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Do you know how to make Spicy Mammoth Meatballs?
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Here's a recipe for Spicy Mammoth Meatballs:
Ingredients:
• 1 lb unthawed hamburger
• 3 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon roasted chipotle garlic
• 1 pinch salt
• fresh basil
• parsley
• 1/2 teaspoon garlic salt
• 3/4 teaspoon onion powder
• 1/2 teaspoon crushed red pepper
• French Crispy Fried Onion
• 1 box tricolor rotini noodles
• tomato basil pasta sauce
• parmesan cheese
Instructions:
1. Preheat the oven to 425°F.
2. Mix hamburger and olive oil together so the meat is tenderized and moist.
3. In a plastic, resealable bag, crush up French’s Fried Onions until they are in very small crumbs or chunks. Mix into a bowl with all the dry seasonings. Make sure it is well mixed and distributed.
4. Roll hamburger into balls (whatever size you prefer), and cover them with the dry seasoning until they are well-covered and no longer sticky.
5. Boil your box of Rotini noodles with a teaspoon of olive oil.
6. Place meatballs on a baking sheet or pan and bake for 10 minutes. Check for browning. Optional: Broil on High for 2 extra minutes for extra crispy
7. Once noodles are cooked, drain pasta but DO NOT RINSE the noodles and put back in the pot. Empty in the entire jar of pasta sauce and stir. Keep heat on low to remain warm.
8. Once meatballs and pasta are done, sprinkle parmesan cheese over the entire plate. Optional: Serve with french baguette or garlic bread.
Enjoy your Spicy Mammoth Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Thanksgiving Monte Cristo?
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Here's a recipe for Thanksgiving Monte Cristo:
Ingredients:
• 10 oz roasted turkey, shredded
• 1 cup gravy
• 8 slices brioche bread
• 1/4 cup cranberry sauce
• 1/4 cup whole grain mustard
• 8 slices swiss cheese
• 1 cup stuffing
• 6 large eggs
• 2/3 cup milk
• 1 1/2 teaspoons kosher salt
• 1/2 stick unsalted butter, divided
Instructions:
1. Preheat the oven to 250°F (120°C).
2. In a medium bowl, toss together the turkey and gravy until well combined.
3. Spread 1 tablespoon of cranberry sauce over each of 4 slices of brioche. Spread 1 tablespoon of whole-grain mustard over each of the remaining slices of brioche. Place a slice of cheese on top of each piece of bread.
4. Divide the turkey between 4 slices of bread, pressing down into a flat, even layer. Distribute the stuffing atop the turkey, spreading into a flat even layer. Place the other slices of bread, cheese-side down, over the stuffing and press down to adhere.
5. In a 2-inch-deep, square baking dish, whisk together the eggs, milk, and salt until well combined.
6. Melt 1 tablespoon of butter in a small skillet over medium heat.
7. Dip a sandwich in the egg mixture and press down to coat. Flip the sandwich to coat the other side. Lift the sandwich from the egg mixture, letting the excess drip off, then transfer the sandwich to the pan and cook until the bottom is golden and crispy, about 3 minutes. Flip and continue cooking until the other side is golden and crispy, 3 minutes more. Transfer the sandwich to a baking sheet and place in the oven to warm through while you repeat with the remaining sandwiches, adding more butter to the pan between each.
8. Serve immediately.
Enjoy your Thanksgiving Monte Cristo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Pan-Roasted Chicken Rice.
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Here's a recipe for Pan-Roasted Chicken Rice:
Ingredients:
For chicken marination:
• 2 lb chicken breast, cut into medium-sized pieces
• 1/3 cup greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• salt, as per taste
• 1 tablespoon ginger and garlic paste
• 1 teaspoon red chili powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon roasted cumin powder
• 1/4 teaspoon coriander powder
For rice:
• 2 cups basmati rice, soaked for 2 hrs
• 3 cups chicken stock
• 1 teaspoon garlic, crushed
• 1 teaspoon jalapeño, chopped
• salt, as per taste
• 4 tablespoons vegetable oil
Veggies:
• 1 cup carrot, julienned
• 1 cup green bell pepper, julienned
• 1 cup cabbage, julienned
• 1 bunch green onion, chopped
• 1 tablespoon garlic, chopped
• 1/2 teaspoon jalapeño, chopped
• 1 teaspoon soy sauce
• 1 teaspoon white vinegar
• 1 tablespoon oil
Sauce:
• 2 tablespoons mayonnaise
• 1 teaspoon ketchup
• 1 teaspoon sriracha sauce
• 1 piece coal, smokiness
Instructions:
1. Mix together ingredients listed for marinade (outside of chicken) well. Then, coat chicken pieces in marinade and refrigerate for minimum 1 hour (maximum overnight).
2. In a pan on medium flame, add 1 tbsp oil, 1 tbsp garlic, and 1/2 tsp jalapenos. Once slightly sauteed, add bell peppers and carrots and stir fry for 4 minutes on medium heat. Then, add cabbage, spring onion, soy sauce, and vinegar and saute.
3. In a separate pan, roast marinated chicken pieces between medium and high heat. While this is cooking, in a third pan, add oil, garlic, and jalapenos (from rice ingredients) and saute for a few minutes without burning. Then, add rice, chicken stock, and salt to taste. Cook on medium flame. Simultaneously, ensure that chicken pieces don’t burn.
4. Cover the pan with the chicken in it, cooking on low. Then, reduce the heat of the rice to low and cook until soft but not mushy.
5. Combine sauce ingredients in a separate bowl and set aside.
6. To assemble, layer rice, vegetables, chicken, and garnish with sauce.
7. Serve warm.
Enjoy your Pan-Roasted Chicken Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Chicken Chili Soup?
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Here's a recipe for Chicken Chili Soup:
Ingredients:
• 2 tablespoons avocado oil
• 1/2 small onion, chopped
• 1 green pepper, chopped
• 2 teaspoons garlic, minced
• 5 cups chicken broth
• 2 tablespoons butter
• 3 chicken breasts, boneless and skinless
• 1 can Rotel Tomatoes & Green Chilies
• 1 can whole sweet corn, drained
• 2 cups Mexican Blend shredded cheese
• 1 cup heavy whipping cream
• 8 oz cream cheese
• 1 teaspoon garlic pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried sage
• 3 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons paprika
• 2 teaspoons pink salt
• 1 teaspoon oregano
• 1 teaspoon dried chive
• 1/2 teaspoon garlic powder
Instructions:
1. Sauté onions and green pepper in avocado oil in a large pot. Then, add minced garlic and sauté for 1 minute.
2. Add chicken broth and butter and bring to a boil.
3. Add chicken breasts and boil until cooked through, about 10-15 minutes.
4. Remove chicken and shred or cut into bite sized pieces, set aside.
5. Remove 1 cup broth and place in a blender with cream cheese; blend until creamy.
6. Add creamy cheese mixture and shredded chicken back to soup. Then, stir in all remaining ingredients.
7. Bring to a boil, then reduce heat and simmer for 5-10 minutes.
8. Serve over cooked white rice, cauliflower rice, or tortilla chips.
Enjoy your Chicken Chili Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Homemade Fuži With Tomato Sauce & Rosemary?
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Here's a recipe for Homemade Fuži With Tomato Sauce & Rosemary:
Ingredients:
• 3 cups bread flour
• 2 eggs
• 2 cups tomato juice
• 2 cloves garlic, chopped
• 2 tablespoons white wine
• 1 tablespoon oil
• 1 teaspoon red pepper
• 1 teaspoon olive oil
• black pepper
• salt
• rosemary
• water, a little
• parmesan cheese, optional
Instructions:
1. Mix the flour, eggs, oil, wine, and a bit of water in a bigger bowl. Keep mixing and kneading until you get a nice and firm dough.
2. Thinly roll out the dough. Then, cut the dough into strips and then into squares.
3. To ease the folding process, use a wooden ladle. Place the end of the ladle diagonally on one square of the dough. Press the two opposite ends over each other. Press them well.
4. Repeat the folding method with the rest of the dough and then leave the pasta to dry for around 15 minutes.
5. . Cook the pasta in boiling and salted water for 20 minutes. Drain and set aside.
6. Saute garlic and red pepper flakes in olive oil on low heat. Then, add tomato juice and rosemary. Cook the sauce for 30 minutes.
7. At the end of cooking, add a bit of black pepper and salt into the sauce. Cook it for a few more minutes.
8. Serve pasta topped with tomato sauce and parmesan cheese, if desired.
Enjoy your Homemade Fuži With Tomato Sauce & Rosemary!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Instant Pot Pav Bhaji.
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Here's a recipe for Instant Pot Pav Bhaji:
Ingredients:
• 1 tablespoon avocado oil
• 2 whole dry chili peppers
• 2 whole bay leaves
• 1/2 cinnamon stick, broken into big pieces
• 1 large onion, finely chopped
• 2 roma tomatoes, diced
• 1 cup crushed tomatoes
• 4 garlics, finely chopped
• 1 teaspoon ginger, grated
• 2 teaspoons paprika
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric, hardar
• 2 teaspoons pav bhaji spice pack
• 1/4 teaspoon garam masala, (optional for spicy heat)
• 2 cups water, (adjust to desired consistency)
• 1 head cauliflower, coarsely chopped
• 1 medium eggplant, coarsely chopped
• 3 medium potatoes, coarsely cubed
• 2 cups frozen mixed vegetable
Instructions:
1. Press "Saute" mode on Instant Pot
2. Heat avocado oil and whole spices.
3. Add onions and tomatoes and saute until onions are translucent. Then, add garlic, ginger, crushed tomatoes, salt, paprika, red chili powder, turmeric, pav bhaji spice pack, garam masalo. Add 1 cup water. Mix well. Let gravy cook for approximately 5 minutes, stirring occasionally to prevent gravy from burning.
4. Add all the vegetables and mix well with gravy.
5. Add the remaining water and mix well. Water level should be about 3/4 to the top of the veggies, so adjust as necessary.
6. Close the lid of the Instant Pot and press 'Cancel' and then press "Steam" and adjust time to 12 minutes. Set valve to 'Sealing' mode.
7. Once the Instant Pot completes the cycle, it will beep. Either switch the valve to 'Venting' position (be careful as steam will come out of the top of the IP), or allow the Instant Pot to manually vent. Carefully open the lid once it is safe to do so.
8. Using a potato masher or handheld immersion blender, mash all the cooked veggies and mix well to incorporate with the gravy.
9. Serve with buttered and toasted bread. For a low carb option, you can serve on romaine or butter lettuce.
10. Garnish with chopped cilantro, lemon and finely chopped onions.
Enjoy your Instant Pot Pav Bhaji!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Instant Pot Texas Smoked Brisket Chowder?
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Here's a recipe for Instant Pot Texas Smoked Brisket Chowder:
Ingredients:
• 2 lb Texas Smoked Brisket, left over, cubed, not frozen
• 8 bacons, crumbled
• 2 large russet potatoes, peeled and cubed
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 large jalapeñoes, deseeded and finely diced
• 2 cups brussels sprouts, halved
• 1 can red bean
• 1 can corn
• 1 shot whiskey, of choice
• 4 cups chicken broth
• 3 tablespoons vegetable oil
• 2 tablespoons dried thyme
• 2 tablespoons fresh basil
• 2 tablespoons fresh parsley
• 1 tablespoon red pepper flakes
• 1 tablespoon paprika
• 1 tablespoon chipotle powder
• 1 tablespoon sugar
• 3 tablespoons all purpose flour
• 3/4 cup cream
• extra topping, extra bacon, parsley, chives, red pepper flakes, shredded cheddar
Instructions:
1. Pan-fry bacon, set aside.Then, use bacon grease to pan-fry brussels sprouts and set aside.
2. Set Instant Pot to sautè, add oil, onions, jalepeños, and garlic. Sautè until onions are clear. Add carrots and potatoes and stir until well mixed. Add brussels sprouts, red beans, white corn, whiskey, chicken broth, and seasonings. Stir until well-mixed.
3. Pressure Cook on high for 10-15 minutes. When done, release pressure, wait until completed.
4. Set Instant Pot to sautè. Whisk together cream and flour until mixed well and add to chowder. Simmer for 4-5 minutes until soup thickens and turn off the Instant Pot. Add bacon.
5. Serve chowder hot, topped with desired extra toppings.
Enjoy your Instant Pot Texas Smoked Brisket Chowder!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Masale Bhat (Masala Rice).
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Here's a recipe for Masale Bhat (Masala Rice):
Ingredients:
• 6 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon asadetida
• 1/2 teaspoon turmeric
• 2 large onions, diced
• 4 bay leaves
• 1 tablespoon ginger garlic paste
• 1 cup soybeans, soak in 1 cup (240 ml) for 5 minutes
• 1 cup water, for soaking soybeans
• 1 cup green peas
• 2 large potatoes, cut into 1 in (2.54 cm)
• 1 teaspoon chicken masala
• 3 tablespoons goda masala, (blended cinnamon, cloves, and coriander seeds)
• 3 cups rice
• 6 cups water
• salt, to taste
• 1 teaspoon ghee
• fresh cilantro, and dried coconut to garnish
Instructions:
1. Add oil to a pot over high heat. Once heated, add cumin seeds and let simmer. Then, add asafoetida, turmeric, and diced onions. Cook until onions are softened.
2. Once onions have softened, add bay leaves. As onions begin browning, add ginger garlic paste and cook for 2 minutes.
3. To this, add soybeans and cook for 2 minutes. Once cooked, add peas and potatoes.
4. Next, add chicken masala, Goda masala, and salt to taste. Then, add rice and mix thoroughly for 2 minutes to toast the rice.
