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Could I have the recipe for Easy Chicken Piccata?
|
Here's a recipe for Easy Chicken Piccata:
Ingredients:
• 1 large, boneless, skinless chicken breast
• salt, to taste
• pepper, to taste
• flour, as needed
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1 lemon, Juiced
• 2 tablespoons caper
Instructions:
1. Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
2. Dredge each piece in flour, shaking off the excess.
3. In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3–5 minutes on each side.
4. Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
5. Boil until the sauce reduces by 1/3, and return the chicken to the skillet.
6. Spoon sauce over the chicken several times.
7. Serve immediately, with the remaining sauce poured over the chicken.
Enjoy your Easy Chicken Piccata!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chicken Bacon Broccoli Alfredo?
|
Here's a recipe for Chicken Bacon Broccoli Alfredo:
Ingredients:
• 2 tablespoons canola oil
• 2 boneless, skinless chicken breasts, diced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic, chopped
• 2 cups broccoli floret
• 2 cups milk
• 1 cup shredded parmesan cheese
• 1/4 cup fresh parsley, chopped
• 4 strips bacon, cooked, crumbled
• 1/2 lb spaghetti, cooked
Instructions:
1. Heat oil in a pot over medium-high heat.
2. Cook the chicken with the salt and pepper.
3. Add the garlic and broccoli, cooking for 1-2 minutes.
4. Add the milk, parmesan, parsley, and bacon, bringing to a boil.
5. Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
Enjoy your Chicken Bacon Broccoli Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for The Best Crispy Chicken Parmesan?
|
Here's a recipe for The Best Crispy Chicken Parmesan:
Ingredients:
• 2 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1 cup flour
• 2 eggs
• 1 cup seasoned breadcrumb
• 2 cups marinara sauce
• 8 slices fresh mozzarella cheese
• 1/2 cup grated parmesan cheese
• fresh basil, thinly sliced, to serve
• vegetable oil, for frying
Instructions:
1. Cut the chicken breasts in half widthwise to make 4 thin breasts.
2. Season the chicken with salt, pepper, and onion powder.
3. Coat the chicken in flour, then egg, and then bread crumbs.
4. Pour oil in a cast-iron skillet to come 1/4 inch (1/2 cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
5. Transfer to a paper towel-lined plate to drain.
6. Preheat oven to 450°F (230°C).
7. Place the fried chicken breasts in a baking dish. If they don’t fit side by side, gently overlap them. Pour the marinara over the chicken.
8. Top with mozzarella slices and Parmesan.
9. Bake for 10-15 minutes, or until the cheese is browned and bubbling.
10. Serve with freshly chopped basil.
Enjoy your The Best Crispy Chicken Parmesan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Sticky Pineapple Chicken?
|
Here's a recipe for Sticky Pineapple Chicken:
Ingredients:
• 1 large pineapple
• 2 tablespoons peanut or vegetable oil
• 6 boneless chicken thighs, cut into bite-size cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon garlic paste
• 1/2 cup chicken stock
• cooked rice, for serving
• sesame seed, for garnish
Instructions:
1. Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
2. In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
3. Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
4. Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
Enjoy your Sticky Pineapple Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Creamy Dairy-free One Pot Pasta?
|
Here's a recipe for Creamy Dairy-free One Pot Pasta:
Ingredients:
• olive oil, to taste
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 pt grape tomato, halved
• salt, to taste
• pepper, to taste
• 2 1/2 cups vegetable broth
• 2 1/2 cups non-dairy milk
• 16 oz dried pasta
• 5 oz fresh spinach
• 1/3 cup nutritional yeast
Instructions:
1. In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
2. Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
3. Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
4. Season with salt and pepper, than add the vegetable broth, non-dairy milk, and pasta and stir until combined.
5. Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.
6. Add the spinach and stir until wilted.
7. Add the nutritional yeast and stir until combined.
8. Remove from heat and serve immediately.
Enjoy your Creamy Dairy-free One Pot Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Black Bean Burgers?
|
Here's a recipe for Black Bean Burgers:
Ingredients:
• 2 cans black beans, rinsed and drained
• 1 onion, minced
• 3 cloves garlic, minced
• 2 carrots, shredded
• 1/2 cup quick-cook oats
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• salt, to taste
• pepper, to taste
• 4 buns, we did not use vegan buns, but you can
Instructions:
1. Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent.
2. Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat.
3. In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.
4. Mix and form four patties. Place in freezer for 30 minutes to set.
5. Cook patties on a pan coated in cooking spray over medium heat, flipping halfway.
6. Use patties to create your dream veggie burger.
Enjoy your Black Bean Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Chicken & Biscuits Bake?
|
Here's a recipe for Chicken & Biscuits Bake:
Ingredients:
• 6 tablespoons butter
• 1 onion, chopped
• 1/2 cup flour
• 3 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy cream
• 2 1/2 cups frozen mixed vegetable
• 1 rotisserie chicken, shredded
• 2 tubes biscuit dough, 8 biscuits each
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a large pot over medium-high heat, melt the butter.
3. Add the onion, stir until softened. About 1 minute.
4. Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
5. Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
6. Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
7. Add the mixed vegetables and shredded chicken, stir until fully incorporated.
8. Transfer to a 9x13-inch (23x33 cm) baking dish.
9. Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
10. Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
11. Cool slightly before serving.
Enjoy your Chicken & Biscuits Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for The Best Ever Slow Cooker Pot Roast?
|
Here's a recipe for The Best Ever Slow Cooker Pot Roast:
Ingredients:
• 3 lb chuck roast
• salt, to taste
• pepper, to taste
• 1 oz dried onion soup mix
• 1 onion, diced
• 3 gold potatoes, diced
• 3 large carrots, chopped
• 1/2 cup water
Instructions:
1. Place the chuck roast in a 7-quart (6 1/2 liters) slow cooker and season with salt and pepper.
2. Sprinkle the onion soup pack and top with vegetables and water.
3. Cook on low for 8 hours, or high for 4-5 hours.
Enjoy your The Best Ever Slow Cooker Pot Roast!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Cheesy Chicken Broccoli Bake?
|
Here's a recipe for Cheesy Chicken Broccoli Bake:
Ingredients:
• 1 cup long grain rice
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 can cream of chicken
• 1 cup shredded cheddar cheese
• 2 cups broccoli, diced
• 1 1/2 cups chicken broth
• cheddar cheese, for topping
Instructions:
1. Heat oven to 375°F (190°C).
2. In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined.
3. Lay chicken on top of the rice mixture. Space evenly.
4. Cover with foil and bake for 50 minutes.
5. Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted.
Enjoy your Cheesy Chicken Broccoli Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare One-Pot Shrimp And Spinach Fettuccine Alfredo Pasta?
|
Here's a recipe for One-Pot Shrimp And Spinach Fettuccine Alfredo Pasta:
Ingredients:
• 2 tablespoons butter
• 1 lb shrimp, peeled and deveined
• salt, to taste
• black pepper, to taste
• 3 cloves garlic, minced
• 1/2 lb bacon, cooked, cut into small strips
• 7 oz baby spinach
• 1 1/2 cups heavy cream
• 1 lb fettuccine pasta, cooked
• 3/4 cup grated parmesan cheese
• 1/3 cup fresh parsley, chopped
Instructions:
1. In a large pot, heat the butter over medium-high heat until browned.
2. Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside.
3. Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt.
4. Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes.
5. Toss in the fettuccine, sprinkle over the parmesan cheese.
6. Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through.
7. Remove from heat and serve. Top with a sprinkle of fresh parsley.
Enjoy your One-Pot Shrimp And Spinach Fettuccine Alfredo Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Creamy Cajun Pasta.
|
Here's a recipe for Creamy Cajun Pasta:
Ingredients:
• 2 tablespoons unsalted butter
• 1 lb spicy italian sausage, cut into rounds
• kosher salt, to taste
• 1 medium yellow onion, thinly sliced
• 1 jalapeño, seeded and minced
• 1 tablespoon garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons McCormick® Jazzy Spice Blend
• 1 lb dried pasta, penne
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 8 oz mushroom, stemmed and sliced
• 14 1/2 oz fire-roasted tomato, 1 can
• 4 cups chicken stock
• 5 oz cream cheese, cubed
• 2 scallions, thinly sliced for garnish
Instructions:
1. In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.
2. Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
3. Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
4. Mix in the cream cheese to create a thick, creamy sauce.
5. Serve garnished with scallions, if desired.
Enjoy your Creamy Cajun Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make One-skillet Chicken Pot Pie?
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Here's a recipe for One-skillet Chicken Pot Pie:
Ingredients:
• 1 tablespoon olive oil
• 1 1/2 lb boneless, skinless chicken breast, cubed
• salt, to taste
• pepper, to taste
• 1/2 white onion, chopped
• 2 cloves garlic, minced
• 1 cup yukon gold potato, cubed
• 2 cups frozen pea and carrot
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 frozen prepared pie crust, thawed
• 1 egg, beaten
Instructions:
1. Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
2. Preheat the oven to 400˚F (200˚C)
3. To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
4. Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
Enjoy your One-skillet Chicken Pot Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for American Buttermilk Fried Chicken?
|
Here's a recipe for American Buttermilk Fried Chicken:
Ingredients:
• 3 chicken drumsticks, bone-in
• 3 chicken thighs
Marinade
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 2 cups buttermilk
Breading
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• oil, for frying
Instructions:
1. Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
2. Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
3. Heat oil in a skillet over high heat to about 350°F.
4. Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
5. Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
Enjoy your American Buttermilk Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chicken Cacciatore?
|
Here's a recipe for Chicken Cacciatore:
Ingredients:
• 1 1/2 lb chicken thighs
• 3 tablespoons olive oil
• 8 oz mushroom, sliced
• 1/2 medium onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flake
• 1/2 teaspoon dried rosemary
• 1/2 cup red wine
• 14 oz canned diced tomato
• 1 cup chicken stock
• 1/4 cup fresh parsley
• salt, to taste
• pepper, to taste
Instructions:
1. Liberally season chicken thighs with salt and pepper.
2. In a 4-quart jumbo cooker, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate.
3. Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper, and cook until mushrooms begin to brown, about 5 minutes.
4. Once browned, remove mushrooms to the same dish with the reserved chicken thighs.
5. Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper, and cook over medium heat until they begin to brown, about 5-7 minutes.
6. Create a well in the middle of the onion-pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers.
7. Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan.
8. Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer.
9. Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley.
10. Cook while covered for 12 minutes or until chicken’s internal temperature reaches 165˚F (75˚C).
11. Serve chicken and sauce with a side of pasta or bread.
Enjoy your Chicken Cacciatore!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Spinach Artichoke Penne Pasta?
|
Here's a recipe for Spinach Artichoke Penne Pasta:
Ingredients:
• 2 tablespoons olive oil
• 5 oz spinach
• 1 cup artichoke heart, drained
• 16 oz cream cheese, softened
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups milk
• 4 cups penne pasta, cooked
Instructions:
1. Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
2. Add cream cheese until melted, stirring until there are no lumps.
3. Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
4. Add pasta and mix until pasta is evenly coated.
5. Nutrition Calories: 1589 Fat: 71 grams Carbs: 190 grams Fiber: 11 grams Sugars: 20 grams Protein: 46 grams
Enjoy your Spinach Artichoke Penne Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Parchment Garlic Butter Salmon.
