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Do you know how to make Vegetarian Bean Chili?
|
Here's a recipe for Vegetarian Bean Chili:
Ingredients:
• 1 large carrot, peeled and diced
• 2 stalks celery, diced
• 1 medium white onion, diced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 can tomato paste
• 1 tomato, diced
• 1 can tomato sauce
• 2 tablespoons vegetable oil
• 2 cans chili beans
• 6 cans kidney bean, (3 cans black beans, 3 cans kidney or 6 cans of any similar beans) - drained
Instructions:
1. Add oil to a large pot and set heat to medium low. Then, add the diced onions and sauté until soft.
2. Once the onions are soft, add the carrots and celery and cook for another minute.
3. Add spices, tomato paste and diced tomatoes and mix. Then, add the drained beans and the undrained chili beans.
4. Put the lid on and with the pot on low, let the mixture simmer for at least 20 minutes and up to an hour, stirring occasionally.
5. Right before serving, stir in the tomato sauce.
6. Serve with chips or rice, and top with cheese and your favorite toppings (avocado, salsa, sour cream, onions, cilantro, etc.).
Enjoy your Vegetarian Bean Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Bannock Pizza As Made By Paul Natrall?
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Here's a recipe for Bannock Pizza As Made By Paul Natrall:
Ingredients:
Bannock Pizza Dough
• 4 cups all purpose flour, plus more for dusting
• 1/4 cup baking powder
• 1/4 cup sugar
• 4 teaspoons kosher salt
• 3 cups water
Pizza
• 12 tablespoons barbecue sauce, divided
• 16 slices prosciutto
• 20 slices fresh mozzarella cheese
• 16 cherry tomatoes, halved
• 12 fresh basil leaves, torn, plus more for garnishtorn, plus more for garnish
• kosher salt, to taste
• freshly ground black pepper, to taste
Instructions:
1. Make the dough: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slowly add the water and mix with your hands until the dough comes together. Divide the dough into 4 pieces.
2. Working with 1 piece at a time, roll and stretch out the dough on a generously floured surface to 6–8 inch rounds.
3. Top each dough round with 2 tablespoons barbeque sauce, 4 slices of prosciutto, 5 slices of fresh mozzarella, 4 halved cherry tomatoes, and 3 torn basil leaves.
4. Transfer 1 pizza to a stone pizza oven heated to 900°F (480°C) and cook for 4 minutes, rotating the pizza halfway, until the cheese is melted and the crust is puffy and charred in spots. Repeat with the remaining pizza. (Alternatively, preheat a standard oven to 500°F (260°C) with a pizza stone inside while you make the pizzas. Cook the pizzas 1 at a time on the heated stone for 8 minutes, rotating halfway.)
5. Drizzle another tablespoon of barbecue sauce on top of each pizza, then garnish with more basil and season with salt and pepper. Serve immediately.
Enjoy your Bannock Pizza As Made By Paul Natrall!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Crackling Crust Roast Pork With Mojo.
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Here's a recipe for Crackling Crust Roast Pork With Mojo:
Ingredients:
• 1 pork shoulder, bone-in, skin-on
• 24 cloves garlic
• 2 tablespoons kosher salt
• 1/2 cup olive oil
• 1/4 cup fresh oregano, plus 1 tablespoon, finely chopped, divided
• 1 tablespoon ground cumin
• 2 oranges, zested
• 2 limes, zested
• 2 cups fresh lime juice
• 1 1/2 cups fresh orange juice
Instructions:
1. Preheat the oven to 350°F (180°C) .
2. Using a sharp knife, score the pork skin and fat in a diamond pattern, spacing the cuts 1/2 inch apart and taking care not to cut into the meat.
3. Combine the garlic and salt in a food processor and pulse until the garlic is finely chopped. Add the olive oil, whole oregano leaves, cumin, and orange and lime zests and process into a smooth paste.
4. Rub the paste all over the pork shoulder, making sure it gets into the scores. Transfer the pork shoulder to a baking dish or a roasting pan and pour the lime and orange juices around the pork. Cover the baking dish with foil.
5. Bake until an instant-read thermometer inserted into the center of the pork registers between 180°F (82°C) and 190°F (88°C), 6–7 hours. Remove the pork from the oven and turn on the broiler.
6. Uncover the pork and turn the oven to broil. Return the pork to the oven and broil until the skin puffs and is golden brown and crisp, 10–15 minutes. Transfer the pork to a cutting board and let rest for 20 minutes.
7. Meanwhile, pour the pan juices into a small saucepan and bring to a boil over high heat. Cook until reduced slightly, about 10 minutes. Remove the sauce from the heat and pour through a fine-mesh strainer into a small bowl. Skim off the fat, if desired. Stir the finely chopped oregano into the sauce.
8. Serve the pork shoulder with the sauce and your favorite side dishes.
Enjoy your Crackling Crust Roast Pork With Mojo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Broccoli Tofu Stir Fry?
|
Here's a recipe for Broccoli Tofu Stir Fry:
Ingredients:
• 14 oz tofu, drained and pressed, then cubed
• 12 oz broccoli floret
• 1/3 cup olive oil
• 2 tablespoons cornstarch
• 1 tablespoon ginger paste
• 1 tablespoon garlic, minced
• 1/3 cup onion
• 1/2 cup sesame oil
• 1/2 cup low sodium soy sauce
• 1/4 cup cornstarch
Instructions:
1. Toss tofu cubes in cornstarch and mix. Then, heat up a large skillet on medium heat with olive oil, add tofu, and pan fry for 10-15 minutes, or until all sides are seared and crispy.
2. Then, add ginger, garlic, and onions to the pan. Then, add broccoli florets and roast slightly on low heat.
3. In a separate mason jar, add sesame oil, soy sauce, and cornstarch. Cover and shake well. Once done, add to the skillet on low heat, then increase to medium and stir.
4. Serve atop white rice.
Enjoy your Broccoli Tofu Stir Fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Suugo Suqaar As Made By Hawa Hassan?
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Here's a recipe for Suugo Suqaar As Made By Hawa Hassan:
Ingredients:
Xawaash Spice Mix
• 1 whole cinnamon stick
• 1/2 cup whole cumin seeds
• 1/2 cup whole coriander seeds
• 2 tablespoons whole black peppercorn
• 6 whole cardamom pods
• 1 teaspoon whole clove
• 2 teaspoons ground turmeric
Suugo Suqaar
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small green bell pepper, seeded and finely diced
• 1 small red onion, finely diced
• 1 lb ground beef, 80/20
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons tomato paste
• 1 can tomato, diced
For Serving
• 1 lb spaghetti, cooked according to package instructions
• fresh cilantro leaf, minced
• banana
Instructions:
1. Make the xawaash spice mix: Place the cinnamon stick in a small zip-top bag. Seal the bag and use a heavy skillet or rolling pin to smash the cinnamon stick into smaller pieces.
2. Transfer the cinnamon to a medium heavy-bottomed skillet and add the cumin, coriander, peppercorns, cardamom, cloves, and turmeric. Cook over medium heat, stirring constantly, until the spices are lightly toasted and very aromatic, about 2 minutes. Remove the pan from the heat and set aside to cool.
3. Once cooled, transfer the toasted spices to a clean spice grinder or mortar and pestle and grind into a fine powder. Sift the ground spices through a fine-mesh sieve into a medium airtight container. Grind any large pieces left behind in the sieve, then sift into the container. Cover and store in a cool, dark place until ready to use, up to 6 months.
4. Make the suugo suqaar: Heat the olive oil in a large, high-walled skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the garlic, bell pepper, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the beef, salt, and 3 tablespoons of the Xawaash spice mixture, and cook, stirring occasionally to break up the beef, until the meat is browned, about 15 minutes.
5. Add the tomato paste and diced tomatoes. Fill the tomato can halfway with water and add to the pan. Stir well to combine, being sure to scrape up any browned bits stuck to the bottom of the pan. Increase the heat to high and bring the sauce to a boil, then decrease the heat to low, cover, and simmer, stirring occasionally, for about 30 minutes, until the sauce is thickened and the beef is tender. Season with more salt to taste.
6. Serve the sauce hot over spaghetti, garnished with cilantro. Serve with fresh banana. Any leftover sauce will keep in an airtight container in the refrigerator for up to 4 days. Rewarm in a heavy pot over low heat.
Enjoy your Suugo Suqaar As Made By Hawa Hassan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Alfredo Manicotti?
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Here's a recipe for Alfredo Manicotti:
Ingredients:
• 1 1/2 lb manicotti shells
• 2 lb Italian sausage
• 4 cloves garlic, minced
• 16 oz ricotta cheese
• 1 teaspoon italian seasoning
• 2 cups mozzarella cheese, shredded, divided
• 1 teaspoon fresh parsley
For the Alfredo:
• 4 tablespoons butter
• 1 teaspoon garlic powder
• 4 tablespoons flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups parmesan cheese, shredded
Instructions:
1. Prepare all of the ingredients. Preheat the oven to 400°F.
2. In a saute pan over medium-high heat, add sausage. Cook and crumble until no longer pink.
3. In a saucepan over medium-high heat, add butter and garlic powder. Once melted, whisk in flour. Cook for 2 minutes, then whisk in chicken broth. Cook for 2 minutes, then whisk in heavy cream. Add parmesan, whisk and cook until fully melted. Remove from heat.
4. In a bowl, combine ricotta cheese, Italian sausage, garlic, and 1 cup of mozzarella.
5. Pour a thin layer of sauce into the bottom of the 13×9 baking dish. Use a teaspoon to push the filling into each pasta tube. Line up in the baking dish. Pour remaining sauce over top of filled pasta tubes. Sprinkle dish with the remaining mozzarella and parsley.
6. Bake for 30 minutes or until golden brown and bubbling.
7. Serve warm.
Enjoy your Alfredo Manicotti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Citrus Peel Tofu.
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Here's a recipe for Citrus Peel Tofu:
Ingredients:
• 1 cup orange peels, 3 ounces (1 cup) orange peels (from about 4 oranges), pith removed, divided
• 1.25 cups water
• 1/3 cup brown sugar
• 2 tablespoons granulated sugar
• 1/3 cup rice vinegar
• 1/4 cup soy sauce
• 1 teaspoon fresh ginger, minced
• 1 tablespoon garlic paste, chile garlic paste
• 1 tablespoon toasted sesame oil
• 14 oz extra firm tofu, 1 block of extra-firm tofu, pressed and cut into ½-inch cubes
• 3 tablespoons cornstarch, divided
• 2 tablespoons vegetable oil, 2–4 tablespoons
• long grain white rice, for serving
• scallion, Thinly sliced for serving
• sesame seed, for serving
Instructions:
1. Add 11/2 ounces (1/2 cup) of the orange peels to a small saucepan and cover with the water. Bring to a simmer over medium heat and cook for 5–8 minutes, or until the peels have softened and are fragrant. Drain to remove the orange peels and reserve 1 cup of steeping liquid.
2. Very thinly slice the remaining 11/2 ounces (1/2 cup) of orange peels. Add to a medium bowl with the brown and granulated sugars and toss to coat. Let sit for 5–10 minutes to infuse the sugar with the orange flavor.
3. Pour the reserved warm orange-infused water over the sugared peels and stir until the sugar is mostly dissolved. Add the rice vinegar, soy sauce, ginger, chile garlic paste, and sesame oil and stir to incorporate. Add the tofu and gently toss to coat. Cover and refrigerate for 20–30 minutes.
4. Remove the tofu from the marinade (it’s okay if some of the orange peels stick to the tofu). Transfer to a large bowl and gently toss with 2 tablespoons of cornstarch until lightly coated. Reserve the marinade.
5. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches, fry the tofu on all sides until golden brown and puffed, 5–7 minutes. Transfer to a paper towel-lined plate and repeat with the remaining tofu.
6. In a small bowl, whisk together 2 tablespoons of the marinade with the remaining tablespoon of cornstarch until smooth.
7. Pour the remaining marinade into the pan and bring to a simmer over medium-low heat. Once simmering, whisk in the cornstarch slurry and return the tofu to the pan. Cook, stirring often to prevent burning, until the sauce is thickened and the tofu is well-coated, 3–4 minutes.
8. Serve the tofu over rice and garnish with scallions and toasted sesame seeds.
Enjoy your Citrus Peel Tofu!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Crab Stuffing?
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Here's a recipe for Crab Stuffing:
Ingredients:
• 1 tablespoon unsalted butter
• 1 small yellow onion, finely chopped
• 3 celery stalks, finely chopped
• 1 medium orange bell pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons Old Bay® seasoning
• 3 cups crumbled herb stuffing
• 3 cups cornbread stuffing cubes
• 1/4 cup mayonnaise
• 2 tablespoons fresh parsley, divided
• 3 green onions, finely chopped
• 1/2 teaspoon smoked paprika
• 1 1/4 cups chicken stock
• 1 lb Kroger® Golden King Crab legs, meat removed and shells discarded
• 1/2 lb raw shrimp, peeled, deveined, and cut into bite-sized pieces
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Melt the butter in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic and cook until softened and translucent, about 5 minutes.
3. Add the salt and Old Bay seasoning and stir for another minute, until fragrant. Remove the pan from the heat.
4. Add the herb stuffing, cornbread stuffing cubes, sautéed vegetables, mayonnaise, 11/2 tablespoons of parsley, the green onions, paprika, and chicken stock to a large bowl. Stir to combine.
5. Fold the crab and shrimp into the stuffing mixture.
6. Transfer the stuffing to a 9 x 11-inch baking dish and spread in an even layer. Sprinkle the remaining 1/2 tablespoon parsley evenly over the top. Cover with foil.
7. Bake the stuffing for 30 minutes, or until warmed through and the shrimp is fully cooked.
8. Remove from the oven and let cool for about 10 minutes before serving.
Enjoy your Crab Stuffing!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Margarita Burger?
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Here's a recipe for Margarita Burger:
Ingredients:
Tequila Pickles
• 1 tablespoon olive oil
• 1 carrot, thinly sliced into rounds
• 1 large jalapeño, thinly sliced into rounds
• 1/2 small white onion, thinly sliced into half moons
• 2 garlics, smashed
• 1/2 cup tequila blanco
• 1/4 cup distilled white vinegar
• 1 small dried bay leaf
• 1 teaspoon whole black peppercorn
• 1 teaspoon dried mexican oregano
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 cup ice
Guacamole
• 1/4 cup fresh lime juice
• 2 large garlics, minced
• 1 fresno chilie, seeded and minced
• 2 large ripe avocados, peeled and pitted
• 1 teaspoon kosher salt
Black Bean Burgers
• 2 cans black beans, drained and rinsed
• 1 cup panko breadcrumbs
• 1 bunch fresh cilantro, chopped
• 1 bunch scallions, sliced
• 1 large jalapeño, minced
• 1 teaspoon kosher salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon McCormick® Smoked Paprika
• 2 large eggs
• 2 tablespoons olive oil
Assembly
• 4 plain burger buns
• 1 large egg, beaten
• 1 tablespoon coarse sea salt
• 8 slices queso panela
For Serving
• 4 Margaritas
Instructions:
1. Make the tequila pickles: In a large, high-walled skillet, heat the olive oil over medium heat. Add the carrots, jalapeño, onion, and garlic and sauté, stirring constantly, until the vegetables start to become tender but do not change color, about 3 minutes. Transfer the vegetables to a 16-ounce airtight, heat-proof container.
2. Return the pan to medium heat and add the tequila, white vinegar, bay leaf, black peppercorn, oregano, sugar, and salt. Bring to a boil and cook until reduced by 1/3, about 2 minutes. Pour the mixture over the vegetables and let sit for 10 minutes. Add the ice to the container and stir until completely melted. Cover and refrigerate until ready to use. The pickles can be made up to 1 week ahead.
3. Make the guacamole: In a large bowl, combine the lime juice, garlic, and Fresno chile. Let sit at room temperature for 10 minutes. Add the avocados and salt and use a fork to mash together. Cover with plastic wrap, pressing directly against the surface of the guacamole. Refrigerate until ready to use.
4. Make the black bean burgers: Preheat the oven to 375°F (190°C).
5. Add the black beans to a large bowl and use a potato masher to break down the beans until semi-smooth, with some beans left whole for texture. Add the panko bread crumbs, cilantro, scallions, jalapeño, salt, cumin, paprika, and eggs. Stir with a wooden spoon to combine. Shape the mixture into 4 patties. Place the patties on a plate and refrigerate for 30 minutes.
6. Meanwhile, place the intact burger buns on a baking sheet. Brush the top of each bun with the beaten egg, then top with the sea salt. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
7. Heat a large skillet over medium-high heat. Add the olive oil, then place the black bean patties in the pan in a single layer, working in batches if needed to avoid overcrowding. Cook until the patties begin to turn golden brown, about 3 minutes per side.
8. Assemble the burgers: Open the buns and spoon guacamole onto each bottom bun, spreading to cover completely. Place 2 slices of queso panela over the guacamole and top with a burger patty, followed by tequila pickles. Place the top bun on top. Serve with classic margaritas.
Enjoy your Margarita Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Bruschetta Chicken?
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Here's a recipe for Bruschetta Chicken:
Ingredients:
• 4 chicken breasts, (or 2 large, split horizontally) or 2 diced chicken breasts
Chicken Marinade
• 2 teaspoons garlic, (fresh or puréed)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 teaspoons italian seasoning
• 2 teaspoons olive oil
Bruschetta
• 3 medium tomatoes, diced
• 1/4 red onion, chopped
• 1 clove garlic, grated
• salt, to taste
• 2 tablespoons olive oil
• 4 tablespoons fresh basil
Balsamic Glaze
• 1/2 cup balsamic vinegar
• 1/2 cup shredded parmesan cheese, for topping
Instructions:
1. Combine chicken and marinade ingredients and set aside.
2. Combine bruschetta ingredients.
3. Place balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce heat to simmer for 8-10 minutes, until mixture has thickened and formed a glaze (be careful not to over-reduce).
4. Cook chicken in a large skillet over high heat about 5-6 minutes per side. Once cooked, top with bruschetta, a drizzle of balsamic glaze, and a sprinkle of Parmesan cheese.
Enjoy your Bruschetta Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Instant Pot Mexican Quinoa?
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Here's a recipe for Instant Pot Mexican Quinoa:
Ingredients:
• 1 cup quinoa, soaked overnight
• 1/2 cup black beans
• 1/4 cup sweet corn
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 green chiles
• 1/4 medium onion, chopped
• 1/2 green bell pepper, chopped
• 2/3 tomato
• 1 teaspoon paprika
• 1 teaspoon cumin powder, roasted
• 1 tablespoon whole cumin seeds
• 1/2 lemon, juiced
• fresh cilantro
• 2 cups water
Instructions:
1. Turn on the Instant Pot in sauté mode and add olive oil. After the oil heats up, add the whole cumin seeds and wait until the seeds sizzle.
2. Then, add green chillies and garlic and stir for 1 minute. Once fragrant, add onion and saute for 2 minutes.
3. Next, add bell pepper and saute until slightly softened. Then, add in tomatoes and cover with a lid for 3 minutes, or until the tomatoes have exuded a bit of juice and are soft.
4. Next, add the quinoa, corn, and black beans, cover, and simmer for 2 minutes. Then, add spices (salt, paprika, and ground cumin) and stir. Close the lid and let the spices cook for 1 minute.
5. Add the water and, after setting the Instant Pot to ‘quinoa’ mode, close the lid. Once the timer runs out and on natural pressure release, add lemon juice and garnish with cilantro
6. Serve warm.
Enjoy your Instant Pot Mexican Quinoa!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Pancit Palabok As Made By Jo Koy And Janna?
