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How do I cook Tachin Joojeh?
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Here's a recipe for Tachin Joojeh:
Ingredients:
Marinated Chicken
• 1 cup full fat greek yogurt
• 1 tablespoon lemon zest
• 1 teaspoon garlic
• 1 tablespoon ground turmeric
• 1 tablespoon black pepper
• 1 teaspoon fresh ginger
• 1 tablespoon kosher salt
• 1 1/2 lb boneless, skinless chicken breast
Yogurt Rice
• 4 cups water
• 2 1/4 cups basmati rice, rinsed
• 1/4 teaspoon saffron thread, optional
• 1 tablespoon warm water, optional
• 3/4 cup plain full-fat greek yogurt
• 2 large egg yolks
• 1 tablespoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
Chicken And Onions
• 2 tablespoons olive oil
• 1 medium white onion, sliced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
Assembly
• 2 tablespoons softened butter
• 3 tablespoons olive oil, divided
• 1/2 cup barberries, sultanas or currants
• 1 pinch kosher salt
Yogurt Sauce
• 1 cup plain full-fat greek yogurt
• 1 tablespoon fresh mint leaf
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1 teaspoon fresh ginger, minced
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon lemon zest
• 1/2 lemon, juiced
Instructions:
1. Make the marinade: In a large bowl, mix together the yogurt, lemon zest, garlic, turmeric, pepper, ginger, and salt. Add the chicken and toss to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 1 hour, or overnight.
2. Preheat the oven to 400°F (200°C).
3. Make the yogurt rice: Add the water to a medium pot and bring to a boil over high heat. Add the rice and simmer for 3 minutes. Drain the rice and rinse with cold water to stop the cooking process. The rice should be slightly translucent with a completely opaque center. Set aside to drain completely.
4. If using the saffron, combine with the warm water in a small bowl. Cover with plastic wrap or a lid and let bloom for about 5 minutes, until the water has cooled.
5. In a medium bowl, mix together the yogurt, egg yolks, turmeric, cumin, salt, pepper, and bloomed saffron, if using, until bright orange-yellow. Add half of the rice and stir to incorporate. Set aside.
6. Cook the chicken and onions: Wipe the marinade off the chicken, then cut into bite-size pieces.
7. Heat the olive oil in a medium pan over medium heat. When the oil is shimmering, add the onion and cook until just translucent, about 5 minutes. Add the ginger, garlic, cumin, and salt. Cook for 1 minute, until the garlic and ginger are fragrant, then add the chicken and cook until just cooked through, about 7 minutes. Remove the pan from the heat.
8. Grease a 21/2-quart ovenproof glass bowl or a 5-inch square casserole dish with the butter and 2 tablespoons of olive oil.
9. Add the yogurt rice to the prepared bowl and pack down with a spatula. Evenly distribute chicken and onion mixture over the yogurt rice and pack down. Add the remaining cooked rice on top in an even layer. Cut a piece of parchment paper to cover the bowl and then wrap tightly with foil.
10. Bake for 45 minutes, until the rice on the bottom is crispy and browned.
11. Meanwhile, make the yogurt sauce: In a medium bowl, mix together the yogurt, mint, parsley, salt, pepper, cumin, ginger, garlic, lemon zest, and lemon juice.
12. In a small pan, heat the remaining tablespoon of olive oil over medium heat until shimmering. Add the barberries and sauté for 3 minutes, until warmed. Remove the pan from the heat and season with a pinch of salt.
13. To serve, carefully invert the bowl onto a serving platter or cutting board. If it does not release, take a spatula and run it along the sides, then try again. Spoon some of the yogurt sauce over the top and sprinkle with the barberries. Serve with the remaining yogurt sauce alongside.
Enjoy your Tachin Joojeh!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make One Pot Classic Ragu Lasagna.
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Here's a recipe for One Pot Classic Ragu Lasagna:
Ingredients:
Cheese Cubes
• 1 cup ricotta cheese
• 1 oz cream cheese, room tempertature
• 1/2 cup grated parmesan cheese
• 1 large egg, lightly beaten
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• nonstick cooking spray
Lasagna
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, finely chopped
• 1 stalk celery, finely chopped
• 1 small carrot, finely chopped
• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 lb ground lamb
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/2 cup dry red wine
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 28 oz crushed tomato, 1 can
• 8 oz no-boil lasagna noodle, broken in half
• 2 cups shredded low-moisture mozzarella
• 1/4 cup grated parmesan cheese, plus more for garnish
• 1 teaspoon fresh flat-leaf parsley, finely chopped, for garnish
• garlic bread, for serving
Instructions:
1. Make the cheese cubes: In a medium bowl, stir together the ricotta, cream cheese, Parmesan, egg, salt, and pepper until smooth.
2. Grease an ice cube tray with nonstick spray. Spoon the ricotta mixture evenly into the cups in the tray. Cover with plastic wrap and freeze until the cheese mixture is firm, at least 4 hours or up to 3 days.
3. Make the lasagna: Heat a large pot over medium-high heat. Add the olive oil and butter to the pot and swirl to evenly coat. Add the onion, celery, and carrot and cook, stirring frequently, until softened and starting to caramelize, 10 minutes.
4. Add the ground beef, pork, and lamb and cook, stirring to break up the meat, until no longer pink, 12 minutes. Season with salt and pepper.
5. Add the red wine and cook, stirring, until completely evaporated, 3 minutes.
6. Add the tomato paste and garlic, and cook, stirring frequently, until lightly caramelized, about 3 minutes.
7. Pour in the crushed tomatoes, reduce the heat to medium, and cook the sauce, stirring, until slightly reduced, 6-8 minutes.
8. Unmold the frozen cheese cubes, then distribute them evenly throughout the simmering meat sauce. Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
9. Cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
10. Remove the lid and sprinkle the mozzarella and Parmesan cheese over the top. Cover and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
11. Sprinkle the lasagna with parsley and more Parmesan, if desired, and serve with garlic bread alongside.
Enjoy your One Pot Classic Ragu Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Rustic German Potato Noodles?
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Here's a recipe for Rustic German Potato Noodles:
Ingredients:
• 4 yellow potatoes, we used yukon gold potatoes
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 3 cups flour
• 1 tablespoon butter
• 1/2 cup bacon, diced
• 1 cup chicken broth
• 1/2 cup white wine
• 1 bunch green onion, chopped
• water, to boil
• salt, for boiling water
Instructions:
1. Peel potatoes. Cut them into 1-inch (2 1/2 cm) slices and boil them in salted water for 25 minutes or until they are tender.
2. After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
3. Mash potatoes until no lumps remain.
4. Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
5. Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
6. Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
7. Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don’t stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
8. In a medium-sized pan, melt the butter.
9. Add noodles and bacon and fry until both are golden brown on all sides.
10. Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
11. Top with green onions before serving.
Enjoy your Rustic German Potato Noodles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Stovetop Smoked Chicken.
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Here's a recipe for Stovetop Smoked Chicken:
Ingredients:
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground mustard
• 1 tablespoon light brown sugar
• 6 small chicken drumsticks, or 8 small drumsticks
Special Equipment
• 1 cup applewood chips
• heavy duty aluminum foil
• vegetable steamer basket
Instructions:
1. Soak the applewood chips in cold water for at least 30 minutes. Drain before using.
2. In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, red pepper flakes, oregano, ground mustard, and brown sugar.
3. Add the chicken drumsticks to a large bowl and pat dry with a paper towel. Season the chicken with the dry rub and toss to coat evenly. Set aside while you build the stovetop smoker.
4. Line a Dutch oven or large, heavy-bottomed pot with a lid with 2–3 sheets of heavy-duty aluminum foil. Spread the drained applewood chips in an even layer in the bottom of the pot and place the steamer basket on top.
5. Place the pot over high heat. Once the wood chips start to lightly smoke, add the chicken drumsticks to the steamer basket, place another sheet of foil on top, and cover with the lid. Smoke the chicken over high heat for 8–10 minutes, then reduce the heat to medium-low and continue cooking for another 20 minutes. Turn off the heat and allow the chicken to sit in the smoker, covered, for an additional 10 minutes. The internal temperature of the chicken should register between 165-170°F (74-78°C).
6. Arrange a rack in the upper third of the oven. Turn the broiler on high. Remove the chicken from the smoker, place on a rimmed baking sheet, and broil for 5–7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
Enjoy your Stovetop Smoked Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Personal Pan Pizza?
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Here's a recipe for Personal Pan Pizza:
Ingredients:
• 1 tablespoon olive oil
• 5 oz pizza dough
• 2 tablespoons marinara sauce
• 1/4 cup shredded mozzarella cheese
• 3 pieces pepperoni
Instructions:
1. Heat the oil in a mini frying pan over low heat.
2. Place the pizza dough in the pan and let brown, 3-5 minutes.
3. Flip the dough and use a spatula to press the dough against the bottom of the pan and up the sides.
4. Spread marinara sauce in the center of the dough and top with mozzarella cheese and pepperoni.
5. Cook for 10 minutes, until the dough is crispy and cheese is melted.
Enjoy your Personal Pan Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Rainbow Cauliflower Pizza?
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Here's a recipe for Rainbow Cauliflower Pizza:
Ingredients:
Cauliflower Crust
• 1 head cauliflower, trimmed, cut into pieces
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 1/4 cup parmesan cheese, plus more for serving
• 1 large egg
Toppings
• pizza sauce
• low-fat mozzarella, shredded
• sun-dried tomato
• 1 orange bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 oz baby spinach, pre-washed, chopped
• 1/4 red onion
Instructions:
1. Preheat the oven to 450˚F (240˚C). Line a baking sheet with parchment paper.
2. Place cauliflower pieces in the bowl of food processor and pulse for 30 seconds, or until cauliflower is broken down to rice-size pieces.
3. Transfer the cauliflower to a microwave-safe bowl and microwave on high for 3 minutes. Let cool slightly.
4. Transfer the cooked cauliflower to a clean dish towel and wring out the excess water.
5. Place cauliflower in a large bowl. Add the oregano, basil, garlic powder, sea salt, red pepper flakes, Parmesan, and egg. Mix thoroughly to combine.
6. Transfer the cauliflower mixture to the baking sheet and pat out into a round disk, about 1/2 inch thick and 10 inches in diameter.
7. Bake for 25-30 minutes. Remove from oven.
8. Spread the pizza sauce over the crust. Sprinkle with mozzarella cheese and top with the sun-dried tomatoes, bell peppers, and spinach.
9. Bake for 8-10 minutes, or until the spinach is wilted and the cheese is melted.
10. Top with more Parmesan cheese, then slice and serve.
Enjoy your Rainbow Cauliflower Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Low-Carb Pad Thai?
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Here's a recipe for Low-Carb Pad Thai:
Ingredients:
• 2 small zucchinis
• 1 medium sweet potato, peeled
• 1 daikon radish, 6 inch (15 cm), peeled
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons tamarind paste, or lime juice
• 6 cloves garlic, minced, divided
• 1/4 cup water
• coconut oil, to taste
• 1 lb boneless, skinless chicken thighs, sliced
• 1 medium shallot, thinly sliced
• 2 teaspoons chili paste, or 1 diced jalapeño
• 1/3 cup roasted peanut, plus more for garnish
• 1/2 cup bean sprout, plus more for garnish
• 1/4 cup fresh cilantro leaves, plus more for garnish
• lime wedge, for garnish
Instructions:
1. Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
2. In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
3. Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
4. Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
5. Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
6. Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
7. Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
Enjoy your Low-Carb Pad Thai!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Hasselback Cheese Puff Fried Chicken?
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Here's a recipe for Hasselback Cheese Puff Fried Chicken:
Ingredients:
• 4 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 3 cups buttermilk
• 1 packet ranch seasoning
• 10 cups cheese puff
• oil, to fry
Instructions:
1. Season chicken breasts with salt and pepper.
2. Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
3. Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
4. While chicken is marinating, place cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
5. Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
6. Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
7. Heat oil to 350°F (175°C) in a large skillet or pot.
8. Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
9. Remove the chicken breasts and transfer to a paper towel-lined plate.
10. Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
Enjoy your Hasselback Cheese Puff Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Bacon Jam Hacks?
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Here's a recipe for Bacon Jam Hacks:
Ingredients:
• 1 lb bacon, thick-cut, cut into 1in (2 1/2 cm) pieces
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/3 cup apple cider vinegar
• 1/2 cup dark brown sugar, packed
• 1/2 cup maple syrup
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cumin
• 2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
Instructions:
1. Add the bacon to a cold large skillet. Turn the heat to medium and cook the bacon until crispy, 18–22 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain, leaving the rendered bacon grease in the pan.
2. Reduce the heat to low. Add the onion and garlic to the pan with the bacon fat. Slowly cook the onions and garlic, stirring occasionally, until completely softened and dark golden brown, 70–80 minutes.
3. Add the apple cider vinegar to the pan and cook, stirring frequently, until the liquid is reduced by half, about 10 minutes. Add the brown sugar, maple syrup, cayenne, cumin, salt, pepper and stir to incorporate. Return the cooked bacon to the pan. Continue to stir until a jam-like consistency is reached, another 5 minutes.
4. Let cool for 5–10 minutes, then transfer the mixture to a food processor and pulse until mostly smooth with a bit of texture, similar to pesto. Transfer to a glass bowl to cool completely, skimming any excess fat that rises to the top.
5. Store the jam in an airtight container in the refrigerator for up to 4 weeks. Warm before serving, then use on toast, mac ‘n’ cheese, and more!
Enjoy your Bacon Jam Hacks!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for New Orleans Baked Mac ‘N’ Cheese?
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Here's a recipe for New Orleans Baked Mac ‘N’ Cheese:
Ingredients:
• 2 teaspoons kosher salt, plus more for boiling
• 1 lb dried spathetti
• 4 tablespoons unsalted butter
• 4 tablespoons unbleached all-purpose flour
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1 qt half & half
• 1/2 cup heavy cream
• 4 cups shredded sharp cheddar cheese, divided
• 2 cups shredded pepper jack cheese, divided
• 2 cups shredded mozzarella cheese, divided
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 6 minutes. Drain the spaghetti and set aside.
3. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until incorporated and smooth. Cook until golden brown, about 30 seconds. Add the salt, black pepper, garlic powder, and cayenne and whisk to combine.
4. Gradually add the half-and-half, whisking for 30–60 seconds between each addition until starting to thicken before adding more. Whisk in the heavy cream until the sauce is smooth and no lumps remain. Bring to a simmer, stirring constantly to prevent scorching on the bottom of the pot.
5. Reduce the heat to medium and whisk in 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella until the cheese is melted. Remove the pot from the heat.
6. Add the spaghetti to a 9 x 13-inch (13 x 22 cm) baking dish and pour the cheese sauce on top. Stir well to coat the noodles with the sauce.
7. In a medium bowl, toss together the remaining 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella cheese, then sprinkle evenly over the top of the spaghetti.
8. Bake for 30 minutes, or until the cheese is golden brown. Let cool slightly before serving.
Enjoy your New Orleans Baked Mac ‘N’ Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Slow Cooker Roast Beef And No Knead Beer Bread?
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Here's a recipe for Slow Cooker Roast Beef And No Knead Beer Bread:
Ingredients:
• 1 1/2 teaspoons active dry yeast
• 4 1/2 cups all-purpose flour
• 1/2 cup water, warm
• 12 fl oz beer, any brand
• 2 teaspoons salt
• top sirloin steak, or top round
• carrot, as desired
• celery, as desired
• onion, as desired
• 1 cup beef broth, or vegetable stock
• 2 tablespoons corn meal, to prevent dough sticking
Instructions:
1. Combine 1 1/2 teaspoons of dry active yeast, 1/2 cup (60 g) all-purpose flour, and 1/2 a cup (120ml) of warm water. Cover and set a warm place for 30 minutes.
2. Then add 1 12 oz bottle of beer of your preference, 2 teaspoons salt, and roughly 4 cups of flour. Add the last cup of flour slowly to so that the dough dose not become dry.
3. Work into a ball until all the ingredients are combined. Cover with a hot damp towel and set in a warm place for 2 hours.
4. Use top round or top sirloin cuts of beef. Salt all sides generously.
5. Sear on all sides in a very hot, heavy skillet. If a pool of fat begins to form in the skillet, remove some so that the meat sears evenly.
6. Place in a slow cooker on a bed of onion, carrot, and celery. Pour over with a cup of beef or vegetable stock.
7. Cook 2 hours on high, or until internal temperature reaches 130°F (55°C).
8. Scrape the dough down from the sides of the bowl and onto a flowered work surface.
9. Pull the edges of the dough down underneath itself until a smooth loaf is formed. Sprinkle flour on top of the loaf.
10. Next, sprinkle cornmeal onto a baking sheet and set the loaf on top. Sprinkle flour on top of the loaf. Cover with a dry towel for 30 minutes.
11. Scar the top with a knife.
12. Bake at 425°F (220°C) for 35 minutes. Place a pan of water on the rack below the dough in the oven. Cool to room temperature before cutting.
13. Remove steak from slow cooker. Rest 20 minutes before slicing. Strain juices to use as a dip or stock in other cooking. Cool to room temperature before cutting.
14. Thinly slice steak and place between pieces of sliced bread. Serve with juices from slow cooker on the side for dipping.
Enjoy your Slow Cooker Roast Beef And No Knead Beer Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Anything-You-Got Curry Soup?
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Here's a recipe for Anything-You-Got Curry Soup:
Ingredients:
• 1 tablespoon vegetable oil
• 1 medium yellow onion, diced
• 1 tablespoon fresh ginger, minced
• 5 garlics, minced
• kosher salt, to taste
• pepper, to taste
• 1 tablespoon brown sugar
• 2 tablespoons ground turmeric
• 3 tablespoons red curry paste
• 2 cups yukon gold potato, chopped
• 28 oz coconut milk
• 1 cup fresh vegetables, of choice, for garnish
• 1 tablespoon fresh herbs, of choice, for garnish
Instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion, ginger, garlic, salt, and pepper, cook for about 3 minutes, until the onions begin to soften and become aromatic.
2. Add the brown sugar, turmeric, and curry paste and stir to coat the aromatics. Cook until the mixture is fragrant and begins to simmer, about 5 minutes.
3. Add the potatoes and coconut milk. Stir to combine and bring to a boil. Once boiling, cover, reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes. Remove from the heat.
4. Ladle the soup into bowls and garnish with whatever vegetables and herbs you have on hand.
Enjoy your Anything-You-Got Curry Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Spicy Fried Chicken?
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Here's a recipe for Spicy Fried Chicken:
Ingredients:
• 1/2 cup sour cream
• 6 oz hot sauce
• 4 bone-in, skin-on chicken thighs
• kosher salt, to taste
• freshly ground black pepper, to taste
• 4 cups vegetable oil
• 1 oz buffalo wing seasoning mix, divide
• 1 1/2 cups all purpose flour
Instructions:
1. In a large bowl whisk together the sour cream and hot sauce.
2. Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1–2 hours, or overnight.
3. Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
4. Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
5. Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
6. Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
7. Season the chicken with reserved buffalo wing seasoning.
8. Serve and enjoy!
Enjoy your Spicy Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Nashville Hot Chicken By Spike Mendelsohn?
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Here's a recipe for Nashville Hot Chicken By Spike Mendelsohn:
Ingredients:
• 5 oz chicken breast, 4 breast
• 4 extra large eggs
• 4 oz whole milk
• 2 cups plain breadcrumbs
• 4 brioche buns
• 12 bread and butter pickles
• canola oil, for frying
• salt, to taste
Spicy pepper oil
• 4 tablespoons cayenne pepper
• 3 tablespoons brown sugar
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 2 teaspoons spanish paprika
• 16 fl oz sunflower oil
Instructions:
1. Trim the excess fat off the sides of the chicken breast. Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly.
2. In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
3. In a separate medium-sized mixing bowl, add the bread crumbs.
4. Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time.
