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Could I have the recipe for Cacio E Pepe?
|
Here's a recipe for Cacio E Pepe:
Ingredients:
• kosher salt, to taste
• 8 oz dried spathetti
• 3 tablespoons unsalted butter
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 cup grated parmesan cheese
• flaky sea salt, to taste
Instructions:
1. Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti through a colander.
2. Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
3. Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
4. Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
Enjoy your Cacio E Pepe!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Spam BLT.
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Here's a recipe for Spam BLT:
Ingredients:
• 1 medium tomato
• kosher salt, to taste
• 1 1/2 teaspoons olive oil
• 1/4 Spam®, sliced in half lengthwise (1 12 ounce can (340 G))
• 2 slices sourdough bread, lightly toasted
• 2 tablespoons mayonnaise
• 2 pieces green leaf lettuce
Instructions:
1. Slice the tomato into thick rounds. Season the tomato rounds with salt.
2. Heat the olive oil in a small nonstick skillet over medium/medium-high heat. Add the Spam slices and cook for 2–3 minutes per side, until golden brown and crispy.
3. Evenly spread the mayonnaise on one side of each slice of toasted bread.
4. Add the lettuce, tomato slices, and crispy Spam to one slice of bread.
5. Top with the remaining piece of bread, mayo side down. Cut in half.
Enjoy your Spam BLT!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Peking Duck-Inspired Burrito.
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Here's a recipe for Peking Duck-Inspired Burrito:
Ingredients:
• 4 duck breasts
• 1 tablespoon oil, extra to cook
• 1/4 teaspoon salt, diced
• 2 cloves garlic
• 1 teaspoon soy sauce
• 1 teaspoon rice wine
• 1 teaspoon five-spice powder
• rice, cooked
• 1 cucumber, to taste
• scallion, to taste
• hoisin sauce, to taste
• flour tortilla
Instructions:
1. Place duck breast in pan to marinate.
2. Rub oil, salt, garlic, soy sauce, rice wine, and five-spice powder into the duck breasts. Let it marinate for 30 minutes.
3. Add one Tbsp. of oil to a hot skillet over medium heat. Add the duck breasts skin side down, cook until the skin is browned and crispy (can take up to 8-10 minutes, depending on your heat).
4. Flip the duck so skin side is up. Place the skillet under the broiler for five minutes to further crisp the skin. Be careful not to burn the skin.
5. Remove from oven and let it rest for five minutes before slicing.
6. Spread hoisin sauce over the flour tortilla, layer on the rice, duck slices, cucumbers, and scallions.
7. Wrap it all up.
Enjoy your Peking Duck-Inspired Burrito!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Za’atar Chicken And Rice Pilaf?
|
Here's a recipe for Za’atar Chicken And Rice Pilaf:
Ingredients:
• 5 lb whole chicken
Brine
• 1 tablespoon whole black peppercorn
• 1 tablespoon fennel seeds
• 1 tablespoon coriander seed
• 4 qt water, divided
• 4 sprigs fresh oregano
• 4 sprigs fresh thyme
• 3 dried bay leaves
• 1/2 cup kosher salt
• 1/2 cup dark brown sugar, packed
• 1/4 cup soy sauce, or tamari
Chicken Seasoning
• 1 oz lemon peel, chopped
• 1 oz garlic, chopped
• 3 tablespoons canola oil, or other neutral oil
• 8 tablespoons unsalted butter, cut into
• 1 teaspoon kosher salt
• 2 teaspoons za'atar
Rice Pilaf
• 2 cups chicken stock
• 1 tablespoon unsalted butter
• 2 garlics, halved lengthwise
• 1/2 cup fideo, broken vermicelli noodles
• 1 1/2 cups white basmati rice
• za'atar oil
• 1/4 cup olive oil
• 1 1/2 teaspoons za'atar
• 1/4 teaspoon kosher salt
For Serving
• 2 tablespoons fresh flat-leaf parsley
• 1 lemon, cut into 8 wedges
Instructions:
1. Spatchcock the chicken: Place the chicken, breast-side down, on a cutting board. Using a pair of kitchen shears or a very sharp knife, find the backbone of the chicken and cut up both sides to remove. Remove any giblets remaining inside the chicken. Turn the chicken over and press down on the breastbone until the chicken lies flat.
2. Make the brine: In a small, dry pan, toast the peppercorns, fennel seeds, and coriander seeds until fragrant and starting to change color, 1-2 minutes.
3. Transfer the toasted spices to a large pot with 1 quart (1 liter) of water, the oregano, thyme, bay leaves, salt, brown sugar, and soy sauce. Bring to a boil over high heat, stirring to dissolve the sugar and salt, then let boil for 1 minute. Remove the pot from the heat. Transfer the brine to a large container. Cool the brine by adding the remaining water.
4. Place the chicken in the brine, cover the container, and chill in the refrigerator for at least 6 hours, or overnight.
5. Preheat the oven to 450°F (230°C). Place a wire rack or roasting rack on top of a baking sheet.
6. Make the chicken seasoning: In a food processor, combine the lemon peel, garlic, and canola oil. Process into a thick paste.
7. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to carefully separate the skin from the breasts and thighs. Rub the lemon garlic paste over the bird, making sure to get some under the skin. Rub the softened butter underneath and over the skin. Season on both sides with the salt and za’atar. Place the chicken on the rack set over the baking sheet, breast-side up.
8. Roast the chicken for 40-50 minutes, until the breast meat reaches 145°F (63°C).
9. Roast until the thigh meat, near the bones, reaches 160°F (71°C). Remove from the oven and let rest for 5-10 minutes.
10. Meanwhile, make the rice pilaf: Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Transfer the rice to a medium bowl and cover with water by 1 inch (2.5 cm). Soak for 10 minutes.
11. Add the chicken stock to a small pot and bring to a boil, then cover and reduce the heat to low so the stock stays warm.
12. In a large pot or pan over medium heat, combine the butter, garlic, and fideo. Cook, stirring constantly, until most of the noodles are golden brown, about 5 minutes.
13. Drain the rice once the noodles are toasted, then add to the pan and sauté until the rice is dry and coated with the butter, 2-3 minutes.
14. Add the hot chicken stock, then reduce the heat to low, cover, and cook until the noodles curl up, about 15 minutes. Fluff the pilaf with a fork, then cover again and let sit for at least 5 minutes before serving.
15. Make the za’atar oil: In a small bowl, mix together the olive oil, za’atar, and salt.
16. Carve the chicken, then arrange over the rice pilaf and spoon the za’atar oil over. Garnish with parsley and serve with lemon wedges.
Enjoy your Za’atar Chicken And Rice Pilaf!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Old Bay Turkey Boil?
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Here's a recipe for Old Bay Turkey Boil:
Ingredients:
Dry Brine
• 1/4 cup kosher salt
• 1/4 cup Old Bay® seasoning, plus 2 tablespoons
• 3 tablespoons light brown sugar
Turkey
• 15 lb turkey, innards removed and discarded
• 24 oz pilsner, or light beer, divided
Old Bay Compound Butter
• 2 cups unsalted butter, softened
• 2 tablespoons Old Bay® seasoning
• 1/4 cup fresh flat-leaf parsley, finely chopped
Old Bay Boil
• 3 small yellow onions
• 2 lb red potato, halved
• 3 heads garlic, halved crosswise
• 3 lemons, halved crosswise
• 1 cup Old Bay® seasoning
• 1/4 cup kosher salt
• 120 oz pilsner, or light beer
• 4 cups water
• 8 corns, halved crosswise
• 1 lb andouille sausage, cut into 3-inch pieces
Pilsner Gravy
• 1/4 cup unsalted butter
• 1/4 cup all purpose flour
• 3 cups reserved turkey drippings, fat separated and discarded, warmed, or chicken stock
• 12 oz pilsner, or light beer
• kosher salt, to taste
• black pepper, freshly ground, to taste
Special Equipment
• large roasting pan with rack
• kitchen twine
Instructions:
1. Make the dry brine: In a small bowl, combine the salt, Old Bay seasoning, and brown sugar and mix well to incorporate.
2. Prep the turkey: Place a wire rack inside a baking sheet. Set the turkey on the wire rack and pat all over with paper towels until completely dry. Use your hands to sprinkle the dry brine all over the turkey, pressing it into the skin and crevices. Let the turkey sit, uncovered, in the refrigerator for at least 12 hours, or up to 48 hours.
3. Make the compound butter: In a medium bowl, combine the butter, Old Bay seasoning, and parsley. Using an electric hand mixer on low speed or a rubber spatula, mix until well-combined. Set aside until ready to use. The compound butter can be stored in an airtight container in the refrigerator for up to 5 days. Bring back to room temperature before using.
4. After brining, remove the turkey from the refrigerator and let sit at room temperature for 2–3 hours before cooking.
5. Arrange a rack in the lower middle section of the oven. Preheat the oven to 450°F (220°C). Set a v-shaped rack inside a roasting pan.
6. With your hands, gently loosen the turkey skin, starting from the top of the cavity and working your way toward the breasts and down toward the legs. Rub about a third of the compound butter over the bird, then rub another third underneath the skin. Reserve the remaining compound butter for basting the turkey.
7. Grab the turkey by the legs and carefully transfer to the prepared roasting pan with the breast side up. Tie the legs together with kitchen twine, then tuck the wings underneath the turkey. Pour 2 cans of beer into the bottom of the roasting pan.
8. Roast the turkey for 30 minutes, rotating halfway, until the skin is mostly golden brown.
9. While the turkey roasts, melt the remaining compound butter in a small saucepan over low heat.
10. After roasting for 30 minutes, baste the turkey with melted butter and reduce the oven temperature to 300°F (150°C). If the bottom of the pan looks dry, pour in 1–2 more cans of beer. Continue roasting, basting and rotating the turkey every 30 minutes, until a meat thermometer inserted in the thickest part of the leg reaches 165°F (75°C), 11/2-2 hours. The skin should be shiny, crisp and golden brown. Remove the turkey from the oven and baste once more. Let rest for 30–60 minutes. Reserve the drippings, discarding the fat, for making the gravy.
11. While the turkey rests, make the Old Bay boil: In a very large stock pot, combine the onions, potatoes, garlic, lemons, Old Bay seasoning, salt, beer, and water and bring to a boil over medium-high heat. Once boiling, add the corn and sausage. Reduce the heat to medium and simmer for 20–30 minutes, until the sausage is cooked through and the potatoes and corn are tender. Using a spider or a large slotted spoon, remove the solids from the pot and spread in a single layer on a baking sheet. Discard the cooking liquid.
12. Make the Pilsner gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking frequently, for 2–3 minutes, until the roux is a golden blonde in color and smells fragrant and toasted. Gradually whisk in the turkey drippings (adding chicken stock as needed for a total of 3 cups) and beer. Bring to a boil, then reduce the heat to medium-low and simmer for 10–15 minutes, until thickened slightly. Remove the gravy from heat and season with salt and pepper to taste.
13. To serve, arrange the corn, potatoes, sausage, onions, garlic, and lemons around the edges of a large platter. Set the whole turkey in the center for a classic presentation, or carve the bird and arrange the cut pieces in the center of the platter. Serve immediately with the hot gravy alongside.
Enjoy your Old Bay Turkey Boil!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Mezzetta Roasted Red Bell Pepper Linguine With Shrimp.
|
Here's a recipe for Mezzetta Roasted Red Bell Pepper Linguine With Shrimp:
Ingredients:
Seasoned Shrimp
• 20 medium raw shrimps, peeled and deveined, tails removed if desired
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil
Roasted Red Bell Pepper Sauce
• 1 jar Mezzetta® Roasted Red Bell Peppers, drained
• 1/4 cup Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, drained, divided
• 1 clove garlic
• 1/2 tablespoon lemon juice
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 teaspoon smoked paprika
• 1 pinch red pepper flakes
• 1/4 cup olive oil
• 2 shallots, diced
For Serving
• 1/2 lb linguine, dried, cooked according to package instructions
• 1/4 cup shaved parmesan cheese
• 2 tablespoons fresh parsley, chopped
Instructions:
1. To season the shrimp: In a medium bowl, add the shrimp and sprinkle with the salt, pepper, paprika, and garlic powder. Mix to coat evenly. Cover the bowl and place in the refrigerator until ready to cook.
2. Make the roasted red bell pepper sauce: Add Mezzetta® Roasted Red Bell Peppers, 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, salt, pepper, smoked paprika, red pepper flakes, and olive oil to a blender and blend until smooth. Set aside.
3. Remove the shrimp from the refrigerator. Heat the olive oil in a large nonstick skillet over high heat. Working in batches if needed, add the shrimp in a single layer and cook undisturbed for about 90 seconds, or until golden brown. Flip and cook for another minute, or until browned and cooked through. Transfer the shrimp to a plate and cover to keep warm.
4. Without wiping out the pan, reduce the heat medium, and add the shallots. Slice the remaining 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil into thin strips and add to the shallots. Cook, stirring frequently, for 3–5 minutes, or until the shallots soften.
5. Pour the roasted red bell pepper sauce into the pan and stir gently until simmering. Reduce the heat to medium-low and simmer for 5–8 minutes, until the sauce reduces slightly. Season with more salt and pepper to taste.
6. Toss the cooked linguine in the sauce, then divide onto serving plates. Top each with the shrimp and garnish with the shaved Parmesan and parsley.
Enjoy your Mezzetta Roasted Red Bell Pepper Linguine With Shrimp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Giant Crunchwrap?
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Here's a recipe for Giant Crunchwrap:
Ingredients:
Beef Filling
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 lb ground beef
• 1 package taco seasoning
• 1 tablespoon lime juice
Crunchwrap
• nonstick cooking spray, for greasing
• 5 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 1/2 cups tortilla chips, crushed
• 1 1/2 cups iceberg lettuce, shredded
• 1/2 cup sour cream
• 2 roma tomatoes, diced
Instructions:
1. Make the beef filling: Heat the olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized, 5–6 minutes.
2. Add the ground beef and cook, breaking up with a spatula, until no longer pink, 5–6 minutes. Add the taco seasoning and lime juice and mix well. Transfer to an airtight container, cover, and refrigerate until ready to use.
3. Grease a large cast iron skillet with nonstick spray. Lay 4 of the tortillas around the edges of the pan, overlapping in the center. Top with the beef filling, shredded cheddar, tortilla chips, lettuce, sour cream, and tomatoes. Top with the remaining tortilla, then fold the overhanging tortillas toward the center to encase the filling.
4. Cook over a fire or open grill for 18–20 minutes, or until the bottom is golden brown. 5. Carefully flip, then cook for another 5–7 minutes, or until golden brown on the other side.
5. Carefully invert the crunchwrap from the skillet onto a cutting board and slice into pieces. Serve immediately.
Enjoy your Giant Crunchwrap!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chorizo Chile Mac ‘N’ Cheese.
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Here's a recipe for Chorizo Chile Mac ‘N’ Cheese:
Ingredients:
Sauce
• 16 oz beef chorizo
• 1 teaspoon olive oil
• 1 1/3 cups red bell pepper, diced/small
• 1/3 cup small jalapeño, diced
• 1 1/4 teaspoons Mccormick® ground cumin
• 3/4 teaspoon McCormick® Ground Cinnamon
• 1/2 teaspoon McCormick® Smoked Paprika
• 1/2 teaspoon McCormick® Onion Powder
• 1 tablespoon all purpose flour
• 45 oz heavy cream
• 2 1/3 cups shredded sharp cheddar cheese
• 2 1/3 cups shredded pepper jack cheese
• 1 teaspoon kosher salt
Pasta
• 1 lb dried cellentani pasta, cooked according to package instructions
Panko Crust
• 1 cup panko breadcrumbs
• 3 teaspoons olive oil
• 3/4 cup shredded sharp cheddar cheese
Garnish
• 1 jalapeño, thinly sliced
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Make the sauce: Add the beef chorizo to a 2-quart pan over medium heat. Once the chorizo starts to sizzle, stir and scrape the bottom of the pan, breaking the chorizo into smaller pieces, 3–5 minutes.
3. Transfer half of the chorizo to a medium bowl and set aside.
4. To the remaining chorizo, add the olive oil, red bell pepper, and jalapeño, and cook for 2 minutes, until softened. Reduce the heat to medium-low and stir in the McCormick® Ground Cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, and flour. Cook for 2 minutes, until the chorizo is cooked through.
5. Increase the heat to medium-high, add the heavy cream, and cook for 6 minutes, stirring occasionally, until the cream begins to simmer. Whisk in the cheddar and pepper Jack cheeses, 1 cup at a time, until the sauce is smooth. Stir in the salt, then cook for 2 minutes more until the sauce has thickened.
6. Add in cooked pasta and stir to coat. Transfer to a 9x13-inch (22 x 33 cm) baking dish and spread evenly.
7. Make the panko crust: Add the panko bread crumbs and olive oil to the bowl with the reserved chorizo and mix well.
8. Sprinkle the cheddar cheese on top of the pasta, then evenly sprinkle the panko chorizo mixture on top.
9. Transfer to the oven and bake for 10–20 minutes, or until the crust is golden brown.
10. Scoop the mac ‘n’ cheese into bowls and garnish with sliced jalapeño.
Enjoy your Chorizo Chile Mac ‘N’ Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Cauliflower & Chickpea Burgers?
|
Here's a recipe for Cauliflower & Chickpea Burgers:
Ingredients:
• 1 head cauliflower
• 1 teaspoon salt
• 15 oz chickpeas, 1 can, drained, rinsed
• 1 small onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 clove garlic, minced
• 1/3 cup fresh cilantro, finely chopped
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• salt, to taste
• black pepper, to taste
Hummus
• 1 tomato, sliced
• pickle
• lettuce
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Place a towel over a large bowl. Using a box grater, grate the head of cauliflower down to the stem over the bowl. Add the salt to the cauliflower, mix it in, and allow it to sit for 20 minutes. After 20 minutes, use the towel to wring out the excess water from the cauliflower and return it to the bowl.
3. Add the chickpeas, onion, bell pepper, garlic, cilantro, and spices to the cauliflower. Using a potato masher, mash the ingredients until thoroughly mixed together.
4. Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
5. Take the patties and place them on a parchment paper-lined baking sheet and bake for 20 minutes.
6. Place patties on buns, and top with hummus, lettuce, tomato, and pickles.
Enjoy your Cauliflower & Chickpea Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Caprese Chicken Parmesan?
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Here's a recipe for Caprese Chicken Parmesan:
Ingredients:
Tomato Salad
• 1 pt cherry tomato, quartered
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 tablespoon balsamic vinegar
Chicken Caprese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup bread crumbs
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 2 Marketside Antibiotic-Free Boneless Skinless Chicken Breasts, pounded into 1/2 in thick
• 1/4 cup olive oil
• 8 oz fresh mozzarella cheese, sliced into 1/4in (6 mm)
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh basil leaf, torn into bite size pieces
Instructions:
1. Make the tomato salad: In a medium bowl, combine the cherry tomatoes with the olive oil, salt, pepper, and balsamic vinegar, and toss to coat.
2. Make the caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs, 1/2 teaspoon salt, the pepper, and garlic powder.
3. Season the chicken breasts with 1/2 teaspoon salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
4. Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced mozzarella on top. Cover the pan and cook for 3 minutes, or until the mozzarella is melted.
5. Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2–3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
6. Transfer the chicken to a platter and top with the tomatoes. Drizzle with the balsamic vinegar and garnish with the torn basil.
Enjoy your Caprese Chicken Parmesan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Cheesesteak?
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Here's a recipe for Cheesesteak:
Ingredients:
• 1 lb boneless ribeye steak
• 4 hoagie rolls
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil, divided
• 1 medium yellow onion, thinly sliced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 8 slices provolone cheese
Instructions:
1. Place the ribeye in the freezer for 30 minutes.
2. Slice the hoagie rolls open on a cutting board, making sure not to slice all the way through. Spread 1/2 tablespoon of butter on the cut sides of each roll.
3. Remove the ribeye from the freezer and thinly slice against the grain.
4. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove the onions from the pan and set aside.
5. Add the remaining 1/2 tablespoon of olive oil, then the sliced ribeye, to the same pan and season with the salt and pepper. Cook, without disturbing, until browned, 2–3 minutes. Stir the beef to cook the other side and continue until the ribeye is cooked through, 2–3 minutes more.
6. Add the onions back to the pan and stir to combine. Lay the Provolone over the ribeye mixture and cook, without moving, until melted, about 1 minute.
