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Do you have a recipe for Classic Falafel And Tahini Sauce? | Here's a recipe for Classic Falafel And Tahini Sauce:
Ingredients:
• 2 1/2 cups dried chickpea
• 8 cups water
• 1/2 bunch fresh parsley
• 1/4 bunch fresh cilantro
• 1/4 bunch fresh mint
• 7 cloves garlic, halved, divided
• 1 onion, roughly chopped
• 1 teaspoon paprika
• 2 1/4 teaspoons cumin, divided
• 2 teaspoons ground coriander
• 1 teaspoon baking soda
• 1 tablespoon sesame seed, toasted
• salt, to taste
• pepper, to taste
• oil, to fry
• 5 tablespoons sesame seed
• 1 teaspoon sesame oil
• 1 1/2 tablespoons olive oil
• 1 teaspoon lemon juice
Instructions:
1. Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
2. Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours.
3. Add the dried chickpeas, parsley, cilantro, coriander, mint, 5 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt, and pepper, in a blender and blend until smooth.
4. Use your hands to form falafel the size of a ping pong ball.
5. Heat oil to 320°F (160°C) in a large pot.
6. Add the falafel in batches, and fry until golden brown, about 2 minutes.
7. To make tahini sauce, heat the sesame seeds in a frying pan over medium heat until the seeds brown slightly.
8. Let cool for about 5 minutes and pour into a small blender or coffee grinder.
9. Add the sesame oil and half of the olive oil and blend. Add the rest of the olive oil and blend again until you get a smooth mixture.
10. Add 1/4 teaspoon of cumin, 2 garlic cloves and lemon juice and blend.
11. Serve the tahini sauce with falafel.
Enjoy your Classic Falafel And Tahini Sauce! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Bacon Chicken Wrapped Mozzarella Sticks? | Here's a recipe for Bacon Chicken Wrapped Mozzarella Sticks:
Ingredients:
• 2 cups ketchup
• 1 cup tomato sauce
• 1 cup apple cider vinegar
• 1 teaspoon mustard
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 8 boneless, skinless chicken tenders
• 8 sticks mozzarella cheese
• 8 slices bacon
• 1 tablespoon fresh parsley, for serving
Instructions:
1. Make the marinade: In a medium dish or bowl, combine the ketchup, tomato sauce, apple cider vinegar, mustard, light brown sugar, and granulated sugar. Set aside 1/2 cup (130 g) of the mixture for the glaze and another 1/2 cup (130 g) for the dip.
2. Butterfly the chicken tenders. Place a large sheet of plastic wrap over them and gently use a meat mallet or rolling pin to flatten the chicken to about 1/8-inch (3 mm) thickness.
3. Remove the plastic wrap and place the chicken tenders in a the remaining marinade. Cover and refrigerate for one hour.
4. Preheat the oven to 400°F (200°C).
5. Remove chicken from the refrigerator. Wrap a chicken tender around a mozzarella cheese stick. Take a strip of bacon and spiral it around the tender. Repeat with remaining chicken tenders.
6. Place the chicken tenders on a baking sheet. Bake for 20 minutes or until slightly crispy. Flip tenders halfway through.
7. Remove the tenders from the oven and generously brush with reserved glazed. Bake for another 10 minutes or until completely crisp.
8. Remove from the oven, top with chopped parsley, and serve with reserved dip
Enjoy your Bacon Chicken Wrapped Mozzarella Sticks! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Classic Hummus By Alon Shaya. | Here's a recipe for Classic Hummus By Alon Shaya:
Ingredients:
• 1 1/2 cups dried chickpeas
• 3 teaspoons baking soda, divided
• 3 qt cold water, divided
• 7 cloves garlic, lightly crushed
• 1/4 cup raw tahini
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cumin
• 2 tablespoons lemon juice
• 3 tablespoons canola oil
• 2 tablespoons hot water
• 2 tablespoons extra virgin olive oil
For garnish
• tahini sauce, optional
• 3 tablespoons olive oil, optional
• 1/4 cup fresh parsley, lightly chopped (optional)
• 1/2 teaspoon aleppo-style pepper, optional
Instructions:
1. In a large bowl, combine the dried chickpeas, 1/2 teaspoon baking soda, and 11/2 quarts (1.4 L) of cold water water. Soak overnight.
2. Preheat the oven to 400˚F (200˚C).
3. Drain the chickpeas and transfer to a baking sheet. Sprinkle with 2 teaspoons of baking soda and spread evenly on the sheet. Bake for 10 minutes.
4. Transfer baked chickpeas to colander and rinse under cold water. Massage to remove excess baking soda and begin to loosen the skins.
5. In a large pot over high heat, add the rinsed chickpeas, remaining 11/2 quarts (1.4 L) of water, and remaining 1/2 teaspoon of baking soda. Bring to a boil, then reduce the heat to medium.
6. With a slotted spoon or small sieve, skim away any foam and loose skins that rise to the surface of the water and discard. This will ensure the hummus is extra creamy and smooth! Continue this process, regularly skimming off any loose skins, for about 20 minutes.
7. Add the garlic to the pot and continue to cook for another 25-30 minutes, until the chickpeas are very soft and easily fall apart.
8. Drain the chickpeas and let sit for a few minutes to let any extra moisture drain off.
9. Transfer the chickpeas to a food processor with the tahini, salt, cumin, and lemon juice. Process for 2-3 minutes, until the mixture is super smooth.
10. With the food processor still running, add the canola oil, hot water, and 2 tablespoons of olive oil. Continue to process for another 2-3 minutes. Don’t worry, you can’t over-process it! You want the hummus to be as smooth and creamy as possible.
11. To serve, spread the hummus in a wide, shallow bowl. If desired, top with tahini sauce, olive oil, and garnish with parsley and Aleppo-style pepper.
Enjoy your Classic Hummus By Alon Shaya! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Carrot Cake Granola Balls? | Here's a recipe for Carrot Cake Granola Balls:
Ingredients:
• 1 1/4 cups oats
• 2/5 cup walnuts
• 1 teaspoon almond
• 3/4 cup peanut butter
• 3 teaspoons honey
• 1 teaspoon cinnamon
• 3/5 cup carrot, grated
• 1/3 cup raisin
Instructions:
1. Add oats, walnuts and ground almonds to a large bowl and mix together.
2. Add peanut butter, honey and cinnamon and mix.
3. Add carrot and raisins to the mixture and mix until a everything has stuck together.
4. Form into 12 balls and place on baking paper.
5. Refrigerate for 1 hour.
Enjoy your Carrot Cake Granola Balls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Gluten-Free Chicken Taquitos As Made By Parker Bates? | Here's a recipe for Gluten-Free Chicken Taquitos As Made By Parker Bates:
Ingredients:
• nonstick cooking spray, for greasing
• 2 tablespoons olive oil
• 2 medium jalapenoes, stemmed, seeded, and diced
• 1 lb chicken tender
• 1/4 teaspoon dried thyme
• 1 teaspoon seasoned salt
• 1 teaspoon dried parsley
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic
• 1/4 teaspoon onion powder
• 1/2 teaspoon black pepper
• 8 oz cream cheese
• 1 cup grated parmesan cheese
• 20 soft corn tortillas
• 2 tablespoons unsalted butter
For Serving
• shredded lettuce
• sour cream
• salsa
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
2. Heat the olive oil in a large skillet over medium-high heat. Add the jalapeños and cook for 30 seconds, until starting to soften. Add the chicken, thyme, seasoned salt, parsley, dill, garlic powder, onion powder, and pepper and cook, stirring occasionally, until the chicken is cooked through, 8-10 minutes.
3. Remove the pan from the heat. Transfer the chicken to a large bowl and use an electric hand mixer on low speed or 2 forks to shred the chicken.
4. Return the shredded chicken to the pan and turn the heat to low. Add the cream cheese and Parmesan and stir until melted. Remove the pan from the heat and set aside.
5. Wrap the tortillas in a damp towel. Microwave for 45 seconds to soften.
6. Add 1-2 tablespoons of filling to the center of a tortilla and roll the tortilla tightly around the filling. Place on the prepared baking sheet, seam-side down. Repeat with the remaining ingredients.
7. Brush the melted butter over the taquitos.
8. Bake the taquitos for 10 minutes, flip, then return to the oven for another 15 minutes, or until golden brown and crispy.
9. Serve the taquitos with shredded lettuce, sour cream, and salsa.
Enjoy your Gluten-Free Chicken Taquitos As Made By Parker Bates! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Vegan Mac ‘N’ Cheese In A Mug? | Here's a recipe for Vegan Mac ‘N’ Cheese In A Mug:
Ingredients:
• 1/2 cup elbow pasta
• 1/2 cup water
• 2 pinches salt, divided
• 2 tablespoons sweetened almond milk
• 2 teaspoons vegan butter
• 2 tablespoons nutritional yeast
• paprika, to taste
Instructions:
1. Combine pasta, water, and 1 pinch of salt in a microwave-safe mug and stir to combine.
2. Microwave on high for 4-5 minutes, or until ninety percent of water has been absorbed.
3. Add almond milk, vegan butter, nutritional yeast, and 1 pinch of salt, and stir well until combined.
4. Microwave for 30 more seconds.
5. Stir again and sprinkle on paprika to taste.
Enjoy your Vegan Mac ‘N’ Cheese In A Mug! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Pizza Bread Boat? | Here's a recipe for Pizza Bread Boat:
Ingredients:
• 1 loaf baguette
• 8 oz mozzarella cheese
• 7 oz pizza sauce
• 10 slices presliced pepperoni
Instructions:
1. Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
2. Line the bottom of the inside with Mozzarella cheese, spoon pizza sauce on top of the cheese, add another layer of cheese, then lay the pepperoni slices on top and tuck the edges inside the bread.
3. Bake for 25 minutes at 350˚F (175˚C).
4. Cut and serve while still warm.
5. Nutrition Calories: 2093 Fat: 105 grams Carbs: 177 grams Fiber: 10 grams Sugars: 23 grams Protein: 104 grams
Enjoy your Pizza Bread Boat! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Caprese Pops? | Here's a recipe for Caprese Pops:
Ingredients:
• 5 leaves fresh basil
• 5 cherry tomatoes
• 5 small balls mozzarella cheese, ciliegine
• 2 tablespoons balsamic vinegar
• olive oil
• 1/2 teaspoon coarse salt
• freshly ground black pepper
• 5 skewers small skewer, or long toothpicks for serving
Instructions:
1. Place a single tomato and mozzarella ball on top of a basil leaf.
2. Wrap the top and bottom of the leaf around the tomato and mozzarella, then thread onto a skewer or long toothpick.
3. Drizzle with balsamic and olive oil and season with salt and pepper.
Enjoy your Caprese Pops! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook On-the-Go Cereal Bars? | Here's a recipe for On-the-Go Cereal Bars:
Ingredients:
• 1 cup peanut butter
• 1/4 cup honey
• 3 cups cornflakes
• 2 cups puffed rice cereal
• 1/2 cup raisin
• 1/4 cup mini chocolate chips, optional
Instructions:
1. Pour the peanut butter and honey into a bowl. Microwave in 30-second intervals until melted.
2. Mix in the corn flakes, puffed rice cereal, and raisins.
3. Transfer mixture to a parchment-lined 8x8inch (20x20cm) baking pan. Top with mini chocolate chips (optional).
4. Chill until firm.
5. Cut bars into sizes of your choice, wrap in parchment paper, and store in a sealed ziplock in the fridge or freezer for up to 3 months.
Enjoy your On-the-Go Cereal Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make BBQ Pulled Sweet Potato Sliders. | Here's a recipe for BBQ Pulled Sweet Potato Sliders:
Ingredients:
Pulled Sweet Potatoes
• 1 sweet potato
• 1 teaspoon oil
• 1/2 onion, chopped
• 1/3 cup low-sugar bbq sauce
• salt, to taste
Slaw
• 1 head red cabbage, shredded
• 2 carrots, shredded
• 2 tablespoons apple cider vinegar
• salt, to taste
• pepper, to taste
Garlic Greek Yogurt Spread
• 1 cup greek yogurt
• 2 cloves garlic, chopped
• 1/2 teaspoon fresh dill
• salt, to taste
• pepper, to taste
• 1/2 lemon, juiced
• 7 slider buns
Instructions:
1. On a cutting board, use a box grater to shred the sweet potato.
2. Heat a large pan with oil over medium heat. Add the sweet potatoes to the hot pan and cook, stirring occasionally, until they begin to soften, about 2-3 minutes.
3. Add the onions to the pan with the shredded sweet potatoes, and cook until golden brown for about 2-3 minutes.
4. Add the BBQ sauce, salt, and pepper to the sweet potatoes and onions, and stir until fully incorporated. Cook for 3-5 minutes until browned.
5. Add the red cabbage, carrots, apple cider vinegar, salt, and pepper to a bowl and stir to combine. Refrigerate until ready to serve.
6. Add the Greek yogurt, garlic, lemon juice, dill, salt, and pepper to a small bowl and mix to combine. Refrigerate until ready to serve.
7. Add the Greek yogurt sauce onto the bun, top with the BBQ sweet potatoes and slaw.
Enjoy your BBQ Pulled Sweet Potato Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Bacon Cheddar Deviled Eggs? | Here's a recipe for Bacon Cheddar Deviled Eggs:
Ingredients:
• 6 eggs
• 3 tablespoons mayonnaise
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon kosher salt
• 1 teaspoon French's yellow mustard
• 2 scallions, thinly sliced
• 2 strips bacon, cooked and coarsely chopped
• 1/4 cup shredded cheddar cheese
• freshly ground black pepper
Instructions:
1. Place eggs in a small saucepan. Add cold water to the pot to completely submerge the eggs. Bring to a boil, then cover pot with a lid and turn off the heat. Let eggs sit in the hot water for 14 minutes.
2. Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
3. Slice eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a mixing bowl and set aside the halved egg whites.
4. Mash the yolks with a fork until crumbly. Stir in the mayonnaise, vinegar, salt, and French’s Yellow Mustard until the filling is smooth.
