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Tell me how to make Turkey Bacon Guacamole Cucumber Sub. | Here's a recipe for Turkey Bacon Guacamole Cucumber Sub:
Ingredients:
• 4 cucumbers
• 1/2 cup guacamole
• 4 slices turkey
• 8 slices bacon
Instructions:
1. Use a vegetable peeler to peel the cucumbers.
2. On a cutting board, cut off the ends and cut the cucumbers in half. Scoop out the seeds and discard.
3. Spread guacamole on both sides of the prepared cucumber.
4. Layer the turkey on one half of the cucumber and bacon on the other half, and close the sandwich.
Enjoy your Turkey Bacon Guacamole Cucumber Sub! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Sweet Potato Casserole Stacks? | Here's a recipe for Sweet Potato Casserole Stacks:
Ingredients:
• 4 sweet potatoes, peeled
• 3 tablespoons butter, melted
• 3 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 12 marshmallows
Instructions:
1. Peel potatoes and cut into 1/4 in (6 mm) rings. Move rings to a medium-sized mixing bowl.
2. Add butter, syrup, salt, and pepper to the bowl of rings and toss to coat evenly.
3. Spray down a standard 12-cup cupcake tray with nonstick cooking spray and place sweet potato rings inside, stacking them up until level with the rest of the tray. Cover with aluminium foil.
4. Bake at 350˚F (180˚C) for 15 minutes. Remove foil, then bake the potatoes uncovered for 5 additional minutes.
5. Once cooked, remove tray from the oven and quickly add marshmallows, placing 1 marshmallow on top of each stack of potatoes. Turn oven to broiler setting and place the marshmallow topped stacks under the heat for 1 minute.
6. Using a fork or spoon, carefully remove stacks from baking tray and transfer to plate for serving.
Enjoy your Sweet Potato Casserole Stacks! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Brain Sliders? | Here's a recipe for Brain Sliders:
Ingredients:
Sliders
• 8 brioche slider rolls
Meatballs
• 1 lb ground turkey, preferably dark meat
• 1/4 cup yellow onion, finely diced
• 1 large egg
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt
• 2 teaspoons garlic, minced
Sauce
• 1/2 cup ketchup
• 1/2 cup BBQ sauce
Assembly
• 1/2 cup shredded low-moisture mozzarella
• 8 green olives, small pimiento stuffed, halved crosswise
Special Equipment
• 8 squares of foil, 7 in (17 cm)
• 9 toothpicks, divided
Instructions:
1. Use a paring knife to cut out the center of a slider bun, leaving a 1/4-inch (6 mm) border around the edge. Remove the bread from the center of the bun and place it in a food processor. Use your fingers to press the remaining bread to the bottom or sides of the bun to make a mini bread bowl. Set the bread bowl on a baking sheet and repeat with the remaining buns.
2. Pulse the bread in the food processor for 20–30 seconds, until it breaks down into fine bread crumbs. Set aside 1/2 cup (55 G) of the bread crumbs and transfer the rest, about 1 cup (115 G), to a resealable bag and freeze for another use.
3. Make the meatballs: Preheat the oven to 400°F (200°C). Grease the foil pieces with nonstick spray. Set aside.
4. In a medium bowl, combine the ground turkey, reserved 1/2 cup (55 G) bread crumbs, onion, egg, pepper, salt, and garlic. Gently mix until well combined.
5. Using a 2-ounce ice cream scoop, scoop 8 meatballs onto the prepared baking sheet and roll into balls. Chill for 30–60 minutes to set.
6. Make the sauce: In a medium bowl, mix together the ketchup and barbeque sauce.
7. Roll the foil squares into strips.
8. Remove the meatballs from the refrigerator. Lay a foil strip over the top of each meatball, down the center. Press the foil down the center of the meatball to create an indentation that resembles a brain.
9. Brush the meatballs with the sauce.
10. Using a toothpick, add some texture to the sides of each meatball by pressing the side of the toothpick into the meat to create grooves and ridges.
11. Bake the meatballs for 18–20 minutes, or until the sauce begins to lightly brown on top and the internal temperature reaches 165°F (75°C).
12. Assemble the sliders: Scoop 1/2 tablespoon of sauce into the bottom of each prepared slider bun. Top the sauce with 1 tablespoon of grated mozzarella cheese. Gently tuck a meatball into the hole in the bun, making sure only a small amount, about 1/4 inch (6 mm), of the meatball is inside the bun. Brush the tops with more sauce.
13. Bake for 10 minutes, or until the sauce has set and the bread is toasted.
14. Cut 8 of the toothpicks in half. Insert the ends of the toothpick halves into the rounded side of the halved olives. Make sure that the toothpicks do not stick out the front, which should look like eyeballs.
15. Remove the sliders from the oven and add the eyes by pushing the ends of the toothpicks with the olives into the side of the sliders. Serve immediately, being careful to remove the toothpicks before consuming.
Enjoy your Brain Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Cheesy Pretzel Ring Dip? | Here's a recipe for Cheesy Pretzel Ring Dip:
Ingredients:
• 32 oz pizza dough
• 5 cups water
• 1/4 cup baking soda
• 1 egg
• salt, to taste
• 8 oz cream cheese
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 teaspoon cayenne pepper
• 2 teaspoons garlic powder
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut pizza dough into 12 portions. Roll into balls.
3. Boil water and add baking soda.
4. NOTE: Make sure your pot is narrow enough that the water level covers the dough balls and make sure there’s enough room left in the pot that it won’t boil over when the baking soda is added.
5. Place dough balls in the pot, boiling for 20-30 seconds in batches.
6. Line a 10” (25 cm) skillet with the dough balls, making a ring along the outside edge.
7. Scramble the egg and brush the dough balls with egg wash. Top with salt, to taste.
8. Par-bake the dough for 15 minutes.
9. While the dough is baking, combine the cream cheese, 11/2 cups (150 g) of cheddar, sour cream, cayenne pepper, and garlic powder until smooth.
10. Fill the center of the dip ring with the cheese dip. Top the dip and the dough balls with the remaining cheddar.
11. Bake for an additional 10-15 minutes (or until the pretzel balls have browned and the dip has fully melted).
12. Allow to cool before serving.
Enjoy your Cheesy Pretzel Ring Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Crispy Cookie Bark. | Here's a recipe for Crispy Cookie Bark:
Ingredients:
Cookies
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup white sugar
• 1/4 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon water
• 1 egg
• 1/3 cup chocolate chips
Bark
• 24 oz semisweet baking chocolate
• coarse sea salt
Instructions:
1. Preheat the oven to 325˚F (160˚C).
2. Make the cookies: in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a larger bowl, add the butter and sugars. Mix (either by hand or using an electric mixer) until smooth.
4. Add the egg, vanilla extract, and water to the butter mixture and mix until thoroughly incorporated.
5. Add the chocolate chips and dry ingredients, then use a spatula to gently fold them together, being careful not to overmix.
6. Using a small ice cream scoop or spoon, measure out 6 tablespoon-sized balls of dough and space them 2-3 inches (5-7 cm) apart on a prepared baking sheet.
7. Bake the cookies for 18 minutes. They should be thin with crispy edges when finished.
8. Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wired cooling rack. Bake off the second half of the dough and allow all the cookies to reach room temperature before proceeding.
9. Once thoroughly cooled, place the baked cookies back in the oven, directly on the oven rack, and toast them at 325˚F (160˚C) for 7 minutes. This will completely dry out the cookies leaving them very crispy and brittle.
10. Carefully transfer all the toasted cookies to a parchment-lined baking sheet. Using the back of a heavy spoon or measuring cup, firmly smack the top of the cookies. Set the baking sheet of shattered cookies aside.
11. Make the bark: slowly melt 1 pound (455 g) of the baking chocolate either in a double boiler or in a glass bowl over just-simmering water. Allow the chocolate to melt undisturbed until about two-thirds of it has melted, then stir until it is completely smooth with no visible chunks.
12. Remove the chocolate from the heat and allow it to cool for 10 minutes before adding in the remaining chocolate. The residual heat will melt the solid chocolate. Mix until smooth.
13. Arrange the shattered cookie pieces in a layer on the baking sheet. Pour the melted chocolate over the pieces and use a spatula to quickly and evenly spread the chocolate across the tops of the cookie pieces.
14. Sprinkle with salt and any other desired toppings. Transfer the baking sheet to the refrigerator for at least 30 minutes for the chocolate to set.
15. Once the bark is set, remove the baking sheet from the refrigerator and cover the bark with parchment paper. Use something heavy (like a meat tenderizer) to break the bark into snack-sized pieces.
16. Serve the pieces immediately or store in the refrigerator until desired.
Enjoy your Crispy Cookie Bark! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Potato Bhajias? | Here's a recipe for Potato Bhajias:
Ingredients:
• 1 lb potato
• 3 1/4 cups chickpea flour
• 1/2 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon bicarbonate of soda
• 2 green chillis, chopped and deseeded
• 1/2 cup fresh coriander, chopped
• 2 cups water
Spicy Ketchup
• 1 bottle ketchup
• 1 teaspoon fresh coriander, to taste
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 4 cloves garlic, crushed
Instructions:
1. Peel and chop the potatoes very finely.
2. Place in a bowl, cover with cold water, and leave until ready to fry.
3. To make the batter, mix the chickpea flour, turmeric, chili powder, pepper, salt bicarbonate of soda, chillies, and coriander.
4. Gradually add the water while whisking to form a smooth batter.
5. Heat a pot of oil to 320°F (160˚C.)
6. Drain the potato slices and dip in the batter.
7. Fry in vegetable oil until golden brown (around 3-4 minutes).
8. Serve with spicy ketchup.
Enjoy your Potato Bhajias! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Camembert Bread Bowl? | Here's a recipe for Camembert Bread Bowl:
Ingredients:
• 1 camembert cheese
• 1 tablespoon garlic paste
• 2 tablespoons butter
• 1 bread, circular loaf
Instructions:
1. Cut off the top of the bread loaf, and scoop out a hole large enough to fit the camembert.
2. Microwave butter and garlic to create the garlic butter.
3. Butter the inside of the bread bowl and lid with the garlic butter.
4. Cut the top off of the camembert and place in bowl. Bake for 15 minutes at 180°C (350°F).
5. Serve with the loaf innards.
Enjoy your Camembert Bread Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Quinoa Seed Crackers? | Here's a recipe for Quinoa Seed Crackers:
Ingredients:
• 1/3 cup chia seed
• 3/4 cup water
• 3/4 cup quinoa, cooked
• 1/3 cup pumpkin seeds
• 1/3 cup sesame seed
• salt, to taste
• pepper, to taste
• hummu, to serve
Instructions:
1. Preheat the oven to 325°F (165°C.)
2. In a medium bowl, add the chia seeds and water.
3. Mix until well combined then let stand for 5 minutes until a gelatinous texture is reached.
4. In a large bowl add the quinoa, pumpkin seeds, sesame seeds, salt, pepper, and chia seed mixture.
5. Transfer the mixture onto a parchment paper-lined baking sheet with spatula.
6. Spread into an even layer.
7. Bake for 30 minutes.
8. Remove from oven then cut into desired cracker shapes.
9. Carefully flip each cracker.
10. Bake for 25 minutes.
11. Remove and allow to cool for 10 minutes.
12. Store in an airtight container for up to one month.
13. Add hummus, if desired.
Enjoy your Quinoa Seed Crackers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Pineapple Rosemary Ice Pops? | Here's a recipe for Pineapple Rosemary Ice Pops:
Ingredients:
• 3/4 cup sugar
• 2 large sprigs fresh rosemary
• 1/2 cup water
• 20 oz frozen pineapple
• 1 tablespoon lemon juice
Instructions:
1. Make the simple syrup: In a small saucepan, combine the sugar, rosemary, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the rosemary is fragrant. Remove from the heat.
2. Strain the herb syrup through a fine-mesh sieve set over a blender. Add the pineapple and lemon juice. Blend on high speed until smooth.
3. Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
Enjoy your Pineapple Rosemary Ice Pops! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Peanut Butter & Jelly Spiders? | Here's a recipe for Peanut Butter & Jelly Spiders:
Ingredients:
• 2 slices whole grain bread
• nut butter, to taste
• jelly, to taste
• 8 pretzel sticks
• 2 raisins
Instructions:
1. Using the lid of a wide mouth mason jar, carve out rounds into both slices of bread, remove the crusts.
2. Spread peanut butter evenly across one side of one of the rounds and spread jelly evenly across one side of the other round.
3. Place peanut butter round and jelly round together to create the “body” of the spider.
4. Place 4 pretzel sticks into the left side of the sandwich and 4 pretzel sticks into the right side, creating the “spider legs.”
5. Place raisins on the sandwich to create the “eyes.”
Enjoy your Peanut Butter & Jelly Spiders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make After School Stuffed Cucumbers. | Here's a recipe for After School Stuffed Cucumbers:
Ingredients:
• 1 can tuna
• 1 tablespoon mayonnaise
• 1 tablespoon mustard
• salt, to taste
• pepper, to taste
• 1 cucumber
• 2 cherry tomatoes, halved
Instructions:
1. In a bowl, mix the tuna, mayonnaise, mustard, salt, and pepper. Set aside.
2. Slice a cucumber into 4 sections. Use a melon baller to hollow out the center, not quite through to the bottom. Fill each cucumber with tuna mixture, and top with half of a cherry tomato.
Enjoy your After School Stuffed Cucumbers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Spicy Sweet Potato Hummus? | Here's a recipe for Spicy Sweet Potato Hummus:
Ingredients:
• 1 sweet potato, peeled and cooked
• 15 oz garbanzo beans, 1 can
• 3 tablespoons tahini
• 1 lemon, juiced
• 2 cloves garlic
• salt, to taste
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons cayenne pepper
• 1/4 teaspoon cumin
• 1/2 teaspoon paprika
• 3 tablespoons olive oil
• pine nut, to garnish
• 3 tablespoons water
Instructions:
1. Boil the garbanzo beans until the skins come off.
2. Remove the skins, drain, and combine all ingredients in a food processor.
3. Blend until smooth adding small amounts of oil and water until desired consistency is achieved. This recipe usually requires more liquid, at the potato will absorb a lot! Add more lemon or tahini if needed.
4. Add fresh veggies or pita chips sprinkled with cinnamon!
Enjoy your Spicy Sweet Potato Hummus! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Meatball-Stuffed Crust Pizza Star? | Here's a recipe for Meatball-Stuffed Crust Pizza Star:
Ingredients:
• 1 lb ground beef
• 1 large egg
• 1/2 yellow onion, finely diced
• 1/2 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 1 tablespoon oil, for cooking
• 11 oz pizza dough
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• olive oil, for brushing
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix the ground beef, egg, onion, bread crumbs, Parmesan, parsley, garlic, salt, pepper, and oregano.