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Here's a recipe for Pancit Palabok As Made By Jo Koy And Janna:
Ingredients:
• 6.75 oz rice noodle
• water, for soaking
• 2 tablespoons vegetable oil, divided
• 1/2 lb shiitake mushroom, minced
• 1 tablespoon annatto powder
• 6 tablespoons all purpose flour
• 3 cups vegetable broth
• 1 shrimp bouillon cube
• 1 tablespoon fish sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
Toppings
• 1 cup shrimp, boiled
• 4 oz firm tofu, sliced into ½-inch (1.24 cm) cubes and fried
• 2 hard boiled eggs, sliced crosswise
• 1/3 cup fried shallots
• 1/4 cup scallions, sliced
• 1/3 cup bonito flakes
• 2 lemons, sliced
Instructions:
1. Add the noodles to a medium bowl. Cover with water and soak for 15 minutes, then drain.
2. Bring a medium pot of water to a boil. Add the noodles and cook for 1–2 minutes or until tender, then drain. Spread the noodles on a large platter.
3. Add 1 tablespoon of oil to a large saucepan over medium heat. Cook shiitake mushrooms until golden brown and slightly crispy, 5–6 minutes. Remove the mushrooms from the pan and set aside.
4. Heat the rest of the oil in the same pan over medium heat. Add the annatto powder and toast for 30–45 seconds, or until the oil turns orange. Whisk in the flour until smooth. Add the vegetable broth and shrimp bouillon and whisk until incorporated. Stir in the fish sauce, salt, and black pepper, then return the mushrooms to the pot and cook until thickened, about 2 minutes.
5. Pour the sauce over the noodles and top with the shrimp, fried tofu, bonito flakes, fried shallots, hard-boiled eggs, and scallions. Garnish with the lemon slices and serve immediately.
Enjoy your Pancit Palabok As Made By Jo Koy And Janna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Diaspora Chili-Spiced Black-Eyed Peas As Made By CC Pean?
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Here's a recipe for Diaspora Chili-Spiced Black-Eyed Peas As Made By CC Pean:
Ingredients:
• 1 tablespoon palm oil
• 1/2 medium white onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ginger purée
• 2 roma tomatoes, seeded and chopped
• 1/2 cup frozen okra, pre-cooked, sliced
• 1/2 sweet plantain, cubed - yellow with brown spots
• 1 1/2 cups black eyed pea, cooked and drained
• 1 tablespoon afcave diaspora chili blend
• 1 cup full-fat coconut milk
• salt, to taste
• rice, cooked
• 1/4 cup fresh cilantro, for garnish
Instructions:
1. In a large pan, warm the palm oil over medium-high heat. Add the onion, garlic, and ginger and sauté, stirring occasionally, until the onion is translucent and the garlic and ginger are fragrant, about 5 minutes. Add the tomatoes and cook for 3–5 minutes, until they begin to soften and release their juices.
2. Add the okra, plantain, and black-eyed peas. Cook for 1–2 minutes, until warmed through and the okra is bright green. Add the Afcave Diaspora Chili Blend and stir to coat the vegetables.
3. Add the coconut milk and bring to a simmer, about 5 minutes. Cover and simmer for 8–10 minutes until everything is warmed through and the flavors meld. Season salt to taste.
4. Serve the black-eyed peas hot over rice and garnish with cilantro.
5. Enjoy!
6. RECIPE BY: CC Pean
Enjoy your Diaspora Chili-Spiced Black-Eyed Peas As Made By CC Pean!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Spaghetti With Meat Sauce?
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Here's a recipe for Spaghetti With Meat Sauce:
Ingredients:
• 2 lb beef
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 3/4 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 4 whole black peppercorns
• 2 whole bay leaves
• 2 onions, chopped
• 1 lb mushroom, chopped
• 1 jar marinara sauce
• 2 tablespoons canola oil
• 1 lb pasta
• fresh basil, or parsley, and cilantro – optional garnishes
Instructions:
1. In a pan on medium heat, saute onions in canola or vegetable oil until translucent. Then, add spices and toast until fragrant.
2. Reduce heat and in a separate pot with boiling water, boil pasta according to pasta directions. Once done, drain and set aside.
3. Add meat and mushrooms to the saute pan and combine with onions and spices on medium-low heat for 15 minutes, or until meat is fully browned.
4. Then, add sauce and let simmer for 10 minutes. Once combined, add boiled pasta.
5. Garnish with herbs, if desired, and serve warm.
Enjoy your Spaghetti With Meat Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Khao Soi Gai (Northern Thai Coconut-Curry With Chicken)?
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Here's a recipe for Khao Soi Gai (Northern Thai Coconut-Curry With Chicken):
Ingredients:
Curry:
• 2 lb boneless skinless chicken thighs
• 2 shallots, diced
• 2 teaspoons garlic, minced
• 3 tablespoons red curry paste
• 1 tablespoon chili powder, (can be adjusted according to desired spice level)
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons palm sugar, (or Brown Sugar)
• 4 teaspoons freshly grated ginger, (or 2 Tbsp Ginger Paste)
• 1 stalk lemongrass, bruised and chopped into 1-2in pieces
• 3 cups chicken stock
• 1 can full fat coconut milk
• 1 jar roasted red pepper
• 2 tablespoons olive oil
• salt and pepper, to taste
Noodles:
• 3 servings egg noodle, (Chow-Mein, Lo-Mein, Ramen)
Toppings:
• 1 shallot, julienned or crispy
• lime juice, (to taste, recommend fresh-squeezed)
• fresh cilantro leaf, to taste
• bean sprout, to taste
• chili oil, to taste
Instructions:
1. First, puree coconut milk and roasted red peppers in blender
2. Cut chicken thighs into small (about 1in) chunks and season with salt and pepper. On high-heat, brown chicken in a pan without cooking all the way through.
3. In a separate large stockpot, heat olive/canola oil over medium heat. Add diced shallots and cook until tender (about 3 minutes) About halfway through cooking the shallots, add in the garlic. Stir in red-curry paste, ginger, and chili powder and cook for about 1 minute.
4. Stir in chicken stock and coconut milk/red-pepper puree. Be sure to scrape up any fond (browned bits) from the bottom of the pot.
5. Stir in fish sauce, soy sauce, lime juice, lemongrass, and brown sugar.
6. After stock has reduced for 5 minutes, add browned chicken.
7. Cook noodles in a separate pot/saucepan according to package instructions.
8. Serve chicken stock soup immediately with noodles; garnish with shallots (julienned or crispy), bean sprouts, cilantro, chili oil, and lime juice (if desired).
Enjoy your Khao Soi Gai (Northern Thai Coconut-Curry With Chicken)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Tandoori Turkey?
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Here's a recipe for Tandoori Turkey:
Ingredients:
Tandoori Spice Blend
• 4 cinnamon sticks, broekn into 1in (2.54 cm) pieces
• 1/4 cup whole coriander
• 3 tablespoons whole cumin seeds
• 3 whole mace blades
• 1 1/2 tablespoons whole fenugreek seeds
• 1 tablespoon whole black cardamom pod
• 1 tablespoon whole green cardamom pods
• 1 tablespoon whole black peppercorn
• 1 tablespoon whole clove
• 3 tablespoons kashmiri chile powder
• 1 tablespoon ground ginger
• 1 tablespoon garlic powder
• 2 teaspoons freshly grated nutmeg
Yogurt Marinade
• 32 oz plain full-fat greek yogurt
• 1/4 cup lemon juice
• 1/4 cup kosher salt
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated garlic
Turkey
• 1 turkey, thawed
Tandoori Ghee
• 1 1/2 cups ghee, clarified butter
• 2 teaspoons kosher salt
For Roasting
• 2 lemons, quartered
• 1 head garlic, halved crosswise
• 4 fresh bay leaves
• 1 piece fresh ginger, sliced into 1/2 in thick rounds
• 1/2 bunch fresh cilantro
• 3 cups chicken stock
Gravy
• 1/4 cup all purpose flour, plus 2 tablespoons
• 3 cups reserved turkey drippings, fat separated and discarded, warmed, or chicken stock
For Serving
• fresh cilantro, chopped
• lime, quartered
• Traditional Tandoori side dish, such as rice pulao, raita, aaan, kachumber, and/or aloo bhaji
Instructions:
1. Make the tandoori spice blend: Set a medium skillet over medium-low heat and let the pan warm for a few minutes. Working one spice group at a time, toast the cinnamon sticks, coriander seeds, cumin seeds, mace blades (if using), fenugreek seeds, black and green cardamom pods, black peppercorns, and cloves in the warm skillet until each spice is fragrant and lightly browned, a few minutes per spice. Transfer the toasted spices to a plate or small tray while you toast the remaining spices. Let cool to room temperature.
2. Set a mesh strainer over a medium bowl. Once all of the whole spices have cooled, transfer to a high-powered blender or spice grinder (working in batches, if needed) and grind the spices into a fine powder. Pour the ground spices into the strainer and sift into the bowl below. Return any larger pieces to the blender and re-grind and sift into the bowl.
3. Add the Kashmiri chile powder, ground ginger, garlic powder, and nutmeg to the bowl with the ground spices and mix well to combine (if using ground mace, add here). Transfer the mixture to an airtight container and store in a cool, dry place until ready to use. The spice mixture will keep for up to 2 weeks.
4. Make the yogurt marinade: In a medium bowl, whisk together the yogurt, 3/4 cup of the tandoori spice blend, the lemon juice, salt, ginger, and garlic until smooth.
5. Remove the innards from the turkey and discard (or save for another use). Pat the turkey dry all over with paper towels. Place the turkey in a bowl large enough to fit the bird, then pour the yogurt marinade all over the turkey. Use your fingers to gently loosen the turkey skin, starting from the top of the cavity and working your way toward the breasts and down toward the legs, being careful not to tear the skin. Use your hands to work the marinade underneath the skin and all over the entire bird. Once well-coated, cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
6. While the turkey is marinating, make the tandoori ghee: Add the ghee to a small saucepan and cook over medium heat for 2–3 minutes, until hot. Add 2 tablespoons of the tandoori spice blend (it should sizzle lightly once it touches the ghee), then stir to incorporate and remove the pot from the heat. Stir in the salt. Transfer 1/4 cup of the ghee to a small bowl and set aside to use for the gravy. Carefully pour the remaining 11/4 cups of ghee into a heat-proof container.
7. After marinating, remove the turkey from the refrigerator and let sit at room temperature for 2–3 hours before cooking.
8. Arrange a rack in the lower-middle section of the oven. Preheat the oven to 450°F (230°C). Set a V-shaped rack inside a roasting pan.
9. Once ready to cook, remove the turkey from the yogurt marinade and wipe off as much as possible. Squeeze out as much marinade as possible from underneath the turkey skin as well.
10. Grab the turkey by the legs and carefully transfer to the prepared roasting pan with the breast side up. With your hands, rub about a third of the tandoori ghee over the bird, then rub another third underneath the skin. Reserve the remaining ghee for basting the turkey.
11. Stuff the cavity with the lemons, garlic, ginger, and cilantro. Tuck the wings underneath the turkey, then tie the legs together with kitchen twine, wrapping around the bird to secure. Pour 3 cups of chicken stock into the bottom of the roasting pan.
12. Roast the turkey for 30 minutes, rotating halfway, until the skin is mostly golden brown. While the turkey roasts, melt the remaining third of tandoori ghee in a small saucepan over low heat, or in a small bowl in the microwave.
13. After roasting for 30 minutes, baste the turkey with the melted ghee. Reduce the oven temperature to 300°F (150°C). If the bottom of the pan looks dry, pour in 1–2 more cups of stock. Continue roasting, basting and rotating the turkey every 30 minutes, until a meat thermometer inserted in the thickest part of the leg reaches 165°F (75°C), 120–150 minutes more. The skin should be shiny, crisp, and golden brown–if the skin begins to get too dark, lightly tend the bird with aluminum foil. Remove the turkey from the oven and baste once more. Let rest for 30–60 minutes. Reserve the drippings, discarding the fat, for making the gravy.
14. Make the tandoori gravy: Add the reserved 1/4 cup tandoori ghee to a medium saucepan over medium heat. Add the flour and cook, whisking frequently, for 3–5 minutes, until the roux is darker in color and smells fragrant and toasted. Add 1 tablespoon of the tandoori spice blend and whisk to combine, letting toast for another minute, until fragrant. Gradually whisk in the turkey drippings (adding chicken stock as needed for a total of 3 cups). Bring to a boil, then reduce the heat to medium-low and simmer for 10–15 minutes, until thickened slightly. Remove the gravy from heat.
15. To serve, set the whole turkey in the center of a large platter for a classic presentation, or carve the bird and arrange the cut pieces on the platter and garnish with cilantro and quartered limes. Serve immediately with the hot gravy alongside, as well as any traditional tandoori sides of choice.
Enjoy your Tandoori Turkey!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Cubano Tacos?
|
Here's a recipe for Cubano Tacos:
Ingredients:
Rum-Glazed Pork
• 1 pork loin
• 3 1/2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 cup Captain Morgan® Sliced Apple Spiced Rum
Spicy Mustard Sauce
• 1/2 cup yellow mustard
• 6 tablespoons mayonnaise
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon cayenne pepper
Assembly
• 4 cups shredded swiss cheese
• 16 flour tortillas, warmed (16 in - 40 cm )
• 10 oz smoked deli ham, chopped into 1-inch (2.5 cm) squares
• 1 cup bread-and-butter pickle slices
• 1/3 cup fresh cilantro, chopped
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Prepare the pork: Using a sharp knife, score the top of the pork in a criss-cross pattern. Rub with 11/2 teaspoons salt and 11/2 teaspoons pepper, then set in a large baking dish.
3. Make the glaze: Heat the olive oil in a small saucepan over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant. Whisk in the brown sugar, 2 teaspoons salt, 1/2 teaspoon pepper, the cumin, smoked paprika, and chili powder. Add the Captain Morgan® Sliced Apple Spiced Rum and whisk until combined. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer for 6–8 minutes, or until the glaze has thickened slightly and has the consistency of pancake syrup.
4. Remove 5 tablespoons of the glaze and set aside.
5. Use a basting brush and some of the remaining glaze to coat the pork in a thick layer of glaze.
6. Place the pork in the oven and roast, basting again with more glaze halfway through, for 65–75 minutes, or until internal temperature reaches 160°F (70°C).
7. While the pork roasts, make the spicy mustard sauce: In a medium bowl, whisk together the mustard, mayonnaise, olive oil, white wine vinegar, and cayenne until smooth.
8. Remove the pork from the oven, then pour the reserved glaze over and spread evenly. Let the pork rest for 5 minutes.
9. Cut the pork into 1/2-inch (1.24 cm) slices, then chop into 1-inch (2.5 cm) pieces. Keep warm until ready to serve.
10. To assemble the tacos, sprinkle 1/4 cup (25 g) shredded Swiss cheese onto a warm tortilla. Layer with about 1/2 ounce deli ham, about 2 ounces of roasted pork, 3–4 pickle slices, and a drizzle of spicy mustard sauce. Garnish with fresh cilantro.
Enjoy your Cubano Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Beer-Battered Lobster Tacos?
|
Here's a recipe for Beer-Battered Lobster Tacos:
Ingredients:
Beer Battered Lobster
• 1 cup all purpose flour
• 1 tablespoon paprika
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 1 1/3 cups light beer
• 1 1/2 tablespoons Cholula® Hot Sauce
• 1 lb raw lobster meat, cut into 1-inch pieces
• 2 1/2 cups vegetable oil, or as needed
Cabbage Slaw
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 3 red radishes, cut into matchsticks
• 1/4 cup red onion, thinly sliced
• 1/4 cup mayonnaise
• 1/4 cup lime juice
• 1/4 teaspoon kosher salt, plus more to taste
Assembly
• 6 corn tortillas, warmed
• 1 avocado, peeled and pitted, sliced into thin half moons
• 2 tablespoons fresh cilantro leaves
• Cholula® Hot Sauce, for drizzling
Instructions:
1. Make the lobster: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. While whisking constantly, add the egg, beer, and Cholula® Hot Sauce and continue whisking until smooth.
2. Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
3. Working in batches of a few pieces at a time, dip the lobster in the batter until thoroughly coated, then add to the hot oil. Fry, turning occasionally, for 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Use a slotted spoon to transfer the lobster to the wire rack to drain.
4. Make the slaw: In a medium bowl, toss together the green and red cabbage, radishes, red onion, mayonnaise, lime juice, and salt until well combined. Season with more salt to taste.
5. Assemble the tacos: Place a few slices of avocado on a warm tortilla, then top with 3–4 pieces of fried lobster and about 1/4 cup of slaw. Drizzle with Cholula® Hot Sauce and garnish with cilantro.
Enjoy your Beer-Battered Lobster Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make 2-Day Crab And Pork Soup Dumplings?
|
Here's a recipe for 2-Day Crab And Pork Soup Dumplings:
Ingredients:
Pork Broth
• 1 lb pork necks
• 1/2 lb pork skin, or hocks
• 4 cups water, plus more as needed
• 4 slices fresh ginger
• 2 scallions
• 1 tablespoon rice wine
• 3 black peppercorns
• 1/2 teaspoon kosher salt
Chile Oil
• 3 whole star anises
• 1 small cinnamon stick
• 2 bay leaves
• 1 tablespoon sichuan peppercorns
• 3 cloves garlic, crushed
• 1 1/2 cups canola oil
• 3/4 cup Sichuan red chile flakes
• 2 teaspoons kosher salt
Filling
• 1/2 lb ground pork
• 1 tablespoon fresh ginger, grated
• 1 scallion, thinly sliced
• 1 tablespoon low sodium soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon rice wine
• 1/2 teaspoon sugar
• 2 tablespoons water, plus more as needed
• 1/4 cup crab paste, or surimi
• napa cabbage, for steaming
• kosher salt, to taste
• freshly ground white pepper, to taste
Dumpling Dough
• 1 cup all purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 6 tablespoons warm water
For Serving
• black vinegar
• fresh ginger, peeled and thinly sliced
Instructions:
1. Make the pork broth: Add the pork necks and skin to a large pot. Cover with water by 2 inches and bring to a boil over high heat. Drain and rinse the necks and skin under cold water, then return to the pot.
2. Add 4 cups of water, the ginger, scallions, rice wine, and peppercorns. Bring to a boil over high heat, then reduce the heat to low and simmer for 2 hours, skimming the surface occasionally.
3. Strain the broth through a fine-mesh strainer into a shallow baking dish and stir in the salt. Let cool to room temperature, then cover with plastic wrap and chill in the refrigerator overnight, until set.
4. Make the chile oil: In a small pot, combine the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, garlic, and canola oil. Cook over low heat until small bubbles appear around the garlic cloves, about 10 minutes.
5. Add the Sichuan red chile flakes and salt to a heat-proof jar. Strain the oil into the jar and stir to combine. Let cool, then cover and refrigerate until ready to serve.
6. Make the filling: Add the ground pork, ginger, scallions, soy sauce, sesame oil, rice wine, sugar, and water to a medium bowl and mix until evenly combined. If the filling feels too thick, add another tablespoon of water and stir until light and airy. Cover and refrigerate until ready to use.