5. Transfer to a parchment-lined baking sheet.
6. Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F (170˚C).
7. Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
8. Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt.
9. Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside.
10. Transfer the fried chicken to the brioche buns.
11. Whisk together the spicy oil so none of the seasoning settles to the bottom.
12. Drizzle 2 tablespoons over each chicken breast.
13. Add 3 bread and butter pickles on top of the chicken and place the top bun.
14. Nutrition Calories: 1533 Fat: 122 grams Carbs: 84 grams Fiber: 6 grams Sugars: 18 grams Protein: 26 grams
Enjoy your Nashville Hot Chicken By Spike Mendelsohn!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Meatball: Under My Mozzarella-ella-ella?
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Here's a recipe for Meatball: Under My Mozzarella-ella-ella:
Ingredients:
• 32 oz Great Value® Homestyle Meatballs
• 3 cups alfredo sauce
• 4 Marketside® Ciabatta Hamburger Buns
• 1/2 cup shredded mozzarella cheese
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
2. Place the meatballs on the prepared baking sheet. Bake for 30 minutes, or until the internal temperature reaches 165°F (75°C).
3. In a medium saucepan over medium heat, bring the alfredo sauce to a simmer.
4. Place the meatballs and sauce on the ciabatta buns and top with the mozzarella.
Enjoy your Meatball: Under My Mozzarella-ella-ella!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Burrito-Stuffed Chicken Rollups?
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Here's a recipe for Burrito-Stuffed Chicken Rollups:
Ingredients:
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 bell peppers, seeded and chopped
• 1 jalapeño, seeded and chopped
• 4 cloves garlic
• salt, to taste
• pepper, to taste
• 4 boneless, skinless chicken breasts
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 15 oz refried bean, 1 can
• 3 tomatoes, seeded, chopped
• 15 oz black beans, 1 can, drained and rinsed
• 15 oz tomato sauce, 1 can
• 3 chipotle peppers in adobo sauce
• 3 tablespoons tomato paste
• 1/4 cup lime juice
• 2 cups cotija cheese, divided
• cooked rice, to serve
• avocado, to serve
• sour cream, to serve
• pico de gallo, to serve
Instructions:
1. Preheat oven to 400°F (200°C).
2. Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add the onion, bell peppers, jalapenos, garlic, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized, about 15 minutes. Set aside to cool
3. Place 4 chicken breasts in a bowl near a wide work surface.
4. Combine the salt, pepper, paprika, oregano, cumin, garlic powder in a small bowl, and mix together with a fork.
5. Pour half of the spice mixture onto the chicken, set the other half aside to use later.
6. Rub all the spices onto the chicken until completely coated.
7. To pound out the chicken, first take a chicken breast and butterfly it by slicing half way into it to open it like a book, making sure not to slice it all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about 1/4 inch (6 mm) in thickness.
8. Onto each pounded chicken breast, rub on about 2 tablespoons refried beans, 1 tablespoon chopped tomatoes, 1 tablespoon cotija cheese, and 1 tablespoon cooked black beans. Make sure to not overfill the pounded chicken.
9. Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
10. Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
11. For the chipotle sauce, add the tomato sauce, chipotle peppers, tomato paste, lime juice, and the remaining spice mixture to a blender and puree until smooth.
12. Pour the sauce over the cooked chicken roll ups and sprinkle with more cotija cheese.
13. Broil for 5 minutes or until the sauce bubbles and the cheese melts and browns slightly.
14. Serve with cooked rice, avocado, sour cream, and/or pico de gallo.
Enjoy your Burrito-Stuffed Chicken Rollups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Pollo Ciudad With Cilantro Sauce And Pickled Tomato Salsa?
|
Here's a recipe for Pollo Ciudad With Cilantro Sauce And Pickled Tomato Salsa:
Ingredients:
Pickled Tomato Salsa
• 1 lb tomato
• 1/2 bunch scallions, white and green parts, thinly sliced
• 2 serrano chiles, with seeds, thinly sliced in rounds
• 1/2 cup white vinegar
• 2 1/2 tablespoons brown sugar
• 2 teaspoons salt
• 1/2 cup olive oil
• 4 teaspoons ginger, freshly grated
• 1 tablespoon garlic, minced
• 2 teaspoons yellow mustard seeds
• 1 teaspoon cayenne
• 2 teaspoons ground cumin
• 1/2 teaspoon turmeric
• 2 teaspoons cracked black peppercorn
Chicken
• 4 skin-on, boneless chicken thighs
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil
Cilantro Sauce
• 2 tablespoons unsalted butter
• 4 shallots, diced
• salt, to taste
• 6 large mushrooms, thinly sliced
• 2 bunches fresh cilantro, stems and leaves seperated, chopped
• 1 1/2 jalapeñoes, chopped with seeds
• 2 tablespoons ground cumin
• 2 cups chicken stock
• 3/4 cup heavy cream, divided
• 3 egg yolks
• 3 tablespoons brown sugar
• 1/4 cup red wine vinegar
• 3 cups cooked rice, for serving
• fresh cilantro leaf, for garnish
• scallion, chopped, for garnish
Instructions:
1. Make the pickled tomato salsa: Bring a medium pot of water to boil and set an ice bath nearby. Remove the cores from the tomatoes and score an “X” on the undersides. Blanch for 15 seconds in the boiling water, then immediately transfer to the ice bath to stop the cooking. Peel the skins with a paring knife, then seed and chop the tomatoes.
2. In a large bowl, toss the tomatoes with the scallions and serrano chiles.
3. In a medium saucepan, bring the vinegar to a boil. Add the sugar and salt and cook until dissolved, about 1 minute. Remove the pan from the heat and set aside.
4. Heat the olive oil in a separate medium saucepan over medium heat until just smoking. Add the ginger, garlic, mustard seeds, cayenne, cumin, turmeric, and peppercorns and cook, stirring constantly with a wooden spoon, until fragrant, about 2 minutes.
5. Pour the spice mixture over the tomatoes, followed by the vinegar mixture. Stir to combine, cover with plastic wrap, and refrigerate for 3-4 hours or several days.
6. Make the chicken: Preheat the oven to 400°F (200°C).
7. Season the chicken all over with salt and pepper.
8. Heat the oil in a large cast iron pan over high heat. Add the chicken skin-side down and cook for about 9 minutes, until the skin is golden brown and releases easily from the pan. Flip the chicken and finish cooking in the oven for 10 minutes, until cooked through.
9. Make the cilantro sauce. Melt the butter in a medium skillet over medium heat. Add the shallots and season with salt, then cook until starting to brown. Add the mushrooms and cook until soft and golden, about 10 minutes.
10. Add the cilantro stems and leaves, reserving about 1/2 a bunch of leaves for later on. Add the cumin and jalapeños, reduce the heat to low, and cook for 5 minutes. Add the chicken stock. Increase the heat to high and cook until the liquid is reduced by half.
11. Add the cream and return to a boil. Remove the pan from the heat. Transfer the sauce to a blender with the reserved cilantro leaves and puree. Return the sauce to the pan.
12. Whisk the egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour 1 cup (290 G) of the sauce into the egg mixture to temper. Add the egg mixture to the pan and cook over low heat, stirring constantly, until the sauce is thick and smooth.
13. Arrange the chicken over a bed of your favorite rice and spoon the cilantro sauce over. Garnish with the Pickled Tomato Salsa, scallions, and cilantro leaves. Serve immediately.
Enjoy your Pollo Ciudad With Cilantro Sauce And Pickled Tomato Salsa!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make White Chicken Chili?
|
Here's a recipe for White Chicken Chili:
Ingredients:
• 2 cans great northern beans, drained and rinsed, divided
• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breast, cubed
• 3 teaspoons kosher salt, divided
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cans green chile
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne
• 1 teaspoon chili powder
• 1/2 teaspoon freshly ground black pepper
• 4 cups low sodium chicken stock
• 2 cups frozen corn, thawed
• shredded cheddar cheese, for serving
• fresh cilantro leaf, for serving, roughly chopped
• sour cream, for serving
Instructions:
1. Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
2. Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
3. Add the onion and cook, stirring often, until softened and golden brown, 3–4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
4. Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
5. Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
6. Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
Enjoy your White Chicken Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Sheet-Pan Pork Chops, Apple, & Cabbage Dinner?
|
Here's a recipe for Sheet-Pan Pork Chops, Apple, & Cabbage Dinner:
Ingredients:
• nonstick cooking spray, for greasing
• 1 small head green cabbage, cut into 2-inch (5 cm) pieces
• 1 medium fennel bulb, thinly sliced
• 2 medium gala apples, cut into wedges
• 3/4 cup Club House La Grille Honey & Dijon Marinade, divided
• 2 bones in pork chops, about 1 in (2.5 cm) thick
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
Instructions:
1. Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick spray.
2. In a large bowl, toss the cabbage, fennel, and apples with 1/2 cup (120 ml) Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
3. Season the pork chops on both sides with the salt and pepper. Using a pastry brush, brush the remaining 1/4 cup (60 ml) marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
4. Roast for 28–30 minutes, tossing the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crisp-tender. Serve immediately.
Enjoy your Sheet-Pan Pork Chops, Apple, & Cabbage Dinner!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Sunflower Veggie Burgers?
|
Here's a recipe for Sunflower Veggie Burgers:
Ingredients:
• 1 cup sunflower seed
• 1/4 cup yellow onion, finely chopped
• 1 cup brown rice, cooked
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 2 tablespoons water
• 1 cup carrot, chopped
• 1/2 cup celery, chopped
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. In the bowl of a food processor, add sunflower seeds. Process until finely ground.
3. Add onion, brown rice, thyme, salt, and water and process until combined.
4. Add carrot and celery and pulse several times to combine.
5. Using a 1/2 cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
6. Bake for 30 minutes, or until firm and browned, flipping over halfway through.
7. Serve burgers with your favorite fixins.
Enjoy your Sunflower Veggie Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Cheesesteak Stew In A Bread Bowl.
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Here's a recipe for Cheesesteak Stew In A Bread Bowl:
Ingredients:
• 1 1/2 lb beef sirloin, sliced
• salt, to taste
• pepper, to taste
• 1/4 teaspoon onion powder
• 4 tablespoons all-purpose flour
• olive oil, drizzle
• 2 onions, sliced
• 10 oz mushrooms, sliced
• 1/2 teaspoon dried thyme
• 2 cloves garlic, crushed
• 4 cups beef stock
• 1/3 cup heavy cream
• 4 sourdough bread bowls
• 4 slices provolone cheese
Instructions:
1. Add sliced beef to a large bowl, season with salt, pepper, onion powder and toss to coat. Sprinkle 2 Tbsp flour, toss to coat.
2. Place a pot over medium-high heat, drizzle olive oil. Once hot, add half the sirloin in, brown, remove onto a plate to hold, then repeat with the remaining sirloin. Set aside.
3. Add more oil to the pot, add sliced onions, add pinch of salt and pepper, and caramelize the onions, stirring frequently to avoid burning.
4. Once the onions are softened, add mushrooms and continue sautéing until cooked.
5. Stir in dried thyme and garlic.
6. Sprinkle remaining 2 Tbsp. of flour onto mixture, stir to combine, then add beef stock. Reduce heat to medium-low, and simmer for 10 minutes.
7. Mix in heavy cream, then add beef, along with juices, stir to combine.
8. Ladle stew into hollowed out sourdough bowls, top with slice of provolone, then broil until the cheese is brown and melted.
Enjoy your Cheesesteak Stew In A Bread Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Vegan Pho?
|
Here's a recipe for Vegan Pho:
Ingredients:
• 20 dried shiitake mushrooms
• 4 medium white onions, or 5, tops and bottoms cut off, peeled, halved crosswise
• 1 large daikon radish, peeled and cut into 1-inch (2 1/4 cm) thick rounds
• 1 ginger, 6 inches (15 cm) peeled, sliced into coins
• 1 tablespoon oil
• 3 cups oyster mushroom, sliced into 2-inch (5 cm) pieces
• 12 cups water
• salt, to taste
• 1 cinnamon stick, or piece of cassia bark
• 1 teaspoon clove
• 5 cardamom pods
• 5 star anises
• 1 teaspoon coriander seed
• 1 teaspoon fennel seeds
• 14 oz soft tofu, 1 package, drained and sliced into 1 inch (2 cm) pieces, or fried tofu, sliced
For Serving
• rice stick noodle, cooked
• red onion, sliced
• 1 cup bean sprout, washed well
• 1 chili pepper, thinly sliced
• lime wedge
• fresh cilantro leaf
Instructions:
1. Add the dried shiitake mushrooms to a medium bowl and pour in enough water to cover. Cover with a dish towel and let hydrate for 8 hours, then rinse and drain the mushrooms 2-3 times. Set aside.
2. In a large pan over medium heat, dry sear the onions until caramelized on both sides, 10-15 minutes. Transfer to a bowl and repeat with the daikon radish and ginger. Set aside.
3. Heat the oil in the pan. Add the oyster mushrooms and sauté until browned and caramelized, 6-8 minutes.
4. Add the caramelized onions, daikon, ginger, oyster mushrooms, and soaked shiitake mushrooms to a large stock pot. Add the water and bring to a boil over high heat. Reduce the heat to low heat and cover. Simmer for at least 1 hour, or up to 8 hours. The longer it cooks, the stronger the flavor of the broth will be. Season with salt to taste.
5. About 30 minutes before serving, combine the cinnamon stick, cloves, cardamom, star anise, coriander, and fennel in a fine-mesh sieve. Lower into the pot, resting the sieve on the edge, then cover and simmer for 15 minutes.
6. Remove the spices and add the tofu to heat through, 10-15 minutes.
7. Remove the pot from the heat. Remove the onions, daikon, and ginger from the pot. (Slice and add them back to the soup, if desired.)
8. Add the noodles to serving bowls and ladle in the broth, mushrooms, and tofu.
9. Garnish with red onion, bean sprouts, chili peppers, a squeeze of lime, and cilantro.
Enjoy your Vegan Pho!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Meatball Parm Bake.
|
Here's a recipe for Meatball Parm Bake:
Ingredients:
• 1 baguette, 12-inch (30cm)
• 2 cups marinara sauce
• 20 fully cooked meatballs
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1/4 cup fresh basil, chopped
Instructions:
1. Preheat oven to 350°F (180°C).
2. Slice the baguette into 1-inch (3cm) chunks, then transfer to a 9x13 (23 x 33cm) baking dish.
3. Toss the bread in half of the marinara, then sprinkle with half of the mozzarella on top.
4. Nestle the meatballs into the bread mixture evenly, then cover with the remaining marinara and mozzarella.
5. Sprinkle 3/4 of the parmesan on top, saving the rest for garnish.
6. Bake for 20 minutes until the cheese has melted and is starting to brown.
7. Serve with the remaining parmesan and basil.
Enjoy your Meatball Parm Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Buffalo Chicken Buddha Bowl?
|
Here's a recipe for Buffalo Chicken Buddha Bowl:
Ingredients:
• 2 chicken breasts, shredded
• 1/2 cup Frank’s® buffalo sauce
• 1/4 cup red onion, diced
• 1 tablespoon green onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups romaine lettuce, chopped
• 2 cups cauliflower rice
• 1 cup cherry tomato, halved
• 1 stalk celery, sliced
• 1 avocado, sliced
• 2 fresh cilantro leaves
• 2 lemon wedges
• 4 tablespoons ranch dressing
Instructions:
1. Add your shredded chicken, red and green onions and Frank’s Buffalo sauce in a bowl. Sprinkle some salt and ground pepper and mix well.
2. Sprinkle salt and pepper and mix well with a spoon.
3. Keep aside the mixture.
4. In another bowl, add some romaine lettuce.
5. Top this with cauliflower rice, cherry tomatoes, celery and avocado. Next, add your shredded chicken mix to this bowl.
6. Top that with some cilantro leaves and a lemon wedge, for taste.
7. Drizzle some ranch dressing or sauce of your choice onto this dish.
Enjoy your Buffalo Chicken Buddha Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Mini Shepherd’s Pies?
|
Here's a recipe for Mini Shepherd’s Pies:
Ingredients:
Mashed Cauliflower
• 1/2 head cauliflower florets
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
Filling
• 1/2 yellow onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1/2 lb lean ground turkey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried rosemary, finely chopped
• 1/4 teaspoon dried thyme, finely chopped
• 1 tablespoon flour
• 1 tablespoon tomato paste
• 1/2 cup chicken broth
• 1/2 cup frozen peas
• 1/2 cup frozen corn
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Steam the cauliflower for 8 minutes, or until softened. Let cool and drain.
3. With a potato masher or hand blender, mash the cauliflower, garlic, olive oil, salt, and pepper. Set aside.
4. In a cast-iron pan, heat a little olive oil and sauté the onions and carrots until they begin to soften, about 3-4 minutes. Add the garlic and sauté for 1 minute.
5. Add the ground turkey, salt, pepper, thyme, and rosemary and cook until turkey is browned and cooked through, about 3-4 minutes.
6. Add flour and stir to combine.
7. Add the tomato paste and broth while whisking.
8. Add the peas and corn and cook until hot, about 5 minutes.
9. In a lined 12-cup muffin tray, evenly portion out the turkey mixture, followed by the mashed cauliflower.
10. Sprinkle with cheese, as desired.
11. Bake for 10-15 minutes, or until the cheese is melted and has started to brown.
Enjoy your Mini Shepherd’s Pies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Hiroshima Okonomiyaki?
|
Here's a recipe for Hiroshima Okonomiyaki:
Ingredients:
• oil
• 1 teaspoon bonito powder, to taste
• 2/3 cup cabbage, julienned
• 1/4 cup bean sprout
• tempura bit, to taste
• 1 tablespoon scallions, finely sliced
• 4 slices pork belly, thinly sliced
• 1 package yakisoba noodle
• 1 egg
Batter Mixture
• 1/2 cup flour
• 2/3 cup water
• 1 teaspoon mirin
To Serve
• okonomi sauce
• mayonnaise
• nori flake
• 2 tablespoons bonito flakes
Special Equipment
• okonomi spatula
Instructions:
1. Combine the flour, water, and mirin in a bowl and whisk until combined.
2. Brush oil on an electric griddle heated to 350˚F (180℃).
3. Pour the batter onto the griddle into a paper-thin circle 8 inches (20 cm) wide.
4. Place cabbage, tempura, bean sprouts, and scallions on top of the batter to fully cover it.
5. Top with 4 slices of pork belly and drizzle a little batter on top.
6. Gently flip the pancake using two okonomiyaki spatulas, and press down.
7. Add oil to the griddle and add the yakisoba noodles.
8. Drizzle with okonomi sauce and stir to coat all the noodles.
9. Put cooked pancake with the cabbage on the noodles.
10. Crack an egg on the griddle and scramble with the okonomi spatulas.
11. Place the egg onto the yakisoba noodles and drizzle with okonomi sauce.
12. Drizzle with mayonnaise, nori flakes, and bonito flakes.
13. Nutrition Calories: 5228 Fat: 544 grams Carbs: 77 grams Fiber: 8 grams Sugars: 22 grams Protein: 22 grams
Enjoy your Hiroshima Okonomiyaki!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Stuffing Vs. Dressing?
|
Here's a recipe for Stuffing Vs. Dressing:
Ingredients:
• 4 cups prepared cornbread
• 4 cups buttermilk biscuit
• 2 tablespoons fresh sage
• 1 tablespoon olive oil
• 1 lb pork sausage, or turkey sausage, casings removed
• 1 cup white onion, chopped
• 1 cup celery, chopped
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• salt, to taste
• pepper, to taste
• 1/2 cup unsalted butter, 1 stick
• 2 cups chicken stock, or turkey stock
• 3/4 cup heavy cream
Instructions:
1. Preheat the oven to 350˚F (180˚C) if making dressing.
2. Preheat the oven to 325˚F (160˚C) if making stuffing.
3. Crumble the cornbread and biscuits into a large bowl. Set aside.
4. Thinly slice the sage and set aside.
5. Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook until browned, 3-5 minutes.
