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Could you tell me how to prepare Sweet & Spicy Peach Sticky Wings?
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Here's a recipe for Sweet & Spicy Peach Sticky Wings:
Ingredients:
BBQ Dry Rub
• 1 1/2 teaspoons chipotle powder
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
Wings
• 2 lb chicken wings
• 2 tablespoons canola oil
• fresh cilantro, chopped, for garnish
Peach Glaze
• 1 can peaches, in heavy syrup
• 1/4 cup dark brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sriracha
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1 bay leaf, dried
• 3/4 cup water
• 1 tablespoon cold unsalted butter
Instructions:
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and grease with nonstick spray.
2. Make the dry rub: Add the chipotle powder, paprika, baking powder, onion powder, garlic powder, salt, cayenne, Italian seasoning, cumin, and black pepper to a bowl and whisk until evenly combined.
3. Make the wings: Add the chicken wings to a large bowl and toss with the oil. Sprinkle in the dry rub and use your hands to massage it into the chicken wings.
4. Arrange the wings on the prepared baking sheet, spacing evenly. Bake for 15 minutes, then flip and continue baking for another 15 minutes.
5. While the chicken wings are baking, make the glaze: Add the peaches in syrup, brown sugar, apple cider vinegar, soy sauce, Sriracha, cinnamon, black pepper, salt, bay leaf, and water to a medium pan. Stir to combine, then bring to a boil over medium-high heat, then reduce the heat to medium and cook for 15 minutes, until the peaches have softened and sauce has thickened.
6. Remove the bay leaf, then transfer the peach mixture to a blender and purée on high speed for 30–60 seconds. Strain the glaze through a fine-mesh strainer back into the pan. Turn the heat to high and cook until the glaze has thickened, about 5 minutes. Whisk in the butter until fully incorporated. The glaze should coat the back of a spoon.
7. Carefully remove the wings from the oven and brush on both sides with about 1/3 of the glaze. Return to the oven and cook for another 5 minutes.
8. Remove wings from the oven brush with another 1/3 of the glaze. Turn the oven to high broil, return the wings to the oven, and broil for 2–3 minutes, or until the glaze is bubbling.
9. Remove from the oven and toss wings in a large bowl with the remaining glaze.
10. Transfer to a serving plate and garnish with the cilantro.
Enjoy your Sweet & Spicy Peach Sticky Wings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Salsa-Braised Chicken With Avocado?
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Here's a recipe for Salsa-Braised Chicken With Avocado:
Ingredients:
• 6 bone-in, skin-on chicken thighs
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/2 cup white wine
• 3 cups store bought salsa verde
• 2 ripe avocados, pitted, peeled, and cubed
• 1/4 cup fresh cilantro
• warmed tortilla, for serving (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the chicken thighs all over with salt and pepper. Working in batches if necessary, arrange the thighs skin-side down in a cold, large oven-proof skillet. Place the skillet over medium heat and cook the chicken thighs, undisturbed, until the skin is golden brown and the thighs naturally release from the skillet, 12–15 minutes. Using tongs, transfer the thighs to paper towels.
3. Pour the wine and salsa verde into the skillet and stir to combine with the rendered fat and scrape up any browned bits from the bottom of the pan, then remove the skillet from the heat. Return the thighs to the skillet, skin-side up, so they are half submerged in the sauce. Transfer the skillet to the oven and bake until the chicken is cooked through and tender and the sauce has reduced and thickened, about 30 minutes.
4. Remove the skillet from the oven, scatter the cubed avocados evenly around the chicken in the sauce, and let the chicken rest in the sauce for 10 minutes.
5. Sprinkle with the cilantro and serve with tortillas on the side, if desired.
Enjoy your Salsa-Braised Chicken With Avocado!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Squid Ink Fettuccine With Black Mussels?
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Here's a recipe for Squid Ink Fettuccine With Black Mussels:
Ingredients:
Squid Ink Pasta
• 2 cups all purpose flour, plus more for dusting
• 1 pinch kosher salt, plus more for boiling
• 2 large eggs
• 6 large egg yolks
• 1 tablespoon extra virgin olive oil
• 2 teaspoons squid ink
Mussels
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, thinly sliced
• 1 shallot, minced
• 1 teaspoon kosher salt
• 1 cup dry white wine
• 1/3 cup kalamata olive, pitted and halved lengthwise
• 1 1/2 lb black mussels, scrubbed and debearded
• 1/4 cup fresh parsley, for garnish
Instructions:
1. Make the pasta: In a large bowl, whisk together the flour and salt, then turn out onto a clean surface and make a large well in the center.
2. Add the eggs, egg yolks, olive oil, and squid ink to the well and mix with a fork until combined, slowly incorporating more and more flour into the mixture by moving the fork along the edges of the well. Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it’s too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle a bit of the mixture over the dough, continuing to do so until the dough is easier to knead.)
3. Knead the dough for 7–10 minutes, until smooth and elastic. When you poke the dough, it should spring back. Wrap the dough in plastic wrap and let rest at room temperature for 30–60 minutes, or until it does not spring back when poked.
4. On a lightly floured surface, divide into 4 equal portions. Using a pasta roller, laminate and roll out 1 portion of the dough to setting #6. Repeat with the remaining dough.
5. Dust the dough sheets with flour and fold each sheet onto itself 4–5 times. With a sharp knife, cut a dough sheet into 1/4-inch (6 mm) strips. Unravel and place onto a floured baking sheet. Repeat with the remaining dough sheets.
6. Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until al dente, about 4 minutes. Reserve 1/4 cup (60 ml) of the cooking water, then drain the pasta and set aside.
7. Cook the mussels: Melt the olive oil and butter together in a large pot over medium-high heat. Add the garlic, shallot and salt and cook until the garlic is fragrant and the shallot is translucent, about 5 minutes. Add the wine and olives and cook until the wine is reduced by half, about 5 minutes more. Add the mussels, cover the pot with a lid, and cook until the mussels have opened fully, about 6–8 minutes. Discard any mussels that do not open. Remove the pot from the heat.
8. Add the cooked pasta to the pot with the mussels and stir until the pasta is coated in the wine reduction. Add the reserved pasta water a bit at a time until a silky sauce is created.
9. Divide the pasta and mussels between 4 plates, garnish with the parsley, and serve warm.
Enjoy your Squid Ink Fettuccine With Black Mussels!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Dominican Pasteles En Hoja As Made By Julissa Calderon?
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Here's a recipe for Dominican Pasteles En Hoja As Made By Julissa Calderon:
Ingredients:
Filling
• 1/2 cup olive oil
• 1 tablespoon bijol seasoning
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 cup tomato sauce
• 1/4 cup raisin
Plantain Dough
• 10 unripe plantains, peeled and grated
• 1 lb yucca, or yuatía, peeled and grated
• 2 chicken broth cubes, ground
• sazon goya seasoning powder, to taste
• 2 lime juices
• milk, as needed
• bijol seasoning, as needed
For Wrapping
• 24 banana leaves, cut into 10x12- inch (25x30 cm) rectangles, heated over the stove until pliable
• butcher's twine
For Serving
• ketchup
• hot sauce
Instructions:
1. Heat the oil in a large skillet over medium heat. Add the Bijol seasoning and cook for 3 minutes or until the oil turns reddish-orange and is aromatic. Set aside all but 2 tablespoons of the seasoned oil and return the pan to the heat.
2. Add the red onion, garlic, beef, salt, pepper, and oregano and stir to combine. Cook until the meat is well browned, around 15 minutes.
3. Add the tomato sauce and raisins. Bring to a boil, then cover and reduce the heat to low. Simmer for 30 minutes, or until all of the liquid evaporates and the meat is tender. Remove from the heat and let cool.
4. Make the plantain dough: In a deep bowl, add the plantains, yuatía, chicken broth cubes, Sazón Goya powder, lime juice, some of the milk, Bijol seasoning, and reserved Bijol oil. Stir to combine, adding more milk as needed until the dough is seasoned to your taste, soft, tacky, and light orange in color.
5. Lay a banana leaf on a clean work surface and brush the center with Bijol oil. Scoop 3 tablespoons of the plantain dough into the center of the square and top with 2 tablespoons of the beef filling. Fold the banana leaf in half, then roll up and tuck in the ends to seal. Tie tightly with twine to secure. Repeat with the remaining ingredients.
6. Bring a large pot of water to boil over medium heat and season with salt. Add the pasteles, cover, and cook for 40 minutes. Remove the pasteles from the pot.
7. Unwrap and serve with ketchup and hot sauce.
Enjoy your Dominican Pasteles En Hoja As Made By Julissa Calderon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Baked Chicken With Mezzetta Olives And Roasted Red Peppers?
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Here's a recipe for Baked Chicken With Mezzetta Olives And Roasted Red Peppers:
Ingredients:
• 6 large bone-in, skin-on chicken thighs
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, chopped
• 1 cup Mezzetta® Roasted Red Bell Peppers, drained, sliced in strips
• 1 cup Mezzetta® Pitted Castelvetrano Italian Olives, drained and halved
• 1 cup yellow squash, or zucchini, or potatoes, sliced in ¼-inch (6 mm) thick half moons
• 1 can tomato, diced
• 1/2 cup dry white wine, (or chicken stock)
• 2 tablespoons unsalted butter
• 2 teaspoons fresh thyme leaf, chopped
• 1/4 teaspoon red pepper flakes, (optional)
• 1 tablespoon fresh parsley, chopped
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Season the chicken thighs generously with salt and pepper.
3. Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5–7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
4. Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2–3 minutes, or until they begin to soften. Watch carefully so they don’t burn.
5. Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
6. Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
7. Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
8. Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
9. Transfer to the oven and bake for 30–40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
10. Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
Enjoy your Baked Chicken With Mezzetta Olives And Roasted Red Peppers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Hot Honey Pepperoni Flatbread.
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Here's a recipe for Hot Honey Pepperoni Flatbread:
Ingredients:
• nonstick cooking spray
• 1 can refrigerated pizza dough
• 1/2 cup pizza sauce
• 3 tablespoons Frank’s RedHot®, divided
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese
• 1 cup pepperoni
• 2 tablespoons clover honey
• 1/4 cup fresh basil, sliced
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 together the pizza sauce and 2 tablespoons Frank’s RedHot®.
4. Spread the Frank’s RedHot® pizza sauce over the dough, then top with the mozzarella and Parmesan cheeses. Arrange the pepperoni in a single layer over the cheese.
5. Bake the flatbread for 10–15 minutes, or until the crust is golden brown and the cheese is melted.
6. Meanwhile, mix together the honey and remaining tablespoon of Frank’s RedHot® in a small bowl.
7. Drizzle the Frank’s RedHot® honey over the flatbread and garnish with the basil. Cut into 8 slices, then serve.
Enjoy your Hot Honey Pepperoni Flatbread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Haile Thomas's “Perfect Pesto Pizza With Sweet Potato Crust”?
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Here's a recipe for Haile Thomas's “Perfect Pesto Pizza With Sweet Potato Crust”:
Ingredients:
Flax Egg
• 2 tablespoons ground flaxseed
• 4 tablespoons water
Sweet Potato Crust
• 3 sweet potatoes, medium/large, cooked and mashed
• 1 3/4 cups almond flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon ground flaxseed
Green Pesto
• 1/2 cup cashews
• 1/2 cup pistachio
• 1 cup fresh basil
• 1/2 cup fresh cilantro
• 2 cups spinach
• 1 lemon juice
• salt, to taste
• pepper, to taste
• 3 cloves garlic
• 1/2 cup olive oil
Toppings
• bell pepper, sliced
• cherry tomato, sliced
• red onion, thinly sliced
• fresh arugula
Instructions:
1. Preheat the oven to 425°F (220°C). Line a 17-inch round or a 18x26-inch (45x66-cm) rectangular metal tray with parchment paper.
2. In a small bowl, mix together the flaxseed and water. Let sit for 5 minutes.
3. In a large bowl, combine the mashed sweet potato, almond flour, flax egg, salt, pepper, dried rosemary, and additional flaxseed. The mixture will be thick and pasty.
4. Spread the mixture onto the tray and flatten slightly. Place the sweet potato crust in the oven and bake for 30-35 minutes, until the edges are crisp and golden.
5. While the crust is baking, prepare the pesto. Add cashews, pistachios, fresh basil, cilantro, spinach, lemon juice, salt, pepper, garlic cloves, and olive oil to a food processor and process until mostly smooth with a bit of texture.
6. When the pizza crust is done baking, spread the pesto on top, then cover with bell peppers, cherry tomatoes, and red onions.
7. Return the pizza to the oven and bake for 5 minutes more. Allow to cool for 10-15 minutes.
8. Top with arugala.
Enjoy your Haile Thomas's “Perfect Pesto Pizza With Sweet Potato Crust”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Corned Beef Sandwich?
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Here's a recipe for Corned Beef Sandwich:
Ingredients:
• 2 qt water
• 2 cups kosher salt
• 1 cup brown sugar
• 2 teaspoons pink curing salt
• 5 cloves garlic, crushed
• fresh ginger, 2-in (5 cm) sliced
• 1 cinnamon stick, broken into pieces
• 3 bay leaves, crumbled
• 1 tablespoon mustard seed
• 1 tablespoon black peppercorn
• 8 whole allspice berries
• 12 juniper berries
• 8 whole cloves
• 2 lb ice
• 5 lb beef brisket, good-quality, trimmed
• 1 large yellow onion, chopped
• 3 celery stalks, chopped
• 2 large carrots, chopped
• 2 bottles ginger beer
• 2 bottles dark extra-stout beer
• 2 slices rye toast
• english mustard, to taste
• kosher dill pickle, sliced lengthwise to taste
Instructions:
1. In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
2. Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
3. Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5–7 days, flipping once a day.
4. Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 21/2–3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
5. Spread the mustard on both sides of the toasted rye bread. Lay the 1/3 lb corned beef and pickles on one slice of bread and top with the other slice.
6. Cut the sandwich in half crosswise.
Enjoy your Corned Beef Sandwich!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Sheet Pan BBQ Chicken Cornbread Sandwich?
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Here's a recipe for Sheet Pan BBQ Chicken Cornbread Sandwich:
Ingredients:
Cornbread
• nonstick cooking spray
• 4 cups buttermilk
• 3 large eggs
• 1/2 cup unsalted butter, 1 stick, melted
• 3 cups all-purpose flour
• 3 cups cornmeal
• 4 teaspoons salt
• 5 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons baking soda
Barbecue Sauce
• 2 cups ketchup
• 4 tablespoons worcestershire sauce
• 6 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 2 teaspoons paprika
• 1/2 cup light brown sugar
• 2 teaspoons freshly ground black pepper
Coleslaw
• 1 cup mayonnaise
• 2 tablespoons dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup apple cider vinegar
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 head green cabbage, thinly liced
• 1/4 head red cabbage, thinly sliced
• 3 large carrots, shredded
• 2 rotisserie chickens, shredded
• 24 pickle chips
Special Equipment
• 12 toothpicks
Instructions:
1. Preheat the oven to 375˚F (190˚C). Grease 2 baking sheets with nonstick spray and line with parchment paper.
2. Make the cornbread: In a medium bowl whisk the buttermilk, eggs, and melted butter until smooth.
3. In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda, and whisk to combine.
4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
5. Divide the batter between the prepared baking sheets, and use a spatula to smooth the top.
6. Bake for 15 minutes, until golden brown.
7. Meanwhile, make the barbecue sauce: Add the ketchup, Worcestershire, apple cider vinegar, Dijon mustard, paprika, brown sugar, and black pepper to a medium saucepan over medium heat and whisk to combine. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.
8. Make the coleslaw: In a large bowl, add the mayonnaise, Dijon mustard, pepper, apple cider vinegar, paprika, and salt, and whisk to combine.
9. Add the green cabbage, red cabbage, and shredded carrots, and stir until fully coated.
10. Add the shredded chicken to a large bowl, and pour the barbecue sauce over the chicken, stirring until fully coated.
11. Invert one of the cornbread sheets onto a large cutting board and peel off the parchment paper. Spread the chicken over the cornbread in an even layer. Top with the slaw. Invert the other cornbread sheet on top of the slaw and peel off the parchment paper.
12. Slice into 12 equal pieces. Top each piece with 2 pickle slices and secure with toothpicks.
Enjoy your Sheet Pan BBQ Chicken Cornbread Sandwich!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Air Fryer Fish & Chips?
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Here's a recipe for Air Fryer Fish & Chips:
Ingredients:
Chips
• 2 idaho potatoes, peeled and cut into ½-inch fries
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• nonstick cooking spray, for greasing
Fish
• 1 lb cod, cut into 2-inch strips
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 cup all purpose flour
• 1 teaspoon paprika
• 2 large eggs
• 1 cup panko breadcrumbs
• tartar sauce, for serving
• lemon wedge, for serving
Instructions:
1. Make the chips: Add the potatoes, olive oil, salt, and pepper to a large bowl and toss until the potatoes are well coated.
2. Preheat the air fryer to 400°F (200°C). Spray the basket with nonstick spray.
3. Arrange the fries in the basket in a single layer, making sure they aren’t touching, and cook until tender and golden brown, 12 minutes. Transfer the fries to a paper towel-lined plate and season with salt. Repeat with the remaining potatoes.
4. Meanwhile, make the fish: Place the cod on a cutting board and pat dry with paper towels. Season with salt and pepper.
5. Add the flour, 1 teaspoon salt, 1 teaspoon pepper, and the paprika to a shallow bowl and whisk to combine. Beat the eggs in a separate shallow bowl. Add the panko to a third shallow bowl.
6. Coat the cod in the flour, shaking off any excess, then dip in the eggs, then the panko, making sure each piece is fully coated.
7. After the fries are done, place a few pieces of cod in the air fryer at a time, making sure they are not touching, and cook until golden brown and cooked through, 10 minutes. Transfer the cod to a serving platter and season with salt. Repeat with the remaining cod.
8. Serve the fish and chips with tartar sauce and lemon wedges.
Enjoy your Air Fryer Fish & Chips!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Turkey Shepherd’s Pie?
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Here's a recipe for Turkey Shepherd’s Pie:
Ingredients:
Mashed Potato Topping
• 2 lb yukon gold potato, peeled if desired, diced
• 1 tablespoon kosher salt, divided, plus 1/2 teaspoon
• 2 tablespoons unsalted butter
• 1/4 cup milk
• 4 oz shredded cheddar cheese, divided
Filling
• 2 tablespoons unsalted butter, divided
• 1 1/2 lb ground turkey
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 large carrot, dicedd
• 1/2 teaspoon kosher salt
• 2 cloves garlic, minced
• 2 large parsnips, peeledd and diced
• 1/2 cup green beans, trimmed and chopped on the bias
• 2 packets McCormick® Turkey Gravy Mix
• 1 tablespoon all purpose flour
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 3/4 cup milk
• 1 cup chicken stock
Instructions:
1. Make the mashed potato topping: Add the potatoes to a large stockpot and fill with cold water until the potatoes are covered by about 1 inch. Add 1 tablespoon salt. Bring to a boil over medium heat and cook until the potatoes are fork-tender, 10–12 minutes.
2. Drain the potatoes, then return to the pot. Add the butter, milk, and remaining 1/2 teaspoon salt, and mash until the potatoes are smooth and creamy. Fold in 2 ounces of cheddar cheese. Set aside.
3. Preheat the oven to 350°F (180°C).
4. Make the filling: Melt 1 tablespoon butter in a large skillet over medium heat. Add the ground turkey and cook for 6–8 minutes, until browned. Remove the turkey from the pan and set aside.
5. Melt the remaining tablespoon of butter in the same skillet. Add the onion, celery, carrot, and 1/2 teaspoon salt, and cook for 5–6 minutes, until the onion is translucent and the vegetables are beginning to brown. Add the garlic and cook for 1 minute more, until fragrant.
6. Add the parsnips, green beans, and cooked ground turkey and stir to combine.
7. Add the McCormick® Turkey Gravy Mix, flour, pepper, thyme, sage, milk, and chicken stock, and fold into the filling until well incorporated. Bring to a simmer and cook for 3–4 minutes, until the sauce begins to thicken. Remove the pan from the heat and transfer the filling to a 2-quart casserole dish.
8. Spread the potatoes evenly over the filling, smoothing the top. Top with the remaining 2 ounces shredded cheese.
9. Bake the shepherd’s pie for 30 minutes, or until bubbling and browned on the top. Let rest for 10 minutes before serving.
Enjoy your Turkey Shepherd’s Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Luca-Inspired Trenette Al Pesto?
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Here's a recipe for Luca-Inspired Trenette Al Pesto:
Ingredients:
• 1 pinch coarse salt, plus more for boiling
• 1/4 cup pine nuts
• 2 cloves garlic
• 3 tablespoons grated parmesan cheese
• 3 tablespoons grated pecorino cheese
• 4 cups fresh basil leaf
• 1/3 cup extra virgin olive oil
• 1 lb dried trenette, linguine pasta
• 1 large yellow potato, peeled and cut into 1 in (2.54 cm) pieces
• 1 cup green beans, cut into 1 in (2.54 cm) pieces
• 1 lemon, zested
Instructions:
1. Bring a large pot of salted water to a boil.
2. In a food processor, combine the pine nuts, garlic, and a pinch of salt. Pulse a few times, until the texture resembles panko bread crumbs. Add the Parmesan and pecorino and pulse a few more times to incorporate. With the processor running on low speed, add the basil and olive oil and process until the pesto has the consistency of thick cream.
