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How do I go about making Instant Pot Chicken Noodle Soup?
|
Here's a recipe for Instant Pot Chicken Noodle Soup:
Ingredients:
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 carrots, thinly sliced
• 4 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 cups shredded rotisserie chicken
• 8 cups chicken stock
• 8 oz egg noodle
• cracker, for serving (optional)
Instructions:
1. Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
2. Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
3. Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
4. Ladle the soup into bowls and serve with crackers, if desired.
Enjoy your Instant Pot Chicken Noodle Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make The Crispiest Fried Chicken?
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Here's a recipe for The Crispiest Fried Chicken:
Ingredients:
Dry Brine
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons lemon zest, about 1 lemon
• 8 bones in chicken pieces, (4 drumsticks and 4 thighs)
• 6 cups canola oil, for frying
Coating
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 cup buttermilk
• 2 large egg whites
• 2 tablespoons vodka
Instructions:
1. Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
2. Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
3. Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
4. 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
5. Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
6. In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
7. In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
8. Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
9. Add 2–3 pieces of chicken to the hot oil and fry for 7–10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
Enjoy your The Crispiest Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Tofu Turkey?
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Here's a recipe for Tofu Turkey:
Ingredients:
• 14 oz extra firm tofu
• 3/4 cup pinto bean
• 6 tablespoons nutritional yeast
• 1/4 cup soy sauce
• 1 tablespoon poultry seasoning
• 3 cloves garlic, chopped
• 1/2 teaspoon kosher salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 cup low sodium vegetable broth
• 2 tablespoons olive oil
• 2 1/2 cups vital wheat gluten
• 1/2 cup vegan stuffing
• gravy, for serving
Special Equipment
• 2 wooden skewers
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Soak the wooden skewers in water to prevent them from burning when baking.
3. Crumble the tofu into a medium bowl lined with a dish towel. Gather the sides of the dish towel and squeeze out as much liquid as possible from the tofu.
4. To a food processor, add the pinto beans, drained tofu, nutritional yeast, soy sauce, poultry seasoning, garlic, salt, pepper, onion powder, and vegetable broth and puree until smooth. With the processor running, pour in the olive oil and continue blending until incorporated.
5. Add the vital wheat gluten to a large bowl, add the mixture from the food processor, and stir until the dough comes together enough that it can be kneaded. Knead for 1-2 minutes, until most of the cracks have disappeared, then turn out onto a clean surface and shape into a ball. Cut off about 1/4 of the dough with a bench scraper and set aside.
6. Transfer the remaining dough to a small glass bowl. Using your hands, form a hole in the center and evenly stretch the edges to help it expand to about 3-4 inches (8 cm) in diameter.
7. Scoop the stuffing into the well, then stretch the sides of the dough over the stuffing to encase completely.
8. Wrap the tofu turkey in parchment paper, then in foil.
9. Divide the reserved dough in half and shape into 2 drumsticks. Insert a wooden skewer in each one. Wrap the drumsticks in parchment paper, then foil.
10. Set the tofu turkey and drumsticks on a baking sheet and bake for 1 hour, flipping every 20 minutes. Remove the drumsticks after 40 minutes.
11. Serve with gravy.
Enjoy your Tofu Turkey!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make One Whole Chicken, Three Different Meals.
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Here's a recipe for One Whole Chicken, Three Different Meals:
Ingredients:
• roast chicken
Chicken Stock
• 1 chicken carcas
• 1 cup carrot peels, from 1 pound (455 grams)
• 1/4 large white onion, plus any peels
• 1/2 head garlic
• 1 teaspoon whole black peppercorn
• 2 dried bay leaves
• 12 cups cold water
Meal 1: ROASTED CHICKEN WITH GLAZED CARROTS, WHITE RICE, AND CHIMICHURRI SAUCE
Roasted Carrots
• 1 lb rainbow carrot, peeled
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
Carrot Top And Parsley Chimichurri
• 2 cloves garlic, crushed into a paste
• 1/2 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• 1/4 cup red wine vinegar
• 1 teaspoon kosher salt
• 3/4 cup olive oil
• 1/2 bunch fresh parsley, woody stems removed
For Serving
• 2 cups short grain rice
• 2 dark meat chicken quarters
Meal 2: SHREDDED CHICKEN AND MOZZARELLA ARANCINI
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 large white onion, finely diced
• 1/2 teaspoon salt, plus more to taste
• 1 large clove garlic, minced
• 2 cups short grain rice, cooked
• 1 1/4 cups chicken stock, warm
• 3/4 cup parmesan cheese, grated
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup shredded chicken breast
• 4 oz fresh mozzarella cheese, torn
• 2 tablespoons chimichurri, oil drained
• 6 cups canola oil
• 1 cup all purpose flour
• 3 large eggs, beaten
• 1 cup italian bread crumbs
Sautéed Kale
• 2 teaspoons olive oil
• 1 clove garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 large bunch lacinato kale, stemmed and cut into 1 in (2 1/2 cm) pieces
• 1/2 teaspoon kosher salt
For Serving
• warm marinara sauce
Meal 3: HOMEMADE CHICKEN RICE SOUP
• 2 tablespoons olive oil
• 1/2 white onion, diced
• 2 medium carrots, chopped
• 2 kosher salts, divided
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, optional
• 2 teaspoons italian seasoning, dried
• 8 cups chicken stock
• 2 cups shredded chicken
Parmesan rind
• 2 cups short grain rice
• 2 cups kale, thinly sliced
• 1 lemon, juiced
• 1/2 bunch fresh parsley, minced
• grated parmesan cheese, for serving
Instructions:
1. Break down the chicken: Cut off the legs and wings at the joints. Cut off the breasts, working the knife diagonally away from the backbone to get the most meat. Reserve the legs and shred the remaining meat from the breasts, wings, and carcass. Refrigerate in an airtight container until ready to use, up to 5 days.
2. Make the chicken stock: Add the chicken carcass, carrot peels, onion, garlic, black peppercorns, and bay leaves to an Instant Pot. Pour in enough cold water to fill the pot to the max fill line.
3. Close the lid of the Instant Pot and set the vent to sealed. Set the pressure to high and pressure cook for 1 hour and 40 minutes. Once the timer is up, carefully turn the vent to venting and release all of the pressure.
4. Once the stock has cooled slightly, carefully strain through a fine-mesh sieve, discarding the solids. Let cool at room temperature for 1 hour, or until no longer steaming. Cover and refrigerate for up to 5 days, or store in the freezer for up to 6 months.
5. Meal 1: ROASTED CHICKEN WITH GLAZED CARROTS, WHITE RICE, AND CHIMICHURRI SAUCE
6. Make the roasted carrots: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
7. Trim the tops off the carrots and set aside.
8. Oblique-cut the carrots into 11/2-inch (5 cm) pieces.
9. In a medium bowl, stir together the honey, olive oil, paprika, and salt. Add the carrots to the bowl and toss to coat.
10. Transfer the carrots to the prepared baking sheet, leaving some of the sauce in the bowl.
11. Roast the carrots for 30 minutes, basting halfway with some of the reserved sauce. Remove from the oven and glaze once more with the remaining sauce.
12. While the carrots roast, make the chimichurri: In a medium bowl, whisk together the garlic paste, red pepper flakes, lemon zest, honey, oregano, lemon juice, red wine vinegar, and salt until combined. While whisking, drizzle in the olive oil until emulsified.
13. Trim the woody stems from the reserved carrot tops and discard. You should have about 2 cups (240 G). Separate the parsley leaves and tender stems from the woodier stems and discard the woody stems.
14. Finely mince the parsley and the carrot tops. Add to the bowl with the vinaigrette and stir to incorporate.
15. To serve, add half of the roasted carrots, 1 cup (200 G) cooked rice, and 1 chicken quarter to each plate. Drizzle each plate with 2–3 tablespoons of chimichurri. Store the remaining chimichurri in the refrigerator for the next meal.
16. Meal 2: SHREDDED CHICKEN AND MOZZARELLA ARANCINI
17. Make the arancini: Line a baking sheet with parchment paper.
18. In a large, deep skillet over medium heat, melt together the butter and olive oil until the butter is just bubbling. Add the onion and season with the salt. Cook until the onion is translucent, 2–3 minutes. 19. Add the garlic and cook until just fragrant, about 1 minute.
19. Add the cooked rice and stir to combine. Reduce the heat to medium-low and add 1/4 cup chicken stock, stirring continuously until absorbed. Continue adding the remaining stock, 1/4 cup at a time, cook until the stock is fully absorbed and the rice is creamy. Stir in the Parmesan and season with the black pepper and more salt.
20. Spread the rice on the prepared baking sheet in an even layer and let cool completely, about 10 minutes.
21. In a medium bowl, mix together the shredded chicken, mozzarella, and chimichurri.
22. In a medium pot, heat the canola oil over medium-high heat until it reaches 350°F (180°C). Place a wire rack over a baking sheet and set nearby.
23. While the oil heats, prepare the arancini: Scoop about 1/3 cup of the cooled rice into your hand and use your fingertips flatten and create a divot in the center. Add a heaping tablespoon of the chicken mixture to the divot, then wrap the rice around the chicken and roll into a ball to seal. Repeat with the remaining ingredients.
24. Add the flour, eggs, and bread crumbs to 3 separate shallow bowls. Lightly coat each rice ball in the flour, then the eggs, then the bread crumbs, making sure there are no exposed spots.
25. Working 2–3 at a time, fry the rice balls in the hot oil for 5–6 minutes, until golden brown and warmed through. Let drain on the wire rack.
26. While the arancini cool slightly, make the sautéed kale: Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes, stirring to prevent burning, and cook until the garlic is fragrant, about 1 minute. Add the kale and salt. Sauté for 2-3 minutes, until the kale is tender. Transfer to a serving platter.
27. Arrange the arancini over the sautéed kale. Serve with warm marinara sauce.
28. Meal 3: HOMEMADE CHICKEN RICE SOUP
29. Make the chicken rice soup: In a large pot over medium-high heat, heat the olive oil until just shimmering. Add the onion and carrots and season with 1/2 teaspoon salt. Cook for 3–4 minutes, until the onion is translucent and the carrots are beginning to soften.
30. Add the garlic, red pepper flakes, if using, and Italian seasoning and cook until the garlic is fragrant, about 1 minute.
31. Add the chicken stock, 3–4 teaspoons salt (if using the homemade unsalted chicken stock, otherwise season with salt to taste), the chicken, and Parmesan rind. Reduce the heat to medium-low , cover, and cook for 20–30 minutes, until the stock is simmering.
32. Remove the Parmesan rind from the soup and discard. Add the rice and kale, stirring until the kale is bright green and wilted, about 1 minute.
33. Remove the pot from the heat and stir in the lemon juice and parsley.
34. Ladle the soup into bowls and serve hot with freshly grated Parmesan on top.
Enjoy your One Whole Chicken, Three Different Meals!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I go about making Spicy Pineapple Shrimp by Bien Tasty ?
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Here's a recipe for Spicy Pineapple Shrimp by Bien Tasty :
Ingredients:
Sauce
• 6 dried guajillo peppers
• 3 dried chiles de arbol pepper
• 1 qt hot water
• 1/4 medium onion, diced
• 2 cloves garlic
• 2 tablespoons marinated chipotle
• 1/4 cup ketchup
• 1/4 cup water, from soaking peppers
• 2 tablespoons vinegar
• salt, to taste
• pepper, to taste
Shrimp
• 1 medium pineapple
• 1 tablespoon unsalted butter
• 3 tablespoons olive oil
• 1/4 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup tomato, chopped
• 1 lb raw shrimp, peeled and deveined
• fresh cilantro, finely chopped, to taste
• tortilla, for serving
Instructions:
1. Remove the stems, seeds, and veins from the the guajillo and the chile de arbol peppers. Soak in the hot water in a medium bowl for 10 minutes.
2. Cut the pineapple in half lengthwise and carefully remove the flesh, forming two deep dishes. Separate the fruit from the core and discard the core.
3. Drain the guajillo and chile de arbol peppers, reserving 1/4 cup (60 ml) of soaking liquid, and place in a food processor. Add the onion, garlic, chipotle, ketchup, water used to soak the peppers, vinegar, salt, and pepper, and pulse until fully blended.
4. Strain the sauce through a fine mesh sieve.
5. Heat the butter and oil in a medium pan over medium heat. Add the onion and garlic, and fry for 3 minutes, until the onion is translucent.
6. Add the tomato and the reserved pineapple, cover, and cook for 3 minutes.
7. Add the shrimp, stir well, cover, and cook for 2 minutes, or until the shrimp turns pink.
8. Add the sauce and cook for about 5 minutes, until it thickens.
9. Serve the shrimp in the pineapple halves and top with fresh cilantro.
Enjoy your Spicy Pineapple Shrimp by Bien Tasty !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Tsukemen (Dipping Noodles)?
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Here's a recipe for Tsukemen (Dipping Noodles):
Ingredients:
• 1 1/2 cups water
• 1 tablespoon bonito flour
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon chicken stock
• 1/4 cup green onion, small cut
• 1 cup noodle for tsukemen
• 1/2 hard-boiled egg
• thai pepper, a little
Instructions:
1. Place water, bonito flour, soy sauce, sesame oil, chicken stock, and green onion in a small pan.
2. Bring this mixture to a boil.
3. Boil the noodles for Tsukemen, wash in cold water and cool it tightly.
4. Feel free to add any other ingredients you might like.
Enjoy your Tsukemen (Dipping Noodles)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make One Pot Vegan Eggplant Lasagna.
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Here's a recipe for One Pot Vegan Eggplant Lasagna:
Ingredients:
Pesto Cashew Cream
• 2 cups raw cashews
• 1 cup extra virgin olive oil
• 1 cup fresh basil leaf, lightly packed
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1 clove garlic, roughtly chopped
• nonstick cooking spray
Eggplant Lasagna
• 1/4 cup extra virgin olive oil, plus 2 tablespoons, divided
• 2 1/2 lb eggplant, cubed
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 small yellow onion, finely chopped
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 3 cups vegetable stock
• 28 oz crushed tomato, 1 can
• 8 oz vegan "no-boil" lasagna noodle, broken in half
• 2 cups shredded vegan mozzarella cheese
• fresh flat-leaf parsley, finely chopped, for garnish
• garlic bread, for serving
Instructions:
1. Make the pesto cashew cream cubes: In a blender, combine the cashews, olive oil, basil, nutritional yeast, lemon juice, salt, onion powder, garlic powder, pepper, and garlic. Blend until smooth.
2. Grease an ice cube tray with nonstick spray. Spoon the pesto into the cups in the tray. Cover with plastic wrap and freeze until the cubes are firm, at least 4 hours or up to 3 days.
3. Make the lasagna: Heat a large pot over medium-high heat. Add 1/4 cup (60 ml) of olive oil to the pot and swirl to evenly coat. Add the eggplant and cook, stirring occasionally, until very soft and caramelized, 30 minutes. Transfer the eggplant to a bowl and set aside.
4. Add the remaining 2 tablespoons of olive oil to the pot. Then, add the carrot, celery, and onion, and cook, stirring, until softened and starting to caramelize, 10 minutes. Season with salt and pepper.
5. Add the wine and cook, stirring, until completely evaporated, about 4 minutes.
6. Add the tomato paste and garlic, and cook, stirring, until lightly caramelized, about 2 minutes over medium heat.
7. Stir in the reserved eggplant, vegetable stock, and crushed tomatoes and stir to combine.
8. Remove the pesto cubes from the ice cube tray, and immediately distribute the frozen pesto cubes throughout the eggplant sauce.
9. Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
10. Reduce the heat to medium-low, and cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
11. Uncover and sprinkle the mozzarella over the top of the lasagna. Cover again and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
12. Sprinkle the lasagna with parsley and serve with garlic bread alongside.
Enjoy your One Pot Vegan Eggplant Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Ultimate Crispy “Chicken” Sandwich?
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Here's a recipe for Ultimate Crispy “Chicken” Sandwich:
Ingredients:
• 14 oz cannellini bean
• 14 oz firm tofu, pressed, cut into large cubes
• 2 tablespoons olive
• 1 tablespoon vegan worcestershire sauce
• 1 vegetable bouillon packet, dissolved in 1 tablespoon warm water
• 1 tablespoon onion powder, plus 1 teaspoon, divided
• 2 tablespoons garlic powder, plus 1 teaspoon, divided
• 2 tablespoons kosher salt, plus 1½ teaspoons, divided, plus more to taste
• 1 3/4 cups vital wheat gluten, plus 2 tablespoons
• 2 cups all-purpose flour, plus more for dusting
• 4 cups oat milk
• 3/4 cup dill pickle juice
• 2 dashes hot sauce
• 8 cups canola oil, for frying
• 1/4 cup corn starch
• 1 tablespoon baking soda
• 1 tablespoon paprika
• 2 teaspoons cayenne
• 1 teaspoon ground black pepper
Quick Slaw
• 2 cups purple cabbage, thinly sliced
• 1 large carrot, peeled and shredded
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon sugar
• 1 teaspoon kosher salt
Vegan Aioli
• 1/3 cup vegan mayonnaise
• 1 teaspoon garlic paste
• 1 tablespoon brown mustard
• 1 dash hot sauce
• 1 pinch kosher salt
Assembly
• 8 vegan brioche buns, toasted
• dill pickle, sliced
• hot sauce of choice
Instructions:
1. In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 11/2 teaspoons salt. Blend on high speed until smooth and homogenous.
2. Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.
3. Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.
4. Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.
5. Wrap each piece of “chicken” in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.
6. Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.
7. Remove the “chicken” from the steamer and discard the parchment paper. Transfer the warm “chicken” to the brine to marinate for 1–2 hours.
8. Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.
9. Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.
10. Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
11. While the oil heats, bread the “chicken”: In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.
12. Remove the “chicken”from the brine. Lightly coat in the flour mixture, then set aside.
13. Add about 1/4 cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits. Dip each floured “chicken” breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.
14. Working 2 at a time, fry the “chicken” for 3–4 minutes, until deep golden brown and crispy. Transfer the “chicken” to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.
15. To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about 1/2 cup (50g) slaw. Top with the top bun.
Enjoy your Ultimate Crispy “Chicken” Sandwich!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Albondigas (Mexican Meatball Soup)?
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Here's a recipe for Albondigas (Mexican Meatball Soup):
Ingredients:
Meatballs
• 1 lb ground beef
• 1 lb ground turkey
• 1/2 cup long grain rice
• 1 large egg
• 3 cloves garlic, minced
• 2 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon Mccormick® ground cumin
• 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon canola oil
Soup
• 1 cup white onion, medium, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon oregano, (preferably Mexican oregano)
• 1/2 teaspoon Mccormick® ground cumin
• 1 dried ancho chile
• 2 large carrots
• 2 stalks celery, chopped in 1/2 in(1.24 cm)
• 1/4 lb red potato, chopped into ½-inch (1.24 cm) pieces
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 cans diced tomato
• 4 cups unsalted chicken stock
• lime juice, to taste
For Serving
• avocado, sliced
• radish, thinly shaved
• fresh cilantro, chopped
• queso fresco, crumbled
• serrano pepper, thinly sliced
• Lime wedge
• hot sauce
Instructions:
1. Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 11/2-inch balls, about the size of a golf ball. You should have about 25 meatballs.
2. Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
3. Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5–7 minutes. Add the garlic and cook until fragrant, 2–3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
4. Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30–35 minutes, until the vegetables have softened.
5. Add the meatballs and cook, covered, until cooked through, 15–20 minutes.
6. Season the soup with salt, pepper, and lime juice to taste.
7. Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
Enjoy your Albondigas (Mexican Meatball Soup)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Spicy Slow Cooker BBQ?
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Here's a recipe for Spicy Slow Cooker BBQ:
Ingredients:
Sweet ‘n’ Spicy BBQ Sauce
• 1 cup ketchup
• 1/4 cup yellow mustard
• 1/3 cup apricot preserve
• 1/2 cup chipotle pepper, canned and diced
• 6 cloves garlic, diced
• 1 tablespoon ginger, diced
• 1 tablespoon worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
Protein
• 2 lb pork shoulder, or pork butt
• 1 lb sausage link
• 1/2 lb baby back ribs
Instructions:
1. In a large bowl, mix all ingredients for the sweet ‘n’ spicy sauce.
2. In a slow cooker, place all protein and pour sauce over until evenly coated.
3. On high, cook for 4 hours, or on low for 8 hours.
4. Portion any meat with a side of veggies and the spicy sauce.
Enjoy your Spicy Slow Cooker BBQ!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Turkey & Cheese Pasta Bake.