5. Now, add 6-7 cups of water, reduce heat to medium, and cook for about 20 minutes or until rice is done.
6. Serve hot with ghee, cilantro, and dried coconut flakes.
Enjoy your Masale Bhat (Masala Rice)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for One Pot Creamy Beef And Veggie Pasta?
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Here's a recipe for One Pot Creamy Beef And Veggie Pasta:
Ingredients:
• 1 lb ground beef
• salt, to taste
• pepper, to taste
• 2 tablespoons italian seasoning
• 6 oz spinach
• 5 cloves garlic
• 4 cups beef stock
• 3/4 cup heavy cream, divided
• 2 medium zucchinis, quartered
• 8 oz green beans, halved
• 6 oz broccoli, cut in small pieces
• 8 oz fusilli pasta
• parmesan cheese, for garnish
Instructions:
1. Add ground beef to pot on medium high heat and season with salt, pepper and Italian seasoning and cook until browned.
2. Add in spinach, garlic, and additional salt and pepper and cook until spinach is wilted.
3. Add the beef stock and bring to a boil until all sides are bubbling. Then, add 1/2 cup of heavy cream and stir.
4. Add the zucchini, green beans, broccoli and pasta and stir until incorporated.
5. Cook for 15 minutes or until pasta is cooked and the sauce is thickened, stirring occasionally. If the pasta cooks too soon increase the heat a little and stir until the sauce thickens.
6. Turn off the heat, add 1/4 cup heavy cream and stir for a creamier sauce. Remove pot from heat and serve with Parmesan.
Enjoy your One Pot Creamy Beef And Veggie Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Jill Biden’s Chicken Parmesan?
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Here's a recipe for Jill Biden’s Chicken Parmesan:
Ingredients:
Marinara Sauce
• 1 tablespoon extra virgin olive oil
• 1/2 yellow onion, finely chopped
• 4 cloves garlic
• 1/4 teaspoon kosher salt, plus more to taste
• 2 cans whole peeled tomato, 28 oz.
• 1/4 cup fresh basil, roughly chopped
• freshly ground black pepper, to taste
Chicken
• 2 large eggs
• 3 tablespoons milk
• 1/2 teaspoon kosher salt
• 1 1/2 cups seasoned italian bread crumbs
• 1/4 cup shredded parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 lb skinless, boneless chicken breasts, butterflied and pounded to ¼-inch (6 mm) thick
• olive oil, for frying
Assembly
• 1 3/4 cups grated mozzarella cheese
• 1/2 cup shredded parmesan cheese
For Serving
• fresh basil
• rigatoni, cooked
• salad
• italian bread
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Make the marinara sauce: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent, 3–5 minutes. Drain one can of tomatoes, discarding the liquid. Add the drained and full remaining can of tomatoes and salt. Using a wooden spoon or potato masher, break up the tomatoes. Then simmer for 20 minutes. Turn off the heat, remove the garlic cloves, and stir in the basil. Season with salt and pepper to taste.
3. While the sauce is simmering, make the chicken: Set out 2 8-inch (20 cm) square baking dishes. In one dish, whisk together the eggs, milk, and salt. In the other dish, mix the bread crumbs with the Parmesan and mozzarella. Using one hand, coat the chicken in the egg mixture. Gently shake off the excess egg, then transfer to the bread crumb mixture. Use your other hand to coat the chicken evenly on both sides, pressing the breading to adhere. Set on a baking sheet and repeat with remaining chicken.
4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Set a baking sheet with a wire rack on top nearby. Add 1–2 pieces of chicken to the hot oil, being careful not to overcrowd the pan. Cook until golden brown on both sides, flipping once, about 5 minutes total. Transfer the cooked chicken on the wire rack to drain. Wipe out the skillet, add more olive oil as needed, and repeat with remaining chicken.
5. Spread a thin layer of marinara sauce in the bottom of a 9x13-inch (22 x 33 cm) baking dish. Arrange half of the chicken in a single layer over the sauce and top with half of the mozzarella. Add another layer of sauce and top with the remaining chicken, followed by the remaining mozzarella. Finish with a layer of sauce and top with the Parmesan.
6. Bake until the cheese is melted and bubbling, 20–30 minutes.
7. Remove the chicken Parmesan from the oven and let sit for a few minutes before serving. Top with freshly torn basil, if desired, and serve with rigatoni, salad, and Italian bread alongside.
Enjoy your Jill Biden’s Chicken Parmesan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Spiced Chicken Stuffed Buns?
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Here's a recipe for Spiced Chicken Stuffed Buns:
Ingredients:
For the whole-wheat buns:
• 1 cup milk, warm
• 1/4 cup sugar
• 1 package active dry yeast
• 1 cup all purpose flour
• 3 cups whole wheat flour
• 3 tablespoons butter, melted
• 2 eggs
• 3/4 teaspoon salt
For the spiced chicken filling:
• 3 tablespoons oil
• 1 onion
• 4 cloves garlic
• 1 teaspoon fresh ginger, grated
• 1 lb ground chicken
• 1 teaspoon smoked paprika
• 1 teaspoon coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• 3 tablespoons tomato paste
• 1/3 teaspoon salt, or to taste
• 1/3 teaspoon pepper
• 1/2 teaspoon chili powder, optional
• 1/2 cup frozen peas, thawed
• black/white sesame seed, optional
Instructions:
1. For the buns: First, warm milk by placing it in the microwave for 20 seconds or so. Add sugar to milk and mix well.
2. Then, add in the active dry yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.
3. Add 1 cup (125 G) all purpose flour and 1 cup (125 G) whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.
4. Then, add in 1 (one) egg, salt and melted butter.
5. Add in the other 2 cups (250 G) of wheat flour and mix well. At this point you can set the spoon aside and use your hands to knead the dough.
6. When the dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.
7. While the dough is proving, you can make the filling as follows:
8. For the filling, first chop the onion and add it to a pan over a medium flame with the oil. Let saute for about 10 minutes, mixing as needed with a spatula.
9. Chop the garlic and grate the ginger and then add these to the sauteing onion. Saute another 2 minutes or so. Then, push the onion mix to the side of the pan and add in the chicken.
10. Sprinkle in the smoked paprika, coriander, cumin and turmeric and saute until all the liquid from the chicken has evaporated.
11. Then, add in the tomato paste and salt and stir well. Add in the salt and pepper and chili powder if using. Season further to taste.
12. Then add in the peas, saute another 2 minutes and set aside to cool a bit.
13. To assemble the buns: When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch dough down. Then, split dough in 2. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.
14. Use a bowl to cut circles into dough. Into each dough circle, spoon 2 or so tablespoons of filling.
15. Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.
16. Preheat the oven to 175 degrees°F, place a damp towel over the stuffed buns and place them in the oven to proof for another 30 minutes. When they are done, they should be slightly bigger. At this point, remoove them from the oven and preheat the oven to 375 degrees °F.
17. Beat the remaining egg and brush it over the buns.
18. Sprinkle buns with sesame seeds and place in oven for 20-22 minutes.
19. Finally, enjoy warm or at room temperature.
20. *Note:* Buns can be reheated by placing in a 350 degree oven for 10-15 minutes.
Enjoy your Spiced Chicken Stuffed Buns!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Ukrainian Holubtsi Or Stuffed Cabbage Rolls?
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Here's a recipe for Ukrainian Holubtsi Or Stuffed Cabbage Rolls:
Ingredients:
• 1 large green cabbage
• 2 1/2 lb ground beef
• 2 cups cooked rice
• 2 large eggs
• 1 medium onion, roughly chopped
• 1 medium green bell pepper, julienned
• 10 cherry tomatoes, quartered
• 1 tablespoon kosher salt
• 2 cans condensed tomato soup
• 1 can tomato
• 1 bottle chili sauce
• 1 tablespoon dried basil
• 4 dried bay leaves
Instructions:
1. Cook rice according to package directions and set aside to cool completely once done.
2. Adjust oven rack to lower half of oven to allow for height of roasting pan. Preheat the oven to 350°F.
3. Boil water in a large pot. While water is heating, remove tough outer leaves of the cabbage and reserve. Core around the stem of the cabbage at enough of an angle to remove. Gently place cabbage into boiling water core side down. Add additional water to ensure cabbage is not touching the bottom of pot.
4. Reduce heat just a little and boil cabbage for about 5 minutes or until outer leaves become soft. Using kitchen tongs, remove the outer 2 or 3 leaves intact to a colander placed over a bowl to catch the water. Continue with remaining cabbage leaves one by one, allowing a minute or two between leaves for underlying leaves to soften. You want them to peel apart in one in-tact piece.
5. In a large bowl, combine the ground beef, cooked rice, chopped onion, eggs, and salt. Using your hands, work the mixture until combined.
6. Position your cooked cabbage leaves alongside your bowl with the mixture in preparation for rolling/stuffing the dumplings. Before stuffing, prepare a large roasting pan by emptying one can of condensed tomato soup or a bit of the canned tomatoes in the bottom and spreading to coat. You do not need much.
7. Begin rolling/stuffing the cabbage leaves one at a time. Repeat until all of the meat mixture has been used.
8. Once all of the cabbage rolls are tucked tightly in the roasting pan, scatter the pepper strips and the cherry tomatoes on top. If there are remaining unstuffed cabbage leaves left, chop them finely and scatter atop as well. Pour the canned tomatoes, the remaining can of tomato soup, and the Heinz Chili Sauce atop the dumplings. Sprinkle with dried basil and add bay leaves. Dunk the reserved outer leaves detached from the cabbage at the beginning of the recipe into the still hot water used to soften the cabbage. This is simply to remove any grit from the surface of the leaves. Use the outer leaves as a 'blanket' and cover the dumplings completely.
9. Place the lid on the roasting pan and bake at 350°F for 2 hours. When 2 hours is up, turn off the oven heat, crack the oven door, and leave the roasting pan in the oven, undisturbed, for an additional hour.
10. Let rest until rolls are set. Then, spoon sauce over the cabbage rolls and serve alongside fresh bread of choice.
Enjoy your Ukrainian Holubtsi Or Stuffed Cabbage Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Fusilli With Vegan Vodka Sauce?
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Here's a recipe for Fusilli With Vegan Vodka Sauce:
Ingredients:
• 2 cups fusilli pasta
• 2 cloves garlic, minced
• 1/6 white onion, finely diced
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 3 tablespoons vodka
• 1/2 cup milk or milk alternative
• 1 1/2 teaspoons nutritional yeast
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon white miso paste
• 1/2 teaspoon sugar
• 1/2 teaspoon chili flakes, optional
Instructions:
1. Cook the fusilli according to package directions. Save 1 cup of the pasta water. Set aside and rinse the pot.
2. On medium heat, add the olive oil. Then, add the onion and cook until soft, stirring frequently. Add the garlic and cook until lightly browned, stirring constantly.
3. Continue stirring constantly and add in the tomato paste, cooking until slightly darkened and fragrant.
4. Add in a few tablespoons of the pasta water and stir until the mixture is slightly thinned; stir in the sugar, pepper and miso paste and turn the heat down low.
5. Stir in the vodka and allow most of it evaporate before adding 1/2 cup of the alternative milk. Stir in the nutritional yeast and chili flakes before adding more pasta water to thin the sauce as necessary.
6. Stir in the pasta and serve plain or with some vegan parmesan (e.g. VioLife) and more pepper!
Enjoy your Fusilli With Vegan Vodka Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Matzo Ball Pho?
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Here's a recipe for Matzo Ball Pho:
Ingredients:
• 2 onions, halved, thinly sliced, for garnishg
• 1 shallot, halved
• 1 piece ginger, sliced
• 4 stalks green onion, diced, with heads reserved
• 2 anise seeds
• 7 cloves
• 1 teaspoon coriander seed
• 1 dried cardamom pod
• 1 carton cinnamon stick
• 1 lb chicken wings
• 3 chicken thighs
• 10 cups water
• 1 bunch fresh thai basil, chopped
• 1 bunch sawtooth herb, chopped
• 3 eggs
• 1/4 cup vegetable oil
• 3/4 cup matzo meal
• 1/4 teaspoon black pepper
• 2 1/2 teaspoons sugar, divided
• 2 teaspoons fish sauce
• 2 teaspoons chicken bullion powder
• salt
• lime
• bean sprout
• None
• hoisin sauce
Instructions:
1. Lightly char onion halves and shallot on open flame.
2. In a large pot on high, add star anise, cloves, coriander seeds, cardamom, and cinnamon. When the spices are brown and fragrant, take them off the heat and place them into a tea ball strainer.
3. In the same pot on high, add chicken wings, water, and salt. Boil, then add chicken thighs, tea ball strainer with spices, charred onion, charred scallion, and ginger slices. Boil together, then lower heat and let simmer for 30 minutes. Remove any impurities, whole items, or foam that rises to the top.
4. After 30 minutes, remove and cool chicken thighs and reserve and cool 3 tbsp of stock. Allow the remaining stock to simmer for 1.5 more hours.
5. In a large bowl, beat 3 eggs until no streaks remain. Then add vegetable oil, chopped basil and sawtooth, cooled 3 tbsp of Pho stock (that you reserved), 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp of sugar. Whisk together, then add in Matzo meal. Combine and let batter rest for 40 minutes.
6. After 40 min, remove batter and roll into 8-10 Matzo balls.
7. Once the chicken thighs are cooled, take them out and shred them.
8. After 2 hours, remove and discard all solids from the stock. Add matzo balls and green onion heads. Let the mixture simmer together for 40 minutes. At this point, season stock with 2 tsp sugar, 2 tsp chicken bouillon powder, and 2 tsp fish sauce. Remove from heat.