3. Add the pasta and potatoes to the boiling water and cook until the pasta is al dente and the potatoes are tender, about 12 minutes. Two minutes before the pasta is done, add the green beans to the pot to blanch. Reserve 1/4 cup of the pasta water, then drain the pasta and vegetables.
4. Pour the pesto into a large serving bowl. Add a couple tablespoons of reserved pasta water and the lemon zest and mix well to combine, then add the pasta and vegetables and toss until well-coated in the sauce.
Enjoy your Luca-Inspired Trenette Al Pesto!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Scalloped Potato–crusted Rib Eye?
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Here's a recipe for Scalloped Potato–crusted Rib Eye:
Ingredients:
• 1 medium white onion, finely diced
• 3/4 lb crimini mushroom, minced
• 4 cups fresh spinach, chopped
• 1 1/2 tablespoons garlic, minced, divided
• salt, to taste
• pepper, to taste
• 2 lb boneless ribeye roast
• 3 tablespoons canola oil, divided
• 1/2 lb prosciutto, sliced
• 1/4 cup mayonnaise
• 1/2 teaspoon dried thyme
• 1 tablespoon lemon juice
• 2 large russet potatoes, washed and peeled
• 2 cups grated parmesan cheese, divided, plus more for sprinkling
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Pour 1 tablespoon of oil into a medium skillet over medium heat and sauté the onion, mushrooms, and spinach for about 5-7 minutes, or until the onions begin to turn translucent. Add 1 tablespoon of garlic, salt, and pepper and cook, stirring occasionally, until all the liquid evaporates and the mixture becomes a thick paste. Remove from the pan and let cool completely.
3. Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Sear the meat for 3-5 minutes on all sides, until a crust has formed all over. Let rest on a wire rack for 10 minutes.
4. Arrange overlapping sheets of plastic wrap until you have a surface twice the length and width of the rib eye. Lay overlapping strips of prosciutto on the plastic in an even layer, making sure the prosciutto sheet is large enough to cover the rib eye. Spread the cooled mushroom mixture evenly over the prosciutto.
5. In a small bowl, stir together the mayonnaise, remaining 1/2 tablespoon minced garlic, 1/2 teaspoon salt, the thyme, and lemon juice. Generously brush the rib eye with the garlic mayo, then place the rib eye in the center of the prosciutto-mushroom sheet.
6. Keeping everything even and tight, wrap the rib eye with the prosciutto, using the plastic wrap to help wrap it tightly and to seal the ends. Tuck the ends of the plastic wrap underneath the wrapped rib eye to keep its shape and chill in the refrigerator for 30 minutes.
7. Using a knife or mandoline, carefully cut the potatoes into slices 1/8-inch (3 mm) thick and lay on paper towels. Sprinkle the potato slices with salt and let sit for 10 minutes to draw out any excess moisture. Pat the potatoes dry.
8. Evenly sprinkle 1 cup (115 g) of Parmesan cheese over a parchment-lined baking sheet.
9. Arrange the potato slices in overlapping rows over the Parmesan until the pan is covered. Sprinkle the remaining cup of Parmesan evenly over the potatoes.
10. Bake for 30 minutes, until slightly golden and the potatoes are still flexible. Remove the potatoes from the oven and increase the heat to 400˚F (200˚C).
11. Place the chilled, prosciutto-wrapped rib eye in the center of the potato sheet. Fold the potatoes over the rib eye and peel back the parchment. Sprinkle Parmesan under the seam (it will help seal the potato layer) and all over the top.
12. Loosely cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the potatoes are golden brown and the internal temperature of the beef is at least 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
Enjoy your Scalloped Potato–crusted Rib Eye!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Chicken Yucca Empanada?
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Here's a recipe for Chicken Yucca Empanada:
Ingredients:
• olive oil
• 1 medium tomato, chopped
• 5 scallions, chopped
• 1/2 medium white onion, chopped
• 8 cloves garlic
• salt, to taste
• 1 lb chicken, cooked, shredded
• 8 cups yucca, cooked
• 6 slices mozzarella cheese, halved
• 3 cups vegetable oil, for frying
Instructions:
1. Heat the olive oil in a large pan over medium heat until shimmering. Add the tomato, scallions, onion, garlic, and salt, and cook, stirring occasionally.
2. Add the chicken, and cook for 5 minutes or until the chicken is warmed through.
3. For the dough, mash the cooked yucca with a fork in a large bowl.
4. Roll a 4-inch (10-cm) ball of yucca and place in the center of a piece of plastic wrap. Add another piece of plastic wrap over the dough and flatten to create a small circle. Roll out to a 6-inch (15-cm) round.
5. Scoop 3 tablespoons of the chicken mixture onto the dough and add a couple of pieces of mozzarella over the chicken mixture. Fold over the dough to form an empanada and seal the edges. Repeat with the rest of the dough and filling.
6. Heat 2 inches (5 cm) of oil in a large pan over high heat to 350ºF (180ºC). Place the empanadas in the oil and cook for 2-3 minutes or until brown on both sides.
Enjoy your Chicken Yucca Empanada!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Chiles Rellenos?
|
Here's a recipe for Chiles Rellenos:
Ingredients:
• 6 fresh pasilla chiles
• 32 oz queso fresco, crumbled
• 1 tablespoon vegetable oil, plus more as needed
• 2 jars mexican sour cream
• 1 cup whole milk
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon kosher salt, plus more to taste
• corn tortilla, warm, for serving
Instructions:
1. Turn a gas stovetop burner to high heat. Roast the pasilla chiles, 2 at a time, directly over the flame, turning occasionally to char evenly, until the skin has brown spots all over, 6–8 minutes. (Alternatively, preheat the oven to 375°F (190°C). Toss the chiles with about 1 tablespoon of oil, place on a baking sheet, and roast for about 35 minutes, or until the skin is beginning to char and pull away from the flesh.)
2. Transfer the chiles to a medium bowl and cover with a plate. Steam for 30 minutes.
3. Once the chiles have steamed, use gloves to peel off the charred skin. Use a paring knife or kitchen shears to cut a vertical opening in each pepper, being careful not to cut all the way through. Gently remove the seeds.
4. Stuff each chile with the queso fresco.
5. Add enough vegetable oil to a large pot to just cover the bottom. Turn the heat to medium-high and add the peppers to the pot in a single layer with the opening face up. When the oil is hot and the peppers begin to sizzle, add the Mexican sour cream, milk, and any remaining queso fresco. Bring the cream sauce to a boil, occasionally moving the chiles around but not turning them all the way over.
6. Reduce the heat to medium and simmer for 8–10 minutes, until the sauce thickens slightly. Season with the pepper and salt.
7. Serve immediately with warm corn tortillas alongside.
Enjoy your Chiles Rellenos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Grilled Cedar Plank Salmon?
|
Here's a recipe for Grilled Cedar Plank Salmon:
Ingredients:
• 1/4 cup whole grain mustard
• 2 tablespoons light brown sugar
• 1 orange, zested
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon coriander
• 1 teaspoon cumin
• 4 salmon, cut skin-on
Special Equipment
• 2 cedar planks
Instructions:
1. Submerge the cedar planks in a 9x13 (22 x 33 cm) glass baking dish filled with water. Soak for at least 1 hour to prevent burning while grilling.
2. In a small bowl, whisk together the mustard, brown sugar, orange zest, salt, pepper, coriander, and cumin.
3. On a cutting board, pat the salmon fillets with paper towels to remove any excess moisture. Rub the mustard mixture evenly over the salmon.
4. Preheat the grill to 350°F (180°C).
5. Place the cedar planks on the grill over indirect heat, arrange the salmon fillets on top, and close the lid. Grill for 15-17 minutes, until the salmon is pink in the center and easily flakes with a fork.
Enjoy your Grilled Cedar Plank Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Air Fryer Spinach And Artichoke-Stuffed Baked Potatoes?
|
Here's a recipe for Air Fryer Spinach And Artichoke-Stuffed Baked Potatoes:
Ingredients:
• 4 russet potatoes, scrubbed
• 2 teaspoons canola oil
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 large yellow onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 can artichoke heart, drained and roughly chopped
• 3 1/2 cups frozen spinach, thawed and well-drained
• 8 oz cream cheese, cubed, room temperature
• 4 oz sour cream
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup freshly grated parmesan cheese
Instructions:
1. Rub the potatoes all over with the canola oil and season on all sides with 1/2 teaspoon salt.
2. Preheat the air fryer to 400°F (200°C). Working the batches if needed, nestle the potatoes inside of the air fryer basket and set the timer for 45 minutes. Cook, flipping halfway through, until the potatoes have crispy skin and can easily be pierced with a fork.
3. Meanwhile, make the spinach and artichoke dip: In a medium skillet over medium heat, melt the butter and olive oil together until the butter begins to bubble. Add the onion, garlic, remaining teaspoon of salt, the black pepper, and red pepper flakes. Cook for 2–3 minutes, until the onions are translucent and the garlic is fragrant. Add the artichoke hearts and spinach and cook until the spinach is well incorporated, 1–2 minutes. Stir in the cream cheese and sour cream until fully incorporated, 1–2 minutes. Add 1 cup of mozzarella and the Parmesan cheese and stir until just combined and melted, 1–2 minutes more.
4. Using tongs, remove the potatoes from the air fryer and cut in half lengthwise. Use a fork to fluff the insides of the potatoes. Top each potato with a heaping 1/2 cup of the spinach and artichoke dip, then top each with 2 tablespoons of mozzarella cheese.
5. Working in batches of 2–4 at a time, set the filled potato halves in the air fryer basket. Cook for 5 minutes, until the edges of the potato are browned and the mozzarella is melted and browning.
Enjoy your Air Fryer Spinach And Artichoke-Stuffed Baked Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Grilled Swordfish?
|
Here's a recipe for Grilled Swordfish:
Ingredients:
• 1/4 cup extra virgin olive oil
• 2 lemons, juiced
• 2 lemons, zested
• 1/4 cup fresh oregano leaf, chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 swordfish fillets, 1 in (2 1/2 cm)
• 1 lemon, sliced
Instructions:
1. In a 9x13-inch (22x33 cm) baking dish, whisk together the olive oil, lemon juice and zest, oregano, salt, and pepper.
2. On a cutting board, pat the swordfish fillets dry with paper towels.
3. Add the swordfish to the dish with the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.
4. Preheat the grill to 350°F (180°C).
5. Arrange the lemon slices on the grill over indirect heat so that they’re touching each other and the entire surface is larger than the fish.
6. Place the swordfish on top of the lemon slices and close the lid of the grill. Grill for 8 minutes, until the fish is just cooked through.
7. Serve the fish with your favorite accompaniments with the grilled lemon slices squeezed over.
Enjoy your Grilled Swordfish!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare End Of Summer Corn Risotto?
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Here's a recipe for End Of Summer Corn Risotto:
Ingredients:
• 2 ears corn, shucked
• 6 cups low sodium chicken stock, or vegetable stock
• 2 tablespoons unsalted butter
• 1/2 cup yellow onion, finely diced
• kosher salt, to taste
• 1 cup arborio rice
• 1/2 cup dry white wine
• 5 oz soft herb cheese
• freshly ground black pepper, to taste
• fresh basil, for garnish
• parmesan cheese, shaved, for garnish
Instructions:
1. Cut the corn kernels from the cobs.
2. Add the corn cobs to a large pot with the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove the pot from the heat.
3. Melt the butter in a large, high-walled skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until translucent, about 5 minutes.
4. Add the rice and stir until fully combined. Let the rice toast for 1–2 minutes, until fragrant.
5. Add the white wine and cook until evaporated about 2 to 3 minutes, stirring occasionally.
6. Add 1 cup of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed, about 3 to 4 minutes. Continue adding the stock, 1/2 cup at a time, stirring continuously, until the rice is al dente about 15 to 20 minutes..
7. Add the corn kernels and another 1/2 cup stock. Continue to cook, adding more stock as needed, until rice is tender and corn is cooked, about 10 to 15 minutes. You may have some leftover stock.
8. Remove the pan from the heat and stir in the soft herb cheese. Season with black pepper and more salt to taste.
9. Garnish with basil, shaved Parmesan, and more black pepper.
Enjoy your End Of Summer Corn Risotto!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Birria Tacos As Made By Burrito Feliz Philly?
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Here's a recipe for Birria Tacos As Made By Burrito Feliz Philly:
Ingredients:
• 13 cups water, divided
• 5 dried ancho chiles
• 5 dried pasilla chiles
• 12 dried guajillo chiles
• 1 tablespoon dried oregano
• 1 tablespoon ground cloves
• 1 tablespoon ground cumin
• 3 bay leaves
• 1 tablespoon freshly ground black pepper
• 8 cloves garlic
• 3 oz table salt, divided
• 2 oz white vinegar
• 5 lb bone in beef short ribs, or lamb shoulder, lamb shank, oxtail, beef cheeks, beef chuck
For Serving (Optional)
• tortilla
• shredded cheese
• fresh cilantro, chopped
• white onion, diced
Instructions:
1. Add 6 cups of water to a large pot and bring to a boil over high heat. Add the ancho, pasilla, and guajillo chiles and cook for 20 minutes.
2. Remove the peppers from the water, reserving the water. Run the peppers under cold water and remove the stems and seeds, then transfer to a container.
3. Strain the liquid through a sieve into the container with the peppers.
4. Transfer the cooked chiles and their liquid, the oregano, cloves, cumin, bay leaves, black pepper, garlic, 11/2 ounces of salt, and the vinegar to a high-speed blender. Blend until smooth.
5. Add the remaining 11/2 ounces salt to a large pot with the remaining 7 cups of water. Bring to a boil over high heat, then add the meat and cook for 20 minutes, skimming off any scum that rises to the surface.
6. Add the sauce, reduce the heat to low, and cook for 3–4 hours, until the meat is tender and falling apart.
7. Shred the meat and use in tacos, quesa-birria, or burritos with the consomé on the side for dipping, or serve the birria and consomé as a stew with cilantro and onion on top.
Enjoy your Birria Tacos As Made By Burrito Feliz Philly!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Singapore Laksa?
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Here's a recipe for Singapore Laksa:
Ingredients:
• 8 king prawns, de-shelled
• 1 tablespoon palm sugar
• 1 tablespoon fish sauce
• 1 1/4 cups coconut milk
• 1/4 lb tofu puffs, tau pok, halved
• 2 tablespoons cooking oil
Prawn Stock:
• 8 king prawns, head and shells
• 5 cups water
• 2 cups chicken stock
• 2 tablespoons cooking oil
Laksa Paste:
• 15 dried chillies
• 2 red chillis
• 3 tablespoons dried shrimp, soaked
• 1 teaspoon shrimp paste, belacan
• 8 cloves garlic
• 1 shallot
• 1 ginger, 1 in (2.5 cm)
• 1 blue ginger, galangal - 1in (2.5 cm)
• turmeric root, 2 in (5 cm)
• 1/4 cup candle nuts
• 1 stalk lemongrass
To serve:
• 2 cups vermicelli rice noodle, cooked
• 1 cup bean sprout, blanched
• 1 fish cake, sliced, heated
• 8 cockles
• 1 bunch laksa leaves
• 2 tablespoons chilli paste
Instructions:
1. Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.
2. To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
3. Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
4. Remove prawn shells then strain the broth into a bowl through a sieve.
5. In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
6. Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
7. To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.
Enjoy your Singapore Laksa!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Instant Pot Pulled Pork?
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Here's a recipe for Instant Pot Pulled Pork:
Ingredients:
• 1 boneless pork shoulder, cut into 3 in (7.6 cm) pieces
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons light brown sugar
• 1 teaspoon paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon ground mustard
• 1 tablespoon grapeseed oil
• 1 cup BBQ sauce, plus more for serving
• 1 cup chicken stock
• bun, for serving
• coleslaw, for serving
Instructions:
1. On a cutting board, pat the pork shoulder dry with paper towels.
2. In a small bowl, mix together the salt, pepper, brown sugar, paprika, cumin, and ground mustard. Rub the spice mixture all over the pork shoulder pieces.
3. Add the grapeseed oil to the Instant Pot and set to sauté. Once the oil begins to shimmer, add the pork shoulder, working in batches to avoid overcrowding, and brown on all sides, about 3 minutes per side. Transfer the browned pork to a large bowl.
4. Return all of the pork to the Instant Pot, then pour in the barbecue sauce and chicken stock. Secure the lid of the Instant Pot and set to pressure cook on high for 1 hour. Once the timer is up, adjust the pressure release valve to quick release.
5. Transfer the pork to a cutting board and shred with 2 forks.
6. Set the Instant Pot to sauté and reduce the liquid to 1 cup, about 15 minutes.
7. Return the shredded pork to the sauce and stir to combine.
8. Serve the pulled pork on buns with coleslaw and more barbecue sauce.
Enjoy your Instant Pot Pulled Pork!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Butternut Squash Alfredo With Crispy Pancetta And Sage?
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Here's a recipe for Butternut Squash Alfredo With Crispy Pancetta And Sage:
Ingredients:
• kosher salt, to taste
• 1 tablespoon olive oil, plus more as needed
• 4 oz pancetta, diced
• 12 fresh sage leaves
• 1 shallot, thinly sliced
• 3 cloves garlic, smashed
• 1/4 cup dry white wine
• 10 oz frozen butternut squash
• 1 cup chicken stock
• 1/4 cup heavy cream
• 8 oz dried pappardelle noodles
• 1/2 cup grated parmesan cheese, plus more for serving
Instructions:
1. Bring a large pot of salted water to boil.
2. Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3–4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
3. Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
4. Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
5. Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
6. Cook the pasta according to the package instructions until al dente.
7. Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
8. Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
9. Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
Enjoy your Butternut Squash Alfredo With Crispy Pancetta And Sage!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One-Pan Thanksgiving Dinner For Two?
|
Here's a recipe for One-Pan Thanksgiving Dinner For Two:
Ingredients:
Cornbread Stuffing
• 1 lb day-old cornbread, torn into 1-inch pieces
• 1 large egg
• 3/4 cup chicken stock
• 1 1/2 cups small sweet onion, diced
• 1/4 cup Chopped fresh parsley
• 2 teaspoons dried thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
Turkey
• 4 tablespoons (½ stick) unsalted butter, softened
• 1 tablespoon Chopped fresh parsley
• 2 teaspoons dried thyme
• 1 2-pound piece of skin-on, bone-in turkey breast
• 2 teaspoons kosher salt
• freshly ground black pepper
• Gravy, for serving
Yams
• 2 medium yams, scrubbed
• 1 tablespoon unsalted butter
• 1 tablespoon toasted pecan pieces
• 1 tablespoon mini marshmallows
Green Bean Casserole
• 1 can 1 16-ounce bag of frozen green beans, thawed
• 1 can 1 10½-ounce can of cream of mushroom soup
• 1 cup Fried Onions
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
2. Make the stuffing: In a large bowl, mix together the cornbread, egg, chicken stock, onion, parsley, thyme, salt and pepper. Spread on half of the prepared baking and let rest for 10 minutes while you prepare the turkey and yams.
3. Make the turkey: In a small bowl, mix together the butter, parsley, and thyme. Rub the butter mixture under the skin of the turkey breast until completely coated. Season the skin with the salt and pepper, then place on top of the stuffing.
4. Make the yams: Place the yams on a quarter of the baking sheet and, using a fork, puncture all over.
5. Transfer the pan to the oven and bake for 30 minutes.
6. Meanwhile, make the green bean casserole: In a medium bowl, mix together the green beans and cream of mushroom soup.
7. After 30 minutes of bake time, remove the baking sheet from the oven and transfer the green bean mixture to the remaining quarter of the pan. Top with the fried onions.
8. Return the pan to the oven and cook until the internal temperature of the turkey breast reaches 165°F (75°C), 30–35 minutes.
9. Remove the baking sheet from the oven and slice an opening lengthwise down each yam. Add 1/2 tablespoon butter, 1/2 tablespoon pecan pieces, and 1/2 tablespoon marshmallows to each opening. Tent the tray with a piece of foil and let sit for about 10 minutes while the turkey rests and the marshmallows melt from the residual heat.
10. Carve the turkey, then serve with gravy and the side dishes.
Enjoy your One-Pan Thanksgiving Dinner For Two!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Blue Corn Cornbread Muffins?