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Here's a recipe for Turkey & Cheese Pasta Bake:
Ingredients:
• 1 lb bacon
• 2 tablespoons water
• 1/2 white onion, diced small
• 1 tablespoon fresh thyme, chopped
• 1 cup whole milk
• 1 can cream of chicken soup, 8 ounce (225 G)
• 1 can cream of mushroom soup, 8 ounce (225 G)
• 2 teaspoons kosher salt
• 3 cups colby jack cheese, divided and grated
• 1/2 cup parmesan cheese, divided and grated
• 1 lb Charter Reserve® Goldenroast Special Recipe Turkey Breast, deli,sliced, cut into 1/2 in (1.2 cm) pieces
• 1 bag frozen broccoli, 14 ounce (395 G)
• 1 lb penne pasta, cooked for 2 minutes less than package instructions
• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Preheat oven to 350°F. Coat a 9” X 13” (22x33 cm) pan with cooking spray and set aside.
2. In a medium skillet over high heat, add bacon and water. Cook, stirring every 2 minutes until bacon is crispy (about 10 minutes). Once the bacon is crispy, remove it from the pan using a slotted spoon and set aside. Leave bacon fat in the skillet.
3. In the skillet with the remaining bacon fat, add the onion and sauté for 3 minutes until softened. Remove from heat.
4. In a large mixing bowl, mix together bacon, onion, thyme, whole milk, cream of chicken soup, cream of mushroom soup, kosher salt, 2 cups (200 G) of Colby-Jack cheese, and a 1/4 cup (25 G) grated Parmesan cheese.
5. Add in Charter Reserve® Goldenroast Special Recipe Turkey Breast, frozen broccoli, and cooked penne, mixing to coat everything evenly with the cheese and soup mixture.
6. Pour half the mixture into the prepared pan and smooth with a spatula. Sprinkle with the remaining 1 cup of Colby-Jack cheese. Add the rest of the pasta on top.
7. In a small bowl, mix together the panko bread crumbs, melted butter, and remaining 1/4 cup (25 G) of Parmesan cheese and sprinkle evenly on top of the pasta mixture.
8. Bake for 30–40 minutes or until the cheese is bubbly and bread crumbs are golden brown.
9. Remove from the oven. Let cool for 5 minutes before garnishing with parsley and serving.
Enjoy your Turkey & Cheese Pasta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Mac And Cheese Garlic Bread Bowl?
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Here's a recipe for Mac And Cheese Garlic Bread Bowl:
Ingredients:
• 1 italian bread, or white bread
• 3/4 stick unsalted butter, softened, plus 3 tablespoons, divided
• 6 garlic cloves, minced, divided
• 3 tablespoons fresh parsley, minced, divided
• 1/4 teaspoon McCormick® red pepper flakes, optional
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 tablespoons olive oil
• 1/2 cup grated parmesan cheese, divided, plus 1 tablespoon
• 1 1/2 cups heavy cream
• 3/4 cup shredded low-moisture mozzarella
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups elbow macaroni
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut off the top of the boule and reserve. Using a small, sharp knife, cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center. Tear 1 loosely packed cup of the bread’s innards into 1-inch pieces, then discard or set aside the rest for another use.
3. In a small bowl, mix together 6 tablespoons softened butter, 3 cloves garlic, 1 tablespoon parsley, the red pepper flakes, if using, and 1/4 teaspoon salt.
4. Arrange the bread bowl, top of the boule, and the torn bread on a baking sheet. Spread the compound butter over the inside of the top of the boule and all over the inside of the bread bowl.
5. Bake for 12–14 minutes, until the bread bowl is golden brown around the edges and the torn bread is dry and beginning to brown.
6. Transfer the torn, toasted bread to a food processor and process into coarse crumbs. You should have about 1/2 cup of bread crumbs.
7. In a medium pot, heat the olive oil over medium heat until shimmering. Add the bread crumbs and toast, stirring occasionally, until golden brown, 3–4 minutes.
8. Transfer the toasted bread crumbs to a medium bowl and add 1 tablespoon grated Parmesan cheese, 1 tablespoon parsley, and 1/4 teaspoon kosher salt. Stir to combine.
9. Wipe out the pot, then return to the stove over medium heat and add the remaining 3 tablespoons butter. When the butter is melted and bubbling, add the remaining 3 cloves garlic and sauté for 1–2 minutes, until fragrant.
10. Add the heavy cream and cook until simmering and reduced slightly, stirring occasionally to prevent burning, 4–5 minutes. Add the remaining 1/2 cup Parmesan and the mozzarella cheese and stir until the cheese is fully melted and creamy and the sauce has thickened, 5–6 minutes. Season with the remaining teaspoon of salt and the pepper.
11. Fold in the cooked elbow macaroni until well coated.
12. Set the bread bowl on a clean baking sheet. Transfer the macaroni to the bread bowl and top with the bread crumbs.
13. Bake for 5 minutes, until warmed through and set.
14. Top with the remaining tablespoon of parsley and serve immediately with the toasted top of the boule.
Enjoy your Mac And Cheese Garlic Bread Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Korean Marinated Short Ribs (Galbi)?
|
Here's a recipe for Korean Marinated Short Ribs (Galbi):
Ingredients:
• 2 1/2 lb korean beef short ribs
• 1/2 asian pear, peeled, cored, and chopped
• 1/2 medium yellow onion, chopped, plus more thinly sliced, for serving
• 1 1/2 pieces fresh ginger, peeled
• 5 cloves garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup brown sugar, packed
• 1/4 cup honey
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil, plus more as needed
• 1 green onion, chopped
Instructions:
1. Rinse the short ribs under cold water. Soak in fresh cold water for 30 minutes to get rid of any impurities and bone fragments.
2. Meanwhile, make the marinade: In a blender, combine the Asian pear, yellow onion, ginger, garlic, soy sauce, water, brown sugar, honey, and sesame oil and blend until smooth.
3. Remove the short ribs from the water and pat dry. Transfer to a clean container and pour the marinade over the short ribs. Mix well to make sure the short ribs are evenly coated. Cover and marinate in the refrigerator for at least 4 hours, or overnight.
4. Heat 1 tablespoon of vegetable oil in a Korean barbecue griddle, large cast iron skillet, or nonstick pan over medium heat. Working in batches to avoid overcrowding the pan, cook the short ribs until they reach your desired doneness, flipping only once to retain the moisture in the meat, 2–3 minutes per side. When the ribs are almost done cooking, cut between the bones into smaller pieces. If not using a Korean barbecue griddle, use paper towels to absorb any excess sauce as the meat cooks.
5. Serve the galbi on a bed of thinly sliced yellow onion and top with the green onion.
Enjoy your Korean Marinated Short Ribs (Galbi)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Classic Caesar Salad.
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Here's a recipe for Classic Caesar Salad:
Ingredients:
Classic Caesar Dressing
• 2 cloves garlic, crushed and roughly chopped
• 6 oil-packed anchovy fillets, drained and roughly chopped
• 1/4 teaspoon kosher salt, plus more to taste
• 2 large pastured egg yollks
• 2 teaspoons dijon mustard
• 6 tablespoons vegetable oil
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1/4 cup freshly grated parmigiano-reggiano cheese
• 1/2 teaspoon freshly ground black pepper
Croutons
• 2 cups bread, torn into 1 in (2.54 cm) pieces
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• freshly ground black pepper, to taste
Assembly
• 10 oz little gem lettuce, leaves separated or torn
• kosher salt, to taste
• 1/2 cup Parmigiano-Reggiano cheese, plus more for topping
• freshly ground black pepper, to taste
Optional Protein Additions
• 8 oz grilled chicken breast, sliced into ¼-inch (6 mm) pieces
• 8 oz grilled salmon, broken into 1 in (2.54 cm)
• 1/2 lb grilled shrimp
Instructions:
1. Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
2. Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
3. Make the croutons: Preheat the oven to 400°F (200°C).
4. In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8–10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
5. Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with 1/3 cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
Enjoy your Classic Caesar Salad!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Tater Tot Quiche?
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Here's a recipe for Tater Tot Quiche:
Ingredients:
• 2 lb frozen tater tot, thawed
• 1 cup shredded cheese blend
• 9 slices cheddar cheese
• 10 large eggs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon paprika
• 6 strips bacon, cooked and chopped
• 1 cup whole milk
• 6 slices ham, folded in half
• 1/2 zucchini, sliced
• 9 cherry tomatoes, halved
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Add the tater tots to a 10-inch (25 cm) springform pan. Use a flat-bottomed measuring cup to flatten the tots against the sides and bottom of the pan, creating a 1/2-inch (1 cm) thick tater tot crust.
3. Spread the shredded cheese evenly over the bottom of the crust.
4. Arrange cheddar slices along the walls and base, overlapping slightly.
5. Bake for 30 minutes, or until the crust is lightly golden brown.
6. In a large bowl, whisk together the eggs, salt, pepper, paprika, bacon, and milk.
7. When the crust is par-baked, remove from the oven and place the ham slices along the wall and base of the crust, overlapping slightly.
8. Pour the egg mixture into the center.
9. Add zucchini slices and cherry tomato halves on top.
10. Bake for 1 hour, or until the center is set.
11. Slice and serve warm.
Enjoy your Tater Tot Quiche!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Pineapple BBQ Bacon Burgers?
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Here's a recipe for Pineapple BBQ Bacon Burgers:
Ingredients:
• 2 lb ground beef, 85/15
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 cup barbecue sauce, plus more for basting
• 8 slices bacon
• 4 oz cheddar cheese, diced
• 4 pineapple rounds, cored
• nonstick cooking spray, for greasing
• 4 hamburger rolls
• 4 pieces lettuce
Instructions:
1. Preheat the grill to 375°F (190°C).
2. In a large bowl, season the ground beef with salt and pepper. Add the barbecue sauce and mix with your hands until well incorporated.
3. Divide the meat into 4 baseball-sized portions. Roll into balls and place on a baking sheet.
4. Using a clean, empty soda or beer can, press into the center of a beef ball to form a crater, shaping the beef up around the sides of the can. Smooth out any cracks in the meat. Wrap 2 strips of bacon around the outside, using toothpicks to secure. Remove the can and fill the crater with 1 ounce of diced cheddar. 5. Repeat with the remaining burgers.
5. Transfer the burger bowls to the grill over indirect heat and cook for 25–30 minutes for medium doneness, basting with more barbecue sauce every 10–15 minutes.
6. While the burgers are cooking, pat the pineapple rounds dry with a paper towel. Spray lightly with nonstick spray. Add to the grill over direct heat and cook for 1–2 minutes per side, until grill marks appear.
7. Toast the buns on the grill for 1–2 minutes, until golden brown.
8. To assemble, place a piece of lettuce on a bottom bun and top with a burger and a grilled pineapple round. Finish with the top bun.
Enjoy your Pineapple BBQ Bacon Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Chef JJ’s Plantain Nachos.
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Here's a recipe for Chef JJ’s Plantain Nachos:
Ingredients:
Beer-Braised Chicken
• 3 lb whole chicken
• 2 tablespoons worcestershire sauce
• 3 tablespoons canola oil, divided
• 3 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 1 red onion, chopped
• 3 celery stalks, sliced
• 2 green chiles, sliced
• 3 cloves garlic, sliced
• 2 tablespoons tomato paste
• 24 oz lager beer
• 10 oz chicken stock
• 1 fresh flat-leaf parsley, chopped
Pico De Gallo
• 5 roma tomatoes, chopped
• 2 red onions, chopped
• 1 jalapeño, chopped
• 1 tablespoon kosher salt
• 1/4 cup fresh cilantro, finely chopped
• 1 lime, zested
• 1 lime, juiced
Avocado Yogurt
• 1 cup plain yogurt
• 2 avocados, pitted
• 1 lemon, juiced
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1/4 cup olive oil
Nachos
• 10 oz plantain chips
• 15 oz black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded pepper jack cheese
• 1/4 cup pickled jalapenos
• 2 tablespoons fresh cilantro, finely chopped
Instructions:
1. Break down the chicken into 6 parts--2 thighs, 2 breasts, and 2 wings.
2. Add the chicken pieces to large bowl with the Worcestershire sauce, 2 tablespoons of canola oil, the salt, and pepper and toss to coat.
3. In a large pan over medium-high heat, add the chicken, skin-side down, and the remaining tablespoon of oil. Sear the chicken until browned on both sides and the skin is crispy, about 5-8 minutes per side. Remove the chicken from the pan and set aside.
4. To the hot pan, add the onion, celery, green chiles, garlic, and tomato paste, stirring to combine after each ingredient is added. Sweat until fragrant and the onions are translucent, about 5 minutes.
5. Deglaze the pan with the beer and chicken stock. Return the chicken to pan, cover, reduce the heat to medium-low, and braise for 1 hour.
6. Make the pico de gallo: In a large bowl, combine the tomatoes, onions, jalapeño, salt, cilantro, and the lime zest and juice. Stir to combine.
7. Make the avocado yogurt: In a large bowl, combine the yogurt, avocados, lemon juice, salt, pepper, and olive oil. Mash with 2 forks until mostly smooth and well combined.
8. Preheat the oven to 350˚F (180˚C).
9. Remove the chicken from the braising liquid. Increase the heat to high and cook the braising liquid until reduced by half, about 30 minutes.
10. Using forks, shred the chicken and place the meat in a large bowl. Discard the bones or save for another use.
11. Add 1 cup (240 ML) of the reduced braising liquid to the chicken and stir to combine.
12. Assemble the nachos: Spread the plantain chips on a baking sheet in an even layer. Top with half of the black beans and all of the chicken, then the remaining black beans. Cover with the cheddar, mozzarella, and pepper Jack cheeses and finish with the pickled jalapeños.
13. Bake for 10-15 minutes, or until the cheese is melted.
14. Top the nachos with the pico de gallo, avocado yogurt, and cilantro.
Enjoy your Chef JJ’s Plantain Nachos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Festive Stuffed Acorn Squash?
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Here's a recipe for Festive Stuffed Acorn Squash:
Ingredients:
• 2 acorn squashes
• 1 tablespoon olive oil, plus more for brushing and drizzling
• salt, to taste
• pepper, to taste
• 3/4 cup wild rice, uncooked and rinsed
• 1 1/4 cups vegetable broth, plus 2 tablespoons, divided
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1 1/2 teaspoons maple syrup
• 5 oz cremini mushroom, quartered and sliced
• 5 oz shiitake mushroom, quartered and sliced
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/4 cup white wine
• 2 cups kale, chopped
• 2 tablespoons pomegranate seeds
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
3. Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
4. In a small pot, combine the wild rice and 11/4 cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
5. Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
6. Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
7. Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
8. Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they’ve released a good amount of liquid.
9. Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
10. Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about 1/4. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
11. Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
Enjoy your Festive Stuffed Acorn Squash!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Italian Chopped Salad?
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Here's a recipe for Italian Chopped Salad:
Ingredients:
• 2 romaine hearts, thinly sliceds
• 1 small head of radicchio, thinly sliced
• 1 cup thinly sliced hard salami
• 1/2 cup thinly sliced Provolone cheese
• 1 cup cherry tomatoes, halved
• 15 oz 1 can of chickpeas, drained and rinsed
• 1/2 red onion, thinly sliced
• 1/2 cup thinly sliced pepperoncini
• 4 garlic cloves, minceds
• 2 teaspoons dijon mustard
• 1/2 cup finely grated parmesan cheese
• 1/4 cup red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 1/2 cup olive oil
Instructions:
1. Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
2. Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
3. Pour the vinaigrette over the salad and toss to coat.
Enjoy your Italian Chopped Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Creamy Spinach-Stuffed Chicken With Roasted Red Pepper Fettuccine.
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Here's a recipe for Creamy Spinach-Stuffed Chicken With Roasted Red Pepper Fettuccine:
Ingredients:
• 1/2 cup frozen spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced, divided
• kosher salt, to taste
• freshly ground pepper, to taste
• 4 large boneless, skinless chicken thighs
• 8 slices prosciutto
• 1 red bell pepper
• 2 tablespoons olive oil, plus more for drizzling
• 8 oz dried fettuccine noodles
• 2 tablespoons lemon juice
• 1 1/2 cups chicken broth
• 6 tablespoons unsalted butter
• fresh italian parsley, for garnish, chopped
Instructions:
1. In a medium bowl, mix together the spinach, mozzarella, and 1 clove minced garlic. Season with salt and pepper. Set aside.
2. Place a chicken thigh between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about 1/4 inch (6 mm) thick. Season on both sides with salt and pepper and repeat with remaining thighs.
3. On a clean sheet of plastic wrap, lay 2 slices of prosciutto vertically, overlapping slightly. Lay a chicken thigh on top. Spread a quarter of the spinach filling evenly over the chicken. Starting from the bottom, tightly roll up. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients. Chill in the refrigerator for 30–60 minutes, until firm.
4. Meanwhile, turn the broiler to high.
5. Cut the bell pepper in half and remove the seeds and membranes. Place cut-side down on a prepared baking sheet.
6. Broil until the pepper starts to char and turn black, 2–3 minutes. Transfer to a bowl, cover with plastic wrap, and let sit for 5 minutes to soften. Use a paper towel to gently rub off the charred bits and skin, then roughly chop. Set aside.
7. Turn the oven temperature to 400°F (200°C).
8. Heat the olive oil in a large skillet over medium-high heat. Add the chicken rolls and cook for 2–3 minutes per side, until the prosciutto is evenly browned, securing with toothpicks if needed. Transfer the chicken rolls to a baking sheet.
9. Bake the chicken rolls for 15–20 minutes, until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest for 5 minutes.
10. Bring a large pot of salted water to a boil. Add the fettucine and cook according to the package directions until al dente. Reserve 1 cup (240 ml) of pasta water, then drain and set aside until ready to serve.
11. Heat the skillet used to cook the chicken over medium-low heat. Add the roasted red pepper and remaining 2 cloves minced garlic and cook until fragrant, 1–2 minutes.
12. Add the lemon juice and stir to scrape up any browned bits from the bottom of the pan. Add the chicken stock and bring to boil.
13. Transfer the red pepper mixture to a high-speed blender and blend until smooth.
14. Pour the sauce back into the pan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until reduced by about half, about 5 minutes.
15. Whisk in the cold butter, 1 tablespoon at a time, until the sauce is emulsified. Season with salt and pepper to taste.
16. Add the cooked fettuccine to the sauce and toss to coat, adding some of the reserved pasta water as needed to loosen the sauce.
17. Thinly slice the chicken rolls.
18. Divide the fettuccine between serving plates, top with the chicken, and garnish with parsley and pepper.
Enjoy your Creamy Spinach-Stuffed Chicken With Roasted Red Pepper Fettuccine!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Grilled Steak With Scallion And Cilantro Sauce?
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Here's a recipe for Grilled Steak With Scallion And Cilantro Sauce:
Ingredients:
• nonstick cooking spray, for greasing
• 2 teaspoons kosher salt, divided, plus more to taste
• 1 1/4 teaspoons freshly ground pepper, divided
• 2 Walmart USDA Choice Angus Beef Ribeye steaks
• 3/4 cup fresh cilantro leaves
• 1/4 cup fresh parsley leaves
• 4 scallions, sliced
• 2 cloves garlic
• 1/2 jalapeño, stemmed, seeded, and chopped
• 1/4 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil, divided
• 2 tablespoons red wine vinegar
• 1 teaspoon lime juice
Instructions:
1. Heat the grill to medium-high and lightly grease the grates.
2. Rub the steaks all over with 11/2 teaspoons of salt and 1 teaspoon of black pepper.
3. Make the cilantro sauce: Add the cilantro, parsley, scallions, garlic, and jalapeño to a food processor and pulse until the herbs are coarsely chopped. Add the remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, the red pepper flakes, 1/4 cup olive oil, the red wine vinegar, and lime juice and puree on high speed for 20–30 seconds, until the herbs are evenly chopped. Transfer the sauce to a medium bowl and stir in the remaining 1/4 cup olive oil. Season with more salt to taste.
4. Place the steaks on the preheated grill and cook, uncovered, for 41/2–5 minutes per side for medium, or until the steaks are cooked to your liking/depending on the thickness of the steaks. Let the steaks rest for 5–7 minutes, then slice against the grain.
5. Fan the steak slices on a serving platter and spoon the cilantro scallion sauce on top.
Enjoy your Grilled Steak With Scallion And Cilantro Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Cheesy Stuffed Eggplant?
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Here's a recipe for Cheesy Stuffed Eggplant:
Ingredients:
Eggplant
• 2 large eggplants
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
Farro Risotto
• 1/3 cup olive oil
• 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaf
• 2 1/2 cups baby bella mushroom, sliced
• 1 1/2 cups farro
• 1/3 cup dry white wine
• 3 cups vegetable stock
• 3 tablespoons unsalted butter
• 3/4 cup grated parmesan cheese
• 1 1/2 tablespoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/3 cup green sweet peas
• 1/2 cup cherry tomato, halved
• 3 tablespoons fresh parsley, finely chopped
For Topping
• 2 tablespoons grated parmesan cheese
• 8 slices fresh mozzarella cheese
• olive oil, drizzle
• kosher salt, to taste
• black pepper, to taste
• 1 tablespoon fresh parsley, roughly chopped
Instructions:
1. Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
2. Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
3. Roast the eggplant for 30–40 minutes, until tender.
4. Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
5. Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
6. Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
7. Gently fold in the sweet peas and cherry tomatoes, then the parsley.
8. Remove the eggplant from the oven and turn the broiler on high. Scoop out 1/4 cup of flesh from each half and discard.
9. Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2–3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
10. Broil the eggplant for 7–10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
Enjoy your Cheesy Stuffed Eggplant!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Kakiage Tempura Don?
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Here's a recipe for Kakiage Tempura Don:
Ingredients:
• 1 egg
• 1 cup all-purpose flour, plus more for dredging
• 1/2 cup cold water
• 1 eggplant, sliced
• 2 slices pumpkin
• 1 green bell pepper, sliced
• 4 shrimps, peeled and deveined
• 1/2 onion, sliced
• 1/2 carrot carrot, sliced
• 1 cup fresh japanese parsley
• 1/8 cup dried shrimp
• oil, for frying
• 4 tablespoons soy sauce
• 5 tablespoons mirin
• 2 tablespoons sugar
• 1 lb cooked rice
Instructions:
1. Whisk the egg in a small bowl. Add flour and the cold water, and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
2. To make the tempura, slice the eggplant in half lengthwise, then cut the bottom into 5 slices (be careful not to cut all the way through to the top).
3. Add flour to a shallow dish. Coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess.
4. Heat the oil in a large pot until it reaches 350°F (180˚C).
5. Dip the floured vegetables and shrimp into the batter.
6. Fry the battered shrimp and vegetables until they float to the top and are golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
7. To make the kakiage, put the onion, carrot, Japanese parsley and dried shrimp into a medium bowl. Add 2 tablespoons of flour and toss to coat. Pour the leftover tempura batter on the top and mix until evenly coated.
8. Bring the oil in the pot back to 350°F (180˚C). Drop the kakiage by the spoonful into the oil and fry until golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
9. In a medium pan, combine the soy sauce, mirin and sugar, and bring to a boil over high heat for 2 minutes.
10. Top the rice with kakiage and tempura and drizzle with the sauce.
11. Nutrition Calories: 3030 Fat: 255 grams Carbs: 169 grams Fiber: 12 grams Sugars: 21 grams Protein: 25 grams
Enjoy your Kakiage Tempura Don!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Summer Chicken Marbella.
|
Here's a recipe for Summer Chicken Marbella:
Ingredients:
• 1 1/2 lb bone-in, skin-on chicken thighs
• 1 1/2 lb bone-in, skin-on chicken drumsticks
• 2 teaspoons kosher salt
• 1 head garlic, peeled and pureed or grated
• 3 tablespoons dried oregano, divided
• 3 red plums, pitted and quartered
• 3/4 cup dried apricot
• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• 1 cup green olives, such as Castelvetrano
• 1/2 cup capers in brine
• 3 dried bay leaves
• 2/3 cup light brown sugar
• 1/3 cup dry rosé wine
• 6 cups couscous, cooked, for serving
• 1/3 cup fresh basil, thinly sliced
Instructions:
1. Season the chicken thighs and drumsticks all over with the salt. Using your hands, rub the pureed garlic and 1 tablespoon of oregano all over the chicken to coat evenly.
2. In a 9x13-inch glass baking dish, mix together the plums, apricots, red wine vinegar, olive oil, green olives, capers, remaining 2 tablespoons of oregano, and bay leaves.
3. Add the chicken to the baking dish and turn to coat, then turn so the skin side is facing up. Cover the pan with plastic wrap and marinate the chicken in the refrigerator overnight, about 12 hours.
4. Preheat the oven to 375˚F (190˚C).
5. While the oven preheats, remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
6. Using a paper towel, pat the chicken skin to remove any excess moisture.
7. Sprinkle the chicken skin with the brown sugar. Pour the rosé around the chicken, but avoid pouring directly onto the skin.
8. Bake the chicken for 35–40 minutes, until a thermometer inserted into a chicken thigh, near the bone, reads 160˚F (70°C) and the skin is golden brown.
9. Remove from the oven and let rest for 10 minutes. During this time, the residual heat from cooking will bring the internal temperature of the chicken to 165˚F (75°C).
10. Serve the chicken and sauce over couscous and garnish with the basil.
Enjoy your Summer Chicken Marbella!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Salted Honey Apple Brie Grilled Cheese?
|
Here's a recipe for Salted Honey Apple Brie Grilled Cheese:
Ingredients:
• 4 slices fruit and nut bread, or rustic bread of choice
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons whole-grain Dijon mustard
• 1 granny smith apple, halved, cored, and sliced 1/8–1/4-inch-thick
• 2 teaspoons honey, plus more serving
• flaky sea salt, for sprinkling
• 8 oz brie cheese, rind removed and sliced
Instructions:
1. Heat a large griddle or skillet over medium-low heat.
2. Spread the butter on one side of each slice of bread. Flip the bread over and spread the mustard on 2 slices, then layer the apple slices on top of the mustard. Drizzle the honey over the apples, then sprinkle with a pinch of flaky salt. Arrange the Brie on the other slices of bread. Close the sandwiches.
3. Transfer the sandwiches to the pan and cook until golden brown on each side and the cheese has melted, 7–9 minutes per side.
4. Remove the sandwiches from the pan and cut in half. Top with another drizzle of honey and a sprinkle of flaky salt. Serve immediately.
Enjoy your Salted Honey Apple Brie Grilled Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Bun Bo Xa Ot (Vietnamese Steak And Rice Noodle Salad) As Made By Diep?
|
Here's a recipe for Bun Bo Xa Ot (Vietnamese Steak And Rice Noodle Salad) As Made By Diep:
Ingredients:
Lemongrass Chili Oil
• 1 lb lemongrass
• 2 1/2 cups canola oil
• 3/4 cup garlic, minced
• 1/2 cup shallot, minced
• 1/2 cup red pepper flakes
• 3 tablespoons fish sauce
• 3 tablespoons granulated sugar, plus more to taste
• 1/2 cup water
Nuoc Cham
• 3/4 cup water
• 7 tablespoons granulated sugar
• 1 garlic, smashed
• 3 1/2 tablespoons fish sauce
• 1 tablespoon white distilled vinegar
Steak
• 1 lb hanger steak, or bavette steak
• 1 tablespoon rice bran oil
• 1 teaspoon fish sauce salt, or kosher salt
Pickles
• 1/2 lb daikon radish, peeled and thinly sliced
• 1/2 lb carrot, peeled and thinly sliced
• 1 cup granulated sugar
• 1/2 cup white distilled vinegar
• 1/4 cup water
• 1 tablespoon kosher salt, plus 1 teaspoon
For Serving
• 14 oz fine rice vermicelli noodles, cooked according to package instructions
• 1 small head red leaf lettuce, thinly sliced
• 1/2 cup fresh thai basil, torn
• 1/2 cup fresh mint leaf, torn
• 1/2 cup store bought crispy fried shallots
• 1/2 cup roasted peanut
Instructions:
1. Make the lemongrass chili oil: Chop the bottom 4 inches (10 cm) from the lemongrass stalks and discard the tops. Peel off any tough outer layers and discard, then thinly slice the remaining lemongrass. Process the sliced lemongrass in a food processor until very finely minced. You should have about 1 cup (130 g) total.
2. In a large enameled Dutch oven, heat the canola oil over high heat until it reaches 300°F (150°C). Add the garlic and lemongrass to the hot oil and cook until the garlic is golden brown and aromatic, about 10 minutes. Add the shallots. Reduce the heat to very low and add the red pepper flakes. Cook until extremely aromatic, about 2 minutes. Add the fish sauce, sugar, and water. Continue cooking for 2 hours, stirring occasionally to prevent the garlic from scorching at the bottom, until the oil has turned red. Remove the pot from the heat and let the chili oil cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
3. Make the pickles: Place the daikon and carrots in a deep bowl.
4. In a small pot, combine the sugar, vinegar, water, garlic and salt. Bring to a simmer over medium heat and stir until the sugar dissolves.
5. Pour the brine over the vegetables and let sit for at least 1 hour. The pickles can be stored in an airtight container in the refrigerator for up to 3 weeks.
6. Make the nuoc cham: In a small pot, bring the water and sugar to a simmer over medium heat. Add the garlic and stir until the sugar dissolves. Stir in the vinegar and fish sauce. Remove the pot from the heat and let the nuoc cham cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
7. Make the steak: Rub the steak with the rice bran oil and sprinkle salt on both sides.
8. Heat a large cast iron skillet over medium-high heat until smoking. Sear the steak in the hot skillet until the internal temperature reaches 130–135°F (54–57°C) for medium-rare, 6–10 minutes, turning the steak as needed to ensure even cooking. The timing of the steak will depend largely on the thickness of the meat. Remove the steak from the skillet and let rest for 10 minutes, then slice thinly against the grain.
9. To serve, add the rice noodles to a wide, shallow dish. Arrange the lettuce, basil, mint, pickles, fried shallots, and peanuts on top. Arrange the beef on top and spoon over some nuoc cham and lemongrass chili oil.".
Enjoy your Bun Bo Xa Ot (Vietnamese Steak And Rice Noodle Salad) As Made By Diep!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Block Party Ribs By Marcus Samuelsson.
|
Here's a recipe for Block Party Ribs By Marcus Samuelsson:
Ingredients:
• 2 cups water
Rub
• 1/2 cup soy sauce
• 1/2 cup dark brown sugar, packed
• 3 tablespoons smoked paprika
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne powder
• 1 teaspoon ground allspice
• 1 teaspoon powdered ginger
• 1 1/2 teaspoons garlic powder
• 4 sprigs fresh thyme
• 1 lemon, zested
• 2 slabs pork rib
Sauce
• 1 tablespoon grapeseed oil
• 1 poblano chile, chopped
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 1 ginger, 1-inch (2 1/2 cm) peeled and chopped
• salt, to taste
• 1 1/4 cups chicken broth
• 1 cup ketchup
• 12 fl oz beer, 1 bottle
• 1/2 cup coffee
• 1/3 cup apple cider vinegar
• 1/4 cup molasses
• 1/4 cup soy sauce
• 1 lemon, juiced
Instructions:
1. Whisk together all the rub ingredients in a small bowl.
2. Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
3. For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften.
4. Add the remaining sauce ingredients and bring the mixture to a simmer.
5. Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups (470 ml), about 30-45 minutes.
6. Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
7. Preheat oven to 275˚F (140˚C).
8. Uncover the ribs. Spread 1 cup (290g) of the BBQ sauce over each rack of ribs.
9. Keeping them raised over the baking sheet on the wire rack. Pour water into the bottom of the baking sheet.
10. Bake in a preheated oven for 3-3 1/2 hours.
11. Remove ribs from oven and preheat the broiler to high.
12. Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
13. Cut into individual ribs.
Enjoy your Block Party Ribs By Marcus Samuelsson!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I prepare Singapore Coffee Ribs?
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Here's a recipe for Singapore Coffee Ribs:
Ingredients:
• 1 lb pork spareribs
Pork Seasoning:
• 1/2 teaspoon salt
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon bicarbonate of soda, baking soda
• 5 tablespoons corn flour
• 3 tablespoons water
• 1 egg, beaten
• oil, for deep-frying
Sauce:
• 2 tablespoons instant coffee granules
• 3 tablespoons brown sugar
• 2 tablespoons white sugar
• 2 cloves garlic, finely sliced
• 3 tablespoons BBQ sauce
• 1 tablespoon rice wine
• 1 tablespoon dark soy sauce
• 5 tablespoons water
• 1 cinnamon stick
• 3 dried chillies
To Garnish:
• 1 spring onion, finely chopped
• 1 bunch coriander, picked
• 1 teaspoon sesame seed
• 1 fresh red chilli, julienned
Instructions:
1. Mix all the pork seasoning ingredients together and toss with the pork spare rib cubes.
2. Set aside and let it marinade in the fridge for 30-60 minutes.
3. Heat the oil to about 165C and fry the pork rib cubes until a deep golden colour.
4. Combine all the sauce ingredients in a frying pan and bring to a simmer.
5. Reduce until the sauce thickens and thinly coats the back of a spoon.
6. Add the pork spare rib cubes into the pan and toss to coat evenly. Reduce further until the sauce becomes a sticky glaze.
7. Remove the dried chillies and cinnamon stick before serving.
8. Arrange the pork spare rib cubes on a plate and garnish with sesame seeds, spring onion, coriander and thin strips of red chilli.
Enjoy your Singapore Coffee Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Dr. Seuss-Inspired Red Fish/Blue Fish?
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Here's a recipe for Dr. Seuss-Inspired Red Fish/Blue Fish:
Ingredients:
• 12 oz cod fillets
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 2 tablespoons coconut oil
• 1 tablespoon ginger, grated
• 2 tablespoons mild red curry paste
• 10 oz grape tomatoes
• 1/2 cup coconut cream
• 1 lime juice
• 2 sprigs fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 300°F (150°C).
2. Transfer the cod fillets to a plate and pat dry with a paper towel. Season on both sides with the salt, pepper, and paprika and rub to fully coat the fish. Set aside.
3. Melt the coconut oil in a medium oven-safe pan over medium-high heat. Add the ginger and curry paste and toast, stirring often with a wooden spoon, until the curry is dark red and fragrant, about 5 minutes.
4. Add the grape tomatoes and toss to coat in the curry mixture. Add the coconut cream and continue to cook, stirring often, until the tomatoes begin to burst, 8–10 minutes.
5. Nestle the cod fillets in the tomato curry mixture and transfer the pan to the oven. Bake for 20–22 minutes, or until the fish is opaque and easily flaked with a fork.
6. Remove the fish from the tomato curry mixture, transfer to a clean plate, and tent with foil to keep warm.
7. Return the pan to medium heat, stir in the lime juice, and simmer for 2 minutes, until thickened slightly.
8. Divide the tomato curry mixture between 2 plates and top with the cod. Garnish with fresh cilantro and serve immediately.
Enjoy your Dr. Seuss-Inspired Red Fish/Blue Fish!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Zucchini Pesto Pasta Salad.
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Here's a recipe for Zucchini Pesto Pasta Salad:
Ingredients:
Pesto
• 2 cups fresh basil leaf, loosely packed
• 1 cup fresh parsley, loosely packed
• 1/2 cup fresh chives, cut into 2 in (5 cm) pieces, loosely packed
• 1/4 cup pine nuts
• 1 small garlic clove
• 2 1/2 tablespoons lemon juice
• 1 teaspoon kosher salt
Zucchini Pasta Salad
• 1/2 cup vegetable oil
• 2 Walmart Zucchinis, medium, sliced in 1/4 in (6 mm) in rounds
• 1 cup spinach, roughly chopped, loosely packed
• 1 tablespoon red wine vinegar
• 1 lb penne pasta, cooked according to package instructions, drained, and still warm
• 1 medium lemon
• 1 1/2 tablespoons caper
• 6 oz fresh mozzarella cheese, torn into bite-size pieces
• 1/4 teaspoon kosher salt, plus more to taste
• freshly ground black pepper, to taste
• 1/4 cup fresh basil, torn
Instructions:
1. Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1–2 minutes.
2. Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1–11/2 minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel–lined plate to drain, blotting away any excess oil.
3. Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
4. Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
Enjoy your Zucchini Pesto Pasta Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Cassava Fufu?
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Here's a recipe for Cassava Fufu:
Ingredients:
• 1 lb frozen cassava purée, thawed
• 1/2 cup water, plus more as needed
• Sawa sawa with egusi, for serving (optional)
Instructions:
1. Add the cassava purée and 1/2 cup water to a medium pot and use your hands to break up any lumps, then stir with a wooden spoon until smooth. Turn the heat to medium-high and cook for about 15 minutes, stirring continuously to break up any lumps that form and adding up to 1/2 cup more water as needed to ensure the fufu is not stiff or lumpy, until the cassava turns from bright white to off-white in color and the fufu is stretchy and smooth. Remove the pot from the heat.
2. Scoop 1 cup of fufu from the pot with a wooden spoon and, using wet hands to prevent sticking, roll into a ball or your desired shape. Repeat with the remaining fufu.
3. Serve the fufu with sawa sawa soup or the soup of your choice.
Enjoy your Cassava Fufu!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Holiday Garlic Herb Porchetta?
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Here's a recipe for Holiday Garlic Herb Porchetta:
Ingredients:
• 8 lb skin on pork belly
• 1 cup kosher salt, plus 2 teaspoons kosher salt, divided
• 1/2 cup sugar
• 2 tablespoons fennel seeds
• 1/2 cup fresh rosemary
• 4 lemons lemon zest
• 1/3 cup fresh thyme
• 8 cloves garlic
• 1 teaspoon coarsely ground black pepper
• 2 1/2 lb boneless pork loin, Not tenderloin, trimmed of excess fat
• nonstick cooking spray, for greasing
Instructions:
1. Set the pork belly on a rimmed baking sheet. Season all over with 1/2 cup (120 g) of salt and the sugar. Wrap tightly in plastic wrap and refrigerate for 24 hours.
2. When ready to cook the pork, preheat the oven to 250˚F (120˚C).
3. Unwrap the pork belly and rinse off all the salt and sugar with cold water. Pat dry with paper towels, then place skin-side down on a baking sheet or large cutting board.
4. Add the fennel seeds to a food processor and pulse until finely ground. Transfer to a small bowl and wipe out the processor.
5. To the clean food processor, add the rosemary, lemon zest, thyme, garlic, 2 teaspoons of salt, and the pepper, and pulse until finely chopped and well combined.
6. Spread the garlic-herb paste evenly over the meat side of the pork belly.
7. Place the pork loin parallel along a short side of the pork belly. Roll up the belly to encase the loin and position the roll seam-side down.
8. Set a wire rack over a baking sheet and grease with nonstick spray. Arrange 8 30-inch (75 cm) long pieces of kitchen twine over the wire rack, spacing 11/2 inches (4 cm) apart. Place the pork roll, seam-side down, across the center of the twine pieces.
9. Starting with the centermost piece, tie the twine as tightly as you can around the pork roll, using 2 double knots. Work your way from the center toward either end to tie the rest of the twine. Cut off the excess twine.
10. Add the other 1/2 cup (120 g) of salt to the bowl with the ground fennel seeds and stir to combine. Sprinkle over the pork roll and rub into the skin.
11. Roast the porchetta for about 3 hours, until an instant-read thermometer inserted into the center reaches 145˚F (63˚C). Remove from the oven.
12. Increase the oven temperature to 450˚F (230˚C). Transfer the pork roll, still on the wire rack, to a cutting board. Pour any pan juices into a small bowl and skim off any fat.
13. Set the porchetta on the wire rack over the baking sheet, then return to the oven and roast for about 30 minutes more, until the skin is bubbling, crisp, and golden.
14. Transfer the porchetta to a cutting board and let rest for 20 minutes. Removed the twine and carve into 1/2-inch (1 1/4 cm) thick slices. Serve hot, with pan juices spooned over.
Enjoy your Holiday Garlic Herb Porchetta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Flatbread Pizza With Pesto And Burrata?
|
Here's a recipe for Flatbread Pizza With Pesto And Burrata:
Ingredients:
• 1 naan bread, large piece
• 1/4 cup pine nuts
• 1 clove garlic
• 2 cups fresh basil leaves, plus more for garnish
• 1/2 cup extra virgin olive oil
• kosher salt, to taste
• 1/2 cup grated parmesan cheese
• 6 sundried tomatoes, halved
• 4 oz burrata, torn
• freshly ground black pepper, to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Place the naan in the oven directly on the rack and warm for 5–7 minutes, until golden brown and crispy..
3. Make the pesto: Add the pine nuts, garlic, and basil to a mini or regular food processor or blender and pulse to coarsely chop. Scrape down the sides of the bowl, then add the olive oil, a pinch of salt, and the Parmesan and process until well combined.
4. Remove the naan from the oven and spread with about 1/4 cup of the pesto. Top with the sun-dried tomatoes and burrata.
5. Cut the flatbread into pieces, then transfer to a serving platter. Drizzle with olive oil and season with salt and pepper. Garnish with more basil.
Enjoy your Flatbread Pizza With Pesto And Burrata!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Savoury Tomato & Chicken Lasagna?
|
Here's a recipe for Savoury Tomato & Chicken Lasagna:
Ingredients:
• 4 large beefsteak tomatoes, or heirloom tomatoes (about 1½ pounds), sliced into ¼-inch (6 mm) rounds
• 1/4 cup olive oil, plus 3 tablespoons, divided
• 2 tablespoons McCormick® Savoury Spice Blend, divided, plus 1 teaspoon
• 1 teaspoon kosher salt
• 16 oz whole milk ricotta cheese
• 2 large eggs, beaten
• 8 lasagna noodles, no boil
• 2 1/2 cups shredded chicken, loosely packed
• 2 cups shredded mozzarella cheese, divided
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the tomatoes, 1/4 cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
3. In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
4. Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle 1/2 cup of mozzarella. Spread half of the shredded chicken (about 11/4 cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
5. Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
6. Remove the gratin from the oven.
7. Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
8. Remove from the oven and let cool for 30 minutes before serving.
Enjoy your Savoury Tomato & Chicken Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Calamari Fra Diavolo Over Linguine?
|
Here's a recipe for Calamari Fra Diavolo Over Linguine:
Ingredients:
• 2 tablespoons olive oil
• 1/2 medium yellow onion, finely diced
• 1 1/2 teaspoons kosher salt, divided, plus more as needed
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 1/2 teaspoons red pepper flakes, plus more for garnish
• 1/4 cup tomato paste
• 1/2 cup full bodied red wine, such as Cabernet Sauvignon
• 1/2 cup clam juice, or chicken broth
• 1 can whole peeled tomato, drained
• 1 lb calamari rings and tentacles, cleaned
• 3/4 lb dried linguine
• 2 tablespoons lemon
• 1/2 cup fresh italian parsley, roughly chopped, divided
Instructions:
1. Bring a large pot of well-salted water to a boil of medium-high heat.
2. While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and sauté for 4–6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
3. Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6–8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4–6 minutes, until the liquid is reduced by half.
4. Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
5. Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
6. When the calamari has 6–8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve 1/4 cup (60 ml) of the pasta water.
7. Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2–3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
8. Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
Enjoy your Calamari Fra Diavolo Over Linguine!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Ravioli Pomodoro?
|
Here's a recipe for Ravioli Pomodoro:
Ingredients:
• 1 can whole peeled tomato
• 1/2 cup olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/4 teaspoon sugar
• 1 1/2 teaspoons kosher salt
• 1 cup fresh basil leaves, plus more for garnish
• 1 package store-bought ravioli
Instructions:
1. Add the tomatoes to a food processor and pulse until smooth.
2. Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 30 seconds.
3. Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low, cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil.
4. Bring a large pot of water to a boil. Cook ravioli according to the package instructions. Drain through a colander.
5. Add the ravioli to the pomodoro sauce and stir to coat. Garnish with more basil, if desired.
Enjoy your Ravioli Pomodoro!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Pepperoni Pizza Burger?
|
Here's a recipe for Pepperoni Pizza Burger:
Ingredients:
• 3/4 lb ground beef
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried rosemary
• 1/2 tablespoon fresh thyme
• 1 tablespoon red onion, diced
• 3 tablespoons shredded mozzarella cheese, divided
• 4 pepperonis, divided
• 1 sesame bun, butter-toasted
Instructions:
1. In a large bowl, combine the ground beef, garlic powder, onion powder, basil, rosemary, and thyme.
2. In a ramekin, spread two-thirds of the beef patty evenly along the bottom and sides.
3. Place the red onions, two-third of shredded mozzarella, and one pepperoni into the well.
4. Preheat the oven to 425°F (220°C).
5. Place the rest of beef patty on top and pat to flatten.
6. Place the remaining mozzarella and three pepperonis on top.
7. Bake for 25 minutes.
8. Assemble the burger with the sesame bun.
Enjoy your Pepperoni Pizza Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Shrimp And Rice Skillet?
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Here's a recipe for Shrimp And Rice Skillet:
Ingredients:
• 1 lb shrimp, peeled and deveined
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups white rice, rinsed
• 1/2 cup white wine
• 1 3/4 cups water
• 2 tablespoons unsalted butter
• lemon, juiced
• 1/2 cup fresh parsley, finely chopped
Instructions:
1. On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with 1/2 teaspoon of salt and the black pepper. Set aside.
2. Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
3. Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
4. Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
5. Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3–4 minutes.
6. Add the butter, lemon juice, and parsley, and stir to combine.
Enjoy your Shrimp And Rice Skillet!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Easy Microwave Steamed Salmon?
|
Here's a recipe for Easy Microwave Steamed Salmon:
Ingredients:
• 1 piece salmon
• 1/4 onion
• 1/4 carrot
• 1/4 pack shimeji mushroom
• 2 tablespoons sake, or white wine
• 1 tablespoon butter
• salt, to taste
• pepper, to taste
• soy sauce, to taste
Instructions:
1. Cut a piece of parchment paper in the shape of a square. Slice the onion thinly. Julienne the carrot. Cut the bottom of shimeji mushroom and tear into bite-sized pieces.
2. Place the salmon at the center of the parchment paper. Season with salt and pepper.
3. Place onion, carrot and shimeji in that order.
4. Sprinkle sake and put the butter on top.
5. Bring up the top and the bottom corner of the paper. Fold the top corner for 3 to 4 times. Twist the ends.
6. Place the salmon packet on a microwave safe plate and microwave for 4 minutes, or cook in 350°F (180°C) oven for 20 min.
7. Open the parchment paper carefully and drizzle soy sauce on top.
Enjoy your Easy Microwave Steamed Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Vegan Mushroom, Pepper, & Olive Pizza?
|
Here's a recipe for Vegan Mushroom, Pepper, & Olive Pizza:
Ingredients:
Mushroom Walnut Mixture
• 1/2 cup raw walnut
• 10 oz cremini mushroom, sliced
• 1 tablespoon olive oil
• 1/3 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons low sodium soy sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon fennel seeds
• kosher salt, to taste
• pepper, to taste
• 1 lb pizza dough
• 1/3 cup marinara sauce
• 1/2 cup shredded vegan mozzarella cheese
• 1/4 cup black olive, sliced
• 1/2 red bell pepper, sliced
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a food processor, pulse the walnuts until mostly crumbly, about 10 pulses. Add the mushrooms and pulse again until crumbly, but do not to overprocess.
3. Heat the olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the mushroom walnut mixture and cook for 5-7 minutes, until most of the liquid from the mushrooms has been released and evaporated. Add the soy sauce, paprika, fennel, salt, and pepper and cook for 3-4 minutes more, until the mushroom mixture begins crisp slightly. Remove from the heat.
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. Spread the marinara sauce over the pizza dough in an even layer, then sprinkle with the vegan mozzarella. Top with the mushroom walnut mixture, olives, and bell pepper.
6. Bake for 14-16 minute, until the crust is lightly golden around the edges.
7. Cut into 8 slices and serve.
Enjoy your Vegan Mushroom, Pepper, & Olive Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Ham Fried Rice?
|
Here's a recipe for Ham Fried Rice:
Ingredients:
• 6 tablespoons sesame oil, divided
• 1 cup Sam's Choice® Premium Spiral-Cut Ham, chopped
• 2 large eggs, beaten
• 4 green onions, chopped on the bias, divided
• 1 cup bais-cut snap peas
• 1 large carrot, diced
• 3 cups white rice, or brown rice (using pre-packaged rice)
• 2 tablespoons soy sauce
• 1 tablespoon fresh cilantro, chopped
• 3 tablespoons sesame seeds
• None, for drizzling
Instructions:
1. Heat 2 tablespoons of sesame oil in a large, high-walled skillet over medium heat. Add the Sam's Choice® Premium Spiral-Cut Ham and fry until warmed through and browned, about 3–4 minutes. Transfer the ham to a medium bowl and set aside.
2. Add another 2 tablespoons of sesame oil to the pan, then add the beaten eggs. Cook, stirring, for 1–2 minutes, until the eggs are soft-scrambled. Add to the bowl with the ham and set aside.
3. Add the remaining 2 tablespoons of sesame oil to the pan, then add all but 2 tablespoons of the green onions, the snap peas, and the carrot. And cook for 4–5 minutes, until the vegetables are just tender. Remove the pan from the heat.
4. Add the rice, ham, and egg to the pan with the vegetables and stir to combine. Add the soy sauce and stir to evenly distribute.
5. Serve the fried rice topped with the cilantro, sesame seeds, reserved green onions, and Sriracha, if desired.
Enjoy your Ham Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Skillet Chicken Breasts?
|
Here's a recipe for Skillet Chicken Breasts:
Ingredients:
• 1 lb boneless, skinless chicken breast
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon grapeseed oil
Instructions:
1. On a cutting board, pat the chicken breasts dry with paper towels. Season all over with the salt and pepper.
2. Heat the grapeseed oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken breasts and cook, without moving, until golden brown, 8–10 minutes. Carefully flip the chicken over and continue cooking, without moving, until the other side is golden brown and the internal temperature reaches 165°F (75°C), 8–10 minutes more.
3. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
Enjoy your Skillet Chicken Breasts!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make 1-Day Noodles (Taiwanese Beef Noodle Soup)?
|
Here's a recipe for 1-Day Noodles (Taiwanese Beef Noodle Soup):
Ingredients:
Broth
• 5 lb bone-in chuck beef short ribs
• 1 lb beef shin bones, or any knee joint
• 2 lb oxtail
• 1 white onion, halved
• 2 carrots, halved crosswise
• 5 large tomatoes, halved
• 1 red apple, halved
• 1 stalk celery, halved crosswise
• 1/2 cup garlic, peeled
• 1 piece fresh ginger, 2 in (5 cm) sliced
• 3 bunches scallions, divided
• 1 cup rice wine
• 1 tablespoon star anise
• 1 tablespoon sichuan peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon vegetable oil, divided, plus 1 teaspoon
• 5 tablespoons doubanjiang, broad bean chili sauce
• 1 cup soy sauce
• 1/4 cup dark soy sauce
• 2 tablespoons rock sugar
• 2 tablespoons kosher salt, plus more to taste
• 4 tablespoons granulated sugar, plus more to taste
• 3 1/4 lb fresh noodles, of choice
• 1 head baby bok choy, leaves separated
• mustard green, picked, for serving (optional)
Instructions:
1. Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water.
2. Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, rice wine and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil.
3. Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth.
4. In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds.
5. Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar.
6. Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight.
7. Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight.
8. When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids.
9. Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside.
10. Cook the noodles according to the package instructions, then drain.
11. Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat.
12. Thinly slice the remaining 2 scallions.
13. To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard.
Enjoy your 1-Day Noodles (Taiwanese Beef Noodle Soup)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Fried Plantain Salad?
|
Here's a recipe for Fried Plantain Salad:
Ingredients:
• 1 ripe plantain
• canola oil, for frying
• kosher salt, to taste
• 1/4 medium yellow onion, sliced
• 1 red bell pepper, seeded and sliced
• 2 cups arugula
• 1 avocado, sliced
• 2 green onions, sliced on the bias
• 3 tablespoons pistachio, chopped
• 1/4 cup fresh cilantro, chopped
• freshly ground black pepper, to taste
Honey Dressing
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 cup neutral oil, such as canola or avocado
Instructions:
1. Trim the ends of the plantain, then peel and slice on the bias into 1/2-inch (1.24) pieces.
2. In a large skillet, heat about 1/8 inch (3 mm) canola oil over medium-high heat.
3. Add the plantains and fry until golden brown, 2–3 minutes per side. Transfer to a paper towel-lined plate and season with salt.
4. Remove all but 1 tablespoon of oil from the skillet. Add the onion and red bell pepper and cook until they are slightly softened, but still have some crunch, 3–4 minutes. Remove the pan from the heat.
5. Make the honey dressing: In a small bowl, whisk together the apple cider vinegar, honey, Dijon, and salt. While whisking, slowly drizzle in the oil until the dressing is emulsified.
6. When ready to serve, divide the arugula between 2 bowls. Top with the sautéed peppers and onions, fried plantains, sliced avocado, green onions, pistachios, and cilantro. Season with salt and pepper. Drizzle the dressing over the salad.
Enjoy your Fried Plantain Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Leftover Turkey Pot Pie?
|
Here's a recipe for Leftover Turkey Pot Pie:
Ingredients:
• 1/2 stick unsalted butter
• 1 tablespoon olive oil
• 1 1/2 cups yellow onion, diced
• 4 stalks celery, finely diced
• 1 cup carrot, finely diced
• 1 1/2 cups butternut squash, diced delicata
• 1/4 cup frozen peas, thawed
• 1 cup corn
• 2 cups roasted turkey, cut into bite-size pieces
• 3 cloves garlic, minced
• 1/2 teaspoon McCormick® Rubbed Sage
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 cups chicken broth
• 2 packets McCormick® Turkey Gravy
• 1 cup heavy cream
• 1 tube prepared biscuits
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
3. Add the corn, squash, peas, turkey, garlic, and McCormick® Rubbed Sage and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan, until the squash is tender.
4. In a large bowl, whisk together the chicken broth and McCormick® Turkey Gravy until well combined. Whisk in the cream.
5. Pour the gravy mixture into the pan. Cook for 10–15 minutes, stirring frequently, until the gravy thickens (it should slowly run down the back of a spoon).
6. Remove the pan from the heat and arrange the biscuits over the filling.
7. Transfer the pan to the oven and bake for 25–30 minutes or until the biscuits are golden brown. Let cool for 5–10 minutes before serving.
Enjoy your Leftover Turkey Pot Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare 20-Minute Crispy Pork Dumplings?
|
Here's a recipe for 20-Minute Crispy Pork Dumplings:
Ingredients:
Dumplings
• 1/3 cup napa cabbage, finely chopped
• 1/2 lb ground pork
• 1 tablespoon grated fresh ginger
• 2 scallions, thinly sliced
• 1 teaspoon low sodium soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon shaoxing wine
• 2 teaspoons cornstarch
• 1/2 large egg, beaten
• kosher salt
• all purpose flour, for dusting
• 24 dumpling wrappers
• 6 tablespoons water, divided, plus more for sealing dumplings
• 1 tablespoon vegetable oil
Dipping Sauce
• 1 teaspoon chile crisp
• 2 tablespoons low sodium soy sauce
• 2 tablespoons black vinegar
• 1/2 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1 teaspoon grated fresh ginger
For Garnish
• 1 scallion, thinly sliced
• toasted sesame seed
Instructions:
1. In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
2. Lightly dust a baking sheet with flour.
3. Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
4. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
5. Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
6. Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
Enjoy your 20-Minute Crispy Pork Dumplings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Spinach And Artichoke Chicken Stuffed Manicotti Pie?
|
Here's a recipe for Spinach And Artichoke Chicken Stuffed Manicotti Pie:
Ingredients:
• 24 oz manicotti, al dente
• 2 cups artichoke heart, chopped
• 2 cups fresh spinach, chopped
• 1 cup chicken breast, cooked, shredded
• 1 1/2 cups ricotta cheese
• 1 cup mozzarella cheese, grated, divided
• 1 cup grated parmesan cheese, grated, divided
• 2 cloves garlic, minced
• salt, to taste
• pepper, to taste
• 1 cup marinara sauce
• fresh parsley, chopped, for serving
Instructions:
1. Cook manicotti a couple minutes under the box instructions.
2. Drain in a colander, and cut manicotti in half.
3. Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
4. In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the parmesan cheese, garlic, salt, and pepper.
5. Preheat oven to 350°F (180˚C).
6. Transfer the spinach and artichoke mixture into a piping bag.
7. Fill each manicotti tube about 3/4 of the way up with spinach and artichoke mixture.
8. Spoon tomato sauce over the filled manicotti.
9. Top with remaining mozzarella cheese, and parmesan cheese.
10. Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
11. Garnish with parsley, if desired.
Enjoy your Spinach And Artichoke Chicken Stuffed Manicotti Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Whole Braised Cauliflower With Salsa Verde Orzo?
|
Here's a recipe for Whole Braised Cauliflower With Salsa Verde Orzo:
Ingredients:
Cauliflower
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 medium head cauliflower, greens trimmed and stem removed
• 3 tablespoons olive oil, divided
• 1/2 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 cups vegetable stock, divided
• 2 teaspoons honey
• 2 lemons, zested
• 2 lemons, juiced
• 6 sprigs fresh parsley, plus 1 tablespoon, chopped, for serving
Salsa Verde Orzo
• 4 cloves garlic
• 1 large shallot
• 1 bunch fresh parsley
• 1 cup fresh mint leaf
• 1 bunch fresh cilantro
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 1 cup orzo, cooked
Instructions:
1. Make the cauliflower: Preheat the oven to 300°F (150°C).
2. In a small bowl, stir together the paprika, cumin, salt, and pepper.
3. Add the head of cauliflower to a medium bowl and rub the spice mixture all over. Let sit for about 10 minutes.
4. Heat 1 tablespoon of olive oil in a large Dutch oven or cast iron pot over medium-high heat. When the oil is shimmering, use tongs to transfer the seasoned cauliflower to the pot and sear for 1–2 minutes per side, until golden brown all over. Remove the cauliflower from the pot and set aside.
5. Add the remaining 2 tablespoons of oil to the pan, along with the onion. Sauté until the onion is translucent, 5–7 minutes. Add the garlic and sauté until fragrant, 1–2 minutes.
6. Deglaze the pot with 1/2 cup (120 ml) of the vegetable stock, stirring with a wooden spoon to scrape up any browned bits stuck to the bottom. Reduce the heat to medium-low. Add the honey, lemon zest, and lemon juice and stir to combine. Return the cauliflower to the pot, along with the remaining 11/2 cups (360 ml) vegetable stock and the sprigs of parsley.
7. Cover the pot with a lid and transfer to the oven. Braise the cauliflower for 35–40 minutes, until tender but still holding together.
8. While the cauliflower is braising, make the salsa verde: Add the garlic, shallot, parsley, mint, and cilantro to a food processor. Process for 1–2 minutes, until finely chopped.
9. With the processor running, add the olive oil, salt, red wine vinegar, and cumin. Process until smooth, thick, and light green in color.
10. Add the orzo to a medium bowl and spoon in the salsa verde. Toss until the orzo is well coated.
11. Remove the cauliflower from the braising liquid and return the pot to the stove over medium heat. Reduce the braising liquid for 10–12 minutes, until thick enough to coat the back of a spoon. Season with salt to taste.
12. Scoop the orzo onto a serving platter and place the cauliflower on top. Spoon the reduced braising liquid over the cauliflower. Garnish with the chopped parsley.
13. Serve warm.
Enjoy your Whole Braised Cauliflower With Salsa Verde Orzo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Giant Veggie Burger.
|
Here's a recipe for Giant Veggie Burger:
Ingredients:
• nonstick cooking spray, for greasing
Black Bean & Corn
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, shredded
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon soy sauce
• 30 oz black beans, 2 cans, drained and rinsed
• 1/2 cup quick-cook oats
• 1/2 cup corn
Chickpea, Quinoa, & Sun-Dried Tomato
• 15 oz chickpeas, 1 can, drained and rinsed
• 1 cup quinoa
• 1/2 cup bread crumbs
• 1/3 cup sundried tomato
• 2 tablespoons tahini
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
Sweet Potato & White Bean
• 15 oz white bean, 1 can, drained and rinsed
• 1 medium sweet potato, roasted and peeled
• 1 small yellow onion, finely chopped
• 1/2 cup bread crumbs
• 1/3 cup nutritional yeast
• 1/3 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon red chili flakes
• 1 teaspoon garlic powder
• salt, to taste
• pepper, to taste
Mushroom Lentil
• 1 tablespoon flax meal
• 3 tablespoons water
• 3 tablespoons olive oil, divided
• 8 oz mushroom, finely chopped
• 1 tablespoon soy sauce
• 1/2 teaspoon smoked paprika
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups lentils, cooked
• 1 cup oats
Special Sauce
• 1/3 cup vegan mayonnaise
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• salt, to taste
• pepper, to taste
For Assembly
• 1 giant round loaf, of your choice
• 6 slices vegan provolone cheese
• 1 cup avocado crema
• lettuce
• tomato, sliced
• red onion, sliced
Instructions:
1. Make the Black Bean & Corn burger mix: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and carrots and cook for 2-3 minutes, until the carrots are partially tender.
2. Add the cumin, chili powder, coriander, cayenne, salt, pepper, and soy sauce. Cook for 2-3 minutes more, until the carrots are tender. Remove from the heat and set aside.
3. Add the black beans to a large bowl, and mash with a potato masher until mostly. Add the oats, corn, and carrot mixture and mix until well-combined.
4. Grease a large baking sheet with cooking spray. Using a spoon and your hands, shape the black bean burger mix into a quarter circle shape.
5. Make the Chickpea, Quinoa, & Sun-Dried Tomato burger mix: In a food processor, combine the chickpeas, quinoa, bread crumbs, sun-dried tomatoes, tahini, parsley, garlic, salt, pepper, oregano, and basil. Pulse until smooth. Shape the chickpea, quinoa burger mix into a quarter circle next to the black bean burger mix. Add to the baking sheet with the other burger mix.
6. Make the Sweet Potato & White Bean burger mix: In a large bowl, combine the white beans and sweet potato, and mash with a potato masher until smooth. Add the onion, bread crumbs, nutritional yeast, parsley, lemon juice, red chile flakes, garlic powder, salt, and pepper, and mix until well-combined. Add to the baking sheet with the other burger mixes.
7. Make the Mushroom Lentil burger mix: In a small bowl, combine the flax meal and water to make a flax egg. Set aside.
8. Heat 1 tablespoon of olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes. Add the soy sauce and paprika and cook for 2-3 more minutes. Transfer to a large bowl and set aside.
9. Heat another tablespoon of olive oil in the pan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes, until fragrant. Add the salt and pepper, and cook for another 2 minutes.
10. Transfer the onion mixture to a food processor and add the lentils, oats, and flax egg. Pulse until a chunky paste forms.