5. Transfer the filling to a piping bag and pipe into the halved egg whites.
6. Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly. Top with freshly ground pepper and serve.
Enjoy your Bacon Cheddar Deviled Eggs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make After School Zucchini Pizzas? | Here's a recipe for After School Zucchini Pizzas:
Ingredients:
• 1 zucchini
• 1 cup marinara sauce
• 1 cup mozzarella cheese
• mini pepperoni, optional
Instructions:
1. Slice zucchini at an angle into 1/4-inch (6 1/2 mm) slices. Place on a baking sheet, and broil for 4 minutes.
2. Top each zucchini slice with marinara, mozzarella, and toppings of your choice (we used mini pepperoni). Broil an additional 3 minutes.
Enjoy your After School Zucchini Pizzas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Taco Dip? | Here's a recipe for Taco Dip:
Ingredients:
• ground beef
• 1 poblano pepper
• tortilla chip
• 1 block cream cheese
• shredded cheddar cheese, or any other tasty cheese, shredded
• milk
• 1 flour tortilla
• tortilla chip
• canola oil spray
Instructions:
1. For the dip, cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper.
2. In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-thick consistency.
3. Add beef and pepper. Stir until well combined. You may need to add more milk at this point.
4. For the bowl, preheat oven to 375°F (190°C ). Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top. Cook in oven until brown.
5. Fill tortilla bowl with dip.
6. Nutrition Calories: 2214 Fat: 156 grams Carbs: 92 grams Fiber: 1 grams Sugars: 59 grams Protein: 107 grams
Enjoy your Taco Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for 5-Ingredient Copycat Nutter Butter Cookies? | Here's a recipe for 5-Ingredient Copycat Nutter Butter Cookies:
Ingredients:
Cookies
• 1 cup creamy peanut butter
• 2/3 cup maple syrup
• 1 cup all purpose flour
Peanut Butter Frosting
• 1/2 cup creamy peanut butter
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• water, as needed
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper (or use a nonstick pan).
2. Make the cookies: In a large bowl, beat together the peanut butter, maple syrup, and flour with an electric hand mixer until smooth.
3. Roll the dough into 1/2-inch (1 1/4 cm) balls. Arrange the balls on the prepared baking sheet, placing 2 balls side-by-side for each cookie. Use a fork to create a criss-cross pattern on top of the cookies to create peanut shapes.
4. Bake the cookies for 12 minutes, or until edges are starting to turn golden brown. Let cool completely.
5. Meanwhile, make the frosting: In a large bowl, whip the peanut butter and butter with an electric hand mixer until combined. Add the powdered sugar and beat until combined. Add a bit of water as needed to achieve a smooth consistency.
6. Spread a little bit of the frosting on the underside of 1 of the cookie, then sandwich with another cookie. Repeat with the remaining cookies and frosting.
Enjoy your 5-Ingredient Copycat Nutter Butter Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Spam Musubi? | Here's a recipe for Spam Musubi:
Ingredients:
Sushi Rice
• 1/2 cup short grain white rice
• 1/2 cup water
• 1 teaspoon sugar
• 1/4 teaspoon kosher salt
• 1 tablespoon rice vinegar
Spam Musubi
• 1 tablespoon canola oil
• 1/4 Spam®, sliced in half lengthwise (1 12 ounce can (340 G))
• 1 tablespoon water
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 strips nori, 2 in wide (5 cm)
Instructions:
1. Rinse the rice in cool water until the water runs clear to remove excess starch.
2. In a small pot, combine the rice and water. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the rice rest, covered, for another 15 minutes.
3. In a microwave-safe bowl, combine the sugar, salt, and vinegar. Microwave for 1 minute, or until the sugar is completely dissolved.
4. Transfer the rice to a medium bowl and pour the vinegar mixture over the rice. Stir with a spatula to combine. Set aside.
5. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the Spam slices and cook for 2–3 minutes per side, until golden brown and crispy.
6. In a small bowl, whisk together the water, soy sauce, and sugar.
7. Reduce the heat to low and pour the soy sauce mixture into the skillet. Let the sauce get bubbly and thick. Coat the Spam slices evenly in the glaze, turning as needed. Remove the pan from the heat.
8. Clean the Spam can and line with plastic wrap. Add a packed 1/3 cup of rice into the bottom of the can, pressing down firmly. Add a piece of cooked Spam on top and press down firmly again. Use the plastic wrap to lift the rice and Spam from the can and repeat with the remaining ingredients.
9. Lay a strip of nori, shiny side down, on a clean surface. Place the Spam and rice stack at the center on top and wrap the nori around, using a little water on your finger to seal the nori. Repeat with the remaining ingredients.
Enjoy your Spam Musubi! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Chipotle Popcorn Chicken? | Here's a recipe for Chipotle Popcorn Chicken:
Ingredients:
• 2 lb boneless, skinless chicken breast
• 2 cups buttermilk
• 7 oz chiles in adobo sauce, 1 can
• 2 cups panko breadcrumbs
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon smoked paprika
• oil, for frying
Garnish
• smoked paprika, to taste
Instructions:
1. Cut chicken breast into bite-sized pieces and place them in a medium-sized bowl.
2. Pour buttermilk and can of chiles over the chicken, making sure to get all of the adobo sauce out of the can. Mix well to incorporate.
3. Cover and let marinate in the refrigerator for 2-4 hours.
4. In a separate bowl, mix together panko bread crumbs, chili powder, salt, pepper, and paprika.
5. Remove chicken from the refrigerator and dredge the pieces in the bread crumb mixture for an even coat.
6. Fry them in 350˚F (180˚C) oil until they are crispy and golden brown (about 2 minutes).
7. Drain on paper towels.
8. Garnish with an additional sprinkle of smoked paprika and serve.
Enjoy your Chipotle Popcorn Chicken! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Chicken Alfredo Dip With Pasta Chips? | Here's a recipe for Chicken Alfredo Dip With Pasta Chips:
Ingredients:
• 2 cups vegetable oil
• 1 box lasagna noodle, cooked according package instructions, drained and patted dry
• 2 teaspoons kosher salt
• 1/2 cup grated parmesan cheese, divided
• 2 teaspoons dried oregano
• 2 chicken breasts, grilled, cut into 1/2 in (1 1/4 cm) cubes
• 8 oz cream cheese, room temperature
• 1 jar alfredo sauce
• 1 1/2 cups shredded mozzarella cheese, divided
• nonstick cooking spray, for greasing
Instructions:
1. Heat the oil in a large, high-walled skillet over medium-high heat until it reaches 350°F (180°C). Line a baking sheet with paper towels and place a wire rack on top. Set nearby.
2. Preheat the oven to 350°F (180°C)
3. Make sure the lasagna noodles are very dry, then cut into small triangles.
4. Working in batches, fry the noodle triangles in the hot oil until golden brown, about 2 minutes. Use a slotted spoon to transfer to the prepared baking sheet to drain. Sprinkle all over with the salt, 1/4 cup (25 G) of Parmesan, and the oregano.
5. In a large bowl, combine the chicken, cream cheese, alfredo sauce, and 1 cup (100 G) of shredded mozzarella. Stir well.
6. Grease an 8-inch (20 cm) square baking dish with nonstick spray. Pour the chicken alfredo dip into the dish and top with the remaining 1/4 cup (25 G) Parmesan and 1/2 cup (50 G) mozzarella.
7. Bake the dip for 25 minutes, until the cheese is melted and bubbling. Turn the oven to broil and broil the dip for 2 minutes, until the cheese is browned on top.
8. Serve the dip warm with the lasagna chips for dipping.
Enjoy your Chicken Alfredo Dip With Pasta Chips! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Toasted Ravioli? | Here's a recipe for Toasted Ravioli:
Ingredients:
• ravioli, fresh or thawed frozen
• flour
• italian breadcrumb, or plain with dried basil and oregano
• marinara sauce, for dipping
• vegetable oil, for frying
Egg Wash
• 3 eggs
• 1/4 cup milk
Instructions:
1. If your ravioli is frozen, allow to thaw before breading.
2. Dredge the ravioli in flour, then egg wash (allow excess to drip off), then bread crumbs.
3. Fill a large pot or skillet with 2 inches (5 cm) of oil and bring up to 350°F (180°C).
4. Carefully place ravioli in the oil (don’t crowd them - cook in batches) and let cook for about 1 minute per side until golden brown.
5. Set aside on a plate covered with paper towels to drain excess oil.
6. Once the ravioli have cooled, plate and serve with warm marinara sauce.
Enjoy your Toasted Ravioli! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make “Ranch” Roasted Chickpeas? | Here's a recipe for “Ranch” Roasted Chickpeas:
Ingredients:
• 15 oz chickpeas, 1 can, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they’ll be!
3. In a medium bowl, add dried chickpeas, olive oil, thyme, parsley, onion, dill, garlic powder and pepper. Toss well to coat evenly.
4. Spread chickpeas out on a parchment paper-lined baking sheet.
5. Roast for 15-20 minutes.
6. Mix around on baking sheet and roast for additional 15-20 minutes, or until golden.
7. Cool for 5-10 minutes.
Enjoy your “Ranch” Roasted Chickpeas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Chinese-style ‘1-2-3-4-5-6’ One-pot Chinese Ribs. | Here's a recipe for Chinese-style ‘1-2-3-4-5-6’ One-pot Chinese Ribs:
Ingredients:
• 1 tablespoon oil
• 1 1/3 lb pork rib
Seasoning
• 1 tablespoon cooking wine
• 2 tablespoons rice vinegar
• 3 tablespoons sugar
• 4 tablespoons soy sauce
• 5 tablespoons water
• 6 cloves garlic
Instructions:
1. Heat the oil in a large sauce pan over a medium heat.
2. Add the ribs and sear until all sides turn golden brown.
3. Add in all the seasoning.
4. Bring the liquid to a boil, reduce heat, and cover. Simmer the ribs for an hour to 90 minutes. Until the ribs become really tender.
5. Once the ribs are cooked remove lid and reduce the sauce for 5 minutes.
6. Serve drizzled with sauce.
Enjoy your Chinese-style ‘1-2-3-4-5-6’ One-pot Chinese Ribs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Grilled Potato Volcanoes? | Here's a recipe for Grilled Potato Volcanoes:
Ingredients:
Volcanoes
• 6 large russet potatoes
• 3 cups grated cheddar cheese, divided
• 8 oz cream cheese, softened
• 1 cup green onion, sliced
• 12 strips bacon
For Serving
• sour cream
• green onion, sliced
Instructions:
1. Preheat the grill to 400˚F (200˚C).
2. Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
3. In the meantime, mix 1 1/2 cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
4. Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
5. Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
6. After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
Enjoy your Grilled Potato Volcanoes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Buffalo Chicken Potstickers? | Here's a recipe for Buffalo Chicken Potstickers:
Ingredients:
• 3 cups rotisserie chicken, shredded
• 1/2 cup celery, finely chopped
• 1/2 cup carrot, finely chopped
• 4 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/3 cup water
• round wonton, or gyoza wrappers
• ranch dressing, or blue cheese dressing for dipping, optional
Instructions:
1. In a large bowl mix together shredded chicken, celery, carrots, cream cheese, and hot sauce.
2. To form the potstickers scoop about a teaspoon amount into the center of a wrapper.
3. Wet your finger and brush the top edge of the wrapper with water. Fold the wrapper in half and press and crimp the edges to close.
4. Heat oil in a medium skillet over medium high heat.
5. Place the potstickers seam side up into the hot oil and leave to brown (once placed DO NOT MOVE - you want a nice golden brown on the bottom, right?).
6. After about two minutes, or until desired color is reached, add the water and cover the saucepan.
7. Leave to steam about two more minutes - or until the water has mostly evaporated and the potstickers have steamed.
8. Uncover, remove from pan and serve with your choice of ranch or blue cheese dipping sauce.
Enjoy your Buffalo Chicken Potstickers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Pizza Nachos ? | Here's a recipe for Pizza Nachos :
Ingredients:
• all-purpose flour, for dusting
• 14 oz pizza dough
• 1/4 cup olive oil
• 1 tablespoon McCormick® Oregano Leaves
• 2 teaspoons McCormick® Garlic Powder
• 1/2 teaspoon McCormick® Crushed Red Pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 10 pepperoni slice
• 1 lb mild italian sausage, cooked
• 1 cup cherry tomato, halved
• 1/2 cup parmesan cheese, freshly grated
• 1/4 cup fresh basil leaf, torn
Instructions:
1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
2. Lightly flour a clean surface. Roll out the pizza dough and cut into 4 strips, then cut each strip into 8 triangles. Transfer the triangles to the prepared baking sheet.
3. In a small bowl, whisk together the olive oil, oregano, garlic powder and crushed red pepper.
4. Brush the seasoned oil over the pizza dough triangles.
5. Bake for 10 minutes, or until the chips are crispy and golden brown. Remove the chips from the oven and leave the oven on.
6. Layer half of the chips in a large cast iron skillet or on a baking sheet. Spoon on half of the marinara sauce, then top with half of the mozzarella, pepperoni, Italian sausage, and tomatoes. Layer on the remaining ingredients.
7. Bake for 5 minutes, or until the cheese is melted.
8. Top the nachos with freshly grated Parmesan cheese and the basil, then serve.
Enjoy your Pizza Nachos ! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Cashew Coconut Bars? | Here's a recipe for Cashew Coconut Bars:
Ingredients:
• 2 1/2 cups raw cashews
• 1 1/2 cups pitted date
• 1/3 cup shredded coconut, plus more for topping
• 1 pinch salt
• 3 tablespoons coconut milk, or water
• 1 teaspoon vanilla extract
Instructions:
1. Line an 8-inch (20 cm) square baking dish with parchment paper.
2. Add the cashews, dates, coconut, salt, coconut milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
3. Transfer the mixture to the prepared baking dish and press into an even layer. Top with more coconut, if desired.
4. Chill for 1 hour.
5. Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
6. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Enjoy your Cashew Coconut Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Bacon Cheddar Chips? | Here's a recipe for Bacon Cheddar Chips:
Ingredients:
• 2 cups shredded cheddar cheese
• 6 strips bacon, cooked and chopped
• 1/4 cup chives
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 350°F (180˚C).