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Here's a recipe for Blue Corn Cornbread Muffins:
Ingredients:
Herbed Honey Butter
• 1/2 stick unsalted butter, softened
• 3 tablespoons honey
• 1 tablespoon dried parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
Cornbread Muffins
• nonstick cooking spray, for greasing
• 2 cups blue cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 3 teaspoons baking soda
• 1 teaspoon baking soda
• 1 1/2 cups buttermilk
• 4 large eggs
• 1 stick unsalted butter, melted
• 1/2 cup honey
• 1 cup frozen corn
Instructions:
1. Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
2. Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
3. In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
4. In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
5. Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
6. Divide the batter between the prepared muffin cups, filling each about 3/4 of the way.
7. Bake the muffins for 18–20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
8. Serve the muffins warm with the herbed honey butter.
9. Enjoy
Enjoy your Blue Corn Cornbread Muffins!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make The Best Lasagna ?
|
Here's a recipe for The Best Lasagna :
Ingredients:
Meat Sauce
• 1/2 lb ground sirloin, lean
• 1/2 lb mild italian pork sausage, casing removed
• 2 oz prosciutto, finely chopped
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 teaspoons kosher salt, plus more to taste
• 6 cloves garlic, minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh oregano
• 1/2 teaspoon red pepper flakes, optional
• 1/2 teaspoon fennel seeds, crushed
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 28 oz whole tomatoes, preferably San Marzano
• 1 1/2 cups passata, or strained tomatoes
• 1 large carrot, eeled
• 1/2 cup unsalted butter
• 1 teaspoon granulated sugar, optional
• 1/2 cup fresh basil leaves, torn
Béchamel Sauce
• 6 tablespoons unsalted butter
• 6 tablespoons all purpose flour
• 6 cups whole milk, room temperature
• 2 teaspoons kosher salt
• 3/4 teaspoon garlic powder
• 1/4 teaspoon freshly grated nutmeg
• 1 cup freshly grated parmigiano-reggiano cheese
Assembly
• nonstick cooking spray, for greasing
• 1 lb no boil lasagna noodles
• hot water
• 1 tablespoon olive oil
• 1 1/2 cups freshly grated fontina cheese
• 1 cup freshly grated low-moisture mozzarella cheese
• 4 oz fresh mozzarella cheese, torn into small pieces
• 1/4 cup freshly grated parmigiano-reggiano cheese
• fresh basil leaf, for garnish
Instructions:
1. Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5–6 large, shaggy meatballs.
2. Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1–2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
3. Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5–7 minutes.
4. Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
5. Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3–4 minutes.
6. Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1–2 minutes.
7. Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 11/2–2 hours, until the sauce has thickened.
8. Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
9. Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8–10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
10. Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
11. Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5–10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
12. Spread about 3/4 cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by 1/4 cup fontina and 1/4 cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
13. Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining 1/2 cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
14. Bake the lasagna for 30 minutes, then remove the foil and bake for another 25–30 minutes, until the cheese is melted and bubbling. Broil for 1–2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
15. Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
Enjoy your The Best Lasagna !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chicken Tikka Masala Rice Bites.
|
Here's a recipe for Chicken Tikka Masala Rice Bites:
Ingredients:
• 1 box Deep Indian Kitchen Chicken Tikka Masala
• 2 tablespoons small red onion, diced
• 2 tablespoons small jalapeño, diced
• 1/4 cup cilantro, thinly sliced, plus more for garnish
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/2 cup shredded cheddar cheese
• 3 cups panko bread crumbs, divided
• 3 eggs, divided
• canola oil, for frying
• 1 lime, cut into wedges, for garnish
Instructions:
1. Preheat the oven to 350ºF.
2. Remove Deep Indian Kitchen Chicken Tikka Masala from the box, puncture the film with a fork 3 times, and microwave for 2 minutes. Remove chicken and dice into small pieces. Put the diced chicken into a medium-sized bowl with the rice and sauce.
3. In that bowl, add the red onion, jalapeño, 1/4 cup (10 G) cilantro, cumin, salt, cheddar cheese, 1/2 cup panko, and 1 whisked egg. Mix until everything is combined and let sit for 5 minutes.
4. Divide the mixture and use your hands to roll into 8 even balls, making sure they are tightly packed.
5. Place balls on a parchment-lined baking sheet and place in the freezer for 15 minutes to set up.
6. In a small bowl, whisk the remaining 2 eggs. In another small bowl, place the panko.
7. Remove the rice bites from the freezer and coat each bite first in the egg and then in the panko, slightly pressing the panko onto the bite evenly.
8. Fill a small, high-walled sauce pan with 2” of canola oil and heat to 350ºF. Working in batches, lower the bites into the oil 4 at a time using a slotted spoon and cook for 30 seconds on each side or until golden brown.
9. Place the fried bites back on the parchment-lined baking sheet and bake in the oven for 8-10 minutes.
10. Remove from the oven and serve hot, garnished with cilantro and lime wedges.
Enjoy your Chicken Tikka Masala Rice Bites!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Cuban Shrimp Creole?
|
Here's a recipe for Cuban Shrimp Creole:
Ingredients:
• 2 tablespoons olive oil
• 1/2 cup yellow onion, finely diced
• 1/2 cup green pepper, finely diced
• 4 large cloves garlic, minced
• 1 can tomato sauce, divided
• 1/2 cup dry white wine
• 2 tablespoons capers
• 1/2 teaspoon McCormick® chili powder
• 1/2 teaspoon McCormick® dried oregano
• 1/8 teaspoon Mccormick® ground cumin
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 lb medium raw shrimp, peeled and deveined, tails removed
• 2 cups white rice, cooked, for serving
• 1 tablespoon fresh parsley, chopped
Instructions:
1. Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and green pepper and cook until softened, but not browned, 3–4 minutes.
2. Add the garlic and 2 tablespoons of tomato sauce, stir, and cook for another 2 minutes, until fragrant.
3. Stir in the remaining tomato sauce, the white wine, capers, McCormick® Chili Powder, McCormick® Dried Oregano, McCormick® Ground Cumin, lemon juice, salt, and pepper. Simmer, uncovered, for 5 minutes for the flavors to incorporate. Season with more salt to taste.
4. Stir in the shrimp, cover, and cook for 7–10 minutes, until the shrimp are cooked through.
5. Serve immediately over rice, garnished with fresh parsley.
Enjoy your Cuban Shrimp Creole!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Thai Street Wings As Made By Chef Arnold Myint?
|
Here's a recipe for Thai Street Wings As Made By Chef Arnold Myint:
Ingredients:
• 3 lb chicken wings, wings and drumettes separated
• 1/4 cup fish sauce
• 1/4 cup low sodium soy sauce
• 1/4 cup dark soy sauce
• 1/2 cup palm sugar
• 2 stalks lemongrass, split in half and cracked to release aromatics
• 1/2 cup fresh cilantro leaves, torn
• 1 teaspoon freshly ground black pepper
• 20 cloves garlic, peeled and smashed
• thai chili-lime sauce, store bought
• sticky rice, and assorted crunchy vegetables, for serving
Instructions:
1. Add the chicken wings, lemongrass, cilantro, garlic, pepper, soy sauce, fish sauce, low-sodium soy sauce, and palm sugar to a large zip-top bag. Seal the bag and massage the chicken to coat. Marinate in the refrigerator for at least 2 hours, up to overnight.
2. Preheat the oven to 350°F (180°C). Place your oven rack on the upper third of the oven and place a metal cooling rack inside a rimmed baking sheet.
3. Arrange the marinated chicken wings on the rack. Transfer to the oven and bake for 15 minutes, until browned and the internal temperature reaches 165°F (75°C). Turn the oven to broil and broil the wings until the skin starts to char slightly, about 2 minutes. Transfer to a platter and serve immediately with sticky rice and crunchy vegetables.
Enjoy your Thai Street Wings As Made By Chef Arnold Myint!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Cajun Beef And Grits?
|
Here's a recipe for Cajun Beef And Grits:
Ingredients:
Beef
• 1 1/2 lb boneless beef check roast, cut into 1 (2.54 cm) in cubes
• 3 teaspoons kosher salt, divided
• 2 teaspoons neutral oil, such as canola
• 1 red bell pepper, seeded and diced
• 1/2 yellow onion, diced
• 2 stalks celery, siced
• 3 cloves garlic, roughly chopped
• 1 cup diced tomato, drained
• 2 tablespoons tomato paste
• 2 tablespoons Frank’s RedHot® Original Cayenne Pepper Hot Sauce, plus more for drizzling
• 1 tablespoon McCormick Cajun Seasoning
Grits
• nonstick cooking spray, for greasing
• 3 tablespoons unsalted butter
• 1 cup grits
• 2 cups whole milk, plus more as needed
• 2 cups water
• 1 1/2 teaspoons kosher salt
• 1 cup shredded sharp cheddar cheese
• scallion, thinly sliced, for garnish
Instructions:
1. Make the beef: Season the beef with 2 teaspoons of salt.
2. Heat the oil in an Instant Pot on “Sauté” mode. Add the beef and sear on all sides, using tongs to turn the meat, 7–9 minutes total. Remove the beef from the Instant Pot and set aside.
3. Add the bell pepper, onion, celery, and garlic to the Instant Pot and sauté for 5 minutes, until softened. Stir in the tomatoes, tomato paste, Frank’s RedHot® Original Cayenne Pepper Hot Sauce, McCormick Cajun Seasoning, and the remaining teaspoon of salt.
4. Return the beef to the Instant Pot and stir well. Put the lid on the Instant Pot, set the pressure valve to “Sealing,” and pressure-cook for 50 minutes.
5. Turn the pressure valve to “Venting” to release the pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety.) Carefully remove the lid.
6. Remove the beef mixture from the Instant Pot and set aside. Clean the Instant Pot insert.
7. Make the grits: Generously coat the Instant Pot insert with nonstick spray. Add the butter and melt on “Sauté” mode. Add the grits and cook, stirring frequently, for 2 minutes, until fragrant. Whisk in the milk, water, and salt. Bring mixture to a simmer, then whisk well.
8. Put the lid on the Instant Pot, set the pressure valve to “Sealing,” and pressure-cook for 10 minutes.
9. Let pressure naturally release for 15 minutes, then turn the pressure valve to “Venting” to release the rest of the pressure. Carefully remove the lid.
10. Carefully hold the Instant Pot with an oven mitt and use a silicone spatula or wooden spoon to move the grits around and release from the bottom of the pot, then whisk well to incorporate.
11. Stir in the cheddar cheese. Let cheese melt for 1 minute, then stir again. (If the grits get too thick before serving, stir in a bit of milk to loosen.)
12. To serve, spoon the grits into shallow bowls. Scoop the beef mixture on top. Drizzle with Frank’s RedHot® and garnish with the scallions.
Enjoy your Cajun Beef And Grits!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Nicaraguan Vigorón And Tajadas As Made By Cat Alvarado?
|
Here's a recipe for Nicaraguan Vigorón And Tajadas As Made By Cat Alvarado:
Ingredients:
Vigorón
• 2 lb yucca, fresh or frozen
• 6 cups cold water
• 2 teaspoons salt, plus more to taste
• 1 lime, juiced
• 3 cups green cabbage, finely shredded
• 4 medium plum tomatoes, diced
• 1 medium white onion, thinly sliced
• 3 tablespoons distilled white vinegar
Tajadas
• canola oil, for frying
• 4 unripe green plantains, thinly sliced lengthwise
• salt, to taste
Assembly
• 6 cabbages, leaves
• 4 oz chicharrónes, pork cracklings
Instructions:
1. Make the vigorón: To prepare the yucca, use a sharp knife to cut off the root ends, cut in half crosswise, then carefully peel off the tough brown skin and inner pink layer.
2. Cut the peeled piece into quarters lengthwise. You can also buy frozen yucca that is already peeled.
3. Add the cold water to a large pot. Place the yucca in the pot and add 1 teaspoon of salt and the lime juice. Bring to a boil over high heat. Once boiling, reduce the heat to medium and maintain a gentle boil for 25 minutes, or until the yucca is tender but not falling apart.
4. Remove the yucca from the pot and set aside until cool enough to touch. Remove the woody vein from the middle of the yucca pieces and set aside for serving.
5. Bring another large pot of water to boil. Blanch the cabbage for 50-60 seconds, then remove from the pot and pat dry. Do not overcook.
6. In a large bowl, combine the tomatoes, onion, remaining teaspoon of salt, and distilled vinegar. Add the blanched cabbage and toss to combine. Set aside for serving.
7. Make the tajadas: Heat the canola oil in a large skillet until it reaches 325˚F (170˚C).
8. In small batches, carefully fry the sliced plantains for 45 seconds, flipping halfway, until they are lightly golden and a bright yellow in color. Drain over a wire rack or paper towels and season with salt.
9. To assemble, place cooked yucca on a cabbage leaf, followed by the tomato, onion, and cabbage salad. Top with pork rinds and serve the tajadas alongside.
Enjoy your Nicaraguan Vigorón And Tajadas As Made By Cat Alvarado!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Cheesy Skillet Ravioli?
|
Here's a recipe for Cheesy Skillet Ravioli:
Ingredients:
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons McCormick® Perfect Pinch® Salad Supreme, divided
• 1 can crushed tomato
• 1/4 cup fresh basil, divided
• 2 packages cheese ravioli, cooked according to package instructions
• 8 oz shredded mozzarella cheese
• 1/2 cup bread crumbs
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Melt the butter in a medium pot over medium heat. Add the onion and garlic, and cook, stirring frequently, until softened, about 5 minutes.
3. Add 1 tablespoon of McCormick® Perfect Pinch® Salad Supreme, the crushed tomatoes, and half of the basil. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce is slightly thickened, 5 minutes.
4. In a large ovenproof skillet, layer 1/3 of the sauce, 1/2 of the ravioli, and 1/3 of the mozzarella, then sprinkle with 1 tablespoon McCormick® Perfect Pinch® Salad Supreme. Top with another 1/3 of the sauce, the remaining ravioli, and another 1/3 of the mozzarella. Finish with the remaining sauce, remaining mozzarella, the bread crumbs, and remaining tablespoon of McCormick® Perfect Pinch® Salad Supreme.
5. Bake for 15–20 minutes, or until the bread crumbs are light golden brown and the sauce is bubbly. Garnish with the remaining basil.
Enjoy your Cheesy Skillet Ravioli!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Sweet And Spicy Sticky Wings?
|
Here's a recipe for Sweet And Spicy Sticky Wings:
Ingredients:
Dry Brine
• 1/2 cup kosher salt
• 1/4 cup sugar
• 1 tablespoon gochugaru, (Korean chile flakes)
• 2 lb chicken wings
Confit
• 1 ginger, peeled and sliced - 3 in (7 cm)
• 8 cloves garlic, peeled
• 4 scallions, cut into 2 in (5 cm)
• 3 cups olive oil, plus more as needed
Sauce
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1/2 cup honey
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1/4 cup gochujang, (Korean chile paste)
Batter
• 2 cups cornstarch, divided
• 1 cup all purpose flour
• 2 teaspoons kosher salt
• 1 3/4 cups water
For Garnish
• toasted sesame seed
• fresh cilantro leaf
• scallion, sliced
Instructions:
1. Dry brine the wings: Set a wire rack inside a rimmed baking sheet.
2. In a small bowl, combine the salt, sugar, and gochugaru.
3. Add the wings to a large bowl and sprinkle with the dry brine, tossing to coat evenly. Arrange the wings right side up on the wire rack and refrigerate, uncovered, for at least 4 hours, or overnight.
4. Confit the wings: Preheat the oven to 300°F (150°C).
5. Transfer the brined wings to an 8 x 11-inch baking dish. Scatter the ginger, garlic, and scallions around the wings. Pour the olive oil into the baking dish, adding more oil if needed to ensure the wings are fully submerged.
6. Cover the baking dish with aluminum foil and place on a rimmed baking sheet. Bake for 21/2–3 hours, until the meat starts to pull away from the bones, but is still intact and tender.
7. Line a baking sheet with foil. Remove the wings from the oven and let cool slightly. Lift out of the oil and drain well, then set on the prepared baking sheet. Transfer to the refrigerator and chill for at least 1 hour. If desired, reserve the leftover oil to confit more wings. The oil will keep in an airtight container in the freezer for up to 2 month.
8. Meanwhile, make the sauce: In a medium pan over medium heat, combine the rice vinegar, soy sauce, honey, garlic, ginger, and gochujang. Cook, stirring often, until the sauce is bubbling and thickened, 3–4 minutes. Remove the pan from the heat and set aside.
9. Fry the wings: Heat the canola oil in a large Dutch oven over high heat until it reaches 350°F (180°C).
10. Make the batter: Add 1 cup of cornstarch to a large bowl and set aside. Add the remaining cup of cornstarch to a separate large bowl, along with the flour, salt, and water and whisk until smooth with no lumps.
11. Coat a chicken wing in the cornstarch, shaking off excess, then gently dredge the wing in the batter, letting any excess drip off.
12. Working in 2 batches, add the wings to the hot oil and fry for 4–5 minutes, until golden brown and crispy. Transfer to a paper towel-lined baking sheet to drain.
13. Transfer the wings to a large bowl and pour the sauce over. Toss to coat well.
14. Transfer the wings to a serving platter and pour more sauce over, then garnish with toasted sesame seeds, cilantro, and scallions.
Enjoy your Sweet And Spicy Sticky Wings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Homemade Chicken Noodle Soup?
|
Here's a recipe for Homemade Chicken Noodle Soup:
Ingredients:
• 1 rotisserie chicken, diced
• 1 teaspoon poultry seasoning
• 1/2 teaspoon fresh thyme
• 1 clove garlic, minced
• salt and pepper, to taste
• 10 cups chicken broth
• 3 tablespoons vegetable oil
• 1 cup white onion, chopped
• 1 cup celery, chopped
• 2 1/2 cups egg noodle
• 4 large carrots, sliced
• 1 bag frozen peas
Instructions:
1. Add oil, celery, & onions to a large pot on medium-heat and mix with a wooden spoon. Saute until onions appear translucent, then add minced garlic and saute well..
2. Once cooked through, add chicken broth, chicken, thyme, poultry seasoning, salt, & pepper, and mix well with a plastic spoon.
3. Add carrots and let simmer for 5 minutes. Then, add egg noodles and let simmer for 5 minutes.
4. Add peas and simmer for an additional 5 minutes.
5. Serve warm.
Enjoy your Homemade Chicken Noodle Soup!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Chicken Cutlets?
|
Here's a recipe for Chicken Cutlets:
Ingredients:
• 1 lb boneless skinless chicken breast
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 cup all purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1 cup finely grated parmesan cheese
• 1/4 cup vegetable oil
• 1/4 cup fresh parsley, for serving
• lemon wedge, for serving
Instructions:
1. On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to 1/4-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
2. In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
3. Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
4. Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2–3 minutes per side.
5. Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
Enjoy your Chicken Cutlets!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Mac ‘N’ Cheese Waffle Burgers?
|
Here's a recipe for Mac ‘N’ Cheese Waffle Burgers:
Ingredients:
Mac ‘n’ Cheese Waffles
• 6 cups Mac ‘n’ Cheese, prepared
• 6 tablespoons all purpose flour
• 1 teaspoon McCormick® Garlic Powder
• 1 teaspoon McCormick® Paprika
• 1/2 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs, beaten
• 2 cups shredded cheddar cheese
Burger Sauce
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons white onion, minced
• 1 tablespoon sweet relish
• 2 teaspoons white vinegar, distilled
• 1/2 teaspoon kosher salt
Cheese Sauce
• 1 1/2 tablespoons unsalted butter
• 2 1/2 tablespoons all purpose flour
• 1 1/4 cups whole milk
• 3 cups shredded cheddar cheese
• 3/4 teaspoon kosher salt
Burgers
• 4 ground beef patties
• kosher salt, to taste
• freshly ground black pepper, to taste
Assembly
• 8 slices pickle
• 2 cups iceberg lettuce
• 8 slices thick cut bacon, cooked
Instructions:
1. Make the mac ‘n’ cheese waffles: In a large bowl, combine the mac ‘n’ cheese, flour, garlic powder, paprika, onion powder, cayenne, salt, black pepper, eggs, and cheddar cheese. (If you are using cold mac ‘n’ cheese, microwave briefly to loosen up for easier mixing). Mix well to combine.
2. Heat the waffle iron to medium-high heat or 375°F (190°C).
3. Scoop 3/4 cup of the mac ‘n’ cheese mixture into each of the waffle divots. Close the waffle iron and cook for 8–10 minutes, until the waffles are golden brown and crispy all over. Remove the waffles from the iron (cutting into individual waffles with kitchen shears for easier removal) and repeat with the remaining mac ‘n’ cheese mixture. You should have 8 waffles total.
4. Meanwhile, make the burger sauce: In a medium bowl, mix together the mayonnaise, ketchup, onion, sweet relish, white vinegar, and salt. Refrigerate until ready to use.
5. Make the cheese sauce: In a small saucepan, melt the butter over medium-low heat until bubbling. Whisk in the flour and cook for 1–2 minutes, until light golden brown, whisking continuously to prevent burning. Pour in the milk, whisking continuously to prevent clumping. Cook for 2–4 minutes, whisking occasionally to prevent burning, until slightly thickened and steaming. Remove the pot from the heat and whisk in the cheese and salt until melted and smooth.
6. Transfer the sauce to a 2-cup liquid measuring cup and use an immersion blender to blend until completely smooth. Set aside until ready to use.
7. Make the burgers: Heat a large cast-iron skillet over medium-high heat until smoking. Generously season the ground beef patties on both sides with salt and pepper. Cook the patties for 4–5 minutes on each side, depending on your desired doneness.
8. Assemble the burgers: Spoon 1–2 tablespoons of the burger sauce onto a mac ‘n’ cheese waffle. Top with 2–4 pickle slices, 1/2 cup shredded lettuce, a burger patty, 1/4–1/3 cup cheese sauce, 2 slices of bacon, and another mac ‘n’ cheese waffle. Repeat to make the remaining burgers.
9. Serve immediately.
Enjoy your Mac ‘N’ Cheese Waffle Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Kimchi Quesadilla?