7. Make the dough: In a medium bowl, combine the flour, salt, and warm water. Stir to combine, then turn out onto a floured surface. Knead for about 20 minutes, dusting with more flour as needed, until very soft and smooth. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
8. Divide the dough in half and cover one portion with a damp towel. Roll the remaining portion into a 1-inch wide log, then cut into 12 pieces, rotating the log as you cut. Cover 11 pieces with the damp towel. Roll the remaining piece into a ball, then flatten with your palm. Dust with flour as needed to prevent sticking. Use a small rolling pin to roll the dough into a 3-inch round, then use the rolling pin to roll the edges thinner than the center, until the diameter of the wrapper is 31/2–4 inches. Cover with the towel and repeat with the remaining dough.
9. Fill the dumplings: Remove the chilled pork broth from the refrigerator and cut into 1/2-inch cubes.
10. Scoop about 1 tablespoon of the filling on the center of a dumpling wrapper. Add about 1/2 teaspoon crab paste and 1 pork broth cube. Hold the dumpling in the palm of one hand and use the other to pleat the edges of the wrapper around the filling, pinching and twisting at the top to seal. Set on a baking sheet and repeat with the remaining filling and wrappers.
11. Fill a large pot 1/3 of the way with water to a boil over high heat. Place a bamboo steamer basket on top and line with Napa cabbage leaves. Place the dumplings on top of the cabbage, leaving space for them to expand. Stack a second steamer basket on top and repeat to add more dumplings. Cover and steam for about 8 minutes, until the wrappers are slightly translucent and the filling is cooked through.
12. Serve the dumplings with the chile oil, black vinegar, and ginger.
Enjoy your 2-Day Crab And Pork Soup Dumplings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I go about making Dal Tadka?
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Here's a recipe for Dal Tadka:
Ingredients:
• 1/2 cup Split Pigeon Peas, Arhar or Toor Dal
• 1/4 cup Mung Lentils, Mung(Moong) Dal
• 1/4 cup red lentils, Masoor ki Dal
• 3 cups water, more to wash and soak the lentils
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
For Tempering:
• 2 tablespoons ghee, or oil
• 2 tablespoons onion, diced
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 1 teaspoon cumin seeds, jeera
• 1 medium tomato, diced
• 1/2 teaspoon Kashmiri Red Chili Powder
To garnish:
• 1 pinch garam masala
• 1 handful cilantro, chopped
Instructions:
1. Combine split Pigeon peas (Arhahr dal), Mung dal-lentils, and Red lentils(Masoor dal). Rinse the lentils 2 to 3 times until the impurity clears. Soak lentils with enough water to cover for 15 minutes.
2. Add soaked lentils, water, turmeric powder, cumin-coriander powder and salt to an InstantPot or a Pressure Cooker. Pressure cook in an Instant Pot on high setting for 15 minutes with natural steam release.
3. For pressure cooker cooking, cook on high heat until 2 whistles. Turn the heat down to low and cook for 8-10 minutes. Natural Pressure Release.
4. Whisk dal with a whisk or use a hand blender(if needed) until smooth.
5. Heat oil in a wok or a saucepan on medium heat. Add cumin seeds. Once the oil starts to become cloudy around cumin seeds, add minced onions. Cook onions until slightly golden.
6. Now add minced ginger and garlic, sauté for a few seconds. Add diced tomatoes, whole chilis, dried fenugreek, Kashmiri chili powder and curry leaves. Cook on low -medium while stirring for about a minute or until tomatoes start to break apart.
7. Add tadka to cooked Dal. If Dal is too thick add 1/2 cup to a cup of hot water to thin it down. Boil the Dal to reduce the liquid if needed. Garnish it with chopped cilantro and Garam Masala.
8. Serve warm with plain rice or roti.
Enjoy your Dal Tadka!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Aladdin-Inspired Magic Carpet Pizza?
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Here's a recipe for Aladdin-Inspired Magic Carpet Pizza:
Ingredients:
• nonstick cooking spray, for greasing
• 1 canned pizza dough
• 1 large egg, beaten
• 2 japanese eggplants, cut into 1 (2.54cm) in
• 2 yellow bell peppers, seeded and cut into strips
• 1 tablespoon olive oil
• 1 1/2 tablespoons Za’atar
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1 3/4 teaspoons kosher salt, divided
• 3 tablespoons plain yogurt
• 1 tablespoon tahini
• 1 teaspoon lemon juice
• 2 teaspoons water
• 1 cup hummus
• 3/4 cup cherry tomato, halved
• 2 tablespoons toasted pine nut
• 1/3 cup fresh parsley leaves
• 1/3 cup fresh mint leaf, torn
Instructions:
1. Preheat the oven to 400°F (200°C). Lightly grease a baking sheet with nonstick spray.
2. Unroll the pizza dough onto the prepared baking sheet. If needed, gently stretch the dough out to a roughly 12 x 8-inch rectangle. Gently roll about 1/2 inch of the dough around the edges inward to create a crust. Twist the corners to resemble the bent tassels of a magic carpet. Use a fork to prick holes all over the center of the crust. Brush the crust and “tassels” with the beaten egg.
3. Bake the crust for 15–18 minutes, or until golden brown. Remove from the oven and increase the oven temperature to 425°F(220°C).
4. On a separate baking sheet, toss the eggplant and yellow bell peppers with the olive oil, za’atar, cumin, cinnamon, and 1 teaspoon salt until well coated. Roast for 12–15 minutes, until the eggplant is beginning to soften and the bell pepper is tender, but not mushy.
5. In a medium bowl, stir together the yogurt, tahini, lemon juice, and remaining 3/4 teaspoon salt. If the sauce is too thick, add 2–3 teaspoons of water, a little at a time, until the desired consistency is reached.
6. Spread the hummus evenly across the pizza crust, staying inside the rolled edges. Arrange the roasted eggplant and bell peppers and the tomatoes on top. Drizzle with the yogurt-tahini sauce, then top with the pine nuts, parsley, and mint.
7. Serve immediately.
8. Enjoy!
9. RECIPE BY: Karlee Rotoly
Enjoy your Aladdin-Inspired Magic Carpet Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Cajun Tortellini Soup?
|
Here's a recipe for Cajun Tortellini Soup:
Ingredients:
• 1 package smoked sausage, sliced and halved
• 1 lb frozen cheese tortellini
• 4 cups chicken broth
• 1 can tomato and green chiles
• 1 1/2 cups spinach, chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 cup onion, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper
• 1 tablespoon dried cilantro
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• parmesan cheese, grated, optional
Instructions:
1. In a large pot, saute garlic in olive oil. add smoked sausage, minced onion, paprika, and cayenne pepper to pot and cook on medium heat for 10 minutes.
2. Stir in diced tomatoes and green chiles to the mixture. Then, add chicken broth.
3. Add the cheese tortellini, dried cilantro, spinach, salt and pepper.
4. Bring to a boil and reduce heat, cooking for an additional 10 minutes or until pasta is cooked through.
5. Serve with parmesan cheese (optional).
Enjoy your Cajun Tortellini Soup!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Vegan Caesar Salad?
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Here's a recipe for Vegan Caesar Salad:
Ingredients:
Vegan Caesar Dressing
• 4 oz raw cashews
• 1/4 cup filtered water
• 1 clove garlic
• 2 tablespoons caper, drained
• 1 1/2 teaspoons ground kelp, or nori
• 2 teaspoons dijon mustard
• 3 tablespoons nutritional yeast
• 2 teaspoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
Pepita Parm
• 1/3 cup roasted pepitas
• 1/4 cup nutritional yeast
• 2 1/2 teaspoons olive oil
• 1/2 teaspoon kosher salt
Crunchy Chickpea Croutons
• 1 can chickpeas, drained and dried
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
Assembly
• 5 oz romaine lettuce, roughly chopped
• 5 oz lacinato kale, cut into 1 in (2.54 cm), massaged
• kosher salt, to taste
Instructions:
1. Make the vegan caesar dressing: In a high-powered blender, combine the cashews, water, garlic, capers, kelp, Dijon mustard, and nutritional yeast. Blend on medium speed until the cashews are mostly broken down and the dressing is starting to become thick, then add the lemon juice and blend on medium-high speed until completely smooth, scraping down the sides as necessary. With the blender running on medium speed, stream in the olive oil to emulsify. Add the salt and pepper and pulse to incorporate. The dressing will keep in an airtight container in the refrigerator for up to 5 days.
2. Make the pepita parm: In a food processor, pulse together the pepitas and nutritional yeast until broken down to a texture similar to grated Parmesan cheese. Add the olive oil and salt and pulse until the crumbs are moistened and starting to clump together. The pepita parm will keep in an airtight container in the refrigerator for up to 7 days.
3. Make the crunchy chickpea croutons: Preheat the oven to 400°F (200°C).
4. On an unlined baking sheet, toss the chickpeas with the olive oil, salt, garlic powder, and pepper until the chickpeas are well coated.
5. Roast for 18–20 minutes, turning the pan halfway through, until the chickpeas are crispy on the outside and somewhat tender on the inside. The chickpea croutons will keep in an airtight container at room temperature for up to 3 days.
6. Assemble the salad: In a large bowl, season the romaine and kale with a couple of pinches of kosher salt. Drizzle with 1/3 cup of the dressing and toss until well coated. Add up to 1/3 cup more dressing until dressed to your taste. Add half of the chickpea croutons and 1/4 cup of the pepita parm and toss to incorporate. Top with the remaining chickpeas and more pepita parm. Season with freshly ground black pepper. Serve immediately.
Enjoy your Vegan Caesar Salad!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook 2-Minute Vegetable Dumplings?
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Here's a recipe for 2-Minute Vegetable Dumplings:
Ingredients:
Dumplings
• 1 large shiitake mushroom, stemmed and quartered
• 1/2 napa cabbage, roughly chopped
• 3 Chinese chives, roughly chopped
• 1/2 tablespoon fresh cilantro leaves
• 1/2 teaspoon sesame oil, divided
• 1/2 teaspoon low sodium soy sauce
• 1/2 teaspoon hoisin sauce, optional
• 1/2 teaspoon cornstarch
• 1 pinch kosher salt
• 5 wonton wrappers
• water, for sealing wrappers
• 1 1/2 cups hot water
Dipping Sauce
• 2 teaspoons low sodium soy sauce
• 1 teaspoon black vinegar
• 1/2 teaspoon sesame oil
Instructions:
1. Add the mushrooms, cabbage, chives, cilantro, 1/8 teaspoon sesame oil, soy sauce, hoisin sauce, cornstarch, and salt to a mini food processor. Process until finely chopped.
2. Add a heaping teaspoon of the filling to the center of a wonton wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over itself into a triangle and press the edges together to seal, pressing out any air. Repeat with the remaining filling and wrappers.
3. Add the wonton wrappers to a medium microwave-safe bowl. Pour in the hot water and remaining teaspoon of sesame oil. Cover with a microwave-safe lid or plastic wrap and microwave for 2 minutes, stirring halfway through, until dumplings are floating and the wrappers are translucent.
4. Make the dipping sauce: In a small bowl, stir together the soy sauce, black vinegar, and chile oil.
5. Transfer the dumplings to a plate. Serve with the dipping sauce alongside.
Enjoy your 2-Minute Vegetable Dumplings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Coffee-Braised Short Ribs.
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Here's a recipe for Coffee-Braised Short Ribs:
Ingredients:
• 1/4 cup Private Selection® Sumatran Mandheling Medium-Dark Roast Ground Coffee
• 2 cups boiling water
• 3 lb bone-in English-cut beef short ribs, cut crosswise into 2-inch pieces
• 1 3/4 teaspoons kosher salt, divided
• Private Selection™ Tellicherry Black Peppercorn, to taste
• 2 tablespoons canola oil
• 1 Private Selection® Vidalia Sweet Onion, cut into 1 in (2.5 cm) pieces
• 4 cloves garlic, crushed
• 2 large carrots, cut into 1 in (2.54 cm) pieces
• 1 tablespoon all purpose flour
• 16 oz beef broth
• 2 bay leaves
• 2 sprigs fresh rosemary
• 1 1/2 lb Private Selection™ Petite Medley Potatoes, halved
• 2 1/2 tablespoons Private Selection™ Italian Extra Virgin Olive Oil, divided
• 16 oz Private Selection™ Handpicked Broccoli Florets, defrosted
Instructions:
1. Arrange an oven rack in the lower third position and the other in the upper third position. Preheat the oven to 350°F (180°C).
2. Add the Private Selection® Sumatran Mandheling Medium-Dark Roast Ground Coffee to the bottom of a French press. Pour the boiling water over the grounds. Give the coffee a quick stir, cover with the lid (leaving the plunger up) and let sit for 4 minutes. Press the plunger down all the way to the bottom. Immediately pour the coffee into a heatproof liquid measuring cup and set aside.
3. Season the short ribs all over with 1 teaspoon salt and pepper to taste.
4. Heat the canola oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add short ribs, (in batches if needed) and cook until browned on all sides, about 8 minutes total. Transfer the short ribs to a plate and discard all but a thin layer of oil.
5. Return the Dutch oven to medium-high heat and add the Private Selection® Vidalia Sweet Onion, garlic, and carrots. Cook until the onion is translucent and the carrots have started to soften, about 5 minutes. Add the flour and cook, stirring frequently, until golden in color, 1 minute more.
6. Add the beef broth and use a wooden spatula to scrape up the browned bits from the bottom of the pot. Add the bay leaves, rosemary, short ribs and any accumulated juices, and 11/2 cups of the brewed coffee. Bring to a boil.
7. Cover the Dutch oven and transfer to the oven. Cook for about 11/2 hours, or until the short ribs are tender and the sauce has thickened.
8. Meanwhile, line 2 baking sheets with parchment paper.
9. Add potatoes to a prepared baking sheet and toss with 11/2 tablespoons Private Selection™ Italian Extra Virgin Olive Oil and 1/2 teaspoon salt until well coated. Spread in a single layer, cut side down. On the other prepared baking sheet, toss the broccoli with the remaining tablespoon olive oil and remaining 1/4 teaspoon salt.
10. After short ribs have been in the oven for 1 hour, add the potatoes and broccoli to the oven and cook until tender, 25–30 minutes.
11. Remove the Dutch oven from the oven and transfer the short ribs to a platter. Discard the rosemary stems and bay leaves. Let the sauce settle, then skim the fat from the surface and discard. Season the sauce with more salt to taste.
12. Divide the potatoes and broccoli between shallow bowls, then top with the short ribs and spoon sauce over top.
Enjoy your Coffee-Braised Short Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Rotisserie Chicken Dinner: The Legacy?
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Here's a recipe for Rotisserie Chicken Dinner: The Legacy:
Ingredients:
• 12 oz Marketside® Cauliflower Florets
• kosher salt, to taste
• black pepper, to taste
• 1 Marketside® Traditional Rotisserie Chicken, light meat only
• 2 cups tomato salad
• 1/4 cup red wine vinaigrette, or balsamic vinaigrette
• 1 lb asparagus, grilled
Instructions:
1. Using a fork, poke holes into the cauliflower package. Microwave the package for 2–4 minutes, or until the cauliflower is tender. Season the cauliflower with salt and pepper.
2. Separate the 2 wings and 2 breasts from the chicken.
3. Dress the tomato salad with vinaigrette.
4. Serve the chicken with the steamed cauliflower, tomato salad, and grilled asparagus.
Enjoy your Rotisserie Chicken Dinner: The Legacy!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Rotisserie Chicken Dinner: Coop, There It Is!?
|
Here's a recipe for Rotisserie Chicken Dinner: Coop, There It Is!:
Ingredients:
• 12 oz Marketside® Butternut Squash
• kosher salt, to taste
• black pepper, to taste
• 1 Marketside® Traditional Rotisserie Chicken, light meat
• 2 cups salad greens
• 1/4 cup red wine vinaigrette, or balsamic vinaigrette
• 1 lb asparagus, grilled
Instructions:
1. Using a fork, poke holes into the butternut squash package. Microwave the package for 2–4 minutes, or until the squash is tender. Season the squash with salt and pepper.
2. Separate the 2 wings and 2 breasts from the chicken
3. Dress the salad greens with the vinaigrette.
4. Serve the chicken with the steamed butternut squash, salad, and grilled asparagus.
Enjoy your Rotisserie Chicken Dinner: Coop, There It Is!!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Fajitas: Hangry Cure?
|
Here's a recipe for Fajitas: Hangry Cure:
Ingredients:
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tablespoons fajita seasoning
• 2 tablespoons vegetable oil
• 8 oz mushrooms, sliced
• 6 Great Value® Fajita Flour Tortillas
• 1/4 cup Marketside® Mild 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: Hangry Cure!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Meatball: Chateau d’Airy?
|
Here's a recipe for Meatball: Chateau d’Airy:
Ingredients:
• 32 oz Great Value® Homestyle Meatballs
• 3 cups alfredo 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 alfredo sauce to a simmer.
4. Place the meatballs and sauce on the ciabatta buns and top with Parmesan.
Enjoy your Meatball: Chateau d’Airy!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make One-Pot Shrimp Lo Mein.
|
Here's a recipe for One-Pot Shrimp Lo Mein:
Ingredients:
• 8 oz spaghetti
• 3 tablespoons canola oil
• 1/2 cup soy sauce
• 2 tablespoons cane sugar
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh chili paste, (Sambal Oelek)
• 1 cup cabbage, shredded
• 1 cup carrot, shredded
• 2 cups white mushroom, sliced
• 1 cup onion, sliced
• 2 stalks green onion, sliced
• 5 cloves garlic, minced
• 12 oz extra large shrimp
Instructions:
1. Cook spaghetti according to package directions. Once cooked, drain in ice cold water and set aside.
2. Mix the soy sauce, oyster sauce, rice vinegar, sugar, and ground fresh chili paste in a bowl, and set aside.
3. Heat up 3 tablespoons of canola oil in the same large pot. Toss in the garlic and onions. Cook until it’s golden and fragrant.
4. Add the cabbage, carrots, and mushrooms to the pot. Cook and stir until vegetables are soft.
5. Move the vegetables to one side of the pot. Add in the shrimp and cook until both sides are pink.
6. Toss in the cooked spaghetti and mix evenly.
7. Add the sauce mixture and mix evenly until all the ingredients are coated in the sauce.
8. Sprinkle green onions on top and serve while hot.
Enjoy your One-Pot Shrimp Lo Mein!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Leczo.
|
Here's a recipe for Leczo:
Ingredients:
• 1 corn
• 2 cans tomato
• 1 can tomato puree
• 2 polish sausages (kielbasa)s
• 2 white onions
• 2 cloves garlic, chopped
• 2 small zucchinis, diced
• 1 red bell pepper, cubed
Spices:
• 2 tablespoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons sweet paprika
• 1 teaspoon chili
Instructions:
1. In a big pot, fry sausage. Add onion, pepper, and zucchini and fry until vegetables are soft.
2. Add tomatoes, corn, and spices and cook for 20-30 minutes on low heat.
3. Serve warm with toasted sourdough bread.
Enjoy your Leczo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Pieng Seen Nam Tok/Jeow (Beef Waterfall) As Made By Little Lao Kitchen?
|
Here's a recipe for Pieng Seen Nam Tok/Jeow (Beef Waterfall) As Made By Little Lao Kitchen:
Ingredients:
Beef
• 1 1/4 lb new york strip steak
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon black pepper
Jeow (Sauce)
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon msg
• 1 teaspoon chile flake
• 1 tablespoon toasted rice powder
• 3 kaffir lime leaves, thinly sliced
• 2 teaspoons lime juice
• 1 large scallion, roughly chopped
• 3 Thai bird’s eye chiles, thinly sliced
For Serving
• 1 cup fresh mint leaf
• 1/3 cup fresh cilantro, chopped
• cooketicky rice, for serving
Instructions:
1. In a medium bowl or plastic bag, combine the New York strip steak, oyster sauce, fish sauce, soy sauce, sugar, and black pepper and massage the steak to coat. Marinate for 10 minutes at room temperature.
