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How do I make Good Morning Oats?
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Here's a recipe for Good Morning Oats:
Ingredients:
• 1 banana
• 1 1/2 tablespoons sunflower seeds
• 2 tablespoons fresh cranberries
• 1 packet honey instant oatmeal
• 1/2 cup milk
Instructions:
1. Empty oatmeal packet into a bowl with 1/2 cup of your preferred milk. If not milk, then add water.
2. Cook on high in the microwave for 90 secs. Make sure to stir halfway and add more milk if desired.
3. Stir and add the banana, sunflower seeds and cranberries.
4. Serve.
Enjoy your Good Morning Oats!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Creamy Tuscan Chicken?
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Here's a recipe for Creamy Tuscan Chicken:
Ingredients:
• 4 bone-in, skin-on chicken thighs
• 2 teaspoons salt, for the chicken
• 1 teaspoon pepper, for the chicken
• 1 tablespoon oil
• 3 cloves garlic, chopped
• 1/2 onion, diced
• 1 tomato, diced
• 2 cups spinach
• 2 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup grated parmesan cheese
• 2 tablespoons fresh flat-leaf parsley, chopped
Instructions:
1. Season the chicken all over with salt and pepper.
2. Heat the oil in a skillet over medium-low heat.
3. Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
4. Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
5. Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
6. Add the heavy cream, salt, and pepper, bringing to a boil.
7. Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
8. Place the chicken back in the pan, spooning the sauce on top of the chicken.
Enjoy your Creamy Tuscan Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Tomato And Anchovy Pasta?
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Here's a recipe for Tomato And Anchovy Pasta:
Ingredients:
• 1 tablespoon unsalted butter
• 10 anchovies, finely chopped, divided
• 1/2 cup panko breadcrumbs
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1/4 cup extra virgin olive oil, plus 1 tablespoon, divided
• 6 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 pt cherry tomato, halved
• 1 teaspoon kosher salt, plus more to taste
• 1 cup white wine
• 1 lb spaghetti, cooked al dente, 1/4 cup (60 ml) cooking water reserved
• lemon zest, to taste
Instructions:
1. Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
2. Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
3. Heat 1/4 cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
4. Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
5. Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
6. Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
7. Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
8. Serve the pasta topped with the anchovy bread crumbs and lemon zest
Enjoy your Tomato And Anchovy Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you have a recipe for One Pot Garlic Parmesan Pasta?
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Here's a recipe for One Pot Garlic Parmesan Pasta:
Ingredients:
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk
• 8 oz fettuccine
• salt, to taste
• pepper, to taste
• 1/4 cup grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
2. Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
3. Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
4. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
5. Serve immediately, and top with parsley.
Enjoy your One Pot Garlic Parmesan Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Have you got a recipe for One-Pot Lemon Garlic Shrimp Pasta?
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Here's a recipe for One-Pot Lemon Garlic Shrimp Pasta:
Ingredients:
• 8 oz linguine
• 2 tablespoons olive oil
• 8 tablespoons unsalted butter, 1 stick
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 1/4 lb large shrimp
• salt, to taste
• pepper, to taste
• 1 teaspoon dried oregano
• 4 cups baby spinach
• 1/4 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
Instructions:
1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set pasta aside.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
Enjoy your One-Pot Lemon Garlic Shrimp Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I go about making One Pot Chicken Fajita Pasta?
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Here's a recipe for One Pot Chicken Fajita Pasta:
Ingredients:
• 3 tablespoons oil
• 3 chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 5 cups milk
• 4 cups penne pasta
• 1 cup pepper jack cheese, shredded
Instructions:
1. Heat oil in a large pot over high heat
2. Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
3. Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
4. Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
5. Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
6. Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
7. Add the cheese and mix until melted.
8. Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
Enjoy your One Pot Chicken Fajita Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I prepare Cheesy Chicken Alfredo Pasta Bake?
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Here's a recipe for Cheesy Chicken Alfredo Pasta Bake:
Ingredients:
• 1 tablespoon olive oil
• 3 chicken breasts, cubed
• salt, to taste
• pepper, to taste
• 4 cloves garlic, minced
• 2 1/2 cups chicken broth
• 2 1/2 cups heavy cream
• 1/2 lb penne pasta, uncooked
• 2 cups parmesan cheese
• 2 cups mozzarella cheese
• 1 handful fresh parsley, chopped
Instructions:
1. In a pot, heat oil and add chicken.
2. Season chicken with salt and pepper.
3. Add garlic, then brown the chicken.
4. Add broth, heavy cream, and pasta, and bring to a boil.
5. Cover and reduce the heat to a simmer for 15-20 min.
6. Turn off heat and stir in 1 1/2 cups (165 grams) of parmesan cheese.
7. Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
8. Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
9. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and 1/2 cup (55 grams) of parmesan.
10. Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
Enjoy your Cheesy Chicken Alfredo Pasta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare 3-ingredient Teriyaki Chicken?
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Here's a recipe for 3-ingredient Teriyaki Chicken:
Ingredients:
• 2 lb chicken thighs, sliced into chunks
• 1 cup soy sauce
• 1/2 cup brown sugar
Instructions:
1. Sear the chicken thighs evenly in a pan, then flip.
2. Add the soy sauce and brown sugar, stirring and bringing to a boil.
3. Stir until the sauce has reduced and evenly glazes the chicken.
4. Serve with rice, if desired!
Enjoy your 3-ingredient Teriyaki Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Paprika Chicken & Rice Bake?
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Here's a recipe for Paprika Chicken & Rice Bake:
Ingredients:
• 5 chicken thighs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1/2 cup red onion, diced
• 1 cup long grain rice
• 1 1/2 cups chicken broth
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
4. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
5. Add the garlic and onions to the pot, and cook until the onions are transparent.
6. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
7. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
8. Bake for 35-40 minutes, or until the rice is fully cooked.
9. NOTE: For a crispy skin, remove chicken thighs and broil.
Enjoy your Paprika Chicken & Rice Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make One-pan Honey Garlic Chicken?
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Here's a recipe for One-pan Honey Garlic Chicken:
Ingredients:
• 6 bone-in, skin-on chicken thighs
• salt, to taste
• pepper, to taste
• 1 tablespoon unsalted butter
• 3 cloves garlic
• 1 tablespoon brown sugar
• 1/4 cup honey
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 lb green beans
Instructions:
1. Preheat oven to 400˚F (200˚C)
2. Season chicken thighs with salt and pepper.
3. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
4. Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
5. Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
6. Return chicken to the skillet. Coat the chicken in the sauce.
7. Add green beans to skillet.
8. Bake for 25 minutes or until chicken is cooked through.
Enjoy your One-pan Honey Garlic Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Chicken & Veggie Stir-Fry.
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Here's a recipe for Chicken & Veggie Stir-Fry:
Ingredients:
• 1 lb chicken breast, cubed
• salt, to taste
• pepper, to taste
• 1 lb broccoli florets
• 8 oz mushroom, sliced
• 3 tablespoons oil, for frying
Sauce
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons sesame oil
• 1/3 cup reduced sodium soy sauce
• 1 tablespoon brown sugar
• 1 cup chicken broth
• 1/4 cup flour
Instructions:
1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
4. Return the chicken and vegetables to the saucy pan, stir until heated through.
5. Serve with hot rice or noodles.
Enjoy your Chicken & Veggie Stir-Fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Original Orange Chicken by Panda Express .
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Here's a recipe for Original Orange Chicken by Panda Express :
Ingredients:
Chicken
• 2 lb boneless, skinless chicken thighs
• 1 tablespoon salt
• 1 teaspoon white pepper
• 1 cup cornstarch
• 3 cups flour
• 1 egg
• 1 1/2 cups water
• 2 tablespoons oil
• 6 cups oil, for frying
Orange Sauce
• 1 tablespoon oil
• 1/4 teaspoon chili flake
• 1 tablespoon garlic, minced
• 1/2 teaspoon ginger, minced
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup orange juice
• 1/4 cup white distilled vinegar
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons cornstarch
• 1 teaspoon sesame oil
Instructions:
1. On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
2. In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
3. Add the egg, water, and oil until it reaches the consistency of pancake batter.
4. Add the chicken to the batter and refrigerate at least 30 minutes.
5. Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
6. Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
7. Remove the chicken from the pan and transfer to a paper towel-lined plate.
8. Set a heavy bottomed pot over medium- high heat and add the oil.
9. Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
10. Add the sugar and brown sugar, and stir to combine.
11. Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
12. Add in the vinegar and soy sauce, and stir to combine.
13. Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
14. Continue to cook the sauce until maple syrup consistency is achieved.
15. Add in the fried chicken and stir until completely coated in the sauce.
16. Top with sesame oil.
Enjoy your Original Orange Chicken by Panda Express !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Easy Chicken Alfredo Penne?
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Here's a recipe for Easy Chicken Alfredo Penne:
Ingredients:
• 1 1/2 lb chicken breast, cubed
• 2 tablespoons butter
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 16 oz penne pasta, cooked
• 1/4 cup fresh parsley
• 1/4 cup shredded parmesan cheese
Sauce
• 2 tablespoons butter
• 4 cloves garlic, minced
• 3 tablespoons flour
• 2 cups milk
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 cup shredded parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Instructions:
1. In a pan over medium-high heat, melt butter, then add the chicken breast.
2. Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.
7. Add parmesan cheese and stir until melted.
8. Pour the sauce over cooked penne pasta, add the chicken and mix well.
9. Add parsley and extra parmesan. Mix well.
Enjoy your Easy Chicken Alfredo Penne!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Creamy Chicken Penne Pasta?
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Here's a recipe for Creamy Chicken Penne Pasta:
Ingredients:
• 4 slices bacon
• 2 chicken breasts, sliced
• salt, to taste
• pepper, to taste
• 2 teaspoons italian seasoning
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 2 cups spinach
• 4 small tomatoes, diced
• 1 1/2 cups cream
• 1 cup shredded parmesan cheese, plus more for serving
• 1/2 teaspoon red pepper flakes, plus more for garnish
• 10 oz penne pasta, cooked until al dente
• 3 tablespoons Chopped fresh parsley, for garnish
Instructions:
1. In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
2. In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
3. Add the garlic and cook until softened.
4. Add spinach and tomatoes and cook until the spinach is wilted.
5. Add the cream, Parmesan, an red pepper flakes and bring to a boil.
6. Add the penne and bacon, and stir until fully coated in sauce.
7. Serve with parsley, Parmesan, and red pepper flakes, if desired.
Enjoy your Creamy Chicken Penne Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Garlic Shrimp Bacon Alfredo?
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Here's a recipe for Garlic Shrimp Bacon Alfredo:
Ingredients:
• 6 slices bacon, chopped
• 1 lb shrimp, peeled and deveined
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 medium yellow onion, diced
• 1 medium tomato, diced
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 lb fettuccine, cooked
• 1 cup grated parmesan cheese
• 1/2 cup fresh parlsey, chopped
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy.
