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Have you got a recipe for Chicken And Asparagus Pasta?
|
Here's a recipe for Chicken And Asparagus Pasta:
Ingredients:
• 1 lb penne pasta
• 1/4 cup olive oil, plus 2 tablespoons
• 4 cloves garlic cloves, diced
• 1 lb chicken breast, cubed
• salt, to taste
• pepper, to taste
• 1/2 cup chicken broth
• 1 lb aspargus
• 1 cup grated parmesan cheese
• 2 cups cherry tomatoes, or grape tomatoes
Instructions:
1. In a pot, cook pasta according to package instructions, drain, then set aside.
2. In the same pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves.
3. Add chicken breasts, season with salt and pepper, and fully cook. Remove cooked chicken from pot and set aside.
4. In the same pot, pour the chicken broth, then add asparagus, salt, pepper, and the remaining garlic and stir. Cover and reduce heat to a simmer for 5 minutes.
5. Add cooked chicken, penne, remaining olive oil, parmesan, and tomatoes, and stir until fully incorporated and the cheese has melted.
6. Serve while hot.
Enjoy your Chicken And Asparagus Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make 3-Ingredient Chili-glazed Salmon?
|
Here's a recipe for 3-Ingredient Chili-glazed Salmon:
Ingredients:
• 4 oz salmon, 3 fillets
• 1/2 cup chili sauce
• 1/4 cup fresh scallions, chopped
Instructions:
1. Preheat oven to 400°F (200˚C).
2. In a bowl, mix together the salmon, chili sauce, and the scallions.
3. Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
4. Bake for 12-15 minutes, until the salmon is cooked but still tender.
Enjoy your 3-Ingredient Chili-glazed Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chicken Alfredo Ravioli Lasagna?
|
Here's a recipe for Chicken Alfredo Ravioli Lasagna:
Ingredients:
• 2 tablespoons unsalted butter
• 1 tablespoon garlic, minced
• 4 cups heavy cream
• 2 cups grated parmesan cheese
• salt, to taste
• pepper, to taste
• 1/2 teaspoon nutmeg, grated
• 30 oz spinach ricotta ravioli, 3 packages, uncooked
• 2 cups rotisserie chicken, shredded, divided
• 2 cups shredded mozzarella cheese, divided
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté for 2-3 minutes, until softened.
3. Add the heavy cream and Parmesan and stir to incorporate. Once the mixture comes to a low boil, reduce the heat to low and simmer for 10-15 minutes, until the sauce coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove the sauce from the heat.
4. Pour a thin layer of sauce in a the bottom of a 9x13-inch (23x33 cm) glass baking dish. Arrange 1 package of spinach ricotta ravioli over the sauce. Top with 1 cup of shredded chicken and 1/2 cup (50 g) of mozzarella cheese. Cover with more sauce.
5. Arrange another package of ravioli over the first layer, and top with the remaining cup of shredded chicken and another 1/2 cup (50 g) of mozzarella. Top with more sauce. Add the last package of ravioli and cover with remaining sauce, making sure all the ravioli are covered. Top with the remaining cup of shredded mozzarella cheese.
6. Cover the ravioli lasagna with foil and bake for 20 minutes. Uncover and cook for another 20 minutes, until the cheese is golden brown. Let cool for 10 minutes.
7. Sprinkle with chopped parsley, then serve.
Enjoy your Chicken Alfredo Ravioli Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Gourmet Rib Eye Steak?
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Here's a recipe for Gourmet Rib Eye Steak:
Ingredients:
• 1 ribeye steak, preferably USDA Prime, 2-inch (5 cm) thick
• salt, to taste
• pepper, to taste
• 3 tablespoons canola oil
• 3 tablespoons butter
• 3 cloves garlic, peeled and smashed
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
Instructions:
1. Preheat oven to 200°F (95°C).
2. Generously season all sides of the steak with salt and pepper.
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
4. Heat the canola oil in a pan over high heat until smoking.
5. Sear the steak for 30 seconds on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
7. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
8. Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
9. Turn the steak on its side and cook to render off any excess fat.
10. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
11. Slice the steak into 1/2 -inch (1 cm) strips, then fan out the slices and serve.
Enjoy your Gourmet Rib Eye Steak!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Bake & Save Beef and Cheese Rigatoni Pasta?
|
Here's a recipe for Bake & Save Beef and Cheese Rigatoni Pasta:
Ingredients:
• 2 lb ground beef
• salt, to taste
• pepper, to taste
• 3 tablespoons salted butter
• garlic powder, to taste
• 1/3 cup flour
• onion powder, to taste
• 3 cups milk
• 2 lb rigatoni, cooked
• 4 eggs, beaten
• 24 oz marinara sauce
• 3 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese
Instructions:
1. Preheat oven to 375°F (190˚C.)
2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
5. In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
9. Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
Enjoy your Bake & Save Beef and Cheese Rigatoni Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Balsamic Chicken And Veggies Meal Prep?
|
Here's a recipe for Balsamic Chicken And Veggies Meal Prep:
Ingredients:
• 2 sweet potatoes
• 2 bunches asparagus, ends trimmed
• 1 1/4 lb chicken breast tender
• olive oil
• salt, to taste
• pepper, to taste
Sauce
• 1/3 cup balsamic vinegar
• 2 tablespoons white wine vinegar
• 5 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Cut sweet potatoes into medium julienne.
