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Help me make Roasted Veggie Quinoa Salad. | Here's a recipe for Roasted Veggie Quinoa Salad:
Ingredients:
• 1/2 cup zucchini, cubed
• 1/2 cup sweet potato, cubed
• 1 cup cherry tomato, halved
• 1/2 red onion, diced
• 1/2 cup corn, fresh or canned
• 1/2 lemon, for juice
• 4 tablespoons olive oil, divided
• 1 teaspoon garlic salt, to taste
• pepper, to taste
• 4 cups quinoa, cooked
• 1 tablespoon apple cider vinegar
• 1/4 cup fresh parsley, chopped
Instructions:
1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
3. Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
4. Roast for 15-20 minutes, or until fork tender.
5. Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
6. In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
7. Garnish with parsley.
Enjoy your Roasted Veggie Quinoa Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Avocado And Tomato Salad? | Here's a recipe for Avocado And Tomato Salad:
Ingredients:
• 1 avocado, diced
• 1 cup cherry tomato, finely chopped
• 1/4 medium red onion, thinly sliced
• 1/2 lime, juiced
• salt, to taste
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Combine all ingredients in a bowl and gently stir to combine.
2. Cover, and store in the refrigerator until ready to serve.
Enjoy your Avocado And Tomato Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Easy Zesty Salmon Burgers? | Here's a recipe for Easy Zesty Salmon Burgers:
Ingredients:
Sauce
• 1/4 cup yogurt
• 2 tablespoons spicy dijon
• 1 tablespoon fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• 1 1/2 teaspoons honey
Salmon Mixture
• 16 oz fresh skinless salmon
• 1/2 red onion, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon prepared horseradish, optional
• 1/2 teaspoon honey
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon pepper
Instructions:
1. In a small bowl, combine yogurt, spicy dijon, dill, chives, and honey. Set aside.
2. Cut salmon into 1/2 inch (11/4 cm) cubes and transfer to a food processor.
3. Pulse 5 times.
4. Add onion, dill, horseradish, honey, salt, and pepper and pulse a few more times to combine.
5. Form mixture into 4 patties.
6. Drizzle small amount of olive oil into frying pan and heat pan to medium-high.
7. Cook patties for 3-4 minutes until browned. Flip and cook another 3-4 minutes until browned.
8. Serve on your favorite multi-grain bread with yogurt dill sauce.
Enjoy your Easy Zesty Salmon Burgers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Beer-Battered Shrimp Tacos? | Here's a recipe for Beer-Battered Shrimp Tacos:
Ingredients:
Sauce
• 1 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 1 teaspoon salt
Coleslaw
• 1 cup red cabbage, julienned
• 1 cup green cabbage, julienned
• 1 jalapeño, minced
• 1 lime lime juice
Shrimp
• 1 lb shrimp, peeled and deveined
• salt, to taste
• 1 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne
• 1/2 teaspoon baking powder
• 1 cup beer
• oil, for frying
To Serve
• corn tortilla, to serve
• guacamole, to serve
• radish, sliced
• fresh cilantro
Instructions:
1. In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
2. In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. Mix until fully incorporated.
3. Season the shrimp with a big pinch of salt.
4. Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
5. Add shrimp into the batter, making sure each is fully coated.
6. Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
7. Transfer the shrimp to a paper towel-lined plate.
8. Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
9. Nutrition Calories: 3063 Fat: 276 grams Carbs: 85 grams Fiber: 9 grams Sugars: 11 grams Protein: 60 grams
Enjoy your Beer-Battered Shrimp Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Chicken Meatball Soup? | Here's a recipe for Chicken Meatball Soup:
Ingredients:
Chicken Meatballs
• 1 lb ground chicken
• 1/2 cup panko bread crumbs
• 1 large egg
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
Soup
• 2 tablespoons olive oil, divided
• 1 cup white onion, diced
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced
• 8 cups chicken stock
• 1 bay leaf
• 1 cup dry orzo pasta
• 4 cups swiss chard, roughly chopped
• 3 tablespoons grated parmesan cheese
• kosher salt, to taste
• pepper, to taste
• 1 tablespoon lemon juice
Instructions:
1. In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
3. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
4. Add the chicken stock and bay leaf. Cover and bring to a boil.
5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
6. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
8. Ladle into bowls and serve.
Enjoy your Chicken Meatball Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Cajun-Style Chicken Salad? | Here's a recipe for Cajun-Style Chicken Salad:
Ingredients:
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 head romaine lettuce, chopped
• 1/2 red onion, thinly sliced
• 1 avocado, thinly sliced
• 10 oz cherry tomato, halved
• 8 oz black beans
Cajun Seasoning
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
Dressing
• 1/4 cup greek yogurt
• 1/4 teaspoon garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 1/2 teaspoons reserved seasoning
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. In a small bowl, combine paprika, cayenne, garlic powder, oregano, thyme, and salt. Reserve 11/2 teaspoons of the seasoning. Set aside.
3. Coat both sides of the chicken breasts with the seasoning mixture.
4. In an oiled cast-iron skillet, cook chicken on medium-high heat 4 minutes per side, or until chicken is browned.
5. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (72˚C). Let the chicken rest for several minutes.
6. In a small bowl, combine yogurt, minced garlic, lime juice, olive oil and reserved seasoning mixture. Set aside.
7. Cut chicken into pieces.
8. In a large bowl, add lettuce, chicken, red onion, avocado, cherry tomatoes, and black beans.
9. Add dressing and toss.
Enjoy your Cajun-Style Chicken Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Mediterranean Meal Prep? | Here's a recipe for Mediterranean Meal Prep:
Ingredients:
Hummus
• 15 oz chickpeas, 1 can, drained and rinsed
• 1 clove garlic, minced
• 1/4 teaspoon paprika
• sea salt, to taste
• 1/4 teaspoon cumin
• 1/2 lemon, juiced
• 3 tablespoons olive oil, divided
• 2 tablespoons water
• red pepper flake, to taste
Mediterranean Bowl
• 2 tablespoons olive oil, divided
• 1 cup quinoa, uncooked, rinsed and drained
• 2 cups vegetable broth
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon dried parsley
• 2 lemons, juiced, divided
• salt, to taste
• 2 persian cucumbers
• 1/2 cup grape tomato
• kalamata olive, to taste
• 1/2 red onion
• fresh parsley leaf, to taste
• pepper, to taste
• feta cheese, crumbled, to taste
Instructions:
1. Make the hummus: Add the chickpeas to a food processor with the garlic, paprika, salt, cumin, lemon juice, 2 tablespoons of olive oil, and the water. Pulse until creamy.
2. Transfer the hummus to a container and top with more olive oil and red pepper flakes. The hummus will keep in the refrigerator for up to 4 days.
3. Make the Mediterranean bowl: Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil. Pour the quinoa into the skillet and toast for 3-4 minutes, or until light golden brown.
4. Add the vegetable broth, thyme, tarragon, parsley, juice of 1 lemon, and salt and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove the pan from the heat.
5. Slice the cucumbers, halve the tomatoes, chop the olives, and dice the onion.
6. Place all of the vegetables in a medium bowl. Add the parsley, remaining tablespoon of olive oil, lemon juice, salt, and pepper. Stir to combine.
7. To assemble a bowl, add 1/4 of the quinoa, 1/4 of the vegetables, and 1/4 of the hummus to a resealable container. Top the vegetables with crumbled feta.
8. Store the bowls in the refrigerator for up to 3 days.
Enjoy your Mediterranean Meal Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Pizza Margherita? | Here's a recipe for Pizza Margherita:
Ingredients:
• 4 cups bread flour
• 2 1/2 tablespoons kosher salt, divided
• 1 tablespoon sugar
• 2 cups warm water
• 1 1/2 teaspoons active dry yeast
• 3 tablespoons extra virgin olive oil
• 28 oz whole tomatoes, san marzano or other good quality tomatoes
• 4 cloves garlic
• 1 lb fresh mozzarella cheese, sliced 1/2-inch (1 1/4 cm) thick
• 2 cups fresh basil
Instructions:
1. In a large bowl combine flour, 11/2 tablespoons salt, and sugar.
2. In a medium bowl, combine water, yeast, and 1 tablespoon of olive oil. Stir well and let rest for 2 minutes.
3. Add yeast mixture to flour mixture and combine using your hands or a stand mixer with a dough hook, at least two minutes. Let dough rest for 20 minutes, uncovered, at room temperature.
4. On a floured work surface, separate dough into 4 even portions. Work each into a circular ball, then place the balls onto a baking sheet lined with wax paper. Cover with a damp towel and rest, refrigerated, for at least 4 hours.
5. In a blender or food processor, combine tomatoes, 2 tablespoons of olive oil, 1 tablespoon of salt, and garlic. Process until smooth.
6. Preheat oven to 550°F/290°C. Place a pizza stone or large cast-iron griddle on the center rack. Heat for at least 45 minutes.
7. On a floured work surface, use your fingertips to create a ring around the outside (your crust) of one of the risen balls of dough. Using the pads of your fingers, gently flatten out the dough inside the ring.
8. Gently lift up the dough and let it hang off your knuckles, stretching itself out with its own weight. Slowly rotate the circle of dough, continuing to let it stretch off your knuckles. Go all the way around the circle once, taking care not to let it hang too long in one place and stretch too thin.
9. Using a large spoon, spread a thin layer of sauce across the dough, leaving room for the crust.
10. Evenly place three slices of mozzarella on top of the sauce, then sprinkle a handful of torn basil leaves evenly over your pizza. Or top with whatever you desire: sausage, peppers, onions… just about anything can be a pizza topping!
11. Carefully slide the pizza onto a floured sheet or pizza peel and place on top of your stone or griddle in the oven. Cook for 7 to 10 minutes, until the cheese is bubbly and the top of the crust is just beginning to blacken.
12. Remove from oven and let cool for 3-4 minutes before slicing.
Enjoy your Pizza Margherita! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Rainbow Grilled Chicken Salad? | Here's a recipe for Rainbow Grilled Chicken Salad:
Ingredients:
• 2 chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 tablespoon olive oil
Dressing
• 1 cup sour cream
• 1/4 cup fresh cilantro, minced
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 tablespoon lime juice
Salad
• 1 head romaine lettuce, chopped
• 1/2 cup red onion, diced
• 1/2 cup tomato, diced
• 1/2 cup orange bell pepper
• 3/4 cup corn
• 1/2 cup fresh cilantro, chopped
• 1/4 cup jalapeño, diced
Garnish
• 1 avocado
• tortilla strip
Instructions:
1. Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
2. Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
3. In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
4. In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
5. Add the chicken strips. Gently toss salad with the sour cream dressing.
6. Garnish with avocado slices and tortilla strips.
Enjoy your Rainbow Grilled Chicken Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Pan-Fried Salmon? | Here's a recipe for Pan-Fried Salmon:
Ingredients:
• 6 oz skinless salmon fillet
• salt, to taste
• pepper, to taste
• olive oil, for cooking
• 1 lemon, sliced
• fresh thyme, as needed
Instructions:
1. Heat oil in a nonstick skillet.
2. Season salmon with salt and pepper.
3. Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer.
4. Serve with lemon and thyme (optional).
Enjoy your Pan-Fried Salmon! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Whole30 Coconut Curry Meal Prep? | Here's a recipe for Whole30 Coconut Curry Meal Prep:
Ingredients:
• olive oil, to taste
• 2 boneless, skinless chicken breasts, cubed
• salt, to taste
• pepper, to taste
• 1/3 cup chicken broth
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 3 tablespoons green curry paste
• 13 1/2 oz coconut milk, 2 cans
• 2 teaspoons ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 salt, to taste
• 1 pepper, to taste
• 3 cups butternut squash, cubed
• 1 red bell pepper, sliced
• 2 cups broccoli floret
• 2 cups cauliflower florets
• 4 cups riced cauliflower, to serve
• fresh cilantro, chopped, to serve
Instructions:
1. In a large pot, add olive oil and set over medium heat.
2. Once the oil begins to shimmer, add cubed chicken breast and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned and the center is no longer pink. Remove chicken and set aside.
3. Add the chicken broth, onion, and garlic to the pot and cook, stirring occasionally, until onions become translucent.
4. Add the green curry paste and stir until evenly distributed.
5. Add in the coconut milk, turmeric, chili powder, coriander, ginger, salt and pepper and stir until thoroughly combined.
6. Add in the cooked chicken, butternut squash, red bell pepper, broccoli and cauliflower and stir, bringing to a boil.
7. Reduce heat, cover with a lid, and simmer for 10-15 minutes, or until vegetables are tender.
8. Remove from heat and allow to cool.
9. In 4 glass containers, add in 1 cup of riced cauliflower each. Distribute curry evenly between each container.
10. Store in the refrigerator for up to 4 days.
11. When ready to enjoy, microwave, and garnish with fresh cilantro.
Enjoy your Whole30 Coconut Curry Meal Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Grilled Cheese “Ravioli”? | Here's a recipe for Grilled Cheese “Ravioli”:
Ingredients:
• 8 slices sandwich bread
• 2 slices cheddar cheese
• 2 slices swiss cheese
• 4 slices ham
• egg wash
• 8 tablespoons butter
• tomato soup, for serving
Instructions:
1. On a cutting board, cut the crusts off of the bread. Press bread flat with hands or a rolling pin.
2. Take one slice of cheddar cheese and cut it into 4 equal squares. Repeat with the Swiss cheese.
3. Cut the slices of ham into a square.
4. Place one piece of flattened bread on a surface. Place 2 squares of cheddar so they are overlapping. Place the ham on top of the cheddar. Place 2 squares of the Swiss on top of the ham so the are overlapping.
5. Brush the edges of the bread with egg wash.
6. Take the other flattened piece of bread and place it on top. Press down the edges. Using a fork press along the edges of the “ravioli” until the edges are sealed.
7. In a pan heat 1 tablespoon of butter until melted on medium heat. Place the “ravioli” in the pan. Cook for about 3 minutes on each side until golden and crispy. Remove from heat.