3. Roll the mixture into golf ball-sized meatballs.
4. In a medium cast iron or nonstick skillet, heat oil over medium heat.
5. Working in batches cook the meatballs until browned on all sides, about 5 minutes. Set aside.
6. On a sheet of parchment paper, press the pizza dough into a large circle, about 12 inches (30-cm) in diameter.
7. Cut 8 evenly spaced 2-inch (5-cm) slits on the edge of the dough.
8. Place one meatball on the edge of the dough between 2 slits. Pull the corners of the dough around the meatball and press into the dough, sealing the meatball in a dough pocket. Repeat with the remaining meatballs.
9. With the help of a friend, transfer the pizza and parchment to a baking sheet.
10. Spoon marinara sauce into the middle of the pizza and spread evenly.
11. Sprinkle mozzarella over the sauce, or add your favorite pizza toppings! Brush the dough around the meatballs with olive oil.
12. Bake for 25 minutes, or until the cheese is bubbly and the dough is golden and just cooked through.
13. Slice with a pizza cutter and serve.
Enjoy your Meatball-Stuffed Crust Pizza Star! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Cranberry Pecan Bars? | Here's a recipe for Cranberry Pecan Bars:
Ingredients:
• 2 1/2 cups raw pecans
• 1 1/2 cups pitted date
• 1/3 cup dried cranberries
• 1 pinch salt
• 3 tablespoons milk, or water
• 1 teaspoon vanilla extract
Instructions:
1. Line an 8-inch (20 cm) square baking dish with parchment paper.
2. Add the pecans, dates, cranberries, salt, 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.
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 Cranberry Pecan Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Mini Twice-baked Potatoes? | Here's a recipe for Mini Twice-baked Potatoes:
Ingredients:
• 5 lb baby red potato
• olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
Filling
• 1/2 cup butter, melted
• 1 cup sour cream
• 1 cup finely shredded cheddar cheese
• 3/4 cup bacon, diced
• 1/3 cup green onion
• 1 teaspoon salt
• 1 teaspoon pepper
Topping
• 1/3 cup shredded cheddar cheese, divided
• 1/3 cup bacon, cooked, divided
Garnish
• 1/4 cup fresh chives, minced
Instructions:
1. Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl.
2. Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
3. Place on a baking sheet covered with foil.
4. Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably.
5. Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato.
6. Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
7. Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
8. Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
9. Using a small spoon, stuff each of the hollowed out potatoes with the filling.
10. Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes.
11. Top each potato with cheddar cheese and bacon.
12. Return to oven and bake for 3-5 minutes or until cheese is melted.
13. Garnish with green onion.
Enjoy your Mini Twice-baked Potatoes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Smoked Salmon Cucumber Sub? | Here's a recipe for Smoked Salmon Cucumber Sub:
Ingredients:
• 4 cucumbers
• 1/2 cup cream cheese
• 1/2 red onion, chopped
• 1/4 cup fresh dill
• 8 pieces smoked salmon
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. In a small mixing bowl, combine the cream cheese, red onion, and dill, and mix until well incorporated.
4. Spread the cream cheese mixture on both sides of the prepared cucumber, top with smoked salmon, and close the sandwich.
Enjoy your Smoked Salmon Cucumber Sub! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Rainbow Veggie Roll? | Here's a recipe for Rainbow Veggie Roll:
Ingredients:
• 2 cups sushi rice, cooked
• 1/4 cup seasoned rice vinegar
• 4 half sheets sushi grade nori
• 1 avocado, thinly sliced
• 1 small cucumber, cut into matchsticks
• 1 cup bell pepper, assorted colors, cut into matchsticks
• sesame seed, optional
Instructions:
1. Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
2. On the rolling mat place one sheet of nori with the rough side facing upwards.
3. Wet your hands and grab a handful of rice and place it on your nori. Sprinkle with seasame seeds (optional). Spread the rice evenly throughout the nori without smushing the rice down. Flip so the nori is facing upwards.
4. Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, bell peppers, cucumbers, and avocado slices.
5. Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
6. Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
Enjoy your Rainbow Veggie Roll! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Star-Spangled Fruit Skewers? | Here's a recipe for Star-Spangled Fruit Skewers:
Ingredients:
• 2 cups strawberry, halved
• 5 bananas, sliced into 1-inch pieces
• 1/2 cup blueberry
Special Equipment
• 8 wooden skewers
Instructions:
1. For 3 of the skewers add one strawberry and one banana, alternating colors until you have about 2 inches left on the end of skewer. To represent the flag, start with a strawberry and end with a strawberry. Then add 5 blueberries to the end. Set on the left side of a platter or tray.
2. For the rest of the skewers, add alternating strawberries and bananas until you run out of room on your skewer, again starting and ending with strawberries. Set to the right of the other skewers.
3. Bring to your party, serve, and enjoy!
Enjoy your Star-Spangled Fruit Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Peanut Butter & Jelly Donut Holes? | Here's a recipe for Peanut Butter & Jelly Donut Holes:
Ingredients:
• 1 can flaky biscuit dough
• oil, for frying
• 3/4 cup jelly
• 1/3 cup butter, melted
• 1/2 cup peanut butter
• 1/2 cup powdered sugar
Instructions:
1. Cut each biscuit into 4 equal sections and roll each into a small ball between your hands.
2. In a medium saucepan over medium-high heat, heat oil to about 350˚F (180˚C).
3. Fry doughnut holes in batches for 3-5 minutes, or until golden on all sides.
4. Allow doughnut holes to cool and prepare jelly in piping bag with small circular tip.
5. Inject each doughnut with roughly 1 teaspoon of jelly, or until filled.
6. In a small bowl, combine melted butter, peanut butter, and powdered sugar. Whisk together until smooth.
7. Dip each hole into the glaze, or warm the glaze slightly in the microwave and pour over each hole.
8. Allow glaze to set.
Enjoy your Peanut Butter & Jelly Donut Holes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Tomato Ricotta Tartine. | Here's a recipe for Tomato Ricotta Tartine:
Ingredients:
• 2 medium tomatoes, diced
• 1 handful fresh basil, torn
• 1/2 teaspoon McCormick® Paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3/4 cup ricotta cheese
• 4 slices bread, 3/4 in (2cm), crusty, lightly toasted
Instructions:
1. In a medium bowl, combine tomatoes, basil, McCormick Paprika, salt, and pepper.
2. Spread ricotta on bread. Top with tomato salad. Drizzle with olive oil.
Enjoy your Tomato Ricotta Tartine! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Mixed Vegetable Nuggets? | Here's a recipe for Mixed Vegetable Nuggets:
Ingredients:
• 3 tablespoons water
• 1 tablespoon flax meal
• 1 head broccoli, broken into florets
• 3 carrots, sliced
• 1 head cauliflower, broken into florets
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 3 cloves garlic
• 2 cups bread crumbs, divided
Instructions:
1. In a small bowl, combine the water and flax meal and stir to combine. Let sit for 10 minutes. Set aside until ready to use.
2. Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
3. In a food processor, combine the broccoli and carrots, and pulse until shredded. Add the cauliflower and pulse until shredded.
4. Add the salt, pepper, onion powder, garlic, and flax egg, and pulse until well combined. Add 11/4 cups (145 g) of the bread crumbs and mix.
5. Take about 1 tablespoon of the mixture and form it into a nugget with your hands. Repeat with remaining mixture.
6. Coat the nuggets on both sides with the remaining 3/4 cup (85 g) of bread crumbs.
7. Bake for 20 minutes, flipping halfway, until golden brown.
8. Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
9. Allow to cool for 5 minutes.
Enjoy your Mixed Vegetable Nuggets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Homemade Dunkaroos. | Here's a recipe for Homemade Dunkaroos:
Ingredients:
Cookies
• 1 cup flour, graham
• 1/2 cup butter
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 tablespoon molasses
• 1 cup milk
Frosting
• 25 oz shortening
• 4 cups powdered sugar
• 2 tablespoons clear vanilla
• 1/2 cup sprinkles
Instructions:
1. In a bowl, mix the graham flour, butter, sugar, all purpose flour, baking powder, baking soda and cinnamon. Mix well.
2. Add molasses to the milk, stir until fully combined and add it to the cookie dough. Mix with your hands until fully combined.
3. Roll the dough using a rolling pin. Roll from the center to the edges, moving clockwise to achieve a uniform thickness all around.
4. Preheat oven at 350ºF (180ºC)
5. Once your dough is about 1/6 of an inch (4 mm) in thickness, proceed to cut out shapes with any cookie cutter of about the size of a quarter.
6. Place your cookie on a baking sheet with parchment paper.
7. Bake for 15 minutes or until the cookies turn golden.
8. While the cookies cool, prepare the frosting by whipping the shortening, powdered sugar and the clear vanilla until fully combined.
9. Add the sprinkles and combine using a spatula.
10. Serve your cookies and frosting.
Enjoy your Homemade Dunkaroos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Hot Dog Tots. | Here's a recipe for Hot Dog Tots:
Ingredients:
• 5 hot dogs, each cut into 4
• 2 lb potato, peeled
• 1 tablespoon salt
• water
• 1 cup parmesan cheese
• 2 tablespoons flour
• 1 teaspoon dried oregano
• oil
Instructions:
1. Cut hot dogs into pieces.
2. To a large saucepan add potatoes, salt and add water until potatoes are just covered.
3. Bring the water to a boil and cook until potatoes are fork tender.
4. Remove potatoes to a colander and run under cold water to cool.
5. Pour out onto a dish towel and dry potatoes thoroughly.
6. Using a cheese grater, shred the potatoes into a large bowl.
7. Add parmesan, flour and oregano to the shredded potatoes. Mix together.
8. Form the mixture around hot dog pieces to form tots. Freeze formed tots for 30 minutes.
9. In a large saucepan, heat oil to 345°F (175˚C). Fry the tots, in batches, until browned on all sides. Remove to a paper towel lined plate. Sprinkle with additional salt.
10. Serve with your choice of dipping sauces.
Enjoy your Hot Dog Tots! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Mango Fruit Rollers? | Here's a recipe for Mango Fruit Rollers:
Ingredients:
• 3 mangoes, peeled and chopped
Instructions:
1. Preheat oven to 75˚C (165˚F) (or as low as your oven will go!)
2. Chop the mango and squeeze into a glass.
3. Blend the mango flesh until it forms a thick paste, a few bits are totally acceptable.
4. Spread an even, thin layer of the fruit onto a baking tray lined with baking paper, smooth it out using a spatula or cake knife.
5. Bake in the centre of an oven for 3.5 hours. The mango should be a tiny bit springy but not too juicy or too dry, the edges will probably dry out more than the centre.
6. Take the baking paper out of the tray and cut off the super dry edges on each side.
7. Roll up the mango, including the baking paper and cut into segments about 1.5 inches (4 cm) apart.
Enjoy your Mango Fruit Rollers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Deviled Potato Bites? | Here's a recipe for Deviled Potato Bites:
Ingredients:
• 10 small yellow potatoes
• 15 oz chickpeas, 1 can
• 1 tablespoon lemon juice
• 1 tablespoon garlic powder
• 1 teaspoon dijon mustard
• 1 teaspoon turmeric
• 2 tablespoons tahini sauce
• 2 tablespoons water, add more as needed for creamier texture
• salt, to taste
• pepper, to taste
• paprika, to taste
Instructions:
1. Chop 10-15 small yellow potatoes in half, and place on a baking sheet.
2. Sprinkle with salt, and spray with cooking oil.
3. Bake at 400˚F (200˚C) for 40 minutes, or until soft.
4. Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
5. In a food processor, combine all remaining ingredients.
6. Blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
7. Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
8. Sprinkle with paprika or seasoning salt and chives.
Enjoy your Deviled Potato Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Skull Candy Apple? | Here's a recipe for Skull Candy Apple:
Ingredients:
• red delicious apple
• white chocolate, melted
• red gel frosting
Special Equipment
• 1 cake pop stick
Instructions:
1. Insert a cake pop stick through the top of an apple.
2. Create a melting face by using melted white chocolate. Outline three circles on the side of your apple. Leave these circles unfilled.
3. Create a dripping design around the apple by coating the apple with melted white chocolate.
4. Use red gel frosting to garnish your apple and to create an oozing blood design.
Enjoy your Skull Candy Apple! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Edible Balloons. | Here's a recipe for Edible Balloons:
Ingredients:
• 1/4 oz gelatin, one packet
• 2 tablespoons water
• 1 cup sugar
• 2 tablespoons cornstarch
• 2/3 cup light corn syrup
• 1/2 cup water
• 1/2 teaspoon salt
Special Equipment
• food thermometer
• vinyl tubing
• helium tank
• string
Instructions:
1. In a small bowl, combine 1 pack of gelatin and 2 tbsp of water. Set aside.
2. In a medium pot, combine sugar, cornstarch, light corn syrup, water, and salt. Mix together and bring to a boil.
3. Heat mixture until it reaches 255°F (124°C), then turn off heat.
4. Carefully mix in gelatin and remove from heat.
5. Attach one end of a vinyl tube to a helium tank. Use a piece of tape to secure it in place.
6. Dip the other end of your vinyl tube into your sugar mixture. Make sure the opening is completely covered in your mixture.
7. Hold your tube over your mixture pointing down toward the pot. Carefully inflate by slowly filling it with helium.
8. As the balloon inflates, turn the tube upward to allow the balloon to form.
9. Once filled have another person use a piece of string to capture your balloon.
10. Carefully wrap the string at the base of your balloon on the tube, twist the string once wrapped. As one person slowly pulls the vinyl tube away, the other person will use the string to scrape off the balloon base of the tube.
11. Eat immediately. The taffy balloon can be eaten on its own or popped, then wrapped around a stick for easier consumption.