6. Add the onion and celery, and cook until softened, 5-7 minutes.
7. Add the sage, rosemary, and thyme, and cook until fragrant, 3-4 minutes. Season with salt and pepper. Remove the pan from the heat and set aside.
8. In a medium saucepan over medium-high heat, combine the butter and chicken stock. Melt the butter completely and bring to a boil. Add the heavy cream and stir to combine.
9. Add the sausage mixture to the crumbled cornbread and biscuits, and mix to combine. Pour the chicken stock mixture, a bit at a time, over the bread mixture. Mix well.
10. If you are making dressing, transfer the mixture to a buttered 9x13-inch (23x33 cm) baking dish and cover with foil. Bake for 40 minutes, then remove the foil and bake for 10-15 minutes more, or until the top is lightly browned. Do not overbake.
11. If you are making stuffing, stuff the mixture into the cavity of a small turkey [12-14 pounds (5.5-.6.5 kilograms)]. Bake for 4-5 hours, or until the temperature of the stuffing reaches 165˚F (75˚C).
12. Serve warm with your favorite Thanksgiving dishes.
Enjoy your Stuffing Vs. Dressing!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Inside-Out Fried Chicken Tacos?
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Here's a recipe for Inside-Out Fried Chicken Tacos:
Ingredients:
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 5 chicken breasts
• pepper, to taste
• salt, to taste
• 3 cups all-purpose flour
• 6 large eggs, beaten
• 3 cups breadcrumb
• canola oil, for frying
For Serving
• 1 cup lettuce, chopped
• 1 cup guacamole
• 1 cup pico de gallo
• 1 cup shredded cheddar cheese
• 1 tablespoon fresh cilantro, finely chopped
• 1 cup sour cream
Instructions:
1. In a small bowl, combine salt, pepper, paprika, cumin, and onion powder.
2. Slice chicken breasts in half laterally to form 10 thin cutlets.
3. Place the chicken cutlets between 2 sheets of plastic wrap and pound out to 1/4-inch (6-mm) thick.
4. Season the chicken with spice mix.
5. Place the flour, eggs, and bread crumbs in 3 separate shallow dishes. Dredge each cutlet in the flour, then dip in the egg, bread crumbs, back in the egg, and in the bread crumbs once more.
6. Place the chicken breasts around the border of a baking sheet, so half of each cutlet drapes over the side of the pan.
7. Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
8. Fold the draped halves of the chicken over the smaller pan.
9. Freeze for 8 hours or overnight.
10. Heat the oil in a large pot until it reaches 375°F (190°C).
11. Fry the chicken taco shells, 2 at a time, for 5 minutes, or until golden brown.
12. Drain the chicken tacos on a wire rack set over a baking sheet.
13. Fill the chicken tacos with lettuce, guacamole, and pico de gallo, and cheddar cheese.
14. Garnish with cilantro and sour cream.
Enjoy your Inside-Out Fried Chicken Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Hummus Caesar Salad?
|
Here's a recipe for Hummus Caesar Salad:
Ingredients:
Hummus Caesar Dressing
• 4 tablespoons classic hummus
• 1 teaspoon whole grain mustard
• 1 teaspoon minced garlic
• 1.5 teaspoons nutritional yeast
• 1 tablespoon capers, drained and minced
• 1 tablespoon lemon juice
• 1 teaspoon white miso paste, dissolved in 1 1/2 tablespoons hot water
• 2 tablespoons extra virgin olive oil
• teaspoon kosher salt, to taste
• teaspoon freshly ground black pepper, to taste
Salad
• 6 cups mixed greens salad
• teaspoon lemon juice, to taste
• teaspoon kosher salt, to taste
• teaspoon freshly ground black pepper, to taste
Instructions:
1. Make the hummus Caesar dressing: In a medium bowl, combine 4 tablespoons of hummus, the mustard, garlic, nutritional yeast, capers, lemon juice, miso, and olive oil. Whisk until fully combined. Add another tablespoon of hummus if the dressing is looser than your desired consistency. Season with salt and pepper to taste. The dressing will keep in an airtight container in the refrigerator for up to 1 week.
2. Make the salad: Add the greens to a large serving bowl and lightly season with lemon juice and salt. Generously drizzle the dressing over the salad and toss to coat. Finish with more black pepper, as desired.
Enjoy your Hummus Caesar Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Vegetable Gratin 3 Ways?
|
Here's a recipe for Vegetable Gratin 3 Ways:
Ingredients:
Béchamel Sauce
• 1/3 cup unsalted butter
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 3 cups whole milk, warmed
• 1/4 cup heavy cream
• 2 teaspoons salt
• 2 teaspoons pepper
Gratin
• 1 medium head cauliflower
• 12 oz brussels sprouts
• 2 cups corn
• 1/2 cup shredded gruyère cheese
• 1/2 cup bacon bits
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded parmesan cheese
• 1/2 cup bread crumbs
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
3. Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
4. While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
5. Remove the leaves and stem from the head of the cauliflower and chop into roughly 1/2-inch (1-cm) florets. Set aside.
6. Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
7. Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
8. Pour the béchamel sauce evenly over the vegetables.
9. Top the Brussels sprouts with the Gruyère cheese and bacon bits.
10. Top the corn with the cheddar cheese.
11. Top the cauliflower with the Parmesan cheese.
12. Sprinkle the bread crumbs evenly over the vegetables.
13. Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
14. Serve warm.
Enjoy your Vegetable Gratin 3 Ways!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Skirt Steak With Charred Chimichurri?
|
Here's a recipe for Skirt Steak With Charred Chimichurri:
Ingredients:
• 1 1/2 lb skirt steak, trimmed of excess fat and cut into 3 pieces
• 1 tablespoon vegetable oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 8 cloves garlic
• 2 small shallots, halved lengthwise
• 1 jalapeño, stemmed, halved, seeds and ribs removed
• 1 cup fresh flat-leaf parsley leaves
• 3/4 cup fresh cilantro
• 1/2 cup olive oil
• 1/4 cup fresh oregano leaf, packed
• 1/4 cup red wine vinegar
Instructions:
1. Heat a large cast-iron skillet over high heat until it begins to smoke.
2. Brush the steaks with the vegetable oil and season liberally with salt and pepper.
3. Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4–8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
4. Transfer the steaks to a cutting board and let rest for 10 minutes.
5. Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
6. Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
7. To serve, cut the steaks against the grain into 1/4-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
Enjoy your Skirt Steak With Charred Chimichurri!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Teriyaki Salmon Burger?
|
Here's a recipe for Teriyaki Salmon Burger:
Ingredients:
• 7 oz salmon fillet, skin-on
• 1 tablespoon soy sauce
• 2 teaspoons mirin
• 2 teaspoons sake
• 1 teaspoon sugar
• 1 1/4 cups rice, cooked
• 2 tablespoons sesame oil
• green leaf lettuce, to serve
• mayonnaise, to serve
Instructions:
1. Combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine. Add the salmon and marinate for 15 minutes.
2. For the sauce, combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine.
3. Heat a pan over medium-high heat and add a splash of salad oil. Add the marinated salmon and cook until both sides are cooked through, about 3 minutes.
4. Add the reserved marinade to the pan. Stir until the salmon is fully coated in the glaze.
5. Form the rice into four patties.
6. Heat another pan over medium-high heat and add the sesame oil. Add the rice “buns” and cook until the outside is crispy, about 5 minutes.
7. Top the rice "bun" with a piece of green leaf lettuce, salmon, mayonnaise, and top with another rice “bun.” Repeat with remaining ingredients.
Enjoy your Teriyaki Salmon Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Spinach And Cheese Pork Roll?
|
Here's a recipe for Spinach And Cheese Pork Roll:
Ingredients:
Herb and Olive Oil Rub
• 1/3 cup olive oil
• 2 tablespoons fresh rosemary
• 1 tablespoon fresh thyme
• 2 teaspoons salt
• 2 teaspoons pepper
• 3 cloves garlic, minced
Spinach and Cheese Pork
• 1 tablespoon olive oil
• 3 cloves minced garlic
• 3 cups spinach
• salt, to taste
• pepper, to taste
• 1/2 cup ricotta cheese
• 1/2 cup shredded parmesan cheese
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 1/2 lb pork loin, butterflied and pounded flat
Vegetable Mix
• 2 cups carrot
• 2 cups onion
• 3 cups potato
• olive oil, as needed
• salt, to taste
• pepper, to taste
Special Equipment
• cooking twine
Instructions:
1. In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use.
2. Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.
3. Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.
4. Preheat oven to 425°F (220°C).
5. Lay out the pork loin, butterfly and pound until flat and even. Spread the spinach and cheese mix on the pork loin.
6. Roll so that the spinach and cheese mix is on the inside. Secure with cooking twine.
7. Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside.
8. Spread carrots, onions and potatoes on baking sheet. Drizzle with olive oil and season with salt & pepper. Place rolled pork on top of the bed of carrots, onions and potatoes.
9. Roast at 425°F (220°C) for 45 minutes, or until the internal temperature reads 145°F (65°C) for medium rare or 160°F (70°C) for medium.
10. Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.
11. Serve with carrots, onions and potatoes.
Enjoy your Spinach And Cheese Pork Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Summer Squash Pasta With Roasted Red Pepper Sauce?
|
Here's a recipe for Summer Squash Pasta With Roasted Red Pepper Sauce:
Ingredients:
• 2 red bell peppers
• 1/2 tablespoon olive oil
• 2 shallots, finely chopped
• 4 cloves garlic, minced
• 1 large yellow squash
• 2 large zucchinis
• salt, to taste
• pepper, to taste
• 1 1/2 tablespoons cornstarch
• red pepper flake, to taste
• 1 1/2 cups milk
• 1 bunch fresh basil, roughly chopped
Instructions:
1. Heat oven to 500°F (260°C).
2. Spiralize the yellow squash and zucchinis into a large bowl.
3. Bring a large skillet over medium heat and add olive oil.
4. Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
5. Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
6. Roast the red peppers until black and charred bits appear, about 25-30 minutes.
7. Carefully remove the red peppers from the oven and remove the charred black bits.
8. Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
9. Heat a large skillet over medium heat.
10. Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
11. Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
12. Add basil and stir, 2-3 minutes.
13. Serve with red pepper flakes and basil.
Enjoy your Summer Squash Pasta With Roasted Red Pepper Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Teriyaki Chicken And Mushroom Skewers?
|
Here's a recipe for Teriyaki Chicken And Mushroom Skewers:
Ingredients:
• 1 lb boneless, skinless chicken thighs, cut into 1-inch (2 1/2cm) pieces
• 1/3 cup soy sauce
• 1/3 cup honey
• 2 tablespoons sesame seed
• 1 cup spring onion, chopped
• mushroom, halved, as needed
Special Equipment
• 6 skewers bamboo skewer, soaked in water
Instructions:
1. In a large bowl, place the chicken soy sauce, honey, sesame seeds, and spring onion. Stir well, refrigerate and marinade for at least 2 hours.
2. On soaked bamboo sticks, skewer on the chicken and mushrooms. Repeat until the skewer is full.
3. On a coal BBQ, cook the chicken skewers for 3-4 minutes a side until the chicken is cooked through and the skewers are golden brown.
Enjoy your Teriyaki Chicken And Mushroom Skewers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Poached Salmon.
|
Here's a recipe for Poached Salmon:
Ingredients:
• 6 oz skinless salmon fillet
• salt, to taste
• pepper, to taste
• peppercorn, to taste
• 1 lemon, sliced
• fresh thyme, to taste
Instructions:
1. Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
2. Add salt, peppercorns, sliced lemon, and thyme to water.
3. Add salmon, cover the pan, and cook for 20 minutes.
4. Remove salmon from pan, and season with salt, pepper, and fresh lemon.
Enjoy your Poached Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for 3-Minute Pizza?
|
Here's a recipe for 3-Minute Pizza:
Ingredients:
• 1 lb pizza dough, left at room temperature for 1 hr
• semolina flour, for dusting
• olive oil, to taste
• flaky sea salt, to taste
• 1 can tomato sauce
• 1 cup freshly grated parmigiano-reggiano cheese
• 1/4 cup fresh parsley leaves, chopped
• garlic chip, optional
Instructions:
1. Set a wire rack over a baking sheet.
2. Dust a clean surface with semolina flour. Dust the pizza dough with more flour and divide into 4 portions. Roll out each portion of dough, rotating frequently, to a thin round, dusting with more semolina to prevent sticking. Use a fork to poke holes all over the pizza crusts.
3. Gently heat about 1/4 inch (1/2 cm) of olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add 1 pizza dough to the pan. Cook for 2 minutes, until golden brown, then flip and cook on the other side for 2 minutes more. Use a fork to puncture any air pockets that rise as the dough cooks. Transfer the cooked pizza crust to the wire rack to cool and sprinkle with flaky salt. Repeat with the remaining dough, adding more olive oil as needed.
4. Top the crust with the tomato sauce, Parmigiano-Reggiano cheese, parsley, and garlic chips, if using.
5. Slice and serve.
Enjoy your 3-Minute Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Turkey Roulade.
|
Here's a recipe for Turkey Roulade:
Ingredients:
• 4 tablespoons unsalted butter, 1/2 stick
• 1 cup yellow onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 lb sweet italian sausage, casing removed
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme leaf
• 10 oz plain stuffing mix, 1 box
• 1/2 cup chicken stock
• 3 lb skin-on turkey breast, deboned, butterflied
• 2 tablespoons dijon mustard
• 1 tablespoon melted butter
• salt, to taste
• black pepper, to taste
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
3. Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
4. Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
5. Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about 1/2-inch (1 cm) thick.
6. Brush the turkey breast with the Dijon mustard.
7. Spread the stuffing mixture over the turkey breast in an even layer, about 1/4-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
8. Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
9. Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
10. Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
11. Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
12. Let rest for 15 minutes, then remove the twine, slice, and serve.
Enjoy your Turkey Roulade!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Cheesy Chicken Pasta (Fiery)?
|
Here's a recipe for Cheesy Chicken Pasta (Fiery):
Ingredients:
• nonstick cooking spray
• 1 lb boneless skinless chicken breast, cut into 1 in chunks
• 2 cups frozen broccoli
• 8 oz penne pasta, or rotini pasta, uncooked
• 1 package cream cheese, cubed
• 2 cups chicken stock, such as Kitchen Basics®
• 1 cup milk
• 1 package Tasty™ Fiery seasoning mix
• 1 cup shredded cheddar cheese
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Mix together the stock, milk and seasoning mix in a large bowl until well blended.
3. Arrange chicken and broccoli in a single layer in a 9X13-inch baking dish sprayed with non-stick cooking spray. Top evenly with pasta and cream cheese.
4. Pour the seasoned stock over the pasta in the baking dish and cover tightly with foil.
5. Bake for 50 minutes, remove foil and stir together to incorporate. Stir and sprinkle with shredded cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Let stand at room temperature for 10 minutes before serving.
Enjoy your Cheesy Chicken Pasta (Fiery)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make 15-Minute Chicken Noodle Wonton Soup?
|
Here's a recipe for 15-Minute Chicken Noodle Wonton Soup:
Ingredients:
• 4 cups chicken stock
• 1 cup frozen mixed vegetable, such as peas and carrots
• 20 frozen chicken and vegetable wontons
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• dried thyme, optional
Instructions:
1. In a large pot, bring the chicken stock to a boil over high heat.
2. Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8–10 minutes.
3. Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.
Enjoy your 15-Minute Chicken Noodle Wonton Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Homemade Ricotta Ravioli?
|
Here's a recipe for Homemade Ricotta Ravioli:
Ingredients:
• 8 cups whole milk
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 6 oz baby spinach
• salt, to taste
• 1 egg
• 1 cup water
• 1 packet wonton wrapper
Instructions:
1. In a large saucepan, bring the milk to a boil. Add lemon juice, stir and let sit for about 30 seconds.
2. Remove the milk from the heat, let stand for about 15 minutes to curdle.
3. Place a strainer over a deep bowl. Line the strainer with a cheese cloth of a clean kitchen towel. Pour the milk into the kitchen towel and let strain for about 30 minutes.
4. Discard the liquid.
5. Sauté spinach and garlic.
6. In a medium bowl, combine the ricotta and spinach. Salt to taste. Add one beaten egg.
7. Spoon mixture in the center of a wonton wrapper.
8. Moisten the edges of the wrapper with water. Top with another wonton wrapper. Gently seal around the filling in the center and the edges.
9. Boil ravioli for two minutes.
10. Drain ravioli and serve with your choice of sauce.
Enjoy your Homemade Ricotta Ravioli!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Timpano?
|
Here's a recipe for Timpano:
Ingredients:
Pasta
• 16 oz '00' grade pasta flour
• 1 teaspoon salt
• 2 eggs
• 9 egg yolks
Ricotta-Herb Mixture
• 15 oz ricotta cheese
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 1/2 cup grated parmesan cheese
• 1 egg
• 1 pinch salt
• pepper, to taste
Fillings
• 2 cups dried rigatoni, dried
• 2 cups dried jumbo shell pasta
• 2 cups marinara sauce
• olive oil, for greasing pot
• 8 oz fresh mozzarella cheese, torn into pieces
• 10 meatballs
• 5 hard-boiled eggs
• 10 slices provolone cheese
• 2 cups onion, caramelized
• 8 hot italian sausages, cooked
• marinara sauce, for serving
Instructions:
1. Make the pasta dough. Combine the flour and salt and make a small mountain of flour on a clean, flat surface. Make a well in the middle.
2. Add 2 eggs to the well, and using a fork, carefully incorporate the eggs into the flour. Add the egg yolks and carefully mix into the flour.
3. Once the eggs are incorporated, knead the dough by pulling, stretching, and folding for 3-5 minutes, or until it’s smooth and elastic.
4. Shape the dough into a ball, and wrap it in plastic wrap. Rest in a fridge for 30 minutes to overnight.
5. Make the ricotta-herb mixture. In a medium bowl, combine the ricotta, parsley, basil, Parmesan cheese, egg, salt, and pepper. Mix well and set aside.
6. In a large pot of boiling water, cook the rigatoni, then the jumbo shell pasta for 5 minutes less than the suggested cooking time. Transfer the cooked pasta to two separate medium bowls.
7. Mix the marinara sauce with cooked rigatoni. Set aside.
8. Stuff the jumbo shells with the ricotta-herb mixture. Set aside.
9. Grease 10-inch (25 cm) diameter dutch oven with olive oil.
10. Using a rolling pin, roll out the pasta dough on a lightly floured surface until it is about 1/8 inches (3 mm) thick and 2 times larger than the Dutch oven you are using.
11. Fold the rolled out dough into a triangle and transfer it to the pot, pressing down around the edges, letting the excess dough hang over the sides of the pot.
12. Preheat the oven to 375˚F (190˚C)
13. Layer the pasta-lined pot with the rigatoni, mozzarella, meatballs, hard-boiled eggs, provolone, ricotta-stuffed shells, caramelized onions, and sausages.
