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Have you got a recipe for Chipotle Chickpea Tacos?
|
Here's a recipe for Chipotle Chickpea Tacos:
Ingredients:
• 1 tablespoon olive oil
• 15 oz chickpeas, 1 can, drained and rinsed
• 2 tablespoons low sodium soy sauce
• 1 teaspoon chipotle chili powder
• 1 teaspoon garlic powder
• tortilla, to serve
Instructions:
1. Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
2. Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
3. Serve on warm tortillas with desired taco toppings.
Enjoy your Chipotle Chickpea Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Sticky Garlic Chicken Bites?
|
Here's a recipe for Sticky Garlic Chicken Bites:
Ingredients:
• 2 chicken breasts
• 1 egg, beaten
• 2 cups panko breadcrumbs
• salt
• pepper
• 4 tablespoons soy sauce
• 4 tablespoons honey
• 4 cloves garlic, crushed
• 2 tablespoons hoisin sauce
• 1 tablespoon sriracha
• 1 tablespoon grated ginger
• spring onion, for garnish
• sesame seed, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the chicken breasts into small bite-size pieces.
3. Dip chicken pieces into egg mixture then coat with panko.
4. Place the breaded chicken onto a baking sheet and season with salt and pepper.
5. Bake 20 minutes until golden brown and cooked through.
6. Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
7. Toss chicken bites in the sauce until thoroughly coated.
8. Serve immediately with chopped spring onion and sesame seeds.
Enjoy your Sticky Garlic Chicken Bites!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook One-Pan Balsamic Chicken & Veggies?
|
Here's a recipe for One-Pan Balsamic Chicken & Veggies:
Ingredients:
• 1/4 cup italian salad dressing
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons honey
• 1/8 teaspoon red pepper flakes
• 1 lb chicken breast
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch / 5cm pieces
• 1 1/2 cups carrot
• 1 cup grape tomatoes, halved
Instructions:
1. In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
2. Season chicken with salt and pepper.
3. Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
4. Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
5. Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
Enjoy your One-Pan Balsamic Chicken & Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Sesame Peanut Noodles?
|
Here's a recipe for Sesame Peanut Noodles:
Ingredients:
• 1/2 cup peanut butter
• 3 tablespoons low sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 3 tablespoons water
• 2 1/2 teaspoons brown sugar
• 1 clove garlic
• 1/2 tablespoon fresh ginger, minced
• 8 oz spaghetti, cooked according to package instructions
• 1/2 cup shredded carrot
• 1/2 cup shredded red cabbage
• 3/4 cup edamame, shelled
• peanut, for garnish
• 1 tablespoon black sesame seeds, for garnish
• scallion, sliced, for garnish
Instructions:
1. In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
2. In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
3. Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
Enjoy your Sesame Peanut Noodles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Honey-Garlic Shrimp Chow Mein?
|
Here's a recipe for Honey-Garlic Shrimp Chow Mein:
Ingredients:
• 1 tablespoon ginger, minced
• 2 tablespoons garlic, minced
• 1/4 cup soy sauce
• 1/2 cup honey
• 1 lb jumbo shrimp, peeled and deveined
• 3 tablespoons cooking oil, divided
• 1 package chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
• 1 cup white onion, sliced
• 1 cup broccoli floret
• 1/2 cup carrot, julienned
• 1/2 cup cabbage
• salt, to taste
• pepper, to taste
• scallion, for garnish
Instructions:
1. In a 2-cup (480ml) liquid measuring cup, combine the ginger, garlic, soy sauce, and honey.
2. Pour about 1/3 cup (80 ml) of sauce over the shrimp in a medium bowl and toss to coat. Reserve the rest of the sauce. Cover the shrimp 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, heat 1 tablespoon of cooking oil, then add the onion, broccoli, carrots, and 1/3 cup (80 ml) of the sauce. Cook for 2-3 minutes, or until the onions are translucent.
5. Add the cabbage and season with salt and pepper to taste. Cook for 2 minutes more, or until the vegetables have softened.
6. Push the vegetables to one side of the wok and add the remaining cooking oil to the empty side, followed by the marinated shrimp. Cook for 1 minute without disturbing, then flip the shrimp over and cook for another 2 minutes, until the shrimp are pink and their tails have curled in.
7. Mix the cooked shrimp with the vegetables and add the crispy chow mein noodles and the remaining sauce. Toss gently and cook for another 2-3 minutes, or until everything is well combined. Garnish with sliced scallions.
Enjoy your Honey-Garlic Shrimp Chow Mein!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Black Bean & Corn Burgers.
|
Here's a recipe for Black Bean & Corn Burgers:
Ingredients:
• 15 oz black beans, 1 can, drained, rinsed
• 1/2 cup brown rice, cooked
• 1 cup corn
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 egg
• salt, to taste
• black pepper, to taste
• 1/3 cup seasoned bread crumbs
• canola oil
• 4 slices pepper jack cheese
• tomato
• red onion
• avocado
• pico de gallo
Instructions:
1. In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
2. Once mashed, add the bread crumbs and mix to combine.
3. Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
4. In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
5. Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
Enjoy your Black Bean & Corn Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for One-Pot Cajun Pasta?
|
Here's a recipe for One-Pot Cajun Pasta:
Ingredients:
• 2 tablespoons olive oil
• 2 chicken breasts, diced
• 8 oz andouille sausage, or smoked sausage, sliced
• 3 cloves garlic, minced
• 1/2 yellow onion, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 2 cups mushroom
• 16 oz pasta, 1 box, of your choice, we used linguine
• 5 cups chicken broth
• 1/2 cup heavy cream
• 1 cup parmesan cheese, shredded
• 1 tablespoon cajun seasoning
• green onion, optional, for garnish
Cajun Spice Mix
• cayenne pepper, equal parts
• onion powder, equal parts
• paprika, equal parts
• garlic powder, equal parts
• salt, equal parts
• pepper, equal parts
Instructions:
1. Pour olive oil into the pot.
2. Add diced chicken breast to the pot, cover with cajun seasoning, and stir until the chicken is evenly seasoned.
3. Add sliced sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
4. Once the meat is cooked, add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
5. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed.
6. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes (stirring every two minutes).
7. NOTE: If there still extra chicken broth, you can discard it, cook longer until the liquid evaporates, or add a little cornstarch to thicken the liquid.
8. Lastly, add heavy cream and parmesan and stir until your pasta is well blended. Stir in parmesan cheese.
9. Garnish with green onions, more parmesan, a sprinkle of cajun seasoning (if you want some extra spice), and salt and pepper to taste.
Enjoy your One-Pot Cajun Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make 40-clove Garlic Chicken?
|
Here's a recipe for 40-clove Garlic Chicken:
Ingredients:
• 4 chicken thighs
• salt, to season
• pepper, to season
• mixed herb, to season
• 3 shallots, chopped
• 40 cloves garlic, unpeeled
• 1/2 cup dry vermouth, or white wine
• 3 sprigs fresh parsley
• 1 teaspoon dried tarragon
• 3/4 cup chicken stock
Instructions:
1. Pre-heat the oven to 180°C (350°F)
2. Season the chicken with the salt, pepper and mixed herbs. Set aside.
3. Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
4. Take the chicken out and set aside.
5. Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
6. Add the garlic cloves and gently cook them for about 2 minutes.
7. Pour in the vermouth or white wine and gently cook so that it reduces slightly.
8. Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
9. Bake in the oven for 20-25 minutes or until the chicken is cooked through.
10. Serve with crusty bread and vegetables of your choice.
Enjoy your 40-clove Garlic Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chorizo Tomato Rotini Pasta.
|
Here's a recipe for Chorizo Tomato Rotini Pasta:
Ingredients:
• 1 tablespoon oil
• 4 oz chorizo, chopped
• 1/2 onion, chopped
• 1 lb ground beef
• 2 teaspoons salt
• 2 teaspoons pepper
• 3 cups tomato sauce
• 1 1/4 cups rotini pasta
• 1/2 cup parmesan cheese
• 1/2 cup fresh basil, chopped
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Cook chorizo until slightly crispy.
3. Add the onions and cook until translucent.
4. Add the beef, salt, and pepper, cooking until no pink is showing.
5. Pour in the tomato sauce, and cook until sauce thickens.
6. Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
Enjoy your Chorizo Tomato Rotini Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Chicken With Sun-Dried Tomato Cream Sauce?
|
Here's a recipe for Chicken With Sun-Dried Tomato Cream Sauce:
Ingredients:
• 6 bone-in, skin-on chicken thighs
• salt, to taste
• pepper, to taste
• 3 tablespoons unsalted butter
• 4 cloves garlic, sliced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup sun-dried tomato
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 cup fresh basil, sliced
Instructions:
1. Season chicken thighs with salt and pepper.
2. Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
3. Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
4. Bake at 400˚F (200˚C) for 25 minutes.
5. Serve immediately and drizzle remaining broth mix over chicken.
Enjoy your Chicken With Sun-Dried Tomato Cream Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Classic Meat Lover’s Calzones?
|
Here's a recipe for Classic Meat Lover’s Calzones:
Ingredients:
Dough
• 3/4 cup warm water
• 1 1/2 teaspoons instant yeast, (1/2 packet)
• 2 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons kosher salt
• 1 tablespoon olive oil
Filling
• 3 links Italian sausage, casings removed and sausage crumbled
• 1/2 yellow onion, diced
• 1/2 teaspoon kosher salt, plus a pinch
• 1/2 teaspoon black pepper
• 1/2 cup marinara sauce, plus more for dipping
• 8 slices deli ham
• 20 slices pepperoni
• 1 cup shredded mozzarella cheese
• 1 large egg
Instructions:
1. Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
2. Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
3. Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
4. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
5. While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
6. After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about 1/4-inch (1/2 cm) thick.
7. Spread 1/4 of the sauce over one half of each dough round, leaving a 1/2-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, 1/4 of the sausage and onion mixture, and 1/4 cup (25 G) of mozzarella cheese.
8. Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
9. Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
10. Serve the calzones with marinara sauce for dipping, if desired.
Enjoy your Classic Meat Lover’s Calzones!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cheesy Broccoli Gnocchi?
|
Here's a recipe for Cheesy Broccoli Gnocchi:
Ingredients:
• 4 oz runner bean
• 15 oz broccoli
• 15 oz gnocchi
• 1 cup grated mozzarella cheese
• 1 cup grated parmesan cheese
• 3 tablespoons single cream
• 1 teaspoon pepper
Instructions:
1. Preheat the oven to 180°C (350°F).
2. Bring some water to the boil in a saucepan and boil the runner beans and broccoli for 2-3 minutes.
3. Take them out of the water and set aside.
4. In the same boiling water, cook the gnocchi for 2 minutes (or, until it floats to the top of the water). Drain.
5. In the same saucepan, mix together the drained gnocchi, runner beans, broccoli, mozzarella, parmesan, cream, and pepper.
6. Pour into an ovenproof dish and bake for 5 minutes at 180°C (350°F), until the cheese bubbles.
Enjoy your Cheesy Broccoli Gnocchi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Spicy Korean BBQ-style Pork.
|
Here's a recipe for Spicy Korean BBQ-style Pork:
Ingredients:
• 1 1/2 lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
• 1/2 onion, sliced into thin strips
• 3 stalks green onion, sliced into 2-inch (5 cm) pieces
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/4 cup korean red chili paste, gochujang
• 1 teaspoon red pepper flakes
• 1/4 cup soy sauce
• 3 tablespoons rice wine
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 tablespoon canola oil
• sesame seed, to garnish
• rice, to serve
Instructions:
1. Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
2. Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
3. Cover and marinate in the refrigerator for at least 30 minutes.
4. Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.
5. Sprinkle a bit of sesame seeds on top, then serve with rice!
Enjoy your Spicy Korean BBQ-style Pork!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare One-Pan Baby Back Ribs?
|
Here's a recipe for One-Pan Baby Back Ribs:
Ingredients:
• 1 rack baby back ribs, halved
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon pepper
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 cup BBQ sauce
• 3 corns, husked and halved
• 10 stalks asparagus
• 4 tablespoons olive oil
• 2 teaspoons salt
• 1/2 teaspoon pepper
Instructions:
1. Preheat oven to 275°F (140°C).
2. Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.
3. Cover with the foil and bake for 2 hours.
4. Increase oven temperature to 500°F (260°C).
5. Remove the ribs from the foil and place on baking sheet. Spread the bbq sauce evenly on the top.
6. Place the corn on one side of the pan, and the asparagus on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.
7. Bake for 10 minutes. Rest the ribs at least 10 minutes.
8. Slice and serve!
Enjoy your One-Pan Baby Back Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make One-Pan Winter Chicken Roast?
|
Here's a recipe for One-Pan Winter Chicken Roast:
Ingredients:
• 1 large sweet potato, cubed
• 1 lb brussels sprouts, halved
• 2 apples, sliced
• 4 skins on chicken thigh
• 4 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary
• 2 tablespoons fresh thyme
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. On a baking sheet, toss the sweet potato, Brussels sprouts, and sliced apples so they’re evenly distributed.