7. Transfer the ribeye mixture to the buttered hoagie rolls and serve immediately.
Enjoy your Cheesesteak!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Top Chef Junior Citrus Salmon Burger?
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Here's a recipe for Top Chef Junior Citrus Salmon Burger:
Ingredients:
Dill Citrus Aioli
• 1 cup mayonnaise
• 1 large lemon, zested and juiced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons fresh dill
• 1 tablespoon fresh herb, such as chives, basil, and mint
• salt
• pepper
Burgers
• 1 1/2 lb fresh salmon, 4 fillets
• 2 oranges, zested
• 1 lemon, zested and juiced
• 1 tablespoon chives, sliced thin
• 1 teaspoon salt
• 1 tomato, sliced
• 1 avocado, sliced
• butter lettuce
• 4 sesame seed burger buns, lightly toasted
Instructions:
1. Dill citrus aioli: Combine all ingredients in a small bowl. Season with salt and pepper to taste, then set aside.
2. Burgers: Cut salmon into 2-inch (5-cm) pieces. Transfer 1⁄3 of salmon to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4–5 times until pieces are no bigger than 1⁄4 inches (6 mm) (be careful not to make it too smooth). Transfer to a large bowl.
3. Gently fold in citrus zests, juice, chives, and salt. Shape into 4 burger patties.
4. Heat 1 1/2 teaspoons of oil in a cast-iron skillet over medium heat. Once oil is hot, add salmon burgers to pan. Sear for 3–4 minutes on each side until cooked through.
5. Assembly: Spread about 1 tablespoon of dill citrus aioli on the bottom of 4 buns. Place one burger on each bun, then top with tomato, avocado, and butter lettuce.
Enjoy your Top Chef Junior Citrus Salmon Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Creamy Kimchi Bacon Spaghetti?
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Here's a recipe for Creamy Kimchi Bacon Spaghetti:
Ingredients:
• 4 slices bacon
• 1 medium shallot
• 1 clove garlic
• kosher salt, to taste
• 5 oz dried spathetti, or linguine
• 1/4 cup kimchi, diced
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 tablespoons scallions, thinly sliced, for garnish
• furikake, for garnish - optional
Instructions:
1. Dice the bacon, mince the shallots, and grate the garlic on a microplane.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
3. Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 5–7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Discard all but 1 tablespoon of the rendered bacon fat.
4. Reduce the heat to medium and add the shallot to the pan with the bacon fat. Cook until softened, 3–5 minutes. Add the garlic and kimchi and sauté until fragrant, about 2 minutes.
5. Add the butter and heavy cream to the pan. Season with salt. Bring to a low simmer and cook until bubbling. Add the cooked pasta and toss until well coated.
6. While stirring constantly, gradually add the Parmesan cheese, mixing until melted. If the sauce gets too thick, add a little bit of the reserved pasta water as needed. Continue stirring until all of the cheese has been added and the sauce is creamy. Add some of the crispy bacon, reserving some for garnish, and stir to incorporate.
7. Divide the pasta between 2 serving bowls and top with the reserved bacon, scallions, and furikake, if using.
Enjoy your Creamy Kimchi Bacon Spaghetti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Jackie-O Cocktail: The Coquette?
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Here's a recipe for Jackie-O Cocktail: The Coquette:
Ingredients:
• 1/2 oz crème de cassis
• 1 oz brandy or cognac
• 1 oz lemon juice
• 1 oz sparkling wine
• orange peel, for garnish
Instructions:
1. In a cocktail shaker filled with ice, combine the crème de cassis, cognac, and lemon juice. Shake for 20 seconds, then strain into a coupe glass.
2. Top with sparkling wine and garnish with an orange peel.
Enjoy your Jackie-O Cocktail: The Coquette!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Mexican Carnitas As Made By Claudette Zepeda.
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Here's a recipe for Mexican Carnitas As Made By Claudette Zepeda:
Ingredients:
Carnitas
• 5 lb pork shoulder, cut into 2-inch (5 cm) cubes
• 2 large white onions, chopped
• 10 avocado leaves
• 1 teaspoon pepper
• 1/4 cup kosher salt
• 6 cloves garlic, grated
• 2 dried bay leaves
• cold water
• 1/2 cup orange juice
• 1/2 cup milk
• 12 oz mexican style soda, 1 bottle
• 3 lb lard, cut into large cubes
For Serving
• white corn tortilla
• guacamole
• pickled vegetable
• fresh cilantro, chopped
• lime wedge
• rice, (made with cilantro)
• pinto bean
Instructions:
1. To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
2. Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half, about 1 hour.
3. Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry, 1 hour more.
4. Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
5. Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
Enjoy your Mexican Carnitas As Made By Claudette Zepeda!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Mussels Steamed In Beer?
|
Here's a recipe for Mussels Steamed In Beer:
Ingredients:
• 3 tablespoons vegetable oil
• 1 large white onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 jalapeño, stemmed, seeded and finely chopped, optional
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 2 vine-ripe tomatoes, cored and roughly chopped
• kosher salt
• freshly ground black pepper
• 12 oz light mexican beer, bottle or can, such as Modelo Especial, Tecate or Corona
• 4 lb mussels, debearded and scrubbed clean
• 1/4 cup fresh cilantro leaves, lightly packed, roughly chopped, plus additional whole leaves for serving
• lime wedge, for serving
• 4 rolls bolillo bread, telera, or cuban sandwich rolls, for serving
Instructions:
1. Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
2. Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
3. Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
4. Pour in the beer and bring to a boil.
5. Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
6. Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
7. Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
Enjoy your Mussels Steamed In Beer!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chicken Caesar Flatbread Bowl?
|
Here's a recipe for Chicken Caesar Flatbread Bowl:
Ingredients:
Flatbread
• 1/3 cup self-rising flour, plus more for dusting
• 1/4 teaspoon kosher salt
• 3 tablespoons whole milk greek yogurt
• nonstick cooking spray, for greasing
Salad
• 8 oz boneless, skinless chicken breast
• kosher salt, to taste
• black pepper, to taste
• 1/4 cup extra virgin olive oil, divided
• 1/2 teaspoon worcestershire sauce
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon garlic, minced
• 1 1/2 teaspoons dijon mustard
• 1 tablespoon grated parmesan cheese, plus more for garnish
• 2 tablespoons whole milk greek yogurt
• 2 cups romaine lettuce, chopped
• 1/2 cup crouton
Special Equipment
• 2 metal bowls, 8 inches (20 cm)
Instructions:
1. Preheat the oven to 425˚F (220˚C).
2. Make the flatbread bowl: In a medium bowl, stir together the flour, salt, and yogurt with a flexible spatula to combine. Knead the dough with your hands until a smooth ball forms, about 5 minutes.
3. Lightly dust a clean work surface with flour. Turn out the dough and roll out to a 9-inch (22.5 cm) round as thin as a sheet of paper. Rotate the round occasionally to help the dough hold its shape. Lightly dust with flour as needed to keep the dough from sticking, but be careful not to use too much flour, which will make the flatbread tough.
4. Invert an 8-inch (20 cm) metal bowl so the domed side faces up. Grease the bowl generously with nonstick spray, then spray one side of the dough. Gently lay the dough, greased-side down, over the bowl, pressing it flush against the surface. It’s fine if the dough folds over on itself in places. Grease the inside of the other bowl, then spray the exposed side of the dough. Press the second bowl over the dough. With a paring knife, trim any excess dough around the edges.
5. Transfer the bowls, still upside down, to a baking sheet and bake for 25 minutes, or until the dough is golden brown, lift the top bowl to check. Transfer to a wire rack and let cool for at least 15 minutes.
6. When the bowls are cool enough to handle, remove the top bowl. Gently invert the other bowl and let the flatbread bowl slide off. Let cool completely on the rack. It will continue to crisp as it cools.
7. Make the salad: Season the chicken breast on both sides with salt and pepper.
8. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Sear the chicken until deep golden brown, about 6 minutes per side, or until the thickest part of the chicken reaches 165°F (75˚C) on an instant-read thermometer. Remove the chicken from the pan and let rest for 5 minutes.
9. In a medium bowl, whisk together the Worcestershire sauce, lemon juice, garlic, mustard, Parmesan, and salt to taste. Drizzle in the remaining 3 tablespoons of olive oil in a slow, steady stream, whisking constantly to emulsify. Stir in the yogurt until smooth. Season with pepper to taste, if desired.
10. Once the chicken has rested, thinly slice.
11. Fill the flatbread bowl with the romaine, then top with the sliced chicken, croutons, dressing, and Parmesan cheese.
Enjoy your Chicken Caesar Flatbread Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Momma’s Seafood Stuffing As Made By David Osei?
|
Here's a recipe for Momma’s Seafood Stuffing As Made By David Osei:
Ingredients:
Cornbread
• 3 boxes cornbread mix
• 3 large eggs
• 1 cup milk
• nonstick cooking spray, for greasing
Dressing
• 10 sea scallops
• 10 medium shrimps, peeled and deveined
• 12 oz shredded crab meat, drained
• 4 cups low sodium chicken stock
• 2 large eggs, beaten
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme
• 2 1/2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons fresh thyme, divided
• 1/2 cup store bought cranberry sauce
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
3. Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
4. Bake the cornbread for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
5. Remove the cornbread from the baking dish and crumble by hand into a large bowl.
6. Quarter the scallops and add to a medium bowl. Cut the shrimp into thirds and add to the same bowl.
7. Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme. Mix until combined.
8. Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer. Sprinkle the top with the remaining teaspoon of fresh thyme.
9. Bake until the stuffing is set and firm to the touch, 40–50 minutes.
10. Serve warm.
Enjoy your Momma’s Seafood Stuffing As Made By David Osei!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Crispy Tempura At Home?
|
Here's a recipe for Crispy Tempura At Home:
Ingredients:
Batter
• 1 cup cake flour, sifted, plus more for dusting
• 1 cup ice cold water
• 1 large egg, cold
For Frying
• 4 jumbo shrimps, peeled and deveined, tail-on
• 2 japanese eggplants
• canola oil, for frying
• 3 oz kabocha squash, sliced into wedges
Instructions:
1. Make the tempura batter: Sift the flour into a large bowl. Set aside.
2. In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
3. Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
4. Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top 1/2 inch (1 1/4 cm) intact, cut 5-6 1/2-inch (1/4 cm) thick slices down the length of the eggplant.
5. Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
6. Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
7. Fry the eggplant: Increase the oil temperature to 340°F (170°C).
8. Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
9. Fry the shrimp: Increase the oil temperature to 350°F (180°C).
10. Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
11. Serve the tempura immediately with dipping sauce or seasoned salt alongside.
Enjoy your Crispy Tempura At Home!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Steamed Whole Fish With Fresh Ginger?
|
Here's a recipe for Steamed Whole Fish With Fresh Ginger:
Ingredients:
• 1 fresh ginger, 2 in (5 cm)
• 6 green onions
• 2 lb whole red snapper
• 3 tablespoons canola oil, hot
Sauce
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
Instructions:
1. Bring a large pan of water to boil and set a steamer basket on top. Place a plate inside the steamer basket.
2. Peel the ginger with a spoon, then slice. Julienne half and set aside.
3. Cut the green onions into 2-3 inch (5-7 cm) pieces. Thinly slice half and set aside.
4. On the plate in the steamer, place the sliced ginger and cut green onions. Place the whole fish on top and cover with the lid. Steam for 8-10 minutes, or until the fish is cooked through--check by poking a chopstick through the thickest part of the flesh. Remove the fish from the steamer and transfer to a serving platter.
5. Make the sauce: In a small bowl, combine the sugar, soy sauce, and sesame oil. Mix well.
6. Scatter the sliced green onions and julienned ginger over the fish, then pour the hot oil and sauce on top.
Enjoy your Steamed Whole Fish With Fresh Ginger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chicken Cheddar Broccoli Pockets?
|
Here's a recipe for Chicken Cheddar Broccoli Pockets:
Ingredients:
Dough
• 1 1/3 cups warm water
• 2 1/4 teaspoons yeast
• 1 teaspoon sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 tablespoon olive oil, plus 1 additional teaspoon
Filling
• 1 1/2 cups shredded cheddar cheese, plus 2 tablespoons for topping
• 1 1/2 cups broccoli, steamed
• 1 1/2 cups shredded chicken breast
• 1 teaspoon olive oil
Instructions:
1. In a large bowl, mix the warm water, yeast, and sugar. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
2. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
3. Turn out onto a lightly floured surface and knead for 3-5 minutes.
4. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
5. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
6. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
8. Layer the cheddar, broccoli, and chicken in the center of the rectangle, lengthwise, leaving 1-2 inches (2 1/2-5 cm) on the top and bottom.
9. Slice the dough in half through the center, lengthwise.
10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.
11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
12. Brush the tops with olive oil and sprinkle with remaining cheese.
13. Bake for 15-20 minutes, or until light golden brown.
14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
15. To reheat, microwave for 45 seconds to 1 minute.
Enjoy your Chicken Cheddar Broccoli Pockets!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Pav Bhaji?
|
Here's a recipe for Pav Bhaji:
Ingredients:
Pav Bhaji Masala
• 3 tablespoons coriander seed
• 1 teaspoon cumin seeds
• 1/2 teaspoon whole clove
• 1 cinnamon stick, 2 in (5 cm)
• 1 teaspoon whole black peppercorn
• 1 tablespoon fennel seeds
• 3 cardamom pods
Pav Bhaji
• 1 fresh ginger, grated or minced
• 4 garlic cloves, grated or minced
• 6 yukon gold potatoes, (about 1¾ pounds 795 grams ), peeled and cut into ½-inch cubes (5 cups)
• 3 beefsteak tomatoes, (about 1½ pounds 680 grams), cored and cut into 1-inch (2.5 cm) pieces (4 cups)
• 1 cup frozen english peas
• 1/2 teaspoon ground turmeric
• 1 1/2 tablespoons chile powder, divided
• 1 cup cold water, divided, plus more as needed
• 1 1/2 teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon paprika
• 1/4 teaspoon cayenne
• 1 stick unsalted butter, plus more for serving
• 1 cup red onion, minced, plus more serving
• 3 jalapeñoes, seeds and ribs removed, minced (about ½ cup)
• 1/4 cup tomato paste
• 1/2 cup fresh cilantro, plus more for serving
• 6 soft buns, toasted and buttered, for serving
• lemon wedge, for serving
Special Equipment
• spice grinder, or mortar and pestle
• potato masher
Instructions:
1. Make the pav bhaji masala: Add the coriander seeds, cumin seeds, cloves, cinnamon stick, peppercorns, fennel seeds, and cardamom pods to a medium skillet. Turn the heat to medium and toast the spices for 3–5 minutes, stirring frequently, until fragrant. Remove from the pan and set aside to cool for 10 minutes.
2. Transfer the toasted spices to a spice grinder and grind into a fine powder. Alternatively, use a mortar and pestle to grind the spices. Transfer the masala to an airtight container. It will keep for up to 6 months in a cool, dark place.
3. Make the pav bhaji: In a small bowl, mix together the ginger and garlic.
4. In a large pot or Dutch oven, combine the potatoes, tomatoes, peas, the ginger-garlic paste, 11/2 tablespoons pav bhaji masala, the turmeric, 1 tablespoon chile powder, 1/2 cup (120 ml) water, and 1 teaspoon salt and stir well. Add the paprika and cayenne and stir to combine. Turn the head to medium and cover the pot. Cook for 25–30 minutes, until the potatoes are tender.
5. Uncover the pan and use a potato masher to mash the vegetables into a paste. The mixture will not be completely smooth, but all of the vegetables should be broken down as much as possible. Transfer the mixture to a medium bowl and set aside.
6. Melt the butter in the same pot (no need to wipe out). Add the red onion, jalapeños, the tomato paste, cilantro, 1/2 tablespoon pav bhaji masala, remaining 1/2 tablespoon chile powder, and remaining 1/2 teaspoon salt. Cook for 5–8 minutes, until the onion is translucent and spices are fragrant.
7. Return the potato mixture to the pot and stir well to combine. Continue mashing, adding the remaining 1/2 cup water, plus more as needed, until the mixture is thick, but pourable. Season with more salt to taste.
8. Serve the pav bhaji with buttered, toasted buns, minced red onion, minced cilantro, lemon wedges, and more butter on top.
Enjoy your Pav Bhaji!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Tomato Butter Sauce.
|
Here's a recipe for Tomato Butter Sauce:
Ingredients:
• 2 tablespoons unsalted butter
• 1 jar Prego® Traditional Italian Sauce
• 1/2 cup heavy cream
• 16 oz dried pasta
Instructions:
1. Add the butter and Prego® Traditional Italian Sauce to a medium pot over medium-high heat. Cook until the butter is melted and the sauce is warmed through, about 5 minutes.
2. Add the heavy cream and stir to combine.
3. Serve the sauce over pasta.
Enjoy your Tomato Butter Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Honey Mustard Ribs?
|
Here's a recipe for Honey Mustard Ribs:
Ingredients:
Ribs
• 1 rack baby back ribs, membrane removed
• 1/3 cup French's honey mustard
Glaze
• 2 tablespoons butter
• 1/4 cup honey
• 1 tablespoon French's honey mustard
• 1/2 tablespoon cayenne
• 1/2 tablespoon McCormick ® Paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
Instructions:
1. Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
2. Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
3. Brush French’s Honey Mustard on both sides, covering all areas. Fold foil over ribs to form an enclosed packet. Use a knife to poke a few venting slits in each foil pack.
4. Place foil-wrapped rack on grill, close lid, and cook for 1–2 hours, until ribs are tender but not falling apart.
5. Glaze: Melt butter in a small saucepan over low heat. Add in the rest of the ingredients and whisk well. Let glaze simmer for 2–3 minutes. Remove from heat.
6. Unwrap the foil and spread the glaze all over the ribs.
7. Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10–15 minutes.
8. Remove from grill, then let cool for 10 minutes before slicing and serving.
Enjoy your Honey Mustard Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Air Fryer Popcorn Chicken?
|
Here's a recipe for Air Fryer Popcorn Chicken:
Ingredients:
• 1 cup all purpose flour
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 large eggs, beaten
• 1/2 cup buttermilk
• 2 1/2 cups panko breadcrumbs
• 1 lb boneless, skinless chicken breast, cut into 1 in (2.54 cm)
• nonstick cooking spray, for greasing
• ketchup, for serving
Instructions:
1. In a medium bowl, whisk together the flour, salt, pepper, paprika, and garlic powder. In a separate medium bowl, whisk together the eggs and buttermilk. Add the panko to a third medium bowl.
2. Season the chicken cubes with salt and pepper. Dip 1 piece of chicken at a time in the flour mixture, making sure to fully coat each piece and shaking off any excess. Dip the chicken in the egg mixture. Then, coat the chicken in the panko. Repeat with remaining chicken.
3. Preheat the air fryer to 400°F (200°C). Spray the basket with nonstick spray.
4. Working in batches, arrange the chicken in the basket, making sure the pieces are not touching. Cook until light golden, 5 minutes, then flip the chicken over and continue cooking until cooked through and golden brown, 5 minutes more. Repeat with the remaining chicken.
5. Serve the popcorn chicken with ketchup.
Enjoy your Air Fryer Popcorn Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Easy Mosaic Sushi.
|
Here's a recipe for Easy Mosaic Sushi:
Ingredients:
• 1 egg, beaten
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 cup rice vinegar
• 1 cup sushi rice, cooked
• 3 sheets nori
• 1 english cucumber, quartered lengthwise
• 4 oz sushi-grade salmon, sliced into long strips
• 4 oz sushi-grade tuna, sliced into long strips
• soy sauce, for serving
• wasabi, for serving
• pickled ginger, for serving
Instructions:
1. Heat a medium nonstick pan over medium-high heat. Add the beaten egg to the pan and tilt the pan so the egg covers the bottom in a thin layer. Cook until the egg is firm, 3 minutes. Remove from the pan and let cool, then roll up.
2. In a liquid measuring cup, mix together the sugar, salt, and rice vinegar and microwave for 2 minutes, or until the solids fully dissolve.
3. Pour the seasoned sushi vinegar over the cooked rice and gently toss the rice until it comes to room temperature.
4. Place a sheet of nori on a cutting board. Dip your hands in water and then pick up about half of the seasoned sushi rice and gently arrange it over the nori, spreading evenly all the way to the corners.