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Here's a recipe for Kimchi Quesadilla:
Ingredients:
• 1/2 can Spam®, cubed
• 1 cup kimchi
• 3 tablespoons unsalted butter, divided
• 1/2 cup sweet corn
• 1 teaspoon sesame oil
• 2 large flour tortillas
• 1 cup shredded mozzarella cheese, divided
Instructions:
1. Cut the Spam into small cubes. Chop the kimchi.
2. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the kimchi and sauté until reddish-brown in color and most of the liquid has evaporated, 4–5 minutes.
3. Push the kimchi to the edges of the pan and add the Spam. Sauté for 3–4 minutes, until starting to crisp, then add the sweet corn and cook for another 2–3 minutes, until warmed through. Add the sesame oil, stir to combine, and cook for 1 minute longer, until the flavors have melded. Remove the pan from the heat and set aside.
4. Place a tortilla in a clean medium skillet. Sprinkle 1/4 cup mozzarella cheese over half of the tortilla. Add half of the kimchi and Spam mixture, top with another 1/4 cup mozzarella, and fold the tortilla over. Turn the heat to medium and add 1 tablespoon of butter to the skillet. Fry the quesadilla on each side for 2–3 minutes, until golden and crispy and the cheese has melted. Remove from the pan and repeat with the remaining ingredients.
Enjoy your Kimchi Quesadilla!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Meat Sauce?
|
Here's a recipe for Meat Sauce:
Ingredients:
• 1/2 tablespoon olive oil
• 16 oz ground beef
• 1/2 cup yellow onion, diced
• 1/2 teaspoon kosher salt
• 1 jar Prego® Traditional Italian Sauce
• 16 oz dried pasta
Instructions:
1. Heat the olive oil in a medium high-walled skillet over medium-high heat. When the oil is shimmering, add the ground beef, onion, and salt. Cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.
2. Add the Prego® Traditional Italian Sauce and simmer for 5 minutes, or until the sauce is warmed through.
3. Serve the sauce over pasta.
Enjoy your Meat Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Old Fashioned Burger?
|
Here's a recipe for Old Fashioned Burger:
Ingredients:
Whiskey-Caramelized Onions
• 4 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced into half moons
• 1/3 cup rye whiskey
• 1 teaspoon kosher salt
Roasted Orange Mustard
• 2 large navel oranges
• 1/4 cup dijon mustard
• 1/4 cup yellow mustard
• 1 teaspoon orange bitters
Smash Burgers
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 2 lb ground beef
• 1 tablespoon olive oil
• 8 slices american cheese
Assembly
• 4 burger buns
• 1 large egg, beaten
• 1 tablespoon sesame seed
• 1 cup iceberg lettuce, shredded
• 8 slices beefsteak tomatoes
For Serving
• old fashioned
Instructions:
1. Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
2. Make the roasted orange mustard: Turn the broiler on high.
3. Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into 1/2-inch rounds. Arrange the rounds in a single layer on a baking sheet.
4. Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
5. Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about 1/4 cup of roasted orange juice.
6. In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
7. Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
8. Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
9. In a small bowl, mix together the salt, pepper, and coriander.
10. Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
11. Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
12. Open the buns and place 1/4 cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, 1/4 cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
Enjoy your Old Fashioned Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Roasted Garlic And Herb Pork Roast?
|
Here's a recipe for Roasted Garlic And Herb Pork Roast:
Ingredients:
Pork Loin
• 5 cloves garlic
• 3/4 cup olive oil, divided, plus 1½ tsp
• 1 Kroger® Boneless Whole Pork Tenderloin
• 2 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon rubbed sage
• 1 teaspoon garlic powder
• 3 teaspoons dijon mustard
Gravy
• 3 tablespoons unsalted butter
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon garlic, minced
• 3 tablespoons all purpose flour
• 1/4 cup white wine
• 2 cups chicken stock
• 1/2 teaspoon kosher salt
Instructions:
1. Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
2. Add the garlic to the baking sheet and coat with 1/2 teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
3. Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and 3/4 cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
4. Preheat the oven to 350°F (180°C).
5. Remove the pork loin from the marinade.
6. Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2–3 minutes per side.
7. Transfer the seared pork loin to a 9x13” baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
8. Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
9. Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
Enjoy your Roasted Garlic And Herb Pork Roast!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Truffle Shrimp Ravioli Pasta By Estrella Sunset & Sweetfin Poké's Chef Dakota Weiss?
|
Here's a recipe for Truffle Shrimp Ravioli Pasta By Estrella Sunset & Sweetfin Poké's Chef Dakota Weiss:
Ingredients:
Pasta Dough
• 4 cups 00 pasta flour
• 1/4 cup milk
• 200 g egg yolk
• 1 1/2 tablespoons extra virgin olive oil
• 1 pinch salt
Shrimp Black Truffle Mousse
• 1/2 lb shrimp, peeled and deveined
• 3 tablespoons cream cheese
• 2 tablespoons ricotta cheese
• 1 tablespoon black truffle butter
• 1 tablespoon black truffle oil
• salt, to taste
• 2 tablespoons fresh chives, chopped
• 1 lemon, zested
• 1 lemon, juiced
Hazelnut Brown Butter Crumbs
• 6 oz hazelnuts, toasted
• 6 oz panko breadcrumbs
• 3 oz brown butter
• salt, to taste
Glace
• 1 tablespoon butter
• 1/4 cup chicken stock
• 2 tablespoons shallot, minced
• 1 tablespoon fresh chives, minced
Instructions:
1. Make the pasta by adding flour and a pinch of salt to the bowl of a food processor, pulse a few times.
2. Add the egg yolks, milk, and olive oil.
3. Run the food processor, adding additional milk or flour if the mixture is too wet or dry. Once it to starts to clump together and becomes a dough, let it get “worked” in the food processor for about 10 turns.
4. Take your pasta to a floured table surface and knead it with your hands until you start to get a shiny, smooth surface. Wrap in plastic and set it aside to rest, about 30 minutes.
5. Add all of the truffle shrimp mousse ingredients to a cleaned food processor and run until very smooth.
6. Transfer to piping bag and set aside in the refrigerator.
7. Begin rolling out the pasta dough by cutting off about an eighth of the dough ball and flattening with a rolling pin, until it forms a long rectangle about 1/4 inch (6 mm) in thickness and is no wider than your pasta machine.
8. Run the dough strip through your pasta machine from the machine’s widest setting a few times until smooth.
9. Start rolling the dough through the settings, towards the most narrow, skipping no settings in between, rolling the dough through each setting twice.
10. NOTE: Cut the dough strip into smaller pieces if it becomes too long and unmanageable. Store finished strips under a damp cloth to keep pasta from drying out.
11. Use a circular cutter about 3 inches (7 cm) in diameter to cut ravioli.
12. Pipe about 1 tablespoon onto each circle (the amount will vary depending on the exact size of your circles). Egg wash the perimeter and join sides of the circle to form a half circle. Gently pinch dough together to seal ravioli.
13. Place prepared ravioli on a floured surface to prevent sticking, covered with a lightly moistened towel.
14. Egg wash the perimeter and join sides of the circle to form a half circle. Gently pinch dough together to seal ravioli.
15. Heat butter for the bread crumbs in a saucepan until milk solids begin to brown and it starts to smell nutty, then remove from heat.
16. Puree all bread crumb ingredients with the browned butter in food processor until it reaches a coarse sand-like texture.
17. Return bread crumbs to saucepan and toast until golden. Stir often to prevent burning.
18. Cook ravioli in salted boiling water 2 minutes.
19. NOTE: Submerge in ice bath if not serving immediately.
20. For the glace, melt butter in saucepan. Add chicken stock and whisk together until simmering. Add shallots and chives and then immediately add ravioli. Continuously move the ravioli to warm and coat the with the glace, about 2 minutes.
21. Serve topped with toasted hazelnut bread crumbs.
Enjoy your Truffle Shrimp Ravioli Pasta By Estrella Sunset & Sweetfin Poké's Chef Dakota Weiss!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Taco Mac And Cheese?
|
Here's a recipe for Taco Mac And Cheese:
Ingredients:
• 1/2 lb lean ground beef
• 1/2 teaspoon kosher salt
• 2 tablespoons taco seasoning, divided
• 1 box Kraft® Macaroni and Cheese Blue Box Original
• 4 tablespoons unsalted butter
• 1/4 cup milk
• 3/4 cup Kraft® Shredded Cheddar Cheese, divided
• 1 teaspoon Cholula® Hot Sauce
• 1 small tomato, chopped
• 1 green onion, sliced on the bias
Instructions:
1. Bring 6 cups (1 liter) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7–8 minutes, or until tender, stirring occasionally.
2. While the macaroni is cooking, heat a medium nonstick skillet over medium-high heat. Add the ground beef and cook for 5–6 minutes, until browned. Mix in 1 tablespoon of taco seasoning, then remove the pan from the heat.
3. Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the butter, milk, cheese sauce mix, 1/4 cup (25 G) Kraft® Shredded Cheddar Cheese, and the remaining tablespoon of taco seasoning and stir well until creamy. Remove the pot from the heat.
4. Heat the broiler to high.
5. Fold the ground beef into the mac and cheese, then transfer to a medium oven-safe container. Sprinkle the remaining 1/2 cup (100 G) Kraft® Shredded Cheddar Cheese on top.
6. Broil the mac and cheese for 2–4 minutes, until the cheese is melted.
7. Remove from the oven and drizzle with the Cholula® Hot Sauce, then top with the tomato and green onion. Serve warm.
Enjoy your Taco Mac And Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Canoas (Stuffed Sweet Plantains)?
|
Here's a recipe for Canoas (Stuffed Sweet Plantains):
Ingredients:
Beef Filling
• 1 1/2 tablespoons vegetable oil
• 1/2 cup yellow onion, diced - about 1 small onion
• 1/2 cup green bell pepper, about 1 small pepper
• 3 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1 lb ground beef
• 3/4 teaspoon adobo seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons tomato sauce
Plantains
• 3 cups vegetable oil
• 4 plantains
• kosher salt, to taste
Assembly
• 16 oz shredded mozzarella cheese
• fresh cilantro, for garnish, torn
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3–4 minutes. Add the garlic and cilantro and cook for another 1–2 minutes, or until fragrant.
3. Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4–5 minutes, or until the meat is no longer pink. Drain any excess liquid.
4. Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2–3 minutes. Remove the pan from the heat and set aside until ready to use.
5. Make the plantains: Trim the ends off of the plantains, then peel.
6. Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8–10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
7. Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the “canoe” to widen. Transfer to a baking dish and season with salt.
8. Fill each plantain with 1/4–1/3 cup of shredded mozzarella cheese, add about 1/2–3/4 cup of the beef filling, then top with 1/4–1/3 cup more cheese. Cover the baking dish with foil.
9. Bake for 20–25 minutes. Remove the foil and broil for 2–3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
Enjoy your Canoas (Stuffed Sweet Plantains)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for New Orleans Seafood Filé Gumbo?
|
Here's a recipe for New Orleans Seafood Filé Gumbo:
Ingredients:
Seafood Gumbo Stock
• 1 tablespoon canola oil
• 3 blue crabs, wasged and halved crosswise
• 2 lb shrimp shells and heads
• Bell pepper, onion, and celery scrap
• 1 green onion, halved crosswise
• 3 sprigs fresh italian parsley
• 3 sprigs fresh thyme
• 2 cloves garlic
• 2 dried bay leaves
• 1 teaspoon ground black pepper
• 13 cups water
Creole Seasoning
• 1 1/2 tablespoons kosher salt
• 1 tablespoon ground white pepper
• 2 tablespoons freshly ground black pepper
• 1 tablespoon cayenne
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano
Gumbo
• 8 tablespoons canola oil, divided
• 2 cups okra, sliced
• 1/2 cup all purpose flour
• 1 medium yellow onion, chopped
• 1 medium bell pepper, seeded and chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 dried bay leaves
• 1 lb smoked sausage, sliced into 1/4 in (6 mm) thick rounds
• 6 blue crabs, washed and halved crosswise
• 5 sprigs fresh thyme
• 1 tablespoon worcestershire sauce
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 lb shrimp, peeled, deveined, and rinsed
• 6 cups rice, cooked
• 3 tablespoons fresh italian parsley, chopped
• 1/4 cup green onion, sliced
• 1 teaspoon filé powder
Instructions:
1. Make the seafood gumbo stock: In a heavy-bottomed 5-quart pot, heat the canola oil over medium heat. Once the oil is shimmering, add the crabs and cook until the shells turn bright orange, 2–3 minutes. Add the shrimp shells and heads and cook until the shells turn pink, 2–3 minutes more. Smash the crab and shrimp shells, similar to mashing potatoes, to release any juices.
2. Add the bell pepper, onion, and celery scraps, green onion, parsley, thyme, garlic, bay leaves, black pepper, and water. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 30–35 minutes.
3. Strain the stock through a large fine-mesh sieve into a large bowl. You should have 12 cups. Set aside until ready to use in the gumbo (if not using immediately, the stock can be cooled, then stored in an airtight container in the refrigerator for 1–3 days).
4. Make the Creole seasoning: In a small bowl, whisk together the salt, white pepper, black pepper, cayenne, paprika, garlic powder, onion powder, thyme, and oregano until well combined.
5. Make the gumbo: Heat 6 tablespoons canola oil in a heavy-bottomed 6-quart pot over medium-high heat until faint wisps of white smoke come off the oil (if thicker, darker smoke appears, remove the pot from the heat and let cool for 3 minutes). Add the okra and fry for 2 minutes, until army-green in color. Use a slotted spoon to transfer the okra to a paper towel-lined plate to drain, leaving any remaining oil behind in the pot.
6. Add the remaining 2 tablespoons of oil to the same pot. Heat the oil over medium-high heat until faintly smoking again (do not let it overheat, or the flour will burn). Whisk in the flour to make a roux and cook, whisking constantly, until it turns a dark cocoa brown, 5–6 minutes. (If the roux is browning too quickly, remove the pot from the heat while continuing to stir and reduce the heat to medium-low.)
7. Reduce the heat to medium, then add the onion, bell pepper, celery, and 2 tablespoons of the Creole seasoning. Cook, stirring, for 2–3 minutes, until onions have softened. Add the garlic, bay leaves, and remaining Creole seasoning.
8. Increase the heat to medium-high heat. While whisking or stirring constantly to prevent lumps from forming, add the seafood gumbo stock, 4 cups at a time. Add the okra, smoked sausage, crabs, thyme, and Worcestershire sauce. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour, skimming off any foamy flour residue that rises to the surface. The gumbo should thicken and reduce by one quarter.
9. Season the gumbo with the salt and pepper to taste, then add the shrimp. Remove the pot from the heat, cover, and let the residual heat cook the shrimp for 10 minutes.
10. Ladle the hot gumbo into bowls. Serve with rice and garnish with parsley, green onions, and filé powder, if using.
11. It’s important to properly cool and store leftover seafood gumbo, otherwise it will spoil. Fill a clean 2-liter bottle or plastic juice jug with water and freeze until solid. Once finished eating, place the ice bottle in the pot of gumbo and let cool, stirring occasionally to release heat. Transfer the gumbo to an airtight container and refrigerate for up to 5 days. 11. The gumbo can also be frozen for up to 3 months.
Enjoy your New Orleans Seafood Filé Gumbo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Pollock Roe Rice As Made By Blackpink’s Jennie?
|
Here's a recipe for Pollock Roe Rice As Made By Blackpink’s Jennie:
Ingredients:
• 1 cup hot steamed short-grain rice
• 1 large egg yolk
• 1 tablespoon pollock roe
• 1 green onion, chopped
• 2 teaspoons sesame oil
• 1/2 avocado, sliced
Instructions:
1. Scoop the rice into a serving bowl and make a small divot in the center.
2. Add the egg yolk to the divot, then add the pollock rose, green onion, and sesame oil and stir everything together.
3. Top with the sliced avocado.
Enjoy your Pollock Roe Rice As Made By Blackpink’s Jennie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Top Chef Junior Pork Bánh Mì Burger?
|
Here's a recipe for Top Chef Junior Pork Bánh Mì Burger:
Ingredients:
Sriracha Aioli
• 1/2 cup mayonnaise
• 1 tablespoon sriracha hot sauce
Carrot and Daikon Pickles
• 1 large carrot, peeled, cut into matchstick strips
• 1 medium daikon radish, peeled, cut into matchstick strips
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 1 cup water
• 1/2 cup rice wine vinegar
Burger
• 1 lb ground pork
• 4 cloves garlic, minced
• 3 scallions, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon sambal oelek
• 1 tablespoon sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon coarse kosher salt
• 1 cucumber, sliced
• 1 jalapeño, de-seeded and thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 baguette, toasted, sliced in half lengthwise and cut into 4-inch (10-cm) buns
Instructions:
1. Sriracha aioli: Combine both ingredients in a small bowl and set aside.
2. Carrot and daikon pickles: Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Set aside.
3. Burgers: Combine the pork, garlic, scallions, fish sauce, chili sauce, sugar, pepper, and salt in a large bowl. Mix gently until spices are evenly distributed, but don’t overwork meat. Form into four balls.
4. Heat a pan with a tablespoon of oil over medium-high heat. Place burgers on pan and use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
5. 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.
6. Assembly: Spread about 1 tablespoon sriracha aioli on the bottom of each baguette quarter. Place a burger on each baguette, topping with carrot and daikon pickles, sliced cucumber, jalapeños, and cilantro leaves.
Enjoy your Top Chef Junior Pork Bánh Mì Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Garlicky Chicken With Jeweled Cauliflower Rice?
|
Here's a recipe for Garlicky Chicken With Jeweled Cauliflower Rice:
Ingredients:
Garlicky Chicken
• 1 1/2 lb boneless, skinless chicken thighs, cut into 1 in (2.5 cm) pieces
• 2 1/2 teaspoons Gourmet Garden™ Garlic Stir-In Paste
• 1 teaspoon Gourmet Garden™ Jalapeño Stir-In Paste
• kosher salt
• 3/4 teaspoon McCormick ground turmeric
• 1 lemon, zested
• 2 1/2 teaspoons olive oil
Cauliflower Rice
• 1 cauliflower, small head
• 4 teaspoons olive oil
• 1/2 medium yellow onion, small diced
• 1/2 teaspoon McCormick ground cardamom
• 1 teaspoon McCormick ground coriander
• 1/2 teaspoon McCormick ground cumin
• 1/8 teaspoon McCormick Ground Cinnamon
• kosher salt, to taste
• 1/3 cup pomegranate seeds, plus more for garnish
• 1/4 cup pistachio, shelled
• 1/3 cup dried apricot, diced into ¼-inch (6 mm) pieces
• 2 tablespoons pine nuts
• 2 scallions, thinly sliced on the bias, plus more for garnish
Instructions:
1. Make the garlicky chicken: In a large bowl, toss the chicken with the Gourmet Garden™ Garlic Stir-In Paste, Gourmet Garden™ Jalapeño Stir-In Paste, a generous sprinkle of salt, turmeric, and lemon zest until well coated. Let sit in the refrigerator for 30 minutes.
2. Meanwhile, prep the cauliflower rice: Cut the cauliflower into quarters. Grate each quarter on the large holes of a box grater over a large bowl, stopping short of the core. The cauliflower should be broken down into small pieces the size of rice grains.
3. Once the chicken has marinated, heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the chicken in an even layer and sear on all sides, until cooked through, 7–8 minutes total. Remove from the pan and set aside.
4. Make the cauliflower rice: Heat the olive oil in a wide nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes. Add the cardamom, coriander, cumin, and cinnamon. Let the spices sizzle for 1 minute, until fragrant. Season with salt.
5. Increase the heat to high and add the cauliflower rice. Stir to combine, then cook, stirring occasionally, for 6–7 minutes, until the cauliflower rice is tender and lightly browned in places. Remove the pan from the heat.
6. Stir in the pomegranate seeds, pistachios, dried apricots, pine nuts, and scallions. Taste for seasoning and add more salt if necessary.
7. Serve the chicken over the cauliflower rice and garnish with more pomegranate seeds and scallions.
Enjoy your Garlicky Chicken With Jeweled Cauliflower Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Fajita Burger?
|
Here's a recipe for Fajita Burger:
Ingredients:
• 3/4 lb ground beef
• 1/2 tablespoon dried parsley
• 1/2 tablespoon cumin
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1/2 tablespoon garlic powder
• 1/2 tablespoon dried thyme
• 1 tablespoon red pepper, diced, cooked
• 1 slice pepper jack cheese, quartered
• 1 tablespoon green pepper, diced, cooked
• 1 butter-toasted sesame bun
• 1 tablespoon guacamole
• 1 tablespoon salsa
• 1 tablespoon sour cream
Instructions:
1. In a large bowl, combine the ground beef, garlic powder, parsley, salt, pepper, and paprika.
2. In a ramekin, spread two-thirds of the beef patty evenly along the bottom and sides.
3. Place the red pepper, pepper jack, and green pepper into the well.
4. Preheat the oven to 425°F (220°C).
5. Place the rest of the beef patty on top and pat to flatten.
6. Place the ramekin on a baking sheet along with the sesame bun, face down.
7. Bake for 25 minutes.
8. Assemble the burger with the sesame bun, guacamole, salsa, and sour cream.
Enjoy your Fajita Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Niçoise Salad?
|
Here's a recipe for Niçoise Salad:
Ingredients:
Salad
• 3 large eggs
• kosher salt, to taste
• 12 oz new potato
• 6 oz green beans
• 1/2 head boston lettuce, leaves separated
• 1/3 english cucumber, thinly sliced
• 1/2 cup kalamata olive, pitted
• 1 can olive oil-packed tuna, flaked
• 1/2 cup radish, trimmed and halved
Vinaigrette
• 2 cloves garlic, minced
• 2 teaspoons dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons champagne vinegar
• 3 tablespoons olive oil
Instructions:
1. Make the salad: Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
2. Fill a small pot with water and bring to a boil over high heat. Reduce the heat to low and carefully submerge the eggs in the water. Cook for 7 minutes, then transfer to the ice bath. Let the eggs cool for 5 minutes, then peel. Slice the eggs in half lengthwise.