Enjoy your Edible Balloons! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Vegan Parmesan. | Here's a recipe for Vegan Parmesan:
Ingredients:
• 1 cup raw unsalted cashew
• 4 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
Instructions:
1. Combine all ingredients in food processor and processor until well mixed and incorporated.
Enjoy your Vegan Parmesan! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Chocolate Chip Peanut Bars? | Here's a recipe for Chocolate Chip Peanut Bars:
Ingredients:
• 2 1/2 cups raw peanuts
• 1 1/2 cups pitted date
• 1/3 cup chocolate chips
• 1 pinch salt
• 3 tablespoons milk, or water
• 1 teaspoon vanilla extract
• chocolate, melted, for drizzling
Instructions:
1. Line an 8-inch (20 cm) square baking dish with parchment paper.
2. Add the peanuts, dates, chocolate chips, salt, 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.
4. Drizzle the top with melted chocolate, if desired.
5. Chill for 1 hour.
6. Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
7. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Enjoy your Chocolate Chip Peanut Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Animal-Shaped Boiled Egg 4 Ways? | Here's a recipe for Animal-Shaped Boiled Egg 4 Ways:
Ingredients:
Rabbit
• 1 egg, hard-boiled
• 1 carrot
• 2 black sesame seeds
Hedgehog
• 1 egg, hard-boiled
• 2 black sesame seeds
• 1 black peppercorn
• 1 straw
Owl
• 1 egg, hard-boiled
• 1 stuffed olive
Mouse
• 1 egg, hard-boiled
• 1 carrot
• 2 black sesame seeds
• 1 pink peppercorn
Instructions:
1. To make the rabbit: Julienne the carrot and set aside.
2. Slice one side of the boiled egg so it sits longways. Chop the sliced egg white into tiny cubes and set aside.
3. To create the ears, use a paring knife and make two slits touching at one end. Do not slit too deep. Prop up the ears by stuffing the egg white cubes under the slits.
4. For the nose, poke a hole and place a piece of the julienned carrot. Place the black sesame seeds for eyes.
5. To make the hedgehog: Cut the tip of the straw on a diagonal.
6. Slice one side of the boiled egg so it sits longways. Chop the sliced egg white into tiny cubes and set aside.
7. To create spikes, use the straw to make 6 slits on the egg, touching at one end. Do not slit too deep. Prop up the slits by stuffing the egg white cubes under the slits.
8. For the nose, poke a hole and place a black peppercorn. Place the black sesame seeds for eyes.
9. To make the owl: Slice the olive thinly.
10. Slice the boiled egg’s bottom part so the egg sits stable. Chop the sliced egg white and set aside.
11. For the ears, make a slit in a shape of a “V” on each side of the eggs.
12. For the belly make 5 slits in a shape of a “V”. Push the slits up with using a toothpick.
13. For the beak, make a slit in a shape of a “V”. Prop up the beak by stuffing the egg white cubes under the slits.
14. Place two olive slices for eyes.
15. For the mouse: Slice the carrot and save 1 piece for making ears and julienne the rest for the tail.
16. Using a pastry tip, cut out the sliced carrot into two circles for ears.
17. Slice one side of the boiled egg so it sits longways. Chop the sliced egg white into tiny cubes and set aside.
18. Make two slits for inserting ears with using a paring knife. Insert the cut-out carrots for ears.
19. For the nose, poke a hole and place a pink peppercorn. Place the black sesame seeds for eyes. Place one of the julienne carrot pieces into the opposite side for the tail.
Enjoy your Animal-Shaped Boiled Egg 4 Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Zucchini Rings? | Here's a recipe for Zucchini Rings:
Ingredients:
• nonstick cooking spray, optional
• 3 large zucchinis
Breading
• 1 cup whole wheat breadcrumbs, or panko 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, 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 each zucchini crosswise into 1/2-inch (1 cm) slices. Use a 1-inch (2 cm) round cookie cutter to punch out the center of each zucchini slice.
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 zucchini rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
5. Arrange the zucchini 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 Zucchini Rings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Easy Pesto Hummus? | Here's a recipe for Easy Pesto Hummus:
Ingredients:
• 15 oz garbanzo beans, 1 can, drained and rinsed
• 1/4 teaspoon salt
• 1 clove garlic
• 1/2 teaspoon ground cumin
• 1/2 cup basil pesto
• 1 tablespoon lemon juice
• 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 pesto. Turn the processor on to break up the mixture.
3. With the food processor running, pour in the lemon juice and water, and let the processor run until the mixture is smooth.
4. Serve with your choice of dipping chips or veggies.
Enjoy your Easy Pesto Hummus! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Hotdog Twists? | Here's a recipe for Hotdog Twists:
Ingredients:
Pizza Dough
• 1 1/3 cups warm water
• 1 yeast
• 1 teaspoon sugar
• 3 1/2 cups flour
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil
• 1 cup cheddar cheese
• 5 hot dogs
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. In a small bowl, add yeast and sugar to the warm water. Let sit until yeast activates and begins to bubble, about 5-10 minutes.
3. Add flour and salt to a large bowl and mix. Create a well in the middle of the dough and pour yeast mixture into the center.
4. Stir until it forms into a ball, and continue with your hands. (If the dough is too sticky, add a little bit more flour).
5. Transfer to a floured surface and knead dough for 5 minutes.
6. Coat a large bowl with olive oil and place the dough in the bowl. Cover with a towel and place in a warm, dry place to double in size.
7. Once risen, transfer dough to a floured surface.
8. Cut the dough in half and set one of the halves aside. (The other half can be used to make a second batch of hot dog twists or it can be wrapped up and frozen for up to 3 months!)
9. Cut the dough into 5 evenly-sized pieces.
10. Flatten the dough and add a layer of cheese to the bottom.
11. Lay the hot dog on top of the cheese and fold the dough over. Pinch the ends together to make a seam. Cut off the extra dough on the ends and pinch to seal the ends.
12. Cut off the extra dough on the ends and pinch to seal the ends.
13. Make 7 cuts that go through the hot dog, but leave the seam in tact.
14. Starting at one end, twist the hot dog piece to the left, the following piece to the right, etc. until all eight pieces are facing outward and are connected down the middle by the dough seam.
15. Place on a baking sheet and bake for 10 minutes.
16. Remove from the oven and sprinkle with additional cheese. Bake for 5 more minutes or until golden brown. (Times and temperatures may vary based on oven.)
17. Serve & with your favorite hot dog toppings!
Enjoy your Hotdog Twists! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Bacon Mushroom Skewers? | Here's a recipe for Bacon Mushroom Skewers:
Ingredients:
• 8 slices bacon
• 2 cups mushroom, halved
• salt, to taste
• pepper, to taste
• 3 tablespoons canola oil
Special Equipment
• bamboo skewer, 6-inch (15cm)
Instructions:
1. Thread one end of the bacon onto the end of a skewer. Add a mushroom half, and weave the bacon around the mushroom and back through the skewer, creating a wave pattern between the mushrooms.
2. Move the bacon and the mushrooms down the skewer, repeating until the other edge of the bacon is threaded through.
3. Repeat with remaining bacon and mushrooms.
4. Heat oil in a pan over medium-high heat.
5. Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are golden brown.
6. Season the other side with salt and pepper and cook until bacon is as crispy as you’d like.
7. Cool and serve!
Enjoy your Bacon Mushroom Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Dessert Popcorn? | Here's a recipe for Dessert Popcorn:
Ingredients:
Quick Caramel
• 8 tablespoons unsalted butter
• 1 cup light brown sugar
• 1/2 cup heavy cream
Dessert Popcorn
• 4 bags popcorn, 1 ounce (30 g) each
• 1/2 cup mini marshmallows
• 3/4 cup melted chocolate
Instructions:
1. Make the quick caramel: Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and whisk until dissolved.
2. Stir in the heavy cream, bring to a boil, and boil for about 3 minutes. Remove the pot from the heat and let the caramel cool slightly before using. Leftover caramel will keep in an airtight container in the refrigerator for up to 1 week. Reheat before using.
3. To assemble, use a pair of scissors to cut open each bag of popcorn either along the top or side.
4. Add 2 tablespoons of mini marshmallows and 3 tablespoons of caramel to each bag and shake to incorporate. Drizzle with 1 tablespoon of melted chocolate.
5. Serve immediately.
Enjoy your Dessert Popcorn! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Bell Pepper Pumpkins. | Here's a recipe for Bell Pepper Pumpkins:
Ingredients:
• 3 bell peppers, different colors
• ranch dressing, to serve
Instructions:
1. Cut top of 1 bell pepper off and deseed and destem the inside.
2. Using the tip of a small knife, cut out a jack o’ lantern face into the side of the bell pepper.
3. Stand the bell pepper up and fill with slices of the other two bell peppers or other vegetables.
4. Serve with ranch.
Enjoy your Bell Pepper Pumpkins! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Ube Pandesal? | Here's a recipe for Ube Pandesal:
Ingredients:
• 1/2 cup whole milk, room temperature
• 1 cup warm water
• 1 large egg, room temperature
• 1 1/2 tablespoons ube flavoring
• 4 cups bread flour
• 1 tablespoon instant yeast
• 1/2 cup sugar
• 1/2 teaspoon kosher salt
• 3 tablespoons unsalted butter, softened
• nonstick cooking spray, for greasing
• 14 oz easy melt processed cheese, cut into ½-inch (1.24 cm) pieces, room temperature
• 1 cup fine plain bread crumbs
Instructions:
1. In a 4-cup spouted measuring cup or medium bowl, whisk together the milk, warm water, and egg. Whisk in the ube flavoring.
2. In a large bowl, combine the flour, yeast, sugar, and salt and mix well.
3. Make a well in the center of the dry ingredients, then pour the wet ingredients into the well. Slowly mix together using a whisk or your hands until all of the moisture is absorbed by the dry ingredients and a dough begins to form, about 3 minutes. Add the butter to the dough and knead until incorporated, about 5 minutes.
4. Spray a clean surface with nonstick spray. Transfer the dough to the surface. The dough will be sticky, but resist adding more flour as it will make the finished product tough and dry. Knead the dough by picking up from the center with both hands on either side of the dough and slapping the bottom end onto the countertop, then folding the top end forward. Rotate your hands 90 degrees and pick up the dough from the center again and repeat the slap and fold motion. Repeat until the dough is more elastic and has a significantly smoother texture, 8–10 minutes.
5. Transfer the dough to a clean large bowl greased with nonstick spray and spray the top of the dough with more nonstick spray. Cover and let rise in a warm place for 30–60 minutes, or until doubled in size.
6. Once the dough has risen, grease your hands with nonstick spray and portion the dough into 24–25 pieces, about 50 grams each, then roll into balls. Cover the portioned dough with a kitchen towel to prevent a crust from forming while you shape each pandesal.
7. Flatten a piece of dough evenly in your palm to create a disc about 3 inches in diameter. Place a cube of the easy-melt cheese in the center, gather the edges of the dough around the cheese and pinch to seal, then roll into a smooth ball. Immediately roll the finished pandesal in the bread crumbs to coat completely. Repeat with the remaining dough.
8. Place 8–12 pandesal on each of 2–3 baking sheets lined with parchment paper and lightly cover with plastic wrap. Let proof at room temperature until doubled in size, 60–90 minutes.
9. Preheat the oven to 350˚F (180˚C).
10. Remove the plastic wrap from the baking sheets. Bake the pandesal, working in batches if needed, for 18–20 minutes, until puffed and lightly golden on the bottoms. Let cool for 10 minutes before serving.
Enjoy your Ube Pandesal! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Kimchi Queso. | Here's a recipe for Kimchi Queso:
Ingredients:
• 1 1/2 cups kimchi, chopped
• 2 tablespoons korean red pepper powder, 3 tbsp if you like it spicy
• 5 cups shredded cheddar cheese
• 1 cup sour cream
• 1 green onion, chopped
• torilla chip, optional, to taste
Instructions:
1. Chop kimchi and place in bowl, set aside.
2. In a medium saucepan, melt cheddar cheese part way (until it’s mostly soft but still clumpy).
3. Add the sour cream. Melt and stir until the mixture is smooth.
4. Add the red pepper powder and stir until evenly integrated.
5. Add kimchi and simmer until evenly mixed and smooth. The liquid from the kimchi may give the appearance that the queso is chunky, continue heating and stirring 5-10 minutes and it will smooth out.
6. Serve garnished with chopped green onion. Goes great with chips, raw vegetables, or straight into the mouth via spoon.
Enjoy your Kimchi Queso! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Crispy Chipotle Rice Balls? | Here's a recipe for Crispy Chipotle Rice Balls:
Ingredients:
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 2 1/2 cups low sodium chicken broth, boiling
• 1 tablespoon chipotle powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon coriander powder
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup corn kernel
• 1 cup shredded cheese blend
• 2 avocados
• 170 g sour cream, or plain Greek yogurt
• 1/2 cup fresh cilantro
• 1 lime, juice of
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup flour
• 1 cup bread crumbs
• 3 eggs
• oil, for frying
• fresh cilantro, for serving
• queso fresco, for serving
Instructions:
1. In a pot, heat olive oil over medium heat. Add onions and peppers, and cook until translucent.
2. Add garlic and rice, and cook until fragrant.
3. Add white wine, stirring frequently.
4. Slowly add hot chicken broth 1/2 cup at a time, stirring frequently for about 20 minutes, or until rice is al dente.
5. In a small bowl, combine chipotle powder, garlic powder, onion powder, coriander, smoked paprika, pepper, cumin, oregano, salt, and pepper.
6. Add half of spice mixture to rice.
7. Remove rice from heat. Mix in corn and cheese blend.
8. Cool until room temperature, then chill in the fridge for at least 30 minutes.
9. While mixture is chilling, place avocados, Greek yogurt, cilantro, lime juice, garlic powder, salt, and pepper in a food processor and blend until smooth.
10. Place flour, eggs and bread crumbs in three separate bowls. Lightly beat eggs and add remaining spice mixture to bread crumbs.
11. Drop a heaping spoonful of mixture into the flour. Coat with flour and shape it to about the size of a golf ball. Coat with egg, then dip in bread crumbs.
12. In a skillet, heat oil to 350°F (180˚C).
13. Add well-coated rice balls to hot skillet.
14. Fry for about 2 minutes on each side or until golden brown.
15. Place fried rice balls on a plate lined with a paper towel to drain.
16. Serve warm with avocado dipping sauce.
17. Top with cilantro and queso fresco, if desired.
Enjoy your Crispy Chipotle Rice Balls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Cheesy Garlic Knots? | Here's a recipe for Cheesy Garlic Knots:
Ingredients:
• 2 tablespoons all-purpose flour, for dusting
• 14 oz prepared pizza dough
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons McCormick® Cheesy Spice Blend
• 1 teaspoon kosher salt
Instructions:
1. Preheat the oven to 350˚F (180°C). Line a baking sheet with parchment paper.
2. Lightly dust a clean work surface with flour. Roll the pizza dough out into a 12 x 10-inch (30 x 25 cm) rectangle. Using a pizza cutter, cut the dough into 12 1-inch (2.5 cm) wide strips. Then, cut the strips in half into 5-inch (12.5 cm) long strips.