2. Add the shrimp, salt, and pepper and cook until the shrimp is pink and opaque. Remove the shrimp and bacon from the pot, leaving any fat from cooking the bacon behind.
3. Add the onions, tomatoes, and garlic to the pot and cook until the garlic is starting to brown.
4. Add the cream and bring to a boil.
5. Once the cream is boiling, add the fettuccine. Return the shrimp and bacon to the pan, along with the Parmesan cheese and parsley. Stir until the cheese melts and the sauce coats the shrimp and pasta nicely.
6. Nutrition Calories: 2185 Fat: 125 grams Carbs: 192 grams Fiber: 9 grams Sugars: 20 grams Protein: 103 grams
Enjoy your Garlic Shrimp Bacon Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook 100-Layer Lasagna?
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Here's a recipe for 100-Layer Lasagna:
Ingredients:
Béchamel Sauce
• 1 stick butter
• 1/2 cup flour
• 8 cups milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon nutmeg
Meat Sauce
• 1/2 cup olive oil
• 2 cups onion, finely chopped
• 2 cups carrot, finely chopped
• 2 cups celery, finely chopped
• 6 lb ground beef, 80% lean 20% fat
• 115 oz tomato sauce, 4 cans
• 1/2 cup tomato paste
• 4 cups chicken stock
• 1 tablespoon salt
• 1/2 tablespoon black pepper
• 110 no-boil flat lasagna noodles
• 2 cups grated parmesan cheese
• 1 cup fresh chives, finely chopped
Instructions:
1. Lay down about 6 feet (1.8 meters) of tinfoil on a flat surface. Place place 4 clusters of 2 lasagna noodles towards the left half of the foil sheet, leaving about a 1/2-inch (1 cm) gap in between each cluster.
2. Fold the right half of foil over the noodles, pressing flat. To help you see where the noodles are, run your finger along the edges of the noodles to create a rough outline in the foil.
3. Fold the top and bottom flaps of foil over, creasing and pressing flat.
4. Flip the foil sheet onto the table so that it’s now standing, then arrange into a square box, using the 4 groups of noodles as a visual guide. Fold and crease over any excess foil to join the ends together, then set aside.
5. In a large pot, melt the butter over medium heat.
6. Whisk in the flour, cooking until the mixture reaches a light golden color.
7. Slowly drizzle in the milk and bring to a boil, whisking constantly until smooth. Mix in salt, pepper, and nutmeg. Bring to a boil.
8. Transfer the béchamel to a large bowl and press plastic wrap onto the surface of the sauce to prevent a skin from forming. Set aside.
9. Heat oil in a very large pot over high heat. Once the oil begins to shimmer, add the onions, carrots, and celery and cook until the vegetables have started to sweat but aren’t browning.
10. Add in the ground beef and use a wooden spoon or spatula to break up the meat into small pieces.
11. Cook the beef, stirring occasionally, until half of the liquid has evaporated.
12. Add in the tomato sauce, tomato paste, chicken stock, salt, and pepper, stirring to combine evenly and breaking up any last lumps.
13. Turn down the heat to low, and simmer, covered, for about 2 hours.
14. Preheat oven to 350°F (180°C).
15. To assemble, line a greased 9x9-inch (23x23-cm) square baking pan with 2 sheets of foil that extend over the sides.
16. Spread a thin layer of béchamel on the lined baking pan and top with 2 lasagna noodles. Spread a thin layer of meat sauce evenly across the noodles, followed by a thin layer of béchamel. Repeat the layering process, following the order of: 2 noodles, meat sauce, and béchamel. Alternate the direction of the lasagna sheets after every layer.
17. After 50 layers, place the foil box over the lasagna, helping it stay upright and stable.
18. Continue with the layering process until the 99th layer.
19. Sprinkle Parmesan on top, then cover the whole lasagna with foil.
20. Bake for about 11/2 hours, uncovering the foil halfway, until the top is a deep golden brown.
21. Cool for at least 2 hours, then carefully lift out the lasagna with the foil sleeves onto a large cutting board.
22. Peel away the foil walls, then sprinkle the top of the lasagna generously with chives.
23. Cut and serve.
Enjoy your 100-Layer Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make One-Pot Swedish Meatball Pasta?
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Here's a recipe for One-Pot Swedish Meatball Pasta:
Ingredients:
• 1 lb ground beef
• 1/2 cup seasoned bread crumbs
• 1/2 onion, finely minced
• 1 egg
• 1 tablespoon kosher salt, divided, or to taste
• 1 tablespoon pepper, divided
• 2 tablespoons canola oil
• 2 cups beef broth
• 2 cups milk
• 1 tablespoon worcestershire sauce
• 4 cups egg noodle
• 1 cup shredded parmesan cheese
• 1/2 cup fresh parsley, chopped
Instructions:
1. In a large bowl, combine the ground beef, breadcrumbs, onion, egg, 1/2 tablespoon salt, and 1/2 tablespoon pepper, mixing until evenly combined.
2. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
3. Add the beef broth, milk, remaining 1/2 tablespoon salt, remaining 1/2 tablespoon pepper, and Worcestershire sauce and give it a stir.
4. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
5. Add the parmesan and the parsley, stirring until the cheese is melted.
Enjoy your One-Pot Swedish Meatball Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Ratatouille?
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Here's a recipe for Ratatouille:
Ingredients:
Veggies
• 2 eggplants
• 6 roma tomatoes
• 2 yellow squashes
• 2 zucchinis
Sauce
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• salt, to taste
• pepper, to taste
• 28 oz can of crushed tomatoes
• 2 tablespoons chopped fresh basil, from 8-10 leaves
Herb Seasoning
• 2 tablespoons chopped fresh basil, from 8-10 leaves
• 1 teaspoon garlic, minced
• 2 tablespoons Chopped fresh parsley
• 2 teaspoons fresh thyme
• salt, to taste
• pepper, to taste
• 4 tablespoons olive oil
Instructions:
1. Preheat the oven for 375˚F (190˚C).
2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
Enjoy your Ratatouille!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chicken Teriyaki Chow Mein.
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Here's a recipe for Chicken Teriyaki Chow Mein:
Ingredients:
• 1 lb chicken breast, cubed
• salt, to taste
• pepper, to taste
• 1/2 cup teriyaki sauce, divided
• 4 tablespoons cooking oil, divided
• 6 oz chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
• 3/4 cup onion, sliced
• 1/2 cup carrot, julienned
• 1 cup broccoli floret
• 1 cup cabbage
• sesame seed, for garnish
Instructions:
1. In a medium bowl, season the cubed chicken with salt and pepper. Add 1/4 cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
2. In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
3. In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
4. In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
5. Add the cooked chicken and crispy noodles back to the wok, along with the remaining 1/4 cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
Enjoy your Chicken Teriyaki Chow Mein!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Vegan Butternut Squash Al Pastor Tacos?
|
Here's a recipe for Vegan Butternut Squash Al Pastor Tacos:
Ingredients:
• 1 butternut squash, peeled, seeded, and cut into ½-inch cubes
• 1 1/2 teaspoons achiote
• 1 1/2 teaspoons ancho chile powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons dried thyme
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne
• 1 tablespoon apple cider vinegar
• 3 tablespoons orange juice
• 4 tablespoons extra virgin olive oil, dividedd
• 2 cups pineapple, cubed
For Serving
• 12 corn tortillas
• 1/2 medium white onion, diced
• 1 cup fresh cilantro leaves
• 1 avocado, sliced
• 4 limes, cut into wedges
Instructions:
1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. In a large bowl, toss the butternut squash with the achiote powder, ancho chile powder, garlic powder, onion powder, coriander, thyme, cumin, salt, pepper, cayenne, apple cider vinegar, orange juice, and 2 tablespoons of olive oil until well coated. Spread the butternut squash in an even layer on a prepared baking sheet.
3. Bake the squash for 45 minutes, tossing halfway, until deepened in color and the spices have darkened.
4. Add the pineapple to the same bowl where the butternut squash was seasoned and toss to coat in the remaining marinade. Spread in an even layer on the other baking sheet.
5. Bake the pineapple for 25–30 minutes, until softened and slightly shrunken.
6. Toss the roasted butternut squash with the remaining 2 tablespoons of olive oil on the baking sheet.
7. Warm the tortillas, one at a time, directly over a medium flame on a stovetop burner until the edges are charred and the tortillas are pliable. Keep warm by wrapping in a kitchen towel while you repeat with the remaining tortillas. Alternatively, microwave the tortillas until warmed through.
8. To assemble the tacos, spoon butternut squash and pineapple into each tortilla. Top with onion, cilantro, and avocado. Serve with lime wedges.
Enjoy your Vegan Butternut Squash Al Pastor Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Cajun Chicken Alfredo?
|
Here's a recipe for Cajun Chicken Alfredo:
Ingredients:
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 cup cooked sausage, sliced
• 2 chicken breasts, thinly sliced
• 1 tablespoon cajun seasoning
• 2 cups heavy cream
• 4 cups penne pasta, cooked
• 1 cup parmesan cheese
• 1/4 cup fresh parsley
Instructions:
1. Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
2. Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
3. Add the cream, and bring to a boil.
4. Add the pasta, stirring until evenly mixed.
5. To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
6. Serve.
Enjoy your Cajun Chicken Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Cozy Chicken And Dumplings?
|
Here's a recipe for Cozy Chicken And Dumplings:
Ingredients:
Soup
• 2 tablespoons vegetable oil
• 2 lb boneless, skinless chicken breast, cubed
• 1 cup diced yellow onion
• 1 cup sliced carrot
• 3 cloves garlic cloves, minced
• 1 teaspoon salt
• 5 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 6 cups chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 1/2 cups frozen peas
• 4 tablespoons fresh parsley, minced
Dumplings
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/3 cups heavy cream
Instructions:
1. In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
2. Add carrot and onion and cook until just tender, about 3 minutes.
3. Add the garlic and stir for another minute, until fragrant.
4. Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
5. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
6. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
7. Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
8. Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 1/2 cm) in diameter (the dough should yield 14-16 dumplings).
9. Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
10. Ladle into bowls, giving 1-2 dumplings per serving.
Enjoy your Cozy Chicken And Dumplings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Sweet & Sour Chicken?
|
Here's a recipe for Sweet & Sour Chicken:
Ingredients:
Chicken
• 1 lb boneless, skinless chicken breast
• salt, to taste
• pepper, to taste
• 1/2 cup cornstarch
• 2 eggs, beaten
• oil, to fry
Sauce
• 1 tablespoon oil
• 1/2 tablespoon garlic, minced
• 1 bell pepper, diced
• 3/4 cup cider vinegar
• 1 tablespoon soy sauce
• 1/4 cup ketchup
• 1/2 cup sugar
Garnish
• scallion, chopped
• sesame seed
Instructions:
1. Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.
2. Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
3. In a large pan, heat oil and fry garlic until fragrant.
4. Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
5. When the sauce has thickened, add the fried chicken. Toss to coat.
6. Garnish with chopped scallions and sesame seeds. Serve with rice.
7. Nutrition Calories: 2960 Fat: 261 grams Carbs: 77 grams Fiber: 1 grams Sugars: 44 grams Protein: 75 grams
Enjoy your Sweet & Sour Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Garlic Shrimp Scampi?
|
Here's a recipe for Garlic Shrimp Scampi:
Ingredients:
• 3 tablespoons butter
• 3 cloves garlic, chopped
• 1 lb shrimp, peeled and deveined
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 lemon, juiced
• 1 teaspoon red chili flake
• 1/4 cup fresh parsley, chopped
• 1/2 lb spaghetti, cooked
Instructions:
1. Heat the pot over medium heat.
2. Melt the butter in the pot.
3. Cook the garlic until it starts to brown.
4. Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through.
5. Add the lemon juice, chili flakes, and parsley.
6. Add the spaghetti, and toss until evenly coated.
Enjoy your Garlic Shrimp Scampi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make One-Pot Cheeseburger Pasta?
|
Here's a recipe for One-Pot Cheeseburger Pasta:
Ingredients:
• 1 lb ground beef
• 1 cup onion, diced
• 1 tablespoon garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons worcestershire sauce
• 2 tablespoons ketchup
• 4 cups beef broth
• 16 oz fusilli pasta
• 3 cups shredded cheddar cheese
• 1/2 cup milk
• green onion, sliced, to serve
Instructions:
1. In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.
2. Pour in the beef broth and one cup of water and bring to a simmer.
3. Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.
4. Pour in the milk and cheese. Stir until the cheese has melted.
5. Serve garnished with some sliced green onions
Enjoy your One-Pot Cheeseburger Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Easy Butter Chicken?
|
Here's a recipe for Easy Butter Chicken:
Ingredients:
• 2 lb boneless, skinless chicken breast, cubed
• salt, to taste
• pepper, to taste
• 2 teaspoons chili powder, divided
• 1/2 teaspoon turmeric
• 6 tablespoons butter, divided
• 1 1/2 cups yellow onion, diced
• 3 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon ginger, grated
• 3 cloves garlic, minced
• 1 cinnamon, 3 inch (8 cm) stick
• 14 oz tomato sauce
• 1 cup water
• 1 cup heavy cream
• rice, for serving
• fresh cilantro, chopped for garnish
Instructions:
1. In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
2. Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
3. Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
4. Add the tomato sauce and bring to a simmer.
5. Add the water and cream and return to a simmer.
6. Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
7. Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
8. Serve the chicken over rice and garnish with cilantro.
Enjoy your Easy Butter Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Homemade Chicken Tikka Masala?
|
Here's a recipe for Homemade Chicken Tikka Masala:
Ingredients:
Chicken Marinade
• 3 boneless, skinless chicken breasts
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 6 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 2 teaspoons paprika
Sauce
• 3 tablespoons oil
• 1 large onion, finely chopped
• 2 tablespoons minced ginger
• 8 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 2 teaspoons garam masala
• 1 tablespoon tomato puree
• 3 1/2 cups tomato sauce
• 1 1/4 cups water
• 1 cup heavy cream
• 1/4 cup fresh cilantro, for garnish
• cooked rice, for serving
• naan bread, for serving
Special Equipment
• Bamboo or wooden skewer
Instructions:
1. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
2. Cover and refrigerate for at least 1 hour, or overnight.
3. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
4. Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
5. Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 1/4 cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
6. Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
Enjoy your Homemade Chicken Tikka Masala!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Honey Soy Glazed Salmon.
|
Here's a recipe for Honey Soy Glazed Salmon:
Ingredients:
• 12 oz skinless salmon
• 1 tablespoon olive oil
Honey Soy Marinade
• 4 cloves garlic, minced
• 2 teaspoons ginger, minced
• 1/2 teaspoon red pepper
• 1 tablespoon olive oil
• 1/3 cup less sodium soy sauce
• 1/3 cup honey
Instructions:
1. Place salmon in a sealable bag or medium bowl.
2. In a small bowl or measuring cup, mix marinade ingredients.
3. Pour half of the marinade on the salmon. Save the other half for later.
4. Let the salmon marinate in the refrigerator for at least 30 minutes.
5. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
6. Remove salmon from pan. Pour in remaining marinade and reduce.
7. Serve the salmon with sauce and a side of veggies. We used broccoli.
Enjoy your Honey Soy Glazed Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook One-Pot Chicken And Mushroom Pasta?
|
Here's a recipe for One-Pot Chicken And Mushroom Pasta:
Ingredients:
• 3 tablespoons olive oil
• 1 1/2 lb chicken breast, cubed
• 1/2 yellow onion, diced
• salt, to taste
• pepper, to taste
• 2 cups cremini mushroom
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 4 cups chicken broth
• 1 cup heavy cream
• 1 lb farfalle pasta
• 5 oz spinach
• 1 cup parmesan cheese
Instructions:
1. Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
2. Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
3. Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
4. Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
5. Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
6. When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
7. Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.
8. Top off with extra parmesan and serve.
Enjoy your One-Pot Chicken And Mushroom Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Classic Chicken Noodle Soup?
|
Here's a recipe for Classic Chicken Noodle Soup:
Ingredients:
• 1/4 cup olive oil
• 1 large onion, chopped
• 3 large carrots, sliced
• 4 stalks celery, chopped
• kosher salt, to taste
• black pepper, to taste
• 3 cloves garlic, chopped
• 8 cups chicken broth
• 8 oz egg noodles
• 4 cups shredded chicken breast
• 1/2 cup fresh parsley, chopped
• parmesan cheese, shredded, to taste
Instructions:
1. Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
2. Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
3. MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
4. Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
5. Season to taste with salt and pepper, then stir in the parsley.
6. Serve topped with Parmesan.
7. Enjoy!
Enjoy your Classic Chicken Noodle Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Creamy Lemon Chicken.
|
Here's a recipe for Creamy Lemon Chicken:
Ingredients:
• 2 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 1 cup flour
• 1 1/2 tablespoons butter
• 1 tablespoon olive oil
• 1 1/4 cups chicken stock
• 1 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lemon, juiced
• 1 lemon, sliced
• fresh parsley, for garnish
Instructions:
1. On a cutting board, cut the chicken breasts in half, widthwise.
2. Lay chicken flat and season both sides with salt and pepper.
3. Gently coat the chicken pieces in the flour, shaking off any excess.
4. Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
5. Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
6. Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
7. Remove the chicken from the skillet and set aside.
8. Pour 1/4 cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
9. Add the rest of the stock and the cream and stir.
10. Season with salt and pepper, and add the lemon juice.
11. Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
12. Spoon the sauce over the chicken.
13. Remove from heat. Sauce will thicken as it cools.
14. Serve with parsley and extra sauce.
Enjoy your Creamy Lemon Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Easy Glazed Pork Chops?
|
Here's a recipe for Easy Glazed Pork Chops:
Ingredients:
• 4 thick-cut pork chops
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 4 tablespoons brown sugar
• olive oil, for frying
Instructions:
1. In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
2. Rub the pork chops in the spices generously.
3. Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don’t add the brown sugar too early or else the sugar will burn and smoke up the room.)
4. Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
5. Before serving, pour the glaze that’s formed in the pan over the chops. Serve with your vegetables of choice.
Enjoy your Easy Glazed Pork Chops!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Easy Beef And Broccoli?
|
Here's a recipe for Easy Beef And Broccoli:
Ingredients:
• 1 lb flank steak, sliced into thin strips
• 3 cloves garlic, minced
• 1/2 teaspoon grated ginger
• 2 tablespoons sesame oil
• 1/3 cup low sodium soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 cup beef broth
• 4 cups broccoli floret
• 2 tablespoons cornstarch
• 2 tablespoons water
• sesame seed, as desired
Instructions:
1. In an oiled skillet over medium-high heat, sear the steak until cooked all the way through. Remove from the pan.
2. Add a little more oil, then add the garlic and ginger to the pan. Sauté until soft.
3. Add the sesame oil, soy sauce, brown sugar, honey, and beef broth. Stir until combined.
4. Add the broccoli florets.
5. In a separate bowl, combine cornstarch and water. Add to broccoli mixture. Bring to a boil, until sauce has thickened.
6. Add the beef back into the mixture, and serve over rice with sesame seeds, if desired.
Enjoy your Easy Beef And Broccoli!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Spaghetti With Garlic And Oil Pasta?
|
Here's a recipe for Spaghetti With Garlic And Oil Pasta:
Ingredients:
• salt, to taste
• 1/2 lb spaghetti
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, sliced
• 1 teaspoon red chili flakes
• 2 tablespoons fresh parsley, finely chopped, optional
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save 1/4 cup (60 ml) of pasta water, then drain.
2. Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
3. Add the chile flakes and cook for another minute.
4. Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
Enjoy your Spaghetti With Garlic And Oil Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Honey Garlic Shrimp Stir-Fry?
|
Here's a recipe for Honey Garlic Shrimp Stir-Fry:
Ingredients:
• 1 lb raw shrimp
Marinade
• 1 1/2 tablespoons garlic, minced
• 2 teaspoons ginger, minced
• 1/2 teaspoon crushed red pepper
• 1 tablespoon olive oil
• 1/3 cup honey
• 1/3 cup soy sauce
Garnish
• scallion, thinly sliced
Instructions:
1. Place shrimp in a sealable bag or medium bowl.
2. In a small bowl or measuring cup, mix marinade ingredients.
3. Pour half of the marinade on the shrimp. Save the other half for later.
4. Let the shrimp marinate in the refrigerator for at least 15 minutes.
5. In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
6. Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
7. Serve the shrimp with sauce and garnish with green onion.
Enjoy your Honey Garlic Shrimp Stir-Fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Veggie Garlic Noodles?
|
Here's a recipe for Veggie Garlic Noodles:
Ingredients:
• 2 tablespoons vegetable oil
• 5 cloves garlic, minced
• 4 spring onions, divided
• 2 carrots, cut into matchsticks
• 1 cup snap pea
• 2 tablespoons brown sugar
• 3 tablespoons soy sauce
• 9 oz dried rice noodles, cooked
Instructions:
1. Heat the oil in a skillet over medium heat. Add the garlic and 3 spring onions and cook for 2-3 minutes.
2. Add the carrots and peas, before stirring in the brown sugar and soy sauce.
3. Add the noodles and mix together for another couple of minutes.
4. Season with salt and pepper, then slice remaining spring onion and top to serve.
Enjoy your Veggie Garlic Noodles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Cheesy Chicken And Broccoli Pasta?
|
Here's a recipe for Cheesy Chicken And Broccoli Pasta:
Ingredients:
• 2 tablespoons olive oil
• 2 chicken breasts, cut into 1 inch (2cm) pieces
• salt, to taste
• pepper, to taste
• 1/2 cup yellow onion, about half an onion, diced
• 2 cloves garlic, about 1 tablespoon, minced
• 2 cups chicken broth
• 3 cups water
• 16 oz pasta shells
• 4 cups broccoli, or one head of broccoli
• 1/2 teaspoon cayenne powder
• 1/4 teaspoon nutmeg
• 1 cup milk
• 2 cups shredded cheddar cheese
Instructions:
1. Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
2. Flip chicken, then add onions and garlic as the second side browns.
3. Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
4. Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
5. After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
6. Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
7. Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you’re ready to serve.