9. Ladle 1 portion soup with broth, shredded chicken, and green onion heads. Top with diced and sliced onions. Serve with a side of bean sprouts, Thai basil, sawtooth herbs, a slice of lime, Sriracha, and hoisin sauce.
Enjoy your Matzo Ball Pho!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Stuffed Bell Peppers?
|
Here's a recipe for Stuffed Bell Peppers:
Ingredients:
• 2 bell peppers
• 1/2 teaspoon mixed herbs
• salt, to taste
• 1/2 teaspoon black pepper
• 1 tablespoon flour
• 2 tablespoons butter
• 3 tablespoons onion, chopped
• 3 tablespoons zucchini, chopped
• 1/2 cup broccoli floret
• 1/2 cup corn kernel
• 1/4 cup pizza cheese
• 1 cup milk
• 1 oz mixed green lettuce
• 1 lemon
• 1 tablespoon olive oil
• 1 tablespoon garlic, chopped
Instructions:
1. In a nonstick pan, melt 1 tbsp butter and add refined flour. Cook on low heat until golden brown. Then, add milk and cook until flour is cooked. Add salt and pepper and cook until mixture reaches the consistency of a thick sauce. Remove from heat.
2. In a second saucepan, heat water and blanch all vegetables except onions. Once blanched, transfer to an ice bath.
3. Heat butter in a pan and brown. To this, add chopped garlic and onion and cook until translucent. Then, add blanched vegetables, toss well, and add salt, pepper, and herbs.
4. Add the white sauce and cook well. Then, add half of your allotted cheese.
5. Cut open the caps of the bell peppers and de-seed. Coat with a little butter mixed with seasonings.
6. Preheat oven to 350°F.
7. Stuff the peppers and top with remaining cheese. Bake for 15 minutes or until peppers are cooked through but not mushy.
8. In a bowl on the side, mix together lemon juice, olive oil, salt and pepper to make a dressing and dress the greens with it.
9. Serve the roasted peppers directly out of the oven with greens on-side.
Enjoy your Stuffed Bell Peppers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Fried Rice?
|
Here's a recipe for Fried Rice:
Ingredients:
• 5 cups rice
• 1 tablespoon vegetable oil
• 1 ginger, peeled
• 3 cloves garlic, minced
• 1/2 red onion, diced
• mixed vegetable, frozen or fresh
• prefered seasoning
• butter
• 1 teaspoon lemon juice
• 1 tablespoon soy sauce, divided
• 1 teaspoon white pepper
• 1 teaspoon curry
• 1/2 teaspoon chicken bouillon powder
Instructions:
1. Boil the rice in stock/broth and season ass desired.
2. Sauté ginger, 2 cloves of garlic, and red onion in vegetable oil on medium until fragrant. To this, add the mixed vegetables and seasonings of choice.
3. While vegetables are cooking, make a garlic butter paste with the remaining garlic and butter. To the paste, add lemon juice and 1/2 tbsp soy sauce and mix. Add 1 tbsp paste to the vegetables. Stir well on medium heat.
4. When veggies are done, remove from the pan and put in a separate bowl.
5. Put more oil in the pan and add the rice to the pan. Season rice with white pepper, curry, and chicken bouillon powder.
6. Add the garlic paste to rice and stir. Then, add vegetables, remaining soy sauce, and remaining garlic butter paste and stir well.
7. Serve warm.
Enjoy your Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Kazakhh Beef Plov?
|
Here's a recipe for Kazakhh Beef Plov:
Ingredients:
• 1/2 cup corn oil
• 1 lb beef, cubed
• 1 lb carrot, peeled and julienned
• 9 oz onion, julienned
• 2 3/4 cups long grain rice, (rice to water ratio should be 1:1), rinsed
• 2 3/4 cups water
• 1/2 garlic bulb
• 1 1/2 teaspoons cumin, whole
• 1 small bay leaf
• 1/2 teaspoon turmeric
• 1/2 cup curry sauce
• 1 teaspoon salt, or to ast
• black pepper, to taste
Instructions:
1. Preheat the oven to 340° F (171° C). Skip this step if cooking on the stove top.
2. Heat the oil in a Kazan or heavy-bottom dutch oven. Add cut-up meat into the oil and sauté until the meat is no longer red. Reduce heat to low and let cook, stirring periodically, until the water cooks out (about an hour). Then, add sliced onions to the meat and sauté until translucent.
3. In the meantime, heat a separate skillet on medium-high heat and add a tablespoon of oil. Sauté carrots until slightly softened but still has a bite.
4. When the onion is done cooking, add all the spices (cumin, garlic, black pepper, salt, bay leaf). Let cook for one minute. Add rice and water and bring to low boil.
5. "Straighten" out rice and add carrots on the top, spreading them out evenly. Cover with lid and bake in the oven for 40-45 minutes. If using the stove top, reduce heat to medium-low and cook for 40-45 minutes.
6. Remove from the oven once cooked. Let sit for 15 minutes before opening.
7. Mix the carrots into the rice and serve.
Enjoy your Kazakhh Beef Plov!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Kingklip With Eggplant, Ragout and Capers?
|
Here's a recipe for Kingklip With Eggplant, Ragout and Capers:
Ingredients:
• 2 tablespoons olive oil
• 2 onions, chopped
• 8 tomatoes, chopped
• 2 eggplants, diced
• 1 tablespoon oregano
• 1 clove garlic, crushed
• 1/2 cup olive, roughly chopped
• 1 tablespoon tomato paste
• 1 cup white wine
• 2 tablespoons olive oil
• 1/4 cup capers
• 1/2 cup butter
• 4 kingklip fillets
• salt and pepper
• 1 handful italian parsley
• 1 lemon, cut into wedges
Instructions:
1. Drizzle the olive oil in a pan at medium-high heat, and sauté the onions till soft. Add the tomatoes, eggplant, oregano, garlic, olives, tomato paste and wine, and allow the mixture to come to a gentle simmer.
2. Cook until the ragout has reduced and is slightly thickened.
3. In another pan on high heat, drizzle a little olive oil and, when hot, add the capers. Fry the capers, tossing to prevent them from sticking to the pan.
4. Remove the crispy capers from the pan and place on a paper towel to drain the excess fat.
5. Season the kingklip with salt and pepper. Add the butter to the same pan used for the capers and, once slightly brown, place the fish skin side down for 4 minutes until golden brown and crispy. Turn the fish and cook for another 2–3 minutes.
6. As the fish cooks, spoon the butter over the top.
7. Remove the fish from the heat, place on the ragout, and garnish with crispy capers and chopped parsley.
8. Squeeze a lemon wedge over the dish and serve with ciabatta or focaccia.
Enjoy your Kingklip With Eggplant, Ragout and Capers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Zesty Sweet Crispy Soy Pork?
|
Here's a recipe for Zesty Sweet Crispy Soy Pork:
Ingredients:
• 3 1/2 cups pork belly, cubed
• 1 large onion, sliced
• 1 green bell pepper, chopped
• 6 cloves garlic, minced
• 1 carrot, sliced
• 3 slices green onion, for garnish
• 4 tablespoons soy sauce
• 1 lemon, squeezed and zested
• 2 tablespoons Ssamjang Korean paste
• 1 teaspoon dark soy sauce
• 1 cup potato starch
• 2 cups flour
• 1 teaspoon cayenne
• 1 teaspoon paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon white pepper
• 1 teaspoon salt
• 2 tablespoons brown sugar
Instructions:
1. In a bowl, mix together flour, potato starch, and seasonings (paprika, onion powder, garlic powder, cayenne, and white pepper). Add in pork belly cubes and stir to coat.
2. Heat vegetable oil in a wok and, on medium heat, deep fry pork belly cubes until brown and crispy. Remove and set aside.
3. Remove oil from wok and in the same pan, add minced garlic , Ssamjang, soy sauce, dark soy, lemon juice, and lemon zest. Add brown sugar and reduce sauce (evaporate water) for 2 minutes on medium-high heat.
4. Add pork belly to pan and toss to coat pork with sauce. Stir for 2 minutes and add sliced onions, cooking for 2 minutes to slightly soften the onions.
5. Then, add bell pepper and carrots and combine, allowing sauce to marinate pork and vegetables thoroughly.
6. Plate pork belly and top with green onions and a spritz of lemon juice.
7. Serve warm.
Enjoy your Zesty Sweet Crispy Soy Pork!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Instant Pot Chole Masala?
|
Here's a recipe for Instant Pot Chole Masala:
Ingredients:
• 1 cup chickpeas, soaked in water overnight
• 4 tablespoons mustard, vegetable oil
• 2 bay leaves
• 3 ground green cardamoms
• 1 large cadamom pod
• 1 cinnamon stick
• 1 large onion, finely chopped
• 1 tablespoon ginger garlic paste
• 2 tomatoes, finely chopped
• 1 tablespoon chana masala powder
• salt, to taste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 handful fresh cilantro leaves
• 1 teaspoon ghee
• 1 teaspoon garam masala
• 3 cups water
Instructions:
1. Turn on the Instant pot on Saute mode. Add oil - once heated, add dry spices and roast for 2 minutes.
2. Add chopped onions and saute until translucent. Then, add ginger garlic paste and cook until the raw aroma disappears.
3. Now, add turmeric powder, red chilli powder, coriander powder, and Chana masala and saute.
4. Add tomatoes and cook until soft. Then, add soaked chickpeas and mix well to combine.
5. Add salt and water. Close lid, switch to pressure cook mode and cook on high for 20 minutes, leaving the whistle sealed.
6. After natural pressure release, open the lid, switch to normal mode, and add garam masala powder. Let simmer for 5 minutes.
7. Transfer to a serving dish and mix with ghee. Garnish with chopped cilantro leaves.
8. Serve alongside rotis or rice.
Enjoy your Instant Pot Chole Masala!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Savory Ground Turkey Chili.
|
Here's a recipe for Savory Ground Turkey Chili:
Ingredients:
• 1 lb ground turkey, can use lean ground beef as well
• 1 teaspoon garlic powder, to season ground turkey/ground beef
• 1 teaspoon onion powder, to season ground turkey/ground beef
• 1 tablespoon olive oil, to cook ground turkey/ground beef
• 1/4 onion, chopped
• 1 can chili beans
• 1 can dark red kidney beans, drained
• 1 can pinto bean, drained
• 1 can tomato, chopped, hot or mild, i used mild
• 1 can crushed pineapple, crushed
• 1 package chili seasoning
• 1 can sweet corn, used small can
• 1 tablespoon banana peppers, jar
• 1 tablespoon jalapeño, chopped, heaped
• 1 tablespoon banana pepper juice
• 1 tablespoon jalapeño pepper juice
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper, optional
• 1 tablespoon brown sugar, optional to minimize spiciness of chili
Instructions:
1. Heat 1 tbsp olive oil in a frying pan over medium heat, add chopped onions, and cook until translucent. Then, add ground turkey/beef, garlic powder, and onion powder and cook well.
2. Once done, add meat, onions, and remaining ingredients to a crockpot, cover, and cook on high heat for 5-6 hours. (Can cook overnight as well).
3. Serve with desired toppings and bread or rice.
Enjoy your Savory Ground Turkey Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Edamame Truffle Dumplings In Miso Broth?
|
Here's a recipe for Edamame Truffle Dumplings In Miso Broth:
Ingredients:
For the dumplings:
• 1 package frozen shelled edamame
• 2 tablespoons truffle oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon white miso paste
• 2 cloves garlic
• water, as needed to grind
• 30 wonton wrappers
For the broth:
• 4 tablespoons miso paste
• 4 pieces kombu
• 8 cups water
• 2 tablespoons low sodium soy sauce
• salt, as required
For assembling one bowl:
• prepared dumplings and broth
• 1 teaspoon sesame oil
• 1/2 teaspoon sesame oil, optional
• 1/2 teaspoon truffle oil
• 1/2 teaspoon chili oil, optional
• 2 teaspoons green onion, chopped
Instructions:
1. Cook the frozen edamame according the package instructions and let cool for 10 minutes
2. Soak the kombu in cool water for 2-3 minutes, then wash thoroughly.
3. Place 8 cups of water in a heavy bottomed pan and add the kombu. Bring this to a simmer and steep for 5-10 minutes.
4. Remove the kombu from the broth, and reduce the heat to low. This will ensure that the broth remains warm, but does not boil or simmer
5. Place the miso paste in a fine sieve with a handle. Dip the sieve bottom into the broth, but make sure the top does not submerge into the broth entirely. Dissolve the miso paste into the broth using a spoon. The sieve will ensure that there are no lumps in the broth and the miso dissolves properly
6. Add the soy sauce to the broth and taste for seasoning. Add salt if required.
6. Once the edamame are cool enough, add all ingredients for the dumplings except the wrappers to a food processor and grind into a thick paste. Add water 1 tsp at a time as needed, but make sure the mixture does not become too loose. The paste does not need to be super smooth.
7. Wet the edges of the dumpling wrappers, place about 1 tbsp of the filling in the center and fold into the desired shape. Since these will be boiled, make sure to seal the edges firmly.
8. Boil two cups of water in a deep saucepan and cook the dumplings for around 8 minutes.
9. In the meantime, add the truffle oil, sesame oil and chili oil to a bowl in the quantities specified assembling. Add 6-7 cooked dumplings to the bowl, then top with about 2 cups of broth.
