2 lb baby back ribs, 1 rack
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 red bell peppers, seeded and diced
• 2 green bell peppers, seeded and diced
• 2 teaspoons sesame seeds
• 2 tablespoons fresh scallions, sliced
• white rice, cooked, for serving
Instructions:
1. Preheat the oven to 275°F (140°C).
2. Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half.
3. Place the baby back ribs on a baking sheet and season with salt and pepper on both sides.
4. Brush half of the glaze all over the ribs.
5. Cover the ribs with aluminum foil, wrapping tightly.
6. Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C).
7. Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs.
8. Bake for 20 minutes, until the peppers are softened.
9. Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside.
Enjoy your Sweet And Sour Baby Back Ribs Sheet Pan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Beef & Broccoli Cauliflower Fried Rice?
|
Here's a recipe for Beef & Broccoli Cauliflower Fried Rice:
Ingredients:
• 1 head cauliflower
• 3/4 lb flank steak, sliced into small strips
• 2 cups broccoli floret
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
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 steak until no pink is showing. Add the broccoli, salt, pepper, soy sauce, and brown sugar.
4. Cook for 4-5 minutes until most of the liquid has reduced.
5. Add the cauliflower rice, then cook for about 3-4 more minutes.
Enjoy your Beef & Broccoli Cauliflower Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Buttermilk-fried Chicken Salad?
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Here's a recipe for Buttermilk-fried Chicken Salad:
Ingredients:
• 8 boneless, skinless chicken thighs
• oil, for frying
• 10 oz spring mix green
• 2 roma tomatoes, sliced
• 1 large cucumber, sliced
• 1 red onion, sliced thin
Buttermilk Marinade
• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
Dill Dressing
• 1 1/2 cups plain greek yogurt
• 3 tablespoons fresh dill, chopped
• 1 tablespoon garlic powder
• 2 tablespoons lemon juice
Seasoned Flour
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
Instructions:
1. In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
2. In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
3. In a medium bowl, combine all ingredients for seasoned flour.
4. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
5. Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than 1/2 full with oil.
6. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
7. Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.
Enjoy your Buttermilk-fried Chicken Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Yellow Squash Lasagna ?
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Here's a recipe for Yellow Squash Lasagna :
Ingredients:
• 4 yellow squashes
• 2 teaspoons kosher salt, divided
• 2 teaspoons pepper, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons dried oregano, divided
• 1 teaspoon olive oil
• 1/2 white onion, diced
• 4 cloves garlic, minced
• 1 lb ground chicken
• 1 teaspoon dried thyme
• 28 oz crushed tomato, 1 can
• 1 cup ricotta cheese
• 1 cup grated parmesan cheese
• 2 large eggs
• nonstick cooking spray
• 16 oz fresh mozzarella cheese, sliced
Instructions:
1. Preheat the oven to 425˚F (220˚C).
2. Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.
3. Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.
4. Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.
5. Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.
6. Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.
7. In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.
8. Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.
9. Spread about 1/4 of the ground chicken and tomato mixture in the bottom of the dish. Top with about 1/4 of the squash noodles and 1/3 of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles
10. Top with the fresh mozzarella cheese.
11. Bake for 30 minutes, or until the cheese is browned and melted.
12. Serve warm.
Enjoy your Yellow Squash Lasagna !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Shrimp Toast?
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Here's a recipe for Shrimp Toast:
Ingredients:
• 2 qt canola oil
• 16 shrimps, peeled and deveined
• 2 large egg whites
• 1 tablespoon soy sauce, plus more for serving
• 1 tablespoon rice wine vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons sambal
• 1/2 teaspoon garlic, grated
• 1/2 teaspoon fresh ginger, grated
• 1/2 teaspoon kosher salt
• 2 scallions, thinly sliced, white and green parts separated
• 4 slices white bread
• 1/4 cup white sesame seeds
Instructions:
1. Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
2. In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
3. Trim the crusts off the bread, then cut diagonally into triangles.
4. Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
5. Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
6. Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
Enjoy your Shrimp Toast!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Mushroom Risotto By Marcel Vigneron?
|
Here's a recipe for Mushroom Risotto By Marcel Vigneron:
Ingredients:
Mushroom Stock
• 2 cups dried shiitake mushroom
• 2 qt filtered water
Risotto
• 1 tablespoon grapeseed oil
• 8 oz oyster mushroom, torn into pieces
• 1 sprig fresh thyme
• 1 clove garlic, skin on, smashed
• 1 tablespoon butter
• salt, to taste
• 2 tablespoons olive oil
• 1 1/2 cups shallot, minced
• 1/4 cup butter
• 1 1/2 cups sushi rice
• 1 bay leaf
• 1 clove garlic
• 2/3 cup dry white wine
• 8 cups mushroom stock
• 1 cup frozen peas
• salt, to taste
• 1/4 cup butter
• 1 drop white truffle oil
• 1 teaspoon rayu oil, korean garlic chili oil
• 1/4 cup pine nuts
• 2/3 cup grated parmesan cheese, use vegetarian parmesan to make the dish vegetarian
Garnish
• pine nut
• wood sorrel
• grated parmesan cheese
• olive oil
Instructions:
1. Blend dried shiitake in blender until it becomes a fine powder.
2. Pour into a pot filled with filtered water, bring to a boil, then lower the heat and simmer for 20 minutes. Keep broth warm while preparing the risotto.
3. Sauté oyster mushrooms in grapeseed oil until brown edges have formed.
4. Add thyme, garlic, and 1 tablespoon of butter to help caramelize. Once they have caramelized, salt, to taste, and reserve.
5. Sweat the shallots in olive oil until tender, about 5 minutes, then add butter and sushi rice. Toast rice while stirring frequently.
6. Add bay leaf, garlic clove, and pour white wine over toasted rice and cook until the wine has been absorbed, then continue stirring.
7. Over medium heat, add 2 cups (470 ml) of warm mushroom stock at a time, stirring occasionally and adding more stock as it gets absorbed by the rice. The rice should absorb 6-8 cups (1.4-1.9 liters) of stock. Taste the rice throughout to make sure it cooks just until it is tender, or al dente.
8. Add frozen peas and stir. Salt the risotto, to taste, and remove the garlic clove and bay leaf.
9. Add 1/4 cup (60g) butter, truffle oil, rayu oil, sautéed mushrooms (optional: save some for garnish), pine nuts, and Parmesan. Stir until well incorporated.
10. Garnish with reserved mushrooms, pine nuts, wood sorrel, Parmesan, and drizzle with olive oil.
Enjoy your Mushroom Risotto By Marcel Vigneron!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Penne Alla Vodka With Bacon?
|
Here's a recipe for Penne Alla Vodka With Bacon:
Ingredients:
• 1/2 lb dried penne pasta
• 4 strips bacon, finely diced
• 2 tablespoons unsalted butter, divided
• 1 large shallot, finely diced
• 1/2 teaspoon red pepper flakes
• 4 cloves garlic, minced
• 3 tablespoons vodka
• 1 can crushed san marzano tomato, pushed through a fine-mesh strainer
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 1 tablespoon butter
• 1/2 cup grated parmesan cheese, and romano cheeses
For Serving
• burrata
• olive oil
• freshly ground black pepper
• fresh basil, chopped
Instructions:
1. Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
2. Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2–3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3–4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
3. Add the vodka and cook until almost completely evaporated, 1–2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
4. Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
5. Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
6. Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
Enjoy your Penne Alla Vodka With Bacon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Sheet Tray Taco Night?
|
Here's a recipe for Sheet Tray Taco Night:
Ingredients:
DIY Taco Seasoning
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 tablespoon chili powder
Tacos
• 2 lb flank steak
• 2 teaspoons extra virgin olive oil, divided
• 1 green bell pepper, seeded and sliced
• 1 cup mushroom, sliced
• 1 red bell pepper, seeded and sliced
• 1 medium red onion, thinly sliced
• 1 head broccoli, cut into florets
• 12 small corn tortillas
Lime Crema
• 1/2 cup greek yogurt
• 1 tablespoon lime juice
• 1/4 teaspoon lime zest
• kosher salt, to taste
Suggested Toppings
• black bean
• fresh cilantro, chopped
• pico de gallo
• 1 cup corn and black bean salsa
• shredded cheddar cheese
• guacamole
• lime wedge
• hot sauce
Instructions:
1. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
2. Make the DIY taco seasoning: Mix the salt, pepper, cumin, garlic powder, and chili powder together in a small bowl.
3. Add the flank steak to a baking sheet. Drizzle with 2 teaspoons of olive oil and rub to coat, then sprinkle with 2 teaspoons of the taco seasoning and rub to coat evenly. To the other baking sheet, add the green bell pepper, mushrooms, red bell pepper, red onion, and broccoli. Drizzle with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of taco seasoning. Toss to coat.
4. Wrap the tortillas in foil, add to the baking sheet with veggies, and bake until the vegetables are browned and the steak is cooked to your liking, about 20 minutes. Let rest for 5 minutes, then thinly slice the steak against the grain.
5. Make the lime crema: combine the Greek yogurt, lime juice, and zest in a small bowl. Season with salt.
6. Serve the roasted steak and vegetables with the lime crema and your family's favorite toppings to create a DIY taco bar.
7. Note: Feel free to serve with your family’s favorite toppings to create a taco bar that’ll make everyone happy.
8. *Vegan/Vegetarian Substitution: Omit the steak and serve with 1 cup black beans for added protein.
Enjoy your Sheet Tray Taco Night!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Thai Green Curry With Chicken By Chef Fern.