3. Lay the chicken thighs on top.
4. Drizzle the olive oil over the chicken, fruit, and veggies, and season with salt and pepper.
5. Sprinkle with the garlic, rosemary, and thyme.
6. Turn the chicken over and season on the other side, then return to skin-side up.
7. Bake for 30 minutes, then broil for 5 - 10 minutes so the chicken skin gets golden brown and crispy.
Enjoy your One-Pan Winter Chicken Roast!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare One Pot Cajun Chicken & Rice?
|
Here's a recipe for One Pot Cajun Chicken & Rice:
Ingredients:
• 4 chicken breasts
• 1/4 cup cajun spice, to taste, extra for seasoning chicken
• 1 onion, diced
• 1 bell pepper, diced
• 1 can black beans, drained
• 1 cup rice
• 15 oz chopped tomato, 1 can
• 1 3/4 cups chicken stock
• olive oil
Cajun Spice
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons hot paprika
• 1 teaspoon black pepper
• 1 teaspoon onion salt
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
Instructions:
1. Rub chicken breasts with olive oil and then the cajun spice mix (store-bought or homemade)
2. Sear the chicken breasts on each side for about 2 minutes, then remove from the pan.
3. Add some more oil and fry the onions and peppers until softened.
4. Add the black beans and fry for a couple of minutes. Add the rice and fry for a further minute.
5. Place the chicken back on and cover in chopped tomatoes.
6. Add chicken stock and more cajun spice (to taste).
7. Bring to boil, then cover and simmer for 25 minutes.
Enjoy your One Pot Cajun Chicken & Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chinese Take-Away-Style Lemon Chicken?
|
Here's a recipe for Chinese Take-Away-Style Lemon Chicken:
Ingredients:
Marinade
• 1/4 lb chicken breast, diced
• 1/2 lemon lemon zest
• 1 teaspoon garlic, crushed
• 1 tablespoon soy sauce
• salt, to taste
• pepper, to taste
Chicken Breading
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 2 cups oil
Lemon sauce
• 1/4 cup chicken stock
• 1/2 lemon lemon zest
• 1 lemon, juiced
• 4 tablespoons sugar
• 1 tablespoon water
• 1/2 tablespoon corn flour
Instructions:
1. Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
2. Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
3. In a medium-sized saucepan heat the oil to 325˚F (170°C),
4. Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
5. In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
6. Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
7. Add the chicken to the frying pan and coat with the lemon sauce.
8. Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
9. Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
Enjoy your Chinese Take-Away-Style Lemon Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Bacon Guacamole Chicken Bombs?
|
Here's a recipe for Bacon Guacamole Chicken Bombs:
Ingredients:
• 2 ripe avocados
• 1/2 white onion, finely chopped
• 1/2 tomato, chopped
• 2 tablespoons chopped fresh cilantro
• 1/2 tablespoon kosher salt, plus more to taste
• 2 tablespoons fresh lime juice
• 4 boneless, skinless chicken breasts
• black pepper, to taste
• 8 strips bacon
• 1 tablespoon canola oil
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Using a knife, cut around the pit of each avocado, separating the halves from each other. Remove the pits and use a spoon to scoop out the flesh.
3. In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
4. Season the chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
5. Cut a slit in the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges closed.
6. Wrap each chicken breast with 2 strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
7. Heat oil in a large pan over high heat. Sear the bacon-wrapped chicken for 2-3 minutes on each side. Remember to sear the sides of the chicken as well.
8. Transfer the chicken to a baking dish and bake for 10 minutes, or until cooked through and the internal temperature reaches 165°F (75°C). Serve immediately.
Enjoy your Bacon Guacamole Chicken Bombs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Steak And Potato Nachos?
|
Here's a recipe for Steak And Potato Nachos:
Ingredients:
• 2 russet potatoes, sliced
• 1 lb skirt steak
• 4 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 2 teaspoons paprika
• 1 cup shredded cheddar cheese
• 1/2 cup shredded monterey jack cheese
• sour cream
• salsa, optional
• 2 green onions, minced
Instructions:
1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
2. Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
3. Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
4. Let the steak rest for 10 minutes, then slice into cubes.
5. In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
6. Broil for five minutes or until the cheese is melted.
7. Serve immediately with sour cream, salsa, green onions or any topping of choice.
Enjoy your Steak And Potato Nachos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Potato Lasagna?
|
Here's a recipe for Potato Lasagna:
Ingredients:
• 5 potatoes, peeled
• 2 teaspoons salt
• 1 teaspoon pepper
• 8 slices ham
• 7 slices mozzarella cheese
• 5 slices bacon, cooked and crumbled
• 1/4 cup fresh parsley, chopped
• 2 cups shredded mozzarella cheese
• 1 cup heavy cream
• 2 eggs
Instructions:
1. Slice the peeled potatoes into 1/4 inch (1/2 cm) slices.
2. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
3. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
4. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
5. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
6. Preheat oven to 350°F (180°C).
7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
10. Bake for about 40 minutes, until the cheese is a deep golden brown.
11. Cool slightly, slice, then serve!
Enjoy your Potato Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Garlic Veggie Rotini Pasta?
|
Here's a recipe for Garlic Veggie Rotini Pasta:
Ingredients:
• 2 tablespoons oil
• 2 cups mushrooms, sliced
• 2 cups broccoli, chopped
• 4 cloves garlic, chopped
• 2 bell peppers, sliced
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 1/4 cups rotini pasta
Instructions:
1. Heat oil in a large pot over high heat.
2. Cook mushrooms, broccoli, garlic, peppers, oregano, salt, and pepper until the vegetables are tender.
3. Add in the pasta and stir until evenly mixed.
Enjoy your Garlic Veggie Rotini Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make One-Pan Taco Macaroni And Cheese.
|
Here's a recipe for One-Pan Taco Macaroni And Cheese:
Ingredients:
• olive oil
• 1 lb ground beef
• 1 small white onion, diced
• 1 tablespoon garlic, minced
• 2 tablespoons taco seasoning, divided
• 1/2 lb small macaroni, dry
• 1 cup water
• 2 cups beef stock
• 2 cups shredded white cheddar, yellow cheddar works as well
• 1 cup tomato, diced
• green onion, diced, for garnish
Instructions:
1. In a 4-quart chicken fryer, heat approximately 1 tablespoon olive oil over medium-high heat and cook the onions until they begin to soften.
2. Add garlic and stir for 30 seconds.
3. Add the ground beef and 1 tablespoon of taco seasoning. Using your spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan.
4. Add water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan. Stir to combine.
5. Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan.
6. Increase heat to medium after 15 minutes, and stir pasta until most of the liquid is gone.
7. Turn off heat and add the shredded cheese. Stir until cheese is completely melted.
8. Top with green onions.
Enjoy your One-Pan Taco Macaroni And Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Instant Pot Butter Chicken?
|
Here's a recipe for Instant Pot Butter Chicken:
Ingredients:
• 2 lb boneless, skinless chicken thighs
• 4 teaspoons kosher salt, salt, divided
• freshly ground black pepper, to taste
• 3 tablespoons unsalted butter
• 1 cup onion, finely chopped
• 3 cloves garlic, minced
• 1 ginger, 2 inch () peeled and minced
• 2 teaspoons paprika
• 1 1/2 tablespoons garam masala
• 1 tablespoon curry powder
• 28 oz crushed tomato
• 1 cup plain whole milk yogurt
• basmati rice, cooked, for serving
• naan bread, for serving
• fresh cilantro, for garnish
Instructions:
1. On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.
2. Set Instant Pot to high on the sauté setting. Melt the butter in the pot, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes.
3. Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute.
4. Add the crushed tomatoes and the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.
5. Turn off the Instant Pot and let it vent naturally for 10 minutes. Then turn the quick release seal to “vent” and allow any remaining steam to vent.
6. Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
7. Set the machine to high on the sauté setting. Cook sauce until it is reduced by half, 10–15 minutes.
8. . Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
9. Serve chicken with basmati rice and naan and garnish with cilantro.
Enjoy your Instant Pot Butter Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Beef And Cheese Empanada?
|
Here's a recipe for Beef And Cheese Empanada:
Ingredients:
• 1 tablespoon olive oil
• 1 cup onion, diced
• 1 lb ground beef
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/3 cup shredded cheddar cheese
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1/2 teaspoon worcestershire sauce
• 2 sheets pie dough
Topping
• egg
• sesame seed
Instructions:
1. Heat oil in a large skillet.
2. Cook down onions until translucent.
3. Add meat, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
4. Preheat oven to 400°F (200°C).
5. Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
6. Roll out the pie crust and cut into 4 pieces.
7. Place a spoonful of the stuffing on one side of the dough, leaving 1/4 inch (6 mm) from the edge and fold over, creating a triangle.
8. With a fork, crimp down the 2 sides so the stuffing stays in.
9. Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
10. Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
11. Let it cool for a few minutes
Enjoy your Beef And Cheese Empanada!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Bacon Avocado Caesar Salad?
|
Here's a recipe for Bacon Avocado Caesar Salad:
Ingredients:
• 1 head romaine lettuce
• 4 slices bacon, cooked and crumbled
• 1 avocado, diced
• 1/2 cup crouton
• 1/2 cup parmesan cheese, shaved, add extra for serving
• 1/4 cup caesar dressing
Instructions:
1. Slice the lettuce into about 1-inch (2 1/2 cm) pieces, then transfer to a large salad bowl.
2. Add the bacon, avocado, croutons, cheese, and dressing, mixing until evenly combined.
3. Serve with additional parmesan on top.
Enjoy your Bacon Avocado Caesar Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Steak With Garlic Butter.
|
Here's a recipe for Steak With Garlic Butter:
Ingredients:
• 1 lb thick rib eye steak, 1 inch (2 cm) thick
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 4 tablespoons canola oil
• 3 tablespoons butter
• 2 sprigs fresh thyme
• 2 bunches fresh rosemary
• 2 cloves garlic, crushed
Instructions:
1. Preheat oven to 250°F (120°C).
2. Season the steak evenly with the salt and pepper on all sides.
3. Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
4. Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip.
5. Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
6. Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30–45 seconds.
7. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
8. To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare steak feels pressing the surface of the steak. For medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.
9. Rest the steak for 10 minutes on a cutting board. Slice, then serve!
Enjoy your Steak With Garlic Butter!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Hidden Veggie Chicken & Rice?
|
Here's a recipe for Hidden Veggie Chicken & Rice:
Ingredients:
• 5 chicken thighs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 zucchinis, grated
• 1 cup rice
• 1/2 teaspoon garlic powder
• salt, to taste
• pepper, to taste
• 1 1/2 cups chicken broth
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
3. On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
4. Grate both zucchinis with a box grater.
5. Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
6. Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken’s internal temperature reads 165˚F (75˚C).
7. Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
8. Serve chicken on bed of rice mixture.
Enjoy your Hidden Veggie Chicken & Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Slow Cooker Balsamic Chicken.
|
Here's a recipe for Slow Cooker Balsamic Chicken:
Ingredients:
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 lb baby carrot
• 8 boneless, skinless chicken thighs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 cup balsamic vinegar
• 1 onion, sliced
• 1 lb green beans
• fresh parsley, chopped, for garnish
Instructions:
1. Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
2. Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
3. Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
4. Sprinkle with fresh chopped parsley and serve immediately.
Enjoy your Slow Cooker Balsamic Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Healthy Fajita-Stuffed Chicken?
|
Here's a recipe for Healthy Fajita-Stuffed Chicken:
Ingredients:
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 white onion, thinly sliced
• 2 chicken breasts
• 2 tablespoons oil, divided
Fajita Seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 1/2 teaspoons cumin
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together all of the fajita seasoning ingredients and set aside.
3. Heat 1 tablespoon of the oil in a large, ovenproof skillet. Toss in the bell peppers and onions and sprinkle on 2 teaspoons of the fajita seasoning. Sauté until the veggies have softened, about 6 minutes.
4. Using a sharp knife, slice into the side of a chicken breast to form a large pocket, being careful not to cut all the way through.