5. Top the rice with another nori sheet, then cut the the sushi crosswise into 4 even strips. Set aside.
6. Place another sheet of nori on a sushi rolling mat. Place a quartered strip of cucumber on the bottom edge of the nori and another cucumber strip an inch above it. Place 2 of the sushi rice/nori strips on top of the cucumber.
7. Place a strip of salmon in between the strips of nori. Then, place the rolled omelet on top of the salmon.
8. Place 2 strips of tuna on either side of the omelet roll. Then, place another piece of salmon on top of the omelette.
9. Place the last 2 strips of rice and nori over the salmon. Place another strip of cucumber over the top piece of nori and roll the sushi 90 degrees.
10. Tuck the final piece of cucumber in place and continue to roll the sushi until the nori completely wraps around, making sure to keep the roll as square as possible.
11. Cut the roll into slices and serve immediately with soy sauce, wasabi, and pickled ginger alongside.
Enjoy your Easy Mosaic Sushi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One-Pot Salmon & Soba Dinner For Two?
|
Here's a recipe for One-Pot Salmon & Soba Dinner For Two:
Ingredients:
Noodle Bowl
• 1/2 cup shiitake mushroom, cleaned and sliced into 1/2 inch pieces
• 2 tablespoons tamari, divided
• 2 teaspoons sesame oil
• 2 teaspoons mirin
• 3/4 teaspoon kosher salt, divided, plus more for cooking
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 6 oz wild-caught salmon, skinned
• 4 oz sweet potato, peeled and cut into 1/2 inch rounds
• 1 large egg
• 6 oz soba noodles
• 3/4 cup broccoli floret
• 1/4 cup pickled radish, thinly sliced
• 1/2 cup purple cabbage, thinly sliced
• 1 teaspoon black sesame seeds
• 1 scallion, thinly sliced
Dressing
• 2 tablespoons tahini
• 2 tablespoons tamari, plus 1½ teaspoons
• 2 tablespoons mirin
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 2 teaspoons garlic
• 2 teaspoons fresh ginger, grated
• 1 teaspoon sambal oelek
• 1/3 cup olive oil
• 2 teaspoons sesame seeds
• 1 scallion, thinly sliced
• 1/2 teaspoon kosher salt
• 2 tablespoons cold water, if needed, for thinning
Instructions:
1. In a small bowl, combine the shiitakes with 1 tablespoon of tamari, the sesame oil, mirin, and 1/4 teaspoon salt. Toss to coat and set aside to marinate for 10-20 minutes.
2. In a medium bowl, combine the olive oil, remaining tablespoon of tamari, the garlic, and 1/4 teaspoon salt. Place the salmon in the marinade and turn to coat. Let marinate while you prepare the dressing.
3. Make the dressing: In a blender, combine the tahini, tamari, mirin, rice vinegar, sesame oil, maple syrup, garlic, ginger, and sambal oelek. Blend for 15–30 seconds to combine. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is thickened and homogenous.
4. Transfer the dressing to a liquid measuring cup or medium bowl and stir in the sesame seeds, scallions, and salt. Set aside.
5. Arrange the salmon, shiitakes, sweet potato, and egg in the steamer insert, leaving a space for the broccoli.
6. Fill the multi-pot halfway with water, then set the colander insert inside. Cover and bring to a boil. Once boiling, season the water well with salt. Add the soba noodles to the colander insert. Fit the steamer basket insert into the colander insert and cover with a lid. Steam for 4 minutes, then remove the lid and add the broccoli florets to the steamer insert. Cover again and cook for another 4 minutes, until the salmon is opaque and cooked through, the sweet potatoes are tender, and the broccoli is bright green.
7. Remove the pot from heat. Uncover the pot and carefully remove the steamer insert, using the handles provided. Remove the colander insert with the soba noodles and allow the water to drain from the colander.
8. Immediately run cold water over the soba noodles and egg to halt the cooking, then let cool completely. Drain the noodles well to remove any residual moisture.
9. Peel the egg and cut in half.
10. Toss the cooled noodles in a medium bowl with 3/4 cup (80 ml) of the dressing, reserving the remaining dressing for serving.
11. Divide the noodles between 2 bowls and top each bowl with half of the salmon, shiitakes, sweet potatoes, broccoli, egg, cabbage, and pickled radish. Drizzle with the remaining dressing, then top with the sesame seeds and scallions.
Enjoy your One-Pot Salmon & Soba Dinner For Two!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for One-Pot Pork Ratatouille?
|
Here's a recipe for One-Pot Pork Ratatouille:
Ingredients:
• 2 slices pork loin
• salt, to taste
• pepper, to taste
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 2 eggplants, diced
• 1/2 onion, diced
• 2 tomatoes, diced
• 1/4 cauliflower
• 1/4 cup red bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 1/2 cup white wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• fresh parsley, minced
Instructions:
1. Season the pork chops on both sides with salt and pepper.
2. Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
3. Add olive oil and garlic. Stir until fragrant.
4. Combine eggplant, onion, tomato, cauliflower, and bell peppers.
5. Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
6. Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
7. Garnish with parsley.
Enjoy your One-Pot Pork Ratatouille!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Soy-Braised Short Ribs With Shiitakes.
|
Here's a recipe for Soy-Braised Short Ribs With Shiitakes:
Ingredients:
• 5 lb bone-in short ribs, English cut, 4-5 inches (10-12 cm) long
• kosher salt, to taste
• black pepper, to taste
• 1 lb dried shiitake mushroom
• boiling water
• 2 tablespoons canola oil
• 1 medium yellow onion, chopped
• 1/2 cup pear, Asian, grated
• 1 piece fresh ginger, 2-inch(5 cm), peeled and sliced
• 5 scallions, chopped (white parts only)
• 3 cloves garlic cloves, crushed
• 1/4 cup rice wine
• 3 tablespoons sugar
• 1/2 cup light soy sauce
• 1/2 cup dark soy sauce
• 2 tablespoons gochujang, Korean
• 2 tablespoons mirin
• 2 tablespoons sesame oil
For Serving
• cooked white rice
• kimchi
• sliced scallion
• toasted sesame seed
Instructions:
1. Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
2. Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
3. Preheat the oven to 350˚F (180˚C).
4. Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
5. To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
6. Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
7. Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
8. Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
9. Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
Enjoy your Soy-Braised Short Ribs With Shiitakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Jazzy Orange-Glazed Drumsticks?
|
Here's a recipe for Jazzy Orange-Glazed Drumsticks:
Ingredients:
• 1/2 cup orange marmalade
• 1 tablespoon sambal oelek
• 1 teaspoon kosher salt
• 8 chicken drumsticks
• 2 tablespoons McCormick® TASTY Jazzy Spice Blend
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the orange marmalade, sambal olek, kosher salt. Set aside.
3. Season the drumsticks all over with the Jazzy spice blend and place on the prepared baking sheet.
4. Bake the drumsticks for 35-40 minutes, brushing liberally with the marmalade mixture during the last 10 minutes of cooking, until well-glazed and the internal temperature reaches 165°F (75°C).
Enjoy your Jazzy Orange-Glazed Drumsticks!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Potato Gnocchi With Quick Tomato Sauce?
|
Here's a recipe for Potato Gnocchi With Quick Tomato Sauce:
Ingredients:
• kosher salt, to taste
• 1 lb russet potato
• 4 tablespoons olive oil, divided
• 1/2 medium yellow onion, diced
• 10 oz cherry tomato
• 1/4 cup water
• 1 large egg
• 1/2 cup all purpose flour, plus more for dusting
Instructions:
1. Add the potatoes to a large pot of salted boiling water and cook for 20–25 minutes, or until easily pierced with a fork. Drain and set aside until cool enough to handle, but still warm.
2. While the potatoes are cooking, make the tomato sauce: Heat 2 tablespoons of olive oil in a large, high-walled skillet over medium heat. Add the onion, season with salt and sauté until soft, 5–7 minutes. Add the tomatoes, season with salt, and cook until they start to burst, about 5 minutes. Add the water and remaining 2 tablespoons of olive oil. Cover and cook until the tomatoes have broken down into a sauce, about 15 minutes. Remove from the heat and cover until ready to serve.
3. Using a peeler or your fingers, remove the skin from the potatoes. Pass the potato flesh through a ricer or food mill into a large bowl. Add the egg and mix until just combined. Slowly incorporate the flour, a little at a time, until the dough starts to form. Be careful not to overwork the dough. If the dough still feels sticky, add a little more flour, 2 tablespoons at a time.
4. Transfer dough to a lightly floured surface. Cut into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide. Cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
5. If desired, roll each gnocchi on a fork or gnocchi board to make decorative ridges.
6. Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, stirring gently once or twice to ensure they are not sticking to the bottom of the pot or each other. Boil until the gnocchi float to the surface, then wait another 15–30 seconds and remove from the water with a slotted spoon. Reserve 1/2 cup of the cooking water.
7. Reheat the tomato sauce over medium heat. Add some of the reserved pasta water and stir to combine. Check for seasoning and add salt if needed. Add the gnocchi to the sauce and toss until well coated, adding more pasta water as needed to create a thick sauce.
8. Serve immediately and enjoy!
Enjoy your Potato Gnocchi With Quick Tomato Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for One-Pan Drunken Noodles?
|
Here's a recipe for One-Pan Drunken Noodles:
Ingredients:
• 14 oz wide rice noodles
Sauce
• 4 cloves garlic, minced
• 1 fresh ginger, minced 2 in (5 cm)
• 1 thai chili, thinly sliced
• 1 tablespoon McCormick® white pepper
• 2 tablespoons honey
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons oyster sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons fish sauce
• 1 tablespoon sesame oil
Stir Fry
• 1/4 cup vegetable oil, divided
• 8 oz chicken breast, thinly sliced crosswise
• 1/2 medium white onion, thinly sliced
• 1/2 medium carrot, cut 1/8 in thick on the bias (3mm)
• 1 red bell pepper, cut into 1/4 (6 mm) strips
• 1 bunch scallion, cut into 2 in (5 cm) pieces
• 1 can baby corn, drained halved lengthwise
• 20 leaves fresh thai basil
Special Equipment
• wok
• wok spatula
Instructions:
1. In a large bowl, soak the rice noodles in warm water (about 100°F/38°C) for 60 minutes, then drain.
2. Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil.
3. Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
4. Heat the remaining 2 tablespoons of oil in the wok over high heat until shimmering. Add the onion, carrot, bell pepper, baby corn, and scallions and sauté for 5–6 minutes, until the onion is translucent.
5. Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.
Enjoy your One-Pan Drunken Noodles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make The Ultimate Recipe For Brain Health By Max Lugavere?
|
Here's a recipe for The Ultimate Recipe For Brain Health By Max Lugavere:
Ingredients:
• 1 cup brussels sprouts, trimmed and halved
• 5 tablespoons extra virgin olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 3/4 teaspoon pepper, plus more to taste
• 1 tablespoon brown mustard
• 1 salmon fillet, wild
• 1 cup fresh arugula
• 1/2 lemon, plus more to taste
• 1/8 teaspoon mustard seed powder
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Spread the Brussels sprouts on a small baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.
3. Bake for 45–50 minutes, or until the sprouts are browned and crispy.
4. While the Brussels are roasting, marinate the salmon: In a small bowl, combine 1 tablespoon of olive oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, and the brown mustard.
5. Place the salmon, skin-side down, in a glass baking dish and pour the mustard mixture over it. Spread the mixture evenly over the salmon, then marinate at room temperature for 20 minutes.
6. Just before the salmon is finished marinating, prepare the arugula salad: In a medium bowl, toss the arugula with the lemon juice, 1 tablespoon of olive oil, and 1/4 teaspoon salt, or to taste.
7. Heat the remaining tablespoon of olive oil in a medium pan over medium heat. Pan fry the salmon for about 4 minutes on each side, or until cooked to your desired level of doneness. Transfer to a serving plate.
8. Sprinkle the Brussels sprouts with the mustard seed powder and plate with the salmon and arugula. Squeeze a bit of lemon juice over the salmon.
Enjoy your The Ultimate Recipe For Brain Health By Max Lugavere!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Leftover Turkey Stuffed Squash?
|
Here's a recipe for Leftover Turkey Stuffed Squash:
Ingredients:
• 2 acorn squashes
• 2 cups leftover turkey, diced
• 1 medium onion, diced
• 1 carrot, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, minced
• 2 eggs
• 1 tablespoon olive oil, plus more for drizzling
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Using a sharp knife, slice off the top and bottom of an acorn squash to create flat surfaces. Slice the squash in half and scoop out the seeds with a spoon.
3. Place the squash halves on a baking sheet lined with parchment paper. Drizzle the squash with olive oil and sprinkle with salt and pepper.
4. Bake for 40 minutes, until the squash is tender and easily pierced with a paring knife.
5. Then heat the oil in a large skillet over medium-high heat.
6. Toss in the onion, carrot, celery, salt, pepper, and rosemary and sauté until the vegetables are completely tender, about 8 minutes.
7. Sprinkle in the garlic and sauté until fragrant, about 1 minute.
8. Pour in the turkey leftovers and stir the mixture so that everything is evenly mixed.
9. Pour the mixture into a large bowl and let it cool about 5 minutes.
10. Crack in the eggs and mix so that everything is evenly coated.
11. Spoon the turkey mixture into the squash halves.
12. Bake for 20 minutes, until the turkey mixture has browned slightly. Then serve.
Enjoy your Leftover Turkey Stuffed Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Freezer Prep Honey Soy Chicken?
|
Here's a recipe for Freezer Prep Honey Soy Chicken:
Ingredients:
• 1 1/2 lb boneless, skinless chicken breast, cubed
• 2 cups broccoli floret
• 2 cups cauliflower florets
• 2 carrots, thinly sliced
• 1 red bell pepper, diced
Marinade
• 1/2 cup soy sauce
• 1/4 cup honey
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon pepper
Instructions:
1. Mix soy sauce, honey, garlic, ginger, and pepper in small bowl or measuring cup.
2. Place the chicken in a large, gallon-sized freezer bag. Pour marinade over chicken.
3. Add broccoli, cauliflower, carrots, and red bell pepper to freezer bag. Seal freezer bag and ensure excess air is squeezed out. Gently mix contents together so that the marinade fully coats the chicken.
4. Place in freezer and store up to 3 months.
5. When ready to enjoy, thaw completely and pour contents into slow cooker.
6. Cook on low for 6 hours, or high for 3 hours, or until chicken is fully cooked.
Enjoy your Freezer Prep Honey Soy Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Holiday Seafood Pot ?
|
Here's a recipe for Holiday Seafood Pot :
Ingredients:
Shrimp Marinade
• 2 lemons, zested and juiced
• 1/2 cup serrano pepper, chopped
• 1 clove garlic
• 1 cup fresh parsley
• 1 1/4 cups olive oil
• 1 1/4 cups canola oil
• salt
• 10 large shrimps, shells on, deveined
Herb Paste
• 1 clove garlic
• 1 shallot
• 1 tablespoon ginger
• 1/2 teaspoon turmeric
• 1 teaspoon fresh lemongrass
• 1/2 cup fresh cilantro
• 2 serrano peppers
• 1 teaspoon lemon zest
• 1 tablespoon sugar
Seafood Pot
• 1 1/2 lb clams
• 1 lb mussels
• 1 lb king crab legs
• 4 ears corn, halved
• 1 bottle light beer
• 3 cups chicken stock
• 1/2 lb ground chorizo
• 1/4 cup lemon juice
• 1 cup fresh cilantro leaves
• olive oil
• salt, to taste
Instructions:
1. To make the shrimp marinade, combine all ingredients in a food processor and blend until chopped and well combined.
2. Pour over the shrimp, cover and place in the refrigerator to marinate for 30 minutes.
3. To make herb paste, place all ingredients in a food processor and blend until finely chopped.
4. Clean all the shellfish. Discard any dead mussels or clams. Soak the clams in cold water for 30 minutes and then scrub clean, then remove the beard of the mussels and scrub clean. Rinse the crab legs and break apart at the joint for smaller pieces.
5. In a large pot, heat a drizzle of olive oil and then add chorizo and cook until browned.
6. Add the herb paste and cook for 2 minutes.
7. Add beer to the pan and bring to a simmer. Cook until the liquid is reduced by half. Then add chicken stock and bring back to a simmer. Add lemon juice and season to taste with salt.
8. Add the mussels, clams and crab legs to the broth, and place the corn on top. Cook until mussels and clams have opened and crab legs are steamed through, about 10 minutes.
9. While the seafood cooks, heat a large pan and fry the shrimp until pink and cooked through.
10. Serve the shellfish and corn in a warmed cast iron pot, with some of the broth, garnished with cilantro sprigs.
Enjoy your Holiday Seafood Pot !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Loco Moco Rice Burger?
|
Here's a recipe for Loco Moco Rice Burger:
Ingredients:
• rice, leftover rice, to form "buns"
• soy sauce
• 3/4 lb ground beef
• 1/3 cup onion, chopped
• 3 cloves garlic, minced
• 1/3 cup panko breadcrumbs
• 1 teaspoon worcestershire sauce
• 1 teaspoon oyster sauce
• 8 oz mushrooms, sliced
• 1 cup beef stock
• 1 tablespoon cornstarch slurry, 1 Tbsp. of cornstarch dissolved in 1 Tbsp. of water
• 2 eggs, sunny-side-up, optional
• scallion, chopped, for garnish
Instructions:
1. Form “burger buns” with the leftover rice. Firmly pack rice into your desired thickness. Pan fry until both sides are lightly crisped. Brush soy sauce on both sides of the rice buns and continue to fry until it gets some color. Set aside.
2. Form burger patties with ground beef, panko, onions, oyster sauce, Worcestershire sauce and garlic.
3. Heat pan over medium. Fry patties to your desired doneness. Set aside.
4. In the same pan, add mushrooms. Cook until soft. Pour in beef stock and soy sauce. Thicken with cornstarch slurry.
5. Optional: If using eggs, preparing them sunny-side up or over easy will go well with this loco moco rice burger.
6. Put the burger together. Start with the rice “bun,” then the beef patty, cover with gravy, top with an egg, sprinkle on some scallions, and top with another rice “bun.”
Enjoy your Loco Moco Rice Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Air Fryer Crispy Honey Soy Tofu?
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Here's a recipe for Air Fryer Crispy Honey Soy Tofu:
Ingredients:
Air-Fried Tofu
• 1 lb extra firm tofu
• 1/3 cup potato starch
• 1/2 teaspoon McCormick® ground ginger
• 2 teaspoons onion powder
• 1 teaspoon McCormick® Paprika
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• nonstick cooking spray, for greasing
Ginger Honey Soy Sauce
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 1/2 tablespoons lime juice
• 1/4 teaspoon toasted sesame oil
• 1 tablespoon grated fresh ginger
• 3 tablespoons honey
• 1 1/2 tablespoons sambal
• 1 tablespoon garlic, minced
• 2 teaspoons rice wine
• 1/4 cup water, plus more as needed
• 2 teaspoons cornstarch
For Serving
• 1 teaspoon scallion greens, sliced
• 1/2 teaspoon sesame seeds
• 1 lime, cut into wedges
• steamed rice
• vegetable, steamed
Instructions:
1. Prepare the tofu: Line a baking sheet with paper towels.
2. Remove the tofu from the package and lay on the prepared baking sheet. Top with 2 more paper towels and another baking sheet and weigh down with a heavy pan or cast iron skillet. Press the tofu for 30–60 minutes to remove excess liquid before frying. This can be done up to 2 days ahead; store the pressed tofu in an airtight container until ready to use.
3. After pressing, transfer the tofu to a cutting board and cut into 1-inch cubes.
4. In a medium bowl, stir together the potato starch, ground ginger, onion powder, paprika, black pepper, garlic powder, and salt. Add the tofu cubes and toss until well coated on all sides.
5. Preheat the air fryer to 400°F (200°C). Spray the inside of the air fryer basket with nonstick spray.
6. Working in batches to avoid overcrowding, shake off the excess flour from each piece of tofu and place in the air fryer. Fry for 12 minutes, flipping halfway, until crispy. Transfer to a medium bowl while you repeat with the remaining tofu.
7. While the tofu fries, make the sauce: in a small saucepan, combine the soy sauce, brown sugar, lime juice, sesame oil, ginger, honey, sambal, garlic, and rice wine. Cook over medium heat until the sauce reduces and starts to thicken, 5–7 minutes.
8. In a small bowl, whisk together 1/4 cup water and the cornstarch to make a slurry. Whisk the slurry into the sauce and cook for 2–3 minutes, until thickened. If the sauce becomes too thick, thin out with water as needed.