Enjoy your Cheesy Chicken And Broccoli Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Cacio e Pepe (Spaghetti with Cheese and Pepper)?
|
Here's a recipe for Cacio e Pepe (Spaghetti with Cheese and Pepper):
Ingredients:
• salt, to taste
• 1/2 lb spaghetti
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 teaspoons coarsely ground black pepper
• 4 oz grated parmesan cheese, or pecorino romano cheese
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
2. Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
3. Stir in the reserved pasta water.
4. Toss in the cooked pasta. Reduce the heat to low.
5. Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
6. Season with salt, if desired.
Enjoy your Cacio e Pepe (Spaghetti with Cheese and Pepper)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Chicken Spinach Alfredo Rotini Pasta?
|
Here's a recipe for Chicken Spinach Alfredo Rotini Pasta:
Ingredients:
• 2 tablespoons oil
• 2 chicken breasts, thinly sliced
• 3 cloves garlic, minced
• 6 strips bacon, cooked, chopped
• 5 oz spinach
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 cups heavy cream
• 1 1/4 cups rotini pasta, cooked
• 1 cup parmesan cheese
• 1/2 cup fresh parsley, chopped
Instructions:
1. Heat oil in a large pot over high heat.
2. Cook the chicken until no pink is showing.
3. Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
4. Pour in the cream and bring to a boil.
5. Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
Enjoy your Chicken Spinach Alfredo Rotini Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Weekday Meal-prep Chicken Teriyaki Stir-fry?
|
Here's a recipe for Weekday Meal-prep Chicken Teriyaki Stir-fry:
Ingredients:
• 3 chicken breasts, cubed
• salt, to taste
• pepper, to taste
• 1 teaspoon garlic, crushed
• 1/2 cup soy sauce
• 1/3 cup honey
• 1 1/2 tablespoons sesame seed, more to garnish
• 1 onion, sliced
• 2 small bell peppers, thinly sliced
• 2 cups broccoli
• 1 green onion, thinly sliced
• white rice, cooked
Instructions:
1. In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
2. Reduce heat to medium and stir in the crushed garlic.
3. Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
4. Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
5. Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
6. Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
Enjoy your Weekday Meal-prep Chicken Teriyaki Stir-fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Hasselback Chicken?
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Here's a recipe for Hasselback Chicken:
Ingredients:
• 1/4 cup fresh spinach
• 1/4 cup ricotta cheese
• 2 chicken breasts
• 1/4 cup cheddar cheese
• 1 teaspoon paprika
• salt, to taste
• pepper, to taste
Instructions:
1. Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
2. Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
3. Cut slits into the chicken breasts about 1cm (1/2 inch) apart but don’t cut all the way through - about 75% of the way down is what you should aim for.
4. Stuff all of the spinach and ricotta mixture into the slits.
5. Season the chicken with salt and pepper.
6. Grate the cheddar and sprinkle it generously on top.
7. Shake the ground paprika over the chicken to add some colour and flavour.
8. Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
Enjoy your Hasselback Chicken!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Chicken Gyros?
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Here's a recipe for Chicken Gyros:
Ingredients:
• 2 lb boneless, skinless chicken thighs, pounded flat
• 1/2 large yellow onion, peeled and root side removed
• 1 wooden skewer, sturdy, roughly 10 inches (25 cm)
Marinade
• 2 cups greek yogurt
• 1/4 cup lemon juice
• 3/4 cup olive oil
• 1 tablespoon kosher salt
• 1 tablespoon garlic, minced
• 1 tablespoon coriander powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cinnamon
• 1 teaspoon black pepper
Tzatziki Sauce
• 1 large cucumber, shredded
• 2 cups greek yogurt
• 1 tablespoon garlic, minced
• 1/4 cup lemon juice
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• salt, to taste
• pepper, to taste
• 8 pita breads
• onion, sliced
• tomato, sliced
Instructions:
1. In a large bowl, combine marinade ingredients and stir well.
2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about 1/2 inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
4. Preheat oven to 400°F (200°C).
5. Shred the cucumber, be sure to squeeze out any excess liquid.
6. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
7. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
8. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
9. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
Enjoy your Chicken Gyros!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for One-Pot Taco Spaghetti?
|
Here's a recipe for One-Pot Taco Spaghetti:
Ingredients:
• 1 tablespoon olive oil
• 1 lb ground beef
• 1/2 cup yellow onion, diced
• 4 1/2 tablespoons taco seasoning, or 1 package
• 1 tablespoon tomato paste
• 10 oz tomato, diced, 1 can
• 8 oz spaghetti
• 3 cups water
• 1/2 cup cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1 roma tomato, diced
• 2 tablespoons fresh cilantro, chopped
Instructions:
1. Heat olive oil in a large stockpot over medium-high heat. Add ground beef, yellow onions, and taco seasoning. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
2. Stir in tomato paste and diced tomatoes, then stir.
3. Add spaghetti and water. Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 15 minutes.
4. Remove from heat and top with cheddar cheese, mozzarella cheese, Roma tomato, and cilantro. Mix until cheese is melted.
5. Serve immediately. Garnish with additional tomato and cilantro, if desired.
Enjoy your One-Pot Taco Spaghetti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Shrimp Spinach Bacon Alfredo?
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Here's a recipe for Shrimp Spinach Bacon Alfredo:
Ingredients:
• 2 tablespoons oil
• 4 cloves garlic cloves, chopped
• 2 lb shrimp
• 3 cups spinach
• 1/2 onion, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups heavy cream
• 1 lb fettuccine pasta, cooked
• 6 slices bacon, cooked and chopped
• 1 cup parmesan cheese
• 1/2 cup fresh parsley, chopped
Instructions:
1. Heat oil over medium heat in a large pot.
2. Cook the garlic and the shrimp until the shrimp is pink, then remove the shrimp.
3. Add the spinach, onions, salt, and pepper, cooking until the onions are translucent.
4. Pour in the cream and bring to a boil.
5. Add the fettuccine, stir until the pasta is evenly cooked.
6. Mix in the cooked shrimp, bacon, parmesan, and parsley until the cheese is melted.
Enjoy your Shrimp Spinach Bacon Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Creamy Chicken Piccata?
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Here's a recipe for Creamy Chicken Piccata:
Ingredients:
• 2 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 2/3 cup all-purpose flour
• 4 tablespoons olive oil
• 1/3 cup dry white wine
• 2 tablespoons unsalted butter
• 2 cloves garlic, chopped
• 2 tablespoons caper
• 3 tablespoons lemon juice
• 1 1/2 cups chicken stock
• 1/3 cup heavy cream
• 2 tablespoons fresh flat-leaf parsley, chopped
• 8 oz angel hair pasta, cooked, for serving
Instructions:
1. Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about 1/4 inch (6 mm) thick. Season generously on both sides with salt and pepper.
2. Cut each breast in half lengthwise so you have 4 pieces of chicken.
3. Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
4. Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
5. Pour the white wine into the pan and cook until reduced by half, about 1 minute.
6. Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
7. Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
8. Stir in the cream, then return the chicken to the pan.
9. Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
10. Serve the chicken and sauce over angel hair pasta.
Enjoy your Creamy Chicken Piccata!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for 20-Minute Beef And Broccoli Noodle Stir-Fry?
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Here's a recipe for 20-Minute Beef And Broccoli Noodle Stir-Fry:
Ingredients:
• 3 oz instant ramen, 3 packages
• 8 cups water, boiling hot
• 1 clove garlic, minced
• 1 teaspoon cornstarch
• 2 tablespoons sesame oil
• 1 lime, juiced
• 1/4 cup soy sauce, plus 1 tablespoon
• 2 cups broccoli floret
• 1 tablespoon olive oil, divided
• 3/4 lb flank steak, thinly sliced
• 1/2 medium yellow onion, thinly sliced
Garnishes (optional)
• 2 tablespoons green onion, sliced
• 2 tablespoons fresh cilantro, chopped
• 1 1/2 teaspoons sesame seeds, toasted
Instructions:
1. Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
2. In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
3. Place the broccoli in a large, microwave-safe bowl and microwave for 11/2 minutes, until soft. Set aside.
4. Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
5. Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
6. Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
7. Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
8. Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
Enjoy your 20-Minute Beef And Broccoli Noodle Stir-Fry!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I cook One Skillet Ground Beef Stroganoff?
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Here's a recipe for One Skillet Ground Beef Stroganoff:
Ingredients:
• 1 tablespoon olive oil
• 8 oz white button mushroom, sliced
• 2 tablespoons butter
• 1/2 onion, diced
• 1 lb ground beef
• 2 teaspoons garlic powder
• 3 tablespoons flour
• 1 teaspoon paprika
• 1/4 cup dry sherry
• 4 cups low sodium beef broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 4 cups dry egg noodle
• 1/2 cup sour cream
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
2. In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
3. Drain any excess fat and return the pan to the stove.
4. Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
5. Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
6. Add the beef broth and bring the mixture to a boil.
7. Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
8. Stir often, until the noodles are tender, about 8 to 10 minutes.
9. Return the mushrooms to the pan and stir to combine.
10. Add the sour cream and stir. Top with chopped parsley.
Enjoy your One Skillet Ground Beef Stroganoff!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I prepare Creamy Lemon Butter Chicken?
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Here's a recipe for Creamy Lemon Butter Chicken:
Ingredients:
• 6 bone-in, skin-on chicken thighs
• 1 tablespoon paprika
• salt, to taste
• pepper, to taste
• 3 tablespoons unsalted butter
• 3 cloves garlic
• 1/2 cup heavy cream
• 1/4 cup parmesan cheese
• 1 lemon, juiced
• 2 cups fresh baby spinach
• 1 teaspoon dried thyme
• 1 cup chicken broth
Instructions:
1. Season chicken thighs with salt, pepper, and paprika.
2. Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
3. Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
4. Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
5. Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
Enjoy your Creamy Lemon Butter Chicken!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I prepare One-Pot Chicken Spinach Bacon Alfredo?
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Here's a recipe for One-Pot Chicken Spinach Bacon Alfredo:
Ingredients:
• 6 strips bacon, chopped
• 2 chicken breasts, sliced
• 5 oz spinach
• 4 cloves garlic
• 2 teaspoons salt
• 1 teaspoon pepper
• 5 cups milk
• 1 lb penne pasta, dry
• 1 cup parmesan cheese, grated
Instructions:
1. Cook the bacon in a large pot over medium-high heat until crispy.
2. Add the chicken and cook until no pink is showing. Remove the chicken.
3. Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
4. Put the chicken back in, add the milk, then stir.
5. Bring the milk to a boil, then add the pasta.
6. Stir constantly for about 10 minutes until the pasta is cooked.
7. Add the parmesan, then mix until the cheese has melted. Serve!
Enjoy your One-Pot Chicken Spinach Bacon Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make The Best Homemade Pizza?