3. Spread sweet potatoes evenly onto parchment paper-lined baking tray.
4. Season with olive oil, pepper, and salt.
5. Bake for 20 minutes. Set aside.
6. Trim asparagus and cut into pieces diagonally.
7. Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
8. Season chicken with pepper and salt. Place on top of the veggies.
9. Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
10. While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
11. Distribute veggies and chicken into four containers.
12. Pour the sauce reduction onto the chicken.
13. Can be refrigerated up to 4 days.
Enjoy your Balsamic Chicken And Veggies Meal Prep!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Healthy Veggies and Couscous?
|
Here's a recipe for Healthy Veggies and Couscous:
Ingredients:
Vegetables
• 2 potatoes, cubed
• 1/2 head broccoli, cut into florets
• 1 red bell pepper, seeded and chopped
• 1 tablespoon garlic powder
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons olive oil, divided
• 1/2 cup parmesan cheese
• 1 cup couscous, cooked
Instructions:
1. Preheat the oven to 350˚F (180°C).
2. Add the potatoes, broccoli florets, and red pepper to a baking sheet.
3. Sprinkle the garlic powder, parsley, salt, pepper, and 2 tablespoons of olive oil over the vegetables and toss to coat.
4. Bake for 25 minutes, until the vegetables are tender.
5. Sprinkle the Parmesan cheese over the vegetables.
6. Add the vegetables to a large bowl with the cous cous and remaining tablespoon of olive oil and toss to combine.
Enjoy your Healthy Veggies and Couscous!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Low-Carb Beef Stroganoff?
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Here's a recipe for Low-Carb Beef Stroganoff:
Ingredients:
• 1 1/2 lb sirloin steak, cut into 1-inch (2 cm) cubes
• kosher salt, to taste
• pepper, to taste
• tablespoon oil, to taste
• 1 medium white onion
• 1 lb mushroom, sliced
• 1 cup beef broth
• 1/2 cup sour cream
• 1 large zucchini
• thinly sliced chive, for garnish
Instructions:
1. In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
2. Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
3. Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
4. Add the beef broth and scrape up any browned bits from the bottom of the pan.
5. Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
6. Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
7. Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
8. Use a vegetable peeler to slice the zucchini into ribbons.
9. Heat a drizzle of oil in a medium pan over medium-high heat.
10. Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
11. Top the zucchini with the stroganoff and a sprinkle of chives.
Enjoy your Low-Carb Beef Stroganoff!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Italian-style Bolognese (Ragù)?
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Here's a recipe for Italian-style Bolognese (Ragù):
Ingredients:
• 1 tablespoon olive oil
• 1/4 cup butter
• 1 medium onion, finely diced
• 1 large carrot, finely diced
• 1 stalk celery, finely diced
• 4 oz pancetta, diced
• 7 oz lean beef, minced
• 5 1/3 oz lean pork, minced
• 3/4 cup red wine
• 2 tablespoons double concentrated tomato puree
• 2 cups chicken stock
To serve
• 2 cups tagliatelle, cooked
• parmesan cheese, grated
Instructions:
1. Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
2. Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
3. Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
4. In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
5. Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
6. Cook desired pasta and toss in the bolognese.
7. Top with parmesan cheese and serve.
Enjoy your Italian-style Bolognese (Ragù)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Brown Butter Sage Pierogi.
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Here's a recipe for Brown Butter Sage Pierogi:
Ingredients:
• 1 lb russet potato, peeled and halved
• 1 cup onion, chopped
• 6 tablespoons unsalted butter, divided
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 teaspoon salt, plus more to taste
• 1 teaspoon pepper, plus more for serving
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/3 cup warm water
• 1 tablespoon olive oil
• 1 large egg, lightly beaten
• 10 fresh sage leaves
Instructions:
1. Place the potatoes in a medium pot filled with cold water. Cover and turn the heat to medium-high. Bring to a boil and cook potatoes for 20-25 minutes, until fork-tender.
2. As the potatoes are cooking, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté for 8-10 minutes, until golden brown. Remove the pan from the heat.
3. In a medium bowl, combine the flour, warm water, olive oil, egg, and a pinch of salt. Use a fork to mix together, then once the dough begins to come together.
4. Knead with your hands for 2-3 minutes, until smooth. Shape the dough into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
5. Once the potatoes are finished cooking, drain and transfer to a medium bowl. Add the cheddar cheese to the hot potatoes so the cheese melts a bit. Add the sautéed onions, sour cream, salt, and pepper.
6. Mash the potato mixture with a fork, then mix with a spatula until smooth. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
7. Remove the dough from the refrigerator and place on a floured surface. Lightly flour the top and roll out the dough to about 1/8-inch (3-mm) thick.
8. Use a pint glass to cut out circles. Gather the scraps and re-roll, then let rest for 5 minutes. Cut out more circles of dough. Keep the dough circles covered with plastic wrap to prevent them from drying out while you work.
9. To assemble the pierogi, scoop a rounded tablespoon of the potato filling into the center of a dough circle. Lightly stretch the dough around the filling and pinch closed with your fingers. Repeat with remaining dough and filling. If the dough circles gets too warm to handle, chill in the refrigerator for 10 minutes.
10. Bring a large pot of water to boil. Boil the pierogis, in batches if necessary, for 3 minutes, until they float to the surface. Be careful not to overcook. Scoop the pierogis out with a slotted spoon and place them in a oiled bowl so they don’t stick together.
11. Just before serving, melt the remaining 4 tablespoons of butter in a large nonstick saucepan over medium-high heat. Once the butter is melted, add the sage leaves. Cook until the butter begins to brown and smell nutty, 2-3 minutes. Reduce the heat to medium and add the pierogis, working in batches if the pan is too crowded. Lightly brown the pierogis, about 2 minutes per side. Remove the pan from the heat.