11. Transfer the lentil mixture to the bowl with the mushrooms and mix until well-combined. Add to the baking sheet.
12. Preheat the oven to 350°F (180°C).
13. Shape the burger mixes to match the size of your loaf of bread. Press the borders together to create one cohesive patty.
14. Bake the patty for 20 minutes.
15. Make the special sauce: In a small bowl, combine the vegan mayo, ketchup, mustard, salt, and pepper, and stir until combined. Transfer to a squeeze bottle.
16. Remove the patty from the oven ,and top the Mushroom Lentil and Black Bean & Corn sections with the vegan provolone cheese.
17. Broil for 5 minutes, or until the cheese has melted.
18. With a large bread knife, slice the loaf of bread in half to make a giant bun.
19. With large spatulas or bench scrapers, transfer the veggie burger patty onto the bottom half of the bun.
20. Spread the avocado crema on top of the the Chickpea Quinoa, Sweet Potato & White Bean sections. Squeeze the special sauce onto the Black Bean & Corn and mushroom Lentil sections.
21. Layer on the lettuce, tomatoes, and red onion, and top with the top bun.
Enjoy your Giant Veggie Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Singapore Chilli Crab?
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Here's a recipe for Singapore Chilli Crab:
Ingredients:
• 1 mud crab
• 3 shallots
• ginger, 1 in (2.5 cm)
• 3 long red chillies
• 5 cloves garlic
• 2 tablespoons ketchup
• 1 teaspoon shrimp paste, belacan
• 2 tablespoons cooking oil
• 1 1/2 cups chicken stock
• 1 1/2 cups tomato puree
• 1 tablespoon rice wine vinegar
• 1/2 cup sweet chili sauce
• 2 tablespoons soy sauce
• 2 tablespoons palm sugar
• 1 egg
• 1 spring onion
• 1/2 cup butter
To garnish:
• 1 bunch coriander
To serve:
• fried bao dough, mantou
Instructions:
1. Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
2. In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
3. Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
4. Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
5. Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
6. Remove the crab legs and head, and plate up on a shallow dish.
7. Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
8. Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
Enjoy your Singapore Chilli Crab!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Wild Rice Casserole?
|
Here's a recipe for Wild Rice Casserole:
Ingredients:
• 4 tablespoons unsalted butter, plus more for greasing
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 1/4 cup all purpose flour
• 2 cups chicken stock
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups shredded chicken, cooked
• 4 cups wild rice medley, cooked
• 1/4 cup fresh parsley, roughly chopped
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
2. Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
3. Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
4. Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
5. Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
6. Top with the parsley before serving.
Enjoy your Wild Rice Casserole!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make 60-Minute Lasagna?
|
Here's a recipe for 60-Minute Lasagna:
Ingredients:
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, small diced
• 3 sprigs fresh thyme, leaves picked
• 3 garlics, minced
• 4 oz mild italian sausage, casings removed
• 1 jar marinara sauce
• 1 1/2 teaspoons kosher salt, plus more for boiling
• 8 lasagna noodles
• 3 cups whole milk ricotta cheese
• 1 cup fresh baby spinach, chopped
• 1 1/2 cups shredded mozzarella cheese, divided
• 3/4 cup grated parmesan cheese, divided
• 2 tablespoons fresh basil, plus whole leaves, for garnish
• 1 tablespoon fresh parsley, minced
• 2 large egg yolks
• 1/2 teaspoon freshly ground black pepper
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Bring a large pot of salted water to a rolling boil.
3. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the thyme leaves and garlic and cook until fragrant, about 1 minute. Add the sausage and use a wooden spoon to break into very small pieces. Cook until no longer pink, 4–5 minutes. Add the marinara sauce and stir to combine. Simmer for about 5 minutes, until warmed through and the flavors combine. Remove the pan from the heat.
4. Season the boiling water generously with salt. Add the lasagna noodles and remaining tablespoon of olive oil and cook for 9–10 minutes, or about 2 minutes less than the package instructions, until al dente. Drain and rinse under cold water to prevent the noodles from sticking together. Lay the noodles on a baking sheet or cutting board.
5. In a large bowl, stir together the ricotta, spinach, 3/4 cup mozzarella, 1/2 cup Parmesan, the basil, parsley, 11/2 teaspoons salt, and 1/2 teaspoon black pepper.
6. Spoon about 1 cup of the tomato sauce into the bottom of a large casserole dish and spread evenly.
7. Lay a lasagna sheet on a clean surface. Spread about 1/2 cup of ricotta mixture over the noodle in an even layer, leaving a 1/2-inch edge on one end. Roll up tightly toward the empty end and place the roll-up in the casserole dish, seam-side down. Repeat with the remaining noodles and filling.
8. Spoon about 2 tablespoons of sauce over each roll-up. Sprinkle the remaining 3/4 cup mozzarella and remaining 1/4 cup Parmesan evenly over the top.
9. Bake the lasagna roll-ups for about 20 minutes, until the cheese is melted and bubbling.
10. Garnish with fresh basil leaves and serve.
Enjoy your 60-Minute Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Air Fryer Fried Chicken.
|
Here's a recipe for Air Fryer Fried Chicken:
Ingredients:
• 2 cups buttermilk
• 3 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 1 lb chicken drumstick
• 1 cup all purpose flour
• 1 teaspoon paprika
• 1 teaspoon onion powder,
• 1 teaspoon garlic powder
• 2 large eggs
• nonstick cooking spray, for greasing
• honey, hot, for serving
Instructions:
1. In a large bowl, whisk together the buttermilk, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the chicken drumsticks and turn to coat, then cover the bowl with plastic wrap. Marinate in the refrigerator for at least 1 hour, up to 24 hours.
2. In a shallow bowl, whisk together the flour, remaining teaspoon of salt, remaining teaspoon of pepper, the paprika, onion powder, and garlic powder. In a separate bowl, beat the eggs.
3. Remove a drumstick from the marinade and coat in the flour mixture, shaking off any excess. Dip the chicken in the eggs, then back into the flour. Repeat with the remaining drumsticks.
4. Preheat the air fryer to 390°F (200˚C). Spray the basket with nonstick spray.
5. Set 2 drumsticks in the air fryer, making sure they aren’t touching, and cook until light golden, 12 minutes. Flip the chicken over and continue cooking until cooked through and the internal temperature reaches 165°F (75°C), about 12 minutes more. If you see any dry, floury spots showing, spray with cooking spray and cook for 1 more minute. Repeat with the remaining chicken.
6. Serve with hot honey.
Enjoy your Air Fryer Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Garlic Basil Grilled Chicken Pizza Sliders?
|
Here's a recipe for Garlic Basil Grilled Chicken Pizza Sliders:
Ingredients:
• nonstick cooking spray, for greasing
• 3 boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 package slider rolls, 12 count
• 1 cup shredded italian cheese blend
• 1 cup marinara sauce
• 4 oz pepperoni, sliced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried Italian seasoning
Garlic Basil Butter
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 fresh basil leaves, chopped
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with foil and grease with nonstick spray.
2. Season both sides of the chicken thighs with a pinch of salt and pepper. Grill for 2–3 minutes per side, until golden brown. Remove from the grill and let cool slightly, then slice into strips.
3. Cut the sheet of slider rolls in half to separate the top and bottom, leaving the individual rolls intact. Transfer the bottom rolls to the prepared baking sheet and sprinkle evenly with half of the shredded Italian cheese, then dollop half of the marinara sauce on top. Top with the pepperoni, then the remaining 1/2 cup shredded Italian cheese, 1/2 cup marinara sauce, and the sliced grilled chicken. Place the top slider rolls on top.
4. Cover the sliders with foil, then transfer to the oven and bake for about 15 minutes, until the cheese has melted.
5. While the sliders bake, make the garlic basil butter,: In a small microwave-safe bowl, combine the garlic, butter, and basil. Microwave for 30 seconds, until the butter is melted. Stir to combine.
6. Remove the sliders from the oven, uncover, and spoon some of the garlic basil butter on top, then sprinkle with the red pepper flakes and dried Italian seasoning. Return the oven and bake for 5 minutes more, until the top is golden brown.
7. Brush with the remaining garlic basil butter, then serve immediately, slicing between the rolls or pulling apart to separate into individual sliders.
Enjoy your Garlic Basil Grilled Chicken Pizza Sliders!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I cook Cheesy Garlic Flatbread?
|
Here's a recipe for Cheesy Garlic Flatbread:
Ingredients:
• nonstick cooking spray, for greasing
• 1 can refrigerated pizza dough
• 1 tablespoon unsalted butter
• 2 tablespoons garlic, minced
• 1/4 cup Frank’s RedHot®
• 1/4 cup crumbled feta cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
2. Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
3. Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 2–3 minutes, or until just starting to brown. Remove the pot from the heat and whisk in the Frank's RedHot®.
4. Spread half of the Frank’s RedHot® butter over the dough, then top with the feta, mozzarella, and Parmesan cheeses.
5. Bake the flatbread for 10–15 minutes, or until the crust is golden brown and the cheese is melted.
6. Top with the rest of the Frank’s RedHot® butter and the parsley. Cut into 8 slices, then serve.
Enjoy your Cheesy Garlic Flatbread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I go about making Roasted Whole Red Snapper With Tomatoes, Basil, And Oregano by Scott Conant?
|
Here's a recipe for Roasted Whole Red Snapper With Tomatoes, Basil, And Oregano by Scott Conant:
Ingredients:
• 3 lb head-on red snapper, scaled and cleaned
• 2 1/2 teaspoons kosher salt, divided, plus additional to taste
• 1 lemon, half sliced, divided
• 5 small sprigs fresh oregano, plus ½ tablespoon chopped leaves, divided
• 10 fresh basil leaves, plus 1 tablespoon chopped leaves, divided
• 6 tablespoons olive oil, divided
• 1 1/2 cups cherry tomato, halved
• 1/4 teaspoon red pepper flakes
• 6 fingerling potatoes, diced and blanched
• 1 cup homemade chicken broth, or low-sodium chicken broth
Instructions:
1. Preheat the oven to 325°F (160°C).
2. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
3. Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining 1/2 teaspoon salt.
4. Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
5. Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
6. Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
7. Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
8. Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
9. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don’t forget to turn it over to eat off the other side!)
Enjoy your Roasted Whole Red Snapper With Tomatoes, Basil, And Oregano by Scott Conant!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Top Chef Junior Szechuan Lamb Burger?
|
Here's a recipe for Top Chef Junior Szechuan Lamb Burger:
Ingredients:
Creamy Herb Sauce
• 1/2 cup fresh cilantro, chopped
• 3 scallions, finely sliced
• 2 tablespoons fresh mint, chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 cup greek yogurt
• salt, to taste
Onion Saute
• 2 teaspoons oil
• 1 medium red onion, thinly sliced
Burgers
• 1 tablespoon ground cumin
• 1 teaspoon sichuan peppercorns, toasted and ground
• 1/2 teaspoon red chili flakes
• 2 teaspoons sesame oil
• 1 teaspoon brown sugar
• 2 teaspoons dijon mustard
• 1 lb ground lamb
• 1 teaspoon salt
Assembly
• 1 tablespoon vegetable oil
• 1 cucumber, sliced
• 1/4 cup fresh cilantro leaves
• 2 fresno chilies, or red jalapeños, de-seeded and thinly sliced
• 4 brioche buns, lightly toasted
Instructions:
1. Creamy herb sauce: Stir together cilantro, scallion, mint, lemon juice, lemon zest, Greek yogurt, and a pinch of salt until combined.
2. Onion saute: Heat oil, then add red onions to a large saute pan over medium-high heat.
3. Cook until they begin to soften but still retain their color and crunch, about 2 minutes. Set aside.
4. Burgers: Combine the lamb, cumin, sichuan peppercorns, chile flakes, sesame oil, sugar, mustard, and salt in a large bowl. Mix gently until spices are evenly distributed, but don’t overwork meat. Form into four balls.
5. In the same large saute pan used for the onions and peppers, heat a tablespoon of oil over medium-high heat. Use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
6. Cook until the bottom of each burger has formed a brown crust, about 3–4 minutes. Flip each patty and cook through, approximately 3–4 minutes.
7. Assembly: Spread about 1 tablespoon creamy herb sauce on the bottom of each bun. Place a burger on each bun, topping each with a spoon of onions, sliced cucumber, chilis, and cilantro.
Enjoy your Top Chef Junior Szechuan Lamb Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Shrimp Boil Stuffed Potatoes?
|
Here's a recipe for Shrimp Boil Stuffed Potatoes:
Ingredients:
• 2 medium russet potatoes, scrubbed
• 2 teaspoons olive oil, divided
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 cup sour cream
• 2 tablespoons Tasty™ Jazzy Seasoning Mix
• 8 shrimps, peeled and deveined
• 2 tablespoons unsalted butter
• 2 tablespoons red onion, diced
• 1/2 celery stalk, diced
• 1/4 cup frozen corn
• 1/2 cup grated cheddar cheese, plus more to taste for the topping
Instructions:
1. In a medium bowl, toss the shrimp with the Tasty™ Jazzy Seasoning Mix and 1 teaspoon of olive oil until well coated. Set in the refrigerator to marinate while the potatoes cook.
2. Prick the potatoes all over with a fork, this allows the steam to escape as they cook. Drizzle with 1 teaspoon of olive oil and a pinch of salt and rub to coat all over. Place the potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave at full power for 5 minutes. Check for doneness, if still tough, flip over and cook for an additional 5 minutes at full power. Continue to cook in 1-minute intervals until all the potatoes are fork tender.
3. Using a paring knife, cut off a third of each potato lengthwise and scoop the flesh into a large bowl, leaving a 1/4-inch thick shell. Discard the skin from the smaller potato trimmings.
4. Add the sour cream to the potato flesh and mash until no clumps remain.
5. Preheat the oven to 350°F (175°C).
6. Melt the butter in a medium saucepan over medium-high heat. Add the red onion, celery, corn and sauté for 5–7 minutes, until tender. Push the vegetables to one side of the pan, then add the shrimp to the other side. Cook the shrimp for 1–2 minutes on each side, until just cooked through.
7. Add the shrimp and vegetables to the bowl with the mashed potatoes, along with half of the cheddar cheese. Gently mix to combine.
8. Spoon the filling into the potato skins and top with the remaining cheddar cheese.
9. Bake for 5–7 minutes, until the cheese is melted and lightly browned.
10. Transfer the potatoes to a serving plate and serve.
Enjoy your Shrimp Boil Stuffed Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Roasted Spatchcock Chicken And Giblet Gravy?
|
Here's a recipe for Roasted Spatchcock Chicken And Giblet Gravy:
Ingredients:
Roasted Chicken
• nonstick cooking spray, for greasing
• 4 lb whole air-chilled chicken with giblets
• 4 tablespoons clarified butter, room temperature
Adobo Seasoning
• 1 teaspoon ground turmeric
• 2 teaspoons dried oregano
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons ground black pepper
• 4 teaspoons kosher salt, (1 teaspoon per pound of chicken)
Giblet Gravy
• water, as needed
• 3 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 4 cloves garlic, chopped
• 3 tablespoons unbleached all-purpose flour
• 2 cups chicken stock
• 2 tablespoons worcestershire sauce
• 2 bay leaves
• kosher salt, to taste
• freshly ground black pepper, to taste
Instructions:
1. Set a wire rack over a rimmed baking sheet and grease with nonstick spray.
2. Remove the giblet bag from inside the chicken and set aside. Place the chicken on a cutting board, breast-side down. Use kitchen shears or a sharp knife to cut along each side of the backbone to remove (set aside to make stock, if desired). Flip the chicken over and splay the thighs. Stack your hands between the breasts and press down firmly to flatten until you hear the breastbone crack.
3. Make the adobo seasoning: In a small bowl, mix together the turmeric, oregano, onion powder, garlic powder, pepper, and salt.
4. Pat the chicken dry with paper towels. Turn the chicken breast-side down and liberally season the back cavity with half of the adobo seasoning, rubbing into the crevices.
5. Flip the bird over. Use a metal skewer to poke the chicken skin all over. Carefully use your fingers to separate the skin from the meat over the breasts and thighs. Rub the clarified butter under the chicken skin, using your fingertips over the skin to spread the butter evenly. Sprinkle the remaining adobo seasoning over the chicken skin.
6. Set the chicken on the wire rack. Chill in the refrigerator, uncovered, for 1–24 hours.
7. Before roasting, remove the chicken from the refrigerator and let come to room temperature for 45 minutes.
8. Preheat the oven 475°F (245°C).
9. Transfer the chicken to the oven and roast for about 50 minutes, or until an instant-read thermometer registers 165°F (75°C) when inserted into the thickest part of the thigh and the skin is golden brown. Remove the chicken from the oven and let rest for about 10 minutes.
10. Meanwhile, make the giblet gravy: Remove the giblets from the bag and separate the meat from any skin, fat, or bones. Add the giblets to a medium saucepan with enough water to cover by 1 inch. Cook over medium heat until the giblets are tender, about 20 minutes. Remove from the pan, draining any excess water, and finely chop the meat. Clean the pan.
11. Melt the butter in the same saucepan over medium heat. Add the onion and garlic and cook until softened, about 1 minute. Sprinkle in the flour and cook, stirring continuously, for 2–3 minutes, or until golden brown.
12. Stir in the chopped giblets. Slowly pour in the chicken stock, whisking constantly, until the flour is dissolved, then whisk in the Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
13. Bring the gravy to a boil and add the bay leaves, then reduce the heat to low and cook until the gravy is thickened, 5–7 minutes. Season with salt and pepper to taste.
14. To carve the chicken, pull the legs away from the body then cut through the joint to release. Cut along the breast bone to remove the breasts on either side. Cut off the wings. Reserve the carcass along with the backbone for making chicken stock, if desired.
15. Pour the gravy over the chicken and serve warm.
Enjoy your Roasted Spatchcock Chicken And Giblet Gravy!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Spinach Mushroom Flatbread?
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Here's a recipe for Spinach Mushroom Flatbread:
Ingredients:
• nonstick cooking spray, for greasing
• 1 can refrigerated pizza dough
• 1 tablespoon olive oil
• 1 cup mushroom, sliced
• 1/8 teaspoon kosher salt
• 3 tablespoons Frank’s Red Hot® Sauce, divided
• 1/3 cup garlic alfredo sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese
• 1/4 cup spinach, cooked
• 1 tablespoon garlic, minced
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon freshly ground pepper
Instructions:
1. Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
2. Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
3. Heat the olive oil in a medium pan over medium-high heat. Add the mushrooms and salt and cook for 3–5 minutes, or until the mushrooms are well browned. Turn off the heat, add 2 tablespoons Frank’s RedHot®, and toss to coat.
4. Spread the garlic Alfredo sauce over the dough, then top with the mozzarella and shredded Parmesan cheeses, spinach, garlic, and Frank’s RedHot® mushrooms.
5. Bake the flatbread for 10–15 minutes, or until the crust is golden brown and the cheese is melted.
6. Drizzle the remaining tablespoon Frank’s RedHot® over the flatbread and sprinkle the grated Parmesan cheese and black pepper on top. Cut into 8 slices, then serve.
Enjoy your Spinach Mushroom Flatbread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Wolfgang Puck's Sea Bass In Puff Pastry?
|
Here's a recipe for Wolfgang Puck's Sea Bass In Puff Pastry:
Ingredients:
• 2 tablespoons olive oil
• 1/2 cup celery, sliced
• 1/2 cup leek, julienned
• 1/2 cup carrot, julienned
• salt, to taste
• white pepper, to taste
• 1 cup heavy cream
• 1 whole sea bas, cleaned
• black pepper, to taste
• 2 tablespoons fresh tarragon, chopped
• 2 sheets puff pastry
• 2 eggs, beaten
• fresh parsley, for serving
• lemon wedge, for serving
Chive Butter Sauce
• 1 cup white wine
• lemon juice
• 4 shallots, minced
• 1/2 bunch fresh tarragon
• 1 cup heavy cream
• 18 tablespoons butter, sliced, 2 1/4 sticks
• salt, to taste
• pepper, to taste
• chive, minced
Instructions:
1. Heat the olive oil in a medium pan over medium heat.
2. Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
3. Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
4. Remove the pan from the heat.
5. Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are 1/3-inch thick. Transfer one sheet of puff pastry to the baking sheet.
6. Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
7. Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
8. Transfer the fish to the center of the sheet of puff pastry.
9. Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
10. Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
11. Chill in the refrigerator for at least 30 minutes.
12. Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a 1/4 cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
13. Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
14. Remove the tarragon stem and season with salt and pepper. Stir in the chives.
15. Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
16. Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
17. To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
Enjoy your Wolfgang Puck's Sea Bass In Puff Pastry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Lemon Herb Tofu Marinade.
|
Here's a recipe for Lemon Herb Tofu Marinade:
Ingredients:
• 14 oz tofu, 1 block, cubed
• 1/2 cup lemon juice
• 1/2 cup fresh basil, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cloves garlic, minced
Instructions:
1. Combine lemon juice, basil, salt, pepper, and garlic. Mix until combined.
2. Add tofu and refrigerate. Marinate for 1-3 hours.
3. Prepare as desired!
Enjoy your Lemon Herb Tofu Marinade!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make 4-Ingredient Squid Ink Pasta?
|
Here's a recipe for 4-Ingredient Squid Ink Pasta:
Ingredients:
• black squid ink pasta
• black salt, to taste
• 3 large cloves black garlic, chopped
• 1 tablespoon black truffle sauce
Instructions:
1. Boil some water in a pot. Add a little bit of black salt and add in the squid ink pasta. Boil until the pasta is cooked.