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Here's a recipe for Parchment Garlic Butter Salmon:
Ingredients:
• 1 oz small white potato, thinly sliced
• 3 tablespoons butter, melted
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped
• salt, to taste
• pepper, to taste
• 6 oz skinless salmon
Special Equipment
• parchment paper, or aluminum foil, 12×18 inches (41x46 cm)
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Fold the parchment paper in half, then open up.
3. On one half of the parchment, arrange the sliced potatoes. In a small bowl, combine the butter, garlic, and parsley. Drizzle half of the garlic butter mixture over the potatoes. Season with salt and pepper.
4. Lay the salmon over the potatoes, and drizzle over the remaining garlic butter. Season with salt and pepper.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 30 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
Enjoy your Parchment Garlic Butter Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Chickpea Sweet Potato Stew?
|
Here's a recipe for Chickpea Sweet Potato Stew:
Ingredients:
• 2 tablespoons refined coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon sweet paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon dried coriander
• 1/8 teaspoon cayenne
• 15 oz chickpeas, 1 can, drained and rinsed
• 2 cups sweet potato, peeled and diced
• 15 oz fire roasted crushed tomato, 1 can
• 3 cups vegetable broth
• 5 oz fresh spinach
Instructions:
1. In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
2. Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
3. Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
4. Add the spinach and stir until wilted.
5. Serve immediately.
Enjoy your Chickpea Sweet Potato Stew!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Simple Veggie Curry?
|
Here's a recipe for Simple Veggie Curry:
Ingredients:
• 2 tablespoons salt, for water
• 2 lb potato, cut into 1-inch (2 cm) cubes
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper
• 4 teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 centimeter pieces ginger, minced
• 14 oz diced tomato, 1 can
• 15 oz chickpeas, 1 can, drained
• 15 oz peas, 1 can, drained
• 14 oz coconut milk, 1 can
Instructions:
1. Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.
2. Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
3. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
4. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
Enjoy your Simple Veggie Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Slow Cooker Butter Chicken?
|
Here's a recipe for Slow Cooker Butter Chicken:
Ingredients:
• 4 chicken breasts, chopped
• salt, to taste
• pepper, to taste
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 1 tablespoon chili powder
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/2 cup tomato puree
• 3/4 cup natural yogurt
• 1 2/3 cups coconut milk
• 1/2 cup butter
• rice, to serve
• coriander, to garnish
Instructions:
1. In a slow cooker, throw in all the ingredients and mix to combine.
2. Place the lid on and cook on high for 4 hours.
3. Serve with rice and fresh coriander.
Enjoy your Slow Cooker Butter Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Slow Cooker Ribs?
|
Here's a recipe for Slow Cooker Ribs:
Ingredients:
• 2 cups BBQ sauce
• 1/4 cup brown sugar
• 4 tablespoons apple cider vinegar
• 3 teaspoons dried oregano
• 1 teaspoon worcestershire sauce
• 1 tablespoon cayenne pepper
• 1 tablespoon chili powder
• 3 lb baby back pork rib
• salt, to taste
• pepper, to taste
• pepper, to taste
Instructions:
1. Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
2. Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce.
3. Cook low and slow for eight hours or high for four hours.
4. After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing.
5. Cut the ribs, serve with bbq sauce.
Enjoy your Slow Cooker Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Under 300-Calorie Honey Lime Shrimp?
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Here's a recipe for Under 300-Calorie Honey Lime Shrimp:
Ingredients:
• oil, to taste
• 1 lb raw shrimp, peeled and deveined
• salt, to taste
• pepper, to taste
• 2 teaspoons garlic, minced, separate in half
• 1/4 cup honey
• 1 lime, juiced
• 1 lb asparagus, sliced
• 1 red bell pepper, sliced
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add shrimp, salt, pepper, 1 teaspoon of garlic, honey and lime juice. Mix well. Cook for 2 minutes, or until bottom of shrimp turns pink and opaque.
3. Flip the shrimp and cook an additional 2 minutes or until shrimp are fully pink and there are no gray bits. Remove shrimp from skillet and set aside.
4. In a fresh skillet (or you can clean out the same one), add oil and sauté the asparagus and bell pepper with salt, pepper, and the remaining garlic.
5. When the asparagus and bell pepper have reached your desired doneness, add the shrimp back into the skillet and combine.
6. Serve immediately.
Enjoy your Under 300-Calorie Honey Lime Shrimp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make One-Pan Beef And Broccoli Stir-fry?
|
Here's a recipe for One-Pan Beef And Broccoli Stir-fry:
Ingredients:
• 1 lb flank steak, cubed
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups broccoli, diced
Stir-Fry Sauce
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic
• 1 teaspoon ginger
• 1 tablespoon sesame seed
Instructions:
1. Mix together all sauce ingredients in a small bowl.
2. Heat oil over a nonstick pan and add beef stirring until brown.
3. Pour sauce in pan and stir to coat meat.
4. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
5. Cook until meat is cooked through and veggies are soft.
6. Serve over rice or alone.
Enjoy your One-Pan Beef And Broccoli Stir-fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Garlic Parmesan Chicken Tenders.
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Here's a recipe for Garlic Parmesan Chicken Tenders:
Ingredients:
• 3/4 cup flour
• 3 eggs
• 2 tablespoons lemon juice
• 1 cup panko breadcrumbs
• 1/2 cup parmesan cheese
• 1 tablespoon garlic powder
• 1/2 tablespoon lemon zest
• salt, to taste
• pepper, to taste
• 1 1/4 lb chicken tenders, package
• olive oil cooking spray, or another preferred oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Combine the egg and the lemon juice.
3. In a separate bowl, combine the panko bread crumbs, Parmesan, garlic powder, lemon zest, salt, and pepper.
4. Coat the chicken tenders in flour and shake off any excess. Then dredge in the egg and lemon juice mixture and allow excess egg to drip off. Coat with the panko bread crumb mixture, turning until evenly coated.
5. Lay chicken tenders flat on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Spray additional cooking spray over the chicken tenders to help them brown.
6. Bake for 20-25 minutes (or until browned and chicken is cooked all the way through), flipping once halfway through.
7. Serve with your favorite dip and some veggies for a fun appetizer or with garlic Parmesan roasted vegetables for dinner!
Enjoy your Garlic Parmesan Chicken Tenders!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Penne With Tomato Sauce Pasta?
|
Here's a recipe for Penne With Tomato Sauce Pasta:
Ingredients:
• 2 tablespoons olive oil
• 1/2 medium onion, finely diced
• 1/2 teaspoon red chili flakes
• 1 clove garlic, minced
• 14 oz crushed tomato, 1 can
• salt, to taste
• 1/2 lb penne pasta
Instructions:
1. Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
2. Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
3. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save 1/2 cup (120 ml) of pasta water, then drain.
4. Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
Enjoy your Penne With Tomato Sauce Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Chili Lime Baked Tilapia With Avocado Crema?
|
Here's a recipe for Chili Lime Baked Tilapia With Avocado Crema:
Ingredients:
Tilapia
• 1 lb tilapia fillet
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice, about 1 lime
• 1 tablespoon olive oil
Crema
• 1 avocado
• 1/2 cup fresh cilantro, roughly chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice, about 1 lime
• 1/4 cup yogurt
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.
3. Using a basting brush, generously coat each side of the tilapia fillet with the marinade.
4. Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.
5. While fish is baking, prepare the crema.
6. In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.
7. Serve tilapia topped with avocado crema and freshly chopped cilantro.
Enjoy your Chili Lime Baked Tilapia With Avocado Crema!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Nigerian Beef Stew.
|
Here's a recipe for Nigerian Beef Stew:
Ingredients:
• 5 plum tomatoes, chopped, divided
• 2 red bell peppers, chopped
• 1/2 red onion, chopped
• 1/2 red onion, sliced
• 2 habanero peppers, chopped
• 6 cloves garlic
• 12 oz tomato paste
• 1 tablespoon salt, plus 1 teaspoon salt, divided
• 1 1/2 teaspoons black pepper, divided
• 1/2 cup water
• 1 cup vegetable oil
• 1 1/2 lb flank steak, cut into strips
• 1 teaspoon fresh rosemary
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 2 cubes beef bouillon
• 1 bay leaf
• white rice, cooked, for serving
• fried plantain, for serving
• scallion, for serving
• fresh parsley, for serving
Instructions:
1. In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
2. Heat vegetable oil in a large pot over medium-high heat.
3. Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
4. Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
5. Add the blended tomato and pepper mixture and the bay leaf.
6. Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
7. Fish out the bay leaf.
8. Remove stew from heat and let sit 10 minutes.
9. Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
Enjoy your Nigerian Beef Stew!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make One-pot Spinach Chicken Pasta?
|
Here's a recipe for One-pot Spinach Chicken Pasta:
Ingredients:
• 4 tablespoons olive oil
• 3 tablespoons salt, divided
• 1 lb penne pasta
• 3 cloves garlic, chopped
• 2 chicken breasts, cubed
• 1 tablespoon pepper
• 28 oz crushed tomato, 1 can
• 1/2 teaspoon red chili flakes
• 1/2 cup heavy cream
• 5 oz spinach
• 1/2 cup parmesan cheese
Garnish
• parmesan cheese, to taste
Instructions:
1. Boil water in a large pot over high heat.
2. Add 2 tablespoons of salt to water and add pasta. Cook pasta until almost al dente, or for 1-2 minutes less than the recommended cook time. Drain.
3. Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt, and pepper. Brown chicken, making sure to cook through. Set chicken aside.