9. Pour the sauce over the tofu and toss until well coated. Save any remaining sauce for dipping if desired, or store in an airtight container in the refrigerator for up to 1 week.
10. Arrange the tofu on a platter and top with the sesame seeds, scallions, and a squeeze of lime.
11. Serve over steamed rice with your favorite steamed vegetable, such as broccoli.
Enjoy your Air Fryer Crispy Honey Soy Tofu!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Herb Salt-Crusted Strip Steak?
|
Here's a recipe for Herb Salt-Crusted Strip Steak:
Ingredients:
• 8 oz new york strip steak
• oil, your choice, to taste
• herb salt, to taste
Herb Salt
• 1 cup fresh rosemary
• 1 cup fresh parsley
• 1 cup fresh thyme
• 1 cup sea salt
Instructions:
1. To make the herb salt, pour all ingredients into a food processes and pulse until desired consistency.
2. Let the steak rest at room temperature for 30 minutes prior to cooking. This will help the steak cook more evenly.
3. Season the steak liberally on both sides with the herb salt.
4. In a large cast-iron skillet, heat a drizzle of oil over medium-high heat until nearly smoking. Sear the steak for 4-5 minutes on each side, depending on thickness and your desired doneness. Sear on the sides for 1 minute each to crisp up the fat cap, if desired. For medium-rare steak, the internal temperature should read 135˚F (57˚C).
5. Let the steak rest for 10 minutes, then slice and serve.
Enjoy your Herb Salt-Crusted Strip Steak!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Hasselback Cheesesteak Sandwiches?
|
Here's a recipe for Hasselback Cheesesteak Sandwiches:
Ingredients:
• 1 loaf whole wheat bread
• 2 green bell peppers
• 1 lb flank steak
• 1 teaspoon salt, plus more to taste
• 1 teaspoon pepper, plus more to taste
• 1 tablespoon vegetable oil
• 1 medium white onion, thinly sliced
• 13 slices provolone cheese
Instructions:
1. Place the loaf of bread on a cutting board with a chopstick on either long side of the loaf. Make 9 equal slices crosswise through the loaf, using the chopsticks to keep from cutting all the way through.
2. Cut around the sides of the bell peppers, discarding the centers with the ribs and seeds, then thinly slice.
3. Season the flank steak all over with salt and pepper.
4. Thinly slice the steak at a 45-degree angle into 1/2-inch (1 1/4 cm) thick pieces.
5. Heat the oil in a large cast-iron skillet over high heat. Cook the steak for 4 minutes on each side, or until a nice brown crust forms. Remove the steak from the pan and set aside.
6. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
7. Add the onion to the pan and cook for 5 minutes until it starts to soften and brown on the edges.
8. Move the onions to one side of the pan and add the peppers to the other side. Season with salt and pepper to taste. Cook the peppers and onion for another 5 minutes, or until caramelized. Remove the pan from the heat.
9. Set the sliced loaf of bread on the prepared baking sheet.
10. Fold 9 provolone slices in half and place in between the slices of bread. Place 2 pieces of flank steak in every other slit. Place peppers and onion in the slits with the steak. Place the remaining 4 slices of provolone over the loaf of bread.
11. Bake for 20 minutes, or until the cheese is browned.
12. Pull apart the sandwich at the slits with just cheese.
Enjoy your Hasselback Cheesesteak Sandwiches!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Deep-Fried Shrimp Onigiri?
|
Here's a recipe for Deep-Fried Shrimp Onigiri:
Ingredients:
• 1 egg
• 1 cup all-purpose flour, divided
• 1/2 cup cold water
• 8 raw shrimps, peeled and deveined, tails left on
• oil, for frying
• 3/4 cup dashi
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 1/2 cups cooked rice, for serving
• salt, to taste
• 1 roasted seaweed strip, cut into 8 equal pieces
Instructions:
1. Whisk the egg in a small bowl. Add 1/2 cup (60 g) of flour and the cold water and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
2. Add the remaining flour to a shallow dish. Dredge each shrimp in the flour, shaking off any excess.
3. Heat the oil in a large pot until it reaches 350°F (180˚C).
4. Dip the floured shrimp into the chilled batter.
5. Fry the shrimp until they float to the top and are golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
6. In a medium pan, combine the dashi, soy sauce, and mirin, and bring to a boil over high heat. Transfer to a small bowl.
7. To make the onigiri rice balls, first wet your palms with water and coat with a little bit of salt.
8. Take a handful of rice and make an indent in the middle. Dip a shrimp into the soy sauce mixture, then place in the center of the rice. Wrap the rice around the shrimp, creating a triangle shape.
9. Wrap a strip of seaweed around the rice ball. Repeat with remaining ingredients.
Enjoy your Deep-Fried Shrimp Onigiri!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Vegan Spring Roll In A Bowl?
|
Here's a recipe for Vegan Spring Roll In A Bowl:
Ingredients:
Spring Roll Bowl
• 1 large carrot
• 1 large cucumber
• 1 red bell pepper
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaf
• 1/4 cup fresh cilantro leaves
• 1 jalapeño
• 7 oz fine rice vermicelli noodles
• 1 avocado
• 1/2 cup bean sprout
Rice Paper Chips
• canola oil, or vegetable oil for frying
• 4 round rice paper wrappers, 6 in (15 cm) wrappers
Sauce
• 4 cloves garlic
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1/4 cup brown sugar
• 1/4 cup warm water
• 1/4 cup tamari
• 1/3 cup lime juice
• 1 tablespoon chili sauce, such as Huy Fong Foods (optional)
Instructions:
1. Prep the vegetables: Julienne the carrot, cucumber, and red bell pepper. Chop the basil, mint, and cilantro. Slice the jalapeño into rings.
2. Make the rice paper chips: Heat 1 inch of vegetable oil in a large, high-sided skillet over medium heat until hot (test by inserting chopsticks into the oil; if bubbles form around them, the oil is hot enough).
3. Using scissors, cut the rice paper wrappers into quarters.
4. Working 1 or 2 at a time, gently drop the rice paper quarters into the hot oil and fry for just 1–2 seconds, until they are white and puffed. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with the remaining rice paper wedges. Set aside until ready to use.
5. Make the sauce: Add the garlic, rice vinegar, sesame oil, brown sugar, warm water, tamari, lime juice, and chili sauce, if using, to a blender and blend until fully combined. Transfer to a bowl and set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
6. Bring a medium pot of water to a rolling boil over medium-high heat. Add the rice noodles and stir to separate. Cook until barely tender, 2–3 minutes. Drain and rinse thoroughly with cool water to stop the cooking process and so the noodles don't stick together (toss a little bit of sesame oil if they start to stick).
7. Build the bowls: Thinly slice the avocado. Divide the bean sprouts and rice noodles among 4 bowls. Add some of the chopped herbs. Arrange the carrot, cucumber, bell pepper, jalapeño, avocado, and tofu, if using, on top. Drizzle each bowl with 3 tablespoons of the sauce. Serve with the rice paper chips and more sauce alongside.
Enjoy your Vegan Spring Roll In A Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make The Creamiest Butter Chicken?
|
Here's a recipe for The Creamiest Butter Chicken:
Ingredients:
Garam Masala
• 1 dried bay leaf
• 2 whole cinnamon sticks
• 1 teaspoon whole clove
• 20 whole black cardamom pods
• 1 tablespoon whole black peppercorn
• 2 tablespoons whole cumin seeds
• 4 tablespoons whole coriander
• 1/2 whole nutmeg pod
Ginger-Garlic Paste
• 1 fresh ginger, peeled
• 6 cloves garlic
• 1 tablespoon olive oil
• 1 pinch kosher salt
Marinade
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon kosher salt
• 1/2 lemon, juiced
• 1 teaspoon kashmiri chile powder
• 1/2 cup full fat greek yogurt
• 8 chicken thighs, (about 2 pounds), cut into strips or cubes
Gravy
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/2 teaspoon whole cumin seeds
• 1 whole black cardamom pod
• 1 dried bay leaf
• 4 whole cloves
• 2 green chiles, finely chopped (optional)
• 1/2 teaspoon ground turmeric
• 1 large yellow onion, chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kashmiri chile powder
• 1 1/2 teaspoons ground coriander
• 2 1/2 cups crushed tomato, canned
• 1/2 cup cashews
• kosher salt, to taste
• 1/2 cup water
• 2 tablespoons sugar
• 2 tablespoons heavy cream
• 1 tablespoon dried fenugreek leaves
• 1 tablespoon freshly ground cilantro
For Serving (Optional)
• basmati rice, cooked
• onion kulcha
• garlic naan
• roti
• Paratha
Special Equipment
• 12 wooden skewers
Instructions:
1. Make the garam masala: Add the bay leaf, cinnamon stick, cloves, cardamom pods, blcak peppercorns, cumin seeds, coriander seeds, and nutmeg to a medium skillet. Toast over medium heat for 1–2 minutes, until fragrant, but not burnt. Transfer the toasted spices to a plate and let cool.
2. Transfer the spices to an electric spice grinder or mortar and pestle and grind into a fine powder. The garam masala will keep in an airtight container in a cool, dark place for several months.
3. Make the ginger-garlic paste: Add the ginger, garlic, oil, and salt to a small food processor or blender and process into a smooth paste, scraping down the sides of the processor as needed.
4. Marinate the chicken: In a large bowl, whisk together the 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Add the chicken and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
5. Add the wooden skewers to a large baking dish. Cover with enough water to completely submerge, then soak for at least 1 hour.
6. When ready to cook the chicken, arrange an oven rack in the highest position. Turn the oven to broil on high. Set a wire rack over a rimmed baking sheet.
7. Thread the chicken onto wooden skewers and set on the wire rack, spacing evenly. Broil for 15 minutes, until evenly browned and cooked through, turning the skewers every 5 minutes to ensure even cooking. Let cool slightly before removing chicken from the skewers. Set aside.
8. While the chicken cooks, make the gravy: In a large, high-walled skillet, melt together the butter and the olive oil over medium heat. Add the cumin seeds, cardamom pod, bay leaf, cloves, green chiles, and turmeric and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add 2 tablespoons ginger-garlic paste and cook for another minute, until fragrant. Add the ground cumin, Kashmiri red chile powder, ground coriander, and 11/2 teaspoons of garam masala and stir for 1 minute, until well combined.
9. Add the crushed tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10–15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.
10. Transfer the tomato mixture to a high-powered blender. Add 1/2 cup water and blend until completely smooth, adding up to 1/2 cup more water if needed. If your blender is not high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture.
11. Wipe the pan clean, then return the gravy to the pan. Add the remaining 3 tablespoons of butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.
12. Garnish the butter chicken with cilantro and serve with your choice of basmati rice, onion kulcha, naan, roti, or paratha.
Enjoy your The Creamiest Butter Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Cheesy Tortellini And Veggies?
|
Here's a recipe for Cheesy Tortellini And Veggies:
Ingredients:
• 2 tablespoons unsalted butter
• 1/2 cup diced carrot
• 1/2 cup diced zucchini
• 1 jar Prego® Traditional Italian Sauce
• 8 oz cheese tortellini
• 8 oz shredded mozzarella cheese
• 2 tablespoons roughly chopped fresh basil leaves
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Melt the butter in a medium ovenproof skillet over medium-high heat. Add the carrots and zucchini, and cook, stirring frequently, until softened, 8–10 minutes.
3. Add the Prego® Traditional Italian Sauce and cheese tortellini, and stir to combine. Sprinkle the mozzarella on top.
4. Bake for 15–20 minutes, or until the cheese is golden and bubbly.
5. Garnish with the basil, then serve.
Enjoy your Cheesy Tortellini And Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Bulgogi (Korean BBQ Rib Eye)?
|
Here's a recipe for Bulgogi (Korean BBQ Rib Eye):
Ingredients:
• 3 lb marbled rib eye steak, thinly sliced
• 1 medium white onion, roughly chopped, plus 1, thinly sliced, divided
• 1 asian pear, peeled, cored, and chopped
• 10 cloves garlic
• 1 piece ginger, peeled
• 1/2 cup light brown sugar
• 1/2 cup soy sauce
• 1/3 cup sesame oil
• 2 teaspoons freshly ground black pepper
• 4 green onions, roughly chopped, plus 1, chopped, divided
• vegetable oil, for cooking
• 2 teaspoons toasted sesame seeds
• white rice, for serving (optional)
Instructions:
1. Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
2. In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, 1/2 cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
3. Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
4. Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1–2 minutes, until browned on the other side.
5. Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
Enjoy your Bulgogi (Korean BBQ Rib Eye)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Deep Fried Soup?
|
Here's a recipe for Deep Fried Soup:
Ingredients:
• 1/2 stick unsalted butter
• 1/2 cup yellow onion, diced
• 1/4 cup celery, diced
• 1/4 cup carrot, diced
• 1 tablespoon garlic, minced
• 3/4 cup all purpose flour, divided
• 1 1/2 cups frozen white corn, thawed
• 1 cup vegetable stock
• 1/2 cup heavy cream
• 4 teaspoons kosher salt, divided, plus more to taste
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne, optional
• 6 cups canola oil
• 2 large eggs, beaten
• 1/2 cup panko breadcrumbs
• 1/2 cup yellow cornmeal
• 2 tablespoons flat leaf parsley, roughly chopped, for garnish
Instructions:
1. Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, and garlic and cook for 2 minutes, until the vegetables start to soften. Add 1/4 cup (30 G) of flour and stir to coat the vegetables. Cook for another 2 minutes, until the flour is golden brown.
2. Add the corn and vegetable stock and whisk until the flour dissolves. Add the heavy cream, 2 teaspoons of salt, the pepper, and cayenne, if using. Simmer until thickened slightly, about 4 minutes. Remove the pot from the heat and let cool to room temperature. The soup will thicken significantly.
3. Line a baking sheet with parchment paper.
4. Use a small ice cream scoop to scoop the soup into 12 portions onto the prepared baking sheet. 5. Freeze for 1 hour, until solid.
5. Heat the canola oil in a large heavy-bottomed pot until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
6. Add the remaining 1/2 cup (60 G) flour and 1 teaspoon of salt to a shallow bowl. Add the eggs to a separate shallow bowl. Add the panko, cornmeal, and remaining teaspoon of salt to a third shallow bowl.
7. Coat the soup balls in the flour, then the egg, then the panko mixture.
8. Working in batches, fry the soup balls in the hot oil for 2-3 minutes, or until golden brown. Transfer to the wire rack and sprinkle with more salt, then let cool slightly.
9. Garnish with parsley, then serve warm.
Enjoy your Deep Fried Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Turkey Burgers?
|
Here's a recipe for Turkey Burgers:
Ingredients:
• 1 lb ground turkey
• 1/3 cup panko breadcrumbs
• 1 tablespoon mayonnaise
• 2 teaspoons worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
For Serving
• burger bun
• ketchup
• tomato, slice
• red onion, sliced
• lettuce
• pickle, optional
Instructions:
1. In a large bowl, combine the turkey, panko, mayonnaise, Worcestershire sauce, salt, and pepper, and mix with your hands until just evenly incorporated.
2. Divide the turkey mixture into 4 equal portions and shape into 4 patties.
3. Heat the canola oil in a large nonstick pan over medium-high heat. Once the oil begins to shimmer, add the patties and cook, without moving, until browned, 3–4 minutes. Carefully flip the patties and continue cooking until the burgers are cooked through and golden brown, or until the internal temperature reaches 165°F (75°C), 3–4 minutes more.
4. Serve the burgers on buns with ketchup, tomato, red onion, lettuce, and pickles, if desired.
Enjoy your Turkey Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Top Chef Junior Falafel Burger.
|
Here's a recipe for Top Chef Junior Falafel Burger:
Ingredients:
Falafel
• 15 oz chickpeas, 2 cans, drained and rinsed
• 1 red onion, chopped
• 3/4 cup fresh parsley, chopped
• 4 cloves garlic, chopped
• 1 tablespoon lemon juice
• 2 teaspoons cumin
• 1 teaspoon salt, plus more to taste
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 cup bread crumbs
• 3 eggs
• oil, for cooking
Spiced Green Tahini Sauce
• 3 cloves garlic, crushed
• 3/4 cup fresh cilantro, coarsely chopped
• 3/4 cup fresh parsley, coarsely chopped
• 1 teaspoon ground cumin
• 2 teaspoons kosher salt, plus more
• 1 cup tahini
• 1/4 cup fresh lemon juice
Pickled Red Onions
• 1 large red onion, sliced into rings
• 1/2 cup distilled white vinegar
• 1 teaspoon kosher salt
• 1/2 cup water
• 1/2 cup sugar
• 2 teaspoons whole coriander
• 2 teaspoons yellow mustard seeds
Cabbage Slaw
• 1/2 small purple cabbage, thinly sliced
• 1 tablespoon apple cider vinegar
• 2 teaspoons salt
Assembly
• 1 tomato, sliced
• 6 whole wheat hamburger buns, toasted
Instructions:
1. Spiced green tahini sauce: Pulse garlic, cilantro, parsley, cumin, and 2 teaspoons salt in a food processor until similar in texture to pesto.
2. Add tahini and lemon juice; process for seconds. With motor running, gradually drizzle in 1⁄2 cup (120 ml) water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
3. Falafel: To the bowl of a 2-quart (1.9 liters) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, spices, and eggs. Pulse the ingredients together until just incorporated, forming a wet paste. Don’t over-process.
4. Transfer the chickpea mixture to a large bowl and add the breadcrumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1–2 hours, or overnight.
5. Pickled red onions: Place onions in a bowl. Heat vinegar, water, sugar, spices, and salt in a small saucepan over high heat, whisking until sugar is dissolved. Bring to a boil, then strain and pour over onions. Press onions down with a spoon until submerged.
6. Let rest until onions are softened and liquid has cooled, about 25 minutes.
7. Cabbage slaw: In a bowl, combine all ingredients.
8. Remove the chilled falafel mixture from the refrigerator and shape into 6 patties.
9. In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat.
10. Cook burgers in batches of 3 for 3–4 minutes each side, flipping halfway through. Once they are golden brown and crispy, transfer them to a paper-towel-lined plate and sprinkle lightly with salt.
11. Assembly: Spread about 1 tablespoon spiced green tahini sauce on the bottom of each bun. Place a burger on each bun, topping each with a tomato slice, pickled red onions, and cabbage slaw.
12. Nutrition Calories: 1295 Fat: 101 grams Carbs: 82 grams Fiber: 13 grams Sugars: 25 grams Protein: 20 grams
Enjoy your Top Chef Junior Falafel Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Mama Guilla's Sancocho?
|
Here's a recipe for Mama Guilla's Sancocho:
Ingredients:
• 2 tablespoons olive oil
• 1 cup yellow onion, chopped
• 1 cup green pepper, diced
• 1 1/2 cups fresh cilantro, chopped, plus more for serving
• 5 cloves garlic, chopped
• 1/2 cup white cooking wine
• 14.5 oz diced tomato, 2 cans
• 15 oz tomato sauce, 1 can
• 2 tablespoons sofrito
• 2 tablespoons recaito
• 3 tablespoons spanish green olive
• 2 teaspoons ground cumin
• salt, to taste
• pepper, to taste
• 1 lb chuck roast, or stew beef
• 2 cups chicken broth
• 4 cups water
• 1 lb chicken drumstick
• 3 ears corn, shucked, broken into large pieces
• 2 russet potatoes, peeled and cubed
• 1 yucca, peeled and cubed
• 2 plantains, sliced into 2 in (5 cm) pieces
• avocado, halved, for serving
• white rice, cooked, for serving
• lime wedge, for serving
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
3. Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
4. Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
5. Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
6. Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
7. Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
Enjoy your Mama Guilla's Sancocho!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making 7-Layer Steak Sandwich?
|
Here's a recipe for 7-Layer Steak Sandwich:
Ingredients:
• 24 oz sirloin steak, or top loin steak
• kosher salt
• fresh ground black pepper
• 1/4 cup vegetable oil, plus 2 tablespoons, divided
• 2 tablespoons unsalted butter
• 1/2 large yellow onion, chopped
• 2 cups button mushroom, chopped
• 1 sourdough bread, large
• 6 slices cheddar cheese
• 1 cup fresh baby spinach
• 6 strips bacon, cooked
• 6 slices provolone cheese, or swiss cheese
Instructions:
1. Season each steak generously with salt and pepper, making sure to rub the salt and pepper into the sides of the steak.