3. Add the potatoes to a medium pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander. Cut the potatoes in half.
4. Fill a medium pot with water and a large pinch of salt. Once the water begins to boil, add the green beans and cook until bright green and just fork-tender, about 3 minutes. Drain the beans in a colander and rinse with cold water.
5. Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, salt, pepper, and vinegar. Add the olive oil and whisk until smooth.
6. Lay the Boston lettuce leaves on a serving platter. Arrange the potatoes, cucumber, eggs, olives, tuna, green beans, and radishes on top.
7. Drizzle the vinaigrette over the salad and serve immediately.
Enjoy your Niçoise Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Fried Carrot Cake?
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Here's a recipe for Fried Carrot Cake:
Ingredients:
• 1 1/2 cups daikon, grated
• 1 cup rice flour
• 1/2 cup tapioca flour
• 2 cups chicken stock
• 3 tablespoons cooking oil
• 1 tablespoon garlic, minced
• 2 tablespoons pickled radish, chai poh
• 1 tablespoon fish sauce
• 1 tablespoon light soy sauce
• 3 eggs, beaten
To garnish:
• 1 spring onion
• 1 teaspoon chilli paste
Instructions:
1. Add daikon to a pot of boiling water and cook for five minutes until translucent. Drain then set aside.
2. In a mixing bowl, add rice flour, tapioca flour, and chicken stock. Mix until fully combined then add the daikon.
3. Place a wok on medium heat, then add 1 tbsp of cooking oil. Once it heats up add 1 tbsp of garlic and fry for 1 minute before adding in the daikon mixture. Stir constantly until the mixture thickens up. This will happen rapidly so be careful not to take it too far or it will dry out. The mixture should look like a thick cake batter.
4. Pour the daikon mix into a round cake pan, then place inside a steaming pot and steam for one hour.
5. Once the cake has become a solid mass, remove from the steamer and allow to cool. Then refrigerate for three hours or overnight.
6. Remove the cake from the fridge and set on a chopping board then slice into small rectangular cubes.
7. Add 2 tbsp of cooking oil to a wok and place on high heat, then once the oil starts to smoke add the cubes of cake and fry, stirring occasionally until every side has browned.
8. Lower the heat to medium, then add garlic, pickled radish (chai poh), light soy sauce, and fish sauce. Stir for a minute until each cube is coated in sauce, then add eggs and allow it to set for a moment. Break up the eggs partially once they are cooked then flip onto a plate.
9. Garnish with sliced spring onion, and chilli paste.
Enjoy your Fried Carrot Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Crispy Chickpeas?
|
Here's a recipe for Crispy Chickpeas:
Ingredients:
• 3 tablespoons olive oil
• 1 can can of chickpeas, 15-ounce
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 jar Prego® Traditional Italian Sauce, 24-ounce
• 16 oz dried pasta
Instructions:
1. Heat the olive oil in a medium high-walled skillet over medium-high heat. When the oil is shimmering, add the chickpeas and cook for 3–4 minutes, until beginning to crisp.
2. Add the paprika, garlic powder, and salt and stir to coat the chickpeas. Continue cooking until the spices are fragrant, about 2 minutes more.
3. Add the Prego® Traditional Italian Sauce and simmer for 5 minutes, or until the sauce is warmed through.
4. Serve the sauce over pasta.
Enjoy your Crispy Chickpeas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One Pot Jambalaya?
|
Here's a recipe for One Pot Jambalaya:
Ingredients:
• 3 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 lb hot italian sausage, thinly sliced into rounds
• 3 small bell peppers, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 white onion, diced
• 4 cloves garlic, minced
• 1 can diced tomato
• 5 cups chicken stock, or broth
• 1 1/2 cups long grain white rice, uncooked
• 2 tablespoons cajun seasoning
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 1/2 lb large shrimp, raw. peeled, and deveined
• 1 small ham steak, cubed
• 1 cup frozen okra, thawed
• salt and pepper, kosher and freshly cracked black pepper, to taste
Instructions:
1. Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
2. Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
3. Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
4. Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.
Enjoy your One Pot Jambalaya!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Mac And Cheese Cups By Bien Tasty?
|
Here's a recipe for Mac And Cheese Cups By Bien Tasty:
Ingredients:
• 1/2 lb ground beef
• 1/4 cup onion, chopped
• 1/4 cup fresh parsley, chopped
• 1 egg, beaten
• 2 tablespoons garlic, chopped
• 1/4 cup bread crumbs
• salt, to taste
• pepper, to taste
• cumin, to taste
• 3 tablespoons cream cheese
• 1 tablespoon cooking oil
• 2 cups mac 'n' cheese
• parmesan cheese, to taste
Instructions:
1. Preheat oven at 350°F (180°C).
2. Mix the ground meat with the onion, parsley, egg, garlic, bread crumbs, salt, pepper, and cumin.
3. Grab a tablespoon of beef, place 1/2 tablespoon of cream cheese and cover it with the beef to make a meatball.
4. Add oil to a pan and cook the meatballs over low heat, let cool and remove excess fat.
5. In a muffin tin, place a spoonful of macaroni and cheese and distribute to make a cup, place a meatball in the center and add more macaroni on top. Add Parmesan cheese to taste.
6. Bake for 20 minutes.
Enjoy your Mac And Cheese Cups By Bien Tasty!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Super Fast Mushroom Alfredo?
|
Here's a recipe for Super Fast Mushroom Alfredo:
Ingredients:
• 3 tablespoons olive oil
• 3 cups baby bella mushroom, (option to use frozen mushrooms)
• 1 lb dried fettuccine pasta
• 2 tablespoons garlic, minced
• 6 cups Swanson® Vegetable Broth, divided
• 1 can Campbell’s® Cream of Mushroom Soup, divided
• 1/2 teaspoon garlic powder
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper, plus more for garnish
• 2 cups grated parmesan cheese
• 1/4 cup fresh parsley, plus more for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3–5 minutes. Remove the pan from the heat.
3. In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell’s® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
4. Bake for 20–25 minutes, until pasta has slightly softened and sauce has thickened.
5. Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell’s® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20–25 minutes, or until pasta is tender and the sauce is thick and smooth.
6. Remove from the oven and stir in the parsley and some of the crispy mushrooms.
7. Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
Enjoy your Super Fast Mushroom Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Dorito Taco Bake?
|
Here's a recipe for Dorito Taco Bake:
Ingredients:
• 1 1/2 lb ground beef
• 2 packets taco seasoning
• 8 oz taco sauce
• 2 bags nacho cheese doritos
• nonstick cooking spray
• 1 tube crescent dough
• 16 oz daisy sour cream
• 1 bag mozzarella cheese
• 1 bag mild cheddar cheese
• topping of your choice, such as lettuce, tomato, and avocado
Instructions:
1. First get your oven preheated to 350°F (180°C).
2. Then cook your meat so it’s nice and browned. Once it’s browned, add your 2 taco seasoning packets and cook it according to the directions on the back. Once that is done add your taco sauce and let the meat continue to cook for about 5 minutes on medium-low heat. Set your meat aside.
3. Smash both bags of Doritos chips to crumbs.
4. Now time to start layering . You’ll need a 9 x 13-inch (23 x 33 cm) glass pan or 8 x 12-inch (20 x 30.5 cm). Spray with a generous amount of nonstick spray.
5. Open your tube of crescent rolls and lay them out on the pan and spread it out to cover the bottom of the pan. Then you’ll add about 3/4 of the bag of smashed Doritos on top of that, spreading it out evenly. Now add the meat and spread it evenly. Add the whole container of sour cream and spread it evenly. Then add your 1 bag of cheddar cheese and right after the bag of mozzarella cheese (use the whole bag). Then top it off with the remaining Doritos (or enough to generously cover the top.
6. Now place in oven and bake for 25-30 minutes, until the Doritos are slightly browned.
Enjoy your Dorito Taco Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Edible Sizzling Rice Bowl?
|
Here's a recipe for Edible Sizzling Rice Bowl:
Ingredients:
• 1 tablespoon canola oil
• 1 teaspoon ginger
• 9 shrimps, deveined and shelled
• 1/2 carrot, cut into rounds
• 1/4 onion, sliced
• 1 shiitake mushroom
• 1 bok choy, cut into stem and leaves
Flavored Broth
• 1/2 cup water
• 1/4 cup chicken stock
• 2 tablespoons sake
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce
Cornstarch Slurry
• 1/2 tablespoon cornstarch
• 1/2 tablespoon water
Edible Rice Bowl
• oil, for frying
• 1 cup short grain rice, cooked
Instructions:
1. To make the soup. Add canola oil and heat the pan over medium heat. Add ginger and cook until fragrant.
2. Toss in shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
3. Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add all the broth ingredients except slurry and bring it to a boil.
4. Add bok choy leaves and slurry and bring to boil. Set aside.
5. Make an edible rice bowl. Place a cup of rice onto a large piece of parchment paper and spread the rice.
6. Put another piece of parchment paper on top and roll with a rolling pin.
7. Once it is flat, remove the parchment paper on top and heat it with microwave for 3 minutes in order to dry it. Place it on a cooling rack to cool to touch.
8. Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl. Fry the rice sheet in the mesh colander until golden brown.
9. Pour warmed soup over the edible bowl while it is still hot.
Enjoy your Edible Sizzling Rice Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Golden Chicken Sandwich As Made By Chef Kuniko Yagi?
|
Here's a recipe for Golden Chicken Sandwich As Made By Chef Kuniko Yagi:
Ingredients:
Chicken Karaage
• 1 teaspoon fresh ginger, grated
• 1 teaspoon garlic, grated
• 1/2 teaspoon tamari, or soy sauce
• 2 1/2 teaspoons Japanese seasoning salt, divided
• 1 large egg, beaten
• 2 tablespoons potato starch
• 16 oz boneless, skinless chicken thighs
• 4 cups rice bran oil, for frying
• 2 cups gluten-free flour blend
For Serving
• 2 teaspoons red miso
• 2 teaspoons honey
• 2 hot dog buns, halved lengthwise, toasted 7 in (17 cm)
• 12 slices daikon, or pickles of choice
• 10 slices pickled jalapenos
• 2 tablespoons mayonnaise
• 2/3 cup watercress
• 1/2 cup alfalfa sprouts
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
Instructions:
1. Marinate the chicken: In a medium bowl, whisk together the ginger, garlic, tamari, 1/2 teaspoon Japanese seasoning salt, egg, and potato starch. Add the chicken thighs and turn to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for 15 minutes.
2. Fill a medium pot halfway with rice bran oil and heat over medium heat until it reaches 375°F (190°C).
3. Add the gluten-free flour and remaining 2 teaspoons of seasoning salt to a shallow dish and whisk to combine.
4. Coat the marinated chicken thighs in the flour mixture.
5. Fry the chicken thighs, one at a time, in the hot oil for 6–7 minutes, until golden brown and the internal temperature reaches 165°F (75°C). Remove from oil and let drain on a wire rack.
6. In a small bowl, mix together the miso and honey.
7. Spread the miso jam over the bottoms of the toasted hot dog buns. Lay the pickled daikon and jalapeño slices over the miso jam, then place the chicken karaage on top. Spread the mayonnaise over the top bun and place the watercress on top. Arrange the alfalfa sprouts over the chicken and drizzle with the olive oil and lemon juice.
8. Close the sandwich and secure each side with a wooden skewer. Cut in half, then serve alongside the cole slaw.
Enjoy your Golden Chicken Sandwich As Made By Chef Kuniko Yagi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Weeknight Chicken Curry.
|
Here's a recipe for Weeknight Chicken Curry:
Ingredients:
• 3 medium chicken breasts, cut into bite-sized pieces
• 2 teaspoons McCormick® Curry Powder
• 4 teaspoons olive oil
• 1 small onion, diced
• 1 cup mixed bell peppers, diced
• 1 jar tikka masala sauce
• 1/2 cup half & half, or cream
• 6 cups cooked rice
Instructions:
1. Mix McCormick curry powder with 2 teaspoons of olive oil in a bowl. Stir this with chicken, coating evenly. Refrigerate for 24-48 hours to marinate.
2. In a large frying pan, saute chicken until cooked through (~7-10 minutes). Drain to remove excess liquid.
3. Add 2 tsp olive oil to a pan and on medium heat, saute onion and peppers until soft.
4. Add tikka masala sauce and cream. Stir well. Then, add cooked chicken, stir, and let simmer 5 minutes to combine flavors.
5. Spoon over warm rice and serve.
Enjoy your Weeknight Chicken Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Spaghetti Squash Casserole?
|
Here's a recipe for Spaghetti Squash Casserole:
Ingredients:
• nonstick cooking spray, for greasing
• 1 medium spaghetti squash
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 lb ground beef
• 1/4 cup tomato paste
• 1 can tomato, diced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup fresh basil leaf, for serving
Instructions:
1. Preheat the oven to 400˚F (200°C). Grease a 9 x 13-inch baking dish with nonstick spray.
2. On a cutting board, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then transfer to a rimmed baking sheet, cut side-down.
3. Bake the squash until fork-tender, about 1 hour. Let the spaghetti squash cool for 5 minutes, then use a fork to pull the strands of spaghetti squash and transfer to a medium bowl.
4. In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and light golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 1 minute.
5. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring often, until combined, about 1 minute.
6. Add the diced tomatoes, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Stir in the spaghetti squash until well combined.
7. Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the cheese over the casserole.
8. Bake until the cheese is melted and golden brown, about 20 minutes. Remove from the oven and let the casserole cool for 5 minutes.
9. Top with the basil, then serve.
Enjoy your Spaghetti Squash Casserole!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Val’s Easy Pasta Salad.
|
Here's a recipe for Val’s Easy Pasta Salad:
Ingredients:
• 2 boxes tri-color rotini
• 2 cucumbers, chopped
• 1/2 cup red onion, chopped
• 1/2 cup crumbled bacon, cooked
• 1 block monterey jack cheese, cubed
• 1 block pepper jack cheese, cubed
• 1/2 cup italian dressing
• salt and pepper, to taste
Instructions:
1. Cook pasta according to the package; drain and set aside to cool.
2. In a medium sized bowl, combine cucumbers, onion, cheese, and crumbled bacon and mix well with a spoon.
3. Once pasta is cooled, add it to the mix and stir.
4. Add Italian dressing and mix. Season with salt and pepper.
5. Refrigerate. Serve once cooled.
Enjoy your Val’s Easy Pasta Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Black Tea Miso Glazed Salmon?
|
Here's a recipe for Black Tea Miso Glazed Salmon:
Ingredients:
• 2 1/2 tablespoons miso, brown, red or white
• 2 tablespoons Pure Leaf® Unsweetened Black Tea
• 3 tablespoons maple syrup
• 2 teaspoons soy sauce
• 4 oz salmon fillet, skin-on
• 2 tablespoons olive oil
• 2 tablespoons scallion, cut on the bias
• 1 teaspoon toasted sesame seeds
• 4 Lime wedges
• fresh vegetable, stir-fried, for serving
• rice, cooked, for serving
Instructions:
1. In a small bowl, whisk together the miso, Pure Leaf® Unsweetened Black Tea, maple syrup, and soy sauce.
2. Spread 3 tablespoons of sauce across the bottom of a container large enough to fit the salmon fillets, then arrange the salmon, skin-side down, in a single layer in the container. Spread the remaining glaze evenly over the salmon fillets until they are well coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, up to overnight.
3. Heat the olive oil in a large pan over medium-high heat for 1–2 minutes, until the oil is shimmering. Working in batches if necessary, place salmon fillets in the pan, skin-side up, and cook without disturbing for 31/2–4 minutes, or until a dark brown crust forms. Carefully flip the fillets and reduce the heat to medium. Cook for another 4–5 minutes, or until the salmon is cooked through and just opaque in the center.
4. Garnish the salmon with the scallions, sesame seeds, and a squeeze of lime. Serve with stir-fried vegetables and rice.
Enjoy your Black Tea Miso Glazed Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Katsu Curry?
|
Here's a recipe for Katsu Curry:
Ingredients:
• 1 onion
• 4 tablespoons butter, diced
• 3 cloves garlic, minced
• 2 tablespoons flour
• 2 tablespoons mild curry powder
• 2 tablespoons turmeric
• 2 cups chicken stock
• 2 cups coconut milk
• 1/4 cup soy sauce
Instructions:
1. Melt butter in a pot over medium heat and add onion and garlic and saute.
2. Once translucent, add flour, turmeric, and curry powder and mix to create a paste. Then, add chicken stock, place the lid on the pot, and simmer for 5-7 minutes.
3. Slowly add coconut milk and simmer for 5 minutes. Once combined, add soy sauce and mix well to combine.
4. Serve alongside jasmine rice.
Enjoy your Katsu Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Jerk Cauliflower.
|
Here's a recipe for Jerk Cauliflower:
Ingredients:
Cauliflower
• 3 tablespoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon allspice
• 2 medium heads cauliflower, cut into large florets
• 1 tablespoon canola oil, plus more as needed
• 6 tablespoons cornstarch
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges, for serving
Jerk Sauce
• 1 medium yellow onion, chopped
• 2 scotch bonnet peppers, seeded and chopped
• 4 cloves garlic, chopped
• 1 tablespoon fresh ginger, minced
• 1 tablespoon fresh thyme
• 2 tablespoons lime juice
• 1/2 cup white vinegar
• 1/2 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 1 tablespoon light brown sugar
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
Instructions:
1. Bring a large pot of water to a boil, then add the salt, garlic powder, allspice, and cauliflower florets. Cook for 3-4 minutes, until the cauliflower is almost cooked through (a knife should still meet a bit of resistance when trying to pierce the stem). Remove the cauliflower form the water and drain and cool slightly on a kitchen towel.
2. Meanwhile, make the jerk sauce: In a food processor, combine the onion, scotch bonnet peppers, garlic, ginger, thyme, lime juice, vinegar, nutmeg, allspice, sugar, salt, black pepper, and olive oil. Blend until smooth.
3. In a large bowl, toss the blanched cauliflower with 11/2 cups (360 ml) of the jerk sauce. Let sit for 30-60 minutes. Reserve the remaining 3/4 cup (180 ml) of jerk sauce.
4. Transfer the cauliflower to a clean large bowl, leaving any remaining marinade behind. Sprinkle the cornstarch over the cauliflower and toss until well coated.
5. Heat the canola oil in a large skillet over medium heat. Working in batches, sear the cauliflower for 1-2 minutes, until a brown crust forms. Flip florets over with tongs to sear on the other side for 1-2 minutes. Transfer to a plate and repeat with the remaining cauliflower, adding more oil as needed.
6. Add the reserved jerk sauce to pan and bring to a simmer, about 1 minute. Return the cauliflower to the pan and toss to coat well.
7. Transfer the cauliflower to a serving dish, or let cool to room temperature, cover, and refrigerate until ready to serve. Before serving, garnish with the cilantro and lime wedges.
Enjoy your Jerk Cauliflower!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Easy Carbonara?
|
Here's a recipe for Easy Carbonara:
Ingredients:
• 2 egg yolks
• 1/4 cup grated parmesan cheese
• 1 cup penne pasta, fusilli or spaghetti pasta
• chicken, if desired, sliced
• 1/2 cup pasta water
Instructions:
1. Cook pasta according to package directions. While cooking, place egg yolks in a large glass bowl and add grated parmesan.
2. Once pasta is done, drain and set aside, setting aside 1/2 cup (120 ml) pasta water in a mug. Add water to the parmesan-egg mixture immediately and mix well. If using meat, add that as well.
3. If the mixture is too thick, add more pasta water to thin out the sauce.
4. Top pasta with sauce and serve warm.
Enjoy your Easy Carbonara!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cast Iron Skillet Pizza?
|
Here's a recipe for Cast Iron Skillet Pizza:
Ingredients:
• all purpose flour, for dusting
• 1/2 lb premade pizza dough
• 3 tablespoons pizza sauce
• shredded mozzarella cheese, to taste
Optional Toppings
• pepperoni
• bell pepper, sliced
• red onion, sliced
• sausage, cooked and crumbled
• mushroom, sliced
• black olive, sliced
Instructions:
1. Preheat the oven to 500°F (260°C).
2. On a lightly floured surface, pat the dough into a disc, then stretch into a 10-inch circle.
3. Carefully transfer the pizza dough to a 10-inch cast iron skillet, making sure the edges of the pizza dough touch the edges of the pan.
4. Spread the pizza sauce on top of the dough, leaving a 1/4-inch border. Top with shredded mozzarella and your toppings of choice.