3. Lightly sprinkle the dough with flour, then tie each piece of dough into a knot. Arrange the dough knots on the prepared baking sheet, spacing evenly.
4. In a medium bowl, combine the butter, olive oil, cheesy spice blend, and salt. Microwave on high power for 45 seconds, until the butter is melted. Stir together.
5. Using a pastry brush, liberally coat each dough knot with the seasoned butter.
6. Bake the knots for 18–20 minutes, until golden brown.
7. Remove from the oven and brush the knots with another layer of seasoned butter.
8. Serve warm.
Enjoy your Cheesy Garlic Knots! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Tornado Zucchini? | Here's a recipe for Tornado Zucchini:
Ingredients:
• 4 zucchinis
• olive oil
• 1 cup panko breadcrumbs
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup parmesan cheese
• skewer, wooden or bamboo, we used bamboo
• ranch dressing, optional, to taste
Instructions:
1. Preheat oven to 425˚F (220˚C).
2. Cut the ends off of the zucchini and cut it in half.
3. Using a bamboo skewer, pierce down the middle of the zucchini and push it down to the center of the skewer.
4. Hold a small knife at an angle and cut the zucchini while turning it the opposite direction that you want the tornado to go in.
5. Spread out the tornado and drizzle with olive oil. Set aside.
6. In a bowl, combine panko, cayenne, chili powder, garlic powder, onion powder, salt, pepper, and parmesan cheese.
7. Sprinkle over zucchini tornado until well-covered, and place on a baking sheet.
8. Bake for 30 minutes, flipping halfway, or until golden brown
9. Serve with your favorite dipping sauce.
Enjoy your Tornado Zucchini! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Cheddar Chips? | Here's a recipe for Cheddar Chips:
Ingredients:
• 3 gold potatoes
• 1 tablespoon cooking oil
• 2 cups cheese cracker, cheddar cheese
• 1 tablespoon salt
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. Place cheddar crackers into a ziplock bag and crush them so that they reach a powdery state.
4. In a large bowl, mix the potato chips with oil, cheddar powder, and salt.
5. Arrange chips on greased baking sheet
6. Bake for 30-35 minutes.
Enjoy your Cheddar Chips! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Apple-stuffed Doughnuts? | Here's a recipe for Apple-stuffed Doughnuts:
Ingredients:
Batter
• 2 cups flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1 egg
• 1/4 cup buttermilk
• 1/3 cup milk
• 4 apples
• 2 1/4 cups sunflower oil, for frying
• 1/2 cup sugar, for coating
Instructions:
1. For the batter, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2. Mix in the egg and buttermilk.
3. Gradually stir in the milk.
4. Next, core the apples and slice vertically into doughnut-size rings. Each apple should give you about 3 rings.
5. Heat the oil in a deep frying pan to 180˚C (350°F).
6. Coat each apple ring in the batter.
7. Carefully lay the doughnuts into the oil and fry for a few minutes on each side, until golden brown.
8. Drain on paper towel before coating in sugar.
Enjoy your Apple-stuffed Doughnuts! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Blueberry Basil Ice Pops? | Here's a recipe for Blueberry Basil Ice Pops:
Ingredients:
• 3/4 cup sugar
• 1/2 cup fresh basil, loosely packed
• 1/2 cup water
• 16 oz frozen blueberry
• 1 tablespoon lemon juice
Instructions:
1. Make the simple syrup: In a small saucepan, combine the sugar, basil, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the basil is fragrant. Remove from the heat.
2. Strain the herb syrup through a fine-mesh sieve set over a blender. Add the blueberries and lemon juice. Blend on high speed until smooth.
3. Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
Enjoy your Blueberry Basil Ice Pops! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Mediterranean Loaded French Fry Salad? | Here's a recipe for Mediterranean Loaded French Fry Salad:
Ingredients:
Yogurt Sauce
• 1 1/2 cups plain full-fat greek yogurt
• 1/4 cup fresh parsley, roughly chopped
• 1 tablespoon fresh dill, chopped, plus more for garnish
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 teaspoons lemon juice
Fries
• 4 cups vegetable oil, for frying
• cold water, for soaking
• 2 cups ice
• 2 tablespoons lemon juice, divided
• 3 medium russet potatoes
• 1 package McCormick® Zesty Spice Blend
Toppings
• 1/2 cup chickpeas, drained and rinses
• 1/2 cup cucumber, diced
• 1 cup romaine lettuce, chopped
• 1 plum tomato, diced
• 1/4 cup red onion, diced
• 1/2 cup feta cheese
• 2 tablespoons fresh dill, roughly chopped
Instructions:
1. Make the yogurt sauce: In a medium bowl, mix together the yogurt, parsley, dill, garlic, salt, and lemon juice. Cover and refrigerate until ready to use, up to 1 week.
2. In a large, heavy-bottomed pot, heat 2–3 inches (5-7.5 cm) of vegetable oil over medium-low heat until the temperature reaches 325°F (170°C).
3. Make the fries: Fill a large bowl with cold water, the ice, and 1 tablespoon of lemon juice.
4. Peel the potatoes and slice into 1/4-inch (1/2 cm) thick strips about 3 inches long. Transfer the potato slices to the cold water as you go. Rinse the potatoes under more cold water in the bowl until the water runs clear, rinsing off any excess starch. Add the remaining tablespoon of lemon juice and chill in the refrigerator for 30 minutes.
5. Line 2 baking sheets with thick paper, such as brown paper grocery bags.
6. Remove the potatoes from the fridge and drain, then dry completely with a clean kitchen towel.
7. Working in batches, cook the potatoes in the hot oil for 6–8 minutes, or until they're soft and light golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
8. Increase the oil temperature to 375°F (190°C).
9. Working in batches, return the fries to the hot oil and cook for another 2–3 minutes, or until golden brown and crispy. Drain on clean paper-lined baking sheets. Sprinkle generously with the zesty seasoning
10. To assemble, spread a layer of fries on a platter and top with some of the yogurt sauce, the chickpeas, cucumbers, lettuce, tomato, red onion, and feta. Top with more yogurt sauce. Sprinkle with dill.
Enjoy your Mediterranean Loaded French Fry Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Hearty Onion Dip And Chips? | Here's a recipe for Hearty Onion Dip And Chips:
Ingredients:
• 1 medium yellow onion, halved and thinly sliced
• 1 tablespoon olive oil
• 1 cup mayonnaise
• 1 cup sour cream
• 1 tablespoon McCormick® Hearty Spice Blend
• kosher salt, to taste
• 1 lemon, juiced
• potato chip, for serving
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. Spread the onion on a baking sheet and drizzle with the olive oil. Roast for 15-20
3. minutes, until the onion is slightly charred. Let cool to room temperature, then roughly
4. chop and transfer to a medium bowl.
5. To the bowl, add the mayonnaise, sour cream, Hearty spice blend, salt, and lemon juice
6. and whisk to combine.
7. Serve the onion dip with chips.
Enjoy your Hearty Onion Dip And Chips! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Beetroot Crisps? | Here's a recipe for Beetroot Crisps:
Ingredients:
• 3 bulbs beetroot
• 4 1/4 cups oil, for frying
• salt, to taste
Instructions:
1. Start by preparing your beetroot. Wash thoroughly under water and remove the stems and root. Next, peel the beetroot and cut each bulb in half.
2. Next, slice your beetroot as thinly as you can. For ease and speed, it is useful to use a food processor with the slicing attachment; if you don’t have one, just do your best to cut the beetroot as thinly as you can.
3. Take a baking tray and cover with kitchen paper. Lay out the beetroot slices in one even layer, cover with more kitchen paper, and press down. Dry the beetroot overnight. (If you can’t wait this long, you can remove the kitchen paper and place the beetroot slices into an oven preheated to 210˚F (100˚C) for 15 minutes or until you can see the slices starting to dehydrate.)
4. Place a deep saucepan over a medium heat and fill halfway with oil. Preheat the oil to 350˚F (180˚C).
5. Once the oil is up to temperature, cook the beetroot in small batches for around 1 minute or until crispy.
6. Carefully remove crisps from the oil and drain onto kitchen paper. Season with salt.
Enjoy your Beetroot Crisps! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Homemade Turkey Twizzlers? | Here's a recipe for Homemade Turkey Twizzlers:
Ingredients:
• 4 turkey sausages
• flour, as needed
• egg, whisked with milk for egg wash
• 2 cups bread crumbs, as needed
• skewer, as needed
• oil, to fry
Instructions:
1. Cook turkey sausages fully.
2. Skewer a sausage. Run a knife around the sausage in a spiral down the full length of the sausage.
3. Spread the sausage spiral down the skewer and coat in flour, egg wash, and bread crumbs.
4. Fry in oil until golden brown.
5. Let cool until safe to touch and remove from skewer.
Enjoy your Homemade Turkey Twizzlers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Banana Oat Freezer-Prep Smoothie? | Here's a recipe for Banana Oat Freezer-Prep Smoothie:
Ingredients:
• 1 cup fresh arugula
• 1 banana, sliced
• 1 tablespoon almond butter
• 1/4 cup oats
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon kosher salt
• 1/2 cup unsweetened almond milk
Instructions:
1. Add the arugula, banana, almond butter, oats, cinnamon, turmeric, and salt to a resealable container. Cover and store in the freezer for up to 3 months.
2. When ready to prepare, add the contents from the container and the almond milk to a blender and blend until smooth.
Enjoy your Banana Oat Freezer-Prep Smoothie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Rosemary And Olive Oil? | Here's a recipe for Rosemary And Olive Oil:
Ingredients:
• 2 cups almond flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons olive oil
• 3 tablespoons ice water
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. In a large bowl, combine the almond flour, salt, pepper, and rosemary.
3. Add the olive oil and mix thoroughly with a fork.
4. Add the ice water, 1 tablespoon at a time, and mix thoroughly, until small clumps form and the dough holds together when squeezed.
5. Form the dough into a round, flattening the top and bottom as evenly as possible.
6. Place the dough on a sheet of parchment paper and add another piece of parchment on top. Roll out the dough as evenly as possible, to between 1/4- and 1/8-inch (6- and 3-mm) thick.
7. Remove the top layer of parchment paper and place on a baking sheet. You may need to press the edges of the dough to form an even rectangle.
8. Using a cookie cutter or pizza cutter, slice the dough to desired size. If using a cookie cutter, re-roll the excess dough and cut out more crackers.
9. If desired, use the blunt end of a skewer to poke holes in each of the crackers.
10. Carefully place the crackers on the baking sheet. If the dough is too warm, the crackers will break as you attempt to transfer them. Chill in the freezer for 10 minutes before proceeding if this happens.
11. Bake for 15-20 minutes, flipping halfway, until golden brown.
12. Let the crackers cool completely and serve as desired. Store up to 1 week at room temperature in an airtight container.
Enjoy your Rosemary And Olive Oil! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Korean Street Food-Style Potato Hot Dogs? | Here's a recipe for Korean Street Food-Style Potato Hot Dogs:
Ingredients:
Batter
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3 tablespoons sugar
• 1 large egg
• 1 1/2 cups milk
Potatoes
• 3 yukon gold potatoes, peeled, medium sized
• 2 tablespoons all purpose flour
Cheese Dogs
• vegetable oil, for frying
• 2 beef hot dogs
• 1 block mozzarella cheese
• all purpose flour, for dusting
• 1 cup panko breadcrumbs
• sugar, for serving
• ketchup, for serving
• Special Equipment
• 4 wooden chopsticks
Instructions:
1. Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center, add the egg and milk, and whisk until smooth. Transfer the batter to tall glass, then chill in the refrigerator until ready to use.
2. Make the potatoes: Dice the potatoes into 1/4-inch cubes, then transfer to a large bowl and cover with cold water. Soak for 1 hour to remove excess starch, then drain.
3. Bring a medium pot of water to a boil. Add the potatoes and blanch for 3–4 minutes, until cooked 3/4 way through. Drain and rinse with cold water. Pat the potatoes dry and transfer to a bowl. Sprinkle the flour over the potatoes and toss to coat.
4. Make the cheese dogs: Heat 4–5 inches of vegetable oil in a large pan over medium heat until the temperature reaches 350°F (180°C).
5. Cut each hot dog in half crosswise.
6. Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
7. Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
8. Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
9. Dip a cheese dog in the batter to coat fully, then place on the potatoes, packing tightly to adhere. Coat in the panko bread crumbs. Repeat with the remaining cheese dogs.
10. Fry the potato hot dogs, 2 at a time, in the hot oil for 5–7 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel to drain.
11. Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
Enjoy your Korean Street Food-Style Potato Hot Dogs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Healthy White Bean Dip Snack-Prep? | Here's a recipe for Healthy White Bean Dip Snack-Prep:
Ingredients:
• 1 medium eggplant
• 1 red bell pepper
• 6 tablespoons olive oil, 2 tbsp for roasting, 4 tbsp for processing
• 1 can canned cannellini, or other white bean, drained & rinsed
• 2 cloves garlic cloves, peeled
• 1/3 cup fresh parsley, loosely packed
• 3 tablespoons lemon juice, about 1 lemon’s worth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
Instructions:
1. Preheat oven to 450˚F (230˚C).
2. Cut eggplant and bell pepper into medium-sized pieces, being sure to remove the seeds, and spread them out on a baking sheet that has been lined with parchment paper.
3. Lightly coat the vegetables with olive oil, salt, and pepper.
4. Roast the vegetables for 20-25 minutes, until the edges begin to char and the skin blisters.
5. Add roasted vegetables to a food processor along with the beans, garlic, parsley, lemon juice, and seasonings.
6. Pulse until the ingredients are roughly chopped. Then, with the machine running, slowly pour in the remaining 4 tablespoons of olive oil into the food processor and blend until the mixture is smooth.
7. Transfer mixture to a bowl and serve with freshly cut vegetables, crackers, or pita bread.
8. Alternatively, the mixture can be placed into individual serving-sized containers and stored in the refrigerator for up to 4 days.