4. Add 2 tablespoon olive oil, garlic, and red chili flakes into the pot and stir.
5. Add crushed tomatoes, stirring for a few minutes.
6. Add cream, stirring until incorporated.
7. Add spinach and stir until the spinach cooks down and incorporates.
8. Add chicken, pasta, and parmesan, stirring until pasta is evenly coated.
9. Garnish with more parmesan cheese and serve!
Enjoy your One-pot Spinach Chicken Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Chicken Lo Mein?
|
Here's a recipe for Chicken Lo Mein:
Ingredients:
• 1 lb chicken breast, sliced
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 teaspoons sesame oil, divided
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/2 cup shiitake mushroom, sliced
• 1/2 cup onion, sliced
• 1/2 cup carrot, sliced
• 1/2 cup sugar snap peas, halved
• 4 servings cooked egg noodles
• 1 tablespoon scallions, chopped, for garnish
Instructions:
1. In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
2. In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
3. Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
4. Add the garlic and ginger to the pan and cook until fragrant.
5. Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
6. Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
7. Serve garnished with scallions.
Enjoy your Chicken Lo Mein!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Green Mac ‘n’ Cheese?
|
Here's a recipe for Green Mac ‘n’ Cheese:
Ingredients:
• 4 cups fresh spinach, packed
• 1/2 cup fresh parsley
• 2 1/2 cups milk, divided
• 5 qt water
• 1 tablespoon salt
• 1 lb elbow macaroni
• 1/4 cup butter
• 1/4 cup flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 lb white cheddar cheese
• 1/2 cup mozzarella cheese
Instructions:
1. In a food processor, combine the spinach, parsley, and 1/2 cup (120 ml) milk, and process until evenly mixed.
2. In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
3. In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
4. Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
5. Add in the cheddar cheese and mix until well incorporated.
6. Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
7. Mix in the pasta and pour into a casserole dish.
8. Top the macaroni with mozzarella and broil for 5 minutes.
Enjoy your Green Mac ‘n’ Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make One-Pan Chicken And Broccoli Stir Fry?
|
Here's a recipe for One-Pan Chicken And Broccoli Stir Fry:
Ingredients:
• 1 lb chicken, cubed
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup broccoli, chopped
• 1 cup bell pepper, diced
Stir-Fry Sauce
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic
• 1 teaspoon ginger
• 1 tablespoon sesame seed
Instructions:
1. Mix together all sauce ingredients in a small bowl.
2. Heat oil over a nonstick pan and add chicken stirring until cooked.
3. Pour sauce in pan and stir to coat meat.
4. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
5. Cook until meat is cooked through and veggies are soft.
6. Serve over rice or alone.
Enjoy your One-Pan Chicken And Broccoli Stir Fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Tomato Basil Sausage Spaghetti?
|
Here's a recipe for Tomato Basil Sausage Spaghetti:
Ingredients:
• 1/2 lb ground sausage
• 1/2 onion, diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups marinara sauce
• 1 cup milk
• 1/2 cup fresh basil, chopped
• 1/2 lb spaghetti, cooked
Instructions:
1. Heat pot to medium-high heat.
2. Cook the sausage in the pot.
3. Add the onions, salt, and pepper, cooking until the onions are translucent and sausage is starting to brown.
4. Add the marinara, milk, and basil, cooking until sauce has thickened slightly.
5. Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
Enjoy your Tomato Basil Sausage Spaghetti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make One-Pot Sausage And Peppers Pasta.
|
Here's a recipe for One-Pot Sausage And Peppers Pasta:
Ingredients:
• 1 lb farfalle pasta, or any short pasta
• 1 tablespoon olive oil
• 3 hot italian sausages
• 3 sweet italian sausages
• 1 red bell pepper, large, diced
• 1 green bell pepper, large, diced
• 1 yellow bell pepper, large, diced
• 1/2 white onion, sliced
• 2 cloves garlic, sliced
• 28 oz diced tomato
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black ground pepper
Instructions:
1. Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
2. Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
3. In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
4. Remove sausages, slice in 3/4-inch (2 cm) rings, and set aside.
5. Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
6. Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
7. Simmer about 10 minutes.
8. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
9. Serve with grated parmesan.
Enjoy your One-Pot Sausage And Peppers Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Pineapple Sweet & Sour Chicken?
|
Here's a recipe for Pineapple Sweet & Sour Chicken:
Ingredients:
• 1 1/2 lb chicken breast, chopped into bite-size pieces
• 1 tablespoon soy sauce
• 1 cup cornstarch, plus 1 tbsp, divided
• 1 large egg
• 1 pineapple
• 2 tablespoons vegetable oil, plus more for frying
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 cup white onion, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon ginger, minced
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 3 tablespoons ketchup
• white rice, cooked, for serving
• scallion, sliced, for garnish
• sesame seed, for garnish
Instructions:
1. In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
2. Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
3. Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
4. Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
5. Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
6. To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
7. Add the garlic and ginger, and cook until fragrant.
8. Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
9. Add the pineapple cubes and warm thorough.
10. Add the chicken to the frying pan and toss to coat with the sauce.
11. Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
12. Garnish with scallions and sesame seeds.
Enjoy your Pineapple Sweet & Sour Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Baked Lobster Tails?
|
Here's a recipe for Baked Lobster Tails:
Ingredients:
• 8 oz lobster tail, 2 tails
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon lemon juice
• 2 wedges lemon, to serve
• broccoli, cooked, to serve
Instructions:
1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
4. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
5. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
6. Preheat oven to 450°F (230°C).
7. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
8. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
9. Serve with a side of broccoli and a lemon wedge.
Enjoy your Baked Lobster Tails!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Sheet Pan Shrimp Boil?
|
Here's a recipe for Sheet Pan Shrimp Boil:
Ingredients:
• 1 lb baby dutch yellow potato
• 3 ears corn, husked and cut crosswise into 6 pieces
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon old bay seasoning
• 1 lb medium shrimp, peeled and deveined
• 12.8 oz smoked andouille sausage, 1 package, thinly sliced
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
3. In a small bowl, combine butter, garlic, and Old Bay Seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
5. Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Serve immediately with lemon wedges, and sprinkle with parsley.
Enjoy your Sheet Pan Shrimp Boil!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Penne Alla Vodka Pasta?
|
Here's a recipe for Penne Alla Vodka Pasta:
Ingredients:
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 lb ground beef
• 1 teaspoon salt
• 1 teaspoon pepper
• 28 oz crushed tomato, 1 can
• 1/2 cup vodka
• 1/2 teaspoon red chili flake
• 1/2 cup heavy cream
• 4 cups penne pasta
• fresh parsley, to garnish
• 1/2 cup Parmesan, to garnish
Instructions:
1. Heat oil in a large pot over high heat. Cook onion until translucent.
2. Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.
3. Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.
4. Add cream, stirring until evenly incorporated.
5. Stir in pasta until evenly coated.
6. Serve with parsley and parmesan.
7. Nutrition Calories: 1753 Fat: 69 grams Carbs: 193 grams Fiber: 13 grams Sugars: 22 grams Protein: 93 grams
Enjoy your Penne Alla Vodka Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for One-Pan Sausage And Veggies?
|
Here's a recipe for One-Pan Sausage And Veggies:
Ingredients:
• 2 russet potatoes, peeled and diced
• 2 zucchinis, diced
• 2 yellow squashes, diced
• 1 red pepper, de-seeded and diced
• 1/2 onion, diced
• 2 large links sausage
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 14.5 oz canned diced tomato, drained
• salt
• pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Layer all of the veggies and sausages on one or two 9x13 baking pans, depending on the size of the vegetables you use.
3. Drizzle on olive oil, and sprinkle on the garlic, diced tomato, salt, and pepper.
4. Bake uncovered for one hour.
Enjoy your One-Pan Sausage And Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Baked Shrimp Scampi Linguine Pasta.
|
Here's a recipe for Baked Shrimp Scampi Linguine Pasta:
Ingredients:
• 1 lb shrimp, peeled and deveined
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon red chili flakes
• 3 cloves garlic, minced
• 6 oz butter, melted
• 1 teaspoon lemon juice
• 1/2 cup white wine
• 8 oz linguine
• fresh parsley, to garnish
• red chili flake, to garnish
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
3. Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
4. Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
5. Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
6. Garnish with chopped Italian parsley.
Enjoy your Baked Shrimp Scampi Linguine Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Prime Rib With Garlic Herb Butter?
|
Here's a recipe for Prime Rib With Garlic Herb Butter:
Ingredients:
• 1 cup butter, softened
• 7 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons salt
• 1 tablespoon pepper
• 5 lb boneless ribeye roast, trimmed
• 2 tablespoons flour
• 2 cups beef stock
• mashed potato, to serve
• green bean, to serve
Instructions:
1. Preheat oven to 500°F (260°C).
2. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
3. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
4. Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
5. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
6. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
7. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
8. Remove from heat and strain the sauce into a gravy dish.
9. Carve the prime rib into 3/4-inch (20 mm) slices.
10. Serve with the mashed potatoes, green beans, and sauce!
Enjoy your Prime Rib With Garlic Herb Butter!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Homemade Butter Chicken?
|
Here's a recipe for Homemade Butter Chicken:
Ingredients:
Marinade
• 1 1/3 lb boneless, skinless chicken breast
• 1/2 cup plain yogurt
• 2 tablespoons ginger garlic paste
• 2 tablespoons chili powder
• 1 tablespoon garam masala
• 1 tablespoon salt
• 1 tablespoon turmeric
• 1 tablespoon cumin
Sauce
• 1/4 cup butter
• 1 onion, finely chopped
• 1 tablespoon tomato puree
• 2 tablespoons ginger garlic paste
• 6 cardamom pods
• 1/4 teaspoon ground cloves
• 2 tablespoons chili powder
• 1 tablespoon coriander
• 1 tablespoon garam masala
• 1 tablespoon turmeric
• 1 1/4 cups cream
• naan bread, for serving
• cooked rice, for serving
• Chopped fresh parsley, for serving
Instructions:
1. On a cutting board, slice the chicken into bite size pieces.
2. Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
3. Cover with plastic wrap and refrigerate for at least 1 hour.
4. Preheat the oven 430˚F (220˚C).
5. Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
6. Bake for about 15 minutes, until slightly dark brown on the edges.
7. Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
8. Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
9. Pour in the cream and mix well with the onion and spices.
10. When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
11. Serve with naan bread and rice and garnish with parsley.
Enjoy your Homemade Butter Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Southwest Chicken Alfredo Pasta Bake.
|
Here's a recipe for Southwest Chicken Alfredo Pasta Bake:
Ingredients:
• 8 oz fusilli pasta
• 8 oz corn, drained
• 8 oz black beans, drained & rinsed
• 2 cups cooked chicken, shredded
• 16 oz alfredo sauce
• 1 tablespoon taco seasoning
• 1 cup monterey jack cheese
• 1 cup cheddar cheese
Garnish
• fresh cilantro, chopped
Instructions:
1. Preheat oven to 350˚F (180˚C)
2. Cook the fusilli pasta according to box instructions. This will make about 41/2 cups (900g) of cooked pasta.
3. In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
4. Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
5. Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
6. Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
7. Garnish with cilantro.
Enjoy your Southwest Chicken Alfredo Pasta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for 20-Minute One-Pan Pizza?
|
Here's a recipe for 20-Minute One-Pan Pizza:
Ingredients:
• 1/2 cup warm water
• 1 tablespoon olive oil
• 2/3 cup all purpose flour
• 1/2 teaspoon sugar
• 1/2 teaspoon instant yeast
• 1/2 teaspoon salt
Toppings
• 1/2 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup pepperoni slices
• fresh basil, chopped, for garnish
Instructions:
1. In a large nonstick pan, combine the warm water, olive oil, flour, sugar, yeast, and salt. Use a spatula to stir the ingredients, then smooth the dough to the edges of the pan.