5. Spoon in some of the fajita pepper mixture so that the breast is comfortably stuffed.
6. Season the chicken on both sides with fajita seasoning.
7. Heat the remaining oil in the skillet and brown the chicken, about 4-5 minutes per side.
8. Transfer the skillet to the oven and bake for 10-15 minutes, until the meat is cooked through.
9. Let the chicken rest for 5 minutes before slicing.
Enjoy your Healthy Fajita-Stuffed Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chicken Cordon Bleu Bake?
|
Here's a recipe for Chicken Cordon Bleu Bake:
Ingredients:
• 4 boneless, skinless chicken breasts
• 1 salt, to taste
• 1 pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 16 slices swiss cheese
• 1/2 lb ham, sliced
• 2 sheets puff pastry, thawed if frozen
• 1/4 cup english mustard
• 1 egg, beaten
Instructions:
1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about 1/2-inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
4. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
6. Preheat oven to 400°F (200°C).
7. Cut the puff pastry sheets in half and gently roll out width-wise.
8. Brush the pastry with mustard and place the chicken on to the bottom edge of the pastry.
9. Tightly roll the chicken in the puff pastry, pinching the seams together to close and folding the sides under the bottom.
10. Place the chickens rolls on a greased baking sheet and brush all sides with egg wash.
11. With a fork, score a decorative design onto the surface of the puff pastry.
12. Sprinkle with salt.
13. Bake for 35-40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the chicken is 165°F (75°C).
Enjoy your Chicken Cordon Bleu Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Skillet Chicken Pot Pie?
|
Here's a recipe for Skillet Chicken Pot Pie:
Ingredients:
• 2 1/2 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 2 rotisserie chicken breasts, shredded
• 1/2 cup frozen peas
• 1/2 cup frozen carrot
• salt, to taste
• pepper, to taste
• 1 small potato, peeled and chopped
• 1/2 cup cream
• 1 premade pie crust
Instructions:
1. Preheat oven to 400ºF (200ºC).
2. Debone, remove skin, and shred rotisserie chicken.
3. Melt butter in a cast-iron skillet over medium-high heat.
4. Add in the flour and stir until bubbling.
5. Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
6. Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
7. Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
Enjoy your Skillet Chicken Pot Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make One-Pot Lentil Bolognese?
|
Here's a recipe for One-Pot Lentil Bolognese:
Ingredients:
• 8 oz dried spathetti
• 2 tablespoons olive oil
• 1/2 large yellow onion, minced
• 2 medium carrots, sliced
• 1 stalk celery, sliced
• 4 cups white mushroom, sliced
• 1 teaspoon salt, plus more to taste
• 1 teaspoon pepper, plus more to taste
• 1/2 cup red wine
• 3 cloves garlic, minced
• 28 oz diced organic tomato, 1 can
• 1/4 cup tomato paste
• 2 cups vegetable broth
• 1 cup dried brown lentil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon baking soda
• 1/4 cup fresh parsley, chopped, for garnish
Instructions:
1. In a large pot, cook the pasta according to the package instructions. Drain and set aside.
2. Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
3. Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
4. Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
5. Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
6. Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
7. Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
8. Garnish with parsley.
Enjoy your One-Pot Lentil Bolognese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make BBQ Chicken Quesadilla.
|
Here's a recipe for BBQ Chicken Quesadilla:
Ingredients:
• 1/2 lb chicken breast, cut into strips
• salt, to taste
• pepper, to taste
• 1/2 cup BBQ sauce
• 2 flour tortillas
• 1/4 cup red onion, julienned
• 1/2 cup monterey jack cheese, double for 2 quesadillas
• 1/2 cup cheddar cheese, double for 2 quesadillas
Garnish
• fresh parsley
• BBQ sauce
Instructions:
1. In a large skillet, add chicken breast and season both sides with salt and pepper.
2. Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
3. Remove the chicken from the pan and continue to stir onions.
4. Shred the chicken while onions are cooking.
5. Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
6. Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
7. Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
8. Serve with extra BBQ sauce and garnish with fresh parsley.
Enjoy your BBQ Chicken Quesadilla!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chicken Pesto And Zucchini “Pasta”?
|
Here's a recipe for Chicken Pesto And Zucchini “Pasta”:
Ingredients:
• 4 cups fresh basil
• 1 cup grated parmesan cheese
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/2 lemon, juiced
• salt, to taste
• pepper, to taste
• 1/2 cup olive oil
• oil
• 3 zucchinis
• 1 cup cherry tomato
• 2 boneless, skinless chicken breasts, chopped
Instructions:
1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
2. With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
3. Slice the cherry tomatoes and set aside.
4. Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
5. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
Enjoy your Chicken Pesto And Zucchini “Pasta”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make The Best Eggplant Parmesan.
|
Here's a recipe for The Best Eggplant Parmesan:
Ingredients:
• 2 medium eggplants, washed
• 1 tablespoon coarse salt
• 1 cup all-purpose flour
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 cups vegetable oil
• 2 1/2 cups marinara sauce, divided
• 2 tablespoons fresh basil, minced, plus more for garnish
• 2 cups low-moisture mozzarella, shredded
• 1 cup shredded parmesan cheese
• 8 slices fresh mozzarella cheese
Instructions:
1. Cut each eggplant into about 1/2-inch (1-cm) thick round slices.
2. Arrange the slices in a single layer on a baking sheet lined with paper towels.
3. Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
4. Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
5. Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
6. In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
7. Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
8. Coat each eggplant slice in the flour mixture, shaking off any excess flour.
9. Preheat the oven to 350°F (180°C).
10. Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
11. Pour about 1 cup (260 g) of marinara sauce into a 21/2-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
12. Add about 8 eggplant slices (it’s okay if they overlap) and cover with 1/2 cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
13. Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
14. Let cool for 10 minutes, then serve garnished with fresh basil.
Enjoy your The Best Eggplant Parmesan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare One-pan Garlic Butter Salmon?
|
Here's a recipe for One-pan Garlic Butter Salmon:
Ingredients:
• 6 oz salmon fillet, 4 fillets
• 1/2 cup butter, melted
• 3 cloves garlic
• 1/2 lemon, juiced
• salt, to taste
• pepper, to taste
• 4 cups broccoli floret
• olive oil
• 1/4 cup parmesan cheese
• fresh parsley, to garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix butter, garlic, lemon juice, salt, and pepper.
3. Lay salmon fillets on a pan, and evenly distribute the marinade.
4. Place broccoli on both sides of the salmon, and drizzle on olive oil, salt, pepper, and parmesan.
5. Bake 18 minutes.
6. Serve and garnish with parsley.
Enjoy your One-pan Garlic Butter Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare French Pepper Steak (Steak Au Poivre)?
|
Here's a recipe for French Pepper Steak (Steak Au Poivre):
Ingredients:
• 14 oz new york strip steak, or other steak of good quality
• 2 teaspoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter, divided
• 1 cup cream
• 1/3 cup brandy or cognac
• 1 tablespoon dijon mustard
Instructions:
1. Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
2. Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
3. Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
4. Slice the steak into 1/2-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
Enjoy your French Pepper Steak (Steak Au Poivre)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Spice-Rubbed Shrimp Tacos?
|
Here's a recipe for Spice-Rubbed Shrimp Tacos:
Ingredients:
• 2 teaspoons McCormick ® Ground Cumin
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt, plus 1/2 teaspoon kosher salt, divided 1⁄2 teaspoon pepper
• 1 lb shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 1/2 cup sour cream
• 1 1/2 limes, juiced
• 8 flour tortillas, warmed
• red cabbage, shredded
• scallion, sliced
• cilantro, minced
Instructions:
1. In a medium bowl, stir together McCormick Cumin, garlic powder, paprika, chili powder, dried oregano, 2 teaspoons salt, and pepper. Add in shrimp and toss to coat evenly with the spices.
2. Heat vegetable oil in a cast-iron skillet over high heat. Add in shrimp. Cook until slightly blackened, about 2 minutes. Flip and cook on the other side, another 2 minutes, until fully cooked through. Remove shrimp from pan.
3. Whisk together sour cream, lime juice, and 1⁄2 teaspoon salt.
4. Place shrimp on tortillas. Drizzle with lime sour cream. Top with red cabbage, scallions, and cilantro.
Enjoy your Spice-Rubbed Shrimp Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Crispy Honey-Glazed Fried Chicken?
|
Here's a recipe for Crispy Honey-Glazed Fried Chicken:
Ingredients:
• 2 tablespoons salt
• 3 tablespoons black pepper
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 3 tablespoons paprika
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• 2 teaspoons cayenne powder
• 3 cups all-purpose flour
• 4 bone-in, skin-on chicken drumsticks
• 4 bone-in, skin-on chicken thighs
• 3 cups buttermilk
• peanut or vegetable oil, for frying
• honey, for serving
Instructions:
1. In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
2. Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
3. Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
4. Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
5. Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it’ll burn while frying.
6. Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
7. Drizzle the chicken with honey, then serve.
Enjoy your Crispy Honey-Glazed Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Crunchy Avocado Tuna Wraps?
|
Here's a recipe for Crunchy Avocado Tuna Wraps:
Ingredients:
• 5 oz tuna, 2 cans, drained
• 1 large avocado, diced
• 1 cup carrot, finely chopped
• 2 ribs celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• salt, to taste
• pepper, to taste
• 4 whole wheat tortillas
• 4 leaves green leaf lettuce
• 1 cup cherry tomatoes, halved
Instructions:
1. In a large bowl, add the tuna and avocado. Use a fork to smash the avocado and tuna together.
2. Add the carrots, celery, red onion, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir to combine.
3. Lay a tortilla flat on a plate. Lay a lettuce leaf on the tortilla. Scoop 1/4 of the tuna mixture into the center of the lettuce and spread down the middle. Top with cherry tomatoes and carefully roll the the tortilla to create a wrap. Repeat with the remaining ingredients.
Enjoy your Crunchy Avocado Tuna Wraps!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Creamy Garlic Dijon Chicken?
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Here's a recipe for Creamy Garlic Dijon Chicken:
Ingredients:
• 1 1/2 lb boneless, skinless chicken breast
• 1 1/2 tablespoons kosher salt, plus 1/2 teaspoon, plus more to taste, divided
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon all purpose flour
• 1 1/2 cups chicken broth
• 2 tablespoons French's Dijon Mustard
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons heavy cream
• 1 tablespoon fresh parsley, minced, plus more, chopped, for garnish,
• 1/2 lemon, zested
• 1/2 lb baby bella mushrooms, sliced
• 1/2 lb asparagus, woody ends removed, stalks cut into 2 in (5 cm) pieces
• 1/2 cup peas, fresh or frozen
Instructions:
1. Season the chicken evenly on both sides with 11/2 tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
2. Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French’s Dijon Mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5–10 minutes.
3. Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7–10 minutes. Remove mushrooms from the pan.
5. Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
6. Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
Enjoy your Creamy Garlic Dijon Chicken!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Stir Fry Inspired By Migos?
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Here's a recipe for Stir Fry Inspired By Migos:
Ingredients:
Sauce
• 1 cup soy sauce
• 4 cloves garlic
• 2 teaspoons ginger, grated
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1/4 cup creamy peanut butter
Stir Fry
• 2 tablespoons oil, divided
• 1 lb boneless, skinless chicken breast, cubed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 red onion, thinly sliced
• 2 cups broccoli floret
• 1/4 red cabbage, thinly sliced
• 2 red bell peppers, thinly sliced
• 1 1/2 cups snap pea, sliced on the bias
• 3 carrots, thinly peeled
• 1 lb rice noodle, cooked
• 1/4 cup scallion, thinly sliced on the bias
• 1/2 cup fresh cilantro, finely chopped
• 2 tablespoons sesame seed
Instructions:
1. In a bowl, add the soy sauce, sesame oil, honey, rice vinegar, peanut butter, garlic, and ginger, and whisk to combine.
2. Heat 1 tablespoon of oil in a wok or large pan over high heat. Once the oil begins to shimmer, add the cubed chicken and sprinkle with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5 to 7 minutes.
3. Transfer the chicken to the bowl, and wipe the wok clean.
4. Heat 1 tablespoon of oil in the cleaned wok over high heat.
5. Once the oil begins to shimmer, add the red onion, broccoli, and red cabbage, and cook, stirring frequently, for 3 minutes.
6. Add the red bell peppers and snap peas and cook for 3 minutes, stirring frequently, until the peppers begin to soften.
7. Add the carrots and cook for 2 minutes, stirring frequently.
8. Add the chicken, cooked rice noodles, and sauce, and stir until fully incorporated.
9. Serve with cilantro, scallions, and sesame seeds.
Enjoy your Stir Fry Inspired By Migos!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Alfredo Chicken Bake?
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Here's a recipe for Alfredo Chicken Bake:
Ingredients:
• 3 chicken breasts
• salt, to taste
• pepper, to taste
• 24 oz alfredo sauce, or more, to preference
• 1 lb broccoli head
• 1 cup parmesan cheese
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Spread a layer of alfredo sauce on the baking dish. Place chicken breast over sauce. Season chicken with salt and pepper, to taste.
3. Spread broccoli over chicken.
4. Pour remaining alfredo over chicken and broccoli.
5. Top with Parmesan cheese.
6. Bake for 40 minutes.
Enjoy your Alfredo Chicken Bake!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Chili Lime Steak Tacos?