Enjoy your Healthy White Bean Dip Snack-Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Boeregs (Flaky Armenian Puff Pastry) As Made By Blake Besharian? | Here's a recipe for Boeregs (Flaky Armenian Puff Pastry) As Made By Blake Besharian:
Ingredients:
Herbed Feta Filling
• 1 tablespoon olive oil
• 1/2 medium white onion, chopped
• 1 clove garlic, chopped
• 1/4 teaspoon nutmeg, freshly grated
• 1/4 teaspoon ground cumin
• 10 oz frozen spinach, thawed and drained well
• 1/3 cup fresh flat-leaf parsley, chopped
• 3/4 cup rodopa cheese, (sheep’s milk feta)
• 1 large egg
Melted Kashkaval Filling
• 1/2 cup fresh flat-leaf parsley
• 2 tablespoons fresh chives
• 1 large egg
• 1/2 lb kashkaval cheese, grated
Assembly
• 1 lb frozen filo dough, thawed in the refrigerator overnight
• 8 tablespoons unsalted butter, melted
• 2 large eggs
• 1 teaspoon water
• 1 cup white sesame seeds
Instructions:
1. Make the herbed feta filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the nutmeg and cumin and stir to combine, then remove the pan from the heat and let the mixture cool completely.
2. In a food processor, combine the spinach, parsley, rodopa cheese, egg, and the cooled onion mixture and pulse until broken down into a chunky paste. Transfer the filling to a bowl and set aside. Wipe out the food processor.
3. Make the melted Kashkaval filling: Add the parsley, chives, egg, and Kashkaval cheese to the clean food processor and pulse until the mixture breaks down into a chunky paste. Transfer to a bowl and set aside.
4. Preheat the oven to 375°F (190°C). Line 2 baking sheets, or as many as you have, with parchment paper.
5. Assemble the boeregs: Unroll the filo dough and cut crosswise into 31/2-inch (9 cm) wide strips. Cover the filo dough with a damp towel while you fill the boeregs.
6. Lay a strip of dough lengthwise on a cutting board. Holding the top of the dough with your left index finger, brush a thin layer of melted butter over the length of the dough. Scoop 1/2 tablespoon of filling at the top center of the strip, about 1/2 inch (1 1/4 cm) from the top. Fold the top left corner of the dough over the filling to make a triangle. Brush more melted butter on the top of the triangle, then continue folding and brushing until you reach the end of the dough strip, trimming any excess dough that doesn’t fold all the way over. Transfer to a prepared baking sheet and cover with a kitchen towel. Repeat with the remaining dough strips and filling to make about 24 boereg with each filling. Reserve any leftover dough for another use.
7. In a small bowl, beat the egg yolks with the water.
8. Brush the egg wash over the boeregs, then sprinkle with the sesame seeds.
9. Bake the boeregs for 10-12 minutes, until golden, flaky, and crisp. Serve warm.
Enjoy your Boeregs (Flaky Armenian Puff Pastry) As Made By Blake Besharian! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Jen’s Japanese Arancini? | Here's a recipe for Jen’s Japanese Arancini:
Ingredients:
• 1 1/2 oz dried shiitake mushroom
• 5 cups cold water
• 1/4 cup awase miso paste
• 2 tablespoons canola oil, plus more for frying
• 1/2 large white onion, finely diced
• 1/2 teaspoon kosher salt
• 3 cloves garlic, minced
• 1 fresh ginger, 1 in (2 1/4 cm) peeled and minced
• 3/4 cup japanese short grain rice
• 1/3 cup dry sake
• 3/4 cup freshly grated parmesan cheese
• 2 green onions, thinly sliced
• 3/4 cup all purpose flour
• 3 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
Instructions:
1. In a large skillet over high heat, combine the shiitake mushrooms and water and bring to a boil. Reduce the heat to medium-low and simmer until the mushrooms have plumped and become tender, about 20 minutes. Remove the pot from the heat and drain the mushrooms with a fine-mesh sieve lined with a couple layers of paper towels (this will catch any dirt that might have been on the mushrooms) set over a medium pot to catch the broth. Let the mushrooms cool slightly.
2. Whisk the miso paste into the mushroom broth until dissolved. Cover the pot with a lid to keep the broth warm.
3. Once the mushrooms are cool enough to handle, cut away and discard the stems, then finely dice the mushroom caps. Set aside.
4. Heat 2 tablespoons of canola oil in a large pan over medium heat. Once the oil begins to shimmer, add the onion and 1/2 teaspoon of salt and cook, stirring frequently, until the onion is tender, 4-6 minutes.
5. Add the garlic and ginger and cook until softened, stirring frequently, 1-2 minutes. Stir in the diced mushrooms.
6. Stir in the rice and toast for 1-2 minutes, stirring frequently, until fragrant and starting to brown.
7. Add the sake and cook until fully evaporated, stirring occasionally, 1-2 minutes.
8. Reduce the heat to medium-low, add 1 cup of the warm mushroom broth, and stir to combine. Cook, stirring frequently, until the stock is fully absorbed. Continue to add the broth, 1/2 cup (120 ML) at a time, stirring continuously for 25-35 minutes total until the rice is al dente. You may have some broth left over.
9. Remove the pan from the heat and stir in the Parmesan cheese. Gently stir in the green onions and season with salt to taste.
10. Spread the risotto in an even layer on a baking sheet lined with parchment paper. Let cool slightly, then cover with plastic wrap and refrigerate until completely cooled, at least 2 hours but up to overnight.
11. Add the flour, eggs, and bread crumbs to 3 separate shallow dishes.
12. Scoop heaping tablespoons of the cooled risotto mixture and roll into balls. You should have about 25 total. Working 1 at a time, dredge the rice balls first in the flour, then in the eggs, and finally in the bread crumbs. Place the breaded rice balls back on the same baking sheet. Chill in the refrigerator while you heat the oil.
13. Fill a large pot halfway with canola oil and heat over medium-high heat until it reaches 350°F (180°C).
14. Working in batches, fry the rice balls in the hot oil until deep golden brown, 4-5 minutes, turning occasionally. Transfer to a wire rack set over a baking sheet to drain.
15. Serve immediately.
Enjoy your Jen’s Japanese Arancini! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Eggplant Rings? | Here's a recipe for Eggplant Rings:
Ingredients:
• nonstick cooking spray
• 2 large eggplants
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 each eggplant crosswise into 1/2-inch (1 cm) slices. Use a 11/2-2-inch (3-5 cm) round cookie cutter to punch out the center of each slice.
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 eggplant rings in the following order: flour, eggs, and breading mixture. Make sure to coat all sides.
5. Arrange the eggplant 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 Eggplant Rings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Beer Pretzels With Beer Cheese Dip? | Here's a recipe for Beer Pretzels With Beer Cheese Dip:
Ingredients:
Obatzda Cheese Mix
• 2 tablespoons beer, we used an oktoberfest style lager
• 4.5 oz brie cheese
• 3.5 oz limburger cheese, or other strong flavored soft cheese like taleggio
• 1/2 pack cream cheese
• 1/2 yellow onion
• 1/2 tablespoon paprika
• 1 tablespoon caraway seed
• 1 tablespoon fresh chives, minced
• salt, to taste
• pepper, to taste
• 1/2 red onion, thinly sliced, optional
Pretzels
• 1 pack premade pizza dough
• 6 tablespoons beer, we used an oktoberfest-style lager
• 3/4 cup flour
• 5 cups water
• 1/4 cup baking soda
• 1 egg, beaten
• 1/2 teaspoon course sea salt
Instructions:
1. Cut rind off soft cheeses while they are still chilled, then cut into cubes.
2. Blend cheeses with cream cheese with a fork then add the beer, spices, and diced onion and mix again. When well incorporated, stir in salt & pepper to taste. Chill.
3. Take pizza dough out of package and roll into a ball. In a large bowl, add beer and flour to the dough and mix with hands until firm and not sticky. Add more flour if needed.
4. Rip off a piece of dough and roll it into a 6-inch (15 cm) long log.
5. To form the pretzel, pull the ends of the log to the top of the circle. Twist the ends around each other once and bring them down to meet the bottom of the circle. Then transfer to a baking sheet. Repeat until all dough is used. Chill pretzels in the fridge for 20 minutes.
6. Preheat oven to 425˚F (220˚C).
7. Bring the water to a boil in a medium pot. Add the baking soda to the water and immediately add pretzels.
8. Boil for 20-30 seconds, then take out and place on a baking sheet lined with parchment paper.
9. Brush egg wash onto the top of each pretzel, then top with coarse salt.
10. Bake for 15-20 minutes or until deep brown.
11. Before serving the beer cheese, garnish with sliced red onion, if desired. Cheese mixture can be used as dip or spread.
Enjoy your Beer Pretzels With Beer Cheese Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Sweet Potato Hash Cups? | Here's a recipe for Sweet Potato Hash Cups:
Ingredients:
• 1 sweet potato, peeled
• 1/4 cup panko
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Optional Toppings/Fillings
• broccoli, cut into small florets
• shredded cheddar cheese
• onion, diced
• bell pepper, diced
• shredded mozzarella cheese
• egg
• bacon, chopped
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Use a grater to shred sweet potato.
3. Add to a large bowl and mix with panko, olive oil, garlic powder, salt, and pepper.
4. Spoon into greased muffin tin, filling each tin about 2/3 full.
5. Bake for 30 minutes or until golden brown.
6. Add in optional toppings/fillings.
7. For the bacon and egg hash cup, use a spoon to form a well in the sweet potatoes. Gently pour in egg and top with salt, pepper, and bacon.
8. Bake for an additional 30 minutes.
Enjoy your Sweet Potato Hash Cups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Ham And Cheese Pockets? | Here's a recipe for Ham And Cheese Pockets:
Ingredients:
Dough
• 1 1/3 cups warm water
• 2 1/4 teaspoons yeast
• 1 teaspoon sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 tablespoon olive oil, plus 1 additional teaspoon
Filling
• 10 slices deli ham
• 12 slices provolone cheese
• 1 teaspoon olive oil
• 2 tablespoons grated parmesan cheese
Instructions:
1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
2. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
4. Turn out onto a lightly floured surface and knead for 3-5 minutes.
5. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel
6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
8. Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches (2 1/2-5 cm) on the top and bottom.
9. Slice the dough in half through the center, lengthwise.
10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.
11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
12. Brush the tops with olive oil and sprinkle with Parmesan.
13. Bake for 15-20 minutes, or until light golden brown.
14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
15. To reheat, microwave for 45 seconds to 1 minute.
Enjoy your Ham And Cheese Pockets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Chili-lime Pineapple Cucumber Sticks? | Here's a recipe for Chili-lime Pineapple Cucumber Sticks:
Ingredients:
• 5 spears jicama
• 5 spears pineapple
• 5 spears cucumber
• 1 teaspoon chili lime seasoning
• 2 lime wedges
Instructions:
1. Add the cut jicama, pineapple, cucumber, chili lime seasoning, and juice from the lime wedge in a resealable bag.
2. Toss to coat. Serve with a lime wedge.
Enjoy your Chili-lime Pineapple Cucumber Sticks! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Queso “Chips”? | Here's a recipe for Queso “Chips”:
Ingredients:
• 2 tablespoons unsalted butter
• 1/2 medium white onion, diced
• 2 jalapeñoes, diced
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 12 fl oz evaporated milk
• 3 cups shredded sharp cheddar cheese
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 3 cups tortilla chips, crushed
• 4 cups canola oil
For Serving
• fresh cilantro, chopped, for serving
• pico de gallo, for serving
• guacamole, for serving
• sour cream, for serving
Instructions:
1. Melt butter in a medium saucepan over medium-high heat. Add the onion and cook for 4-6 minutes, until translucent.
2. Add the jalapeño and stir for 4 minutes, until soft. Add the garlic and cook for about 1 minute.
3. Sprinkle in the cornstarch and stir for two minutes. Add the evaporated milk and stir for 3 minutes, or until the mixture thickens.
4. Slowly add the cheese 1/2 cup (50 g) at a time. Stir constantly until the cheese is completely melted.
5. Remove the queso from the heat. Line a baking sheet with parchment paper, then pour the queso over it. Use a spatula to spread the queso in an even layer about an 1/8 inch (3 mm) thick.
6. Freeze for three hours.
7. Remove the queso from the freezer and transfer to a cutting board. Carefully cut the queso horizontally into 7 rows, about 21/2-inches (6-cm) apart.
8. At the end of the bottom row, cut a triangle. Continue cutting triangles down the length of the row. Repeat with the remaining rows.
9. Place the flour, eggs, and tortilla chip crumbs in 3 separate medium bowls.
10. Heat the oil in a large pot until it reaches 350°F (180°C).
11. Toss a triangle of queso in the flour. Tap off any excess flour, then dip the piece in the egg, then toss it in the tortilla chip crumbs. Repeat with the remaining queso chips.
12. Fry the breaded queso chips 3-4 at a time, until golden brown, 15–30 seconds.
13. Drain the chips on a wire rack or paper towels.
14. Garnish with cilantro. Serve with guacamole, pico de gallo, and sour cream.
15. Nutrition Calories: 3324 Fat: 297 grams Carbs: 141 grams Fiber: 9 grams Sugars: 21 grams Protein: 47 grams
Enjoy your Queso “Chips”! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Cheese-Stuffed Tater Tots. | Here's a recipe for Cheese-Stuffed Tater Tots:
Ingredients:
• 2 lb frozen hash brown, thawed
• 2 tablespoons all-purpose flour
• 1 1/2 tablespoons salt, or more to taste
• 1 tablespoon ground black pepper
• 3 eggs
• 1 block cheddar cheese, cut into small, rectangular cubes
• vegetable oil, for frying
Instructions:
1. Combine thawed hash browns, flour, salt, pepper, and eggs in a bowl.
2. Take a piece of cheese and wrap a palmful of the mixture around it, shaping it into a tot (you may have to squeeze out some excess moisture to make it nice and tight).
3. Fill a large, deep skillet halfway with oil and heat over medium. When the oil is hot, drop in some tots, turning them along the way until they're crispy and golden brown. Let cool a bit.
Enjoy your Cheese-Stuffed Tater Tots! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Mini Strudels 4 Ways. | Here's a recipe for Mini Strudels 4 Ways:
Ingredients:
Strudels
• 2 sheets frozen puff pastry, thawed
• 1 large egg, beaten
Blueberry Peach Filling
• 2 tablespoons peach jam
• 2 tablespoons blueberry
Cranberry Orange Filling
• 2 tablespoons orange marmalade
• 2 tablespoons fresh cranberries
Ham And Swiss Filling
• 2 slices swiss cheese, quartered
• 2 slices ham, quartered
• 1/2 teaspoon freshly ground black pepper
Prosciutto And Asparagus Filling
• 4 slices prosciutto
• 10 pieces asparagus, cut into 2 in pieces (5 cm)
• 1/2 teaspoon freshly ground black pepper
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
3. Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
4. Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
5. Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
6. Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
7. Bake the strudels for 30 minutes, until puffed and golden brown.
Enjoy your Mini Strudels 4 Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Korean Rice Balls (Jumeokbap)? | Here's a recipe for Korean Rice Balls (Jumeokbap):
Ingredients:
• 2 cups uncooked sushi rice
• 3 cups water
• 1 1/2 cups ground beef, 90%
• 2 1/2 tablespoons soy sauce, divided
• 2 tablespoons brown sugar
• 2 tablespoons garlic, minced
• 2 tablespoons green onion, chopped
• 2 1/2 teaspoons sesame oil, divided
• fresh ground black pepper, to taste
• 4 tablespoons nori furikake, plus more for garnish
• 1 tablespoon canola oil
• 1/4 teaspoon kosher salt, plus more to taste
• sesame seed, for garnish
Instructions:
1. Add the sushi rice to a fine-mesh sieve and rinse under cold water until the water runs clear.
2. Add the rice and 3 cups of water to a rice cooker. Cook according to the manufacturer's instructions. Once the rice has finished cooking, let cool until safe to handle.