2. Spread the marinara sauce over the dough, all the way to the edges. Sprinkle the mozzarella evenly over the sauce, then top with the pepperoni.
3. Place over medium heat, cover, and cook for 10 minutes with the vent covered.
4. Uncover the vent and cook for 5 more minutes, until the edges are crispy.
5. Slide the pizza out of the pan onto a cutting board and let cool for 5 minutes.
6. Sprinkle with basil, then slice and serve.
Enjoy your 20-Minute One-Pan Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Easy Slow Cooker Mozzarella-Stuffed Meatballs And Sauce.
|
Here's a recipe for Easy Slow Cooker Mozzarella-Stuffed Meatballs And Sauce:
Ingredients:
Sauce
• 7 cups crushed tomato
• 1/3 cup onion, chopped
• 2 cloves garlic, crushed
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
Meatballs
• 1 lb beef
• 1 lb mild sausage
• 1 cup breadcrumb
• 1/3 cup onion, chopped
• 1/4 cup parmesan cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs
• 4 sticks mozzarella cheese, cut into 4-5 even pieces each
• 1/2 cup whole milk
• 1/2 cup parsley
Instructions:
1. Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
2. Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
3. Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
4. Place meatballs in slow cooker and submerge in sauce.
5. Cover and cook on high for 2-21/2 hours, or until meat is fully cooked.
6. Serve by itself or over pasta.
Enjoy your Easy Slow Cooker Mozzarella-Stuffed Meatballs And Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Hearty Vegetable Stew?
|
Here's a recipe for Hearty Vegetable Stew:
Ingredients:
• 2 tablespoons olive oil
• 10 oz baby bella mushroom, quartered
• 1 yellow onion, diced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 3 tablespoons tomato paste
• 2 tablespoons low sodium soy sauce
• 1/4 cup flour
• 3/4 cup dry red wine
• 4 cups red potato, diced
• 4 cups vegetable broth
• 2 leaves bay leaf
Instructions:
1. In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
2. Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
3. Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
4. Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
5. Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
6. Remove the bay leaves.
Enjoy your Hearty Vegetable Stew!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Parmesan Crusted Salmon?
|
Here's a recipe for Parmesan Crusted Salmon:
Ingredients:
• 6 oz skinless salmon
• 7 oz asparagus
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 1 egg
Parmesan Crust
• 1/4 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tablespoon fresh parsley, chopped
• salt, to taste
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. In a medium bowl, mix the parmesan crust ingredients.
3. In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.
4. Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.
5. Bake for 10-12 minutes.
Enjoy your Parmesan Crusted Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Beef And Broccoli Stir-Fry?
|
Here's a recipe for Beef And Broccoli Stir-Fry:
Ingredients:
• 1 lb top sirloin steak, thinly sliced
• 1/4 cup low sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon dark brown sugar
• 2 tablespoons fresh ginger, minced
• 1 tablespoon oil
• 1 head broccoli, cut into 1-inch (2 ½ cm) florets
• 1/2 cup water
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, optional
• 1 teaspoon toasted sesame oil
Instructions:
1. In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade.
2. Set aside to marinate for 20 minutes.
3. Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown.
4. Transfer the meat to a clean bowl and set aside.
5. Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute.
6. Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
7. Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
8. Add the steak back into the pan and stir to combine.
9. Remove from heat and serve on a bed of brown rice.
Enjoy your Beef And Broccoli Stir-Fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Sweet Potato Gnocchi?
|
Here's a recipe for Sweet Potato Gnocchi:
Ingredients:
• 1 sweet potato
• 1/2 cup vegetarian parmesan cheese, grated
• 1 egg
• 2 cups flour, plus more to dust
• 2 tablespoons butter
• 2 leaves fresh sage
Instructions:
1. Preheat oven to 400ºF (200ºC).
2. Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).
3. Allow potato to cool at least 5 minutes before peeling skin off.
4. In a large bowl, mash potato with masher or fork until smooth.
5. Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
6. Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 1/2 cm) wide.
7. Slice into 1/2-inch (1 cm) rectangles and set aside.
8. Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
9. Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.
10. In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.
11. Add gnocchi to pan with the sage and butter, tossing until lightly golden.
12. Top with more Parmesan cheese.
Enjoy your Sweet Potato Gnocchi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Grilled Salmon With Avocado Salsa?
|
Here's a recipe for Grilled Salmon With Avocado Salsa:
Ingredients:
Salmon
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 4 salmon fillets
Avocado Salsa
• 2 avocados
• 1/4 red onion
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
Optional
• cilantro, chopped for garnish
Instructions:
1. In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
2. Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
3. In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
4. Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
Enjoy your Grilled Salmon With Avocado Salsa!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Creamy Pesto Pasta Bake?
|
Here's a recipe for Creamy Pesto Pasta Bake:
Ingredients:
Pesto
• 4 cups fresh basil
• 2 cloves garlic
• 1/2 cup pine nuts
• 3/4 cup grated parmesan cheese, grated
• 3/4 cup olive oil
• 1/4 cup cold water
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
Pasta Bake
• 12 oz fusilli pasta, al dente
• 1 cup cherry tomato, halved
• 1 cup grated parmesan cheese
• 8 oz mozzarella ball
Instructions:
1. To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
2. Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
3. Halve cherry tomatoes.
4. In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
5. Top with grated parmesan and mozzarella balls.
6. Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
7. Garnish with additional parmesan and fresh basil. Serve immediately.
Enjoy your Creamy Pesto Pasta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for One-pan Roasted Chicken And Sweet Potatoes?
|
Here's a recipe for One-pan Roasted Chicken And Sweet Potatoes:
Ingredients:
• 1 small sweet potato, diced
• 1 lemon, sliced, seeds removed
• 1 cup green beans, trimmed
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 clove garlic, minced
• 1/2 teaspoon salt, plus more to season
• 1/4 teaspoon ground black pepper, plus more to season
• 1 boneless, skinless chicken breast
• 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
3. Season the chicken breast with salt, pepper, and paprika.
4. Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
5. Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
Enjoy your One-pan Roasted Chicken And Sweet Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Chipotle's Chicken?
|
Here's a recipe for Chipotle's Chicken:
Ingredients:
• 1 lb boneless, skinless chicken thighs
• kosher salt, to taste
• freshly ground black pepper, to tate
• 6 oz chipotle pepper in adobo sauce, finely chopped
• 1 tablespoon vegetable oil
Instructions:
1. On a cutting board, season the chicken all over with salt and pepper.
2. Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
3. Refrigerate for at least 2 hours, up to overnight.
4. Heat the oil in a large skillet over medium-high heat.
5. Add the chicken and cook until golden brown, 4 minutes per side.
6. Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
7. Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
Enjoy your Chipotle's Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Shepherd's Pie.
|
Here's a recipe for Shepherd's Pie:
Ingredients:
• 2 tablespoons olive oil
• 3 lb ground lamb
• salt, to taste
• pepper, to taste
• 1 large onion, chopped
• 3 large carrots
• 6 cloves garlic, grated
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons tomato paste
• 2 tablespoons worcestershire sauce
• 1 cup red wine
• 1 cup chicken stock
• 3 lb yukon gold potato, cubed
• 1/4 cup unsalted butter, 1/2 stick
• 4 large egg yolks
• 1 cup sour cream
• 1 cup grated parmesan cheese
Instructions:
1. Preheat the oven to 425°F (220˚C).
2. Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
3. Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
4. Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
5. Pour in the red wine and reduce until almost completely evaporated.
6. Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
7. Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
8. Transfer the potatoes to a large bowl and mash until smooth.
9. Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
10. Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
11. Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
12. Bake for 30 minutes, until the potatoes are golden brown.
Enjoy your Shepherd's Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Cauliflower Rice Chicken Bake?
|
Here's a recipe for Cauliflower Rice Chicken Bake:
Ingredients:
• 4 cups cauliflower rice
• 2 cups broccoli floret
• 2 cups chicken, cooked, cubed
• 1/2 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt, to taste
• fresh parsley, optional, to serve
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix together the cauliflower rice, broccoli, chicken, mozzarella, 1/2 cup cheddar, the garlic powder, onion powder, and salt until well combined.
3. Transfer the mixture to a baking dish and cover with aluminum foil. Bake for 40 minutes.
4. Uncover the pan and top with the remaining 1/2 cup cheddar cheese. Bake for 10 minutes more, until the cheese is melted.
5. Let cool for 5–10 minutes before serving.
Enjoy your Cauliflower Rice Chicken Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for One Pan Garlic Parmesan Chicken And Vegetable Bake?
|
Here's a recipe for One Pan Garlic Parmesan Chicken And Vegetable Bake:
Ingredients:
• 2 chicken breasts
• 2 small broccoli crowns
• 4 medium red potatoes
• 1/4 cup olive oil
• 2 teaspoons sea salt
• 2 teaspoons black pepper
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 2 cloves garlic, crushed
• 1/3 cup parmesan cheese, grated
Instructions:
1. Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.
2. Place two whole chicken breasts in the middle of the sheet tray. Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
3. Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
4. In a small bowl, blend the salt, pepper, onion powder, and paprika.
5. Evenly sprinkle the spice mixture over the veggies and both sides of the chicken. (TIP! Save any excess spice mix for next time.)
6. Preheat oven to 400˚F (200˚C).
7. Lightly mix the veggies on the pan with your hands to coat with the spices.
8. Rub the top of the chicken breast with crushed garlic, then sprinkle the parmesan cheese evenly over the chicken and vegetables.
9. Bake for 20-25 minutes, or until the chicken’s internal temperature reaches 165ºF (75ºC).
Enjoy your One Pan Garlic Parmesan Chicken And Vegetable Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chili Cheese Dog Boats.
|
Here's a recipe for Chili Cheese Dog Boats:
Ingredients:
• 8 hot dog buns
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped, plus more for garnish
• 8 slices cheddar cheese
• 15 oz chili, with or without beans
• 8 hot dogs
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Leaving them attached, place the 8 hot dog buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges. Push down on the bread cut-out to compact it tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
3. Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don’t collapse under the weight of the fillings.
4. Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one. Slide a hot dog snugly on top of the chili in each bun, then top with more chili.
5. Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown. Top with fresh parsley, then slice the hot dog boats along their connected seams to serve.
Enjoy your Chili Cheese Dog Boats!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Homemade Chicken Shawarma With Ben Stiller And Ahmed Badr?
|
Here's a recipe for Homemade Chicken Shawarma With Ben Stiller And Ahmed Badr:
Ingredients:
• 2 1/2 lb boneless, skinless chicken thighs, trimmed
Marinade
• 1 teaspoon cumin
• 1 teaspoon ground cardamom
• 1 tablespoon paprika
• 1/2 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 tablespoon sumac
• 1/4 teaspoon cayenne
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 3 cloves garlic, sliced
White Sauce
• 1 cup whole milk greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon sumac
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
For serving
• pita bread, warmed
• cucumber, sliced
• tomato, sliced
• pickle
Instructions:
1. Combine all marinade ingredients in a large bowl and whisk together.
2. Add the chicken thighs and coat evenly.
3. Cover and chill for at least 1 hour and up to 12 hours
4. Prepare the sauce by adding all sauce ingredients to a small bowl. Mix together and chill until ready to serve.
5. Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler.