14. Fold the pasta dough over the sausages and cover with the lid. Bake for 45 minutes, then remove the lid and bake for 30 minutes more. Cool for at least 30 minutes.
15. Invert the timpano onto a cutting board and cool for 10 more minutes before cutting.
16. Serve with marinara sauce.
Enjoy your Timpano!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Holiday Vegetable Wellington?
|
Here's a recipe for Holiday Vegetable Wellington:
Ingredients:
• 3 cups butternut squash, small diced
• olive oil, to taste
• kosher salt, to taste
• freshly ground black pepper, to taste
• 14 oz red kidney bean, rinsed and drained
• 1 cup chestnut, shelled, roasted and halved
• 2 tablespoons unsalted butter
• 1 medium shallot, minced
• 8 oz cremini mushroom, cleaned and finely chopped
• 1 tablespoon dried thyme
• 4 cloves garlic, minced, divided
• 18 oz frozen spinach, defrosted and squeezed dry of excess liquid
• lemon juice, of 1/2 lemon
• lemon zest, of 1/2 lemon
• 1/2 teaspoon ground nutmeg
• 1 small white onion, small diced
• 1 medium carrot, small diced
• 2 tablespoons fresh sage, chopped
• 1 tablespoon balsamic vinegar
• 2 tablespoons dijon mustard
• 2 cups white bread, torn loosely packed
• 1/4 cup vegetable stock
• 16 oz puff pastry
• 6 red peppers, whole roasted, cut to lay flat and dried of any excess liquid
• 1 large egg, beaten
Instructions:
1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, drizzle the butternut squash with olive oil, then season with salt and pepper. Toss to coat, then spread in an even layer. Roast for 20 minutes, stirring halfway, until the squash is tender and golden brown. Remove from the oven and set aside to cool.
3. On another baking sheet, spread out the kidney beans and chestnuts. Bake for 10 minutes, or until the excess moisture has released and the beans begin to crack down the middle. Remove from the oven and set aside to cool.
4. Prepare the duxelle (mushroom mixture): In a large pan over medium heat, melt the butter. Once the butter begins to foam, add the shallot, mushrooms, thyme, and salt. Stir to combine and cook for 10-15 minutes, or until the liquid evaporates from the mushrooms and they begin to turn golden brown. Transfer the duxelle to a bowl and set aside to cool.
5. Return the pan to the stove (no need to clean), and heat a drizzle of oil over medium heat. Add 2 cloves of minced garlic and the frozen spinach. Break the spinach up with a wooden spoon and sauté for 2 minutes, or until the garlic is toasted and the spinach is warmed through. Add the lemon juice, lemon zest, nutmeg, salt, and pepper. Transfer to a bowl and set aside to cool.
6. Return the same pan back to the stove over medium-high heat and add a drizzle of oil. When the oil is hot, add the onion, carrot, salt, and pepper. Sauté for 5 minutes, or until the vegetables are softened and beginning to turn golden brown. Add the remaining 2 cloves of garlic and the sage and sauté for 1 minute more, or until the garlic is just fragrant. Add the balsamic vinegar, Dijon mustard, and bread. Stir until the bread is well-coated, then remove from the heat and let cool slightly.
7. Transfer the bread mixture to a food processor. Add in the roasted kidney beans and chestnuts and vegetable stock. Pulse a few times, until just combined. (The mixture should be an even consistency but still have texture to it. It should stick together when pressed in your palm). Transfer the bread mixture to a large bowl. Gently stir in the roasted butternut squash and season with more salt and pepper to taste.
8. Increase the oven temperature to 425°F (220°C) and line a large baking sheet with parchment paper.
9. On a lightly floured surface, roll each piece of puff pastry into rectangle slightly smaller than the prepared baking sheet. Transfer 1 piece of the pastry to the baking sheet and set the other piece aside.
10. Assemble the Wellington: Spread the cooled duxelle lengthwise down the middle of the puff pastry on the baking sheet, creating a rectangle the size that you want your wellington to be. Make sure to leave about a 2-inch border at both ends of the pastry. (You will be removing all excess dough and using it for decorations.)
11. Next, arrange half of the bell peppers over the duxelle. Make sure they lay flat, only overlap on the edges, and completely cover the mushrooms.
12. Top the bell pepper layer with the roasted squash and bread mixture by using your hands to pack the mixture into a loaf, making sure it doesn’t go over the edges of the peppers.
13. Layer the remaining roasted peppers evenly over the bread mixture.
14. Top the peppers with the spinach mixture. (This will be a bit messy, but it’s okay, it’s part of the process!)
15. Gently roll the second piece of pastry over the spinach layer, creating a blanket over all of the vegetable layers. Press the pastry gently around the filling to create a log shape. Trim the pastry so that there is about a 1-inch (2.5 cm) border around the log.
16. Fold the bottom layer of the pastry over the top layer and seal the dough together with a decorative crimp. Cut decorative shapes from the dough scraps and arrange over the log. Using a paring knife, cut a few vents into your wellington to allow steam to escape. You can hide the vents along the edges of your decorations.
17. Generously brush the top and sides of the wellington with the beaten egg.
18. Bake for 30 minutes, or until the pastry is golden brown and crispy.
19. Let rest for 15 minutes before slicing and serving.
Enjoy your Holiday Vegetable Wellington!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make 1-Hour Noodles (Zha Jiang Mian)?
|
Here's a recipe for 1-Hour Noodles (Zha Jiang Mian):
Ingredients:
• 2 tablespoons vegetable oil, plus 1 teaspoon, divided
• 1 tablespoon garlic, plus 1 teaspoon minced, divided
• 1 tablespoon fresh ginger, minced
• 1 tablespoon shallot, minced
• 4 oz ground pork, 80/20
• 1 tablespoon soy bean paste, fermented
• 1 tablespoon sweet bean sauce
• 1 teaspoon dark soy sauce
• 1/4 cup cornstarch slurry, 8 teaspoons cornstarch mixed with 4 teaspoons water
• 1 large egg, beaten
• 2/3 lb fresh noodles, of choice
• 1 persian cucumber, thinly sliced
• 1/2 cup fresh cilantro leaves
Instructions:
1. In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes.
2. Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn.
3. Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer.
4. Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice.
5. Cook the noodles according to the package instructions, then drain.
6. Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic.
Enjoy your 1-Hour Noodles (Zha Jiang Mian)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Salmon And Veggie Sheet-Pan Dinner?
|
Here's a recipe for Salmon And Veggie Sheet-Pan Dinner:
Ingredients:
• nonstick cooking spray, for greasing
• 1/2 lb small red potato, cut in half lengthwise
• 1/2 lb brussels sprouts, cut in half
• 4 tablespoons olive oil, divided
• 5 tablespoons Club House La Grille Maple Bacon Seasoning, divided
• 2 salmon fillets, 8 ounce (225 G)
Instructions:
1. Preheat the oven to 400˚F (200°C) and grease a baking sheet with nonstick spray.
2. In a large bowl, toss the potatoes and Brussels sprouts with 21/2 tablespoons of olive oil and 31/2 tablespoons of Club House La Grille Maple Bacon Seasoning until evenly coated.
3. Transfer the potatoes and Brussels sprouts to the prepared baking sheet and roast for 25 minutes.
4. Remove the baking sheet from the oven and push the potatoes and Brussels sprouts to the sides of the pan. Place the salmon fillets in the center of the pan, brush on both sides with the remaining 11/2 tablespoons olive oil, and season with the remaining 11/2 tablespoons Club House La Grille Maple Bacon Seasoning.
5. Return the pan to the oven and roast for 10–12 minutes more, or until the salmon flakes easily with a fork and the vegetables are tender.
Enjoy your Salmon And Veggie Sheet-Pan Dinner!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Lasagna Roses.
|
Here's a recipe for Lasagna Roses:
Ingredients:
• 1 package lasagna noodle, cooked
• olive oil
• 1 onion, diced
• 2 tablespoons garlic, minced
• 1 lb ground beef
• 1 lb sausage
• 1 cup grated parmesan cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup fresh basil, chopped, divided
• 1/4 cup fresh parsley, chopped, divided
• 24 oz tomato sauce, 1 jar, divided
• 6 oz tomato paste, 1 can
• 16 oz ricotta cheese
• 2 cups shredded mozzarella cheese, divided
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
3. Add the ground beef, breaking it apart with a spoon, and stir until browned.
4. Add the sausage, breaking it apart with a spoon, and stir until browned.
5. Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
6. Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
7. Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
8. Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
9. Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
10. Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
11. Place the spiral lasagna noodle in a greased muffin tin.
12. Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
13. Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
14. Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
15. Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
16. Pour about 2 tablespoons of the sauce in between the noodle “petals”. Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
17. Bake for about 30 minutes, until the top of the noodles are golden and crispy.
18. Let cool for about 5 minutes before removing from muffin tin.
19. Serve over tomato sauce.
Enjoy your Lasagna Roses!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Pepperoni Pizza Ring?
|
Here's a recipe for Pepperoni Pizza Ring:
Ingredients:
Pizza Dough
• 1 1/2 cups warm water
• 1 1/2 teaspoons active dry yeast
• 3 1/2 cups flour
• 1/4 cup grated parmesan cheese
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 3 tablespoons olive oil, divided
Pizza Ring
• 2 tablespoons cornmeal
• 8 slices pepperoni, deli style
• 8 slices provolone cheese, deli style
• 3 cups tomato sauce, divided
• 3 cups shredded mozzarella cheese
• 2 tablespoons olive oil
Instructions:
1. In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
2. In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar and stir to combine.
3. Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
4. Use 1/4 cup (30 g) of flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight. You may need to sprinkle a little flour while you're kneading if the dough is too sticky. Form the dough into a ball.
5. Pour 1 tablespoon of olive oil in a bowl. Place the dough in the bowl. 7. Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
6. Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Divide the dough into 3 equal balls.
7. Begin forming the dough into a circle about 1/2-inch (1 cm) thick and 8 inches (20 cm) wide, making sure the middle of the circle is not too thin. Repeat with the other 2 balls of dough.
8. Sprinkle the cornmeal on a baking sheet. Place dough on the baking sheet.
9. Place 4 slices of pepperoni on the dough in the center. Place 4 slices of the provolone over the pepperoni.
10. Spread half of the tomato sauce around the edge of the dough. Sprinkle 11/2 cups (150 g) of mozzarella over the sauce around the edge of the circle.
11. Place the second circle of dough over the first and tuck the edges underneath the first layer of dough. Repeat with the pepperoni, provolone, tomato sauce, and mozzarella. Place the third layer of dough over the second. Tuck the edges underneath.
12. Preheat oven to 350˚F (180˚C).
13. With a knife make one vertical cut in the center of the pizza, making sure you cut through all of the layers. Make another horizontal cut, then 2 diagonal cuts so you have 8 triangles to fold over. Begin folding back each layer, creating an opening in the center. Repeat 7 more times.
14. Brush the ring with olive oil and bake for 40 minutes. Cover with foil and continue to bake for 20 minutes.
15. Place a bowl filled with the rest of the tomato sauce in the center of the ring.
Enjoy your Pepperoni Pizza Ring!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Ultimate Lasagna As Made By Joe Sasto?
|
Here's a recipe for Ultimate Lasagna As Made By Joe Sasto:
Ingredients:
Pasta Dough
• 3 cups flour, plus 1 1/2 teaspoon and more for dusting
• 1/4 cup spinach powder, plus 1 tablespoon
• 1/4 teaspoon kosher salt
• 14 large egg yolks
• 2 large eggs
• water, room temperature
• semolina flour, for dusting
Bechamel
• 3 tablespoons unsalted butter
• 1/4 cup yellow onion, finely chopped
• 1/4 cup all purpose flour
• 4 cups whole milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1/8 teaspoon nutmeg, freshly grated
Meat Gravy
• 1 tablespoon vegetable oil
• 6 tablespoons unsalted butter
• 1/2 cup yellow onion, chopped
• 8 cloves garlic, finely chopped
• 2/3 cup carrot, chopped
• 2/3 cup celery, chopped
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 lb ground beef, 80/20
• water, as needed
• 1 cup whole milk
• 1/8 teaspoon nutmeg, freshly grated
• 1 cup dry white wine
• 4 cups crushed tomato
Lasagna Assembly
• nonstick cooking spray, for greasing
• kosher salt, for cooking pasta
• 2 cups grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 ball mozzarella cheese, sliced
• fresh basil leaf, for garnish
Instructions:
1. Make the pasta dough: In a large bowl, whisk together the 00 flour, spinach powder, and salt. Transfer to a clean surface and make a large well in the center. Add the egg yolks and eggs and mix with a fork, slowly incorporating the flour with egg mixture until a loose dough begins to form.
2. Once all of the flour has been incorporated, knead the dough by hand for 20 minutes, until stiff. Depending on the size of the eggs, a few tablespoons of water or a light dusting of flour may be needed to bring the dough together.
3. Wrap the dough in plastic wrap and let rest at room temperature for 2 hours.
4. Lightly dust the dough with flour and roll out to a long oval. Divide the oval in half and wrap one portion in plastic wrap. With the other portion, using the pasta roller attachment on a stand mixer, laminate and roll out the dough to setting #5. Repeat with the remaining dough.
5. Cut sheets of dough to fit a 9 x 13-inch (22 x 33 cm) baking pan. Dust semolina between each sheet to prevent sticking.
6. Make the bechamel: In a medium saucepan, melt the butter over medium heat. Add the onion and cook for 5 minutes, until translucent.
7. Add the flour and continue to cook, stirring constantly, for about 4 minutes, until golden brown and fragrant. Slowly stream in the milk, whisking continuously. simmer for 2-3 minutes, until the sauce thickens.
8. Season with the salt, pepper, and nutmeg to
9. Remove the pot from the heat and let the sauce cool to room temperature.
10. Make the meat gravy: Add the vegetable oil, butter, and onion to a large pot over medium heat. Cook, stirring occasionally, until the onion is translucent, 5 minutes. Add the garlic, celery and carrot and cook for about 4 minutes, stirring the vegetables to coat in the butter until fragrant. Season with the salt and pepper.
11. Add the ground beef. Break up the meat very well, then season with more salt. Cook until the beef has lost its raw, red color, 4–5 minutes. Add water as needed to help the beef break down.
12. Increase heat to medium-high. Add the milk and simmer, stirring frequently, until it has bubbled away slightly, 15–20 minutes. Add the nutmeg and stir to combine. Add the wine and simmer until it has slightly evaporated, 10–15 minutes.
13. Add the tomatoes and stir thoroughly. When the tomatoes begin to bubble, reduce the heat to low to maintain a simmer. Cook, uncovered, for 2 hours or more, stirring often until the tomatoes have reduced slightly, and the fat has separated on the top. Remove the pot from the heat, season with salt and pepper to taste, and let cool.
14. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
15. Assemble the lasagna: Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl and set nearby.
16. Working in batches, blanch the pasta sheets in the boiling water for 30–60 seconds, then transfer to the ice bath to stop the cooking process. Immediately transfer to the prepared baking sheet. Separate each pasta sheet with nonstick spray and parchment paper.
17. Begin layering the lasagna in a 9 x 13-inch (22 x 33 cm) baking dish, starting with the meat gravy, then pasta, then bechamel, Parmesan cheese, gravy, shredded mozzarella, and more pasta. Repeat with the remaining ingredients, then finish with a layer of sliced mozzarella
18. Bake the lasagna for 45–60 minutes, or until the cheese is melted and bubbly. Turn the oven to broil and cook until the cheese on top is golden brown, 1–2 minutes.
19. Let rest for 15–30 minutes before serving.
20. Top with fresh basil, then slice and serve.
Enjoy your Ultimate Lasagna As Made By Joe Sasto!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make BBQ Bacon Cheeseburger.
|
Here's a recipe for BBQ Bacon Cheeseburger:
Ingredients:
• 3/4 lb ground beef
• 1/2 tablespoon garlic powder
• 1/2 tablespoon dried parsley
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 1/2 tablespoon paprika
• 1 tablespoon barbecue sauce
• 6 strips center cut bacon
• 3 tablespoons shredded cheddar cheese
• 1 sesame oil, butter toasted
• 1 green leaf lettuce
• 1 slice tomato
Instructions:
1. In a large bowl, combine the ground beef, garlic powder, parsley, salt, pepper, and paprika.
2. Brush the ramekin with barbecue sauce. Lay down the bacon strips, rotating clockwise, spacing evenly on the edges.
3. Place half of the beef patty on top of the bacon.
4. Press the beef patty evenly into the ramekin, leaving a small divot in the middle.
5. Place the cheddar cheese in the divot.
6. Preheat the oven to 425°F (220°C).
7. Place the second half of beef patty on top of the cheese and pat to flatten. Lay the ends of the bacon strips over the patty. Brush the remaining barbecue sauce on top.
8. Place the ramekin on a baking sheet along with the sesame bun, face down.
9. Bake for 25 minutes, or until the bacon is crisp to your liking.
10. Assemble the burger with the toasted sesame bun, lettuce and tomato.
Enjoy your BBQ Bacon Cheeseburger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Makaronia Tou Fournou By Hannah Simone.
|
Here's a recipe for Makaronia Tou Fournou By Hannah Simone:
Ingredients:
• 1/2 cup red wine
• 4 garlic cloves, minced
• 1/4 cup onion, diced
• 3 lb ground pork
• 1 teaspoon cinnamon
• 6 tablespoons dried mint, divided
• 1 tablespoon black pepper
• 2 cups halloumi cheese, grated and divided
• 16 oz ziti pasta, cooked al dente
• 1/2 stick butter
• 1/2 cup flour
• 2 cups milk
• 1/2 teaspoon paprika
• 1 cup fresh parsley, chopped
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a wok or large skillet, pour the red wine. Add garlic and onion, and sauté until tender.
3. Add the pork, and cook thoroughly.
4. Add the cinnamon, 2 tablespoons mint, pepper, and parsley, and mix together.
5. In a small saucepan, melt butter.
6. Add flour a little at a time, mixing constantly, until it forms a paste.
7. Add milk a little at a time, whisking constantly, until fully combined.
8. Add paprika, and stir until thickened.
9. In a large casserole dish, lay down half the ziti. Sprinkle on 1 cup (50g) of halloumi and 2 tablespoons mint. Top with entire pork mixture, then the remaining halloumi, mint, and pasta.
10. Top entire mixture with the sauce, and cover with foil. To prevent foil sticking to the sauce, place a toothpick in each corner of the dish to prop the foil up.
11. Bake 45 minutes, then broil for 5-10 minutes. Let cool 15 minutes.
Enjoy your Makaronia Tou Fournou By Hannah Simone!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Kimchi, Spam, And Egg Scramble?
|
Here's a recipe for Kimchi, Spam, And Egg Scramble:
Ingredients:
• 1/2 cup Spam®, diced
• 3 large eggs
• 1 tablespoon olive oil
• 1/4 cup kimchi, diced
• 1 tablespoon unsalted butter
• 2 cups white rice, steamed
• kosher salt, to taste
• furikake, for garnish - optional
Instructions:
1. Dice the Spam into small cubes.
2. Crack the eggs into a small bowl and beat to combine.
3. Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the Spam and cook until golden brown and crispy, stirring often, 3–4 minutes.
4. Reduce the heat to medium-low, add the kimchi, and cook until fragrant, 2–3 minutes. Push mixture to one side of the pan and melt the butter in the empty side. Reduce the heat to low, add the eggs, and cook, stirring frequently, until scrambled to your desired doneness. Stir in the kimchi and spam until well combined.