2. In a medium-sized mixing bowl, combine cheddar cheese, bacon, chives, salt, and pepper.
3. Spoon cheese mixture into a greased mini muffin tin. Press mixture into mini muffin tin.
4. Bake for 5-8 minutes or until cheese is melted and edges are slightly brown.
5. Cool on cooling rack or paper towel for 10 minutes.
Enjoy your Bacon Cheddar Chips! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Bacon-Wrapped Parmesan Garlic Knots? | Here's a recipe for Bacon-Wrapped Parmesan Garlic Knots:
Ingredients:
• 1 1/3 cups warm water
• 1 1/2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1/4 cup grated parmesan cheese, plus 2 tsp, divided
• 2 teaspoons sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 tablespoons olive oil, divided
• 30 strips bacon
• 5 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped, for serving
• marinara sauce, for serving
Instructions:
1. Add the warm water to a medium bowl. Sprinkle the yeast over the water and let sit for 5 minutes, or until mixture is frothy.
2. In a large bowl, whisk together the flour, Parmesan cheese, sugar, baking powder, salt, basil, and oregano.
3. Add 2 tablespoons of olive oil and the yeast-water mixture. Mix with a rubber spatula until a ball of dough forms.
4. Dump the dough out onto a clean surface and knead for about 5 minutes, until the dough is springy.
5. Grease the large bowl with the remaining tablespoon of olive oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 425°F (220°C).
7. Sprinkle a bit of flour over the dough then dump onto a clean surface. Tear the dough into 30 separate pieces, then roll into 6-inch (15-cm) long strips.
8. Place a strip of bacon over each dough strip. Tie both together to form a knot.
9. Place the knots on a wire rack placed over a baking sheet.
10. Bake for 20 minutes, or until bread is golden brown and the bacon is crispy.
11. In a small bowl, mix together the butter, garlic, and remaining 2 teaspoons of Parmesan cheese.
12. Brush the knots with the butter mixture and bake for another 5 minutes.
13. Transfer to a serving plate. Garnish with chopped parsley.
14. Serve with marinara sauce alongside.
Enjoy your Bacon-Wrapped Parmesan Garlic Knots! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Strawberry Thyme Ice Pops? | Here's a recipe for Strawberry Thyme Ice Pops:
Ingredients:
• 3/4 cup sugar
• 2 fresh thymes, leaves only
• 1/2 cup water
• 16 oz frozen strawberry
Instructions:
1. Make the simple syrup: In a small saucepan, combine the sugar, thyme, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the thyme is fragrant. Remove from the heat.
2. Strain the herb syrup through a fine-mesh sieve set over a blender. Add the strawberries. Blend on high speed until smooth.
3. Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
Enjoy your Strawberry Thyme Ice Pops! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Hummus And Carrot Sticks? | Here's a recipe for Hummus And Carrot Sticks:
Ingredients:
• 15 oz chickpeas, 1 can, drained
• 1/4 cup olive oil
• 1/2 lemon, juiced
• 1 small clove garlic
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 6 medium carrots
Instructions:
1. Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
2. Transfer to an airtight container and store in the fridge up to 7 days.
3. Peel and cut the carrots into spears.
4. Serve with 1/3 cup (80 g) hummus.
Enjoy your Hummus And Carrot Sticks! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Virgin Islands Pates. | Here's a recipe for Virgin Islands Pates:
Ingredients:
• 4 cups flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1/2 cup shortening, cold
• 1 cup cold water, plus 2 tablespoons, divided
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 stalk celery, chopped
• 5 cloves garlic, minced
• salt, to taste
• pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 1/2 scotch bonnet pepper, minced
• 1 lb lean ground beef
• 4 cups oil, for frying
Instructions:
1. In a large bowl, mix together the flour, salt, baking powder, and sugar.
2. Add the cold shortening and water, and mix until evenly incorporated, but still crumbly.
3. Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute.
4. Wrap the dough in plastic wrap, and let it rest for an hour at room temperature.
5. Heat a skillet on medium high with 2 tablespoons of olive oil.
6. Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes.
7. Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes.
8. Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside.
9. Unwrap the rested dough and roll it out on a work surface until 1/8 of an inch (3 mm) in thickness. Using an inverted 6-inch (15-cm) wide bowl, cut out circles of the dough to set aside. Remove the excess and re-roll it to cut out more dough circles.
10. Take a dough circle and place 1/2 cup (110 G) of filling into the center of the circle, leaving about 11/2 inches (3-cm) of room around the edges.
11. Dip your finger in water and brush the edge of the dough. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape. Firmly press down the two edges to become one, and decorate the new crust with the prongs of a fork. Make sure the pastry is completely sealed.
12. Preheat fryer oil in a large pot on high heat to 350°F (180°C).
13. Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.
Enjoy your Virgin Islands Pates! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Piri Piri Chicken Dip. | Here's a recipe for Piri Piri Chicken Dip:
Ingredients:
• 2 chicken breasts, small dice
• 1 cup cream cheese
• 1/3 cup piri piri sauce
• 1 cup cheddar cheese, grated
Instructions:
1. Fry the chicken in a little oil for a few minutes until cooked through.
2. Stir in the cream cheese until it’s melted.
3. Stir in the piri piri sauce.
4. Transfer all of this to an oven-safe dish and top with grated cheese.
5. Grill (broil) for 5 minutes or until the cheese is bubbly.
6. Serve with a selection of crackers.
Enjoy your Piri Piri Chicken Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for BBQ Bacon Onion Rings? | Here's a recipe for BBQ Bacon Onion Rings:
Ingredients:
• 2 onions
• 20 slices bacon
• 1/2 cup BBQ sauce
• 1/4 cup honey
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Peel and cut onions into 1/2-inch (1 cm) rings. Separate the rings.
3. Wrap a piece of bacon around one onion ring. Repeat with remaining onion rings and place on a parchment paper-lined baking sheet.
4. Combine the BBQ sauce and honey in a bowl, and brush onto rings.
5. Bake for 20 minutes, or until golden brown.
Enjoy your BBQ Bacon Onion Rings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Bunny-Shaped Apple Slices? | Here's a recipe for Bunny-Shaped Apple Slices:
Ingredients:
• 1 apple
• salt water, or lemon water
Instructions:
1. Cut the apple into 6 wedges. Remove the core and seeds.
2. To create the ears: Using a paring knife, make two intersecting slits about 3/4 of the way down the skin side of each apple slice. Do not cut too deep.
3. Remove the piece of apple between the slits. Soak the apple wedges in salt water or lemon water until ready to eat.
Enjoy your Bunny-Shaped Apple Slices! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Homemade Pickles 3-ways? | Here's a recipe for Homemade Pickles 3-ways:
Ingredients:
Dill Pickles
• 3 cucumbers, quartered lengthwise
• 3 sprigs fresh dill
• 1 clove garlic
Brine
• 1 cup water
• 1/2 cup white vinegar
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon whole black pepper
• 1 teaspoon caraway seed
• 1 1/2 teaspoons dill seed
Bread & Butter Pickles
• 3 cucumbers, sliced ¼-inch (6.5mm) thick
• red chili, sliced
Brine
• 1/2 cup white vinegar
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 cup sugar
• 1 tablespoon salt
• 1 teaspoon whole black pepper
• 1 teaspoon dry mustard
• 3 cloves garlic
• 1 teaspoon celery seed
• 1/2 teaspoon turmeric
Spicy Pickles
• 3 cucumbers, quartered lengthwise
• 1 jalapeño pepper, quartered
• 1 garlic
Brine
• 1 cup white vinegar
• 1/2 cup water
• 1 tablespoon salt
• 1 teaspoon whole black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon caraway seed
• 1/2 teaspoon dry mustard
Instructions:
1. Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
2. Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.
3. Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
4. Carefully place and arrange the herbs and vegetables inside of the mason jar.
5. Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
6. The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
Enjoy your Homemade Pickles 3-ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Cool Ranch Popcorn? | Here's a recipe for Cool Ranch Popcorn:
Ingredients:
• 2 tablespoons dry ranch dressing mix
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 1/2 tablespoons coconut oil
• 1/3 cup corn kernel
• 2 tablespoons olive oil
Instructions:
1. In a small bowl, mix together the ranch dressing mix, paprika, garlic powder, onion powder, and salt. Set aside.
2. Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
3. Uncover and drizzle the olive oil over the popcorn. Carefully toss to coat.
4. Sprinkle the cool ranch spice mixture over the popcorn and stir to coat evenly.
5. Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
Enjoy your Cool Ranch Popcorn! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Blueberry Chocolate Energy Bars? | Here's a recipe for Blueberry Chocolate Energy Bars:
Ingredients:
• 1 cup raw almond
• 1 cup raw walnut
• 2 1/2 cups pitted date, roughly chopped
• 1 teaspoon salt, plus more to taste
• 1/2 cup water
• 1 1/2 cups brown rice cereal
• 1 1/2 cups old fashion oat
• 1/2 cup dried blueberry
• 1/2 tablespoon cinnamon
• 3 cups dark chocolate, chopped
• 2 tablespoons coconut oil
Instructions:
1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Spread the almonds on one half of the baking sheet and the walnuts on the other half.
3. Toast for 10-15 minutes, or until lightly browned and fragrant. Let cool 20 minutes before roughly chopping.
4. In a food processor or blender, combine the dates, salt, and water, and process until well-combined.
5. Transfer the date mixture to a large bowl and add the brown rice cereal, oats, blueberries, cinnamon, and salt. Stir until well-combined. Add the chopped nuts and fold to combine.
6. Transfer the mixture to a parchment-lined baking sheet and spread flat with a spatula.
7. Cover with plastic wrap and chill in the fridge for 30-45 minutes to set.
8. In a large bowl, combine the chocolate and coconut oil, and microwave for 11/2 minutes, stirring every 30 seconds, until melted and smooth
9. Pour 2/3 of the melted chocolate over the bars and spread evenly. Cover with plastic wrap and freeze for 10 minutes, or until the chocolate is set.
10. Invert the bars onto a cutting board and remove the parchment paper. Drizzle the remaining chocolate over the top. Return to the freezer for 10 minutes, until the chocolate is set.
11. Cut into 16 bars. Wrap individually in parchment paper and store in the fridge or freezer until ready to eat.
Enjoy your Blueberry Chocolate Energy Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Buffalo Popcorn? | Here's a recipe for Buffalo Popcorn:
Ingredients:
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 tablespoons hot sauce
• 2 tablespoons olive oil
• 1 1/2 tablespoons coconut oil
• 1/3 cup yellow popcorn kernals
Instructions:
1. In a small bowl, mix together the paprika, cayenne, and salt. Set aside.
2. In a separate small bowl, mix together the sugar, hot sauce, and olive oil. Set aside.
3. Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
4. Uncover and drizzle the hot sauce mixture over the popcorn. Carefully toss to coat.
5. Sprinkle the spice mixture over the popcorn and stir to coat evenly.
6. Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
Enjoy your Buffalo Popcorn! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Avocado Wedges. | Here's a recipe for Avocado Wedges:
Ingredients:
• 3 avocados, ripe
• 2 eggs, lightly beaten
• 1 cup flour
• 2 cups panko breadcrumbs
• salt, to taste
• cayenne pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice each avocado in half, then into wedges. Scoop out of the peel.
3. Mix panko breadcrumbs with salt and cayenne.
4. Dip each avocado wedge in flour, then eggs, then panko, then place on a parchment-lined baking sheet.
5. Bake 12-15 minutes, flipping once.
Enjoy your Avocado Wedges! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Sweet And Salty Roasted Almonds? | Here's a recipe for Sweet And Salty Roasted Almonds:
Ingredients:
• 1 cup almond, whole
• 1/4 teaspoon salt
• 1 pinch cayenne pepper, optional
• 2 tablespoons honey
• 1 teaspoon olive oil
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In bowl, add the almonds, salt, cayenne, honey, and olive oil, and stir to combine.
3. Transfer to a parchment paper-lined baking sheet, and bake for 12 minutes, until the honey is caramelized and the almonds are aromatic.
4. Let cool.
Enjoy your Sweet And Salty Roasted Almonds! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Healthier Cookie Fruit Pizza? | Here's a recipe for Healthier Cookie Fruit Pizza:
Ingredients:
Cookie Crust
• 2 cups cashews
• 1 1/2 cups oat flour
• 1 pinch salt
• 1/3 cup pure maple syrup
• 2 tablespoons milk, of choice, or water
• 1 teaspoon vanilla extract
Topping
• 1 1/2 cups greek yogurt
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• fresh fruit, sliced, of your choice
• 1 lemon, zested, optional
Instructions:
1. Preheat the oven to 325˚F (170˚C). Grease a baking sheet with cooking spray.
2. Add the cashews to a food processor and pulse until finely ground.
3. Add the oat flour, salt, maple syrup, milk, and vanilla to the food processor and blend until fully combined and the crust becomes very sticky and clumps together.
4. Transfer the crust to the prepared baking sheet and use your hands to form it into the shape of a pizza, about 1/4-inch (6 mm) thick.
5. Bake for 10-15 minutes, or until the edges of the crust are just starting to turn golden brown.
6. Let the crust cool completely, then chill in the refrigerator for 30 minutes.
7. In a medium bowl, combine the Greek yogurt, maple syrup, and vanilla.
8. Top the crust with the Greek yogurt mixture and spread evenly with a rubber spatula.
9. Top with sliced fruit and sprinkle with lemon zest, if using.
10. Slice with a knife or pizza cutter, then serve.
Enjoy your Healthier Cookie Fruit Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Grilled Fajita Skewers? | Here's a recipe for Grilled Fajita Skewers:
Ingredients:
• 1 onion, quartered
• 6 bell peppers, cut in 1.5 inch (4 cm) squares
• 1 lb cubed steak
• 1 lb chicken breast, cubed
• 1 lb shrimp, deveined and peeled with the tail on
• 3 teaspoons salt, 1 teaspoon per protein
• 3 teaspoons pepper, 1 teaspoon per protein
• 3 tablespoons garlic powder, 1 tablespoon per protein
• 3 tablespoons chili powder, 1 tablespoon per protein
• 3 teaspoons cumin, 1 teaspoon per protein
Instructions:
1. Slice onion in quarters, and bell peppers in 1.5 inch (4 cm) squares.
2. Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.
3. Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)
4. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Steak - 155ºF (70ºC),
5. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Chicken - 165ºF (75ºC)
6. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Shrimp - 145ºF (65ºC)
Enjoy your Grilled Fajita Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Zesty Spinach Dip? | Here's a recipe for Zesty Spinach Dip:
Ingredients:
• 20 oz frozen spinach
• 6 oz cream cheese, cubed
• 1 1/4 cups shredded mozzarella cheese, divided
• 5 tablespoons grated parmesan cheese, divided
• 1 tablespoon Tasty Zesty Spice Blend, plus more for topping
• 1/2 teaspoon kosher salt
• chip, or carrots or celery sticks, for serving
Instructions:
1. In a medium microwave-safe bowl, microwave the spinach until completely defrosted, about 5 minutes. Remove from the microwave and let sit until cool enough to handle, about 5 minutes.
2. Transfer the spinach to a surface lined with 4 paper towels. Gather the towels around the spinach and position over the bowl. Wring out to remove all of the moisture. Discard any excess liquid that accumulates in the bottom of the bowl.
3. Return the spinach to the bowl and add the cream cheese, 1 cup (100 g) shredded mozzarella, 4 tablespoons Parmesan, the zesty spice blend, and salt.
4. Microwave for 4 minutes, stirring halfway, until the cream cheese is completely softened and the mozzarella is melted. Stir well to combine, then microwave for 30 seconds more to melt any remaining cream cheese clumps.
5. Top with remaining 1/4 cup mozzarella and tablespoon of Parmesan. Return to the microwave for 11/2-2 minutes, until the mozzarella on top is melted. Sprinkle with more zesty spice blend.
6. Serve with chips, carrots, or celery.
Enjoy your Zesty Spinach Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Rosé And Berry Gummies? | Here's a recipe for Rosé And Berry Gummies:
Ingredients:
• 1 cup rosé wine
• 1 1/2 oz gelatin powder
• 1/2 cup sugar
• strawberry, diced, optional
• blueberry, optional
• rasberry, optional
Instructions:
1. Heat wine in a microwave-safe container for 1 minute, or until hot.
2. Mix sugar and gelatin into the wine and stir with a whisk until dissolved.
3. Pour mixture into molds. Add fruit if desired.
4. Refrigerate for 1 hour.
Enjoy your Rosé And Berry Gummies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Rice Noodle Pancakes With Chili Sauce? | Here's a recipe for Rice Noodle Pancakes With Chili Sauce:
Ingredients:
Sweet Chili Sauce
• 3/4 cup water
• 1/4 cup vinegar
• 1/2 cup sugar
• 1/2 tablespoon salt
• 3 cloves garlic
• 2 serrano peppers, deseeded
Cornstarch Slurry
• 1 tablespoon cornstarch
• 2 tablespoons water
Rice Noodle Pancake
• 2 servings rice noodle
• 5 cups water, boiling
• 1 cup shredded carrots
• 1/2 cup scallion, chopped
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• 2 eggs, beaten
Instructions:
1. In a blender or food processor, blend all of the sweet chili sauce ingredients together.
2. Pour into a saucepan and bring to a boil. Add the cornstarch slurry (dissolve 1 Tbsp. of cornstarch in 2 Tbsp. of water), stir and remove from heat. Set aside until ready to use.
3. Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes.
4. Drain, discard water and add the noodles to mixing bowl.
5. Using a pair of kitchen scissors, cut the noodles so they are easier to manage.
6. Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well.
7. Grab a handful of noodles and place into your heated pan.
8. Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy.
9. Serve with the sweet chili sauce.
Enjoy your Rice Noodle Pancakes With Chili Sauce! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Bell Pepper Rings? | Here's a recipe for Bell Pepper Rings:
Ingredients:
• nonstick cooking spray, optional
• 3 bell peppers
Breading
• 1 cup whole wheat breadcrumbs, or panko bread crumbs (50 g)
• 1/2 cup grated parmesan cheese
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs, beaten
• 1 cup all-purpose flour
• dipping sauce, of your choice, optional
Instructions:
1. Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
2. Cut the bell peppers carefully around the stem and remove the stem and seeds. Cut the peppers crosswise into 1/2-inch (1 cm) slices.
3. In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
4. Dredge the bell pepper rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
5. Arrange the bell pepper rings on the baking sheet.
6. Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
7. Serve with your favorite dipping sauce.
Enjoy your Bell Pepper Rings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Lasagna Chips And Dip? | Here's a recipe for Lasagna Chips And Dip:
Ingredients:
• 16 oz lasagna noodle
• 1/4 cup water
• 3 tablespoons olive oil, divided
• 1 1/3 cups grated parmesan cheese, divided, plus more for serving
• 3 1/2 teaspoons salt, divided
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 tablespoon unsalted butter
• 1/2 medium yellow onion, minced
• 1/4 cup carrot, minced
• 1/4 cup celery, minced
• 2 cloves garlic, minced
• 1/2 lb ground beef
• 1/2 lb italian sausage
• 1/3 cup tomato paste
• 3/4 teaspoon black pepper, divided
• 1/4 cup red wine
• 1 cup ricotta cheese
• 1/2 cup fresh spinach, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 cup shredded mozzarella cheese
• italian parsley, chopped, for serving
Instructions:
1. Cook the noodles according to package directions, omitting salt. Drain well and separate the noodles carefully.
2. Cut the noodles into triangles and transfer to baking sheet.
3. In a small bowl, combine the water and 2 tablespoons of olive oil. Brush on both sides of noodles.
4. Combine 2 teaspoons of salt, the dried oregano, dried basil, paprika, and garlic powder in a small bowl, and mix to combine.
5. Sprinkle the seasoning mixture and 1/3 cup (35 g) of Parmesan cheese over the noodles. Set aside.
6. Heat the remaining tablespoon of olive oil and the butter in a large skillet over medium-high heat.
7. Add the minced onion, carrot, and celery. Cook, stirring occasionally, until golden brown, 5-10 minutes.
8. Once the vegetables have caramelized, add the ground beef, Italian sausage, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the tomato paste. Stir to combine, breaking up the meat.
9. Cook until the meat has browned, 15-20 minutes.
10. Add the red wine. Bring the sauce to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally, then set aside.
11. Preheat the oven to 400°F (200°C).
12. In a large bowl, mix together the ricotta, spinach, fresh basil, remaining cup of Parmesan cheese, remaining teaspoon of salt, and remaining 1/2 teaspoon of pepper.
13. Spread half of the meat sauce in the bottom of an ovenproof dish.
14. Gently spread the ricotta cheese over the sauce.
15. Spoon the remaining meat sauce over the ricotta and sprinkle mozzarella cheese on top.
16. Bake the noodles and layered dip for 12 minutes, or until the cheese is melted and the noodle chips are crispy.
17. Sprinkle more Parmesan cheese on top of noodle chips, if desired.
18. Sprinkle parsley on top of dip, if desired.
Enjoy your Lasagna Chips And Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Honey Mustard Cauliflower Bites. | Here's a recipe for Honey Mustard Cauliflower Bites:
Ingredients:
• 1 large head cauliflower
• 1/2 cup flour
• 1/2 teaspoon garlic powder
• 1/2 cup unsweetened almond milk
• 1/2 cup honey mustard
Instructions:
1. Preheat oven to 400˚F/200˚C.
2. Break the head of cauliflower into bite-sized florets.
3. In a large bowl, combine flour, garlic powder and almond milk. Add the cauliflower florets and coat well.
4. Transfer the coated florets onto a parchment-lined baking sheet and bake for 20 minutes.
5. Remove the cauliflower from the oven and allow to cool for a few minutes. Once cool, transfer into a bowl, add honey mustard and coat well.
6. Return cauliflower to the baking sheet and bake for 10 more minutes or until heated through.
7. Serve with ranch or your favorite dipping sauce.
Enjoy your Honey Mustard Cauliflower Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Cheese-Stuffed Jalapeño Poppers? | Here's a recipe for Cheese-Stuffed Jalapeño Poppers:
Ingredients:
• 12 jalapeño peppers
• 1 block pepper jack cheese
• 4 eggs
• 2 cups flour, as needed
• 2 cups bread crumbs, as needed
Special Equipment
• 24 toothpicks
Instructions:
1. Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
2. Fill the jalapeños with pepper jack cheese, either melted or cubed.
3. Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
4. NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
5. Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
6. Heat oil to 325°F (160°C).
7. Fry each jalapeño popper until golden brown (about 2-3 minutes).
8. Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
9. Season with salt and serve immediately once cooled enough to handle.
Enjoy your Cheese-Stuffed Jalapeño Poppers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Cheesy Bacon Monkey Bread? | Here's a recipe for Cheesy Bacon Monkey Bread:
Ingredients:
• 7 strips bacon
• 2 cups shredded cheddar cheese
• 2 cups shredded mozzarella cheese
• 10 oz flaky biscuit dough, 3 cans
• 1 1/4 cups butter, melted
• 2 cloves garlic, crushed
• 2 teaspoons italian seasoning
• parsley, minced, optional
Instructions:
1. Preheat oven to 350°F (180°C).
2. Crisp bacon over medium heat. Allow it to cool, then crumble.
3. Generously grease a large bundt pan with cooking spray.
4. In a bowl, mix both kinds of cheese.
5. Cut each biscuit into four pieces. Flatten each piece in the palm of your hand and add a pinch of the mixed cheeses and crumbled bacon. Gather the edges and pinch the biscuit into a ball.
6. In a small bowl, mix melted butter, Italian seasoning, and garlic.
7. Drop the biscuit pieces in the butter mixture and place in the bundt pan.
8. Bake 30-35 minutes or until golden-brown. (Be careful - the butter may begin to smoke toward the end of the bake time. If it begins to smoke, remove from the oven.)
9. Let stand for five minutes, then place a heatproof plate on top of the pan. Using a pot holder, flip the pan and plate over and invert onto your serving plate. Be careful as the pan will still be hot.
10. Sprinkle with parsley.
Enjoy your Cheesy Bacon Monkey Bread! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare BBQ Chicken Nacho Poppers? | Here's a recipe for BBQ Chicken Nacho Poppers:
Ingredients:
Nacho Filling
• 8 oz whipped cream cheese
• 3 cups shredded cheese blend
• 2 cups shredded chicken, cooked
• 1/2 cup red pepper, diced
• 1/2 cup green pepper, diced
• 2 tablespoons fresh parsley, finely chopped
• 1/2 cup BBQ sauce
Breading
• 3 cups all-purpose flour
• 6 eggs, beaten
• 30 oz nacho cheese chip, finely crushed
• 5 qt vegetable oil, for frying
For Serving
• 1 tablespoon fresh parsley, finely chopped, for garnish
• 1 1/2 cups guacamole
• 1 1/2 cups salsa
• 1 1/2 cups sour cream
Instructions:
1. In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
2. Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
3. Cut the block into 32 triangle poppers.
4. Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
5. Heat the oil in a large pot to 375°F (190°C).
6. Fry the poppers, four at a time, for 40 seconds, or until golden brown.
7. Sprinkle parsley on top of the poppers.
8. Serve with guacamole, salsa, and sour cream.
9. Nutrition Calories: 5819 Fat: 588 grams Carbs: 127 grams Fiber: 9 grams Sugars: 10 grams Protein: 28 grams
Enjoy your BBQ Chicken Nacho Poppers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Steak & Asparagus Skewers? | Here's a recipe for Steak & Asparagus Skewers:
Ingredients:
• 1 lb sirloin steak, cut into 1-inch (2 1/2 cm) chunks
• 2 cups asparagus, cut into 1-inch (2 1/2 cm) pieces
• salt, to taste
• pepper, to taste
• 3 tablespoons canola oil
Special Equipment
• bamboo skewer, 6-inch (15cm)
Instructions:
1. Skewer 3-4 pieces of steak and asparagus in an alternating pattern on a bamboo skewer.
2. Repeat with remaining steak and asparagus.
3. Heat oil in a pan over medium-high heat.
4. Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are a dark brown.
5. Season the other side with salt and pepper, and cook for about 1 more minute.
6. Cool and serve!
Enjoy your Steak & Asparagus Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Pizza Sticks 3-Ways? | Here's a recipe for Pizza Sticks 3-Ways:
Ingredients:
Pepperoni Pizza Sticks
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon italian seasoning
• all purpose flour, for dusting
• 1 tube refrigerated pizza dough, 13.8 ounce (390 G)
• 40 slices pepperoni slices
• 2 tablespoons grated parmesan cheese
• pizza sauce, for serving
Vegetarian Pizza Sticks
• 8 oz cremini mushroom, cleaned and quartered
• 1/2 medium red onion, diced
• 1 green bell pepper, seeded and diced
• kosher salt, to taste
• black pepper, to taste
• 1/4 teaspoon red pepper flakes
• 1/4 cup extra virgin olive oil, divided
• 1 tube refrigerated pizza dough, 13.8 ounce (390 G)
• 1/2 cup shredded mozzarella cheese
• ranch dressing, for serving
Margherita Pizza Sticks
• 40 cherry tomatoes
• 1 tube refrigerated pizza dough, 13.8 ounce (390 G)
• 2 tablespoons extra virgin olive oil
• 1/2 cup shredded mozzarella cheese
• chopped fresh basil, chopped, for garnish
• pesto, for serving
Special Equipment
• 24 wooden skewers, 12 in (30 cm)
Instructions:
1. Soak the wooden skewers in water for at least 30 minutes to prevent burning.
2. Preheat the oven to 400˚F (200˚C) and line 4 baking sheets, or as many as you have, with parchment paper.
3. Make the pepperoni pizza sticks: In a small bowl, whisk together the olive oil, garlic powder, and Italian seasoning. Set aside.
4. Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
5. Fold 5 pepperoni slices into quarters and thread onto a wooden skewer, spacing about 1 inch (2 1/2 cm) apart. Repeat to make 8 skewers total.
6. Starting at the pointed end of a skewer, weave a dough strip down around the pepperoni slices, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
7. Brush the skewers with the seasoned oil and sprinkle with the Parmesan cheese.
8. Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
9. Serve with pizza sauce for dipping.
10. Make the vegetarian pizza sticks: Spread the mushrooms, onion, and bell pepper in an even layer on a baking sheet. Season with salt, pepper, and the red pepper flakes and drizzle with 2 tablespoons of olive oil. Toss to coat.
11. Roast the vegetables for 15 minutes, until the mushrooms are golden brown. Remove from the oven and set aside to cool.
12. Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
13. Thread 1 piece of each vegetable onto the skewers to make 1 stack, spacing the stacks about 1 inch (2 1/2 cm) apart (you should have about 4 stacks per skewer). Repeat to make 8 skewers total.
14. Starting at the pointed end of the skewer, weave a dough strip down around the vegetables, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
15. Brush the skewers with the remaining 2 tablespoons of oil and sprinkle with the mozzarella cheese.
16. Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
17. Serve with ranch dressing for dipping.
18. Make the margherita pizza skewers: Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
19. Thread 5 cherry tomatoes onto a skewer, spacing about 1 inch (2 1/2 cm) apart. Repeat to make 8 skewers total.
20. Starting at the pointed end of the skewer, weave a dough strip down around the tomatoes, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
21. Brush the skewers with the olive oil and sprinkle with the mozzarella cheese.
22. Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
23. Garnish with the basil and serve with pesto for dipping.
Enjoy your Pizza Sticks 3-Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Easy To Serve Chicken Parmesan Poppers? | Here's a recipe for Easy To Serve Chicken Parmesan Poppers:
Ingredients:
• 14 cherry peppers, whole pickled
• 14 balls mozzarella cheese
Chicken Mixture
• 1 lb ground chicken
• 1 large egg, beaten
• 1 cup shredded parmesan cheese
• 1/4 cup milk
• 1/2 cup bread crumbs
• 1/4 medium yellow onion, minced
• 2 teaspoons fresh parsley, minced
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1 teaspoon kosher salt
Assembly
• 1 cup bread crumbs
• 1/4 cup shredded parmesan cheese
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 3 large eggs
• 1 cup all-purpose flour
• canola oil, for frying
• 2 cups marinara sauce
• 4 slices mozzarella cheese, cut into quarters
• fresh parsley, chopped, for garnish
Instructions:
1. Drain and dry the pickled cherry peppers, then cut off the tops and use a teaspoon to scoop out the seeds. Place a mozzarella ball inside of each one.
2. Make the chicken mixture: In a large bowl, combine the ground chicken, egg, Parmesan, milk, bread crumbs, onion, parsley, garlic powder, pepper, and salt. Mix well.
3. Take a golf ball-size amount of the chicken mixture and pat it out flat in your palm. Place a stuffed cherry pepper in the center and wrap the chicken mixture around it until completely covered, rolling into a ball. Repeat with the remaining cherry peppers.
4. Chill for 20 minutes.
5. Preheat the oven to 450°F (230°C).
6. Prepare for frying: Add the bread crumbs to a medium bowl with the Parmesan, dried parsley, garlic powder, and salt. Beat the eggs in a separate medium bowl. Add the flour to another medium bowl.
7. Toss a chicken meatball in the flour, then coat in the eggs, then roll in the bread crumbs. Repeat with remaining meatballs.
8. Heat a large pan with 1/4 inch (6 ml) of canola oil over medium-high heat until the oil reaches 400°F (200˚C).
9. Working in batches, fry the chicken meatballs for 1-2 minutes on each side, or until light golden brown. Once finished, blot dry with paper towels and transfer to a greased baking sheet.
10. Dollop 1 tablespoon of marinara sauce on each ball, then top with a piece of mozzarella cheese.
11. Bake for 8 minutes, or until meatballs are cooked through with an internal temperature of 165°F (75˚C).
12. Sprinkle with parsley and serve.
Enjoy your Easy To Serve Chicken Parmesan Poppers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Greek Yogurt Veggie Dip. | Here's a recipe for Greek Yogurt Veggie Dip:
Ingredients:
• 16 oz greek yogurt
• 3 tablespoons dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 teaspoon dried basil
• 1 tablespoon green onion
Optional
• 1 tablespoon green onion
• 1/2 teaspoon dried minced garlic
• 1/2 teaspoon dried minced onion
Instructions:
1. Slice green pepper.
2. In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
3. To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
4. Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
5. Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
Enjoy your Greek Yogurt Veggie Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Sour Cream And Onion Mozzarella Sticks? | Here's a recipe for Sour Cream And Onion Mozzarella Sticks:
Ingredients:
• 3 cups sour cream and onion-flavoured crisps, crushed
• 2 tablespoons plain flour
• 1 teaspoon paprika
• 1 teaspoon onion salt
• 2 teaspoons dried chive, plus more for serving
• 2 eggs
• 6 sticks string cheese
• oil, for frying
Instructions:
1. Crush the crisps in a zip top bag with a rolling pin, or just blend them for a few seconds in a food processor. Add to a small bowl and set aside.
2. In another small bowl, combine flour, paprika, onion salt, and chives.
3. In one more separate bowl, beat 2 eggs.
4. Coat the string cheese in flour first, then egg, then crisps. Then go back into the egg, and again in the crisps for an extra crispy breading.
5. Heat a skillet with a bit of oil in the bottom and cook mozzarella sticks for 3 to 5 minutes, turning occasionally to brown all sides.
6. Sprinkle a pinch of salt and with more dried chives, and serve with sour cream dip!
Enjoy your Sour Cream And Onion Mozzarella Sticks! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Low-Carb Chips? | Here's a recipe for Low-Carb Chips:
Ingredients:
• 1 3/4 cups shredded mozzarella cheese
• 3/4 cup almond flour
• 2 tablespoons cream cheese
• 1 medium egg
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
Instructions:
1. 1, Preheat the oven to 425°F (220°C).
2. Mix the shredded mozzarella and almond flour in a medium microwaveable bowl. Stir until combined, then add the cream cheese.
3. Microwave for 1 minute. Take out and stir until a dough-like texture forms.
4. Add the egg, cumin, and chili powder. Mix until everything is well incorporated.
5. Place the dough between 2 sheets of parchment paper. Using a rolling pin, flatten dough into a thin layer. The thinner the layer, the crispier the chips are! Take off the top parchment paper layer.
6. Transfer the dough with the bottom piece of parchment paper to a baking sheet.
7. Bake for 12-15 minutes, or until browned on the top.
8. Remove from the oven and cut into squares with a pizza cutter or knife.
9. Serve with your favorite dip.
10. 92 total carbs65 dietary fiber27 net carbs per serving06g net carbs per serving (about 10 chips)
Enjoy your Low-Carb Chips! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Loaded Ham & Cheese Potato Dippers. | Here's a recipe for Loaded Ham & Cheese Potato Dippers:
Ingredients:
• 5 lb yukon gold potato, peeled and cooked
• 2 cups shredded cheddar cheese
• 4 oz cream cheese
• 16 oz bacon, cooked and crumbled
• 1 bunch scallion, sliced
• 1/2 tablespoon salt
• 1/2 tablespoon black pepper
• 1 tablespoon onion powder
• 20 oz ham, sliced
• 1 lb cheddar cheese, 1 block, sliced into 20 1-inch (2-cm) squares
• 1 qt canola oil, for frying
• 2 cups all-purpose flour
• 8 large eggs, beaten
• 4 cups panko breadcrumbs
• 1/4 cup shredded parmesan cheese
• 2 tablespoons fresh parsley, chopped
Instructions:
1. In a large bowl, mash the potatoes until there are no lumps.
2. Add the cheddar cheese, cream cheese, bacon, scallions, salt, pepper, and onion powder.
3. Mix until smooth.
4. Transfer the mixture to a baking sheet lined with parchment paper. Smooth out the top.
5. Lay a 1-inch (2.5 cm) square of cheddar cheese in the center of a slice of ham. Fold the edges of the ham over the cheese, making a tight parcel. Repeat with the remaining ham and cheese.
6. Press a ham-and-cheese square into the potato mixture, making sure to leave 1 inch (2-cm) of space on all sides. Repeat with the rest of the squares.
7. Push the potato mixture around to cover up and seal the tops of the ham squares, then smooth out again.
8. Freeze for 30 minutes, then slice the mixture into squares so each square has a ham square in the middle.
9. Place the flour, eggs, and panko into 3 separate medium bowls.
10. Dip a square into the flour, shaking off any excess. Dredge in the egg, then in the panko. Repeat with the remaining squares.
11. Heat the oil in a large pot until it reaches 350°F (180°C).
12. Fry the potato squares two at a time until golden brown, about 4-5 minutes, then drain on paper towels.
13. Garnish the potato dippers with shredded Parmesan cheese and chopped parsley. Serve warm.
Enjoy your Loaded Ham & Cheese Potato Dippers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Cool Ranch Chips. | Here's a recipe for Cool Ranch Chips:
Ingredients:
• 3 gold potatoes
• 1 tablespoon cooking oil
• 1 packet ranch dressing mix
• 1/4 cup chives
• 1 teaspoon salt
• 1 teaspoon pepper
Instructions:
1. Preheat the oven to 350ºF (175ºC).
2. Carefully slice 3 gold potatoes into 1/8-inch (3 mm) slices using a knife or mandoline.
3. In a large bowl, mix chips with ingredients.
4. Arrange chips on greased baking sheet
5. Bake for 30-35 minutes.
Enjoy your Cool Ranch Chips! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Meat Stuffed Potato By Tasty Bien? | Here's a recipe for Meat Stuffed Potato By Tasty Bien:
Ingredients:
• 1 lb ground beef
• 1 egg
• 1 cup grated parmesan cheese
• 1 cup fresh parsley, chopped
• 1 tablespoon salt
• 1 tablespoon pepper
• 1/2 cup mozzarella cheese, cubed
• 3 cups mashed potato
• 2 cups flour
• 4 cups vegetable oil
• fresh parsley, chopped, to serve
• marinara sauce, to serve
Instructions:
1. Preheat oven to 350ºF (180ºC).
2. In a bowl, mix the ground beef, egg, Parmesan cheese, parsley, salt, and pepper.
3. Take a piece of the meat mixture of about the size of a ping pong ball and slightly flatten it. Add a piece of mozzarella cheese in the center, and seal it with your hands.
4. Bake for 15 minutes.
5. Cover a meat ball with a layer of mashed potatoes, and mold it with your hands, continue molding it into a ball.
6. Dip the meatball in a bowl of flour. Repeat with remaining meatballs.
7. Heat the oil to 350ºF (180ºC). Fry the mashed potato-covered meatballs in batches until golden brown.
8. Transfer to a paper towel-lined plate.
9. Sprinkle with chopped parsley and serve with marinara sauce.
Enjoy your Meat Stuffed Potato By Tasty Bien! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Easy Pantry Hummus? | Here's a recipe for Easy Pantry Hummus:
Ingredients:
• 15 oz garbanzo beans
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1/4 cup water
• 2 tablespoons olive oil, plus more for garnish
• paprika, for garnish
• chip, crackers or vegetables of choice, for serving
Instructions:
1. Drain the garbanzo beans, reserving the liquid. Rinse the garbanzos.
2. Add the garbanzo beans to a blender, along with the salt, cumin, and garlic. Blend on medium speed. While the blender is running, pour in the lemon juice, water, and olive oil. Continue blending until the hummus is smooth.
3. Transfer the hummus to a serving dish and use a spoon to smooth the top. Top with a drizzle of olive oil and a sprinkle of paprika.
4. Cover and chill until ready to serve. Serve with your choice of crackers, chips, or vegetables.
Enjoy your Easy Pantry Hummus! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Hot Chicken Dip? | Here's a recipe for Hot Chicken Dip:
Ingredients:
Chicken
• 1 1/2 cups buttermilk
• 1/4 cup Frank’s Red Hot Original
• 2 tablespoons salt, divided
• 2 boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
• 1 1/2 cups flour
• 1/2 cup vegetable oil
• 1 tablespoon cayenne
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon paprika
Dip
• 8 oz cream cheese, softened
• 2 cups shredded mozzarella cheese, divided
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 fresh scallions, thinly sliced, plus extra for garnish
• 1 1/2 teaspoons salt
• pickle, sliced, for garnish
• tortilla chip, or potato chips, for serving
Instructions:
1. Chicken: In a medium bowl, whisk together buttermilk, Frank’s Red Hot Original, and 1 tablespoon salt. Add chicken and fold to coat. Let chicken marinate for an hour. Place a strainer over a bowl and pour chicken into the strainer to quickly drain the marinade.
2. Combine flour in a large bowl with 1 tablespoon salt. Add chicken and toss to coat evenly.
3. Heat 3 inches (7.5cm) of vegetable oil in a medium pot to 350ºF (175°C).Working in batches, fry the chicken until golden brown and cooked through, about 3–4 minutes per batch. Drain on paper towels.
4. In a small pot over low heat, combine 1/2 cup (120 ml) vegetable oil, cayenne, brown sugar, garlic powder, and paprika. Heat until lightly bubbling, stirring occasionally, then remove from heat. Toss spice oil with chicken in a bowl. Set aside.
5. Preheat oven to 350ºF (175°C).
6. Dip: In a medium bowl, fold together cream cheese, 13/4 cups (175 g) shredded mozzarella, mayonnaise, sour cream, scallions, and salt. Spread cheese mixture in a skillet. Sprinkle with 1/4 cup (25 g) shredded mozzarella. Pile chicken in the center of the skillet, leaving the edges of the dip uncovered. Spoon a little more of the spice oil over the chicken.