6. Line a baking sheet with foil and a wire rack.
7. Place chicken in single layer on prepared wire rack, with the smooth sides down. Broil until chicken is well browned and registers at least 165˚F (74˚C), about 16-20 minutes. You may need to rotate the sheet pan halfway through if your broiler heats unevenly. Remove and rest the chicken for 5 minutes before handling, and turn off the oven.
8. While chicken rests, warm your pitas in the still-warm oven for a few minutes.
9. Slice the chicken into thin strips and transfer to platter.
10. Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.
Enjoy your Homemade Chicken Shawarma With Ben Stiller And Ahmed Badr!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Spinach Mushroom Pesto Spaghetti?
|
Here's a recipe for Spinach Mushroom Pesto Spaghetti:
Ingredients:
• 1 tablespoon canola oil
• 5 oz spinach
• 2 cups mushroom, sliced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup pesto
• 1/2 cup parmesan cheese
• 1/2 lb spaghetti, cooked
Instructions:
1. Heat pot over medium-high heat.
2. Add oil to the pot.
3. Cook the spinach until wilted.
4. Add the mushrooms, salt, and pepper cooking until most of the water is gone.
5. Add the pesto and parmesan.
6. Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
Enjoy your Spinach Mushroom Pesto Spaghetti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Hasselback Pizza Chicken?
|
Here's a recipe for Hasselback Pizza Chicken:
Ingredients:
• 1 chicken breast
• 7 teaspoons tomato puree
• 7 slices mozzarella cheese
• 7 slices salami
• 1 tablespoon grated cheddar cheese
• 1 teaspoon dried oregano
Instructions:
1. Cut seven slits on the top of the chicken breast.
2. In each slit, spread 1 teaspoon of tomato puree, 1 mozzarella slice, and 1 salami slice.
3. Preheat oven to 350˚F (180˚C).
4. Sprinkle on the cheddar cheese and oregano.
5. Bake for 20 minutes or until chicken is cooked through. It should have an internal temperature of 165˚F (75˚C).
Enjoy your Hasselback Pizza Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Roasted Eggplant Curry?
|
Here's a recipe for Roasted Eggplant Curry:
Ingredients:
• 3 medium eggplants
• 1/4 cup olive oil
• sea salt, to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 1/4 cup coconut oil
• 1/2 medium white onion, chopped
• 1 teaspoon chili powder
• 2 teaspoons ground cardamom
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 tablespoon ground turmeric
• 3 cloves garlic, minced
• 1 teaspoon ginger, peeled and minced
• 3 roma tomatoes, Ripe, Diced, Medium size
• 15 oz coconut milk
• 1/2 cup water
• cooked rice, for serving
• fresh cilantro, chopped, for serving
Instructions:
1. Preheat the oven to 400ºF (200ºC).
2. Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
3. Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
4. In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
5. Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
6. Stir in the ground coriander, 1/2 teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
7. Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
8. Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
9. Serve the curry warm over rice, topped with chopped cilantro.
Enjoy your Roasted Eggplant Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Homemade Big Massive Burger?
|
Here's a recipe for Homemade Big Massive Burger:
Ingredients:
• 1/2 lb ground beef
• 1 pinch salt
• 1 pinch pepper
• 1 1/2 burger buns
• 1 slice american cheese, sliced
Burger Sauce
• 1/2 cup mayonnaise
• 1 gherkin, diced
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon white pepper
Salads
• onion, finely diced
• lettuce, finely shredded
• 1 gherkin, thinly sliced
Instructions:
1. Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
2. Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
3. Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
4. Mix all the sauce ingredients and set aside.
5. Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
6. Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
7. Dig in and get lovin’ it!
8. Nutrition Calories: 1774 Fat: 131 grams Carbs: 69 grams Fiber: 7 grams Sugars: 17 grams Protein: 74 grams
Enjoy your Homemade Big Massive Burger!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Easy & Healthy Fried Rice?
|
Here's a recipe for Easy & Healthy Fried Rice:
Ingredients:
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 2 chicken breasts, diced
• salt, to taste
• pepper, to taste
• 1 cup carrot, diced
• 1 cup broccoli floret
• 2 cups brown rice, cooked
• 1/2 cup frozen peas
• 3 tablespoons low sodium soy sauce
Instructions:
1. Heat sesame oil in a skillet, and cook garlic until softened.
2. Add the chicken, salt, and pepper, and sauté for 5 minutes.
3. Add the carrots and broccoli, and sauté until tender.
4. Add the rice, soy sauce, and peas, and mix thoroughly.
Enjoy your Easy & Healthy Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Slow Cooker Shredded Chicken Tacos?
|
Here's a recipe for Slow Cooker Shredded Chicken Tacos:
Ingredients:
• 16 oz salsa
• 2 limes, juiced
• 1 package taco seasoning
• 3 tablespoons fresh cilantro, chopped
• 3 lb chicken breast
• salt, to taste
• pepper, to taste
Instructions:
1. In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
2. Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
3. Remove the chicken, shred with two forks, and return to the slow cooker and stir.
4. Freeze leftovers in an airtight bag for up to six months!
Enjoy your Slow Cooker Shredded Chicken Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Coconut Chicken Curry.
|
Here's a recipe for Coconut Chicken Curry:
Ingredients:
• 3 lb chicken, cubed
Marinade
• 1/4 medium white onion, diced
• 1/4 cup fresh scallion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped
• 3 tablespoons curry powder
• 4 sprigs fresh thyme
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons oil
• 1/2 medium white onion, diced
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1/4 cup fresh scallion, chopped
• 13.5 oz coconut milk, 1 can
• pepper, to taste
• 1 1/2 cups chicken broth
• fresh cilantro, for garnish
Instructions:
1. In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
2. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
3. Add the curry powder and stir well, cooking for 3-4 minutes more.
4. Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
5. Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
6. Add the chicken broth to the pot and stir.
7. Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
8. Garnish with cilantro.
Enjoy your Coconut Chicken Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Chinese-style Glazed Pork Belly?
|
Here's a recipe for Chinese-style Glazed Pork Belly:
Ingredients:
• 20 oz pork belly, lean
• 4 cups water, plus 250 milliliters, divided
• 4 slices of fresh ginger
• 1 spring onion, cut into 2-inch (5 cm) pieces
• 2 cloves garlic, crushed
• 2 tablespoons oil
• 2 tablespoons brown sugar
• 3 tablespoons light soy sauce
• 3 tablespoons dark soy sauce
• 3 tablespoons shaoxing rice wine
• cooked rice, for serving
• sliced green onion, for serving
Instructions:
1. Cut the pork belly into roughly 1-inch (2 1/2 cm) cubes.
2. Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
3. Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
4. Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
5. Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
6. Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
7. Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
8. Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
9. Serve immediately over a bowl of rice and sprinkle with sliced green onions.
10. Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
Enjoy your Chinese-style Glazed Pork Belly!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Slow Cooker Carnitas?
|
Here's a recipe for Slow Cooker Carnitas:
Ingredients:
• 4 lb boneless pork butt, or shoulder, cut into six equal pieces
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon dried oregano
• 1 tablespoon cumin
• 8 cloves garlic, crushed
• 1 medium onion, quartered
• 3 leaves bay leaf
• 1 lime, juiced
• 1 large orange, juiced, save the spent halves
Optional Toppings
• tortilla, taco shell
• rice
• 1 can black beans
• salsa
• guacamole
• sour cream
• fresh cilantro
• 1 cup cheese
Instructions:
1. Cut pork into 6 equal pieces. Add it to the slow cooker.
2. Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
3. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
4. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
5. Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
6. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
Enjoy your Slow Cooker Carnitas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Zesty Lime Chicken Black Bean And Rice.
|
Here's a recipe for Zesty Lime Chicken Black Bean And Rice:
Ingredients:
• 4 chicken thighs
• 1 cup white rice
• 1 1/2 cups chicken broth
• 2 tablespoons olive oil
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1 can black beans, drained
• 1 lime
• salt, to taste
• pepper, to taste
Instructions:
1. Season both sides of the chicken thighs with salt and pepper.
2. In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
3. Take the chicken out and add the onions and cook until they’re translucent, about 5 minutes.
4. Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
5. Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
6. Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
7. Serve the chicken over rice and garnish with cilantro.
Enjoy your Zesty Lime Chicken Black Bean And Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Cheesy Potato Casserole?
|
Here's a recipe for Cheesy Potato Casserole:
Ingredients:
• 6 russet potatoes
• olive oil
• salt, to taste
• pepper, to taste
• 10 slices bacon, cooked and crumbled
• 3 cups sour cream
• 4 cups shredded cheddar cheese
• fresh chive, for garnish
Instructions:
1. Place potatoes on a baking sheet and poke holes in two sides with a fork.
2. Coat potatoes with olive oil, and sprinkle with salt and pepper.
3. Bake for at 425°F (220°C) for 45 minutes.
4. Remove potatoes from oven, and let cool. Chop into 1-inch (2 1/2 cm) pieces.
5. Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
6. Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
7. Repeat for a second layer.
8. Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
9. Sprinkle with chives.
Enjoy your Cheesy Potato Casserole!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Slow Cooker Chicken Tikka Masala?
|
Here's a recipe for Slow Cooker Chicken Tikka Masala:
Ingredients:
• 2 cups chicken
• 1 tablespoon flour
• 2 teaspoons salt
• 1 tablespoon garam masala
• 1 tablespoon turmeric
• 1 tablespoon paprika
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 green chiles, chopped
• 1/2 cup tomato, in their juices
• 2 tablespoons tomato puree
• 3/4 cup plain yogurt
Garnish
• rice
• coriander
Instructions:
1. Place the chicken pieces in the slow cooker and coat well with the flour and salt.
2. Throw in the garam masala, turmeric, paprika, onions, garlic, chillies, chopped tomatoes and tomato puree and mix together.
3. Slow cook on high for 3 hours.
4. After 3 hours, stir in the plain yogurt. Serve with rice and top with chopped coriander.
Enjoy your Slow Cooker Chicken Tikka Masala!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make One-Pan Salmon And Veggies?
|
Here's a recipe for One-Pan Salmon And Veggies:
Ingredients:
• 2 lb small red potato, or yellow, quartered
• 4 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 4 cloves garlic, minced
• 4 tablespoons lemon juice
• 2 tablespoons fresh thyme
• 2 teaspoons ginger
• 2 salmon fillets
• 1 bunch asparagus, roughly 1 pound (455g)
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
3. Bake for 30 minutes.
4. Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
5. Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
6. Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
7. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.)