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Here's a recipe for Chili Lime Steak Tacos:
Ingredients:
• 1/2 lb top sirloin steak
• pico de gallo, or salsa of your choice
• 4 corn tortillas
Avocado Cilantro Lime Sauce
• 1 ripe avocado
• 1/3 cup fresh cilantro
• 3 tablespoons lime juice
• 2/3 cup water
• salt, to taste
Chili Lime Rub
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, minced
• 2 tablespoons lime juice, or 1 lime
Instructions:
1. Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
2. In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
3. Rub the chili lime rub all over the steak in a thin, even layer.
4. Grill the steak on either a grill or stove-top grill pan. To get the “X” grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you’ve achieved desired grill marks and repeat the process on the other side.
5. Allow the steak to rest for 5-10 minutes once taken off the heat.
6. Slice the steak thinly, against the grain of the meat.
7. Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
Enjoy your Chili Lime Steak Tacos!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Chicken Curry Naan Bowls?
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Here's a recipe for Chicken Curry Naan Bowls:
Ingredients:
Red Chicken Curry
• 2 tablespoons salt
• 1 tablespoon ground pepper
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon ground turmeric
• 1 tablespoon coriander
• 1 teaspoon ground cardamom
• 1 teaspoon dry mustard
• 1 teaspoon cayenne
• 1/2 teaspoon allspice
• 3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes
• 5 tablespoons full-fat yogurt, divided, plus more for serving
• 9 cloves garlic, minced, divided
• 1 tablespoon fresh ginger, minced
• 3 tablespoons olive oil, plus more as needed
• 3 carrots, chopped
• 1 white onion, chopped
• 1 lb yukon gold potato, chopped
• 2 tablespoons tomato paste
• 28 oz crushed tomatoes, 1 can
• 2 cups chicken broth
• 2 cups basmati rice, or long-grain jasmine, cooked, for serving
• 1 fresh cilantro, for serving
• Lime wedge, for serving
Naan Bowls
• 1/2 cup warm water
• 2 tablespoons sugar
• 1 tablespoon active dry yeast
• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon kosher salt, plus more to taste
• 1 cup full-fat yogurt
• 1 cup whole milk, room temperature
• olive oil, for greasing
• 1/2 cup unsalted butter, 1 stick, melted
Instructions:
1. In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
2. In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
3. Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
4. In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
5. To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
6. Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
7. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
8. Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
9. Stir in the tomato paste and cook until aromatic, about 3 minutes.
10. Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
11. Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
12. Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
13. Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a 1/4-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
14. Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
15. Brush the naan bowls with warm melted butter.
16. Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
Enjoy your Chicken Curry Naan Bowls!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you have a recipe for One-pot Lemon Pepper Chicken & Rice?
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Here's a recipe for One-pot Lemon Pepper Chicken & Rice:
Ingredients:
• 3 tablespoons lemon pepper
• 1 tablespoon paprika
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 lb chicken thighs with skin
• 4 tablespoons butter
• 1 yellow onion, diced
• 1 1/2 cups arborio rice
• 1/4 cup white wine
• 4 cups chicken broth
• 1 1/2 cups milk
• pepper, to taste
• 1 cup parmesan cheese
• 1/4 cup fresh parsley, optional
Instructions:
1. Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
2. In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.)
3. With a paper towel, carefully wipe out excess fat, leaving the seasoning.
4. Preheat your oven to 350˚F (175˚C).
5. On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
6. Add the rice and stir until it becomes translucent (1-2 minutes).
7. Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
8. Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
9. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
10. Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
11. Add the other two Tbsp. butter, parmesan, 1/2 cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
Enjoy your One-pot Lemon Pepper Chicken & Rice!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare One-Pot Creamy Chicken Marsala Pasta?
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Here's a recipe for One-Pot Creamy Chicken Marsala Pasta:
Ingredients:
• 3 tablespoons olive oil
• 1 1/2 lb boneless, skinless chicken breast, cut into chunks
• 2 cups white mushroom, or button mushrooms, sliced
• 1 white onion, sliced
• 3 cups chicken stock
• 1 1/2 cups heavy cream
• 1 cup marsala wine
• 3 cups penne pasta, uncooked
• 1 cup shredded parmesan cheese
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh parsley, optional garnish
Instructions:
1. Heat a large pot over medium-high heat.
2. Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
3. Cook until chicken is no longer pink. Remove and set aside.
4. Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
5. Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
6. *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can’t get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 1/2 tablespoons of brandy.
7. Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
8. When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
9. Garnish with fresh parsley.
Enjoy your One-Pot Creamy Chicken Marsala Pasta!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Garlic Chicken Primavera.
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Here's a recipe for Garlic Chicken Primavera:
Ingredients:
• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 chicken breasts, thinly sliced
• 2 cups asparagus, chopped
• 1 cup cherry tomato, halved
• 1 cup carrot, sliced
• 1 teaspoon pepper
• 1 teaspoon salt
• 4 cups penne pasta
• 1 cup parmesan cheese
Instructions:
1. Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing.
2. Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes.
3. Add pasta and parmesan, stirring until cheese is melted and evenly distributed.
4. Serve.
Enjoy your Garlic Chicken Primavera!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Have you got a recipe for Easy Salmon Dinner?
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Here's a recipe for Easy Salmon Dinner:
Ingredients:
• 1 lb potato
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 2 tablespoons honey
• 2 salmon fillets
• 1 bunch asparagus
• 6 slices lemon
• 4 sprigs fresh thyme
Instructions:
1. Preheat oven to 400˚F (200˚C)
2. Add potatoes to a parchment paper-lined baking sheet.
3. Season with olive oil, thyme, salt, and pepper.
4. Bake for 20 minutes.
5. To prepare salmon marinade, combine lemon juice, garlic, onion powder, paprika, thyme, parsley, and honey, and stir until evenly combined.
6. On the same baking tray, push the potatoes to one side of the tray and add salmon and asparagus.
7. Season the salmon and asparagus with olive oil, salt, and pepper. Brush the marinade on the salmon.
8. Top salmon with lemon slices and thyme springs.
9. Bake for 12-14 minutes or until salmon is cooked.
Enjoy your Easy Salmon Dinner!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Slow Cooker Beef Stew?
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Here's a recipe for Slow Cooker Beef Stew:
Ingredients:
• 3 lb chuck roast
• 1/3 cup all-purpose flour
• 1 1/2 tablespoons salt, divided
• 1/2 tablespoon pepper
• 1 tablespoon olive oil
• 1 cup red onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 28 oz can of plum tomatoes
• 2 cups red wine
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped, plus more for serving
• 1 tablespoon chopped fresh sage
Instructions:
1. In a small bowl, combine the flour, 1 tablespoon of salt, and the pepper. Rub the flour mixture on the beef, making sure it is covered entirely.
2. Heat oil in large skillet. Sear the meat on all sides until golden brown.
3. Transfer meat to a slow cooker. Add the onion, celery, carrot, garlic, tomatoes, wine, bay leaf, and remaining 1/2 tablespoon salt. Cook on low for 8 hours.
4. Remove and discard the bay leaf. Stir in the parsley and sage. Serve the stew with your favorite side dish and sprinkle more parsley on top.
Enjoy your Slow Cooker Beef Stew!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Mashed Potato Stuffed Meatloaf Cups.
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Here's a recipe for Mashed Potato Stuffed Meatloaf Cups:
Ingredients:
Mashed Potatoes
• 1 lb potato, cooked and peeled
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup shredded parmesan cheese
• 1 cup milk
Meatloaf Glaze
• 3/4 cup ketchup
• 2 tablespoons tomato paste
• 1/4 cup brown sugar
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1 teaspoon paprika
Meatloaf
• 1 tablespoon cooking oil
• 1 cup onion, diced
• 1 tablespoon garlic, minced
• 1 lb ground beef, 85%/15% fat
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon worcestershire sauce
• 1/2 cup shredded parmesan cheese
• 1/4 cup fresh parsley
• 1 egg, beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup milk
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
3. Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
4. Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
5. In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
6. Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
7. Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
8. Generously brush half of the reserved glaze on top of the meatloaf cups generously.
9. Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
Enjoy your Mashed Potato Stuffed Meatloaf Cups!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare BBQ Chicken Pasta Bake?
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Here's a recipe for BBQ Chicken Pasta Bake:
Ingredients:
• 2 cups rotisserie chicken, shredded
• 14.5 oz diced tomato, drained
• 15 oz corn, drained
• 1/2 red onion, diced
• 1 1/2 cups ranch dressing
• 1 cup BBQ sauce
• 16 oz fusilli pasta
• pepper, to taste
• 2 cups shredded mozzarella cheese
• fresh parsley
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, combine chicken, tomatoes, corn, onion, ranch, and BBQ sauce.
3. Add the pasta, and mix until evenly coated.
4. Pour mixture into a 9x13 (22 x 33 cm) baking dish. Sprinkle with pepper to taste.
5. Top with mozzarella, and bake uncovered for 30 minutes.
6. Top with fresh parsley.
Enjoy your BBQ Chicken Pasta Bake!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you have a recipe for Whiskey-Glazed Chicken And Shrimp With Garlic Mashed Potatoes?
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Here's a recipe for Whiskey-Glazed Chicken And Shrimp With Garlic Mashed Potatoes:
Ingredients:
• 1 head garlic, halved crosswise
• 2 tablespoons olive oil
• 1 1/2 teaspoons freshly ground black pepper, divided
• 2 teaspoons kosher salt, divided
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 2 boneless, skinless chicken breasts, halved and pounded thin
• 6 tablespoons vegetable oil, divided
• 6 large shrimps, peeled and deveined
Whiskey Glaze
• 1 cup pineapple juice
• 2/3 cup water
• 1 tablespoon soy sauce
• 1/4 cup teriyaki sauce
• 1 1/4 cups brown sugar
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 1/4 cup white onion, minced
• 2 tablespoons pineapple, crushed
• 2 tablespoons whiskey
• 1/2 teaspoon cayenne
• 3 tablespoons fresh parsley, chopped
Mashed Potatoes
• 6 medium red skin potatoes, quartered
• cold water, as needed
• 3 tablespoons unsalted butter
• 1 cup heavy cream
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Drizzle the halved head of garlic with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Wrap the garlic in foil.
3. Bake for 40–50 minutes, until the garlic cloves are golden and tender. Set aside to cool.
4. Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper.
5. Add the eggs and panko to 2 shallow dishes.
6. Coat the chicken breasts in the eggs, then dredge in the bread crumbs, making sure bread crumbs adhere to the chicken.
7. Heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken to the hot oil and cook until golden brown on both sides and cooked through, 5–8 minutes. Remove the chicken from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
8. Season the shrimp with 1/4 teaspoon pepper and 1/2 teaspoon salt. Coat the shrimp in the eggs, then dredge in the bread crumbs, making sure the bread crumbs adhere to the shrimp.
9. Heat the remaining 3 tablespoons of oil in the same pan over medium heat. When the oil is shimmering, add the shrimp to the skillet and cook for 2–3 minutes per side, or until golden brown. Remove the shrimp from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
10. Make the whiskey glaze: Squeeze the cloves from one half of the roasted garlic head into a medium bowl. Using the back of a fork, mash the garlic cloves into a paste. Add the pineapple juice, water, soy sauce, teriyaki sauce, and brown sugar. Whisk until the sugar dissolves.
11. Pour the sauce into the same skillet and bring to a simmer over medium heat. Once simmering, whisk in the lemon zest and juice, onion, crushed pineapple, whiskey, and cayenne. Gently simmer for 20–30 minutes, or until the sauce is thick and syrupy.
12. While sauce is cooking, make the mashed potatoes: Add the potatoes to a large pot and cover with cold water by 1 inch (2 1/2 cm). Bring to a boil over high heat and cook until fork-tender, about 20 minutes.
13. Drain the potatoes and return to the warm pot. Add the remaining half head of roasted garlic cloves. Mash into the potatoes with a potato masher or wooden spoon. Add the butter and cream and stir to incorporate. Season with the remaining salt and pepper.
14. Return the chicken and shrimp to the skillet and turn to coat in the sauce. Transfer the chicken and shrimp to plates with a few spoonfuls of the mashed potatoes and garnish with the parsley.
Enjoy your Whiskey-Glazed Chicken And Shrimp With Garlic Mashed Potatoes!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Country Fried Steak And Gravy?
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Here's a recipe for Country Fried Steak And Gravy:
Ingredients:
• 8 oz cube steak, 4 steaks, 8 oz (225 g) each
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• 2 large eggs
• 2 3/4 cups whole milk, divided
• 1 1/2 cups all-purpose flour, divided, plus 3 tablespoons
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 cup vegetable oil
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
Instructions:
1. Preheat the oven to 225˚F (110˚C).
2. Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to 1/4-inch (1/2 cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.
3. In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 1/2 cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.
4. Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.
5. Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).
6. Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.
7. Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.
8. In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.
9. Ladle the gravy over the steaks and serve with your favorite side dishes.
Enjoy your Country Fried Steak And Gravy!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Lentils and Rice With Caramelized Onions.
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Here's a recipe for Lentils and Rice With Caramelized Onions:
Ingredients:
Caramelized Onions
• 1 medium red onion, thinly sliced
• 1 tablespoon olive oil
Lentils and Rice
• 3 1/2 cups water
• 1/2 medium red onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup green lentil
• 1 cup long grain rice
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 bay leaf
Garnish
• 1 bunch fresh parsley
• 1 lemon
• 1/2 cup greek yogurt
Instructions:
1. In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
2. Add the water, green lentils, and salt to the large pot. Bring to a boil.
3. Cover with lid and simmer for 10 minutes.
4. To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
5. NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
6. Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
7. Cook covered for about 15 minutes, or until rice is cooked.
8. Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
Enjoy your Lentils and Rice With Caramelized Onions!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Spaghetti And Meatballs?
|
Here's a recipe for Spaghetti And Meatballs:
Ingredients:
Marinara Sauce
• 1/4 cup olive oil
• 2 large yellow onions, chopped
• 10 cloves garlic, minced
• kosher salt, to taste
• pepper, to taste
• 1/2 teaspoon red pepper flakes
• 12 oz tomato paste
• 55 oz crushed tomato, 2 cans
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
Meatballs
• 1 lb ground beef
• 1 lb ground pork
• 1 cup bread crumbs
• 1/2 cup ricotta cheese
• 1/4 cup fresh parsley, chopped
• 2 large eggs, beaten
• 1/2 cup grated parmesan cheese
• 1/4 cup milk
• kosher salt, to taste
• black pepper, to taste
For Serving
• 1 lb dried spathetti
• fresh basil, chopped
• grated parmesan cheese, fresh
Instructions:
1. Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
2. Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
3. Set aside 1/3 cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
4. Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
5. Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
6. Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
7. Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
8. Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
9. Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
10. Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
11. Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
Enjoy your Spaghetti And Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chinese Takeout-style Tofu And Broccoli?
|
Here's a recipe for Chinese Takeout-style Tofu And Broccoli:
Ingredients:
• 14 oz firm tofu
• 1 teaspoon vegetable oil
• 1 1/2 teaspoons sesame oil, divided
• 3 cups broccoli florets
• 3 tablespoons vegetable broth
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1/4 cup soy sauce
• 2 tablespoons agave syrup
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch, mixed with 1 tablespoon water
• ¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
• cooked white rice, for serving
• sliced scallions, for serving
Instructions:
1. Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
2. After microwaving, carefully unwrap the tofu and slice into 1/2-1 inch cubes. Pat each cube dry.
3. In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
4. Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
5. Remove the lid and increase the heat to medium-high.
6. Add the garlic, ginger, and remaining 1/2 teaspoon of sesame oil. Stir until softened.
7. Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
8. Return the tofu to the pan and toss to coat in the sauce.
9. Serve over white rice and garnish with scallions and sesame seeds.
Enjoy your Chinese Takeout-style Tofu And Broccoli!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Elevated Hamburger Helper?
|
Here's a recipe for Elevated Hamburger Helper:
Ingredients:
• 8 oz bacon, chopped
• 1 small yellow onion, chopped
• 1/2 cup red bell pepper, minced
• 1 cup shredded carrot
• 2 cloves garlic, grated
• 1 lb lean ground beef
• kosher salt, to taste
• 1 tablespoon smoked paprika
• 2 tablespoons tomato paste, preferable double-concentrated
• 1 can diced tomato, petite
• 3 cups beef stock
• 2 cups whole milk
• 1 lb pasta shells, or short noodles of choice
• 2 cups shredded smoked gouda cheese
• 2 cups shredded cheddar cheese
• fresh parsley, for garnish
Instructions:
1. Add the bacon to a large pot. Turn the heat to medium-high and cook until crispy, 5–7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Discard all but 1 tablespoon of the rendered bacon fat in the pot.
2. Reduce the heat to medium and add the onion to the pot. Cook until softened, 5–7 minutes. Add the red bell pepper, carrots, and garlic. Cook until softened, 2–3 minutes more.
3. Increase the heat to medium-high and add the ground beef to the pan. Break up the beef with spatula and cook until browned, about 5 minutes. Season with salt.
4. Add the paprika and tomato paste. Cook until fragrant and the tomato paste turns brick-red in color, 2–3 minutes. Add the diced tomatoes, beef stock, and milk and bring to a low boil.
5. Once the liquid is boiling, add the pasta shells. Cover and cook for about 10 minutes, stirring occasionally, until the noodles are al dente and they have absorbed most of the liquid. NOTE: The timing will differ depending on what type of noodles you use.
6. Remove the pot from the heat. Stir in the Gouda and cheddar cheeses until melted. Fold in the cooked bacon.
7. Garnish with parsley, if desired.
8. Serve immediately.
Enjoy your Elevated Hamburger Helper!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Salmon Meal Prep for Two?
|
Here's a recipe for Salmon Meal Prep for Two:
Ingredients:
Balsamic Soy Salmon
• 1/2 cup soy sauce
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 12 oz salmon, 2 fillets
Garlic Paprika
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 oz salmon, 2 fillets
Vegetables
• 1 large carrot, thinly sliced on bias
• 5 oz green beans, ends trimmed
• 5 oz asparagus, ends trimmed, chopped
• 1 medium yellow squash, chopped
• olive oil, to taste
• salt, to taste
• pepper, to taste
Instructions:
1. In a square baking dish, combine the soy sauce, balsamic vinegar, oil, and garlic, and whisk to combine.
2. Put 2 of the salmon fillets in the soy and balsamic mixture, making sure all sides are coated.
3. Transfer to the refrigerator, marinading for 30 minutes to 2 hours.
4. Preheat oven to 450˚F (230˚C).
5. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper.
6. Evenly coat the remaining 2 salmon filets with the spice rub.
7. Place the salmon and vegetables on a parchment paper-lined baking tray.
8. Drizzle olive oil and sprinkle salt and pepper to taste over the vegetables.
9. Bake for 11 minutes per inch (2.5 cm) of salmon thickness.
10. Divide the salmon and vegetables into 4 containers, mix and matching the vegetables to your liking.
11. Refrigerate for up to 3 days.
Enjoy your Salmon Meal Prep for Two!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cheesy Buffalo Chicken Ring?
|
Here's a recipe for Cheesy Buffalo Chicken Ring:
Ingredients:
• 4 oz cream cheese
• 1/4 cup hot sauce
• 2 1/2 cups chicken, cooked
• 1 cup shredded monterey jack cheese
• 1 cup mozzarella cheese
• 8 oz refrigerated crescent dinner roll, 2 cans
Instructions:
1. In a bowl, mix cream cheese and hot sauce until smooth.
2. Mix in chicken and Monterey Jack cheese.
3. Unroll cans of dough, separate into triangles. On a large cookie sheet, arrange the triangles in ring, dough should overlap, leaving around 5 inches (12 3/4 cm) in the center.
4. Layer half of the Mozzarella on each triangle closest to the ring.
5. Spoon mixture on top of the Mozzarella. Top with the rest of the Mozzarella.
6. Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
7. Bake at 375˚F (190˚C) for 35 minutes or until the dough is golden brown.
8. Cool 5 to 10 minutes before cutting into serving slices. Serve with choice dressing.
Enjoy your Cheesy Buffalo Chicken Ring!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make BBQ Chicken Ring?
|
Here's a recipe for BBQ Chicken Ring:
Ingredients:
• 2 1/2 cups cooked chicken, shredded
• 1 cup red onion, diced
• 1 cup BBQ sauce
• 1 cup mozzarella cheese
• 16 pieces crescent dough, 2 cans
• ranch dressing, to taste
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. In a large bowl, combine shredded chicken, red onion, and BBQ sauce.
3. Place a small bowl, filled with mozzarella cheese, in the middle of a greased baking pan and arrange crescent dough triangles around the bowl with the smallest angle on the outside.
4. Sprinkle 1/2 of the cheese along the inside of the ring and spoon BBQ chicken mixture on top of the cheese, also in a circular shape. Top with the rest of the mozzarella.
5. Lay the top of the triangle over the filling and repeat until the all of the triangles have been wrapped around the filling.
6. Bake for 25 minutes or until golden brown.
7. Cut into pieces and serve with choice dressing in a bowl in the middle.
Enjoy your BBQ Chicken Ring!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Penne Alla Vodka?
|
Here's a recipe for Penne Alla Vodka:
Ingredients:
• 8 oz penne pasta, cooked
• 1 tablespoon olive oil
• 1/2 white onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 cup vodka
• 1 1/2 cups tomato sauce
• 1/2 cup heavy cream
Instructions:
1. Heat 1 tablespoon of olive oil in a large skillet.
2. Add onion and 1 clove of garlic, and cook until onions are translucent.
3. Add tomato sauce and mix to combine with onion and garlic.
4. Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
5. Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture.
6. Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce.
7. Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
8. Garnish with basil.
Enjoy your Penne Alla Vodka!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Fajita-Stuffed Chicken?
|
Here's a recipe for Fajita-Stuffed Chicken:
Ingredients:
• 2 tablespoons canola oil, for veggies
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 oz cream cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup pepper jack cheese, diced
• 3 boneless, skinless chicken breasts
• 2 teaspoons salt
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 3 tablespoons canola oil, for chicken
• salsa, for serving
• sour cream, for serving
• guacamole, for serving
Instructions:
1. Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
2. Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
3. In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
4. On a cutting board, slice a pocket in the chicken horizontally.
5. Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
6. Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
7. Serve with salsa, sour cream, and guacamole!
Enjoy your Fajita-Stuffed Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare One-Pan Chicken Adobo?
|
Here's a recipe for One-Pan Chicken Adobo:
Ingredients:
• 2 lb chicken
• 3 dried bay leaves
• 5 tablespoons soy sauce
• 2 tablespoons vinegar
• 3 garlics, crushed
• 1 cup water
• 1/4 cup cooking oil
• 1 tablespoon white sugar
• salt, to taste
• whole peppercorn
Instructions:
1. In a container or a plastic food bag, combine soy sauce and garlic then marinade the chicken for 30 minutes.
2. Place a medium pan on medium heat and add oil, once the oil is hot put the marinated chicken and brown (about five minutes).
3. Pour in the remaining marinade and add water, then bring to a boil.
4. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.
5. Add the vinegar, stir and simmer for 10 more minutes.
6. Add the sugar, salt, and stir. Then remove from heat.
Enjoy your One-Pan Chicken Adobo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Pesto Stuffed Chicken?
|
Here's a recipe for Pesto Stuffed Chicken:
Ingredients:
• 3 chicken breasts
• 1 tablespoon salt
• 1 tablespoon pepper
• 12 sundried tomatoes
• 3 tablespoons pesto
• 3 oz shredded mozzarella cheese, shredded
• 3 tablespoons oil, for pan frying
Instructions:
1. On a cutting board, salt and pepper both sides of each chicken breast with approximately 1/2 teaspoon salt and 1/2 teaspoon pepper, per side.
2. Slice each chicken breast horizontally along the side to create a pocket for the filling.
3. Stuff each breast with approximately one third of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
4. Heat oil in a skillet over medium heat.
5. Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through. Serve warm.
Enjoy your Pesto Stuffed Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Chicken Bibimbap?
|
Here's a recipe for Chicken Bibimbap:
Ingredients:
• 3 cloves garlic, minced, divided
• 2 teaspoons fresh ginger, minced
• 2 scallions, thinly sliced, plus 1 bunch, sliced on the bias, divided
• 1/4 cup soy sauce
• 4 tablespoons sesame oil, plus 2 tablespoons, divided
• 1 tablespoon mirin
• 1 tablespoon light brown sugar
• 1 lb boneless, skinless chicken thighs, sliced into 1/2 inch (1 1/4 cm) strips
• 4 cups fresh spinach
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 large carrots, julienned
• 8 oz shiitake mushroom, stems removed, thinly sliced
• 1 tablespoon unsalted butter
• 2 large eggs
For Serving
• sushi rice, cooked
• 1 cup cabbage kimchi
• persian cucumber, thinly sliced
Instructions:
1. In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and brown sugar, and whisk to combine.
2. Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.
3. Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, salt, and pepper.
4. In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the carrots and cook until softened, 2-3 minutes. Remove from the pan and set aside. Season with salt.
5. In the same skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook, stirring frequently, until softened, about 2 minutes. Season with salt, then remove from the pan and set aside.
6. In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 5 minutes.
7. Heat a nonstick pan over medium-high heat. Melt the butter in the pan. Once the foaming subsides, crack the eggs into the pan and cook until the whites are firm and golden brown around the edges and the yolks are still runny, or to your desired doneness.