2. In a cast iron skillet, heat the vegetable over high heat until smoking hot. Lay the steaks in the pan and cook for about 2 minutes. Flip the steaks, then add the butter, swirling it around the pan. Using a large spoon, scoop the melted butter over the tops of the steak, basting them continuously. Cook for about 2 minutes to get medium rare. (Check the steaks with an instant read thermometer if you have one; you want an internal temperature of about 135˚F (55°C).) Set the steaks aside on a cutting board to rest.
3. Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion and mushrooms and sauté, stirring constantly, until caramelized, about 20 minutes.
4. Using a serrated knife, slice the top off the bread and scoop out the insides to create a bread bowl. Nestle one steak into the bottom of the bread bowl. Layer the cheddar cheese evenly on top. Add the caramelized onions and mushrooms and use a spoon to spread them evenly over the cheese. Top with the spinach, then the bacon, then the Swiss cheese. Finally, put the second steak on top, tucking it under the lip of the bread bowl. Cover with the bread lid and wrap the entire loaf in foil.
5. Place the wrapped sandwich in the fridge and put a cutting board on top of it. Stack books on the cutting board to compress the sandwich. Chill in the fridge for at least 5 hours.
6. Preheat the oven to 250˚F (120°C). Remove the foil from the sandwich and place it on a baking sheet. Bake for 20 minutes, until the bread is slightly crisp.
Enjoy your 7-Layer Steak Sandwich!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Nueva York-Style Lechon?
|
Here's a recipe for Nueva York-Style Lechon:
Ingredients:
• 12 cloves garlic, minced
• 2 tablespoons black pepper
• 2 tablespoons salt
• 10 lb suckling pig, patted dry
• 4 stalks lemongrass, pounded, tough outer layer removed
• 1 large white onion, quartered
• 1 bunch green onion
• 1 1/2 lb longanisa humada
• 1/4 cup soy sauce
Instructions:
1. Preheat the oven to 450˚F (230˚C).
2. Combine the minced garlic, salt, and pepper in a medium bowl. Rub the mixture on the inside cavity of the suckling pig.
3. Stuff the lemongrass, onion, green onions, and longanisa inside the cavity.
4. Sew the cavity shut with butcher’s twine.
5. Transfer the pig to a large baking sheet. Brush the pig with soy sauce and cover the ears and tail with aluminum foil.
6. Roast for 30 minutes, then reduce the heat to 350˚F (180˚C) and continue to cook for 21/2 hours, or until the internal temperature reaches 160˚F (70˚C) and the skin is crispy.
7. Remove the pig from the oven and reserve the pan drippings for the pancit.
Enjoy your Nueva York-Style Lechon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Shila’s Grandmother’s Picante De Carne?
|
Here's a recipe for Shila’s Grandmother’s Picante De Carne:
Ingredients:
• 1 lb sirloin steak, cut into cubes
• salt, to taste
• pepper, to taste
• 1 teaspoon cumin seeds
• 1 tablespoon canola oil, divided
• 2 cups yellow onion
• 2 teaspoons pureed garlic
• 1 tablespoon aji amarillo paste
• 2 cups golden potato, diced
• 1 cup carrot, diced
• 2 cups water
• 1 teaspoon chicken bouillon powder
• 1 cup green peas
• 1 cup peruvian corn, choclo, fresh or frozen
For Serving
• peruvian-style rice, or other cooked white rice
• egg, cooked sunny-side up
• fresh parsley, chopped
Instructions:
1. Season the steak with salt, pepper, and cumin.
2. Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
3. Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
4. Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
5. Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
6. Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
7. Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
Enjoy your Shila’s Grandmother’s Picante De Carne!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Fall Harvest Pot Pie Skillet.
|
Here's a recipe for Fall Harvest Pot Pie Skillet:
Ingredients:
Filling
• 2 tablespoons unsalted butter
• 1 leek, white and light green parts only, chopped
• 2 cloves garlic, minced
• 1 1/2 cups butternut squash, cut into 1/2 (1.2 cm)
• 1/2 cup carrot, diced
• 1/2 cup gold potato, cut into 1/2 (1.2 cm) cubes
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 1/2 cups chicken broth
• 1/2 cup brussels sprouts
• 1 can Campbell’s® Cream of Chicken Soup
• 1 tablespoon fresh thyme, chopped
• 1/2 tablespoon fresh sage, chopped
• 1/4 cup heavy cream
• 1 1/2 tablespoons parmesan cheese, finely grated
• 1 cup cooked chicken, cut into 1/2 in cubes
Crust
• 1 sheet puff pastry, thawed
• 1 large egg
• 1 teaspoon water
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Melt the butter in a 10-inch (25 cm) cast iron skillet over medium heat. Add the leek and garlic, and sauté for 5 minutes, or until the leek is tender and just beginning to brown.
3. Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1–2 minutes, until salt is dissolved and everything is combined.
4. Pour in the chicken broth and simmer for 8–10 minutes, or until the vegetables are starting to soften and the liquid has reduced by half. Stir in the Brussels sprouts.
5. Add the Campbell’s® Cream of Chicken Soup, thyme, sage, heavy cream, Parmesan cheese, and chicken, and stir to incorporate. Bring to a simmer. Season with more salt and pepper if desired, then remove the pan from the heat.
6. Roll the puff pastry out slightly if needed to fit over the pan, then place over the skillet. Using a sharp knife, trim off any overhanging edges and reserve the excess dough.
7. Tuck the pastry down around the inner edge of the skillet. Using a fork, press gently around the edges of the pastry to seal and crimp. Cut 4 vent holes in the center of the crust to release steam.
8. Cut out 4 leaf shapes from the excess dough.
9. In a small bowl, whisk together the egg and water, then brush evenly over the crust. Arrange the leaves on top and brush with the egg wash.
10. Bake the pot pie for 30–35 minutes, or until the pastry is golden brown and the filling is bubbling. Remove from the oven and let rest for 10 minutes before serving.
Enjoy your Fall Harvest Pot Pie Skillet!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make 30-Minute Nagan Kozhi Curry (Kerala Chicken Curry)?
|
Here's a recipe for 30-Minute Nagan Kozhi Curry (Kerala Chicken Curry):
Ingredients:
• 2 tablespoons coconut oil, or avocado oil
• 1 teaspoon black mustard seeds
• 12 fresh curry leaves
• 2 green chiles, halved lengthwise
• 2 small red onions, thinly sliced
• 1 tablespoon fresh ginger
• 4 garlic cloves, minced
• 2 teaspoons tandoori masala
• 1 cup crushed tomato
• 1 lb boneless skinless chicken breast, diced
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 cup full-fat coconut milk
• 2 teaspoons tamarind paste, or lime juice
• 1 teaspoon sugar
• steamed rice, for serving
• 2 tablespoons fresh cilantro, chopped
• kashmiri chile powder, for garnish
Instructions:
1. In a wide-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering. Add the mustard seeds and cook until just beginning to pop, 30–60 seconds. Add the curry leaves and let crisp for 30 seconds, then add the green chiles and sauté for 30 seconds more, until fragrant.
2. Add the red onions and cook for about 5 minutes, until softened. Add the ginger and garlic and cook for 1 minute, until fragrant.
3. Add the tandoori masala and cook for 1 minute, until lightly toasted.
4. Stir in the tomatoes and cook for 3 minutes, until well combined.
5. Add the chicken and season with salt and pepper. Stir to coat the chicken well with the spiced tomato mixture and cook until no longer pink.
6. Add the coconut milk, tamarind paste, and sugar and stir well. Reduce the heat to medium-low, cover, and cook for 15 minutes, or until the chicken is cooked through and the oil begins to separate from the sauce.
7. Spoon the curry over steamed rice. Garnish with cilantro and a sprinkle of chile powder, if desired.
Enjoy your 30-Minute Nagan Kozhi Curry (Kerala Chicken Curry)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Fish En Papillote?
|
Here's a recipe for Fish En Papillote:
Ingredients:
Rice
• 3/4 cup basmati rice
• 1 cup water
• 1 teaspoon salt
• 1 bay leaf, optional
• 1 cinnamon stick, optional
Fish
• 2 white fish fillets, cod, haddock etc., from sustainable sources
• 1/2 cup coriander stalk, finely chopped
• 1/8 cup red onion, finely chopped
Dressing
• 1/2 cup coriander, finely chopped
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon garlic, minced
• 2 tablespoons light soy sauce
• 2 tablespoons sesame oil
• 1 lime, juiced
Instructions:
1. Preheat the oven to 200˚C (400˚F)
2. Add all the rice ingredients in a small saucepan.
3. Bring to a boil, then turn down to a very low simmer before covering with a tight-fitting lid.
4. Cook for 15 minutes. While the rice is simmering, prepare the fish.
5. Take 2 large sheets of baking paper, about 20-30 cm (8-12 inches). Fold in half and cut out a heart shape.
6. Place a piece of fish on the 1 side of the heart, top with half of the coriander stalks and half of the red onions.
7. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
8. Place on a baking tray and bake in the oven for 8 minutes. Once the fish is in the oven remove the rice from the heat and set aside for 5 minutes more. This will further steam the rice, making it soft and sticky.
9. Meanwhile prepare the dressing. Combine all the ingredients for the dressing, mix well.
10. Serve with salads or seasonal vegetables.
Enjoy your Fish En Papillote!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Grilled Lemongrass Pork Bánh Mì?
|
Here's a recipe for Grilled Lemongrass Pork Bánh Mì:
Ingredients:
Pickled Vegetables
• 2 large carrots, peeled and cut into large matchsticks
• 12 oz daikon root, peeled and cut into large matchsticks
• 3 tablespoons kosher salt, plus more to taste
• 2 tablespoons sugar
• 1/4 cup distilled white vinegar
Lemongrass Pork
• 4 stalks lemongrass
• 1 small white onion
• 3 tablespoons soy sauce
• 3 tablespoons fish sauce
• 1/3 cup sugar
• 1 tablespoon dry white wine
• 1 1/2 teaspoons fresh ground black pepper
• 2 lb pork butt, trimmed of excess fat, cut into 1/2 in (1 1/4 cm) thick slices
• 2 tablespoons canola oil
Assembly
• 4 large French rolls, lightly toasted
• 1/2 cup mayonnaise
• 1/2 cup pâté
• cucumber, sliced
• white onion, thinly sliced
• jalapeño, sliced
• fresh cilantro leaf, and tender stems
Instructions:
1. Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
2. Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
3. Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
4. Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
5. Finely chop the onion and add to the bowl with the lemongrass.
6. In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
7. Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
8. Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
9. Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
10. Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
11. To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
12. Close the sandwiches and serve.
Enjoy your Grilled Lemongrass Pork Bánh Mì!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Vegan BBQ Jackfruit Pizza.
|
Here's a recipe for Vegan BBQ Jackfruit Pizza:
Ingredients:
• 1 tablespoon olive oil
• 1/2 yellow onion, sliced
• 3 cloves garlic, minced
• 40 oz jackfruit, 2 cans, drained
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon liquid smoke
• 1 cup low sodium vegetable broth
• 1 lb pizza dough
• 3/4 cup vegan barbecue sauce, divided
• red onion, sliced, to taste
• vegan ranch dressing, to taste
• fresh cilantro leaf, to taste
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat the olive oil in a medium pot over medium heat. Once the oil begins to shimmer, add the yellow onion and cook for 4-5 minutes, until semi-translucent. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the jackfruit, salt, pepper, chili powder, paprika, cumin, and liquid smoke and stir until the jackfruit is well coated in the spices. Add the vegetable broth, cover, and cook for 15 minutes, until the jackfruit is tender enough to be mashed.
3. Mash the jackfruit until mostly broken apart and stringy. Transfer to a baking sheet and spread in an even layer. Bake for 20 minutes, until lightly browned.
4. Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and 1/2-inch (1 1/4 cm) thick. Lay on a sheet of parchment paper.
5. Remove jackfruit from oven and increase the oven temperature to 425°F (220°C).
6. Pour 1/2 cup (145 g) of vegan barbecue sauce over the jackfruit, then toss to coat.
7. Spread the remaining 1/4 cup (72g) barbecue sauce over the pizza dough in an even layer. Top with the jackfruit and red onion.
8. Bake for 14-16 minutes, until the crust is lightly golden around the edges.
9. Remove the pizza from the oven. Drizzle with the vegan ranch and garnish with cilantro leaves. Cut into 8 slices and serve.
Enjoy your Vegan BBQ Jackfruit Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Miso Butter-Seared Sea Bass With Roasted Vegetables.
|
Here's a recipe for Miso Butter-Seared Sea Bass With Roasted Vegetables:
Ingredients:
• 2 tablespoons unsalted grass-fed butter, softened
• 3 tablespoons white miso paste
• 1 tablespoon ginger, grated
• 3 cloves garlic, grated
• 1 teaspoon toasted sesame oil
• 1/2 lb baby potato, halved
• kosher salt, to taste
• freshly ground black pepper, to taste
• 3 tablespoons sunflower oil, neutral oil of choice, divided
• 12 oz Chilean Sea Bass, skin on 1 in (2 1/2 cm) thick
• 2 baby bok choys, thinly sliced
• 1 teaspoon toasted white sesame seeds, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with a reusable baking mat or parchment paper.
2. In a small bowl, stir together the butter, miso, ginger, garlic, and sesame oil. Set aside.
3. Arrange the potatoes on the prepared baking sheet. Season with salt and pepper and drizzle with 1/2 tablespoon sunflower oil. Toss to coat.
4. Roast the potatoes until tender, 10-12 minutes.
5. While the potatoes roast, sear the sea bass. Pat each fillet dry with a clean kitchen towel or paper towel and season on both sides with salt and pepper.
6. Heat 2 tablespoons of sunflower oil in a medium skillet over medium-high heat. Once the oil is nearly smoking, add the sea bass, skin-side down, and cook until the skin is crispy, 3-4 minutes. Flip and sear the other side until golden brown, about 3 minutes. Remove the fish from the pan.
7. Remove the potatoes from the oven, leaving the oven on. Move the potatoes to a quarter of the pan. Place the fish, skin-side down, on the other quarter and spread the bok choy on the empty half. Brush the miso butter over each fish fillet, then flip and brush more on the skin side. Drizzle the remaining 1/2 tablespoon sunflower oil over the bok choy and season with salt and pepper. Toss to coat.
8. Return the baking sheet to the oven and bake until the fish is completely opaque and just cooked through, 8-10 minutes. The internal temperature should reach 145°F (63°C).
9. Divide the fish, potatoes, and bok choy between 2 plates. Garnish with sesame seeds and serve immediately.
Enjoy your Miso Butter-Seared Sea Bass With Roasted Vegetables!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Thanksgiving Leftover “Enchiladas”.
|
Here's a recipe for Thanksgiving Leftover “Enchiladas”:
Ingredients:
• turkey, shredded
• tortilla
• mashed potato
• stuffing
• squash, cooked
• green bean, cooked
• corn, cooked
• 1 cup cranberry sauce
• 2 cups gravy
• 2 cups shredded monterey jack cheese
• fresh parsley, chopped, to serve
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Place one tortilla on a work surface. Place a small amount of each of your thanksgiving leftovers on the tortilla.
3. Fold the ends in, rotate the tortilla and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a baking dish. Repeat with remaining tortillas.
4. Once your baking dish is filled with “enchiladas” pour the gravy over the top. Sprinkle the monterey jack over the “enchiladas.”
5. Bake for 30 minutes until golden and bubbling.
6. Sprinkle parsley over the “enchiladas.” Serve immediately.
Enjoy your Thanksgiving Leftover “Enchiladas”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make 1-Hour Buffalo Chicken Wings?
|
Here's a recipe for 1-Hour Buffalo Chicken Wings:
Ingredients:
• nonstick cooking spray, for greasing
• 2 lb chicken wings
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon aluminum-free baking powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
Buttermilk Ranch
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 teaspoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon kosher salt
Buffalo Sauce
• 1 stick unsalted butter
• 1/2 cup hot sauce
• 1 tablespoon honey
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 pinch cayenne pepper, optional
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Grease with nonstick spray.
2. Add the wings to a large bowl and pat dry with paper towels. Season with salt and pepper.
3. In a small bowl, whisk together the baking powder, garlic powder, onion powder, and paprika. Sprinkle the dry rub over the wings and toss to coat.
4. Arrange the wings on the wire rack, making sure they are right side up and not touching each other.
5. Bake for 30–45 minutes, flipping the wings halfway though, until the internal temperature reaches 165°F (75°C).
6. While the wings bake, make the buttermilk ranch: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, apple cider vinegar, garlic powder, onion powder, dill, and salt. Refrigerate until ready to serve.
7. Make the buffalo sauce: Melt the butter in a medium skillet over medium heat. Add the hot sauce, honey, Worcestershire sauce, garlic powder, and cayenne, if using, and whisk until combined. Bring to boil over high heat, then reduce the heat to medium-high and cook until slightly reduced, 3–4 minutes.
8. Transfer the wings to a large bowl and toss with the warm buffalo sauce until well coated.
9. Serve the buffalo wings with the buttermilk ranch.
Enjoy your 1-Hour Buffalo Chicken Wings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Easy Grilled Whole Fish?
|
Here's a recipe for Easy Grilled Whole Fish:
Ingredients:
• 1 whole fish
• salt, to taste
• pepper, to taste
• lemon, to taste
• parsley, to taste
Instructions:
1. Rinse fish inside and out with cold water, pat dry with paper towel.
2. Stuff cavity with salt, pepper, lemon, parsley, or any favorite herbs or spices.
3. Drizzle skin with olive oil. Place in a loose pouch of heavy duty aluminum foil and splash with white wine. Roll the foil shut so that liquid or air can’t escape but leave a space between the top of the fish and the top of the foil pouch.
4. Cook on medium-high grill for 12-18 minutes depending on size of the fish.
Enjoy your Easy Grilled Whole Fish!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Portobello Veggie Burgers?
|
Here's a recipe for Portobello Veggie Burgers:
Ingredients:
• 15 oz black beans, 1 can, drained and rinsed
• 1/2 teaspoon salt
• 1 clove garlic, minced
• 2 large portobello mushroom caps, finely chopped
• 1/2 cup walnuts, finely chopped
• 1/4 cup parsley, finely chopped
• 2 tablespoons ground flaxseed
• 4 tablespoons water
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. In a large bowl, microwave black beans for 1 minute, or until softened.
3. Add salt and garlic. Mash until black beans are finely mashed.
4. Add mushrooms, walnuts, and parsley.
5. In a small bowl, mix ground flax and water and stir until thoroughly combined.
6. Add flax mixture to the mushroom mixture and mix thoroughly.
7. Using a 1/2 cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
8. Bake for 30 minutes, or until firm and browned, flipping over halfway through.
9. Serve burgers with your favorite fixins.
Enjoy your Portobello Veggie Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Orange Ginger Salmon?
|
Here's a recipe for Orange Ginger Salmon:
Ingredients:
• 2 teaspoons honey
• 1 tablespoon hot water
• 1 fresh ginger, peeled and grated, 2 in (5 cm)
• 2 medium cloves garlic, minced
• 3/4 cup fresh orange juice
• 1 orange, zested
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/4 teaspoon red pepper flakes
• 1 teaspoon kosher salt, divided
• 4 salmon fillets, skin removed
• fresh cilantro, chopped, for garnish
• rice, steamed, for serving
• broccoli, for serving, steamed
Instructions:
1. In a medium bowl, whisk together honey and hot water until the honey dissolves. Add the ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, red pepper flakes, and 1/2 teaspoon salt, and whisk to combine.
2. Arrange the salmon fillets in a 10-cup FoodSaver Preserve and Marinate Container. Pour most of the marinade over the salmon, reserving about 1/2 cup. Place the lid on the container. Turn the valve so the arrow points to the Marinate/Open position.
3. On the FoodSaver vacuum sealer, turn the latch to the Operate position and pull the Built-in Handheld Sealer from the appliance. Remove the liquid reservoir from the Handheld Sealer and insert the tip into the port on the container lid.
4. Press the Mode button on the vacuum sealer until the indicator light next to Marinate is illuminated. Press the Handheld button to marinate. The marinating process will start automatically and will take 12 minutes.
5. While the salmon is marinating, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
6. Use tongs to remove the salmon from the container and place on the prepared baking sheet. Sprinkle the salmon with the remaining 1/2 teaspoon salt. Discard the salmon marinating liquid.