10. Sprinkle sesame seeds and green onions on top and serve.
Enjoy your Edamame Truffle Dumplings In Miso Broth!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One Pan South Indian Chicken Semi Gravy?
|
Here's a recipe for One Pan South Indian Chicken Semi Gravy:
Ingredients:
• 1 1/2 lb boneless chicken breast, cut into small pieces
• red onion, finely chopped
• 1 medium tomato, finely chopped
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon black pepper
• 2 teaspoons coriander powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon cumin powder
• 1 teaspoon salt
• 1 strand curry leaves
• 2 tablespoons fresh mint leaf, loosely packed
• 2 tablespoons fresh cilantro, finely chopped
• 1/2 teaspoon lemon juice, freshly squeezed
• 2 tablespoons peanut oil, (Or any other prefered oil)
• 1/4 cup water
Instructions:
1. Heat the oil in a pan at medium heat. Then, add onions, curry leaves, cilantro, and mint. Saute on medium heat until golden brown.
2. Once golden brown, add ginger garlic paste and saute until the raw smell goes away.
3. Now add all the dry ingredients and stir together. Then, add the chopped tomatoes. Mix and cook uncovered for one minute.
4. After that, add the chicken and lemon juice. Combine well.
5. Add water. Cover for 8-10 minutes until chicken is cooked.
6. Remove the lid and leave open for one minute. After one minute, the gravy should be thick in consistency.
7. Adjust salt and garnish with coriander leaves.
8. Serve warm alongside fresh rice or naan.
Enjoy your One Pan South Indian Chicken Semi Gravy!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make The Best Chewy Chocolate Chip Cookies?
|
Here's a recipe for The Best Chewy Chocolate Chip Cookies:
Ingredients:
• 1/2 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 4 oz milk or semi-sweet chocolate chunks
• 4 oz dark chocolate chunk, or your preference
Instructions:
1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
7. Bake for 12-15 minutes, or until the edges have started to barely brown.
8. Cool completely before serving.
Enjoy your The Best Chewy Chocolate Chip Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Cinnamon Roll Cheesecake?
|
Here's a recipe for Cinnamon Roll Cheesecake:
Ingredients:
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup butter, melted
• 1/2 cup light brown sugar
• 2 tablespoons cinnamon
• 1 package refrigerated cinnamon rolls, with frosting
Instructions:
1. Preheat oven to 325°F/160°C.
2. In a bowl, beat the cream cheese and sugar until smooth.
3. Add the sour cream and vanilla, and beat until there are no lumps.
4. Add the eggs one at a time, mixing completely after each one. Set aside.
5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
9. Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle.
10. Remove from oven and cool completely.
11. Top with frosting from the cinnamon rolls.
12. Refrigerate at least 4 hours.
Enjoy your Cinnamon Roll Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Browned “Butter” Chocolate Chip Cookies.
|
Here's a recipe for Browned “Butter” Chocolate Chip Cookies:
Ingredients:
• 3 oz chopped pecans, finely chopped
• 3/4 cup refined coconut oil, melted
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/4 cup unsweetened non-dairy milk, of choice
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 3.5 oz dark chocolate, chopped
• 1/2 cup semisweet chocolate chunks
Instructions:
1. Add the pecans to a large, high-walled skillet. Toast over medium heat for 5–8 minutes, until fragrant and beginning to darken slightly, stirring continuously to prevent burning.
2. Pour in the melted coconut oil and stir to combine. Bring to a low simmer and steep the pecans for 8–10 minutes, until the coconut oil is tinted brown and there is a strong nutty aroma. Stir occasionally to prevent burning. Remove the pan from the heat and let cool for 5–10 minutes, until warm to the touch but cool enough to handle. Strain out the pecans and reserve for another use. You should have about 1/2 cup of infused coconut oil.
3. Add the warm coconut oil to a large microwave-safe bowl, along with the brown and granulated sugars, non-dairy milk, and vanilla. Whisk well to combine. Microwave for 20 seconds, just until the sugars have begun to dissolve.
4. In a medium bowl, combine the flour, baking soda, and salt. Mix with a fork to combine.
5. Sift the flour mixture into the wet ingredients and fold with a spatula to combine, being careful not to over-mix.
6. Fold in the chopped chocolate and chocolate chunks until evenly distributed.
7. Scoop the dough with a 2-ounce scoop onto 2 parchment-lined baking sheets, spacing at least 2 inches apart. Chill in the refrigerator for 30–60 minutes.
8. Preheat the oven to 375°F (190°C).
9. Bake the cookies for 15–18 minutes, until browned. Let cool for 10 minutes on the pans, then transfer to a wire rack to cool completely.
Enjoy your Browned “Butter” Chocolate Chip Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make The Best Fudgy Brownies?
|
Here's a recipe for The Best Fudgy Brownies:
Ingredients:
• 8 oz good-quality chocolate, semi-sweet
• 12 tablespoons butter, melted
• 1 1/4 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon salt
Instructions:
1. Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
2. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
3. In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
4. Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
5. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
6. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
7. Slice, then serve with a nice cold glass of milk!
Enjoy your The Best Fudgy Brownies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chocolate Chip Cookies?
|
Here's a recipe for Chocolate Chip Cookies:
Ingredients:
• 2 cups butter, melted
• 2 cups brown sugar, packed
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 4 cups chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
3. Add in the eggs and vanilla, mixing until smooth.
4. Add the flour and baking powder, folding the mixture until it forms a smooth dough.
5. Fold in the chocolate chips until evenly combined.
6. Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
7. Bake for 12 minutes, then serve!
8. To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
9. Wrap the tray with cling wrap, then freeze for up to one month.
10. To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
Enjoy your Chocolate Chip Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Chocolate Mug Cake?
|
Here's a recipe for Chocolate Mug Cake:
Ingredients:
• 4 tablespoons flour
• 3 tablespoons sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 3 tablespoons milk
• 1 tablespoon oil, vegetable or canola
• 1 teaspoon vanilla extract
• 1 tablespoon chocolate hazelnut spread, plus more for topping
• powdered sugar, for topping, optional
Instructions:
1. In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
2. Once combined, spoon the chocolate hazelnut spread on top of the batter.
3. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug).
4. Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
Enjoy your Chocolate Mug Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for The Best One-Bowl Brownies?
|
Here's a recipe for The Best One-Bowl Brownies:
Ingredients:
• 1 cup unsalted butter, 2 sticks
• 1 1/2 cups semi-sweet chocolate chips, or dark chocolate chips, divided
• 1 1/2 cups granulated sugar
• 3/4 cup brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 3 large eggs
• 1 1/4 cups all-purpose flour
• 1/3 cup dark cocoa powder
• nonstick cooking spray, for greasing
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 11/2 minutes, then let sit for 3 minutes before whisking together.
3. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
4. Whisk in the eggs until fully combined.
5. Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
6. Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
7. Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
8. Let cool completely before cutting.
Enjoy your The Best One-Bowl Brownies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making 3 Ingredient Peanut Butter Cookies?
|
Here's a recipe for 3 Ingredient Peanut Butter Cookies:
Ingredients:
• 1 cup peanut butter
• 1/2 cup sugar
• 1 egg
Instructions:
1. Preheat oven to 350ºF (180ºC).
2. In a large bowl, mix together the peanut butter, sugar, and egg.
3. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
4. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
5. Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
6. Remove from baking sheet and cool.
Enjoy your 3 Ingredient Peanut Butter Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Macarons?
|
Here's a recipe for Macarons:
Ingredients:
Macarons
• 1 3/4 cups powdered sugar
• 1 cup almond flour, finely ground
• 1 teaspoon salt, divided
• 3 egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 drops pink gel food coloring
Vanilla Buttercream
• 1 cup unsalted butter, 2 sticks, at room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream
Instructions:
1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and 1/2 teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
2. In a separate large bowl, beat the egg whites and the remaining 1/2 teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
4. Add about 1/3 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
5. Transfer the macaron batter into a piping bag fitted with a round tip.
6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
7. Pipe the macarons onto the parchment paper in 11/2-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
10. Preheat the oven to 300˚F (150˚C).
11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
12. Transfer the macarons to a wire rack to cool completely before filling.
13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
14. Transfer the buttercream to a piping bag fitted with a round tip.
15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
16. Place in an airtight container for 24 hours to “bloom”.
Enjoy your Macarons!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make The Best Brownies.
|
Here's a recipe for The Best Brownies:
Ingredients:
• 2 1/2 sticks unsalted butter, plus more, softened, for greasing
• 8 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
• 3/4 cup unsweetened dutch process cocoa powder, divided
• 1 tablespoon espresso powder
• 2 cups granulated sugar
• 1/2 cup dark brown sugar, packed
• 2 teaspoons vanilla extract
• 2 teaspoons kosher salt
• 6 large eggs
• 1 cup all-purpose flour
• flaky sea salt, for sprinkling
Instructions:
1. Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
2. Combine the chopped chocolate, 1/4 cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
3. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
4. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
5. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
6. Position a rack in the middle of the oven and preheat to 350°F (180°C).
7. Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
8. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
9. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
10. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
11. Set the brownies on a cooling rack and cool completely in the pan.
12. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
Enjoy your The Best Brownies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Perfect Chocolate Chip Cookies?
|
Here's a recipe for Perfect Chocolate Chip Cookies:
Ingredients:
• 1 cup bread flour
• 3/4 cup all-purpose flour
• 2 teaspoons kosher salt, or 1½ teaspoons table salt
• 1 teaspoon baking soda
• 1 cup unsalted butter, 2 sticks
• 2 tablespoons water, room temperature
• 1 cup dark brown sugar
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder
• 1 large egg
• 1 large egg yolk
• 1/2 cup semi-sweet chocolate chips
• 5 oz dark chocolate, chopped
Instructions:
1. In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
2. In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
3. Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
4. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
5. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.
6. In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
7. Add the egg and yolk and beat until incorporated.
8. Add the dry ingredients, about 1/3 of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
9. Using a wooden spoon, fold the chocolate chips and chunks into the dough
10. Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
11. For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
12. Preheat the oven to 350˚F (180˚C).
13. Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
14. Bake in a preheated oven for 12-14 minutes.
15. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Enjoy your Perfect Chocolate Chip Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Apple Pie From Scratch?
|
Here's a recipe for Apple Pie From Scratch:
Ingredients:
Pie Dough
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 1/2 sticks butter, 1 1/2 sticks, cold, cubed
• 8 tablespoons ice water, or as needed
Filling
• 2 1/2 lb granny smith apple, cored, sliced, peeled
• 3/4 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 lemon
• 1 egg, beaten
• 1 tablespoon sugar
Topping
• 1 scoop vanilla ice cream
Instructions:
1. In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
2. Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
3. Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
4. Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
5. Peel the apples, then core and slice.
6. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
7. Mix until combined and all apples are coated. Refrigerate.
8. Preheat the oven to 375°F (200°C).
9. On a floured surface, cut the pie dough in half and roll out both halves until round and about 1/8-inch (3 mm) thick.
10. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
11. Pour in apple filling mixture and pat down.
12. Roll the other half of the dough on top.
13. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
14. Brush the pie with the beaten egg and sprinkle with the sugar.
15. Cut four slits in the top of the pie to create a vent.
16. Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
17. Allow to cool completely before slicing.
18. Top with ice cream and serve.
Enjoy your Apple Pie From Scratch!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Birthday Cake Mug Cake?
|
Here's a recipe for Birthday Cake Mug Cake:
Ingredients:
• 4 tablespoons flour
• 3 tablespoons sugar
• 1 tablespoon sprinkles, plus more for topping
• 1/2 teaspoon baking powder
• 3 tablespoons milk
• 1 tablespoon vegetable oil
• 2 teaspoons vanilla extract
• whipped topping, for topping, optional
Instructions:
1. In a 12-ounce (375 ml) or larger mug , mix all ingredients until just combined.
2. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug).
3. Let cool one minute before eating. Top with whipped topping and sprinkles (optional).
Enjoy your Birthday Cake Mug Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make The Best Chocolate Cake?
|
Here's a recipe for The Best Chocolate Cake:
Ingredients:
Cake
• 1 1/2 cups flour
• 1 cup dutch processed cocoa powder
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 1/2 cups stout
• 1 tablespoon vanilla extract
• 1 tablespoon espresso powder
• 1 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 1/2 cup mayonnaise
• 4 oz dark chocolate, chopped
Buttercream
• 1 1/2 cups butter, softened
• 1 tablespoon vanilla extract
• 1/2 cup dutch processed cocoa powder
• 5 cups powdered sugar
• 5 tablespoons milk
• fresh fruit, to decorate
Instructions:
1. Grease and line three 8-inch (20 cm) cake tins with parchment paper.
2. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
3. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
4. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
5. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
6. Add the mayonnaise and beat until the mixture is smooth and creamy.
7. Preheat oven to 325˚F (160˚C).
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about 1/3 of the dry ingredients, beat until incorporated. Then add 1/3 of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Frost and decorate to your liking.
18. Slice and serve.
Enjoy your The Best Chocolate Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Edible Cookie Dough 4 Ways?
|
Here's a recipe for Edible Cookie Dough 4 Ways:
Ingredients:
Base Dough
• 2 cups flour
• 1 cup brown sugar
• 1 cup butter, softened
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 teaspoon salt
Chocolate Chip
• 1/4 cup chocolate chips
• 1/4 cup mini chocolate chips
Cookies and Cream
• 5 sandwich cookies
Peanut Butter Chocolate
• 1/4 cup peanut butter
• 3 peanut butter cups
• 1/4 cup chocolate candy
Triple Chocolate Chunk
• 1/3 cup chocolate, melted
• 1/4 cup white chocolate chip
• 1/4 cup chocolate chips
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. For the Base Dough, evenly spread flour out on a baking tray and bake for 5 minutes.