5. Bake for 15 minutes, or until the edges are golden brown and the cheese is bubbling.
6. Carefully transfer the pizza to a cutting board, slice, and serve immediately.
Enjoy your Cast Iron Skillet Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Lentil "Dirty Rice".
|
Here's a recipe for Lentil "Dirty Rice":
Ingredients:
Sweet & Sour Eggplant
• 6 japanese eggplants, sliced into 1-inch rounds and lightly salted for 15-20 minutes prior to cooking
• 2 cloves garlic, sliced
• 1 tablespoon sesame oil
• 1 tablespoon canola oil
• 1/2 red onion, diced
• 1/4 cup cider vinegar
• 1/8 cup sherry vinegar
• 1/4 cup mirin
• 2 tablespoons soy sauce
• 1/4 cup agave
• 1 teaspoon whole coriander
• 1 pinch chili flakes
• salt and pepper, to taste
Grain Blend
• 4 cups legumes, or use your favorite grains (I use an even mix of brown rice, black rice, and quinoa. Sushi rice could also be used, mixed with lentils then chilled, cut into bars, and fried)
Crispy Garbanzo Beans
• 1 cup garbanzo beans, cooked and drained
• 1 tablespoon canola oil, if baking
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• salt, to taste
Sumac Yogurt Sauce
• 1 cup plain yogurt
• 1 tablespoon sumac
• 1 teaspoon cumin
• 2 tablespoons honey
• salt, to taste
Garnish
• 1 cup mixed herbs, such as mint, cilantro, basil, and scallions
Instructions:
1. For the Sweet & Sour Eggplant: Heat a large sauté pan over high heat. Add both oils and then the salted eggplant. Sauté until the eggplant begins to brown, adding more canola oil if needed. In a bowl or measuring cup, combine all remaining ingredients. Deglaze your hot browning eggplant pan with the vinegar mixture, allowing it to reduce by about half. Season with salt and pepper and set aside.
2. For the Crispy Garbanzo Beans: These are best (in my opinion) when deep fried until crispy in 325-degree vegetable oil... but they're also very good when baked at 350 degrees in an oven.
3. If frying; toss the garbanzo beans with all spices and fry them for about 4 minutes, until golden brown and crunchy... then drain them on a paper towel while cooling.
4. If baking; toss the garbanzo beans with the oil, and then the spices, and bake. This will take approximately 45 minutes.
5. For the Sumac Yogurt Sauce: Combine all ingredients and keep cold until ready to use.
6. To assemble, place your grains in the base of a bowl. Top with warm eggplant, crispy garbanzo beans, a drizzle of sumac yogurt and fresh herbs.
Enjoy your Lentil "Dirty Rice"!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Copycat Olive Garden Chicken Gnocchi Soup.
|
Here's a recipe for Copycat Olive Garden Chicken Gnocchi Soup:
Ingredients:
• 2 tablespoons neutral oil, such as canola or vegetable
• 1 1/2 cups diced yellow onion
• 1 cup diced carrot
• 1 cup diced celery
• 6 garlic cloves, grated
• 1 1/2 medium chicken breasts, cooked and chopped
• 5 cups chicken stock
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon dried thyme
• 1 1/2 cups half-and-half
• 1 pound gnocchi
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 1/2 cup chopped fresh spinach or kale
• Parmesan cheese, for garnish
Instructions:
1. In a large pot, heat the oil over medium-high heat until shimmering. Add the onion, carrots, and celery and sauté until tender, about 6 minutes.
2. Add the garlic and chicken and toss to incorporate, then pour in the chicken stock and season with the salt, garlic powder, onion powder, pepper, and thyme. Bring to a boil and cook for about 10 minutes, until fragrant.
3. Stir in the half-and-half and gnocchi and cook for 2 minutes, until beginning to thicken slightly.
4. In a small bowl, whisk together the cornstarch and water.
5. Reduce the heat to medium-low. Stir in the cornstarch slurry and cook for another 3 minutes, until the soup has thickened. Stir in the spinach, then remove the pot from the heat.
6. Ladle the soup into bowls and garnish with the Parmesan cheese, then serve immediately.
Enjoy your Copycat Olive Garden Chicken Gnocchi Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Slow Cooker Ziti And Meatballs?
|
Here's a recipe for Slow Cooker Ziti And Meatballs:
Ingredients:
• 15 oz ricotta cheese
• 2 large egg whites
• nonstick cooking spray, for greasing
• 1 jar Prego® Traditional Italian Sauce, divided
• 16 oz ziti pasta, dried
• 24 frozen meatballs, (½ ounce (15 G) or 1 ounce (30 G) sized)
• 2 1/2 cups shredded mozzarella cheese
• fresh parsley, chopped, for garnish
Instructions:
1. In a medium bowl, mix together the ricotta and egg whites.
2. Grease the inside of a slow cooker with nonstick spray. Pour 2 cups (460 G) of Prego® Traditional Italian Sauce into the bottom of the slow cooker, then layer half of the pasta, half of the meatballs, half of the ricotta mixture, and 1 cup (100 G) of mozzarella on top. Repeat to make another layer, then dollop the remaining 1/2 cup (115 G) tomato sauce on top and sprinkle with the remaining 1/2 cup (50 G) mozzarella.
3. Cover the slow cooker and cook on high for 3 hours (or low for 6 hours), or until the meatballs are warmed through and the pasta is tender.
4. Garnish with parsley and serve warm.
Enjoy your Slow Cooker Ziti And Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Grilled Double Smashed Burger And Spiced Cuba Libre?
|
Here's a recipe for Grilled Double Smashed Burger And Spiced Cuba Libre:
Ingredients:
• nonstick cooking spray, for greasing
Spiced Cuba Libre
• 4 cups ice
• 6 oz Captain Morgan® Original Spiced Rum
• 16 oz cola
• 1 lime, cut into 4 wheels
Charred Scallion Aioli
• 2 bunches scallion, green and white parts separated
• 3/4 teaspoon kosher salt, divided
• 1/2 tablespoon unsalted butter
• 1 tablespoon garlic, minced
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
Grilled Double Smash Burgers
• 4 potato rolls
• 24 oz ground beef, rolled into 8 (3-ounce) balls
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 slices pepper jack cheese
• 8 Boston bibb letuce leaves, washed
• 8 slices vine ripe tomato
• 1/2 cup bread and butter pickles
Special Equipment
• 4 skewers, 8 in (17 cm)
Instructions:
1. Fill 4 rocks glasses with ice.
2. Pour 11/2 ounces (50 ml) of Captain Morgan® Original Spiced Rum into each glass. Top each glass with 4 ounces of cola and give a quick stir.
3. Garnish each glass with a lime wheel, then serve. Enjoy while making the burgers.
4. Place a griddle pan (or cast iron pan) on the grill grates. Light the grill and set to high heat. Close the top of the lid and let the grill heat up with the griddle pan on it for 10–15 minutes.
5. Make the charred scallion aioli: Spray the now-hot griddle pan (or cast-iron pan) with nonstick spray. Place the white parts of the scallions on the pan and sprinkle with 1/4 teaspoon kosher salt. Grill for 5 minutes, then flip and add the butter. Cook for 5–8 minutes more, flipping if necessary, until the scallions are well charred. Remove from the griddle and let cool.
6. Thinly slice scallion greens and add 1/3 cup of them to a medium bowl with the garlic, mayonnaise, lemon juice, remaining 1/2 teaspoon salt, and the pepper.
7. Roughly chop the charred scallions and add to the bowl, mixing well to combine. Refrigerate for at least 1 hour, or until ready to serve.
8. Make the smash burgers: Return the griddle to high heat and grease with nonstick spray.
9. Cut the potato rolls in half. Place the halves on the griddle and cook for 2–3 minutes, or until golden brown. Remove from the pan and set aside.
10. Wipe down the griddle pan with a damp paper towel, then grease again with nonstick spray.
11. Season each beef portion with the salt and pepper. Place half of the beef on the griddle, spacing well. Use a metal spatula to flatten and smash each burger, pressing down on the top of the spatula with the side of another spatula to help evenly distribute the pressure. Cook for 3–5 minutes, or until a nice brown crust forms. Flip the burgers, top each one with a slice of pepper Jack cheese, and cook for another 3 minutes, or until the cheese melts. Transfer to a plate and repeat with the remaining burgers and cheese.
12. Spoon a generous amount of charred scallion aioli onto each bottom burger bun, then top each with a piece of lettuce and slice of tomato, if using. Place 2 smash burgers on each bun, top with bread and butter pickles, and finish with the cheese-fried top bun. Insert a skewer in each burger to hold everything together.
Enjoy your Grilled Double Smashed Burger And Spiced Cuba Libre!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Easy Broccoli Cheddar Soup?
|
Here's a recipe for Easy Broccoli Cheddar Soup:
Ingredients:
• 1 small onion, chopped
• 1 medium red bell pepper, chopped
• 1 broccoli, cut into small florets
• 6 tablespoons butter
• 1/4 cup all purpose flour
• 1 can evaporated milk
• 1 can vegetable broth
• 2 cups shredded cheddar cheese
• 1/2 teaspoon McCormick® Garlic Powder
• salt and pepper, to taste
Instructions:
1. Melt the butter in a large pot over medium heat and sauté the onion, red pepper and broccoli for a couple of minutes. Cover and steam for about 5 minutes, stirring occasionally, until onion is translucent and broccoli is tender.
2. Sprinkle the flour over the vegetables and stir for one minute, until there are no dry spots of flour left. Gradually stir in the evaporated milk and cook, stirring frequently, until mixture thickens and comes to a boil.
3. Add the remaining ingredients. Heat for 5 to 10 minutes until heated through and the cheese is melted.
4. Serve with bread.
Enjoy your Easy Broccoli Cheddar Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Jamaican Curry Chicken As Made By Popcaan?
|
Here's a recipe for Jamaican Curry Chicken As Made By Popcaan:
Ingredients:
• 2 lb bone in chicken thighs and breasts
• 2 cups cold water, plus more for soaking chicken
• 4 tablespoons apple cider vinegar
• 1 1/2 tablespoons chicken bouillon, seasoning
• 1 fresh ginger, grated 1 in (2.5 cm)
• 3 cloves garlic, smashed
• 1 1/2 teaspoons kosher salt
• 2 tablespoons curry powder, divided
• 2 tablespoons vegetable oil, or canola oil
• 1 scotch bonnet pepper
• 1 medium yellow squash, diced
• 3 scallions, ends trimmed and cut into 1/2 in (2.4 cm) pieces
• 3 medium carrots, cut into 1 in (2.4 cm) pieces
• 1 russet potato, peeled, cut into 1 in (2.4 cm) pieces
• 1 red bell pepper, seeded, cut into 1 in (2.4 cm) pieces
• 3 sprigs fresh thyme
• 1 teaspoon whole allspice berry
• steamed rice, for serving
• tomato, sliced, for serving
Instructions:
1. Remove the skin from the chicken. Using a large, heavy knife or cleaver, cut the chicken into 11/2–2-inch pieces.
2. Add the chicken to a large bowl and cover with cold water. Add 2 tablespoons of apple cider vinegar and mix together. Rub the chicken to remove any impurities. Let soak for 10–15 minutes. Drain the water from the chicken, then add fresh cold water to cover, along with the remaining 2 tablespoons apple cider vinegar. Mix together and set aside for 10–15 minutes more. Drain.
3. Transfer the chicken to a clean bowl and coat with the all-purpose seasoning and 11/2 tablespoons curry powder. Using a gloved hand, rub the seasonings all over the chicken. Cover the bowl and refrigerate for 30–60 minutes.
4. Heat the oil in a large pot over medium heat until shimmering. Add the remaining 1/2 tablespoon curry powder and fry for 1 minute, until beginning to burn.
5. Add the chicken to the pot, cover, and cook until almost dry, 8–10 minutes, stirring halfway through.
6. Add the scallions, carrots, Scotch bonnet, potato, bell pepper, thyme, allspice, and 2 cups cold water. Cover and cook for 20 minutes, until the vegetables are cooked through and the chicken is tender.
7. Serve the chicken with steamed rice and sliced tomato.
Enjoy your Jamaican Curry Chicken As Made By Popcaan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Orange Chicken Meatballs?
|
Here's a recipe for Orange Chicken Meatballs:
Ingredients:
Meatballs
• 1 lb ground chicken
• 1 egg
• 3/4 cup panko breadcrumbs
• 3 tablespoons onion, minced
• 1 teaspoon ginger paste
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Sauce
• 1 teaspoon sesame oil
• 1/2 cup red bell pepper, sliced
• 1 tablespoon rice wine vinegar
• 1 teaspoon orange zest
• 1/3 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sweet chili sauce
• 1/2 teaspoon red pepper flakes
• 2 teaspoons cornstarch
• 2 teaspoons water
• green onion, garnish
• toasted sesame seed, garnish
Instructions:
1. Meatballs: Preheat the oven to 350°F.
2. In a large bowl, combine ground chicken, egg, panko breadcrumbs, minced onion, ginger paste, minced garlic, salt, and pepper. Mix ingredients until well-combined.
3. Spray the baking sheet with cooking spray or use parchment paper to keep the meatballs from sticking. Then, roll the mixture into 16 small meatballs and place on a baking sheet. Bake for 15 minutes, turning once halfway through.
4. While the meatballs are cooking, prepare the sauce.
5. Sauce: In a medium size skillet, heat 1 tsp sesame oil. Add 1/2 cup sliced red bell pepper and cook until the peppers begin to soften.
6. Add rice wine vinegar, orange juice, soy sauce, brown sugar, sweet chili sauce, and red pepper flakes.Then, simmer sauce for 5 minutes.
7. Mix cornstarch with water and slowly add mixture to the sauce, continuing to cook until sauce thickens. Then, remove sauce from heat.
8. Coat each meatball in the sauce.
9. Serve over rice or with the vegetable of choice and garnish with green onion and toasted sesame seeds.
Enjoy your Orange Chicken Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Japanese Tacos?
|
Here's a recipe for Japanese Tacos:
Ingredients:
• 1/2 cucumber, diced
• 1/2 eggplant, diced
• 2 okras, chopped
• 1 japanese ginger, chopped
• 2 shiso leaves, chopped
• 2 tablespoons soy sauce
• 2 teaspoons mirin
• 1 tablespoon vinegar
• 1/4 teaspoon sugar
• 4 oz ground chicken
• 2 tablespoons sake
• salt, to taste
• black pepper, to taste
• 1 teaspoon green onion, thinly sliced
• 4 tortillas
• lettuce, to serve
• 4 cherry tomatoes, quartered
• shredded mozzarella cheese, to serve
Instructions:
1. Add the cucumber, eggplant, okra, Japanese ginger, shiso, soy sauce, mirin, vinegar, and sugar to a bowl and gently mix.
2. Heat a pan over medium heat and add the chicken and sake. Cook until no longer pink and cooked through.
3. Add salt, black pepper and green onion. Lightly fry, then set aside.
4. Place lettuce on one side of the tortilla, then top with chicken, 1 tomato, and cheese. Top with the cucumber and eggplant mixture and fold over.
Enjoy your Japanese Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Roasted Chicken With Apples & Fennel?
|
Here's a recipe for Roasted Chicken With Apples & Fennel:
Ingredients:
• 2 small gala apples
• 2 medium fennel bulbs
• 1 large red onion
• 4 cloves garlic
• olive oil, to taste
• kosher salt, to taste
• 6 sprigs fresh thyme, plus more for sauce and garnish
• 8 fresh sage leaves, plus more for garnish
• 2 lb bone-in, skin-on chicken thighs and drumsticks
• 1/3 cup white wine
• 1 1/2 teaspoons dijon mustard
• freshly ground black pepper, to taste
• 1 tablespoon unsalted butter
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut each apple in half, then cut into 1/2-inch wedges, removing the core and seeds. Place the apples in a roasting pan.
3. Slice the fennel bulbs in half lengthwise. Cut the core out, then cut each half into 1/2-inch wedges. Add the fennel to the pan with the apples. Reserve some of the fronds for garnish.
4. Peel the red onion and cut in half through the stem. Cut into 1/2-inch wedges through the stem to keep the wedges intact. Add to the pan with the fennel and apples.
5. Peel the garlic and crush the cloves with the side of a knife. Add to the pan.
6. Drizzle everything lightly with olive oil. Season generously with salt and toss to coat. Place the thyme and sage on top.
7. Generously season the chicken on all sides with salt. Arrange the chicken on top of the vegetables.
8. Roast chicken for 20 minutes. Reduce the oven temperature to 350ºF and continue roasting for 35–45 minutes, or until the internal temperature of the chicken reaches 165ºF. Remove the pan from the oven.
9. Use a baster to remove most of the liquid from the bottom of the pan and transfer to a small saucepan.
10. Heat the drippings over medium heat. Add the white wine and bring to a simmer. Strip a few thyme sprigs and add the leaves to the pot, along with the mustard and a few grinds of black pepper. Whisk well to combine. Let reduce for 4–5 minutes, until slightly thickened. Stir in the butter until melted. Season with more salt to taste, if necessary.
11. Pour the sauce over the roasted chicken and vegetables. Garnish with more thyme, sage, and the reserved fennel fronds.
Enjoy your Roasted Chicken With Apples & Fennel!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Surf And Turf Stir-Fry.
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Here's a recipe for Surf And Turf Stir-Fry:
Ingredients:
• 3 O Organics garlic cloves, minced
• 1/3 cup O Organics soy sauce
• 2 tablespoons rice vinegar
• 1/2 lb Open Nature sirloin steak, sliced into strips
• 3 tablespoons canola oil, separated
• 10 Open Nature shrimps, peeled and deveined
• 1/2 white onion, thinly sliced
• 1 cup O Organics snap peas, sliced on the bias
• 1 teaspoon kosher salt
Instructions:
1. In a medium bowl, stir together minced garlic, soy sauce, and rice vinegar. Add in steak and stir to coat. Let sit for at least ten minutes and then remove steak from marinade. Discard marinade.
2. Heat 1 tablespoon of canola oil in a large skillet on high until smoking hot. Carefully add steak and saute until cooked through, 3–4 minutes. Remove steak and set aside. Wipe the pan out and place back on the burner.
3. Heat 1 tablespoon oil on high, add shrimp and saute until cooked through, 2–3 minutes. Remove from pan and set aside shrimp with steak. Wipe the pan out again and place it back on the burner.
4. Heat 1 tablespoon oil on high and add in onion and snap peas. Saute until vegetables are crisp-tender, 4–5 minutes. Add shrimp and steak back in and toss to combine everything. Season with salt and toss again. Serve!
Enjoy your Surf And Turf Stir-Fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Mushrooms And Greens Stuffed Shells?
|
Here's a recipe for Mushrooms And Greens Stuffed Shells:
Ingredients:
Mushroom Sauce
• 1 tablespoon unsalted butter
• 1 cup yellow onion, minced
• 1 clove garlic, minced
• 2 cans Campbell’s® Cream of Mushroom Soup
• 1/2 cup vegetable stock
• 1 teaspoon lemon juice, plus more to taste
• 1/2 tablespoon fresh thyme leaf, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
Stuffed Shells
• 1 tablespoon olive oil
• 3 cups white mushroom, roughly chopped
• 2 1/2 cups kale leaves
• 1 cup spinach, chopped
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 cup ricotta cheese
• 1 cup freshly shredded parmesan cheese, divided
• 1 package pasta shells, jumbo, cooked according to package instructions
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2–3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell’s® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3–5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
3. Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4–5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3–4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1–2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and 1/2 cup Parmesan until well combined. Season with more salt to taste.
4. Spread half of the remaining mushroom sauce (about 1/2 cup) on the bottom of an 8-inch square baking dish.
5. Stuff each pasta shell with 11/2–2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining 1/2 cup Parmesan cheese.
6. Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
7. Turn the broiler on high and broil the shells until the cheese is browned, 1–2 minutes. Remove from the oven and let rest for 2–3 minutes before serving.
Enjoy your Mushrooms And Greens Stuffed Shells!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Summer BBQ Board.
|
Here's a recipe for Summer BBQ Board:
Ingredients:
Brisket Biscuits
• 3 lb brisket
• 3 tablespoons kosher salt, divided, plus 1 teaspoon
• 3 tablespoons freshly ground black pepper
• 1 cup cola
• 3/4 cup barbecue sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon worcestershire sauce
• 2 teaspoons soy sauce
• 4 cups self raising flour, plus more for dusting
• 2 sticks unsalted butter, chilled
• 2 cups buttermilk
• 2 tablespoons melted butter
• coarse sea salt, for sprinkling
• 24 pickle chips
Watermelon Feta Salad
• 1/4 cup fresh lime juice
• 1/4 cup apple cider vinegar
• 3 tablespoons chile lime seasoning
• 1 tablespoon honey
• 1/2 cup olive oil
• 1 small seedless watermelon, peeled and diced
• 1 small pineapple, peeled, cored, and diced
• 2 tablespoons serrano pepper, seeded and minced
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh cilantro leaves, loosely packed
• 1/2 cup fresh mint leaf, loosely packed
Corn Ribs
• 4 ears corn, shucked
• 1/2 stick unsalted butter, melted
• 1 teaspoon ancho chile powder
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese
• 1/4 cup fresh cilantro leaves, loosely packed
Assembly
• rib
• coleslaw
• baked bean
• macaroni salad
• grilled kielbasa
• Lime wedge
• watermelon, slices
• cornbread
Instructions:
1. Make the brisket: Preheat the oven to 350°F (180°C).
2. Place the brisket in a roasting pan or on a rimmed baking sheet. In a small bowl, combine 3 tablespoons of kosher salt and the black pepper, then sprinkle evenly across the entire brisket, making sure to cover the edges as well.