7. Place skillet in oven and heat for 6–8 minutes, until edges of the dip are bubbling.
8. Remove from oven. Garnish with scallions and sliced pickles. Serve with chips!
Enjoy your Hot Chicken Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Cheddar and Sour Cream Cheese Bites. | Here's a recipe for Cheddar and Sour Cream Cheese Bites:
Ingredients:
Filling
• 2 cups shredded cheddar cheese
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/8 cup green onion, finely chopped
• 1/8 cup fresh dill, finely chopped
• 1 clove garlic, crushed
• 1 tablespoon lemon juice, half a lemon
Coating
• 3 eggs
• 9 oz triscuits, 1 box
Instructions:
1. In a food processor, or by hand, crush 1/2 a box of Triscuits. Set aside.
2. Combine all of the filling ingredients in a large bowl.
3. Pinch off bite sized balls of filling and roll between your hands (about 1 oz or 28g each).
4. Roll the balls in the crushed Triscuit mixture, then coat it in beaten egg, then again in Triscuit mixture.
5. Heat a sauce pan of vegetable oil to 350˚F (180˚C). Line a tray with paper towel to drain the fried bites.
6. Fry each bite until Triscuit coating turns a light brown, about 45 seconds.
7. NOTE: If they’re fried too long, the cheese filling will escape and you’ll be left with a sad shell of a former cheese bite.
8. Garnish with more chopped dill and a squeeze of lemon. Serve immediately.
Enjoy your Cheddar and Sour Cream Cheese Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Tangy Tortilla Chips? | Here's a recipe for Tangy Tortilla Chips:
Ingredients:
• 12 corn tortillas, 4 inch (10 cm) wide
• 1/4 cup olive oil
• 2 tablespoons McCormick® Tangy Spice Blend, divided
• 2 teaspoons kosher salt, divided, plus more to taste
Instructions:
1. Preheat oven to 350˚F (180°C). Line 2 baking sheets with parchment paper.
2. Lightly brush the tortillas all over with olive oil. Sprinkle 1/4 teaspoon of tangy spice blend evenly over each tortilla and season lightly with salt. Flip and repeat on the other sides.
3. Stack 4 tortillas on top of one another and cut into 6 equal triangles. Repeat with the remaining tortillas.
4. Spread the tortilla triangles in a single layer on the prepared baking sheets.
5. Bake the tortillas for 20–25 minutes, rotating halfway through, until golden brown and crispy. Remove from the oven and let cool. The chips will continue to crisp as they cool.
Enjoy your Tangy Tortilla Chips! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Fried Chicken Pot Pie Filling? | Here's a recipe for Fried Chicken Pot Pie Filling:
Ingredients:
• 6 tablespoons butter
• 1 boneless, skinless chicken breast
• 1/2 onion, sliced
• 1 carrot, diced
• 1/4 cup english pea, cooked
• 6 tablespoons flour
• salt, to taste
• pepper, to taste
• 2 cups milk
Breading
• flour, as needed
• egg, as needed
• panko breadcrumb, as needed
• oil, to fry
Instructions:
1. Add the butter to a pot over medium heat.
2. Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
3. Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
4. Add diced carrots and peas and cook for 1-2 minutes.
5. Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
6. Add the milk and stir constantly until the mixture is thickened.
7. Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
8. Drop a spoonful of mixture into the flour. Coat with flour and shape it to a flat ball shape. Coat with egg, then dip in panko bread crumbs.
9. Heat oil in a pot to 350˚F (180˚C).
10. Add the chicken pot pie balls in batches, frying until golden brown.
Enjoy your Fried Chicken Pot Pie Filling! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Halloween Layered Dip. | Here's a recipe for Halloween Layered Dip:
Ingredients:
• 16 oz refried bean, 1 can
• 1/2 cup salsa
• 1/2 cup sour cream
• 1 cup guacamole
Garnish
• lettuce
• tomato
• 1/4 cup black olive
• torilla chip, to serve
Instructions:
1. In a bowl, mix the beans and salsa.
2. Put the sour cream in a plastic bag. Cut off the end of one corner of the bag.
3. Spread the bean mixture onto a plate. Spread guacamole over the beans.
4. Pipe out a bullseye pattern of sour cream over the guacamole.
5. Run a toothpick through the sour cream from the center outward, until it looks like a spiderweb.
6. Garnish with lettuce, chopped tomatoes, and black olives. Serve with tortilla chips.
Enjoy your Halloween Layered Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Pizza Tots. | Here's a recipe for Pizza Tots:
Ingredients:
• 1 block low-moisture mozzarella, small block
• 12 slices pepperoni
• 3 1/2 cups hash brown
• 1 tablespoon italian seasoning
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 egg, beaten
• oil, for frying
• marinara sauce, for dipping
Instructions:
1. Cut block of mozzarella into small cubes, about a 1/2 inch (1 1/4 cm).
2. Cut pepperoni in half.
3. In a mixing bowl, combine hash browns, Italian seasoning, salt, garlic powder, and egg. Mix well.
4. Grab a small handful of the hash brown mixture and flatten out in the palm of your hand.
5. Place 1 or 2 slices of pepperoni and a cube of cheese on top.
6. Fold the hash brown mixture around the cheese and pepperoni. Squeeze and compress until the mixture completely covers the filling and stays in a cylindrical form. Repeat until all of the mixture is used.
7. Freeze tots for 20+ minutes.
8. In a large saucepan, heat oil to 350˚F (180˚C). Fry tots in batches, three at a time, until golden brown. Drain on paper towel.
9. Serve immediately with marinara sauce.
Enjoy your Pizza Tots! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Cheesy Wonton Nachos. | Here's a recipe for Cheesy Wonton Nachos:
Ingredients:
Beef
• 1 tablespoon vegetable oil
• 1/4 cup white onion, diced
• 2 garlics, minced
• 1/2 lb ground beef, 80-85% lean
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 12 oz pickled jalapenos, canned, drained, liquid reserved
Wontons
• 8 oz american cheese block, cut into small cubes
• 32 square wonton wrappers, 1/2 inch (1 1/4 cm)
• 1 large egg, beaten
• vegetable oil, for frying
• kosher salt, to taste
Toppings
• 2 cups shredded cheddar cheese
• 15 oz black beans, canned, drained and rinsed
• 12 oz pickled jalapenos, canned, thinly sliced
• 1/2 small red onion, diced
• 1 medium tomato, diced
• sour cream, to taste
• 1 avocado, sliced
• fresh cilantro, chopped, to taste
• lime wedge, for garnish
Instructions:
1. Make the beef: Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes more, until softened but not browned.
2. Add the beef, cumin, chili powder, oregano, salt, and pepper to the pan. Stir to break up the ground beef, then let sit undisturbed for about 3 minutes to let the meat brown. Stir and continue cooking until no pink remains, 5-7 minutes total. Add 2 tablespoons of the pickled jalapeño liquid and cook until slightly evaporated, about 1 minute. Remove the pan from the heat. Drain any excess liquid from beef and set aside.
3. Make the wontons: In a medium bowl, mix together the American cheese and beef until well combined with large chunks of cheese still intact.
4. Fill a large, deep pot about 2/3 of the way with vegetable oil. Heat the oil until it reaches 350°F (180°C). Set a wire rack on top of a baking sheet.
5. On a clean work surface, lay out 10 wonton wrappers at a time. Scoop about 2 teaspoons of the beef mixture into the center of each wonton wrapper. Lightly brush 2 edges of the wrapper with egg, then fold up one corner to meet the opposite corner, forming a triangle, and gently press all the edges together to seal, ensuring all the air is pressed out from around the filling. Repeat with the remaining filling and wrappers.
6. Working in batches, gently lower 4-6 filled wontons into the hot oil. Fry until golden brown, flipping once, 2-3 minutes total. Transfer to the wire rack to drain and sprinkle lightly with salt.
7. Arrange half of the stuffed wontons on a baking sheet. Cover with 1/2 cup (50 g) of the shredded cheddar and about half the black beans. Top with the remaining wontons and cheddar cheese.
8. Broil the wontons until the cheese is melted and bubbly, about 2 minutes.
9. Top the wonton nachos with the remaining black beans, jalapeños, red onion, tomato, sour cream, avocado, and cilantro. Serve with lime wedges on the side.
Enjoy your Cheesy Wonton Nachos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Stuffing Bites? | Here's a recipe for Stuffing Bites:
Ingredients:
• 1 lb breakfast sausage
• 1/2 cup onion, diced
• 3/4 cup shredded cheddar cheese
• 2 eggs
• 1/2 cup dried cranberry, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 oz stuffing mix, 1 box
• 1 cup chicken broth
Instructions:
1. Cook sausage in a skillet over medium heat. Add onion after 1-2 minutes and cook until sausage is cooked and onion is tender.
2. Remove sausage from heat and transfer to a large mixing bowl and let cool.
3. Add remaining ingredients to the bowl and mix until thoroughly incorporated.
4. Using a large spoon or ice cream scoop, measure out mixture into 8 evenly sized balls and space them out on a parchment paper lined baking sheet.
5. Bake at 350˚F (180˚C) for 20 minutes or until bites are cooked and slightly browned on top.
Enjoy your Stuffing Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Kiano's Potato Bhajias? | Here's a recipe for Kiano's Potato Bhajias:
Ingredients:
• 1/3 cup chickpea flour
• 1/4 cup rice flour
• 1/4 cup fresh cilantro, finely chopped
• 2 serrano peppers, seeded and finely chopped
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• kosher salt, to taste
• 1/2 cup water
• oil, for frying
• 1 lb yukon gold potato, peeled and sliced into 1/8 in (3 mm) thick rounds
• tomato, or other chutney, for serving
Instructions:
1. In a large bowl, combine the chickpea flour, rice flour, cilantro, serrano peppers, ginger, garlic, salt, and water. Stir with a rubber spatula until smooth.
2. Heat 1 inch (2 cm) of oil in a deep skillet over medium-high heat until it reaches 350˚F (180˚C).
3. Working in batches, add the potatoes to the batter and toss to coat.
4. In batches, transfer the battered potatoes to the hot oil and fry until golden brown, flipping occasionally. Drain the fried potatoes on paper towels.
5. Serve hot with tomato chutney or your chutney of choice.
Enjoy your Kiano's Potato Bhajias! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Triple Decker Sub? | Here's a recipe for Triple Decker Sub:
Ingredients:
• 4 cucumbers
• 1/4 cup mustard
• 1/4 cup mayonnaise
• 8 slices roast beef
• 4 slices turkey
• 4 slices ham
• 8 slices cheddar cheese
Instructions:
1. Use a vegetable peeler to peel the cucumbers.
2. On a cutting board, cut and discard the ends. Cut the cucumbers in half. Scoop out the seeds and discard.
3. Spread mustard on one half of the prepared cucumber and mayonnaise on the other.
4. Layer the roast beef, turkey, ham, and cheddar cheese, and close the sandwich.
Enjoy your Triple Decker Sub! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Baked Artichoke Bites With Garlic Aioli? | Here's a recipe for Baked Artichoke Bites With Garlic Aioli:
Ingredients:
• 1 cup panko bread crumbs
• 1/2 cup vegetarian parmesan cheese
• 1/2 cup salted butter, 1 stick, melted
• 15 oz canned artichoke heart, 2 cans, drained, rinsed, and patted dry
• fresh parsley, chopped, for serving
Garlic Aioli
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 cup fresh parsley, chopped
Instructions:
1. Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
2. Drain and rinse the artichokes. Pat them dry.
3. In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
4. Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
5. Place the artichoke bites on the wire rack.
6. Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
7. Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
8. Sprinkle the artichoke bites with parsley before serving with aioli alongside.
Enjoy your Baked Artichoke Bites With Garlic Aioli! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Cheesy Bacon Twists. | Here's a recipe for Cheesy Bacon Twists:
Ingredients:
• 1 packet puff pastry
• 1 egg, beaten, for egg wash
• 1 teaspoon paprika, or cayenne pepper, both optional
• 2/3 cup cheddar cheese
• 10 rashers streaky bacons
• brown sugar
• fresh rosemary, minced
Instructions:
1. Roll out the pastry and brush with the beaten egg.
2. Sprinkle on the paprika and cheese evenly, then sprinkle flour on a rolling pin and flatten down.
3. Cut into 1/2 inch (1 1/4 cm) wide strips, then fold in half and pinch the ends together. Gently twist pastry.
4. Wrap bacon around the twists.
5. Sprinkle on brown sugar and minced rosemary.
6. Bake at 350°F (190°C) for 45-50 minutes, turning halfway through to make sure they are golden brown all over.
Enjoy your Cheesy Bacon Twists! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Chicken Tikka Goujons. | Here's a recipe for Chicken Tikka Goujons:
Ingredients:
• 2 chicken breasts
• 1/3 cup plain flour
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• mango chutney, to serve
Marinade
• 4 tablespoons greek yogurt
• 1 teaspoon chili powder
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon fresh ginger, crushed
• 1 teaspoon garlic, crushed
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cut the chicken breasts into thin strips.
3. In a re-sealable bag, mix the marinade ingredients together and place the chicken strips inside. Make sure they are thoroughly covered and marinate in the fridge for 2 hours (or more if you want a stronger flavour).
4. Remove the chicken from the marinade and cover in flour, then egg, then panko breadcrumbs.
5. Bake for 25 minutes.
Enjoy your Chicken Tikka Goujons! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Maple Cinnamon Roasted Chickpeas. | Here's a recipe for Maple Cinnamon Roasted Chickpeas:
Ingredients:
• 15 oz chickpeas, 1 can, drained and rinsed
• 1 tablespoon olive oil
• 2 tablespoons cinnamon
• 1/4 teaspoon sea salt
• 2 tablespoons maple syrup
Instructions:
1. Preheat oven to 400°F (200°C).
2. Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they’ll be!