8. Serve immediately with hot tomato soup.
Enjoy your Grilled Cheese “Ravioli”! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Low-Carb Cauliflower Hot Mac 'N' Cheese. | Here's a recipe for Low-Carb Cauliflower Hot Mac 'N' Cheese:
Ingredients:
• 1 large head cauliflower
• 3 cloves garlic, minced
• 4 oz cream cheese
• 1/2 cup heavy cream
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 oz cheddar cheese
• 4 oz smoked gouda cheese
• 1 tablespoon Frank's Red Hot Original Sauce
• minced fresh parsley, for garnish
Instructions:
1. Bring a large pot of heavily salted water to a boil. Break down the cauliflower head into small florets and add them to the boiling water. Cook for 3 minutes, then use a slotted spoon to move the cauliflower into a bowl of ice water to stop the cooking process. Drain and set aside.
2. In a large saucepan over low heat, melt the butter. Add the garlic and cook for 1–2 minutes, stirring occasionally, until sizzling and fragrant. Add the cream cheese and heavy cream. Whisk until the cream cheese is completely melted and smooth. Stir in the paprika, salt, and pepper. Add the cheddar and gouda cheese to the pan and whisk until the cheese is melted and the sauce is smooth.
3. Add the cauliflower to the sauce, tossing gently to coat. Stir in Frank’s Red Hot Original Sauce. Garnish with parsley and additional Frank’s to serve.
Enjoy your Low-Carb Cauliflower Hot Mac 'N' Cheese! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Mushroom And Garlic Quinoa Salad? | Here's a recipe for Mushroom And Garlic Quinoa Salad:
Ingredients:
• 2 tablespoons olive oil
• 1 lb mushroom
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 3 cloves garlic, minced
• 1 1/2 cups vegetable stock
• 1 cup water
• 1 cup quinoa
• cheese, of choice, grated to serve
Instructions:
1. In a medium-sized frying pan combine oil, mushrooms, thyme, and salt, then mix. Allow to cook about 5 minutes.
2. Add the garlic, cook for 6-8 more minutes minutes until mushrooms are sufficiently cooked through and beginning to crisp up. Set mushroom mixture aside.
3. Combine vegetable stock and water in pan, bring to a boil, then add quinoa and cover. Simmer for 12-15 minutes.
4. Add mushroom mixture to quinoa and garnish with grated cheese of your choice (optional).
Enjoy your Mushroom And Garlic Quinoa Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Honey Mustard Chicken, Bacon, And Avocado Salad? | Here's a recipe for Honey Mustard Chicken, Bacon, And Avocado Salad:
Ingredients:
Dressing/Marinade
• 2 tablespoons olive oil
• 1/3 cup honey
• 3 tablespoons stone ground mustard
• 2 tablespoons dijon mustard
• 1/2 lemon
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 chicken thighs, skinless and boneless
Salad
• 1 head romaine lettuce, chopped
• 1 cup cherry tomato, halved
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• 1 hard-boiled egg, sliced
• 1/4 cup cooked bacon, diced
Instructions:
1. In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
2. Remove 1/2 of the marinade and refrigerate to use as a dressing.
3. Add chicken thighs to remaining marinade and let it marinate for two hours.
4. Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
5. Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
6. Slice chicken into strips and place in the salad.
7. Add the remaining marinade to the salad and toss.
8. Sprinkle bacon on top.
Enjoy your Honey Mustard Chicken, Bacon, And Avocado Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Chicken Bacon Ranch Sandwich Roll? | Here's a recipe for Chicken Bacon Ranch Sandwich Roll:
Ingredients:
• 12 bacons, depending on bacon width
• 1/3 cup Frank’s Red Hot Original
• 12 slices white sandwich bread
• 1 egg, whisked
• 3/4 lb chicken, thin deli-sliced
• 1/2 cup ranch dressing
• 1/2 lb monterey jack cheese, thinly sliced
• baby spinach, handful
• ranch butter
• 3 tablespoons butter, melted
• 3 tablespoons ranch dressing
Instructions:
1. Preheat oven to 400ºF.
2. Lay out bacon slices on a parchment-lined sheet tray. Generously brush each slice with Frank’s Red Hot Original. Bake for 15–20 minutes, until bacon is browned and cooked through. Drain bacon on a paper towel, keeping the hot sauce brushed side facing up. Set aside.
3. Place a large piece of plastic wrap on a large cutting board (the entire board should be covered with plastic). Place 1 slice of bread in the upper left corner of the board. Brush the right edge of the bread with whisked egg, then place a second slice of bread next to the first so that it overlaps with the egg wash. Press the two seams of bread together with fingers to seal. Repeat with the rest of the bread, forming 3 rows of 4 slices, brushing with egg wash and pressing to seal wherever the slices overlap. This will form a large rectangle of bread.
4. Use a rolling pin to roll out the bread rectangle as thinly as possible.
5. In the center of the rectangle, lay out half of the chicken in a row. Top with a drizzle of ranch dressing. Arrange half of the bacon slices on top (horizontally), followed by half of the sliced cheese and half of the spinach. Repeat layering with the rest of the ingredients.
6. Brush the top edge of the sandwich roll with whisked egg. Roll the entire sandwich up from the bottom to form a long log. Wrap log tightly with plastic wrap. Refrigerate for 30 minutes.
7. Lower oven temperature to 350ºF.
8. Mix together melted butter and ranch in a small bowl. Unwrap the sandwich log, place on a sheet tray, and brush sandwich surface with ranch butter.
9. Bake for 18–20 minutes, until bread is lightly golden and cheese is melted.
10. Slice and serve. (Optional: Serve with more ranch for dipping.)
Enjoy your Chicken Bacon Ranch Sandwich Roll! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make BBQ Chicken Tortilla Pizzas? | Here's a recipe for BBQ Chicken Tortilla Pizzas:
Ingredients:
• 4 flour tortillas
• 1/3 cup BBQ sauce
• 2 cups chicken, shredded
• 1/4 red onion, thinly sliced
• 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 350ºF (180ºC) and line a tray with parchment paper.
2. Debone, remove skin, and shred rotisserie chicken.
3. Spread BBQ sauce evenly across tortillas.
4. Top with onion, chicken, and cheese.
5. Bake for 5-10 minutes.
Enjoy your BBQ Chicken Tortilla Pizzas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Homemade Honey Mustard Chicken Salad? | Here's a recipe for Homemade Honey Mustard Chicken Salad:
Ingredients:
Dressing
• 1 tablespoon mustard
• 1 tablespoon honey
• 1/2 tablespoon olive oil
• 1 squeeze lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
Salad
• 2 cups romaine lettuce, chopped
• 1/4 cup red onion, sliced
• 1/4 cup cherry tomato, halved
• 1/4 cup avocado, diced
• 1 rotisserie chicken breast, sliced
• 1 egg, hard boiled and sliced
Instructions:
1. In a small bowl, add mustard, honey, olive oil, lemon juice, salt, pepper, and garlic powder. Stir until combined.
2. In a large bowl, add lettuce, onion, tomatoes, avocado, and chicken.
3. Drizzle with honey mustard dressing and toss until evenly coated.
4. Serve with hard-boiled egg.
Enjoy your Homemade Honey Mustard Chicken Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Mixed Berry Spinach Salad With Strawberry Balsamic Vinaigrette Dressing. | Here's a recipe for Mixed Berry Spinach Salad With Strawberry Balsamic Vinaigrette Dressing:
Ingredients:
• 5 oz baby spinach
• 1 cup strawberry, sliced
• 1/2 cup blueberry
• 1/2 red onion, thinly sliced
• 1 sweet apple, cored, halved and thinly sliced
• 1 cup candied walnuts, chopped
Dressing
• 1 cup strawberry
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Garnish
• 2/3 cup feta cheese, as desired
Instructions:
1. For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)
2. Add the rest of the dressing ingredients.
3. Blend until smooth. Refrigerate.
4. Cut strawberries, apple, and onion into slices.
5. Combine all the salad ingredients in a large bowl.
6. Drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don’t add dressing until ready to eat!)
7. Sprinkle feta cheese on top and serve.
Enjoy your Mixed Berry Spinach Salad With Strawberry Balsamic Vinaigrette Dressing! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Bacon And Egg Ramen? | Here's a recipe for Bacon And Egg Ramen:
Ingredients:
• 1 package instant ramen, prepared
• 1 egg, fried
• 3 slices bacon, cooked and chopped
• 1 tablespoon scallions, thinly sliced
• kosher salt, to taste
• black pepper, to taste
Instructions:
1. To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
2. Top the prepared ramen with the fried egg, bacon, and scallions and season with salt and pepper.
Enjoy your Bacon And Egg Ramen! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Kale & Sweet Potato Salad? | Here's a recipe for Kale & Sweet Potato Salad:
Ingredients:
• 1 1/2 cups sweet potato, diced
• 1/2 teaspoon garlic powder
• 2 teaspoons paprika
• salt, to taste
• pepper, to taste
• olive oil, to taste
• 1/2 cup pumpkin seeds
• 2 teaspoons chili powder
• 2 tablespoons maple syrup, divided
• 1/2 cup tahini
• 1 1/2 tablespoons lemon juice
• 3 tablespoons water
• 1 bunch kale, stemmed and torn into large pieces
• 3 cups quinoa
• 1/2 cup red onion, diced
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
3. In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they’re not touching each other.
4. Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
5. In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
6. In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
7. Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
8. Serve with more dressing if desired.
Enjoy your Kale & Sweet Potato Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Pizza Braid. | Here's a recipe for Pizza Braid:
Ingredients:
• 1 puff pastry
• 4 slices mozzarella cheese
• 12 slices pepperoni
• 2 tablespoons butter, melted
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon parmesan cheese
• marinara sauce, for dipping
Instructions:
1. Preheat oven to 425°F (220°C).
2. Lay out puff pastry. Place 4 slices of mozzarella and then 12 slices of pepperoni in the center of the dough.
3. Cut diagonal lines along the left and right side of the cheese and pepperoni about a 1-inch (2 cm) apart.
4. Remove the corner pieces.
5. Starting from the top, fold down the flap then alternate right and left until the bottom. Fold the bottom flap up and finish alternating between right and left.
6. Place the braided puff pastry on a parchment paper lined baking tray.
7. In a small bowl, combine butter, garlic, parsley, and parmesan cheese.
8. Brush all over until the top of the braid is fully coated.
9. Bake for 20 - 25 minutes or until golden brown.
10. Slice and serve.
Enjoy your Pizza Braid! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Cheesy Camping Hot Dogs? | Here's a recipe for Cheesy Camping Hot Dogs:
Ingredients:
• 6 hot dogs
• 3 sticks string cheese, cut or peeled into thin strips
• 1 can pizza dough, cut length wise into 6 1 in (2 1/2 cm) wide strips
Toppings
• 1/2 cup ketchup
• 1/2 cup mustard
• 1/2 cup relish
• 1/2 white onion, finely chopped
Special Equipment
• 6 wooden skewers, 12 in (30 cm)
Instructions:
1. Insert a skewer into a hot dog. Cut a spiral by holding your knife at a diagonal to the top of the hot dog and rolling it down along a cutting board until you reach the bottom.
2. Wind a strip of cheese into the spiral groove on the hot dog. You may need 2 strips of cheese to fill the entire spiral.
3. Lay a strip of pizza dough on a cutting board and place the end of the hot dog skewer on a diagonal. Gently roll the hot dog in the dough, ensuring that the dough overlaps so no cheese leaks through. Gently remove the skewer and loosely wrap the hot dog in a sheet of foil so the dough has room to expand as it cooks. Repeat with the remaining hot dogs and dough.
4. Place the hot dogs over low heat on a campfire or grill. Let them cook for 10 minutes, check to see that the dough has puffed, then flip over to cook through, about 10 minutes more.
5. Let the hot dogs cool for a few minutes before carefully unwrapping, then serve with ketchup, mustard, relish, and onion.
Enjoy your Cheesy Camping Hot Dogs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Hearty Roasted Veggie Salad. | Here's a recipe for Hearty Roasted Veggie Salad:
Ingredients:
• 3 beets
• 1 cup olive oil, divided
• 1 1/2 teaspoons salt, divided
• 1 red onion, cut into wedges
• 4 carrots, peeled and chopped
• 2 parsnips, peeled, chopped
• 1 sweet potato, peeled, chopped
• 3/4 teaspoon pepper, divided
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• 3 tablespoons fresh parsley, chopped
• 6 cups mixed greens
• 1 cup walnuts, chopped
• 1/2 cup crumbled feta cheese
Instructions:
1. Preheat oven to 425˚F (220˚C).
2. On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
3. On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
4. Drizzle with 3 tablespoons olive oil and season with 1/2 teaspoon pepper and 1/2 teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
5. Create 3 circular spaces for the beets. Place the 3 beets on the pan.
6. Bake for 1 hour until with vegetables begin to crisp and caramelize.
7. In a large bowl, add 1/2 cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
8. Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
9. Serve with walnuts and feta.
Enjoy your Hearty Roasted Veggie Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Buffalo Cauliflower Tacos? | Here's a recipe for Buffalo Cauliflower Tacos:
Ingredients:
• 1 head cauliflower
• 3/4 cup flour
• 3/4 cup milk, or milk alternative
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup hot sauce
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• tortilla, to serve
Instructions:
1. Preheat oven to 450˚F (230˚C).
2. On a cutting board, break the head of cauliflower into florets.
3. In a large mixing bowl, add flour, paprika, garlic powder, salt, pepper, and milk, and stir until well combined.
4. Add cauliflower florets to batter, making sure each piece is evenly coated.
5. Transfer to a parchment paper-lined baking sheet and bake for 20 minutes, flipping halfway.
6. In a small mixing bowl, combine hot sauce, vegetable oil, and honey, and stir until evenly combined.
7. Brush hot sauce mixture on cauliflower and bake for an additional 20 minutes.
8. Serve on warm tortillas with desired taco toppings.
Enjoy your Buffalo Cauliflower Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Tom Yum Soup? | Here's a recipe for Tom Yum Soup:
Ingredients:
• 2 stalks lemongrass
• 2 thai red chili peppers, sliced
• 3 cloves garlic, minced
• 1 tablespoon galangal, minced
• 1 tablespoon refined coconut oil
• 5 cups vegetable broth
• 1 large tomato, diced
• 5 lime leaves
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 7 oz extra firm tofu, cubed
• 6 oz cremini mushroom, sliced
• 1/4 cup lime juice
• 1 tablespoon agave
• salt, to taste
• fresh cilantro leaf, for garnish
Instructions:
1. Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
2. Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
3. Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
4. Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
5. Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
6. Add the lime juice and agave and stir to combine. Season with salt to taste.
7. Garnish with cilantro and serve.
Enjoy your Tom Yum Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Meatball Sub Bake? | Here's a recipe for Meatball Sub Bake:
Ingredients:
• 1 tube refrigerated biscuit
• 1 jar marinara sauce
• 24 frozen mini meatballs
• 2 cups shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut each refrigerated biscuit into 8 pieces. Place in a greased 9x13 inch (23x33 cm) baking dish.