8. To assemble the bibimbap bowls, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumbers, and fried eggs.
Enjoy your Chicken Bibimbap!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Seared Scallops?
|
Here's a recipe for Seared Scallops:
Ingredients:
• 1 lb sea scallop, side muscles removed
• fine sea salt
• black pepper, freshly ground
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter, cut into small pieces
• 1 clove garlic, grated
• 1 tablespoon dry white wine
• 2 tablespoons fresh chives, finely chopped
Instructions:
1. Pat the scallops dry with a paper towel.
2. Season with salt and pepper.
3. In a large skillet set over medium-high heat, add the oil.
4. When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
5. Gently turn the scallops, and add the butter and garlic to the pan.
6. Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
7. Add the white wine, cook another 10 seconds.
8. Serve with chives.
Enjoy your Seared Scallops!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Slow-Cooker Pineapple Baby Back Ribs?
|
Here's a recipe for Slow-Cooker Pineapple Baby Back Ribs:
Ingredients:
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 2 teaspoons garlic powder
• 2 lb baby back ribs
• 20 oz diced pineapple, 1 can
• 28 oz barbecue sauce, 1 bottle
Instructions:
1. In a small bowl, combine the salt, pepper, onion powder, cayenne, cumin, chili powder, and garlic powder.
2. Rub the spice mix all over the baby back ribs.
3. Drain the juice from the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir to combine.
4. Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
5. Cover and cook on high for 4 hours. Halfway through, flip the racks of ribs so the one that was previously on the bottom is now on top. Cover with more sauce.
6. Remove the ribs from the slow cooker and cut into individual pieces. Serve with the leftover sauce and pineapple chunks.
Enjoy your Slow-Cooker Pineapple Baby Back Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare One-pot Hot Dog Pasta?
|
Here's a recipe for One-pot Hot Dog Pasta:
Ingredients:
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1/2 onion, chopped
• 6 hot dog sausages, chopped
• 4 tomatoes, chopped
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 7 oz heavy milk
• 1/2 lb penne pasta, raw
• 16 oz water
• 2 tablespoons green onion, chopped
• parmesan cheese
Instructions:
1. In a big pot, add the olive oil, the garlic, the onion and mix it well.
2. Add the hot dog sausages and mix it well. Add the tomatoes and mix it well.
3. Add the seasoning: sugar, salt and pepper. Mix it well.
4. Add the heavy milk and mix it.
5. Add the raw penne pasta, the water and mix it well.
6. Let it cook for 15 minutes, stirring each 5 minutes for the pasta not to stick on the bottom.
7. Turn off the heat, add the green onions, mix it and close the pan lid.
8. Wait 5 minutes with the pan closed before serving.
9. Serve with parmesan cheese to taste.
Enjoy your One-pot Hot Dog Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Ramen Carbonara?
|
Here's a recipe for Ramen Carbonara:
Ingredients:
• 1 egg
• 1 egg yolk
• 1/3 cup parmesan cheese
• ground pepper, to taste
• 2 strips bacon, sliced crosswise into half-inch strips.
• 1 pack instant ramen
• 1 tablespoon extra virgin olive oil
Instructions:
1. In a small bowl, add one whole egg, one egg yolk, parmesan cheese, and pepper to taste. Whisk with fork until well combined.
2. Cut two strips of bacon crosswise into half-inch strips. Fry until cooked but not yet crispy.
3. Boil water and cook ramen very al dente, or just until it can be loosened from it’s block form.
4. Add 1-2 tablespoons of olive oil to the bacon and stir, lifting any bacon bits that are stuck to the pan. Once the oil is hot, remove the pan from heat.
5. Pour a small amount of the water the ramen was cooked in and stir. Add the ramen noodles and stir some more, coating the noodles in the bacon/olive oil mixture.
6. Next, add the egg mixture, making sure to pour it onto the noodles and not straight onto the pan. Stir vigorously. The heat from the pan and ingredients need to turn the egg mixture into a creamy sauce. But, if the eggs get too hot they will cook too much and become scrabbled eggs. Add additional ramen water as needed to create a smooth but creamy sauce.
7. Plate and top with additional parmesan cheese and pepper.
Enjoy your Ramen Carbonara!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Slow-Cooker Chicken Tacos?
|
Here's a recipe for Slow-Cooker Chicken Tacos:
Ingredients:
• 1 onion, thinly sliced
• 1 cup corn
• 1 can diced tomato, drained
• 1 large jalapeño, deseeded and diced
• 4 cloves garlic, minced
• 1 lime, juiced
• 6 boneless, skinless chicken thighs
• 12 corn tortillas, as desired
• guacamole, as desired
• salsa, as desired
Taco Seasoning
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1 1/2 teaspoons paprika
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• salt, to taste
Instructions:
1. In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
2. Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
3. Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
4. Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
5. Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
6. Cook the chicken mixture for another 10 minutes so the flavors can marry.
7. Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
Enjoy your Slow-Cooker Chicken Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make One-Pot Pesto Chicken Pasta?
|
Here's a recipe for One-Pot Pesto Chicken Pasta:
Ingredients:
• 1 lb boneless, skinless chicken tenders
• 1 tablespoon olive oil
• 3 cloves garlic
• 16 fl oz low-sodium chicken broth
• 4 oz sun-dried tomatoes, drained
• 8 oz whole wheat pasta
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 3 oz baby spinach
Pesto
• 1 clove garlic
• 4 oz fresh basil, roughly chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons walnuts
• 3 oz olive oil
• 4 tablespoons fresh parmesan cheese
Instructions:
1. For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
2. Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
3. Add the parmesan and pulse to incorporate. Set aside.
4. In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
5. Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
6. Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
7. Add spinach and stir until wilted.
8. Add cooked chicken and pesto.
9. Serve immediately.
Enjoy your One-Pot Pesto Chicken Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Spicy Southwestern-Style Turkey Burgers?
|
Here's a recipe for Spicy Southwestern-Style Turkey Burgers:
Ingredients:
Patties
• 1 lb ground turkey
• 1/3 cup red onion, minced
• 1 jalapeño pepper, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 1/2 teaspoons cumin
• 1 teaspoon smoked paprika
• 2 tablespoons vegetable oil, for cooking
Toppings
• sesame seed bun
• shredded lettuce
• sliced tomato
• pepper jack cheese
• avocado
Chipotle Mayo
• 1/2 cup mayonnaise
• 2 tablespoons canned chilies in adobo
• 1/2 lime, juiced
Instructions:
1. Place turkey, onion, jalapeño, and spices together in a large bowl and mix together until all the ingredients are incorporated.
2. Lightly wet your hands and use them to shape 4 circular patties about 4 inches (10 cm) in diameter.
3. Heat up about 2 tablespoons of vegetable oil in a pan over medium heat.
4. Cook burgers for 2 minutes on the first side, then flip, lower heat to low, and cook them for an additional 5-6 minutes. Top with pepper jack cheese during the last minute.
5. NOTE: The turkey burgers must be cooked through. Use a meat thermometer to check each patty for an internal temperature of at least 165˚F (75˚C) before removing from pan.
6. Assemble the burgers as desired with bun, chipotle mayonnaise, lettuce, tomato, avocado, and preferred condiments.
Enjoy your Spicy Southwestern-Style Turkey Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Cheesy French Onion Chicken.
|
Here's a recipe for Cheesy French Onion Chicken:
Ingredients:
• 6 boneless, skinless chicken thighs
• salt, to taste
• pepper, to taste
• 1 tablespoon garlic, minced
• 1 tablespoon dried parsley
• 1 tablespoon butter
• 6 large onions, thinly sliced
• 1 tablespoon fresh thyme
• 1 cup beef stock
• 2 cups gruyère cheese, shredded
• bread, sliced and toasted, to serve
Instructions:
1. In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
2. Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
3. Preheat oven to broil.
4. Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
5. Add thyme and beef broth and bring the mixture to a simmer.
6. Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
7. Broil for 5 minutes, until the cheese is melted and golden brown.
8. Serve over bread.
Enjoy your Cheesy French Onion Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Mexican-style Pork Tacos (Tacos Al Pastor).
|
Here's a recipe for Mexican-style Pork Tacos (Tacos Al Pastor):
Ingredients:
• 5 lb boneless pork shoulder
• 3 tablespoons achiote paste
• 2 tablespoons guajillo chili powder
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon cumin
• 1 tablespoon salt
• 1 tablespoon pepper
• 3/4 cup white vinegar
• 1 cup pineapple juice
• 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
For Serving
• 10 small corn tortillas
• 1 white onion, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1 cup salsa
• 1 avocado, diced
• 2 limes, cut into wedges
Special Equipment
• 1 thick wooden skewer, trimmed to the height of your oven
Instructions:
1. Slice the pork shoulder into about 1-centimeter (1/4 in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
3. Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 1/2 cm) gap at the top. Push another pineapple slice on top.
4. Bake for about 11/2 hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
5. To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
Enjoy your Mexican-style Pork Tacos (Tacos Al Pastor)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Veggie-Packed Chow Mein?
|
Here's a recipe for Veggie-Packed Chow Mein:
Ingredients:
• 2 tablespoons cooking oil, divided
• 1 package chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
• 1/2 cup onion, sliced
• 1/2 cup bell pepper
• 1/2 cup broccoli floret
• 1/2 cup carrot, julienned
• 1 tablespoon garlic, minced
• salt, to taste
• pepper, to taste
• 1/2 cup cabbage, chopped
• 1/2 cup shiitake mushroom, thinly sliced
• 1/2 cup snow pea
• 1/3 cup corn
• 2 tablespoons water
• 2 teaspoons cornstarch
• 2 1/2 tablespoons soy sauce
• 1 1/2 tablespoons hoisin sauce
• 1 1/2 tablespoons rice wine
• 2 teaspoons sugar
• 1 teaspoon white pepper
• 1/2 cup bean sprout
• scallion, sliced, for garnish
Instructions:
1. 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.
2. In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.
3. Add the cabbage, shiitake mushrooms, snow peas, and corn.
4. In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.
5. Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.
6. Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
Enjoy your Veggie-Packed Chow Mein!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Caprese Spaghetti Squash?
|
Here's a recipe for Caprese Spaghetti Squash:
Ingredients:
Squash
• 1 spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
Filling
• 1 tablespoon oil
• 3 cloves garlic, minced
• 1/2 yellow onion, diced
• 1 cup cherry tomato, halved
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 oz mini mozzarella ball
• fresh basil, to garnish
Instructions:
1. Preheat oven to 400ºF (200ºC).
2. With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
3. Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
4. In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
5. Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
6. Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality. Add the squash to the tomato mixture and mix in the pan.
7. Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
8. Bake an additional 5-10 minutes, or until cheese melts.
9. Serve in the squash, and top with basil.
Enjoy your Caprese Spaghetti Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Simple Spaghetti And Meatballs?
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Here's a recipe for Simple Spaghetti And Meatballs:
Ingredients:
Tomato Sauce
• 1 onion, peeled and halved
• 28 oz crushed tomato, 1 can
• 1/2 cup unsalted butter
• 1 teaspoon salt
Meatballs
• 1 lb ground pork
• 1 lb ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded parmesan cheese
• 1 cup panko breadcrumbs
• 3/4 cup fresh parsley, finely chopped
• 2 tablespoons worcestershire
• 1 egg
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 lb spaghetti
• parmesan cheese, to serve
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat.
3. Lower the heat and cook for 45 minutes, until the onions are soft and starting to break apart. Remove onion.
4. In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
5. Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
6. Bake the meatballs for 16 minutes.
7. Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
8. Drain pasta and toss lightly in about a tablespoon of oil (optional).
9. Pour the sauce over the pasta. Transfer the cooked meatballs and top with Parmesan.
Enjoy your Simple Spaghetti And Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Disneyland's Slow-Cooked Beef Stew Bread Bowl?
|
Here's a recipe for Disneyland's Slow-Cooked Beef Stew Bread Bowl:
Ingredients:
• 2 lb chuck roast, cubed
• 1/3 cup flour
• 1 tablespoon seasoned salt
• 1 teaspoon pepper
• 3 cloves garlic, diced
• 1 small onion, diced
• 4 red potatoes, peeled and diced
• 3 large carrots, chopped
• 3 stalks celery, chopped
• 8 oz mushroom, quartered
• 4 cups beef broth
• 1 tablespoon paprika
• 2 tablespoons worcestershire sauce
• 1 bag frozen peas
• sourdough bread bowl
Instructions:
1. Toss the beef in the flour, seasoned salt, and pepper. Brown in batches in a skillet with oil on high heat.
2. In the same pan, cook garlic and onions until the onions are clear.
3. In the crockpot, layer the potatoes, carrots, celery, beef and onion mixture, and mushrooms. Pour in beef broth, paprika, and worcestershire.