2. Preheat the air fryer to 425°F (220°C).
3. Add the steak to the air fryer and cook for 5–6 minutes on each side, until caramelized on the outside and the internal temperature registers 135–145°F (57–63°C) on an instant read thermometer, depending on your desired doneness. Transfer the steak to a cutting board and let rest for 10 minutes.
4. Meanwhile, make the jeow: In a medium bowl, stir together the fish sauce, sugar, MSG, chile flakes, toasted rice powder, kaffir lime leaves, lime juice, and scallions until the sugar is dissolved. Stir in the bird’s eye chiles. Set aside until ready to serve.
5. Thinly slice the steak against the grain. Drizzle the jeow over top and garnish with the mint and cilantro. Serve with sticky rice.
Enjoy your Pieng Seen Nam Tok/Jeow (Beef Waterfall) As Made By Little Lao Kitchen!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Chicken Marinara Skillet?
|
Here's a recipe for Chicken Marinara Skillet:
Ingredients:
• 1 green pepper, diced
• 1 red onion, diced
• 1 green onion, diced
• 1 tomato, diced
• 1 can Rotel Chillies
• 1 package chicken seasoning
• 1 teaspoon fresh basil leaf
• 1 teaspoon fresh cilantro leaves
• 1 can corn
• 16 oz tricolor rotini noodles
• 1 whole chicken, fried and shredded
• 1 can tomato paste
• 3 cups marinara sauce
Instructions:
1. In a mixing bowl, combine green pepper, red onion, green onion, and tomato. Coat with tomato paste and mix in chicken seasoning, cilantro, and basil. Add mixture to a large cooking skillet on low heat and saute to combine.After 5 minutes of simmering, add shredded chicken and mix well.
2. In a bowl with 3 quarts of water, boil pasta. Once cooked to al dente, add to the skillet with veggies and chicken.
3. Add corn and marinara sauce and mix well to combine.
4. Remove from heat and serve warm.
Enjoy your Chicken Marinara Skillet!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Lentil Bolognese?
|
Here's a recipe for Lentil Bolognese:
Ingredients:
• 1 tablespoon butter
• 1/3 cup tomato paste
• 2 tablespoons worcestershire sauce
• 1 1/2 cups vegetable broth
• 1/2 yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup red bell pepper, chopped
• 1 can lentils
• salt, pepper, and oregano, to taste
• 1 cup spinach, washed
Instructions:
1. Melt butter in a pan over medium heat. To this, add onions and garlicand sauté until the onions become translucent and fragrant.
2. Toss in chopped peppers and cook for ~2 minutes. Then to this, add tomato paste and vegetable broth.
3. Simmer on medium heat for ~5 minutes or until tomato paste is combined thoroughly. Add canned lentils and stir well.
4. Add 2 tbsp Worcestershire sauce and season to taste.
5. Finally, add in spinach and cook down.
6. Serve alongside pasta of choice.
Enjoy your Lentil Bolognese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Grilled Miami Marinated Short Ribs?
|
Here's a recipe for Grilled Miami Marinated Short Ribs:
Ingredients:
• 2 lb Miami-cut Beef Short Ribs
• 1 cup plain yogurt
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon coriander
• 1/2 teaspoon chili flakes
• 1/2 teaspoon cumin
• 1 teaspoon sriracha
• 1 teaspoon honey
• 1/2 bunch fresh cilantro, finely chopped
• 2 limes, quartered for squeezing
Instructions:
1. In a large mixing bowl, make your marinade by whisking together the yogurt, olive oil, paprika, coriander, chili flake, cumin, sriracha, and honey. Add the short ribs, and coat the beef in the marinade well. Wrap, set in the fridge and allow to marinade for at least 4 hours, up to overnight.
2. When ready to grill, remove the beef from the fridge at least 30 minutes before cooking, and allow to come up to room temperature. Then, heat your greased grill on medium-high and add the short ribs, seasoning with a generous pinch of salt. Cook for 2 - 3 minutes, then flip and cook for an additional 2 - 3 minutes, with an additional pinch of salt. Remove and allow the beef to rest for 5 minutes, then garnish with fresh cilantro and lime wedges for squeezing. Enjoy!
Enjoy your Grilled Miami Marinated Short Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Hawaiian Tomahawk Ribeye?
|
Here's a recipe for Hawaiian Tomahawk Ribeye:
Ingredients:
• 1 cup low sodium soy sauce
• 1/2 cup brown sugar
• 1/2 cup pineapple juice
• 1 tablespoon ground ginger
• 3 cloves garlic, crushed
• 1 tablespoon onion powder
• 1 tomahawk ribeye
Instructions:
1. Mix all ingredients for marinade into a bowl and stir well.
2. Place ribeye into a bag or baking dish and pour sauce over. Marinate at least 5 hours, keeping refrigerated.
3. Grill or cook in a large iron skillet until desired wellness is reached.
4. Serve.
Enjoy your Hawaiian Tomahawk Ribeye!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Paneer Fried Rice?
|
Here's a recipe for Paneer Fried Rice:
Ingredients:
Rice:
• 1 cup rice
• 1 tablespoon oil
• 1 tablespoon salt
• 2 cups water
Paneer:
• 1/2 cup paneer, cubed
• 1/4 teaspoon red chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons oil
• 1 tablespoon garlic, chopped
• 1/3 cup carrot, chopped
• 1/3 cup bell pepper, chopped
• 1 tablespoon green chili sauce
• 1 1/2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1 teaspoon salt, to taste
For serving:
• coriander leaf, optional, chopped
Instructions:
1. For rice, fill 2 cups (480 ml) of water, with 1 tablespoon of oil, and a tablespoon of salt in a bowl. Then, add 1 cup (200 g) of rice to the water and cook.
2. For paneer, add 150 grams of cubed paneer in a small bowl and season with red chili powder, salt, and black pepper powder.
3. Heat oil in a pan on medium and to that, add paneer and fry until golden brown. After stirring, remove the paneer and keep it aside.
4. In the same pan, add another 2 tablespoons of oil and finely chopped garlic. Stir the garlic until it's light brown. Then, add all vegetables and saute.
5. Add fried paneer with green chili sauce, soy sauce, and vinegar and mix well. Then, add cooked rice.
6. Next, add sugar, alt, and black pepper powder to taste.
7. Fry the rice mixture.
8. Serve warm.
Enjoy your Paneer Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Healthy Shrimp Sushi Bowl?
|
Here's a recipe for Healthy Shrimp Sushi Bowl:
Ingredients:
• 2 cups shrimp, deveined and peeled
• 1 cup quinoa, washed, uncooked
• 1 cucumber, finely diced
• 1 large carrot, shredded
• 2 avocados, finely chopped
• 1 cup roasted seaweed, garnish, thinly sliced
• 1/4 cup green onion, garnish, thinly sliced
• 3 tablespoons sesame seed, garnish
• 4 tablespoons olive oil
• 1/4 cup rice vinegar, plus 1/2 teaspoon
• 2 tablespoons soy sauce, plus 1/2 teaspoon
• 1/2 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon old bay seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups water
• 2 tablespoons sriracha
• 4 tablespoons mayonnaise
Instructions:
1. Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, 1/2 tsp soy sauce, 1/2 tsp sesame oil and 1/2 tsp rice vinegar.
2. Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
3. Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
4. In a bowl, mix together 1/4 cup rice vinegar, 2 Tbsp soy sauce and 11/2 cups water.
5. After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
6. Cut shrimp into bite-sized pieces.
7. To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
8. To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
9. Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.
Enjoy your Healthy Shrimp Sushi Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Spring Veggie Stew?
|
Here's a recipe for Spring Veggie Stew:
Ingredients:
• 1 lb Italian sausage
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 12 baby carrots
• 8 oz cremini mushroom, quartered
• 1 medium red onion, sliced
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1 can tomato paste, plus (3) 6 ounce (170 ml) water
• 4 cloves garlic, minced
• 1/2 teaspoon marjoram
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon Summer Savory seasoning
• 1 teaspoon turmeric
• 1 teaspoon onion powder
• 1 tablespoon smoked paprika
• 2 medium bay leaves
• red pepper flake, to taste, 1 big pinch
• salt and pepper, to taste
Instructions:
1. Brown Italian sausage in a 10” or larger inch pan and add minced garlic once sausage is cooked through. Saute until garlic is fragrant, then set aside.
2. Saute baby carrots in 2 tbsp vegetable oil until half done, stirring occasionally. Add bell peppers and red onion. Stir.
3. Create a well in the center of the pan and add spices. Brown well, then add tomato paste and 3 cans of water. Stir well, then add bay leaves.
4. Add remaining vegetables and simmer for 20 minutes, stirring occasionally.
5. Serve plain or with quinoa, rice, or pasta.
Enjoy your Spring Veggie Stew!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Mushroom & Kale Stew.
|
Here's a recipe for Mushroom & Kale Stew:
Ingredients:
• 4 stalks fresh kale, stemmed & lightly chopped
• 1 can sweet potato
• 8 oz cremini mushroom, sliced
• 1/4 teaspoon fresh thyme
• 1/4 teaspoon marjoram
• Summer Savory seasoning, big pinch
• salt and pepper, to taste
Instructions:
1. Saute kale in a 10-inch pan in 2 tbsp of oil and 2 tbsp of water.
2. Add mushrooms & spices. Cook till wilted.
3. Add sweet potatoes and simmer 4-6 mins.
4. Serve plain or with quinoa, rice or pasta.
Enjoy your Mushroom & Kale Stew!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Mofongo Cups Con Camarones?
|
Here's a recipe for Mofongo Cups Con Camarones:
Ingredients:
• nonstick cooking spray, for greasing
Mofongo
• vegetable oil, for frying
• 4 green unripe plantains
• 8 oz pork rinds, ground
• 5 cloves garlic, grated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
Shrimp Sauce
• 2 tablespoons olive oil
• 1 1/2 cups yellow onion, small, diced
• 2 cloves garlic, minced
• 1/2 medium red bell pepper, seeded and small diced
• 1 roma tomato, small, diced
• 1/3 cup store-bought sofrito
• 1 tablespoon adobo sauce
• 1 1/2 teaspoons smoked paprika
• 1/4 teaspoon ground coriander
• 1/2 cup white wine
• 1/2 cup water
• 1 teaspoon kosher salt
• 1 bag raw jumbo shrimp, peeled and deveined
• fresh cilantro, for garnish, torn
Instructions:
1. Make the mofongo: Preheat the oven to 375°F (190°C). Grease a standard-size 6-cup muffin tin with nonstick spray.
2. Pour 1–2 inches of vegetable oil into a pot. Heat over medium heat until the oil temperature reaches 350°F (180°C).
3. Peel the plantains and cut into 1-inch pieces. Working in batches, add the plantains to the hot oil and fry for 2 minutes, or until the centers are soft. Remove from the pot and transfer to a paper towel–lined plate to drain while you repeat with the remaining plantains. Let cool for 15 minutes.
4. Transfer the plantains to a mortar and pestle (also known as a pilón), and add the ground pork rinds, garlic, salt, and pepper. Mash together until fully incorporated, 5–8 minutes. If needed, remove the plantain mixture from the pilón and mix with your hands.
5. Roll the plantain mixture into 6 balls. Place a ball into the center of each prepared muffin cup and press evenly against the bottom and up the sides to make a cup.
6. Bake the mofongo cups for 20–25 minutes, or until golden brown. Remove from the oven and let cool to room temperature, about 30 minutes, then remove from the muffin tin.
7. Meanwhile, make the shrimp sauce. Heat the olive oil in a medium pan over medium-low heat. Add the onion, garlic, and red bell pepper, and cook, stirring occasionally, until softened, about 4 minutes. Add the tomatoes, sofrito, adobo sauce, paprika, and coriander, and stir until combined and the mixture begins to deepen in color, 1 minute.
8. Increase the heat to medium-high heat. Immediately add the white wine and simmer for 20 seconds. Stir in the water and simmer for another 4–6 minutes, until slightly reduced.
9. Add the salt and shrimp. Cover and cook until the shrimp turn pink, about 3 minutes.
10. Fill the mofongo cups with the warm shrimp and sauce. Garnish with cilantro, then serve.
Enjoy your Mofongo Cups Con Camarones!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Spicy Corn Pudding?
|
Here's a recipe for Spicy Corn Pudding:
Ingredients:
• Kroger® Unsalted Butter, for greasing
• 1 can creamed corn
• 1 can whole kernel corn, not drained
• 1 box corn muffin mix
• 1 container sour cream
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 10 tablespoons Kroger® Unsalted Butter, divided
• 1 tablespoon jalapeño, seeded
• 1 can chipotle pepper in adobo sauce
• 1 teaspoon honey
• 1 small jalapeño, sliced into thin rounds
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch glass baking dish with Kroger® Unsalted Butter.
2. In a large bowl, whisk together the creamed corn, kernel corn, corn muffin mix, sour cream, 1/2 teaspoon salt, the cumin, chili powder, and 8 tablespoons melted Kroger® Unsalted Butter until smooth. Fold in the chopped jalapeño.
3. Pour the mixture into the prepared baking dish and smooth the top.
4. Remove a small chipotle pepper from the sauce and place in a small blender. Add 11/2 tablespoons of adobo sauce, the remaining 2 tablespoons melted Kroger® Unsalted Butter, the honey, and remaining 1/4 teaspoon salt. Blend until smooth.
5. Drizzle the chipotle sauce over the top of the corn pudding, then use a butter knife to swirl the sauce into the top of the pudding.
6. Gently press the sliced jalapeños, if using, onto the surface of the pudding.
7. Transfer the pudding to the oven and bake for 80–90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes.
8. Serve warm.
Enjoy your Spicy Corn Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Colaluca Chicken With Pasta?
|
Here's a recipe for Colaluca Chicken With Pasta:
Ingredients:
• 1 lb chicken breast, cut into cubes
• 1/2 medium onion, diced
• 1 package portobello mushroom, sliced
• 1/4 cup sundried tomato, diced
• 1 tablespoon garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 3 tablespoons olive oil
• 1 tablespoon white wine, for deglazing
• 8 oz rotini pasta
• 1/2 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• parmesan cheese, shredded, for garnish
• fresh parsley, chopped, for garnish
Instructions:
1. Season diced chicken with salt, garlic powder and Italian seasoning.
2. Heat a pot on medium heat and add 2 tbsp olive oil. Add chicken and cook until browned. Once brown, remove chicken and set aside.
3. Add 1 tbsp white wine to deglaze the pot. Once wine evaporates, add 1 tbsp olive oil and to this, add diced onions and sliced mushrooms.
4. Cook until onions are translucent and mushrooms sweat, about 8-10 minutes
5. Add sundried tomatoes and cook for 2-3 minutes. Once cooked, add minced garlic and cook for 30 seconds.
6. Add back the cooked chicken, rotini, and chicken broth. Bring to a boil on medium heat and cover for 10 minutes, stirring every couple minutes.
7. Add heavy cream and cook until thick, about 5 minutes. Take off heat and stir in shredded parmesan.
8. Plate and garnish with parsley. Serve.
Enjoy your Colaluca Chicken With Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Hyderabadi Chicken Dum Biryani?
|
Here's a recipe for Hyderabadi Chicken Dum Biryani:
Ingredients:
• 2 lb chicken
• 2 lb basmati rice
• 5 onions
• 6 tablespoons oil
• 3 tablespoons ghee
For Marinating The Chicken
• salt, to taste
• 1 lemon
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 2 teaspoons pepper powder
• 1 1/2 tablespoons caraway seed
• 2 cloves
• 1 cardamom
• 1 piece cinnamon stick, 2 in (5 cm)
• 1 piece ginger, 1 in (2.54 cm)
• 4 cloves garlic
• 6 green chiles
• 12 pudina leaves
• coriander leaf
• 1 pinch saffron
• 3/4 cup curd
• 4 fried onions
• 1 tablespoon oil and ghee
For Cooking The Rice
• 2 lb basmati rice
• 2 tablespoons caraway seed
• 1 tablespoon lemon juice
• 2 tablespoons vegetable oil
• 1 pinch saffron
• salt, to taste
For Cooking On Dum
• 10 pudina leaves
• coriander leaf
• fried onion
• 5 hard-boiled eggs
• saffron milk
• 1/2 cup rice water, hot
• 3 green chiles
Instructions:
1. A. For Marinating The Chicken:
2. Slice the onions and fry in oil & ghee mixture until golden brown color. Reserve one of these onions for cooking on dum.
3. Reserve this oil that was used for frying the onions for cooking on dum (C).
4. For making the Hyderabad masala powder, take a mixture jar, add caraway seeds, cinnamon stick, cloves, cardamom and grind it into a fine powder.
5. Take the mixer jar, add ginger, garlic, pudina leaves, coriander leaves, green chilies, a Tsp. of curd, a pinch of salt and grind it into a smooth paste.
6. In a large bowl, add the chicken, lemon juice, salt and mix well. Then add masala powder, the grinded paste, red chilli powder, coriander powder, pepper powder, fried onion, curd, mix well.
7. Add 3-4 Tbsp. reserved oil (A. Step 1) and saffron. Mix and set aside for at least 1 hour.
8. B. For Cooking The Rice:
9. Wash and soak the Basmati rice for 30 minutes.
10. In a pot, take around 2.5 L of water to cook the rice. Place it on a high heat.
11. When the water is near to boil, add caraway seeds, vegetable oil and salt. Stir it well to dissolve the salt. The water must be very salty.
12. During boiling, add the strained basmati rice and stir it well.
13. Continue to boil it on high heat. Stir a few times very gently and make sure not to break the rice.
14. Once the rice is hal- cooked (should take about 7 minutes on high flame) strain the rice and set aside.
15. C. For Cooking On Dum:
16. Take the heavy bottom pot, place it on low flame, add half the oil & ghee (reserved) that was used for frying the onions. Then arrange the marinated chicken pieces in one layer, and pour the entire marinade as well.
17. Sprinkle some chopped coriander, mint leaves and fried onions above. Then spread half of the cooked rice on the arranged chicken in the pot.
18. Sprinkle half of the fried onions, half of the chopped mint leaves and coriander leaves.
19. Spread out the balanced rice as the second layer on top of the first layer of rice.
20. Place the boiled eggs on top of it and also some green chilies. Then sprinkle the remaining fried onions, chopped mint leaves and coriander leaves.
21. Now sprinkle the remaining oil & ghee on the rice in a circular motion. In the same way sprinkle a handful of saffron milk on the rice.
22. Now close the lid and cook for 30 minutes on low flame.
23. After 30 minutes, turn off the flame and let the biryani rest for 15 minutes before opening.
24. Serve it with tomato chutney and raita.
Enjoy your Hyderabadi Chicken Dum Biryani!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Devil's Curry?
|
Here's a recipe for Devil's Curry:
Ingredients:
• 4 lb chicken thighs, chopped into single-serving pieces
• 1 1/2 lb pork belly, sliced 3/4 in (6 mm) in
• 4 large potatoes, cut in eighths
• 1 head cabbage, quartered & cut 2 (5 cm) inches
• chili powder
• white vinegar
• 1 tablespoon 5 spice powder
• 3 tablespoons salt
• sugar
• water
• 50 stalks dried chillies
• 4 large red onions
• 5 bulbs garlic
• 8 candlenuts
• 3 stalks lemongrass
• 2 inch blue ginger
• 2 teaspoons mustard seed
• oil
Instructions:
1. Blend the dried chilli, red onions, garlic, candlenuts, lemongrass, blue ginger, and mustard seeds with some oil to form a paste. Then, in a separate bowl, dry rub the pork with 5-spice powder and salt.