3. Pour on the sauce, and stir to coat all sides of the biscuits.
4. Place the meatballs on top of the mixture.
5. Top with the shredded cheese, and bake for 35 minutes.
Enjoy your Meatball Sub Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Vegan Pulled Pork Sandwiches? | Here's a recipe for Vegan Pulled Pork Sandwiches:
Ingredients:
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 3 cups jackfruit, fresh or canned
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon vegan worcestershire
• 1 teaspoon liquid smoke
• 2 cups vegetable stock
• 1/2 cup vegan bbq sauce
Serving
• 6 vegan buns
• vegan coleslaw
Instructions:
1. Preheat your oven to 350ºF (180ºC).
2. Oil a large knife and cut the jackfruit in half.
3. NOTE: If using fresh jackfruit, line your work surface with plastic wrap
4. Carefully remove the core of the jackfruit by cutting into it at an angle.
5. Pull each fruit out and remove its seeds and outer coating. Rinse the fruit thoroughly then dry.
6. NOTE: You can save the seeds to roast.
7. Heat the oil over medium heat in a large pan or Dutch oven.
8. Add the onions and garlic, and cook until translucent.
9. Add the jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.
10. Add the vegetable stock and bring to a simmer. Reduce heat, cover and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
11. Spread the jackfruit on a prepared baking sheet.
12. Bake for 75 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
13. Pour the vegan barbecue sauce over the jackfruit.
14. Mix and return to the oven for 15 minutes.
15. Serve warm on vegan buns with vegan coleslaw.
Enjoy your Vegan Pulled Pork Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Asian Chicken Chopped Salad? | Here's a recipe for Asian Chicken Chopped Salad:
Ingredients:
• 2 chicken breasts
Marinade
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 1 garlic clove, sliced
• 1 tablespoon ginger, chopped
Dressing
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 garlic clove, grated
• 1 teaspoon ginger, grated
Salad
• 2 romaine lettuces, chopped
• 1 cup red cabbage
• 1/2 cup carrots, grated
• 1/4 cup green onion, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup almond slice
• 1/4 cup fried wonton chip
Instructions:
1. In a large bowl, combine marinade ingredients.
2. Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
3. Fully cook chicken.
4. Cut into cubes.
5. In a mason jar, combine ingredients for the dressing. Shake and set aside.
6. Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
Enjoy your Asian Chicken Chopped Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Bacon, Lettuce, Tomato, And Avocado Salad? | Here's a recipe for Bacon, Lettuce, Tomato, And Avocado Salad:
Ingredients:
• 8 strips bacon
• 1 head romaine lettuce, chopped
• 2 handfuls cherry tomato, or grape tomatoes, halved
• 1/2 cucumber
• 2 avocados, chopped
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon mustard
• 1 teaspoon salt
• 1 lemon, juiced
Instructions:
1. Cook bacon until crispy. Drain on a paper towel, then set aside.
2. Place chopped lettuce, tomatoes, cucumber, avocados and bacon in a large bowl.
3. In a small bowl, mix olive oil, balsamic vinegar, mustard, salt, and lemon juice to form the dressing.
4. Toss the salad with the dressing.
Enjoy your Bacon, Lettuce, Tomato, And Avocado Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Cheesesteak Quesadilla. | Here's a recipe for Cheesesteak Quesadilla:
Ingredients:
• 1 tablespoon olive oil
• 1/2 lb skirt steak, sliced into thin strips
• salt, to taste
• pepper, to taste
• 1/4 cup onion, julienned
• 1/4 cup green bell pepper, julienned
• 2 large flour tortillas
• 4 slices provolone cheese, double for 2 quesadillas
Garnish
• fresh parsley
• 1 cup cheese sauce
Instructions:
1. Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
2. Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
3. Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
4. Cook for 6 minutes over medium heat, flipping half way.
5. Serve with cheese sauce and garnish fresh parsley.
Enjoy your Cheesesteak Quesadilla! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Thai Quinoa Salad? | Here's a recipe for Thai Quinoa Salad:
Ingredients:
Salad
• 1 cup water
• 1 cup vegetable stock
• 1 cup quinoa
• 2 carrots, shredded
• 1 red bell pepper, diced
• 1 cucumber, quartered
• 1 cup red cabbage, shredded
• 1/2 small red onion, diced
• 1/2 cup edamame
• green onion, to serve
• 1/2 cup crushed peanut, to serve
Dressing
• 1/2 cup water
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon ginger, grated
• 2 teaspoons olive oil
• 1 tablespoon honey
• 1/4 cup peanut butter
Instructions:
1. In a small saucepan, bring water and vegetable stock to a boil, then add quinoa. Cover and simmer for 12-15 minutes.
2. In a bowl, combine quinoa, carrots, red pepper, cucumber, purple cabbage, and edamame.
3. In a small bowl, mix water, sesame oil, soy sauce, ginger, olive oil, honey, and peanut butter. Drizzle dressing over the quinoa.
4. Top with green onions and crushed peanuts.
Enjoy your Thai Quinoa Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare The Ultimate Grilled Cheese And Tomato Soup Bowl? | Here's a recipe for The Ultimate Grilled Cheese And Tomato Soup Bowl:
Ingredients:
Tomato Soup
• 3 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 15 oz crushed tomato, 1 can
• 2 cups chicken broth
• 1/4 cup heavy cream
• 2 teaspoons salt
• 1 teaspoon pepper
Grilled Cheese Bowl
• 11 slices white bread
• 2 tablespoons butter, melted, plus more for greasing bowl
• 2 cloves garlic, minced
• 1 large egg, beaten
• 7 slices cheddar cheese
Crouton Fries
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 1/2 teaspoon pepper
• 1 teaspoon salt
Instructions:
1. Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown.
2. Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper.
3. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
4. Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender.
5. Make the grilled cheese bowl: cut the crusts off the bread and set aside in a medium bowl.
6. Arrange the bread slices into 3 lines: a line of 5, a line of 4, and a line of 2.
7. In a small bowl, combine the melted butter and garlic and use a brush to spread the mixture over each piece of bread.
8. Preheat the oven to 400°F (200°C).
9. Brush the bottom of each slice in egg wash and then dab the bottom of each piece of bread in the line of 5 and the line of 4. Dab all four sides of the bread in the group of 2. Overlap the edges of the 5 pieces of bread, then press the edges together to adhere. Repeat with the line of 4.
10. In a greased medium oven-safe bowl, place one of the single slices of bread. Then, take the line of 5 slices and make it into a circle on the inside of the bowl. Press down the edges to adhere to the piece of bread at the bottom of the bowl.
11. Cover the bread with 6 slices of cheese. Lay the remaining single slice of bread over the cheese, then make a circle with the line of 4 slices of bread, pressing to seal the edges and adhere to the bread below. Lay the remaining slice of cheese on the bottom.
12. Using a small bowl, press down on the bread bowl to compress slightly.
13. Bake for 15 minutes, until the bread is golden brown.
14. Make the crouton fries: Add the olive oil, oregano, pepper, and salt to the bowl with the crusts. Toss until thoroughly coated. Transfer the crusts to a large baking sheet.
15. Bake for 5 minutes, until the crusts are golden brown.
16. Remove the bowl and crouton fries from oven. Use tongs to move the bread bowl from the bowl to a serving dish. Fill with tomato soup.
Enjoy your The Ultimate Grilled Cheese And Tomato Soup Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Pesto Pasta? | Here's a recipe for Pesto Pasta:
Ingredients:
• 1/2 lb bow tie pasta, cooked
• 2 tablespoons pesto
• 1/2 cup fresh mozzarella cheese, chopped
• 1/2 cup cherry tomato, halved
Instructions:
1. Mix all ingredients in a bowl.
2. Serve with a hard-boiled egg and sliced bell pepper.
Enjoy your Pesto Pasta! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare The Shackburger By Mark Rosati? | Here's a recipe for The Shackburger By Mark Rosati:
Ingredients:
• 4 hamburger potato buns
• 4 tablespoons butter, melted
• 4 tablespoons shacksauce, recipe below
• 1 lb ground beef, very cold, divided into 4 pucks
• 1/2 teaspoon salt and pepper mix, recipe below
• 4 slices american cheese
• 4 pieces green leaf lettuce
• 8 slices ripe plum tomato, 1/4 inch (6 mm)
ShackSauce
• 1/2 cup hellmann's real mayonnaise
• 1 tablespoon dijon mustard
• 3/4 teaspoon heinz ketchup
• 1/4 teaspoon kosher dill pickling brine
• 1 pinch cayenne pepper
Salt and Pepper Mix
• 1/2 cup kosher salt
• 1/2 teaspoon freshly ground pepper
Instructions:
1. Heat a cast-iron griddle over medium-low heat until warm.
2. Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here.
3. Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes.
4. Transfer buns to a plate. Create the Shack sauce with the provided ingredients.
5. Spoon the sauce onto the top bun.
6. Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.
7. Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.
8. Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a 1/3-inch-thick (8 mm) round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix.
9. Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2 1/2 minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding.
10. Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
11. Add a piece of the lettuce and two slices of tomato. Transfer the cheeseburgers to the prepared buns.
12. Enjoy.
Enjoy your The Shackburger By Mark Rosati! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Protein-Packed Roasted Vegetable Salad. | Here's a recipe for Protein-Packed Roasted Vegetable Salad:
Ingredients:
Dressing
• 2 tablespoons hummus
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon water
Salad
• nonstick cooking spray
• 1/2 cup broccoli floret
• 1/2 cup chickpeas
• 1/2 cup brussel sprout, halved
• 1/2 cup sweet potato, peeled and chopped
• 1/2 cup tofu, pressed and chopped
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon chili powder
• 1 cup spinach
Instructions:
1. Preheat the oven to 400℉ (200℃). Grease a baking sheet with nonstick spray.
2. Reserve a few broccoli florets, then place the remaining broccoli, chickpeas, Brussels sprouts, sweet potato, and tofu on the baking sheet in individual piles. Drizzle with the olive oil and season with salt, pepper, and chili powder. Bake for 25 minutes, until the vegetables are tender and the tofu is browned.
3. Make the dressing: In a large mason jar, combine the hummus, lemon juice, olive oil, thyme, salt, pepper, and water. Stir to combine.
4. Add the reserved raw broccoli, the roasted broccoli, sweet potato, chickpeas, Brussels sprouts, tofu, and spinach and screw on the lid.
5. Store in the refrigerator until ready to eat, up to 5 days.
6. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
Enjoy your Protein-Packed Roasted Vegetable Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Pineapple Fried Rice? | Here's a recipe for Pineapple Fried Rice:
Ingredients:
• 1 pineapple
• 8 tablespoons vegetable oil, divided
• 2 eggs, beaten
• 1/2 lb king prawn
• 3 cloves garlic, minced
• 1 red chili, finely diced
• 1 onion, finely chopped
• 1 3/4 cups rice, cooked
• 1 cup mixed vegetable
• 1 tablespoon fish sauce
• 1 lime, juiced
• 2 spring onions, finely chopped
Instructions:
1. Using a sharp knife carefully cut the pineapple in half lengthways.
2. Using the tip of a knife, cut around the edge of the pineapple being careful not to cut through the skin.
3. Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
4. In a large wok, heat 2 tablespoons of oil over a medium heat. Fry the beaten eggs in a hot wok.
5. Once cooked, push the eggs to a side and add in the prawns to the other side.
6. Fry until the prawns are just cooked. Remove eggs and prawns from the wok and set aside.
7. Heat the wok until smoking hot and pour in 6 tablespoons of oil.
8. Add the garlic, chilli, and onion and stir until fragrant.
9. Add in the rice and vegetables, and fry until rice turns slightly brown and the veggies are thoroughly cooked.
10. Add the cooked eggs and prawns, add in the fish sauce and the prepared pineapple flesh and stir until everything is well mixed together.