3. In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly.
4. Refrigerate mix for 30 minutes.
5. Separate dough into 4 sections
6. For the Chocolate Chips, add one section of dough in a large bowl, mix in the chocolate chips and mini chocolate chips until combined.
7. For the Cookies and Cream, crush sandwich cookies in plastic bag until evenly separated.
8. Place crushed sandwich cookies into a large bowl, and add in one section of dough mixing until combined.
9. For the Peanut Butter Chocolate, add chocolate candies, chocolate peanut butter cups, and peanut butter, into a large bowl with one section of dough and mix until combined.
10. For the Triple Chocolate Chunk, add melted chocolate into a large bowl with the last section of dough and mix until evenly combined and consistent color.
11. Add the chocolate chips and white chocolate chips, then mix until combined.
Enjoy your Edible Cookie Dough 4 Ways!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Microwave Chocolate Chip Cookie.
|
Here's a recipe for Microwave Chocolate Chip Cookie:
Ingredients:
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1 tablespoon sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract
• 3 tablespoons flour
• 2 tablespoons chocolate chips
• 1/2 cup ice cream, optional
Instructions:
1. Add 2 tbsp butter, 1 tbsp brown sugar, 1 tbsp sugar, 1/4 tsp baking powder, 1/8 tsp salt and 1/4 tsp vanilla in a bowl and mix.
2. Next, add 3 tbsp flour and 2 tbsp chocolate chips and mix thoroughly. Transfer the mix to a microwave-friendly bowl and heat for 60 seconds. Top with ice cream.
Enjoy your Microwave Chocolate Chip Cookie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Classic Carrot Cake?
|
Here's a recipe for Classic Carrot Cake:
Ingredients:
• 3 cups carrot, hand-grated
• 2 1/2 cups all-purpose flour, plus 1 tablespoon, divided
• 2 teaspoons ground cinnamon
• 1/4 teaspoon allspice
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup vegetable oil
• 1 cup raisin
• 1 cup crushed pineapple, canned
Icing
• 1 cup unsalted butter, (2 sticks) room temperature
• 12 oz cream cheese, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 cups powdered sugar
• 2 cups walnuts, crushed
Instructions:
1. Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
2. Grate the carrots on the small holes of a box grater. Set aside.
3. In a large bowl, sift together 21/2 cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
4. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
5. With the mixer running, gradually pour in the vegetable oil.
6. With the mixer on medium-low speed, add 1/3 of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
7. In a small bowl, toss the raisins with the remaining tablespoon of flour.
8. Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
9. Divide the cake batter evenly between the prepared pans and smooth the tops.
10. Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
11. Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
12. Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
13. Add the powdered sugar, 1/2 cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
14. Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
15. Place 1 cake layer on a serving platter or cake stand. Spoon 1/4 of the icing on top and spread in an even layer. Add another layer of cake and spread with another 1/4 of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
16. Gently press the walnuts into the icing around the sides of the cake.
17. Chill for 30-60 minutes to let the icing set, then slice and serve.
Enjoy your Classic Carrot Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Lemon Bundt Cake.
|
Here's a recipe for Lemon Bundt Cake:
Ingredients:
Lemon Cake
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup unsalted butter, 2 sticks, room temperature
• 2 cups granulated sugar
• 1 teaspoon kosher salt
• 3 large eggs, room temperature
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup whole milk
• nonstick cooking spray, for greasing
Lemon Glaze
• 1/2 cup granulated sugar
• 1/4 cup lemon juice
Lemon Icing
• 2 cups powdered sugar, sifted
• 3 tablespoons lemon juice
• 1 lemon, zested
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Make the cake: In a medium bowl, whisk together the flour and baking powder.
3. In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
4. Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
5. Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
6. Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
7. While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
8. Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
9. After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
10. Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
11. Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
12. Transfer the cake to a serving platter, slice, and serve.
Enjoy your Lemon Bundt Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Cookies and Cream Cheesecake Cookies?
|
Here's a recipe for Cookies and Cream Cheesecake Cookies:
Ingredients:
• 4 oz cream cheese, softened
• 8 tablespoons salted butter, room temperature
• 3/4 cup sugar
• 1 cup flour
• 10 cookies, crushed
Instructions:
1. In a mixing bowl blend, cream cheese, butter, and sugar until fully combined.
2. Add flour to cream cheese mixture and continue to blend together until fully combined.
3. Add crushed cookies to the mixture and gently fold together. Ensure the cheesecake batter is fully mixed.
4. Cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
5. Preheat oven to 350°F(180°C).
6. Roll batter into small balls and place on a parchment lined baking sheet.
7. Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape.
8. Bake for 12-15 minutes or until cookies turn golden brown on the bottom.
9. Place cookies on a cooling rack and rest for at least 5 minutes.
Enjoy your Cookies and Cream Cheesecake Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare The Softest Sugar Cookies Ever?
|
Here's a recipe for The Softest Sugar Cookies Ever:
Ingredients:
Cookies
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 egg
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
Frosting
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons milk
• food coloring, for decorating
• sprinkles, for decorating
Instructions:
1. In a medium bowl, whisk the flour, baking soda, and salt to combine.
2. In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
3. Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
4. Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
5. Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about 1/2-inch thick. Cut out circles using a glass or cookie cutter.
6. Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
7. Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
8. Frost the cooled cookies and decorate as you wish.
9. Enjoy!
Enjoy your The Softest Sugar Cookies Ever!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Fluffy Jiggly Japanese Cheesecake?
|
Here's a recipe for Fluffy Jiggly Japanese Cheesecake:
Ingredients:
• 7 tablespoons butter
• 4 oz cream cheese
• 1/2 cup milk
• 8 eggs, yolk
• 1/4 cup flour
• 1/4 cup cornstarch
• 13 large egg whites
• 2/3 cup granulated sugar
• hot water, for baking
• powdered sugar, for serving
• 1 pt Strawberries, for serving
Instructions:
1. Preheat the oven to 320°F (160°C).
2. In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
6. Fold about 1/4 of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
7. Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
8. Pour the batter into the pan and shake to release any large air bubbles.
9. Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
10. Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
11. Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
12. Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
Enjoy your Fluffy Jiggly Japanese Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Chocolate Hazelnut Mug Cakes?
|
Here's a recipe for Chocolate Hazelnut Mug Cakes:
Ingredients:
• 1 cup chocolate hazelnut spread, divided
• 2 large eggs
• 1/4 cup all-purpose flour
Instructions:
1. In a medium mixing bowl, whisk together 3/4 cup (225 g) chocolate hazelnut spread and the eggs.
2. Fold in the flour.
3. Evenly distribute into two mugs.
4. Microwave each mug for 2 minutes.
5. Cool for 5 minutes.
6. Frost with remaining chocolate hazelnut spread and serve warm.
Enjoy your Chocolate Hazelnut Mug Cakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Baked Churro Bites?
|
Here's a recipe for Baked Churro Bites:
Ingredients:
• 1 cup water
• 1/3 cup butter
• 2 tablespoons brown sugar
• salt, to taste
• 1 cup flour
• 1 teaspoon vanilla extract
• 2 eggs
• cinnamon sugar, to coat
• chocolate, melted, to taste
Instructions:
1. Preheat oven to 350°F (180˚C).
2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
3. Turn off the heat and stir in the flour.
4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
5. Transfer mixture to a piping bag with a 5 point, or star, tip.
6. Pipe out thick 3-inch (8 cm) strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
7. Bake for 10 minutes, then broil until golden brown.
8. Dredge each churro in melted butter, then cinnamon sugar.
9. Serve with melted chocolate if desired.
Enjoy your Baked Churro Bites!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Swedish Sticky Chocolate Cake (Kladdkaka)?
|
Here's a recipe for Swedish Sticky Chocolate Cake (Kladdkaka):
Ingredients:
• 1 1/3 cups sugar
• 2 eggs
• 1/2 cup flour
• 1/4 cup cocoa powder
• 1 pinch salt
• 1/2 cup butter, melted
• 1 tablespoon vanilla extract
• 1 tablespoon butter
• 1 tablespoon cocoa powder
• powdered sugar
• 1 cup berry, optional
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
3. Sift in the flour, cocoa powder, and salt.
4. Fold until incorporated.
5. Mix in the butter and vanilla.
6. Grease a pan with butter and sprinkle cocoa powder to coat.
7. Pour in batter and smooth out. Batter will be very thick.
8. Bake for 20 minutes or until the top has hardened. The center should still be soft.
9. Sprinkle with powdered sugar.
10. Add berries (optional).
Enjoy your Swedish Sticky Chocolate Cake (Kladdkaka)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making 3-Ingredient Hazelnut Brownies?
|
Here's a recipe for 3-Ingredient Hazelnut Brownies:
Ingredients:
• 13 oz chocolate hazelnut spread
• 2 eggs
• 1/2 cup flour
Instructions:
1. Preheat oven to 350ºF (175ºC).
2. In a large bowl, combine ingredients.
3. Transfer mix to square baking dish.
4. Bake for 15 minutes.
5. Allow to cool for 5 minutes and then carefully cut into squares.
Enjoy your 3-Ingredient Hazelnut Brownies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Cookies & Cream Truffles Easy Dessert.
|
Here's a recipe for Cookies & Cream Truffles Easy Dessert:
Ingredients:
• 36 chocolate sandwich cookies
• 8 oz cream cheese, softened
• 12 oz white chocolate, melted
Instructions:
1. In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
2. In a large bowl, combine the cookie crumbs and cream cheese, stirring until evenly mixed. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape.
3. Divide and roll the mixture into golf ball-sized balls. Dip the truffles in the melted white chocolate and place on a baking sheet lined with parchment paper. Sprinkle the reserved cookie crumbs on top of the truffles before the chocolate hardens.
Enjoy your Cookies & Cream Truffles Easy Dessert!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for No-Bake Cookies and Cream Cheesecake?
|
Here's a recipe for No-Bake Cookies and Cream Cheesecake:
Ingredients:
• 36 chocolate sandwich cookies
• 5 tablespoons butter, melted
• 3 cups cream cheese
• 1/3 cup sugar
• 1 tablespoon vanilla extract
• 1 cup milk, warm
• 1 tablespoon gelatin
Instructions:
1. Separate the cream from the cookies into 2 different bowls.
2. Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside 1/2 cup (50g) of the crumbs for later.
3. Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
4. Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
5. In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
6. In a measuring cup, mix the milk with the gelatin until dissolved.
7. Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
8. Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
9. Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
10. Unclasp the ring of the springform pan, slice, then serve!
Enjoy your No-Bake Cookies and Cream Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Lemon Loaf Cake?
|
Here's a recipe for Lemon Loaf Cake:
Ingredients:
• nonstick cooking spray, for greasing
• 1/2 cup unsalted butter, softened, 1 stick
• 1 1/4 cups granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon vanilla extract
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
Lemon Icing
• 2 cups powdered sugar
• 1 tablespoon milk
• 2 tablespoons fresh lemon juice
Instructions:
1. Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
2. In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3–4 minutes.
3. Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
4. In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
6. Alternately add the dry and wet ingredients to the batter, about 1/3 at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
8. Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
9. Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
10. Transfer to a serving platter, slice, and serve.
Enjoy your Lemon Loaf Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make the Best Sugar Cookies?
|
Here's a recipe for the Best Sugar Cookies:
Ingredients:
Sugar Cookies
• 24 tablespoons unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 tablespoons cream cheese, softened
• 1 large egg
• 2 large egg yolks
• 1 teaspoon McCormick® vanilla extract
• 1/2 teaspoon McCormick® almond extract
• 1 teaspoon kosher salt
• 3 1/2 cups all purpose flour, plus more for dusting
• 1/2 teaspoon baking powder
• 2 teaspoons cream of tartar
Royal Icing
• 4 cups powdered sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• gel food coloring, of your choice
• water, as needed
• 1/4 cup pasteurized egg white
Instructions:
1. Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
2. Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
3. Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
4. Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
5. When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
6. Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
7. On a lightly floured surface, roll out the cookie dough with a rolling pin to 1/4-inch (6mm) thick.
8. Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
9. Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
10. To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
11. Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you’d like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
12. Decorate the cookies as desired.
Enjoy your the Best Sugar Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Vegan Chocolate Chip Cookies.
|
Here's a recipe for Vegan Chocolate Chip Cookies:
Ingredients:
• 1/2 cup sugar
• 3/4 cup dark brown sugar, packed
• 1 teaspoon salt
• 1/2 cup refined coconut oil, melted
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 4 oz vegan semi-sweet chocolate, chunks
• 4 oz vegan dark chocolate, chunks
Instructions:
1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
4. Fold in the chocolate chunks evenly.
5. Chill the dough for at least 30 minutes.
6. Preheat oven to 350°F (180°C).
7. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
8. Bake for 12-15 minutes, or until cookies just begin to brown.
9. Cool completely.
Enjoy your Vegan Chocolate Chip Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chocolate Chip Cake Mix Cookies?
|
Here's a recipe for Chocolate Chip Cake Mix Cookies:
Ingredients:
• 1 package yellow cake mix
• 1 cup chocolate chips
• 1/2 cup oil
• 2 eggs
Instructions:
1. Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F (180°C) for 10-12 minutes.