2. In a large frying pan on high heat, add 1 tbsp of oil. Once heated, sear the pork and cook halfway, then remove, learning the grease in the pan. Then, reduce heat to medium and toss in 2 tbsp whole mustard seeds. Toast for a minute, then gently add in spice paste from step and stiry fry for 15 minutes until oil appears around the sides.
3. Add chicken to the pan, coat thoroughly for a minute, then add the pre-fried pork belly and mix well. Then, add water, submerging the meat completely.
4. Add chilli powder, stir, and bring mixture to a boil, simmering for 15 minutes. Then, add potatoes, stir, and simmer for an additional 30 minutes.
5. Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
6. Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.
Enjoy your Devil's Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Garlic & Honey Glazed Sesame Chicken?
|
Here's a recipe for Garlic & Honey Glazed Sesame Chicken:
Ingredients:
For chicken:
• 4 chicken breasts, cubed
• 2 tablespoons coconut amino
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seed oil
• 2 tablespoons Sweetleaf Stevia
• 3 tablespoons cornstarch
• 6 tablespoons almond flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• vegetable oil, for cooking
For sauce:
• 2 tablespoons honey, or agave
• 2 tablespoons hoisin sauce
• 2 tablespoons sweet chilli sauce
• 4 tablespoons organic ketchup
• 4 tablespoons coconut amino
• 1/2 cup water
• sesame seed, toasted, for garnish
• green onion, diced, for garnish
• vegetable oil, for frying
Instructions:
1. Cut chicken breasts into bite-sized pieces. Put chicken, coconut aminos, rice vinegar, sesame oil and Stevia in a plastic bag and marinate in the fridge for 1 to 2 hours; drain.
2. Add vegetables to a shallow pan or skillet over medium heat.
3. Mix cornstarch, flour, salt and pepper in a large, sealed plastic bag.
4. In small batches, add chicken to flour mixture, shake gently to coat and toss into pan until golden brown. Drain on a paper towel.
5. Mix honey, hoisin sauce, chili sauce, ketchup, coconut aminos and water. Add to pan and bring to a boil then simmer until sauce begins to thicken.
6. Mix sauce and chicken together. Sprinkle it with sesame seeds and green onion and serve.
Enjoy your Garlic & Honey Glazed Sesame Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Weeknight Turkey Chili?
|
Here's a recipe for Weeknight Turkey Chili:
Ingredients:
• 2 lb ground turkey
• 1 onion, diced
• 2 tablespoons garlic, minced
• 2 tablespoons olive oil
• 1/4 cup sherry wine vinegar
• 1 cup water
• 2 cans garlic herb and olive oil diced tomatoes
• 1 can kidney bean
• 1 can black beans
• 4 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 1/2 tablespoons brown sugar
• 1 dash cinnamon
• vegetable oil, for frying
Instructions:
1. Heat oil in a large pot at medium high heat, add onions and stir. Once onions are translucent add minced garlic and pinch of salt and pepper and stir. Add ground turkey and stir onions and garlic through as meat browns.
2. Drain, rinse, and mash kidney and black beans. Add to browned meat. Add Sherry wine and stir together. Let sit for 5 minutes. Add both cans of tomatoes, juice and all. Stir through.
3. Add seasonings, except brown sugar and cinnamon, and stir to combine.
4. Add in a cup of water, less for thicker chili, and stir. Heat until bubbly but not boiling.
5. Reduce heat to low and stir, adding the brown sugar and dash of cinnamon. Place lid on the pot and let simmer for at least 30 minutes.
6. Top with cheese, diced onion, and sour cream or your favorite chili toppings!
Enjoy your Weeknight Turkey Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Japanese Curry?
|
Here's a recipe for Japanese Curry:
Ingredients:
• 1 pack kobe beef, thinly sliced
• 2 cups garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon ginger
• 1 teaspoon black pepper
• 1 whole carrot, cut into slices
• 1 green onion, chopped
• 2 red potatoes, chopped into cubes
• 1/2 packet Golden Curry mix
• 1 tablespoon olive oil
• 1 tablespoon all purpose flour, optional
Instructions:
1. Create the marinade by combining the minced garlic, soy sauce, ginger, and black pepper.
2. Mix well, and pour into a bag with the meat slices. Set in the fridge for 30 minutes.
3. Cut the vegetables, and set aside in the fridge.
4. Once the marinade is complete, add olive oil to the pan and cook the beef until there is no more red to be seen.
5. Add the vegetables and stir well.
6. Add curry mix and heat on high for 5 minutes.
7. Let simmer for 3 minutes, then serve. Add flour for extra thickness if desired.
Enjoy your Japanese Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Italian Paloma?
|
Here's a recipe for Italian Paloma:
Ingredients:
Ice
• 1 3/4 oz Don Julio Blanco Tequila
• 1/2 oz campari
• 1/2 oz grapefruit juice
• 2 oz San Pellegrino Aranciata
• 1 wedge grapefruit, for garnish
Instructions:
1. Fill a Collins glass with ice. Add the tequila, Campari, and grapefruit juice and swirl a few times with a stirrer to mix.
2. Top with the San Pellegrino Aranciata and garnish with a grapefruit wedge. Serve immediately.
Enjoy your Italian Paloma!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Brown Butter And Herb Corn Pudding.
|
Here's a recipe for Brown Butter And Herb Corn Pudding:
Ingredients:
• 6 tablespoons Kroger® Unsalted Butter, plus more for greasing
• 3/4 cup shallot, finely chopped
• 3 tablespoons fresh parsley, chopped, plus more for garnish
• 3 teaspoons fresh sage, finely chopped
• 3 teaspoons fresh thyme leaf, finely chopped
• 1 bag frozen corn kernels
• 1 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 5 large eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 3/4 cup sour cream
• 1 1/2 cups Murray’s parmigiano reggiano cheese, divided
• hot water, for baking
• fresh parsley, for garnish
Instructions:
1. Arrange an oven rack in the center position. Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch glass or metal baking dish with Kroger® Unsalted Butter.
2. Melt the Kroger® Unsalted Butter in a large, deep skillet or pot over medium-high heat. Continue cooking for 2–4 minutes more, stirring occasionally, until the butter has turned deep golden brown in color. Turn off the heat and immediately add the shallots, parsley, sage, and thyme to the hot brown butter, stirring as they sizzle for 30 seconds.
3. Add the corn to the skillet and stir to coat evenly with the butter mixture. Set aside to cool while you prepare the pudding.
4. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and pepper.
5. Add the eggs, milk, heavy cream, and sour cream to a very large bowl and whisk until smooth. Slowly add the dry ingredients to the wet ingredients, whisking constantly, until the mixture is smooth, then fold in the corn mixture and 1 cup of Murray’s parmigiano reggiano until evenly distributed.
6. Pour the pudding into the prepared baking dish. Smooth the top, then sprinkle evenly with the remaining 1/2 cup Murray’s parmigiano reggiano.
7. Place the baking dish inside another larger baking dish. Fill the larger baking dish with hot water halfway up the sides of the baking dish with the pudding.
8. Carefully transfer the pudding to the oven and bake for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and carefully remove the baking dish with the pudding from the water bath. Let cool for 5 minutes.
9. Garnish the pudding with parsley, then serve.
Enjoy your Brown Butter And Herb Corn Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make White Bean Vegan Chili?
|
Here's a recipe for White Bean Vegan Chili:
Ingredients:
• 1 can navy beans
• 1 can pinto bean
• 1/2 cup yellow pepper, chopped
• 1/2 onion, chopped
• 2 garlics, minced
• 1 cup vegetable stock
• 1/2 cup hominy
• 1 can green chilli
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne, or to taste
• salt, to taste
Instructions:
1. Sauté onion, peppers, and garlic in oil until softened.
2. Add spices and toast them for a minute. Then, add all other ingredients.
3. Bring to boil, then simmer, covered, for 1/2 hour.
4. Salt to taste.
5. Garnish with avocado or cilantro if desired. Serve.
Enjoy your White Bean Vegan Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Chicken Pulao?
|
Here's a recipe for Chicken Pulao:
Ingredients:
• 1 lb bone-in chicken
• 2 cups basmati rice, washed, rinsed, and soaked in water, for 30 minutes
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 2 bay leaves
• 4 cloves
• 4 cardamom pods
• 1 stick cinnamon
• 6 cashews
• 1/4 cup red onion, sliced
• 2 green chiles, optional
• 1 sprig curry leaf, optional
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• salt, to taste
• 1/4 teaspoon turmeric powder
• 5 mint leaves
• 2 tablespoons fresh cilantro, finely chopped
• 2 tablespoons red chili powder
• 1/2 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
Instructions:
1. Heat oil in a heavy bottomed pot. To this, add bay leaves, cloves, cardamom pods and cinnamon. Sauté until fragrant.
2. Add cashews and sauté until light golden brown.
3. Next, add onion slices, green chilies, curry leaves, salt and turmeric and fry on medium heat until onions turn golden brown.
4. Add minced garlic and minced ginger. Fry until the raw smell goes off.
5. Add chicken and mix well. Cover and cook on medium-low flame until chicken is almost cooked through.
6. Then add cumin powder, coriander powder, red chili powder, garam masala powder, mint and cilantro. Mix well.
7. Add water and mix well. Adjust the seasoning as needed. Once water is boiling, add soaked rice and gently stir to combine.
8. Cook on high flame for 6 to 8 min. Then, cover and cook on low flame until all the water evaporates and the rice is cooked through, stirring gently.
9. Serve hot with cucumber or onion raita.
Enjoy your Chicken Pulao!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Aloo Gosht (Mutton And Potato Curry)?
|
Here's a recipe for Aloo Gosht (Mutton And Potato Curry):
Ingredients:
• 2 lb goat meat, washed, cleaned and set aside
• 5 tablespoons mustard, or vegetable oil
• 2 onions, finely chopped
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 1/2 teaspoons kashmiri chile powder
• 2 tablespoons coriander powder
• 1 tablespoon cumin powder
• whole garam masala
• 1 teaspoon black peppercorn
• 1 teaspoon black cumin seeds
• 5 ground green cardamoms
• 2 sticks cinnamon
• mace, few threads
• 1 dry red chily
• 2 teaspoons kashmiri chile powder
• 1 teaspoon mutton masala
• 2 potatoes, peeled and cut into large chunks
• 1 handful cilantro, coriander leaves
• salt, to taste
• water, for gravy
Instructions:
1. Heat 1 tbsp oil in a pressure cooker. Add potatoes and fry until they turn slightly brown. Remove the potatoes and put aside on a plate. Add remaining oil and add in the whole garam masala. Once the seeds begin to crackle, add in the chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes or till the raw smell goes away.
2. Lower heat and add remaining spice powders and dry spices. Roast until the aroma is fragrant, then add mutton and cilantro and stir fry on high heat for 2 minutes.
3. Pour in hot water and add salt. Lock the lid in place and cook for 5-6 whistles. Then, turn off heat and let the apparatus release pressure on its own.
4. Once the pressure is released, slowly open the lid and ensure that the mutton is cooked through by checking tenderness with a fork. Add more water if necessary.
5. Season to taste with salt and pepper and then add fried potatoes and cook on low heat until potatoes are softened but not mashed.
6. Serve warm alongside white rice or roti.
Enjoy your Aloo Gosht (Mutton And Potato Curry)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Torta Ahogada?
|
Here's a recipe for Torta Ahogada:
Ingredients:
Carnitas
• 3 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dried mexican oregano
• 1 tablespoon Mccormick® ground cumin
• 4 lb boneless, skinless pork butt
• 3 oranges
• 8 cloves garlic, peeled and smashed
• 1 medium yellow onion, peeled and quartered with stem still attached
Tomato Salsa
• 1 tablespoon canola oil
• 1/2 lb roma tomato, quartered
• 1/2 large yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 1 1/2 teaspoons dried mexican oregano
• 1 1/2 teaspoons margarine
• 2 cups chicken stock
Red Onion Escabeche
• 2 limes, juiced
• 1 tablespoon kosher salt
• 1 teaspoon dried mexican oregano, crushed
• 1/2 medium red onion, thinly sliced
Spicy Salsa
• 10 whole japones chiles
• 1 tablespoon canola oil
• 1/2 lb roma tomato, quartered
• 1/2 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons kosher salt
• 1/2 teaspoon Mccormick® ground cumin
• 2 tablespoons distilled white vinegar
Assembly
• 4 birotes
• lime wedge
Instructions:
1. Make the carnitas: Preheat the oven to 275°F (135°C).
2. In a small bowl, whisk together the salt, pepper, oregano, and cumin.
3. Set the pork butt on a rimmed baking sheet and pat try with paper towels. Rub the spice mixture over the pork butt to cover completely.
4. Cut the oranges in half and juice. Set the juice aside.
5. Spread the orange rinds, garlic, and onion in an even layer on the bottom of a heavy-bottomed pot. Place the pork butt on top and pour the orange juice over. Cover the pot with a lid or 2 layers of heavy-duty aluminum foil and cook in the oven until the pork is tender and can be shredded with a fork, about 8 hours.
6. Make the tomato salsa: Heat the canola oil in a large pan over medium heat. When the oil begins to shimmer, add the tomatoes, onion, and garlic and sauté until the onion begins to caramelize, about 3 minutes. Add the salt, pepper, oregano, and margarine and continue cooking until fragrant, about 2 minutes. Add the chicken stock, increase the heat to medium-high, and bring to a simmer. Continue cooking until the vegetables are soft, about 15 minutes.
7. Transfer the mixture to a blender and blend on medium-high speed until completely smooth.
8. Pour the salsa back into the pan and cook over medium-low heat until thickened, about 10 minutes. Rinse out the blender basin.
9. Make the red onion escabeche: In a medium bowl, whisk together the lime juice, salt, and oregano. Add the onion and toss to coat. Let sit for at least 15 minutes, or cover and refrigerate for up to 1 week.
10. Make the spicy salsa: In a large pan over medium-high heat, toast the Japones chiles until fragrant, about 2 minutes. Remove the chiles from the pan and set aside.
11. Heat the canola oil in the same pan over medium heat. When the oil begins to shimmer, add the tomatoes, onion, and garlic and sauté until the onion begins to caramelize, about 3 minutes. Add the salt and cumin and continue cooking until the tomatoes are tender, about 8 minutes.
12. Transfer the mixture to the blender. Add the toasted chiles and distilled white vinegar and blend on medium-high speed until smooth.
13. Assemble the tortas: Use a fork to shred the carnitas.
14. Cut the birotes down the middle, leaving one long side intact, like a hot dog bun. Fill the rolls with carnitas and pour the tomato salsa on top. Serve with the spicy salsa, escabeche, and lime wedges.
Enjoy your Torta Ahogada!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Chickpea Spinach Curry?
|
Here's a recipe for Chickpea Spinach Curry:
Ingredients:
• 3 cups chickpeas, cooked
• 3 bunches spinach, washed
• 1/2 onion, chopped
• 1 tablespoon garlic ginger paste
• 1 jalapeño
• 1 can chopped tomato
• 1 can tomato paste
• 1 cup tomato juice, (with paste to make tomato puree)
• 1 can coconut milk
• 1 tablespoon curry powder
• 1 tablespoon cumin
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• salt, to taste
Instructions:
1. Sauté onions and jalapeno until softened. Add Garlic/ginger paste and continue to sauté.
2. Add tomatoes and tomato puree and cook down the tomatoes for about 5 mins at a simmer.
3. Add spices and coconut milk, chickpeas, and spinach.
4. Bring to boil, then cover and simmer for 20 mins.
5. Serve alone or with rice.
Enjoy your Chickpea Spinach Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Mel’s Southern Mac And Cheese.
|
Here's a recipe for Mel’s Southern Mac And Cheese:
Ingredients:
• 2 cups elbow macaroni
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese
• salt and pepper, to taste
• creole seasoning, to taste
• 1 ritz cracker, crushed
Instructions:
1. Preheat the oven to 350°C.
2. Boil the macaroni as directed. Drain and set aside.
3. Mix the mayonnaise, sour cream, and seasonings in a separate bowl. Then, mix in cheeses and once combined, add pasta.
4. Spray an 8x8 or 9x13 baking dish and pour in pasta mixture. Add crushed Ritz crackers on top.
5. Bake for 30 minutes or until golden brown. Let rest for 10-15 minutes.
6. Serve hot.
Enjoy your Mel’s Southern Mac And Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Pasta E Fagioli?
|
Here's a recipe for Pasta E Fagioli:
Ingredients:
• 2 cloves garlic
• 1 sprig rosemary
• 1 tablespoon olive oil
• 1 shallot, minced
• 1 carrot, finely diced
• 5 tablespoons tomato sauce
• 1 can beans, cooked
• 2 cups vegetable stock, enough for the pasta to be slightly submerged
• 1 cup short pasta
Instructions:
1. Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
2. Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
3. Add your pasta and make sure it’s submerged. Add more if it absorbs too much. Cook for 10–12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
4. At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper.
5. Serve.
Enjoy your Pasta E Fagioli!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Flying Fish And Cou Cou?
|
Here's a recipe for Flying Fish And Cou Cou:
Ingredients:
Bajan Chopped Seasoning
• 1 medium yellow onion, roughly chopped
• 3 spring onions, white and light green parts only
• 2 cloves garlic, peeled
• 1 fresh ginger, peeled
• 1 Scotch bonnet chile, seeded if desired
• 1 tablespoon fresh thyme
• 3/4 teaspoon ground allspice
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup red wine vinegar
Flying Fish
• 2 sea bass fillets
• 1 lime, juiced
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Fish Stew
• 6 tablespoons olive oil
• 1/2 cup yellow onion, finely diced
• 1 teaspoon garlic, minced
• 1 red bell pepper, seeded and finely diced
• 1 teaspoon dried thyme
• 2 1/2 teaspoons curry powder
• 1 teaspoon garlic powder
• 1 can tomato
• 1/2 stick unsalted butter
• 1 teaspoon kosher salt
• freshly ground black pepper, to taste
• fresh flat-leaf parsley, for garnish, chopped
Cou Cou
• 4 pods okra
• 1 medium yellow onion, peeled and quartered
• 1 sprig fresh thyme
• 2 1/2 cups water
• 1 cup ground cornmeal
• 1/2 teaspoon kosher salt
• Cold Guinness Extra Stout, for serving
Instructions:
1. Make the Bajan chopped seasoning: Add the onion, spring onions, garlic, ginger, Scotch bonnet, thyme, allspice, lime juice, salt, and black pepper to a food processor and process for about 1 minute, until it reaches a rough paste-like consistency, scraping down the sides of the bowl as needed. Add the vinegar and pulse 1 or 2 times, until incorporated. Transfer to a bowl and set aside until ready to use. Any leftover seasoning will keep in an airtight container in the refrigerator for up to 2 weeks.
2. Season the fish: Place the sea bass fillets on a plate and pour the lime juice over them, then sprinkle with the garlic powder, salt, and pepper. Let marinate for 15 minutes while you make the fish stew.