3. Meanwhile, add the ground beef, 2 tablespoons soy sauce, the brown sugar, garlic, green onions, 2 teaspoons sesame oil, and black pepper to a medium bowl and mix well to combine. Refrigerate for about 30 minutes, or until the rice has cooled.
4. Heat the canola oil in a large nonstick skillet over medium heat. Add the ground beef mixture and cook until the meat is browned and cooked through, about 5 minutes. Remove the pan from the heat.
5. In a large bowl, combine the cooked rice, furikake, remaining 1/2 tablespoon soy sauce, remaining 1/2 teaspoon sesame oil, and 1/4 teaspoon kosher salt and mix until well combined.
6. Add the cooked ground beef to the rice mixture and gently stir until evenly incorporated. Season with more salt to taste.
7. Shape the rice balls: Scoop 1/4 cup of the rice mixture into your hands and roll into a ball. Repeat with the remaining rice mixture.
8. Garnish the rice balls with sesame seeds and furikake.
Enjoy your Korean Rice Balls (Jumeokbap)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Honey Peanut Butter? | Here's a recipe for Honey Peanut Butter:
Ingredients:
• 3 cups roasted unsalted peanut
• 2 tablespoons honey
• salt, to taste
• 2 tablespoons canola oil
Special Equipment
• food processor
Instructions:
1. NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread peanuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
2. In a food processor, blend peanuts. Scrape down the sides when necessary.
3. When the peanuts have broken down and become crumbly, add in honey and salt while still blending.
4. The mixture will turn into a ball and eventually even out.
5. Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.
6. Pour into a jar, store in a refrigerator and use within one month.
Enjoy your Honey Peanut Butter! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Hungry Apple Monsters? | Here's a recipe for Hungry Apple Monsters:
Ingredients:
• 1 apple
• nut butter, to taste
• handful sunflower seed, or sliced almonds
Instructions:
1. Slice apple into quarters, slicing around the core.
2. Carefully carve a slice out of one of the quarters, careful not to slice all the way through and separate the apple. This creates the “mouth.”
3. Remove the center slice and spread the bottom half with nut butter.
4. Press the sunflowers into the top side of the “mouth” to create the “teeth.”
Enjoy your Hungry Apple Monsters! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Almond Pretzel Bars? | Here's a recipe for Almond Pretzel Bars:
Ingredients:
• 2 1/2 cups raw almonds
• 1 1/2 cups pitted date
• 1/3 cup pretzel
• 1 pinch salt
• 3 tablespoons milk, or water
• 1 teaspoon vanilla extract
• greek yogurt, for drizzling
Instructions:
1. Line an 8-inch (20 cm) square baking dish with parchment paper.
2. Add the almonds, dates, pretzels, salt, 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.
4. Drizzle the top with Greek yogurt, if desired.
5. Chill for 1 hour.
6. Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
7. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Enjoy your Almond Pretzel Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Goldfish Flower Jelly? | Here's a recipe for Goldfish Flower Jelly:
Ingredients:
• 6 goji berries
• warm water
• 6 edible flowers
Blackberry Base
• 1 oz unflavored gelatin
• 1 oz water
• 3 fl oz clear sweet soda
Aquarium Water
• 1 oz unflavored gelatin
• 2 fl oz water
• 12 fl oz clear sweet soda
• 1 fl oz lemon juice
Garnish
• fresh mint
• 6 chervils
Instructions:
1. Rehydrate goji berries in warm water. Cut stem-end of edible flower and insert goji berry.
2. For the blackberry base, combine gelatin and water, stir, then microwave for 10 seconds. Add soda to mixture, stir, and remove foam on top with a spoon.
3. Cut blackberries into halves, then place berries and mint on bottom of transparent cup. Pour soda-gelatin mixture until berries are submerged, then refrigerate cup for at least 1 hour.
4. For the aquarium water, combine gelatin and water, stir, then microwave for 10 seconds. Pour this mixture into a bowl with the lemon juice and soda. Stir and remove foam on top with a spoon.
5. Place bowl with aquarium water in an ice bath and stir continuously until mixture starts to thicken. Pour into cup with the set blackberry base.
6. Plant chervil between berries and place berry-flower “fishes” in cup. Refrigerate until jelly hardens.
Enjoy your Goldfish Flower Jelly! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Easy Roasted Red Pepper Hummus? | Here's a recipe for Easy Roasted Red Pepper Hummus:
Ingredients:
• 15 oz garbanzo beans, 1 can, drained and rinsed
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• 16 oz roasted red pepper, 1 jar, drained
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
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 roasted red peppers. 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 Roasted Red Pepper Hummus! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Potato Deviled Eggs? | Here's a recipe for Potato Deviled Eggs:
Ingredients:
• 12 baby red potatoes
• 3 teaspoons kosher salt, divided
• 12 hard boiled egg yolks
• 1/2 cup sour cream
• 1 teaspoon dijon mustard
• 1/2 teaspoon ground black pepper
• 2 teaspoons fresh chives, minced, plus more for garnish
• 2 strips bacon, cooked and crumbled
Instructions:
1. Add the potatoes and 11/2 teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
2. Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
3. In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 11/2 teaspoons of salt. Mash together with a fork until smooth.
4. Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
5. Pipe the filling into the potato cups. Garnish with the bacon and chives.
Enjoy your Potato Deviled Eggs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Baked Pimento Cheese Dip? | Here's a recipe for Baked Pimento Cheese Dip:
Ingredients:
• 2 tablespoons olive oil, plus more for greasing
• 4 cups shredded sharp cheddar cheese
• 6 oz cream cheese, room temperature
• 1/4 cup grated pecorino romano
• 2 tablespoons yellow onion, grated
• 3 jars pimentos, diced, drained
• 1/4 cup kalamata olive, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon worcestershire sauce
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• cracker, for serving
Instructions:
1. Preheat the oven to 400°F (200°C). Grease a 1-quart baking dish with olive oil.
2. In a large bowl, stir together the cheddar, cream cheese, Pecorino-Romano, olive oil, and grated onion until evenly combined.
3. Spread the cheese mixture into the prepared baking dish, transfer to the oven, and bake until golden, just melted, and heated through, about 15 minutes.
4. While the cheese bakes, stir together the pimentos, Kalamata olives, parsley, Worcestershire, garlic, salt, and pepper in a medium bowl.
5. Spoon the pimento mixture into the center of the dip. Serve hot, with crackers alongside.
Enjoy your Baked Pimento Cheese Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Zingy Guacamole? | Here's a recipe for Zingy Guacamole:
Ingredients:
• 5 ripe avocados, peeled and pitted
• 1/2 medium red onion, finely chopped
• 1 large jalapeño, finely chopped
• 2 lime juices
• 2 tablespoons McCormick® Zingy Spice Blend
• 1 teaspoon kosher salt, plus more to taste
• vegetable stick, or tortilla chips for serving
Instructions:
1. In a large bowl, mash the avocado with the back of a fork into a chunky paste.
2. Add the red onion, jalapeño, lime juice, zingy spice blend, and salt and stir to incorporate. Season with more salt to taste.
3. Serve with veggie sticks or tortilla chips.
Enjoy your Zingy Guacamole! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Stuffed Rigatoni Poppers? | Here's a recipe for Stuffed Rigatoni Poppers:
Ingredients:
• 2 teaspoons salt, divided
• 16 oz rigatoni, 1 box
• 1 tablespoon olive oil
• 1 lb ground beef
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• oil, for frying
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup bread crumbs
• fresh parsley, for serving
• shredded parmesan cheese, for serving
• marinara sauce, warm for serving
Instructions:
1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
2. Stir and cook until the pasta is al dente, about 5 minutes.
3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
7. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
8. Heat the oil in a large pot until it reaches 350°F (180°C).
9. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
10. Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
11. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
12. Drain on a wire rack or over paper towels.
13. Sprinkle with fresh parsley and Parmesan.
14. Serve with marinara sauce.
Enjoy your Stuffed Rigatoni Poppers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Queso Lava Cakes? | Here's a recipe for Queso Lava Cakes:
Ingredients:
Queso
• 4 oz cream cheese, room temperature
• 4 oz american cheese, room temperature
• 4 tablespoons unsalted butter, softened
• 1/2 cup shredded monterey jack cheese
• 1/4 cup pico de gallo, drained
Lava Cakes
• nonstick cooking spray, for greasing
• 1 1/4 cups all purpose flour, divided
• 1/2 cup yellow cornmeal
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup whole milk
• 1/4 cup canola oil
• 1 large egg
• 2 tablespoons fresh chives, sliced
• 1 tablespoon chipotle pepper in adobo sauce, drained and diced
For Garnish
• 1/2 cup sour cream
• 1/2 lb chorizo, cooked
• 4 fresh cilantro leaves
• 1/4 cup hot sauce
Instructions:
1. Make the queso: Line a baking sheet with parchment paper.
2. In a large bowl, combine the cream cheese, processed American cheese, butter, and Monterey Jack cheese and mix with an electric hand mixer on medium speed until smooth and combined. Add the drained pico de gallo and mix with a rubber spatula to incorporate.
3. Using a 1/4 cup measure, scoop out 4 heaping portions of the queso onto the prepared baking sheet. Freeze for at least 2 hours, up to overnight, until completely hardened.
4. Make the lava cakes: Preheat the oven to 400°F (200°C).
5. Arrange 4 10-ounce ramekins on a baking sheet. Grease with nonstick spray and dust each with 1 tablespoon of flour, rotating until the ramekins are well coated and tapping out any excess.
6. In a large bowl, stir together the remaining cup of flour, the cornmeal, sugar, baking powder, salt, milk, canola oil, egg, chives, and chipotles with a rubber spatula until well combined.
7. Fill each ramekin with 2 tablespoons of the batter and place 1 frozen queso ball in the centers, making sure to keep at least 1/4 inch of space between the queso and the sides of the ramekin. Divide the remaining batter between the ramekins.
8. Bake for 20–25 minutes, until puffed and golden brown on the top. Let cool for 5 minutes before inverting onto plates.
9. Garnish each lava cake with a dollop of sour cream, chorizo crumbles, a cilantro leaf, and a drizzle of hot sauce, then serve immediately.
Enjoy your Queso Lava Cakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Vegan Lox? | Here's a recipe for Vegan Lox:
Ingredients:
• 3 medium carrots
• 1/2 teaspoon kosher salt
• 1 cup water
• 1/4 cup low sodium soy sauce, or tamari
• 2 tablespoons caper, drained
• 2 tablespoons caper brine
• 1/4 cup rice vinegar
• 1/2 cup canola oil
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons garlic powder
• 1 sheet nori seaweed, 7.5 x 8.25 inch (19 x 21 cm) torn
• cracker, for serving
• vegan cream cheese, for serving
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Set the carrots on a baking sheet and season all over with the salt.
3. Bake the carrots for 40 minutes, until soft and tender. Remove from the oven and let cool.
4. Meanwhile, in a food processor, combine the water, soy sauce, capers, caper brine, rice vinegar, canola oil, paprika, garlic powder, and remaining 1/2 teaspoon salt. Process until the capers are broken down. Add the nori and pulse to incorporate. Transfer the marinade to a resealable container.
5. Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt.
6. Add the carrot ribbons to the marinade, cover, and refrigerate for 24 hours
7. Remove the carrot lox from the marinade and serve as desired, such as on crackers with vegan cream cheese, can be stored in refrigerator in marinade for up to 4 days.
Enjoy your Vegan Lox! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Savory Gluten-Free Chickpea Pancake? | Here's a recipe for Savory Gluten-Free Chickpea Pancake:
Ingredients:
• 1 cup chickpeas
• 1 cup water
• 1 teaspoon salt
• 3 tablespoons olive oil, divided
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon pepper
• 1 sprig fresh rosemary, chopped
Instructions:
1. Preheat oven to 450˚F (230˚C).
2. Place a 12-inch (30 cm) cast-iron pan in the oven and let heat up until ready to use.
3. In a bowl, add the chickpea flour, water, 2 tablespoons of olive oil, and salt, and whisk to combine.
4. Cover the bowl with a towel or plastic wrap and let rest at room temperature for at least 30 minutes.
5. Preheat the oven to broil.
6. Carefully remove the hot cast-iron pan from the oven, and pour in the remaining 1 tablespoon of olive oil, swirling the pan so that the bottom is fully coated.
7. Gently pour in the chickpea flour batter into the pan, swirling the pan so that the batter covers the entire pan.
8. Place the cast iron pan in the oven and broil for 5-8 minutes, until the edges are crisp and top is cooked through.
9. Sprinkle with flaky sea salt, pepper, and rosemary. Slice and serve.
Enjoy your Savory Gluten-Free Chickpea Pancake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Beer Batter Apple Rings? | Here's a recipe for Beer Batter Apple Rings:
Ingredients:
• 1 1/4 cups flour
• 1/2 teaspoon cinnamon
• 12 oz redd's apple ale, 1 bottle
• 3 red apples
• 1/4 cup powdered sugar
• oil, for frying, can be vegetable, canola, or peanut
Instructions:
1. Heat oil in a large pot so it’s at least 4 inches (10 cm) deep. If you have a thermometer, be sure the oil reaches at least 360ºF (185ºC) for frying.