12. To serve, spoon the brown butter over the pierogies and sprinkle with salt and freshly cracked black pepper to taste.
Enjoy your Brown Butter Sage Pierogi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make BBQ Chicken Bake?
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Here's a recipe for BBQ Chicken Bake:
Ingredients:
• 3 chicken breasts
• salt, to taste
• pepper, to taste
• 6 tablespoons BBQ sauce
• 1/2 onion, sliced
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
3. Spread BBQ sauce on each chicken breast.
4. Layer onions on top of the chicken.
5. Bake for 40 minutes.
Enjoy your BBQ Chicken Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Quick 30-Minute Chicken Pho?
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Here's a recipe for Quick 30-Minute Chicken Pho:
Ingredients:
• 10 oz rice noodle, dried, narrow, and flat
• warm water, for soaking
• 1 tablespoon whole black peppercorn
• 1 tablespoon coriander seed
• 4 pods whole star anise
• 1 piece fresh ginger, 2 inch (5 cm) piece
• 1 bunch green onion
• 4 cups hot water
• 8 cups chicken broth
• 1 lb chicken breast, halved, crosswise
• 1/4 cup fish sauce
For Serving
• 2 limes
• 1 jalapeño
• 1 bean sprout
• 1 bunch fresh thai basil
• 1 bunch fresh cilantro
• 1 siracha
• hoisin sauce
Instructions:
1. Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
2. While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
3. While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
4. Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
5. Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
6. While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
7. After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
8. Remove the chicken from the broth.
9. Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
10. Shred the chicken.
11. Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
Enjoy your Quick 30-Minute Chicken Pho!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Spaghetti Squash Shrimp Scampi.
|
Here's a recipe for Spaghetti Squash Shrimp Scampi:
Ingredients:
• 1/2 spaghetti squash, halved vertically and seeded
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 4 oz shrimp, peeled, deveined
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 lemon, zested
• 1 lemon, juiced
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Microwave squash on high until tender, about 10 minutes. Shred the flesh of the squash and discard the skin.
2. Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the garlic, red pepper flakes, and shrimp, and cook until shrimp are pink and start to curl, about 2 minutes.
3. Add the lemon zest, salt, pepper, and lemon juice, and cook for 1 minute.
4. Remove from heat, add parsley and shredded squash, and stir to combine.
Enjoy your Spaghetti Squash Shrimp Scampi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chicken Pot Pie Soup?
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Here's a recipe for Chicken Pot Pie Soup:
Ingredients:
• 1 onion, diced
• 4 stalks celery, diced
• 6 carrots, diced
• 1 clove garlic
• 3 tablespoons butter
• 1/4 cup flour
• 2 cups chicken stock
• 2 cups half & half
• 1 teaspoon pepper
• 1 teaspoon dried thyme
• 1 pinch ground nutmeg
• 1 cup frozen corn
• 1 cup frozen peas
• 1 whole rotisserie chicken
Instructions:
1. Heat oil in large pot on medium high heat.
2. Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
3. Stir in butter and melt.
4. Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
5. Add the chicken stock and half and half and stir to combine.
6. Season with pepper, thyme, and nutmeg and allow to come to a boil.
7. Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
8. Season with salt.
9. Optional - garnish with cookie sized pieces of pie crust.
Enjoy your Chicken Pot Pie Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Sun-Dried Tomato & Spinach Tuna Pasta?
|
Here's a recipe for Sun-Dried Tomato & Spinach Tuna Pasta:
Ingredients:
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1/2 cup sundried tomato
• 1 lemon, juiced
• 10 oz tuna, canned, drained
• salt, to taste
• pepper, to taste
• 2 cups whole wheat pasta, cooked according to package instructions
• 2 cups fresh spinach
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant.
2. Add the sun-dried tomatoes and lemon juice and cook for 1-2 minutes, until fragrant.
3. Add the tuna, salt, and pepper, and mix until thoroughly combined.
4. Add the pasta and spinach and cook for about 1 minute, until spinach starts to wilt.
5. Remove the pasta from the heat and serve.
Enjoy your Sun-Dried Tomato & Spinach Tuna Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Meatless Paella?
|
Here's a recipe for Meatless Paella:
Ingredients:
• 2 tablespoons olive oil
• 1 medium yellow onion, minced
• 4 cloves garlic, minced
• 1 yellow bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 cup green beans, halved
• 1 1/2 cups short grain white rice
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• 1 tablespoon tomato paste
• salt, to taste
• black pepper, to taste
• 14 oz diced tomato
• 3 cups vegetable broth
• 1/2 teaspoon saffron thread, crumbled, or 1/2 tablespoon ground turmeric
• 2 bay leaves
• 1/2 cup frozen peas
• 1/2 cup canned artichoke heart
• 1/2 cup vegan chorizon, optional
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 lemon, quartered, for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until translucent, 3-4 minutes.
3. Add the garlic and cook for about 2 minutes until it is fragrant.
4. Add the yellow bell peppers, red bell peppers, and green beans. Cook stirring occasionally, for 5 minutes until tender.
5. Add the rice, smoked paprika, sweet paprika, tomato paste, salt, and pepper. Stir until incorporated. Cook for 1-2 minutes until the rice starts to sizzle.
6. Add the canned tomatoes. Cook for 5 minutes until the liquid has evaporated slightly.
7. Add the vegetable broth, saffron threads (crush the saffron threads between your fingertips), and bay leaves. Bring to a boil on high heat. Continue cooking, stirring occasionally, until most of the liquid is absorbed by the rice, about 10 minutes.