2. Chop up some black garlic. In a pan add some vegetable oil and add in the chopped black garlic. Sauté until its cooked.
3. Add in the cooked pasta and sauté.
4. Add in a tablespoon of black truffle sauce & sprinkle some salt on top. Mix well & serve hot!
Enjoy your 4-Ingredient Squid Ink Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Muffin Tin Meatloaf?
|
Here's a recipe for Muffin Tin Meatloaf:
Ingredients:
• 1 tablespoon olive oil, plus more for greasing
• 1 small yellow onion, diced
• 1 clove garlic, minced
• 3/4 cup panko breadcrumbs
• 1/2 cup whole milk
• 1 lb ground beef
• 1 large egg, beaten
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon worcestershire sauce
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons ketchup
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a standard muffin tin with olive oil.
2. Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let cool to room temperature.
3. In a large bowl, stir together the panko and milk. Add the ground beef, egg, parsley, Worcestershire sauce, salt, pepper, and onion mixture and use your hands to combine.
4. Divide the meat mixture evenly between the greased muffin cups, making sure not to overfill. Brush the tops with ketchup.
5. Bake until the tops are browned and the internal temperature reaches 160°F (70°C), about 30 minutes.
6. Serve warm, or, if not serving immediately, let the meatloaves cool completely, then store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Enjoy your Muffin Tin Meatloaf!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Gluten-Free Grilled Flatbread Pizzas?
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Here's a recipe for Gluten-Free Grilled Flatbread Pizzas:
Ingredients:
• 1 1/2 cups warm water
• 1 packet active dry yeast
• 2 large large egg
• 2 tablespoons olive oil
• 3 1/4 cups gluten-free flour blend
• topping of your choice
Instructions:
1. Pour the water into a large bowl and add the yeast. Let sit for 2 minutes while the yeast activates. The mixture should become foamy and some of the yeast will sink in the water.
2. Add the eggs and oil. Whisk until smooth.
3. Add the gluten-free pizza dough mix and stir with a wooden spoon until well-combined.
4. Use a bowl scraper to divide the dough in half. Grease 2 medium bowls with olive oil. Place each dough half in a bowl and top with another drizzle of oil.
5. Toss the dough to evenly coat in oil, then cover the bowls with clean kitchen towels. Let rise for 20 minutes, until the dough has expanded, but not quite doubled in size.
6. Heat a grill pan over high heat.
7. Turn a dough portion onto a lightly floured pizza peel or other flat surface, like a cutting board or cookie sheet. Dust the dough with more flour and roll out into a 10-inch (25-cm) round, or whatever size will fit the pan you’re working with.
8. Carefully slide the dough onto the grill pan. Grill each side for 6-8 minutes, until dark grill marks form. Remove from the heat. Repeat with the remaining dough.
9. Top with your desired toppings, slice, and serve.
Enjoy your Gluten-Free Grilled Flatbread Pizzas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Sticky Caramel Ribs?
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Here's a recipe for Sticky Caramel Ribs:
Ingredients:
• 1 ginger, 3 in (7 cm) peeled and cut into large chunks
• 2 shallots, peeled and cut in half
• 2 racks baby back ribs, membranes removed
• 2 tablespoons McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic
• 2 cups brown sugar
• 1/2 cup water
• 1/2 cup lime juice
• 3 tablespoons Thai Kitchen Fish Sauce, plus 2 teaspoons, divided
• 4 tablespoons cold butter
• fresh cilantro, chopped, for garnish
• lime wedge, for garnish
• scallion, chopped, for garnish
Instructions:
1. Preheat oven to 275ºF.
2. Place ginger in a small food processor. Process until fully broken down into small pieces. Add shallots and pulse until shallots are in small pieces. Set mixture aside.
3. Place ribs on sheet trays covered with aluminum foil. Generously season both sides of the racks with McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic. Spread ginger-shallot mixture over the top of each rib rack. Cover ribs tightly with foil.
4. Cook ribs in oven for 21/2 –3 hours, until tender. Remove from oven.
5. Preheat broiler.
6. Combine brown sugar, water, lime juice, and 3 tablespoons Thai Kitchen Fish Sauce in a small pot over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Let simmer until caramel thickens and coats the back of a spoon, about 7–10 minutes. Melt in cold butter and immediately turn off heat. Stir in the extra 2 teaspoons of fish sauce.
7. Unwrap ribs and brush evenly with caramel sauce.
8. Broil ribs for 1–2 minutes (keeping a close eye because they will burn quickly).
9. Remove from oven and brush with another layer of caramel sauce. Broil a second time for 1–2 minutes.
10. Slice ribs and serve with a heavy garnish of cilantro and scallions, with lime wedges on the side.
Enjoy your Sticky Caramel Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Chicken Meatballs?
|
Here's a recipe for Chicken Meatballs:
Ingredients:
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb ground chicken
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 cup fresh parsley, chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• pasta, cooked, for serving
• sauce of choice, for serving
Instructions:
1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
2. Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
3. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
4. In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
5. Roll the chicken mixture into 11/2-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
6. Bake the meatballs until browned and cooked through, 20 to 25 minutes.
7. Serve with pasta and sauce of your choice.
Enjoy your Chicken Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Breakfast Tostadas?
|
Here's a recipe for Breakfast Tostadas:
Ingredients:
• 1/4 cup vegetable oil
• 2 plum tomatoes, cored, seeded, and finely chopped
• 2 jalapeñoes, finely chopped
• 1 white onion, finely chopped
• kosher salt, to taste
• freshly ground black pepper, to taste
• 12 large eggs, lightly beaten
• 1/4 cup fresh cilantro, plus more for serving
• 8 tostadas
• 1 1/2 cups refried black bean
• 1/2 cup shredded pepper jack cheese
• sour cream, for serving
• guacamole, for serving
Instructions:
1. Preheat the broiler. Line a baking sheet with parchment paper.
2. In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the tomatoes, jalapeños, and onion, and cook, stirring, until soft and beginning to turn brown, about 8 minutes. Season with salt and pepper,
3. Add the eggs, reduce the heat to medium, and cook, stirring occasionally, until cooked through, 12–15 minutes. Remove the pan from the heat and stir in the cilantro.
4. Arrange the tostadas on the prepared baking sheet and broil, flipping halfway through, until lightly golden and fragrant, about 1 minute total.
5. Spread 3 tablespoons of the beans evenly over each tostada. Divide the scrambled eggs among the tostadas, piling them in the center of the beans, then sprinkle evenly with the pepper Jack cheese. Broil until the cheese is just melted, 1–2 minutes.
6. Transfer the tostadas to plates and garnish with more cilantro. Serve hot with sour cream and guacamole on the side.
Enjoy your Breakfast Tostadas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chili Shepherd’s Pie?
|
Here's a recipe for Chili Shepherd’s Pie:
Ingredients:
Chili
• 1 tablespoon olive oil
• 1/2 small yellow onion, diced
• 1 1/2 teaspoons garlic, minced
• 1 lb lean ground beef
• 1 packet McCormick® Original Chili Seasoning
• 1 can tomato, diced
• 1/3 cup tomato sauce
• 15 oz red kidney bean
• 2 teaspoons kosher salt
• 1 cup shredded cheddar cheese
Mashed Potatoes
• 4 idaho potatoes, large
• 3/4 cup sour cream
• 1/2 stick unsalted butter, melted
• 1/4 cup half & half
• 2 teaspoons McCormick® Garlic Powder
• 1/2 teaspoon ground white pepper
• 2 teaspoons kosher salt
Instructions:
1. Make the chili: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 6 minutes. Add the ground beef and McCormick® Original Chili Seasoning, and stir with a wooden spoon to break up the ground beef into small pieces. Add the diced tomatoes and cook for 5 minutes, or until the beef is fully cooked through. Stir in the tomato sauce and salt, and cook for another 2 minutes, until thickened slightly. Add the canned kidney beans and mix until combined.
2. Pour the ground beef mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle the cheddar cheese on top.
3. Make the mashed potatoes: Peel and quarter the potatoes. Place in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 20–30 minutes. Drain the potatoes and transfer to a large bowl.
4. Add sour cream and melted butter to the bowl with the potatoes. Using an electric hand mixer on medium-low speed, whip the potatoes until smooth. Add the half-and-half, McCormick® Garlic Powder, white pepper, and salt, and mix on low speed until combined.
5. Spread the mashed potatoes evenly over the chili.
6. Turn the broiler on high. Broil the shepherd’s pie for 10 minutes, or until the top is light golden brown. Serve warm.
Enjoy your Chili Shepherd’s Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Slow Cooker Jackfruit Carnitas?
|
Here's a recipe for Slow Cooker Jackfruit Carnitas:
Ingredients:
• 40 oz jackfruit, 2 cans in brine or water, drained
• 1/2 medium yellow onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 bay leaves
• 1/2 cup low sodium vegetable broth
• 1/2 orange, juiced
• 1/2 lime, juiced
• corn tortilla, for serving
• guacamole, for serving
• black bean, for serving
• corn salsa, for serving
• pico de gallo, for serving
Instructions:
1. Cut each piece of jackfruit in half, then transfer to a slow cooker.
2. Add the onion, garlic, salt, pepper, oregano, chili powder, cumin, bay leaves, vegetable broth, orange juice, and lime juice. Mix to combine.
3. Cover and cook on high for 3 hours or low for 6 hours.
4. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
5. Uncover the slow cooker and remove the bay leaves. Using 2 forks, shred the jackfruit until it resembles the consistency of pulled pork.
6. Transfer the jackfruit to the prepared baking sheet and bake for 15 minutes, or until the edges are slightly crisp.
7. Serve shredded jackfruit with tortillas, guacamole, black beans, corn salsa, and pico de gallo. The jackfruit will keep in an airtight container in the refrigerator for up to 5 days.
Enjoy your Slow Cooker Jackfruit Carnitas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Arroz Caldo As Made By Janna.
|
Here's a recipe for Arroz Caldo As Made By Janna:
Ingredients:
• 1 piece fresh ginger, 5 in (12 cm)
• 1 lb boneless, skinless chicken breast
• 4 tablespoons oil, neutral, such as canola, divided
• 8 cloves garlic, minced
• 1 small yellow onion, thinly sliced
• 1 cup basmati rice, or any white rice
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 cups water
• 2 tablespoons fish sauce
• lime juice, for serving
• hard-boiled egg, for serving
• scallion, thinly sliced, for serving
• chicharróne, for serving
Instructions:
1. Peel the ginger using a spoon, then slice thinly.
2. Cube the chicken breasts.
3. Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the garlic and fry until golden brown, 2-3 minutes. Remove from the pan, draining off any excess oil, and set aside.
4. Heat the remaining 2 tablespoons of oil in a large pan with a lid over medium-high heat. Once the oil begins to shimmer, add the onion and sliced ginger and cook, stirring, until softened, about 3 minutes.
5. Add the chicken and rice and stir to combine. Season with salt and pepper. Add the water and cover with the lid. Simmer until the water is absorbed, the rice is tender, and the chicken is cooked through, about 15 minutes.
6. Remove the pot from the heat and stir in the fish sauce.
7. Serve the chicken and rice with lime juice, hard-boiled eggs, scallions, the fried garlic, and chicharrones.
Enjoy your Arroz Caldo As Made By Janna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Mac And Cheese.
|
Here's a recipe for Mac And Cheese:
Ingredients:
• 2 cups milk
• 1 cup cheese, any variety - cheddar is our recommendation
• 2 cups elbow macaroni
• 1 teaspoon salt
• 1 teaspoon pepper
Instructions:
1. Boil the milk, then add the macaroni. Stir it continuously for 10 minutes.
2. Then add cheese, salt and pepper.
3. Serve warm.
Enjoy your Mac And Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Seared New York Strip Steak?
|
Here's a recipe for Seared New York Strip Steak:
Ingredients:
• 2 new york strip steaks, room temperature (1 in thick 2.5 cm)
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 3 tablespoons unsalted butter, cold
• 1 shallot, thinly sliced
• 3 garlic cloves, smashed
• 3 sprigs fresh thyme
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Liberally season the steaks on both sides with salt and pepper.
3. Heat the canola oil in a large oven-proof skillet over medium-high heat. Add the steaks and sear for 3–4 minutes, until a golden brown crust forms. Flip the steaks and sear for 1–2 minutes on the other side, then add the butter, shallot, garlic, and thyme to the pan. Baste the steaks with the butter and continue cooking for 2 more minutes.
4. If the steak isn’t cooked to your liking, transfer to the oven and cook for 3–5 minutes, or until it reaches your desired temperature.
5. Transfer the steaks to a cutting board and let rest for 10 minutes, then slice and serve.
Enjoy your Seared New York Strip Steak!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chili Cheese Chip Bag Meal.
|
Here's a recipe for Chili Cheese Chip Bag Meal:
Ingredients:
Turkey Chili
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 small green bell pepper, seeded and diced
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 lb ground turkey
• 1 1/2 tablespoons chili powder
• 2 tablespoons tomato paste
• 14.5 oz diced tomato
• 14.5 oz kidney bean, drained and rinsed
• 1 cup chicken stock
Chili Cheese Chip Bag
• 4 bags of corn chips, 1 ounce (30 g) each
• 3/4 cup turkey chili
• 1/4 cup shredded cheddar cheese
• 1/4 cup sour cream
• 4 teaspoons fresh scallion, thinly sliced
Instructions:
1. Make the chili: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the onion, garlic, bell pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook until the vegetables soften, about 5 minutes.
2. Add the ground turkey, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon pepper to the pot. Cook, stirring occasionally, until the turkey is cooked through, about 5 minutes.
3. Add the chili powder and tomato paste to the pot and stir until the turkey and vegetables are coated. Cook for another 2 minutes to toast the spices slightly.
4. Add the diced tomatoes, kidney beans, and chicken stock and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Remove the pot from the heat. The chili will keep in the refrigerator in an airtight container for up to 4 days
5. To assemble, use scissors to cut open each bag of corn chip either along the top or side. To each bag of chips, add 1/4 cup (60 g) turkey chili and 1 tablespoon cheddar cheese and stir with a fork to incorporate. Top with 1 tablespoon sour cream and 1 teaspoon scallions.
6. Serve immediately.
Enjoy your Chili Cheese Chip Bag Meal!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Spicy Beef And Pork Empanadas?
|
Here's a recipe for Spicy Beef And Pork Empanadas:
Ingredients:
Cashew Cream
• 3/4 cup cashews
• 6 oz goat cheese
• 1/2 cup cream
• 1 cup milk
• 4 tablespoons sugar
• 1 teaspoon salt
Filling
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1/2 lb ground pork
• 1/2 lb ground beef
• salt, to taste
• pepper, to taste
• 2 tomatoes, diced
• 1 pear, diced
• 1 apple, diced
• 1 peach, diced
• 1/2 plantain, diced
• 1/2 cup raisin
• 1/2 cup almond, sliced
• 1/4 cup pine nuts
• 3 poblano chiles
Empanada dough
• 1 cup flour
• 1 tablespoon salt
• 1/2 cup butter
• 1/2 cup milk
• 1 egg, beaten
• egg wash
Garnish
• fresh cilantro
• pomegrante
Instructions:
1. Blend all the cashew cream ingredients in a blender until smooth. Set aside.
2. Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
3. Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
4. Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
5. Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
6. For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
7. Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
8. Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
9. Brush with an egg wash before putting on a baking sheet.
10. Bake 20-25 minutes or until golden brown.
11. Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
Enjoy your Spicy Beef And Pork Empanadas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Ham And Biscuit Pot Pie?
|
Here's a recipe for Ham And Biscuit Pot Pie:
Ingredients:
• 1/2 medium yellow onion, diced into 1/2 in (1.24 cm)
• 1 cup pre-packaged diced butternut, yellow squash
• 1 large carrot, diced into 1/2 in (1.24 cm) pieces
• 2 stalks celery, diced into 1/2 in (1.24 cm) pieces
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 2 tablespoons unsalted butter
• 1/4 cup all purpose flour
• 2 cups chicken stock
• 1/2 teaspoon fresh thyme, chopped
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 2 cups Sam's Choice® Premium Spiral-Cut Ham, chopped
• 1 tube refrigerated biscuit
• nonstick cooking spray, for greasing
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the onion, squash, carrot, and celery with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper on the prepared baking sheet until well coated, then spread in an even layer.
3. Roast the vegetables, stirring occasionally, for 20–25 minutes, or until lightly browned. Remove from the oven and transfer to a large bowl. Reduce the oven temperature to 350°F (180°C).
4. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, until bubbling. While whisking constantly, slowly pour in the chicken stock, 1/2 cup (120 ml) at a time, until the mixture is smooth. Bring to a simmer and cook, stirring frequently, for 7–10 minutes, or until the sauce has reduced slightly and is thick and creamy.
5. Add the thyme, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, the garlic powder, and cayenne, if using, and whisk to incorporate. Remove the pot from the heat.
6. Add the ham to the bowl with the roasted vegetable, then pour the cream sauce over and stir until combined.
7. Roughly chop each biscuit into 1-inch (2.54 cm) pieces.
8. Grease an 8-inch square baking dish (or any 2–21/2 qt baking dish) with nonstick spray. Transfer the pot pie filling to the pan, then top evenly with the biscuit pieces.
9. Bake for about 30 minutes, or until the biscuits are golden browned and the filling is bubbling. Remove from the oven and let rest for 5 minutes.
10. Top with the chopped parsley and serve.
Enjoy your Ham And Biscuit Pot Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Satay Beef Skewers?
|
Here's a recipe for Satay Beef Skewers:
Ingredients:
• 1/2 small red onion, finely chopped
• 4 scallions, roughly chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 tablespoon soy sauce
• 1 stalk fresh lemongrass, chopped
• 2 tablespoons lime juice
• 1/2 cup coconut milk
• 1 tablespoon peanut oil
• 1/2 cup peanut butter, all-natural
• 1/4 cup peanuts, chopped
• 1 lb beef, cubed
Instructions:
1. In a food processor, combine the red onion, scallions, garlic, ginger, curry powder, turmeric, cumin, salt, soy sauce, lemongrass, lime juice, coconut milk, peanut oil, and peanut butter. Purée until smooth.
2. Divide the sauce between 2 small bowls. Add the chopped peanuts to one of the bowls and stir to combine. Cover with plastic wrap and refrigerate until ready to use.
3. Pour the remaining sauce over the cubed beef in a medium bowl. Toss well to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours, up 6 hours.
4. Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) square baking dish with parchment paper.
5. Thread the beef cubes onto skewers and set over the baking dish.
6. Bake for 20 minutes, until the beef is seared and juicy.
7. Serve the satay beef with the reserved sauce alongside.
Enjoy your Satay Beef Skewers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Basic Turkey Meatballs.
|
Here's a recipe for Basic Turkey Meatballs:
Ingredients:
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb ground turkey
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 cup fresh parsley, finely chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• pasta, for serving
• Sauce, for serving
Instructions:
1. Preheat the oven to 400˚F (200°C). Line a rimmed baking sheet with foil.
2. Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
3. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
4. In a large bowl, combine the ground turkey, egg, panko, Parmesan, parsley, salt, pepper, and onion mixture. Use your hands to mix until just combined.
5. Shape the turkey mixture into 11/2-inch balls (you should have about 14). Place on the prepared baking sheet, spacing 2 inches apart.
6. Bake the meatballs until browned and cooked through, 20–25 minutes.
7. Serve with pasta and sauce of your choice.
Enjoy your Basic Turkey Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Copycat Chili’s Instant Pot Baby Back Ribs?
|
Here's a recipe for Copycat Chili’s Instant Pot Baby Back Ribs:
Ingredients:
Ribs
• 2 tablespoons coarse salt
• 1 tablespoon black pepper
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 rack baby back ribs, silverskin removed, cut in half crosswise
• 1 cup water
• 1/4 cup apple cider vinegar
• 1 teaspoon liquid smoke, optional
BBQ Sauce
• 1/2 cup store-bought brown sugar barbecue sauce
• 1 teaspoon chipotle pepper in adobo sauce
• 1 teaspoon chili powder
• 1 tablespoon orange juice
Instructions:
1. Make the ribs: In a small bowl, combine the salt, black pepper, chili powder, cayenne, garlic powder, onion powder, sugar, and white pepper. Whisk to combine.
2. Season both sides of the baby back ribs with some of the dry rub, reserving the rest for another use.
3. Add the water, liquid smoke, and apple cider vinegar to the basin of an Instant Pot. Place the rack insert in the bottom and set the ribs on the rack on their sides, spiraling around the inside of the pot.