3. Make the fish stew: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion, garlic, red bell pepper, thyme, curry powder, and garlic powder, and cook, stirring occasionally, for 2–3 minutes, until the vegetables are just starting to soften. Stir in the tomatoes and bring to a simmer, then add the butter, salt, pepper, and 2 tablespoons of the Bajan chopped seasoning. Stir until the butter melts and everything is incorporated.
4. Nestle the fish into the stew until submerged halfway. Cover the pan and cook for 12–15 minutes, until the fish is cooked through and flakes easily when tested with a fork.
5. Make the cou cou: Add the okra, onion, thyme, and water to a shallow nonstick saucepan or skillet over medium-high heat and bring to a boil. Immediately remove from the heat and strain, reserving the liquid and the okra separately and discarding the onion and thyme.
6. Place the same saucepan over medium heat and add the cornmeal. While whisking constantly, slowly pour the reserved liquid back into the pot. Whisk until smooth, then add the salt. Cook, continuing to whisk, for 6–8 minutes, until the cornmeal is thick with a consistency similar to firm mashed potatoes.
7. Slice the okra pods on the bias.
8. To serve, spread the cou cou onto a serving platter or individual dishes, then sprinkle the okra on top. Carefully lift the fish from the stew and place atop the cou cou and okra, then spoon the stew over the top. Garnish with parsley. Serve with a cold Guinness Extra Stout.
Enjoy your Flying Fish And Cou Cou!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Jay’s Shrimp Creole?
|
Here's a recipe for Jay’s Shrimp Creole:
Ingredients:
• 2 lb shrimp, peeled and cleaned
• 1 stick butter
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 stalks celery, chopped
• 6 cloves garlic, minced
• 1 cup green onion, chopped
• 1 cup fresh parsley, chopped
• 1 can tomato sauce
• 1 can diced tomato
• 1 can hot Ro-Tel tomatoes
• 1 can mushroom soup
• 2 cups veggie broth
• 1 tablespoon sugar
• salt and pepper, to taste
• 1/4 teaspoon cayenne pepper
Instructions:
1. Saute garlic, onion, bell pepper, and celery in butter. Add all the cans of tomatoes, broth and mushroom soup and stir well to incorporate.
2. Cook covered, on low heat, for 1.5 hours or longer. Add shrimp and cook for another 15 minutes or until done.
3. Add green onions and parsley and cook another 10 minutes. Remove from heat.
4. Serve over hot rice .
Enjoy your Jay’s Shrimp Creole!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Homemade Lasagna Soup?
|
Here's a recipe for Homemade Lasagna Soup:
Ingredients:
For soup:
• 2 lb ground sage sausage
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 can tomato paste
• 2 cans italian style diced tomatoes
• 6 cups chicken broth
• 2 bay leaves
• 2 cups rotini pasta
• seasoning to your taste, (Salt, pepper, Italian seasoning, etc.)
• shredded mozzarella cheese
For cheesy topping:
• 8 oz ricotta cheese
• parmesan cheese, grated
• salt
• pepper
Instructions:
1. Heat olive oil in a large pot over medium heat. Add ground sausage and garlic. Break sausage into bite size pieces and cook until brown. Drain the sausage and put back into the pot.
2. Add tomato paste into the pot and heat up the sausage and tomato paste until the paste is a dark red color. Add both cans of Italian style diced tomatoes and chicken broth.
3. Add the bay leaves and and season as preferred
4. Heat up soup until boiling and add rotini pasta. Reduced heat and let it simmer for 15-20 minutes until the pasta is tender. Turn off the heat.
5. In a separate bowl, mix together the ricotta cheese, parmesan cheese as desired, and salt and pepper to your taste.
6. Serve soup warm, topped with cheesy topping and shredded mozzarella cheese.
Enjoy your Homemade Lasagna Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Sancocho (Puerto Rican Meat Stew).
|
Here's a recipe for Sancocho (Puerto Rican Meat Stew):
Ingredients:
• 1 lb stew meat
• 2 tablespoons sofrito
• 2 tablespoons cooking oil
• 5 cups water
• 2 tablespoons tomato sauce
• 1 pack sazon seasoning
• 1 medium yuca root, cubed
• 3 carrots, cut into 1 in (2.54 cm)
• 2 corns, cut into thirds
• 1 big taro root, cubed
• 1 japanese yam, cubed
• 1 cup pumpkin, cubed
• all purpose seasoning
• salt
• pepper
Instructions:
1. Season the meat with all purpose seasoning and boil for 35 minutes in a deep pot.
2. Drain the meat and lower heat to medium.
3. Add the sofrito, oil, and sazón. Stir 2-3 minutes until the meat browns and all the ingredients come together.
4. Add the tomato sauce and cook for 1-2 minutes.
5. Add water and mix well.
6. Add all the vegetables, stir, and let simmer for 35-45 minutes.
7. Taste after 25 minutes and add more sazón or salt and pepper to taste.
8. Serve warm.
Enjoy your Sancocho (Puerto Rican Meat Stew)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Blackened Curried Goat With Potatoes?
|
Here's a recipe for Blackened Curried Goat With Potatoes:
Ingredients:
• 2 1/2 lb bone-in goat meat
• 5 medium potatoes
• 1 large red onion, thinly sliced
• 8 cloves garlic
• 1 ginger, paste
• 1 tablespoon hot green chili paste, optional
• 4 oz beaten yogurt
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar
• 3 bay leaves
• 3 ground green cardamoms
• 3 cloves garlic
• 2 black cardamom pods
• 1 cinnamon stick, 1 in (2.5 cm)
• 2 dried red chilis
• salt, to taste
• mustard oil
Instructions:
1. Marinade the meat with the yoghurt, the aromatics, 2 tablespoons of mustard oil and the spices with the exception of black pepper, chili powder and whole spices.
2. In a Dutch oven, heat 2 tablespoons of ghee or 5 tablespoons of mustard oil and temper it with the whole spices. Once the spices have lightly browned and the oil is fragrant, throw in the onion. Sweat the onion on high heat till it is translucent and add in the marinated mutton. On low to medium heat, cook it for about 40 minutes or till onion is caramelized, the meat has turned dark and most of the fat from the meat is rendered. Stir often and deglaze the bottom now and again with a splash of water as this gravy tends to stick to the bottom towards the end. In between add the chili powder. At the end of 40 minutes or so, sprinkle the freshly cracked pepper powder, toss in the potatoes and mix everything up.
3. Pour in hot water till everything is submerged 3/4 of the way. Cover the pot and cook on low heat till potatoes are cooked through. Pull out the potatoes and continue cooking till the meat is tender and falling off the bone. Add water if the gravy dries up.
4. When the meat is done to the right point, return the potatoes and mix everything up with a gentle hand.
5. Serve warm with rice or naan/roti.
Enjoy your Blackened Curried Goat With Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Baked Octopus.
|
Here's a recipe for Baked Octopus:
Ingredients:
• 1 whole octopu
• 1/3 cup soy sauce
• lemon juice
• 4 cloves garlic
• 2 tablespoons cayenne pepper
• chicken broth
• 1 package baby spinach
• salt, to taste
Instructions:
1. Add octopus to a large, deep pot and fill with broth until octopus is covered. Add cayenne pepper, salt, garlic, and lemon juice to taste.
2. Bring to a boil, then simmer for 1 hour. Add 2 tbsp soy sauce and additional lemon juice while simmering.
3. Once done, blanch octopus in a bowl of ice. Once chilled, chop into small pieces.
4. Line an oven-safe pan with baby spinach and top with octopus pieces. Pour soy sauce/lemon juice mixture atop this.
5. Bake in an oven at 325°F for an hour.
6. Remove and serve.
Enjoy your Baked Octopus!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Dusted Onion Chicken?
|
Here's a recipe for Dusted Onion Chicken:
Ingredients:
• 4 chicken breasts, pounded
• 1 cup panko bread crumbs
• 2 eggs
• 1 cup flour
• 2 white onions, thinly sliced
• flour
• salt
• pepper
• canola oil
Instructions:
1. Season chicken breasts with salt and pepper, then dredge breasts through flour, egg, then Panko breadcrumbs to create
2. Wrap and rest in the fridge for 15 minutes.
3. Add an inch of oil or more and heat oil to approx 350°F. Cook each side of the chicken until the internal temperature reaches 170°F for proper doneness.
4. Take thinly sliced onions and dust them with seasoned flour. Add to hot oil and fry well, then top chicken with the onions.
5. Serve with a salad, gravy, and/or vegetables.
Enjoy your Dusted Onion Chicken!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Keto Chicken Piccata.
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Here's a recipe for Keto Chicken Piccata:
Ingredients:
• 4 chicken breasts, thin-sliced
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 lemon, juice only
• 1/4 cup caper, drained
• 1/4 teaspoon xanthan gum
• 2 tablespoons unsalted butter, plus more for browning chicken
• olive oil
• salt and pepper, to taste
Instructions:
1. Season both sides of each piece of chicken with salt and pepper.
2. In a skillet over medium high heat, melt 1 tbsp butter with 1 tbsp olive oil. Brown chicken on both sides and move to a plate. Add more olive oil or butter to the pan as needed.
3. Deglaze the pan with white wine and reduce by half, about 3 minutes. Add chicken stock/broth and bring to a boil. Reduce for 5-10 minutes.
4. Halfway through reducing, melt 1 tbsp butter in the microwave and mix in the xanthan gum. Pour the butter mixture into the pan and continue to reduce now over low heat, stirring to incorporate. This will thicken quickly. If it is too thick, add more chicken stock/broth.
5. Add lemon juice and capers, and continue to simmer on low for 2-3 minutes. Add 1 tbsp butter until melted and taste to check for seasoning.
6. Continuing on low heat, add the chicken back into the pan, turning pieces over to coat in sauce. Continue to simmer for another 5 minutes or until the chicken is fully reheated.
Enjoy your Keto Chicken Piccata!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Wild Salmon With Pepper Sauce?
|
Here's a recipe for Wild Salmon With Pepper Sauce:
Ingredients:
Salmon Marinade:
• 1 lb salmon fillet, center-cut
• 1/2 clove garlic, crushed
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon oregano
• 1 pinch saffron
• salt, to taste
• pepper, to taste
Harissa:
• 1/2 cup red bell pepper, diced
• 1 teaspoon garlic, pureeed
• 1 tablespoon fresh mint, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon caraway seed
• 1 teaspoon red chili flakes
• pepper, to taste
• salt, to taste
Instructions:
1. Add the salmon, garlic clove, lemon juice, olive oil, oregano, saffron, salt, and pepper to a large bowl and stir until the salmon is well coated.
2. Marinate for at least 20 minutes, and up to 24 hours.
3. Add the bell pepper, garlic, mint, olive oil, lemon juice, cumin, caraway, pepper, chile flakes and salt to a blender or food processor and blend until well combined.
4. Heat a pan over high heat with a drizzle olive oil. Once the oil is glistening, add the salmon. Cook for 2 minutes.
5. Gently flip the salmon over and turn off the heat. Put the lid on the pan and let it continue to cook for 5 minutes.
6. Serve salmon with harissa.
Enjoy your Wild Salmon With Pepper Sauce!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Filipino Home Style Chop Suey?
|
Here's a recipe for Filipino Home Style Chop Suey:
Ingredients:
• 1 tablespoon oil
• 1 head broccoli, chopped
• 1 carrot, julienned
• 1 cauliflower, chopped
• 1 handful string bean
• 1 onion, sliced
• 1 half ginger, sliced
• 5 cloves garlic, minced
• 1 cabbage, shredded - half head
• 1 bell pepper, diced
• 1 handful snow peas
• 1/2 lb pork belly, cubed
• 1 handful shrimp, handful, peeled
• 1/2 cup water
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 pinch salt
• 1 pinch pepper
Instructions:
1. Add oil to a heated wok and to this, add pork belly and fry cooked and golden-brown. Remove pork and set aside.
2. In the same oil, cook shrimp and once cooked, set aside.
3. In the same oil, saute ginger, garlic, and onions for 2-3 minutes. Once translucent, add in pork and shrimp.Saute for 2 minutes.
4. Then, add cauliflower, carrots, broccoli, bell pepper, cabbage, snow peas, and water. Steam for 2 minutes.
5. Stir in soy and oyster sauce and season to taste with salt and pepper.
6. Serve warm.
Enjoy your Filipino Home Style Chop Suey!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I prepare Jamaican Rum-Glazed BBQ Pig’s Tail?
|
Here's a recipe for Jamaican Rum-Glazed BBQ Pig’s Tail:
Ingredients:
Green Seasoning
• 1 cup fresh cilantro
• 1 cup fresh parsley
• 1/4 cup water
• 1 scotch bonnet pepper
• salt, to taste
• pepper, to taste
BBQ Pig’s Tail
• 2 lb cured pig's tail
• 3 cups BBQ sauce
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 1/2 cup dark rum
• 3 tablespoons garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon worcestershire sauce
• 1 teaspoon mustard
Instructions:
1. Blend together ingredients for green seasoning.
2. Add pig’s tail to pot of boiling water for 20 minutes to rinse.
3. Add blended green seasoning to a second pot of boiling water and then re-add pig’s tail to water. (You will be boiling the pigs tail twice in total)
4. Remove pig’s tail from the water after 15 minutes ensuring not to rinse them off the second time.
5. Heat BBQ grill to 350°F (180°C) or set oven to 350°F (180°C).
6. Combine the BBQ sauce, ketchup, mustard, brown sugar, rum, garlic, ginger, Worcestershire sauce, and mustard in a medium bowl.
7. If using a BBQ grill, cook pig’s tail on each side for 3 minutes and then add the sauce and again leave each side for 4 minutes until the fat has somewhat melted and is dark and sizzling.
8. If using oven, cover pig’s tail with foil and bake for 6 minutes without sauce. Brush BBQ sauce onto pig’s tail, making sure both sides are covered completely in sauce. Leave for another 5 minutes, still covered with foil, and then for another three minutes without the foil to achieve a dark crispness on the outside.
9. Best served hot!
Enjoy your Jamaican Rum-Glazed BBQ Pig’s Tail!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Co-Keto (Puerto Rican Coconut Eggnog)?
|
Here's a recipe for Co-Keto (Puerto Rican Coconut Eggnog):
Ingredients:
• 4 egg yolks, beaten
• 2 cups heavy whipping cream
• 1 oz coconut oil
• 2 cans cream of coconut, 27 ounces (765 grams)
• 1 can unsweetened coconut milk, 13.5 ounces (380 grams)
• 1 cup rum
• 1/2 cup warm water
• 1/4 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon vanilla extract
• keto-friendly sweetener of choice, such as stevia, splenda, or monkfruit, to taste
Instructions:
1. In a double boiler, combine the egg yolks and heavy whipping cream . Stirring constantly, warm over lightly simmering water until the mixture reaches a 160°F (71°C). Slowly drip in the coconut oil to emulsify. The mix should be smooth and creamy. It should be able to coat the back of a spoon.
2. Add the mix to a blender with the cream of coconut, unsweetened coconut milk, rum, water, spices (or use 2 tablespoons pumpkin pie spice), and vanilla. Blend until smooth. Taste and sweeten to your liking using your preferred keto-friendly sweetener. Pour into glass bottles and chill.
Enjoy your Co-Keto (Puerto Rican Coconut Eggnog)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Baked Chicken Tikka?
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Here's a recipe for Baked Chicken Tikka:
Ingredients:
• 1 cup plain yogurt
• 1/2 tablespoon red chili powder
• 1/2 tablespoon ground coriander
• 1/2 tablespoon ground cumin
• 1 teaspoon ground tumeric
• 1/2 teaspoon garam masala
• 2 tablespoons lemon juice
• 1/2 teaspoon dried fenugreek leaves
• 1 bunch fresh cilantro stem, crushed
• 1/2 tablespoon salt
• 1 1/2 tablespoons ginger garlic paste
• 2 red food colorings
• 4 chicken leg quarters, cut into two
Instructions:
1. Combine all ingredients in a bowl except chicken.
2. Make long slits on chicken with a knife.
3. Put the chicken in the marinade overnight.
4. Bake at 450°F (230°C) for 50 minutes..
Enjoy your Baked Chicken Tikka!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Have you got a recipe for Rotisserie Chicken Dinner: The Garden-Lover?
|
Here's a recipe for Rotisserie Chicken Dinner: The Garden-Lover:
Ingredients:
• 12 oz Marketside® Cauliflower Florets
• kosher salt, to taste
• black pepper, to taste
• 1 Marketside® Traditional Rotisserie Chicken, dark meat only
• 2 cups salad greens
• 1/4 cup red wine vinaigrette, or balsamic vinaigrette
• 1 lb summer squash, roasted
Instructions:
1. Using a fork, poke holes into the cauliflower package. Microwave the package for 2–4 minutes, or until the cauliflower is tender. Season the cauliflower with salt and pepper.
2. Separate the 2 thighs and 2 drumsticks from the chicken.
3. Dress the salad greens with the vinaigrette.
4. Serve the chicken with the steamed cauliflower, salad, and roasted summer squash.
Enjoy your Rotisserie Chicken Dinner: The Garden-Lover!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I cook Maple Cider Pork Roast?
|
Here's a recipe for Maple Cider Pork Roast:
Ingredients:
Pork Loin
• 1 Kroger® Boneless Whole Pork Tenderloin
• 2 dried bay leaves
• 4 tablespoons kosher salt
• 1 teaspoon whole black peppercorn
• 1 teaspoon whole fennel seeds
• 2 teaspoons whole anise seeds
• 1 teaspoon garlic, minced
• 1 1/2 teaspoons ground cinnamon
• 3 cups apple cider
• 1/2 cup maple syrup
Rub
• 2 1/2 tablespoons fresh sage, minced
• 2 1/2 tablespoons fresh rosemary, minced
• 2 1/2 tablespoons fresh thyme, minced
• 1 teaspoon garlic, minced
• 1/4 cup maple syrup
• 1/2 cup apple cider
• 1 1/2 teaspoons olive oil
Gravy
• 1/2 cup white wine
• 2 tablespoons balsamic vinegar
• 1/2 cup apple cider
• 1 cup chicken stock, divided, plus 2 teaspoons
• 3/4 cup heavy cream
• 2 teaspoons cornstarch
• 1/2 teaspoon kosher salt
Instructions:
1. Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the bay leaves, salt, black peppercorns, fennel seeds, anise seeds, garlic, cinnamon, apple cider, and maple syrup to the bag. Shake the bag until the pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
2. Meanwhile, make the rub: In a small bowl, whisk together the sage, rosemary, thyme, garlic, maple syrup, and apple cider.
3. Preheat the oven to 350°F (180°C).
4. Transfer the pork loin from the bag to a cutting board and pat dry with paper towels. Spoon the rub all over the pork loin.
5. Heat the 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.
6. 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).
7. Meanwhile make the gravy: Place the skillet used to sear the pork loin over medium heat. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute. Add the balsamic vinegar, apple cider, 1 cup of chicken stock, and the heavy cream. Simmer for about 3 minutes.
8. In a small bowl, whisk together the cornstarch and remaining 2 teaspoons of chicken stock until smooth. Pour the slurry into the gravy and stir to combine. Simmer for another 3 minutes, or until the gravy thickens. Stir in the salt. 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 apple cider gravy and holiday vegetables of choice alongside.