8. Add in the peas, artichokes, and sausage, if using. Cover the pan, reduce the heat to low, and cook for 10 minutes.
9. Remove the pan from the heat and let sit covered for 10 minutes.
10. Sprinkle the fresh parsley.
Enjoy your Meatless Paella!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Creamy Bacon Hasselback Chicken.
|
Here's a recipe for Creamy Bacon Hasselback Chicken:
Ingredients:
• 4 chicken breasts
• 4 rashers bacon, chopped
• 2 spring onions, chopped
• 1/2 cup cream cheese
Instructions:
1. Slice into the chicken several times, about 1/2 cm (1/4 inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
2. Cook the bacon over a medium heat until it starts to get crispy.
3. Preheat the oven to 350°F (180°C).
4. Stir in the spring onions and cook for another minute or so.
5. Add the cream cheese and cook until melted.
6. Allow filling to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
7. Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
Enjoy your Creamy Bacon Hasselback Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make One-Pan Pesto Chicken & Veggies?
|
Here's a recipe for One-Pan Pesto Chicken & Veggies:
Ingredients:
• 3 boneless, skinless chicken breasts
• 2 large zucchinis, sliced
• 2 cartons cherry tomato
• 3 cloves garlic, chopped
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 1 jar pesto
• 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Line a baking tray with aluminum foil.
3. Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
4. Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss veggies to coat.
5. Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
6. Bake in a preheated oven for 25-30 minutes.
7. Rest chicken 10 minutes before serving. Lay chicken on bed of vegetables and sprinkle mozzarella to serve.
Enjoy your One-Pan Pesto Chicken & Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Slow Cooker Shredded Chicken Sliders?
|
Here's a recipe for Slow Cooker Shredded Chicken Sliders:
Ingredients:
• 1 onion, sliced
• 3 boneless, skinless chicken breasts
• 1 1/2 teaspoons seasoned salt
• 1/2 teaspoon pepper
• 1 tablespoon dried oregano
• 1 tablespoon dijon mustard
• 1/3 cup honey
• 6 cloves garlic, minced
• 12 slider buns
Instructions:
1. Add all ingredients to a slow cooker and stir until chicken and onions are coated with seasonings.
2. Cook on high for 3-4 hours, or until chicken is cooked and shreddable.
3. With a set of tongs or two forks, shred the chicken and stir into the juices.
4. Distribute evenly between slider buns.
Enjoy your Slow Cooker Shredded Chicken Sliders!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Grilled Corn Summer Pasta Salad?
|
Here's a recipe for Grilled Corn Summer Pasta Salad:
Ingredients:
Pasta Salad
• 2 ears corn
• olive oil, for brushing
• 8 oz dried orecchiette pasta, cooked according to package instructions
• 2 cups cherry tomato
• 1/2 cup red onion, diced
• 1 avocado, diced
Cilantro-Lime Vinaigrette
• 1 1/2 cups fresh cilantro
• 1/3 cup olive oil
• 3 tablespoons lime juice
• 1 clove garlic, roughly chopped
• 1/2 teaspoon chili powder
• 2 teaspoons honey
• salt, to taste
• pepper, to taste
Instructions:
1. Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
2. Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
3. Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
4. Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
5. In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
Enjoy your Grilled Corn Summer Pasta Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Mushroom Wellington?
|
Here's a recipe for Mushroom Wellington:
Ingredients:
• 16 oz cremini mushroom
• 3 tablespoons olive oil, divided, plus more as needed
• 1 onion, thinly sliced
• 1/4 cup vegetable broth
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon chopped fresh thyme
• 4 oz spinach
• nonstick cooking spray, for greasing
• 1 sheet puff pastry, sheet
• flour, for rolling out puff pastry
• 2 medium potatoes, thinly sliced
• 1 tablespoon non-dairy milk
• vegan gravy, for serving
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Add the mushrooms to a food processor and pulse until crumbly, 10-12 times. Be careful not to over-process.
3. Heat 2 tablespoons of olive oil in a medium pan over medium heat. Add the onion and sauté for 3-5 minutes. Add the vegetable broth and sauté until the onions are translucent and most of the broth has evaporated.
4. Add the garlic and sauté for 3 minutes more, or until fragrant.
5. Add the mushrooms and soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
6. Push the sautéed veggies to the sides of the pan and add a bit more olive oil to the center. Sauté the thyme in the oil until fragrant, then incorporate into the rest of mixture.
7. Add the spinach and sauté until wilted.
8. Grease an 18 x 13-inch baking sheet with nonstick spray. On a lightly floured surface, use a rolling pin to roll out puff pastry sheet to fit the baking sheet. Transfer the puff pastry to the pan.
9. In center third of the pastry, add a layer of potato slices. Top with half of the mushroom mixture and spread in an even layer, about 3/4-inch thick. Add another layer of potatoes and the rest of the mushrooms, and top with a final layer of potatoes.
10. Fold one side of pastry over the filling, then the other side. Seal the top and bottom ends over the filling. Score the top of the Wellington diagonally with a sharp knife.
11. In a ramekin or small bowl, combine the non-dairy milk with the remaining tablespoon of olive oil. Brush over the Wellington. Decorate with more pastry, if desired. Poke air vents in the side of the Wellington.