7. Roast the salmon for 8–10 minutes, or until it flakes easily when nudged with a fork.
8. While the salmon roasts, pour the reserved 1/2 cup marinade into a small pot and place over medium heat. Bring to a simmer. Continue to simmer until sauce reduces and thickens slightly, about 5–6 minutes. Once it has reduced, remove the pot from the heat.
9. Spoon the sauce over the salmon, then garnish with chopped cilantro. Serve with steamed rice and broccoli.
10. Save any leftover salmon in a Preserve and Marinate Container on the Preserve mode.
Enjoy your Orange Ginger Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cauliflower Tortilla Tacos?
|
Here's a recipe for Cauliflower Tortilla Tacos:
Ingredients:
• 1 head cauliflower
• 2 eggs
• 1/2 lime, juiced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• salt, to taste
• pepper, to taste
Instructions:
1. Chop the head of cauliflower into small pieces.
2. Pulse in a food processor until cauliflower is finer than rice. Place in a bowl and salt, to taste.
3. Microwave for 4 minutes.
4. Preheat oven to 375°F/190˚C.
5. Drain the cauliflower using a kitchen towel and squeeze out all the excess water.
6. After draining add the cauliflower into a bowl and mix in the eggs, lime juice, pepper, dried oregano, paprika, and chili powder.
7. Mix together.
8. Roll out 6 balls of the mixture and then press onto a baking sheet.
9. Bake for 10 minutes, flip and then bake for another 10 minutes, or until edges are crispy.
10. After cooling, fill with your desired fillings
Enjoy your Cauliflower Tortilla Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chili Cornbread Skillet.
|
Here's a recipe for Chili Cornbread Skillet:
Ingredients:
Chili
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 1 lb ground beef
• 3 tablespoons tomato paste
• 1 can diced tomato
• 1 can kidney bean, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 cup water
• 1 cup shredded cheddar cheese
Cornbread
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup milk
• 3 large eggs
• 1/4 cup vegetable oil
• 1 tablespoon fresh cilantro, chopped
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3–4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
3. Add the ground beef and cook for 5–7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
4. Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
5. Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
6. In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
7. While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
8. Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
9. Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
10. Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
11. Scoop the chili and cornbread into bowls and garnish with cilantro.
Enjoy your Chili Cornbread Skillet!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Curried Leftover Pot Pie ?
|
Here's a recipe for Curried Leftover Pot Pie :
Ingredients:
• 4 tablespoons unsalted butter
• 1 cinnamon stick
• 3 cardamom pods, crushed
• 1/2 teaspoon whole clove
• 1 cup leftover peas
• 1 cup leftover carrots, chopped
• 1 cup onion, chopped
• 1 tablespoon garlic, chopped
• 2 cups leftover turkey, shredded
• 1 1/2 tablespoons garam masala
• 1 bay leaf
• 1 1/2 cups leftover gravy
• 2 tablespoons heavy cream
• 1/2 cup leftover mashed potatoes
• 1 sheet puff pastry
• 1 egg
• 1 tablespoon water
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C) degrees.
2. In a large stock pot melt butter on medium heat and cook until it just starts to brown. Add cinnamon stick, cloves, and crushed cardamom pods and reduce heat to low. Cook until the spices are fragrant, about 3 minutes.
3. Strain the spices from the butter and add the spiced butter back into the pot. Turn the heat up to medium and add onion, cook until caramelized.
4. Add the garlic and saute for a minute until fragrant. Add shredded turkey, peas, carrots, gravy, garam masala, a bay leaf. Simmer for 10 minutes.
5. Add the heavy cream and season to taste with salt and pepper.
6. Pour the pot pie filling into a pie pan. Place spoonfuls of mashed potatoes around the pie pan. Place a sheet of puff pastry on top, crimping the edges to seal. Cut slits in the top to for steam.
7. In a small bowl, beat the egg with the tablespoon of water until totally combined. Brush the egg wash onto the puff pastry.
8. Bake for 45 minutes, or until pastry is cooked through and golden browned on top. Remove from oven and let it rest for 10 minutes before serving.
Enjoy your Curried Leftover Pot Pie !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Double-Decker Potato Tacos?
|
Here's a recipe for Double-Decker Potato Tacos:
Ingredients:
• 2 lb fingerling potato, or small Yukon Gold Potatoes, cooked with skin on
• 3/4 cup butter, 1 1/2 sticks, melted
• 8 cloves garlic, finely chopped
• 1 cup heavy cream, warmed
• salt, to taste
• white pepper, to taste
• 16 flour tortillas, 6-inch
• pepper jack cheese, shredded, to taste
• 16 fried corn taco shells
• lime juice
• pico de gallo, carrot
Instructions:
1. Cover the potatoes with cold water and simmer until tender, about 20–25 minutes.
2. Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
3. Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
4. Season to taste with salt and white pepper. Keep warm.
5. Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
6. Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2–3 tablespoons of Carrot Pico de Gallo.
Enjoy your Double-Decker Potato Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Buffalo Cauliflower Pizza?
|
Here's a recipe for Buffalo Cauliflower Pizza:
Ingredients:
• nonstick cooking spray
• 1/2 cup all purpose flour
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon kosher salt
• 1/2 cup milk
• 1/2 medium head cauliflower
• 1/4 cup buffalo sauce
• 2 tablespoons coconut oil, melted
• 1 tablespoon honey
• 2 frozen cauliflower pizza crusts
• 1/4 cup blue cheese dressing
• 1/2 cup shredded mozzarella cheese
• 1 stalk celery, thinly sliced
• 2 tablespoons blue cheese, crumbled, optional
• 1/4 cup celery
Instructions:
1. Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
2. In a medium bowl, mix together the flour, paprika, garlic powder, pepper, salt, and milk until a batter forms.
3. Break the cauliflower into florets about 11/2-inches (3 cm) wide.
4. Add the cauliflower florets to the batter and toss to coat evenly. Arrange the coated cauliflower on the prepared baking sheet.
5. Bake the cauliflower for 20 minutes, flipping halfway.
6. Meanwhile, in a small bowl, mix together the buffalo sauce, coconut oil, and honey.
7. Brush the buffalo sauce mixture over the cauliflower and bake for another 20 minutes, until crisp. Set aside the leftover sauce for drizzling.
8. Par-bake the cauliflower pizza crusts directly on the oven rack for 10 minutes.
9. Set the crusts on a baking sheet lined with parchment paper and spread with the blue cheese dressing. Divide the buffalo cauliflower between the crusts. Sprinkle the mozzarella cheese on top. Drizzle with the leftover buffalo sauce. Top with the sliced celery.
10. Bake the pizzas for 10 minutes, until the cheese is melted.
11. Garnish the pizzas with the blue cheese and celery leaves, then slice and serve warm.
Enjoy your Buffalo Cauliflower Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Leap Day 4-Layer Pie?
|
Here's a recipe for Leap Day 4-Layer Pie:
Ingredients:
• 4 tubes store-bought pizza dough
Garlic Oil
• 4 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1 tablespoon italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1 tablespoon fresh parsley, minced
Pasta Bake
• 1/2 cup ricotta cheese
• 1 large egg, lightly beaten
• 1 cup marinara sauce
• 1/4 cup grated parmesan cheese
• 3 cups penne pasta, cooked
• 10 pepperonis, thinly sliced
• 2 cups shredded mozzarella cheese
Sprinkle Cookie Dough
• 1 package sugar cookie dough, left at room temperature for 30 minutes
• 1/3 cup rainbow sprinkles
Assembly
• nonstick cooking spray, for greasing
• 2 cups shredded mozzarella cheese
• 2 cups spinach artichoke dip
• 20 whole pepperonis
• 16 chocolate sandwich cookies
• 1 package chocolate chip cookie dough
Garlic Butter
• 1/2 stick unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1 tablespoon grated parmesan cheese
• 1 tablespoon fresh parsley, minced
For Serving
• 1 cup marinara sauce, warmed
• 1 cup whipped cream
Special Equipment
• 1 dutch oven, 8-inch wide and 5-inch (18 cm and 13cm)
Instructions:
1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
2. Unroll 1 tube of pizza dough and cut in half crosswise. Loosely shape into 2 8-inch (20 cm) circles, trimming off the corners if necessary. Transfer the dough rounds to the prepared baking sheet, spacing at least 1 inch (2.5 cm) apart.
3. Bake the pizza dough rounds for 15 minutes, until light golden brown. Let cool completely.
4. Make the garlic oil: In a liquid measuring cup or small bowl, stir together the olive oil, garlic powder, Italian seasoning, salt, red pepper flakes, and parsley until combined. Set aside.
5. Unroll 2 more tubes of pizza dough and cut both in half crosswise. Reserve 1 half for later. Cut the 3 remaining halves crosswise into 8 strips each, for a total of 24. Tie each strip into a knot and place in a large bowl.
6. Pour the garlic oil over the dough knots and toss to coat completely. Set aside.
7. Make the pasta bake: In a separate large bowl, mix together the ricotta, egg, marinara sauce, and Parmesan cheese until combined. Add the penne, sliced pepperoni, and mozzarella and mix until well incorporated. Set aside.
8. Make the sprinkle cookie dough: In a medium bowl, mix together the sugar cookie dough and sprinkles until the sprinkles are evenly distributed. Set aside.
9. Assemble the pie: Grease an 8-inch wide and 5-inch tall Dutch oven with nonstick spray.
10. Arrange the dough knots evenly in the bottom of the Dutch oven. Sprinkle the mozzarella cheese over the dough.
11. Unroll the remaining package of pizza dough. Cut in half crosswise. Use the dough to line the walls of the Dutch oven, letting it hang over the edge by 1/2 inch. Use the reserved half piece of dough to patch together any gaps. Allow the bottom edge of the dough to overlap the shredded mozzarella, so there is no gap.
12. Spread the spinach-artichoke dip over the shredded cheese in an even layer. Place one of the baked dough rounds on top of the dip, trimming to fit as needed.
13. Add the pasta bake mixture on top of the pizza dough round and spread in an even layer. Top with the whole pepperoni. Place the remaining baked dough round on top, trimming to fit as needed. Fold the overhanging dough over the baked dough round.
14. Spread the sprinkle cookie dough in an even layer over the pizza dough. Arrange the chocolate sandwich cookies on top.
15. Bake the pie for 45–50 minutes, until the cookie is golden brown around the edges.
16. While the pie is baking, make the garlic butter: Combine the butter, garlic and salt in a small bowl. Microwave in 30-second intervals, until the butter is melted.
17. Let the pie cool for 40 minutes. Run a knife around the edge of the Dutch oven and carefully invert the pie onto a serving platter. Brush the top of the pie with the garlic butter and sprinkle with the Parmesan cheese and parsley.
18. Slice the pie and serve with the warm marinara and whipped cream alongside.
Enjoy your Leap Day 4-Layer Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Easy Sweet & Spicy Air Fryer Salmon.
|
Here's a recipe for Easy Sweet & Spicy Air Fryer Salmon:
Ingredients:
• 3 salmon fillets, 1 in (2.5 cm) thick
• 1 1/2 teaspoons coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 tablespoon chili flakes
• 1/4 cup honey
• 1/8 teaspoon salt and pepper
Instructions:
1. Place honey in a microwave safe dish and heat for 10 seconds until slightly warm.
2. Add in the turmeric, coriander, chili powder, salt, pepper, and chili flakes into the warmed honey and mix very well until all are incorporated.
3. Wash and pat dry the salmon fillets. When salmon fillets are dry, spoon on the honey-chili mixture onto each, making sure to coat the sides as well (this is messy and you will have to wash your air-fryer pan).
4. Then, place the salmon fillets in an air fryer, set temperature to 400°F and set time to 12 minutes. When time is up, remove salmon fillets and enjoy with your favorite sides.
Enjoy your Easy Sweet & Spicy Air Fryer Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Veggie Ribbon Pie?
|
Here's a recipe for Veggie Ribbon Pie:
Ingredients:
• 2 zucchinis
• 2 carrots
• 2 yellow squashes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• salt, to taste
• black pepper, to taste
• 2 tablespoons grated parmesan cheese
• extra virgin olive oil, for drizzling
Pie Crust
• 1 1/2 cups whole wheat flour
• 6 tablespoons unsalted butter, cubed, cold
• 4 tablespoons coconut oil, cubed, slightly chilled
• salt, to taste
• 3 tablespoons water, iced
Instructions:
1. Preheat oven to 400°F (200°C).
2. Using a vegetable peeler, peel ribbons from the zucchini, carrots, and yellow squash. Set the ribbons aside.
3. In a medium bowl, mix together the whole wheat flour, butter, coconut oil, and salt. Using 2 thin butter knives, or a pie butter, pull the knives past each other in the mixture so that the butter and oil are cut into smaller chunks and mixed in the flour until the chunks are about the size of peas.
4. Mix the ice water into the flour using a wooden spoon to combine and pack the mixture.
5. Once the crust has started to come together, pour into a 10 inch pie pan and press it down to form a solid layer along the bottom and the sides.
6. Line the walls of the pie crust with the veggie ribbons until the entire pie has been filled.
7. Season the pie with thyme, oregano, salt, pepper, a drizzle of olive oil, and parmesan cheese.
8. Bake for 30-35 minutes, until the crust has set and the cheese has melted.
9. Allow the pie to cool for at least 20 minutes before slicing.
Enjoy your Veggie Ribbon Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Braised Chicken Thighs With Red Rice As Made By Hugh Acheson?
|
Here's a recipe for Braised Chicken Thighs With Red Rice As Made By Hugh Acheson:
Ingredients:
Chicken
• 5 oz bone-in, skin-on chicken thighs
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 cup yellow onion, minced
• 1 cup fresh tomato, diced
• 1 poblano chile, seeded and minced
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon hot smoked paprika
• 1/2 cup red wine vinegar
• 1 cup low sodium chicken stock
Red Rice
• 1/2 cup bacon, diced
• 1/2 medium red onion, diced
• 1 cup red bell pepper, seeded and diced
• 1 stalk celery, diced
• 1/2 jalapeño, red, seeded and minced
• 1 cup basmati rice
• 1 cup chopped tomato, peeled and seeded, juices reserved
• 3 bay leaves, dried
• sea salt, to taste
• 1 1/2 cups low sodium chicken broth
Instructions:
1. Season the chicken thighs on both sides with the salt and pepper.
2. Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat. When the oil is hot, add the chicken thighs, skin-side down and let cook without disturbing for 10 minutes. This will allow the skin to caramelize and develop a ton of flavor in the process. Turn the thighs over, cook for 1 minute more, then transfer to a plate.
3. Add the onion, tomatoes, poblano, garlic, and paprika to the pan. Cook for 5 minutes, until the vegetables are softened.
4. Carefully add the vinegar and stir to loosen any browned bits stuck to the bottom of the pot. Cook until the vinegar is reduced by half, 2-4 minutes, then pour in the stock.
5. Return the chicken to the pan, skin-side up. Cover and reduce the heat to low. Cook for 20 minutes, then remove lid and continue cooking until the internal temperature of the chicken thighs reaches 165˚F (75˚C).
6. Meanwhile, make the red rice: In a large pan, cook the slab bacon over medium heat until the fat renders and it begins to crisp, 5-8 minutes.
7. Add the onion, bell pepper, celery, and jalapeño and cook until softened, about 10 minutes.
8. Add the rice and stir until toasted, about 2 minutes.
9. Stir in the tomatoes, 1/2 cup (100 G) of the reserved tomato juice, bay leaves, and season with salt. 9. Add the chicken broth. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the liquid is absorbed and the rice is tender.
10. Serve the chicken over the rice with some of the braising jus and vegetables ladled over.
Enjoy your Braised Chicken Thighs With Red Rice As Made By Hugh Acheson!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Spicy Rice Noodles With Ground Pork And Scallions?
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Here's a recipe for Spicy Rice Noodles With Ground Pork And Scallions:
Ingredients:
• 14 oz flat rice noodle, such as for pad thai
• boiling water, for soaking noddles
• 2 tablespoons toasted sesame oil, plus more for serving
• 1 1/2 lb ground pork
• 6 scallions, white and light green parts minced, dark green parts thinly sliced
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons chile-garlic paste, plus more for serving
Instructions:
1. Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve 1/4 cup of the noodle soaking water and drain the noodles.
2. Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6–8 minutes.
3. Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
4. Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
Enjoy your Spicy Rice Noodles With Ground Pork And Scallions!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Bone Broth Ramen?
|
Here's a recipe for Bone Broth Ramen:
Ingredients:
• 1.5 cups water
• 1 cup frozen vegetable
• 1 package instant ramen
• 1/4 cup bone broth, or as desired
• 1 tablespoon McCormick® Everything Bagel All Purpose Seasoning, garnish
Instructions:
1. Add 1 1/2 cups (360 ml) of water to your pan and wait for the water to slightly boil. Add in 1 cup of frozen vegetables and one packet of ramen noodles. Stir for 3-4 minutes until your noodles are almost cooked and the water has almost evaporated.
2. Add in the desired amount of bone broth depending on how soupy you like your ramen!
3. Let cook for another 1-2 minutes while stirring occasionally. Season with Everything Bagel Seasoning of whatever you would like! (Ex: Green Onion, Egg, Hot Sauce)
Enjoy your Bone Broth Ramen!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Apple And Cabbage Slaw With Herbed Salmon?
|
Here's a recipe for Apple And Cabbage Slaw With Herbed Salmon:
Ingredients:
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• salt, to taste
• pepper, to taste
• 1/2 head green cabbage
• 1/2 head purple cabbage
• 1 green apple
• 4 skin-on salmon fillets, 1-inch (2 1/2 cm) thick
• 3 teaspoons olive oil
• 1/4 cup mixed black and white sesame seed
• salt, to taste
• pepper, to taste
Instructions:
1. In a medium bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
2. Spiralize the green cabbage, purple cabbage, and green apple then transfer to a large bowl.
3. Pour dressing over slaw and stir to combine. Chill in refrigerator until ready to serve.
4. Spread sesame seeds on a plate with 2 teaspoons of olive oil.
5. Sprinkle each filet with salt and pepper, then press flesh sides of filets in sesame seeds to coat.
6. Heat a large skillet over high heat.
7. Add remaining oil to pan then add fillets skin side down and cook for approximately 3-4 seconds.
8. Flip the fish and cook the flesh for 30 seconds to 1 minute.
9. Remove fillets from pan and allow to cool down for 1 minute.
10. Serve with slaw.
Enjoy your Apple And Cabbage Slaw With Herbed Salmon!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for 3-Day Pizza?
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Here's a recipe for 3-Day Pizza:
Ingredients:
Pizza Dough
• 7 1/2 cups pizza flour, plus 2½ tablespoons, plus more for dusting
• 1/4 teaspoon instant yeast
• 1 teaspoon sugar
• 3/4 teaspoon extra virgin olive oil, plus more to taste
• 2 3/4 cups water
• 3 1/2 teaspoons salt
• nonstick cooking spray, for greasing
• semolina flour, for dusting
Italian Sausage
• 1 teaspoon fennel seeds
• 1 1/4 lb fatty pork butt, cut into ½-inch (1 1/4 cm) cubes
• 1/3 teaspoon red pepper flakes
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon fresh italian parsley, chopped
• 1 tablespoon garlic
• 1 teaspoon sweet paprika
• 1 teaspoon freshly ground black pepper
• 1 tablespoon red wine
• 1 teaspoon kosher salt
Toppings
• 28 oz crushed tomatoes
• 8 oz low moisture mozzarella cheese ball, torn
• 24 fresh basil leaves
• olive oil, to taste
• flaky sea salt, to taste
Instructions:
1. In a stand mixer fitted with the dough hook, combine the flour, yeast, and sugar. Mix on low speed, streaming in the olive oil and water until combined. Increase the speed to medium-low and continue mixing for 5 minutes, until the dough comes together.
2. Pull the dough off the hook into the bowl. Cover the bowl with a kitchen towel and let rest for 30 minutes.
3. Sprinkle the salt evenly over the dough.
4. Return the bowl to the stand mixer and mix on medium-low speed for another 5 minutes.
5. Lightly grease a large bowl with olive oil. Transfer the dough to the bowl and cover with plastic wrap. Refrigerate for 24 hours.
6. Grease a clean surface, kitchen scale, and baking sheet with nonstick spray.
7. Turn the dough out onto the greased surface and divide into 240-gram portions. Shape each portion into a ball, twisting the bottom to keep the top taut. Place seam-side down on the greased baking sheet. Wrap the baking sheet in plastic wrap and return to the refrigerator for 24 hours.