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Here's a recipe for The Best Homemade Pizza:
Ingredients:
• 2 1/2 cups warm water
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 7 cups all-purpose flour, plus more for dusting
• 6 tablespoons extra virgin olive oil, plus more for greasing
• 1 1/2 teaspoons kosher salt
• 1/4 cup semolina flour
Optional Toppings
Tomato Sauce
• 28 oz canned whole tomatoes
• 1 tablespoon kosher salt
Margherita
• tomato sauce
• fresh mozzarella cheese, torn into small pieces
• fresh basil leaf
Tasty’s Bianca
• extra virgin olive oil
• fresh mozzarella cheese, torn into small pieces
• ricotta cheese
• fresh basil pesto
• dried oregano
Pepperoni
• tomato sauce
• fresh mozzarella cheese, torn into small pieces
• spicy pepperoni slice
• freshly grated parmesan cheese
Instructions:
1. “Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
2. In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
3. Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
4. Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
5. Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
6. Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
7. Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
8. Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
9. Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
10. Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
11. Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
12. Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
13. Add any garnish of your preference.
14. Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
Enjoy your The Best Homemade Pizza!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Slow Cooker Beef and Broccoli ?
|
Here's a recipe for Slow Cooker Beef and Broccoli :
Ingredients:
• 2 lb sirloin steak, or boneless beef chuck roast, sliced thin
• 1 cup beef broth
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 4 tablespoons cornstarch
• 4 tablespoons water
• 1 head broccoli, cut into florets
• white rice, cooked, for serving
Instructions:
1. In the insert of the crockpot, whisk together beef broth, soy sauce, sesame oil, minced garlic, and brown sugar.
2. Place slices of beef in the liquid and toss to coat.
3. Cover with lid and cook on low heat for 4 hours.
4. After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot, add the broccoli and gently stir to combine.
5. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
6. Serve with warm white rice.
Enjoy your Slow Cooker Beef and Broccoli !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Puff Pastry Salmon (Salmon Wellington)?
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Here's a recipe for Puff Pastry Salmon (Salmon Wellington):
Ingredients:
• 2 tablespoons butter
• 2 cloves garlic, chopped
• 1/2 medium onion, chopped
• 5 oz fresh spinach
• 1 teaspoon salt, for spinach
• 1 teaspoon pepper, for spinach
• 1/3 cup breadcrumb
• 4 oz cream cheese
• 1/4 cup shredded parmesan cheese
• 2 tablespoons fresh dill, chopped
• 1 sheet puff pastry, softened to room temperature
• 1 salmon fillet
• 1 teaspoon salt, for salmon
• 1 teaspoon pepper, for salmon
• 1 egg, beaten
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
3. Add the spinach, salt, and pepper, cooking until spinach is wilted.
4. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
5. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
6. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
7. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
8. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
9. Brush the top again with the egg wash.
10. Bake for 20-25 minutes, until pastry is golden brown.
11. Slice, then serve!
Enjoy your Puff Pastry Salmon (Salmon Wellington)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Vegan Lasagna Soup?
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Here's a recipe for Vegan Lasagna Soup:
Ingredients:
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 28 oz crushed tomato
• 6 cups vegetable broth
• 1/3 cup green lentil, rinsed
• 8 oz lasagna noodle, uncooked
• 3 cups spinach
• fresh basil, cut chiffonade, for serving
Instructions:
1. In a large pot, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
2. Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.
3. Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
4. Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
5. Stir in the spinach and let wilt, then serve immediately.
Enjoy your Vegan Lasagna Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Taco Soup?
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Here's a recipe for Taco Soup:
Ingredients:
• 1 lb lean ground beef
• 1 small onion, chopped
• 15 oz canned kidney bean, 1 can
• 15 oz canned black bean, 1 can
• 15 oz canned corn kernels, 1 can
• 15 oz canned diced tomato, 1 can
• 8 oz tomato sauce, 1 can
• 2 tablespoons taco seasoning
• 1 shredded cheddar cheese, to serve
• 1 sour cream, to serve
• 1 pico de gallo, to serve
• 1 avocado, sliced, to serve
• 1 tortilla chip, to serve
• 1 lime wedge, to serve
• 1 chopped cilantro, to serve
Instructions:
1. Add the ground beef and onion to a large pot and stir until the beef is cooked through.
2. Drain excess liquid.
3. Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.
4. Cook over medium heat for 10 minutes.
5. Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.
Enjoy your Taco Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Shrimp And Asparagus Stir Fry (Under 300 Calories).
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Here's a recipe for Shrimp And Asparagus Stir Fry (Under 300 Calories):
Ingredients:
• 4 tablespoons olive oil
• 1 lb raw shrimp
• 1 lb asparagus
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, mince
• 1 tablespoon low sodium soy sauce
• 2 tablespoons lemon juice
Instructions:
1. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
2. Add shrimp to the pan, then season with 1/2 teaspoon of salt and 1/2 teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
3. In the same pan, heat 2 tablespoons olive oil and add asparagus.
4. Add ginger and garlic, then season with 1/2 teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
5. Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
Enjoy your Shrimp And Asparagus Stir Fry (Under 300 Calories)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Creamy One-pot Spinach Shrimp Pasta?
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Here's a recipe for Creamy One-pot Spinach Shrimp Pasta:
Ingredients:
• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups milk
• 1 1/2 cups chicken broth
• 8 oz fettuccine pasta
• 4 cups spinach
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon italian seasoning
• 1/4 cup grated parmesan cheese, extra to garnish
Instructions:
1. In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
2. Cook until shrimp is pink, then put aside.
3. In the same pot, add milk, broth, and pasta.
4. Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
5. Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
6. Add the shrimp back in and give it a stir until fully incorporated.
7. Serve with some extra parmesan cheese, if desired.
Enjoy your Creamy One-pot Spinach Shrimp Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Healthier Chicken Alfredo Pasta?
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Here's a recipe for Healthier Chicken Alfredo Pasta:
Ingredients:
• 1 tablespoon olive oil
• 2 chicken breasts, cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup skim milk, or milk of choice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups spinach
• 2 cups whole grain penne pasta, cooked
• 1/4 cup parmesan cheese, optional
Instructions:
1. Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
2. Remove the chicken from the pan and set aside.
3. In the same pan, add the garlic and sauté for one minute over medium heat.
4. Sprinkle the flour over the garlic and slowly add in the chicken stock.
5. Quickly stir to avoid lumps.
6. Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
7. Once the sauce is thickened, add in the spinach and stir until wilted.
8. Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
9. Top with fresh parmesan.
Enjoy your Healthier Chicken Alfredo Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Garlic Brown Sugar Chicken?
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Here's a recipe for Garlic Brown Sugar Chicken:
Ingredients:
• 4 chicken thighs
• salt, to taste
• pepper, to taste
• 6 cloves garlic, minced
• 1 small onion, chopped
• 1/2 cup brown sugar
• 1/2 cup chicken broth
• 1 tablespoon fresh thyme, minced
• 1 tablespoon fresh parsley, minced
Instructions:
1. Season the chicken thighs with salt and pepper.
2. Heat a cast-iron skillet or pan over medium-high heat, and add the chicken skin side down.
3. Cook the chicken until it has a dark brown and crispy skin. Flip the chicken and cook until the chicken is cooked through, about 5 more minutes. Remove the chicken from the pan and set aside.
4. Add the garlic and onion to the remaining chicken fat and cook, stirring frequently until the onions are softened and caramelized.
5. Add the brown sugar, chicken broth, thyme, and parsley and stir to combine. Bring the sauce to a boil and and cook for 1-2 minutes, until slightly reduced.
6. Add the chicken back to the pan and coat it in the garlic brown sugar sauce.
Enjoy your Garlic Brown Sugar Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Avocado Carbonara?
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Here's a recipe for Avocado Carbonara:
Ingredients:
• 1 avocado
• 1 egg yolk
• 1/2 cup heavy cream
• 1 clove garlic
• 1/2 lemon, juiced
• 1/2 cup parmesan cheese, grated
• 3 strips bacon
• 1/2 lb spaghetti
• 1 tablespoon olive oil
Instructions:
1. Blend avocado, egg yolk, garlic, and lemon juice in a powerful blender or food processor.
2. Pulse to blend and add heavy cream gradually. Blend the sauce until smooth and set aside.
3. Cut up strips of bacon and cook in a large pan. Set aside.
4. In a large pot, bring water to a boil and cook the spaghetti according to the package instructions.
5. Drain and coat with olive oil.
6. Add sauce, bacon, parmesan, salt and pepper, stirring until well-combined.
7. Serve and sprinkle with parmesan.
Enjoy your Avocado Carbonara!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for 2-Ingredient Dough Pizza?
|
Here's a recipe for 2-Ingredient Dough Pizza:
Ingredients:
• 1 3/4 cups self-rising flour, plus more for dusting
• 1 cup greek yogurt
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese, part-skim
• pepperoni slouse, for topping
Instructions:
1. Preheat oven to 400°F(200°C).
2. In a large bowl, mix the self-rising flour and Greek yogurt until it comes together to form a ball.
3. Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into about a 12-inch (30 cm) round. If at any point the dough begins to stick, sprinkle on a bit more flour.