3. Roast the brisket until a crust begins to form, about 1 hour. Reduce the oven temperature to 300°F (150°C). Cover the brisket with foil and continue roasting until the internal temperature reaches 190°F (88°F) on a meat thermometer, about 2 hours. Remove the brisket from the oven and let rest for 20 minutes. Keep the oven on.
4. Transfer the brisket to a cutting board and dice into 1-inch pieces. Return the brisket cubes to the pan.
5. While the brisket is resting, make the sauce: In a small saucepan over medium-high heat, boil the cola until reduced by half, about 5 minutes. Add the barbecue sauce, brown sugar, Worcestershire sauce, and soy sauce. Stir to combine, then bring to a boil.
6. Pour the sauce over the brisket cubes and toss to coat. Place the roasting pan, uncovered, into the oven and continue cooking until the sauce becomes thick and syrupy, about 1 hour.
7. Make the biscuits: Increase the oven temperature to 400°F (200°C). Line a 9 x 13-inch baking sheet with parchment paper.
8. In a large bowl, whisk together the flour and 1 teaspoon salt. Place a box grater in the center of the bowl and grate the chilled butter into the flour. Remove the box grater and pour the buttermilk into the bowl. Toss with your hands until a shaggy dough forms.
9. Turn the dough out onto a lightly floured surface and flatten into a small square. Use a bench scraper to cut the dough in half and stack one half on top of the other, then press down again. Continue cutting and stacking until all of the flour is hydrated. Once the dough comes together, roll out to about 2 inches thick. Using a 3-inch round cutter, cut out 12 rounds and place on the prepared baking sheet.
10. Bake the biscuits until the tops are golden brown, about 20 minutes. Remove from the oven and brush the tops with the melted butter, then sprinkle with coarse sea salt.
11. Split the biscuits in half and place a couple pieces of brisket onto the bottom halves. Drizzle with some of the sauce and top each with 2 pickle chips. Place the tops of the biscuit on to complete the sandwiches.
12. Make the watermelon feta salad: In a large bowl, whisk together the lime juice, vinegar, chile lime seasoning, and honey. Slowly drizzle in the olive oil and continue whisking until emulsified.
13. Add the watermelon, pineapple, serrano, feta, cilantro, and mint. Toss to coat evenly. Refrigerate until ready to serve.
14. Make the corn ribs: Preheat the air fryer to 375°F (190°C).
15. Cut the corn ears in half crosswise. Cut each corn half lengthwise into quarters.
16. In a small bowl, whisk together the melted butter and ancho chile powder. Brush the corn ribs with ancho butter.
17. Working in batches, arrange the corn ribs a single layer in the air fryer basket. Cook for about 15 minutes, until the kernels begin to crisp at the edges and turn golden brown in the centers.
18. In a small bowl, whisk together the mayonnaise and sour cream. Transfer to a small zip-top bag and cut a small opening at the tip.
19. Assemble the board: Set the ribs on a large board. Stack the corn ribs on the board and drizzle with the sour cream-mayonnaise mixture, then top with the Cotija cheese and cilantro. Fill the rest of the board with the brisket biscuits, watermelon feta salad, coleslaw, baked beans, macaroni salad, kielbasa, lime wedges, watermelon slices, and cornbread.
Enjoy your Summer BBQ Board!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Jibarito Sandwich?
|
Here's a recipe for Jibarito Sandwich:
Ingredients:
Steak
• 1 orange, juiced
• 1 lime, juiced
• 1 1/2 tablespoons olive oil
• 2 1/2 teaspoons adobo seasoning
• 1/2 teaspoon garlic powder
• 3 cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 12 oz flank steak
• 1 tablespoon vegetable oil
Mayoketchup
• 1/3 cup mayonnaise
• 1/4 cup ketchup
• 2 cloves garlic, minced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
Tostones
• 4 cups vegetable oil
• 2 green plantains, large
• kosher salt, to taste
Assembly
• 4 slices cheddar cheese, halved lengthwise
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh cilantro
• 1/2 cup lettuce, chopped
• 1 small tomato, thinly sliced
• 1/4 avocado, thinly sliced
Instructions:
1. Marinate the steak: In a large bowl, whisk together the orange juice, lime juice, olive oil, adobo seasoning, garlic powder, garlic, and pepper. Add the steak and turn to coat. Cover and refrigerate for 1–2 hours.
2. Make the mayoketchup: In a medium bowl, mix together the mayonnaise, ketchup, garlic, garlic powder, pepper, and salt. Cover and refrigerate until ready to use.
3. Sear the steak: Heat the vegetable oil in a large high-walled skillet over medium-high heat until shimmering.
4. Remove the steak from the marinade and pat dry with a paper towel. Add the steak to the pan and sear for 2-4 minutes on each side until the internal temperature reaches 135°F (55°C). Remove from the pan and set on a cutting board to rest, then slice against the grain into 1/4-inch-wide pieces.
5. Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
6. Peel the plantains and cut in half lengthwise. Add the plantains to the hot oil and fry until light golden brown on all sides, 3–4 minutes. Transfer to a paper towel-lined plate to drain.
7. Working 1 at a time, place a plantain half on a cutting board. Place another cutting board on top of the plantain and press down to flatten until the plantain doubles in width and is about 1/4–1/2 inch thick.
8. Return the oil temperature to 350°F (180°C). Fry the plantains again, 2 at a time, until golden brown and crispy on both sides, 1–2 minutes total. Transfer to a paper towel-lined plate to drain and immediately sprinkle with salt on both sides.
9. Assemble the sandwiches: Spread 1–2 tablespoons of the mayoketchup across a plantain. Top with 2 half-slices of cheddar, and half of the sliced steak, onion, cilantro, lettuce, tomato, and avocado. Spread another 1–2 tablespoons of mayo ketchup on another plantain and top with 2 more half-slices of cheddar. Top the sandwich with the second plantain. Repeat with remaining ingredients to make another sandwich.
10. Enjoy!
11. RECIPE BY: Tikeyah Whittle
Enjoy your Jibarito Sandwich!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Cheesy Squash & Lentil Soup?
|
Here's a recipe for Cheesy Squash & Lentil Soup:
Ingredients:
Soup
• 1 medium butternut squash
• 1 medium vidalia onion
• 1 large carrot
• 3 large cloves garlic
• 3 tablespoons canola oil
• 1 teaspoon fine kosher salt
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup red lentils
• 1 granny smith apple
• 4 cups vegetable stock
• 1 cup water, optional
Topping
• 4 slices cornbread, store-bought (any bread will do)
• 1 1/2 cups Canadian white cheddar, grated
• 2 tablespoons fresh chives, chopped
Instructions:
1. Pre-Heat oven to 375F
2. Place folded damp paper towels under your cutting board to make a secure surface for cutting the butternut squash. Carefully peel and cut squash into 2 inch chunks, remove and discard seeds. Peel onion and cut into 1 inch chunks. Peel carrot and slice into 1/2 inch rounds. Peel garlic. Place all prepared vegetables onto a large baking sheet. Drizzle over canola oil and season with salt, paprika, cinnamon, black pepper and cayenne pepper. Toss until everything is evenly coated. Roast at 375F for 40 - 45 minutes or until fork tender.
3. Remove roasted vegetables from the oven and let cool slightly before handling, meanwhile chop the apple. Transfer all roasted vegetables to a large dutch oven or stock pot along with lentils, apple and stock. Turn heat up to medium high and simmer for 10-15 minutes or until apples are soft. Stir occasionally so lentils do not stick to the bottom of the pan.
4. Let soup cool slightly, then using an immersion blender, puree until no chunks remain. Stir in 1 cup of water if too thick, season with salt if desired. Ladle soup into oven proof soup bowls, place bowls on a baking sheet. Cut cornbread into 1 inch chunks and divide evenly on top of soup. Divide cheese overtop and broil on high for 2-3 minutes or until golden brown and melted. Garnish with chives, enjoy!
5. Note: If you do not have an immersion blender you can use a normal blender, working in batches and not filling the blender all the way up. Make sure the mixture is slightly cooled before blending.
Enjoy your Cheesy Squash & Lentil Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Collard Salad With Warm Bacon Dressing As Made By Alex Hill?
|
Here's a recipe for Collard Salad With Warm Bacon Dressing As Made By Alex Hill:
Ingredients:
• 6 whole collard green leaves
• 4 slices thick cut applewood smoked bacon
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dijon mustard
• 2 tablespoons maple syrup
• 1/3 cup apple cider vinegar
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/4 red onion, thinly sliced
• 1 persian cucumber, thinly sliced
• 1/2 cup cherry tomato, quartered
• 1/4 lb pan-seared salmon, optional, for serving
Instructions:
1. Wash the collard greens, then cut out the stems. Stack the greens and roll up like a burrito, then cut into 1/4-inch strips.
2. Chop the bacon, then cook in a medium nonstick pan over medium heat for 5–6 minutes, until crispy. Remove from the pan with a slotted spoon, leaving the rendered fat behind, and drain on a paper towel-lined plate, then cut into 1/2-inch pieces.
3. Add the garlic to the pan with the bacon fat and sauté until fragrant, about 1 minute. Add the red pepper flakes, mustard, maple syrup, and apple cider vinegar. Stir to combine, then cook for 2–3 minutes, until slightly thickened. Return the bacon to the pan and stir to combine.
4. Pour the warm dressing over the collard greens in a large bowl and toss to combine. Transfer to a serving dish and top with the red onion, cucumber, and tomatoes. Serve the salmon alongside, if desired.
Enjoy your Collard Salad With Warm Bacon Dressing As Made By Alex Hill!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Pad Thai Carbonara?
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Here's a recipe for Pad Thai Carbonara:
Ingredients:
• 1/2 lb wide rice noodle
• 1/4 cup palm sugar
• 1/4 cup fish sauce
• 1/4 cup tamarind paste
• 6 oz pork belly, cubed
• 1 teaspoon oil
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 teaspoon pickled turnip, optional
• 1 egg
• 4 oz tofu, cubed, optional
• 1/2 bunch green onion, or chinese chives, sliced, plus more for serving
• 1/2 cup bean sprout, plus more for serving
• 1 egg yolk
• lime, for serving
• peanut, for serving
• red thai chile, diced, for serving, optional
Instructions:
1. Soak rice noodles in room temperature water 30 minutes prior to cooking.
2. In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
3. Heat a cast-iron pan or wok over high heat.
4. Add pork belly and sear for about 3 minutes.
5. Add oil, minced garlic, shallots, and turnips, and stir to incorporate.
6. Move the pork belly to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
7. Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
8. Add 2 or 3 tablespoons of the reduced sauce and stir.
9. Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
10. When plating, make a divot in the center of the noodles and add the egg yolk.
11. Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
Enjoy your Pad Thai Carbonara!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Chili Mac ‘N’ Cheese Bites?
|
Here's a recipe for Chili Mac ‘N’ Cheese Bites:
Ingredients:
McCormick® Chili
• 1 tablespoon canola oil
• 1/2 medium sweet onion, finely chopped
• 1 lb ground beef, 80/20
• 1 packet McCormick® Chili Seasoning Mix
• 1/4 cup water
Mac ‘N’ Cheese
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups shredded cheddar cheese, divided
• 1 teaspoon kosher salt
• 4 1/2 cups macaroni, cooked
• nonstick cooking spray, for greasing
For Serving
• 1 cup sour cream
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup scallions, sliced
• 1 jalapeño, thinly sliced, optional
Instructions:
1. Preheat the oven to 400ºF (200°C) with a 12-cup nonstick muffin tin inside.
2. Make the McCormick® chili: Heat the canola oil in a large pan over medium-high heat. Add the onion and sauté until the onion is translucent, 3–5 minutes.
3. Add the ground beef and cook, stirring with a wooden spoon to break up the beef, for 5–7 minutes, until the meat is browned.
4. Drain any excess fat from the meat mixture, then add the McCormick® Chili Seasoning and water. Mix and cook for another 4–5 minutes, until the spices are well incorporated. Remove the pan from the heat.
5. Make the mac ‘n’ cheese: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium. Slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
6. Turn off the heat, then add 11/2 cups shredded cheddar cheese and the salt. Whisk until the cheese is melted and well incorporated. Add the cooked macaroni to the cheese sauce and stir with a wooden spoon until the noodles are well coated.
7. Add the chili to the mac ‘n’ cheese and stir until well incorporated.
8. Carefully remove the hot muffin tin from the oven and grease with nonstick spray.
9. Sprinkle a heaping tablespoon of shredded cheddar cheese into each cup.
10. Fill each cup with the chili mac ‘n’ cheese, pressing down slightly with the back of a spoon to flatten the tops.
11. Place the muffin tin on a baking sheet, then bake for 15–20 minutes or until the sides of the mac ‘n’ cheese cups are bubbling. Remove from the oven and let cool for at least 20 minutes to set up.
12. Using a plastic knife to avoid scratching the muffin tin, loosen around the edges of each chili mac ‘n’ cheese bite. Then remove from the pan. If the cups are falling apart, let cool for another 10 minutes.
13. Top the chili mac ‘n’ cheese bites with sour cream, shredded cheddar cheese, scallions, and jalapeño slices, if desired.
Enjoy your Chili Mac ‘N’ Cheese Bites!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Pasteles De Yuca As Made By Iván Emilio?
|
Here's a recipe for Pasteles De Yuca As Made By Iván Emilio:
Ingredients:
• 1 cup olive oil, divided, plus 2 ounces (60 ml)
• 2 lb boneless pork shoulder, cubed
• 1 cup spanish olive, halved crosswise
• 1/2 cup sofrito
• 4 tablespoons annatto seasoning, divided
• 2 teaspoons salt, plus more to taste
• 1 cube beef broth cube
• 1 1/2 cups water
• 4 lb yucca, peeled
• 1 cup beef broth
For Wrapping
• 12 oz banana leaves
• parchment paper
Instructions:
1. Heat 1/4 cup (60 ml) of olive oil in a medium pot over medium-high heat. Add the pork, olives, sofrito, 1 tablespoon of annatto seasoning, salt, the beef broth cube, and water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 hour, or until the pork is tender. Remove from the heat and let cool.
2. Grate the yuca on the small holes of a box grater. Add to a large bowl filled with water as you are grating so the yuca doesn’t turn brown.
3. Drain and rinse the yuca, then wrap in a towel and squeeze to extract excess liquid until fully dry.
4. Add the dry grated yuca to a large bowl with the remaining cup of olive oil, the beef broth, salt to taste, and the remaining 3-4 tablespoons of annatto seasoning. Mix well with your hands to combine.
5. Cut the banana leaves into 24 10 x 12-inch (25x30 cm) rectangles. Cut parchment paper into rectangles of the same size.
6. Turn a burner on the stove to high heat. One at a time, pass the banana leaves evenly over the flame for 1 minute or until the banana leaves turn brighter green and become pliable.
7. To assemble the pasteles, stack a banana leaf over a piece of parchment on a clean work surface. Spread a bit of the pork cooking liquid over the leaf so that the pastel won’t stick. Add about 1/2 cup (105 G) of the yuca mixture and spread into a square shape. Top with about a tablespoon of meat. To seal, fold the banana leaf and parchment paper in half from bottom to top, then fold the top back over the center and tuck in the sides. Tie with butcher’s twine to secure. Repeat with the remaining ingredients.
8. Bring a large pot of water to boil and season with 2 teaspoons of salt. Add the pasteles, cover, and cook for 30-40 minutes, or until the yuca mixture is firm. Remove the pasteles from the water.
Enjoy your Pasteles De Yuca As Made By Iván Emilio!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make 6-Hour Lasagna?
|
Here's a recipe for 6-Hour Lasagna:
Ingredients:
Bolognese
• 1 tablespoon olive oil
• 4 oz pancetta, small diced
• 1 medium yellow onion, small diced
• 1 medium carrot, small diced
• 1 celery, small diced
• 3 sprigs fresh thyme, leaves picked
• 3 cloves garlic, minced
• 1/2 lb ground pork
• 1/2 lb ground beef
• 2 teaspoons kosher salt
• 1 cup dry white wine
• 2 cans whole peeled tomato, crushed with your hands
• 1 cup whole milk, room temperature
• 1 cup chicken stock
Fresh Pasta
• 4 1/2 cups all purpose flour, plus more for dusting
• 1 1/2 teaspoons kosher salt, plus more for boiling
• 6 large eggs, room temperature
• 1 tablespoon water, if needed
• olive oil, for greasing
Béchamel
• 1 stick unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
Assembly
• 1 tablespoon unsalted butter, softened
• 1 cup freshly grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 4 oz fresh mozzarella cheese, torn into small pieces
• fresh basil, for garnish
Instructions:
1. Make the bolognese: Heat the olive oil in a large pot over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5–7 minutes. Remove the pancetta from the pot with a slotted spoon and transfer to a small bowl, leaving the rendered fat behind.
2. Add the onion, carrot, and celery to the pot, reduce the heat to medium, and cook until softened, 5–7 minutes. Add the thyme leaves and garlic and sauté until fragrant, about 1 minute.
3. Add the ground pork and beef and season with 2 teaspoons of salt. Use the spoon to break up the meat into very small pieces. Cook until no longer pink, about 5 minutes. Drain any excess fat from the pot, then return to the heat.
4. Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot, and cook until the liquid is reduced by half, 4–5 minutes.
5. Add the crushed tomatoes, milk, chicken stock, and cooked pancetta. Bring to a boil, then reduce the heat to low and simmer for 3 hours, until the sauce has thickened.
6. Meanwhile, make the pasta dough: Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 10 seconds, just until evenly combined. Add the eggs and mix on medium speed until the dough is smooth and elastic, about 5 minutes. If the dough seems too dry, add 1 tablespoon of water to help bring it together.
7. Wrap the dough in plastic wrap and let it rest for at least 1 hour, until the dough does not bounce back when pressed.
8. Bring a large pot of salted water to a boil. Dust a baking sheet with flour and grease another with olive oil.
9. After the dough has rested, cut into 6 equal pieces. Cover with plastic wrap to prevent it from drying out.
10. Set the pasta machine to the widest setting. Flatten a dough portion slightly and gently feed through the machine. Continue running through the machine, gradually working down to smaller settings, until the dough is ¹⁄₁₆-inch-thick. 10. Lay on the baking sheet dusted with flour and repeat with the remaining dough. Cut the noodles crosswise into 8-inch-long rectangles.
11. Cook the lasagna noodles in the boiling water until just tender, 30–60 seconds. Remove from water and lay on the oiled baking sheet.
12. Make the béchamel: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly to prevent lumps from forming, for about 3 minutes, until the raw flour taste has cooked out but the roux has not browned. Slowly pour in the milk and whisk until evenly incorporated. Whisk in the nutmeg and salt. Bring to a low simmer and cook, stirring often, until the sauce has thickened enough to coat the back of a spoon, 8–10 minutes. Remove the pot from the heat and let the sauce cool to room temperature.
13. Assemble the lasagna: Preheat the oven to 350°F (180°C). Grease an 8-inch square baking dish with the softened butter.
14. Spread 1/2 cup of the bolognese on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Top with another 1/2 cup of bolognese and sprinkle with 2 tablespoons of Parmesan. Add another layer of noodles and top with about 1/3 cup of béchamel and about 1/4 cup mozzarella. Repeat to make 4 more layers, ending with a layer of lasagna noodles. Spread 1 cup of bolognese over the noodles. Sprinkle with 1/4 cup Parmesan and the fresh mozzarella cheese.
15. Cover the baking dish with foil and place on a rimmed baking sheet. Bake for 30 minutes, then remove the foil and cook for another 25–30 minutes, until the cheese is melted and bubbling. Garnish with torn basil.
16. Let sit for at least 20 minutes, then serve with remaining bolognese sauce.
Enjoy your 6-Hour Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Instant Pot Pulled Chicken?
|
Here's a recipe for Instant Pot Pulled Chicken:
Ingredients:
• 1 whole chicken
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup low sodium chicken broth
• 1/2 cup barbecue sauce
• bun, for serving - optional
Instructions:
1. On a cutting board, pat the chicken dry with paper towels. Season all over with the salt and pepper.
2. Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the chicken, breast side-down, and cook until golden brown, about 5 minutes. Flip the chicken over with tongs and continue to cook until golden brown on the other side, about 5 minutes more. Remove the chicken from the Instant Pot and transfer to a clean cutting board.
3. Place the trivet in the bottom of the Instant Pot and pour in the chicken broth. Place the chicken, breast side-up, on the trivet, and cover the pot. Set to manual pressure for 35 minutes. Once the timer is up, let the Instant Pot release naturally for 30 minutes.
4. Remove the chicken with tongs and transfer to a cutting board. Use 2 forks to shred the meat, then transfer to a medium bowl. Discard the skin and bones. Add the barbecue sauce and stir until combined.