3. In a medium bowl, add dried chickpeas, olive oil, maple syrup, salt and cinnamon. Toss well to coat evenly.
4. Spread chickpeas out on a parchment paper-lined baking sheet.
5. Roast for 15-20 minutes.
6. Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
7. Cool for 5-10 minutes.
Enjoy your Maple Cinnamon Roasted Chickpeas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Eggplant Parm Bites? | Here's a recipe for Eggplant Parm Bites:
Ingredients:
• 2 medium eggplants, thinly sliced
• salt, to taste
• 8 leaves fresh basil, chopped
• 15 oz ricotta cheese, drained
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 4 eggs, beaten, divided
• flour
• italian bread crumb
• oil, for frying
• marinara sauce, for dipping
Instructions:
1. Slice the eggplant and lay out on a paper towel lined baking sheet.
2. Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture.
3. Blot off the water and excess salt from the eggplant with additional paper towels.
4. In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.
5. Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray.
6. Freeze for 30 minutes to 1 hour.
7. In three separate bowls, place the flour, bread crumbs, and the remaining 3 eggs, beaten.
8. Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry.
9. In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, 3 at a time, until nicely browned on all sides.
10. Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt. Serve with marinara sauce.
Enjoy your Eggplant Parm Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Guacamole Onion Rings? | Here's a recipe for Guacamole Onion Rings:
Ingredients:
• 3 avocados, ripe
• 1 lime
• 1 tomato, diced and drained of excess water
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 2 yellow onions, small-medium
• flour, for breading
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• oil, for frying
Instructions:
1. In a medium mixing bowl, mash avocados with the juice of one lime. Mix in chopped tomato, cilantro, garlic, salt, and chili powder.
2. Cut onion into 1/2-inch (1 cm) slices. Carefully separate the layers into individual rings. On a wax paper–lined tray, lay out onion rings and fill each with guacamole. Place tray in freezer until solid (about one hour).
3. Add flour, beaten eggs, and panko bread crumbs to three separate bowls. Remove frozen guacamole rings from freezer. Roll each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in bread crumbs.
4. In a large saucepan, heat oil to 350˚F (180˚C). Fry guacamole onion rings in batches until nicely browned on all sides.
5. Place on paper towel–lined plate to drain off any excess oil. Sprinkle with salt and lime juice. Serve with sour cream.
Enjoy your Guacamole Onion Rings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Pecan Cranberry Bites? | Here's a recipe for Pecan Cranberry Bites:
Ingredients:
• 1/3 cup dried cranberries
• 2/3 cup almond butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 2 tablespoons chopped pecan
• 1 pinch salt
Instructions:
1. In a medium bowl, combine the cranberries, almond butter, maple syrup, and vanilla, and stir until smooth.
2. Add the oats, pecans, and salt, and mix until evenly distributed.
3. Chill in the refrigerator for 30 minutes.
4. Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
5. Store in the refrigerator in an airtight container for up to 1 week.
Enjoy your Pecan Cranberry Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Rice Krispy Cones. | Here's a recipe for Rice Krispy Cones:
Ingredients:
• 10 oz mini marshmallows
• 3 tablespoons butter
• 6 cups crispy rice cereal
• 12 wafer cones
• chocolate, melted, for topping
• sprinkles, for topping
Instructions:
1. In a large bowl, add butter and marshmallow. Microwave for 2 minutes. Stir at 1 minute.
2. Add the cereal and stir until the marshmallow evenly coats the cereal.
3. Using a ice cream scoop, form treats into balls.
4. Take a wafer cone and dip it in melted chocolate and then immediately sprinkle anything you desire.
5. Place the rice krispy balls into the cone.
Enjoy your Rice Krispy Cones! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Buffalo Chicken Onion Rings? | Here's a recipe for Buffalo Chicken Onion Rings:
Ingredients:
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 4 cups chicken, shredded
• 2 cups shredded cheddar cheese
• 1 oz dry ranch dressing mix, 1 packet
• 3 large onions
• 3 cups all-purpose flour
• 3 eggs, beaten
• 3 cups panko breadcrumbs
• oil, for frying
Instructions:
1. In a bowl, combine the cream cheese, buffalo sauce, chicken, cheddar, and ranch. Mix with a fork until smooth and evenly mixed.
2. Cut each end of the onion, peel of the papery onion skin, and cut the onion on its side into large rings.
3. Separate the large slices into its separate layers.
4. Put the rings on a parchment paper-lined sheet tray. Take the chicken mixture and press a small amount against the inside of the onion creating a ring shape of the mixture with a hole in the middle.
5. Freeze until solid. Usually 3-4 hours.
6. Heat a pot of oil to 375˚F (190˚C).
7. Set up a breading station by placing flour, beaten eggs, and panko bread crumbs into separate bowls.
8. Working quickly, bread each frozen ring by coating in flour, then dredge in egg and lastly in bread crumbs. Transfer to a baking dish.
9. Carefully lower two coated rings into the oil and fry for about 3 minutes or until golden brown. Continue this until all of the rings are fried.
10. Serve warm with blue cheese, ranch, or more buffalo sauce.
Enjoy your Buffalo Chicken Onion Rings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Easy Beet Hummus? | Here's a recipe for Easy Beet Hummus:
Ingredients:
• 15 oz garbanzo beans, 1 can, drained and rinsed
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• 1 cup canned sliced beet, drained
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons water
Instructions:
1. Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
2. Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and beets. Turn the processor on to break up the mixture.
3. With the food processor running, pour in the lemon juice and olive oil, and let the processor run until the mixture is smooth.
4. Serve with your choice of dipping chips or veggies.
Enjoy your Easy Beet Hummus! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Carrot Corn Fritters? | Here's a recipe for Carrot Corn Fritters:
Ingredients:
• 3 cups carrot, chopped
• 2 cups water
• 1/2 cup shredded parmesan cheese, vegetarian
• 1 egg
• 1/2 cup flour
• 1 cup corn
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
Instructions:
1. In a saucepan over medium high heat add carrots and water. Let steam for 5 minutes, or until slightly tender.
2. Drain the carrots and let cool in a medium mixing bowl.
3. Once cool add Parmesan cheese, egg, flour, corn, parsley, and salt to a bowl and mix until the mixture has a semi-creamy texture.
4. Place a large skillet over medium-high heat and add vegetable oil.
5. Use a spoon to scoop out medium dollops of the carrot mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
6. Remove from pan and place on paper towel to absorb excess oil.
Enjoy your Carrot Corn Fritters! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Bacon Green Bean Twists? | Here's a recipe for Bacon Green Bean Twists:
Ingredients:
• 1 sheet puff pastry
• 1/2 lb bacon
• 1/2 lb green beans, trimmed
• 1 egg, beaten
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. Cut one sheet of puff pastry into long 1/2 inch (1 1/4 cm) wide strips and set aside.
3. Cut strips of bacon in half lengthwise and set aside.
4. Take a trimmed green bean and carefully wrap it with bacon and the puff pastry to completely cover the bean.
5. Place the tightly wrapped beans on a parchment paper-lined sheet pan. Brush the wrapped beans with the egg wash, and season with salt and pepper.
6. Bake in the oven for 20 minutes, or until bacon is crispy and the puff pastry is golden brown.
7. Serve the twists warm or at room temperature.
Enjoy your Bacon Green Bean Twists! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for PB&B Sweet Potato Toast? | Here's a recipe for PB&B Sweet Potato Toast:
Ingredients:
• 1 sweet potato
• peanut butter, to taste
• 1 small banana, sliced
• cinnamon, to taste
Instructions:
1. Cut sweet potato into thin slices, about 1/4 inch (6 mm) thick.
2. Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
3. Remove from toaster and let cool enough to handle.
4. Spread peanut butter evenly across sweet potato toast and top with sliced banana.
5. Sprinkle with cinnamon.
Enjoy your PB&B Sweet Potato Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Jalapeño Popper Egg Rolls? | Here's a recipe for Jalapeño Popper Egg Rolls:
Ingredients:
• 4 oz cream cheese, softened
• 3/4 cup shredded cheddar cheese
• 3/4 cup shredded monterey jack cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons water
• 1 lb jalapeño, tops removed, seeded, and halved
• 1 package wonton wrapper
• 2 cups oil, for frying
Instructions:
1. Add the cream cheese, cheddar cheese, and Monterey Jack cheese, garlic powder, oregano, salt, and pepper to a bowl. Stir to combine. Add 1 tablespoon of water a time until the mixture is smooth enough to be a spreadable paste.
2. Fill each jalapeño half with 1 tablespoon of the cheese mixture.
3. Place a filled jalapeño on a wonton wrapper, fold over the side edges, then using the tip of your finger, wet the remaining edges of the wonton with water and continue to roll. Repeat with remaining jalapeños.
4. In a large pot, heat oil to 350˚F (180˚F).
5. Fry the egg rolls in small batches until golden brown and crispy.
6. Transfer the egg rolls to a paper towel-lined plate.
Enjoy your Jalapeño Popper Egg Rolls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Finger Sandwiches? | Here's a recipe for Finger Sandwiches:
Ingredients:
Cheese and Chutney
• 2 slices brown bread
• 1 tablespoon chutney
• 2 slices cheddar cheese
Ham and Mustard
• 2 slices white bread
• 1 tablespoon wholegrain mustard
• 2 slices ham
Salmon and Cream Cheese
• 2 slices white bread
• 1 tablespoon cream cheese
• 2 slices smoked salmon
• fresh dill
Cucumber
• 2 slices granary bread
• 1 tablespoon butter
• 1/4 cucumber, peeled, cut into slices
• salt
• pepper
Instructions:
1. While the tortes are chilling, get started on the sandwiches.
2. Assemble each sandwich and cut off the crusts.
3. Lay out on a plate and leave to chill in the fridge.
Enjoy your Finger Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Buffalo Chicken Hand Pies. | Here's a recipe for Buffalo Chicken Hand Pies:
Ingredients:
• 2 cups rotisserie chicken, shredded
• 1 cup cream cheese, softened
• 1 cup Frank’s® buffalo sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup red onion
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon celery salt
• 2 square sheets pie dough
• 2 egg yolks, beaten
• 1 cup ranch dressing, for serving
Instructions:
1. Preheat the oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
2. In a medium bowl, combine the shredded chicken, cream cheese, buffalo sauce, mozzarella, red onion, black pepper, and celery salt. Mix until thoroughly combined.
3. Unroll the pie dough and cut out 4 circles from each sheet using a 31/2-inch (8.75 cm) round cutter. Re-roll and cut out as many circles as you can, about 10 total. Discard the dough scraps. Place the dough circles on the prepared baking sheets.
4. Fill each dough circle with 1 heaping tablespoon of the buffalo chicken filling. Fold in half to form a half-moon shape. Using a fork, press all along the outer edges to seal the dough together. Brush all over with the beaten egg yolks.
5. Bake for 12–15 minutes, turning halfway, until the pies are slightly puffed and golden,. Remove from oven and let cool slightly.
6. Serve the hand pies warm with ranch dressing alongside.
Enjoy your Buffalo Chicken Hand Pies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Cream Cheese-Stuffed Bagel Bites. | Here's a recipe for Cream Cheese-Stuffed Bagel Bites:
Ingredients:
• 1 cup water, warm, plus 2 tbsp
• 1 teaspoon instant dry yeast
• 1 tablespoon malt syrup
• 3 1/2 cups bread flour
• 2 teaspoons salt
Poaching Liquid Ingredients
• 2 qt water
• 2 teaspoons salt
• 1 tablespoon baking soda
• 2 tablespoons malt syrup
• egg wash, as needed
Bagel topping and filling
• onion, to taste
• poppy seed, to taste
• sesame seed, to taste
• garlic, to taste
• cream cheese, frozen in 1 tbsp. balls to taste
Instructions:
1. Start by activating the yeast. Add yeast and malt syrup to warm water, stir until dissolved. Once the yeast mix starts bubbling, you'll know the yeast is active.
2. Combine the dry ingredients in a large mixing bowl. Add the activated yeast mix and form a loose dough in the bowl.
3. Turn dough out onto your surface and knead until everything comes together nicely. (If it’s too dry, add more water a little bit at a time.) Transfer dough to an oiled bowl, cover and let the dough rest for 45 minutes.
4. While the dough is resting, prep your cream cheese. Freeze cream cheese into 1 tbsp. balls.
5. Punch down dough after 45 minutes, knead the dough a few times. Pull a handful of dough, form into a ball then flatten and wrap around a frozen cream cheese ball. Repeat with the rest of the dough. Place bagel balls on a parchment paper, cover and let it rest for 20 minutes.
6. While the bagel balls are resting, bring your poaching liquid ingredients to a boil over medium heat.
7. Take the rested bagel balls and boil in the poaching liquid for 15-20 seconds. Remove and place on parchment paper.
8. Brush with egg wash and sprinkle desired bagel toppings.
9. Bake in 325°F (160°C) preheated oven for 20 - 30 minutes until top is golden brown.
Enjoy your Cream Cheese-Stuffed Bagel Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Lemony Fried Brussels Sprouts? | Here's a recipe for Lemony Fried Brussels Sprouts:
Ingredients:
• 2 tablespoons extra virgin olive oil
• 3/4 lb brussel sprout, trimmed and halved
• 4 cloves garlic, minced
• 1 lemon lemon zest
• 2/3 cup full-fat goat milk
• 2 oz goat cheese
• 1 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 1 pinch red pepper flakes
• 1/4 cup fresh basil, chopped, plus more for garnish
• 1/3 cup grated parmesan cheese
• 1/3 cup raw almond, coarsely chopped
• flaky sea salt, to taste
• black pepper, to taste
Instructions:
1. Preheat oven to 400ºF (200˚C).
2. In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
3. Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
4. Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
5. Preheat oven to broil.
6. In a blender or food processor, add the goat’s milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
7. Add the basil to the skillet with the Brussels sprouts. Add the goat’s milk mixture and stir to combine.
8. Sprinkle with Parmesan cheese and almonds.
9. Broil for 2 to 3 minutes, or until the cheese has melted.
10. Season with salt and pepper, and top with additional basil.
Enjoy your Lemony Fried Brussels Sprouts! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Classic French Fries? | Here's a recipe for Classic French Fries:
Ingredients:
• canola oil, for frying
• 1 large idaho potato
• kosher salt, to taste
• freshly ground black pepper, to taste
Instructions:
1. Fill a large, high-walled skillet with canola oil to a depth of about 1/2 inch. Heat over medium-high heat until the oil temperature reaches 300°F (150°C).