Enjoy your Chocolate Chip Cake Mix Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make American Cheesecake?
|
Here's a recipe for American Cheesecake:
Ingredients:
• 12 graham crackers, crushed
• 1/2 cup butter, melted
• 24 oz cream cheese, at room temperature
• 1/4 cup sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• hot water, for baking
• mixed berry, for garnish
• fresh mint, for garnish
Instructions:
1. Preheat oven to 350ºF (180ºC). Grease a 9-inch springform pan with nonstick spray.
2. In a medium bowl, stir together the crushed graham crackers and melted butter until combined.
3. Transfer the graham cracker mixture to the prepared pan and use the bottom of a dry measuring cup to press into an even layer.
4. Bake the crust for 20 minutes, or until starting to turn golden brown. Remove from the oven and let cool completely.
5. In a large bowl, mix together the cream cheese and sugar with an electric hand mixer until smooth.
6. Add the eggs, 1 at a time, beating between each addition until incorporated. Add the vanilla and beat to combine.
7. Wrap the bottom of the springform pan tightly with aluminum foil. Place a paper towel in the bottom of a large, high-walled baking dish large enough to fit the springform pan. Place the springform pan in the baking dish and pour the cream cheese filling over the crust. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan, being careful not to splash any into the cheesecake.
8. Bake for 1 hour, or until slightly jiggly in the center and set around the edges. Remove from the oven and let cool completely.
9. Refrigerate the cheesecake for 12 hours, or overnight.
10. Release the springform and transfer the cheesecake to a serving platter. Garnish the top of the cheesecake with fresh berries, then slice and serve.
Enjoy your American Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Lemon Meringue Bars?
|
Here's a recipe for Lemon Meringue Bars:
Ingredients:
Crust
• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, 1 1/2 sticks, cubed, room temperature
Lemon Filling
• 3 large eggs
• 1 egg yolk, reserve white for meringue
• 1 cup granulated sugar
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 1/4 cup all-purpose flour
Meringue
• 1 egg white
• 1 pinch salt
• 1/3 cup granulated sugar
Instructions:
1. Preheat oven to 325˚F (170˚C). Grease and line a 9-inch (23 cm) square baking dish with parchment paper and place on a baking sheet.
2. Make the crust: combine the flour, powdered sugar, salt, and butter in a medium bowl, and use your hands to mix until a crumbly dough forms.
3. Transfer the dough to the prepared pan, and use your hands to press it against the bottom and about 1 inch (2 cm) up the sides. Poke the bottom all over with a fork.
4. Bake for 20 minutes, until light golden brown.
5. While the crust is baking, make the lemon filling: In a large bowl, whisk together the eggs and egg yolk. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.
6. When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and carefully return it to the oven for 25 minutes, until the filling no longer jiggles and the center is mostly set.
7. While the filling bakes, make the meringue: In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined. Transfer the meringue to a pastry bag fitted with a large tip or zip-top bag with a corner snipped off.
8. Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.
9. Return to the oven for 10-12 minutes, until the meringues are lightly browned.
10. Let cool completely, then refrigerate for 1-2 hours.
11. Slice into 9 bars. Serve chilled or at room temperature.
Enjoy your Lemon Meringue Bars!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Microwave Chocolate Lava Cake?
|
Here's a recipe for Microwave Chocolate Lava Cake:
Ingredients:
• 1/4 cup flour
• 1 teaspoon baking powder
• 2 tablespoons sugar
• 2 tablespoons cocoa powder
• 1/8 teaspoon salt
• 2 tablespoons oil
• 2 tablespoons milk
• 1 chocolate truffle
• 1 scoop ice cream, optional
Instructions:
1. In a bowl, add flour, 1 tsp baking powder, 2 tbsp sugar, 2 tbsp cocoa powder, and 1/8 tsp salt. Mix well.
2. Then, add 2 tbsp oil and 2 tbsp milk and mix to paste. Transfer this mix to a microwave-friendly bowl and add a chocolate truffle in the middle.
3. Heat in the microwave for about 70 seconds and then top it off with ice cream (optional).
Enjoy your Microwave Chocolate Lava Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Cinnamon Roll Apple Pie?
|
Here's a recipe for Cinnamon Roll Apple Pie:
Ingredients:
• 5 granny smith apples, sliced
• 2 cans cinnamon roll
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
Instructions:
1. Preheat oven to 350°F (180°C) and spray a pie dish with nonstick oil.
2. Peel and cut the apples into thin slices and place in a bowl.
3. Add sugar, cinnamon and cornstarch to apples and stir.
4. Cut each cinnamon roll in half and roll out with flour until thin.
5. Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
6. Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
7. Cover with foil and bake for 35 minutes.
8. Remove the foil and bake for another 10 minutes uncovered.
9. Allow the pie to cool and drizzle with icing.
Enjoy your Cinnamon Roll Apple Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Strawberry Cheesecake Macarons?
|
Here's a recipe for Strawberry Cheesecake Macarons:
Ingredients:
• 3 egg whites, room temperature
• 1/4 cup granulated sugar
• 1 3/4 cups powdered sugar
• 1 cup superfine almond flour
• 3 drops red food coloring
Filling
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk
• strawberry jam
Instructions:
1. In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form.
2. Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!
3. Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.
4. Line a baking sheet with parchment paper. (Tip: use a little batter to “glue” down the edges of the parchment paper so it stays put). In a circular motion, pipe 11/2-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
5. Preheat the oven to 285ºF (140ºC).
6. Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.
7. When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.
Enjoy your Strawberry Cheesecake Macarons!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Healthy Carrot Cake Muffins?
|
Here's a recipe for Healthy Carrot Cake Muffins:
Ingredients:
• 3 eggs
• 1/2 cup greek yogurt
• 1/2 cup maple syrup
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 carrots, shredded
• 1 1/2 cups whole wheat flour
• 1 3/4 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
Frosting
• 8 oz light cream cheese, softened
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk the eggs until light and fluffy.
3. Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
4. Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
5. Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
6. Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
7. Bake for 20 minutes, until the muffins have risen and set.
8. For the frosting, beat the cream cheese in a small bowl until smooth.
9. Add in the maple syrup and vanilla and beat again until the mixture is well combined.
10. Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
Enjoy your Healthy Carrot Cake Muffins!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Cookies & Cream Mug Cake.
|
Here's a recipe for Cookies & Cream Mug Cake:
Ingredients:
• 4 tablespoons all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 2 chocolate sandwich cookies, crushed, plus additional for topping
• 3 tablespoons milk
• 1 tablespoon oil
• 1 teaspoon vanilla extract
• icing, for topping, optional
Instructions:
1. In a 12-ounce (375 ml) mug or larger, mix all ingredients until just combined.
2. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug).
3. Let cool one minute before eating. Top with icing and cookie crumbs (optional).
Enjoy your Cookies & Cream Mug Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Chocolate-Filled Banana Muffins?
|
Here's a recipe for Chocolate-Filled Banana Muffins:
Ingredients:
• 2 bananas
• 1 large egg, room temperature
• 1/3 cup vegetable oil
• 1/2 cup sugar
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup chocolate sprinkles
• nonstick cooking spray, for greasing pan
• 1/2 cup semisweet chocolate chip
• 1/2 cup heavy whipping cream, hot
Instructions:
1. Preheat the oven to 300°F (150°C).
2. If your bananas aren’t already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak.
3. Let the bananas cool to room temperature. Increase the oven temperature to 350°F (180°C).
4. Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork.
5. Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until combined.
6. Sift the flour, baking powder, baking soda, and salt into the banana mixture. Beat until just combined, being careful to not overmix.
7. Use a rubber spatula to gently fold the chocolate sprinkles into the batter.
8. Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups.
9. Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
10. Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
11. While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow to cool to room temperature.
12. Fill the muffins with the chocolate ganache.
13. Chill the muffins in the fridge for at least 1 hour, until the center has set.
Enjoy your Chocolate-Filled Banana Muffins!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Cookies & Cream Brownie Cheesecake Bars?
|
Here's a recipe for Cookies & Cream Brownie Cheesecake Bars:
Ingredients:
• 1 box brownie mix, prepared according to package instructions
• 24 oz cream cheese, softened
• 3/4 cup sugar
• 2 eggs, beaten
• 1 tablespoon vanilla extract
• 36 chocolate sandwich cookies
Instructions:
1. Prepare the brownie mix in a bowl.
2. In a separate bowl, mix together the cream cheese and the sugar until there are no lumps.
3. Add the egg and vanilla, stirring until evenly combined.
4. Spread the brownie batter in an even layer on the bottom of the pan.
5. Preheat oven to 325°F (165°C) and grease a 9x13 (23x33 cm) baking pan.
6. Place 24 of the sandwich cookies in a single layer on top of the brownie batter. To fill in the edges, cut 6 of the cookies in half and nudge those in.
7. Pour the cheesecake batter on top, spreading it evenly over the cookies.
8. Crush the remaining 6 cookies and sprinkle on top of the cheesecake batter.
9. Bake for about 45 minutes, until the edges are slightly golden brown and the middle is slightly jiggly.
10. Cool and chill for at least 2 hours.
11. Slice and serve!
Enjoy your Cookies & Cream Brownie Cheesecake Bars!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Classic Glazed Donuts?
|
Here's a recipe for Classic Glazed Donuts:
Ingredients:
Donut
• 1 1/2 cups milk, warm to the touch
• 1 cup sugar
• 1/2 oz yeast
• 1 stick unsalted butter, soft
• 3 eggs
• 1 tablespoon vanilla extract
• 5 cups flour, sifted
• 1 tablespoon vegetable oil
• shortening, for frying
Glaze
• 3 cups powdered sugar
• 1 cup dry milk powder
• 1 tablespoon vanilla extract
• 1/2 cup water, hot
Instructions:
1. In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
2. In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
3. Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
4. Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
5. Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
6. Let the dough rise in a warm place for an hour, or until doubled in size.
7. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
8. Roll out the dough on a floured surface until 1/4 inch (6 mm) thick.
9. Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
10. Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
11. Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
12. In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
13. Strain the glaze through a fine-mesh sieve to remove any lumps.
14. Dunk the donuts in the glaze or drizzle the glaze on top.
Enjoy your Classic Glazed Donuts!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Brown Butter Toffee Chocolate Chip Cookies ?
|
Here's a recipe for Brown Butter Toffee Chocolate Chip Cookies :
Ingredients:
Toffee
• 6 tablespoons unsalted butter
• 3/4 cup light brown sugar, lightly packed
• 1 teaspoon kosher salt
• water, as needed
Cookie Dough
• 1 cup unsalted butter
• 4 ice cubes
• 3/4 cup granulated sugar
• 1 1/2 cups dark brown sugar, packed
• 2 teaspoons espresso powder
• 2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all purpose flour
• 6 oz cacao chocolate, 50-70% cacao, chopped
• flaky sea salt, for sprinkling
Instructions:
1. Make the toffee: Line a baking sheet with parchment paper.
2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated.
8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
12. Using a large ice cream scoop or a 1/2 cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
13. When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
14. Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
15. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
16. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
Enjoy your Brown Butter Toffee Chocolate Chip Cookies !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make 2-Ingredient Chocolate Cake?
|
Here's a recipe for 2-Ingredient Chocolate Cake:
Ingredients:
• 9 oz semisweet chocolate chips
• 4 large eggs
• powdered sugar, for serving
• vanilla ice cream, for serving
• seasonal fruit, for serving
Instructions:
1. Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
2. Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
3. Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
4. Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
5. Using a rubber spatula, gently fold 1/3 of the whipped egg whites at a time into the chocolate mixture.
6. Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
7. Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
Enjoy your 2-Ingredient Chocolate Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Red Velvet Box Cookies Recipe?
|
Here's a recipe for Red Velvet Box Cookies Recipe:
Ingredients:
• 1 box red velvet cake mix
• 2 eggs
• 1/3 cup vegetable oil
• powdered sugar, for topping
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Mix everything except the powdered sugar into a bowl (Batter will be thick).
3. Spoon into balls and roll in the powdered sugar.
4. Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.
5. Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.
Enjoy your Red Velvet Box Cookies Recipe!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Sugar Swirl Cookies ?
|
Here's a recipe for Sugar Swirl Cookies :
Ingredients:
• 8 tablespoons butter, soft
• 1 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 1/2 teaspoon red food coloring, (or customize it with other colors)
• sprinkles, to taste
Instructions:
1. In a large bowl, mix together butter and sugar until light and fluffy.
2. Mix in egg, vanilla, and salt.
3. Mix in flour.
4. Make the dough into a ball and cut into two halves.
5. Add food coloring to one half of the dough, working it in until evenly mixed.
6. On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
7. Take the colored dough rectangle and place it over the other regular dough rectangle.
8. Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
9. Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
10. Chill for at least 4 hours.
11. Preheat the oven to 375°F (190°C).
12. Cut the dough into 1/4-inch (6-mm) slices and place them on a cookie sheet.
13. Bake for 8-10 minutes, until blonde.
Enjoy your Sugar Swirl Cookies !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Classic Brigadeiros?
|
Here's a recipe for Classic Brigadeiros:
Ingredients:
• 1 tablespoon butter
• 14 oz sweetened condensed milk
• 1/4 cup cocoa powder
• 1 cup chocolate sprinkle, as needed
Instructions:
1. In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
2. Pour onto a greased plate, then chill for 1 hour.
3. Shape and roll the chilled mixture into balls.
4. Roll the balls in chocolate sprinkles.
Enjoy your Classic Brigadeiros!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Classic Creamy Cheesecake?
|
Here's a recipe for Classic Creamy Cheesecake:
Ingredients:
• nonstick cooking spray, for greasing
• 7 oz graham cracker
• 2 cups sugar, plus 1 tablespoon, divided
• 5 tablespoons unsalted butter, melted
• 32 oz cream cheese, room temperature
• 1/2 cup heavy cream
• 2 cups sour cream
• 5 tablespoons all-purpose flour
• 1 pinch kosher salt
• 1 vanilla bean
• 4 large eggs
• boiling water, for baking
• mixed berry, for serving
Instructions:
1. Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
2. In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
3. Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
4. Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
5. Once cool, line the sides of the springform pan with parchment paper.
6. In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
7. Add the heavy cream and beat to incorporate.
8. Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
9. Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
10. Pour the cream cheese mixture into the cooled crust.
11. Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
12. Gently transfer the baking dish to the oven and bake for 1 hour.
13. Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
14. Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
15. Cover the pan with plastic wrap and transfer to the refrigerator overnight.
16. Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
17. Top with fresh berries, if desired.
18. Dip a knife into hot water for clean slices, then slice and serve.
Enjoy your Classic Creamy Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Red Velvet White Chocolate Cake Mix Cookies?
|
Here's a recipe for Red Velvet White Chocolate Cake Mix Cookies:
Ingredients:
• 1 package red velvet cake mix
• 1 cup white chocolate chips
• 1/2 cup oil
• 2 eggs
Instructions:
1. Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F (180°C) for 10-12 minutes.