4. Cover and cook on low for 7 and a half hours.
5. While the stew is cooking, hollow out sourdough bread bowl. Use the hollowed out portion and toothpicks to create ears on the bread bowl.
6. Ten minutes before serving, stir in a bag of frozen peas.
7. Serve in the prepared bread bowl.
Enjoy your Disneyland's Slow-Cooked Beef Stew Bread Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Spicy Sesame Cauliflower?
|
Here's a recipe for Spicy Sesame Cauliflower:
Ingredients:
• 1/2 cup flour
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1/2 head cauliflower
• oil, for frying
• 1 tablespoon sesame oil
• 1 tablespoon garlic
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 2 tablespoons Sriracha
• sesame seed, garnish to taste
• scallion, chopped, for garnish
• 1 tablespoon cornstarch slurry, mix 1/2 tbsp cornstarch and 1/2 tbsp water
Instructions:
1. Whisk together flour, milk, baking powder and garlic powder.
2. Add the chopped cauliflower and toss to coat. Make sure there’s a thin layer of batter over the cauliflower.
3. Deep fry cauliflower until golden brown, remove and drain excess oil.
4. Make the spicy sesame sauce by combining the sesame oil, garlic, soy sauce, rice vinegar, sugar and sriracha.
5. Bring the sauce to a boil then add the cornstarch slurry. Mix in and let the sauce thicken.
6. Add the fried cauliflower and toss to coat in sauce.
7. Garnish with sesame seeds and chopped scallions. Serve with rice.
8. Nutrition Calories: 5211 Fat: 519 grams Carbs: 135 grams Fiber: 11 grams Sugars: 50 grams Protein: 29 grams
Enjoy your Spicy Sesame Cauliflower!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Creamy Lemon Butter Chicken Pasta.
|
Here's a recipe for Creamy Lemon Butter Chicken Pasta:
Ingredients:
• 2 chicken breasts, diced
• 1 tablespoon butter
• 1/2 red onion, diced
• 2 cloves garlic, chopped
• 1 lemon, zest and juice
• 1 teaspoon chili flake
• 1 teaspoon dried thyme
• 1/4 cup water
• 1/2 cup double cream
• 2 cups baby spinach
• 1 1/2 cups fresh egg pasta
• 2 tablespoons parmesan cheese, plus more for serving
Instructions:
1. Heat a large pan over medium heat. Add the chicken and cook until no longer pink inside. Remove from the pan and set aside.
2. Give the pan a quick wipe with a paper towel
3. Melt the butter in the pan. Fry the onion and garlic until softened, 3-5 minutes.
4. Add the lemon zest and juice. Give the mixture a quick stir and add chili flakes and thyme. Stir in the water and double cream. Add the spinach and cook for about a minute, until wilted.
5. Return the chicken to the pan and add the pasta. Stir and cook until the pasta is al dente.
6. Mix in the Parmesan. Remove the pan from the heat.
7. Serve with more Parmesan, if desired.
Enjoy your Creamy Lemon Butter Chicken Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Baked Chicken Parmesan?
|
Here's a recipe for Baked Chicken Parmesan:
Ingredients:
• 2 chicken breasts
• 2 eggs, beaten
• 1 ball fresh mozzarella cheese, thinly sliced
• 1 jar marinara sauce, heated
• whole wheat pasta
• fresh basil, for garnish
Breading
• 1/2 cup panko bread crumbs
• 1/2 cup parmesan cheese
• 1 tablespoon fresh basil
• 1/2 teaspoon garlic powder
• 2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 425°F (215°C).
2. In a medium bowl, combine the panko, parmesan cheese, basil, garlic powder, oregano, salt, and pepper.
3. Beat the 2 eggs in a shallow dish. Dredge the chicken in the egg wash, then coat with the bread crumb mixture.
4. Transfer the breaded chicken breasts to a greased roasting pan. Top the chicken with 2 small slices of mozzarella.
5. Bake for 20-25 min, until the cheese and bread crumbs have turned golden brown and the chicken is cooked through, or until it has reached an internal temperature of 165°F (73°C).
6. Serve with whole wheat spaghetti, marinara sauce, and a sprinkle of fresh basil.
Enjoy your Baked Chicken Parmesan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Mozzarella-Stuffed Turkey Meatloaf?
|
Here's a recipe for Mozzarella-Stuffed Turkey Meatloaf:
Ingredients:
Sauce
• 1 cup tomato sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
Meatloaf
• 1 lb lean ground turkey
• 1 cup zucchini, shredded, squeezed gently of excess moisture with kitchen towels
• 1 cup yellow onion, finely diced
• 2 cloves garlic cloves, minced
• 1 egg, whisked
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 2 tablespoons Sauce
• 1/2 cup panko bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons fresh parsley, chopped
• 2 slices mozzarella cheese
Garnish
• parsley, to taste
Instructions:
1. Preheat the oven to 375˚F (190˚C).
2. Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
3. Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
4. Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
5. Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
6. Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
7. Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
8. When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
9. Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
Enjoy your Mozzarella-Stuffed Turkey Meatloaf!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Pizza From Scratch In 20 Minutes Or Less?
|
Here's a recipe for Pizza From Scratch In 20 Minutes Or Less:
Ingredients:
• 3/4 cup self-raising flour
• 1/4 cup water
• 1 tablespoon olive oil, for frying
Suggested Toppings
• 3 tablespoons pizza sauce
• 1 handful mozzarella cheese, grated
• 6 slices pepperoni
• dried oregano
• 1/4 teaspoon chili flakes
Instructions:
1. Whizz together the flour and water in a food processor for a minute or so until it clumps together to form a single ball. You might need to add a little bit more water or flour to get the consistency right. (Dough should be soft, but not sticky!)
2. Preheat the grill (broiler) on high.
3. On a floured surface, roll out the dough to about 1 cm (1/2 inch) thick.
4. Place pizza dough onto a well-oiled, oven-safe frying pan on high heat.
5. While the bottom is cooking on the hob, top the pizza with the sauce, cheese, pepperoni herbs and whatever else you like. (Try your best to not over-top it or else it can fall apart or get soggy.)
6. Continue cooking on high until the edges of the crust start browning and crisping.
7. Place the pan under the grill and cook the toppings until the cheese is bubbly and browning. Slice.
8. If you’re quick, you can actually have this from-scratch pizza on your plate (and in you mouth) quicker than it takes to cook a pre-made frozen pizza.
Enjoy your Pizza From Scratch In 20 Minutes Or Less!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Tomato, Basil & Mozzarella Chicken?
|
Here's a recipe for Tomato, Basil & Mozzarella Chicken:
Ingredients:
• 2 boneless, skinless chicken breasts
• olive oil, to taste
• salt, to taste
• pepper, to taste
• garlic powder, to taste
• oregano, to taste
• 1 ball fresh mozzarella cheese
• 1 tomato, medium
• 5 leaves fresh basil leaf
Balsamic Glaze
• 1 cup dark balsamic vinegar, inexpensive
• 1/3 cup honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
3. Bake for 30 minutes, or until cooked through and juices run clear.
4. While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
5. NOTE: It should take about 20 minutes for the mixture to reduce.
6. Once the glaze has reached your desired thickness, remove it from the heat and set aside.
7. Remove the chicken from the oven and top with slices of mozzarella and tomato.
8. Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
9. While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
10. Drizzle the balsamic glaze over the chicken and top with basil.
Enjoy your Tomato, Basil & Mozzarella Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Mississippi Roast.
|
Here's a recipe for Mississippi Roast:
Ingredients:
• 1 boneless chuck roast, 3 pounds (1.3 KG)
• 1/4 cup flour
• salt, to taste
• pepper, to taste
• 3 tablespoons canola oil
• 4 tablespoons butter
• 10 pepperoncinis
• 2 tablespoons mayonnaise
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon dried dill
• 1/8 teaspoon paprika
• fresh parsley, for garnish
Instructions:
1. Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
2. In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
3. Transfer the meat to a slow cooker and top with butter and pepperoncini.
4. Cover the slow cooker and set it to low.
5. In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
6. Spread over the meat, and cook on low for 8 hours.
7. Remove the roast and shred with two forks.
8. Return meat to the slow cooker, and stir to mix in the juices. Serve with fresh parsley.
Enjoy your Mississippi Roast!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Creamy Garlic Parmesan Crispy Chicken Salad?
|
Here's a recipe for Creamy Garlic Parmesan Crispy Chicken Salad:
Ingredients:
Chicken
• 1 1/2 cups panko breadcrumbs
• 1/4 cup parmesan cheese, grated
• 1 teaspoon salt, plus more for taste
• 1 teaspoon pepper, plus more for taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 chicken breasts
• 1 cup all purpose flour
• 3 large eggs, beaten
• 2 tablespoons olive oil
Dressing
• 2/3 cup sour cream
• 1/3 cup buttermilk
• 1/4 cup parmesan cheese, grated
• 1 tablespoon garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• salt, to taste
• freshly ground black pepper, to taste
Salad
• 16 oz mixed greens
• 2 cups mixed cherry tomato, halved
• 1/2 red onion, thinly sliced
Instructions:
1. Preheat the oven to 425˚F (220˚C).
2. In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
3. Season the chicken breasts on both sides with pepper and salt to taste.
4. Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
5. Place the chicken breasts on a baking sheet and drizzle with the olive oil.
6. Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
7. While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
8. To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about 1/2 the dressing over the salad and toss to combine.
9. Slice the chicken, then serve on top of the salad and drizzle with more dressing.
Enjoy your Creamy Garlic Parmesan Crispy Chicken Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Slow Cooker Turkey Chili With Cornbread Dumplings.
|
Here's a recipe for Slow Cooker Turkey Chili With Cornbread Dumplings:
Ingredients:
Chili
• 1 lb ground turkey
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 2 cloves garlic, minced
• 28 oz tomato sauce, 1 can
• 15 oz black beans, 1 can, drained and rinsed
• 15 oz pinto bean, 1 can, drained and rinsed
• 1 cup frozen corn, thawed
• 2 teaspoons chili powder
• 1 teaspoon ground black pepper
• 2 teaspoons kosher salt
Dumplings
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 3 tablespoons whole milk
• 2 tablespoons light brown sugar
• 1 cup all-purpose flour
• 1 cup yellow cornmeal, fine
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 cup shredded cheddar cheese
Optional Garnishes
• 1 jalapeño, sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons green onion, sliced
Instructions:
1. Combine the ground turkey, onion, bell peppers, garlic, crushed tomatoes, black and pinto beans, corn, chili powder, pepper, and salt in the bowl of a slow cooker.
2. Cook on low for 6-8 hours or high for 4 hours.
3. Once the chili has cooked for 6-8 hours, make the dumplings: Combine the eggs, melted butter, milk, and brown sugar in a large bowl.
4. Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheese.
5. Using a small ice cream scoop, dollop the batter on top of the chili and cook for 2 more hours on low or 1 hour on high, until the dumplings are puffed and tender.
6. If using, garnish the chili with jalapeño, cilantro, and green onions.
Enjoy your Slow Cooker Turkey Chili With Cornbread Dumplings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Whole Wheat Pasta With Lemon Kale Chicken?
|
Here's a recipe for Whole Wheat Pasta With Lemon Kale Chicken:
Ingredients:
• 4 oz whole wheat spaghetti
• 1 boneless, skinless chicken breast, cubed
• 5 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 cups curly kale, chopped, ribs removed
• 1 lemon lemon zest
• 1 tablespoon lemon juice
• kosher salt, to taste
• ground black pepper, to taste
Instructions:
1. Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve 1/4 cup (60 ml) of pasta water.
2. Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through — about 2 to 4 minutes — remove from skillet and reserve.
3. Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
4. Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
5. Add cooked chicken, and pasta. Stir to coat, and serve immediately.
Enjoy your Whole Wheat Pasta With Lemon Kale Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Vegan Shepherd’s Pie.
|
Here's a recipe for Vegan Shepherd’s Pie:
Ingredients:
Filling
• 1 tablespoon vegetable oil
• 2 tablespoons garlic, minced
• 1 onion, diced
• 3 stalks celery, chopped
• 2 carrots, sliced
• 2 cups mushrooms, sliced
• 1 cup corn
• 1/4 cup fresh parsley, chopped
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 cups vegetable broth
• 1 tablespoon flour
Potato Topping
• 4 potatoes, peeled and chopped
• 1 tablespoon vegan butter
• 1/2 cup soy milk, or nut milk
• 1 teaspoon salt
• 1 teaspoon pepper
Instructions:
1. Preheat oven to 220ºC (425ºF).
2. In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
3. Add celery and carrots, stir until onions are translucent.
4. Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
5. Add veggie stock in half-cup (120 ml) increments, allowing it to come to a simmer before adding more.
6. Add flour, then mix. Continue mixing until the mixture thickens.
7. Once thick, remove from heat and pour into a pie dish.
8. Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender.