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Here's a recipe for Thai Green Curry With Chicken By Chef Fern:
Ingredients:
• 3 thai eggplants
• 6 oz chicken breast, thinly sliced
• 1 tablespoon vegetable oil
• 1 can coconut milk
• 2 tablespoons green curry paste
• 3 tablespoons fish sauce
• 3 tablespoons granulated sugar
• 2 oz bamboo shoot strip
• 5 kaffir lime leaves
• 2 oz red bell pepper, sliced
• 1 can coconut milk
• 1 cup fresh thai sweet basil
• white rice, cooked, for serving
Green Curry Paste
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 teaspoon salt
• 1 tablespoon white peppercorn
• 2 stalks lemongrass, trimmed and thinly sliced
• 7 cloves garlic, sliced
• 10 thai green chilis
• 5 small shallots, sliced
• 1/2 cup fresh cilantro stem
• 3 oz kaffir lime peel
• 3 oz galangal, sliced
• 1/2 cup kaffir lime leaf
• 1 cup fresh thai sweet basil
• 2 tablespoons shrimp paste
Basil Oil (optional)
• 1 cup fresh thai sweet basil
• 1/4 cup vegetable oil
Instructions:
1. Cut the tops and bottoms off the eggplant and cut into quarters.
2. Thinly slice the chicken breast crosswise. Set aside.
3. Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.
4. Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.
5. Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).
6. Add a splash of the coconut milk, stirring until it forms a paste.
7. Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.
8. Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
9. Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
10. Add the Thai basil. Remove the curry from the heat and serve with white rice.
Enjoy your Thai Green Curry With Chicken By Chef Fern!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Instant Pot Mac & Cheese?
|
Here's a recipe for Instant Pot Mac & Cheese:
Ingredients:
• 1 lb dried elbow macaroni
• 4 cups water
• 2 teaspoons kosher salt
• 3 tablespoons unsalted butter
• 4 cups shredded cheddar cheese
• 1/4 cup whole milk
• fresh parsley, for garnish - optional - chopped
Instructions:
1. Add the macaroni, water, and salt to the Instant Pot and stir to combine. Close the lid and set to pressure cook on high for 4 minutes. Once the timer goes off, set the Instant Pot to quick release.
2. Remove the lid, add the butter, and stir until melted. Add the cheddar cheese, then the milk, 1 tablespoon at a time, and stir until melted and creamy.
3. Garnish with parsley, if desired, and serve.
Enjoy your Instant Pot Mac & Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Salt and Vinegar Crisp Battered Fish?
|
Here's a recipe for Salt and Vinegar Crisp Battered Fish:
Ingredients:
• 2 fish
• 4 1/2 cups salt and vinegar crisps
• 3/4 cup flour
• 2 teaspoons baking soda
• salt, to taste
• 1 cup beer
Instructions:
1. Combine 50g (11/2 cups) of crushed up salt and vinegar crisps with flour, baking soda, beer, and some salt. Mix together.
2. Dip fish into batter and then coat in more crushed crisps.
3. Fry in oil.
4. Serve with your favorite dipping sauce.
Enjoy your Salt and Vinegar Crisp Battered Fish!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Linguine Alfredo?
|
Here's a recipe for Linguine Alfredo:
Ingredients:
• 1/2 teaspoon kosher salt, plus more to taste, divided
• 1 box dried linguine
• 1/2 stick unsalted butter
• 2 medium garlic cloves, minced
• 1 cup heavy cream
• 1/4 teaspoon freshly ground black pepper
• 2 cups grated parmesan cheese
• 1/4 cup fresh parsley, finely chopped
Instructions:
1. Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta in a colander.
2. Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook, stirring often, until aromatic, about 30 seconds.
3. Add the heavy cream and simmer for 2 minutes. Add 1/2 teaspoon of salt, the pepper, and Parmesan and stir until the cheese has melted.
4. Add the drained pasta and 1 tablespoon of reserved pasta water to the alfredo sauce and use tongs to toss until well coated, about 1 minute. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
5. Remove the pan from the heat, top with parsley, and serve immediately.
Enjoy your Linguine Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chicken Cotoletta As Made By Anna O’Halloran.
|
Here's a recipe for Chicken Cotoletta As Made By Anna O’Halloran:
Ingredients:
• 1 lb boneless, skinless chicken breast
• 1/2 cup all-purpose flour
• 3 large eggs
• 2 cups bread crumbs
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 clove garlic, minced
• 2 tablespoons milk
• kosher salt, to taste
• black pepper, to taste
• 1/2 cup grated parmesan cheese
• 2 tablespoons unsalted butter
• olive oil, for frying
• lemon wedge, for serving
Instructions:
1. Slice the chicken breast in half lengthwise to create thinner cutlets. Using the bumpy side of a meat mallet, pound the chicken until 1/4-inch (6 mm) thick.
2. Add the flour, eggs, and bread crumbs to 3 separate, shallow dishes.
3. To the dish with the eggs, add the parsley, garlic, and milk. Season with salt and pepper. Mix with a fork to combine.
4. Add the Parmesan cheese to the bread crumbs and stir to combine.
5. Working 1 piece at a time, coat the chicken cutlets in the flour, shaking off any excess, then the egg mixture, then the bread crumbs. Set the coated chicken on a baking sheet lined with parchment paper and refrigerate for 1 hour.
6. Melt the butter in a large saucepan over medium heat. Add enough olive oil to come 1/4 inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until golden brown, about 3-4 minutes per side. Add more oil as needed for subsequent batches. Drain the chicken on paper towels to absorb any excess oil. Season with a pinch of salt.
7. Serve the chicken with lemon wedges. The dish pairs well with pan-roasted potatoes and tomato salad.
Enjoy your Chicken Cotoletta As Made By Anna O’Halloran!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Seitan Roast?
|
Here's a recipe for Seitan Roast:
Ingredients:
• 3/4 cup pinto bean
• 2 cloves garlic
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cups vital wheat gluten
• 1/3 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 1/2 cups vegetable broth
Instructions:
1. Preheat oven to 350°F (175°C).
2. In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
3. In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
4. Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
5. Once thick enough, use your hands to knead dough.
6. Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
7. Bake for 1 hour, flipping roast every 20 minutes.
8. Remove from oven and let rest for 10 minutes before slicing.
9. Serve with vegetarian gravy.
Enjoy your Seitan Roast!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Cashew Mac And Peas?
|
Here's a recipe for Cashew Mac And Peas:
Ingredients:
• 2 yellow potatoes, peeled and cubed
• 1 medium carrot, peeled and cut into 1-inch (2 cm) pieces
• 1 onion, peeled and quartered
• 1/2 cup cashews
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons nutritional yeast
• 16 oz macaroni, cooked
• 2 cups green pea
• paprika, to taste
Instructions:
1. Add potatoes, carrot, and onion to a large pot or Dutch oven of boiling water. Cover and allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.
2. Remove boiled vegetables from water and reserve 11/2 - 2 cups (355 - 470 ml) of the water.
3. Add potatoes, carrot, onion, cashews, and seasonings to a blender with half of the reserved water. Blend, adding a few tablespoons of water at a time until the desired consistency is achieved.
4. Pour vegetable puree over the macaroni and stir in green peas before serving.
Enjoy your Cashew Mac And Peas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Sun-dried Tomato Stuffed Chicken?
|
Here's a recipe for Sun-dried Tomato Stuffed Chicken:
Ingredients:
• 4 chicken breasts
• 5 1/4 oz ball of mozzarella
• 1/2 jar sun-dried tomato
• 1 cup fresh basil leaf
• salt, to taste
• black pepper, to taste
• dried oregano, to taste
Special equipment
• cocktail stick, or toothpick, as needed
Instructions:
1. Preheat your oven to 400°F, Gas Mark 6 (200°C.)
2. Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
3. Season the chicken breasts with salt, pepper and dried oregano.
4. Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
5. Stuff to the brim with the fillings
6. Use a few cocktail sticks to hold the chicken together and place on a baking tray.
7. Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
8. Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
9. Remove the cocktail sticks.
Enjoy your Sun-dried Tomato Stuffed Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Shrimp Tempura Rice Burger?
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Here's a recipe for Shrimp Tempura Rice Burger:
Ingredients:
Tempura
• 1 egg
• 1 cup flour
• 1/2 cup cold water
• flour, to cook
• 6 shrimps
• oil, to cook
Mayonnaise Sauce
• 3 tablespoons mayonnaise
• 1 tablespoon ketchup
• 1/2 tablespoon honey
• 1 teaspoon white vinegar
• 1 1/4 cups rice, cooked
• 2 tablespoons sesame oil, to cook
• green leaf lettuce, to taste
Instructions:
1. Whisk the egg in a small bowl. Add 120 grams (1 cup) of flour and water. Whisk to combine. Cover with plastic wrap and transfer to the refrigerator.
2. Add flour to a shallow dish. Dip each shrimp in the flour, shaking off any excess.
3. Dip the floured shrimp into the batter.
4. Heat oil in a pot to 350°F (180˚C).
5. Fry the shrimp until they float to the top and become golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
6. For the mayonnaise sauce, combine mayonnaise, ketchup, honey, and vinegar.
7. Line a ramekin with plastic wrap, and mold 1/4 of the rice into a patty. Repeat until you have 6 rice “buns.”
8. Heat a pan over medium-high heat and add a splash of sesame oil. Add the rice “buns” and cook until the outside is crispy, about 5 minutes.
9. Top the rice "bun" with a piece of green leaf lettuce, fried shrimps, mayonnaise sauce, and top with another rice “bun.” Repeat with remaining ingredients.
Enjoy your Shrimp Tempura Rice Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Watermelon "Poke" Bowl.