12. Bake for 35-40 minutes. until golden brown and puffed.
13. Let rest for 10 minutes before cutting into thick slices.
14. Serve with vegan gravy.
Enjoy your Mushroom Wellington!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Show-Stopping Beef Wellington?
|
Here's a recipe for Show-Stopping Beef Wellington:
Ingredients:
• 3 lb center-cut beef tenderloin
• kosher salt, to taste
• black pepper, to taste
• 2 tablespoons canola oil
• 1/4 cup english mustard
• 1 tablespoon butter
• 2 shallots, minced
• 2 lb cremini mushroom, minced
• 5 cloves garlic, minced
• 1/2 lb prosciutto, thinly sliced, or ham
• 1 sheet puff pastry
• 2 eggs, beaten
Instructions:
1. Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
2. Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.
3. Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
4. Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
5. To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.
6. Remove the mushrooms from the pan and let cool completely.
7. Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
8. Lay overlapping strips of prosciutto on the plastic into an even square layer.
9. Spread a layer of the mushrooms evenly over the prosciutto.
10. Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.
11. Preheat oven to 400°F (200°C).
12. Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
13. Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
14. Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
15. Decorate with additional pastry (optional). Sprinkle with kosher salt.
16. Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
Enjoy your Show-Stopping Beef Wellington!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for How To Roast A Thanksgiving Turkey?
|
Here's a recipe for How To Roast A Thanksgiving Turkey:
Ingredients:
• 1 turkey, fresh or frozen, 1½ pounds (680 g) per person
• 1/2 teaspoon kosher salt, per pound (455g) of turkey
• 1 cup unsalted butter, 2 sticks, cubed and softened
• 1/2 cup fresh sage leaf, plus more for garnish
• 4 cloves garlic, chopped
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1/2 lemon, cut into wedges, plus more for garnish
• 1 medium white onion, skin-on, cut into wedges
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 32 oz low-sodium chicken broth, 1 carton
• 2 tablespoons all-purpose flour, optional
Instructions:
1. Defrost the turkey. Place the wrapped turkey on a baking sheet and set on the bottom shelf of the fridge. Defrost for 1 day if fresh, or 4-5 days, if frozen. For a quicker defrost, submerge the turkey in a large sink or cooler filled with cold water and defrost for 30 minutes per pound of turkey.
2. 1 day before cooking, brine the turkey. Measure the salt into a small bowl. Set up your work station with kitchen shears, a plastic bag, a fresh baking sheet with a wire rack set over it, and a garbage can nearby.
3. Cut the packaging off the defrosted turkey, being careful not to cut the skin or flesh, and remove from the bag. Set the turkey on the baking sheet with the wire rack. Cut off any excess skin around the neck and release the plastic holder securing the legs. Remove any innards and giblets from the cavity and discard. Thoroughly pat the turkey dry with paper towels.
4. Sprinkle the salt all over the turkey, making sure to get in the cavity, under the skin, and between any crevices.
5. Refrigerate the turkey, uncovered, for 1 day. If brining for more than 1 day, cover the turkey with plastic wrap, then remove for the last day to let the skin dry out before roasting.
6. A few hours before serving, prepare the turkey for roasting. Set an oven rack at the lowest height and the other in the middle of the oven. Preheat the oven to 325˚F (160˚C).
7. Add the butter to a medium bowl. Chop the sage leaves and add to the bowl, along with the garlic, thyme, and rosemary. Mash the herbs into the butter. Set aside.
8. Set a roasting pan or single-use aluminum pan over a baking sheet near your work station.
9. Trim off the wing tips of the turkey and add to the roasting pan. Cut off any excess skin to expose the wishbone, then use a paring knife to cut out the bone. Use your hands or kitchen shears if the bone is hard to remove. Add to the roasting pan.
10. Turn the bird so the legs are facing you. Tug out the plastic holder. Loosen the skin around the breasts, using your fingers to create a pocket. Be careful not to tear the skin. Rub the herb butter under the skin, then all over the rest of the turkey. Make sure to get in any crevices and the cavity.
11. Stuff the lemon wedges and 1/4 of the onion inside the turkey cavity. Add the rest of the onion wedges to the roasting pan, along with the carrot and celery. Pour the chicken broth into the pan.
12. Use the wire rack to rest the turkey over the roasting pan, then pour any accumulated juices from the baking sheet into the pan.
13. Set the roasting pan on the lowest oven rack. Place the turkey on the wire rack on the middle oven rack, directly over the roasting pan to catch any juices.
14. Roast the turkey for about 2 hours, or until the internal temperature reaches 160˚F (71˚C). Start checking the turkey about 90 minutes into roasting to ensure it does not overcook.
15. Remove the turkey from the oven and set the wire rack over a baking sheet to catch any juices. Let rest for about 30 minutes while the internal temperature climbs to 165˚F (74˚C).
16. Meanwhile, make the gravy: Remove any solids from the roasting pan. Strain the liquid into a large pot and bring to a boil, then let reduce to your desired consistency. The gravy can be served as is or, for a thicker gravy, ladle a few spoonfuls of stock into a small bowl with the flour. Whisk until no lumps remain, then stir a bit of the flour mixture at a time back into the pot. Return to a boil and let cook for 5 minutes, until thickened. Repeat as needed until the gravy has reached your desired consistency. Reduce the heat to low, whisking occasionally, until ready to serve, or remove from the heat and bring back to temperature before serving.
17. Carve the turkey: Transfer the turkey to a large cutting board with a lip to catch any juices. First, release the legs to make carving the rest of the bird easier. Using a sharp knife, cut along where the legs meets the breasts, being careful not to cut all the way through. Then, use your hands to pull the legs and thigh away from the carcass and tuck them under the wings to keep them in place.
18. Cut straight down along both sides of the breast bone until you can’t cut any further, then cut horizontally near the wing to release the breasts from the carcass.
19. Cut all the way through the legs to release from the hip joint.
20. Find where the shoulder meets the breast, then cut through that joint to remove the wings, using your hands to pull the wing away if the joint is tough to find.