4. Close the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 25 minutes. When the timer goes off, turn the machine to venting to release the pressure.
5. Meanwhile, make the barbecue sauce: In a medium bowl, stir together the barbecue sauce, chipotle in adobo, chili powder and orange juice. Set aside.
6. When the ribs have about 10 minutes of cook time left, arrange an oven rack in the upper third of the oven and turn the broiler to high. Line a baking sheet with foil.
7. Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
8. Broil the ribs for 2–4 minutes, until the sauce begins to caramelize.
Enjoy your Copycat Chili’s Instant Pot Baby Back Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Spicy Chicken Bacon Flatbread?
|
Here's a recipe for Spicy Chicken Bacon Flatbread:
Ingredients:
• nonstick cooking spray, for greasing
• 1 can refrigerated pizza dough
• 1 cup cooked chicken, diced
• 1/4 cup Frank’s Red Hot® Sauce
• 1 cup shredded white cheddar cheese
• 5 strips bacon, cooked and chopped
• 1/3 cup crumbled blue cheese
• 1/4 cup scallions, green parts only
Instructions:
1. Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
2. Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
3. In a small bowl, mix the diced chicken with the Frank’s RedHot® until well coated.
4. Top the dough with the white cheddar cheese, Frank’s RedHot® chicken, and bacon.
5. Bake the flatbread for 10–15 minutes, or until the crust is golden brown.
6. Top the flat bread with the blue cheese and scallions. Cut into 8 slices, then serve.
Enjoy your Spicy Chicken Bacon Flatbread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Holiday Chicken And Wild Rice Bake?
|
Here's a recipe for Holiday Chicken And Wild Rice Bake:
Ingredients:
• 1/2 medium yellow onion, diced
• 3 1/2 cups butternut squash, cubed
• 1 large celery stalk, chopped
• 4 cups wild rice, cooked al dente
• 3 1/2 cups Walmart® Rotisserie Chicken, shredded
• 1/2 stick unsalted butter
• 4 tablespoons all purpose flour
• 1 1/2 cups milk
• 1 cup chicken stock, or broth
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon lemon juice
• 1/2 cup dried cranberries
• 1/2 cup shredded parmesan cheese
• 1 tablespoon fresh parsley, chopped
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Add the onion, butternut squash, celery, wild rice, and shredded Walmart® Rotisserie Chicken to a 9x13-inch (22 x33 cm) baking dish.
3. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let bubble for 1 minute. Slowly pour in the milk and chicken stock, whisking constantly, until combined. Simmer for 4–5 minutes, stirring frequently, until thickened and creamy.
4. Reduce the heat to low and whisk in the salt, pepper, poultry seasoning, garlic powder, thyme, and lemon juice until combined.
5. Pour the cream sauce over the chicken and rice mixture in the baking dish and fold with a spatula until well combined.
6. Sprinkle the dried cranberries over the bake, then top with the shredded Parmesan.
7. Cover the baking dish tightly with foil and bake for 30–35 minutes, or until the vegetables are tender. Uncover and bake for another 5 minutes, or until the cheese is browned. Remove from the oven and let rest for 5 minutes.
8. Garnish with the parsley, then serve.
Enjoy your Holiday Chicken And Wild Rice Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make 6-Minute Microwave Lasagna.
|
Here's a recipe for 6-Minute Microwave Lasagna:
Ingredients:
• 2 no-boil lasagna noodles
• 1 1/2 cups hot water, or as needed
• 1/3 cup whole milk ricotta cheese
• 1/4 cup fresh baby spinach
• 1/4 teaspoon kosher salt
• 1/2 cup marinara sauce
• 1/2 cup shredded italian cheese blend
• fresh basil leaf, for garnish - optional
• grated parmesan cheese, for garnish - optional
• dried basil, for garnish
Instructions:
1. Break the lasagna noodle sheets into roughly 1-inch pieces. Transfer to a medium microwave-safe bowl or large mug and pour in enough hot water to cover the noodles by 1 inch. Microwave for 3 minutes on high power under tender. 2.
2. Drain the noodles.
3. In a small bowl, stir together the ricotta, spinach, and salt.
4. Spoon 1 tablespoon of marinara sauce into the bottom of a large mug. Add a layer of noodles. Spread 1 tablespoon of the ricotta mixture over the noodles in an even layer. Top with 1 tablespoon shredded Italian cheese and then another 1 tablespoon marinara. Repeat with remaining ingredients. For the final layer, top the noodles with 2 tablespoons of marinara and the remaining shredded cheese.
5. Microwave for about 3 minutes, until the noodles are cooked through and the cheese is melted. Let sit for 1–2 minutes to cool slightly.
6. Garnish with fresh basil, Parmesan, and dried basil, if desired, and serve.
Enjoy your 6-Minute Microwave Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Reuben Sandwich?
|
Here's a recipe for Reuben Sandwich:
Ingredients:
Russian Dressing
• 3/4 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon pickle relish
• 2 teaspoons yellow mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon paprika
Sandwich
• 2 tablespoons unsalted butter
• 4 slices rye sandwich bread
• 1 cup suerkraut
• 1/2 lb corned beef, sliced
• 4 slices swiss cheese
Instructions:
1. Make the Russian dressing: In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, Worcestershire sauce, and paprika.
2. Make the sandwich: On a cutting board, spread 1/2 tablespoon of butter on one side of each slide of bread. Flip the bread slices over so that the buttered side is face down. Spread 1 tablespoon of Russian dressing on each slice. Add 1/4 pound corned beef to 2 of the slices of bread. Top the corned beef with 1/2 cup of sauerkraut and 2 slices of Swiss cheese. Place the other slice of bread on top, buttered side out.
3. Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook, without moving, until golden brown, 2–3 minutes. Carefully flip the sandwiches over and continue cooking until the bread is golden brown and cheese has melted, 2–3 minutes more.
4. Transfer the sandwiches to a cutting board and cut in half. Serve immediately.
Enjoy your Reuben Sandwich!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Larb As Made By Aria?
|
Here's a recipe for Larb As Made By Aria:
Ingredients:
• 3 1/3 cups sticky rice, thai rice, divided
• cold water, for soaking rice
• 2/3 cup low sodium chicken broth
• 2 lb lean ground pork
• 4 cloves garlic, minced
• 2 large shallots, thinly sliced
• 2 stalks lemongrass, green tops discarded and pale yellow stalks minced
• 1/3 cup galangal, 1 1/2 in (3 cm), peeled and finely grated
• 1/3 cup fish sauce, plus more to taste
• 1/2 cup fresh lime juice
• 3 thai bird chiles, minced
• 4 scallions, thinly sliced
• 1 1/2 cups fresh mint leaf, loosely packed, chopped
• 1 1/2 cups fresh cilantro, leaves and soft stems, roughly chopped
• red cabbage, or green cabbage, for serving
• english cucumber, thinly sliced, for serving
• bean sprout, for serving
• lime wedge, for serving
Special Equipment
• large pot, with tight-fitting lid and steamer insert
Instructions:
1. Place 3 cups (690 G) Thai sticky rice in a medium bowl and cover with cold water by at least 1 inch (2 1/2 cm). Cover with plastic wrap and soak overnight at room temperature. After the rice has soaked, drain and set aside.
2. Fill the large pot with 3 inches (7 cm) of water and bring to a steady simmer over medium-high heat.
3. Cut out a circle of parchment paper large enough to line the steamer insert and come 2 inches (5 cm) up the sides.
4. Place the parchment in the insert, add the rice, and spread in an even layer. Place the insert in the pot, cover with the lid, and steam until the rice is translucent and tender, 20-30 minutes. Turn off the heat, but keep the rice covered so it stays warm while you prepare the larb.
5. Toast the remaining 1/3 cup (75 G) rice in a small pan over medium-high heat, stirring constantly, until light golden brown, about 5 minutes. Immediately pour the rice into a small bowl and let cool completely.
6. Grind the toasted rice in a spice grinder or mortar and pestle until finely ground. Set aside.
7. Heat the chicken stock in a wok or large pan over medium heat. Once the stock is steaming, add the pork. Break up the meat with a wooden spoon and cook gently, stirring occasionally, until just cooked through and no longer pink, 8-10 minutes. Turn off the heat and stir in the garlic, shallots, lemongrass, and galangal.
8. Add the fish sauce, lime juice, chiles, scallions, mint, cilantro, and toasted rice to the pork mixture and stir to combine. Season with more fish sauce, if desired.
9. Serve the larb with the sticky rice, cabbage leaves, cucumbers, bean sprouts, and lime wedges.
Enjoy your Larb As Made By Aria!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Clams Carbonara?
|
Here's a recipe for Clams Carbonara:
Ingredients:
• 1/4 cup extra virgin olive oil
• 4 oz pancetta, minced
• 2 1/2 lb littleneck clam, cleaned
• 1/3 cup dry white wine, such as Sauvignon Blanc
• 2 teaspoons freshly ground black pepper
• 7 oz grated parmesan cheese, plus more for serving
• 3 large egg yolks
• 1 large egg
• 1 lb linguine, cooked al dente and kept warm
• flat leaf parsley, chopped, for garnish
Instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes.
2. Add the clams, wine, and pepper, and increase the heat to high. Cover and cook, shaking the pan occasionally, until the clams open, 6–10 minutes. Discard any clams that have not opened after 10 minutes.
3. Use tongs to transfer the clams to a medium bowl and set aside. Scrape the contents of the pan into a large bowl. Whisk in the Parmesan, egg yolks, and egg until smooth.
4. Add the warm linguine to the Parmesan cheese mixture, quickly tossing to coat evenly. Stir half of the clams into the pasta.
5. Transfer the pasta to a large serving dish and top with the remaining clams. Sprinkle with more 6. Parmesan cheese and the parsley. Serve hot.
Enjoy your Clams Carbonara!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Tasty 101: Beef Wellington?
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Here's a recipe for Tasty 101: Beef Wellington:
Ingredients:
• 1 lb mixed mushroom, such as baby bella, shiitake, and trumpet, cleaned
• 1 beef tenderloin
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1/4 cup mustard
• 2 tablespoons unsalted butter
• 2 shallots, finely diced
• 4 cloves garlic, minced
• 1/4 cup cognac
• 12 slices prosciutto, or jamon
• all purpose flour, for dusting
• 1 sheet puff pastry, thawed, plus 1, for decorating (optional)
• 1 large egg, beaten
Instructions:
1. Preheat the oven to 300°F (150°C).
2. Add the mushrooms to the bowl of a food processor and pulse until finely diced, but not blended into a paste. Spread the mushrooms on a baking sheet in an even layer and transfer to the oven. Cook, stirring every 15 minutes, until the mushrooms have released their moisture and are dried out, about 45 minutes total.
3. Meanwhile, truss the tenderloin: Measure a piece of butcher’s twine 6 times the length of the tenderloin. Wrap the twine around one end of the loin and tie a knot to secure the string. Make a loop around your hand with the string and place over the loin about 1 inch down from the first knot. Continue looping the twine in 1-inch intervals until you reach the end, then tie the twine in a knot to secure (this helps the tenderloin hold its shape). Generously season the beef tenderloin with salt and black pepper.
4. Heat the vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Place the seasoned tenderloin in the pan and sear quickly on all sides to lock in moisture, about 1 minute per side. Do not overcook; it’s fine if the meat does not have a golden brown crust.
5. Remove the pan from the heat and transfer the seared tenderloin to a small plate or baking sheet. Cut off the twine, then brush the tenderloin with the mustard to cover completely. Transfer to the refrigerator to cool, about 1 hour.
6. Return the pan to medium-low heat. Add the butter, shallots, and garlic and cook until the shallots have caramelized, about 5 minutes, stirring with a wooden spoon or heat-safe spatula to prevent from burning.
7. Deglaze the pan with the cognac, stirring to scrape up any browned bits from the bottom. Continue cooking until the alcohol has evaporated and the pan is mostly dry, about 1 minute. Add the dehydrated mushrooms and stir to incorporate. Season with salt to taste. Transfer the duxelles to a bowl and cover with plastic wrap, pressing directly against the surface. Transfer to the refrigerator to cool completely, about 45 minutes.
8. On a large sheet of plastic wrap, arrange the prosciutto in a large rectangle wide enough to cover the tenderloin, layering evenly. Spread the mushroom mixture evenly across the prosciutto, leaving a 1-inch border around the edges, and press down in a flat layer.
9. Place the tenderloin at the bottom of the mushroom mixture and use the plastic wrap to help roll the prosciutto and mushrooms around the tenderloin. The prosciutto should tightly and completely cover the tenderloin. Hold the ends of the plastic wrap and roll the log to help create a tight seal. Refrigerate the roll until chilled all the way through, about 1 hour.
10. Place a sheet of puff pastry on a lightly floured surface and roll out with a lightly floured rolling pin until the pastry sheet is large enough to cover the log.
11. Brush the top third of the puff pastry with beaten egg. Unwrap the log and place on the bottom third of the pastry, then roll up into a tight log, turning so the seal is at the bottom. Fold in the sides of the pastry and press under the log. Set the log on a large sheet of plastic wrap and roll to wrap tightly. Refrigerate again while the oven preheats.
12. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
13. Unwrap the log and set on the prepared baking sheet. Brush the log all over with beaten egg, then use a paring knife to create a decorative pattern on the puff pastry. Alternatively, cut the second sheet of puff pastry into long strips and create a lattice over the Wellington, and/or cut out autumnal shapes and press them onto the log. Brush the log with more beaten egg.
14. Bake the Wellington until the puff pastry is a deep golden brown, 30–40 minutes. If the pastry is getting too dark before the beef is finished cooking, cover loosely with foil and continue cooking. The internal temperature of the beef should reach 125°F (52°C) for a medium-rare finish.
15. Remove the Wellington from the oven and let rest for 1 hour. The internal temperature will continue to rise to 135°F (57°C).
16. Slice the beef Wellington into 1-inch pieces and serve.
Enjoy your Tasty 101: Beef Wellington!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Baked Macaroni & Cheese?
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Here's a recipe for Baked Macaroni & Cheese:
Ingredients:
• 8 oz Murray’s® Mild Yellow Cheddar Cheese
• 8 oz Murray’s® Sharp White Cheddar Cheese
• 2 large eggs
• 1 can evaporated milk
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 teaspoon freshly ground black pepper
• 1 package dried elbow macaroni
• 3 tablespoons unsalted butter, plus more for greasing the baking dish
• 4 cups Murray’s® Shredded Cheddar Cheese
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Cut the Murray’s® Mild Yellow Cheddar Cheese and Sharp White Cheddar Cheese into 1/2” cubes.
3. Add the eggs, evaporated milk, salt, sugar, and pepper to a medium bowl and whisk to combine.
4. Bring a large pot of water to a boil over high heat. Add the macaroni and cook for 5–8 minutes. Turn the heat off and let the macaroni sit in the hot water for 3 minutes, until tender. Drain the macaroni and return to the pot.
5. Turn the heat to low and add the butter and Murray’s® Shredded Cheddar Cheese. Stir until the butter and cheese are completely melted.
6. Pour the macaroni into a 9”x13” baking dish greased with butter and spread evenly. Add the egg and milk mixture and the cubed cheese, and carefully fold into the macaroni until well combined.
7. Bake for 25–30 minutes, or until the cheese is bubbling and the top of the macaroni is golden brown.
Enjoy your Baked Macaroni & Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Summer Stove-Top Lasagna.
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Here's a recipe for Summer Stove-Top Lasagna:
Ingredients:
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1 bunch swiss chard, roughly chopped, washed and dried
• 1/2 teaspoon kosher salt
Béchamel Sauce
• 6 tablespoons unsalted butter
• 3 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 4 cups warm milk
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 1 pinch nutmeg, freshly grated
Assembly
• 1 tablespoon olive oil
• warm water, for soaking noodles
• 9 oz no boil lasagna noodles
• 10 oz frozen peas, divided
• 2 cups shredded mozzarella cheese, divided
• 1 cup shredded parmesan cheese, divided
• 1/2 cup fresh basil
Instructions:
1. Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-low heat. Add the garlic and cook for about 1 minute, until the garlic starts to soften but not brown. Add the oregano and parsley and cook for about 30 seconds more, until fragrant. Add the Swiss chard and salt and cook until the chard wilts, 2–3 minutes. Remove from skillet and set aside. Wipe out the pan.
2. Make the béchamel: Melt the butter in the same skillet over medium-low heat. Add the garlic to the pan and cook until softened and fragrant, but not browned, about 1 minute. Add the flour and cook, whisking constantly, for about 2 minutes, until the mixture bubbles but has not yet started to brown.
3. Slowly stream in the warm milk, starting with just a few splashes, whisking constantly. The mixture will be very clumpy at first, but will eventually come together as a thin sauce. Cook until the mixture begins to simmer, and then reduce the heat to low and cook, still stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Add the salt, pepper, cayenne, and nutmeg and whisk to incorporate. Pour the béchamel into a liquid measuring cup, but do not scrape out the pan. You want a thin coating of sauce left in the bottom of the skillet.
4. Assemble the lasagna: Add the olive oil to the pan and whisk into the béchamel.
5. Pour warm water into a glass baking dish. Dip each lasagna noodle in the warm water for a few seconds, then lay in the skillet, breaking as needed to fit. Once you have a single layer at the bottom of the pan, top with 1/3 of the béchamel, 1/3 of the frozen peas, 1/3 of the sautéed Swiss chard, 1/3 of the mozzarella, and 1/3 of the Parmesan. Repeat to make 2 more layers with the remaining ingredients.
6. Cover the skillet with 2–3 layers of foil and seal tightly to ensure no steam escapes.
7. Cook the lasagna over medium-low heat for 30–45 minutes, until a toothpick slides easily through the noodles.
8. Uncover the lasagna and top with the basil. Serve immediately.
Enjoy your Summer Stove-Top Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I cook Meatball: Pasta La Vista?
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Here's a recipe for Meatball: Pasta La Vista:
Ingredients:
• 32 oz Great Value® Homestyle Meatballs
• kosher salt, to taste
• 1 lb Sam's Choice® Italia Tagliatelle Egg Pasta
• 3 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
2. Place the meatballs on the prepared baking sheet. Bake for 30 minutes, or until the internal temperature reaches 165°F (75°C).
3. Bring 4 quarts (4 liters) of salted water to a boil in a large pot. Add the tagliatelle and return the water to a boil. Cook uncovered, stirring occasionally, until the pasta is tender, about 9 minutes. Remove from the heat and strain.
4. In a medium saucepan over medium heat, bring the marinara sauce to a simmer.
5. Serve the pasta with the meatballs, sauce, and mozzarella.
Enjoy your Meatball: Pasta La Vista!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Spicy Savory Chicken Cobbler?
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Here's a recipe for Spicy Savory Chicken Cobbler:
Ingredients:
• 2 cups self-raising flour
• 2 teaspoons dried parsley
• 2 teaspoons cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 5 tablespoons butter
• 2 eggs
• 2/3 cup buttermilk
• 1 egg, beaten for egg wash
• 1 tablespoon oil
• 2 strips bacon, sliced
• 3 cloves garlic, minced
• 1 large carrot, diced
• 2 ribs celery, diced
• 1 medium onion, diced
• 1 cup mushrooms, sliced
• 2 chicken thighs, sliced
• 1 pinch salt
• 1 pinch pepper
• 1/4 cup flour
• 1 cup white wine
• 1 cup chicken stock
Instructions:
1. Blend together the dry ingredients and butter for the cobbler topping until you get a crumbly mix.
2. Add the eggs and buttermilk and process until the cobbler dough comes together. Set aside.
3. In a large saucepan, heat oil over medium heat. Add bacon and garlic and cook until some of the fat has rendered from the bacon.
4. Add the carrot, celery and onion. Cook until onion has softened.
5. Add mushrooms, chicken and a pinch of salt and pepper, cook until chicken is 80% done.
6. Sprinkle the flour over everything, stir until well combined. Pour in the wine and chicken stock. Bring to a boil.
7. Remove from heat and spread the cobbler topping over everything. Brush with egg wash.
8. Stick it in the oven and bake for 20-25 minutes at 350°F (180°C) or until cobbler topping has browned.
Enjoy your Spicy Savory Chicken Cobbler!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I prepare Mixed Veggie And Mozzarella Flatbread?
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Here's a recipe for Mixed Veggie And Mozzarella Flatbread:
Ingredients:
Dough
• 3/4 cup warm water, plus 2 tablespoons
• 1 1/2 teaspoons instant yeast
• 1 cup all-purpose flour, plus more for dusting
• 1 cup whole wheat flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon olive oil, plus more for brushing
Toppings
• 2 tablespoons olive oil
• 1 cup white mushroom, sliced
• 1 cup red onion, thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 cup yellow bell pepper, sliced
• 1 cup red bell pepper, sliced
• 10 oz ciliegine mozzarella balls
• 12 fresh basil leaves, torn
Instructions:
1. Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
2. Lightly dust a clean surface with flour, then turn the dough out and knead for 1–2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
3. Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
4. Sauté the vegetables: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3–5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the red onion, salt, and pepper. Cook for another 3–5 minutes, until slightly softened. Add the garlic and bell peppers and sauté for 2 minutes more, until the peppers are just beginning to soften. Remove the pan from the heat.
5. Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about 1/8 inch (3 mm) thick.
6. Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
7. Turn the broiler to high. Line 2 baking sheets with parchment paper and place 2 flatbreads on each pan.
8. Evenly divide the sautéed vegetables between the flatbreads. Scatter the mozzarella over the top.
9. Broil the flatbreads for 2–3 minutes, watching carefully to make sure they don’t burn, until the cheese has melted and begins to brown.
10. Top the flatbreads with torn basil.
Enjoy your Mixed Veggie And Mozzarella Flatbread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Herb Sea Salt?
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Here's a recipe for Herb Sea Salt:
Ingredients:
• 1 cup fresh parsley
• 1 cup fresh rosemary
• 1 cup fresh thyme
• 1 cup coarse sea salt
Instructions:
1. Clean the herbs. Remove the leaves from the stems and dry thoroughly.
2. Add the herbs and salt to a food processor. Pulse until the herbs are well-chopped but have not broken down into a paste.
3. Transfer the herb salt to a resealable glass jar The salt will keep in the refrigerator for up to 6 months. Use for rubs, roasts, stews, soups, finishing salt, etc.
Enjoy your Herb Sea Salt!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Creamiest Fall Ziti?
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Here's a recipe for Creamiest Fall Ziti:
Ingredients:
• nonstick cooking spray, for greasing
• 2 1/2 teaspoons kosher salt, divided, plus more for boiling
• 1 small head cauliflower
• 1 large red onion, cut into 1 in (2.54 cm)
• 1 tablespoon fresh sage, plus 1 tablespoon whole leaves, divided
• 2 tablespoons fresh thyme, divided
• 4 cloves large garlic
• 1 1/2 tablespoons olive oil
• 1 lb dried rigatoni
• 2 cans unsweetened pumpkin puree
• 1 1/4 cups heavy cream
• 1 tablespoon white wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups ricotta cheese
• 1 cup finely grated parmesan cheese
• 4 cups kale, ribs removed, roughly chopped into 1-inch (2.54 cm) pieces
• 4 cups shredded low moisture mozzarella cheese
Instructions:
1. Preheat the oven to 425°F (220°C). Grease a 9 x 13-inch baking dish with nonstick spray.
2. Bring a large pot of water to a boil.
3. On an unlined baking sheet, toss together the cauliflower, red onion, 1 tablespoon sage, 1 tablespoon thyme, the garlic, olive oil, and 1 teaspoon salt until well combined. Roast for 12–15 minutes, until the vegetables are tender and golden brown.
4. While the vegetables roast, generously season the boiling water with salt, then add the rigatoni and cook for 6–7 minutes, until the noodles are beginning to soften but still have some bite. Reserve 1/2 cup of the pasta water, then drain the pasta and return to the pot.
5. In a blender, combine the pumpkin purée, heavy cream, white wine vinegar, remaining tablespoon of sage leaves, remaining tablespoon of thyme, remaining 11/2 teaspoons salt, the pepper, and nutmeg. Blend on medium speed until smooth. (Alternatively, add the ingredients to a deep bowl and use an immersion blender to purée until completely smooth.)
6. To the pot with the cooked pasta, add the sauce, ricotta, Parmesan, roasted cauliflower and onion, and kale. Fold to combine, then add the reserved pasta water and continue folding until the pasta is well coated in the sauce.
7. Pour half of the pasta into the prepared baking dish. Sprinkle 11/2 cups of mozzarella over the pasta, then top with the remaining pasta and 21/2 cups mozzarella. Cover with aluminum foil and bake for 10–12 minutes, until the sauce is bubbling. Remove the foil and return to the oven for another 5–7 minutes, until the cheese is golden brown.
8. Let cool for 10 minutes before serving.
Enjoy your Creamiest Fall Ziti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Deep-Fried Turkey?
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Here's a recipe for Deep-Fried Turkey:
Ingredients:
• 1 lb salt
• 1 lb brown sugar
• 6 qt boiling water
• 3 lb ice
• 4 qt cold water, enough water to cover turkey entirely
• 13 lb turkey, no larger than 15 lb (6.8 kg)
• 4 1/2 gal peanut oil
Equipment
• oven mitt, or rotisserie grade oven mitts
• propane burner, with sturdy stand that will hold your large pot
• deep fry thermometer
Turkey deep frying kit
• 30 qt large pot
• basket, or hook or stainless steel kitchen utensil with wide bottom, long handle and looped top
• s hook with handle
Instructions:
1. DISCLAIMER: Deep frying a turkey can be dangerous if not done properly.
2. Determine the amount of oil you will need before you start. This turkey and pot required 4 1/2 gallons (17 liter) of peanut oil, you may need more or less.
3. To determine the correct amount, place the turkey in the pot you will be using to fry. Fill it with water until it has just covered your turkey, that water level should also be at least 5 inches (13 cm) below the rim of your pot. Remove the turkey and see where the water levels off, this is the amount of oil you will need to fry the turkey. If the oil level is NOT 5 inches (13 cm) below the rim of your pot, use a taller pot. If too much oil is used, it will spill over when the turkey is lowered and cause a fire. If you like, as a precaution, turn off the propane burner before you add the turkey to the hot oil.
4. In a large pot, container or cooler with a lid, combine salt, brown sugar and boiling water to make the brine.
5. Once the salt and brown sugar have dissolved, cool down with ice.
6. Place your turkey into the brine mixture, add more cold water to cover your turkey entirely. Weight down the turkey with something heavy and cover.
7. Place the turkey in a cool place or refrigerator and let it brine for 8-16 hours.
8. Remove the turkey from the brine, discard the brine. Pat dry the turkey. Make sure it’s entirely dry inside and out, border on very dry.
9. Let it sit at room temp for 30 minutes prior to frying.
10. While the turkey is coming to room temp, prepare your deep frying pot. The pot should be large enough to hold the turkey, oil and have enough room to contain the oil once it starts bubbling (recommend 30 quart/ 28-liter pot).
11. NOTE: Make sure the deep frying pot is clean and dry, any moisture in the pot will make the oil pop when it starts heating up.
12. Pour the peanut oil into the pot. You should have enough oil to just cover the turkey. Set over high heat on an outside propane burner. Bring the temperature of the oil to 350°F (180°C).
13. While the oil is heating up, prepare your turkey to submerge into the oil.
14. If you are using a turkey deep frying kit, use all the equipment provided (i.e. hook/basket, s-hook, retrieval handle). If not, take a stainless steel kitchen utensil with a wide bottom, long handle and looped top. Take the kitchen utensil and push the handle through the neck of the turkey. You want the wide part of the utensil to rest inside the turkey cavity. Take an s-hook with a handle attachment and loop it through the loop part of the kitchen utensil.
15. Wipe down the turkey again to make sure there is no moisture. Turkey is ready.
16. Once the temperature of the oil has reached 350°F (180°C), slowly and gently lower the turkey into the oil. SLOWLY AND GENTLY.
17. Fry the turkey for 3 minutes per pound (455 grams). For a 15 lb (6.8 kg) turkey, this will take 45 minutes. Make sure the oil temp is maintained at 350°F (180°C).
18. After 45 minutes, turn off your propane burner and then gently remove the turkey from the oil.
19. Place the turkey on a large baking sheet or carving board and check the temperature. Right out of the fryer, the breast meat should be at 150°F (65°C) and will reach 160°F (70°C) due to carry over cooking.
20. Let the turkey rest for 30 minutes before carving.
21. NOTE: Oil will be hot for a few hours after frying. Do not touch or dispose of until fully cooled.
22. Carve as desired.
23. Nutrition Calories: 16381 Fat: 1761 grams Carbs: 55 grams Fiber: 0 grams Sugars: 54 grams Protein: 137 grams
Enjoy your Deep-Fried Turkey!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Broccoli Cheddar Chicken Pasta Bake?
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Here's a recipe for Broccoli Cheddar Chicken Pasta Bake:
Ingredients:
• 1/2 tablespoon unsalted butter
• 1 1/2 tablespoons all purpose flour
• 32 oz half & half
• 3/4 teaspoon kosher salt
• 1 1/2 tablespoons onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon celery salt
• 1/2 cup shredded mozzarella cheese
• 1 3/4 cups shredded cheddar cheese, divided
• 2 cups Kroger® Brand Frozen Broccoli Florets, frozen, thawed, divided
• 1 3/4 cups Kroger® Brand Grilled Chicken Breast Dices, divided
• 1 box Kroger® Brand 100% Whole Grain Salad Rotini Pasta, cooked according to package instructions
• Kroger® Brand Italian Herb Focaccia, baked according to package instructions, for serving
Instructions:
1. Preheat the broiler to high.
2. Melt the butter in a medium pot over medium-high heat. Whisk in the flour until fully incorporated, then toast for about 30 seconds, or until slightly darkened in color.
3. Add the half-and-half and whisk until the flour mixture has completely dissolved. Reduce the heat to medium-low and simmer for 3–4 minutes, or until the liquid has thickened lightly.
4. Stir in the kosher salt, onion powder, black pepper, nutmeg, and celery salt. Add the shredded mozzarella and 1 cup of the shredded cheddar, and whisk until completely melted and smooth, 2–3 minutes.
5. Remove the pot from the heat and fold in 11/2 cups Kroger® Brand Frozen Broccoli Florets, 11/4 cups Kroger® Brand Grilled Chicken Breast Dices, and the cooked Kroger® Brand 100% Whole Grain Salad Rotini Pasta.
6. Transfer the pasta to an 8”x13” baking dish and spread in an even layer. Sprinkle the remaining 1/2 cup Kroger® Brand Frozen Broccoli Florets, remaining 1/2 cup Kroger® Brand Grilled Chicken Breast Dices, and remaining 3/4 cup shredded cheddar cheese on top.
7. Place the dish under the broiler for 3–6 minutes, or until the cheese on top has melted and is lightly browned and crispy.
8. Serve immediately with Kroger® Brand Italian Herb Focaccia.
Enjoy your Broccoli Cheddar Chicken Pasta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Pastry-Wrapped Holiday Ham?
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Here's a recipe for Pastry-Wrapped Holiday Ham:
Ingredients:
Ham
• 1/4 cup brown sugar
• 1/4 cup dijon mustard
• 1 1/2 lb boneless ham, pre-cooked
• 1 tube crescent dough, pre-made
• egg, beaten
Apple Cider Sauce
• 1 cup apple cider
• 1/3 cup cider vinegar
• 1/3 cup honey
• 1 tablespoon dijon mustard
• 1 teaspoon chili powder
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Mix the brown sugar and mustard in a small bowl.
3. Score the pre-cooked ham and brush the mustard mixture over the ham. Roast the ham for 20 minutes.
4. Wrap the ham in crescent roll dough.
5. Place the wrapped ham on parchment-lined baking sheet and brush with egg wash. Bake for another 20 minutes.
6. While the ham is baking, make the apple cider sauce. In a medium pot, bring the apple cider, cider vinegar, honey, mustard, and chili powder to a boil over medium-high heat. Reduce the heat to medium-low and let the sauce thicken.
7. Slice the ham and serve with the apple cider sauce.
Enjoy your Pastry-Wrapped Holiday Ham!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Grilled Whole Trout?
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Here's a recipe for Grilled Whole Trout:
Ingredients:
• 4 whole trouts, cleaned and gutted
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 lemons, thinly sliced
• 1 bunch scallion, sliced on the bias
• ginger, 2 inch (5 cm), peeled and thinly sliced
• 1/2 bunch fresh cilantro
• 2 tablespoons olive oil, plus more for greasing
Special Equipment
• 8 cooking twines, cut into 8 inch (20 cm) pieces
Instructions:
1. On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
2. 2, Generously season the fish with salt and pepper on all sides, including the cavity.
3. Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
4. Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
5. Brush both sides of the fish generously with olive oil.
6. Preheat the grill to 350˚F (180˚C).
7. Dip a paper towel in olive oil and generously rub over the grates of the grill. Place the trout over indirect heat and close the lid. Grill for 6 minutes. Carefully flip the fish over and continue grilling with the lid closed for 6 minutes, until cooked through.
8. Cut the twine off the fish. To remove the bones, take the filling out of the cavity and gently nudge the fish apart. The bones will begin to separate from the flesh. Run your fingers along the bones to loosen, then lift the tail straight up to remove the bones and head, leaving the clean fillets behind.
Enjoy your Grilled Whole Trout!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Have you got a recipe for Spicealicious Rack Of Lamb?
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Here's a recipe for Spicealicious Rack Of Lamb:
Ingredients:
Lamb
• 1 cup full-fat greek yogurt
• 4 cloves garlic, crushed
• 1 tablespoon fresh ginger, minced
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne
• 1 tablespoon kosher salt, divided
• 1 teaspoon black pepper
• 1/4 cup cashews, finely ground
• 2 1/4 lb rack of lamb
Yogurt Sauce
• 1 cup full-fat yogurt
• 2 shallots, thinly sliced
• 2 tablespoons sumac
• 1 tablespoon fresh cilantro, finely chopped
• 2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 4 tablespoons pomegranate seeds
• 8 fresh mint leaves, torn
Instructions:
1. Make the lamb: In a medium bowl, mix together the yogurt, garlic, ginger, garam masala, turmeric, cayenne, 2 teaspoons of salt, the pepper, and ground cashews.
2. Set the lamb racks in a rimmed baking dish and poke all over with a fork. This will allow the flavors of the marinade to season the meat all the way through.
3. Season the lamb with the remaining teaspoon of salt, then rub the marinade into the meat. Cover with plastic wrap and refrigerate for 6–12 hours.
4. Arrange a rack in the center of the oven. Preheat the oven to 450°F (220°C).
5. Transfer the marinated lamb, fat-side up to a roasting pan and weave the racks together so they are partially upright. Roast for 15 minutes, then turn the racks over and cook for another 10 minutes, or until the internal temperature reaches 130°F (55°C). Let rest for 10–15 minutes.
6. While the lamb rests, make the yogurt sauce: In a medium bowl, stir together the yogurt, shallots, sumac, cilantro, salt, and pepper. Garnish the yogurt sauce with the pomegranate seeds and mint leaves.
7. Carve the lamb between the rib bones into individual chops. Transfer to a serving platter and serve with the yogurt sauce alongside.
Enjoy your Spicealicious Rack Of Lamb!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Shamrock Ravioli?
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Here's a recipe for Shamrock Ravioli:
Ingredients:
• 2 teaspoons kosher salt, divided, plus more to taste
• 1/2 cup spinach, blanched and drained
• 2 large eggs, divided
• 4 egg yolks, whites reserved, divided, plus more for filling pasta (optional)
• 1/2 cup roasted red pepper, drained
• 3 cups all purpose flour, divided, plus more for dusting
• 1 cup whole milk ricotta cheese
• 3/4 cup freshly grated parmesan cheese, plus more for serving
• 1/4 teaspoon freshly ground black pepper, plus more for serving
• 1 1/4 sticks unsalted butter
• 4 garlics, crushed
• 12 sage leaves
• 1 tablespoon white balsamic vinegar
Special Equipment
• pasta maker
• 4 1/2 shamrock cookie cutters, 4 1/2 in (11 cm)
Instructions:
1. Add the spinach to a high-speed blender. Add 1 egg, 2 egg yolks, and 1/2 teaspoon salt. Blend on high speed until the spinach is completely broken down and the mixture is bright green. Transfer to a medium bowl and set aside. Wash out the blender and wipe dry.
2. Add the roasted red peppers, the remaining egg, 2 egg yolks, and 1/2 teaspoon salt to the blender. Blend on high speed until the red peppers are completely broken down and the mixture is bright orange-red.
3. On a clean surface, turn out 11/2 cups (185 G) of flour and make a large well in the center with your hands. Pour the spinach-egg mixture into the well and, using a fork, begin to incorporate the flour into the wet ingredients by moving your fork along the edges of the well. Once almost all of the flour is incorporated, begin working the dough with your hands. The dough should hold together at this point and form a cohesive piece. If the dough is too sticky, gradually add more flour, until it is no longer sticking to your hands or the surface.
4. Knead the dough for 7–10 minutes, smooth and elastic. When you poke the dough, it should spring back.
5. Repeat with the remaining 11/2 cups of flour and the roasted red pepper-egg mixture.
6. Wrap each dough in plastic wrap and let rest at room temperature for 60 minutes. When poked, it should not spring back.
7. While the dough rests, make the filling: In a medium bowl, combine the ricotta, Parmesan, 1/2 teaspoon salt, and the black pepper. Mix to combine, then cover and transfer to the refrigerator.
8. Unwrap the green dough and cut into 4 equal pieces. Work with 1 piece at a time, covering the rest with plastic wrap so they don’t dry out.
9. On a lightly floured surface, shape the piece of dough into a rectangle. Begin passing the dough through the pasta maker on the widest setting. Continue passing the sheet through the pasta maker, working toward the thinnest setting, until the pasta is thin enough to see your hands through. Repeat with the remaining green and the orange dough, covering the sheets after rolling out so they don’t dry out.
10. Lay out a sheet of orange pasta on a lightly floured surface. Scoop 2 tablespoons of the ricotta mixture onto the sheet about 2 inches from a short end. Add 4 more scoops of ricotta, spacing about 2 inches apart, so you have 5 dollops total.
11. If desired, use an eggshell to create a divot in each ricotta mound. Gently transfer an egg yolk to each divot.
12. Brush the reserved egg whites all over the exposed pasta. Gently lay a sheet of green pasta over the ricotta mounds and egg yolks. Using dry fingers, work out any air bubbles so the top layer of pasta lays smoothly and snuggly over the ricotta and egg yolks. Don’t press too hard, or you will pop the egg yolks.
13. Dip the cookie cutter in flour. Centering the ricotta mounds in the middle of the cutter, punch out 5 ravioli. Using a floured offset spatula, gently transfer the ravioli to a floured baking sheet. Cover with a slightly damp towel repeat with the remaining pasta sheets and filling, alternating between green on top and orange on top.
14. Transfer the ravioli to the refrigerator for 20–30 minutes or freezer for 10–15. This will help them set up and make them less delicate to work with.
15. While the ravioli chill, bring a large pot of salted water to a boil over high heat. Working in batches of 3–4, boil the ravioli for 2–3 minutes, until they float to the surface. Using a slotted spoon, transfer to a baking sheet to drain while you repeat with the remaining ravioli. Reserve some of the pasta water for making the sauce.
16. In a large, high-walled skillet over medium heat, melt the butter until bubbling and beginning to separate, 3–4 minutes. Add the garlic and 2–3 tablespoons of the reserved pasta water. Cook until the garlic fragrant and beginning to brown, about 2–3 minutes.
17. Add the sage leaves and cook for 1 minute more, until crispy. Add the vinegar and 1/2 teaspoon of salt, plus more to taste. Add the ravioli and swirl the pan to coat in the sauce. Cook until warmed through, about 1 minute.
18. Serve the ravioli hot with lots of freshly grated Parmesan and freshly ground black pepper.
Enjoy your Shamrock Ravioli!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Cast Iron Buffalo Chicken Pot Pie?
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Here's a recipe for Cast Iron Buffalo Chicken Pot Pie:
Ingredients:
• 8 oz cream cheese, softened
• 1 oz packet of ranch seasoning
• 1/2 cup Frank’s® Red Hot Buffalo Wing Sauce
• 2 large eggs
• 3 cups cooked shredded chicken (from 1 rotisserie chicken)
• 1 cup diced celery
• 1/2 cup diced carrot
• 1/2 cup minced white onion
• 1 cup shredded cheddar cheese
• 10-inch pie dough (7 ounces), thawed according to package instructions
• 1 tablespoon heavy cream
• 3 scallions, white and light green parts only, thinly sliceds
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Add the cream cheese to a large bowl. With an electric hand mixer, beat the cream cheese until creamy and soft, 1–2 minutes. Add the ranch seasoning, buffalo sauce, and 1 egg and mix on low speed to combine, gradually increasing the speed to medium as the mixture becomes less watery, 1–2 minutes.
3. Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
4. Transfer the chicken mixture to a 10-inch cast iron skillet. Unroll the pie dough over the skillet and lay evenly over the filling. Run your fingers underneath the edges of the dough and tuck under itself to form a crust that sits neatly along the edges of the skillet.
5. In a small bowl, mix together the remaining egg and the heavy cream. Brush the egg wash over the top of the pie crust. Using a paring knife, make a few small slits in the center of the crust.
6. Bake the pot pie for 35–40 minutes, until the crust is golden brown and cooked through. Remove the pot pie from the oven and let cool for 15 minutes.
7. Serve the pot pie garnished with scallions.
Enjoy your Cast Iron Buffalo Chicken Pot Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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