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Here's a recipe for Watermelon "Poke" Bowl:
Ingredients:
• 1 mini watermelon, sliced
• 6 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 1 tablespoon sesame oil
• 1 lime, juiced
• 1 tablespoon agave nectar
• 2 scallions, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons white sesame seeds, toasted
• 1 teaspoon red chile flakes
• 1 medium cucumber
• 6 tablespoons mayonnaise
• 2 tablespoons sriracha
• white rice, cooked, for serving
• avocado, sliced, for serving
• shelled edamame, for serving
• nori sheet, for serving
• pickled ginger, for serving
• fresh cilantro, for serving
• peanut, crushed, for serving
• black sesame seed, for garnish, optional
Instructions:
1. Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
2. Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
3. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
4. Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
5. Slice the cucumber into thin half moons and set aside.
6. In a small bowl, combine the mayo and Sriracha.
7. To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
8. Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
9. Garnish with black sesame seeds, if desired.
Enjoy your Watermelon "Poke" Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Eggplant “Meat"balls?
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Here's a recipe for Eggplant “Meat"balls:
Ingredients:
• 1 water, or cooking oil
• 1 eggplant, cut into 1-in (2-cm) cubes
• 1 water, or vegetable broth, as needed
• 1 small onion, diced
• 1 stalk celery
• 3 cloves garlic, minced
• 1 cup whole wheat breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg
Instructions:
1. In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
2. To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
3. Preheat oven to 375°F (190°C).
4. Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
5. Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
6. To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
7. Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
8. Bake for 20 minutes, or until golden, flipping halfway.
Enjoy your Eggplant “Meat"balls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Air Fryer Zesty Chicken Wings?
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Here's a recipe for Air Fryer Zesty Chicken Wings:
Ingredients:
• 1 1/2 lb chicken wings, patted dry
• 1 1/2 teaspoons kosher salt
• 1 tablespoon Tasty Zesty Spice Blend
Instructions:
1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, toss the chicken wings with the salt and Tasty Zesty Spice Blend until well coated
3. Working in batches, add the chicken wings to the air fryer in a single layer and “fry” for 20 minutes, flipping halfway through.
4. Serve warm.
Enjoy your Air Fryer Zesty Chicken Wings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Rib Eye Steak With Blue Cheese Compound Butter And Crispy Onion Strings?
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Here's a recipe for Rib Eye Steak With Blue Cheese Compound Butter And Crispy Onion Strings:
Ingredients:
Blue Cheese Compound Butter
• 1 cup unsalted butter, room temperature
• 1 cup crumbled blue cheese
• 2 tablespoons chives, finely chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Fried Onions
• 1/2 medium yellow onion, thinly sliced
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 4 cups canola oil, for frying
Steak
• 2 rib eye steaks, 1 1/2 in (3 cm)
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons olive oil
• 2 tablespoons unsalted butter
• 5 sprigs fresh thyme
Instructions:
1. Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
2. Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
3. Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
4. In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
5. Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
6. Generously season the steaks all over with salt and pepper.
7. Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
8. Serve the steak with the crispy onions and blue cheese compound butter.
Enjoy your Rib Eye Steak With Blue Cheese Compound Butter And Crispy Onion Strings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Lamb Biryani?
|
Here's a recipe for Lamb Biryani:
Ingredients:
• 2 cups basmati rice
• 3 cups water, plus 3 tbsp, divided
• 1 medium white onion, chopped, plus 2 thinly sliced, divided
• 5 tablespoons slivered almonds, divided
• 4 cloves garlic, chopped
• 1 ginger, 1 inch (2 cm) peeled and coarsely chopped
• 6 tablespoons vegetable oil
• 3 tablespoons golden raisin
• 1 1/2 lb boneless lamb shoulder, cut into chunks
• 1 1/4 teaspoons salt, plus an additional 1 1/2 tbsp, divided
• 1 cup plain yogurt
• 1 teaspoon saffron thread
• 2 tablespoons milk
• 1 cinnamon stick, 1 inch (2 cm)
• 5 cloves
• 1/2 teaspoon black peppercorn
• 1/2 teaspoon cardamom seeds, removed from pods
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1/2 lemon, juiced
• 2 tablespoons unsalted butter, cut into 8 pieces
• 3 eggs, hard boiled, peeled and halved, for garnish
• 3 tablespoons fresh cilantro, chopped, for garnish
Instructions:
1. Soak the rice in 2 cups (480 ml) of water for about 2 hours.
2. Add the chopped onion, 2 tablespoons slivered almonds, garlic, ginger, and 3 tablespoons of water to a food processor. Blend into a paste.
3. Heat the oil in a large nonstick pan over medium heat. Add the sliced onions and fry until browned and crisp, about 10 minutes. Remove from the pan with a slotted spoon and drain on paper towels.
4. Add the raisins to the pan. Stir until they become plump, about 2 minutes, then remove and drain on paper towels.
5. Add the lamb to the pan, in batches if necessary, and brown on all sides, about 5 minutes. Transfer the browned meat to a bowl and set aside.
6. Reduce the heat to medium. Add the onion paste to the pan. Cook, stirring constantly, until the paste turns light brown. If it sticks to the bottom of the pan, add a bit of water and keep stirring.
7. Return the meat and any accumulated juices to the pan. Add 11/4 teaspoons of salt, the yogurt, and 1 cup (240 ml) of water. Cover, reduce the heat to low, and simmer for 30 minutes.
8. Add the saffron threads to a small bowl with the milk and set aside.
9. Bring a large pot of water to boil and add 11/2 tablespoons of salt. Drain the rice and add to pot. Boil for 5 minutes, then immediately drain and rinse.
10. In a spice grinder or mortar and pestle, finely grind the cinnamon stick, cloves, peppercorns, cardamon, coriander, and cumin.
11. Add the spices to the meat, along with the nutmeg and cayenne. Cover and continue cooking until the meat is tender, about 10 minutes. If there is too much sauce, increase the heat to high, uncover, and stir to evaporate some of the liquid (there should about 1 cup (240 g) of sauce left in the meat).
12. Preheat the oven to 300˚F (150˚C).
13. In a large Dutch oven or deep casserole dish, layer half of the rice, the meat with its sauce, and the rest of the rice. Squeeze the lemon juice over rice.
14. Using the end of a wooden spoon, poke holes all the way through the layers. Spoon a bit of the saffron and milk into each hole.
15. Distribute the butter over the rice and sprinkle over most of the fried onions, reserving some for garnish. Cover the dish with foil, then top with a lid.
16. Bake for 1 hour.
17. Remove the biriyani from the oven and set aside for at least 15 minutes.
18. Garnish with the eggs, raisins, remaining 3 tablespoons of slivered almonds, reserved fried onions, and cilantro.
Enjoy your Lamb Biryani!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Chicken Fajita Party Ring?
|
Here's a recipe for Chicken Fajita Party Ring:
Ingredients:
• 6 flour tortillas
• 2 tablespoons oil
• 3 bell peppers, sliced
• 1 large white onion, sliced
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 lb rotisserie chicken, shredded
• 10 slices cheddar cheese, halved
• 10 slices pepper jack cheese, halved
• sour cream, for serving
• guacamole, for serving
Instructions:
1. Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
2. Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
3. Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
4. Invert a 11/2-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
5. Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
6. Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
7. Add the chicken and cook until the onions are translucent and the chicken is warmed through.
8. Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
9. Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
10. Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
11. Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
12. Layer the tortilla with a 11/2-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
13. Layer the last tortilla on top of the last cheese layer.
14. Cover the top of the bundt pan with a 12-inch (30 1/2-cm) round cake pan or aluminum foil and bake for 45 minutes.
15. Let cool for at least 30 minutes.
16. Invert the bundt pan onto a cutting board.
17. Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
Enjoy your Chicken Fajita Party Ring!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Ratatouille Boats?
|
Here's a recipe for Ratatouille Boats:
Ingredients:
• 3 cloves garlic
• 1 onion
• 1 eggplant
• 1 bell pepper
• 1 yellow squash
• 1 zucchini
• 5 tomatoes
• salt, to taste
• 1/2 teaspoon red pepper
• 2 teaspoons fresh thyme
• 2 tablespoons fresh parsley
• 2 tablespoons fresh basil
• 8 oz fresh mozzarella cheese, 1 ball
• 6 zucchinis, makes 12 boats
Instructions:
1. Pour olive oil in a large pot, over medium-high heat. Sauté garlic and onions briefly, till aromatic. Add eggplant and cook down until softened and brown. Add bell pepper, yellow squash, zucchini and tomatoes to the mixture and reduce to simmer.
2. Stir so the vegetables are well mixed. When the vegetables are cooked through, incorporate thyme, parsley, and basil, then remove from the heat.
3. Cut zucchini in half, lengthwise, then scoop out the insides to form a boat shape. Line the bottom of the boat with sliced mozzarella, then top with the cooked ratatouille.
4. Bake the boat at 400˚F (200˚C) for 15 minutes or until the boat has softened and the tops are starting to brown. Serve immediately.
5. P.S. Leftover ratatouille is delicious on its own or with pasta.
Enjoy your Ratatouille Boats!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Pizza Chicken Bake?
|
Here's a recipe for Pizza Chicken Bake:
Ingredients:
• 2 Tyson® Frozen Boneless Skinless Chicken Breasts, thawed
• 1 teaspoon italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 jar Prego® Traditional Italian Sauce
• 8 oz shredded mozzarella cheese
• 15 slices pepperoni
• 1/4 cup pepperoncinis
• 1/4 cup shredded parmesan cheese, for garnish
• garlic bread, for serving
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Add the chicken to an ungreased 9 x 11-inch baking dish. Sprinkle the Italian seasoning, onion powder, salt, and pepper over the chicken. Pour the Prego® Traditional Italian Sauce over the chicken and stir until the chicken is completely coated. Top with the mozzarella cheese, pepperoni, and pepperoncinis.
3. Bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
4. Remove the chicken bake from the oven and turn the broiler on high.
5. Place the chicken bake under the broiler and broil for about 3 minutes, or until the cheese is browned (watch closely as it can burn quickly). Remove the chicken bake from the oven and let cool for about 10 minutes.
6. Garnish the pizza chicken with shredded Parmesan cheese. Serve with garlic bread.
Enjoy your Pizza Chicken Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Cajun Seafood Pasta.
|
Here's a recipe for Cajun Seafood Pasta:
Ingredients:
Cajun Spice Mix
• 3 tablespoons smoked paprika
• 2 tablespoons freshly ground black pepper
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 teaspoon dried oregano
• 1 1/2 teaspoons dried thyme
Pasta
• 3/4 teaspoon kosher salt, divided, plus more for boiling pasta
• 8 oz dried linguine, or other long, thin noodles
• 1 lb large shrimp, peeled and deveined, tails left on
• 1 lb sea scallop, patted dry with paper towels
• 2 tablespoons olive oil, or oil of choice, divided
• 4 tablespoons unsalted butter, divided
• 1 small yellow bell pepper, seeded and thinly sliced
• 1 small orange bell pepper, seeded and thinly sliced
• 1/4 cup red bell pepper, sliced
• 1 scallion, thinly sliced
• 1 1/2 cups heavy cream
• 1/2 cup grated parmesan cheese
• 1 tablespoon fresh parsley, chopped
Instructions:
1. Bring a large pot of salted water to a boil.
2. Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
3. Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain the noodles.
4. While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
5. Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2–3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
6. Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
7. Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7–10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
8. In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7–10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
9. Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1–2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
Enjoy your Cajun Seafood Pasta!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Spinach Pasta?
|
Here's a recipe for Spinach Pasta:
Ingredients:
• 1 tablespoon olive oil
• 5 oz spinach
• 2 cups all-purpose flour
• 1 tablespoon salt, plus ¼ teaspoon, divided
• 2 tablespoons water
• vegetable, roasted, for serving
• pesto, for serving
• fresh basil, for serving
Instructions:
1. Bring a large pot of water to a boil.
2. In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
3. Add the spinach to a food processor and process until finely chopped.
4. While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
5. While continuing to process, add 1/4 teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
6. Remove the dough from the food processor and knead on a floured surface to form into a ball.
7. With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and 1/4-inch (6 mm) thick.
8. With a knife or pizza cutter, cut the dough into even strips about 1/2 inch (1 cm) wide.
9. Roll the strips into thick noodles.
10. Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
11. Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
12. Toss with roasted vegetables and pesto and top with basil.
Enjoy your Spinach Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Meatloaf Layered Cake?
|
Here's a recipe for Meatloaf Layered Cake:
Ingredients:
• nonstick cooking spray, for greasing
• 2 tablespoons vegetable oil
• 1/2 cup celery, minced
• 1/2 cup onion, minced
• 1 medium carrot, minced
• 2 lb ground beef
• 1 teaspoon dijon mustard
• 1 teaspoon paprika
• 2 tablespoons worcestershire sauce
• 1 tablespoon tomato paste
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup milk
• salt, to taste
• 1/3 cup tomato paste
• 6 cups mashed potato, prepared
Instructions:
1. Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
2. Heat the oil in a medium pan over medium heat. Add the celery, onion, and carrot and sauté until translucent, about 10 minutes. Set aside to cool.
3. In a large bowl, combine the ground beef, Dijon mustard, paprika, Worcestershire sauce, tomato paste, eggs, panko, milk, and salt (if using). Stir to combine, add the cooled sautéed veggies, and mix until homogeneous.
4. Divide the meatloaf between the prepared pans and spread the mixture evenly.
5. Bake for 20-25 minutes, until golden brown. Let cool for 30 minutes.
6. Add 1 meatloaf layer to a serving plate. Spread a thin layer of tomato paste over the top. Add 2 cups (500 g) of mashed potatoes to the center and spread evenly. Top with the other meatloaf layer and spread with a layer of tomato paste and 2 cups (500 g) mashed potatoes. Use an offset spatula to cover the sides of the “cake” and spread the potatoes over the whole cake in an even layer.
7. Add another cup (250 g) of mashed potatoes to the top of the cake and spread evenly over the whole cake.
8. Add the remaining mashed potatoes to a piping bag fitted with a star tip. Pipe rosettes around the base and top of the cake.
9. Slice and serve.
Enjoy your Meatloaf Layered Cake!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Grilled Salmon?
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Here's a recipe for Grilled Salmon:
Ingredients:
• 8 oz skin-on salmon, 4 fillets
• fine sea salt
• freshly ground black pepper
• 2 lemons, halved crosswise
Instructions:
1. Heat a grill to medium-high heat.
2. Season the salmon with salt and pepper.
3. Brush the grill grates with oil and place the salmon, skin side down on the oiled grates.
4. Grill until lightly browned, 3-5 minutes, then gently flip and continue to cook until just opaque in center.
5. Add the lemon halves to the grill, cut side down and grill until lightly charred, about 2 minutes.
Enjoy your Grilled Salmon!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Somali Bariis By Amal Dalmar?
|
Here's a recipe for Somali Bariis By Amal Dalmar:
Ingredients:
Xawaash
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cardamom
• 1 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
Rice Pilaf
• 1/4 cup vegetable oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 1 small tomato, diced
• 1 cinnamon stick
• salt, to taste
• 1 vegetable stock cube
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon xawaash, xawaash
• 2 cups basmati rice, soaked for at least 1 hour and drained
• 2 1/2 cups hot water
• 1 drop red food coloring, mixed with 1 teaspoon of water
• 3 drops orange food coloring, mixed with 1 teaspoon of water
• 1/4 cup raisin
Rice Topping
• 1 large russet potato, cut into 1/4-in (6-mm) thick matchsticks and patted dry
• 1/8 teaspoon orange food coloring, mixed with 1/2 teaspoon of water
• oil, for frying
• 1 medium yellow onion, thinly sliced
• 1/2 red bell pepper, sliced
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.
3. Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.
4. Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.
5. Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.
6. Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.
7. Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.
8. Sprinkle the raisins over the hot rice, cover, and set aside.
9. To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).
10. Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.
11. In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.
12. To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.
Enjoy your Somali Bariis By Amal Dalmar!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Cheesy Volcano Fried Rice?
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Here's a recipe for Cheesy Volcano Fried Rice:
Ingredients:
• 5 strips bacon, chopped
• 2 tablespoons garlic, minced
• 4 green onions, sliced
• 1 cup kimchi, chopped
• 2 tablespoons gochujang, (Korean red pepper paste)
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 2 tablespoons toasted sesame oil, divided
• 2 cups short grain rice, day-old
• 1/2 cup shredded mozzarella cheese
Egg Mixture
• 4 large eggs
Instructions:
1. Heat a large skillet over medium heat. Add the bacon and cook until halfway done, 3–5 minutes.
2. Add the garlic and green onions to the center and cook until fragrant, 1–2 minutes.
3. Make some space in the middle of the pan, add the kimchi, and cook until the juices reduce and kimchi starts to turn reddish brown, about 3 minutes.
4. In a small bowl, whisk together the gochujang, mirin, soy sauce, and 1 tablespoon sesame oil. Add to the skillet and cook until well incorporated, about 1 minute.
5. Add the rice and cook, stirring occasionally, until rice is warmed through and crispy on the bottom, 3–4 minutes.
6. Transfer the rice mixture to a deep bowl and press down with spatula to compact.
7. Place a medium skillet over the bowl, then flip to invert the rice volcano. Lift the bowl. Use the back of a spoon to carefully press an indentation into the top of the volcano, then make a crevasse in the side to allow the cheese to flow out.
8. In a large liquid measuring cup, whisk together the eggs.
9. Turn the heat to medium, then pour the egg mixture over the rice volcano and top with the mozzarella cheese. Cover the pan and cook until the cheese is melted and the egg is cooked through, about 5 minutes.
10. Garnish with more scallions if desired.
Enjoy your Cheesy Volcano Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Beef Ragù?
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Here's a recipe for Beef Ragù:
Ingredients:
• 1 lb ribbon pasta, or large tube pasta
• 4 tablespoons olive oil
• 1 lb beef chuck roast, or any stew meat, diced
• 1 lb oxtail, or beef shank
• 1 onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup red wine, we used zinfandel, malbec or cabernet sauvignon would be great too!
• 32 fl oz beef stock
• 28 oz diced tomato
• 3 sprigs fresh thyme
• 3 sprigs fresh oregano
• 3 sprigs fresh rosemary
• 2 bay leaves
• fresh parsley, to garnish
Instructions:
1. Season the meat on all sides with salt and pepper.
2. Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
3. Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
4. Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
5. Pour in the wine and let it boil off and reduce until barely any remains in the pan.
6. Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
7. Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
8. Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
9. Remove the herb bundle and beef shank.
10. Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
11. Skim off any extra fat from the top of the ragu.
12. Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
13. Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
14. Add a handful of cheese and stir to melt into the sauce.
15. Garnish with more cheese and fresh parsley before serving.
Enjoy your Beef Ragù!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Sweet & Spicy Oven-Fried Chicken?