5. Serve the chicken on the buns or as desired.
Enjoy your Instant Pot Pulled Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Pesto Bread Wreath?
|
Here's a recipe for Pesto Bread Wreath:
Ingredients:
Dough
• 1/2 cup warm milk
• 4 tablespoons granulated sugar, divided
• 2 teaspoons active dry yeast
• 3 1/2 cups all purpose flour, plus more for dusting
• 1 3/4 teaspoons kosher salt
• 1 lemon
• 2 large eggs, beaten
• 1 stick unsalted butter, melted and cooled
• nonstick cooking spray, for greasing
Pesto
• 1/2 cup pepitas, toasted
• 3 oz fresh basil leaf
• 3 oz freshly grated parmesan cheese
• 1 teaspoon kosher salt
• 4 large cloves fresh garlic
• 1 lemon, small
• 1/3 cup extra virgin olive oil
Assembly
• 4 oz cream cheese, softened
• 1/3 cup sun-dried tomatoes, minced
• 1 large egg, beaten
Instructions:
1. Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
2. In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
3. Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5–10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
4. Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
5. Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about 1/4 inch thick.
7. Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
8. Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
9. Bake the wreath until golden brown, about 40 minutes.
10. Slice and serve.
Enjoy your Pesto Bread Wreath!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Smoky Bacon Mac and Cheese?
|
Here's a recipe for Smoky Bacon Mac and Cheese:
Ingredients:
• 1 box Kraft® Macaroni and Cheese Blue Box Original
• 4 tablespoons unsalted butter
• 1/4 cup milk
• 6 strips Oscar Mayer® Bacon, cooked
• 1 tablespoon chipotle sauce, (from canned chipotles in adobo)
• 1/2 cup Kraft® Shredded Cheddar Cheese
• 1/2 teaspoon smoked paprika
Instructions:
1. Bring 6 cups (1.5 liter) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7–8 minutes, or until tender, stirring occasionally.
2. Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the butter, milk, and cheese sauce mix and stir well until creamy. Remove the pot from the heat.
3. Chop 4 slices of Oscar Mayer® Bacon and stir into the mac and cheese, along with the chipotle sauce and Kraft® Shredded Cheddar Cheese. Mix until well combined and the cheese is melted.
4. Transfer the mac and cheese to a serving bowl, then sprinkle the smoked paprika and crumble the remaining 2 strips of bacon on top. Serve warm.
Enjoy your Smoky Bacon Mac and Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Everything-In-The-Fridge Pasta As Made By Ashley Tyrus-Rawlings?
|
Here's a recipe for Everything-In-The-Fridge Pasta As Made By Ashley Tyrus-Rawlings:
Ingredients:
• 1/2 teaspoon kosher salt, plus more to taste
• 1 lb dried bowtie pasta
• 1/2 lb medium shrimp, deveined, peeled with tails left on
• 1 teaspoon black pepper, plus more to taste
• 2 tablespoons olive oil, divided
• 1/2 teaspoon red pepper flakes
• 1/2 medium red onion, diced
• 3 garlic cloves, minced
• 2 cups heavy cream
• 1/2 cup cherry tomato, halved lengthwise
• 1 cup broccoli
• 1 red bell pepper, seeded and chopped
• 1 handful baby spinach
• 1 cup shredded parmesan cheese
• 1 lemon, juiced
• 2 tablespoons fresh basil, thinly sliced, plus more for garnish
Instructions:
1. Bring a large pot of well-salted water to boil over high heat. Add the pasta and cook according to the package directions until al dente, then drain well.
2. Meanwhile, season the shrimp all over with salt and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp and red pepper flakes and sauté until cooked through, 6–8 minutes. Remove from the pan and set aside.
4. Reduce the heat to medium and add the onion, and garlic. Cook until the onion is translucent and fragrant, 4–6 minutes, stirring occasionally.
5. Reduce the heat to low, add the heavy cream, and bring to a low simmer. Add the tomatoes, broccoli, and red bell pepper. Cook for 6–8 minutes, until the vegetables begin to soften. Add the spinach and stir until wilted.
6. Stir the Parmesan into the sauce until melted, about 2 minutes, then mix in the lemon juice. Add the shrimp and pasta and toss to coat. Sprinkle in the basil and season with more salt and pepper to taste.
7. Serve the pasta hot, garnished with more basil.
Enjoy your Everything-In-The-Fridge Pasta As Made By Ashley Tyrus-Rawlings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Crispy Chicken Thighs?
|
Here's a recipe for Crispy Chicken Thighs:
Ingredients:
• 1 lb chicken thighs
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 lemon, thinly sliced
Instructions:
1. Preheat the oven to 375°F (190°C).
2. On a cutting board, pat the chicken dry with paper towels. Season the chicken on both sides with salt and pepper.
3. Heat the olive oil in a large cast iron or stainless steel pan over medium-high heat. Once the oil begins to shimmer, add the chicken skin side-down and cook without disturbing until golden brown, about 7 minutes. Flip the chicken over and continue to cook until the other side is golden brown, about 5 minutes.
4. Add the lemon slices to the pan around the chicken. Transfer to the oven and bake until cooked through and the internal temperature reaches 165°F (75°C), 15–20 minutes depending on the size of the thighs.
5. Let the chicken rest for 5 minutes before serving with your favorite side dishes.
Enjoy your Crispy Chicken Thighs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Creamy Jalapeño Mac And Cheese?
|
Here's a recipe for Creamy Jalapeño Mac And Cheese:
Ingredients:
• 1 box Kraft® Macaroni and Cheese Blue Box Original
• 2 oz Philadelphia® Cream Cheese
• 1/4 cup Kraft® Shredded Monterey Jack Cheese
• 1/4 cup milk
• 1/4 teaspoon kosher salt
• 1 small jalapeño, seeded and diced, plus ½ small jalapeño, seeded and thinly sliced
• 1 tablespoon fresh cilantro, chopped
Instructions:
1. Bring 6 cups (1.5 liters) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7–8 minutes, or until tender, stirring occasionally.
2. Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the Philadelphia® Cream Cheese, Kraft® Shredded Monterey Jack Cheese, milk, salt, and cheese sauce mix and stir well until smooth and creamy. Stir in the diced jalapeño, then remove the pot from the heat.
3. Transfer the mac and cheese to a serving bowl and top with the sliced jalapeño and cilantro. Serve warm.
Enjoy your Creamy Jalapeño Mac And Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Papaya Stew?
|
Here's a recipe for Papaya Stew:
Ingredients:
Sofrito
• 1 bunch fresh cilantro
• 1 green bell pepper, seeded and chopped
• 1 medium red onion, chopped
• 1 garlic
• 1 tablespoon olive oil
Stobá
• 2 1/2 lb pork spareribs, trimmed and separated
• nonstick cooking spray, for greasing
• 1 green plantain, peeled and shredded
• 4 oz water, plus more as needed
• 1 cured pork tail
• 2 tablespoons coconut oil
• 1 medium white onion, chopped
• 4 garlic cloves
• 1 teaspoon kosher salt
• 1 medium green papaya, seeded, peeled, and cut into 1 inch pieces
• 1 medium ripe papaya, seeded, peeled, and cut into 1-inch (2.5 cm) pieces, seeds reserved
• 1 large sweet potato, peeled and cut into 1-inch (2.5 cm) pieces
• 1 mango, cubed
• 3/4 teaspoon ground nutmeg
• 1 teaspoon ground tumeric
• 2 cups coconut water
• 2 tablespoons unsweetened shredded coconut flake, for garnish
Special Equipment
• 1 coconut shell, optional
Instructions:
1. Make the sofrito: Add the cilantro, green bell pepper, red onion, garlic, and olive oil to a food processor. Process until the mixture is fully combined, chunky, and uniform in color.
2. Make the stobá: In a large bowl, pour the sofrito over the spare ribs, tossing to coat well. Marinate at room temperature for at least 20 minutes.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
4. Place the shredded plantain in the center of the prepared baking sheet. Using the back of a spoon, spread the plantain evenly into a thin round, 6–8 inches wide.
5. Bake the plantain round for 15 minutes. Remove the plantain round from the oven. Let cool slightly, then lift the plantain on the parchment paper and invert into a medium bowl. Place another medium bowl inside to set the shape of the plantain bowl. Let cool completely.
6. In a medium saucepan, add the water and cured pork tail and simmer for 15-20 minutes to draw the salt out of the pork tail. Remove the pot from the heat and set aside.
7. Melt the coconut oil in a large pot over medium-high heat. Add the onion and garlic and cook until lightly browned and fragrant, about 5 minutes.
8. Add the pork tail and cooking water, marinated spare ribs, and the salt. Reduce the heat to medium-low, cover, and cook for 90 minutes until the meat is tender, adding more water if it evaporates too quickly.
9. Add the green papaya, ripe papaya, mango, sweet potato, nutmeg, turmeric and coconut water to the stew. Cover and cook for another 45 minutes, until the meat is tender and the fruit is cooked through.
10. While the stew cooks, spread the reserved papaya seeds on a baking sheet. Transfer to the oven and bake for 10–15 minutes, until lightly toasted and crisp. Set aside to cool.
11. Place the plantain bowl inside a coconut shell or medium bowl. Ladle the stew into the plantain bowl. Garnish with the toasted papaya seeds and shredded coconut.
Enjoy your Papaya Stew!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Biscuit Bao Buns.
|
Here's a recipe for Biscuit Bao Buns:
Ingredients:
• water, for steaming
• 4 unbaked flaky canned biscuits
• nonstick cooking spray, for greasing
For Serving
• 4 slices Pickled Vegetables.
• 4 slices Glazed Pork Belly
• fresh cilantro
• fresh mint leaf
Instructions:
1. Fill a wide, high-sided skillet with 2 inches (5 cm) of water. Bring to a boil over medium-high heat. Line a bamboo steamer with parchment paper and cut slits in it to allow steam to escape.
2. Meanwhile, gently roll out the biscuits into 3-inch (7.62 cm) rounds. If desired, use a cutter or glass to cut out uniform circles, discarding the scraps. Spray the biscuits with nonstick spray and fold in half.
3. Set the steamer basket over the boiling water. Add the biscuits to the basket, spacing evenly. Cover and steam for 5–7 minutes, until cooked through and puffed.
4. Gently transfer the buns to a wire rack to cool slightly.
5. Fill each bun with pickled vegetables, a slice of pork belly, cilantro, and mint.
Enjoy your Biscuit Bao Buns!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Jibarito Sandwiches?
|
Here's a recipe for Jibarito Sandwiches:
Ingredients:
Steak
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1 1/2 tablespoons olive oil
• 2 1/2 teaspoons adobo seasoning
• 1/2 teaspoon garlic powder
• 3 garlics, minced
• 1/4 teaspoon freshly ground black pepper
• 12 oz flank steak
• 1 tablespoon vegetable oil
Mayoketchup
• 1/3 cup mayonnaise
• 1/4 cup ketchup
• 2 cloves garlic, minced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
Tostones
• 4 cups vegetable oil
• 2 large green plantains
• kosher salt, to taste
Assembly
• 4 slices cheddar cheese, halved lengthwise
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh cilantro, and tender stems
• 1/2 cup shredded lettuce
• 1 small tomato, thinly sliced
• 1/4 avocado, thinly sliced
Instructions:
1. Marinate the steak: In a large bowl, whisk together the orange juice, lime juice, olive oil, adobo seasoning, garlic powder, garlic, and pepper. Add the steak and turn to coat. Cover and refrigerate for 1–2 hours.
2. Make the mayoketchup: In a medium bowl, mix together the mayonnaise, ketchup, garlic, garlic powder, pepper, and salt. Cover and refrigerate until ready to use.
3. Sear the steak: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until shimmering. Remove the steak from the marinade and pat dry with a paper towel. Add the steak to the pan and sear for 2–4 minutes on each side, until the internal temperature reaches 135°F (55°C). Remove from the pan and set on a cutting board to rest for about 10 minutes, then slice against the grain into 1/4-inch-wide pieces.
4. Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
5. Peel the plantains and cut in half lengthwise. Add the plantains to the hot oil and fry until light golden brown on all sides, 3–4 minutes. Transfer to a paper towel-lined plate to drain.
6. Working 1 at a time, place a plantain half on a cutting board. Place another cutting board on top of the plantain and press down to flatten until the plantain doubles in width and is about 1/4–1/2 inch thick.
7. Return the oil temperature to 350°F (180°C). Fry the flattened plantains again, 2 at a time, until golden brown and crispy on both sides, 1–2 minutes total. Transfer to a paper towel-lined plate to drain and immediately season with salt on both sides.
8. Assemble the sandwiches: Spread 1–2 tablespoons of the mayoketchup across a plantain. Top with 2 half-slices of cheddar, and half of the sliced steak, onion, cilantro, tomato, lettuce, and avocado. Spread another 1–2 tablespoons of mayoketchup on another plantain and top with 2 more half-slices of cheddar. Top the sandwich with the second plantain. Repeat with remaining ingredients to make another sandwich.
Enjoy your Jibarito Sandwiches!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Green Goddess Chicken?
|
Here's a recipe for Green Goddess Chicken:
Ingredients:
• 1/3 cup fresh flat-leaf parsley leaves and tender stems
• 1/3 cup fresh basil leaf
• 1/2 cup fresh dill, stems removed
• 1 cup mayonnaise
• 1/4 cup buttermilk, or milk
• 1 green onion, cut into thirds
• 2 anchovies
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon table salt
• 1/2 teaspoon honey
• 1/4 teaspoon Frank’s hot sauce, optional
• 4 chicken thighs, bone-in, skin-on
• nonstick cooking spray
Special equipment
• air fryer
Instructions:
1. Make green goddess dressing: process herbs, mayonnaise, buttermilk or milk, green onion, anchovies, lemon juice, garlic powder, 1/2 teaspoon salt, honey, and hot sauce, if using, in a blender until smooth, about 30 seconds.
2. Make the marinade: transfer 3/4 cup of the green goddess dressing to an air-tight container or resealable plastic bag large enough to hold the chicken.
3. Add chicken thighs to the marinade, tossing them to coat all sides. Refrigerate the chicken for at least 1 hour or overnight.
4. Put the remaining green goddess dressing in the fridge to chill and thicken up for serving.
5. When ready to cook, preheat the air fryer to 400°F (200°C).
6. Spray the air fryer basket with nonstick cooking spray.
7. Remove excess marinade from chicken thighs and lay them in the air fryer basket, skin side down.
8. Cook until the chicken thighs are brown and crispy and reach an internal temp of 165°F (75°C), about 17 to 22 minutes, depending on the size. Flip halfway through cooking.
9. Serve chicken with reserved green goddess dressing. Thin out the dressing with buttermilk or milk, if desired.
Enjoy your Green Goddess Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Hweh (Sashimi) With Korean Chogochujang Dipping Sauce?
|
Here's a recipe for Hweh (Sashimi) With Korean Chogochujang Dipping Sauce:
Ingredients:
Chogochujang
• 1/4 cup gochujang, Korean red chile paste
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon garlic, minced
• 1 teaspoon sesame seeds, toasted
Sashimi
• 1/4 lb sashimi grade salmon
• 1/4 lb sashimi-grade tuna
• 1/4 lb sashimi-grade halibut
For Serving (Optional)
• perilla leaf
• red leaf lettuce
• white rice, steamed
Instructions:
1. Make the chogochujang. In a medium bowl, stir together the gochujang, water, rice vinegar, granulated sugar, minced garlic, and toasted sesame seeds.
2. Prepare the sashimi: If the sashimi-grade salmon, tuna, and halibut is not pre-cut, cut into thin slices against the grain.
3. Arrange the fish on a plate. Serve with perilla leaves and red leaf lettuce for wrapping, rice, and the chogochujang for dipping.
Enjoy your Hweh (Sashimi) With Korean Chogochujang Dipping Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Grilled Cajun Pork Chops With Peach Bourbon Sauce.
|
Here's a recipe for Grilled Cajun Pork Chops With Peach Bourbon Sauce:
Ingredients:
Bourbon Peach Sauce:
• 2 teaspoons butter
• 1 1/2 cups peaches, sliced
• 3 tablespoons bourbon
• 1 tablespoon brown sugar
• 1/2 cup less sodium chicken broth
• 2 fresh thyme sprigs
• 1 clove garlic, minced
Cajun Seasoning:
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon fresh thyme, dried
• 1 tablespoon oregano, dried
• 1/2 teaspoon celery salt
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
Cajun Pork Chops:
• 4 pork chops, bone-in
• 2 tablespoons canola oil
• kosher salt
Instructions:
1. Bourbon Peach Sauce:
2. In a small sauce pan on medium heat, melt the butter and sauté the peaches for 2 minutes.
3. Add brown sugar and bourbon and cook peaches for 5 minutes until they turn brown and soften.
4. Add the stock, thyme and garlic. Simmer on low heat for 3-5 minutes until the sauce slightly thickens.
5. Remove the thyme before serving.
6. Cajun Seasoning:
7. In a small bowl combine all ingredients and mix thoroughly.
8. Cajun Pork Chops:
9. Season the pork chops with salt and the Cajun seasoning.
10. Heat the grill over medium heat. Place pork chops on the grill and cook 3-4 minutes. Flip and cook on the other side for another 3-4 minutes. (make sure no pink juices remain). Remove cooked pork chops to a plate.
11. Place on a platter and pour the bourbon peach sauce over top.
12. Serve.
Enjoy your Grilled Cajun Pork Chops With Peach Bourbon Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Fajitas: Fowl Fun Guy?
|
Here's a recipe for Fajitas: Fowl Fun Guy:
Ingredients:
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tablespoons fajita seasoning
• 2 tablespoons vegetable oil
• 8 oz mushroom
• 6 Great Value® Fajita Flour Tortillas
• 1/4 cup Marketside® Medium Jalapeño Salsa
• bean, for serving
• rice, for serving
Instructions:
1. Rub the chicken with the fajita seasoning and vegetable oil, then let sit at room temperature for 30 minutes.
2. In a large skillet over medium-high heat, add the seasoned chicken and cook until it begins to brown, about 5 minutes.
3. Add the mushrooms and cook until tender, about 5 minutes.
4. Serve the fajitas with the tortillas, salsa, beans, and rice.
Enjoy your Fajitas: Fowl Fun Guy!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Chicken Wings: Over Blue Yonder?
|
Here's a recipe for Chicken Wings: Over Blue Yonder:
Ingredients:
• 1 lb chicken wings
• kosher salt, to taste
• black pepper, to taste
• 1/3 cup Great Value® Parmesan Garlic Wing Sauce
• 1/4 cup Great Value® Blue Cheese Dressing
• french fry, for serving
Instructions:
1. Preheat oven to 400°F (200˚C). Set a wire rack over a baking sheet.
2. Season the chicken wings with salt and pepper.
3. Bake the wings until cooked through and the skin is crispy, about 45 minutes.
4. Toss cooked wings in the wing sauce.
5. Serve the wings with blue cheese and French fries.
Enjoy your Chicken Wings: Over Blue Yonder!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Meatball: Call of the Meatball?
|
Here's a recipe for Meatball: Call of the Meatball:
Ingredients:
• 32 oz Great Value® Italian-Style Meatballs
• 3 cups marinara sauce
• 4 Marketside® Ciabatta Hamburger Buns
• parmesan cheese, freshly grated, for serving
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
2. Place the meatballs on the prepared baking sheet. Bake for 30 minutes, or until the internal temperature reaches 165°F (75°C).
3. In a medium saucepan over medium heat, bring the marinara sauce to a simmer.
4. Place the meatballs and sauce on the ciabatta buns and top with Parmesan.
Enjoy your Meatball: Call of the Meatball!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Alix’s Green Veggie And Chicken Sausage Pasta?
|
Here's a recipe for Alix’s Green Veggie And Chicken Sausage Pasta:
Ingredients:
Pesto
• 2 cups fresh basil leaf
• 2 tablespoons walnuts
• 2 tablespoons parmesan cheese, grated
• 2 cloves garlic
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons water
• 1/4 cup extra virgin olive oil
Green Veggie and Sausage Pasta
• 2 cups small broccoli floret
• 2 cups zucchini, diced into ½” cubes
• 1 package Simple Truth® Italian Chicken Sausage Links, cut into ¼”(6mm)-thick half moons
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 cups kale, stemmed and chopped
• 1 lb dried penne pasta, cooked according to package instructions and drained, ½ cup (120 ml) pasta cooking water reserved
• 1 tablespoon lemon zest
• shaved parmesan cheese, for garnish
• fresh basil, for garnish
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Make the pesto: Add the basil, walnuts, Parmesan, garlic, lemon juice, salt, pepper, and water to a food processor and process until mostly smooth, 1–2 minutes. With the processor running, slowly drizzle in the olive oil and continue blending until emulsified.
3. Make the green veggie and sausage pasta: Add the broccoli, zucchini, and Simple Truth® Italian Chicken Sausage to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper, then toss until evenly coated.
4. Roast for 20 minutes, or until the vegetables are softened and everything is starting to brown. Stir in the kale, then return to the oven for another 7 minutes, until the kale is wilted, and the sausage and vegetables have cooked through and browned.
5. Add the cooked pasta to a very large bowl with the roasted vegetables and sausage, pesto, and 1/4 to 1/2 cup of the reserved pasta water, and toss until well coated.
6. Garnish with shaved Parmesan and basil sprigs.
Enjoy your Alix’s Green Veggie And Chicken Sausage Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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