Enjoy your One-Pan Salmon And Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One-Pot Pad Thai?
|
Here's a recipe for One-Pot Pad Thai:
Ingredients:
• 8 oz pad thai noodle, or noodles of your choice
• 2 tablespoons sesame oil, divided
• 2 eggs
• 1 chicken breast, diced
• 1/4 cup shallot
• 3/4 cup pad thai sauce, we used 2 tablespoons each of fish sauce, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha
• 1 cup bean sprout
• 1/2 cup peanuts, crushed, plus more for garnish
• 1/4 cup green onion, plus more for garnish
• 1/4 cup fresh cilantro, plus more for garnish
Instructions:
1. Cook the noodles according to the package instructions.
2. Toss with 1 tablespoon of sesame oil and set aside.
3. Add 1/2 teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
4. Pour the remaining 1/2 tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
5. Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
6. Pour in the pad Thai sauce and toss to coat.
7. Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
8. Dish up and garnish with extra peanuts, green onions, and cilantro.
Enjoy your One-Pot Pad Thai!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Teriyaki Chicken Fried Rice Dome?
|
Here's a recipe for Teriyaki Chicken Fried Rice Dome:
Ingredients:
• 1/4 cup sugar
• 1/2 cup soy sauce, plus 3 tablespoons, divided
• 1/2 cup mirin
• 2 lb boneless, skinless chicken thighs, sliced
• 1 tablespoon canola oil
• 2 carrots, peeled and minced
• 1 medium onion, minced
• 1 red bell pepper, seeded and minced
• salt, to taste
• pepper, to taste
• 1 cup peas
• 1 cup broccoli florets
• 3 tablespoons sesame oil, divided
• 2 tablespoons garlic, minced
• 1 tablespoon ginger, minced
• 4 cups white rice, cooled
• 6 large eggs, beaten
• 1 sesame seed, for garnish
• scallion, sliced, for garnish
Instructions:
1. In a liquid measuring cup or small bowl, mix together the sugar, 1/2 cup (120 ml) soy sauce, and the mirin.
2. Add the chicken to a large bowl. Pour 1/2 cup (120 ml) of the marinade over the chicken and save the rest for later. Toss the chicken to coat, cover with plastic wrap, and marinate in the fridge for 30 minutes.
3. Add the canola oil to a wok or a large skillet over high heat. When the oil begins to shimmer, add the carrots, onion, and pepper. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes.
4. Add the peas and broccoli florets to the skillet. Cook, shaking the pan or stirring, for about 3 more minutes, until the broccoli becomes slightly tender. Remove the vegetables from the skillet.
5. Add 2 tablespoons of sesame oil to the skillet and heat until it shimmers, then add the minced garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the cooked rice, breaking up clumps with a spoon and tossing in the oil.
6. When the rice is well-coated, push to one side of the skillet and add the beaten eggs to the other side. Scramble until it starts to set, then return the veggies to the pan and stir into the rice to incorporate. Add the remaining 3 tablespoons of soy sauce. Stir until well-combined.
7. Transfer the rice mixture to a greased bundt pan. Pack the rice down slightly. Cover and set aside.
8. Heat the remaining tablespoon of sesame oil in the skillet. Add the marinated chicken and cook until browned on all sides, about 10 minutes. Add the reserved teriyaki sauce and cook until reduced and thickened slightly. Sprinkle with sesame seeds.
9. Invert the fried rice dome onto a serving platter. Pour the hot teriyaki chicken into the center of the dome and garnish with sliced scallions.
Enjoy your Teriyaki Chicken Fried Rice Dome!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making One-Pot Spicy Sausage And Broccoli Pasta?
|
Here's a recipe for One-Pot Spicy Sausage And Broccoli Pasta:
Ingredients:
• 2 tablespoons olive oil
• 1 lb spicy italian sausage, casing removed
• 1 lb broccoli florets
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 lb rigatoni
• 4 cups chicken stock
• 1/2 cup grated parmesan cheese, plus more garnish
Instructions:
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
2. Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
3. Add the pasta and chicken stock and bring to a boil. Cook for 10–12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
4. Divide the pasta between serving bowls and garnish with more Parmesan.
Enjoy your One-Pot Spicy Sausage And Broccoli Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Honey Garlic Slow Cooker Ribs?
|
Here's a recipe for Honey Garlic Slow Cooker Ribs:
Ingredients:
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 1/2 lb rack of pork ribs, halved
• 1 cup honey
• 1/2 cup soy sauce
• 10 garlic cloves, minced
Instructions:
1. In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
2. Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
3. Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
Enjoy your Honey Garlic Slow Cooker Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One-Pot Creamy Chicken and Broccoli Pasta?
|
Here's a recipe for One-Pot Creamy Chicken and Broccoli Pasta:
Ingredients:
• 1 tablespoon oil
• 1 1/2 lb chicken breast, cubed
• 1 teaspoon seasoned salt, divided
• pepper, to taste
• 1 small onion, sliced
• 1 medium head broccoli
• 6 cups milk
• 1 lb bowtie pasta
• 1 cup shredded parmesan cheese
• 1 cup shredded mozzarella cheese
Instructions:
1. Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
2. Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
3. Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
4. Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
5. Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
6. Add in Parmesan and mozzarella. Stir until cheese is melted.
7. Stir in chicken until well incorporated.
Enjoy your One-Pot Creamy Chicken and Broccoli Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Turkey Taco Stuffed Bell Peppers?
|
Here's a recipe for Turkey Taco Stuffed Bell Peppers:
Ingredients:
• 1 lb ground turkey
• 1 onion, diced
• 3 cloves garlic
• 1 can black beans, drained and rinsed
• 1 can yellow corn, drained and rinsed
• 1 jar salsa
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• guacamole, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Using a sharp knife, cut off the tops of each bell pepper. Use the knife to help cut out and remove the seeds and ribs from inside the peppers.
3. Place the peppers in a lightly greased roasting pan and set aside.
4. Heat the oil in a large skillet over medium-high heat. Toss in the onion, cumin, oregano, paprika, salt, and black pepper, and sauté until the onions have softened, about 2-3 minutes.
5. Toss in the garlic and sauté until fragrant, about 30 seconds.
6. Move the onions away from the center of the pan to create an open surface in the skillet. Place the ground turkey in the center of the pan and break up the meat.
7. Move the meat and onions to the sides of the pan to create an open surface again. Pour in the black beans, corn, and salsa and stir the mixture until evenly combined.
8. Spoon the mixture evenly into the hallowed bell peppers and replace the bell pepper tops.
9. Bake for 30-35 minutes, until the bell peppers have softened and wilted slightly.
10. Remove the tops of the bell peppers, spoon on a large dollop of guacamole, and replace the tops.
Enjoy your Turkey Taco Stuffed Bell Peppers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Crispy Fish Tacos?
|
Here's a recipe for Crispy Fish Tacos:
Ingredients:
Cabbage Slaw
• 1/2 head green cabbage, finely shredded
• 1/2 medium red onion, small diced
• 2 roma tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, diced
• 2 tablespoons lime juice
• salt, to taste
Crispy Fish
• 1 cup all-purpose flour
• 1 tablespoon old bay seasoning
• 1/2 teaspoon baking powder
• 1 cup lager beer
• vegetable oil, for frying
• 1 lb fresh cod, cut into 1-inch (2-cm) thick strips
Avocado Crema
• 2 medium avocados
• 1 cup sour cream
• 1/4 cup lime juice
• salt, to taste
Assembly
• corn tortilla, warmed
• radish, thinly sliced, for serving, optional
Instructions:
1. Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
2. Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
3. Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
4. Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
5. Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
6. To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
Enjoy your Crispy Fish Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Creamy Chicken Chimichanga?
|
Here's a recipe for Creamy Chicken Chimichanga:
Ingredients:
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups rotisserie chicken, shredded
• 1 cup corn
• 1 teaspoon cumin
• 1 teaspoon paprika
• 8 oz cream cheese
• 6 flour tortillas
• 2 cups cheese blend
• oil, for frying
• sour cream, for serving
• pico de gallo, for serving
Instructions:
1. Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
2. Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
3. Remove chicken from the heat and place in a large mixing bowl.
4. Add in cream cheese and mix until chicken becomes creamy.
5. Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito.
6. Preheat oil to 325ºF (170ºC).
7. Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown.
8. Top with sour cream and pico de gallo.
Enjoy your Creamy Chicken Chimichanga!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Sausage, Spinach, Tomato Rigatoni?
|
Here's a recipe for Sausage, Spinach, Tomato Rigatoni:
Ingredients:
• 1 tablespoon olive oil
• 5 links hot italian sausage
• 1 large yellow onion, chopped
• 5 cloves garlic, minced
• salt, to taste
• pepper, to taste
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 12 oz tomato paste
• 15 oz diced tomato
• 2 cups grated parmesan cheese, divided
• 2 cups spinach
• 1 lb rigatoni, cooked
• 1 cup ricotta cheese
• fresh basil, to garnish
Instructions:
1. To a large dutch oven on medium heat, add the olive oil and heat it until it shimmers.
2. Add the hot Italian sausage, cook until the the first side browns deeply, flip and cook on the other side until the sausage is fully cooked, 15 minutes. Remove the sausages from the pan and slice when they cool down.
3. To the leftover pan drippings, add the chopped yellow onion, minced garlic, salt, pepper, dried basil, dried oregano, and dried parsley. Cook until the onions are caramelized and soft. About 10 minutes.
4. Add the tomato paste and cook until the tomato paste darkens slightly.
5. Add in the diced tomatoes and the sausage slices into the pan, stir, and let the sauce come to a simmer.
6. Add in half the grated parmesan, spinach, the cooked pasta, and stir to combine.
7. Spoon in fresh dollaps of the ricotta cheese, garnish with fresh basil, more grated parmesan, and serve!
Enjoy your Sausage, Spinach, Tomato Rigatoni!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Spaghetti With Fresh Tomato Sauce?
|
Here's a recipe for Spaghetti With Fresh Tomato Sauce:
Ingredients:
• 1 lb spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups cherry tomato
• salt, to taste
• pepper, to taste
• 1 cup white wine
• 1 cup parmesan cheese
• 1/2 cup fresh basil, chopped
Instructions:
1. Cook spaghetti in boiling salted water until it’s al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
2. While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper.
3. Cook tomatoes down for 5 minutes until they soften and release some of their juices.
4. Then add the wine and allow that to reduce for 5-10 minutes until you’re left with a syrupy sauce.
5. Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce.
6. Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you’re left with a smooth sauce.
7. Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.
8. Top off with extra parmesan and basil and serve immediately.
Enjoy your Spaghetti With Fresh Tomato Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Cheesesteak-Stuffed Peppers?
|
Here's a recipe for Cheesesteak-Stuffed Peppers:
Ingredients:
• 1 lb flank steak
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon pepper, divided
• 2 teaspoons salt, divided
• 2 tablespoons worcestershire sauce
• 2 tablespoons unsalted butter
• 3 large white onions, sliced
• 3 green bell peppers, sliced
• 6 red bell peppers
• 15 slices provolone cheese
• 2 tablespoons fresh parsley, chopped, for garnish
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. Cut the flank steak against the grain into 1/8-inch (3-mm) thick slices.
