INSTRUCTION
stringlengths 19
114
| RESPONSE
stringlengths 248
7.96k
| SOURCE
stringclasses 1
value |
|---|---|---|
Do you know how to make Buffalo Ranch Chickpeas? | Here's a recipe for Buffalo Ranch Chickpeas:
Ingredients:
• 1 can chickpeas
• 1 tablespoon olive oil
• 2 tablespoons buffalo sauce
• 2 teaspoons garlic powder
• 1 teaspoon onion, minced
• 1 teaspoon dried dill
• 1/2 teaspoon dried thyme
Instructions:
1. Preheat the oven to 425 ° F.
2. Strain chickpeas & pour onto a foil-lined sheet pan.
3. Coat chickpeas in olive oil & bake for 15 minutes.
4. Mix remaining ingredients together and toss chickpeas in the mixture, then bake the chickpeas for 10 more minutes.
5. Serve.
Enjoy your Buffalo Ranch Chickpeas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Mushroom “Chicken Nuggets”? | Here's a recipe for Mushroom “Chicken Nuggets”:
Ingredients:
• Vegetable oil, for frying
• 8 king trumpet mushroom
• 1/3 cup buckwheat flour
• 1/3 cup cornstarch
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup water
• 1 1/2 teaspoon chili powder
• 2 cups crushed cornflake
• Sauce of choice, for dipping
Instructions:
1. Fill a large, high-walled skillet halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
2. Remove the caps from the mushrooms and reserve for another use, then slice the mushroom stems into 1/2-inch-thick rounds.
3. In a medium bowl, whisk together the buckwheat flour, cornstarch, paprika, garlic powder, salt, pepper. Add the water and whisk until smooth. Whisk in the chili powder.
4. Add the cornflakes to a separate medium bowl
5. Dip the mushroom rounds in the batter to coat completely, then dredge in the crushed cornflakes until fully covered.
6. Working in batches, fry the mushrooms in the hot oil until golden brown, 3–5 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
7. Serve warm with your favorite sauce for dipping.
Enjoy your Mushroom “Chicken Nuggets”! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Queso Blanco Mac ‘N’ Cheese With Corn And Chicharrones As Made By Victor Ramos. | Here's a recipe for Queso Blanco Mac ‘N’ Cheese With Corn And Chicharrones As Made By Victor Ramos:
Ingredients:
• 1 stick unsalted butter, divided, plus more for greasing
• kosher salt, to taste
• 1 lb dried pasta shells
• 7 ears corn, shucked
• 2 cups whole milk
• 2 cups half & half
• 2 heads garlic, halved crosswise
• 2 shallots, peeled
• 5 oz shredded mozzarella cheese
• 5 oz shredded gruyère cheese
• 5 oz shredded white cheddar
• 5 oz shredded monterey jack cheese
• 2 tablespoons all purpose flour
• 1/2 tablespoon ground white pepper
• 2 oz chicharrónes
• fresh parsley, for garnish, finely chopped
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x 13 x 2-inch baking dish with butter.
2. Bring a large pot of salted water to a boil. Add the shells and cook until nearly al dente, then drain.
3. Stand an ear of corn upright on a cutting board and run a knife down the side to cut the kernels off. Repeat with the remaining ears. Set the kernels aside.
4. Add the corn cobs to a 4-quart pot with the milk, half-and-half, garlic, and shallots. Bring to a simmer over medium-low heat and cook for 20 minutes to infuse. Remove the pot from the heat, strain through a fine-mesh sieve into a large bowl, and discard the solids. Let cool for 10 minutes. Rinse out the pot.
5. Melt the 6 tablespoons of butter in the same pot over medium heat. Add the corn kernels and sauté until beginning to caramelize, 3–4 minutes. Remove 1/2 cup of corn and set aside. Add the corn-infused milk mixture and a pinch of salt and cook for another minute, until starting to bubble and thicken slightly.
6. Transfer the corn mixture to a blender and blend until smooth. Strain through a fine-mesh sieve into a clean large bowl, using a wooden spoon to extract as much liquid as possible from the corn pulp. Rinse out the pot.
7. In a medium bowl, combine the mozzarella, Gruyère, white cheddar, and Monterey Jack cheeses and mix well.
8. Add the remaining 2 tablespoons butter and the flour to the pot. Cook over medium-low heat, whisking constantly, until the roux is light golden, 1–2 minutes. Add the corn cream and cook, whisking frequently, until thickened slightly, 3–5 minutes.. Gradually add 13/4 cups of the cheese mixture and whisk until smooth. Season with the white pepper and remove the pot from the heat.
9. Add the chicharrones to a food processor or blender. Process until broken down into coarse crumbs.
10. Add the cooked pasta shells to the prepared baking dish and pour the cheese sauce on top. Add the reserved corn kernels and half of the remaining cheese mix, then stir well to combine. Top with the remaining cheese mix and the chicharron crumbs.
11. Bake the mac ‘n’ cheese for 25 minutes. Turn the oven to broil and cook for another 5 minutes, until the top of the mac ‘n’ cheese is crispy. Let rest for at least 5 minutes.
12. Garnish the mac ‘n’ cheese with the parsley, then serve.
Enjoy your Queso Blanco Mac ‘N’ Cheese With Corn And Chicharrones As Made By Victor Ramos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Polvoron (Crumbly Shortbread)? | Here's a recipe for Polvoron (Crumbly Shortbread):
Ingredients:
• 2 cups all purpose flour
• 1 cup powdered milk
• 1 1/2 cups chocolate sandwich cookie, crushed, cream filling removed
• 1/2 cup granulated sugar
• 1 3/4 sticks unsalted butter, melted
Special Equipment
• 1 oval-shaped polvoron mold
• 24 colored cellophanes, for wrapping (4 in - 10 cm)
Instructions:
1. Toast the flour in a medium skillet over low heat, stirring constantly, until light brown in color, about 10 minutes. Remove the pan from the heat and let the flour cool to room temperature, 10 minutes.
2. Sift the toasted flour through a fine-mesh strainer into a large bowl to remove any lumps.
3. Pour the cookie crumbs into the bowl with the flour, then add the powdered milk, sugar, and melted butter and mix until the consistency resembles wet sand.
4. To shape the cookies, pack the flour mixture firmly into the polvoron mold, using a spoon to remove any excess around the edges. Turn out onto a baking sheet and repeat with the remaining dough. Refrigerate the cookies for 30 minutes to set, if desired.
5. Wrap each polvoron individually in a square of cellophane. Store in an airtight container in the refrigerator for up to 1 month. Allow the cookies to come to room temperature before serving.
Enjoy your Polvoron (Crumbly Shortbread)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Fresh Basil & Parmesan Pesto? | Here's a recipe for Fresh Basil & Parmesan Pesto:
Ingredients:
• 2 cups fresh basil leaf
• 1/4 cup grated parmesan cheese
• 1 tablespoon garlic, minced
• 1/4 cup pine nuts
• 1/3 cup extra virgin olive oil
• salt and pepper, to taste
Instructions:
1. In a food processor, blend together fresh basil leaves and the pine nuts, pulsing several times until well-chopped and combined. Then, add parmesan cheese and garlic and pulse until well-combined.
2. Slowly stream in the olive oil while pulsing to keep the olive oil from separating.
3. Season lightly with salt and pepper to taste.
4. Serve over pasta or refrigerate in a sealed container.
Enjoy your Fresh Basil & Parmesan Pesto! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Hot Wings? | Here's a recipe for Hot Wings:
Ingredients:
• 6 chicken wings
• salt, to taste
• pepper, to taste
• olive oil spray
• 4 tablespoons salted butter
• 1 splash worcestershire sauce
• 5 tablespoons Frank’s Red Hot Original
Instructions:
1. Salt and pepper wings.
2. Spray with olive oil so they do not stick.
3. Put chicken wings in air fryer at 350°F (175°C) for 10 minutes. Flip. Air fry for 10 minutes more.
4. Melt the butter. Add Worcestershire and Frank’s red hot.
5. Drench the chicken in the sauce.
Enjoy your Hot Wings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Bell Pepper Chutney? | Here's a recipe for Bell Pepper Chutney:
Ingredients:
• oil, to taste
• 1/4 teaspoon channa dal
• 2 dried red chilies, chopped
• 1 green chili, chopped
• 3 garlic cloves
• 1 small onion
• 1 small tomato
• 2 bell peppers
• salt, to taste
Instructions:
1. Heat oil in a pan. Add the channa dal, red chlli, green chili, and garlic and sauté.
2. Add the onion and let cook.
3. Add the tomato. Once the tomatoes are fully cooked and mushy, add the bell peppers and salt and let cook until the bell peppers turn soft.
4. Turn off the heat and let cool completely.
5. Blend until smooth.
Enjoy your Bell Pepper Chutney! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Lemony Ricotta Cheese? | Here's a recipe for Lemony Ricotta Cheese:
Ingredients:
• 3 3/4 cups whole milk, (not ultra pasteurized - it will not work)
• 1/4 cup heavy whipping cream, (not ultra pasteurized)
• 3/4 teaspoon salt
• 2 tablespoons fresh lemon juice, (Plus 1 Tablespoon incase needed - see below)
Instructions:
1. Add the milk, cream and salt to a saucepan over medium heat and bring to 190 degrees. Stir as needed to keep from scorching the milk. When the milk reaches 190 degrees, remove from heat and stir in 2 tbsp of fresh lemon juice. The milk should start to clump when you add the lemon juice. Return the saucepan to the heat and bring the mixture to 190 degrees and remove it from the heat. At this stage, white curds should form - if not, add more lemon juice, 1/2 tsp at a time, until white curds form. Once curds have formed, remove from a saucepan and let rest for 10 minutes.
2. Place the cheesecloth in a sieve and place the sieve over a large bowl. Slowly ladle the cheese curds into the cheesecloth. The cheese is ready to eat after it has drained for a few minutes. For a firmer cheese, let the cheese drain in the sieve for 30 minutes then lift it from the sieve and fold the cheese cloth around the cheese and place in the refrigerator overnight.
3. Remove from the fridge the next day and softly stir to create a ricotta-like consistency. Serve as desired.
Enjoy your Lemony Ricotta Cheese! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Date-Nut Energy Balls? | Here's a recipe for Date-Nut Energy Balls:
Ingredients:
• 1 cup whole almonds
• 1 cup date, pitted
• 1 tablespoon smooth almond butter
• 1/4 teaspoon vanilla extract
Instructions:
1. Put all ingredients in a food processor and process, alternating between pulsing and letting the machine run, until everything is ground and starts to come together in a big mound. Make sure no nut or date pieces remain and that the mixture is smooth.
2. Using a large spoon, scoop out lumps of the mixture and form balls between your hands. Place into a container for freezing.