2. Peel the potato and cut into 1/2-inch (1-cm) batons. Dry the potato thoroughly with paper towels.
3. Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt.
4. Increase the oil temperature to 375°F (190˚C).
5. Return the fries to the hot oil and fry until golden brown and crispy, 3–5 minutes.
6. Use a slotted spoon to transfer the fries back to the paper towel-lined baking sheet to drain. Season with salt and pepper.
7. Serve immediately.
Enjoy your Classic French Fries! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Oatmeal Raisin Energy Balls? | Here's a recipe for Oatmeal Raisin Energy Balls:
Ingredients:
• 1/2 cup almond flour
• 1 1/2 cups pitted date, chopped
• 1 cup raisin
• 1/3 cup almond butter
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup rolled oats
Instructions:
1. Place almond flour and dates in a food processor and pulse until sticky.
2. Add the raisins, almond butter, cinnamon, vanilla extract, and salt, and pulse until a sticky dough forms. Add 1 tablespoon of water if batter seems too dry.
3. Transfer the mixture to a bowl and stir in the rolled oats.
4. Roll the mixture into tablespoon-sized balls and let sit at room temperature for 2-4 hours.
5. Store in an airtight container for up to 1 week.
Enjoy your Oatmeal Raisin Energy Balls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Pesto Parmesan Chips? | Here's a recipe for Pesto Parmesan Chips:
Ingredients:
• 2 cups shredded parmesan cheese
• 1/4 cup pesto
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 350°F (180˚C).
2. In a medium-sized mixing bowl, combine Parmesan cheese, pesto, salt, and pepper.
3. Spoon cheese mixture into a greased mini muffin tin.
4. Bake 5-8 minutes, or until cheese is melted and edges are slightly brown.
5. Cool for 10 minutes.
Enjoy your Pesto Parmesan Chips! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Honey Mustard Popcorn? | Here's a recipe for Honey Mustard Popcorn:
Ingredients:
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 2 tablespoons yellow mustard
• 1 teaspoon white vinegar
• 2 tablespoons honey
• 1 1/2 tablespoons coconut oil
• 1/3 cup yellow popcorn kernals
Instructions:
1. In a small bowl, mix together the onion powder and salt. Set aside.
2. In a separate small bowl, mix together the mustard, vinegar, and honey. Set aside.
3. Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
4. Uncover and drizzle the honey mustard mixture over the popcorn. Carefully toss to coat.
5. Sprinkle the salt and onion powder mixture over the popcorn and stir to coat evenly.
6. Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
Enjoy your Honey Mustard Popcorn! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Winter Fruit Salad With Honey Lime Dressing? | Here's a recipe for Winter Fruit Salad With Honey Lime Dressing:
Ingredients:
• 1 pomegranate
• 1 red apple, cored and chopped
• 1 green apple, cored and chopped
• 2 pears, cored and chopped
• 3 clementines, peeled and sliced
• 3 kiwis, peeled and sliced
• 3 tablespoons lime juice
• 2 tablespoons honey
Instructions:
1. Slice the pomegranate in half crosswise. Hold the pomegranate cut side down over a medium bowl and tap the back with a wooden spoon to release the seeds. Rinse and drain.
2. Add the apples, pears, clementines, kiwis, and pomegranate seeds to a large bowl.
3. In a small bowl or measuring cup, combine the lime juice and honey and stir until incorporated.
4. Drizzle the dressing over fruit and gently toss until well coated.
5. Serve chilled.
Enjoy your Winter Fruit Salad With Honey Lime Dressing! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Sheet Tray Maple Cinnamon Trail Mix? | Here's a recipe for Sheet Tray Maple Cinnamon Trail Mix:
Ingredients:
• 1 cup pumpkin seeds
• 1 cup walnuts, chopped
• 1 cup raw almond, whole, unsalted
• 1 teaspoon ground cinnamon
• 3 tablespoons maple syrup
• 1 1/2 teaspoons salt
• 1 cup dried cranberry
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a bowl, add the pumpkin seeds, walnuts, almonds, cinnamon, maple syrup, and salt, and stir to combine.
3. Transfer to a parchment paper-lined baking sheet and bake for 10 minutes.
4. Let cool completely, then toss with cranberries.
5. Store in an airtight container for up to 1 week.
Enjoy your Sheet Tray Maple Cinnamon Trail Mix! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Tomato Mozzarella Cucumber Sub? | Here's a recipe for Tomato Mozzarella Cucumber Sub:
Ingredients:
• 4 cucumbers
• 1/4 cup pesto
• 20 pieces mini mozzarella ball
• 2 tomatoes, sliced
Instructions:
1. Use a vegetable peeler to peel the cucumbers.
2. On a cutting board, cut and discard the ends. Then cut the cucumbers in half. Scoop out the seeds and discard.
3. Spread the pesto on both sides of the prepared cucumber.
4. Fill one side of the cucumber with mozzarella and the other with tomatoes, and close the sandwich.
Enjoy your Tomato Mozzarella Cucumber Sub! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Mashed Potato Wontons? | Here's a recipe for Mashed Potato Wontons:
Ingredients:
• 1 russet potato, peeled and cut into ½-inch (1 cm) pieces
• 3 cloves garlic, peeled
• 3 teaspoons salt, divided
• 1 1/2 tablespoons butter, divided
• 6 tablespoons sour cream
• 4 tablespoons grated parmesan cheese
• 1/2 shallot, thinly sliced
• pepper, to taste
• 1 teaspoon dried thyme
• 1 package wonton wrapper
• 2 cups oil, for frying
• sour cream, to serve
Instructions:
1. Add the potatoes, garlic cloves, and 1 teaspoon of salt to a pot and cover with water. Bring to a boil over high heat, until the potatoes are fork-tender.
2. Drain the potatoes and garlic in a colander, and transfer to a bowl.
3. Use a fork or potato masher to mash the potatoes.
4. Add 1/2 tablespoon of butter, sour cream, Parmesan, and 2 teaspoons of salt to the potatoes and stir to combine.
5. In a small pan, on medium heat, add 1 tablespoon of butter. Add the shallot, a pinch of salt, and pepper and stir.
6. Once the shallots are golden brown, add the thyme and remove from the heat.
7. Add the shallot mixture to the bowl of potatoes and mix to combine.
8. Place 1 tablespoon of the potato mixture in the center of a wonton wrapper. Wet the tip of your finger and brush the edges of the wrapper, folding it in half on the diagonal, pressing down to secure both sides. Repeat with the remaining potato mixture.
9. In a large pot, heat oil to 350˚F (180˚F).
10. Fry the wontons in small batches until golden brown.
11. Transfer the wontons to a paper towel-lined plate to drain.
12. Serve with sour cream.
Enjoy your Mashed Potato Wontons! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Buffalo Rib Sliders? | Here's a recipe for Buffalo Rib Sliders:
Ingredients:
• 1 rack baby back ribs
• 1/3 cup Frank’s Red Hot Buffalo Wing Sauce, plus extra for drizzling
• 4 tablespoons butter
• 1/4 cup honey
• 12 rolls Hawaiian-style rolls
• 1 large onion, carmelized
• 5 oz blue cheese, cut into thick shards
Instructions:
1. Preheat oven to 275ºF (135°C).
2. Rub ribs with a little olive oil and sprinkle generously with salt on both sides.
3. Wrap ribs in aluminum foil and cook in the oven for 21/2 –3 hours, until tender.
4. While ribs are cooking, make the sauce. Place Frank’s Red Hot Buffalo Wing Sauce, butter, and honey in a small pot over medium heat. Bring to a simmer, whisking regularly. Let simmer until slightly reduced, 5–7 minutes. Remove from heat and set aside.
5. After cooking, unwrap ribs and let cool for a few minutes. Flip ribs over so the bones are showing. Carefully pull out each bone. Brush both sides of the now-boneless rack with the buffalo butter sauce. Slice rack in half.
6. Raise oven temperature to 400ºF (205°C). Place ribs in oven and cook for 10–15 minutes, until the ribs are caramelized. Remove from oven.
7. Keeping the Hawaiian rolls attached to each other, slice rolls in half so that the top comes off in one sheet. Place bottom sheet of buns on a sheet tray.
8. Place the rib-rack halves onto the bun. Drizzle with more Frank’s Red Hot Buffalo Wing Sauce. Top with caramelized onions, blue cheese, and the top sheet of buns.
9. Move tray to oven and bake for 5 minutes, until cheese has melted. Remove from oven, slice, and serve!
Enjoy your Buffalo Rib Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Yuca Fritters (Arepitas De Yuca)? | Here's a recipe for Yuca Fritters (Arepitas De Yuca):
Ingredients:
• 2 lb yuca, cut into 4 in (10 cm) pieces
• 2 tablespoons unsalted butter, softened
• 1 large egg
• 1 tablespoon sugar
• 1 teaspoon anise seeds
• 1 teaspoon kosher salt, plus more to taste
• 1 cup canola oil, for frying
Instructions:
1. Using a sharp knife, stand each piece upright and carefully slice off the skin.
2. Grate the yuca on the small holes of a box grater.
3. Add the grated yuca to a large bowl, along with the softened butter, egg, sugar, anise seeds, and salt. Mix until thoroughly combined.
4. In a high-walled skillet, heat the canola oil over medium-high heat until shimmering.
5. Working in batches, scoop 2 tablespoons of the yuca mixture at a time into your hand and gently press into a 1/2-inch (1 1/4 cm)-thick fritter. Place on the edge of a metal spatula and carefully lower into the hot oil. Fry the fritters for about 2 minutes on each side, until golden brown. Transfer the fritters to a plate lined with paper towels to drain. Sprinkle lightly with salt.
6. Serve the fritters warm.
Enjoy your Yuca Fritters (Arepitas De Yuca)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Potato Chip–Coated Onion Rings? | Here's a recipe for Potato Chip–Coated Onion Rings:
Ingredients:
• vegetable oil, for frying
• 2 large onions, Vidalia onion, roots trimmed
• 5 oz potato chips, original
• 5 oz potato chips, sour cream and onion
• 5 oz potato chips, BBQ
• 1 cup all-purpose flour
• 3 large eggs
• 1/4 cup buttermilk
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• fresh parsley, for garnish, chopped
• dipping sauce, of choice, for serving
Instructions:
1. Add enough oil to a large Dutch oven or heavy-bottomed pot to come about halfway up the sides. Heat the oil until it reaches 375˚F (190˚C).
2. Slice the onions 3/4-inch (2 cm) thick and separate into individual rings.
3. Place the original potato chips in a resealable plastic bag and crush into crumbs. Transfer to a shallow bowl and repeat with the sour cream and onion and BBQ chips, adding each flavor to a separate bowl.
4. Add the flour and eggs to 2 more shallow bowls. To the eggs, add the buttermilk and a pinch of salt and pepper and beat to combine. Add 1 teaspoon salt and 1 teaspoon pepper to the flour and mix to combine.
5. With one hand, dredge an onion ring in the flour mixture and gently shake off any excess. With the other hand, dip the onion ring in the egg mixture and let any excess drip off. Dip once more in the flour, then the egg. Dip the onion ring in 1 of the 3 chip flavors, ensuring that the ring is coated thoroughly. Set on a baking sheet and repeat with the remaining onion rings, coating about 1/3 of the rings in each chip flavor.
6. Working in batches, fry the onion rings in the hot oil for 2-3 minutes, until golden brown. Watch carefully, as the onion rings will cook quickly. Transfer to a wire rack to drain.
7. Sprinkle the onion rings with parsley and serve with your favorite dipping sauces.
Enjoy your Potato Chip–Coated Onion Rings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Chocolate Sandwich Cookie Reindeer? | Here's a recipe for Chocolate Sandwich Cookie Reindeer:
Ingredients:
• 1 cup semisweet chocolate chip
• 1 tablespoon coconut oil
• 12 double-stuffed chocolate cookie sandwiches
• 12 pretzel twists, broken in half
• 24 white chocolate chips
• 12 red cinnamon candies
Instructions:
1. Line a baking sheet with wax paper or nonstick foil.
2. In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, for 2–3 minutes, or until the chocolate is completely melted and shiny.
3. Dip the sandwich cookies in the melted chocolate to coat completely, then transfer to the prepared baking sheet.
4. Decorate each sandwich cookie with 2 broken pretzel halves for antlers, 2 chocolate chips for eyes, and a red cinnamon candy for a nose. Dip a toothpick in the leftover melted chocolate and dot onto the tops of the white chocolate chips.
5. Refrigerate for at least 30 minutes, or until the chocolate is set.
Enjoy your Chocolate Sandwich Cookie Reindeer! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook BBQ Cheeseburger Onion Rings? | Here's a recipe for BBQ Cheeseburger Onion Rings:
Ingredients:
• 1 lb ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 cup BBQ sauce
• 1 onion
• 8 cheddar cheeses, cubed
• 2 cups flour
• 5 eggs
• 3 cups panko breadcrumbs
• oil, for frying
Instructions:
1. In a medium bowl, add ground beef, salt, pepper, garlic powder, and BBQ sauce. Mix well.
2. Slice onions into 1/2-inch (1 1/4-cm) thick slices. Take the outer layer off and separate each layer of the rings.
3. Fill the onion slice with a spoonful of meat. Place cheese cube in the middle and add a little more meat to cover the cheese.
4. Dredge the onion ring and fry in oil heated at 325°F (160°C) for 3-5 minutes or until fully cooked and golden brown.
5. Serve with your favorite sauce.
Enjoy your BBQ Cheeseburger Onion Rings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Subsets and Splits