3. In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, paprika, garlic powder, 1/2 teaspoon of pepper, 1 teaspoon of salt, and the Worcestershire sauce.
4. Mix to coat the meat with the spices and cook until the meat is cooked through, about 3 minutes. Transfer the meat a bowl, leaving the juices in the pan. Cover and set aside until ready to use.
5. Add the butter to the pan with the meat juices. Add the onions and cook until tender and shiny, about 10 minutes. Add the green bell peppers and the remaining 1/2 teaspoon of pepper and teaspoon of salt, and cook until the onions and peppers are caramelized, about 10 minutes.
6. Cut the top off of a red bell pepper. Cut around the seed pod, then pull it out of the pepper. Remove any remaining seeds. Repeat with the rest of the peppers.
7. Cut 9 of the provolone slices in half.
8. Place the peppers in a 9x13-inch (23x33-cm) baking dish, cut side up. Scoop a bit of steak filling into each pepper, followed by the peppers and onions, then 3 half slices of provolone. Repeat with the rest of the steak, then the rest of the peppers and onions. Place a whole slice of provolone on top of each pepper.
9. Bake for 30 minutes, until the skin of the peppers is shriveling, and the cheese is golden.
10. Top with parsley.
Enjoy your Cheesesteak-Stuffed Peppers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook One-Pot Garlic Tomato Shrimp Pasta?
|
Here's a recipe for One-Pot Garlic Tomato Shrimp Pasta:
Ingredients:
• 1 lb spaghetti
• 3 tablespoons olive oil
• 1 lb shrimp, peeled and deveined
• 2 teaspoons salt
• 1 1/2 teaspoons red pepper flakes
• 1 small yellow onion
• 8 cloves garlic, finely chopped, about 3 tablespoons
• 42 oz canned diced tomato, drained of excess water
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1 cup dry white wine
• 1/3 cup fresh parsley, chopped
• 4 qt water, salted
Instructions:
1. In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
2. Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
3. Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
4. Add the shrimp, salt, and 1/2 teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
5. Remove the shrimp and place in a small bowl to the side.
6. Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
7. Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
8. Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
9. Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
10. Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
11. Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
Enjoy your One-Pot Garlic Tomato Shrimp Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chinese Chicken Curry.
|
Here's a recipe for Chinese Chicken Curry:
Ingredients:
• 3 tablespoons oil
• 3 cups chicken
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/3 cups onion, chopped
• 3/4 cup carrot, chopped
• 1 cup potato, chopped
• 4 1/4 cups water
• 2/3 cup peas
• 2/3 cup curry paste
Instructions:
1. Heat up 2 tablespoons of oil on low to medium heat.
2. Sear the chicken until the outside turns golden brown. Season with salt and pepper.
3. Take out the chicken, make sure you don’t clean the pot or you’d wipe away some deliciousness!
4. Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften.
5. Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on.
6. Add in the peas and curry paste, stir well.
7. Serve with rice.
Enjoy your Chinese Chicken Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Tuna Burgers?
|
Here's a recipe for Tuna Burgers:
Ingredients:
• 15 oz tuna, canned, drained
• 1 tablespoon olive oil, plus more for cooking
• 3/4 cup panko bread crumbs
• 1 tablespoon dried parsley
• 2 teaspoons fresh chives, minced
• 1 tablespoon garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon paprika
• 1 large egg, beaten
• whole wheat burger bun, for serving
Instructions:
1. Combine the tuna, olive oil, panko, parsley, chives, garlic, salt, pepper, paprika, and egg in a large bowl until evenly mixed.
2. Divide the mixture into 4 portions and form patties with your hands.
3. Heat a drizzle of olive oil in a large skillet over medium-high heat.
4. Place the patties in the pan and cook for 3-5 minutes on each side, until golden brown.
5. Serve on whole wheat buns with your preferred toppings.
Enjoy your Tuna Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One-Pot Cilantro Lime Chicken & Rice?
|
Here's a recipe for One-Pot Cilantro Lime Chicken & Rice:
Ingredients:
• 1 lb boneless, skinless chicken breast, cubed
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 poblano peppers, chopped
• 2 cloves garlic cloves, minced
• 2 1/2 cups low-sodium chicken broth
• 1 lime, juiced
• 14 1/2 oz canned cooked black beans, rinsed and drained
• 2 diced tomatoes
• 1 1/2 cups jasmine rice, uncooked, rinsed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons cilantro, chopped
Instructions:
1. In a skillet, heat a small amount of oil on medium–high heat. Add chicken and season with salt and pepper.
2. Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
4. Add garlic and cook for an additional minute.
5. Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
6. Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
7. Add chicken back to the pot. Add cilantro and combine.
8. Serve immediately.
Enjoy your One-Pot Cilantro Lime Chicken & Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Maple-glazed Salmon?
|
Here's a recipe for Maple-glazed Salmon:
Ingredients:
Salmon
• 1 tablespoon vegetable oil
• 1/4 cup maple syrup
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• pepper, to taste
• salt, to taste
• 4 oz salmon fillet, 2 fillets
• fresh parsley, for garnish
Broccoli
• 1 lb broccoli floret
• salt, to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• 1 teaspoon red pepper flakes
Instructions:
1. For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
2. For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
3. In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
4. Set aside 2 tablespoons for topping later.
5. Place salmon fillets inside the bowl and make sure each side is covered with sauce.
6. Sear the salmon 2-3 minutes on each side.
7. Brush the tops with the sauce set aside.
8. With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
9. Drain under cold water to stop the cooking.
10. In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated.
11. On each plate, serve a filet of salmon and scoop of broccoli.
12. Top with reserved marinade and sprinkle parsley for garnish.
Enjoy your Maple-glazed Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Orange Cauliflower “Chicken”?
|
Here's a recipe for Orange Cauliflower “Chicken”:
Ingredients:
• nonstick cooking spray, for greasing
• 2 cups non dairy milk
• 2 cups all purpose flour
• 2 teaspoons kosher salt
• 1 cauliflower, cut into 1 1/2 inch ( 3 cm) florets
• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 piece fresh ginger, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup orange juice
• 1/2 cup brown sugar
• 1/4 cup distilled white vinegar
• 1/4 cup soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 teaspoon sesame oil
• white rice, for serving
• 3 scallions, thinly sliced, for garnish
Instructions:
1. Preheat the oven to 450˚F (230°C). Line a baking sheet with parchment paper and grease with nonstick spray.
2. In a medium bowl, whisk together the non-dairy milk, flour, and salt.
3. One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren’t touching one another. Lightly spray with cooking spray.
4. Bake for 30–35 minutes, until the coating is crispy and beginning to brown.
5. While the cauliflower is baking, make the sauce: Heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 2–3 minutes, until fragrant, stirring frequently to prevent burning.
6. Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for 2–3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.
7. In a small bowl, stir together the cornstarch and cold water with a fork.
8. Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens. Mix in the sesame oil, then transfer the sauce to a large bowl.
9. Toss the hot cauliflower florets in the sauce until well coated.
10. Serve the cauliflower over rice and garnish with the scallions.
Enjoy your Orange Cauliflower “Chicken”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Easy Sticky Chicken Drumsticks?
|
Here's a recipe for Easy Sticky Chicken Drumsticks:
Ingredients:
• 12 chicken drumsticks
Marinade
• 6 cloves garlic, crushed
• 3 tablespoons ginger
• 1 red chili
• 3 tablespoons honey
• 1/2 cup soy sauce
Garnish
• sesame seed
• spring onion
Instructions:
1. In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
2. Mix in the chicken drumsticks.
3. Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
4. Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
5. Remove from the pan and pour in the marinade.
6. Bring to a boil and stir, until the marinade is thick and resembles a sauce.
7. Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
8. Garnish with sesame seeds and spring onions.
Enjoy your Easy Sticky Chicken Drumsticks!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Beef & Broccoli Chow Mein.
|
Here's a recipe for Beef & Broccoli Chow Mein:
Ingredients:
• 1/2 cup water
• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1 tablespoon garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon white pepper
• 1 lb flank steak, thinly sliced
• salt, to taste
• 3 tablespoons cooking oil, divided
• 6 oz chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
• 1/2 cup onion, sliced
• 1 cup broccoli floret
• 2 teaspoons sesame oil
• scallion, sliced, for garnish
Instructions:
1. In a 2-cup (480 ml) liquid measuring cup, combine the water, cornstarch, soy sauce, garlic, brown sugar, and white pepper.
2. In a medium bowl, season the steak strips with salt. Pour half of the sauce over the meat and set the rest aside for later. Mix the sauce with the steak, cover with plastic wrap, and marinate in the refrigerator for 30 minutes to 1 hour.
3. 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.
4. In the same wok, add 1 tablespoon of cooking oil and the marinated beef. Cook the beef for 3-4 minutes, then flip and cook for another 2 minutes, or until slightly crispy. Remove from the wok and set aside.
5. In the same wok, heat the remaining tablespoon of oil and add onion and broccoli. Season with salt, then stir and cook for 3-4 minutes, or until the onions are translucent.
6. Return the steak to the wok, followed by the crispy noodles and sesame oil. Mix well and pour in the reserved sauce. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
Enjoy your Beef & Broccoli Chow Mein!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Eggplant Potato Tomato Stew?
|
Here's a recipe for Eggplant Potato Tomato Stew:
Ingredients:
• 4 medium yukon potatoes
• 2 medium eggplants, chopped
• 2 red bell peppers, seeded and chopped
• 5 tablespoons olive oil, divided
• 1 teaspoon salt, plus more to taste, divided
• 3/4 teaspoon pepper, plus more to taste, divided
• 1 medium yellow onion, diced
• 1 tablespoon tomato paste
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 15 oz chickpeas, 1 can, drained and rinsed
• 3 medium beefsteak tomatoes, diced
• 1 1/2 cups low sodium vegetable broth
• fresh parsley, for serving
Instructions:
1. Preheat the oven to 400ºF (200ºC).
2. With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
3. Drain the potatoes, and rinse with cold water. Peel off the skin.
4. Cut the potatoes into 1/2-inch (1 cm) pieces and set aside.
5. Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
6. Bake for 25 minutes, flipping halfway through.
7. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
8. Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and 3/4 teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
9. Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
10. Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
11. Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
12. Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
Enjoy your Eggplant Potato Tomato Stew!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Thai Coconut Vegetable Curry?
|
Here's a recipe for Thai Coconut Vegetable Curry:
Ingredients:
• 1 tablespoon coconut oil
• 1 red onion, thinly sliced
• 1 medium jalapeno, seeded and finely chopped
• 3 cloves garlic, minced
• 1 orange bell pepper, seeded and cut into thin strips
• 1 large eggplant, ends trimmed, diced
• 3 tablespoons red curry paste
• 1 tablespoon brown sugar
• 13.5 oz light coconut milk
• 28 oz diced tomato
• 13.5 oz chickpeas, drained and rinsed
• 5 oz baby spinach
• 1/4 cup fresh cilantro, chopped
• cooked brown rice, for serving
Instructions:
1. Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
2. Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
3. Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
4. Garnish the curry with cilantro and serve over brown rice.
5. NutritionCalories: 212Total fat: 7 grams Sodium: 368Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
Enjoy your Thai Coconut Vegetable Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Meal Prep Chicken Burrito Bowls.
|
Here's a recipe for Meal Prep Chicken Burrito Bowls:
Ingredients:
• 2 large, boneless, skinless chicken breasts, cubed
• 15 oz black beans, 1 can, drained and rinsed
• 1 white onion, diced
• 2 cloves garlic
• 16 oz medium chunky salsa, 1 jar
• 1 cup brown rice, cooked
• 1 tablespoon olive oil
• 1 bundle green onion, sliced, for garnish
• salt, to taste
• black pepper, to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Toss in the onion with a pinch of salt and sauté until the onions have softened, about 3 minutes.