3. Thaw and serve as desired.
Enjoy your Date-Nut Energy Balls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Nutritious Nut Balls. | Here's a recipe for Nutritious Nut Balls:
Ingredients:
• 1 1/2 cups walnuts, chopped
• 1 1/2 cups almond
• 1 1/2 cups cashew and dates, mixed together
• honey and sugar, to taste
Instructions:
1. First, take the chopped nuts and put them in a bowl.
2. Next add the desired amount of honey or sugar.
3. Mix well until the mixture sticks together.
4. Make it in your favorite shape. For this recipe, we made balls/spheres.
5. Enjoy as is or with chocolate syrup!
Enjoy your Nutritious Nut Balls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Parfait: The Islander? | Here's a recipe for Parfait: The Islander:
Ingredients:
• 1 cup Great Value® Greek Yogurt, or Great Value® Nonfat Yogurt
• 1/2 cup mixed nuts and seeds
• 1/2 cup fresh mixed fruit
• 1 tablespoon honey
• 1 oz Great Value® Dark Chocolate, chopped
Instructions:
1. Spread the yogurt evenly in the bottom of a trifle glass. Top with the nuts and seeds, fruit, honey, and dark chocolate.
Enjoy your Parfait: The Islander! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Fish Sauce Caramel Corn On The Cob? | Here's a recipe for Fish Sauce Caramel Corn On The Cob:
Ingredients:
• kosher salt, for boiling
• 4 ears corn, shucked
• 1/2 stick unsalted butter
• 1/2 cup brown sugar, lightly packed
• 1 tablespoon heavy cream
• 4 teaspoons fish sauce
• 1 lime, zested
• 1/2 lime, juiced
• fresh thai basil, for garnish
• lime, halved, for serving
Instructions:
1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Bring a large pot of salted water to boil. Add the corn and boil for 5–7 minutes, until the kernels are tender and bright yellow. Use tongs to remove the corn and set aside.
3. In a small saucepan, combine the butter and brown sugar. Cook over medium-low heat, whisking together as the butter melts. Whisk in heavy cream and fish sauce. Let bubble for 1–2 minutes. Remove the pot from the heat and stir in the lime zest and juice.
4. Place the corn on the prepared baking sheet. Brush the corn on all sides with the caramel.
5. Bake the corn for 10 minutes, using tongs to rotate the cobs every few minutes and basting with more caramel, until caramelized and browned.
6. Serve corn with lots of chopped Thai basil and halved limes.
Enjoy your Fish Sauce Caramel Corn On The Cob! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Baby Friendly Vegetable Naan? | Here's a recipe for Baby Friendly Vegetable Naan:
Ingredients:
• 1/2 cup whole wheat flour
• 1/2 cup flour, plain
• 1/2 cup yogurt
• 1/4 cup spinach, chopped
• 1/4 cup grated carrot
• 1/4 cup grated zucchini
• 2 cauliflower florets, grated
• salt, to taste
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 teaspoon chaat masala
• 1 teaspoon garam masala
• 1 teaspoon ajwain
• 5 tablespoons ghee
Instructions:
1. Mix all the ingredients except ghee and knead to make a dough. If the dough is sticky - add more flour. If it’s dry- add extra yogurt.
2. Let it rest for 10 minutes but preferably not longer as the vegetables will release water, making the dough slightly soggy. It can always be adjusted with extra flour.
3. Divide into 5 balls and roll on a floured surface.
4. Cook on a hot pan with ghee and serve.
Enjoy your Baby Friendly Vegetable Naan! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Bagel Chips And Lox Dip? | Here's a recipe for Bagel Chips And Lox Dip:
Ingredients:
Bagel Chips
• 2 bagels
• 2 tablespoons olive oil
Lox Dip
• 8 oz lox, chopped
• 8 oz cream cheese, softened
• 1/3 cup red onion, diced
• 1 teaspoon dried garlic, minced
• 1 teaspoon sesame seeds
• 1 teaspoon poppy seeds
• 1 teaspoon fennel seeds
• 1 teaspoon caper
• 1 teaspoon scallion, sliced
• tomato, for serving
Instructions:
1. Make the bagel chips: Set a wire rack over a baking sheet.
2. Slice the bagels into 1/4-inch-thick rounds. Arrange the slices in a single layer on the wire rack and brush both sides with the olive oil.
3. Broil the bagels for about 6 minutes per side, until golden brown and crispy.
4. Make the lox dip: In a medium bowl, combine the lox, cream cheese, red onion, dried garlic, sesame seeds, poppy seeds, and fennel seeds and fold with a rubber spatula until well incorporated. Transfer to a serving bowl and top with the capers and scallions.
5. Serve the lox dip with the bagel chips and sliced tomatoes.
Enjoy your Bagel Chips And Lox Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Tapearl? | Here's a recipe for Tapearl:
Ingredients:
• 1 cup tapioca pearls
• 1 cup potato, roughly chopped
• 1/2 cup roasted peanuts, roughly powdered
• 3 teaspoons clarified butter
• 3 green chillies, finely chopped
• salt, as required
Instructions:
1. Soak one cup of tapioca pearls for two hours in water. Strain it and set it aside.
2. In one nonstick pan, melt clarified butter.
3. Toss in the green chillies and potato once the butter is melted.
4. When the potato is soft, add the peanuts and continue to cook for another 2 minutes.
5. Toss in the tapioca pearl, which has been soaked and strained.
6. Add salt and let it cook on low flame for 10- 15 minutes until most of the tapioca pearls become translucent.
7. Serve it and enjoy!
Enjoy your Tapearl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Crock Pot Buffalo Chicken Celery Sticks? | Here's a recipe for Crock Pot Buffalo Chicken Celery Sticks:
Ingredients:
• 2 lb boneless, skinless chicken breast
• 1 cup cayenne pepper, hot sauce
• 1 bunch celery
• 1 packet ranch mix
• 2/3 cup mayonnaise
• 2/3 cup sour cream
• 2/3 cup milk
• 1 teaspoon dried parsley
• salt and pepper, to taste
Instructions:
1. Place chicken in a 3-quart crockpot. Season with salt & pepper. Top with 1/2 cup hot sauce. Cook on LOW for 4 hours (6 hours if frozen).
2. Mix ranch mix, mayo, sour cream and milk in a pint size mason jar. Cover and refrigerate for at least one hour before serving.
3. Once chicken is cooked, remove it to a bowl and shred. Add remaining 1/2 cup hot sauce and mix to incorporate. (Add more or less to achieve desired spice level.) Allow to cool.
4. Remove celery stalks from the bunch and rinse well. Cut into 4″ pieces and lay on a platter.
5. Stuff celery with buffalo chicken mixture. Drizzle with 1/4 cup ranch dressing (stored in mason jar), more hot sauce and dried parsley. Serve immediately or chill for up to 4 hours.
Enjoy your Crock Pot Buffalo Chicken Celery Sticks! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Quick Kale Chips? | Here's a recipe for Quick Kale Chips:
Ingredients:
• 1 bunch kale
• 1/2 teaspoon himalayan sea salt
• 1/2 cup olive oil, pressed
• clover honey, drizzled
Instructions:
1. Preheat the oven to 350°F.
2. Wash and cut a bunch of kale.
3. Separate pieces onto a cookie sheet.
4. Combine olive oil, honey and sea salt.
5. Drizzle onto kale leaves.
6. Put in the oven for 12-15 minutes.
Enjoy your Quick Kale Chips! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Butternut Squash Stuffin’ Muffins? | Here's a recipe for Butternut Squash Stuffin’ Muffins:
Ingredients:
• nonstick cooking spray, for greasing
• 1 cup butternut squash, diced into 1/4 in (6 mm) pieces
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon McCormick® Rubbed Sage
• 1 batch Stuffin’ Muffins Base
• 2 large eggs
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease a muffin tin generously with nonstick spray.
2. Add the butternut squash to a medium bowl and toss with the olive oil, salt, pepper, and McCormick® Rubbed Sage until well coated.
3. Spread the butternut squash in an even layer on the prepared baking sheet. Roast for 25–30 minutes, tossing halfway, until the squash is tender and starting to brown. Remove from the oven.
4. Reduce the oven temperature to 375°F (190°C).
5. Add the roasted butternut squash to the stuffing base and stir to combine. Fold in the eggs until incorporated.
6. Spoon about 1/4 cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
7. Bake the stuffing cups for 30–35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
8. Serve warm.
Enjoy your Butternut Squash Stuffin’ Muffins! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Chickpea And Veggie Avocado Wrap? | Here's a recipe for Chickpea And Veggie Avocado Wrap:
Ingredients:
• 15 oz canned chickpea, drained and rinsed
• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives
• 2 tablespoons chopped basil
• 1 teaspoon sriracha
• 1 tablespoon dijon mustard
• 2 tablespoons tahini
• 1/4 cup Sabra Plain Hummus
• 3 tablespoons lemon juice
• 2 stalks celery, finely diced
• 2 tablespoons minced shallot
• 1/4 teaspoon smoked paprika
• kosher salt, to taste
• black pepper, to taste
• 3 8-inch flour tortillas
• 1 whole avocado, sliced
• 1 1/2 cups baby spinach
Instructions:
1. In a medium bowl, slightly mash the chickpeas with the back of a fork.
2. Mix in the parsley, chives, basil, Sriracha, Dijon mustard, tahini, Sabra hummus, lemon juice, celery, shallot, smoked paprika, salt, and pepper using a large spoon.
3. Evenly divide the mixture onto the three flour tortillas and top with avocado and baby spinach. Roll the tortilla up, slice on the bias.
Enjoy your Chickpea And Veggie Avocado Wrap! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make One-Pot Broccoli Cheddar Soup? | Here's a recipe for One-Pot Broccoli Cheddar Soup:
Ingredients:
• 2 heads broccoli, chopped
• 1/4 cup butter
• 1/2 onion, diced
• 1/4 cup flour
• 2 cups half & half
• 2 cups vegetable stock
• 1/2 cup shredded carrots
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 teaspoon nutmeg
• 2 cups grated cheddar cheese
Instructions:
1. Trim the stems off the broccoli heads and chop into small florets.
2. In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
3. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
Enjoy your One-Pot Broccoli Cheddar Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Weekday Meal-prep Pesto Chicken & Veggies? | Here's a recipe for Weekday Meal-prep Pesto Chicken & Veggies:
Ingredients:
• 2 tablespoons olive oil
• 4 boneless, skinless chicken thighs, sliced
• salt, to taste
• pepper, to taste
• 1 lb green beans
• 2 cups cherry tomato, halved
• 1/2 cup basil pesto
Instructions:
1. In a large pan, heat olive oil and add chicken thighs.
2. Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
3. Slice into strips, and set aside.
4. Add green beans and cook until crisp tender.
5. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
6. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
Enjoy your Weekday Meal-prep Pesto Chicken & Veggies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Grilled Shrimp Tacos With Creamy Cilantro Sauce? | Here's a recipe for Grilled Shrimp Tacos With Creamy Cilantro Sauce:
Ingredients:
• 2 lb shrimp, deveined & tails removed
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 24 skewers, bamboo or metal
• 4 tablespoons olive oil
• 24 corn tortillas
Creamy Cilantro Sauce
• 1 cup sour cream
• 3 tablespoons fresh cilantro, minced
• 1 teaspoon lime zest
• 1/4 teaspoon salt
• 2 tablespoons lime juice
• 1 1/2 cups green cabbage
• 1 1/2 cups red cabbage
• 1 tablespoon jalapeño, minced
Toppings
• lime wedge
• fresh cilantro
Instructions:
1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
2. Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
3. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
4. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
5. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
6. Remove from skewers & set aside for taco assembly.
7. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
8. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
9. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
Enjoy your Grilled Shrimp Tacos With Creamy Cilantro Sauce! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Cucumber, Tomato, And Avocado Salad? | Here's a recipe for Cucumber, Tomato, And Avocado Salad:
Ingredients:
• 1 english cucumber, diced
• 4 roma tomatoes, diced
• 3 ripe avocados, diced
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 lemon, juiced
• salt, to taste
• pepper, to taste
• 2 tablespoons extra virgin olive oil
Instructions:
1. Slice then dice cucumber.
2. Slice then dice tomatoes.
3. Slice avocado and carefully remove stone. Scoop out inside and dice.
4. Peel onion and remove tops. Then slice.
5. Chop cilantro and place in a large salad bowl with previous ingredients.
6. Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
Enjoy your Cucumber, Tomato, And Avocado Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Southwestern-style Quinoa Salad? | Here's a recipe for Southwestern-style Quinoa Salad:
Ingredients:
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 jalapeño, minced
• 15 oz black beans
• 15 oz corn
• 3 roma tomatoes, diced
• 1 cup quinoa, rinsed
• 2 cups vegetable stock
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 avocado, cubed
• 1 lime, juiced
• fresh cilantro, to garnish
Instructions:
1. Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
2. Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
3. Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
Enjoy your Southwestern-style Quinoa Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Slow Cooker Loaded Potato Soup? | Here's a recipe for Slow Cooker Loaded Potato Soup:
Ingredients:
• 4 cups potato, peeled and chopped
• 3/4 cup onion
• 4 cups chicken broth
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 4 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups heavy cream
• 1/4 cup sour cream
• shredded cheese, to taste
• strip bacon, to taste
• scallion, chopped
Instructions:
1. Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
2. Set it to low for 6 hours or high for 4 hours.
3. In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
4. When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
5. Serve with shredded cheese, bacon and chopped scallions.
Enjoy your Slow Cooker Loaded Potato Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Grilled Cheese? | Here's a recipe for Grilled Cheese:
Ingredients:
• 2 pieces sourdough bread
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons mayonnaise
• 3 slices cheddar cheese
Instructions:
1. On a cutting board, butter each piece of bread with butter on one side.
2. Flip the bread over and spread each piece of bread with mayonnaise.
3. Place the cheese on the buttered side of one piece of bread. Top it with the second piece of bread, mayonnaise side out.
4. Heat a nonstick pan over medium low heat.
5. Place the sandwich on the pan, mayonnaise side down.
6. Cook for 3-4 minutes, until golden brown.
7. Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes.
Enjoy your Grilled Cheese! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Easy Fish Tacos? | Here's a recipe for Easy Fish Tacos:
Ingredients:
Cabbage Slaw
• 3 cups green cabbage, shredded
• 1/2 cup red onion, diced
• 1 cup sour cream
• 1 lime, juiced
• 1/4 teaspoon salt
Tacos
• 4 tilapia fillets
• 1/4 teaspoon cayenne pepper, ground
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 16 corn tortillas
Garnish
• cilantro, to taste
• lime, to taste
Instructions:
1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
4. Using a fork, break apart the fillets into bite-size pieces.
5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
6. Garnish with cilantro and lime juice.
Enjoy your Easy Fish Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Buttermilk-Fried Chicken Sandwich. | Here's a recipe for Buttermilk-Fried Chicken Sandwich:
Ingredients:
Buttermilk Marinade
• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 8 boneless, skinless chicken thighs
Dill Dressing
• 1 1/2 cups plain greek yogurt
• 3 tablespoons fresh dill, chopped
• 1 teaspoon garlic powder
• 2 tablespoons lemon juice
• 1/4 cup grated parmesan cheese
Seasoned Flour
• 2 cups all-purpose flour
• 1 tablespoon salt
• 2 teaspoons black pepper
• 1 1/2 teaspoons cayenne pepper
• 1 tablespoon garlic powder
• peanut or vegetable oil, for frying
For Serving
• softened butter, for buns
• 8 brioche burger buns
• 1 head butter lettuce
• 2 tomatoes, sliced
Instructions:
1. Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
2. Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
3. Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
4. Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
5. The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel–lined plate or wire rack.
6. Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
Enjoy your Buttermilk-Fried Chicken Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Sloppy Joe Sliders? | Here's a recipe for Sloppy Joe Sliders:
Ingredients:
• 1 lb ground beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 white onion, diced
• 1 clove garlic, minced
• 3/4 cup ketchup
• 2 teaspoons mustard
• 1 teaspoon worcestershire sauce
• 2 teaspoons brown sugar
• 1 pack dinner roll
• 1/2 cup shredded cheddar cheese
• 2 tablespoons butter, melted
• sesame seed
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a saucepan over medium heat, add the ground beef and sprinkle with salt and pepper.
3. Using a spoon, break up the meat and stir until browned.
4. Add the onion and garlic and continue to cook until the onions are translucent.
5. Add the ketchup, mustard, Worcestershire, and brown sugar.
6. Stir until the meat is fully cooked and sauce is evenly combined. Set aside.
7. Cut the dinner rolls in half and place the bottom half in a baking pan.
8. Top with meat and sprinkle with cheese. Place the top of the rolls back on top.
9. Brush the rolls with melted butter and sprinkle with sesame seeds.
10. Bake for 10 minutes, or until rolls are toasted and cheese is melted.
11. Cut into individual sliders.
Enjoy your Sloppy Joe Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Weekday Meal-Prep Chicken Burrito Bowls? | Here's a recipe for Weekday Meal-Prep Chicken Burrito Bowls:
Ingredients:
• 2 boneless, skinless chicken breasts
• 3 bell peppers, any color, sliced
• 1 large red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon taco seasoning
• salt, to taste
• pepper, to taste
• 1 jar salsa
• 3 cups brown rice, cooked
• 1 can black beans, drained and rinsed
• 1 can corn
• 1 cup shredded cheddar cheese
• 1 lime, sliced into wedges
• 2 tablespoons fresh cilantro, to garnish
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Line a baking sheet with foil.
3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
5. Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
6. Top each chicken breast with a generous pour of salsa.
7. Bake in a preheated oven for 25 minutes.
8. Rest chicken for 10 minutes, before slicing into strips.
9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
Enjoy your Weekday Meal-Prep Chicken Burrito Bowls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make One-Pot Mexican Quinoa? | Here's a recipe for One-Pot Mexican Quinoa:
Ingredients:
• 1 cup quinoa, rinsed
• 1 1/2 cups water, or vegetable broth
• 1 1/4 cups salsa
• 1 tablespoon cumin
• 15 oz black beans, 1 can, drained and rinsed
• 1 cup frozen corn, defrosted
• salt, to taste
• olive oil, to taste
• 1 avocado, mashed
• 1 clove garlic, minced
• 2 teaspoons lemon juice
• 3 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 4 tablespoons water
• tortilla, to serve, optional
Instructions:
1. In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
2. Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
3. Add in black beans, corn, salt, and olive oil, and stir until combined.
4. For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
5. Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
6. Portion out into 4 containers and refrigerate for up to 5 days.
Enjoy your One-Pot Mexican Quinoa! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Vegetable Dumpling Soup. | Here's a recipe for Vegetable Dumpling Soup:
Ingredients:
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons olive oil, divided
• 1/2 cup warm water
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 2 cups potato, diced
• 6 cups vegetable broth
• 2 leaves bay leaf
• fresh parsley, chopped, to serve
Instructions:
1. In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
2. In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
3. Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
4. Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
5. Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
6. Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
7. To serve, garnish with lots of fresh parsley.
Enjoy your Vegetable Dumpling Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Curry Noodle Soup? | Here's a recipe for Curry Noodle Soup:
Ingredients:
• 2 tablespoons refined coconut oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 1/2 tablespoons red curry paste
• 15 oz coconut milk, 1 can
• 3 cups vegetable broth
• 1 tablespoon agave
• 8 oz rice noodle
• 7 oz tofu, cubed
• 2 cups broccoli floret
• 1 red bell pepper, thinly sliced
• 1 tablespoon lime juice
• salt, to taste
• fresh cilantro, to serve
Instructions:
1. In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
2. Add the red curry paste and cook another 2-3 minutes.
3. Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
4. Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
5. Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
6. Stir in the lime juice and add salt to taste.
7. Garnish with cilantro and serve immediately.
Enjoy your Curry Noodle Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Potato Leek Soup. | Here's a recipe for Potato Leek Soup:
Ingredients:
• 2 tablespoons butter
• 3 large leeks, chopped
• 3 cloves garlic, minced
• 2 lb potato, cubed
• salt, to taste
• pepper, to taste
• 6 cups vegetable broth
• 2 cups water
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup fresh chives, chopped
• hot sauce, to taste
Instructions:
1. Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
2. Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
3. Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
4. Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
5. Uncover and remove thyme and bay leaf.
6. Use an immersion or countertop blender to blend the soup until smooth.
7. Stir in chives and hot sauce (optional).
8. Allow to cool 2 minutes and serve.
Enjoy your Potato Leek Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Meal Prep Pesto Chicken Pasta? | Here's a recipe for Meal Prep Pesto Chicken Pasta:
Ingredients:
• 1 tablespoon oil
• salt, to taste
• 1 lb large chicken breast, cooked and diced
• 2 cups asparagus, cut into 1 1/2-in/38-mm pieces
• 10 oz cherry tomatoes, halved
• 2/3 cup pesto
• 2 cups whole wheat penne, measured dry
• parsley, for garnish
Instructions:
1. Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
2. Pour on the pesto, pasta, and chicken and stir to combine.
3. Toss in the cherry tomatoes and give everything a stir to combine and warm through.
4. Distribute pasta mixture evenly between 4 tupperware containers.
5. Top with parsley for garnish.
6. Can be refrigerated up to 4 days.
Enjoy your Meal Prep Pesto Chicken Pasta! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Chicken Noodle Soup? | Here's a recipe for Chicken Noodle Soup:
Ingredients:
• 2 tablespoons butter
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1/2 lb cooked chicken, shredded
• 4 cans chicken broth
• 2 cups egg noodle
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 leaves dried bay leaf
Instructions:
1. In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
2. Add celery, carrots, and cooked shredded chicken.
3. Add the chicken broth, egg noodles, salt, pepper and bay leaves.
4. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
5. Remove bay leaves from the soup.
Enjoy your Chicken Noodle Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Summer Vegetable Minestrone Soup? | Here's a recipe for Summer Vegetable Minestrone Soup:
Ingredients:
• 1 tablespoon oil
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 potato, peeled and cubed
• 3 cloves garlic, minced
• 28 oz diced tomato, 1 can
• 8 cups vegetable stock
• 2 zucchinis, diced
• 15 oz cannellini bean, 1 can, rinsed and drained
• 3 cups spinach
• 2 cups elbow pasta
Instructions:
1. Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
2. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
3. Bring to a boil.
4. Place the lid on the pot, and simmer for 45 minutes.
5. Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
6. Allow to cool before serving.
7. Enjoy
Enjoy your Summer Vegetable Minestrone Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Spinach & Mushroom Quesadilla? | Here's a recipe for Spinach & Mushroom Quesadilla:
Ingredients:
• 1 tablespoon olive oil
• 1/2 cup mushrooms, sliced
• 2 cloves garlic
• 3 cups fresh spinach
• salt, to taste
• pepper, to taste
• 3 eggs
• 2 large flour tortillas
• 1 cup shredded mozzarella cheese, double for 2 quesadillas
• 1/2 cup shredded parmesan cheese, double for 2 quesadillas
Garnish
• fresh parsley
• salsa
Instructions:
1. Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
2. Add the spinach and cook until spinach has wilted.
3. Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
4. Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
5. Add the scramble, top with more cheese and fold the tortilla in half.
6. Cook for 6 minutes over medium heat, flipping half way.
7. Serve with salsa and garnish with fresh parsley.
Enjoy your Spinach & Mushroom Quesadilla! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Easy Vegan Pasta Salad? | Here's a recipe for Easy Vegan Pasta Salad:
Ingredients:
• 8 oz dried pasta, cooked
• 15 oz chickpeas, 1 can, drained and rinsed
• 1 cup broccoli floret, steamed
• 1/2 cup carrot, shredded
• 1/2 cup red onion, sliced
• 1/4 cup fresh parsley
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• salt, to taste
• pepper, to taste
• 1 1/2 cups cherry tomatoes
Instructions:
1. In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
2. In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
3. Pour dressing over pasta salad and stir until evenly distributed.
4. Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
Enjoy your Easy Vegan Pasta Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Butternut Squash Soup? | Here's a recipe for Butternut Squash Soup:
Ingredients:
• 2 teaspoons butter
• 3 cloves garlic, minced
• 1/2 cup onion, chopped
• 1 potato, peeled and cubed
• 1 stalk celery, chopped
• 1 carrot, sliced
• salt, to taste
• pepper, to taste
• 2 lb butternut squash, peeled, seeded, and cubed
• 6 cups vegetable broth
• 2 cups water
• 1 bay leaf
• 2 sprigs fresh thyme
Instructions:
1. Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
2. Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
3. Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
4. Cover and reduce the heat to low. Simmer for 25-30 minutes.
5. Remove the thyme stems and bay leaf.
6. Use an immersion or countertop blender to blend the soup until smooth.
7. Let cool for 2 minutes, then serve.
Enjoy your Butternut Squash Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Cream Of Mushroom Soup? | Here's a recipe for Cream Of Mushroom Soup:
Ingredients:
• 2 tablespoons salted butter
• 1 cup medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup white button mushroom, chopped
• 1 cup cremini mushroom, chopped
• 1 cup shiitake mushroom, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/4 cup white wine
• 4 cups vegetable stock
• 1/3 cup heavy cream
• 1 sprig fresh parsley, for garnish
Instructions:
1. In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
2. Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
3. Add the flour and stir to coat the mushrooms, until combined.
4. Add the white wine, stir, and cook until combined, about 1 minute.
5. Add the vegetable stock, stir, and simmer for 15 minutes.
6. Add the heavy cream and stir to combine.
7. Blend soup to your desired consistency with an immersion blender or standing blender.
8. Serve hot, garnished with parsley.
Enjoy your Cream Of Mushroom Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Protein-Packed Chili? | Here's a recipe for Protein-Packed Chili:
Ingredients:
• 1 tablespoon oil
• 8 cloves garlic, minced
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, chopped, seeded
• 1 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 1 tablespoon cayenne pepper
• 4 tablespoons chili powder
• 1 tablespoon cumin
• 4 tomatoes, cubed
• 28 oz crushed tomato, 1 can
• 4 cups vegetable broth
• 2 cups water
• 1 1/2 cups quinoa, rinsed
• 1 cup red kidney bean, drained
• 1 cup pinto bean, drained
• 1 cup black beans, drained
• 1 cup corn, fresh or frozen
• 1 tablespoon lime juice
• 1 teaspoon dried oregano
• 1 tablespoon fresh cilantro
• avocado, for garnish
Instructions:
1. In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
2. Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
3. Cover and reduce to a simmer for 25-30 minutes.
4. Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
5. Allow to cool 2 minutes. Serve topped with avocado and cilantro.
Enjoy your Protein-Packed Chili! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Hearty Potato Salad? | Here's a recipe for Hearty Potato Salad:
Ingredients:
• 1 1/2 lb small red potato, cleaned and unpeeled
• fine sea salt, to taste
• 1/2 cup mayonnaise
• 1/2 lemon, juiced
• 2 teaspoons dijon mustard
• 1/4 cup red onion, finely chopped
• 2 hard-boiled eggs, coarsely chopped
• 1/4 teaspoon smoked paprika
• freshly ground black pepper, to taste
• 1/3 cup dill pickle, coarsely chopped
• 2 tablespoons chives, finely chopped, plus more for garnish
Instructions:
1. Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
2. Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
3. In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
4. Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
Enjoy your Hearty Potato Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make French Onion Soup. | Here's a recipe for French Onion Soup:
Ingredients:
• 4 tablespoons olive oil
• 2 tablespoons butter
• 6 cups yellow onion, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons flour
• 6 cups beef stock
• 1 cup white wine
• 1/2 teaspoon ground sage
• 1 leaf whole bay leaf
• 1 loaf french bread, or baguette
• 3 tablespoons cognac, optional
• 12 oz swiss cheese, grated
• pepper, to taste
• 4 oz parmesan cheese, grated
Instructions:
1. In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
2. Cover and cook for 20 minutes, checking occasionally.
3. Turn up the heat to medium-high. Add 1/2 tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it’s very important!)
4. Stir in flour one tablespoon at a time and cook for about 30 seconds.
5. Preheat Oven To 325˚F (160˚C).
6. Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
7. Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
8. In the meantime, cut the french bread or baguette into 1/2 inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
9. Add optional ingredients.
10. In an oven safe bowl, pour the onion soup, filling about 3/4 of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
11. Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
Enjoy your French Onion Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Meal-Prep Garlic Chicken And Veggie Pasta? | Here's a recipe for Meal-Prep Garlic Chicken And Veggie Pasta:
Ingredients:
• 4 tablespoons olive oil, divided
• 1 lb chicken breast, diced
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 4 cups fresh kale, chopped
• 2 cloves garlic, minced
• 3 cups whole grain whole wheat rotini pasta, cooked al dente according to package instructions
• 2 teaspoons dried oregano, divided
• 2 teaspoons salt, divided
• 2 teaspoons pepper, divided
Instructions:
1. Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
2. Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
3. Add carrots to skillet and sauté for 2-3 minutes until tender.
4. Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
5. Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
6. Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
7. Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
8. If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
9. Or serve immediately for a family dinner.
Enjoy your Meal-Prep Garlic Chicken And Veggie Pasta! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make One-Pan Teriyaki Chicken Meal Prep. | Here's a recipe for One-Pan Teriyaki Chicken Meal Prep:
Ingredients:
• 1/2 cup low sodium soy sauce
• 3 tablespoons water
• 1/2 tablespoon garlic, minced
• 1 tablespoon cornstarch
• 4 tablespoons honey
• 3 skinless chicken breasts
• 1/2 bell pepper, sliced
• 1 cup broccoli floret
• 1 cup baby carrot
• 1 cup green beans, trimmed
• salt, to taste
• pepper, to taste
• 2 cups cooked brown rice, for serving
• sesame seed, for garnish
• green onion, for garnish
Instructions:
1. Preheat the oven to 400º F (200ºC).
2. In a medium saucepan over medium heat, whisk together the soy sauce, water, garlic, cornstarch, and honey. Allow the sauce to begin bubbling, then stir until sauce thickens. Remove from the heat.
3. Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay the chicken on top of the sauce. Arrange the bell pepper, broccoli, green beans, and carrots out on either side of the chicken.
4. Season the vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce, reserving some for later.
5. Bake for 20 minutes or until the chicken is cooked through and juices run clear.
6. Remove the pan from oven and let cool. Slice the chicken into strips.
7. Distribute the chicken and vegetables evenly between 4 resealable containers filled with brown rice, separating vegetables for 4 different dishes, if desired.
8. Drizzle the remaining sauce over chicken and garnish with sesame seeds and green onion.
9. Refrigerate up to 4 days.
Enjoy your One-Pan Teriyaki Chicken Meal Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Pizza Toastie? | Here's a recipe for Pizza Toastie:
Ingredients:
• 2 slices white bread
• 2 tablespoons marinara sauce
• 1/2 cup mozzarella cheese
• 6 pieces pepperoni
• 2 tablespoons butter
Instructions:
1. Top one piece of bread with marinara sauce, mozzarella cheese, and pepperoni.
2. Cover with a second piece of bread and butter both slices of bread from edge to edge.
3. Place in preheated toastie machine and cook until bread is golden brown. (If the toastie is not browning evenly, flip half way through).
4. Remove from toastie and slice in half.
Enjoy your Pizza Toastie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare One-pot Ham & Potato Soup? | Here's a recipe for One-pot Ham & Potato Soup:
Ingredients:
• 2 strips bacon, cut into 1-inch (2 cm) pieces
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 3 tablespoons flour
• 2 cups ham, cooked and cubed
• 2 potatoes, cubed
• 1 teaspoon fresh thyme
• 1 teaspoon black pepper
• 6 cups chicken broth
• 2 bay leaves
• 2 cups heavy cream
Instructions:
1. In a 6-quart (5.7 liters) dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
2. Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
3. Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
4. Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
5. Add the chicken broth and bay leaves.
6. Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
7. Remove bay leaves and stir in cream. Return to a simmer and serve.
Enjoy your One-pot Ham & Potato Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Roasted Shrimp & Veggie Salad. | Here's a recipe for Roasted Shrimp & Veggie Salad:
Ingredients:
• 1 cup cherry tomato, sliced
• 1 cup shredded carrot
• 1 cup yellow bell pepper, diced
• 1 cup red onion, diced
• 1 cup asparagus, diced
• 1 lb shrimp
• olive oil, to coat
• chili powder, to taste
• 1 teaspoon fresh oregano, to taste
• salt, to taste
• pepper, to taste
• lime juice, to taste
• 1 large handful mixed greens
Chili Lime Vinaigrette Dressing
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon chili powder
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Add cut vegetables to a baking sheet lined with parchment paper.
3. Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
4. Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
5. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
6. Mix dressing ingredients together in a small bowl.
7. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
Enjoy your Roasted Shrimp & Veggie Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Chicken Parmesan Sliders? | Here's a recipe for Chicken Parmesan Sliders:
Ingredients:
• 12 packs dinner rolls or Hawaiian sweet rolls
• 3 cups shredded rotisserie chicken
• 1/2 cup marinara sauce
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil, chopped
• 1/2 cup butter, melted
• 3 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons grated parmesan cheese
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
3. Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
Enjoy your Chicken Parmesan Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Chickpea Salad Sandwich? | Here's a recipe for Chickpea Salad Sandwich:
Ingredients:
• 15 oz chickpeas, 1 can, drained and rinsed
• 1/4 cup red onion, diced
• 1/2 red bell pepper, diced
• 3 tablespoons vegan mayonnaise
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh dill, chopped
• leafy green, to serve
• bread, sliced, to serve
Instructions:
1. In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
2. Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
3. Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
4. Wrap in parchment paper and secure with rubber band.
Enjoy your Chickpea Salad Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Honey-Lime Chicken And Avocado Salad? | Here's a recipe for Honey-Lime Chicken And Avocado Salad:
Ingredients:
• 4 boneless chicken thighs
• 1 head romaine lettuce, chopped
• 1/2 cup cherry tomato, halved
• 1/2 red onion, thinly sliced
• 2 avocados, chopped
Chicken marinade
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 jalapeño pepper, minced
• 1/2 teaspoon chili powder
• 1 tablespoon honey
• 4 tablespoons lime juice
Dressing
• 4 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons lime juice
Instructions:
1. In a medium bowl, combine all the ingredients for the chicken marinade.
2. Toss in the chicken thighs and marinate for at least one hour.
3. In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
4. Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
5. Slice cooked chicken thighs and add to the salad bowl.
6. In a small bowl, combine all the ingredients for the dressing. Mix well.
7. Toss the salad with the dressing and serve immediately.
Enjoy your Honey-Lime Chicken And Avocado Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Weekday Meal-Prep Turkey Taco Bowls? | Here's a recipe for Weekday Meal-Prep Turkey Taco Bowls:
Ingredients:
• 2 tablespoons oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large red onion, sliced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lb ground turkey
• 1 tablespoon taco seasoning, 1 packet
• 28 oz diced tomato, 1 can, drained
• 2 cups rice, cooked
• 1 can black beans, drained, rinsed
• 1 can corn
• 1 jar salsa
• 1 lime, sliced into wedges
• cheddar cheese
• fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
3. Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
4. Season with taco seasoning, stir, cooking until meat has browned and cooked through.
5. Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
6. To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
7. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
Enjoy your Weekday Meal-Prep Turkey Taco Bowls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Tomato Basil Soup? | Here's a recipe for Tomato Basil Soup:
Ingredients:
• 1 tablespoon oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons tomato paste
• 1/4 cup fresh basil
• 28 oz crushed tomato, 2 cans
• 6 cups vegetable broth
• 1/2 teaspoon baking soda
• 2 sprigs fresh thyme
Instructions:
1. Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
2. Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
3. Lower heat and cover, simmering for 15 minutes.
4. Uncover and remove thyme.
5. Use an immersion or countertop blender to blend the soup until smooth.
6. Allow to cool 2 minutes and serve topped with basil.
Enjoy your Tomato Basil Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Easy Honey-Mustard Chicken Meal Prep. | Here's a recipe for Easy Honey-Mustard Chicken Meal Prep:
Ingredients:
• 1 cup sweet potato, diced
• 1 cup red potato, diced
• 1 cup red onion, chopped
• 1 cup brussel sprout, quartered
• 1 cup green beans, chopped
• 1 cup carrot, chopped
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 1/2 tablespoon dried thyme
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup dijon mustard
• 1/4 cup honey
• 3 cloves garlic, minced
• 4 chicken thighs
Instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the sweet potato, red potato, red onion, Brussels sprouts, green beans, and carrots on the baking sheet in separate piles.
3. Drizzle everything with olive oil, then sprinkle with salt, pepper, thyme, and rosemary. Rub the seasoning into the vegetables until evenly coated and spread flat on the baking sheet, keeping the vegetables separate. Set aside.
4. In a small bowl, combine the mustard, honey, garlic, salt, and pepper, and whisk until smooth. Set aside.
5. Place the chicken thighs skin-side down in a greased cast-iron skillet. Season with salt and pepper, then brush generously with the honey-mustard sauce. Flip the chicken thighs over and repeat, seasoning with salt and pepper, then brushing with the rest of the honey-mustard sauce.
6. Place the vegetables and the chicken in the oven on separate racks. Bake for 30 minutes or until chicken reaches an internal temperature of 165°F (75°C) . (Optional: Remove the vegetables once cooked and broil the chicken for 1-2 minutes, or until the skin crisps up.)
7. Let everything cool, then distribute into resealable containers, mixing up the combination of vegetables so that you get something a little different each day.
8. Cover and refrigerate for up to 4 days.
Enjoy your Easy Honey-Mustard Chicken Meal Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make One-Pan Honey Garlic Salmon & Asparagus. | Here's a recipe for One-Pan Honey Garlic Salmon & Asparagus:
Ingredients:
Aparagus
• 14 oz asparagus, trimmed
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 3 cloves garlic, minced
Salmon
• 1 tablespoon olive oil
• 4 teaspoons honey
• 4 cloves garlic, minced
• 6 oz salmon, 4 fillets
Instructions:
1. Preheat oven to 400°F (200°C).
2. Add the asparagus onto a baking tray and coat with olive oil, salt, pepper, and garlic.
3. Place salmon fillets in the middle of the baking tray.
4. In a small bowl, add the olive oil, honey, and garlic. Mix until well combined. Coat salmon with mixture.
5. Bake for 12-15 minutes.
6. Serve now or refrigerate in airtight container up to 3-4 days.
Enjoy your One-Pan Honey Garlic Salmon & Asparagus! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Steak and Avocado Salad. | Here's a recipe for Steak and Avocado Salad:
Ingredients:
• 1 lb sirloin steak, about ½ inch (1cm) thick
• salt, to taste
• pepper, to taste
• 2 tablespoons oil
• 2 hearts romaine lettuce, chopped
• 3 hard-boiled eggs, diced
• 2 avocados, diced
• 2 cups cherry tomato, halved
• 3 tablespoons caesar dressing
Instructions:
1. Salt and pepper the steak on both sides, being sure to rub in the seasoning.
2. Heat the oil in a pan over high heat until slightly smoking.
3. Sear the steak for about 2 minutes per side.
4. Rest the steak on a cutting board for 10 minutes.
5. Slice the steak.
6. In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
7. Toss the salad until evenly coated and serve.
Enjoy your Steak and Avocado Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Slow-Cooker Roasted Tomato Basil Soup? | Here's a recipe for Slow-Cooker Roasted Tomato Basil Soup:
Ingredients:
• 2 lb tomato
• 1 red bell pepper
• 1 medium yellow onion
• 6 cloves garlic
• 1/2 cup olive oil
• kosher salt, to taste
• pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon tomato paste
• 2 cups vegetable stock
• 1/2 cup fresh basil leaves
Instructions:
1. Preheat the oven to 425ºF (220ºC).
2. Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
3. Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
4. Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
5. Cover and cook on high for 2 hours.
6. Using an immersion blender or a standing blender, puree the soup until creamy.
7. Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
8. Ladle the warm soup into bowls and garnish with more basil.
Enjoy your Slow-Cooker Roasted Tomato Basil Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Homemade Broccoli Cheese Soup? | Here's a recipe for Homemade Broccoli Cheese Soup:
Ingredients:
• 3 1/2 cups shredded cheddar cheese
• 1 cup shredded parmesan cheese
• 1 tablespoon cornstarch
• 1/4 teaspoon cayenne pepper
• 1/2 clove garlic
• 3 cups milk
• 1 cup chicken stock
• 1 cup broccoli, finely chopped
• 1 baguette
Instructions:
1. Over medium heat, combine cheese with cornstarch and cayenne pepper.
2. Once melted, slowly add garlic, milk, and chicken stock.
3. Add finely chopped broccoli and allow to simmer about 5 minutes while making cheese toasts.
4. Cover slices of baguette bread with shredded cheddar and broil for 3 minutes.
Enjoy your Homemade Broccoli Cheese Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Tortilla Bowl Southwestern Salad? | Here's a recipe for Tortilla Bowl Southwestern Salad:
Ingredients:
• 4 teaspoons vegetable oil
• 4 large flour tortillas
• 2 romaine lettuce hearts
• 2 tomatoes
• 1/2 red onion
• 2 avocados
• 1 cup corn, canned, rinsed and drained
• 1 cup black beans, canned, rinsed and drained
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 clove garlic, minced
• 1/8 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 3 tablespoons fresh cilantro, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
3. Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
4. Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
5. Dice the tomatoes and add them to the bowl with the romaine.
6. Dice the onion and add it to the salad.
7. Cut the avocados in half, remove the pits, and dice. Add to the salad.
8. Add the corn and black beans.
9. In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
10. Pour the dressing over the salad and toss well.
11. Fill each tortilla bowl with the salad.
Enjoy your Tortilla Bowl Southwestern Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Shrimp & Avocado Tostadas? | Here's a recipe for Shrimp & Avocado Tostadas:
Ingredients:
• 6 corn tortillas
• olive oil, to taste
• 1 lb shrimp, peeled and deveined
• 1 cup english cucumber, diced
• 1 cup tomato, diced
• 1 avocado, diced
• 1 cup red onion, diced
• 1 lemon, juiced
• 1 lime, juiced
• 1 tablespoon fresh cilantro, chopped
• salt, to taste
• 1 serrano pepper, finely chopped, optional
Instructions:
1. Preheat oven to 425ºF (220ºC).
2. Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
3. Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
4. Roughly chop the shrimp and transfer to a bowl.
5. Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
6. Marinate for 10-15 minutes.
7. Spoon the shrimp mixture onto the tostadas.
Enjoy your Shrimp & Avocado Tostadas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Cilantro Lime Chicken & Veggie Rice Meal Prep? | Here's a recipe for Cilantro Lime Chicken & Veggie Rice Meal Prep:
Ingredients:
• oil, of your preference, to taste
• 1 lb boneless, skinless chicken breast, cubed
• salt, to taste
• pepper, to taste
• 1 lime, juiced
• 1/3 cup fresh cilantro, minced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1 bag riced cauliflower
• 1 cup corn, steamed
• 1/2 teaspoon chili powder, optional
• 1 can black beans, rinsed and drained, optional
• lime, cut into wedges, optional
Instructions:
1. Heat preferred cooking oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until cooked through and no longer pink.
2. Add lime juice and cilantro. Stir to combine. Remove chicken from pan, place on a plate, and set aside.
3. Add a little more oil to pan if needed, then add red onion, bell pepper, and garlic. Stir to combine. Allow to cook until onion begins to turn transparent, stirring occasionally.
4. Add riced cauliflower, corn, and chili powder. Cook until cauliflower is soft and remove from heat.
5. Distribute black beans, chicken, and cauliflower mixture evenly between 4 containers. Top with a wedge of lime.
6. This meal prep can be refrigerated for up to 4 days.
Enjoy your Cilantro Lime Chicken & Veggie Rice Meal Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Chicken Caesar Pasta Salad. | Here's a recipe for Chicken Caesar Pasta Salad:
Ingredients:
• 10 oz farfalle pasta, "bow-tie" pasta
• 3 breasts chicken
• 3 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 2 heads romaine lettuce, cut into 1-2 inch (3cm - 5cm) pieces
• 1 cup grape tomatoes, cut in half
• 1 cup crouton
• parmesan cheese, to taste
• 3/4 cup caesar dressing
Instructions:
1. Boil water, add the pasta, and cook according to package instructions. Drain water, and let the pasta chill.
2. Meanwhile, season each of the chicken breasts with 1 Tbsp. olive oil, salt, and pepper.
3. Grill for six to eight minutes on each side. Cut the chicken into bite-size pieces.
4. In a large bowl combine pasta, romaine lettuce, tomatoes, chicken, croutons, parmesan, and Caesar dressing. Toss gently.
5. Nutrition Calories: 3059 Fat: 110 grams Carbs: 267 grams Fiber: 22 grams Sugars: 22 grams Protein: 242 grams
Enjoy your Chicken Caesar Pasta Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Giant BBQ Rib Sandwich (To Feed A Crowd)? | Here's a recipe for Giant BBQ Rib Sandwich (To Feed A Crowd):
Ingredients:
• 1 rack baby back ribs, membrane removed (this is essential for de-boning)
Dry Rub
• 2 tablespoons paprika
• 1 tablespoon pepper
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
Glaze
• 1 cup barbecue sauce
• 1/4 cup honey
• 1 large loaf bread
• 4 tablespoons butter, melted
• 1 tablespoon sesame seed
• 2 large onions, sliced and caramelized
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Preheat the oven to 300°F (150°C).
2. Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they’re completely sealed. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
3. Bake the ribs for 3-31/2 hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
4. Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
5. Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
6. Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
7. With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
Enjoy your Giant BBQ Rib Sandwich (To Feed A Crowd)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Shrimp and Avocado Taco Salad? | Here's a recipe for Shrimp and Avocado Taco Salad:
Ingredients:
• 2 tablespoons oil
• 1 lb medium shrimp, peeled and deveined
• 1 large head romaine lettuce, chopped
• 4 tomatoes, diced
• 1/2 jalapeño, deseeded and finely diced,
optional
• 1/4 red onion, finely diced
• 2 tablespoons fresh cilantro, minced
• 1 large avocado, diced
• 1/2 teaspoon salt
• 2 tablespoons lime juice, or 1 lime
Taco Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chili powder
Instructions:
1. Heat the oil in a skillet over medium-high heat.
2. Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
3. In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
4. Serve with tortilla strips, if desired.
Enjoy your Shrimp and Avocado Taco Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Roasted Chickpea And Avocado Salad? | Here's a recipe for Roasted Chickpea And Avocado Salad:
Ingredients:
• 5 oz mixed greens
• 1 large cucumber, diced
• 10 oz cherry tomato, halved
• 1 avocado, diced
• 30 oz chickpeas, 2 cans, drained and rinsed
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons garlic salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
3. Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
4. Dice the cucumber and add to a large bowl.
5. Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
6. Divide between individual bowls and serve.
Enjoy your Roasted Chickpea And Avocado Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Buffalo Chickpea Wraps. | Here's a recipe for Buffalo Chickpea Wraps:
Ingredients:
• 1 tablespoon olive oil
• 15 oz chickpeas, 1 can
• 1/2 teaspoon garlic powder
• 1 pinch salt
• 1/4 cup buffalo sauce
• 1/3 cup hummus
• 1 tablespoon lemon juice
• 1 tablespoon water
• 2 large tortillas
• romaine lettuce
• tomato, sliced
• red onion, sliced
Instructions:
1. In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until lightly browned, 2-3 minutes.
2. Add the garlic powder, salt, and buffalo sauce and cook for 2 more minutes, until the sauce thickens and the chickpeas have browned. Set aside.
3. In a small bowl or liquid measuring cup, combine the hummus, lemon juice, and water and whisk thoroughly.
4. To assemble a wrap, top a tortilla with romaine, chickpeas, tomatoes, and red onion, then pour on the dressing.
5. Fold in the sides of the wrap and roll up like a burrito. Cut in half.
Enjoy your Buffalo Chickpea Wraps! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Portobello Fajita Bowl Meal Prep? | Here's a recipe for Portobello Fajita Bowl Meal Prep:
Ingredients:
• 1 yellow bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 1 teaspoon salt, divided
• 1/2 teaspoon cumin, divided
• 1 teaspoon smoked paprika, divided
• 1 1/2 teaspoons chili powder, divided
• 1 teaspoon red pepper flakes, divided
• 4 portobello mushrooms
• 1 tablespoon oil
• 1 large white onion
• 3 cloves garlic, minced
• 3 cups brown rice, cooked
• 1 cup pico de gallo
• 1 cup black beans, drained and rinsed
• 1 cup corn
• 1 cup shredded cheddar cheese
• 1 avocado, sliced
• 1 lime, sliced into wedges
• fresh cilantro, for garnish
Instructions:
1. Slice the stem off of the peppers so that they will stand steadily when flipped upside down. Slice the peppers into quarters from the bottom to the top around the core and seeds. Slice each quarter into 1-inch (2 1/2 cm) thick slices. Transfer to a large bowl.
2. Add 1/2 teaspoon salt, 1/4 teaspoon cumin, 1/2 teaspoon smoked paprika, 1 teaspoon chili powder, and 1/2 teaspoon red pepper flakes. Toss to coat the peppers evenly in the spices and set aside.
3. Remove the stems from the portobello mushrooms and slice into 1-inch-wide (2 cm) pieces, then transfer a large bowl.
4. Add the remaining 1/2 teaspoon salt, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, and 1/2 teaspoon red pepper flakes. Toss to coat the mushrooms evenly in the spices and set aside.
5. Thinly slice the onion.
6. Heat oil in a large cast-iron pan over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and bell peppers, and cook for about 5 more minutes, stirring constantly until peppers are tender. Remove the pepper and onion mixture from the pan and set aside.
7. Add the mushrooms to the skillet and cook until the mushrooms are tender, stirring constantly, about 5 minutes
8. Divide the brown rice between 4 food storage containers. Top each container with pico de gallo, black beans, corn, cheddar cheese, the cooked bell peppers and onions, and the sliced portobello. Garnish with an avocado slice, a lime wedge, and cilantro.
9. Store in the refrigerator for up to 4 days.
Enjoy your Portobello Fajita Bowl Meal Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare New England Clam Chowder? | Here's a recipe for New England Clam Chowder:
Ingredients:
• 4 oz bacon, 4 slices, chopped
• 2 cups onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1/3 cup all-purpose flour
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 4 cans minced clam, with juice
• 1 1/2 cups chicken stock
• 2 potatoes, peeled and cubed
• 2 cups heavy cream
• 1 bay leaf
• oyster cracker, for garnish
Instructions:
1. Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
2. Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
3. Add onion and sauté until softened and translucent, about 3 to 5 minutes.
4. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
5. Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
6. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
7. Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
8. Add in reserved clam meat and cook for an additional 2-4 minutes.
9. Remove from heat and serve with oyster crackers
Enjoy your New England Clam Chowder! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Slow Cooker Butternut Squash Soup? | Here's a recipe for Slow Cooker Butternut Squash Soup:
Ingredients:
• 2 lb medium butternut squash, peeled, seeded, roughly chopped
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic
• olive oil, to taste
• 3 cups vegetable broth
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon fresh thyme
• 1/4 cup coconut milk
Optional Garnishes
• pumpkin seed
• fresh chive, chopped
Instructions:
1. Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
2. Cover and cook on high heat for 4 hours.
3. Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
4. Add the thyme and coconut milk and blend to incorporate.
5. Garnish with pumpkin seeds and chives, if desired.
Enjoy your Slow Cooker Butternut Squash Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Uncle Pooh’s Shrimp, Sausage, And Grits. | Here's a recipe for Uncle Pooh’s Shrimp, Sausage, And Grits:
Ingredients:
• 3 cups whole milk
• 3 cups heavy cream
• 1 cup white corn grit
• 2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 3 tablespoons unsalted butter
• 1/2 cup shredded cheddar cheese
• 2 tablespoons vegetable oil
• 1 medium white onion, minced
• 1 yellow bell pepper, diced
• 1 medium red bell pepper, diced
• 2 cloves garlic, minced
• 1 lb andouille sausage, sliced
• 1 pinch cayenne pepper, plus more to taste
• 1 cup chicken stock
• 1 lb large raw shrimp, peeled and deveined
• 1 pinch cayenne pepper, plus more to taste
• scallion, sliced, for serving
Instructions:
1. In a medium pot, stir together the milk and heavy cream over medium-high heat.
2. Bring to a boil.
3. Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and 1/2 teaspoon pepper.
4. Continue whisking the grits frequently for 10-15 minutes until mixture thickened.
5. Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
6. Heat the vegetable oil in a large skillet on medium-high heat.
7. Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.
8. Add the sausage. Cook until cooked through, about 5-7 minutes.
9. Slowly add the chicken stock. Stir until well-incorporated.
10. Add the shrimp. Cook until pink in color, about 3 minutes.
11. Add the cayenne, remaining teaspoon salt, and remaining 1/2 teaspoon black pepper. Add additional cayenne pepper, if desired.
12. Remove from the heat and spoon the sausage and shrimp mixture over the grits.
13. Sprinkle scallions on top, if desired.
Enjoy your Uncle Pooh’s Shrimp, Sausage, And Grits! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Chicken Tortilla Soup? | Here's a recipe for Chicken Tortilla Soup:
Ingredients:
• 1 tablespoon cooking oil, of preference
• 1 clove garlic, minced
• 2 tablespoons white onion, diced
• 1/4 cup tomato, diced
• 1 tablespoon green chilli, diced
• 1/4 cup black beans
• 1/4 cup frozen corn
• salt, to taste
• pepper, to taste
• 1/8 teaspoon dried oregano
• 1/8 teaspoon cumin
• 1/8 teaspoon chili powder
• 1 1/2 cups chicken broth, or veggie broth
• 1 cup rotisserie chicken, shredded
• tortilla strip, for garnish
• fresh cilantro, for garnish
Instructions:
1. In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
2. Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
3. Add broth, stir and bring to a simmer.
4. Add chicken and allow to heat through.
5. Serve with a sprinkle of tortilla strips and cilantro.
Enjoy your Chicken Tortilla Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Avocado Chickpea Salad with Chili Lime Dressing? | Here's a recipe for Avocado Chickpea Salad with Chili Lime Dressing:
Ingredients:
Dressing
• 2 tablespoons olive oil
• 1/4 cup lime juice
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup fresh cilantro, chopped
Salad
• 2 cans chickpeas, drained, rinsed
• 1 cucumber, chopped, quartered
• 20 cherry tomatoes, halved
• 1 onion, chopped
• 1 avocado, diced
• 1/3 cup carrot, shredded
Instructions:
1. For the dressing, combine dressing ingredients in a small bowl. Whisk together until mixed thoroughly.
2. In a large bowl, combine chickpeas, cucumber, tomatoes, onion, avocado, carrots, and dressing. Toss together until evenly combined.
3. Serve and garnish.
Enjoy your Avocado Chickpea Salad with Chili Lime Dressing! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make One-pan Chicken & Veggie Meal Prep. | Here's a recipe for One-pan Chicken & Veggie Meal Prep:
Ingredients:
• 1/2 sweet potato
• 1/2 lb brussels sprouts
• 1 carrot
• 1/2 head broccoli
• 1 1/2 lb chicken breast
• olive oil, to taste
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 4 cloves garlic, minced
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 425˚F (220˚C).
2. Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.
3. NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.
4. Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.
5. Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.
6. Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
7. Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
8. This meal works great with brown rice, so feel free to add some to your meal prep as well.
9. Unwrap and slice the chicken.
10. Separate veggies into each tupperware with chicken.
11. NOTE: If using plastic tupperware, allow food to cool down first
12. Can be refrigerated up to 4 days.
13. Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams
Enjoy your One-pan Chicken & Veggie Meal Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Easy Jambalaya? | Here's a recipe for Easy Jambalaya:
Ingredients:
• 2 tablespoons olive oil
• 2 chicken breasts, diced
• 1 lb andouille sausage, sliced
• 4 cloves garlic
• 1 jalapeño pepper, diced
• 1 white onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 3 cups chicken stock
• 14 oz tomato, crushed
• 1 1/2 cups rice
• 2 tablespoons cajun seasoning
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 lb shrimp
• salt, to taste
• pepper, to taste
Instructions:
1. Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
2. Add crushed garlic and a diced jalapeño pepper.
3. NOTE: Leave the jalapeño seeds in for extra spice
4. Stir in diced onion, peppers, celery until they’re soft.
5. Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
6. Cover and simmer stew for 30 minutes.
7. NOTE: Stir occasionally to make sure the rice doesn’t burn at the bottom of the pan.
8. Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
Enjoy your Easy Jambalaya! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Southwestern Salad With Avocado Dressing? | Here's a recipe for Southwestern Salad With Avocado Dressing:
Ingredients:
Dressing
• 1 avocado, halved
• 1 clove garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• 1 tablespoon fresh cilantro
• 1 lime, juiced
Salad
• 1 head lettuce, chopped
• 1 cup bell pepper, chopped
• 1/4 cup fresh cilantro
• 15 oz black beans, 1 can
• 1/2 cup red onion, chopped
• 15 oz corn, 1 can
• 1/4 cup scallion
• 3/4 cup tomato, chopped
Instructions:
1. Add all dressing ingredients to a blender, blend until smooth.
2. In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
3. Top with prepared dressing; toss to coat.
Enjoy your Southwestern Salad With Avocado Dressing! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Avocado Chicken Salad? | Here's a recipe for Avocado Chicken Salad:
Ingredients:
• 1 avocado, cubed
• 1/4 cup plain yogurt
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/4 cup red onion, diced
• 1/4 cup celery, diced
• 1 tablespoon jalapeño, diced
• 2 cups cooked chicken, chopped
• sriracha sauce, to top, optional
• fresh cilantro, to top, optional
Instructions:
1. Combine avocado, yogurt, lime, garlic powder, black pepper, and salt in a medium bowl. Mash the avocado to desired consistency.
2. Add onion, celery, jalapeño, and chicken into the avocado mixture and stir to coat evenly.
3. Serve on toast with optional topping of sriracha and cilantro.
Enjoy your Avocado Chicken Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Sweet Potato And Black Bean Burritos? | Here's a recipe for Sweet Potato And Black Bean Burritos:
Ingredients:
• 2 medium sweet potatoes, peeled and cubed
• olive oil, to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• kosher salt, to taste
• pepper, to taste
• 1/2 medium yellow onion, diced
• 1 jalapeño, seeded and diced
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• cayenne pepper, to taste
• 15 oz black beans, 1 can, drained and rinsed
• 3/4 cup corn
• 3 large flour tortillas
• lettuce, chopped, for serving
• diced tomato, for serving
• shredded vegan cheddar cheese, for serving
• guacamole, for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
3. Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
4. Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
5. To assemble a burrito, add 1/3 of the bean and corn mixture, 1/3 of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
Enjoy your Sweet Potato And Black Bean Burritos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Roasted Cauliflower And Curry Soup? | Here's a recipe for Roasted Cauliflower And Curry Soup:
Ingredients:
Crispy Chickpeas
• 14 oz can of chickpeas, 1 can, rinsed and drained
• 4 teaspoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
Curried Cauliflower Soup
• 1 medium head cauliflower, cut into florets
• 1 tablespoon coconut oil, melted + 2 tablespoons, divided
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 small yellow onion, diced
• 1 jalapeño, diced
• 2 cloves garlic cloves, minced
• 3 tablespoons red curry paste
• 14 oz coconut milk, 1 can
• 4 cups vegetable broth
• scallion, sliced, for serving
• fresh cilantro, for serving
• lime wedge
Instructions:
1. Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
2. In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
3. Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
4. Make the soup: Increase the oven temperature to 450˚F (220˚C).
5. Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
6. Roast for 25 minutes, until browned and tender.
7. Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
8. Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
9. Add the roasted cauliflower to a blender with the broth and puree until smooth.
10. Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
Enjoy your Roasted Cauliflower And Curry Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Tofu Lettuce Wraps with Mushrooms? | Here's a recipe for Tofu Lettuce Wraps with Mushrooms:
Ingredients:
Sauce
• 1 cup water
• 1/2 cup soy sauce
• 1/4 cup sesame oil
• 6 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup brown sugar
• 2 tablespoons sriracha
• 1/4 cup rice wine vinegar
• 1/3 cup scallions, sliced
Wraps
• 14 oz tofu, 1 package
• 1 tablespoon sesame oil
• 1 medium yellow onion, diced
• 2 1/2 cups mushroom, chopped, such as shiitake
• 1 tablespoon garlic, minced
• 8 oz water chestnuts, 1 can, sliced, drained and finely chopped
• 1/3 cup scallions, sliced
• 1/2 cup canola oil
• 7 oz rice noodle
• 1 head iceberg lettuce
Instructions:
1. Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
2. Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set 1/2 cup (120 ml) of the sauce aside.
3. Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
4. In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
5. Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
6. Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
7. Slice the core off the head of lettuce and separate into individual leaves.
8. Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
Enjoy your Tofu Lettuce Wraps with Mushrooms! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Freezer-Prep Protein Packed Chili? | Here's a recipe for Freezer-Prep Protein Packed Chili:
Ingredients:
• 1 tablespoon oil
• 1 onion, diced
• 4 cloves garlic, minced
• 15 oz black beans, 1 can, drained and rinsed
• 15 oz kidney bean, 1 can, drained and rinsed
• 15 oz chickpeas, 1 can, drained and rinsed
• 15 oz corn, 1 can, drained
• 30 oz diced tomato, 2 cans
• 1/4 cup tomato paste
• 3 tablespoons chili powder
• 2 tablespoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 2 tablespoons honey
• 4 cups vegetable stock
• 3/4 cup lentils
• sour cream, for serving
• shredded cheddar cheese, for serving
• sliced scallions, for serving
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer to a slow cooker.
2. Add the black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste to the slow cooker. Season with the chili powder, cumin, paprika, cayenne, coriander, salt, honey, vegetable stock, and lentils.
3. Stir and slow cook on high for 4 hours or on low for 6 hours, until the lentils have softened.
4. Enjoy right away or freeze up to 6 months in an airtight container. Defrost in the refrigerator and reheat when ready to eat. Serve with shredded cheese, sour cream, and sliced scallions.
Enjoy your Freezer-Prep Protein Packed Chili! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Slow Cooker Chicken Fajita Bowls? | Here's a recipe for Slow Cooker Chicken Fajita Bowls:
Ingredients:
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 lb chicken breast, sliced in half
• 2 tablespoons taco seasoning
• salt, to taste
• pepper, to taste
• 4 garlics, minced
• 1 lime, juiced
• 1 can diced tomato, drained
• 4 cups brown rice, cooked
Garnish
• sour cream
• guacamole
• fresh cilantro
• shredded cheese
Instructions:
1. In a slow cooker, place half of the bell peppers and onion.
2. Lay on the chicken, and coat both sides with taco seasoning, salt, and pepper.
3. Sprinkle on garlic, half of the lime juice, and diced tomatoes. Cover with remaining peppers, onion, and lime juice.
4. Cover and cook on high for 3 hours.
5. Remove chicken from the slow cooker, shred, and return to slow cooker.
6. Cover until heated through.
7. Serve over brown rice with sour cream, guacamole, shredded cheese and cilantro.
Enjoy your Slow Cooker Chicken Fajita Bowls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make French Fries 3 Ways. | Here's a recipe for French Fries 3 Ways:
Ingredients:
Fries
• cold water, for soaking potatoes
• 2 tablespoons lemon juice, divided
• 3 russet potatoes
• 4 cups vegetable oil, for frying
• 1 tablespoon kosher salt
Curry Ketchup
• 1 tablespoon olive oil
• 1/2 cup yellow onion, chopped
• 1 teaspoon kosher salt
• 4 cloves garlic
• 4 teaspoons curry powder
• 2 teaspoons sweet paprika
• 1 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1 cup tomato ketchup
• 2 teaspoons worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon water, plus more as needed
• mayonnaise, to taste
• 1 white onion, chopped
Garlic Chipotle Mayo
• 8 cloves garlic
• 1 cup mayonnaise
• 1 1/2 tablespoons lemon juice
• 3 chipotle peppers in adobo sauce
• 1 teaspoon kosher salt
Pesto Mayo
• 1/2 cup mayonnaise
• 1/2 cup pesto
• 1/2 tablespoon lemon juice
Instructions:
1. Make the fries: Fill a large bowl with cold water and 1 tablespoon of lemon juice. Peel the potatoes and slice into 1/4-inch (6 mm) thick strips about 3 inches (7 cm) long. Transfer the slices to the cold water as you go.
2. Rinse the fries by running more cold water into the bowl until the water turns clear, rinsing off any excess starch. Fill the bowl with water and add the remaining tablespoon of lemon juice, then chill in the refrigerator for 30 minutes.
3. In a large heavy-bottomed pan, heat 2-3 inches (5-7 cm) of oil over medium-low heat until it reaches 325°F (165°C). Line 2 baking sheet with thick paper, such as brown paper grocery bags.
4. Drain the fries, then dry completely using a kitchen towel.
5. Cook the potatoes in the hot oil for 6–8 minutes, or until soft and slightly 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.
6. Increase the oil temperature to 375°F (190°C). Return the fries to the oil and cook for another 2–3 minutes, or until the golden brown and crispy. Drain on clean paper bags. Season with the salt.
7. Serve the fries in cones of parchment paper topped with your sauce of choice.
8. For the curry ketchup: Heat the olive oil a medium saucepan over medium-high heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 2 minutes. Season with the salt. Add the garlic and cook for another minute, until fragrant. Add the curry powder, paprika, chili powder, and cinnamon and cook for 30 seconds, until the spices are fragrant and toasted.
9. Add the ketchup, Worcestershire sauce, apple cider vinegar, and honey and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15 minutes, stirring occasionally. Remove the pot from the heat and let the curry ketchup cool slightly.
10. Transfer the ketchup to a tall, narrow container. Using an immersion blender, purée the mixture until smooth, about 3 minutes. Let the mixture cool completely, then thin with water, 1 tablespoon at a time, until you your desired consistency is reached. The curry ketchup can be made up to 1 day before serving. To serve, top the fries with the curry ketchup, mayonnaise, and chopped onion.
11. For the garlic chipotle mayo: Cook the garlic cloves in a small, dry skillet over medium-high heat until the cloves are golden with some black spots, about 9 minutes.
12. Transfer the garlic to a food processor, along with mayonnaise, lemon juice, chipotle peppers, and salt. Process until combined. Chill in the refrigerator for at least 1 hour. The roasted garlic chipotle mayo can be made up to 1 day before serving. To serve, top the fries with the garlic chipotle mayo.
13. Make the pesto mayo: In a medium bowl, whisk together the mayonnaise, pesto, and lemon juice until well combined. Cover and chill in the refrigerator for at least 30 minutes. The pesto mayo can be made up to 1 day before serving. To serve, top the fries with the pesto mayo.
Enjoy your French Fries 3 Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Chicken Ranch Wrap? | Here's a recipe for Chicken Ranch Wrap:
Ingredients:
• 1 whole wheat tortilla
• 2 slices provolone cheese
• 1 leaf romaine lettuce
• 1/2 cup shredded chicken
• 6 cherry tomatoes, sliced in half
• 2 tablespoons ranch dressing
Instructions:
1. Place two slices of provolone on a whole wheat tortilla, followed by lettuce, shredded chicken, sliced tomatoes and ranch dressing.
2. Roll into a wrap and place in a reusable container with fruits and veggies for sides.
Enjoy your Chicken Ranch Wrap! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Baked Salmon? | Here's a recipe for Baked Salmon:
Ingredients:
• 6 oz skinless salmon fillet
• salt, to taste
• pepper, to taste
• olive oil, as needed
• 1 lemon, sliced
• fresh thyme, to taste
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. Cover a sheet pan with foil or parchment paper.
3. Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme.
4. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.)
Enjoy your Baked Salmon! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Chicken Tortilla Bowl Soup. | Here's a recipe for Chicken Tortilla Bowl Soup:
Ingredients:
• 1 onion, diced
• 1 jalapeño, diced
• 3 cloves garlic, chopped
• 3 chicken breasts
• 1 can black beans, drained
• 1 can corn, drained
• 1 can diced tomato
• 1 can red enchilada sauce
• 4 cups chicken stock
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground pepper
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 pack large flour tortilla
• vegetable oil, for frying
Toppings (optional)
• fresh cilantro
• monterey jack cheese
• lime, wedged
• avocado, sliced
Instructions:
1. Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
2. Place the chicken breasts on top of the veggies.
3. Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
4. Set slow cooker to high and cook for 3 hours.
5. Fill a large pot 2/3 full with vegetable oil and heat until it reaches 350°F (180°C).
6. Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
7. When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
8. Place fried tortilla bowl in a soup bowl and fill it with the soup.
9. Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
10. Enjoy!!
Enjoy your Chicken Tortilla Bowl Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Karaage Fried Chicken? | Here's a recipe for Karaage Fried Chicken:
Ingredients:
• 1 lb skin-on chicken thigh, cubed
• 1 tablespoon sake
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 1 tablespoon ginger, grated
• 1 clove garlic, minced
• 1/2 egg, beaten
• 1/3 cup potato starch
• cooking oil, for frying
Instructions:
1. In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge.
2. Add the egg and potato starch to the chicken. Mix well.
3. Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.
Enjoy your Karaage Fried Chicken! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Grilled Cheese Roll-ups. | Here's a recipe for Grilled Cheese Roll-ups:
Ingredients:
• 3 slices bread
• 3 slices cheddar cheese
• 1 tablespoon butter
• tomato soup, to taste, optional
Instructions:
1. Cut crust off the slices of bread. This makes the bread easier to roll and will hold the shape better.
2. Flatten slices of bread with a rolling pin.
3. Layer the slices of cheese on top of each slice of bread so that the cheese is offset from the bread by about 1 inch (2 1/2 cm) vertically. Other fillings can be added here if desired.
4. Roll each slice of bread with cheese vertically as tightly as possible without cracking the bread. Gently squeeze each roll to maintain its shape and set down on its seam.
5. Melt the butter in a pan. Grill each roll starting with the seam side down on the hot pan.
6. Rotate so that all sides are evenly golden brown.
Enjoy your Grilled Cheese Roll-ups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Shrimp and Avocado Salad? | Here's a recipe for Shrimp and Avocado Salad:
Ingredients:
• 1 lb jumbo shrimp
• 3 limes
• salt, to taste
• pepper, to taste
• 1 head romaine lettuce, chopped
• 1/2 cup cherry tomato, or grape tomato, halved
• 1/3 cup fresh cilantro, roughly chopped
• 2 avocados, chopped
• 4 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon chili powder
• 1 bag blue corn tortilla chips
Instructions:
1. In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
2. Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
3. Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
4. In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
5. Toss salad with dressing. Add Shrimp and toss.
6. Add tortilla chips to the sides of the bowls.
Enjoy your Shrimp and Avocado Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Lentil & Roasted Vegetable Salad? | Here's a recipe for Lentil & Roasted Vegetable Salad:
Ingredients:
• 2 cups butternut squash, cubed
• 2 cups brussels sprouts, quartered
• 1 red onion, cut into wedges
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
• 1 cup green lentil, rinsed
• 3 cups water, or vegetable broth
• 3 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
3. Bake for 20 minutes, flipping halfway through.
4. In a medium saucepan, add lentils and water, and bring to a boil.
5. Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
6. When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
7. For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
8. Pour dressing over lentils and vegetables and toss until fully coated.
9. Transfer lentil salad to two containers and refrigerate for up to 5 days.
Enjoy your Lentil & Roasted Vegetable Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make One-pan Chicken Sausage & Veggies? | Here's a recipe for One-pan Chicken Sausage & Veggies:
Ingredients:
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 4 chicken sausages, fully cooked, sliced
• 4 cups wild rice, cooked, to serve
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the squash and zucchini on a baking sheet. Evenly coat with olive oil, salt, pepper, and garlic powder.
3. Push the squash and zucchini to the sides and place the chicken sausage in the middle.
4. Bake for 15 minutes, or until the zucchini and squash are tender.
5. Serve with wild rice. Eat immediately or refrigerate in airtight container up to 3-4 days.
Enjoy your One-pan Chicken Sausage & Veggies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Slow-Cooker Tuscan White Bean Soup? | Here's a recipe for Slow-Cooker Tuscan White Bean Soup:
Ingredients:
• 1 medium white onion, diced
• 3 carrots, sliced
• 4 stalks celery, sliced
• 3 cloves garlic, sliced
• 4 cups chopped kale
• 14 oz canned diced tomatoes
• 2 cans white beans
• salt, to taste
• pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 cups vegetable stock
Instructions:
1. In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
2. Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
3. Serve hot.
Enjoy your Slow-Cooker Tuscan White Bean Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Chicken Fajita Salad? | Here's a recipe for Chicken Fajita Salad:
Ingredients:
• 2 tablespoons canola oil
• 1 boneless, skinless chicken breast
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, medium, thinly sliced
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 3 tablespoons olive oil
• 3 tablespoons lime juice
• 1 teaspoon brown sugar
• 1 teaspoon chili flakes
• 1 teaspoon salt
• 1 head romaine lettuce, chopped
• 1 avocado, sliced
Instructions:
1. Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
2. Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
3. In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
4. In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
Enjoy your Chicken Fajita Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Lentil Soup. | Here's a recipe for Lentil Soup:
Ingredients:
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 potatoes, diced
• 15 oz diced tomato, 1 can
• 2 cups dried lentil
• 8 cups vegetable broth
• 1 bay leaf
• 1/2 teaspoon cumin
• salt, to taste
• pepper, to taste
Instructions:
1. In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
2. Add carrots and potatoes, and sauté for 3 minutes.
3. Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
4. Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
5. Remove bay leaf and add salt and pepper to taste.
Enjoy your Lentil Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Healthy Mediterranean Salad? | Here's a recipe for Healthy Mediterranean Salad:
Ingredients:
• 1 chicken breast
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh dill
• salt, to taste
• pepper, to taste
Dressing
• 1/3 cup greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• 1 tablespoon fresh dill
• salt, to taste
• pepper, to taste
Toppings
• 1 head romaine lettuce
• 1/2 cup cucumber, sliced and halved
• 1/2 cup olive, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup cherry tomato, halved
• 1/2 cup feta cheese, crumbled
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place chicken breast on a baking sheet lined with aluminum foil or parchment paper. Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season.
3. Bake for 35-40 minutes until internal temperature reaches 165°F (75°C) and the juices run clear.
4. Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
5. Slice thinly or cube chicken, cutting to your preference for topping the salad.
6. Assemble your salad, starting with a base of romaine lettuce. Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to evenly incorporate ingredients
Enjoy your Healthy Mediterranean Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Sweet Potato And Chickpea Salad? | Here's a recipe for Sweet Potato And Chickpea Salad:
Ingredients:
• 2 large sweet potatoes, or 3 small, scrubbed
• 1/2 medium red onion
• 15 oz chickpeas, 1 can, rinsed and drained
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne
• salt, to taste
• pepper, to taste
• 3 oz mixed greens
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• dried cranberry, for garnish, optional
Instructions:
1. Preheat the oven to 425ºF (220ºC).
2. Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
3. Peel and slice the onion and set aside.
4. Add the chickpeas to the other half of the baking sheet.
5. In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
6. Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
7. Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
8. Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
9. Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
10. Add the parsley, cilantro, and remaining dressing and toss to combine.
11. Top with dried cranberries, if using.
Enjoy your Sweet Potato And Chickpea Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Chicken Fajita Tacos? | Here's a recipe for Chicken Fajita Tacos:
Ingredients:
• 2 cups shredded chicken
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 white onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 corn tortillas
• sour cream, for topping
Instructions:
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
3. Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
4. Pour the chicken mixture into a large serving bowl .
5. Toast the tortillas in the seasoned pan, about 3 minutes per side.
6. Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
Enjoy your Chicken Fajita Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Roasted Veggie Salad With Maple Balsamic Vinaigrette? | Here's a recipe for Roasted Veggie Salad With Maple Balsamic Vinaigrette:
Ingredients:
Salad
• 1 bell pepper, chopped
• 1 lb sweet potato, skinned and chopped
• 1 lb brussels sprouts, halved
• 1 red onion, sliced
• 1 teaspoon fresh oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 1 cup spinach, for salad base
• 1 tablespoon feta cheese, to garnish
Dressing
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinaigrette
• 1 teaspoon maple syrup
Instructions:
1. Preheat oven to 400ºF (200ºC).
2. Combine all vegetables (except spinach) in large bowl and stir.
3. Add salt, pepper, oregano, and olive oil for the salad and stir.
4. Spread vegetables on baking sheet and bake for 40 minutes.
5. To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
6. In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
7. Drizzle dressing over salad.
Enjoy your Roasted Veggie Salad With Maple Balsamic Vinaigrette! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Southwestern Taco Salad? | Here's a recipe for Southwestern Taco Salad:
Ingredients:
Dressing
• 1/2 avocado
• 1/2 cup cilantro, chopped
• 1 tablespoon lime juice
• 1/2 cup low-fat greek yogurt, plain
• 1/3 cup water
• 1/2 teaspoon salt
• 1/2 tablespoon garlic
• 1/2 tablespoon cumin
Salad
• 1 tablespoon olive oil
• 1 chicken breast, diced
• 1/2 packet taco seasoning
• 1 head romaine lettuce, chopped
• 1 cup cheddar jack
• 1 cup black beans
• 1 avocado, diced
• 1 cup corn
• 1 cup cherry tomatoes, halved
• 1 cup tortilla strips
Instructions:
1. To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
2. Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
3. Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
4. Top off with the avocado salad dressing and cilantro then serve immediately.
Enjoy your Southwestern Taco Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Spinach And Artichoke Quesadillas. | Here's a recipe for Spinach And Artichoke Quesadillas:
Ingredients:
• 2 cups cream cheese, softened
• 1/2 cup sour cream
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup parmesan cheese, grated
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 packages frozen spinach, thawed and drained
• 2 cans artichoke heart, drained and chopped
• 4 large flour tortillas
Instructions:
1. In a large bowl, mix together the cream cheese, sour cream, 1 cup (100 G) mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper until smooth. Fold in the spinach and artichoke hearts.
2. Heat a large nonstick skillet over medium heat. Place a tortilla in the pan. Sprinkle 1/4 cup (25 G) of mozzarella over half of the tortilla. Top with 1/4 of the spinach artichoke dip, spreading evenly. Sprinkle with another 1/4 cup of the mozzarella. Fold the empty side of the tortilla over the side with the cheese. Flip and cook for 1–2 minutes, or until the cheese is melted. Remove the quesadilla from the pan and slice into 4 wedges. Repeat with the remaining ingredients.
3. Serve warm.
Enjoy your Spinach And Artichoke Quesadillas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Subsets and Splits