2. In a bowl, whisk together flour, cinnamon, and Redd’s Apple Ale until smooth.
3. Slice off the top and bottom of the apples, and slice each apple into 1/2-inch (1 cm) thick rounds.
4. With a teaspoon or large piping tip, cut out a circle in the center of the apple ring to make it look like a donut.
5. With a paper towel, pat down the apple slices.
6. Dip the apple slices in the batter.
7. Fry them two to three at a time. Flip each apple slice once during frying and fry until both sides are golden brown.
8. Carefully remove from the oil and place onto paper towels or a drying rack.
9. Cool, then sprinkle with powdered sugar.
Enjoy your Beer Batter Apple Rings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Chocolate Cookie Spiders? | Here's a recipe for Chocolate Cookie Spiders:
Ingredients:
• 3 pieces black shoestring licorice
• 12 chocolate sandwich cookies
• 1 tablespoon chocolate frosting, or melted chocolate
• 24 mini chocolate candies
Instructions:
1. Cut the black shoestring licorice into 60 small pieces, about 11/2 inches (3.8 cm) long.
2. Stick 4 pieces of black licorice into the cream filling on one side of a cookie, then stick 4 more pieces into the other side. Repeat with the remaining cookies and licorice.
3. Using the frosting as an adhesive, stick the mini chocolate candies onto the cookies to create eyes.
Enjoy your Chocolate Cookie Spiders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Homemade Potato Chips ? | Here's a recipe for Homemade Potato Chips :
Ingredients:
• 1 lb yukon gold potato, scrubbed
• ice water, for soaking
• 2 cups canola oil, plus more as needed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 container Heluva Good!® French Onion Dip
Instructions:
1. Using caution, very thinly slice the potatoes on a mandoline. Soak potatoes in a large bowl of ice water for 30 minutes. Transfer the potatoes to paper towels to dry thoroughly before frying.
2. Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
3. Working in small batches, fry the potatoes, stirring and flipping frequently, until crispy and golden brown, about 4 minutes. Transfer from the oil to the wire rack to drain and season with the salt and pepper while the chips are still warm.
4. Serve the chips with the Heluva Good!® French Onion Dip.
Enjoy your Homemade Potato Chips ! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Vegetable Peel Chips? | Here's a recipe for Vegetable Peel Chips:
Ingredients:
• 6 cups vegetable peels, such as russet potatoes, beets, and sweet potatoes, loosely packed
• 1/4 cup olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1 1/2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 1/2 teaspoons dried parsley
Instructions:
1. Place an oven rack in the center of the oven. Preheat the oven to 400˚F (200˚C).
2. In a medium bowl, toss together the vegetable peels, olive oil, and salt.
3. Spread the peels in an even layer on a baking sheet.
4. Roast for 20-25 minutes, tossing halfway through, until the peels are dried and crisp, but not burnt.
5. In a small bowl, mix together the garlic powder, paprika, and dried parsley. Toss the peel chips with the spice mixture. Season with salt to taste.
6. The veggie peel chips will keep for up to 3 days stored in a cool, dry place.
Enjoy your Vegetable Peel Chips! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Pizza Popovers? | Here's a recipe for Pizza Popovers:
Ingredients:
• 3 large eggs
• 2 large egg whites
• 1 cup whole milk, plus 1 tablespoon
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 2 1/2 tablespoons unsalted butter, melted, divided
• 1 1/4 cups all purpose flour
• 1/4 cup parmesan cheese, finely grated, plus 1½ tablespoons
• 1/2 cup pepperoni, chopped, divided
• 1 tablespoon fresh basil, thinly sliced, for garnish
• 1 cup marinara sauce, warm
Special Equipment
• 1 6 cup popover pan
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a blender, combine the eggs, egg whites, milk, and tomato paste. Blend until smooth. Add the oregano, garlic powder, salt, 2 tablespoons of melted butter, and flour and blend on high speed for 2-3 minutes, until completely smooth. Transfer the batter to a liquid measuring cup with a pour spout and let rest at room temperature for 20 minutes.
3. Meanwhile, place the popover pan in the oven to preheat.
4. After resting, fold 1/4 cup (30 g) Parmesan and 1/4 cup (35 g) chopped pepperoni into the popover batter.
5. Remove the popover pan from the oven and brush 1/4 teaspoon melted butter in each cup, then fill 3/4 of the way full with batter. Sprinkle with the remaining pepperoni and remaining 11/2 tablespoons Parmesan cheese.
6. Bake the popovers for 25-30 minutes, or until they appear puffed and dry (do not open the oven door to check).
7. Garnish the popovers with basil and serve immediately with warm marinara sauce alongside.
Enjoy your Pizza Popovers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Grilled Peach Panini? | Here's a recipe for Grilled Peach Panini:
Ingredients:
Panini
• 4 slices sourdough bread, or crusty artisan bread
• 4 tablespoons pesto
• 3 oz brie cheese, sliced
• 1 large peach, pitted and thinly sliced
• 1 1/2 teaspoons aged balsamic vinegar, divided
• 4 tablespoons unsalted butter, room temperature
• nonstick cooking spray, for greasing
Arugula Peach Salad
• 1 large peach, pitted and cut into ½-inch (1.24 cm) wedges
• 8 oz arugula
• olive oil, for drizzling
• aged balsamic vinegar, for drizzling
Instructions:
1. Make the panini: Heat a panini press to high heat.
2. Spread 1 tablespoon of pesto on each slice of bread. Layer 3–4 Brie slices, 4–5 peach slices, and a drizzle of aged balsamic on 2 slices of bread. Place the other slices of bread, pesto-side down, on top.
3. Spread 1 tablespoon of butter on one side of each sandwich.
4. Grease the panini press lightly with nonstick spray. Place a sandwich on the panini press, buttered-side down. Butter the top slice bread, then close the panini press. Cook until the cheese is melted, 2–3 minutes. Remove the panini from the press and repeat with the remaining sandwich.
5. Make the salad: Arrange the peach wedges on the panini press and cook until grill marks appear, 2–3 minutes. Remove from the press.
6. In a medium bowl, drizzle the arugula with olive oil and aged balsamic vinegar. Toss well. Add the grilled peaches.
7. Serve the panini with the salad alongside.
Enjoy your Grilled Peach Panini! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Brie & Walnuts Sweet Potato Toast? | Here's a recipe for Brie & Walnuts Sweet Potato Toast:
Ingredients:
• 1 sweet potato
• spreadable brie, to taste
• 1 handful walnuts
• honey, 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 brie evenly across sweet potato toast.
5. Top with walnuts, drizzle with honey.
Enjoy your Brie & Walnuts Sweet Potato Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Bangers and Mash Bombs. | Here's a recipe for Bangers and Mash Bombs:
Ingredients:
• 3 1/2 tablespoons butter
• 1 onion, diced
• salt, to taste
• pepper, to taste
• 1 1/3 lb potato, peeled, chopped, and boiled
• 1/3 cup cheddar cheese, grated
• 1/4 cup softened butter
• 8 pork sausages, cooked
• 3/4 cup all-purpose flour
• 4 eggs, beaten
• 3/4 cup bread crumbs
• peanut or vegetable oil, for frying
• gravy, for serving
Instructions:
1. Melt the butter in a small saucepan over medium-low heat. Add the onion, season with salt and pepper, and cook until brown and caramelized, stirring occasionally, about 30 minutes.
2. Mash together the potatoes, caramelized onions, cheese, softened butter, salt, and pepper.
3. Cut the sausages into 2-inch pieces and encase the sausage pieces in the potato mixture.
4. Add the flour, eggs, and bread crumbs to 3 separate shallow bowls.
5. Coat the sausages first in the flour, then the eggs, followed by the bread crumbs, then once more in the eggs and bread crumbs. (In order to reduce mess, maintain one "dry" hand for coating in the flour and bread crumbs and one "wet" for coating in the egg.
6. Heat the oil in a large pot until it reaches 325˚F (160°C). If you don't have a thermometer, you can test the oil by dropping in a small piece of white bread. If it sizzles and browns within 45 seconds, the oil is ready.
7. Carefully deep-fry the bangers and mash bombs 4 at a time for a few minutes, until golden brown.
8. Drain on a paper towel, sprinkle with salt, and serve with warm gravy.
Enjoy your Bangers and Mash Bombs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Spicy Campfire Queso? | Here's a recipe for Spicy Campfire Queso:
Ingredients:
• 4 oz fresh chorizo
• 6 oz velveeta cheese, cubed
• 1 cup shredded pepper jack cheese
• 2 small jalapeñoes, seeded, 1 diced and 1 thinly sliced, divided
• 1/2 cup pico de gallo
• fresh cilantro, chopped, for garnish
• tortilla chip, and/or vegetables, for serving
Instructions:
1. Heat a small skillet over medium-high heat. Add the chorizo and cook until browned and the fat has rendered, about 5 minutes. Transfer to a paper towel-lined plate to drain.
2. Wipe out the skillet and return to medium heat. Add the Velveeta and pepper Jack cheeses, chorizo, diced jalapeño, and pico de gallo. Cook until the cheese is melted, about 3 minutes. Remove from the heat and stir until evenly combined.
3. Garnish with the sliced jalapeño and cilantro. Serve with tortilla chips and/or vegetables.
Enjoy your Spicy Campfire Queso! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Cucumber Celery Juice? | Here's a recipe for Cucumber Celery Juice:
Ingredients:
• 8 large celery stalks, rinsed and roughly chopped
• 1 large cucumber, roughly chopped
• 1 granny smith apple, cored and roughly chopped
• 1 cup Pure Leaf® Green Tea
• 1 large lemon, juiced
• 2 lemon wheels
• 2 cucumber wheels
• ice, for serving
Instructions:
1. Add the celery, cucumber, apple, and Pure Leaf® Green Tea to a blender and blend on high speed until smooth, 3–4 minutes.
2. Strain the juice through a fine-mesh sieve set over a large bowl, using a spatula to press the pulp to extract all of the liquid. Discard the pulp. Stir in the lemon juice.
3. Fill 2 glasses with ice, then divide the juice evenly between the glasses and garnish each with a lemon wheel and a cucumber wheel.
Enjoy your Cucumber Celery Juice! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Fruit Pops ? | Here's a recipe for Fruit Pops :
Ingredients:
• strawberry, whole
• banana, large slices
• apple, half wedges
• pineapple, large pieces
• vanilla yogurt, for dipping
• granola, for garnish
Special Equipment
• popsicle stick
Instructions:
1. Take the fruit and stick the popsicle stick into the fruit.
2. Dip fruit into yogurt and then dip it into the granola.
Enjoy your Fruit Pops ! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Tortilla Chip-Crusted Chicken With Queso Fundido. | Here's a recipe for Tortilla Chip-Crusted Chicken With Queso Fundido:
Ingredients:
Marinade
• 1 small bunch fresh cilantro
• 2 cloves garlic
• 1/4 cup olive oil
• 1 teaspoon adobo seasoning
• 1 teaspoon black pepper
• 2 limes lime juice
Tortilla-Crusted Chicken
• 2 boneless, skinless chicken breasts
• 1 teaspoon adobo seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon black pepper
• nonstick cooking spray, for greasing
• 1 1/4 cups all purpose flour
• 1 teaspoon kosher salt
• 2 cups tortilla chips, crushed
• 3 large eggs
• 1/2 lime lime juice
Queso Fundido
• 1 tablespoon unsalted butter
• 1 cup yellow onion, finely chopped
• 1 medium green bell pepper, seeded and finely chopped
• 1 1/2 cups shredded mexican cheese blend
• 1 1/2 cups shredded monterey jack cheese
• 1/4 cup black olive, sliced
• 8 pickled jalapenoes, sliced
• 1/3 cup mild pico de gallo
• 1/4 cup sour cream
• 1/4 cup fresh cilantro, for garnish
Instructions:
1. Make the marinade: Add the cilantro, garlic, olive oil, adobo seasoning, pepper, and lime juice to a food processor. Blend for 2–3 minutes, or until smooth.
2. Marinate the chicken: Place chicken breasts on a cutting board and slice each breast crosswise into 6 1/2-inch (16 1/2 cm)thick strips. Add the chicken to a medium bowl, along with the adobo seasoning, garlic powder, paprika, and pepper. Toss until the chicken is well coated.
3. Pour the marinade over chicken and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
4. Preheat the oven to 425°F (220°C). Set a wire rack inside a baking sheet and grease with nonstick spray.
5. Remove the chicken strips from the marinade, allowing any excess to drip off. Transfer the chicken to a cutting board and pat dry with paper towels.
6. Add the flour to a shallow dish, season with the salt, and stir until incorporated. Add the crushed tortilla chips to another shallow dish. Add the eggs to a small bowl and beat with a fork until frothy.
7. Working 1 strip at a time, coat the chicken strips in the flour, then the eggs, then the crushed tortilla chips. Place on the prepared wire rack.
8. Bake the chicken for 12–15 minutes, until golden brown.
9. While the chicken is baking, make the queso fundido: Melt the butter in an 8-inch (20 cm) cast iron skillet over medium heat. Add the onion and green pepper, and sauté until the onion is translucent, 5–6 minutes. Turn off the heat.
10. Add the Mexican cheese blend and Monterey Jack cheese to the pan and stir to combine.
11. When the chicken is done baking, let rest while you bake the queso fundido.
12. Reduce the oven temperature to 400°F (200°C).
13. Bake the queso fundido for 12–15 minutes, or until the cheese is melted and bubbling. Turn the oven to broil and broil the queso fundido for 1–3 minutes, until there are golden brown spots on top.
14. Remove the queso fundido from the oven and transfer to a heatproof serving platter. Arrange the chicken strips around the pan. Top the queso fundido with the olives, jalapeños, pico de gallo, and sour cream. Garnish the queso fundido and chicken with the cilantro. Squeeze the lime juice over the chicken.
15. Serve warm.
Enjoy your Tortilla Chip-Crusted Chicken With Queso Fundido! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Hot Dog Cups? | Here's a recipe for Hot Dog Cups:
Ingredients:
• 8 hot dogs
• 1/3 cup ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon worcestershire sauce
• 8 refrigerated biscuits
• 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cut hot dogs lengthwise and chop into small pieces. Mix with ketchup, mustard, and Worcestershire sauce.