Enjoy your Red Velvet White Chocolate Cake Mix Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Cream Cheese-filled Banana Bread Muffins?
|
Here's a recipe for Cream Cheese-filled Banana Bread Muffins:
Ingredients:
Muffins
• 1 large egg, beaten
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup butter, softened
• 1/4 cup sour cream, greek yogurt may be substituted
• 1 teaspoon vanilla extract
• 2 ripe bananas
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
Cream Cheese Filling
• 1 large egg
• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour
Instructions:
1. Preheat oven to 350F (180C).
2. To prepare the bread, combine egg, sugars, butter, sour cream and vanilla in a large mixing bowl. Whisk together. Add the bananas and mash together.
3. Add flour, baking powder, baking soda and mix lightly to combine. Set aside.
4. To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
5. To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, then top off with another layer of bread batter.
6. Bake for 20-25 minutes. Baking times may vary. Muffins are done when a tooth pick inserted in the center comes out clean.
7. Allow muffins to cool for 15 mins.
Enjoy your Cream Cheese-filled Banana Bread Muffins!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Peanut Butter Banana Brownies?
|
Here's a recipe for Peanut Butter Banana Brownies:
Ingredients:
• 2 ripe bananas
• 1 cup sugar
• 1/2 cup unsalted butter, melted, plus 1 tablespoon
• 1 teaspoon vanilla extract
• 3/4 cup flour
• 1/4 cup cocoa powder, plus 1 tablespoon
• 1/8 teaspoon salt
• 1/2 cup creamy peanut butter
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, use a fork to mash the bananas. Add the sugar, 1/2 cup (115 g) of butter, and vanilla, and whisk until combined.
3. Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
4. Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray.
5. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
6. Pour batter into prepared baking dish.
7. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
8. Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.
9. Allow brownies to cool completely before cutting.
Enjoy your Peanut Butter Banana Brownies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Strawberries & Cream Mug Cake.
|
Here's a recipe for Strawberries & Cream Mug Cake:
Ingredients:
• 4 tablespoons flour
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 2 strawberries, diced
• 3 tablespoons milk
• 1 tablespoon oil
• 1 teaspoon vanilla extract
• 1 strawberry, for topping, optional
• whipped topping, for topping, optional
Instructions:
1. In a 12-ounce (375 ml) mug or larger, mix all ingredients until just combined.
2. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug).
3. Let cool one minute before eating. Top with whipped topping and a strawberry (optional).
Enjoy your Strawberries & Cream Mug Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for The Best Ever Vegan Cinnamon Rolls?
|
Here's a recipe for The Best Ever Vegan Cinnamon Rolls:
Ingredients:
• 2 tablespoons vegan butter, to coat the foil pan
Dough
• 2 cups almond milk, at room temperature
• 1/2 cup vegan butter, melted
• 1/4 cup organic sugar
• 1 packet active dry yeast
• 5 1/2 cups flour, divided
• 1 teaspoon salt
Filling
• 3/4 cup vegan butter
• 3/4 cup brown sugar
• 2 tablespoons ground cinnamon
Icing
• 1 cup powdered sugar
• 2 tablespoons almond milk
• 1/2 teaspoon vanilla extract
Instructions:
1. Generously rub two disposable foil pie pans with vegan butter.
2. In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
3. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
4. Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
6. Preheat oven to 350˚F (180˚C).
7. After 1 hour, the dough should have nearly doubled in size.
8. Remove the towel and add an additional 1/2 cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
9. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
10. Roll the dough out into a large rectangle, about 1/2-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
11. Spread the softened vegan butter evenly over the dough.
12. Sprinkle evenly with brown sugar and cinnamon.
13. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
14. Cut the log in half, then divide each half into 7 evenly sized pieces. About 11/2 inches (8 cm) thick each.
15. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
16. To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
17. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
18. While still warm, drizzle evenly with frosting.
Enjoy your The Best Ever Vegan Cinnamon Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make 5-Minute Microwave Cheesecake?
|
Here's a recipe for 5-Minute Microwave Cheesecake:
Ingredients:
• 1 tablespoon butter
• 2 sheets graham cracker
• 4 oz cream cheese, softened
• 2 tablespoons sugar
• 3 drops vanilla extract
• 5 fresh raspberries, for serving
Instructions:
1. Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.
2. Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.
3. In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.
4. Spread the filling on top of the graham cracker crust.
5. Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.
6. Chill in the freezer for at least 30 minutes, until completely cool to the touch.
7. With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.
8. Top with a few raspberries.
Enjoy your 5-Minute Microwave Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make 3-ingredient Peanut Butter Cups?
|
Here's a recipe for 3-ingredient Peanut Butter Cups:
Ingredients:
• 3 tablespoons powdered sugar, sifted
• 1/2 cup creamy peanut butter
• 1 cup chocolate, melted
Instructions:
1. Prepare a cupcake tin with 6 liners.
2. Stir peanut butter and powdered sugar together until smooth.
3. Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
4. Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
5. Cover each dollop of peanut butter with more chocolate and smooth out the top.
6. Refrigerate for 1 hour or until chocolate has hardened.
7. Remove peanut butter cups from the liners.
Enjoy your 3-ingredient Peanut Butter Cups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Strawberry 2-ingredient Sorbet?
|
Here's a recipe for Strawberry 2-ingredient Sorbet:
Ingredients:
• 1 lb strawberry
• 1/4 cup honey
Instructions:
1. Hull the strawberries by using a straw to push out the stem of each strawberry.
2. Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
3. Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
4. Transfer to a loaf pan and transfer to freezer until completely frozen.
Enjoy your Strawberry 2-ingredient Sorbet!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare 2-Minute Chocolate Chip Cookie ?
|
Here's a recipe for 2-Minute Chocolate Chip Cookie :
Ingredients:
• 2 tablespoons unsalted butter, softened, plus more for greasing
• 1/4 cup light brown sugar, lightly packed
• 1/2 teaspoon vanilla extract
• 2 tablespoons egg, beaten
• 6 tablespoons all purpose flour
• 1/8 teaspoon kosher salt
• 5 1/2 tablespoons semi-sweet chocolate chips, divided
Instructions:
1. Grease a large (at least 8-inch (20 cm) diameter) microwave-safe plate with butter.
2. In a medium bowl, use a whisk or fork to stir together the butter, sugar. Add vanilla extract.
3. Add the egg and stir to combine.
4. Add the flour and salt and stir until just incorporated
5. Fold in 5 tablespoons of the chocolate chips.
6. Scoop the dough into a mound at the center of the prepared plate. Lightly press the remaining chocolate chips into the top of the dough.
7. Microwave until the cookie is dry on top and springs back when lightly pressed in the center, about 11/2 minutes. Let sit for a few minutes to cool.
Enjoy your 2-Minute Chocolate Chip Cookie !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cookies ‘n’ Cream Ice Cream?
|
Here's a recipe for Cookies ‘n’ Cream Ice Cream:
Ingredients:
• 2 cups heavy cream
• 14 oz condensed milk, 1 can
• 12 chocolate sandwich cookies, crumbled, additional cookies for topping if desired
Instructions:
1. In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
2. Add the cookies and gently fold to combine.
3. Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours.
Enjoy your Cookies ‘n’ Cream Ice Cream!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Cheesecake-filled Banana Bread?
|
Here's a recipe for Cheesecake-filled Banana Bread:
Ingredients:
Banana Bread
• 2 ripe bananas
• 1 large egg, beaten
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 8 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup greek yogurt
• 1 cup all-purpose flour
• 1 pinch salt
• 1 teaspoon baking soda
Cream Cheese Filling
• 1 large egg
• 4 oz cream cheese, softened (1/2 block)
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. In a medium bowl, mash bananas. Mix eggs, brown sugar, white sugar, butter, vanilla extract, and yogurt into the mixture.
3. Add flour, salt, and baking soda and mix until well combined.
4. To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
5. Pour half the banana batter into a greased 9x5-inch (23x12 cm) bread pan.
6. Pour cream cheese filling evenly over the banana batter. Pour the remaining banana batter on top of the cream cheese filling.
7. Bake for about 50 minutes, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
8. Allow to cool for 15 minutes before serving.
Enjoy your Cheesecake-filled Banana Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chocolate Mousse?
|
Here's a recipe for Chocolate Mousse:
Ingredients:
• 1 cup heavy cream
• 3 tablespoons sugar
• 2 oz chocolate, milk or dark, broken into small pieces
• 1/4 cup heavy cream, hot
• 6 raspberries, to garnish
• 2 sprigs mint, to garnish
• 2 tubes tube cookie, to garnish
Instructions:
1. In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
2. Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
3. Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
4. Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
Enjoy your Chocolate Mousse!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for No-Bake Chocolate Peanut Butter Balls (Buckeyes)?
|
Here's a recipe for No-Bake Chocolate Peanut Butter Balls (Buckeyes):
Ingredients:
• 1/2 cup melted butter, melted
• 1 1/2 cups peanut butter
• 2 1/2 cups powdered sugar
• 1 cup chocolate chips, enough for dipping
Instructions:
1. Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
2. Make 1 inch balls and freeze for about 20 minutes or until firm.
3. Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
4. Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
Enjoy your No-Bake Chocolate Peanut Butter Balls (Buckeyes)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Birthday Cake Mix Cookies?
|
Here's a recipe for Birthday Cake Mix Cookies:
Ingredients:
• 1 package birthday cake mix
• 3/4 cup white chocolate, broken into chunks
• 1/3 cup oil
• 2 eggs
• rainbow sprinkle
Instructions:
1. Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F (180°C) for 10-12 minutes.
4. Garnish with sprinkles.
Enjoy your Birthday Cake Mix Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Strawberry Lemonade Cake?
|
Here's a recipe for Strawberry Lemonade Cake:
Ingredients:
• cooking spray
• 4 large eggs, at room temperature
• 1 1/2 cups granulated sugar
• 1 cup olive oil
• 1 teaspoon vanilla extract
• 1/2 cup lemon juice, about 2 lemons freshly squeezed
• 1 tablespoon lemon zest
• 1 cup whole milk
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups heavy whipping cream
• 1/2 cup strawberry jam
• 2 cups strawberry, sliced
Instructions:
1. Preheat your oven to 350°F (180°C).
2. Grease three 8-inch (20 cm) tins with butter or cooking spray, then sprinkle with flour to cover all sides, shaking off any excess. Cut out three rounds of parchment paper to fit in the bottom of each tin.
3. In a large mixing bowl, combine the eggs and sugar and use a hand mixer to beat until it has tripled in volume and is thick and pale yellow in color.
4. Continue blending and gradually add the olive oil. Add the vanilla extract, lemon zest, lemon juice, and milk, and mix until smooth.
5. Sift in the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently incorporate into the liquid batter until just combined. Be careful not to over-mix.
6. Evenly divide the batter into the three baking tins.
7. Bake for 20-25 minutes, until cakes are lightly golden and fork comes out clean from the center.
8. Allow cakes to cool into the pan for 10 minutes before transferring to a baking rack to cool completely.
9. Using a hand mixer, whisk the heavy whipping cream until soft peaks form. Add in the strawberry jam whisking together until fully incorporated and peaks are stiff.
10. Keep in the fridge until ready to use.
11. To assemble, start with a bottom layer of cake. Cover top with a generous amount of icing, followed by an even layer of sliced strawberries. Repeat with the remaining layers.
12. Finish the cake by icing the top and sides with icing, and garnishing the top with remaining strawberries.
13. Store in the fridge until ready to serve.
Enjoy your Strawberry Lemonade Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Rainbow Swirl Meringues?
|
Here's a recipe for Rainbow Swirl Meringues:
Ingredients:
• 3/4 cup granulated sugar
• 1/3 cup fresh egg white, room temperature
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• gel food coloring, of your choosing
• 1 cup buttercream icing
• 1/4 cup raspberry jam
• wooden skewer
Instructions:
1. Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper.
2. Add the sugar to a baking sheet and bake for 7 minutes. The edges may begin to caramelize – this is good! Remove the sugar from the oven and leave the oven on.
3. In a large clean, dry bowl, whip the egg whites with an electric hand mixer on low speed until foamy, then add the salt. Continue whipping on high speed until medium peaks form.
4. Add the toasted sugar to the egg whites 1 tablespoon at a time, increasing the mixer speed gradually as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny.
5. Add in vanilla, just whipping until incorporated.
6. Prop open a piping bag or zip-top bag in a tall drinking glass. Using wooden skewers, lightly paint 2 thin stripes of different-colored gel food coloring on opposite sides of the bag. Paint additional bags with more colors, if desired.