5. Add the rice to 2 serving bowls and divide the scrambled egg mixture between the bowls. Top with furikake, if desired.
6. Enjoy!
7. Recipe By: Madeline Park
Enjoy your Kimchi, Spam, And Egg Scramble!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Homemade No-Egg Pasta With Lemon Alfredo Sauce?
|
Here's a recipe for Homemade No-Egg Pasta With Lemon Alfredo Sauce:
Ingredients:
Pasta
• 2 cups all purpose flour, plus more for dusting
• 1 teaspoon kosher salt, plus more for salting water
• 1/2 cup aquafaba
• 2 tablespoons olive oil
• 1/2 cup frozen peas
Lemon Alfredo Sauce
• 2 tablespoons unsalted butter
• 1 large clove garlic, minced
• 2 tablespoons all purpose flour
• 1 3/4 cups whole milk, warmed
• 1 1/4 cups grated parmesan cheese, freshly grated
• 1/2 teaspoon kosher salt
• freshly ground black pepper, to taste
• 1 lemon, zested
• 3 tablespoons lemon juice
Instructions:
1. In a medium bowl, whisk together the flour and salt.
2. Combine the aquafaba and olive oil in a small bowl.
3. Make a well in the center of the flour, then pour in the aquafaba and oil. Use a fork to slowly incorporate the flour into the wet ingredients. Once it comes together as a shaggy dough, turn out onto a clean surface and knead for 5 minutes, discarding any unincorporated floury bits, until the dough is smooth and springs back when pressed with a finger.
4. Wrap the dough in plastic and let rest at room temperature for 30–60 minutes.
5. Cut the dough in half. Wrap one half in plastic, then shape the other half into a rectangle. Roll out the dough into a larger rectangle. Fold the top and bottom third over the center of the dough and roll out again to a thinner rectangle. You should be able to see your hand through the dough.
6. Fold the top and bottom third of the rectangle to meet in the center of the dough, then fold in the top and bottom third again. Cut the dough into thin strips. Unroll the dough strips and transfer to a floured baking sheet, tossing to coat the strips in flour so they don’t stick together. Repeat with the remaining dough.
7. Bring a large pot of salted water to a boil.
8. Meanwhile, make the lemon alfredo sauce: Melt the butter in a deep skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the flour and whisk to combine. Cook for 3–5 minutes until the flour is golden brown and the mixture is bubbling.
9. Gradually whisk in the warmed milk. Bring the mixture to low simmer and cook, whisking frequently, until thickened, 5–7 minutes.
10. Remove the pan from the heat and stir in the Parmesan, salt, and pepper until the Parmesan melts.
11. Whisk in the lemon zest, then gradually whisk in the lemon juice, a little at a time, to prevent the sauce from curdling.
12. Add the pasta and frozen peas to the boiling water and cook for 1–2 minutes, or until al dente. Reserve a bit of the pasta cooking water, then drain the pasta.
13. Add some of the reserved pasta cooking water to the sauce and whisk to incorporate, loosening the sauce a bit. Add the pasta and peas to the sauce and gently toss until well coated.
14. Divide the pasta between 2 plates and top with a bit of freshly ground pepper. Serve immediately.
Enjoy your Homemade No-Egg Pasta With Lemon Alfredo Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Grilled Veggie & Steak Salad?
|
Here's a recipe for Grilled Veggie & Steak Salad:
Ingredients:
Vegetable Marinade
• 1/2 cup red wine vinegar
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 teaspoon dried oregano
• 2 cloves garlic
• 1/4 cup olive oil
Salad
• 1 zucchini
• 1 summer squash
• 1 small red onion
• 1 red bell pepper
• 1 yellow bell pepper
• 1 1/2 lb ribeye steak
• salt, to taste
• pepper, to taste
• 1 bag mixed greens salad
Salad dressing
• olive oil, to taste
• red wine vinegar, to taste
• salt, to taste
• pepper, to taste
Instructions:
1. Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
2. Combine red wine vinegar, pepper, salt, oregano, and garlic.
3. Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
4. Season the rib eye with salt and pepper.
5. Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
6. Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
7. Remove steak from the grill and let rest for 10 minutes.
8. Slice the steak into strips.
9. Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
10. Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
Enjoy your Grilled Veggie & Steak Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Roth Family Matzo Ball Soup.
|
Here's a recipe for Roth Family Matzo Ball Soup:
Ingredients:
• 2 teaspoons canola oil
• 2 cups medium yellow onion, diced
• 1 cup celery stalk, diced
• 2 teaspoons garlic, minced
• 1 cup shredded carrot
• 3 qt low-sodium chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried chive
• 1/2 teaspoon dried parsley
• 20 matzo balls
Instructions:
1. In a large pot, heat the canola oil over medium heat. Once the oil is shimmering, add the onion, celery, and garlic and sauté until translucent and tender, about 5 minutes.
2. Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
3. Add the chicken broth, salt, pepper, garlic powder, dill, chives, and parsley. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes, until vegetables are tender.
4. When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
5. Ladle into bowls.
Enjoy your Roth Family Matzo Ball Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Salt-Crusted Beef Tenderloin?
|
Here's a recipe for Salt-Crusted Beef Tenderloin:
Ingredients:
• 2 lb beef tenderloin
• pepper, to taste
• 3 lb kosher salt
• 2 tablespoons fresh rosemary
• 1 cup water
Instructions:
1. Liberally pepper the beef tenderloin on all sides.
2. Brown all sides of the beef tenderloin, set aside so its comes to room temperature.
3. In a large mixing bowl, combine the salt, rosemary and water. You want the consistency of wet, packable sand.
4. Spread a thin layer of the salt on your baking sheet.
5. Place the beef tenderloin on top and cover the with remaining salt. Make sure the entire beef tenderloin is covered in the salt mix.
6. Bake at 250°F (120°C) for 45-60 minutes or until the internal temperature is about 120°F (48°C) for medium rare.
7. Remove and let it rest in the salt crust for 15 minutes.
8. Using the back of the spoon, crack the salt crust and remove. Brush away any excess salt and remove the beef tenderloin.
9. Slice and serve with roasted vegetables.
Enjoy your Salt-Crusted Beef Tenderloin!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Basic Mac And Cheese?
|
Here's a recipe for Basic Mac And Cheese:
Ingredients:
• 1 block velveeta cheese, cut into ½-inch (1 1/4 cm) cubes
• 3/4 cup milk
• 1 lb dried elbow macaroni, cooked according to package instructions and drained, not cooled
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Instructions:
1. Add the cubed Velveeta, milk, and hot cooked pasta to a large pot and cook over medium-low heat, stirring constantly, until the cheese is melted and the sauce is smooth. Stir in the salt and pepper.
2. Serve immediately.
Enjoy your Basic Mac And Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Bacon-Wrapped Prime Rib?
|
Here's a recipe for Bacon-Wrapped Prime Rib:
Ingredients:
• 5 lb boneless ribeye roast, trimmed
• kosher salt, to taste
• black pepper, to taste
• 1 cup butter, softened
• 7 cloves garlic, minced
• 1 tablespoon paprika
• 1/4 cup chives, chopped
• 1/4 cup fresh rosemary, chopped
• 1/2 cup brown sugar
• 3 lb bacon
• 1/4 cup flour
• 2 cups beef broth
Instructions:
1. Preheat the oven to 250°F (120°C).
2. Let the ribeye roast come to room temperature. Place the ribeye on a greased wire rack set over a baking sheet. Season all over with salt and freshly ground pepper.
3. Bake the roast for 3 hours, or until the internal temperature reaches at least 125°F (52°C) for an eventual medium-rare cooked prime rib. Let the ribeye cool to room temperature.
4. Increase the oven temperature to 450°F (230°C).
5. Mix together the butter, garlic, paprika, chives, rosemary, brown sugar, salt, and pepper in a medium bowl.
6. Rub the butter mixture all over the ribeye roast.
7. On a large piece of parchment paper or plastic wrap, weave together the bacon strips until you have a bacon lattice twice as long and twice as wide as the roast.
8. Place the bacon lattice over the roast and tuck any excess bacon around the prime rib.
9. Return the bacon-wrapped roast to a greased wire rack set over a baking sheet.
10. Bake the roast for 30 minutes, or until the bacon lattice is crispy. The center of the meat should not heat up too much so it is very important you cook it to the desired doneness when the roast is in the oven the first time.
11. Remove the roast from the pan and pour the pan drippings into a medium saucepan over medium heat.
12. Add the flour, whisking until there are no lumps and the mixture starts to simmer.
13. Add the beef broth and stir until the gravy comes to a boil.
14. Remove the pan from the heat and strain the sauce into a gravy dish.
15. Carve the prime rib into 3/4-inch slices, then serve with the gravy and any sides you like!
Enjoy your Bacon-Wrapped Prime Rib!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Zesty Shrimp And Spinach Polenta Bake?
|
Here's a recipe for Zesty Shrimp And Spinach Polenta Bake:
Ingredients:
• 1 lb shrimp, pelled and deveined
• 2 tablespoons olive oil, divided
• 3 tablespoons McCormick® Zesty Spice Blend, divided
• 3/4 cup grape tomatoes, halved lengthwise
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 cup medium-grind polenta
• 1/2 cup grated parmesan cheese
• 2 tablespoons unsalted butter
• 2 cups baby spinach
Instructions:
1. In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 2 tablespoons McCormick® Zesty Spice Blend until well coated.
2. Heat a 9-inch cast iron skillet over medium-high heat. Working in batches of 5–6, cook the shrimp for 45 seconds on each side, until starting to turn golden and opaque. Transfer to a clean medium bowl and repeat with the remaining shrimp.
3. Add the remaining tablespoon olive oil, remaining tablespoon McCormick® Zesty Spice Blend, and the tomatoes to the bowl with the shrimp and toss to combine.
4. Remove the skillet from the heat and wipe out any crispy bits. Let the skillet cool for about 10 minutes.
5. Return the skillet to medium heat and add the chicken broth and cream, whisking to combine. Cook until the liquid begins to steam, about 5 minutes.
6. Slowly pour in the polenta, whisking well to prevent clumps from forming. Cook for 12–15 minutes, until the polenta is thick and the grains are tender, whisking constantly to prevent the polenta at the bottom of the pan from burning or clumping. Remove the pan from the heat.
7. Whisk in the Parmesan cheese and butter, then fold in the spinach. It will wilt from the residual heat.
8. Set an oven rack 3 inches from the broiler and turn the broiler on high.
9. Arrange the shrimp on top of the polenta in the pan and top with the tomatoes and any remaining marinade from the bowl.
10. Broil the skillet for 3 minutes, checking occasionally to avoid burning, until the polenta is golden brown and the tomatoes soften.
Enjoy your Zesty Shrimp And Spinach Polenta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Sesame Salmon With Orange Slaw.
|
Here's a recipe for Sesame Salmon With Orange Slaw:
Ingredients:
• 1 orange
• 1/2 napa cabbage, thinly sliced
• 1/4 red cabbage, thinly sliced
• 3 carrots, peeled and coarsely grated
• 3 green onions, white and green parts thinly sliced
• 3 tablespoons oil
• 2 tablespoons rice vinegar
• salt, to taste
• black pepper, to taste
• 4 salmon fillets
• 2 tablespoons sesame seed, divided, plus more for garnish
• 1 lemon, sliced, optional
Instructions:
1. Preheat oven to 425°F (220°C).
2. Using a sharp knife, cut off the top and bottom of the orange, then cut away the peel from the sides.
3. Slice alongside the membrane of the orange to remove each segment until the orange is fully supremed.
4. In a large bowl, mix the orange supremes, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, 1 tablespoon of the sesame seeds, and season with salt and pepper. Set aside.
5. Season the salmon fillets on both sides with salt, pepper, and the remaining 1 tablespoon of sesame seeds.
6. Transfer the fillets to a greased rimmed baking sheet.
7. Bake for 8-12 minutes, until the salmon has just started to form a golden crust.
8. Plate the salmon and slaw on a plate with a few lemon wedges, if desired. Sprinkle over a pinch of sesame seeds and serve.
Enjoy your Sesame Salmon With Orange Slaw!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Marcus Samuelsson’s Tibs?
|
Here's a recipe for Marcus Samuelsson’s Tibs:
Ingredients:
• 1 lb beef tenderloin, cubed
• canola oil, to taste
• 1/2 teaspoon kosher salt, plus more to taste
• pepper, to taste
• 1 tablespoon berbere, plus more to taste
• 2 cups broccoli rabe, roughly chopped
• 2 teaspoons spiced butter, niter kibbeh, or clarified butter
• 1 medium red onion, thinly sliced
• 2 cloves garlic, minced
• 1 ginger, 1 inch (2 cm) piece, peeled and minced
• 2 jalapeñoes, sliced
• 2 sprigs fresh rosemary, leaves, chopped
• 1/2 teaspoon ground cumin
• 1/2 cup crushed tomato, canned
• 2 tablespoons red wine vinegar
• 2 teaspoons dijon mustard
• 2 medium tomatoes, chopped
• 2 teaspoons fresh cilantro, chopped
• injera, for serving
• cheese, fresh - Ayib, for serving
Instructions:
1. Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
2. Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
3. To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
4. Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
5. Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
6. Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
7. Serve the tibs over injera, garnished with berbere and ayib.
Enjoy your Marcus Samuelsson’s Tibs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Sweet Potato Guerrilla Tacos?
|
Here's a recipe for Sweet Potato Guerrilla Tacos:
Ingredients:
• 1 1/2 lb sweet potato, preferably japanese, diced
• 1 bottle white wine
• 5 sprigs fresh thyme
• 5 sprigs fresh parsley
• 2 leeks
• 3 tablespoons butter, melted
• 3 cloves garlic
• 12 corn tortillas
• 12 oz oaxacan cheese, or panela cheese
• 1/2 cup feta cheese, crumbled
• 1/4 cup toasted pine nut, or slivered almonds
• 1 cup scallion, green parts only, thinly sliced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Trim and discard the tough green parts from the leeks, then cut them in in half lengthwise. Swirl in water to remove any sand. Pat dry.
3. On a large baking tray, place the leeks, sweet potatoes and garlic. Pour melted butter and salt evenly over the vegetables.
4. Bake for 25 minutes.
5. In a large saucepan, bring the white wine, thyme and parsley to a boil and cook until it loses the raw alcohol smell, about 5 minutes. Reduce the heat to a bare simmer.
6. When the leeks are golden take both leeks and garlic off the tray. Place potatoes back in the oven for another 20 minutes.
7. Add leeks and garlic into the simmering wine sauce. Cook until leeks are tender, about 30 minutes.
8. Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Pull the leeks from the cooking liquid, pat them dry and add to the butter to cook briefly on both sides, about 3 minutes total.
9. Remove the stem ends from the leeks and cut into 2-inch (5 cm) lengths.
10. For each taco, heat 2 tortillas on a griddle or in a large skillet over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the griddle. When the tortillas are warmed through, stack them on top of the cheese.
11. When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese-side up.
12. Add 2 to 3 strips of leek and some sweet potato. Spoon over 11/2 to 2 teaspoons salsa and sprinkle with 2 teaspoons crumbled feta, a few toasted pine nuts, and 1 teaspoon minced green onions and serve immediately. Repeat using the remaining ingredients.
Enjoy your Sweet Potato Guerrilla Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Classic Baked Mac And Cheese?
|
Here's a recipe for Classic Baked Mac And Cheese:
Ingredients:
• 1/2 stick unsalted butter
• 3 tablespoons all purpose flour
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup whole milk
• 1 cup heavy cream
• 2 1/4 cups shredded sharp cheddar cheese
• 1 lb elbow macaroni, cooked according to package instructions until al dente and drained, not cooled
Seasoned Bread Crumbs
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 cup panko breadcrumbs
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large pot, melt the butter over medium heat. Add the flour, salt, and pepper and whisk until smooth and bubbling, about 1-2 minutes.
3. Slowly pour in the milk and heavy cream, whisking constantly, until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, 4–5 minutes. Add the cheddar cheese and stir until melted and the sauce is creamy.
4. Fold in the cooked pasta until evenly coated.
5. Pour the mac and cheese into a 9-inch square pan.
6. Make the bread crumb topping: In a small bowl, stir together the melted butter, salt, garlic powder, and paprika with a fork until combined. Add the panko bread crumbs and stir until evenly coated in the butter mixture.
7. Sprinkle the bread crumb topping evenly over the mac and cheese.
8. Bake the mac and cheese for 10–15 minutes, or until the topping is browned (if the top isn’t browning, broil on high for 2–3 minutes).
9. Let rest for 5 minutes before serving.
Enjoy your Classic Baked Mac And Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Siga Tibs And Ethiopian Salad.
|
Here's a recipe for Siga Tibs And Ethiopian Salad:
Ingredients:
Ethiopian Salad
• 1 tablespoon garlic, grated
• 1 tablespoon lemon juice
• 1 cup diced tomato
• 2 tablespoons red onion, finely chopped
• 2 tablespoons jalapeño, finely chopped
• kosher salt, to taste
• 2 tablespoons olive oil
• black pepper, to taste
• kosher salt, to taste
• 4 cups iceberg lettuce, shredded
Siga Tibs
• 2 lb ribeye steak, cubed
• 3 tablespoons red onion, finely chopped
• 2 tablespoons clarified butter, Ethiopian butter
• 2 tablespoons jalapeño, finely chopped
For Serving
• pita bread, or Injera
• 1/4 cup Suf fitfit, pureed sunflower seeds
• timatim fitfit, pureed tomatoes
• green lentil, azifa
• 1 beet
• shiro, orange split peas
• 1/4 cup alicha kik, yellow split peas
• misir wot, red lentils
• 1/4 cup gomen, collard greens
• tikil goman, cabbage and carrots
• shimbra asa, chickpea paste
• 1/4 cup atkilt, potatoes, green beans, carrots, and onions
• tofu tib
• 1/4 cup doro wot, stewed chicken
Instructions:
1. Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
2. Add the lettuce and toss again.
3. Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
4. Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
5. Serve the salad and siga tibs with injera bread and your desired accompaniments.
Enjoy your Siga Tibs And Ethiopian Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Poori & Aloo Sabzi.
|
Here's a recipe for Poori & Aloo Sabzi:
Ingredients:
Poori
• 4 cups whole wheat flour
• 1 tablespoon oil, plus more for dipping frying
• 1 cup water, or as needed
Aloo Sabzia
• 1 tablespoon ghee
• 1 teaspoon cumin seed
• 1 large white onion, thinly sliced
• 1/4 teaspoon ginger, minced
• 1/2 teaspoon turmeric
• 1 large tomato, finely chopped
• salt, to taste
• 1 1/2 tablespoons curry powder
• 1 1/2 lb potato, cooked and peeled
• 1/2 cup frozen peas, thawed
• 2 cups water
• fresh cilantro leaf, for garnish
Instructions:
1. Add the flour to a large bowl. Sprinkle the oil over the flour and mix with your hands. The mixture should feel like sand.
2. Add a bit of water at a time and knead into the flour. When the dough is ready, it should form a ball and not stick to your fingers.
3. Cover the dough with damp towel so it doesn’t dry out.
4. Heat the oil in a deep pot until it reaches 350˚F (170˚C).
5. Form the dough into ping-pong size balls. Dip the balls into a small bowl of canola oil and roll them out into flat 2-inch (5 cm) circle shapes.
6. Immediately drop the rolled dough into the oil. Use a spider to keep the dough submerged in the oil. Once it is puffed up, turn over and cook other side. Fry until golden brown, 2-3 minutes.