4. Carefully transfer the dough to a lightly floured baking sheet.
5. Spread the sauce evenly across the dough, sprinkle on the cheese, and top with pepperonis.
6. Bake for 20 minutes, until the cheese has melted and the crust has turned golden-brown.
7. Slice and serve.
Enjoy your 2-Ingredient Dough Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One-Pot Chicken Alfredo?
|
Here's a recipe for One-Pot Chicken Alfredo:
Ingredients:
• 1 tablespoon olive oil
• 2 chicken breasts, cubed
• 3 cloves garlic cloves, minced
• 14 oz chicken broth
• 1 cup heavy cream
• 1/2 lb penne pasta, uncooked
• 1 1/2 cups grated parmesan cheese
• parsley, optional, for garnish
Instructions:
1. In a pot, heat the oil and brown the chicken.
2. Add garlic, and sauté for about a minute.
3. Add broth, cream, and pasta, and bring to a boil.
4. Cover and reduce the heat to a simmer for 15-20 min.
5. Turn off heat and stir in parmesan cheese.
6. Top with parsley if desired.
Enjoy your One-Pot Chicken Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making One-Pan Garlic Chicken Pesto Pasta?
|
Here's a recipe for One-Pan Garlic Chicken Pesto Pasta:
Ingredients:
• 1 tablespoon canola oil
• 2 chicken breasts, sliced into 1/2 inch (2cm) strips
• 2 tablespoons garlic, chopped
• 1/2 tablespoon kosher salt
• 1/2 tablespoon black pepper, freshly ground
• 3/4 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/4 cup pesto
• 3 cups penne pasta, cooked and drained
• 3/4 cup cherry tomato, halved
• parmesan cheese, to garnish
• fresh basil, chopped, to garnish
Instructions:
1. Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
2. Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
3. Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
4. Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
5. To serve, sprinkle parmesan cheese and basil on top!
Enjoy your One-Pan Garlic Chicken Pesto Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Korean-style BBQ Beef?
|
Here's a recipe for Korean-style BBQ Beef:
Ingredients:
• 1 1/2 lb ribeye steak, or any other well-marbled, tender cut
• 1 onion, 1/2 roughly chopped and 1/2 thinly sliced
• 3 cloves garlic cloves
• 1/2 pear, peeled and roughly chopped
• 3 spring onions, 1 cut into pieces and 2 sliced into 1/4-inch rounds
• 3 tablespoons brown sugar
• 1 teaspoon black pepper
• 1/3 cup soy sauce
• 3 tablespoons sesame oil
• 1 tablespoon canola oil
• 1 teaspoon sesame seed, for serving
• 2 cups cooked rice, for serving
• Banchan (Korean side dishes), for serving (optional)
Instructions:
1. Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
2. In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
3. Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
4. Heat the canola oil in a large skillet over high heat. Pat the meat dry.
5. Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
6. Serve with rice and side dishes.
Enjoy your Korean-style BBQ Beef!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Garlic Butter Steak.
|
Here's a recipe for Garlic Butter Steak:
Ingredients:
• 1 ribeye steak, 2 inch (5 cm) thick, preferably USDA Prime
• salt, to taste
• pepper, to taste
• 3 tablespoons canola oil
• 3 tablespoons butter
• 3 cloves garlic, peeled and smashed
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
Instructions:
1. Preheat oven to 200°F (95°C).
2. Generously season all sides of the steak with salt and pepper.
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Sear the steak for 30 seconds on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme and swirl around the pan.
7. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
8. Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
9. Turn the steak on its side and cook to render off any excess fat.
10. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
11. Slice the steak into 1/2 -inch (1 cm) strips, then fan out the slices and serve.
Enjoy your Garlic Butter Steak!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Stuffed Chicken Parmesan?
|
Here's a recipe for Stuffed Chicken Parmesan:
Ingredients:
• 3 chicken breasts, boneless and skinless
• salt, to taste
• 1 cup mozzarella cheese
• 2 cups flour
• 6 eggs, beaten
• 2 cups bread crumbs
• 1 cup oil, for frying
• 3 cups tomato sauce
• 1/2 cup grated parmesan cheese
• 2 tablespoons fresh basil
Instructions:
1. Season chicken with salt.
2. Cut a pocket into each chicken breast.
3. Stuff the pockets evenly with the mozzarella cheese.
4. Press the edges of the chicken together to seal the pocket.
5. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
6. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
7. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
8. Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
9. Fry the chicken until golden brown on both sides.
10. Place 2/3 of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
11. Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
12. Bake for 20 minutes.
Enjoy your Stuffed Chicken Parmesan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Lemon Chicken And Asparagus Stir-Fry (Under 500 Calories)?
|
Here's a recipe for Lemon Chicken And Asparagus Stir-Fry (Under 500 Calories):
Ingredients:
• 1/2 tablespoon olive oil
• 2 chicken breasts, sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon garlic, minced
• 4 oz asparagus
• 1/2 lemon, zested
• 1/2 lemon, juiced
• 3 tablespoons soy sauce
• lemon, zested, to garnish
• rice, to serve
Instructions:
1. Season the chicken with the salt and pepper and fry with the olive oil. After a few minutes, add the garlic.
2. Fry the chicken with the garlic for another few minutes, then add the asparagus, lemon zest, and lemon juice.
3. Stir again, before mixing in the soy sauce.
4. Serve with rice and sprinkle with lemon zest on top.
Enjoy your Lemon Chicken And Asparagus Stir-Fry (Under 500 Calories)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Chicken Fajita Quesadilla?
|
Here's a recipe for Chicken Fajita Quesadilla:
Ingredients:
• 1/2 lb chicken breast, cut into thin strips
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon garlic powder
• 1/2 cup bell pepper, green, red, or yellow peppers, julienned
• 1/2 cup white onion, julienned
• 2 large flour tortillas
• 1 cup shredded cheddar cheese, double for 2 quesadillas
• 1 cup shredded monterey jack cheese, double for 2 quesadillas
Garnish
• fresh cilantro
• guacamole
• sour cream
• pico de gallo, or salsa
Instructions:
1. In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
2. Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
3. Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
4. Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
5. Cook for 6 minutes over medium heat, flipping half way.
6. Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
Enjoy your Chicken Fajita Quesadilla!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Low-Carb Mediterranean Chicken And Tomato By Kevin Curry.
|
Here's a recipe for Low-Carb Mediterranean Chicken And Tomato By Kevin Curry:
Ingredients:
• 1 1/2 lb boneless skinless chicken thighs
• 1 teaspoon sea salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1/2 cup chicken stock
• 1/3 cup sun-dried tomato, chopped
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 tablespoons fresh parsley, for garnish
• steam cauliflower rice, for serving
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Season the chicken thighs on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat a 10-inch cast iron skillet over high heat. Once the skillet is hot, add the olive oil and the chicken thighs. Cook for 3–4 minutes, or until the edges are seared. Remove the chicken from the skillet and transfer to a clean plate.
4. Reduce the heat to medium-low. Add the garlic thyme, and rosemary to the pan and sauté for 2–3 minutes, until fragrant.
5. Pour in the chicken stock, then add the sun-dried tomatoes and heavy cream. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook for 1–2 minutes, to let the flavors meld, then add the Parmesan cheese and stir until melted.
6. Return the chicken thighs to the skillet, nestling into the sauce. Drizzle some of the sauce over the chicken.
7. Transfer the skillet to the oven and bake for 15 minutes until the chicken is cooked through.
8. Remove from the oven and let sit for 5 minutes, until cooled slightly and the sauce thickens.
9. Garnish with the parsley, then serve the chicken over cauliflower rice with more sauce spooned on top.
Enjoy your Low-Carb Mediterranean Chicken And Tomato By Kevin Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Pesto Chicken Bake?
|
Here's a recipe for Pesto Chicken Bake:
Ingredients:
• 3 chicken breasts
• salt, to taste
• pepper, to taste
• 4 tablespoons basil pesto
• 1 roma tomato, sliced
• 1 cup mozzarella cheese
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
3. Spread pesto on each chicken breast.
4. Layer tomatoes on top of the chicken.
5. Top with mozzarella cheese.
6. Bake for 40 minutes.
Enjoy your Pesto Chicken Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Scalloped Potato Roll?
|
Here's a recipe for Scalloped Potato Roll:
Ingredients:
• 6 potatoes, peeled
• 2 cups grated parmesan cheese, divided
• 3 teaspoons salt, divided
• 4 tablespoons olive oil, divided
• 1 sweet onion, diced
• 1 lb ground beef
• 14 1/2 oz diced tomato, 1 can, drained
• 4 tablespoons fresh parsley, chopped, divided
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 6 cups spinach
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Using a knife or mandolin cut the potatoes into slices 1/8-inch (3 mm) thick.
3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
9. In a bowl combine the spinach mixture and the ricotta. Set aside.
10. Evenly spread the spinach mixture over the cooked potato sheet.
11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
14. Sprinkle with parsley for garnish. Slice and serve immediately.
Enjoy your Scalloped Potato Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make One-Pot Enchilada Rice?
|
Here's a recipe for One-Pot Enchilada Rice:
Ingredients:
• 1 tablespoon oil
• 1 tablespoon minced garlic, minced
• 1/2 cup red onion, chopped
• 1 cup bell pepper, chopped
• 1 cup tomato, chopped
• 3 cups water
• 1 1/2 cups rice
• 1 cup black beans
• 1 tablespoon fresh cilantro, chopped
• 1 cup tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup shredded cheese, optional
• 1/2 avocado, cubed, for garnish
Instructions:
1. Preheat oven to 400ºF (200ºC).
2. Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
3. Add pepper and sauté 2-3 minutes or until peppers have softened.
4. Add tomatoes and sauté 1 minute.
5. Remove sauteed vegetables and set aside.
6. Pour water into the skillet and wait for it to come to a boil.
7. Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
8. Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
9. Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
10. Add cheese on top (optional).
11. Bake in a preheated oven for 20-25 minutes.
12. Allow to cool for 5 minutes.
13. Garnish with cilantro and avocado (optional).
Enjoy your One-Pot Enchilada Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Easy-Peasy Potato Curry?
|
Here's a recipe for Easy-Peasy Potato Curry:
Ingredients:
• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 4 teaspoons curry powder
• 1 1/2 teaspoons paprika
• 1 teaspoon cayenne
• 2 teaspoons cumin powder
• 1/2 teaspoon allspice
• 2 teaspoons fresh ginger, minced
• 1/2 teaspoon black pepper
• 2 lb potato, peeled and cubed
• 15 oz chickpeas, 1 can, drained
• 1 cup vegetable broth
• 1 tablespoon lemon juice
• 14 oz diced tomato, 1 can
• 14 oz coconut milk, 1 can
• rice, cooked, for serving
• naan bread, for serving
• fresh cilantro, chopped, for garnish
Instructions:
1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
2. Add the garlic and saute for about 2 minutes, until fragrant.
3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
4. Add the potatoes and mix well until well-coated in spices.
5. Add the chickpeas and stir to incorporate.
6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
8. Serve with cooked rice and naan and garnish with fresh cilantro.
Enjoy your Easy-Peasy Potato Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Mushroom Stroganoff?
|
Here's a recipe for Mushroom Stroganoff:
Ingredients:
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 12 oz cremini mushroom, sliced
• 3 cloves garlic
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 cup dry white wine
• 1/2 tablespoon vegan worcestershire
• 1/4 cup flour
• 2 cups vegetable broth
• 1 1/2 cups almond milk
• 8 oz fusilli pasta, uncooked
• fresh parsley, chopped, for serving, garnish
Instructions:
1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
2. Add the mushrooms and cook until most of the juices have evaporated.
3. With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
4. Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
5. Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
6. Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
7. Serve immediately, garnished with parsley.
Enjoy your Mushroom Stroganoff!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Taco-Stuffed Peppers?
|
Here's a recipe for Taco-Stuffed Peppers:
Ingredients:
• 2 tablespoons vegetable oil
• 6 large bell peppers, or 8 medium, ensure they have a flat base so they will stand up when cooking
• 1 lb ground beef
• 1 medium yellow onion, diced
• 1 can black beans, drained
• 1 cup brown rice, cooked
• 1 cup frozen corn
• 1 jar medium chunky salsa, 1 jar, 16 oz
• 2 tablespoons taco seasoning mix, 1 packet, or make your own
• 1 1/2 cups cheddar cheese, grated, or mexican blend cheese
• guacamole, to garnish, optional
• sour cream, to garnish, optional
Make Your Own Taco Season
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon corn starch
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
Instructions:
1. Cut off the top and remove the seeds from each pepper.
2. Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
3. While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
4. NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
5. Add diced onion - continuing to cook until softened, about 4-5 minutes.
6. Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
7. Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
8. Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
9. Return to the oven for 15 minutes until the cheese has melted.
10. Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
Enjoy your Taco-Stuffed Peppers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Slow Cooker Honey Teriyaki Chicken?