7. Fill each bag with the meringue batter, dividing evenly amongst different colors, if using.
8. Pipe 1-inch (2-cm) wide “kisses” of meringue onto a baking sheet about 1/2 inch (1 cm) apart.
9. Bake for about 1 hour, or until you can easily lift a kiss off of the paper.
10. Cool the meringues on the baking sheet at room temperature until no longer warm.
11. To fill, pipe buttercream icing around the edge of a cookie and place a small dollop of jam in the center. Sandwich with another cookie.
Enjoy your Rainbow Swirl Meringues!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Peanut Butter Banana Oatmeal Muffins?
|
Here's a recipe for Peanut Butter Banana Oatmeal Muffins:
Ingredients:
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 pinch salt, to taste
• 2 bananas, medium
• 1/2 cup peanut butter, natural
• 1/4 cup honey
• 1/2 cup greek yogurt
• 1/4 cup almond milk
• 1 egg
• 1 teaspoon vanilla extract
Peanut Butter Honey Drizzle
• 3 tablespoons peanut butter
• 1 tablespoon honey
• 1/4 cup almond milk
• peanut, crushed, optional
Special Equipment
• muffin tin
• muffin tin liner
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
4. Add wet ingredients to dry ingredients and mix until well combined.
5. Line the muffin tin with liners and evenly pour mixture into the cups.
6. Bake for 15 minutes.
7. For the peanut butter drizzle, combine peanut butter, honey, and almond milk.
8. Top muffins with peanut butter drizzle and crushed peanuts (optional).
Enjoy your Peanut Butter Banana Oatmeal Muffins!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Blueberry Blondies?
|
Here's a recipe for Blueberry Blondies:
Ingredients:
• nonstick cooking spray, for greasing
• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 1 cup brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh blueberry, divided
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 8-inch (20 cm) square baking dish with nonstick spray and line with parchment paper. Let the parchment hang over 2 sides of the pan for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk together the butter and brown sugar until smooth. Add the egg and vanilla and whisk to combine. Stir in the dry ingredients until just combined, then fold in 1 cup of blueberries.
4. Transfer the batter to the prepared pan and smooth the top. Gently press the remaining 1/2 cup (50 g) blueberries into the top of the batter.
5. Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Let the blondies cool for 15-20 minutes before removing from the pan and slicing.
Enjoy your Blueberry Blondies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cookies ‘n’ Cream 3-ingredient Fudge?
|
Here's a recipe for Cookies ‘n’ Cream 3-ingredient Fudge:
Ingredients:
• 18 oz white chocolate
• 14 oz sweetened condensed milk
• 12 sandwich cookies, chopped
Instructions:
1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted, add in chopped cookies and stir until combined.
3. Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
4. Chill for 2 hours or until the fudge is firm.
5. Cut into bite-sized pieces.
Enjoy your Cookies ‘n’ Cream 3-ingredient Fudge!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Chai-Spiced Cheesecake Muffins?
|
Here's a recipe for Chai-Spiced Cheesecake Muffins:
Ingredients:
Muffins
• 1 3/4 cups all-purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups applesauce
• 1 1/4 cups brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
Cheesecake Filling
• 8 oz cream cheese, room temperature
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• nonstick cooking spray, for greasing
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
3. In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
4. Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
5. Grease a 2 12-cup muffin tin with nonstick spray.
6. Scoop about 1/4 cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
7. Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
8. Let cool for 5 minutes before serving.
Enjoy your Chai-Spiced Cheesecake Muffins!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Classic Chocolate Cake?
|
Here's a recipe for Classic Chocolate Cake:
Ingredients:
Chocolate Cake
• nonstick cooking spray, for greasing
• 2 cups all purpose flour
• 1 cup cocoa powder
• 1 teaspoon kosher salt
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 2 sticks unsalted butter, room temperature
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups sour cream
Sour Cream Chocolate Frosting
• 2 sticks unsalted butter, room temperature
• 1 1/2 cups sour cream
• 2 teaspoons vanilla extract
• 1 pinch kosher salt
• 2 1/4 cups powdered sugar
• 2/3 cup cocoa powder
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
3. In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
4. In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
5. Add the eggs, 1 at a time, and beat until fully incorporated.
6. Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
7. Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
8. Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
9. Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl. Beat with an electric hand mixer on medium speed until well combined. Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
10. Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal). Spread 3/4 cup frosting evenly over the cake. Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
11. Slice and serve.
Enjoy your Classic Chocolate Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Homemade Oreos?
|
Here's a recipe for Homemade Oreos:
Ingredients:
Cookie
• 1 cup unsalted butter, softened
• 1 cup white sugar
• 2 teaspoons salt
• 2 large eggs
• 2 cups all-purpose flour
• 1 1/4 cups dark cocoa powder
• 1/2 teaspoon baking soda
Cream Filling
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla
Instructions:
1. In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
2. Beat in eggs until fully incorporated.
3. Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
4. Add the dry ingredients to the wet ingredients, and mix together until combined.
5. Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
6. Preheat oven to 325˚F (160˚C).
7. Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
8. To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to 1/4-inch (1/2 cm) thickness.
9. Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least 1/2-inch (11/4 cm) between each cookie.
10. Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining 1/4 of the dough.
11. Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
12. To make the filling, combine 1/2 cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
13. Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
14. Serve with a glass of milk.
Enjoy your Homemade Oreos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Lemon Crinkle Cake Mix Cookies?
|
Here's a recipe for Lemon Crinkle Cake Mix Cookies:
Ingredients:
• 1 package lemon cake mix
• 1/3 cup oil
• 2 eggs
• powdered sugar
Instructions:
1. Combine cake mix, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
3. Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
4. Bake at 350°F (180°C) for 10-12 minutes.
Enjoy your Lemon Crinkle Cake Mix Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare The Ultimate Confetti Cake?
|
Here's a recipe for The Ultimate Confetti Cake:
Ingredients:
• nonstick cooking spray
Vanilla Cake
• 1 1/2 cups buttermilk
• 2 teaspoons vanilla extract
• 1/2 cup vegetable oil
• 4 cups all purpose flour, or cake flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 2 cups granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 1 cup unsalted butter, 2 sticks, room temperature
• 4 large eggs
• 4 large egg yolks
• 1/2 cup rainbow sprinkles
Vanilla Frosting
• 2 cups unsalted butter, 4 sticks, room temperature
• 1 lb cream cheese
• kosher salt, a pinch
• 3 cups powdered sugar
• 1/2 cup rainbow sprinkles, for decoration
Instructions:
1. In a medium bowl or liquid measuring cup, combine the buttermilk, vanilla extract, and vegetable oil. Set aside.
2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
3. In a separate large bowl, combine the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed until super light and fluffy, about 4 minutes.
4. Add the eggs and egg yolks one at a time, beating in between additions. Beat the batter until almost doubled in volume and very light and fluffy, about 5 minutes.
5. With the mixer on low, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain.
6. Preheat the oven to 350°F (180°C). Spray 3 9-inch (23 cm) round cake pans with nonstick spray.
7. Add 1/2 cup (80 g) of sprinkles and gently fold into the batter with a spatula until well-incorporated.
8. Divide the cake batter among the prepared pans and place 2 pans on the top oven rack and 1 pan on the middle rack.
9. Bake for 30 minutes, rotating the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed.
10. Remove the cakes from the oven and invert them onto a wire rack to cool completely. (If you don't have a wire rack, let them cool in the cake pans on the counter.)
11. Make the frosting: In a large bowl, use an electric hand mixer on high speed to beat the butter, cream cheese, and salt. Mix until light and creamy, about 4 minutes.
12. Add the powdered sugar and beat on low speed to combine. Once the sugar is incorporated, beat on high speed until there are no lumps and the frosting is super white and fluffy, about 5 minutes.
13. Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top with an offset spatula. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer and lightly frost the entire outside of the cake to create a thin crumb coat.
14. Chill the cake in the refrigerator for 20 minutes.
15. Remove the cake from the refrigerator and use the remaining icing to frost the cake in an even layer. Take the end of an offset spatula or knife and gently press it against the against the frosting at the bottom of the cake. Then, spin the cake and slowly raise the spatula after each rotation to create a ribbed effect. Smooth the top of the cake with the spatula.
16. Place sprinkles around the edge of the cake. Set a small cookie cutter, any shape you like, in the center of the cake and fill in with sprinkles. Gently remove the cookie cutter.
Enjoy your The Ultimate Confetti Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Apple Pie Crumble Blondies?
|
Here's a recipe for Apple Pie Crumble Blondies:
Ingredients:
Crumble
• 1/2 cup butter, cold and cubed
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1 cup flour
Blondies
• 1 1/4 cups flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 egg
• 1 tablespoon vanilla extract
• 2 apples, cored, seeded, and diced
• 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a bowl, add the butter, brown sugar, sugar, cinnamon and flour. Use a fork incorporate all of the ingredients until a coarse crumb forms. Chill until ready to use.
3. In a bowl, add the flour, cinnamon, nutmeg, salt, and baking soda, stir to combine.
4. In a large bowl, add the butter, sugar, and maple syrup. Whisk until fully incorporated,
5. Add the egg and vanilla to the bowl with the butter and mix until fully incorporated.
6. Add half of the flour mixture, and mix until just combined. Add the second half of the flour mixture and mix until there are streaks of flour still showing, making sure to not overmix.
7. Pour the lemon juice over the apples then gently fold the apples into the batter.
8. Spread batter evenly into a greased 9-inch (23 cm) square cake pan.
9. Sprinkle crumble mixture over the top, creating different size crumble pieces by squeezing some small clumps together in your hands for varying texture.
10. Bake for 25 minutes, or until toothpick comes out clean, cover with foil the last 5 minutes to prevent the top from over baking.
11. Let cool for about 20 minutes, slice and serve.
Enjoy your Apple Pie Crumble Blondies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Silkiest Chocolate Tart?
|
Here's a recipe for Silkiest Chocolate Tart:
Ingredients:
Tart Dough
• 1/2 cup unsalted butter, 1 stick, softened
• 1/2 cup powdered sugar
• 1 large egg, room temperature
• 1 1/2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
Filling
• 1/3 cup water
• 1/2 cup butter, 1 stick
• 1 teaspoon instant coffee
• 1 cup dark chocolate, chopped
• 1/3 cup sugar
• 1 tablespoon vanilla
• 1 pinch salt
• 3 large eggs
• 1 pt fresh raspberry, for serving
• powdered sugar, for serving
Instructions:
1. Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
2. Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
3. Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
4. Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
5. Preheat the oven to 375˚F (190˚C).
6. Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
7. Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn’t puff up.
8. Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
9. Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
10. Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
11. Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
12. Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
Enjoy your Silkiest Chocolate Tart!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Pumpkin Cheesecake Bars?
|
Here's a recipe for Pumpkin Cheesecake Bars:
Ingredients:
• 6 tablespoons butter, melted
• 10 graham crackers, crushed
• 32 oz cream cheese, at room temperature
• 4 eggs
• 1 teaspoon vanilla
• 1 1/2 cups sugar
• 15 oz pumpkin puree, 1 can
Crumble Topping
• 1/2 cup butter
• 1 cup flour
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
Instructions:
1. In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
2. Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
3. In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
4. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
5. Preheat the oven to 325˚F (160˚C).
6. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
7. Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
8. Bake for 30 minutes.
9. Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
10. Top the cheesecake with the crumble topping and bake for another 25 minutes.
11. Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
Enjoy your Pumpkin Cheesecake Bars!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Cookies And Cream Mousse .
|
Here's a recipe for Cookies And Cream Mousse :
Ingredients:
• 8 chocolate sandwich cookies, plus more for topping
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
Instructions:
1. Separate the cream from the chocolate sandwich cookies. Place the cookies in a plastic bag and the cream in a small bowl.
2. Using a rolling pin, crush the cookies until they are finely ground.
3. Microwave the cream from the chocolate sandwich cookies for 2 minutes.
4. In a chilled medium bowl, beat the heavy cream using a hand mixer until thick and frothy.
5. Add the cream from the cookies and the powdered sugar. Beat until stiff peaks form.
6. Fold in the chocolate sandwich cookie crumbs, saving some as topping for later.
7. Spoon into a piping bag or plastic bag with a piping tip. Pipe into serving bowls or glasses.
8. Top with remaining chocolate sandwich cookie crumbs and half of a chocolate sandwich cookie, if desired.
9. Serve immediately or refrigerate until ready to serve.
Enjoy your Cookies And Cream Mousse !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Strawberry Cream Cheese Bites?
|
Here's a recipe for Strawberry Cream Cheese Bites:
Ingredients:
• 1 cup strawberry, diced
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil
• 3/4 cup cream cheese, softened
Instructions:
1. Place the strawberries in a blender and blend until pureed.
2. Add the vanilla extract, coconut oil, and softened cream cheese, and blend until the texture is silky smooth.
3. Line a 12-cup muffin with liners (we used silicone liners) or grease with coconut oil. Divide the mixture between the cups.
4. Freeze for 2 hours or until solid.
5. Store in the freezer.
Enjoy your Strawberry Cream Cheese Bites!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make 3-ingredient Easy Creme Brulee?
|
Here's a recipe for 3-ingredient Easy Creme Brulee:
Ingredients:
• 1/2 cup vanilla ice cream
• 1 egg yolk
• 1 tablespoon sugar
Instructions:
1. Preheat the oven to 325˚F (160˚C).
2. Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
3. Add the egg yolk into the melted ice cream and whisk well.
4. Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
5. Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
6. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
7. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
8. You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
Enjoy your 3-ingredient Easy Creme Brulee!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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