7. ALOO: Melt the ghee in a large pot over medium heat. Once the ghee is completely melted, add the cumin seeds and toast until aromatic, 2-3 minutes.
8. Add the onion and ginger to the pot. Cover and cook until the onion is soft and translucent, about 5 minutes.
9. Add the turmeric and mix well. Add the chopped tomato and season with salt. Cover and cook until the tomato is very soft, about 10 minutes.
10. Add the curry powder and mix well. Add the potatoes and peas, and mix well to incorporate. Add the water, cover, and cook for 10 minutes, or until the soup thickens.
11. Garnish with cilantro.
Enjoy your Poori & Aloo Sabzi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Freezer Prep Pot Roast?
|
Here's a recipe for Freezer Prep Pot Roast:
Ingredients:
Marinade
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried parsley
• 1 cup water
Pot Roast
• 2 russet potatoes, roughly chopped
• 3 carrots, roughly chopped
• 1 yellow onion, chopped
• 2 lb chuck roast
Instructions:
1. Mix the onion powder, garlic powder, salt, pepper, parsley, and water in a small bowl or liquid measuring cup.
2. Place the potatoes in a large, gallon-sized freezer bag. Add the carrots, onion, and chuck roast.
3. Pour the marinade over the contents in the bag. Seal the freezer bag and squeeze out any excess air. Gently mix the contents together so that the marinade reaches the potatoes.
4. Freeze for up to 3 months.
5. When ready to enjoy, thaw completely and pour the contents into slow cooker.
6. Cook on low for 8 hours, or high for 4 hours, or until the roast is cooked through and tender.
Enjoy your Freezer Prep Pot Roast!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Beef Kebab With Garlic Sauce?
|
Here's a recipe for Beef Kebab With Garlic Sauce:
Ingredients:
• nonstick cooking spray
Kebab
• 2 lb beef sirloin, cut into 1 inch/25 mm cubes
• 1 tablespoon garlic, minced
• 1/2 teaspoon coriander powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon distilled white vinegar
• 1/2 cup olive oil
• 3 bell peppers, red, yellow and green, cut into 1 inch (2 cm) pieces
• 1 red onion, cut into 1 inch (2 cm) pieces
Garlic sauce
• 1 cup garlic cloves, peeled
• 1 teaspoon salt
• 4 cups vegetable oil
• 1 lemon, juiced
Instructions:
1. In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
2. In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
3. Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
4. Turn on the food processor and keep it on. In a thin stream pour 1/2 cup (120 ml) of oil followed by 1/2 tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
5. Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
6. Preheat the grill on high.
7. To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
8. Cook 5-7 minutes on each side.
9. Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
Enjoy your Beef Kebab With Garlic Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare BBQ Pulled Pork Rolls?
|
Here's a recipe for BBQ Pulled Pork Rolls:
Ingredients:
• 1/2 cup ketchup
• 1/2 cup molasses
• 1/4 cup apple cider vinegar
• 1/4 cup yellow mustard
• 2 tablespoons worcestershire sauce
• 1 clove garlic, minced
• 1/4 teaspoon pepper
• 2 lb boneless pork loin chop
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon paprika
• 1/2 onion, sliced
• 1 lb pizza dough
• fresh chive, chopped, for serving
Instructions:
1. Add the ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, garlic, and pepper in a saucepan over medium heat, whisking to combine.
2. Reduce heat and simmer for 15 minutes, stirring frequently. For thicker sauce, cook for additional 5 minutes
3. Cool for 20 minutes. Store in an airtight container in refrigerator for up to 1 week.
4. Add pork, salt, pepper, paprika, onion and 1 cup (290g) of prepared bbq sauce to a slow cooker.
5. Cover and cook on high for 5-6 hours.
6. Preheat oven to 375°F (180°C).
7. Using a rolling pin, roll the dough into a 16x12-inch (40x30-cm) rectangle, about 1/4-inch (6 mm) thick on a well-floured surface.
8. Shred pork using two forks.
9. Distribute pulled pork over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.
10. Roll the dough into a log shape, pinching the seams to seal it.
11. With a serrated knife, evenly cut roll into 6-8 slices. Arrange slices in a greased cake pan.
12. Bake for 20-25 minutes.
13. Cool for 10-15 minutes.
14. Brush more BBQ sauce on rolls and top with chives, if desired.
Enjoy your BBQ Pulled Pork Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Kimchi Grilled Cheese?
|
Here's a recipe for Kimchi Grilled Cheese:
Ingredients:
• 1/2 cup shredded sharp cheddar cheese, divided
• 1/4 cup kimchi, drained
• 2 pieces italian bread
• 4 tablespoons unsalted butter, 1/2 stick
• 1 teaspoon olive oil
• 1 teaspoon sugar
• 2 slices american cheese
Instructions:
1. Shred the cheddar cheese on the large holes of a box grater.
2. Add the kimchi to a small bowl and use kitchen shears to cut into small pieces.
3. Butter both sides of each slice of bread.
4. Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the kimchi and cook until softened, about 2–3 minutes. Add the sugar and cook for an additional minute, stirring to incorporate. Transfer the kimchi to a bowl and wipe out the skillet.
5. Turn the heat to medium and add both slices of butter bread to the skillet. Cook until the bottom is golden brown, 3–4 minutes. Flip the bread, then add the American cheese to one slice and all but 2 tablespoons of the cheddar cheese to the other slice. Top the American cheese with the kimchi and remaining 2 tablespoons cheddar. Cook until the cheese starts to melt and the underside of the bread begins to turn golden, 3–4 minutes.
6. Sandwich the slices of bread together and cook, flipping once, for another 2–3 minutes, until the cheese is gooey and fully melted and the bread is well-toasted.
7. Transfer to a cutting board and cut in half.
Enjoy your Kimchi Grilled Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Stuffed Meatball Pie?
|
Here's a recipe for Stuffed Meatball Pie:
Ingredients:
• 1 lb pizza dough, divided
• 2 tablespoons olive oil
• 8 cloves garlic, minced, divided
• salt, to taste
• pepper, to taste
• 3 cups tomato puree
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 12 oz tomato paste
• 1 lb low-moisture mozzarella, sliced
• 2 lb meatballs
• 2 cups caramelized onions
• 3 cups bell peppers, chopped, sauteed
• Parmesan, to serve
Instructions:
1. Preheat oven to 450°F (230°C).
2. Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
3. Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
4. Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
5. Bake until the dough is cooked and lightly golden brown, 15 minutes.
6. Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
7. Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
8. Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
9. Add a layer of caramelized onions, and more sliced mozzarella.
10. Add the green, yellow, and orange bell peppers on top of the mozzarella.
11. Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
12. Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
13. Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
14. Slice the pie, serve with extra marinara sauce and grated parmesan.
Enjoy your Stuffed Meatball Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Veggie-Packed Buddha Bowl?
|
Here's a recipe for Veggie-Packed Buddha Bowl:
Ingredients:
Roasted Garlic Dressing
• 1 head garlic
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons water
• 2 tablespoons fresh lemon juice
• 1 tablespoon dijon mustard
• 1 lb chicken breast, cubed
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon olive oil
• 3 cups brown rice, cooked
• 1 cup red cabbage, shredded
• 1 avocado, pitted, peeled, and thinly sliced
• 1 cup carrot, shredded
• 1 cup cherry tomatoes, halved
• 1/4 cup green onion, thinly sliced
Instructions:
1. Preheat the oven to 325°F (170°C).
2. Make the dressing: Use a knife to slice off the top third of the head of garlic, just enough so that all of the cloves are exposed but the head remains intact.
3. Fill a small ovenproof saucepan with the olive oil and place the garlic bulb, cut side down, in the oil. Cover the pan with a lid and transfer to the oven.
4. Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.
5. Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.
6. Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.
7. With the blender still running, slowly add the oil from the saucepan in a steady stream. The dressing should be a creamy and slightly thick. Set aside.
8. In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.
9. Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until firm and cooked through, about 4 minutes. Remove the pan from the heat.
10. To build the buddha bowls, divide the rice between 2 serving bowls. Top with shredded cabbage, sliced avocado, turmeric chicken, shredded carrots, halved cherry tomatoes, and green onions and drizzle with roasted garlic dressing.
Enjoy your Veggie-Packed Buddha Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Bruschetta Grilled Chicken?
|
Here's a recipe for Bruschetta Grilled Chicken:
Ingredients:
Chicken Breast:
• 2 Large boneless skinless chicken breasts, halved horizontally to make 4 fillets
• 1 tablespoon italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, more or less to taste
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
Ingredients (Bruschetta)
• 2 roma tomatoes, finely diced
• 2 tablespoons red onion, finely diced
• 1 clove garlic, minced
• 1 tablespoon fresh basil, finely chopped
• 1/4 teaspoon salt, more or less to taste
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• parmesan cheese, fresh shaved, for garnish
• balsamic reduction, for drizzle and garnish
Instructions:
1. Season chicken with Italian seasoning, garlic powder, salt, and black pepper; set aside.
2. Heat a skillet or grill pan over medium high heat, add oil and sear chicken breasts until browned on both sides and cooked through. Remove from the skillet, and allow it to rest.
3. In a medium bowl, add tomatoes, red onion, garlic, basil, salt, pepper and olive oil; mix well. Top each chicken breast with generous spoonfuls of bruschetta, add feta or parmesan and a drizzle of balsamic glaze.
Enjoy your Bruschetta Grilled Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Baja Bánh Mì?
|
Here's a recipe for Baja Bánh Mì:
Ingredients:
Beer-Battered Sweet Potatoes
• 6 tablespoons neutral oil, such as canola or vegetable
• 6 tablespoons soy sauce
• 2 large stalks lemongrass, bruised and cut into ½-inch (1 1/4 cm) pieces
• 3 cloves garlic, crushed
• 1 lime, juiced
• 1/4 cup rice wine vinegar
• 2 large sweet potatoes, cut into ⅛-inch (3 mm) thick planks
• 2 cups canola oil, for frying
• 1 1/2 cups all purpose flour, divided
• 1 teaspoon kosher salt
• 2 cups lager beer
Quick Pickled Vegetables
• 1 cup rice wine vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 2 large carrots, cut into matchsticks
• 1/2 medium red onion, thinly sliced
Mushroom Pâté
• 1 lb cremini mushroom, cleaned and stemmed
• 2 tablespoons olive oil
• 1/4 medium red onion, minced
• 2 cloves garlic, minced
• 1 fresh ginger, peeled and minced
• 2 teaspoons vegan worcestershire
• 1 tablespoon soy sauce
Vegan Chipotle Mayonnaise
• 1/3 cup vegan mayonnaise
• 1 teaspoon chipotle powder
Slaw
• 1/4 medium purple cabbage, thinly sliced
• 1/2 teaspoon kosher salt
• 1 lime juice
Assembly
• 4 French rolls, split lengthwise and toasted (6 in - 15 cm)
• 1/2 english cucumber, peeled into ribbons
• 1 large avocado, thinly sliced
• 1 jalapeño, thinly sliced
• 1 cup fresh cilantro, washed and large stems removed
Instructions:
1. Marinate the beer-battered sweet potatoes: In a wide, shallow dish, whisk together the oil, soy sauce, lemongrass, garlic, lime juice, and rice wine vinegar. Add the sweet potatoes to the marinade and toss to coat. Cover the dish with plastic wrap and marinate the sweet potatoes in the refrigerator for 1–2 hours.
2. Make the quick pickled vegetables: In a small pan, combine the rice wine vinegar, water, sugar, and salt. Bring to a low simmer over medium-high heat, stirring until the sugar is dissolved.
3. Add the carrots and onion to 2 separate medium bowls. Pour half of the pickle brine into each bowl. Cover each bowl with plastic wrap and transfer to the refrigerator for at least 30 minutes, or overnight. The longer the vegetables pickle, the deeper the color of the red onions and the stronger the flavor of both will be.
4. Make the mushroom pâté: Add the mushrooms to a food processor and pulse until finely chopped.
5. In a medium skillet, heat the olive oil over medium heat. When the oil is shimmering, add the red onion and garlic and sauté for 2–3 minutes, until fragrant. Add the mushrooms and cook for 5–8 minutes, until most of the moisture has been released and they begin to brown. Add the ginger, vegan Worcestershire sauce, and soy sauce. Cook for 1–2 minutes, until the liquid is fully absorbed and beginning to caramelize. Remove the pan from the heat and let cool for 5–10 minutes.
6. Return the mushroom mixture to the food processor and process until nearly smooth, 20–30 seconds. Set aside until ready to assemble the sandwiches.
7. Finish the beer-battered sweet potato: In a large, high-walled skillet, heat the canola oil over medium-high heat until it reaches 375°F (190°C).
8. While the oil is heating, prepare the beer batter: In a shallow dish with a lip, whisk together the 1 cup (125 G) flour, the salt, and beer until smooth. Add the remaining 1/2 cup (60 G) flour to a separate shallow dish.
9. When the oil is hot, begin dredging the sweet potatoes. Working one plank at a time, remove the sweet potato from the marinade, letting any excess drip off. Lightly dredge in the flour, then coat in the beer batter.
10. Immediately drop the sweet potato plank into the hot oil. Fry in batches of 2 or 3 planks for 2–3 minutes, flipping halfway through, until golden brown. Drain on a wire rack or paper towel-lined baking sheet. Let cool slightly.
11. Make the vegan chipotle mayonnaise: In a small bowl, mix together the mayonnaise and chipotle powder.
12. Make the slaw: In a medium bowl, toss the cabbage with the salt and lime juice.
13. Assemble the sandwiches: Spread 2 tablespoons of the mushroom pâté onto the bottom of a toasted French roll. Top with cucumber ribbons and 3–4 slices of avocado. Add 1–2 sweet potato planks, then top with jalapeño, pickled carrots and onions, cabbage slaw, and cilantro. Spread chipotle mayonnaise on the top half of the roll, then close the sandwich.
Enjoy your Baja Bánh Mì!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Seafood Casserole As Made By Betsy’s Gammy?
|
Here's a recipe for Seafood Casserole As Made By Betsy’s Gammy:
Ingredients:
• 1 lb sourdough bread, 1 medium load, roughly torn
• 8 tablespoons unsalted butter, 1 stick, melted, divided
• 1 cup shredded cheddar cheese
• 3 teaspoons kosher salt, divided, plus more to taste
• 4 cups dry white wine, plus 1 tablespoon, divided
• 1 lb shrimp, 16/20 count, peeled and deveined
• 1 lb large scallops
• 1 lb jumbo lump crabmeat
• 2 cups half & half
• 3 tablespoons all-purpose flour
• 1 teaspoon worcestershire sauce
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• 2 tablespoons ketchup
• 28 oz artichoke heart, 2 cans, drained and chopped
• fresh chive, chopped, for garnish
• lemon wedge, for serving
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
3. Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
4. In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
5. In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
6. Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
7. Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
8. In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
9. Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
10. Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
11. Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
12. Top with chives and serve with lemon wedges.
Enjoy your Seafood Casserole As Made By Betsy’s Gammy!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Corned Beef And Cabbage?
|
Here's a recipe for Corned Beef And Cabbage:
Ingredients:
• 2 qt water
• 2 cups kosher salt
• 1 cup brown sugar
• 2 teaspoons pink curing salt
• 5 cloves garlic, crushed
• 1 fresh ginger, 2 in (5 cm) sliced
• 1 cinnamon stick, broken into pieces
• 3 bay leaves, crumbled
• 1 tablespoon mustard seed
• 1 tablespoon black peppercorn
• 8 whole allspice berries
• 12 juniper berries
• 8 whole cloves
• 2 lb ice
• 5 lb beef brisket, good-quality, trimmed
• 1 large yellow onion, chopped
• 3 celery stalks, chopped
• 2 large carrots, chopped
• ginger beer, 2 bottles
• dark extra-stout beer, 2 bottles
• 1 1/2 lb small red potato
• 9 carrots, halved crosswise
• 1 medium green cabbage, quartered
• 5 lb corned beef brisket, thinly sliced
Instructions:
1. In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
2. Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
3. Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5–7 days, flipping once a day.
4. Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 21/2–3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
5. Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
6. Return the corned beef cooking liquid to a boil over medium-high heat. (If starting with new cooking liquid, combine the chicken broth, water, chopped carrots, celery, and onion in a large pot and bring to a boil.)
7. Once the cooking liquid is boiling, add the potatoes and cook for 10 minutes, until half-cooked. Add the halved carrots and cabbage, cover, and cook for 10–15 minutes more, until the vegetables are tender.
8. Transfer the vegetables to a serving platter with the sliced brisket and ladle the cooking liquid over.
Enjoy your Corned Beef And Cabbage!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Maggi Fried Chicken Sandwich?
|
Here's a recipe for Maggi Fried Chicken Sandwich:
Ingredients:
• 1 packet masala-flavored Maggi® noodle packet
• 2 tablespoons all purpose flour
• 1 large egg
• 1 chicken breast, thin
• kosher salt, to taste
• 1/4 cup canola oil
• 2 slices white bread, toasted
Cilantro Lime Slaw
• 1 cup shredded green cabbage
• 2 tablespoons red onion, thinly sliced
• 1/4 teaspoon fresh ginger, grated
• 1 1/2 teaspoons fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon fresh cilantro, chopped
Spicy Masala Mayo
• 2 tablespoons mayonnaise
• 1 pinch cayenne
Instructions:
1. Add the Maggi noodles to a small food processor. Pulse until broken down to the size of panko bread crumbs. Transfer to a medium bowl and stir in 11/2 teaspoons of the masala seasoning packet, reserving the rest of the seasoning packet for the spicy masala mayo.
2. Add the flour and egg to 2 separate shallow bowls and beat the egg.
3. Season the chicken with salt, then coat in the flour, then the egg, then the seasoned noodle crumbs.
4. Transfer the chicken cutlet to a plate and refrigerate for 30 minutes while you make the slaw and mayo.
5. Make the cilantro lime slaw: In a medium bowl, toss together the cabbage, red onion, ginger, lime juice, olive oil, and cilantro. Set aside until ready to use.
6. Make the spicy masala mayo: In a small bowl, stir together the mayo, remaining teaspoon of masala seasoning, and the cayenne. Set aside until ready to use.
7. Heat the canola oil in a small nonstick skillet over medium heat. Add the breaded chicken and cook for 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C). Transfer to a paper towel-lined plate to drain.
8. To assemble, evenly spread the spicy masala mayo on both slices of the toasted bread. Top one piece of bread with slaw and the fried chicken, then top with the other slice of bread.
9. Cut the sandwich in half diagonally, then serve.
Enjoy your Maggi Fried Chicken Sandwich!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Smoked Watermelon Ham?
|
Here's a recipe for Smoked Watermelon Ham:
Ingredients:
Smoked Watermelon
• 1 large seedless watermelon
• 1/2 cup kosher salt
• 3 tablespoons coconut sugar
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon ground cloves
• 3 cups hickory chips, soaked in cold water for 1 hour
• orange, or fresh rosemary or thyme sprigs, for garnish
Chipotle and Honey Glaze
• 2 teaspoons canola oil
• 2 teaspoons garlic, minced
• 2 teaspoons fresh ginger, minced (about 1/4 inch (6mm) piece of fresh ginger, peeled)
• 1/2 cup coconut sugar
• 1/2 cup raw agave
• 1/2 cup fresh orange juice
• 2 teaspoons dijon mustard
• 1 tablespoon pureed chipotle in adobo
• 1 teaspoon kosher salt
• 1/2 teaspoon worcestershire sauce
Instructions:
1. Tip: When buying your watermelon make sure to lift it up. It should feel heavy and dense. If the watermelon feels light and hollow, it has lost too much of its natural moisture.