|
Here's a recipe for Slow Cooker Honey Teriyaki Chicken:
Ingredients:
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup rice wine vinegar
• 1/2 onion, chopped
• 2 cloves garlic
• pepper, to taste
• 1 teaspoon ground ginger
• 4 breasts chicken
• 3 tablespoons corn flour
• 1/4 cup water
• spring onion, to taste
• sesame seed, to taste
Instructions:
1. Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
2. Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
3. Remove and drain the chicken and set aside in a large bowl.
4. Shred thoroughly with two forks.
5. Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
6. Add the chicken to the sauce and mix thoroughly.
7. Serve over a bed of rice with spring onions and sesame seeds!
Enjoy your Slow Cooker Honey Teriyaki Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make One-Pot Basil Pasta?
|
Here's a recipe for One-Pot Basil Pasta:
Ingredients:
• 1/4 onion, finely chopped
• 2 cloves garlic, crushed
• 1/2 cup baby plum tomato, halved or regular tomatoes chopped into small bits
• 1/3 cup fresh basil, chopped, plus a few sprigs to decorate
• 1/3 cup fresh parsley, chopped
• 5 oz linguine, or spaghetti
• salt, to taste
• pepper, to taste
• 1 pinch crushed chillies
• 2 tablespoons olive oil
• 2 1/2 cups cold water
• parmesan cheese, to garnish
Instructions:
1. Place all of the ingredients except for the parmesan into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it’s softened enough.
2. Lower the temperature to a medium/low heat and toss and stir continuously until the liquid reduces down into a thick sauce. serve with more fresh basil and top with parmesan.
Enjoy your One-Pot Basil Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Slow Cooker Chicken & Biscuits?
|
Here's a recipe for Slow Cooker Chicken & Biscuits:
Ingredients:
• 3 chicken breasts, diced
• salt, to taste
• pepper, to taste
• 2 cups broccoli floret
• 2 cups baby carrot, diced
• 21 oz condensed cream of chicken soup
• 1 can refrigerated biscuit
Instructions:
1. Place the chicken in a 7-quart (6 1/2 liters) slow cooker. Sprinkle on salt & pepper.
2. Add the veggies and condensed soup, and mix thoroughly.
3. Cook on high for 3 hours.
4. Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
Enjoy your Slow Cooker Chicken & Biscuits!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Classic Lasagna?
|
Here's a recipe for Classic Lasagna:
Ingredients:
• nonstick cooking spray, for greasing
• 1 lb ground beef, cooked and drained of fat
• 4 cups marinara sauce
• 4 cups whole milk ricotta cheese
• 2 cups grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 15 lasagna noodles, cooked according to package instrucions
• 3 cups shredded mozzarella cheese
Instructions:
1. Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
2. In a large bowl, mix together the ground beef and marinara sauce.
3. In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
4. Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
5. Bake the lasagna for 25–30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1–2 minutes, until the top layer of cheese is bubbly and golden brown.
6. Let the lasagna cool for 30-45 minutes, then serve.
Enjoy your Classic Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making One-Pot Bacon And Wild Mushroom Risotto?
|
Here's a recipe for One-Pot Bacon And Wild Mushroom Risotto:
Ingredients:
• 3 tablespoons olive oil
• 1 medium onion, sliced
• 5 strips bacon, diced
• 8 oz wild mushrooms, such as porcini or shiitake, sliced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 5 cups chicken broth
• 1/2 cup parmesan cheese, plus more for garnish
Instructions:
1. In a 5-quart Dutch oven, heat the olive oil over medium heat.
2. Add the onion and cook 3-4 minutes until soft and slightly transparent.
3. Add the bacon and stir constantly until it starts to crisp.
4. Add the mushrooms and cook for an additional 2 minutes.
5. Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
6. Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
7. Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
8. Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
9. NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
10. Stir in the Parmesan cheese and remove from the heat.
11. Serve and garnish with extra Parmesan cheese.
Enjoy your One-Pot Bacon And Wild Mushroom Risotto!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Loaded Baked Potato Soup?
|
Here's a recipe for Loaded Baked Potato Soup:
Ingredients:
• 4 lb russet potato, washed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 onion, diced
• 3 cloves garlic
• 3 tablespoons butter
• 1/4 cup flour
• 2 1/2 cups chicken broth
• 8 oz cream cheese
Garnish
• shredded cheese
• bacon, diced
• fresh chive, chopped
Instructions:
1. Preheat your oven to 425˚F (220˚C).
2. On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
3. Bake in preheated oven for 40-50 minutes.
4. Once cooled, peel and mash potatoes, and set aside.
5. Heat oil in large pot over a medium-high heat.
6. Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
7. Add butter and melt.
8. Bring in flour and stir until mixture is lightly browned.
9. Add in the chicken broth and cream cheese. Stir until fully incorporated
10. Add in the mashed potatoes and combine.
11. Season with salt and pepper.
12. Garnish bowl with shredded cheese, bacon, and chives.
Enjoy your Loaded Baked Potato Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Garlic Broccoli Shrimp Stir Fry.
|
Here's a recipe for Garlic Broccoli Shrimp Stir Fry:
Ingredients:
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 cups broccoli floret
• 1/2 onion, diced
• 1 tablespoon low sodium soy sauce
• 2 tablespoons sesame oil, divided
• 1/2 teaspoon salt, divided
Instructions:
1. Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
2. Pour in the shrimp and season with 1/4 teaspoon of the salt.
3. Fry the shrimp for 1 minute on each side.
4. Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
5. Toss in the onion and remaining 1/4 teaspoon of salt and sauté for a few minutes until they begin to soften.
6. Add in the broccoli, garlic and soy sauce and sauté until the garlic is fragrant, about 30 seconds.
7. Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
8. Divide the mixture evenly between 4 bowls.
Enjoy your Garlic Broccoli Shrimp Stir Fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Avocado Lime Salmon?
|
Here's a recipe for Avocado Lime Salmon:
Ingredients:
• 6 oz skinless salmon
• 1 clove garlic, minced
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 1/2 teaspoon paprika
Avocado Topping
• 1 avocado, chopped
• 1/4 red onion, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
• 1 tablespoon lime juice
Instructions:
1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
2. On the prepared baking sheet, rub the salmon with the garlic, olive oil, salt, pepper, and paprika.
3. Bake for 10-12 minutes, until cooked through.
4. Make the avocado topping: In a small bowl, gently mix together the avocado, red onion, cilantro, olive oil, salt, pepper, and lime juice. Don’t overmix or you’ll break down the avocado.
5. Spoon the avocado topping over the salmon.
Enjoy your Avocado Lime Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Slow Cooker Coconut Curry?
|
Here's a recipe for Slow Cooker Coconut Curry:
Ingredients:
• 1 cup water
• 1 large head broccoli, cut into florets
• 15 oz organic chickpeas, drained and rinsed
• 1 medium sweet potato, or large, peeled and cubed
• 1 medium white onion, diced
• 1/4 cup quinoa, uncooked
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon ground turmeric
• 2 teaspoons tamari
• 2 teaspoons salt
• 28 oz canned diced tomatoes
• 30 oz coconut milk
• cooked rice, for serving
• fresh parsley, chopped, for serving, optional
Instructions:
1. Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
2. Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
3. Serve the curry warm over rice. Garnish with parsley, if desired.
Enjoy your Slow Cooker Coconut Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Creamy Lemon Garlic Chicken.
|
Here's a recipe for Creamy Lemon Garlic Chicken:
Ingredients:
• 4 chicken breasts
• 2 tablespoons coconut oil, divided
• 1 cup chicken broth
• 1/2 cup greek yogurt
• 1/2 lemon, juiced
• 3 cloves garlic cloves, minced
• 2 teaspoons oregano
• 6 oz spinach
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Heat 1 tablespoon of coconut oil in a large ovenproof skillet over high heat.
3. Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.
4. Sear the chicken 2-3 minutes per side, just until it develops a golden-brown color.
5. Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining 1 tablespoon of oil over medium heat.
6. Toss in the garlic and sautée until fragrant, about 30 seconds.
7. Pour in the chicken broth, yogurt, lemon juice, and oregano and stir until the mixture is smooth.
8. Let the mixture reduce for a few minutes until it has thickened.
9. Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.
10. Place the chicken breasts back into the pan and transfer the pan to the oven.
11. Bake for 15 minutes or until the chicken is fully cooked.
12. Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.
Enjoy your Creamy Lemon Garlic Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Garlic Herb-stuffed Pork Chops?
|
Here's a recipe for Garlic Herb-stuffed Pork Chops:
Ingredients:
• 16 oz cream cheese, softened
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon garlic powder
• 1/4 cup fresh chives, chopped
• 1 cup shredded provolone cheese
• 4 strips bacon, cooked and crumbled
• 8 boneless pork chops
• salt, to taste
• pepper, to taste
• 2 cups flour
• 3 eggs, beaten
• 2 cups panko breadcrumbs
• 4 tablespoons canola oil
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
3. Season all sides of the pork chops with salt and pepper.
4. Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
5. Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
6. Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
Enjoy your Garlic Herb-stuffed Pork Chops!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Chicken Parm Lasagna?
|
Here's a recipe for Chicken Parm Lasagna:
Ingredients:
• 3 chicken breasts
• salt, to taste
• pepper, to taste
• 1 cup all-purpose flour
• 5 eggs, divided
• 2 cups italian bread crumbs
• vegetable oil, for frying
• 2 cups ricotta cheese
• 24 oz marinara sauce
• 8 lasagna noodles
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups shredded parmesan cheese
• fresh basil, to garnish
Instructions:
1. Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
2. Add the flour, 4 eggs, and bread crumbs to 3 separate shallow dishes. Beat the eggs. Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.
3. Heat the vegetable oil in a cast iron skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes on each side. Let drain on paper towels.
4. In a medium bowl, combine the ricotta cheese and the remaining egg.
5. Preheat the oven to 350°F (180°C).
6. Spread about 1/3 of the marinara sauce over the bottom of a casserole dish. Top with 4 lasagna noodles, 1/2 of the ricotta mixture, and 3 chicken cutlets. Sprinkle with 1/2 cup of mozzarella and 1/2 cup of Parmesan cheese. Repeat to make another layer, then finish with the remaining sauce and mozzarella and Parmesan cheeses.