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Here's a recipe for Sweet & Spicy Oven-Fried Chicken:
Ingredients:
Sweet & Spicy Seasoning
• 1/2 tablespoon ground ginger
• 1/2 tablespoon allspice
• 1/2 tablespoon fresh thyme
• 1/2 tablespoon fresh rosemary
• 1 tablespoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 teaspoon cayenne
• 1 1/2 tablespoons brown sugar
• 1 cup flour
• 2 eggs, beaten
• 1 cup panko bread crumbs
• 2 lb bone-in, skin-on chicken thighs, and legs
• 1/4 cup butter, melted
Instructions:
1. Preheat oven to 350˚F (175˚C)
2. Combine all seasoning ingredients and mix well. Add 2 tablespoons of the seasoning mixture to the Panko bread crumbs, set aside. (The extra seasoning can be used and stored for 1- 2 years!)
3. Coat the chicken in flour, then egg, and finally seasoned Panko.
4. Pour melted butter into the bottom of the 9x13 (22cm x 33cm) inch pan.
5. Place each coated piece of chicken skin side down in the butter.
6. Bake for 1 hour at 350˚F (175˚C) (times and temperatures may vary depending on the oven), flipping the chicken over halfway through.
Enjoy your Sweet & Spicy Oven-Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Meatball Lasagna Bombs?
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Here's a recipe for Meatball Lasagna Bombs:
Ingredients:
Marinara Sauce
• 1 tablespoon olive oil
• yellow onion, chopped
• 3 cloves garlic, minced
• 28 oz crushed tomato, 2 cans
• 1 1/2 tablespoons salt
• 1 teaspoon pepper
• 2 sprigs fresh basil
Meatballs
• 1/2 cup bread crumbs
• 1/2 cup milk
• 1 egg
• 1/2 cup grated parmesan cheese
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 lb ground beef
• 1/2 cup onion, minced
Assembly
• 24 lasagna noodles, cooked 2 minutes less than package instructions
• 16 oz ricotta cheese
• 12 sheets mozzarella cheese, sliced in half
• fresh parsley, for garnish
Instructions:
1. Marinara sauce: In a large saucepan, heat the olive oil. Add onion and garlic and saute for 5 minutes, until translucent.
2. Stir in tomatoes, salt, pepper, and basil. Simmer for 15 minutes, stirring occasionally. Remove basil sprigs and set sauce aside.
3. In a small bowl, stir together breadcrumbs and milk and set aside. In a large bowl, whisk together egg, parmesan, salt and pepper.
4. Stir in ground beef, onions, and wet breadcrumbs. Combine well, but do not over-mix.
5. With oiled hands, roll the meat into golf-sized balls.
6. Heat a skillet with a drizzle of olive oil. Brown meatballs on all sides, then remove from pan.
7. Preheat oven to 350ºF (180º C).
8. Lay out a lasagna noodle horizontally on a cutting board. Spread a tablespoon of ricotta onto the noodle. Lay a mozzarella slice on one end of the noodle and place a meatball on top of the cheese.
9. Roll up the noodle with the meatball and cheese inside. Place meatball bomb into the baking dish, with the meatball showing. Repeat with the rest of the meatballs and noodles.
10. Ladle approximately 2/3rds of the marinara sauce into a 9x13-inch (23x33-cm) baking dish. Place the meatball rolls on top of the marinara sauce.
11. Bake dish for 25 minutes, until top is lightly browned and meatballs are cooked through completely.
12. Remove from oven, garnish with parsley and serve with reserved marinara on the side.
Enjoy your Meatball Lasagna Bombs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Southwestern Baked Potato?
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Here's a recipe for Southwestern Baked Potato:
Ingredients:
• 3 russet potatoes
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/2 lb ground beef
• 1 tablespoon taco seasoning
• 1/2 cup black beans, drained, rinsed
• 1/2 cup tomato, diced
• 1 cup cheddar cheese, plus more for topping
• guacamole, to serve
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
3. Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
4. In a skillet over high heat, add the ground beef with a bit of oil.
5. Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there’s too much liquid.
6. Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
7. In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
8. Scoop the potato mixture back into the potatoes and top with cheddar cheese.
9. Bake an additional 15 minutes until the cheese is melted.
10. Serve warm with guacamole.
Enjoy your Southwestern Baked Potato!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Deep Dish Pizza With Sausage And Mushrooms?
|
Here's a recipe for Deep Dish Pizza With Sausage And Mushrooms:
Ingredients:
Dough
• 1 1/4 cups warm water
• 2 teaspoons sugar
• 2 1/4 teaspoons active dry yeast
• 3 1/4 cups all purpose flour, plus more for dusting
• 3/4 cup cornmeal
• 2 teaspoons kosher salt
• 1/4 cup unsalted butter, melted and cooled
• olive oil, for greasing
Sauce
• 2 cans whole San Marzano tomatoes
• 2 teaspoons sugar
• 1/4 teaspoon red pepper flakes
• 2 teaspoons kosher salt
• 2 tablespoons olive oil
• 4 cloves garlic, grated
• 1/4 cup fresh basil, sliced
Assembly
• 1 tablespoon unsalted butter
• 8 oz white mushroom, sliced
• kosher salt, to taste
• 1/4 teaspoon whole fennel seeds
• 4 oz Italian sausage
• 16 oz shredded low moisture mozzarella cheese
• 1/4 cup shredded parmesan cheese
Instructions:
1. Make the dough: Add the warm water and sugar to a large liquid measuring cup. Sprinkle in the yeast and let bloom for 5 minutes, until foamy.
2. In a large bowl, whisk together the flour, cornmeal, and salt. Add the yeast mixture and melted butter, and stir with a rubber spatula until a shaggy dough forms.
3. Turn the dough out onto a floured surface and knead for about 5 minutes, until the dough comes together into a soft ball and bounces back when pressed with a finger. Grease a large bowl with olive oil. Then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, 1–2 hours.
4. Make the sauce: Pour the tomatoes into a fine-mesh sieve set over a bowl. Let the juices drain. Then use your hands to gently crush tomatoes and let any excess liquid drip into a bowl. Discard the juices. Transfer the crushed tomatoes to a medium saucepan and add the sugar, red pepper flakes, salt, olive oil, and garlic. Stir to combine. Bring to low boil over medium heat and cook for 15 minutes, until most of the liquid has evaporated. Remove the pot from the heat and stir in the basil. Set aside to cool while you prepare the rest of the toppings.
5. Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Season with salt and remove the pan from the heat.
6. Add the fennel seeds to a small dry skillet over medium heat. Toast until fragrant and starting to brown, 3–4 minutes. Transfer the fennel seeds to a cutting board and coarsely chop.
7. Add the fennel seeds to a medium bowl with the Italian sausage and mix to incorporate. Transfer the sausage to a large sheet of parchment paper. Top with another sheet of parchment and roll the sausage into a 9-inch patty.
8. Preheat the oven to 425°F (220°C).
9. . Once the dough has risen, turn out onto a lightly floured surface. Cut the dough in half. Wrap one half in plastic wrap, place in a resealable zip-top bag, and freeze for up to 1 month.
10. Generously grease a 10-inch cast iron skillet with olive oil all over the sides and bottom. Transfer the remaining dough to the pan and use your hands to press evenly against the bottom and up the sides.
11. Tear the mozzarella into pieces and evenly scatter over the dough. Top with the sautéed mushrooms, then the tomato sauce. Use the parchment to place the sausage patty on top of the sauce. Sprinkle with the Parmesan.
12. Place the skillet on a baking sheet to catch any drips. Then transfer to the oven and bake for 35–40 minutes, until the crust is lightly browned and the sausage is cooked through.
13. Let cool slightly. Then carefully remove the pizza from the skillet, slice, and serve.
Enjoy your Deep Dish Pizza With Sausage And Mushrooms!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Semi-Homemade Veggie-Packed Pot Pie 2 Ways?
|
Here's a recipe for Semi-Homemade Veggie-Packed Pot Pie 2 Ways:
Ingredients:
• 2 tablespoons oil
• 1 yellow onion, diced
• 3 large carrots, sliced
• 2 cloves garlic, minced
• 3 ribs celery, sliced
• 2 cups mushroom, sliced
• salt, to taste
• pepper, to taste
• 1 tablespoon italian seasoning
• 1/4 cup all-purpose flour, or arrowroot, plus more as needed
• 2 tablespoons lemon juice
• 1 cup vegetable broth
• 2 cups almond milk
• 2 cups broccoli floret
• 2 cups rotisserie chicken, heaping amount, shredded
• 2 crusts pie crust, 1 store-bought package or 1 package of store-bought biscuit dough (6 biscuits)
• 1 small egg, beaten
Instructions:
1. In a large pot over medium heat, heat the oil. Add the onion and carrots and cook 5 minutes, or until the onions begin to turn translucent.
2. Add the garlic, celery, and mushrooms and cook another 5 minutes, or until tender.
3. Add the salt, pepper, Italian seasoning, and arrowroot starch. Stir to combine.
4. Add the lemon juice, vegetable broth, almond milk, broccoli, and chicken. Stir to combine. Add more arrowroot, if necessary, to reach desired thickness. Remove mixture from heat and allow to cool.
5. Preheat the oven to pie crust or biscuit package specification.
6. To make one family-style pie: Place one pie crust into an ungreased 9-inch (23-cm) pie dish. Fill with the vegetable mixture. Top with the second pie crust, folding under any excess crust and crimping the edges with a fork.