2. Brine and smoke the watermelon: Carefully cut the ends off of the watermelon. Turn the watermelon onto a flat side, then cut off the rind, working carefully to cut off as little flesh as possible. Discard the rind. The watermelon should look like a football with flat ends and be red all over, with no remaining white patches.
3. Lay the watermelon on the cutting board lengthwise. Find the side of the watermelon that has the largest surface area and set that face-up. If the watermelon will not lay steadily with that side up, slice a small amount off the back to make a flat surface, which will allow the watermelon to sit evenly.
4. On the top of the watermelon, cut 1-inch deep diagonal slits in opposite directions to form a cross-hatch pattern.
5. In a medium bowl, whisk together the salt, coconut sugar, chili powder, paprika, pepper, garlic powder, onion powder, and cloves.
6. Rub the spice mixture all over the watermelon, making sure to get some between the cross-hatch cuts, but being careful not to tear the watermelon.
7. Set a wire rack inside a rimmed baking sheet. Place the watermelon on the rack, cross-hatch side up, and refrigerate, uncovered, for at least 12 hours. This will pull out excess moisture and allow the flavors from the spice rub to permeate the entire watermelon.
8. Preheat oven to 450°F (230°C).
9. Drain all but 2 tablespoons of the hickory chip soaking liquid, then spread the chips and reserved liquid in an even layer over the bottom of a roasting pan. Set a roasting rack on top.
10. Place the watermelon, cross-hatch side up on the roasting rack. Cover the pan tightly with heavy-duty foil.
11. Bake the watermelon for 30 minutes. You will begin to see a bit of smoke coming from the roasting pan. If it is smoking too much, you may need to carefully tighten the foil around your pan to keep the smoke inside.
12. Reduce the oven temperature to 250°F (120°C). Continue baking the watermelon for 3 hours, then remove the foil and roast another 3 hours.
13. While the watermelon roasts, make the chipotle and honey glaze: Heat the canola oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and ginger and cook, stirring frequently, for 1-2 minutes, or until light golden brown in color and very fragrant.
14. Add the coconut sugar, honey, orange juice, mustard, chipotle, salt, and Worcestershire sauce and cook, stirring constantly, until the mixture is evenly combined. Bring to a simmer and then reduce the heat to medium. Cook, stirring often, for 10-12 minutes more, or until reduced by half. The glaze should coat the back of a spoon and leave a trail behind it when stirred in the pan. Transfer the glaze to a liquid measuring cup or medium bowl to cool; you should have about 1 cup.
15. After 6 hours, remove the watermelon from the oven and turn the broiler on high.
16. Remove the watermelon; it should look slightly charred and reduced in size. Carefully remove the rack from the roasting pan and place on a baking sheet. Discard the excess liquid and hickory chips from the pan. Return the rack with the watermelon to the roasting pan.
17. Brush 1/4 cup of the glaze over the top of the watermelon. Broil for 10-12 minutes, rotating the pan as needed, until the glaze has evenly caramelized. If one spot is getting darker more quickly than others, use foil to cover that specific area. Remove the watermelon from the oven and let cool slightly.
18. Using long metal spatulas to support the watermelon, transfer it to a large serving platter with sliced oranges or fresh rosemary or thyme sprigs. Glaze the warm watermelon with another 1/4 cup of the glaze. Slice the watermelon and serve with the remaining glaze alongside.
Enjoy your Smoked Watermelon Ham!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make One-Pot Creamy Chicken Stew?
|
Here's a recipe for One-Pot Creamy Chicken Stew:
Ingredients:
• 2 lb boneless, skinless chicken breasts, and/or thighs, cut into 1-inch (2.54 cm) pieces
• 1 teaspoon kosher salt, plus more to taste
• freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1 cup white mushroom, stemmed and roughly chopped
• 1 medium yellow onion, diced into ½-inch (1.2 cm) pieces
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• 2 Yukon Gold potatoes, peeled and diced into ½-inch (1.2 cm) pieces (about 2 cups)
• 1 large carrot, diced into ¼-inch (6 mm) pieces (about 1 cup)
• 2 stalks celery, diced into 1/4 in (6 mm) pieces
• 1/4 cup all purpose flour
• 1 cup dry white wine
• 2 cups chicken stock
• 1 1/2 tablespoons McCormick® Poultry Seasoning
• 1/2 cup frozen peas
• 1/2 cup heavy cream
Instructions:
1. Season the chicken with salt and pepper.
2. Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
3. Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
4. Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
6. Stir in the cream and season with more salt to taste.
7. Serve warm.
Enjoy your One-Pot Creamy Chicken Stew!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Smoky Baby Back Oven Ribs?
|
Here's a recipe for Smoky Baby Back Oven Ribs:
Ingredients:
Ribs
• 3 lb baby back ribs
• 3 tablespoons McCormick® Smoky Spice Blend
• 1 tablespoon kosher salt, plus more to taste
Smoky Barbecue Sauce
• 1/2 cup ketchup
• 1/3 cup honey
• 1/4 cup dijon mustard
• 1 tablespoon worcestershire sauce
• 1/4 cup apple cider vinegar
• 1/2 cup white onion, roughly chopped
• 2 tablespoons McCormick® Smoky Spice Blend
Instructions:
1. Preheat the oven to 300˚F (150°C). Arrange a rack in the center of the oven.
2. Using a paring knife, cut a small slit in the membrane of the ribs. Slide the blade underneath the membrane and over the bone. Lift the membrane with the knife until it tears away from the bone. Grip the released membrane with a paper towel or kitchen towel and pull away to remove.
3. Line a baking sheet with aluminum foil and arrange the ribs in the center. Season the ribs on both sides with the smoky spice blend and salt. Tightly wrap the ribs in foil.
4. Transfer the ribs to the oven and cook for 2 hours and 40 minutes to 3 hours, until the meat is tender and falling off the bone.
5. While the ribs are cooking, make the smoky barbecue sauce: In the bowl of a food processor, combine the ketchup, honey, Dijon, Worcestershire sauce, apple cider vinegar, onion, and smoky spice blend. Process on high speed for 45–60 seconds, until the onion is completely broken down. Transfer the sauce to a bowl and refrigerate until ready to use.
6. Remove the ribs from the oven and turn the broiler on high.
7. Unwrap the ribs and generously baste the tops with the barbecue sauce. Return the ribs to the oven and broil for 1–2 minutes, until the sauce is beginning to caramelize.
8. Remove the ribs from the oven and baste again with more barbecue sauce.
9. Serve the ribs with more barbecue sauce on the side.
Enjoy your Smoky Baby Back Oven Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare 5-Ingredient Hearty Turkey Tacos?
|
Here's a recipe for 5-Ingredient Hearty Turkey Tacos:
Ingredients:
• 1 tablespoon olive oil
• 1 lb lean ground turkey
• salt, to taste
• Tasty Hearty Spice Blend, one pouch
• 1/2 medium white onion
• 8 corn tortillas
• 1 cup salsa
• 1 cup crumbled cotija cheese
• 1 lime, sliced into wedges
Instructions:
1. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the onion and cook until starting to soften and caramelize, about 10 minutes.
2. Increase the heat to medium-high and add the ground turkey. Season with the salt and hearty spice blend. Cook, stirring occasionally, allowing the turkey to brown slightly. Once the turkey is cooked through, about 8 minutes, remove the pan from the heat.
3. Heat the tortillas in a clean skillet over medium heat or directly over a medium-low flame on a gas stove. Wrap the hot tortillas in a clean kitchen towel to keep warm as you heat the remaining tortillas.
4. Assemble the tacos: Fill the hot tortillas with the turkey filling and garnish with 1 tablespoon salsa and 1 tablespoon cotija cheese. Serve with lime wedges on the side.
Enjoy your 5-Ingredient Hearty Turkey Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Easy One-Pot Chicken Alfredo Soup?
|
Here's a recipe for Easy One-Pot Chicken Alfredo Soup:
Ingredients:
• 2 boneless, skinless chicken breasts, cut into ½-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more taste
• 1 tablespoon olive oil, plus more as needed
• 3 tablespoons unsalted butter
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all purpose flour
• 1/2 cup dry white wine, such as sauvignon blanc
• 7 cups low sodium chicken stock
• 1/2 lb dried fettuccine noodles, broken 1 in (2.54 cm) pieces
• 1 cup heavy cream
• 1/2 cup parmesan cheese, finely grated, plus more for garnish, plus 2 tablespoons
• 4 cups baby spinach
Instructions:
1. In a medium bowl, season the chicken with the salt and pepper and toss to coat.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5–6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.
3. Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2–3 minutes, until translucent. Add the garlic and cook for 1–2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1–2 minutes, until the flour is just cooked but has not yet started to brown.
4. Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.
5. Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1–2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.
6. Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.
Enjoy your Easy One-Pot Chicken Alfredo Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Drunken Pasta?
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Here's a recipe for Drunken Pasta:
Ingredients:
Bread Crumb Gremolata
• 1 tablespoon olive oil
• 1/2 cup panko breadcrumbs
• 1 clove garlic, grated
• 1/2 bunch fresh parsley, chopped
• 1/2 lemon zest
• 1/4 teaspoon kosher salt
Drunken Bucatini
• 1 pinch kosher salt, plus more for cooking pasta
• 1/2 lb spaghetti
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes
• 6 tablespoons unsalted butter, divided
• 1 1/4 cups red wine, such as cabernet sauvignon
• freshly ground black pepper, to taste
Instructions:
1. Bring a large pot of heavily salted water to a boil.
2. Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2–4 minutes. Transfer the bread crumbs to a heatproof bowl.
3. Add the parsley, lemon zest, and salt and stir to combine. Set aside.
4. Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6–7 minutes. Reserve 1/2 cup (240 ml) pasta cooking water, then drain.
5. While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.
6. Add the red wine to the pan and cook until reduced by about 25%, 2–3 minutes.
7. Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2–3 minutes.
8. Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.
9. Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.
Enjoy your Drunken Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Japanese Rice Burger?
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Here's a recipe for Japanese Rice Burger:
Ingredients:
Rice Bun
• 2 cups white rice, cooked
• cooking spray
• 1 tablespoon oil
Japanese Patty
• 1 lb 80% lean ground beef
• 1/2 onion, finely chopped
• 1/2 cup panko breadcrumbs
• 1 egg
• 1 teaspoon salt
• 1 teaspoon pepper
Toppings
• 1 cup beef gravy, or demi-glace
• 3 eggs, fried
• 1/3 cup green onion, thinly sliced
Instructions:
1. Press 1/3 cup (75 g) of rice into the bottom of a greased 1 cup measure, then remove. Repeat with the rice until you have 6 buns.
2. In a pan over medium-high heat, fry the buns until lightly browned on both sides.
3. Set aside on a paper towel.
4. Mix together the the patty ingredients until evenly combined.
5. Form the beef into 3 patties.
6. Heat oil in a pan over medium heat.
7. Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes.
8. Assemble the burgers with the rice buns, beef gravy, egg, and green onions. scallions.
Enjoy your Japanese Rice Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Flank Steak With Mustardy Onions And Rosemary?
|
Here's a recipe for Flank Steak With Mustardy Onions And Rosemary:
Ingredients:
• 1 3/4 lb flank steak
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 small yellow onion, thinly sliced lengthwise
• 1 clove garlic
• 1 small sprig fresh rosemary, minced, plus more for garnish
• 2 tablespoons dijon mustard
• 1/2 cup water
• potato, or paste, for serving, cooked
Instructions:
1. Season the steak on both sides with salt and pepper.
2. Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5–6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
3. Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3–4 minutes. Remove the skillet from the heat and season with salt and pepper.
4. Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
Enjoy your Flank Steak With Mustardy Onions And Rosemary!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Savoury White Fish With Simmered Tomatoes?
|
Here's a recipe for Savoury White Fish With Simmered Tomatoes:
Ingredients:
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 2 teaspoons McCormick® Savory Spice Blend
• 14 1/2 oz canned whole tomatoes, 1 can
• 1/4 cup dry white wine
• 3 bay leaves
• kosher salt, to taste
• freshly ground black pepper, to taste
• 24 oz white fish fillet, such as cod, halibut, or sea bass, skin removed
• 1/4 cup fresh basil, thinly sliced
Instructions:
1. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and 1 teaspoon of Savory spice blend and cook until fragrant, stirring often and ensuring the garlic does not brown, about 3 minutes.
2. Increase the heat to medium. Add the tomatoes and their juices, crushing well with your hands, then add the wine and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Season with salt and pepper.
3. Season the fish with the remaining teaspoon of Savory spice blend, salt, and pepper and place in the skillet. Cover and cook at a bare simmer until the fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
4. Gently transfer the fish to shallow bowls and spoon the poaching liquid over. Top with basil.
Enjoy your Savoury White Fish With Simmered Tomatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Baked Ziti?
|
Here's a recipe for Baked Ziti:
Ingredients:
• 1/2 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 medium yellow onions, diced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/4 cup tomato paste
• 1 can whole peeled tomato
• 3 teaspoons kosher salt, divided, plus more for boiling
• 2 teaspoons freshly ground black pepper, divided
• 1 package ziti or tubular pasta of choice
• 2 cups whole milk ricotta cheese, divided
• 2 cups grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• fresh basil, thinly sliced, for garnish
Instructions:
1. Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
3. Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
4. Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
5. Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
6. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
7. Add the drained pasta tomato-ricotta sauce and stir until well coated.
8. Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, 3/4 cup of the mozzarella, and 1/2 cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, 3/4 cup of mozzarella, and 1/2 cup of ricotta.
9. Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25–30 minutes.
10. Garnish with the basil before serving.
Enjoy your Baked Ziti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Lasagne Roll-Ups?
|
Here's a recipe for Lasagne Roll-Ups:
Ingredients:
• 1/2 lb lean beef, minced
• 1/2 onion, chopped
• 1 can canned chopped tomato
• 1 clove garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt, to taste
• pepper, to taste
• 1/2 cup ricotta cheese
• 3/4 cup grated mozzarella cheese
• 2 tablespoons parmesan cheese, plus more to top the lasagne with
• 1 sprinkle fresh parsley, chopped
• 1 egg
• 2 sheets lasagna sheet, fresh
Instructions:
1. Brown off the minced beef in a pan then add the onions.
2. Cook this through for a minute or so then add the tomatoes, garlic, oregano and basil, then season with a little bit of salt and a good bit of pepper.
3. Stir it all together and allow to simmer for a few minutes until the sauce has reduced slightly and everything is cooked well then set aside.
4. In a mixing bowl, add the ricotta, grated mozzarella, parmesan, parsley and egg. Season with salt and pepper. Mix this all up until it’s well combined.
5. Preheat oven to 180°C (350°F) Gas mark 4.
6. Cut the lasagne sheets in half length ways and put them onto a baking tray.
7. Put a few tablespoons of the tomato and beef mixture all the way down the sheet, leaving a bit of space on each end to help when you roll it. Don’t overfill this here, otherwise it’ll get messy!
8. Place a layer of the cheese mixture on top of the beef mixture in the same way.
9. Roll the lasagne sheets up to form little cylinders full of lovely stuff, if the filling spills out, just shove it back in.
10. Top each roll-up with another tablespoon of both the beef and cheese then sprinkle a tablespoon of parmesan over all of it.
11. Bake in the centre of the pre-heated oven for 12-15 minutes until the cheese mixture on top has browned slightly.
Enjoy your Lasagne Roll-Ups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Birria Tacos?
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Here's a recipe for Birria Tacos:
Ingredients:
Birria
• 1/4 cup kosher salt, plus 1 tablespoon
• 2 lb beef chuck roast, cut into 1 in (2.54 cm) pieces
• 1 lb bone in beef short ribs
• 5 dried ancho chiles
• 5 dried guajillo chiles
• 2 dried morita chiles
• warm water, for soaking
• 1 whole cinnamon stick
• 1 tablespoon whole coriander seeds
• 1 tablespoon whole black peppercorn
• 4 whole allspice berries
• 2 whole cloves
• 6 dried bay leaves
• 1 teaspoon mexican oregano
• 1/4 cup canola oil, plus 1 tablespoon, plus more as needed
• 1 large yellow onion, chopped
• 4 roma tomatoes, quartered
• 8 cloves garlic, roughly chopped
• 1/4 cup apple cider vinegar
• 8 cups water
• 1 package frozen banana leaves, thawed
Tacos
• 12 corn tortillas
• 1 lb shredded queso oaxaca
• red onion, pickled
• Radish, sliced
• fresh cilantro, chopped
• Lime wedge
Instructions:
1. Make the birria: Line a baking sheet with parchment paper
2. Arrange the chuck roast and short ribs on the prepared baking sheet. Sprinkle 1/4 cup salt all over the beef, making sure to coat each piece completely. Refrigerate for at least 4 hours and up to overnight.
3. Add the ancho, guajillo and morita chiles to a medium heatproof bowl. Cover with warm water and soak until starting to soften, about 5 minutes. Remove the seeds and stems and set chiles aside.
4. In a medium skillet over medium heat, toast the cinnamon stick, coriander, black pepper, allspice, and cloves until fragrant, about 2 minutes. Transfer the toasted spices, bay leaves, and oregano to a spice grinder or high-powered blender and grind into a fine powder.
5. Preheat the oven to 300°F (150°C).
6. Remove the seasoned meat from the refrigerator and use paper towels to pat dry.
7. In a large Dutch oven or heavy-bottomed pot with a tight fitting lid, heat 1/4 cup canola oil over medium-high heat. When the oil is shimmering, sear the seasoned meat on all sides until golden brown, working in batches if needed to avoid overcrowding the pot, about 20 minutes. Remove the meat from the pot and set aside. If the oil looks dark and burnt, discard and add 1/4 cup fresh canola oil to the pot and return to medium-high heat.
8. Add the yellow onion, tomatoes, and remaining tablespoon of salt to the hot oil and cook until the onion begins to sweat, 5–7 minutes. Add the garlic and cook until fragrant, about 3 minutes.
9. Add the ground spices and continue cooking until aromatic, about 2 minutes.
10. Add the apple cider vinegar, water, seared meat, and chiles. Bring to a boil, then reduce the heat to medium-low and cover. Simmer until the stew begins to thicken and the chiles are completely softened, about 30 minutes.
11. Remove the chiles from the stew and transfer to a high-powered blender with about 2 cups of the broth. Blend until smooth, then pour back into the pot and stir to combine. Cover the stew with the banana leaves, then place the lid on top. Transfer the stew to the oven and continue cooking until the meat easily pulls away from the short ribs bones, about 90 minutes. If the meat has some resistance, cover and cook longer, until very tender.
12. Remove the stew from the oven and discard the banana leaves, then remove the meat from the pot and transfer to a large bowl. Use a pair of tongs and a fork to shred the meat to your desired texture. Reserve the broth (consomé).
13. Make the tacos: Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium heat until shimmering. Dip a tortilla in the warm consomé, then lay flat in the hot oil. Add 2 tablespoons of queso Oaxaca to one half of the tortilla and about 1/4 cup of the shredded beef to the other half. Fold the quesadilla shut and cook until the cheese begins to melt, about 1 minute. Flip the quesadilla and continue cooking until the tortilla is golden brown and crispy and the cheese is oozing from the edges, about 1 minute. Repeat with the remaining tortillas, cheese and birria.
14. Serve the tacos with the consomé alongside for dipping as well as pickled onions, sliced radishes, chopped fresh cilantro, and lime wedges.