7. Cover with foil and bake for 45-60 minutes, uncovering the lasagna for the last 10 minutes of baking.
8. Serve with a sprinkle of fresh basil.
Enjoy your Chicken Parm Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Cajun Shrimp Bake.
|
Here's a recipe for Cajun Shrimp Bake:
Ingredients:
• 4 andouille sausages, chopped
• 1 lb shrimp, peeled and deveined
• 4 red potatoes, quartered
• 2 pieces corn, quartered
• 2 tablespoons oil, divided
• 1 tablespoon butter, cubed
• 4 cloves garlic, minced
Cajun Spice Mix
• 2 teaspoons garlic powder
• 2 1/2 teaspoons paprika
• 1 1/4 teaspoons dried oregano
• 1 teaspoon onion powder
• 1 1/4 teaspoons dried thyme
• 1/2 teaspoon red pepper flakes
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon pepper
Optional
• fresh parsley, chopped
• lemon wedge, to garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
3. In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and 1/2 tablespoon of the cajun spice mix.
4. Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
5. Bake for 25 minutes.
6. In a medium bowl, combine the sausage, shrimp, garlic, oil, and 1/2 tablespoon of the spice mix. Save the remaining spice mix for future recipes.
7. Mix well.
8. Add the sausage and shrimp into the same baking dish as the corn and potatoes.
9. Bake for another 15 minutes.
10. Top with fresh parsley. Serve with lemon wedges and beer!
Enjoy your Cajun Shrimp Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Fajita Pasta Bake.
|
Here's a recipe for Fajita Pasta Bake:
Ingredients:
• 1 yellow bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 2 1/2 cups mushroom, sliced
• 1 medium yellow onion, diced
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 4 cups penne pasta, uncooked
• 1 1/2 cups sour cream
• 3 cups shredded pepper jack cheese
• fresh parsley, chopped. for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
3. In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
4. Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
5. Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
6. In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
7. Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
8. Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
9. Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
10. Bake for about 15 minutes, until the cheese is golden brown.
11. Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.
Enjoy your Fajita Pasta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One-Pot Ground Beef Stroganoff?
|
Here's a recipe for One-Pot Ground Beef Stroganoff:
Ingredients:
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• 1/2 cup onion
• 2 cloves garlic, minced
• 1 lb ground beef
• 2 teaspoons paprika
• 4 cups beef stock
• 8 oz egg noodles, uncooked
• 1/2 cup sour cream
• 1 tablespoon cornstarch slurry
• fresh parsley, for garnish
• salt, to taste
• pepper, to taste
Instructions:
1. In a 6-quart (5 L) Dutch oven, heat olive oil. Add mushrooms and season with salt and pepper.
2. Add the onions and garlic. Cook until onions are translucent.
3. Add the ground beef and cook until brown. Stir in the paprika.
4. Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat.
5. Add the sour cream and cornstarch slurry. Stir until thickened.
6. Serve and garnish with parsley.
Enjoy your One-Pot Ground Beef Stroganoff!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Simple Chilli Chicken.
|
Here's a recipe for Simple Chilli Chicken:
Ingredients:
• 2 chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg, beaten
• 3/4 cup flour
• 1 green pepper, sliced
• 1 red pepper, sliced
• rice, to serve
Chilli Sauce
• 3 cloves garlic cloves, crushed
• 1 red chilli, chopped
• 3 tablespoons soy sauce
• 2 tablespoons tomato puree
• 1/2 cup water
Instructions:
1. Season the chicken with salt and pepper.
2. Cut the chicken into thin strips then coat in the egg wash and flour.
3. Shallow fry for a few minutes on each side, until golden brown.
4. Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
5. In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
6. Add back in the chicken and peppers and stir well in the sauce.
7. Serve with rice.
Enjoy your Simple Chilli Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One-pot Chicken Chow Mein?
|
Here's a recipe for One-pot Chicken Chow Mein:
Ingredients:
Marinade
• 1/3 cup soy sauce
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1/4 teaspoon red pepper flakes
• pepper, to taste
• 2 chicken breasts, cubed
• 1/2 onion, julienned
• 3 stalks celery, sliced
• 4 carrots, julienned
• 3 cups cabbage, shredded
• 2 packages ramen noodle, without seasoning packet
• 1 1/2 cups chicken broth
Garnish
• scallion
Instructions:
1. In a bowl, mix soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
2. Place chicken cubes into a re-sealable plastic bag pour half of the marinade into the bag and save the rest for later.
3. Let the chicken marinate in the refrigerator for at least an hour.
4. Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from the pot.
5. Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
6. Place both of the ramen noodle bricks into the bottom of the pot.
7. Pour in chicken broth over the noodles.
8. Cover the noodles with the vegetables as much as possible. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
9. Break up the noodles and add back the chicken, and pour in the rest of the marinade from earlier.
10. Garnish with scallions.
Enjoy your One-pot Chicken Chow Mein!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Chicken and Broccoli Alfredo?
|
Here's a recipe for Chicken and Broccoli Alfredo:
Ingredients:
• salt, to taste
• 8 oz penne pasta
• 2 cups broccoli floret
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cubed
• pepper, to taste
• 1/4 cup butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1 1/2 cups grated parmesan cheese, plus extra for garnish
• red pepper flake, to garnish
Instructions:
1. Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
2. Cook pasta for 8 minutes, or until slightly underdone.
3. Add broccoli to pasta and simmer for 4 minutes with the lid on.
4. Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
5. Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
6. Once the chicken is cooked through, remove it from the pot and set aside.
7. Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
8. Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
9. Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
10. Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
11. Top with Parmesan cheese or red chili flakes.
Enjoy your Chicken and Broccoli Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Avocado Quinoa Power Salad?
|
Here's a recipe for Avocado Quinoa Power Salad:
Ingredients:
Salad
• 2 cups water
• salt, to taste
• 1 cup quinoa, rinsed
• 2 cups fresh spinach, roughly chopped
• 1 large cucumber, diced
• 4 roma tomatoes, diced
• 2 ripe avocados, pits removed and diced
• 1 lemon, juiced
• 4 tablespoons extra virgin olive oil
• pepper, to taste
Instructions:
1. In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
2. Refrigerate the quinoa for 20 minutes.
3. Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
4. Add the lemon juice, olive oil, salt, and pepper, and mix well.
Enjoy your Avocado Quinoa Power Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Garlic Lemon Shrimp?
|
Here's a recipe for Garlic Lemon Shrimp:
Ingredients:
• 3 tablespoons butter
• 1 lb shrimp, deveined with tails removed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cloves garlic, minced
• 1/2 teaspoon red chili flakes
• 1 tablespoon fresh parsley, chopped
• 3 tablespoons lemon juice
Instructions:
1. Melt butter in a pan over medium heat.
2. Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds.
3. Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat.
4. Serve and enjoy!
Enjoy your Garlic Lemon Shrimp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Easy Homemade Potato Gnocchi.
|
Here's a recipe for Easy Homemade Potato Gnocchi:
Ingredients:
• 4 medium russet potatoes
• 1 teaspoon salt, plus more for the water
• 1 teaspoon pepper
• 1 egg
• 1 1/2 cups all-purpose flour, extra to dust
• 2 tablespoons butter, for pan frying
• sage leaf
Instructions:
1. Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
2. Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
3. Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining 1/2 cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into 1/2-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
4. If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
5. Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
6. In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
Enjoy your Easy Homemade Potato Gnocchi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Creamy Chicken Bacon Pesto Pasta?
|
Here's a recipe for Creamy Chicken Bacon Pesto Pasta:
Ingredients:
• 6 strips bacon, sliced
• 2 boneless, skinless chicken breasts, sliced
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 2 onions, sliced
• 4 cloves garlic, minced
• 5 oz spinach
• 5 cups milk
• 1 lb fettuccine
• 1/2 cup pesto
• 1 cup parmesan cheese, plus more for serving
• fresh parsley, chopped, for serving
Instructions:
1. In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
2. Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
3. Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
Enjoy your Creamy Chicken Bacon Pesto Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make How To Cook A Perfect Risotto?
|
Here's a recipe for How To Cook A Perfect Risotto:
Ingredients:
• 6 cups low-sodium chicken stock, or vegetable stock
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1 lb shiitake mushroom, stemmed and thinly sliced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, finely chopped
• salt, to taste
• pepper, to taste
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1 cup grated parmesan cheese, plus more for serving
• 1/4 cup fresh parsley, for serving
Instructions:
1. Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
2. Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
3. Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
4. Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
5. Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
6. Add the white wine and cook until the wine has evaporated, stirring occasionally.
7. Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
8. Continue to add the stock, 1/2 cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
9. Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
10. Top with parsley, Parmesan, salt, and pepper.
Enjoy your How To Cook A Perfect Risotto!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for One-pot Cajun Fettuccine Alfredo Pasta?
|
Here's a recipe for One-pot Cajun Fettuccine Alfredo Pasta:
Ingredients:
• 2 chicken breasts, sliced
• 1 lb cooked andouille sausage
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 3 bell peppers, diced
• 1 medium onion, diced
• 6 cups milk, whole preferred
• 1 lb fettuccine pasta, uncooked
• 3/4 cup parmesan cheese, plus more for serving
• 3 tablespoons fresh parsley, chopped, plus more for serving
Cajun Seasoning
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
Instructions:
1. In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use.
2. In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.
3. Add the sliced chicken and 21/2 tablespoons of the prepared cajun seasoning.
4. Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.
5. Remove the meat from the pot and add the remaining olive oil.
6. Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.
7. Add the milk and stir so that the seasoning is incorporated into the liquid.
8. Turn the heat to high and bring to a boil.
9. Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.
10. On low heat, add the meat back in and stir so that it’s evenly incorporated.
11. Add the cheese and parsley, and stir. Remove from the heat.
Enjoy your One-pot Cajun Fettuccine Alfredo Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare One Pan Chicken And Veggies?
|
Here's a recipe for One Pan Chicken And Veggies:
Ingredients:
• 2 boneless, skinless chicken breasts
• 1 large sweet potato, diced
• 1 head broccoli, or large bag of broccoli florets
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary
• 1 tablespoon paprika
• salt, to taste
• pepper, to taste
• 2 tablespoons olive oil
Instructions:
1. Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
2. Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
3. Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
4. Serve up and dinner’s ready! For an easy cleanup, just carefully toss the aluminum foil and you’re good to go.
Enjoy your One Pan Chicken And Veggies!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make One-pot Chickpea Curry (Under 300 Calories).
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Here's a recipe for One-pot Chickpea Curry (Under 300 Calories):
Ingredients:
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 teaspoons coriander powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 pinch chili flakes
• 1 pinch salt
• 1 ginger, 1 1/2 inch (3 cm) piece, chopped
• 4 tomatoes, chopped
• 4 tablespoons lentils
• 4 tablespoons coconut cream
• 1 1/3 cups broccoli, florets
• 1 can chickpeas, drained and rinsed
• 1/2 cup spinach
• 1/2 lemon, juiced
To Serve
• low-fat natural yogurt, optional
• 1 handful fresh coriander, chopped, optional
Instructions:
1. Fry the onion and garlic in a little oil for 3 minutes.
2. Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
3. Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
4. Stir in the broccoli and cook for a further 4 minutes.
5. Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
6. Serve with natural yogurt and some chopped coriander.
Enjoy your One-pot Chickpea Curry (Under 300 Calories)!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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