Enjoy your Maple Cider Pork Roast!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make One Pot Indian Chicken Biryani.
|
Here's a recipe for One Pot Indian Chicken Biryani:
Ingredients:
• 2 large onions
• 2 medium tomatoes
• 2 tablespoons ginger garlic paste
• 1/2 teaspoon green chili paste
• 1 cup fresh cilantro
• 1/4 cup fresh mint
• 1/2 teaspoon turmeric powder
• 2 tablespoons curry powder
• 1/2 teaspoon coriander powder
• 1 tablespoon yogurt
• 1 tablespoon lime juice
• 1/4 cup butter, or oil
• 2 lb chicken, bone in or boneless
• salt, according to taste
• 3 cups basmati rice, washed and soaked for 15 minutes
• 6 cups hot water
Instructions:
1. Mix all the ingredients (except basmati rice) together and add to a heavy bottom pan. Cook for 15 minutes.
2. Add hot water and check salt . Add rice and cook for 8-10 more minutes on medium heat, covered.
3. Serve warm.
Enjoy your One Pot Indian Chicken Biryani!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I go about making One-Pot Crockpot?
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Here's a recipe for One-Pot Crockpot:
Ingredients:
• 2 lb chicken breast
• 1 can garbanzo beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can pinto bean, rinsed and drained
• 1 1/2 cups frozen corn
• 1 1/2 cups salsa, divided
Toppings (optional)
• fresh cilantro
• sour cream
• shredded cheddar cheese
• salsa
Instructions:
1. Add beans, corn, and 3/4 cup salsa to a crockpot. Stir well.
2. Place chicken on top and cover with remaining salsa.
3. Cook on low for 6-8 hours.
4. Serve warm and top as desired.
Enjoy your One-Pot Crockpot!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Pork Red Na (Noodles And Gravy)?
|
Here's a recipe for Pork Red Na (Noodles And Gravy):
Ingredients:
• 1/2 lb pork shoulder, thinly sliced
• 1 lb rice noodle
• 2 teaspoons dark soy sauce
• 2 tablespoons rapeseed oil
• 1/2 lb broccoli
• pickled chily, for garnish
• fried shallot, for garnish
For the Pork Marinade:
• 2 tablespoons cornstarch
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1/4 teaspoon white pepper
• 1 egg white
• 1 teaspoon chinese cooking wine
For The Sauce:
• 2 tablespoons sesame oil
• 5 cloves garlic, finely chopped or pressed
• 2 tablespoons yellow soybean paste
• 2 cups unsalted chicken stock
• 2 teaspoons dark soy sauce
• 1 tablespoon palm sugar
• 2 tablespoons cornstarch
Instructions:
1. Combine marinade ingredients in a large bowl and once whisked together, add pork and marinate overnight.
2. Soak noodles in warm water before separating out. Drain noodles, then add dark soy sauce and mix around with your hands.
3. Heat wok or large non-stick pan to medium-high heat. Add 1 tbsp of rapeseed oil, once oil is shimmering, add half the noodles. Fry the noodles until they crisp up in places and char in places. Repeat this with the remaining noodles.
4. Wipe wok clean with paper towel, add sesame oil. Stir in garlic and soy bean paste. Cook until garlic begins to brown.
5. Add stock, soy sauce and palm sugar and bring to a boil.
6. Whisk cornstarch into a glass of water
7. Add the pork to the boiling sauce (must be boiling so the coating on the pork doesn’t come off)
8. And simmer for one minute before adding the broccoli.
9. Simmer for 3-4 more minutes.
10. Stir in corn starch mix, cook off until sauce thickens and glistens.
11. Serve over the rice noodles, adding chilli and shallots to garnish.
Enjoy your Pork Red Na (Noodles And Gravy)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Malaysian Chicken Curry Laksa (Laksa Lemak)?
|
Here's a recipe for Malaysian Chicken Curry Laksa (Laksa Lemak):
Ingredients:
Laksa Paste
• 8 dried red chilies
• 2 tablespoons dried shrimp
• 2 tablespoons raw cashews
• 1 tablespoon whole coriander seeds
• 1/2 teaspoon whole cumin seeds
• 1 tablespoon shrimp paste
• 1 piece fresh ginger, chopped
• 1 piece fresh galangal, chopped
• 1 piece fresh turmeric, chopped
• 6 cloves garlic, peeled
• 6 Thai red chiles, stemmed
• 4 shallots, chopped
• 2 stalks lemongrass, white parts only
• 1 tablespoon oriental curry powder
• 2 tablespoons fresh cilantro, stems an roots
• 1/4 cup vegetable oil
Curry
• 1 tablespoon kosher salt, plus more for boiling
• 7 oz egg noodle, or wide rice vermicelli
• 2 tablespoons vegetable oil
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon Thai red chiles, minced
• 1 teaspoon lemongrass, white part only, minced
• 2 boneless, skinless chicken thighs, sliced
• 3 long beans, cut into 4-6 inches (10-15 cm)
• 2 cups chicken stock
• 1 can full fat coconut milk
• 6 fresh tofus, deep fried
• 6 fish cakes, deep-fried (optional)
• 8 slices rice cake, optional
• 1 1/2 teaspoons palm sugar, plus more to taste
• 2 limes, plus more to taste
For Garnish
• fresh cilantro leaf, chopped, small bunch
• fresh mint leaf, chopped
• 2 lime wedges
• 2 hard boiled eggs, halved lengthwise
• 2 Thai red chiles, sliced
• 1 tablespoon sambal oelek, such as Huy Fong
Instructions:
1. Make the laksa paste: In a food processor, combine the dried red chiles, dried shrimp, cashews, coriander seeds, and cumin seeds and grind into a powder. Add the shrimp paste, ginger, galangal, turmeric, garlic, Thai red chiles, shallots, lemongrass, curry powder, cilantro stems and roots, and vegetable oil and grind into a smooth paste, about 3 minutes. Set aside until ready to use. The laksa paste will keep in an airtight container in the refrigerator for up to one week. Pour a bit of oil over the top to cover the sauce before storing.
2. Make the curry: Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions, then drain and set aside.
3. Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the ginger and garlic and sauté for 1–2 minutes, until fragrant, then add the Thai red chiles and lemongrass and sauté for 2 minutes, until the lemongrass softens a bit. Add the laksa paste and sauté for 2–3 minutes, until the oil starts to separate. Add the chicken thighs and cook for 3–4 minutes, until about halfway cooked. Add the long beans and sauté for 2 minutes, until the beans soften a bit.
4. Add the chicken stock and coconut milk. Bring to a boil, then remove the pot from the heat.
5. Add the tofu, fish cakes and rice cakes, if using, 1 tablespoon salt, the palm sugar, and lime juice and stir to incorporate. Season the curry with more salt, lime juice, or palm sugar, if desired.
6. Divide the cooked noodles between 2 deep bowls. Ladle the curry sauce over the noodles, then use tongs to distribute the chicken, tofu puffs, fish cakes, rice cakes, and long beans on top. Garnish with the cilantro, mint, lime wedges, hard-boiled eggs, Thai red chiles, and sambal oelek.
Enjoy your Malaysian Chicken Curry Laksa (Laksa Lemak)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make French Onion Turkey Meatballs?
|
Here's a recipe for French Onion Turkey Meatballs:
Ingredients:
Meatballs:
• 2 lb ground turkey
• 2 eggs
• 1 large yellow onion, minced
• 1 1/2 cups italian bread crumbs
• 1 cup gruyère cheese, grated
• 1/2 cup grated parmesan cheese
• 2 tablespoons garlic, minced
• 1 tablespoon salt and pepper
• 2 teaspoons oregano
• 1 teaspoon dried thyme
• 1/3 cup olive oil
Broth:
• 3 yellow onions, roughly chopped
• 3 white onions, roughly chopped
• 1 stick butter
• 1 cup sherry
• 32 oz beef broth
• 2 tablespoons olive oil
• 2 tablespoons salt and pepper
• 1 tablespoon sugar
• 1 tablespoon garlic, minced
• 1 1/2 tablespoons gravy master seasoning
• 1 teaspoon fresh thyme
• 1 teaspoon oregano
• 4 bay leaves
• 4 cups grated gruyere cheese
• 1 cup grated parmesan cheese
Instructions:
1. In a bowl, mix all of the meatball ingredients except the olive oil together. Form mixture into golfball-sized meatballs.
2. Add olive oil to a cast-iron skillet and heat to medium high heat. Sear meatballs on all sides, turning every few minutes, then set aside once finished.
3. To make the broth, add a stick of butter to a cast-iron skillet on medium high heat. Then, add onions, olive oil, and salt and pepper to a skillet and cook down for 1/2 hour, stirring every few minutes.
4. Then, add sherry and sugar and cook for another 20 minutes stirring occasionally.
5. Increase heat to high, add minced garlic, and stir constantly for 2-3 minutes. Then, add beef broth and reduce heat to a simmer.
6. Stir in salt, pepper, thyme, oregano, bay leaves, and gravy master.
7. Add meatballs back into the broth and simmer till meatballs reach a minimum temperature of 165°F, stirring occasionally.
8. Cover meatballs with gruyere and parmesan and put under broiler till cheese is melted and bubbly.
9. Serve warm.
Enjoy your French Onion Turkey Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Delicious Gochujang Fried Fall Squash?
|
Here's a recipe for Delicious Gochujang Fried Fall Squash:
Ingredients:
• 2 lb kabocha squash, and delicata squash
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1 teaspoon sesame oil
• 1 tablespoon grated fresh ginger
• 1/3 cup potato starch, plus more as needed
• 1/3 cup panko breadcrumbs
• canola oil, for frying
Sauce
• 3 tablespoons unsalted butter
• 2 tablespoons garlic, minced
• 1/4 cup gochujang
• 2 tablespoons ketchup
• 1/4 cup honey
• 2 tablespoons brown sugar
• 4 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
For Garnish
• scallion, thinly sliced
• sesame seed
Instructions:
1. Prep the squash: Cut the kabocha squash in half through the stem and scoop out the seeds. Cut each half in half, then cut into 1/2-inch-thick slices. Transfer to a large bowl.
2. Cut the ends off the delicata squash, then slice in half lengthwise. Scoop out the seeds, then cut into 1/2-inch-thick slices. Add to the bowl with the kabocha squash. Season with the salt, white pepper, sesame oil, and ginger and toss to coat.
3. Make the sauce: Melt the butter in a small pot over medium heat. Add the garlic and let sizzle for a minute, until fragrant. Add the gochujang, ketchup, honey, brown sugar, rice vinegar, soy sauce, and sesame oil and whisk to combine. Bring to a simmer and cook for 2–3 minutes, then remove the pot from the heat.
4. In a medium bowl, stir together the potato starch and the panko. Sprinkle over the squash and toss to coat evenly (if the squash pieces do not have an even light white coating, add more potato starch and toss again). Press the panko onto the squash to adhere.
5. Heat a few inches of canola oil in a wok over medium-high heat until the temperature reaches 350°F (180°C). Place a wire rack over a sheet tray.
6. Working in batches to avoid overcrowding the pan, use tongs to carefully lower the squash pieces into the hot oil. Fry for 4–6 minutes, until dark golden brown. Transfer to the wire rack.
7. While the squash is still hot, toss in a large bowl with the sauce until well coated.
8. Garnished with sliced scallions and sesame seeds, then serve.
Enjoy your Delicious Gochujang Fried Fall Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chickpea Chicken?
|
Here's a recipe for Chickpea Chicken:
Ingredients:
• 6 boneless skinless chicken thighs, trimmed and rinsed
• olive oil, to coat pan
• salt and pepper, and garlic powder to taste
• 3 scallions, chopped
• 1 cup cherry tomato, halved
• 2 cups mushroom, sliced
• 2 jalapeñoes, sliced
• 1/2 can chickpeas, drained
• 1/4 cup dry white wine
Instructions:
1. Coat a large, circular, oven-safe pan with olive oil and place chicken thighs in the pan. Salt, pepper, and garlic powder both sides of the chicken thighs.
2. Place some scallion and jalapeño slices evenly on top of the chicken thighs and underneath the chicken thighs. Place some cherry tomatoes on top of the chicken thighs.
3. In the empty spaces in between the chicken thighs and the middle, place mushrooms and the remaining tomatoes, jalapeños, and scallions. Salt, pepper, and garlic powder. Drizzle with olive oil.
4. Pour white wine over everything
5. Bake at 375°F for 25-30 mins or until just starting to brown on top.
6. Add chickpeas in the middle and open areas and mix with mushroom mixture below.
7. Cook for another 25-30 mins or until crisp on top.
8. Serve warm.
Enjoy your Chickpea Chicken!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make One-Pot Moorcheh Polo?
|
Here's a recipe for One-Pot Moorcheh Polo:
Ingredients:
• 4 chicken thighs, deboned and skinned, cubed
• 3 cups basmati rice
• 2 cups golden potato, diced
• 1 yellow onion, diced
• 2 teaspoons turmeric powder
• 2 teaspoons curry powder
• 6 tablespoons black cumin seeds
• 3 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper, optional
• 2 tablespoons neutral oil
• 3 1/2 cups water
Instructions:
1. Heat the oil in a medium-sized pot and in it over medium heat, cook onions until softened.
2. Add chicken and pan fry, flipping when lightly-browned.
3. Add all spices and seasonings to the pot and toast until fragrant.
4. Add the diced potatoes and the rice to the pot and cover with the water.
5. Bring the water to a slow simmer, covering the pot with a lid.
6. Once at a slow simmer, give the rice and the rest of the ingredients a quick stir every 5 minutes until the rice is fluffy and the water is absorbed. Cover the pot with a lid between each stir.
7. Once the water is all absorbed, stop stirring further. Bring the ingredients to the center from the sides to make a dome. Cook on low for 15 minutes.
8. Serve warm.
Enjoy your One-Pot Moorcheh Polo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Thai Green Chicken Curry?
|
Here's a recipe for Thai Green Chicken Curry:
Ingredients:
• 2 tablespoons coconut oil, separated
• 1 lb boneless, skinless chicken thighs, cut into thin slices
• 2 thai green chilis, sliced lengthwise
• 1 1/2 tablespoons fresh ginger, minced
• 1 tablespoon garlic, minced
• 1 shallot, small, sliced thinly
• 1 1/2 cups red bell pepper, sliced thinly
• 5 broccolini stalks, split lengthwise if large so they are relatively the same size
• 10 sugar snap peas, split open
• 1 large carrot, sliced in thin rounds
• 1 green onion, sliced on a bias (keep green ends for garnish)
• 3 tablespoons thai green curry paste, (found in the International aisle at the grocery store)
• 1 can coconut milk, full fat
• fresh basil, thai, if you can find it
• lime, to taste, fresh squeezed
• salt, to taste
• freshly ground pepper, to taste
• cucumber, thinly sliced (optional garnish)
• red thai pepper, thinly sliced (optional garnish)
Instructions:
1. Heat 1 tbsp of coconut oil in a wok or deep skillet. Add chicken thighs to the pan and cook for a few minutes until almost cooked all the way. Season to taste with salt and pepper. Remove from the pan and set aside.
2. In the same pan, heat the remaining tablespoon of oil and add the green chilies, shallot, bell peppers, carrots, green onions. Cook for about 30 seconds, then add the ginger and garlic. Cook for another minute until everything gets fragrant. Vegetables should still be crunchy.
3. Add the Thai Green Curry paste and cook for a minute until everything comes together.
4. Add the coconut milk to the pan and mix thoroughly. Let the curry cook for a few minutes until bubbling hot. Squeeze in some fresh lime.
5. Add in the broccolini and the snap peas along with the chicken that you par cooked earlier. Let everything poach in the hot curry until the chicken is finished cooking fully - approximately another 3 to 4 minutes. Take care not to overcook the vegetables. Stir in the basil leaves a few seconds before serving.
6. Serve hot over jasmine rice. Top with all the garnishes - red Thai peppers, green onions, cucumbers, more basil and a squeeze of lime.
Enjoy your Thai Green Chicken Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Stuffin’ Muffins Base?
|
Here's a recipe for Stuffin’ Muffins Base:
Ingredients:
• 16 slices bread, cut into ¼-inch (6 mm) cubes
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 1 cup celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon McCormick® Rubbed Sage
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 cups chicken stock
Instructions:
1. Dry the bread cubes by either leaving uncovered overnight, or toasting at a low temperature in the oven or toaster for 10 minutes, or until dried but not browned. Transfer to a very large bowl and set aside.
2. Melt the butter in a medium pan over medium heat. Add the onion and celery and sauté for 4–6 minutes, or until the onion starts to soften. Mix in the garlic, McCormick® Rubbed Sage, thyme, 1/2 teaspoon salt, and the pepper and sauté for another 2 minutes, until the vegetables are tender.
3. Add the onion and celery mixture to the bowl with the dried bread cubes and stir to combine. Add the remaining 1/2 teaspoon salt and the chicken stock and stir to incorporate.
Enjoy your Stuffin’ Muffins Base!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Mac & Cheese & Corn Coconut Pudding?
|
Here's a recipe for Mac & Cheese & Corn Coconut Pudding:
Ingredients:
• 1 tablespoon unsalted butter
• 3/4 cup pasta shells, uncooked
• 1 cup yellow corn kernels, frozen or canned (if frozen, thawed, if can, drained)
• 1 tablespoon all purpose flour
• 2 cups coconut milk, in a carton, unsweetened
• 3 large eggs, beaten
• 1/4 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• salt and pepper, to taste
• fresh cilantro, for garnish, chopped
Instructions:
1. In a 9-10 inch skillet, melt butter over medium heat. Add macaroni and corn. Sauté about 30 seconds. Stir in flour and coconut milk. Cook, stirring occasionally until macaroni are al dente or your desired doneness.
2. Stir in eggs until eggs become fluffy. Then, stir in parmesan cheese and mozzarella cheese until well blended. Add salt and black pepper to taste.
3. Cover with a lid, reduce heat to low and cook until the cheese melts.
4. Turn off the heat, uncover and sprinkle cilantro or parsley over the top.
5. Serve warm.
Enjoy your Mac & Cheese & Corn Coconut Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Mulligatawny Inspired Soup?
|
Here's a recipe for Mulligatawny Inspired Soup:
Ingredients:
• olive oil, a drizzle
• 1 tablespoon butter
• 1 onion, finely chopped
• 3 ribs celery, finely chopped
• 3 carrots, finely chopped
• 3 cloves garlic, minced
• 2 small tart apples, finely chopped
• 2 cans diced tomato, regular or fire roasted
• 2 boxes vegetable stock, or broth
• 1 cup chicken stock, or broth
• 1 pinch salt
• pepper, to taste
• 1 teaspoon curry powder
• 1/2 teaspoon coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 dash paprika
• 2 large bay leaves
• 1 large chicken breast, cooked and shredded
• 1 cup rice, pre-cooked
Instructions:
1. Heat a stock pot or Dutch oven on medium low heat and to it, add olive oil and butter. Sweat out onion, celery, and carrots until softened.
2. Add apple and garlic, and saute until garlic is fragrant, about 1 minute.
3. Add canned tomatoes, broths or stocks, and all spices/herbs. Bring to a boil and then reduce to a simmer for about 30 minutes,until all vegetables and the apples are nice and soft.