11. Serve in the empty pineapple halves, along with some lime juice and spring onions.
Enjoy your Pineapple Fried Rice! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Taco Pie? | Here's a recipe for Taco Pie:
Ingredients:
Crust
• 1/4 cup butter, chopped
• 3 slices american cheese
• 1 cup flour
• 1/4 teaspoon salt
• 2 tablespoons water
Filling
• 1 lb ground beef
• 1/2 cup onion, chopped
• 1/2 cup salsa
• 1 refried bean
• 1 taco seasoning
• 6 slices american cheese
Toppings
• 1 cup shredded lettuce
• 1 tomato, chopped
• sour cream
• shredded cheese
Instructions:
1. Combine crust ingredients except water in food processor bowl.
2. Pulse until the mixture creates coarse crumbles. Add water, one tablespoon at a time, until the dough forms a ball.
3. Roll out dough on a lightly floured surface. Place into 9-inch (22cm) pie plate, and trim the sides.
4. Bake at 400°F/204°C for 10-15 minutes or until crust is golden brown.
5. Cook onions and beef in a medium skillet until beef is browned and cooked through. Drain if watery.
6. Return beef to skillet, add salsa, and taco seasoning. Cook until bubbly.
7. Pour into baked crust. Top with refried beans, and cheese.
8. Bake 3 minutes or until cheese is melted.
9. Let cool. Top with lettuce, tomatoes, sour cream and more cheese!
Enjoy your Taco Pie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Spring Vegetable Chowder? | Here's a recipe for Spring Vegetable Chowder:
Ingredients:
• 1/4 cup olive oil, divided, plus more for drizzling
• 20 oz riced cauliflower
• 5 oz leek, tough green ends removed, cut into half moons and rinsed
• 5 cloves garlic, smashed
• 1 tablespoon kosher salt, plus 2 teaspoons, divided, plus more to taste
• 4 cups vegetable stock
• 2 cups non-dairy milk, plus more to taste, divided
• 10 oz asparagus, woody stems removed, cut into 1/2 in (1 1/4 cm) pieces
• 6 oz english pea, frozen
• 1 lemon, zest
• 1/4 cup fresh basil, plus more for garnish
• 1 1/2 lb medium red potato, cut into 1/2 in (1 1/4 cm) cubes
• cold water
• 2 tablespoons fresh lemon juice
• freshly ground black pepper, for garnish
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the riced cauliflower, leeks, garlic, and 1 teaspoon of salt. Sauté for 2 minutes, until the leeks just begin to soften.
2. Pour in the vegetable stock and 2 cups (480 ml) of non-dairy milk. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium, cover, and simmer for 15-20 minutes, until the cauliflower is completely broken down and tender.
3. Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, peas, and 1 teaspoon of salt. Sauté for 2 minutes, until the vegetables are bright green with some crunch. Remove the pan from the heat and stir in the lemon zest and basil. Transfer to a bowl and set aside.
4. Wipe out the pan and add the potatoes and enough cold water to cover by 1 inch (1 1/4 cm). Season with 1 tablespoon of salt. Bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain and set aside.
5. Remove the pot with the cauliflower from the heat. Blend with an immersion blender until completely smooth and creamy. Add up to 1 cup (240 ml) non-dairy milk or water if needed to thin to your desired consistency.
6. Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
7. Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
Enjoy your Spring Vegetable Chowder! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Homemade Falafel? | Here's a recipe for Homemade Falafel:
Ingredients:
• 30 oz cans of chickpeas, drained and rinsed
• 1 red onion, chopped
• 1/4 cup fresh parsley
• 4 cloves garlic
• 1 tablespoon lemon juice
• 2 teaspoons cumin
• 1 teaspoon salt, plus more to taste
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 cup bread crumbs
• oil, for frying
Serving Options
• pita bread
• mixed green
• tomato, sliced
• 1/4 cup cucumber, diced
• tahini sauce
Instructions:
1. To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
2. Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
3. Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
4. In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
5. Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
6. Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
Enjoy your Homemade Falafel! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Veggie-Packed One-Pot Split Pea Soup? | Here's a recipe for Veggie-Packed One-Pot Split Pea Soup:
Ingredients:
• 1 sourdough loaf
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 carrots, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 2 1/2 cups split peas
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon turmeric
• 1/2 teaspoon red pepper flakes
• 3 potatoes, cubed
• 8 cups vegetable stock
• 2 bay leaves
Instructions:
1. On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
2. In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
3. Add the garlic and cook 2 minutes.
4. Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
5. Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
6. Add potatoes, then cover and cook 20 more minutes.
7. Remove bay leaves and serve soup in your bread bowl.
Enjoy your Veggie-Packed One-Pot Split Pea Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Cauliflower Parmesan Soup? | Here's a recipe for Cauliflower Parmesan Soup:
Ingredients:
• 2 tablespoons butter
• 8 cloves garlic, minced
• 1 onion, chopped
• 2 heads cauliflower, riced
• salt, to taste
• pepper, to taste
• 8 cups vegetable broth
• 2 cups water
• 2 sprigs fresh thyme
• 1/2 cup vegetarian parmesan cheese
• 1/4 cup fresh chives
Instructions:
1. Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
2. Add the cauliflower, vegetable broth, and water, then stir.
3. Bring to a boil.
4. Add the thyme then cover and reduce to a simmer for 15 minutes.
5. Uncover and remove the thyme.
6. Use an immersion or countertop blender to blend the soup until smooth.
7. Mix in vegetarian Parmesan and chives.
8. Allow to cool 2 minutes then serve.
Enjoy your Cauliflower Parmesan Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Tofu Nuggets That Taste Like Chicken? | Here's a recipe for Tofu Nuggets That Taste Like Chicken:
Ingredients:
Tofu
• 14 oz extra firm tofu
Marinade
• 2 tablespoons low sodium soy sauce
• 2 1/2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 2 tablespoons grapeseed oil, or other neutral oil
• 1/2 teaspoon hot sauce
• 1/4 cup unsweetened soy milk
• 3/4 teaspoon apple cider vinegar
Breading
• 1/2 cup all purpose flour
• 1 tablespoon cornstarch
• 1/2 cup unsweetened soy milk
• 1 1/2 teaspoons apple cider vinegar
• 3/4 cup panko breadcrumbs
• 1 1/2 tablespoons nutritional yeast
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons onion powder
• 3/4 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1 tablespoon olive oil, if baking tofu
For Cooking
• 4 cups canola oil, if deep-frying tofu
• nonstick cooking spray, if baking tofu
For Serving
• 1/4 cup honey mustard
• 1/4 cup barbecue sauce
Instructions:
1. Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20–30 minutes, until the towel is soaked through.
2. Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
3. Remove the tofu from the freezer and place in a microwave-safe bowl over a clean dish towel. Defrost in the microwave until completely thawed and the dish towel is soaked through, 10–15 minutes.
4. Wrap the tofu in a clean dish towel and press again for another 20–30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
5. While the tofu is pressing, make the marinade: In a medium bowl, whisk together the soy sauce, nutritional yeast, garlic powder, salt, grapeseed oil, hot sauce, soy milk, and apple cider vinegar.
6. Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
7. While the tofu is marinating, set up the breading station: In a shallow bowl, mix together the flour and cornstarch. In a separate shallow bowl, mix together the soy milk and apple cider vinegar. In a third shallow bowl, mix together the bread crumbs, nutritional yeast, garlic powder, paprika, onion powder, salt, pepper, cayenne, and olive oil (only if baking the tofu).
8. If deep-frying the tofu, heat the canola oil in a medium pot over medium heat until it reaches 375°F (190°C).
9. Alternatively, if baking the tofu, preheat the oven to 400°F (200°C).
10. When the tofu is done marinating, coat the pieces first the flour mixture, then in the soy milk mixture, then again in the flour mixture, again in the soy milk mixture, and finally in the bread crumb mixture.
11. If deep-frying the tofu, add the tofu to the hot oil in batches and cook for 90–120 seconds, until golden brown and crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towels to drain.
12. If baking the tofu, line a baking sheet with a nonstick mat or parchment paper and grease with nonstick spray. Add the tofu to the baking sheet and spray the tops with nonstick spray, then bake for 20–25 minutes, flipping halfway through, until golden brown.
13. Serve with honey mustard or barbecue sauce for dipping.
Enjoy your Tofu Nuggets That Taste Like Chicken! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Chicken Salad Sandwich. | Here's a recipe for Chicken Salad Sandwich:
Ingredients:
• 1/2 cup shredded chicken
• 2 tablespoons celery, diced
• 1 tablespoon white onion, finely diced
• 6 cherry tomatoes, sliced in half
• 2 tablespoons apple, diced
• 3 tablespoons greek yogurt
• salt, to taste
• pepper, to taste
• 2 pieces whole wheat bread
• 1 leaf romaine lettuce
Instructions:
1. In a bowl, combine chicken, celery, onion, sliced tomatoes, apple, yogurt, salt and pepper.
2. Spread the chicken salad on one of the pieces of bread and place the lettuce on the other piece. Top with desired condiments and bring the two pieces of bread together. Cut in half and place in a reusable container with some fruits and veggies.
Enjoy your Chicken Salad Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Spicy Peanut Ramen? | Here's a recipe for Spicy Peanut Ramen:
Ingredients:
• 1 package instant ramen, prepared
• 1 tablespoon creamy peanut butter
• 2 teaspoons sriracha
• 1 teaspoon sesame oil
• 1 tablespoon roasted peanut, chopped
• 1 tablespoon fresh cilantro, chopped
• 3 slices jalapeño
• 1 wedge lime
Instructions:
1. To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
2. To the prepared ramen, add the peanut butter, Sriracha, and sesame oil and stir to incorporate.
3. Garnish with the peanuts, cilantro, jalapeño, and a lime wedge.
Enjoy your Spicy Peanut Ramen! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Creamy Vegan “Cheesy” Broccoli Soup. | Here's a recipe for Creamy Vegan “Cheesy” Broccoli Soup:
Ingredients:
• 1/2 cup cashews, soaked
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 potatoes, cubed
• 3 carrots, sliced
• 3 cloves garlic, minced
• salt, to taste
• 6 cups vegetable broth, divided
• 1/2 cup nutritional yeast
• 1 teaspoon paprika
• 1 teaspoon pepper
• 1 head broccoli, florets roasted or steamed
Instructions:
1. In a small bowl, soak the cashews in water for 1 hour.
2. In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent.
3. Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.
4. Transfer the soup to a blender and blend until smooth.
5. Set the soup aside and rinse out blender. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper, and blend until smooth.
6. Combine the cashew mixture and “cheese” mixture in the soup pan and stir.
7. Add the broccoli and stir to combine.
Enjoy your Creamy Vegan “Cheesy” Broccoli Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Bacon, Avocado, & Brussels Sprout Salad With Lemon Vinaigrette? | Here's a recipe for Bacon, Avocado, & Brussels Sprout Salad With Lemon Vinaigrette:
Ingredients:
Salad
• 20 brussels sprouts, shaved
• 1 avocado, diced
• 6 green onions, diced
• 1 cup fresh spinach
• 7 slices bacon, cooked and cut into 1/2 inch (1 cm) pieces
• 1/3 cup parmesan cheese
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds
Lemon Vinaigrette
• 4 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon dried oregano
• 1 tablespoon pepper
• 1/2 tablespoon salt
• 4 tablespoons olive oil
Instructions:
1. Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
2. To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
3. Add the mustard, oregano, pepper, and salt. Whisk to combine.
4. Slowly add the olive oil while continuing to whisk until evenly blended.
5. Slice the avocado and remove the pit, then dice.
6. Trim the ends of the scallions, then dice.
7. In a large bowl, combine the Brussels sprouts and spinach.
8. Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
9. Pour the dressing evenly over the salad.
10. Toss thoroughly until well mixed.
Enjoy your Bacon, Avocado, & Brussels Sprout Salad With Lemon Vinaigrette! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Chili Cheese Dog Bake. | Here's a recipe for Chili Cheese Dog Bake:
Ingredients:
• 14 oz canned chili, heated
• 1 can refrigerated pizza dough
• 4 cheddar cheese sticks
• 4 hot dogs, all-beef
• 1 tablespoon butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon parsley
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. Spread chili into a greased 11x7-inch (28 x 18 cm) glass baking dish.
3. Unroll the dough and cut into four even strips.
4. Cut the cheese sticks in half lengthwise.
5. Place a hot dog in the center of a piece of dough. Place each half of the cheese stick on either side of the hot dog.
6. Wrap the dough around the cheese and hot dog, overlapping slightly in the center. Repeat with remaining dough, hot dogs, and cheese.
7. Place the wrapped hot dogs on top of the chili.
8. Bake 15-20 minutes, until the dough is light golden.
9. Add the butter to a microwave-safe bowl and microwave on high until melted. Stir in the garlic powder and parsley.
10. Brush over the wrapped hot dogs.
Enjoy your Chili Cheese Dog Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Greek Chicken Gyro Salad? | Here's a recipe for Greek Chicken Gyro Salad:
Ingredients:
Tzatziki Dressing
• 2/3 cup plain nonfat greek yogurt
• 2 tablespoons cucumber, grated, excess water squeezed out
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
Crispy Pita Chips
• 1 small whole wheat pita, cut into wedges
Gyro-Style Chicken
• 1 lemon, juiced
• 1 tablespoon olive oil, + 1 teaspoon, divided
• 1 tablespoon fresh oregano, chopped
• 1 lemon, zested
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 boneless, skinless chicken breast, cubed
• 2 cups baby spinach
• 1/2 cup cherry tomato, halved
• 1/2 red onion, thinly sliced
• 1/2 cucumber, thinly sliced
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. In a bowl, add the Greek yogurt, cucumber, lemon juice, olive oil, garlic, and salt, and stir to combine.
3. Place pita wedges on a baking sheet and bake until crisp, about 8 minutes.
4. In a bowl, add the lemon juice, 1 tablespoon olive oil, oregano, lemon zest, garlic, salt, black pepper, and chicken, and toss to coat.
5. Heat remaining olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 5 minutes.
6. Add the spinach, cherry tomatoes, red onion, cucumber, chicken, and pita chips together in a large bowl and drizzle with tzatziki dressing.
Enjoy your Greek Chicken Gyro Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Hot Cheeto Burrito? | Here's a recipe for Hot Cheeto Burrito:
Ingredients:
• 1 lb flank steak
• 1 teaspoon taco seasoning
• 2 teaspoons salt, divided
• 2 teaspoons lime juice, divided
• 2 avocados
• 1/4 cup mexican sour cream
• 8 oz flaming hot cheetos, 1 bag
• 1/2 cup cheddar cheese, canned
• 1 canola oil, to fry
Instructions:
1. Cut flank steak into fajita size pieces and place in bowl. Add the taco seasoning, 1 teaspoon lime juice and salt. Let marinate for 30 minutes.
2. Scoop avocado with a spoon and place in a bowl. Add 1 teaspoon lime juice, salt and mash with a fork until soft enough to whisk.