21. Set the carcass aside--you can pick off any remaining meat for leftovers, or make stock from the whole carcass.
22. Slice the breasts crosswise, against the grain, then transfer to a serving platter. Cut the drumsticks from the thighs through the joint, wiggling the knife to find an easy release or pulling apart with your hands. Add the drumsticks to the platter. Cut the thigh meat away from the bone, then into bite-size pieces, and add to the platter. Release the flats from the wings by cutting through the joint, pulling apart with your hands if necessary, then add to the platter.
23. Rearrange the meat on the platter so the larger pieces of meat with crispy, browned skin are on top. Garnish the platter with sage leaves and lemon wedges, if desired.
24. Serve with the warm gravy.
Enjoy your How To Roast A Thanksgiving Turkey!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Cheesy Tuna Casserole?
|
Here's a recipe for Cheesy Tuna Casserole:
Ingredients:
• 1 nonstick cooking spray, for greasing
• 3 tablespoons unsalted butter
• 1 small yellow onion, diced
• 6 cloves garlic, minced
• 3 tablespoons all purpose flour
• 2 teaspoons italian seasoning
• 2 teaspoons kosher salt
• 2 cups chicken broth
• 1 cup whole milk
• 2 cups peas, canned, drained
• 1 cup carrot, drained
• 4 cans tuna, packed in water, drained
• 12 oz egg noodles, cooked according to package instructions and drained
• 3 cups shredded cheddar cheese, divided
• 1 cup butter crackers, crumbled
• 1/4 cup grated parmesan cheese
• 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
2. Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
3. Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10–12 minutes, stir in the peas, carrots, and tuna.
4. Spread the cooked egg noodles in the prepared baking dish.
5. Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
6. In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
7. Bake the casserole for 15–20 minutes, or until the top is lightly browned and bubbling.
8. Serve warm.
Enjoy your Cheesy Tuna Casserole!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chicken Alfredo Lasagna?
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Here's a recipe for Chicken Alfredo Lasagna:
Ingredients:
• 4 boneless, skinless chicken breasts
• 4 teaspoons salt
• 4 teaspoons pepper
• 4 teaspoons garlic powder
• 4 tablespoons canola oil
• 3 cloves garlic, minced
• 1/2 medium white onion, finely chopped
• 2 cups heavy cream
• 1/2 cup shredded parmesan cheese
• 1 cup fresh parsley, chopped
• 10 lasagna noodles, cooked
• 2 cups shredded mozzarella cheese
• 6 strips bacon, cooked and crumbled
Instructions:
1. Preheat oven to 350°F (180°C).
2. Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
3. Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
4. In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
5. Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
6. Cook for 1 additional minute, then remove from heat.
7. In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about 1/4 of the cream mixture on the bottom.
8. Lay enough lasagna noodles to cover the sauce, then spread about 1/2 of the remaining cream mixture on top.
9. Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
10. Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
11. Bake for about 25 minutes, until the cheese is golden brown.
12. Cool for about 15 minutes, slice, and serve!
Enjoy your Chicken Alfredo Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Creamy Sausage Bolognese?
|
Here's a recipe for Creamy Sausage Bolognese:
Ingredients:
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 2 italian sausages, casings removed, 1 sweet, 1 hot
• 1 lb ground sirloin
• salt, to taste
• pepper, to taste
• 2 tablespoons tomato paste
• 1 tablespoon italian seasoning
• 1/2 cup red wine
• 28 oz crushed tomato
• 16 oz beef broth
• 2 bay leaves
• 1 cup parmesan cheese
• 1/2 cup heavy cream
• 1 lb penne pasta, cooked to box instructions
Garnish
• parmesan cheese, shavings
Instructions:
1. In a large pot, set on medium heat, add the olive oil and sauté the onions, celery, carrots, and garlic until they are soft, about 10-15 minutes.
2. Add garlic and cook for an additional 2-3 minutes.
3. Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink.
4. Next, add the tomato paste, Italian seasoning, and red wine. Stir and reduce until the wine has almost completely evaporated.
5. Now add all the remaining ingredients, except the parmesan and cream. Stir to ensure everything is well mixed.
6. Simmer for 30 minutes to 3 hours. The longer the simmer, the deeper and more concentrated the flavor.
7. Stir in the parmesan and cream to the sausage bolognese.
8. Add the cooked pasta to the sauce.
9. Serve with more parmesan, if desired.
Enjoy your Creamy Sausage Bolognese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Chili Beef Noodles?
|
Here's a recipe for Chili Beef Noodles:
Ingredients:
• 9 oz beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chinese 5 spice
• 3 cloves garlic
• 1 red chili
• 2 tablespoons chili sauce
• 2 tablespoons soy sauce
• 9 oz noodle, cooked
Garnish
• red chilli
• spring onion
Instructions:
1. Fry the beef for a couple of minutes with the salt, pepper, and 5 spice. Take out and set aside.
2. In the same pan, fry the garlic and red chili for a few minutes before stirring in the chili sauce and soy sauce.
3. Add the beef and noodles. Mix together for another couple of minutes.
4. Serve with some red chili and spring onions.
Enjoy your Chili Beef Noodles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Carne Asada by Gabriel Barajas (aka Mr. TacosWay)?