4. Add in shredded chicken and rice and simmer for about 10 more minutes to let flavors blend.
5. Remove bay leaves and serve.
Enjoy your Mulligatawny Inspired Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Aloo Kurma (Potato Curry)?
|
Here's a recipe for Aloo Kurma (Potato Curry):
Ingredients:
• 4 cups potato, cubed
• 2 tablespoons olive oil
• whole spice, 4 cloves, 6 black peppercorns, 2 cardamom, 1 star anise, 1 inch cinnamon, 1 teaspoon black cumin seeds
• 1 sprig curry leaves
• 1 cup onion, chopped
• 1 tablespoon ginger garlic paste
• 1/2 cup tomato, chopped
• 2 green chiles, chopped
• 12 cashews
• 2 tablespoons poppy seeds
• 2 tablespoons coconut powder, (fresh or dried)
• 1 tablespoon garam masala
• 1 tablespoon red chili powder
• water
• salt
• 1 teaspoon turmeric powder
• 1 handful coriander leaves, chopped
Instructions:
1. Add cashews, poppy seeds, coconut powder, and a little water in a blender and grind into a fine paste.
2. Heat a pan on medium-high heat and add oil.
3. Add in the whole spices and curry leaves, after a minute add in the chopped onion, green chilies, little salt, turmeric powder, mix and cook until the onions are translucent.
4. Add the ginger garlic paste and mix well. Let cook for 2 minutes.
5. Add chopped tomatoes and a little salt and cook until tomatoes are done.
6. Add in the cubed potatoes, red chili powder, garam masala, salt according to taste, and ground spices mixture and mix well. Then, add water, level until the whole mixture is just immersed and mix well.
7. Cover and cook on medium heat for about 15 - 20 minutes or longer if the potato is not cooked, stirring in between
8. Turn off the heat, garnish with coriander leaves and serve with naan or rice.
Enjoy your Aloo Kurma (Potato Curry)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Bhuna Khichuri?
|
Here's a recipe for Bhuna Khichuri:
Ingredients:
• 1 cup mung beans
• 2 cups basmati rice
• 1/2 cup potatoes, parboiled
• 1/2 cup butter
• 1 tablespoon salt
• 1 cup yellow onion
• 4 green chiles, (can reduce based on spice tolerance)
• 1 tablespoon garlic ginger paste
• 1 teaspoon turmeric powder
• 1/2 teaspoon roasted cumin powder
• 2 bay leaves
• 2 cloves
• 2 cinnamon sticks
• 5 cups water
Instructions:
1. Wash rice and mung beans.
2. Put a drizzle of oil in a skillet and roast the rice and mung beans for 3 mins.
3. Take the rice and mung beans and put them in a rice cooker
4. Add the rest of the ingredients to the rice cooker along with the water and cook until cooked through.
5. Garnish with cilantro and serve warm.
Enjoy your Bhuna Khichuri!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Lemon And Chicken Casserole?
|
Here's a recipe for Lemon And Chicken Casserole:
Ingredients:
• 4 chicken thighs
• 1/2 lb shallot, trimmed and diced diagonally
• 5 large carrots, trimmed and diced diagonally
• 1 lb potato, peeled and sliced into thick slices
• 6 cloves garlic, finely chopped
• 2 lemons
• honey
• 1 chicken stock cube
• fresh thyme
• rosemary
• 1 tablespoon olive oil
• 6 cups boiling water
• sea salt
• 4 tablespoons bisto
Instructions:
1. Sear the chicken in the casserole dish until golden, with 1 tbsp of olive oil (10-15 mins).
2. Once chicken is cooked, remove and add the shallots and carrots to the dish with 4 tbsp of water. Season with salt and pepper. Fry until softened.
3. Add garlic to the carrots and shallots, stirring for 1 minute, then add the chicken pieces to the dish.
4. Grate the lemon zest into a heatproof jug. Squeeze in the lemon juice, add honey and crumble in a stock cube. Poor in 1 litre of boiling water. Stir to melt honey.
5. Add the potatoes, pour in lemony stock and add the rosemary and thyme. Cover and bake for 2 hours at 350 degrees. When there is 20 minutes of bake time left, add the gravy and finish baking.
6. Serve warm.
Enjoy your Lemon And Chicken Casserole!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Paav Bhaji.
|
Here's a recipe for Paav Bhaji:
Ingredients:
• 2 cups potato, boiled and mashed
• 3 tablespoons cauliflower, grated
• 1/4 cup green bell pepper, finely chopped
• 10 french beans, finely chopped
• 1/2 cup frozen mixed vegetable, green peas and chopped carrots, defrosted
• oil
• 1 cup onion, chopped
• 1 1/2 teaspoons ginger garlic paste
• 1 cup tomato puree
• salt, to taste
• 1 1/2 tablespoons Everest pav bhaji masala
• 1/2 teaspoon red chili powder
• 2 teaspoons lemon juice
• 2 tablespoons butter
• fresh coriander, few sprigs
• lemon wedge, for serving
Instructions:
1. Heat oil in a non-stick pan. To this, 3/4 cup chopped onions and saute. When onions turn golden brown, add ginger-garlic paste.
2. Add cauliflower, mashed potatoes, fresh tomato puree and 3/4 cup water and mix and cook for 4-5 minutes.
3. Add Everest Paav bhaji masala, red chilli powder, salt to taste and lemon juice. Add butter and mix.
4. Garnish with coriander and remaining onion and a lemon slice and serve hot with toasted dinner rolls, Hawaiian rolls, or hamburger buns.
Enjoy your Paav Bhaji!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make 1-Wok Chicken Saag?
|
Here's a recipe for 1-Wok Chicken Saag:
Ingredients:
Main Ingredients :
• 1/2 lb chicken tenderloins, cubed
• 3/4 lb spinach
• 1 tomato, quartered
• 1 medium red onion, quartered
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander, or cilantro leaves
• 1/2 teaspoon fresh basil leaf
• 1 tablespoon coconut milk
• 1/2 teaspoon ginger garlic paste
Spices for curry:
• 1 pinch turmeric
• 3/4 teaspoon coriander powder
• 3/4 teaspoon curry powder, or garam masala
• 1/4 teaspoon chili powder
• salt, to taste
Spices for Chicken:
• 1 pinch turmeric
• 1/2 tablespoon chicken powder
• 1 pinch salt
• 1 pinch pepper
Instructions:
1. In a bowl, mix the Spices for Chicken with chicken pieces. Marinate for 20 minutes. Then, add oil to a wok and saute marinated chicken on medium heat until cooked through. Set aside in a bowl.
2. In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.
3. In the wok used earlier, heat oil and add ginger garlic paste. Immediately add spinach paste (from blender) on medium heat and stir for 2 minutes.
4. Add curry spices and stir for 2 minutes. Boil on medium to low heat for 5 minutes, covering. Then, add chicken pieces, cover, and cook for 5 minutes.
5. Add the coconut milk and stir to combine.
6. Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.
7. Serve alongside warm rotis or white rice.
Enjoy your 1-Wok Chicken Saag!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Curry Shrimp & Spaghetti?
|
Here's a recipe for Curry Shrimp & Spaghetti:
Ingredients:
• 2 lb shrimp, washed in water, drained, and cleaned with a little vinegar
• 2 boxes spaghetti
• 3 bell peppers, seeded and coarsely chopped
• 1 teaspoon garlic powder
• 1 tablespoon old bay seasoning
• 1 tablespoon curry powder
• 1 teaspoon fish seasoning
• 1 teaspoon Lawry's seasoning salt
• 1/2 teaspoon salt
• 4 teaspoons butter
• 2 tablespoons olive oil
• 1/2 teaspoon dry parsley flakes
• 1/2 teaspoon black pepper
• 1/2 onion, coarsely chopped
• 1 teaspoon red pepper flakes, crushed
• 4 cups water
Instructions:
1. Dry season the shrimps by rubbing them with, curry powder, garlic powder, fish seasoning, salt, and Lawry's seasoning salt.
2. Pour olive oil in a deep frying pot, place shrimps in the pot while stirring continuously. To this pot, add butter, parsley flakes, and crushed red pepper flakes.
3. Add bell peppers and 3/4 of the prepared onion pieces to the pot and stir to combine. Cook until slightly softened.
4. Pour the water in the pot and add the spaghetti. Cover and let simmer until spaghetti is cooked and water has combined with spices and veggies to achieve a gravy-like consistency.
5. Simmer further, adding remaining onions. If the sauce is too thick, thin out with milk or cream.
6. Serve warm.
Enjoy your Curry Shrimp & Spaghetti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Ancho Chile Meatloaf With Rojo Mole?
|
Here's a recipe for Ancho Chile Meatloaf With Rojo Mole:
Ingredients:
• 1 1/2 lb lean ground beef
• 1 box Kroger® Ancho Chile with Rojo Mole Meatball & Meatloaf Kit
• 2 large eggs
• 1/2 cup water
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, mix together the ground beef, seasoning mix, and eggs until well combined. Let sit for 5 minutes.
3. In a separate large bowl, mix together the sauce mix and water. Cover the bowl and place in the refrigerator until ready to use.
4. Shape the ground beef mixture into a loaf and place in a 8x4-inch (20 x 10 cm) loaf pan. Bake for 50 minutes.
5. Remove the sauce from the refrigerator, uncover, and give it a quick stir. Remove the meatloaf from the oven and pour the sauce over.
6. Return the meatloaf to the oven for 10–15 minutes, or until the internal temperature reaches at least 165°F (75°C). Remove from the oven and let rest for 5 minutes.
7. Cut the meatloaf into 8 slices, then serve.
Enjoy your Ancho Chile Meatloaf With Rojo Mole!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make One Pot Indian Style Potato, Tomato & Peas Curry.
|
Here's a recipe for One Pot Indian Style Potato, Tomato & Peas Curry:
Ingredients:
• 1/2 cup mustard oil
• 1/4 teaspoon asafoetida
• 3 medium onions
• 1 1/2 teaspoons red chili powder, Kashmiri Chilli
• 1 1/2 teaspoons turmeric powder
• 4 potatoes, cubed
• 3 tomatoes, cubed
• 1/2 cup green pea
• 2 cups water
• 3 large green chillies, halved lengthwise
• 1/4 teaspoon garam masala
• fresh cilantro, chopped
Instructions:
1. Heat mustard oil in a pressure cooker. cooker until smoking hot. Take off heat for two minutes, then reignite.
2. Add asafoetida and onion paste - cook onions until transparent. Then, add red chillies and turmeric powder.
3. Cook on medium heat until oil is released. Then, add diced potatoes, tomatoes and peas. Mix well - add enough water to cover the vegetables, add salt to taste, and pressure cook for 4 whistles on medium heat.
4. Turn off heat and remove lid to remove all pressure.
5. Reignite flame to high, mash potatoes, and add green chillies. Salt to taste and bring to a boil. Sprinkle garam masala and mix well.
6. Garnish with freshly-chopped cilantro and serve warm alongside chapathi, naan, or freshly-steamed rice.
Enjoy your One Pot Indian Style Potato, Tomato & Peas Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Stuffed Zucchini?
|
Here's a recipe for Stuffed Zucchini:
Ingredients:
• 5 zucchinis
Ground beef mixture:
• 1 lb ground beef
• 1 onion, diced
• 1/2 cup rice
• 1 cup fresh parsley, diced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon cajun seasoning
• 1 1/2 teaspoons garam masala
Sauce ingredients:
• 1 cup water
• 1/2 cup olive oil
• 1/2 cup Barilla Marinara sauce
• 1/2 lemon
• 1 tablespoon honey silan
• 2 tablespoons tomato paste
• 1/2 tablespoon chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
Instructions:
1. In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well.
2. With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse.
3. Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips.
4. Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat.
5. Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes.
6. Serve warm.
Enjoy your Stuffed Zucchini!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Crab Masala Curry?
|
Here's a recipe for Crab Masala Curry:
Ingredients:
For the Masala Paste:
• 1 tablespoon oil
• 1/4 cup coconut, grated
• 1 medium onion, chopped
• 1 teaspoon coriander seed
• 1 tablespoon white sesame seeds
• 1 tablespoon cumin seeds
• salt, to taste
• 1 tablespoon chilli powder
• 1/2 teaspoon turmeric powder
• 1 ginger, 1 in (2.54 cm)
• 4 cloves garlic
• 1 tablespoon garam masala
• 2 medium tomatoes, chopped
• 1/4 cup fresh coriander
For the Crab Curry:
• 2 lb crab meat
• 4 tablespoons oil
• curry leaf
• 2 bay leaves
• 1 tablespoon cumin seeds
• 1 medium onion, chopped
• 2 green chiles, slit legthwise
• 1.5 cups water
• salt, to taste
• 1 tablespoon lemon juice
• 1 cup coriander leaves, freshly chopped
Instructions:
1. For the Masala Paste:
2. Heat the oil in a non stick pan. Once heated, add the chopped onion into the pan and cook until translucent.
3. Add the grated coconut into the pan. Roast for about 1-2 minutes until well-toasted.
4. Add the coriander seeds, white sesame seeds and cumin seeds. Roast them for 1 - 2 minutes more until aromatic. Now, empty this mixture into a bowl and let cook.
5. Once cool, transfer the contents into a blender. Add the chilli powder, turmeric powder, ginger, garlic, garam masala powder, tomatoes and the chopped coriander with some salt.
6. Grind it into a smooth paste. Set aside.
7. For the Crab Curry:
8. Heat oil in a nonstick wok. Once heated, add the cumin seeds, bay leaves and the curry leaves and let the leaves splutter.
9. Then, add the chopped onion and cook until translucent. To this, add the green chillies and masala paste. Cook and stir for 2-3 minutes.
10. Add water to the mixture. Once the mixture is bubbling, gently add crab meat and combine.
11. Add salt to taste and, if using pureed crab legs in the mixture, add this at this time.
12. To the mixture, add lemon juice and cook covered on a medium flame for about 10-15 minutes, stirring occasionally. Once crabs turn orange in colour, they’re cooked.
13. Top with coriander leaves and serve hot with fresh rotis or jasmine rice.
Enjoy your Crab Masala Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make One Pot Chicken 65?
|
Here's a recipe for One Pot Chicken 65:
Ingredients:
• 4 chicken breasts, cut into cubes
• 1 egg white
• 1 tablespoon salt
• 1/2 teaspoon turmeric
• 1 tablespoon ginger garlic paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon garam masala powder
• 1 teaspoon cumin coriander powder
• 1/2 tablespoon lemon juice
• 2 pinches red food coloring, powder
• 1 tablespoon coriander leaves, chopped
• 5 tablespoons corn flour
• 2 1/2 tablespoons all purpose flour
• 5 tablespoons oil
• 1 handful curry leaves
• 3 green chillis
• 1/4 cup yogurt
• 1 tablespoon soy sauce
• 1 tablespoon green chili sauce
• 1 tablespoon red chilli
• 1 tablespoon vinegar
• 1 tablespoon ketchup
• 1 tablespoon hot sauce
• 2 tablespoons water
• 1 tablespoon coriander leaves, for garnish
Instructions:
1. In a large bowl, mix chicken cubes, egg white, ginger garlic paste, salt, turmeric, red chilli, black pepper, garam masala, cumin coriander powder, red food coloring, lemon juice, chopped coriander leaves, corn flour and all purpose flour and set aside for 20 minutes.
2. Mix yogurt and all the sauces in a bowl and set aside.
3. Heat oil on medium heat in a saucepan or pot. Add the green chillies and curry leaves, then add the chicken. Flip after 5-6 minutes, searing both sides. Cook for 5-6 minutes.
4. Add yogurt and sauces mixture and stir well. Cook for 5 minutes, then add water and cook on low flame for 10 minutes or until oil separates from the sides.
5. Garnish with coriander leaves and serve hot.
Enjoy your One Pot Chicken 65!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Puiha (Mighty Muskogean Meatloaf).
|
Here's a recipe for Puiha (Mighty Muskogean Meatloaf):
Ingredients:
• 3 cups sprouted precooked grains and beans
• stir friend veggy, such as peppers, diced squash, and lamb’s quarters
• 3 eggs
• 1 tube turkey sausage, diced
Instructions:
1. Preheat the oven to 405°F.
2. In a bowl, mix grains, beans, eggs, and sausage. Season as desired.
3. Mix thoroughly.
4. Grease a medium pan, about 12” wide and long.
5. Spread out meatloaf on the pan, and cook for 35 minutes.
6. Serve warm.
Enjoy your Puiha (Mighty Muskogean Meatloaf)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Lamb Masala Meatballs?
|
Here's a recipe for Lamb Masala Meatballs:
Ingredients:
For the meatballs:
• 1 lb ground lamb
• 1 egg
• 1 tablespoon garlic, minced
• 1/4 cup panko breadcrumbs
• 2 tablespoons fresh parsley, minced
• 1 tablespoon fresh cilantro, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
For the Sauce:
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 jar masala simmer sauce, (and water, if the brand calls for it)
• 4 tablespoons feta cheese
• cilantro, for garnish - optional
Instructions:
1. Mix the meatball ingredients together in a bowl. Form into 12 meatballs.
2. Add the olive oil to the pot. To this, add the sliced onions and saute for 5 minutes.
3. Add the meatballs and brown for another 5 minutes.
4. Add the sauce (and water if called for). Simmer, covered, for 20-25 minutes.
5. Serve meatballs with sauce, topped with feta and cilantro.
Enjoy your Lamb Masala Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Fancy Garlic Noodles?
|
Here's a recipe for Fancy Garlic Noodles:
Ingredients:
• 1 box linguine
• 6 crimini mushrooms
• 3 shiitake mushrooms
• 1/2 lb raw shrimp, peeled and deveined
• 2 green onions
• 6 cloves garlic
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 1/2 tablespoons chili paste
• 1 teaspoon garlic chili crisp
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon hot sesame oil
• 1 tablespoon vegetable oil
Instructions:
1. Add pasta to salted boiling water and cook until al dente.
2. In a large wok on medium heat, add sesame oil and vegetable oil, soy sauce, and 1/2 tbsp sugar..
3. Add chopped garlic and mushrooms to the wok.
4. Once softened, add shrimp and cook until almost done.
5. Add al dente pasta and mix
6. Add oyster sauce, remainder of sugar, chili paste, chili crisp, green onion and salt and pepper to taste
7. Mix in wok for 3 min and serve.
Enjoy your Fancy Garlic Noodles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Lemon Chicken Drop Meatballs?
|
Here's a recipe for Lemon Chicken Drop Meatballs:
Ingredients:
• 1 lb ground chicken
• 1 egg
• 1 teaspoon fresh parsley
• 2 teaspoons lemon juice
• 1 teaspoon bread crumbs
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
Instructions:
1. Combine and mix together all of the ingredients (except for 1 tbsp of olive oil)
2. Heat remaining 1 tbsp olive oil in pan on medium heat.
3. Scoop chicken mixture out with a teaspoon and carefully place in pan, making sure not to overcrowd.
4. Once chicken meatballs are in the pan, sear well on all sides. (This should take approximately 2-3 mins on each side.)
5. If needed, turn heat down and continue cooking until internal temperature reaches 165°F.
6. Serve warm.
Enjoy your Lemon Chicken Drop Meatballs!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Murungai Poriyal?
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Here's a recipe for Murungai Poriyal:
Ingredients:
• 2 cups murungai leaves, drumstick vegetable
• 1 tablespoon oil
• 1 teaspoon black mustard seeds
• 4 pieces garlic, crushed
• 2 thai chilis, chopped
• 1 teaspoon turmeric powder
• curry leaf
• 1 teaspoon salt
• 5 shallots, sliced
• 1/2 cup water
Instructions:
1. Add oil to a pan.
2. Add mustard, curry leaves, onion, garlic and sauté.
3. Add the murungai leaves and stir for a few minutes.
4. One softened slightly, add turmeric, salt and chillies. Add water.
5. Upon boiling of the mixture, reduce to a simmer and cook with a lid on.
6. *Note: If desired, add 1/4 cup unsweetened grated coconut.
7. Serve alongside steamed basmati or jasmine white rice and ghee.
Enjoy your Murungai Poriyal!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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