3. Press each biscuit into the cups of a greased muffin tin. Fill with hot dog mixture.
4. Bake for 10 minutes. Remove from oven and top with shredded cheddar cheese.
5. Bake for an additional 5 minutes.
Enjoy your Hot Dog Cups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Cauliflower Crust Egg Cups? | Here's a recipe for Cauliflower Crust Egg Cups:
Ingredients:
• 1 head cauliflower, medium-large
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/3 cup onion, diced
• 1/2 cup parmesan cheese, grated
• salt, to taste
• pepper, to taste
• 6 eggs, whisked, separate into a batch of 2 and a batch of 4
• tomato, for garnish
• fresh basil, for garnish
• fresh spinach, for garnish
• broccoli, for garnish
• cheddar cheese, for garnish
Instructions:
1. Preheat oven to 375°F (200°C).
2. Using a food processor or a cheese grater, grate the cauliflower until fine or “riced.”
3. Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
4. Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
5. Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
6. Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
7. Bake for 20-30 minutes, or until the crust turns golden brown.
8. Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
9. Bake an additional 15-20 minutes or until eggs are cooked through.
10. Allow to cool slightly before serving.
Enjoy your Cauliflower Crust Egg Cups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Mini Chicken Fajita Roll? | Here's a recipe for Mini Chicken Fajita Roll:
Ingredients:
• 1 large, boneless, skinless chicken breast
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 white onion, thinly sliced
• 2 tablespoons olive oil, divided
Fajita Spice Rub
• 2 teaspoons chili powder
• 1 tablespoon cumin
• 1 1/2 teaspoons paprika
• 2 1/2 teaspoons salt
• 2 teaspoons garlic powder
• 1 1/2 teaspoons black pepper
Instructions:
1. Mix together the ingredients for the Fajita rub.
2. Heat 1 tablespoon of oil in a large, nonstick skillet over medium heat. Toss in the sliced bell peppers and onion, sprinkle over 2 teaspoons of the fajita spice rub, and sauté until soft, about 8 minutes.
3. Using a sharp knife, carefully slice the chicken breast in half. Lay a sheet of plastic wrap over the chicken breast and flatten the meat with a mallet or rolling pin.
4. Spread a quarter the sautéed pepper mixture evenly on the chicken breast. Roll the breast and skewer with toothpicks so that the roll holds its shape.
5. Slice the roll into 1/2-inch (11/4 cm) pieces, making sure each piece is held together with a toothpick.
6. Season each roll on both sides with the fajita spice rub.
7. Heat the remaining 1 tablespoon of oil in the skillet and fry the chicken rolls about 3 minutes on each side until fully cooked.
8. Let rest 5 minutes before serving.
Enjoy your Mini Chicken Fajita Roll! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Hot Dog Six Pack. | Here's a recipe for Hot Dog Six Pack:
Ingredients:
• 1 sheet puff pastry
• 1 hot dog sausage
• shredded cheese, to taste
• scallion, chopped
Instructions:
1. Cut the hot dog into six equal sized pieces.
2. Then cut puff pastry into sections just large enough to wrap around the pieces of hot dog.
3. Wrap the hot dogs with the cut puff pastry.
4. Place them on a baking sheet or foil in two rows of 3 with just a little space between each.
5. Top with cheese and scallions and bake at 400°F (204°C) for 25 minutes or until golden brown.
Enjoy your Hot Dog Six Pack! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Currywurst Sliders? | Here's a recipe for Currywurst Sliders:
Ingredients:
• 1 pack sausage, You can use: bratwurst, kielbasa, andouille, etc.
• 1 can whole tomatoes
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon mustard powder
• 1 teaspoon chili powder
• salt, to taste
• pepper, to taste
• 1 onion, diced
• hawaiian roll
Instructions:
1. Cut your sausage into slivers and brown in a pan on medium, with oil. Once cooked, set aside.
2. Add your diced onion into the pan and brown them before adding your can of whole tomatoes, curry, paprika, mustard, and chili powder. Add salt and pepper to taste.
3. Stew the ingredients together, mashing the whole tomatoes, and let simmer on low for 20 minutes.
4. Place your sausage onto your Hawaiian rolls, top with your relish and finish with a sprinkle of curry powder.
Enjoy your Currywurst Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Chocolate Peanut Pretzel Popcorn Bars. | Here's a recipe for Chocolate Peanut Pretzel Popcorn Bars:
Ingredients:
• 6 cups popcorn, crushed
• 3 cups brown rice, puffed
• 1 cup roasted unsalted peanut
• 2 cups pretzels, crushed, plus more for topping
• 3/4 cup honey
• 1 cup brown sugar
• 1/4 teaspoon kosher salt
• 3/4 cup chocolate chips, divided
Instructions:
1. Line a 9x13-inch (22 x 33) cm baking dish with parchment paper.
2. In a large bowl, mix together the popcorn, puffed rice, peanuts, and pretzels.
3. In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2–3 minutes. Let the mixture to come to a low boil for 1–2 minutes, stirring constantly, then remove the pot from the heat.
4. Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
5. Once the mixture comes together and has cooled slightly, add 1/2 cup (85 G) of the chocolate chips, mixing well to incorporate. Some of the chocolate may melt, but that’s okay!
6. Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
7. Top with the remaining 1/4 cup (40 G) chocolate chips and more pretzels.
8. Set aside in a cool place for 1 hour to set, then cut into 12 bars.
Enjoy your Chocolate Peanut Pretzel Popcorn Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Easy Oven-Dried Fruit? | Here's a recipe for Easy Oven-Dried Fruit:
Ingredients:
• 1 large pineapple
• 1 lb kiwi
• 3 large mangoes
• lemon juice, from half a lemon
• 1 lb strawberry
Instructions:
1. Set the oven racks at the top and bottom thirds of the oven. Preheat the oven to 170°F (75°C), or its lowest temperature. Line up to 4 baking sheets with nonstick reusable mats.
2. Cut the top off of the pineapple, and slice a thin layer off the bottom so it stands upright. Core the pineapple and discard the skin and core. Cut into 2-3-inch (5-7.5 cm) pieces. Arrange in a single layer on a baking sheet.
3. Peel the skin off the kiwis, then slice into 1/4-1/3-inch (1/2-1 cm) wide rounds. Arrange in a single layer on a baking sheet.
4. Peel the skin off the mangoes. Cut around the pit, then slice into 1/4- to 1/3-inch (1/2-1 cm) wide strips. Arrange in a single layer on a baking sheet. Squeeze the lemon over the mango so it does not oxidize in the oven.
5. Remove the tops from strawberries, and cut into 1/4-1/3-inch (1/2-1 cm) wide slices. Arrange in a single layer on a baking sheet.
6. Bake the fruit, in batches if necessary, for 6-8 hours, until dried, leathery, and all moisture has evaporated. The kiwis and strawberries should take less time, while the pineapple will take the longest. Crack the oven door every hour or so, especially in the beginning, to allow moisture to escape.
7. Let the fruit cool, then store in an airtight container for up to 1 week, ideally with a silica gel packet to maintain dryness.
Enjoy your Easy Oven-Dried Fruit! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Savory Puff Pastry Pockets? | Here's a recipe for Savory Puff Pastry Pockets:
Ingredients:
• 1 cup ricotta cheese
• 1/2 cup fresh spinach, cooked
• 1/2 cup artichoke heart, cooked and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 package frozen puff pastry, thawed
• 1/4 cup shredded mozzarella cheese
• 8 pepperonis, chopped
• 3 tablespoons marinara sauce
• 1/4 cup roasted red pepper, chopped
• 2 tablespoons pesto
• 4 mozzarella pearls
• 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
3. Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
4. Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
5. Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
6. Spoon the ricotta mixture into the last 4 cube divots.
7. Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
8. On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
9. Using a knife, cut any excess dough from the sides.
10. Using a fork, press into the the edges of the pastry and seal.
11. Brush the pastry with butter and bake for 30 minutes.
Enjoy your Savory Puff Pastry Pockets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Leaning Tower Of Pizza Bites? | Here's a recipe for Leaning Tower Of Pizza Bites:
Ingredients:
Pizza Bites
• 3 cups shredded mozzarella cheese, divided
• 4 cups marinara sauce, divided
• 40 slices pepperoni slices, chopped, plus more for flag
• 2 sticks unsalted butter, melted
• 6 cloves garlic, minced
• 1 tablespoon fresh parsley, minced
• 1/4 cup grated parmesan cheese
• 96 store-bought frozen Parker House rolls, halved and thawed at room temperature for 20 minutes, divided
• 1 1/2 cups shredded chicken
• 1/2 cup Frank’s® buffalo sauce
• 3 large egg yolks
• 1/2 teaspoon water
• 80 mini mozzarella balls
• 1 cup fresh basil leaf, plus more for flag
• 1 slice mozzarella cheese
Special Equipment
• 3 styrofoam dowels, 1½ x 24-inch (4 cm x 60 cm)
• rubber band
• 1 styrofoam dowel, 1½ x 4-inch (4 cm x 10 cm)
• 1 wooden skewer
• aluminum foil
• cellophane tape
• 8-inch round piece of cardboard
• hot glue gun
• masking tape
• toothpick
Instructions:
1. Preheat the oven to 425°F ( 220°C) and line 4 baking sheets, or as many as you have, with parchment paper.
2. Assemble the tower: Secure the 3 longer dowels together using rubber bands. Trim 2 inches (5 CM) off the bottom at a 30° angle. The tower should be approximately 22 inches (55 CM) tall. Attach the 4-inch dowel to the top of the tower using a wooden skewer.
3. Wrap the entire tower in aluminum foil, securing with cellophane tape, ensuring there is no styrofoam showing. Attach the tower to the cardboard using a hot glue gun. Attach the cardboard base to a large serving platter with masking tape.
4. Make the pepperoni filling: In a medium bowl, mix together 11/2 cups shredded mozzarella, 1 cup (260 g) marinara sauce, and the chopped pepperoni.
5. Make the garlic butter: In a separate medium bowl, combine the melted butter, garlic, parsley, and grated Parmesan.
6. Take a halved roll and flatten with your hand to about 2 inches (5 CM) in diameter. Fill with 1/2 teaspoon of the pepperoni filling. Pinch the edges of the dough together around the filling to form a ball and roll to seal. Repeat until half of the rolls are filled with the pepperoni filling and arrange on 2 of the prepared baking sheets. Brush with the garlic butter.
7. Bake the pepperoni bites for 18-20 minutes, until golden. Let cool completely, about 20 minutes.
8. While the pepperoni bites bake, make the buffalo chicken bites: In a separate medium bowl, mix together the remaining 11/2 cups (150 G) shredded mozzarella, 1 cup (260 G) marinara, the shredded chicken, and buffalo sauce.
9. In a small bowl, mix together the egg yolks and water.
10. Flatten and fill the remaining halved rolls with the buffalo chicken filling and arrange on the 2 remaining prepared baking sheets. Brush with the egg wash.
11. Bake for 18-20 minutes, until golden brown and slightly darker than the pepperoni bites. Let cool completely, about 20 minutes.
12. Use toothpicks to attach the cooled bites to the tower, starting at the base and placing close together so no foil shows through. Alternate between rows of pepperoni and buffalo chicken bites. Continue until you’ve reached the top and all of the bites have been used.
13. Use toothpicks to attach the mini mozzarella balls to the tower, creating a ring around the tower every few rows of pizza bites.
14. Add the remaining 2 cups (520 G) marinara sauce to a small pot and warm over medium-low heat, about 2 minutes. Pour into the base of the platter.
15. Arrange the basil leaves at the base of the tower to resemble the lawn of the Tower of Pisa.
16. Add a strip of basil and a strip of pepperoni to the slice of mozzarella to resemble the Italian flag. Secure to the top of the tower with a toothpick.
17. Serve while the marinara sauce is warm.
Enjoy your Leaning Tower Of Pizza Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Garlic Dijon Tofu Marinade? | Here's a recipe for Garlic Dijon Tofu Marinade:
Ingredients:
• 14 oz tofu, 1 block
• 1/2 cup water
• 1/4 cup mustard
• 1/4 cup mayonnaise
• 1/4 cup fresh basil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
Instructions:
1. Combine water, mustard, mayonnaise, basil, garlic, salt, and pepper. Mix until combined.
2. Add tofu and refrigerate. Marinate for 1-3 hours.
3. Prepare as desired!
Enjoy your Garlic Dijon Tofu Marinade! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Cheddar Spoons? | Here's a recipe for Cheddar Spoons:
Ingredients:
• 2 cups shredded cheddar cheese
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon salt
• 1 cup all-purpose flour
• 2 tablespoons ice water
Instructions:
1. Preheat the oven to 325˚F (160˚C).
2. Using an electric hand mixer or stand mixer, beat the cheese, butter, and salt in a large bowl.
3. Once combined, mix in the flour and add the ice water one tablespoon at a time. The dough should hold together when pressed but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
4. Divide the dough in half and pack together into 2 discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
5. Roll out the dough to 1/4 inch (6 mm) thick, pinching together the cracks on the edges.
6. Trace and cut out 6 spoon shapes from each disc of dough.
7. Place the cut-out cheese spoons on top of greased, upside-down spoons on a parchment paper-lined baking sheet. Lightly press down to mold the dough to each spoon’s shape.
8. Bake for 25 minutes, or until golden brown.
9. Serve with layered taco dip, if desired.
Enjoy your Cheddar Spoons! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Garlic Parmesan? | Here's a recipe for Garlic Parmesan:
Ingredients:
• 2 cups almond flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1/4 cup grated parmesan cheese
• 2 tablespoons avocado oil, or olive oil
• 3 tablespoons ice water
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Combine the almond flour, salt, pepper, garlic powder, and Parmesan in a large bowl.
3. Add the avocado oil and mix thoroughly with a fork.
4. Add the ice water, 1 tablespoon at a time, and mix thoroughly, until small clumps form and the dough holds together when squeezed.
5. Form the dough into a round, flattening the top and bottom as evenly as possible.
6. Place the dough on a sheet of parchment paper and add another piece of parchment on top. Roll out the dough as evenly as possible, to between 1/4- and 1/8-inch (6- and 3-mm) thick.
7. Remove the top layer of parchment paper and place on a baking sheet. You may need to press the edges of the dough to form an even rectangle.
8. Using a cookie cutter or pizza cutter, slice the dough to desired size. If using a cookie cutter, re-roll the excess dough and cut out more crackers.
9. If desired, use the blunt end of a skewer to poke holes in each of the crackers.
10. Carefully place the crackers on the baking sheet. If the dough is too warm, the crackers will break as you attempt to transfer them. Chill in the freezer for 10 minutes before proceeding if this happens.
11. Bake for 15-20 minutes, flipping halfway, until golden brown.
12. Let the crackers cool completely and serve as desired. Store up to 1 week at room temperature in an airtight container.
Enjoy your Garlic Parmesan! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Vegan Basil Ricotta. | Here's a recipe for Vegan Basil Ricotta:
Ingredients:
• 1 cup raw cashews
• 1 cup fresh basil leaf
• 1/2 lemon, juiced
• 1/2 teaspoon salt
• 6 fl oz water
Instructions:
1. Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
2. Add the boiled cashews, basil, lemon juice, and salt to a blender. Start to blend, then slowly add the water while the blender is running until the “ricotta” reaches your desired consistency.
3. Serve immediately or store in the fridge for up to 4 days.
Enjoy your Vegan Basil Ricotta! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
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