7. Brush the crust evenly with beaten egg. Cut a few slits in the top crust.
8. Bake according to pie crust packaging.
9. Cut and serve warm.
10. To make individual pies: Arrange 6 or more ramekins or bowls on a baking sheet.
11. Scoop the vegetable mixture into the ramekins.
12. Top each ramekin with 1 uncooked biscuit.
13. Bake according to biscuit packaging.
Enjoy your Semi-Homemade Veggie-Packed Pot Pie 2 Ways!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Deep Fried Lasagna?
|
Here's a recipe for Deep Fried Lasagna:
Ingredients:
• 1 classic lasagna, chilled overnight
• 6 cups vegetable oil, for frying
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 2 cups italian breadcrumbs
• 1 cup marinara sauce, warmed, for sering
Instructions:
1. Set a wire rack inside a baking sheet.
2. Cut the chilled lasagna into 12 equal pieces, then cut the pieces into 4 triangles, for a total of 48 pieces. Set the triangles on the wire rack and cover with plastic wrap. Freeze for at least 4 hours, until solid.
3. Heat the vegetable oil in a large heavy-bottomed pot fitted with a deep fry thermometer over medium heat until it reaches 350°F (180°C).
4. Add the flour, eggs, and bread crumbs to 3 separate shallow bowls.
5. Remove the lasagna triangles from the freezer and dredge in the flour, then the eggs, then the bread crumbs.
6. Working in batches, fry the lasagna triangles in the hot oil for approximately 1 minute, until golden brown. Transfer to a paper towel-lined baking sheet to drain and let cool for about 10 minutes.
7. Serve the lasagna bites warm with marinara sauce alongside.
Enjoy your Deep Fried Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Hot Cheeto Fries?
|
Here's a recipe for Hot Cheeto Fries:
Ingredients:
• canola oil, to fry
• 1 lb flank steak
• 1 teaspoon taco seasoning
• 2 teaspoons lime juice, divided
• 2 teaspoons salt, divided
• 2 avocados
• 1 bag frozen french fries
• 1/4 cup mexican sour cream, 1
• 8 oz flaming hot cheetos, 1 bag
Instructions:
1. Cut flank steak into fajita size pieces and place in bowl. Add the taco seasoning, 1 teaspoon lime juice and salt. Let marinate for 30 minutes.
2. Scoop avocado with a spoon and place in a bowl. Add 1 teaspoon lime juice, salt and mash with a fork until soft enough to whisk.
3. In a frying pan, add 1 tablespoon of canola oil and let heat for 30 seconds. Add marinated meat and let cook for 20 minutes, stirring until meat is browned.
4. In a small saucepan heat condensed cheddar cheese for 3 minutes, stir throughout.
5. Heat a pot with oil and heat to 350ºF (180ºF). Add frozen french fries and let fry until they rise to the surface. Sprinkle with salt and let oil drain from fries and set on a plate.
6. Add the rest of the guacamole, cooked meat, sour cream, hot cheetos, and warm cheddar cheese.
Enjoy your Hot Cheeto Fries!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Meal Prep Meatballs And Sauce?
|
Here's a recipe for Meal Prep Meatballs And Sauce:
Ingredients:
• 2 lb ground beef, 85/15
• 1/2 cup whole milk ricotta cheese
• 2 large eggs, divided
• 1/4 cup bread crumbs, unseasoned
• 1/4 cup fresh parsley, packed, roughly chopped
• 1 tablespoon McCormick® Oregano Leaves, divided, plus 1 teaspoon
• 1 teaspoon red pepper flakes, divided
• 4 teaspoons kosher salt, divided, plus more to taste
• 2 tablespoons extra virgin olive oil, divided
• 1 small yellow onion, 1/4 in (6 ml) diced
• 2 cans crushed tomato
• 1 tablespoon red wine vinegar
• 1/2 lb linguine
• freshly grated parmesan cheese, to taste
• 12 hawaiian rolls, divided
• 1 tablespoon French’s® Yellow Mustard
• 2 roasted peppers, 2 in (5 cm)
• 1 head green leaf lettuce, torn, divided
• 6 tablespoons red onion, pickled, divided
• 1 tube pizza dough
• 1/2 cup shredded low moisture mozzarella cheese
• caesar dressing, to taste
• 1 cup chicken stock
• 2 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• fresh basil, for garnish
Instructions:
1. In a large bowl, combine the ground beef, ricotta, 1 egg, the bread crumbs, parsley, 11/2 tablespoons dried oregano, 1/2 teaspoon red pepper flakes, and 2 teaspoons salt. Mix well with your hands.
2. Using a 1-inch (2 1/2 cm) scoop, portion the mixture into 46 meatballs. Roll with your hands into smooth balls.
3. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. 4. Working in batches, sear the meatballs on all sides, until well browned, about 5 minutes. Remove the meatballs from the pot and set aside.
4. To the same pot, add the onion and cook until tender, about 5 minutes. Add the tomatoes, 11/2 teaspoons oregano, 2 teaspoons salt, 1/2 teaspoon red pepper flakes, and the vinegar and bring to a boil.
5. Return the meatballs to the pot with the sauce, cover, and let simmer for 45 minutes, or until the meatballs are cooked through.
6. Day 1 - Linguine and Meatballs. Cook the linguine according to the package instructions. Meanwhile, reheat 11/2 cups (500 G) of sauce and 10 meatballs.
7. To serve, divide the linguine between 2 bowls and top each serving with 5 meatballs and 3/4 cup sauce. Garnish with freshly grated Parmesan cheese.
8. Enjoy!
9. Day 2 - Meatball Sliders. Cut 6 meatballs in half.
10. Separate the tops and bottom buns of 6 Hawaiian rolls. Spread the yellow mustard over the bottom buns. Top with the meatballs, roasted red peppers, 1/2 head of torn lettuce, and 3 tablespoons of pickled red onions. Top with the top buns.
11. Enjoy!
12. Day 3 - Pizza Pockets. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper. Roll the pizza dough out to an 8 x 12-inch (20 x 30 cm) rectangle and cut into 4 equal pieces. Transfer to the prepared baking sheet.
13. Spoon 3 meatballs and sauce onto the top center of each piece of dough.
14. Sprinkle 2 tablespoons shredded mozzarella across meatballs.
15. Fold the bottom half of the dough over the meatballs and crimp the edges to seal. Beat the remaining egg, then brush over the dough.
16. Bake for 15-20 minutes, or until golden brown.
17. Enjoy!
18. Day 4 - Meatball Salad. Preheat the oven to 425˚F (220˚C). Tear 2 Hawaiian rolls into small pieces and place in a small bowl. Season with salt and pepper, drizzle with 1 tablespoon olive oil, and spread in a single layer on a baking sheet. Bake for 15 minutes, until golden and crispy.
19. In a large bowl, combine the remaining 1/2 head of green leaf lettuce, 8 meatballs, 1 cup croutons, and 3 tablespoons pickled red onion and drizzle with Caesar dressing. Toss to combine.
Enjoy your Meal Prep Meatballs And Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Veggie Stuffed Steak Roll?
|
Here's a recipe for Veggie Stuffed Steak Roll:
Ingredients:
• 1 tablespoon oil, plus more for searing
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 white onion, thinly sliced
• 1/2 teaspoon salt, plus more seasoning
• 1/2 teaspoon black pepper, plus more for seasoning
• 3 cloves garlic, minced
• 2 lb flank steak, flattened as much as possible
• 1 1/2 cups spinach
• 1/3 cup shredded mozzarella cheese
• long toothpick, or short skewers
Instructions:
1. Preheat oven to 350°F (180°C).
2. Heat the oil in an oven-proof skillet. Toss in the bell peppers, onions, salt, pepper, and garlic, and sauté until the veggies have softened, about 10 minutes.
3. Season the flank steak on both sides with a good pinch of salt and black pepper.
4. Sprinkle on the spinach in an even layer and top with the sautéed peppers.
5. Sprinkle the mozzarella cheese over the veggies and tightly wrap the steak into a roll.
6. Skewer the steak with toothpicks about 11/2 inches (4 cm) apart so that the steak will hold its shape.
7. Slice between the toothpicks to create individual steak rolls.
8. Heat a few more tablespoons of oil in the skillet. When the oil has begun to smoke slightly, sear the steak rolls until browned, about 2 minutes per side.
9. NOTE: To bake the entire steak roll at one time, simply sear each steak roll in a large skillet and transfer to a parchment-lined baking sheet. Once each roll has been seared and transferred to the baking sheet, proceed with steps 10-12.
10. Transfer the skillet to the oven and bake for 10-15 minutes, or until it has reached desired level of doneness.
11. Let the steak rest for 5 minutes before removing toothpicks.
Enjoy your Veggie Stuffed Steak Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook 3-Hour Burger?
|
Here's a recipe for 3-Hour Burger:
Ingredients:
Brioche Buns
• 3/4 cup milk, warm to the touch
• 1/4 cup warm water, divided, plus 1 teaspoon
• 2 teaspoons active dry yeast
• 1/4 cup sugar
• 4 cups bread flour
• 3 teaspoons kosher salt
• 3 large eggs, divided
• 8 tablespoons unsalted butter, room temperature
Caramelized Onions
• 2 tablespoons olive oil
• 4 yellow onions, thinly sliced through the root end
• 1 tablespoon kosher salt
• 1/2 cup water, divided
• 1/2 cup dry red wine, divided
Aioli
• 2 large egg yolks
• 1 garlic, grated
• 1 teaspoon dijon mustard
• 1/2 cup grapeseed oil
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 lemon juice
Burger
• 3/4 lb sirloin, cubed and frozen for 30 minutes
• 3/4 lb beef chuck, cubed and frozen for 30 minutes
• 3/4 lb boneless short ribs, cubed and frozen for 30 minutes
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 4 slices gruyère cheese
• 1 cup fresh arugula, for serving
• french fry, for serving
Special Equipment
• 1 meat grinder, frozen for 30 minutes
Instructions:
1. Make the brioche buns: In a liquid measuring cup, combine the milk, 1/4 cup (60 ml) water, yeast, and sugar, and let stand until foamy, about 5 minutes.