3. In a frying pan, add 1 tablespoon of canola oil and let heat for 30 seconds. Add marinated meat and let cook for 20 minutes, stirring until meat is browned.
4. In a small saucepan heat condensed cheddar cheese for 3 minutes, stir throughout.
5. On a griddle warm up flour tortilla until soft. Add cooked meat, add half of guacamole, 2 tablespoons of sour cream, 1 bag of hot cheetos, and warm cheddar cheese.
6. Wrap burrito up, fold ends in then each corner of the top side until you can roll the top side up.
7. Slice in half.
Enjoy your Hot Cheeto Burrito! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Cheddar Bacon Ranch Bowl Burgers? | Here's a recipe for Cheddar Bacon Ranch Bowl Burgers:
Ingredients:
• 1 1/2 cups cheddar cheese, shredded
• 1/2 cup bacon, cooked, cut into pieces
• 2 jalapeñoes, minced
• 1/2 cup ranch dressing
• 2 lb ground beef
• 1 teaspoon salt
• 2 teaspoons pepper
• 6 burger buns
• 12 pieces lettuce
Instructions:
1. Combine cheese, bacon pieces, jalapeños, and ranch in a bowl. Stir together and refrigerate.
2. Season the ground beef with salt and pepper in a large bowl, and mix in with your hands.
3. Grab a baseball-sized piece of beef. Roll it with your hands into a ball and place on a parchment lined baking tray.
4. Using a clean, empty soda or beer can, press the ball of beef around the can to create a bowl. Make sure to smooth out any cracks.
5. Fill the bowls with the cheddar mixture and refrigerate for 2 hours.
6. Preheat the grill to 350˚F (175˚C).
7. Cook burger bowls over indirect heat for 25-30 minutes.
8. Serve with or without a bun with your favorite toppings.
Enjoy your Cheddar Bacon Ranch Bowl Burgers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Chicken Cobb Salad With Homemade Ranch? | Here's a recipe for Chicken Cobb Salad With Homemade Ranch:
Ingredients:
• 2 boneless, skinless chicken breasts
• salt, to taste
• black pepper, to taste
• 1 large head romaine lettuce, chopped
• 1/2 red onion, thinly sliced
• 1 1/2 cups cherry tomato, halved
• 1 avocado, diced
• 3 eggs, hard boiled, peeled, and diced
• 8 strips bacon, cooked and crumbled
Homemade Ranch
• 1 cup greek yogurt
• 1/3 cup milk
• 1 tablespoon white vinegar
• 2 tablespoons fresh parsley, minced
• 2 teaspoons fresh dill, minced
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/2 teaspoon black pepper
• salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
3. Place the chicken on a greased roasting tray and season both sides with salt and pepper.
4. Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
5. Let the chicken rest for 5 minutes before dicing.
6. In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
7. Portion the salad among serving bowls and top with more dressing, if desired.
Enjoy your Chicken Cobb Salad With Homemade Ranch! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Teriyaki Chicken Skewers? | Here's a recipe for Teriyaki Chicken Skewers:
Ingredients:
• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup soy sauce
• 3/4 cup brown sugar
• 1 tablespoon sesame seed
• 1/4 cup green onion, chopped
• 1 pineapple, diced into 1-inch cubes
Equipment
• 4 skewers bamboo skewer, soaked in water for 20 minutes
Instructions:
1. Preheat grill to medium heat.
2. Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
3. Chill and marinate for at least 2 hours.
4. Slide a piece of chicken down the skewer, alternating with the pineapple, until there is a 1-inch gap on the top of the skewer.
5. Repeat with the remaining chicken, pineapple, and skewers.
6. Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
7. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
Enjoy your Teriyaki Chicken Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Turkey Tacos? | Here's a recipe for Turkey Tacos:
Ingredients:
• oil
• 1 lb lean ground turkey
• 1 oz taco seasoning, 1 packet
• salt, to taste
• pepper, to taste
• 28 oz canned diced tomato, drained
Instructions:
1. Heat a skillet over high heat. Once hot, add oil to coat the bottom of the pan.
2. Add the ground turkey and break apart with a spatula.
3. Add taco seasoning, salt, and pepper and stir, cooking until meat has browned and is fully cooked through.
4. Stir in the tomatoes. Bring to a gentle simmer for about 5 minutes and remove from heat.
5. Assemble tacos with your favorite toppings.
Enjoy your Turkey Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Southwestern Salad. | Here's a recipe for Southwestern Salad:
Ingredients:
Dressing
• 1/2 avocado
• 1 lime, juiced
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/2 cup water
Salad
• 1/2 green bell pepper, chopped
• 1/2 cup corn
• 1/2 cup cherry tomato, halved
• 1/4 cup quinoa, cooked
• 1/2 cup black beans
• 1 cup spinach
Instructions:
1. In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
2. Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
3. Store in the refrigerator until ready to eat, up to 5 days.
4. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
Enjoy your Southwestern Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Spicy Chicken Pizza. | Here's a recipe for Spicy Chicken Pizza:
Ingredients:
• 3/4 cup pizza sauce
• 1 1/2 tablespoons Frank's Red Hot Original, plus more for drizzling
• 1 tablespoon olive oil
• 1 1/2 teaspoons cornmeal
• 1 lb pizza dough
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups shredded chicken
• 3 pieces bacon, torn into ½-inch (1 1/4 cm) pieces
• 1 small handful fresh baby spinach
• 3/4 cup cherry tomato, halved
• 2 tablespoons red onion, minced
• ranch dressing, for drizzling
Instructions:
1. Preheat oven to 450ºF (230ºC).
2. In a small bowl, whisk together pizza sauce with Frank’s Red Hot Original. Set aside.
3. Drizzle a 12-inch (30 1/2 cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. Sprinkle pan with cornmeal.
4. Press pizza dough into the pan so that it covers the whole surface evenly.
5. Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
6. Bake pizza for 14–16 minutes until edges are browned and crisp.
7. Remove from oven and let cool for 5 minutes, then drizzle with Frank’s Red Hot Original and ranch dressing. Slice and serve.
Enjoy your Spicy Chicken Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Turkey & Cheese Pinwheels? | Here's a recipe for Turkey & Cheese Pinwheels:
Ingredients:
• 1 large tortilla
• 2 tablespoons mustard
• 2 1/2 slices cheese, your choice
• 3 slices turkey
Instructions:
1. Spread the mustard on the tortilla, and lay down the cheese and turkey.
2. Tightly roll up the tortilla, and cut into slices.
3. Serve with a clementine and sliced bell pepper.
Enjoy your Turkey & Cheese Pinwheels! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Mushroom Tacos? | Here's a recipe for Mushroom Tacos:
Ingredients:
• 8 oz cremini mushroom, 1 package
• 1 tablespoon olive oil
• 1/3 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons low sodium soy sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• black pepper, to taste
• tortilla, to serve
Instructions:
1. Add mushrooms to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
2. Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and garlic and sauté until the onion is translucent.
3. Add the mushrooms and saute for 8-10 minutes, or until most water has evaporated.
4. Add soy sauce, cumin, chili powder and pepper. Sauté for 5 more minutes, or until desired consistency is reached.
5. Serve on warm tortillas with desired taco toppings.
Enjoy your Mushroom Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare BBQ Chicken Bacon Skewers? | Here's a recipe for BBQ Chicken Bacon Skewers:
Ingredients:
• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup BBQ sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 strips bacon
Equipment
• 4 skewers bamboo skewer, soaked in water for 20 minutes
Instructions:
1. Preheat grill to medium heat.
2. Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed.
3. Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through.
4. Repeat on the rest of the skewers with the remaining chicken and bacon.
5. Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
6. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway.
Enjoy your BBQ Chicken Bacon Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Crunchy Thai Salad? | Here's a recipe for Crunchy Thai Salad:
Ingredients:
Dressing
• 1 tablespoon peanut butter
• 1 tablespoon soy sauce
• 1/2 teaspoon sriracha
Salad
• 1/2 cup cabbage, chopped
• 1/2 cup broccoli floret, broken up
• 1/2 red bell pepper, chopped
• 1/2 cup fresh chives, chopped
• 1/2 cup carrot, shredded
• 1/4 cup peanuts, chopped
• 1 cup lettuce
Instructions:
1. In a large mason jar, add the peanut butter, soy sauce and sriracha and stir to combine.
2. Add the cabbage, broccoli florets, bell pepper, chives, carrots, peanuts, and lettuce and screw on the lid.
3. Store in the refrigerator until ready to eat, up to 5 days.
4. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
Enjoy your Crunchy Thai Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Roasted Butternut Squash Soup. | Here's a recipe for Roasted Butternut Squash Soup:
Ingredients:
• 2 butternut squashes, peeled, seeded and cut into 2 in (5 cm) cubes
• 4 tablespoons olive oil, divided
• 2 1/2 teaspoons kosher salt, divided
• 4 tablespoons unsalted butter, divided
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 cup dry white wine
• 8 cups vegetable broth
• 1/2 cup heavy cream, plus more for serving
• 1/2 cup walnuts, toasted
• 8 teaspoons chive oil, for serving
Chive Oil
• 2 cups ice
• 8 cups water, divided
• 1/2 oz fresh chives
• 3/4 cup neutral oil
Instructions:
1. Preheat the oven to 400˚F (200°C).
2. In a large bowl, toss the butternut squash with 2 tablespoons of olive oil and 1 teaspoon of salt until well coated. Spread the squash in a single layer on an unlined baking sheet.
3. Roast the squash for 60–70 minutes, until completely tender and just beginning to brown on the edges.
4. Once the squash has been roasting for 40 minutes, start the soup: In a large stock pot, melt 2 tablespoons of butter and the remaining 2 tablespoons of olive oil over medium heat. Add the onion and season with 1 teaspoon of salt. Sauté for 8–10 minutes, until the onion is translucent and fragrant.
5. Add the garlic and sage and stir to combine. Sauté for another 8–10 minutes, until the onions are beginning to caramelize slightly. Add the white wine and cook for 2–4 minutes, until reduced by about half.
6. Add the squash to the pot, along with the vegetable broth. Increase the heat to medium-high and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer for 15–20 minutes, until the squash is completely broken down.
7. Remove the pot from the heat. Stir in the heavy cream and remaining 2 tablespoons of butter. Using an immersion blender, blend until the soup is completely smooth and creamy. Season with the remaining 1/2 teaspoon of salt, plus more to taste.
8. Ladle the hot soup into bowls. Top with the toasted walnuts, a drizzle of heavy cream, and a drizzle of chive oil.
9. To make the chive oil, combine the ice and 3 cups (720 ml) of water in a medium bowl. Set near the stovetop.
10. Add the remaining 3 cups (720 ml) of water to a small saucepan and bring to a simmer over medium-high heat. Add the chives to the simmering water and blanch for 30 seconds, then strain. Transfer the strainer directly to the ice bath to halt the cooking process. Let the chives cool for 1 minute, then drain on paper towels.
11. Add the chives and oil to a liquid measuring cup or other tall, narrow container. Using an immersion blender, blend until the chives are completely broken down. Do not overblend, as the chives can turn brown.
12. Place a damp paper towel inside a strainer and set over a medium bowl. Pour the chive oil through the strainer to remove any remaining solids.
13. Use the chive oil as desired. It will keep in an airtight container in the refrigerator for up to 3 months.
Enjoy your Roasted Butternut Squash Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Cauliflower Grilled Cheese? | Here's a recipe for Cauliflower Grilled Cheese:
Ingredients:
• 1 head cauliflower
• 1 pinch salt
• 2 eggs
• 1/2 cup vegetarian parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• cheese, of your choice
• additional topping, of your choice
Instructions:
1. Grate a cauliflower over a large bowl.
2. Sprinkle a pinch of salt over the grated cauliflower and mix evenly. Leave to sit for 20 minutes.
3. Pour the cauliflower into a clean kitchen towel and wring the water out.
4. In a large bowl, combine the cauliflower, and remaining ingredients, (except your cheese and toppings) stir until well mixed.
5. Using a spoon transfer two hearty scoops of mixture to form each “bread slice” onto a skillet on medium-low heat for about 10 minutes, each side.
6. Add your cheese and any other toppings, allow a couple minutes for cheese to melt.
Enjoy your Cauliflower Grilled Cheese! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Chicken Fajita Soup? | Here's a recipe for Chicken Fajita Soup:
Ingredients:
• 2 lb chicken, cut of your choice, diced
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1/2 teaspoon pepper
• 3 cloves garlic cloves, minced
• 1 onion, chopped
• 3 bell peppers, chopped
• 2 limes
• 14 oz crushed tomato
• 48 fl oz chicken broth
• 1/2 cup cream
• 6 corn soft tortillas
• 1 cup frozen corn
Instructions:
1. In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.
2. Add the garlic, onion, and bell peppers, and cook until the onions are clear.
3. Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.
4. Submerge the corn and corn tortillas in the soup.
5. Reduce heat, cover, and simmer for 20 minutes.
6. Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
Enjoy your Chicken Fajita Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Garlic And Ginger Shrimp Stir Fry? | Here's a recipe for Garlic And Ginger Shrimp Stir Fry:
Ingredients:
Garlic and Ginger Shrimp
• 1 lb shrimp, 16/20-count peeled and deveined
• 2 teaspoons sesame oil
• 1 tablespoon Gourmet Gardens™ Garlic Paste
• 1 tablespoon Gourmet Gardens™ Ginger Paste
Sweet Ginger Chili Sauce
• 5 tablespoons sweet chili sauce
• 2 teaspoons soy sauce
• 2 teaspoons rice wine vinegar
• 1 tablespoon Gourmet Gardens™ Ginger Paste
Stir Fry
• 2 tablespoons canola oil, divided
• 1 teaspoon sesame oil, divided
• 1/2 teaspoon red pepper flakes
• kosher salt, to taste
• 1/2 yellow onion, thinly sliced
• 1 head broccoli, cut into small florets, including leaves
• 1 red bell pepper, seeded and thinly sliced
• 2 scallions, cut into 1-inch (2 1/2 cm) pieces
• 8 oz mushroom, such as cremini or shiitake, stemmed, thinly sliced
• 1 medium carrot, peeled and thinly sliced
• 1/2 head baby bok choy, bottom removed and larger leaves halved lengthwise
• kosher salt, to taste
For Serving
• 2 tablespoons salted peanut, chopped
• 2 scallions, thinly sliced
Instructions:
1. In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
2. Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
3. In a wok or large skillet, heat 1 tablespoon canola oil and 1/2 teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
4. Add the remaining tablespoon of canola oil and 1/2 teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2–3 minutes. Season with the salt.
5. Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
6. Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
Enjoy your Garlic And Ginger Shrimp Stir Fry! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Microwaved “Fried” Rice? | Here's a recipe for Microwaved “Fried” Rice:
Ingredients:
• 1/2 cup rice
• 2 cups water
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup frozen vegetable
• 2 eggs
• salt, to taste
• 1 tablespoon scallion, chopped, to serve
Instructions:
1. In a bowl, combine the rice, water, sesame oil, and soy sauce.
2. Stir, then microwave, covered, for approximately 6-8 minutes until the rice is fully cooked.
3. Mix the frozen vegetables into the rice.
4. In a microwaveable mug, beat the eggs.
5. Microwave the eggs and the rice again for approximately 1-2 minutes, until the eggs are fully cooked.
6. Break up the egg into small bits, then mix it in with the rice.
7. Top with scallions, and serve.
Enjoy your Microwaved “Fried” Rice! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Vegan Ramen? | Here's a recipe for Vegan Ramen:
Ingredients:
• 1 tablespoon oil
• 1 teaspoon sesame oil
• 1 tablespoon ginger, minced
• 6 cloves garlic, minced
• 1 onion, diced
• 6 cups vegetable stock
• 1 cup water
• 1 cup shiitake mushroom, stems removed and sliced
• 1 tablespoon soy sauce
• 1 teaspoon miso paste
• ramen noodle
Toppings
• 1 bunch bok choy, sautéed
• bell pepper, sliced and sautéed
• fresh parlsey
• nori
• rainbow carrot, diced and sautéed
• radish, sliced
• onion, sliced and sautéed
• spinach
• bean sprout, sautéed
• corn
• jalapeño, sliced and sautéed
• green onion, sliced
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
2. Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
3. Uncover the pot, add the miso paste, and stir.
4. Ladle the broth into a bowl and add noodles and toppings of your choice.
Enjoy your Vegan Ramen! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Nutrient-Packed Colorful Super Salad? | Here's a recipe for Nutrient-Packed Colorful Super Salad:
Ingredients:
• 3 tablespoons wole grain mustard
• 2 tablespoons organic maple syrup
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, grated
• 1 tablespoon sesame seed, toasted
• 1/4 teaspoon cayenne pepper
• 1/4 cup apple cider vinegar
• 1/4 cup lemon juice
• 1/3 cup extra virgin olive oil
• kosher salt, to taste
• black pepper, to taste
• 2 cups lacinato kale, thinly sliced
• 2 large carrots, peeled and grated
• 2 cups broccoli floret
• 2 cups red cabbage, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 avocado, peeled and cubed
• 1 cup walnut, chopped
• 1/2 cup fresh parlsey, chopped
Instructions:
1. In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper.
2. Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl.
3. Pour desired amount of dressing over the salad and toss until everything is well coated.
4. Garnish with more toasted sesame seeds
Enjoy your Nutrient-Packed Colorful Super Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Mediterranean Lentil Salad? | Here's a recipe for Mediterranean Lentil Salad:
Ingredients:
Dressing
• 1/4 cup olive oil
• 2 teaspoons red wine vinegar
• 1 tablespoon lemon juice
• 2 cloves garlic
• 1 teaspoon pepper
• 1/2 teaspoon salt
Salad
• 1/2 cup yellow bell pepper, chopped
• 1/2 cup chickpeas
• 1/2 cup cucumber, chopped
• 1/2 cup cherry tomato, halved
• 1/2 cup lentils, cooked
• 1/2 cup fresh parsley, chopped
Instructions:
1. In a large mason jar, add the olive oil, red wine vinegar, lemon juice, garlic, pepper, and salt. Stir or swirl to combine.
2. Add the bell pepper, chickpeas, cucumber, cherry tomatoes, lentils, and parsley and screw on the lid.
3. Store in the refrigerator until ready to eat, up to 5 days
4. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
Enjoy your Mediterranean Lentil Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Chili Lime Rainbow Skewers? | Here's a recipe for Chili Lime Rainbow Skewers:
Ingredients:
Marinade
• 1/2 cup lime juice
• 1/4 cup olive oil
• 2 tablespoons honey
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
Skewers
• 10 wooden skewers
• 3 lb chicken breast, cubed
• 2 red bell peppers, cut into 1-inch (2 1/2 cm) pieces
• 2 orange bell peppers, cut into 1-inch (2 1/2 cm) pieces
• 2 yellow bell peppers, cut into 1-inch (2 1/2 cm) pieces
• 2 green bell peppers, cut into 1-inch (2 1/2 cm) pieces
• 1 red onion, cut into 1-inch (2 1/2 cm) pieces
• fresh cilantro, for garnish
Instructions:
1. Soak wooden skewers in water for 5-10 minutes and set aside.
2. In a large bowl, combine the chicken with the marinade ingredients and mix.
3. Cover with plastic wrap and marinate in the fridge for at least an hour.
4. If baking, preheat oven to 400˚F (200˚C).
5. Assemble skewers by adding red bell pepper first, followed by orange, yellow, and green bell peppers, red onion, and then marinated chicken. Repeat until skewer is full.
6. Place skewers on a baking sheet and brush with remaining marinade.
7. Bake or grill 20-30 minutes, until chicken is no longer pink.
8. Garnish with fresh chopped cilantro.
Enjoy your Chili Lime Rainbow Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Mushroom And Kale Burritos? | Here's a recipe for Mushroom And Kale Burritos:
Ingredients:
• olive oil, to taste
• 10 oz cremini mushroom, sliced
• 2 cloves garlic, minced, divided
• 1/2 teaspoon smoked paprika
• 2 tablespoons low sodium soy sauce, divided
• 1/4 teaspoon liquid smoke
• kosher salt, to taste
• pepper, to taste
• 1/2 medium yellow onion, sliced
• 5 cups curly kale, chopped
• 1/4 cup low sodium vegetable broth
• red pepper flake, to taste
• 1 cup brown rice, cooked
• 2 large flour tortillas
Instructions:
1. Heat a drizzle of olive oil in a large saucepan. Once the oil begins to shimmer, add the mushrooms and cook for 4-5 minutes, until most of their liquid has been released. Add a bit more olive oil, 1 clove of garlic, the paprika, 1 tablespoon soy sauce, and the liquid smoke and cook for 3-4 more minutes, until the mushrooms are golden brown. Season with salt and pepper to taste. Remove from pan and set aside.
2. To the same pan, add another drizzle of olive oil and the onion. Cook for 3-4 minutes, until the onion is semi-translucent. Add the kale and vegetable broth. Cover and steam for 5 minutes, or until the kale has wilted by about 75 percent.
3. Add another drizzle of olive oil, the remaining clove of garlic, red pepper flakes, remaining tablespoon of soy sauce, and pepper and cook for 2-3 minutes, until the garlic is fragrant.
4. To assemble a burrito, add 1/2 of the brown rice, 1/2 of the kale mixture, and 1/2 of the mushrooms 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 Mushroom And Kale Burritos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Vegan Grilled Cheese. | Here's a recipe for Vegan Grilled Cheese:
Ingredients:
• 1/2 cup cashews
• 1 medium carrot, sliced
• 3 tablespoons nutritional yeast
• 2 tablespoons tapioca starch
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon turmeric
• vegan butter, to taste
• 8 slices white bread
Instructions:
1. In a medium pot, bring 4 cups (960 ml) of water to a boil. Add the cashews and carrot and boil for 10 minutes, or until the carrot is fork tender.
2. Use a slotted spoon to transfer the cashews and carrot to a high-speed blender. Do not discard the cooking water.
3. To the blender, add the nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, turmeric, and 1 cup ( 240 ml) plus 2 tablespoons of reserved cooking water (discard any remaining water). Blend the sauce for 2-3 minutes on high speed, until completely smooth.
4. Pour the “cheese” sauce back into the pot and stir with a spatula over low heat. Clumps should begin to form. Continue stirring for 2-4 minutes, or until the sauce is thickened and stretchy. Remove the pot from the heat and set aside.
5. Butter each slice of bread on 1 side. In a medium nonstick skillet, heat a dollop of vegan butter over medium heat. Once the butter begins to bubble, add a slice of bread, butter side down, and use a spatula to spread cheese sauce on top. Top with another slice of bread, butter side up. Cook for 2-4 minutes, or until the bottom of the bread is golden brown. Flip and cook for 2-4 minutes more, until the other slice of bread is golden brown as well, then remove from pan. Repeat with the remaining ingredients.
6. Slice the sandwiches in half and serve immediately.
Enjoy your Vegan Grilled Cheese! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Farro Salad With Cucumber And Yogurt-Dill Dressing? | Here's a recipe for Farro Salad With Cucumber And Yogurt-Dill Dressing:
Ingredients:
• 1 1/2 cups uncooked farro
• 1 english cucumber, seeded and chopped
• salt, to taste
• 3 plum tomatoes
• 1/2 cup scallions, chopped
• fresh parsley, minced, for garnish
Yogurt-Dill Dressing
• 3/4 cup greek yogurt
• 1/2 lemon, juiced
• 2 tablespoons olive oil
• 1 teaspoon pepper
• 1 teaspoon fresh parsley, minced
• 1 teaspoon fresh dill, minced
Instructions:
1. Rinse the farro and add it to a medium saucepan. Add water until the farro is covered. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover, and cook for 25 minutes, until the farro is tender
2. While the farro cooks, seed and chop the cucumber. Add it to a large bowl and sprinkle with salt. Let sit for 15-20 minutes. Rinse the cucumbers in cold water and drain well.
3. Dice the tomatoes.
4. Make the dressing: Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl and stir to combine.
5. Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing and toss to coat. Sprinkle with parsley.
Enjoy your Farro Salad With Cucumber And Yogurt-Dill Dressing! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Easy Bagel Bite Lunch Ideas For Kids? | Here's a recipe for Easy Bagel Bite Lunch Ideas For Kids:
Ingredients:
• 1 3/4 cups self-rising flour, plus more for dusting
• 1 cup whole milk greek yogurt
• 1 large egg, beaten
• 1 tablespoon McCormick® Sea Salt
• bagel, cut in half
• 1 tablespoon marinara sauce
• 2 tablespoons mozzarella cheese, grated low-moisture
• 10 mini pepperoni slice
• 1 bagel, cut in half
• 1 slice cheddar cheese
• 1 sausage patty, cooked
• 1 fried egg
• 1 bagel, cut in half
• 1 slice monterey jack cheese
• 1 teaspoon ranch dressing
• 1 slice bacon, halved crosswise
• 1 chicken thigh, grilled, sliced
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. In a large bowl, mix the flour and yogurt together until the dough comes together in a ball.
3. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Using a bench scraper, divide the dough into 8 equal portions.
4. Working 1 at a time, roll each portion of dough into a log about 4 inches (10 cm) long. Shape the log into a ring and transfer to a baking sheet lined with parchment paper.
5. Brush the tops of the bagels with egg wash and generously season with salt.
6. Bake for 17 minutes, or until the tops are golden brown and the bagels are cooked through.
7. Day 1 - Pizza Bagel
8. Servings: 1
9. Preheat the oven to 375˚F (190˚C).
10. Spread the marinara sauce over the bagel halves. Sprinkle the mozzarella cheese over the sauce and top with the pepperoni.
11. Place on a baking sheet and bake for 8 minutes, or until the cheese is melted and the pepperoni is starting to crisp.
12. Enjoy!
13. Day 2 - Breakfast Bagel
14. Servings: 2
15. Preheat the oven to 375˚F (190˚C).
16. Place the cheddar cheese on one half of the bagel, then toast in the oven until melted, about 3 minutes.
17. Layer the sausage patty and fried egg on other half of the toasted bagel, then top with the cheesy half.
18. Enjoy!
19. Day 3 - Chicken
20. Servings: 2
21. On one half of the bagel, layer the Monterey Jack cheese, ranch dressing, bacon, and chicken thighs. Top with the other bagel half.
Enjoy your Easy Bagel Bite Lunch Ideas For Kids! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Spicy Chicken Burger? | Here's a recipe for Spicy Chicken Burger:
Ingredients:
Frank’s® Red Hot Lime Crema
• 1 cup sour cream
• 2 tablespoons Frank’s Red Hot® Sauce
• 1 lime, juiced
• 1 lime, zested
• 1 teaspoon kosher salt
Chicken Patties
• 1 1/2 lb ground chicken
• 1/4 cup red bell pepper, minced
• 2 tablespoons Frank’s RedHot® Sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 teaspoons kosher salt
• 2 tablespoons canola oil
• 4 slices pepper jack cheese
Assembly
• 4 brioche burger buns, toasted
• butter lettuce leaf
• 1 avocado, thinly sliced
• pickled chily
Instructions:
1. Make the Frank’s® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank’s® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
2. In a large bowl, combine the ground chicken, fresno chiles, Frank’s RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
3. Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom 1/3 of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
4. Assemble the burgers: Spread Frank’s® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
Enjoy your Spicy Chicken Burger! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Thai Tofu Collard Wraps? | Here's a recipe for Thai Tofu Collard Wraps:
Ingredients:
Wraps
• 6 leaves collard green
• 2 tablespoons light soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 16 oz extra firm tofu, 1 package, cut into 1/2x2-inch (1x5-cm) strips
• 1 tablespoon sesame oil
• 1 medium cucumber, peeled and julienned
• 1 medium carrot, shredded
• 2 tablespoons fresh thai basil
• 2 tablespoons fresh mint
• 2 scallions, thinly sliced
Thai Peanut Sauce
• 1/2 cup unsweetened natural peanut butter
• 1 tablespoon sriracha
• 4 teaspoons toasted sesame oil
• 1 tablespoon honey
• 2 tablespoons lime juice
• 1 tablespoon water
• kosher salt, to taste
Instructions:
1. Bring a large pot of salted water to a boil over high heat.
2. While the water heats up, prepare the collard green leaves. Trim the stems, then, using a paring knife, carefully remove the thick part of the stem from the leaf. Working parallel to the leaf, shave off any excess stem so that it is flush with the leaf and will roll easily. Repeat with each collard.