9. Remove from heat and drain.
10. Mash potatoes then add butter, milk, salt, and pepper.
11. Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
12. Optional: Using a butter knife or a long, thin spatula. press into potato surface every inch (2 1/2cm) to create a beautiful, undulating presentation.
13. Bake pie for 20-25 minutes.
14. Allow to cool for five minutes then serve.
Enjoy your Vegan Shepherd’s Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Healthy Cauliflower Fried "Rice"?
|
Here's a recipe for Healthy Cauliflower Fried "Rice":
Ingredients:
• 1 head cauliflower
• 1 tablespoon sesame oil
• 1 tablespoon garlic
• 1/2 lb ground beef, can substitute chicken, pork, shrimp, or tofu
• 1 cup carrot, diced
• 1 cup frozen peas
• 2 eggs
• white pepper, to taste
• 3 tablespoons soy sauce
• green onion, chopped, for garnish
Instructions:
1. Break down a head of cauliflower in a food processor until it’s the size of rice.
2. Heat sesame oil over high. Add garlic and fry until fragrant.
3. Add the beef, chicken, pork, shrimp or tofu and cook until 80% done.
4. Add carrots and cauliflower, stir until thoroughly incorporated. Mix in peas.
5. Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice.
6. Season with white pepper and stir in soy sauce.
7. Garnish with chopped green onions and serve.
Enjoy your Healthy Cauliflower Fried "Rice"!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making One-Pan Southwestern Chicken Quinoa?
|
Here's a recipe for One-Pan Southwestern Chicken Quinoa:
Ingredients:
• 2 tablespoons olive oil
• 2 chicken breasts, diced
• 2 cloves garlic, crushed
• 1 jalapeño, diced
• 1 cup quinoa
• 1 cup vegetable broth
• 15 oz black beans, 1 can
• 15 oz fire-roasted diced tomato, 1 can
• 1 cup corn
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• salt, to taste
• pepper, to taste
• 1 avocado, diced
• 1 lime, juiced
• 2 tablespoons fresh cilantro, chopped, extra for garnish
Instructions:
1. Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
2. Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
4. Cover and simmer until quinoa is cooked through, roughly 30 minutes.
5. Stir in diced avocado, cilantro, and lime juice.
6. Serve garnished with extra cilantro.
Enjoy your One-Pan Southwestern Chicken Quinoa!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for One-Pot Cheesy Lemon Chicken Pasta?
|
Here's a recipe for One-Pot Cheesy Lemon Chicken Pasta:
Ingredients:
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 lb chicken breast, cut into bite-sized pieces
• salt, to taste
• pepper, to taste
• 2 cloves garlic, minced
• 2 1/2 cups penne pasta, uncooked
• 2 cups chicken broth
• 3 tablespoons lemon juice
• 3 cups spinach
• 3 oz cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup parmesan cheese
• 1 lemon zest, for garnish
Instructions:
1. In a large pan or skillet, heat olive oil over medium heat. Add onions and stir until soft.
2. Add chicken, season with salt and pepper, and cook until browned.
3. Stir in garlic and cook for an additional minute.
4. Add uncooked pasta, chicken broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
5. Uncover, stir and cook an additional 5 minutes, or until all of the liquid has been absorbed by the pasta.
6. Turn off heat, stir in lemon juice, spinach, cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese has melted and spinach wilts.
Enjoy your One-Pot Cheesy Lemon Chicken Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Classic Beef Stew?
|
Here's a recipe for Classic Beef Stew:
Ingredients:
• 2 lb kroger beef chuck roast
• 1/2 teaspoon kosher salt, plus more for taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 tablespoons canola oil
• 2 cups yellow onion, diced
• 2 cups celery
• 2 cups carrot, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef stock
• 28 oz diced tomatoes
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• egg noodle, cooked, for serving
Instructions:
1. Cut the beef into cubes, then season generously with salt and pepper.
2. Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
3. Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
4. Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
5. Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
6. Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
7. Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
8. Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
Enjoy your Classic Beef Stew!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Slow Cooker Chicken Fajitas.
|
Here's a recipe for Slow Cooker Chicken Fajitas:
Ingredients:
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 lb boneless, skinless chicken breast, cut in half
• 2 tablespoons taco seasoning
• 4 cloves garlic, diced
• 1 lime
• 10 oz canned diced tomatoes with green chiles, drained
For serving
• flour tortilla
• cheese, optional
• sour cream, optional
• guacamole, optional
Instructions:
1. Add half of the sliced peppers and onions to your slow cooker.
2. Layer the chicken and coat all sides with taco seasoning.
3. Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
4. Add the remaining peppers and onions, cover and any remaining lime juice.
5. Cook on high for 3-4 hours.
6. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
7. Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.
8. NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
9. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!
Enjoy your Slow Cooker Chicken Fajitas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Ultimate Homemade Pizza?
|
Here's a recipe for Ultimate Homemade Pizza:
Ingredients:
Dough
• 7 cups flour
• 4 teaspoons kosher salt
• 1/2 teaspoon active dry yeast
• 3 cups water, at room temperature (plus an additional 1-2 tablespoons of water as needed)
• 4 tablespoons cornmeal, or semolina, for the pizza peel
• flour, extra, for shaping
Sauce
• 6 oz tomato paste
• 1 cup hot water
• 2 tablespoons red wine vinegar
• 2 teaspoons maple syrup, or honey
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon cayenne pepper
Instructions:
1. In a very large bowl, whisk together the dry ingredients.
2. Make a divot in the middle of the flour mixture and add a few tablespoons of water. Stir with a wooden spoon, gradually adding more and more water until the dough starts to come together. You may need a tablespoon more or less water, depending on the consistency of the dough as it forms.
3. Using your hands, ensure the dough is well incorporated, but do not knead. Be careful not to overwork the dough.
4. Cover with plastic wrap and store at room temperature overnight, or for at least 12 hours, until doubled in size and porous.
5. Make the sauce by combining tomato paste, water, vinegar, maple syrup, salt, pepper, garlic, oregano, basil, marjoram, and cayenne pepper in a medium bowl. Let sit at room temperature for an hour before canning or jarring. Refrigerate as necessary up to 2 weeks.
6. Once the dough has risen, transfer to a clean, floured work surface and form into a large ball. Cut the dough into 6 equal parts and form dough balls by folding the corners into themselves.
7. Place the dough balls on a floured sheet pan, sprinkle with flour, and cover with a damp towel for about 30 minutes to an hour.
8. Preheat oven with a pizza stone in it to 500ªF (260ºC) or a low broil.
9. Work each dough into a disk on a floured work surface. Knuckling the edges of the dough and tossing it gently will help thin it out. Be careful not to rip the dough.
10. Place the dough disk onto a pizza peel generously floured with semolina or cornmeal. This will prevent sticking. Top with desired sauce, cheese, and toppings.
11. Slide the pizza onto the stone and bake for about 9 minutes, watching carefully to make sure it doesn’t burn. Look for the edges to become charred and crispy and the cheese to bubble.
12. Let the pizza cool for 5 to 10 minutes before cutting and serving.
Enjoy your Ultimate Homemade Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Healthy Veggie Curry With Garlic Naan?
|
Here's a recipe for Healthy Veggie Curry With Garlic Naan:
Ingredients:
Rice
• 2 cups white rice, rinsed
• 4 cups water
• 1 tablespoon coconut oil, melted
• salt, to taste
Curry
• 1/4 cup vegetable oil, divided
• 2 small yellow onions, diced
• 2 cups idaho potato, cubed
• 1 tablespoon tomato paste
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1 1/2 teaspoons garam masala
• 2 tablespoons curry powder
• 1 head cauliflower, cut into small florets
• 15 oz diced tomato, 1 can
• 15 oz chickpeas, 1 can, drained
• 1 1/4 cups water
• salt, to taste
• 3/4 cup coconut milk
• 1 1/4 cups frozen peas
Garlic Naan
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 2 tablespoons ghee, melted, divided, plus more as needed
• 4 tablespoons whole-fat yogurt
• 2 tablespoons skim milk
• 6 tablespoons water
• 1 clove garlic, minced
Instructions:
1. In a medium pot, combine the rice, water, coconut oil, and salt. Bring to a boil, then cover and simmer over low heat for 15-20 minutes, until the water is absorbed. Once finished cooking, remove the rice from the heat and fluff.
2. Heat 3 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the onions and potatoes and cook, stirring occasionally, until the onions are caramelized and potatoes are golden brown around the edges, about 10 minutes.
3. Reduce the heat to medium. Add the remaining tablespoon of oil, the tomato paste, ginger, and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Add the garam masala and curry powder and cook, stirring constantly, about 1 minute longer.
4. Add cauliflower and cook, stirring constantly, until the spices coat the florets, about 2 minutes longer.
5. Add the tomatoes, chickpeas, water, and salt and stir to combine. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender, 10-15 minutes.
6. Stir in the coconut milk and frozen peas. Cook until heated through, about 2 minutes longer. Remove from the heat.
7. Meanwhile, in a large bowl, stir together the flour, salt, baking powder, and sugar. Create a well in the middle of the dry ingredients and pour in 1 tablespoon of melted ghee, the yogurt, skim milk, and a bit of the water. Mix until combined, adding more water as needed until the dough comes together.
8. Transfer the dough to a lightly floured surface and knead until no longer sticky, then shape into a ball and divide into quarters. Roll out the dough portions to 1/4 inch (6 mm) thick.
9. In a small bowl, combine the remaining tablespoon of melted ghee with the garlic.
10. Heat a bit of ghee in a medium nonstick pan over medium-high heat. Add a dough round and brush with the ghee and garlic mixture. Cook for 3-4 minutes, until the dough bubbles up and forms a nice brown crust, then flip and cook on the other side. Repeat with the remaining dough.
11. Serve the curry over the rice with the naan on the side.
Enjoy your Healthy Veggie Curry With Garlic Naan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Slow Cooker Barbacoa-Style Beef Tacos.
|
Here's a recipe for Slow Cooker Barbacoa-Style Beef Tacos:
Ingredients:
Barbacoa-Style Beef
• 3 lb beef chuck roast
• pepper, to taste
• salt, to taste
• oil, a drizzle
• 4 chipotle peppers in adobo sauce, chopped
• 5 cloves garlic, chopped
• 1 tablespoon ground cumin
• 3 teaspoons dried oregano
• 1/4 teaspoon ground cloves
• 1/2 cup beef broth
• 1/4 cup apple cider vinegar
• 1/4 cup fresh lime juice
• 3 bay leaves
For serving, optional
• flour tortilla, or corn tortillas
• rice, cooked
• pico de gallo
• shredded cheese
• sour cream
• guacamole
• fresh cilantro leaf
• avocado, sliced
Instructions:
1. Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
2. Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
3. In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
4. Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
5. Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
6. To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
Enjoy your Slow Cooker Barbacoa-Style Beef Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Cheddar Ranch Chicken Strips.
|
Here's a recipe for Cheddar Ranch Chicken Strips:
Ingredients:
• 2 chicken breasts
• 2 1/2 cups buttermilk
• 1 packet ranch dressing mix
• 3 cups cheese cracker
Instructions:
1. Preheat oven to 425˚F (225˚C).
2. On a cutting board, slice chicken breasts against the grain into strips.
3. Place the chicken strips in a bowl and add in buttermilk and ranch packet. Stir until well-coated.
4. Cover the bowl with plastic wrap and place in the refrigerator for at least an hour.
5. Pour cheese crackers into a resealable bag and crush with a rolling pin until they become finely ground.
6. Open the bag and place a marinated piece of chicken in the cracker crumbs. Coat the chicken with the crumbs and place on a parchment paper-lined baking sheet.
7. Bake for 20 minutes, flipping halfway.
Enjoy your Cheddar Ranch Chicken Strips!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Dairy-Free Chicken Fettuccine Alfredo?
|
Here's a recipe for Dairy-Free Chicken Fettuccine Alfredo:
Ingredients:
• 4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
• 3 1/2 teaspoons kosher salt, divided, plus more to taste
• 2 1/2 teaspoons freshly ground black pepper, divided
• 5 tablespoons olive oil, divded
• 3/4 lb fettuccine pasta, uncooked
• 1 large shallot, minced
• 6 garlics, minced
• 3 tablespoons all purpose flour
• 13.5 oz coconut milk
• 1 cup chicken stock, or vegetable stock
• 1 tablespoon fresh lemon juice
• fresh parsley, minced, to taste
Instructions:
1. Season the chicken all over with 11/2 teaspoons salt and 1 teaspoon pepper.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
3. Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
4. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
5. Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 11/2 teaspoons pepper.
6. Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
7. Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
Enjoy your Dairy-Free Chicken Fettuccine Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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