3. Move the onions to the sides of the pan to create an open space in the middle. Add the cubed chicken into the center of the pan, season with salt and pepper, and sauté until the chicken has cooked almost all the way through.
4. Add the garlic and mix until fragrant, about 30 seconds.
5. Pour over salsa, black beans, and rice, and mix until everything in the pan is evenly combined.
6. Let the mixture simmer for 5 minutes or until the chicken is cooked through.
7. Divide the mixture equally into 4-6 bowls and sprinkle over some thinly sliced green onions.
Enjoy your Meal Prep Chicken Burrito Bowls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Spinach Artichoke Mac & Cheese?
|
Here's a recipe for Spinach Artichoke Mac & Cheese:
Ingredients:
• 2 tablespoons butter
• 2 cloves garlic, minced
• 5 oz spinach
• 1 cup artichoke heart, drained
• 3 cups milk
• 2 teaspoons kosher salt
• 2 teaspoons black pepper, freshly ground
• 2 cups elbow macaroni
• 3/4 cup shredded cheddar cheese
• 3 cups shredded mozzarella cheese, divided
Instructions:
1. Preheat oven to 450°F (230°C).
2. In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
3. Slowly add the milk, salt, and pepper. Stir until milk is boiling.
4. Add the macaroni, cooking until the milk coats the macaroni like a glaze.
5. Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
6. Sprinkle the remaining mozzarella on top.
7. Bake for 7 minutes, until cheese is bubbly and golden brown.
Enjoy your Spinach Artichoke Mac & Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Bacon Ranch Chicken Bake?
|
Here's a recipe for Bacon Ranch Chicken Bake:
Ingredients:
• 3 chicken breasts
• salt, to taste
• pepper, to taste
• 6 tablespoons ranch dressing
• 6 slices bacon
• 4 oz cheddar 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 1-2 Tbsp. ranch on each chicken breast.
4. Layer two slices of bacon on top of each chicken breast.
5. Top with cheese.
6. Bake for 40 minutes.
Enjoy your Bacon Ranch Chicken Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Chicken Parmesan Baked Ziti?
|
Here's a recipe for Chicken Parmesan Baked Ziti:
Ingredients:
• 1 lb ziti pasta
• 2 chicken breasts
• 25 oz tomato sauce
• 2 cups mozarella
• 1 cup parmesan cheese
• 1/4 cup fresh basil
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Boil pasta for 10 minutes, then drain.
3. Dice chicken breasts and cook thoroughly. Add tomato sauce, then add cooked pasta and mix until the pasta is coated with sauce.
4. Pour half of the pasta into a greased 11x7-inch (27x17 cm) or 9x13 inch (22x33 cm) baking dish. Sprinkle evenly with 1 cup (100 G) of mozzarella cheese, 1/2 cup (55 G) of parmesan, 1/8th cup of basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining cheese and basil.
5. Bake for 20 minutes, remove and sprinkle immediately with additional Parmesan cheese and fresh basil.
Enjoy your Chicken Parmesan Baked Ziti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Easy One-Tray Chicken Thighs And Veggies?
|
Here's a recipe for Easy One-Tray Chicken Thighs And Veggies:
Ingredients:
• 1 lb fingerling potato
• 1/2 lb carrot
• 1 medium red onion, thickly sliced
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon dried rosemary, finely chopped
• 1 tablespoon olive oil
• 4 cloves garlic
• 6 chicken thighs, skin-on
Instructions:
1. Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
2. Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
3. Sprinkle remaining salt and pepper on either side of each chicken thigh.
4. Arrange chicken thighs skin-side up on top of the vegetables.
5. Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
Enjoy your Easy One-Tray Chicken Thighs And Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare General Tso’s Chicken?
|
Here's a recipe for General Tso’s Chicken:
Ingredients:
Chicken
• 8 cups vegetable oil, for frying
• 1 cup rice wine
• 1/4 cup soy sauce
• 1 lb boneless, skinless chicken thighs, cubed
• 1 cup flour
• 1 tablespoon salt
General Tso’s Sauce
• 1 tablespoon vegetable oil
• 2 cloves fresh garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 cup dried chili pod
• 1/4 cup rice wine
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar, may substitute with white wine vinegar
• 1/4 cup sugar
Cornstarch Slurry
• 1/2 tablespoon cornstarch
• 1/2 tablespoon water
Garnish
• 1/4 cup green onion, chopped
• white rice
Instructions:
1. In a large bowl, combine 1 cup rice wine (240 ml), 1/4 cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
2. In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
3. Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
4. Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
5. In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
6. Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
7. Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
8. Add cooked chicken pieces, stirring them to coat with the sauce.
9. Remove from heat and garnish with green onions and rice.
10. Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
Enjoy your General Tso’s Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Keto Friendly Spinach & Artichoke Chicken Rolls?
|
Here's a recipe for Keto Friendly Spinach & Artichoke Chicken Rolls:
Ingredients:
• 2 cloves garlic, minced
• 10 oz spinach
• 1 cup artichoke heart, chopped
• 2 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2/3 cup grated parmesan cheese
• salt, to taste
• pepper, to taste
• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 1/3 cups riced cauliflower, to serve
• 2 cups broccoli, cooked, to serve
Instructions:
1. Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add garlic and cook for 30 seconds, stirring constantly.
2. Add the spinach and artichoke, and stir.
3. Mix in cream cheese, mozzarella, and Parmesan cheese, and stir until the cheeses are well incorporated. Remove from the heat and set aside.
4. Preheat oven to 400°F (200°C).
5. Sprinkle the chicken breasts with salt, pepper, onion powder, and garlic powder until evenly coated.
6. To pound out the chicken, take a chicken breast and butterfly it by slicing half way into it to open like a book, making sure not to slice all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about 1/4 inch (6 mm) in thickness.
7. Onto each pounded chicken breast, evenly add 1/4 of the spinach-artichoke mixture, but making sure to not overfill the chicken.
8. Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
9. Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
10. Serve with riced cauliflower, broccoli, or other low carb vegetables of your choice.
11. Eat right away or refrigerate until ready to eat.
Enjoy your Keto Friendly Spinach & Artichoke Chicken Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Ultimate Mac ‘n’ Cheese?
|
Here's a recipe for Ultimate Mac ‘n’ Cheese:
Ingredients:
• 1/2 lb bacon, sliced
• 5 cloves garlic, minced
• 2 cups panko breadcrumbs
• 1/2 cup fresh chives, chopped
• 1/2 cup fresh parsley, chopped
• 4 tablespoons butter
• 1/4 cup flour
• 3 cups evaporated milk
• salt, to taste
• pepper, to taste
• 2 teaspoons dry mustard powder
• 1/2 teaspoon cayenne pepper
• 1 lb macaroni, cooked
• 1/2 cup cheddar cheese, cubed
• 1/2 cup gruyère cheese, shredded
• 1/2 cup colby jack cheese, cubed
• 1/2 cup smoked gouda cheese, shredded
• 1/2 cup provolone cheese, cubed
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
3. Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
4. In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
5. Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
6. Add the pasta to the sauce and stir to combine.
7. Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
8. Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
9. Bake for 45 minutes, or until the mac ‘n’ cheese is bubbly, melted, and golden brown on top.
10. Serve with a sprinkle of the bread crumb mixture for added flavor!
Enjoy your Ultimate Mac ‘n’ Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Taco Lasagna?
|
Here's a recipe for Taco Lasagna:
Ingredients:
• 2 tablespoons olive oil
• 1 small green bell pepper, diced
• 1 small yellow onion, diced
• 1 lb ground turkey
• 2/3 cup water
• 1 package McCormick® Original Taco Seasoning
• 1 can black beans, drained, and rinsed
• 1 cup frozen corn kernels, thawed
• 1 can fire roasted diced tomatoes, undrained
• 6 flour tortillas, 8 in (20 cm)
• 1 can refried beans
• 3 cups mexican cheese blend, shredded
Instructions:
1. Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (22x33 cm) baking dish with cooking spray.
2. Heat the olive oil in a medium pan over medium-high heat. Add the green pepper and onion and sauté until soft and the onion is translucent, about 6 minutes.
3. Add the ground turkey and break up with a wooden spoon. Cook for another 4 minutes, or until it is no longer pink. Add the water and taco seasoning and bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
4. Stir in the black beans, corn and fire-roasted tomatoes. Continue to simmer, uncovered, for 10 minutes, until thickened, then remove the pan from the heat.
5. Place 2 tortillas in the prepared baking dish. Spread half of the refried beans and half of the turkey mixture over the tortillas and sprinkle with 1 cup cheese. Repeat to make another layer, then top with remaining 2 tortillas and 1 cup cheese.
6. Cover the baking dish with foil and bake for 25–30 minutes, or until the lasagna is warmed through and the cheese is melted and bubbling. Broil on high for 2–3 minutes, until dark golden brown and bubbling.
Enjoy your Taco Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Beef and Cheese Tortellini Bake?
|
Here's a recipe for Beef and Cheese Tortellini Bake:
Ingredients:
• 1 teaspoon olive oil
• 1 lb ground beef
• salt, to taste
• pepper, to taste
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley
• 28 oz crushed tomato, 1 can
• 1/4 cup fresh basil, sliced
• 2 cups shredded mozzarella cheese
• 1 1/4 lb cheese tortellini, cooked and drained
Instructions:
1. Preheat oven to 375ºF (190ºC).
2. Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper.
3. Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic.
4. Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
5. Remove from heat.
6. Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
7. Bake for 15-20 minutes, or until cheese is melted and bubbling.
8. Cool for several minutes and serve.
Enjoy your Beef and Cheese Tortellini Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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