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Here's a recipe for Carne Asada by Gabriel Barajas (aka Mr. TacosWay):
Ingredients:
• 1 lb ball tip sirloin
• 2 tablespoons vegetable oil
• 1 tablespoon taco seasoning
• 1 teaspoon salt
• 16 corn tortillas
• 1 1/2 cups shredded monterey jack cheese
• 1/2 cup white onion, diced
• 1/2 cup fresh cilantro, chopped
Guacamole
• 4 avocados
• 3 serrano peppers
• 1 tablespoon fresh cilantro
• 3 cloves garlic
• 1/2 tablespoon salt
• 1/2 cup water
Red Sauce
• 1 cup dried red chili
• 4 stewed tomatilloes, plus 2 cups (480 ml) stewing liquid
• 1 stewed tomato, plus ½ cup (120 ml) stewing liquid
• 2 cloves garlic
• 1/4 cup salt
Instructions:
1. To make the guacamole, add the avocados, serrano peppers, cilantro, garlic, salt, and a bit of water to a blender. Blend until smooth, adding water as needed to thin it down. Transfer to a bowl and set aside.
2. To make the red sauce, add the dried chilies, stewed tomatillos in 2 cups (480 ml) of their stewing liquid, stewed tomato in 1/2 cup (120 ml) of its stewing liquid, garlic, and bit of salt in a blender. Blend until everything is well incorporated, adding more salt to taste.
3. Mix 1 teaspoon of salt into 1 tablespoon of taco seasoning and rub the seasoning onto both sides of the steak.
4. Cut the steak into thin strips, then cut into small pieces.
5. Add 1 tablespoon of oil to a large griddle or cast iron pan over high heat. Once the oil is hot, add the steak and cook for 6-8 minutes or until the steak has browned on all sides. Move to the side of the griddle to keep warm.
6. Reduce the heat to medium/medium-high and add a bit more oil to the griddle. Place the tortillas on the griddle and top with a generous amount of cheese. On half of the tortillas, add some of the cooked steak, diced onion, cilantro, red sauce, and guacamole.
7. Place the other tortilla (cheese-side down) on top of the fillings. Serve.
Enjoy your Carne Asada by Gabriel Barajas (aka Mr. TacosWay)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Slow Cooker BBQ Ribs?
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Here's a recipe for Slow Cooker BBQ Ribs:
Ingredients:
• 1 1/2 lb pork rib, 2 racks
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 bottle BBQ sauce, of preference
Instructions:
1. Lay out the ribs on a large baking tray.
2. Season evenly with salt, pepper, garlic powder, paprika, and oregano. Rub in on all sides.
3. Pour half the BBQ sauce over the ribs and brush to evenly coat all sides.
4. Transfer the ribs to a large slow cooker. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
5. Cover and cook on low for 7 - 8 hours, or high for 4 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender, but you do not want it to be so tender it falls off the bone. If they seem a little tough, allow to cook an additional 30 minutes, as needed.
6. Remove the ribs and transfer to wire rack set over a foil-lined baking sheet.
7. Paint the ribs with additional BBQ sauce, ensuring they are well-coated on both sides.
8. Broil HIGH for 5-8 minutes to caramelize the sauce, making it slightly charred and bubbly.
9. Remove and carefully cut between the bones to separate into individual ribs.
10. Serve with additional BBQ sauce, as needed.
Enjoy your Slow Cooker BBQ Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare 11 Herbs And Spices Fried Chicken?
|
Here's a recipe for 11 Herbs And Spices Fried Chicken:
Ingredients:
• 1 3/4 cups buttermilk
• 2 eggs
• 8 chicken drumsticks
• 8 1/2 cups vegetable oil
Herbs and Spices Mix
• 2 cups flour
• 2 teaspoons salt
• 1/2 tablespoon dried thyme
• 1/2 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon celery salt
• 1/2 tablespoon black pepper
• 1 tablespoon mustard powder
• 2 tablespoons paprika
• 2 tablespoons garlic salt
• 1 tablespoon powdered ginger
• 1 tablespoon white pepper
Instructions:
1. Beat the eggs into the buttermilk.
2. Add the chicken pieces to the buttermilk mixture and chill for an hour.
3. In a large mixing bowl, mix the flour with all the herbs and spices.
4. Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
5. Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
6. Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
7. Transfer to a paper towel-lined plate.
Enjoy your 11 Herbs And Spices Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Low-Carb Eggplant Lasagna.
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Here's a recipe for Low-Carb Eggplant Lasagna:
Ingredients:
• 2 large eggplants
• 1 teaspoon sea salt, plus more to taste
• olive oil, to taste
• 5 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 28 oz crushed san marzano tomato, 2 can
• 6 leaves fresh basil, thinly sliced, plus more for garnish
• 1 large egg
• 15 oz ricotta cheese, 1 container
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 2 teaspoons italian seasoning
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the ends of the eggplant, then slice lengthwise about 1/8-inch (3-mm) thick.
3. Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
4. Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
5. In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
6. In a medium bowl, beat the egg, then add the ricotta, 11/2 cups (150 g) of mozzarella, 3/4 cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
7. Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It’s okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
8. Bake for 45 minutes, until cheese is fully melted.
9. Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
10. Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
11. Serve garnished with fresh basil.
Enjoy your Low-Carb Eggplant Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make One-Pot Chicken, Bacon, And Goat Cheese Pasta?
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Here's a recipe for One-Pot Chicken, Bacon, And Goat Cheese Pasta:
Ingredients:
• 2 lb chicken thighs, boneless, with skin on
• 1/2 lb bacon, chopped
• 1 lb asparagus, trimmed and chopped
• 1 red onion, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 cup milk
• 1 lb fusilli pasta
• 8 oz goat cheese
• 1/2 cup sun-dried tomato, chopped
• salt, to taste
• pepper, to taste
Instructions:
1. In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
2. Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
3. Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
4. Add the pasta and chicken broth to the pot.
5. Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
6. When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
7. Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.