2. In the bowl of a stand mixer fitted with the dough hook, add the flour and salt, and mix on low speed.
3. With the mixer running on medium-low speed, add the yeast mixture and mix until just combined.
4. Add 2 of the eggs and mix until the eggs are combined and the dough looks sticky, about 1 minute.
5. Add the butter 1 tablespoon at a time, and mix until incorporated into the dough. Continue mixing on medium speed for 8 minutes, until the dough is smooth and comes together in a taught ball.
6. Transfer the dough to a greased bowl and covered with plastic wrap. Let rise for 1 hour, or until doubled in size.
7. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
8. Divide the dough into eight equal portions and roll into even balls. Flatten the balls into 3-inch discs and place on the prepared baking sheet. Cover with a kitchen towel and let rise for 30 minutes.
9. In a small bowl, whisk together the remaining egg and teaspoon of water. Brush the egg wash over the buns.
10. Bake for 15-17 minutes, until the buns are deep golden brown. Let cool to room temperature before serving.
11. Make the caramelized onions: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onions and stir until well coated. Cook the onions for 30 minutes, stirring occasionally, and season with salt. Add 1/4 cup (60 ml) of water and scrape up any brown bits on the bottom of the pan. Continue cooking for 30 minutes, until the onions are golden brown, then add the remaining 1/4 cup (60 ml) water, scraping up any brown bits. Cook for 30 minutes more, then add 1/4 cup (60 ml) of wine, scraping up any brown bits. Cook for another 15 minutes, then add the remaining 1/4 cup (60 ml) of wine. Cook for a final 15 minutes, until the onions are deeply caramelized.
12. Make the aioli: In a medium bowl, whisk together the egg yolks, garlic, and mustard until smooth.
13. Add a drop of grapeseed oil and whisk to combine. Continue adding the grapeseed oil, drop by drop, until the mixture begins to thicken and emulsify. Once thickened, add the remaining grapeseed oil in a slow and steady stream, whisking until combined. The mixture should be thick and glossy.
14. Add the olive oil in a slow and steady stream while continuing to whisk.
15. Add the salt and pepper and whisk to combine.
16. Add the lemon juice in 1-teaspoon increments until the aioli is thick and pale yellow. Cover with plastic wrap and refrigerate until serving.
17. Grind the burger meat: Freeze the meat grinder parts before using. Attach the meat grinder to a stand mixture. Working in batches, add the frozen cubed meat and process through the grinder.
18. Divide the beef into 4 8 ounce (225 grams) portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
19. Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the formed burger patties to the pan and cook for 3-4 minutes, without disturbing.
20. Use a spatula to flip the burgers over and place a slice of Gruyère on each one. Cook for another 3-4 minutes, until the burger is cooked through and cheese has melted.
21. Place the burgers on the brioche buns, along with the aioli, caramelized onions, and arugula. Serve with fries.
Enjoy your 3-Hour Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Cheesy Chicken Pot Pies.
|
Here's a recipe for Cheesy Chicken Pot Pies:
Ingredients:
• 4 cloves garlic
• 2 chicken breasts
• salt, to taste
• pepper, to taste
• 3 strips bacon
• 3/4 cup chicken stock
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 2 tablespoons sour cream
• 1/2 head broccoli, cooked
• 1 cup cheese, to garnish
Instructions:
1. Preheat the oven to 180°C (350˚F).
2. Fry the garlic in a pan with a little oil.
3. Add the chicken, season with salt and pepper, and fry for a minute.
4. Stir in the bacon and fry with the chicken until it is no longer pink.
5. Pour in the chicken stock, rosemary, and thyme, and simmer for about 10 minutes.
6. Stir in the sour cream and cooked broccoli.
7. Take off the hob and pour filling into two ramekins.
8. Top with cheese.
9. Place in the oven for a further 10 minutes, or until the cheese starts to bubble.
Enjoy your Cheesy Chicken Pot Pies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Hot Chicken Chopped Salad?
|
Here's a recipe for Hot Chicken Chopped Salad:
Ingredients:
Greek Yogurt Ranch Dressing
• 1/3 cup plain nonfat greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons green onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon dijon mustard
• 1/2 clove garlic, minced
• ground black pepper, pinch
Hot Chicken
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 egg
• 2 tablespoons plain breadcrumbs
• 1 boneless, skinless chicken breast
• 1 tablespoon buffalo sauce
• 1 tablespoon honey
• 2 cups baby spinach
• 1 cup red cabbage, shredded
• 3/4 cup cherry tomato, halved
• 1/2 cucumber, thinly sliced
Instructions:
1. In a bowl, add the Greek yogurt, lemon juice, green onions, salt, mustard, garlic, and black pepper, and whisk to combine.
2. Add the flour, salt, and pepper to a wide, shallow bowl and stir to combine.
3. Add the egg into another bowl, and whisk until beaten.
4. Place bread crumbs in a third wide, shallow bowl.
5. Dip the chicken in the flour, the egg, and then bread crumbs.
6. Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken breast and cook until crispy and golden, about 3 minutes per side.
7. Remove the chicken from the pan and toss in a bowl of buffalo sauce and honey. Slice the chicken into strips.
8. Add the spinach, cabbage, tomatoes, and cucumber to a bowl and drizzle with the dressing. Top with the hot chicken. Toss to combine.
Enjoy your Hot Chicken Chopped Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Vegetarian “Lobster” Rolls?
|
Here's a recipe for Vegetarian “Lobster” Rolls:
Ingredients:
• 28 oz hearts of palm, 2 jars, drained
• celery, 1 large stalk, or 2 small stalks
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, plus more for garnish
• 1 teaspoon old bay seasoning
• salt, to taste
• pepper, to taste
• 1 1/2 lemons, juiced
• 1/3 cup mayonnaise
• 4 long potato rolls
• 2 tablespoons melted butter
Instructions:
1. Cut the hearts of palm into oblique chunks and add them to a large bowl.
2. Mince the celery and add to the bowl with the hearts of palm.
3. Add the dill, chives, Old Bay seasoning, salt, pepper, lemon juice, and mayonnaise and stir to combine.
4. Brush the insides of the potato buns with the melted butter.
5. Toast in a medium skillet over low heat for 2-3 minutes, until golden.
6. Fill the buns with the hearts of palm mixture.
7. Garnish with chives.
Enjoy your Vegetarian “Lobster” Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Hearty White Bean Stew?
|
Here's a recipe for Hearty White Bean Stew:
Ingredients:
• 1 medium leek
• 1 tablespoon olive oil
• 5 oz pancetta
• 2 cups carrot, diced
• 3 stalks celery stalk, sliced
• 8 oz cremini mushroom, sliced
• 3 cloves garlic, minced
• kosher salt, to taste
• 4 sprigs fresh thyme sprigs
• 14.5 oz diced tomato
• 4 cups great northern beans, cooked or canned
• 6 cups low sodium vegetable broth
• parmesan cheese, freshly grated, for serving
• bread, crusty, for serving
Instructions:
1. Trim the root end and the tough, dark green top of the leek and remove any thick outer layers. Cut the leek in half lengthwise, then slice into 1/4-inch (6-mm) thick half moons.
2. Transfer to a bowl of water and shake around with your fingers to loosen any dirt or grit. Let the leeks sit in the water for a couple minutes to let any grit to sink to the bottom of the bowl. Carefully remove the cleaned leeks from the bowl, leaving the dirty water behind.
3. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook until crispy and most of the fat has rendered, about 8 minutes.
4. Add the leeks, carrots, celery, mushrooms, and garlic. Season with salt. Cook for 5-6 minutes, until the vegetables have released their juices and begin to soften.
5. Add the thyme leaves, tomatoes, beans, and vegetable stock. Stir to combine, then bring to a boil, cover, and cook, stirring occasionally, for 20 minutes until slightly reduced and hot throughout. Season with more salt, to taste.
6. Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread.
Enjoy your Hearty White Bean Stew!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Red Wine Pasta?
|
Here's a recipe for Red Wine Pasta:
Ingredients:
• 2 cups red wine
• 3 cups water
• salt, to taste
• 16 oz spaghetti
PINE NUT SAUCE
• 2 tablespoons butter
• 2 cloves garlic, smashed
• 1/4 cup pine nuts
• 1/2 teaspoon red pepper flakes
• grated parmesan cheese, for serving
Instructions:
1. Pour the red wine and water into a medium pan. Season with salt.
2. Bring the mixture to a boil and add the spaghetti.
3. Cook until most of the red wine is absorbed by the pasta, 8-10 minutes.
4. Transfer the pasta to a medium bowl.
5. Melt the butter in the same skillet over medium heat. Add the garlic, pine nuts, and red pepper flakes.
6. Cook the sauce until the butter starts to brown, then add the pasta.
7. Mix the sauce and pasta together.
8. Sprinkle with parmesan cheese.
Enjoy your Red Wine Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Piña Colada Burger.
|
Here's a recipe for Piña Colada Burger:
Ingredients:
• 1/3 cup mayonnaise
• 4 brioche buns
• 2 tablespoons butter, melted, plus more for buns
• 2 lb ground beef
• 2/3 cup teriyaki sauce, divided
• salt, to taste
• pepper, to taste
• 4 slices colby jack cheese
• 4 slices pineapple
• 4 slices bacon, cooked
Piña Colada Sauce
• 1 2/3 cups cream of coconut
• 1 cup crushed pineapple, drained
• 1 1/8 cups sour cream
• 1/3 cup coconut flakes
Instructions:
1. Preheat grill to high heat.
2. To make the piña colada sauce, add the cream of coconut, crushed pineapple, sour cream, and coconut flakes to a bowl and stir to combine.