8. While the dough proofs for the second time, make the Italian sausage: Preheat the oven to 350°F (180°C).
9. Sprinkle the fennel seeds on a baking sheet. Toast for 5 minutes, until fragrant and toasted.
10. Transfer the fennel seeds to a mortar and pestle and grind until coarsely cracked.
11. In a large bowl, combine the pork butt, fennel seeds, red pepper flakes, rosemary, parsley, garlic, paprika, and pepper. Stir well. Cover the bowl with plastic wrap and chill overnight.
12. Uncover the meat and season with the salt.
13. In a stand mixer fitted with the meat grinder attachment, grind the pork mixture on the medium-size die into the stand mixer bowl.
14. Remove the meat grinder attachment and fit the mixer with the paddle attachment. Mix the meat on medium speed and slowly drizzle in the red wine. Mix until the meat emulsifies and starts to stick to the sides of the bowl. Evenly spread the meat on a lightly greased baking sheet, creating one large patty, about 7 inches long by 5 inches (17.5 by 12.5 cm) wide.
15. Turn the oven to broil.
16. Broil the sausage patty for 3–4 minutes, until top is browned. The sausage will not be cooked through, as it will finish cooking on top of the pizza. Let cool, then crumble into large chunks.
17. Remove the pizza dough from the refrigerator and let sit at room temperature for 3 hours. The dough should be supple and expanded, but not bubbly.
18. Set an oven rack 6–8 inches beneath the broiler for a gas oven or 4-6 inches for an electric oven. Set a cast iron pan on the rack. Preheat the oven to its highest temperature for 45–60 minutes.
19. Dust a clean surface with pizza flour. Working with one dough portion at a time, gently press the dough out to a round, keeping the edge a bit thicker than the center to form a crust. Transfer the dough to the back of your hands and stretch to your desired size. Transfer the dough to a pizza peel dusted with semolina flour.
20. Carefully remove the heated cast iron skillet from the oven.
21. Slide the dough from the pizza peel into the pan. Quickly top with the crushed tomatoes, mozzarella, sausage, and basil.
22. Cook the pizza in the oven until the crust puffs, browns, and chars in spots, 5–7 minutes, rotating the pan as needed. Broil for the last minute to brown the mozzarella.
23. Transfer the pizza to a cutting board. Brush the crust with olive oil and sprinkle the pizza with flaky salt.
24. Slice and serve.
Enjoy your 3-Day Pizza!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Pan-Fried Shrimp Cakes With Arugula And Watercress Salad?
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Here's a recipe for Pan-Fried Shrimp Cakes With Arugula And Watercress Salad:
Ingredients:
Shrimp Cakes
• 1 lb fresh shrimp, peeled and deveined
• 1 medium shallot, minced
• 1 jalapeño, minced
• 2 large eggs, beaten
• 3/4 cup panko bread crumbs
• 1 tablespoon fresh chives, minced
• 1 lemon, zested
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne
• kosher salt, to taste
• 1/2 lemon, juiced
• 1 teaspoon worcestershire sauce
• 1/4 cup high-heat cooking oil, such as peanut or organic canola
Roasted Red Pepper Sauce
• 8 oz roasted red pepper, 1 jar, drained, liquid reserved
• 2 tablespoons red wine vinegar
• 2 tablespoons raw almond
• 1/2 small shallot, roughly chopped
• 2 cloves garlic
• 1 pinch salt
• 1/4 cup extra virgin olive oil
Salad
• 4 cups arugula
• 4 cups watercress
• 1 drizzle olive oil
• 1 lemon, juiced
• 1 pinch kosher salt
• 1 pinch pepper
Instructions:
1. Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
2. In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
3. Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
4. Heat the oil in a medium skillet over medium heat. Cook the patties, in batches if necessary, for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
5. Make the roasted red pepper sauce: Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender. Blend for 30 seconds, until smooth. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
6. Assemble the salad: Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
7. Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
8. Enjoy!
9. Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
10. Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
11. Nutrition: Red Pepper Sauce - Per serving: ~ 1/4 cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
12. Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams
Enjoy your Pan-Fried Shrimp Cakes With Arugula And Watercress Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Mushroom And Leek Risotto?
|
Here's a recipe for Mushroom And Leek Risotto:
Ingredients:
• 4 tablespoons unsalted butter, divided
• 1 large leek, white and light green parts only, halved lengthwise and sliced into half-moons
• 1 lb mixed mushroom, cleaned, stemmed, and sliced into ¼-inch (6 mm) pieces
• 3 cloves garlic, minced
• 1/2 cup Holland House® Sherry Cooking Wine
• 1 cup arborio rice
• 2 1/2 cups vegetable stock
• 2 sprigs fresh thyme
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 cup freshly grated parmesan cheese, plus more for serving
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped
Instructions:
1. Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5–7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
2. Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3–4 minutes.
3. Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
4. Mix in the vegetable stock, thyme, and 1/2 teaspoon salt.
5. Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
6. Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
7. Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
8. Serve immediately, garnished with the parsley.
Enjoy your Mushroom And Leek Risotto!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Vegetarian Enchiladas?
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Here's a recipe for Vegetarian Enchiladas:
Ingredients:
• nonstick cooking spray, for greasing
• 1 lb sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon chili powder
• 1 can black beans, drained and rinsed
• 3 teaspoons kosher salt
• 2 cups enchilada sauce, divided
• 8 medium flour tortillas
• 2 cups shredded mexican cheese blend
• 1/4 cup fresh cilantro, finely chopped
• cotija cheese, for garnish - optional
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
2. Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until fork-tender, 10 minutes. Drain the sweet potatoes through a colander.
3. Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.
4. Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.
5. Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
6. Scoop 1/2 cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce. Sprinkle the Mexican cheese blend on top.
7. Bake the enchiladas for about 10 minutes, until the cheese has melted.
8. Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
Enjoy your Vegetarian Enchiladas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Potato Asparagus Tart?
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Here's a recipe for Potato Asparagus Tart:
Ingredients:
• 4 red potatoes
• 3 cups water, enough to cover the potatoes
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon italian seasoning
• 1/2 teaspoon black pepper
• 2 tablespoons butter, melted
• 1 sheet puff pastry, defrosted
• 2 cups parmesan cheese
• 4 oz goat cheese
• 1 bunch asparagus
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
Instructions:
1. Thinly slice potatoes.
2. Soak potatoes in just enough cold water to cover the potatoes for 10 minutes. Then pat dry.
3. Preheat oven to 400ºF (200ºC).
4. In a medium bowl, mix together heavy cream, salt, Italian seasoning, black pepper and melted butter.
5. Add potato slices and evenly coat every piece in the cream mixture.
6. Line baking tray with parchment paper and place one sheet of puff pastry. With a fork, evenly poke the entire sheet.
7. Place shredded or grated parmesan cheese on the puff pastry. Then layer each potato slice to cover the sheet, leaving 1/2 inch (1 1/4 cm) on all sides.
8. With 2 spoons, scoop small amounts of goat cheese on top of the potatoes. Season with a pinch of salt and pepper.
9. Bake for 30 minutes or until the crust is golden brown.
10. With a peeler hold the bottom of the asparagus and carefully peel from bottom to the tip. Peel twice on one side, then flip over to peel the other side. It will give you a even ribbon.
11. Put all the asparagus ribbons into a bowl and mix in salt, pepper, olive oil and lemon juice. Toss the ribbons until evenly coated.
12. Place the asparagus ribbons on top of the freshly baked potato tart, then slice.
Enjoy your Potato Asparagus Tart!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Homemade Chinese-Style Crispy Duck In A Pancake?
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Here's a recipe for Homemade Chinese-Style Crispy Duck In A Pancake:
Ingredients:
• 2 duck legs
Glazing mix
• 4 cups boiling water
• 6 tablespoons soft brown sugar
• 2/3 cup rice vinegar
Marinade
• 1/2 cup spring onion, chopped
• 1/2 cup ginger, finely diced
• 4 tablespoons salt
• 2 tablespoons five spice
• 2 tablespoons soft brown sugar
To Serve
• 12 chinese pancakes
• 1/4 cup hoisin sauce
• 4 spring onions, shredded
• 1 cucumber, thinly sliced
Instructions:
1. Lightly score into the skin of the duck legs.
2. In boiling hot water, add vinegar and sugar. Stir.
3. Submerge the duck legs in the glaze mix for 20 seconds.
4. Preheat the oven to 160°C (320°F).
5. Pad dry the duck legs with kitchen roll.
6. Mix well all the marinade ingredients.
7. Give the duck legs a good rub in the marinade.
8. On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
9. Roast the duck legs for 30 minutes on 160°C (320°F).
10. Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
11. Rest the duck legs for 10 minutes, then shred them with two forks.
12. Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
Enjoy your Homemade Chinese-Style Crispy Duck In A Pancake!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for One-Pan Coq Au Vin?
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Here's a recipe for One-Pan Coq Au Vin:
Ingredients:
• 4 medium carrots, sliced
• 1 large shallot, thinly sliced
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 4 slices bacon, cut into ½-inch (1 1/4 cm) pieces
• 4 bone-in, skin-on chicken thighs
• 1/2 cup chicken stock, divided
• 4 sprigs fresh rosemary
• 8 sprigs fresh thyme
• 1 1/2 cups mushroom, sliced
• 1 can cannellini bean, drained
• 1/2 cup pinot noir wine
• 4 cups mashed potato, warmed
Instructions:
1. Preheat the oven to 400°F (200°C).
2. On a rimmed baking sheet, combine the carrots, shallot, garlic, olive oil, 1/2 teaspoon salt, and the pepper. Toss until well coated, then spread in an even layer.
3. Arrange the bacon and chicken thighs on top of the carrots and season the chicken with the remaining 1/2 teaspoon salt. Drizzle with 1/4 cup (60 ml) of chicken stock. Top with the rosemary and thyme.
4. Roast the chicken and vegetables for 20 minutes.
5. Reduce the oven temperature to 350°F (180°C). Remove the pan from the oven and add the mushrooms and cannellini beans. Drizzle with the remaining 1/4 cup (60 ml) chicken stock and the Pinot Noir.
6. Return to the oven and bake for 20 minutes. Turn the broiler to high and broil for 4–5 minutes, until the bacon and chicken skin are crispy and golden brown.
7. Spoon the coq au vin over the mashed potatoes and serve warm.
Enjoy your One-Pan Coq Au Vin!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Sweet And Spicy Shrimp.
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Here's a recipe for Sweet And Spicy Shrimp:
Ingredients:
• 1 lb Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp, defrosted, peeled, and deveined
• 2 teaspoons cornstarch
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon kosher salt
• 3 tablespoons soy sauce, divided
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1/4 cup mango juice
• 2 tablespoons vegetable oil, divided
• 1 piece fresh ginger, peeled and sliced into matchsticks
• 1 red fresno chile, stemmed, seeded, and diced
• 6 scallions, cut into 1-inch (2.54 cm) pieces on the diagonal
• 1 1/2 cups asparagus, cut into 1-inch (2.54 cm) pieces on the diagonal
• 1 cup snow pea
• 2 tablespoons water
• 1 cup fresh thai basil
For Serving
• rice, cooked
• 1 red fresno chile, thinly sliced
• 1/2 cup roasted cashew, chopped
• None, optional
Instructions:
1. In a large bowl, toss the Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp with the cornstarch, red pepper flakes, salt, and 1 tablespoon soy sauce until evenly coated.
2. In a medium bowl, whisk together the remaining 2 tablespoons soy sauce, the rice vinegar, honey, lime juice, and mango juice until well combined.
3. Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over high heat. When the oil is shimmering, add the ginger, diced Fresno chile, and scallions, and cook, stirring frequently, until the scallions are starting to brown, about 2 minutes.
4. Add the asparagus, snow peas, and water, and cook, stirring frequently, until the water has evaporated and vegetables are bright green and tender-crisp, about 4 minutes. Transfer the vegetables to a large bowl and set aside.
5. Heat the remaining tablespoon of oil in the pan. Add the shrimp in a single layer and cook without disturbing for about 1 minute, or until golden brown on the underside, then toss and cook for another 2–3 minutes, until cooked through and opaque.
6. Add the soy-mango sauce and cook for 1 minute, until the sauce is starting to bubble and thicken. Add the cooked vegetables and basil, and toss in the pan for another 30 seconds, until the sauce is thick and the vegetables are coated.
7. Serve the shrimp over rice and top with sliced Fresno chile, chopped cashews, and a drizzle of sriracha, if desired.
Enjoy your Sweet And Spicy Shrimp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Mix And Match Meal Prep?
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Here's a recipe for Mix And Match Meal Prep:
Ingredients:
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, seeded and sliced
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 1 green bell pepper, seeded and sliced
• 1 lb chicken thighs
• 4 cloves garlic, minced, divided
• 2 cups brown rice, cooked, divided
• 2 cups quinoa, divided
• 1/4 cup tahini
• 1/2 lemon, juiced
• 1/4 cup water
• 1/2 cup salsa, divided
• 1/2 cup black beans, divided
• 1/2 cup chickpeas, divided
• 1 cup cherry tomato, divided
• 1 cucumber, sliced, divided
• 1 cup lettuce, chopped, divided
Instructions:
1. Preheat oven to 425°F (220°C).
2. In medium bowl, mix the sweet potatoes with olive oil, salt, and pepper. In a separate medium bowl mix the peppers with olive oil, salt, and pepper.
3. Transfer the potatoes and peppers to a parchment paper-lined baking sheet.
4. On a separate piece of parchment paper, place the chicken then add olive oil, garlic, salt and pepper and rub until the chicken is fully coated.
5. Seal the chicken in the parchment paper by folding it in half then twisting the open ends together.
6. Place the chicken onto the baking sheet and bake for 25 minutes.
7. Carefully remove the chicken. On a cutting board, cube the chicken.
8. In a medium bowl add the tahini, garlic, salt, pepper, lemon juice, and water.
9. Mix well then divide the tahini sauce into 2 single-serve containers.
10. Add salsa to 2 single-serve containers.
11. To assemble the chicken burrito bowl, add half of the brown rice, half of the chicken, half of the peppers, half of the black beans, and half of the tomatoes. Serve with salsa.
12. To assemble the vegetarian wrap, add the remaining brown rice, half of the sweet potatoes, half of the peppers, remainder of the black beans, half of the remaining tomatoes, and a whole wheat tortilla. Serve with salsa.
13. To assemble the chicken pita pocket, add half of the quinoa, half of the chicken, half of the chickpeas, remaining tomatoes, half of the cucumbers, 1/2 of the lettuce, and a whole wheat pita. Serve with tahini sauce.
14. To assemble the vegetarian grain bowl, add remaining quinoa, remaining sweet potatoes, remaining chickpeas, remaining tomatoes, remaining cucumbers, and remaining lettuce. Serve with tahini sauce.
15. Store in fridge for up to one week then remove and reheat when ready to eat.
Enjoy your Mix And Match Meal Prep!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Pumpkin Pasta Bake.
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Here's a recipe for Pumpkin Pasta Bake:
Ingredients:
• 1 tablespoon olive oil
• 1/2 cup shallots, diced
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 15 oz ricotta cheese
• 15 oz pumpkin puree
• 1 cup milk
• 1/2 cup parmesan cheese
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• salt, to taste
• pepper, to taste
• 1 lb fusilli pasta
• 1/2 cup mozzarella cheese
Instructions:
1. Preheat the oven to 425°F (220°C). Cook the pasta according to package instructions. In the meantime, prepare the sauce.
2. Place saucepan on medium heat. Coat with olive oil, then pour in shallots and cook until they begin to soften (3-5 minutes).
3. Add sage and thyme, stir, and cook until fragrant.
4. Bring heat down to low and add the pumpkin and ricotta. Stir until well-combined.
5. Add milk, stir, add parmesan, stir.
6. Add brown sugar, cinnamon, nutmeg, salt, and pepper, stir well-blended.
7. Combine the sauce with cooked pasta and stir until evenly distributed.
8. Scoop the pasta into a baking dish or a pumpkin, like we did! Top off with mozzarella cheese.
9. Bake covered for 15-20 minutes (until cheese has melted).
10. Then broil for a quick 2-3 minutes if you want the cheese on top to brown and get toasty. Keep on eye on it while it’s broiling to make sure you don’t overdo it. Serve immediately, before it gets cold.
Enjoy your Pumpkin Pasta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Dairy-Free Mac 'N’ “Cheese”?
|
Here's a recipe for Dairy-Free Mac 'N’ “Cheese”:
Ingredients:
Dairy-Free “Parmesan”
• 1/2 cup raw cashew
• 1/4 cup nutritional yeast
• 1 teaspoon salt
• 1 teaspoon garlic powder
Roasted Garlic “Cheese” Sauce
• 1 head garlic
• olive oil
• 3 cups cauliflower florets
• 2 cups butternut squash, peeled and chopped into 1-inch (2 cm) cubes
• 1/2 sweet onion, sliced
• 1 cup carrot, sliced
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard
• 1/4 cup nutritional yeast, optional
• 1 teaspoon turmeric
• 1/2 teaspoon smoked paprika, plus more to taste
• 1/4 teaspoon nutmeg
• salt, to taste
• pepper, to taste
• 1/4 cup reserved cooking liquid
• 3/4 cup almond milk
• 16 oz macaroni, prepared
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the top edge of 1 head of garlic off, revealing each of the cloves inside the skin.
3. Without removing the skin, place the head of garlic on a foil-lined baking sheet. Drizzle with olive oil. Wrap the garlic up in the foil, making sure it is tightly closed.
4. Bake for 45 minutes, or until the garlic is browned and soft. Set aside to let cool. (When you’re ready to add it to the “cheese” sauce, simply squeeze the cloves out of the skin from the uncut end of the bulb, using your fingers.)
5. To make the dairy-free “Parmesan,” add the cashews, nutritional yeast, salt, and garlic powder to a food processor or blender. Pulse until you’ve reached a crumbly, “Parmesan”-like consistency. Set aside.
6. To make the “cheese” sauce, add the cauliflower, butternut squash, onion, and carrots to a large pot of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer for 15 minutes until the vegetables are tender.
7. Remove the vegetables from the heat and drain, reserving 1/4 cup (60 ml) of cooking liquid.
8. To a food processor or blender, add the drained vegetables, roasted garlic cloves, lemon juice, dijon mustard, nutritional yeast, turmeric, smoked paprika, nutmeg, salt, pepper, reserved cooking liquid, and almond milk. Blend until completely smooth, adjusting the seasoning to taste.
9. Pour the sauce over cooked macaroni and stir to combine.
10. Transfer to a large baking dish and sprinkle with “parmesan” and more paprika, if desired.
11. Broil on high for 5-10 minutes, or until the top is golden brown.
Enjoy your Dairy-Free Mac 'N’ “Cheese”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cape Verde Arroz De Marisco By Kiki Canuto?
|
Here's a recipe for Cape Verde Arroz De Marisco By Kiki Canuto:
Ingredients:
• 2 cups long grain rice, white, rinsed
• 4 tablespoons unsalted butter, room temperature, divided
• 2 teaspoons sea salt, divided
• 5 1/3 cups water, divided
• extra virgin olive oil, to taste
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 large yellow onion, diced
• 5 cloves garlic, minced
• 1 teaspoon red chili flakes
• 1 tablespoon tomato paste
• 8 oz frozen calamari, 1 package, defrosted
• 1 lb medium shrimp, shell on, approx 35
• 1/2 lb fresh mussel, shell on
• 1 cup frozen organic peas, defrosted
• 1 lemon, juiced
• 2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish
Instructions:
1. In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 41/3 cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
2. Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
3. Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
4. Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
5. Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
6. Transfer the cooked rice to a large bowl.
7. Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add 1/2 cup (120 ml) of the seafood braising liquid, and stir once more.
8. Garnish with parsley leaves (optional).
Enjoy your Cape Verde Arroz De Marisco By Kiki Canuto!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Vegan Sweet Potatoes Au Gratin?
|
Here's a recipe for Vegan Sweet Potatoes Au Gratin:
Ingredients:
Sweet Potatoes
• 3 sweet potatoes, scrubbed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 3 sprigs fresh thyme
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons salt
Cashew Sauce
• 1 1/2 cups raw cashews
• 1 3/4 cups low sodium vegetable broth, plus more for soaking cashews
• 3 cloves garlic
• 1/2 cup unsweetened coconut milk
• 1/3 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cayenne
• 1 teaspoon kosher salt
• oil, for greasing
Instructions:
1. Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.