3. Blanch each collard green leaf in the boiling water for 1 minute, until softened and bright green. Remove from the water and immediately submerge in an ice bath for 1 minute, or until cool to the touch. Dry the collard greens on paper towels until ready to use.
4. Make the peanut sauce: In a medium bowl, combine the peanut butter, Sriracha, sesame oil, honey, lime juice, water, and salt. Whisk until smooth.
5. In a small bowl, mix together the soy sauce, garlic powder, and red pepper flakes. Pour over the tofu strips and marinate for 15 minutes.
6. Heat the sesame oil in a medium pan over medium-high heat. Add the tofu strips and sear for 2 minutes on each side, until browned. Remove the tofu from the pan.
7. To build the wraps, lay a collard green leaf on a flat surface. Spread 2 teaspoons of peanut sauce across the center of the leaf. Lay 1 strip of tofu on top of the sauce, followed by 3-4 pieces of cucumber, 1 tablespoon shredded carrot, and a bit of mint, Thai basil, and scallions.
8. Fold one side of the leaf over the filling and dollop a bit of peanut sauce on top. Fold the other side of the leaf over the filling, and using the sauce to secure. Fold the bottom of the leaf up and over the filling. Tuck in all of the ingredients and roll until the bottom half has reached the top of the leaf. Spread a bit of sauce on the top of the leaf and roll to secure the wrap. Repeat with the remaining ingredients.
9. Cut in half on the diagonal, then serve with more peanut sauce for dipping, if desired.
10. Enjoy!
11. Nutrition - Per Wrap - Calories: 282, Total fat: 18 grams, Sodium: 484, Total carbs: 21 grams, Dietary fiber: 11 grams, Sugars: 5 grams, Protein: 18 grams
Enjoy your Thai Tofu Collard Wraps! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Grilled Cheese And Tomato Soup Bread Bowl? | Here's a recipe for Grilled Cheese And Tomato Soup Bread Bowl:
Ingredients:
• 1 bread bowl
• cheese, as needed
• butter
• tomato soup
Instructions:
1. Remove the top of the roll. Using a small knife cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center of the roll - save this for later.
2. Butter the inside of the roll and place 3-4 cheese slices around the inner edge of the bread bowl. Bake in a preheated oven at 375˚F (190˚C) for 10 minutes, or until the cheese has melted.
3. Cut the saved center of the roll in half. Butter both sides and create a cheese sandwich.
4. Melt butter in a small skillet over medium heat and fry the sandwich until both sides are browned and the inner cheese has melted.
5. Remove the bread bowl from the oven. Fill with tomato soup and serve with the grilled cheese.
Enjoy your Grilled Cheese And Tomato Soup Bread Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Meat Lovers Sandwich Roll? | Here's a recipe for Meat Lovers Sandwich Roll:
Ingredients:
• 12 slices sandwich bread
• 1 large egg, beaten
• 1/4 cup mayonnaise
• 9 slices provolone cheese
• 5 slices mortadella
• 8 slices ham
• 12 slices capicola
• 14 slices pepperoni
• 16 slices salami
• 1 cup peperoncini
• 4 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon italian seasoning
Instructions:
1. Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.
2. Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.
3. Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about 1/4 of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.
4. Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.
5. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
6. In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.
7. Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.
8. Let the roll sit for 5 minutes before cutting into thick slices.
Enjoy your Meat Lovers Sandwich Roll! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Roasted Brussels Sprouts Salad? | Here's a recipe for Roasted Brussels Sprouts Salad:
Ingredients:
Brussels Sprout
• 1 lb brussels sprouts
• salt, to taste
• pepper, to taste
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
Creamy Balsamic Vinaigrette
• 1/4 cup greek yogurt
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/2 tablespoon dijon mustard
• 1 clove garlic, minced
• salt, to taste
• pepper, to taste
Salad
• 1/2 lb mixed greens
• 1/3 cup carrot, shredded
• 1/3 cup almond, sliced
• 1/3 cup dried cranberry
• 1/3 cup shredded parmesan cheese
Instructions:
1. Cut the stems off the brussels sprouts, then cut into quarters.
2. Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
3. Lightly grease the baking sheet with oil and spread evenly.
4. Bake for 20-25 minutes at 400°F (200°C).
5. For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
6. In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
7. Pour dressing over the salad and mix well.
Enjoy your Roasted Brussels Sprouts Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Chicken Katsu Sandwiches As Made By Hitomi’s Mom? | Here's a recipe for Chicken Katsu Sandwiches As Made By Hitomi’s Mom:
Ingredients:
Tonkatsu Sauce
• 1 1/2 tablespoons ketchup
• 2 1/2 tablespoons worcestershire sauce
• 1 teaspoon sugar
Sandwich
• canola oil, for frying
• 3 oz medium boneless, skinless chicken thigh, 1 thigh
• kosher salt, to taste
• pepper, to taste
• 1/4 cup all purpose flour
• 1 large egg, beaten
• 1 cup japanese-style panko bread crumbs
• 1 teaspoon japanese mayonnaise
• 1/4 teaspoon japanese style hot mustard
• 2 slices japanese white bread, shokupan, toasted
• 1/3 cup green cabbage, shredded
Instructions:
1. Make the tonkatsu sauce: In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
2. Make the sandwich: Heat 2 inches of canola oil in a medium pot over medium-high heat until it reaches 350˚F (180˚C).
3. Slice through the thick part of the chicken thigh so it an even thickness. Season with salt and pepper on both sides.
4. Add the flour, egg, and panko to 3 separate shallow dishes.
5. Coat the chicken thigh in the flour, then the egg, then the panko.
6. To test the oil temperature, add a pinch of panko—if it sizzles immediately, it’s ready for frying. Carefully fry the chicken for about 2 minutes per each side, or until golden brown. Drain on paper towels.
7. In a small bowl, mix together the mayonnaise and hot mustard.
8. Assemble the sandwiches: Spread the mayonnaise sauce on each piece of toasted bread. On one side, layer on the cabbage, a drizzle of tonkatsu sauce, the chicken, and more tonkatsu sauce. Top with the other slice of bread.
9. Cut the sandwich in half, then serve.
Enjoy your Chicken Katsu Sandwiches As Made By Hitomi’s Mom! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Vegetarian Black Bean And Sweet Potato Tacos? | Here's a recipe for Vegetarian Black Bean And Sweet Potato Tacos:
Ingredients:
• 1/4 cup sweet potato, diced
• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 corn tortillas
• 1/4 cup black beans, 1 can, drained and rinsed
• 1/4 cup pico de gallo, see recipe
• 1/4 avocado, diced
• 2 tablespoons fresh cilantro, chopped
Instructions:
1. Toss the sweet potatoes with the olive oil, salt, and pepper in a medium microwave-safe bowl, and microwave until tender, about 2 minutes.
2. Heat the tortillas in a dry skillet over low heat and fill with cooked sweet potatoes, black the beans, pico de gallo, and avocado. Garnish with cilantro.
Enjoy your Vegetarian Black Bean And Sweet Potato Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Keto Caprese Avocado Bowls? | Here's a recipe for Keto Caprese Avocado Bowls:
Ingredients:
Balsamic Reduction
• 1 cup balsamic vinegar
Caprese Bowls
• 2 large avocados
• 3 teaspoons lemon juice, divided
• 1/2 cup small mozzarella pearls
• 1/2 cup cherry tomato, halved
• 2 tablespoons olive oil
• 1/2 teaspoon flaky sea salt
• 3 tablespoons fresh basil, thinly sliced
Instructions:
1. Make the balsamic reduction: In a small pan, bring the balsamic vinegar to a boil over high heat. Reduce the heat to low and cook for 15–20 minutes, until the vinegar reduces and turns syrupy. Remove the pan from the heat and let the reduction cool completely. The reduction will keep in an airtight container in the refrigerator for up to 2 weeks.
2. Make the bowls: Cut the avocados in half and carefully remove the pits. Brush the avocado halves with 1 teaspoon lemon juice.
3. In a medium bowl, stir together the mozzarella, tomatoes, remaining 2 teaspoons lemon juice, and the olive oil.
4. Fill each avocado half with the tomato and mozzarella filling. Top with the flaky salt and the basil and drizzle with the balsamic reduction.
Enjoy your Keto Caprese Avocado Bowls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare 2 Easy Make-Ahead School Lunches? | Here's a recipe for 2 Easy Make-Ahead School Lunches:
Ingredients:
• 2 juice boxes, or water bottles
• 1 apple
• 3 cups water
• 1 lemon fresh lemon juice
• 4 slices cheddar cheese
• 2 slices bread
• 1 cup cherry tomatoes
• 1 cup grapes
• 8 slices turkey breast
• cracker, of choice
• kid-safe skewer
Instructions:
1. Freeze the juice boxes or water bottles to use as lunch-box cool packs.
2. Thinly slice the apple and place in a medium bowl with the water and lemon juice to prevent browning.
3. Cut the cheese slices into thirds. Cut the bread slices into quarters. To quickly cut the tomatoes and grapes, place between the bottoms of two plates and slice horizontally.
4. Lay out 4 slices of turkey breast. Place a piece of cheese and an apple slice on the upper half of each one, then wrap the turkey around them, tucking the ends underneath. Serve with half the grapes, half the cherry tomatoes, and crackers.
5. Slice the 4 remaining turkey slices into quarters. Layer the bread, turkey, cheese, and remaining cherry tomatoes on the skewers. Serve with remaining grapes and apple slices.
Enjoy your 2 Easy Make-Ahead School Lunches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Summer Vegetable Pesto Ribbon Salad? | Here's a recipe for Summer Vegetable Pesto Ribbon Salad:
Ingredients:
Salad
• 2 zucchinis
• 2 yellow squashes
• 2 carrots
• 2 cups grape tomato
• olive oil, for drizzling
• salt, to taste
• pepper, to taste
Pesto
• 2 cups fresh basil
• 1 cup fresh parsley
• 1/2 cup cashews
• 1 clove garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon lemon juice
• 1/2 cup olive oil
Instructions:
1. Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
2. Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
3. Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
4. Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
5. Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
Enjoy your Summer Vegetable Pesto Ribbon Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Healthy Meal-prep Chicken Salad Pockets. | Here's a recipe for Healthy Meal-prep Chicken Salad Pockets:
Ingredients:
• 12 oz chicken, shredded
• 2/3 cup fat free plain greek yogurt, or low-fat
• 1/2 cup celery, finely chopped
• 1 1/2 tablespoons sweet relish
• 1 tablespoon dijon mustard
• 1 scallion, thinly sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt, to taste
• pepper, to taste
• 4 leaves lettuce
• 20 cherry tomatoes
• 4 pita breads
Instructions:
1. In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
2. Portion the chicken salad into 4 containers
3. Lay the lettuce on top of the chicken salad and add the tomatoes.
4. Refrigerate up to 4 days.
5. Serve inside a pita. (You can also toast your pita first for an added touch!)
Enjoy your Healthy Meal-prep Chicken Salad Pockets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Buffalo Chicken Toaster "Quesadilla"? | Here's a recipe for Buffalo Chicken Toaster "Quesadilla":
Ingredients:
• 1 large flour tortilla
• 2 tablespoons cream cheese
• 1/3 cup shredded chicken, finely shredded
• 1 tablespoon buffalo sauce
• 1 tablespoon scallions, chopped
• ranch dressing, for serving
Instructions:
1. Using a butter knife, spread the cream cheese in an even layer over the tortilla.
2. In a small bowl, mix together the chicken and buffalo sauce.
3. Add the chicken to the top half of the tortilla. Sprinkle with scallions.
4. Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
5. Toast on medium-high, until golden brown. Watch to make sure it doesn’t burn. Let cool for 1-2 minutes before removing from the toaster.
6. Serve with ranch, if desired.
Enjoy your Buffalo Chicken Toaster "Quesadilla"! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Instant Pot Chicken Tortilla Soup? | Here's a recipe for Instant Pot Chicken Tortilla Soup:
Ingredients:
Soup
• 1 tablespoon olive oil
• 1 medium white onion, diced
• 2 carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic
• 2 dried bay leaves
• 2 boneless, skinless chicken breasts
• 4 teaspoons kosher salt, divided
• 4 cups chicken broth
• 2 cups water
• 1 poblano pepper, seeded and diced
• 1 can fire roasted crushed tomato
• 1 tablespoon chipotle pepper in adobo sauce, roughly chopped
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper, plus more to taste
Tortilla Strips
• 10 corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
For Serving
• 1 avocado, diced
• 1 panela cheese, crumbled, 10 ounce (285 g)
• 1 bunch fresh cilantro leaves
• 4 limes, cut into wedges
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Set the Instant Pot timer for 20 minutes and turn to the sauté setting. Add the olive oil and heat until shimmering. Add the onion and cook until translucent, about 3–5 minutes.
3. Add the carrots, celery, garlic, bay leaves, chicken breasts, and 2 teaspoons of salt. Pour in the chicken broth and water.
4. Cover the Instant Pot and turn to the manual setting. Make sure the pressure valve is set to steam. Cook for the remaining 15 minutes.
5. Meanwhile, make the tortilla strips: Slice the tortillas into 1/4-inch (6 mm) wide strips. Spread the strips on a baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread in an even layer.