Enjoy your Birria Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Saltfish Buljol?
|
Here's a recipe for Saltfish Buljol:
Ingredients:
• 2 lb salt cod fish
• 3 qt water
• 3 lemons, quartered
• 2 tablespoons olive oil
• 1/2 medium white onion, diced
• 2 cloves garlic, minced
• 1/4 cup fresh scallion, chopped
• 1/2 yellow bell pepper, diced
• 1/2 orange bell pepper, diced
• 1 cup tomato, chopped
• 1 teaspoon fresh parsley
• pepper, to taste
• 1/2 lime
• fresh cilantro, for garnish
• avocado, sliced, for serving
Instructions:
1. Break the fish in pieces, removing any bones, and place in large saucepan with the water and lemons. Boil over medium-high heat for 10-15 minutes.
2. Taste the fish at this point to check the salt level. If it is still too salty, repeat step 1.
3. Drain and shred the fish with your fingers.
4. Heat the oil in a large skillet over medium heat. Add the onion, garlic, scallions, bell peppers, tomatoes, and parsley, and cook for 1-2 minutes.
5. Add the saltfish and cook for another 5 minutes.
6. Season with black pepper and lime juice, and garnish with cilantro. Serve with sliced avocado.
Enjoy your Saltfish Buljol!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Cheesesteak Burger.
|
Here's a recipe for Cheesesteak Burger:
Ingredients:
• 3/4 lb ground beef
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 2 tablespoons white onion, diced, divided
• 1 slice provolone cheese, quartered
• 1 sesame bun, butter-toasted
• 1 green leaf lettuce
• 1 tablespoon white onion, diced
Instructions:
1. In a large bowl, combine the ground beef, salt, and pepper.
2. In a ramekin, spread two-thirds of the beef patty evenly along the bottom and the sides.
3. Place half the diced onion and provolone in the well.
4. Preheat the oven to 425°F (220°C).
5. Place the rest of beef patty on top and pat to flatten.
6. Place the ramekin on a baking sheet along with a sesame bun, face down.
7. Bake for 25 minutes.
8. Assemble the burger with the sesame bun, lettuce, and the rest of the onion.
Enjoy your Cheesesteak Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Laura’s Potato Latkes?
|
Here's a recipe for Laura’s Potato Latkes:
Ingredients:
• 3 large russet potatoes
• 1/2 medium yellow onion
• 2 large eggs
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon matzo ball mix, or more as needed
• 1 cup vegetable oil, plus more as needed
• applesauce, for serving
• sour cream, for serving
Instructions:
1. Peel the potatoes, adding them to a large bowl filled with water as you work to prevent browning.
2. Dry the potatoes, then shred on the large holes of a box grater into a large. Shred the onion into the same bowl on the small holes of the box grater.
3. Transfer the potato mixture to a nut milk bag or a clean kitchen towel and squeeze tightly over the bowl to wring out any excess liquid. Set the liquid aside to let the starch settle to the bottom of the bowl, then carefully pour off the liquid on top, leaving the potato starch in the bottom of the bowl.
4. In a clean large bowl, combine the shredded potatoes and onions, potato starch, 1 egg, salt, and pepper and gently mix to combine. If the mixture seems too dry and crumbly, add another egg. Add 1 tablespoon matzo ball mix and stir to incorporate, adding up to 1 tablespoon more matzo ball mix if the mixture isn’t holding together.
5. Pour the oil into a large pan to reach a depth of 1/4 inch. Heat over medium heat. Using a 2-tablespoon cookie scoop, add the potato mixture to the pan, gently pressing down to the desired thickness. Add another scoop or two of the potato mixture, being careful not to overcrowd the pan. Cook for 3–4 minutes until the edges begin to crisp and the bottom is golden brown. Carefully flip the latkes and cook for another 3–4 minutes, until golden brown on the other side. Transfer to a wire rack and season with salt. Repeat with the remaining latkes.
6. Serve with applesauce and sour cream.
Enjoy your Laura’s Potato Latkes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Taco Potato By Hannah Hart?
|
Here's a recipe for Taco Potato By Hannah Hart:
Ingredients:
• 4 russet potatoes, medium large
• salt, to taste
• olive oil
• 1 onion, diced
• 1 jalapeño, diced
• 1 lb ground turkey
• 1 package taco seasoning mix
• 3 tomatoes, diced
• 1/4 cup cilantro, chopped
• 1 lime, juiced
Toppings (we used)
• guacamole
• sour cream
• shredded cheddar cheese
Instructions:
1. Preheat oven to 350˚F (175˚C).
2. Wash and dry potatoes.
3. Using a fork, pierce potatoes all over. Coat with olive oil and salt.
4. Bake directly on the oven rack for one hour.
5. Heat oil in a large skillet over medium/high heat. Add onion and jalapeño – cook until start to soften.
6. Add ground turkey, break apart and season with entire taco seasoning packet. Cook through.
7. Add tomato and allow the mixture to simmer about two to three minutes.
8. Remove from heat. Finish with cilantro and lime juice.
9. Remove potatoes from the oven and allow to cool slightly.
10. Cut a wedge from the center, fill with taco mix and top with cheese, guacamole, and sour cream.
Enjoy your Taco Potato By Hannah Hart!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Spicy Chicken Salad.
|
Here's a recipe for Spicy Chicken Salad:
Ingredients:
• 1 boneless, skinless chicken breast
• 2 cups water
• 1 cup sake
• 2 slices fresh ginger
• 2 scallions, green parts only
Sauce
• 4 tablespoons soy sauce
• 1 tablespoon sugar
• 3 tablespoons rice vinegar
• 2 teaspoons chili bean paste
• 2 tablespoons sesame oil
• 2 tablespoons toasted sesame seed
• 1 teaspoon garlic, grated
• 1 teaspoon grated ginger
• 1 tomato, sliced
• 1 cucumber, julienned
• 1 fresh cilantro
Instructions:
1. In a medium-size pot, add the chicken breast, water, sake, sliced ginger, and scallions, and bring to a boil over high heat.
2. Once the water is boiling, flip the chicken breast over and put the lid on top of the pot. Turn off the heat and leave the pot sit at room temperature for 30 minutes. Chill in the fridge.
3. In a small bowl, combine all the sauce ingredients and mix well.
4. On a plate, arrange the sliced tomatoes, julienned cucumbers, and sliced chicken breast.
5. Top with cilantro and drizzle with sauce.
Enjoy your Spicy Chicken Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Mojito-Marinated Chicken.
|
Here's a recipe for Mojito-Marinated Chicken:
Ingredients:
• 3 chicken breasts
• 1/3 cup white rum
• 1/3 cup fresh mint, chopped
• 1 clove garlic, finely chopped/crushed
• 1 teaspoon rock salt
• 1 teaspoon ground pepper
• 2 limes, plus 1-2 more for garnish
• 1 tablespoon extra virgin olive oil
Instructions:
1. Slice the chicken breasts in half lengthways.
2. Put all of the ingredients into a ziplock bag and stir them all about so everything is coated and mixed up.
3. Marinate for at least 4 hours, but try to leave them over night if you have the time.
4. Cook the chicken as you usually would, we used a griddle pan on a medium heat for about 6-7 minutes on each side, but these can go in a regular pan, the oven or even on the BBQ!
5. Don’t forget to give it one last squeeze of lemon juice to give it that extra kick!
Enjoy your Mojito-Marinated Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Pumpkin Ginger Soup.
|
Here's a recipe for Pumpkin Ginger Soup:
Ingredients:
Soup
• 1 tablespoon coconut oil
• 1 medium white onion, diced
• 2 teaspoons kosher salt
• 4 cloves garlic, minced
• 1 fresh ginger, 3 in (7 cm) peeled and grated
• 1 jalapeño, seeded and minced
• 2 teaspoons sriracha
• 2 cans unsweetened pumpkin puree
• 2 1/2 cups vegetable stock
• 1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
• 1 lime, juiced
• 1/3 cup pepitas, toasted
Cilantro Coconut Cream
• 1 can coconut cream, 13.5 ounce can (380 grams), chilled
• 1 lime, zested
• 1 cup fresh cilantro leaves, packed, plus more for garnish
Instructions:
1. In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
2. Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
3. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.
4. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
5. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
6. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
Enjoy your Pumpkin Ginger Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Fettuccine Alfredo–stuffed Garlic Bread.
|
Here's a recipe for Fettuccine Alfredo–stuffed Garlic Bread:
Ingredients:
Dough
• 1 cup whole milk
• 2 teaspoons sugar, divided
• 1 tablespoon active dry yeast
• 2 1/2 cups all-purpose flour, plus more for dusting
• 4 tablespoons unsalted butter, softened
• 1 large egg yolk
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 1/4 cup dried parsley
• 1 tablespoon olive oil
• nonstick cooking spray, for greasing
• 1 large egg, beaten
Filling
• 3 tablespoons unsalted butter
• 5 garlic cloves, minced
• 2 tablespoons all purpose flour
• 3 cups milk, divided
• 8 oz cream cheese, softened
• 1 1/4 cups shredded mozzarella cheese
• 3/4 cup parmesan cheese, freshly grated
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 tablespoon lemon juice
• 1 cup fettuccine, cooked
Instructions:
1. Make the dough: In a liquid measuring cup or medium glass bowl, heat the milk until lukewarm, about 110–115°F (43–46°C). Whisk in 1 teaspoon of sugar until dissolved, then sprinkle the yeast over. Let sit for 5–10 minutes, or until foamy.
2. Add the flour, butter, remaining teaspoon of sugar, the egg yolk, salt, garlic powder, and parsley and stir with a rubber spatula until the dough comes together, about 5 minutes.
3. Turn the dough out onto a lightly floured surface and knead with your hands until the dough is smooth, elastic, and not sticky at all, about 10 minutes.
4. Lightly grease a large bowl with the olive oil. Place the dough in the bowl, cover the bowl with a slightly damp kitchen towel or plastic wrap, and let rise for 11/2–2 hours, until puffy and almost doubled in volume.
5. Meanwhile, make the filling: Melt the butter in a medium skillet over medium heat. Add the garlic and sauté for about 3 minutes, or until very fragrant. Whisk in the flour and cook until golden, about 1 minute. Stream in 2 cups of milk and cook, whisking constantly, until slightly thickened, about 2 minutes.
6. Reduce the heat to medium-low and stir in the cream cheese, mozzarella, Parmesan, salt, pepper, and remaining cup of milk until fully combined. Cook for about 3 minutes, whisking constantly, until smooth. Remove the pan from the heat and stir in the lemon juice. Reserve 21/2 cups (600 ml) of the Alfredo sauce, then toss the cooked fettuccine in the remaining sauce until well coated. Let cool until ready to use.
7. Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13 cm) loaf pan with nonstick spray.
8. Gently press down the dough to deflate, then turn it out onto a lightly floured surface. Roll the dough out into a large rectangle, about 12x18 inches (30x45 cm).
9. Spread about 1/2 cup (120 ml) of the reserved Alfredo sauce over the dough, then top with the sauced fettuccine, laying the noodles lengthwise, which will help when rolling.
10. Starting with a long side, roll the dough into a log and pinch the seam firmly closed. Trim 1 inch (2.5 cm) off the ends. Twist the dough around itself, creating a braid-like log. Tuck the ends together so the seams are down and transfer to the prepared loaf pan. Be careful not to work the dough too much while twisting, as the dough can tear from the weight of the noodles.
11. Cover the dough with a kitchen towel and let rise for another 20–30 minutes, or until visibly puffed. Uncover the dough and brush with the beaten egg.
12. Bake the bread for 30 minutes, then cover with foil and bake for another 20 minutes, until golden brown. Remove from the oven and let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
13. Slice the bread with a large serrated knife and serve with warmed reserved Alfredo sauce alongside.
Enjoy your Fettuccine Alfredo–stuffed Garlic Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Chicken Schnitzel?
|
Here's a recipe for Chicken Schnitzel:
Ingredients:
• 1 lb boneless skinless chicken breast
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 cup all purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1/4 cup vegetable oil
• lemon wedge, for serving
• 1/4 cup fresh parsley
Instructions:
1. On a cutting board, slice the chicken breasts in half horizontally, creating 2 thin pieces. Place the chicken breasts, 1 at a time, in a large zip-top bag. Use a meat mallet to pound the chicken to 1/4-inch-thick. Transfer the chicken to a cutting board and blot dry with a paper towel. Season the chicken on both sides with salt and pepper.
2. In a shallow bowl, whisk together the flour, 1 teaspoon salt, and 1 teaspoon pepper. In another shallow bowl, beat the eggs. Add the panko to a third shallow bowl.
3. Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko, making sure all sides are covered. Transfer the chicken to a clean cutting board.
4. Heat the vegetable oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the chicken and cook until golden brown, 2–3 minutes per side. Transfer the chicken to a paper towel-lined plate and season with salt. Serve the chicken schnitzel with lemon wedges and garnish with parsley.
Enjoy your Chicken Schnitzel!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Mashed Potato Bun Bacon Burger?
|
Here's a recipe for Mashed Potato Bun Bacon Burger:
Ingredients:
Mashed Potato Buns
• 5 russet potatoes, peeled and cubed
• 4 cloves garlic, peeled
• 6 cups cold water
• 1/4 cup butter, cubed
• 1/2 cup milk
• salt, to taste
• pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 6 slices provolone cheese
• 2 cups panko breadcrumbs
• 5 eggs
• oil, for frying
Bacon Burgers
• 1 lb ground beef
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 12 slices bacon
• ketchup, to serve
• lettuce, to serve
• red bell pepper, sliced, to serve
Instructions:
1. In a pot over high heat, add the potatoes and garlic and cover with cold water.
2. Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
3. Drain the potatoes in a colander and return to the pot.
4. Add the butter, milk, salt and pepper. Mash until smooth.
5. Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
6. On a parchment paper-lined baking sheet, place the provolone slices.
7. Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
8. Freeze until solid, about 1 hour.
9. Place the egg and panko in two bowls.
10. Place the frozen potato round in the egg ensuring it’s completely submerged.
11. Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
12. In a large pot, heat oil to 350°F (180°C).
13. Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
14. Set the mashed potato rounds on a wire rack to drain.
15. In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
16. Form patties with your hand about the size of your palm.
17. Lay the bacon two strips overlapping and two strips perpendicular.
18. Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
19. Heat a pan over medium heat and add the bacon patties and cook until cooked through.
20. Assemble the burger by placing one potato “bun” on the bottom. Spread with ketchup or your favorite sauce.
21. Build with lettuce, patty, red onion and top potato bun.
22. Nutrition Calories: 1850 Fat: 164 grams Carbs: 51 grams Fiber: 2 grams Sugars: 9 grams Protein: 44 grams
Enjoy your Mashed Potato Bun Bacon Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Instant Noodle Lasagna by Tasty Demais?
|
Here's a recipe for Instant Noodle Lasagna by Tasty Demais:
Ingredients:
• 3 packs instant ramen
• 3/4 cup water, plus 2 tablespoons
• 3/4 cup heavy cream, plus 2 tablespoons
• 16 oz tomato sauce
• 1 teaspoon pepper
• 1 teaspoon salt
• ham
• cheese
• 2 cups shredded parmesan cheese
• 3 tablespoons fresh parsley
• dried oregano
Instructions:
1. Preheat oven to 180˚C (350˚F).
2. Mix water, heavy cream, tomato sauce, pepper, and salt. Set aside.
3. In a baking pan, lay down one row of raw ramen noodles and cover with half the tomato sauce mixture.
4. Layer ham slices, then cheese slices, and repeat. Sprinkle with parsley.
5. Add another layer of raw ramen noodles and cover them with the rest of sauce.
6. Top with another layer of ham and cheese, and sprinkle with parmesan cheese and oregano.
7. Bake for 25 minutes, or until noodles are cooked through and cheese is golden brown.
Enjoy your Instant Noodle Lasagna by Tasty Demais!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Honey Mustard Salmon?
|
Here's a recipe for Honey Mustard Salmon:
Ingredients:
• neutral oil, for greasing
• 1 tablespoon whole grain mustard
• 1 tablespoon honey
• 3 cloves large garlic, thinly sliced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 1/2 lb salmon fillet, center-cut
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a rimmed baking sheet with oil.
2. In a small bowl, stir together the mustard, honey, garlic, salt, black pepper, and red pepper flakes.
3. On a cutting board, pat the salmon dry with paper towels. Transfer the salmon to the prepared baking sheet and rub all over with the mustard mixture.
4. Bake the salmon for 14 minutes. Turn the oven to broil and continue cooking until the top has caramelized and the internal temperature of the salmon reaches 145°F (60°C), about 5 minutes.
5. Let the salmon rest for 5 minutes on the baking sheet before serving.
Enjoy your Honey Mustard Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Korean Seafood Scallion Pancakes?
|
Here's a recipe for Korean Seafood Scallion Pancakes:
Ingredients:
Chili Dipping Sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 clove garlic, grated
• 1/4 cup korean chili paste
Sesame Soy Garlic Dipping Sauce
• 6 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 2 1/2 teaspoons rice vinegar
• 1 tablespoon sugar
• 2 scallions, white and light green parts, very thinly sliced
• 2 cloves garlic, grated
• 1 teaspoon sesame seed
Pancakes
• 1 cup cake flour
• 1/4 teaspoon baking powder
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 cup ice water, plus 2 tablespoons
• 20 scallions, about 2 bunches, root trimmed
• 2 tablespoons vegetable oil, plus 2-4 teaspoons
• 1/4 lb shrimp, peeled, deveined, and halved lengthwise (butterflied)
• 1/4 lb calamari bodies, sliced into ¼-inch rings, rinsed, and patted dry
• 2 large eggs
• 1 red chili, thinly sliced
Instructions:
1. Make the chili dipping sauce: In a medium bowl, whisk together rice vinegar, sugar, garlic, and gochujang until smooth. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
2. Make the sesame soy garlic dipping sauce: In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves. Add the scallions, garlic, and sesame seeds and whisk until well combined. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
3. Make the pancake batter: In a large bowl, whisk together the flour, baking powder, 1 teaspoon salt, garlic powder, onion powder, and black pepper. Stream in the ice water and whisk until the batter is smooth, about 1 minute.
4. Place the scallions in a large nonstick skillet to measure, then remove from the pan and trim so the scallions will lie flat in the bottom of the pan.
5. Add 1 tablespoon vegetable oil to the skillet and heat over medium-low heat for 1–2 minutes. Arrange half of the trimmed scallions in a single layer in the skillet and cook for 1–2 minutes, until softened. Slowly pour about 1/2 cup batter over the scallions, ensuring that the batter gets between each scallion and to hold everything together.
6. Immediately arrange half of the shrimp and half of the squid over the batter, distributing evenly. Pour another 1/4 cup of the batter over the seafood, and let cook for 2–5 minutes, until the batter is starting to set. Carefully slide a spatula under the edge of the pancake and lift up to see if the underside of the pancake is turning golden brown. If it is starting to burn, reduce the heat to low.
7. Add each egg to a small bowl with 1/4 teaspoon salt each. Whisk with a fork to combine.
8. When the pancake is mostly set on top, sprinkle with half of the red chile, then pour 1 beaten egg over the pancake. Cook for 2–4 minutes more, until the egg is mostly set.
9. Quickly flip the pancake, then drizzle 1–2 teaspoons of vegetable oil around the edges of the pan to prevent sticking. Cook the pancake for 2–3 minutes more, until the egg is fully cooked and the bottom of the pancake is golden brown and crispy. Set a plate over the skillet and quickly invert the pancake onto the plate. Repeat with the remaining ingredients to make another pancake.
10. Slice the pancakes and serve with the dipping sauces.
Enjoy your Korean Seafood Scallion Pancakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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