2. Preheat the oven to 400˚F (200˚C).
3. Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.
4. Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.
5. Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.
6. Grease a large cast-iron skillet or other ovenproof dish with oil.
7. Pour 1/3 of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another 1/3 of the sauce, the rest of the potatoes, and the rest of the sauce.
8. Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.
9. Let cool for 15 minutes before slicing and serving.
Enjoy your Vegan Sweet Potatoes Au Gratin!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare 3-Hour Beef Rogan Josh And Roti?
|
Here's a recipe for 3-Hour Beef Rogan Josh And Roti:
Ingredients:
Beef Rogan Josh
• 1 1/2 lb stewing beef, cut into large cubes
• 1 teaspoon garam masala
• sea salt, to taste
• 2 tablespoons canola oil
• 1 large red onion, minced
• 1 fresh ginger, 2 inch (5 cm) piece, peeled and minced
• 5 garlic cloves, minced
• 5 whole black peppercorns
• 4 whole green cardamom pods
• 1 whole black cardamom pod, optional
• 4 whole cloves
• 1 cinnamon stick, 1 inch (2.5 cm)
• 4 dried red chiles
• 2 dried bay leaves
• 1 teaspoon ground tumeric
• 1 teaspoon mild red pepper, Kashmiri chile powder or sweet paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground fennel
• 1 tablespoon dried fenugreek leaves, (kasoori methi, found at most Indian grocery stores)
• 1/4 cup whipped greek yogurt
• water, for cooking
• freshly ground black pepper, to taste
• fresh cilantro, chopped, for garnish
Whole Wheat Roti
• 1 cup whole wheat flour, plus more for dusting
• 1/2 cup lukewarm water
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter, room temperature
Instructions:
1. Make the rogan josh: In a medium bowl, season the beef with the garam masala and salt. Toss to coat.
2. In a large, heavy-bottomed pot, heat the canola oil over medium-high heat. When the oil is shimmering, add the beef in batches and brown on all sides, about 2 minutes per side. Remove from the pot and set aside.
3. To the same pot, add the onion and season with salt. Sauté for 5 minutes, until softened and starting to brown. Add the ginger and garlic and cook for 1 minute, until fragrant.
4. Add the peppercorns, green and black cardamom pods, cloves, cinnamon, red chiles, and bay leaves. Cook for 1 minute, until fragrant. Add the turmeric, red pepper powder, cumin, coriander, fennel, and fenugreek leaves and cook for another minute, until fragrant.
5. Return the browned beef to the pot and stir to coat in the spice mixture. Add the whipped yogurt and stir well to combine. Add enough water to cover the meat and season with salt and black pepper. Cover and cook over medium-low heat for 21/2 hours, stirring every 20 minutes and adding more water as needed, until the beef is cooked through and tender.
6. When the curry has an hour of cook time left, make the roti: In a medium bowl, stir together the flour, water, oil, and salt. Mix to combine, then knead with your hands until the mixture pulls away from the sides of the bowl and no longer sticks to your fingers. Add a bit more flour as needed if the dough is too sticky.
7. Cover the dough with a damp kitchen towel and let rest for 30 minutes.
8. Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth again.
9. Working 1 at a time, use a rolling pin to roll out each portion of dough on a lightly floured surface into a 6–8 inch (15-20 cm) round.
10. Heat a medium skillet over medium-high heat until very hot. Cook the roti in the dry skillet for about 2 minutes, until starting to puff up, then turn and cook on the other side for 30–60 seconds more, until the roti is cooked through with dark brown spots. Remove from the skillet and spread with a bit of butter. Repeat with the remaining dough.
11. Ladle the curry into bowls and garnish with cilantro. Serve with the hot roti.
Enjoy your 3-Hour Beef Rogan Josh And Roti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Scallops With Caper Pan Sauce?
|
Here's a recipe for Scallops With Caper Pan Sauce:
Ingredients:
• 12 large sea scallops
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/2 stick unsalted butter, divided
• 1 tablespoon olive oil
• 2 shallots, minced
• 1 garlic clove, minced
• 1/4 cup caper, drained and rinsed
• 1/2 cup white wine, such as Sauvignon Blanc
Instructions:
1. Season the scallops on both sides with salt and pepper.
2. In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3–4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
3. Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
4. Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
5. Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
Enjoy your Scallops With Caper Pan Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I prepare Carnitas Salad ?
|
Here's a recipe for Carnitas Salad :
Ingredients:
• 3 lb pork shoulder
• 1 tablespoon kosher salt
• 1 tablespoon pepper
• 1/2 cup vegetable oil
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 bay leaf
• 2 cloves garlic, minced
• 1 medium white onion, finely chopped
• 1/2 cup lime juice
• 1/2 cup orange juice
• 2 cups chicken broth
• 6 cups mixed greens
• 1 cup shredded carrot
• 1 cup corn
• 1 cup black beans
• avocado, diced
• 1/2 cup dressing, of choice, optional
Instructions:
1. In a large bowl, season the pork with salt and pepper. Toss until well-coated.
2. Heat the vegetable oil in a Dutch oven over high heat for 5 minutes, until very hot.
3. Working in batches, sear the pork on each side for 1 minute, until a brown crust forms.
4. Add all of the pork to the pot with the chili powder, oregano, cumin, bay leaf, garlic, and onion. Toss to combine. Add the lime juice, orange juice, and chicken broth. Cover, reduce the heat to medium-high, and cook until the meat is tender, 1 hour.
5. Remove the pork from the pot and shred using 2 forks. Let the carnitas cool for 10 minutes.
6. In a large bowl, combine the mixed greens, carnitas, carrots, corn, black beans, and avocado. Toss well. Add dressing, if desired.
7. Divide between plates and serve.
Enjoy your Carnitas Salad !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Spicy BBQ Tofu Marinade?
|
Here's a recipe for Spicy BBQ Tofu Marinade:
Ingredients:
• 14 oz tofu, 1 block
• 1/2 jalapeño, chopped
• 1/2 cup apple cider vinegar
• 1/2 cup honey, or agave
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon cumin
Instructions:
1. Combine jalapeño, apple cider vinegar, honey/agave, salt, pepper, garlic powder, paprika, chili powder, and cumin. Mix until combined.
2. Add tofu and refrigerate, marinate for 1-3 hours.
3. Prepare as desired!
Enjoy your Spicy BBQ Tofu Marinade!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Roast Prime Rib With Garlic Herb Butter.
|
Here's a recipe for Roast Prime Rib With Garlic Herb Butter:
Ingredients:
• 6 lb bone-in prime rib
• 3 tablespoons kosher salt
• 3 tablespoons freshly ground black pepper
Garlic Herb Butter
• 1/2 cup unsalted butter, 1 stick, softened
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 2 small garlic cloves, minced
• 3 tablespoons fresh parsley, chopped
• 1 1/2 tablespoons fresh rosemary
• 1/4 teaspoon freshly ground black pepper
Instructions:
1. Preheat the oven to 225°F (105°C). Set a wire rack over a rimmed baking sheet.
2. Season the prime rib all over with the salt and pepper.
3. Make the garlic herb butter: In a small bowl, mix together the butter, lemon zest, salt, garlic, parsley, rosemary, and pepper until well combined.
4. Transfer butter to a sheet of plastic wrap and roll into a log. Twist the ends to seal well. Refrigerate at least 1 hour, or until ready to serve.
5. Set the prime rib on the prepared baking sheet and place in the oven for 31/2–4 hours, until the internal temperature reaches at least 130°F (55°C), or 15° less than your desired final temperature — no less than 145°F. Remove from the oven and let rest for 30 minutes.
6. Increase the oven temperature to 500°F (260°C).
7. Return the prime rib to the oven for 5–10 minutes, or until a brown, crispy crust forms on the surface. Remove from the oven.
8. To carve, use a boning knife to cut along the inside of the rib bones, separating them from the roast, then separate the ribs. Slice against the grain of the rest of the roast into 1/2-inch slices.
9. Slice the butter into 1/4-inch thick rounds.
10. Serve the prime rib immediately with the butter rounds on top.
Enjoy your Roast Prime Rib With Garlic Herb Butter!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Double Cheeseburger Bread Bowl?
|
Here's a recipe for Double Cheeseburger Bread Bowl:
Ingredients:
• 1 loaf sourdough bread
• 1 1/2 lb ground beef
• 1 teaspoon garlic powder, divided
• 1 teaspoon onion powder, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon salt, divided
• 1 tomato, sliced
• 1 onion, sliced and sauteed
• 8 oz mushroom, 1 package, sliced and sauteed
• 1/2 cup spinach, packed
• 8 pieces bacon, cooked
• 3 slices cheddar cheese, cut in half
• 3 slices swiss cheese, cut in half
Instructions:
1. Preheat oven to 350˚F (180˚F).
2. In a circular cake pan, add half of the ground beef and season with half of the garlic powder, half of the onion powder, half of the pepper, and half of the salt. Mix to combine then press the beef into patty form.
3. Bake for 12 minutes.
4. Repeat this process for the second patty.
5. Slice off the top of the sourdough loaf and scoop out the inside.
6. Begin by laying down slices of cheese at the bottom, then add your first burger patty.
7. Layer more cheese on top of the patty and continue by adding bacon, sauteed mushrooms & onions, spinach, and tomato.
8. Add a second burger patty and repeat step 7.
9. Place the top of the loaf back on the bread and wrap in aluminum foil.
10. On a level surface, use a heavy object to press the sandwich down for at least 30 minutes.
11. Remove aluminum foil.
12. Bake for 25 minutes.
13. Slice and serve.
Enjoy your Double Cheeseburger Bread Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Instant Pot Beef Stew?
|
Here's a recipe for Instant Pot Beef Stew:
Ingredients:
• 1 chuck roast, cubed into 1 1/2 inch (3.5 cm) pieces
• 3 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/4 cup tomato paste
• 1 teaspoon dried thyme
• 2 tablespoons worcestershire sauce
• 2 1/2 cups beef broth, divided
• 3 medium carrots, cut into 1½-inch (3.5 cm) pieces on the bias
• 2 celery stalks, cut into 1 in (2.54 cm) pieces on the bias
• 3 yukon gold potatoes, cubed
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup frozen peas, thawed
• 1/4 cup fresh parsley, finely chopped
Instructions:
1. On a cutting board, pat the cubed chuck roast dry with paper towels. Season all over with the salt and pepper.
2. Set the Instant Pot to sauté and add 1 tablespoon of olive oil. Once the oil begins to shimmer, add the beef, working in batches to avoid overcrowding, and brown on all sides, about 2 minutes per side. Transfer the browned beef to a plate to rest.
3. Add the remaining tablespoon of olive oil and the onion to the Instant Pot and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, 1 minute.
4. Add the tomato paste and thyme and stir to combine, about 1 minute. Add the Worcestershire sauce and 1/2 cup of beef broth and stir to scrape up any browned bits from the bottom of the pot.
5. Add the carrots, celery, potatoes, seared beef, and remaining 2 cups of beef broth to the pot and secure the lid. Set the Instant Pot to pressure cook on high for 30 minutes. When the timer is up, let the Instant Pot naturally release for 10 minutes. If there is any remaining pressure, switch the valve to quick release.
6. Remove the lid from the Instant Pot and set to sauté.
7. In a small bowl, stir the cornstarch and water together until the cornstarch is dissolved.
8. Add the cornstarch slurry and peas to the Instant Pot and stir to combine. Cook until the broth thickens, about 1 minute.
9. Ladle the stew into bowls and garnish with the parsley.
Enjoy your Instant Pot Beef Stew!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Frozen Personal Pizza Prep?
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Here's a recipe for Frozen Personal Pizza Prep:
Ingredients:
• 1 lb pizza dough, store-bought or homemade
• flour
To Serve
• tomato sauce
• mozzarella cheese
• fresh basil leaf
• pepperoni
• tomato, sliced
• broccoli floret, sautéed
• onion, sliced, sautéed
• chocolate hazelnut spread
• strawberry, sliced
• banana, sliced
Instructions:
1. Preheat oven to 450°F (230°C).
2. Place a parchment paper-lined baking sheet in the oven.
3. To make four personal-sized pizzas, divide pizza dough into fourths.
4. Roll out each piece of dough to desired thickness.
5. To par-bake the pizza rounds, arrange the pizza dough rounds on the hot baking sheet.
6. Bake for 3-4 minutes or until dough looks puffy and dry. Dough should not be golden brown.
7. Cool pizza rounds on a wire rack.
8. When cool, top your rounds with desired toppings.
9. Place prepared pizzas on a baking sheet and freeze, uncovered, for 3 hours so the toppings adhere to one another.
10. Wrap the now-frozen pizzas in plastic wrap and aluminum foil to prevent freezer burn. Label each pizza as desired and freeze for 1-2 months.
11. To bake frozen pizzas, preheat the oven to 450°F (230°C).
12. Unwrap pizza and place directly on rack or parchment-lined baking sheet.
13. Bake for 15-18 minutes, or until crust is brown and cheese is melted.
14. Cool for 5 minutes. Cut into slices before serving.
Enjoy your Frozen Personal Pizza Prep!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Chicken Wellington?
|
Here's a recipe for Chicken Wellington:
Ingredients:
Chicken Wellington
• 12 oz cremini mushroom, stemmed and wiped clean
• 4 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 2 teaspoons dried parsley
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 boneless chicken breast, large
• 1 tablespoon dijon mustard
• 4 slices prosciutto
• 1 sheet frozen puff pastry, thawed
• large egg, beaten
Pan Gravy
• 1 tablespoon extra virgin olive oil
• 2 tablespoons all purpose flour
• 2 cups chicken stock
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons dried parsley
Instructions:
1. Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
2. Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms, garlic powder, onion powder, dried thyme, dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to fully combine. Cook, stirring often, until all of the liquid in the pan has evaporated, about 8 minutes. Turn off the heat and transfer the mushroom mixture to a bowl to cool. Wipe the pan clean with a paper towel.
3. Season the chicken breast on both sides with the remaining teaspoon of salt and 1/2 teaspoon pepper. Tie the chicken breast with 4 pieces of butcher's twine to create an even cylindrical shape.
4. Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook until browned all over, about 10 minutes. Transfer the chicken breast to a plate and set the pan aside to make the pan gravy later.
5. Remove the butcher's twine using a pair of scissors and brush the chicken all over with the Dijon mustard. Allow the chicken breast to cool to room temperature.
6. On 2 overlapping sheets of plastic wrap, lay out the puff pastry sheet. Arrange overlapping strips of prosciutto over the dough in an even square, leaving a 1-inch border around the edges of the pastry. Spread the mushroom mixture evenly over the prosciutto.
7. Place the chicken breast at the bottom of the mushroom mixture and tightly and evenly wrap with the prosciutto and puff pastry, using the plastic wrap to help wrap it tightly and seal the ends. Wrap in the plastic, tying the ends together to help keep the Wellington’s shape. Chill in the refrigerator for 15 minutes.
8. Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
9. Remove the Wellington from the plastic wrap and place seam-side down on the prepared baking sheet. Using the back of a paring knife, make a crosshatch pattern on top of the pastry, making sure not to cut all the way through. Brush the pastry all over with the beaten egg.
10. Transfer the baking sheet to the oven to bake for 25–30 minutes, or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Let the Wellington rest for 5–10 minutes before slicing into 1–11/2-inch-thick slices.
11. While the Wellington rests, make the pan gravy: In the pan with the leftover chicken juices, heat the olive oil over medium heat. When the oil is warm, add the flour and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the chicken stock and simmer until the sauce is thick enough to coat the back of a spoon, 4–5 minutes. Stir in the salt, pepper, and parsley and transfer to a bowl or gravy boat to serve.
12. Serve the Wellington warm with the pan gravy and sides of your choice.
Enjoy your Chicken Wellington!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Pesto Chicken-stuffed Garlic Bread?
|
Here's a recipe for Pesto Chicken-stuffed Garlic Bread:
Ingredients:
• 13.8 oz pizza dough, 2 packages
• 1/2 cup pesto
• 2 cups shredded mozzarella cheese
• 1 1/2 cups chicken, cooked and shredded
• 1/2 cup butter, melted
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon pepper
• 3 tablespoons fresh parsley, chopped
• 1 cup grated parmesan cheese
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
3. Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
4. Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
5. Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
6. Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
7. Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
8. Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
9. Remove from loaf pan and let cool.
10. Top with parsley (optional), slice and serve.
Enjoy your Pesto Chicken-stuffed Garlic Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make The Best Chicken Pot Pie Ever?
|
Here's a recipe for The Best Chicken Pot Pie Ever:
Ingredients:
Roasted Chicken
• 1 whole chicken
• 1 tablespoon kosher salt, divided, plus 2 teaspoons
• 8 tablespoons unsalted butter, room temperature
• 1 teaspoon garlic powder
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon fresh thyme
• 1 lemon, zested then cut into quarters
• 1 small yellow onion, quartered
• 1 head garlic, halved crosswise
Chicken Stock
• 1 large yellow onion, quartered
• 1 head garlic, halved crosswise
• 1 large carrot, cut into 2 in (5 cm) pieces
• 1 celery stalk, cut into 2 in (5 cm) pieces
• 1 teaspoon whole black peppercorn
• 5 sprigs fresh thyme
• 3 sprigs fresh parsley
• 1 dried bay leaf
• water, as needed
All-Butter Pie Dough
• 3 cups all purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 2 1/2 sticks unsalted european-style butter
• 1/2 cup ice
• 1/2 cup cold water
• 1/2 cup vodka
Pot Pie Filling
• 1 stick unsalted butter
• 1 cup yellow onion, chopped
• 1 cup carrot, diced
• 1 cup baby gold potato, quartered
• 1 tablespoon fresh thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 cup all purpose flour
• 3 cups homemade chicken broth
• 1/2 cup heavy cream, room temperature
• 1/2 cup frozen peas
• 2 tablespoons fresh flat-leaf parsley, chopped
• freshly ground black pepper, to taste
• 1 large egg, beaten with 1 tablespoon of water
• flaky sea salt, for garnish
Instructions:
1. Roast the chicken: Preheat the oven to 425°F (220°C).
2. Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
3. In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
4. Add the lemon quarters, onion, and garlic to the cavity of the chicken.
5. To truss the chicken, use a piece of butcher’s twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
6. Roast the chicken for 60–80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
7. Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into 1/2-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
8. Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
9. Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
10. Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It’s okay if some pieces are larger than others.
11. Add the ice, water, and vodka to a small bowl and stir to combine. Add 1–2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
12. Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
13. Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
14. Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2–3 minutes.
15. Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
16. Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
17. Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about 1/3 inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to 1/4 inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
18. Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
19. Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
20. Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
21. Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40–50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
22. Let cool for 15–20 minutes before serving.
Enjoy your The Best Chicken Pot Pie Ever!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Gambian-Inspired Groundnut Stew (Domoda)?
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Here's a recipe for Gambian-Inspired Groundnut Stew (Domoda):
Ingredients:
• 1/4 cup vegetable oil, or palm oil, divided, plus 1 tablespoon
• 1 lb boneless chicken breast, or thighs, pork, beef or tofu, cut into 1 in cubes
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup creamy peanut butter
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 1 tablespoon adobo seasoning
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 2 cups tomato sauce
• 2 cups water
• 2 cups pumpkin, or butternut squash, cut into 1 in (2.5 cm) pieces
• 1 baking potato, cut into 1 in (2.5 cm) pieces
• 1 large carrot, sliced into 1/4 in (6 mm) rounds
• 1 habanero pepper
• jasmine rice, for serving
Instructions:
1. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken and brown on all sides, 8–10 minutes. Remove from the pot and set aside.
2. Add the onion and garlic to the pot and cook for 4–6 minutes, until softened and the onion is translucent and the garlic is beginning to brown.
3. Stir in the peanut butter until melted, about 1 minute.
4. Add the salt, paprika, adobo seasoning, black pepper, cayenne pepper, remaining 1/4 cup vegetable oil and tomato sauce. Mix well to combine with the peanut butter.
5. Add the water, pumpkin, potato, carrot, the browned chicken, and the habanero and stir to combine. Cover the pot, reduce the heat to medium, and cook for 10 minutes. Stir, then reduce the heat to low and cook for 35 minutes more, until the vegetables are tender and the stew is thickened.
6. Remove the pot from the heat and remove the habanero pepper.
7. Serve the stew hot over jasmine rice.
Enjoy your Gambian-Inspired Groundnut Stew (Domoda)!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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