6. Bake for 20 minutes, tossing halfway, until the tortilla strips are evenly browned and toasted.
7. When the timer on the Instant Pot is done, carefully release the steam. When the steam is fully released, open the Instant Pot and transfer the chicken breasts to a cutting board or baking sheet. Use 2 forks to shred the chicken.
8. Add the poblano pepper, fire-roasted tomatoes, chipotles in adobo, oregano, cumin, chili powder, cayenne, and 2 teaspoons of salt to the soup. Stir to incorporate.
9. Cover the Instant Pot and turn to the Manual setting. Set the timer to 15 minutes to finish cooking the soup. Release the pressure valve when the timer is done.
10. Return the shredded chicken to the soup and stir to incorporate.
11. Ladle the soup into bowls. Serve with the tortilla strips, avocado, Panela cheese, cilantro and lime wedges.
Enjoy your Instant Pot Chicken Tortilla Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make The Best Ever Vegan Burger? | Here's a recipe for The Best Ever Vegan Burger:
Ingredients:
• 1 cup walnuts
• 8 oz cremini mushroom
• 2 tablespoons olive oil, divided
• 2 tablespoons low sodium soy sauce
• 1/2 teaspoon cumin
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon red bell pepper
• 1 tablespoon tomato paste
• 1 cup black beans, cooked
• 3 tablespoons beet, grated
• 1 cup brown rice, cooked
• 1 tablespoon vegan mayonnaise
• 1 teaspoon vegan worcestershire
• 1 teaspoon liquid smoke
• 1/2 cup vital wheat gluten
• vegan bbq sauce, for basting
• 4 slices vegan cheese
• 4 burger buns
• vegan mayonnaise, to serve
• lettuce, to serve
• sliced tomato, to serve
• red onion, sliced, to serve
Instructions:
1. Add walnuts to the bowl of a food processor and pulse until crumbly.
2. Add mushrooms and blend until finely chopped.
3. In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
4. Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
5. Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
6. Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
7. Add black beans and onion mixture to food processor, and blend until mostly smooth.
8. Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
9. Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
10. Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
11. In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
12. Add on vegan cheese slices and melt.
13. Assemble burger with vegan mayo, lettuce, tomato, and red onion.
Enjoy your The Best Ever Vegan Burger! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Pretzel Crusted Chicken Nuggets? | Here's a recipe for Pretzel Crusted Chicken Nuggets:
Ingredients:
• 2 cups pretzels, salted
• 1/2 cup shredded parmesan cheese
• 1/2 cup flour
• 1/4 teaspoon pepper, optional
• 2 eggs
• 1 lb chicken breast, boneless
Instructions:
1. Cut chicken breasts into 2 inch (5 cm) pieces.
2. Mix pretzels and cheese in food processor.
3. Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third.
4. Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/ cheese mix.
5. Fry in vegetable oil. Flip several times until fully cooked.
6. Serve with ketchup or your favorite dipping sauce!
Enjoy your Pretzel Crusted Chicken Nuggets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Veggie Nuggets? | Here's a recipe for Veggie Nuggets:
Ingredients:
• 3 carrots, peeled and cut into chunks
• 1/2 head cauliflower, broken up
• 1 head broccoli, broken up
• 2 cloves garlic, chopped
• 1 egg
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 3/4 cups bread crumbs
Instructions:
1. In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
2. Add 11/4 cup (145 grams) of bread crumbs and blend just until incorporated.
3. Scoop a tablespoon of the mixture and form a small circular-shaped “nugget.”
4. Place the remaining 1/2 cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
5. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
6. Serve with your favorite dipping sauce.
Enjoy your Veggie Nuggets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Balsamic Dijon Salad Dressing? | Here's a recipe for Balsamic Dijon Salad Dressing:
Ingredients:
• 3 tablespoons dijon mustard
• 3 tablespoons honey
• salt, to taste
• freshly ground black pepper, to taste
• 1 cup extra virgin olive oil
• 1 cup balsamic vinegar
Instructions:
1. Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
2. The dressing can remain in the fridge for 1-2 weeks.
3. Pour over your favorite salad ingredients and enjoy!
Enjoy your Balsamic Dijon Salad Dressing! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Watermelon Salad With Arugula And Feta. | Here's a recipe for Watermelon Salad With Arugula And Feta:
Ingredients:
• 1 small watermelon
• 3 cups fresh arugula
• 4 oz feta cheese, crumbled
Honey Lime Dressing
• 3 tablespoons fresh lime juice
• 1 tablespoon water
• 2 tablespoons honey
• salt, to taste
• 3 tablespoons extra virgin olive oil
Instructions:
1. Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
2. Cut the watermelon into roughly 1-inch (2 cm) cubes and transfer to a large bowl.
3. In a small bowl, whisk together the lime juice, water, honey, and salt.
4. While whisking, gradually add the oil in a very slow, steady stream to create an emulsification. Set aside.
5. Add the arugula, feta, and honey lime dressing to the large bowl with the watermelon.
6. Toss the salad until well-combined, then divide between serving bowls.
Enjoy your Watermelon Salad With Arugula And Feta! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Onigirazu (Rice Sandwich)? | Here's a recipe for Onigirazu (Rice Sandwich):
Ingredients:
• 1 sheet nori
• 1 cup rice, cooked
• salt, to taste
• 2 teaspoons sesame seeds
• 2 tablespoons salmon, cooked
• 1 shiso leaf
Instructions:
1. Set the nori sheet on a clean work surface. Season the rice with a pinch of salt.
2. Place half of the rice in the center of the nori and sprinkle with sesame seeds. Place the cooked salmon and shiso leaf on top.
3. Top with the remaining rice, then wrap the nori into a square and flip upside down. Let rest about 1 minute.
4. Cut in half.
Enjoy your Onigirazu (Rice Sandwich)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Award-Winning Cuban Sandwich By El Cochinito? | Here's a recipe for Award-Winning Cuban Sandwich By El Cochinito:
Ingredients:
Pulled Pork
• 1 1/2 tablespoons black pepper
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• 1/4 cup garlic, grated
• 2 cups lime juice
• 10 lb bone-in pork butt
• salt, to taste
Cuban Sandwich (per sandwich)
• 1/3 loaf cuban bread, halved lengthwise
• 1 tablespoon mustard
• 2 slices swiss cheese
• 1 tablespoon garlic oil
• 4 slices ham
• 1 cup pulled pork
• 2 slices cucumber pickle
• 8 oz pulled pork
Instructions:
1. Make the pulled pork: In a medium bowl, mix together the pepper, cumin, oregano, garlic, and lime juice. Set aside.
2. Make a few incisions, 1-2 inches (2-5 cm) deep, on both sides of the pork butt, cutting against the grain. Sprinkle generously with salt all over, make sure to season inside the incisions.
3. Transfer the pork butt to a roasting dish, and pour the marinade all over. Make sure the pork is well coated, including inside the incisions. Cover and marinate for 8-10 hours, or overnight.
4. Preheat the oven to 250˚F (120˚C).
5. Roast the pork, covered, for 8-10 hours, or until the pork is tender and easily falls apart when prodded with a fork or tongs.
6. Let cool enough to handle, then remove any bones, and shred the pork with tongs. Keep in the fridge up to 5 days.
7. Make the Cuban sandwich: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
8. Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese.
9. Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.
Enjoy your Award-Winning Cuban Sandwich By El Cochinito! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Tempeh Bacon? | Here's a recipe for Tempeh Bacon:
Ingredients:
• 4 oz tempeh, half a package
• olive oil, to taste
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1/2 teaspoon liquid smoke, optional
• 1/2 teaspoon garlic powder
• black pepper, to taste
Instructions:
1. On a cutting board, cut tempeh 1/4-inch (6 mm) thick slices.
2. Add olive oil to a pan over medium heat and add the tempeh. Cook for 5 minutes on each side until brown and crispy.
3. Add 1 tablespoon of water to the pan and stir.
4. Add soy sauce, maple syrup, liquid smoke, garlic powder, and black pepper, and stir until tempeh is evenly coated.
5. Let brown for 2-3 minutes.
Enjoy your Tempeh Bacon! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Split Pea Soup Bread Bowl? | Here's a recipe for Split Pea Soup Bread Bowl:
Ingredients:
• 1 sourdough loaf
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 carrots, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 2 1/2 cups split pea
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon turmeric
• 1/2 teaspoon red pepper flakes
• 3 potatoes, peeled, cubed
• 8 cups vegetable stock
• 2 bay leaves
Instructions:
1. On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
2. In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
3. Add the garlic and cook 2 minutes.
4. Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
5. Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
6. Add potatoes, then cover and cook 20 more minutes.
7. Remove bay leaves and serve soup in your bread bowl.
Enjoy your Split Pea Soup Bread Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Strawberry Poppy Seed Salad With Grilled Chicken? | Here's a recipe for Strawberry Poppy Seed Salad With Grilled Chicken:
Ingredients:
Poppy Seed Dressing
• 2 tablespoons olive oil
• 3 tablespoons nonfat greek yogurt
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 teaspoon poppy seed
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 boneless, skinless chicken breast, sliced into 1/2-inch (1-cm) pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 2 teaspoons olive oil
• 2 cups baby spinach
• 1/2 cup strawberry, hulled and sliced
• 1/2 avocado, sliced
• 1 tablespoon sliced almond, toasted
Instructions:
1. In a bowl, add the olive oil, Greek yogurt, red wine vinegar, lemon juice, honey, poppy seeds, mustard, salt, and pepper in a small bowl and whisk until emulsified.
2. Season the chicken with salt, pepper, and paprika.
3. Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 4 minutes per side.
4. Once cooled, slice the chicken on a cutting board.
5. Toss spinach, strawberries, avocado, almonds, and sliced chicken together in a large bowl and drizzle with poppy seed dressing.
Enjoy your Strawberry Poppy Seed Salad With Grilled Chicken! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Spicy Chicken Tacos? | Here's a recipe for Spicy Chicken Tacos:
Ingredients:
• 2 cups shredded chicken
• 1 1/2 cups crushed tomato
• 1 white onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 can chipotle pepper, minced
• 1 teaspoon salt
• 4 corn tortillas
• 2 avocados, sliced, for topping
Instructions:
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onion and salt and sauté for 2 minutes.
3. Add the oregano, cumin, chipotle, and garlic. Toast for 1 minute.
4. Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
5. Pour the chicken mixture into a large serving bowl.
6. Toast the tortillas in the seasoned pan, about 3 minutes per side.
7. Divide the mixture evenly between tortillas, top with avocado slices, and serve.
Enjoy your Spicy Chicken Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Spice-Rubbed Flank Steak Salad? | Here's a recipe for Spice-Rubbed Flank Steak Salad:
Ingredients:
• 1 lb flank steak
• salt, to taste
• pepper, to taste
• 1 teaspoon garlic powder, to taste
• onion powder, to taste
• cayenne pepper, to taste
• oil, your preference
• 5 cups mixed greens
• 1 cup cherry tomatoes
• 2 avocados, diced
• 1 cup carrot, shredded
• 1/2 red onion, sliced
Honey Mustard Dressing
• 2 tablespoons mustard
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Instructions:
1. Season both sides of the flank steak generously with salt, pepper, garlic powder, onion powder, and cayenne. Massage the spices into the steak well.
2. In an oiled skillet, cook steak for 2-3 minutes on both sides (depending on desired doneness), flipping once.
3. Remove steak from skillet and allow to rest on a cutting board for 10 minutes. Allowing the steak to rest before cutting it allows the juices to resettle.
4. While the steak rests, combine the mustard, honey, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk to combine. Set aside.
5. Cut the steak against the grain.
6. Assemble the salad with mixed greens, cherry tomatoes, avocados, shredded carrots, and red onion. Top with cut steak.
7. Serve with dressing.
Enjoy your Spice-Rubbed Flank Steak Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make High-Protein Baked Quinoa Bites. | Here's a recipe for High-Protein Baked Quinoa Bites:
Ingredients:
• nonstick cooking spray, for greasing
• 2 cups kale, tuscan
• 4 cloves garlic
• olive oil, to taste
• 1/2 teaspoon red pepper flakes
• 1/3 cup sun-dried tomato, in oil
• 4 large eggs
• 4 cups quinoa, cooked and cooled
• 1 cup oat flour
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon kosher salt
• 1/4 cup freshly grated parmesan cheese
Instructions:
1. Preheat the oven to 350˚F (180˚C). Grease a baking sheet with nonstick spray.
2. Finely chop the Tuscan kale. Mince the garlic.
3. Heat a drizzle of olive oil in a medium pan over medium heat. Sauté the minced garlic and red pepper flakes for 1 minute, until fragrant. Add the kale and cook until softened, about 3 minutes. Remove from the heat and set aside.
4. Chop the sun-dried tomatoes and add to the kale mixture.
5. In a large bowl, beat the eggs, then add the quinoa, oat flour, kale mixture, oregano, basil, parsley, salt, and Parmesan cheese. Mix well.
6. Shape the quinoa mixture into 20 small patties. Place on the prepared baking sheet.
7. Bake for 20 minutes, until the patties are golden brown and crispy.
8. Serve as desired. The bites will keep in the fridge for up to 6 days, or in the freezer for up to 1 month.
Enjoy your High-Protein Baked Quinoa Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Thai Coconut Curry Ramen? | Here's a recipe for Thai Coconut Curry Ramen:
Ingredients:
• 1 package instant ramen
• 1 tablespoon butter
• 3 tablespoons coconut milk
• 3 teaspoons green curry paste
• 2 tablespoons lime juice
• 1 tablespoon roasted peanut, chopped
• 5 slices jalapeño
• 1 tablespoon fresh cilantro, chopped, optional
Instructions:
1. To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
2. To the prepared ramen, add the coconut milk, green curry paste, and fresh lime juice. Stir to incorporate.
3. Garnish with peanuts, jalapeño, and cilantro, if using.
Enjoy your Thai Coconut Curry Ramen! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
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