3. Add the ground beef to a bowl with 1/4 cup of teriyaki sauce and mix to combine. Form the ground beef into 4 burger patties.
4. Brush each burger patty with melted butter, and sprinkle each side with salt and pepper.
5. Brush the brioche buns with butter.
6. Grill the pineapple until grill marks form, about 2 minutes. Flip the pineapple slices over, and grill for 2 more minutes.
7. Grill the burgers for 4-7 minutes, brushing them with additional teriyaki sauce. Flip the burgers and continue cooking for 3-6 minutes.
8. Place the cheese on the burgers and cook until melted, 1 minute. Toast the buns on the grill, 30 seconds.
9. Add 1/3 cup (75 g) of the piña colada sauce to a bowl along with the mayonnaise, and stir to combine. Reserving the rest of the piña colada sauce for future use.
10. Spread the piña colada and mayonnaise mixture on the buns. Top with a burger patty, pineapple slice, and bacon.
Enjoy your Piña Colada Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Spaghetti Squash “Pasta” Meal Prep 2 Ways?
|
Here's a recipe for Spaghetti Squash “Pasta” Meal Prep 2 Ways:
Ingredients:
• 1 spaghetti squash
• olive oil
• salt, to taste
• pepper, to taste
• 4 cups asparagus
• 2 cups cherry tomato
• 3 cloves garlic
• 1 tablespoon dried basil
• 3 boneless, skinless chicken breasts
• 1/4 cup pesto
• 1/2 cup marinara sauce, divided
• 2 oz mozzarella cheese, sliced and divided
• fresh basil, chopped to serve
Instructions:
1. Using a fork or sharp knife, carefully poke holes down one side of spaghetti squash.
2. Microwave the spaghetti squash for 5 minutes to soften. Let cool to room temperature.
3. Preheat oven to 400˚F (200˚C).
4. Cut the spaghetti squash in half lengthwise and remove seeds using a spoon.
5. Place spaghetti squash on a baking pan face up. Coat the inside of the squash with olive oil and season with salt and pepper. Flip the squash over so that the rims are face-down on the pan.
6. Bake for 30-45 minutes, or until squash reaches desired tenderness.
7. While the squash is in the oven, prepare a second baking sheet with asparagus, cherry tomatoes, olive oil, salt, pepper, garlic and basil. Combine until vegetables are evenly coated with seasoning.
8. Bake for 10-12 minutes, or until vegetables have reached desired tenderness.
9. Heat olive oil in a pan over medium heat. Add the chicken breasts and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned and the center is no longer pink. Remove from heat and set aside.
10. Once spaghetti squash has cooled down enough to handle, use a fork to shred apart the squash into noodles. Distribute evenly into four glass containers.
11. Add 2 tablespoons of pesto to two of the containers.
12. Add 1/4 cup (65g) of marinara to the other two containers. Top with mozzarella.
13. Distribute cooked vegetables and chicken evenly between all four containers.
14. Seal containers with secure lids and store in the fridge for up to 4 days.
15. When ready to serve, reheat and stir everything together to distribute sauce.
16. Garnish with basil, and enjoy!
Enjoy your Spaghetti Squash “Pasta” Meal Prep 2 Ways!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Spaghetti and Meatballs with Bone Marrow Sauce by Richard Blais?
|
Here's a recipe for Spaghetti and Meatballs with Bone Marrow Sauce by Richard Blais:
Ingredients:
• 1 cup yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flake
• 2 tablespoons tomato paste
• 28 oz whole tomato, with juices, 1 can
• 1/4 cup red wine
• 1 cup whole milk ricotta cheese
• 8 oz ground pork
• 8 oz ground beef
• 3 tablespoons fresh basil, chopped
• 2 teaspoons fresh oregano, chopped
• 2 teaspoons fresh sage, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh flat-leaf parsley, chopped
• 3 tablespoons extra virgin olive oil
• 1/4 cup bone marrow, chopped
• 12 oz spaghetti, cooked
For Garnish
• 1/2 cup grated parmesan cheese
• 1 cup plain breadcrumbs, toasted
Instructions:
1. In a large pot over medium heat, mix the onion, garlic, and red pepper flakes. Cook until the onions start begin to soften, about 3 minutes.
2. Remove half of the onion/garlic mixture and place in a small bowl to cool. Set aside or refrigerate to cool completely.
3. To the pot with the remaining onions/garlic, add the tomato paste. Cook the tomato paste, about 2-3 minutes, stirring frequently, to caramelize the natural sugars in the paste.
4. Add red wine and canned tomatoes to the pot. Cook wine and tomatoes, stirring constantly, and scraping the bottom of the pan to make sure nothing burns, until the mixture comes to a low simmer.
5. Break apart the whole tomatoes using a wooden spoon or squeezing with tongs. Continue to cook over medium-high heat for about 5 minutes to give the alcohol in the wine a chance to evaporate. Add salt and pepper to taste.
6. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes longer.
7. In a medium sized mixing bowl, stir the ricotta with the reserved (and cooled) onion-garlic mixture. Add the ground pork, ground beef, basil, oregano, sage, rosemary, parsley, salt, and pepper. Gently mix together first with a spoon then going in with your hands.
8. Shape the meat into ping-pong-sized balls and place on parchment lined baking sheet.
9. Place the meatballs in the fridge if you will not be cooking immediately or if they have warmed from handling (they will keep their shape better if kept cold before cooking!).
10. Heat oil in a large saute pan over medium-high heat. Working in batches, sear the meatballs lightly on all sides until they begin to brown. They will not be fully cooked at this point.
11. Transfer the seared meatballs (and any accumulated juices) to the marinara sauce.
12. Remove the bone marrow from the bone. Add to the meatballs and marinara sauce.
13. Cover and let simmer for an additional 20 minutes to finish cooking the meatballs and allow the bone marrow to render its fat.
14. Add cooked spaghetti to the finished sauce and toss to coat.
15. Serve garnished with toasted breadcrumbs and grated Parmesan cheese.
Enjoy your Spaghetti and Meatballs with Bone Marrow Sauce by Richard Blais!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Lighter Cauliflower “Alfredo” Pasta?
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Here's a recipe for Lighter Cauliflower “Alfredo” Pasta:
Ingredients:
• oil, as needed
• 1/2 large white onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 3 cups water
• 1 large head cauliflower, broken into florets
• 1 cup unsweetened almond milk
• 1 cup parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 boneless, skinless chicken breasts, diced
• dried oregano, to taste
• 1 cup asparagus, chopped
• 2 cups penne pasta, cooked
• parsley, for garnish
Instructions:
1. Sauté onion and garlic until fragrant. Set aside.
2. In a large pot, add vegetable broth, water, and cauliflower florets. Boil until cauliflower is tender.
3. Drain the cauliflower, reserving 1 cup of the liquid for the next step.
4. In a food processor or blender, add cauliflower, reserved cooking liquid, almond milk, parmesan, sautéed onion and garlic, salt and pepper to taste. Blend until smooth. (Depending on the size of your blender, you may need to do this in batches.)
5. In a large skillet, heat cooking oil over medium-high heat. Add chicken, salt, pepper, and oregano to taste. Cook until chicken is no longer pink and remove from the skillet. Set aside.
6. Add asparagus to the skillet and cook.
7. Once asparagus has reached your desired doneness, add cooked pasta, the cooked chicken, and the cauliflower sauce. Combine well and heat through.
8. Serve topped with fresh parsley.
9. Nutrition Calories: 2188 Fat: 180 grams Carbs: 101 grams Fiber: 10 grams Sugars: 10 grams Protein: 47 grams
Enjoy your Lighter Cauliflower “Alfredo” Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Bangers & Mash Yorkshire Pudding.
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Here's a recipe for Bangers & Mash Yorkshire Pudding:
Ingredients:
Yorkshire Pudding
• 1 3/4 cups plain flour
• 1 pinch salt
• 3 eggs
• 1 1/4 cups milk
• vegetable oil
Mash
• 3 medium potatoes
• 1 tablespoon butter
• 3 tablespoons sour cream
• 1/4 cup milk
• salt, to taste
• pepper, to taste
• fresh chive
Bangers
• 1 onion, chopped
• 2 sausages, quartered
Garnish
• 1 teaspoon gravy
• fresh chive, to garnish
Instructions:
1. To make the Yorkshire puddings, sift the flour and salt into a large bowl and mix in the eggs and half the milk. Whisk until a paste, then add the other half of the milk and whisk until smooth. Rest for 30 minutes.
2. Preheat oven to 220°C (425°F)
3. Add a teaspoon of vegetable oil to each muffin tin hole and heat until sizzling. Turn the oven down to 200°C (400°F) and pour a tablespoon of Yorkshire pudding batter into each hole. Bake for 15 minutes or until risen and golden brown.
4. To make the mash, peel and slice three medium potatoes. Boil in salted water until soft. Drain, then add the butter, sour cream, and milk, and mash until smooth. Season with salt, pepper, and fresh chives.
5. To make the bangers, quarter two sausages and chop one onion. Fry the onion for two minutes, then add the sausages and fry both until cooked.
6. To assemble, add a teaspoon of gravy to the bottom of the Yorkshire pudding, then add the onions on top, then the mash and a sausage quarter. Sprinkle with more chives.
Enjoy your Bangers & Mash Yorkshire Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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