Enjoy your One-Pot Chicken, Bacon, And Goat Cheese Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Shepherd's Pie Twice-Baked Potato?
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Here's a recipe for Shepherd's Pie Twice-Baked Potato:
Ingredients:
Potatoes
• 4 russet potatoes, scrubbed clean and patted dry
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt, divided, plus more to taste
• 3 tablespoons unsalted butter
• 1/4 cup heavy cream, warm
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh chives, thinly sliced
Beef Filling
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlics, minced
• 1 lb ground beef, or ground lamb
• 2 teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon freshly ground black pepper, divided, plus more to taste
• 2 teaspoons worcestershire sauce
• 1 tablespoon tomato paste
• 1/2 cup beef stock
• 1 can carrot, drained
• 1 can peas, drained
Instructions:
1. Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
2. Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with 1/2 teaspoon of salt.
3. Bake the potatoes on the center rack of the oven for 45–50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
4. While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2–3 minutes.
5. Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2–3 minutes, then season with 1 teaspoon of salt and 1/2 teaspoon of pepper and stir to incorporate.
6. When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
7. Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3–5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and 1/2 teaspoon of pepper, plus more to taste. Remove the pan from the heat.
8. Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
9. Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
10. Scoop about 1/4 cup (60 G) of the beef filling into each potato skin. Top with about 1/4 cup of the mashed potatoes. Spread the potatoes over the beef filling so it’s almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
11. Bake the potatoes on the center rack for 10–15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
12. Transfer the potatoes to the top rack and broil on high for 1–2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
13. Top the potatoes with the chives and serve warm
Enjoy your Shepherd's Pie Twice-Baked Potato!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Easy One-Pan Pork Tenderloin Dinner With Apples And Onion?
|
Here's a recipe for Easy One-Pan Pork Tenderloin Dinner With Apples And Onion:
Ingredients:
• 3 tablespoons canola oil, divided
• 2 lb boneless pork tenderloin, trimmed of excess fat and silverskin
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 3 tablespoons canola oil
• 1 large red onion, sliced
• 4 cloves garlic, crushed
• 2 medium apples, sliced
• 1 cup hard cider
Instructions:
1. Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
2. Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
3. Place pork in the hot skillet and sear until well browned, about 11/2-2 minutes. Flip and repeat searing on all sides.
4. Remove the pork from the skillet and set aside.
5. Preheat the oven to 375˚F (190˚C).
6. Heat the remaining tablespoon of oil in the skillet.
7. Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
8. Pour the cider over apples and onion and bring to a simmer.
9. Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
10. Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
11. Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
Enjoy your Easy One-Pan Pork Tenderloin Dinner With Apples And Onion!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Chicken Bacon Alfredo Roll Ups?
|
Here's a recipe for Chicken Bacon Alfredo Roll Ups:
Ingredients:
• 8 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 lb cooked bacon, crumbled
• 8 oz mozzarella cheese, shredded
Garlic Alfredo Sauce
• 1 teaspoon garlic powder
• 1/2 tablespoon garlic, minced
• 2 cups heavy cream
• pepper, to taste
• salt, to taste
• 1 cup parmesan cheese, grated
• 1/2 cup butter
• 4 oz cream cheese
Instructions:
1. Preheat oven to 350ºF (175ºC).
2. Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
3. In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
4. Add minced garlic, garlic powder, salt and pepper, whisk until smooth.
5. Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken.
6. Pour 1 cup (228 grams) of the alfredo sauce in a 9x13 inch (23x33 cm) pan.
7. Add bacon and chicken to the alfredo sauce, mix together.
8. Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
9. Roll each noodle and place seam down in the pan.
10. Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
11. Cook for about 30 minutes until it is heated through and cheese bubbles and browns
12. Nutrition Calories: 6306 Fat: 591 grams Carbs: 45 grams Fiber: 0 grams Sugars: 24 grams Protein: 262 grams
Enjoy your Chicken Bacon Alfredo Roll Ups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Easy Ravioli “Lasagna”?
|
Here's a recipe for Easy Ravioli “Lasagna”:
Ingredients:
• 1 1/3 lb ravioli
• 2 1/4 cups bolognese sauce
• shredded cheddar cheese
Instructions:
1. NOTE: We used about 600g of each, Ravioli (1 1/3lb) and Bolognese sauce (2 1/4cup). Depending on your pan size this will vary.
2. Cover the base of a deep dish baking tray with a layer of ravioli.
3. Cover this with a thin layer of bolognese sauce, use the back of a spoon to spread it around evenly.
4. Sprinkle a thin layer of grated cheddar over the bolognese sauce.
5. Put down another layer of ravioli, followed by another layer of bolognese sauce.
6. Cover all of this with a generous topping of more grated cheese.
7. Cover the tray with tin foil and bake in the center of a pre-heated oven for 35 mins. 200°C (400°F) Gas Mark 6.
8. Remove the tin foil and bake for a further 8-10 minutes, or until the cheese on top has melted and browned a bit.
Enjoy your Easy Ravioli “Lasagna”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare One-Pan Teriyaki Salmon Dinner?
|
Here's a recipe for One-Pan Teriyaki Salmon Dinner:
Ingredients:
• 2 cups broccoli florets
• 2 cups carrot, sliced
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 boneless salmon fillets
• 3/4 cup brown sugar, packed
• 3 tablespoons soy sauce
• 1/2 cup honey
• 2 tablespoons sesame seed
Instructions:
1. Preheat oven to 400°F (200°C).
2. On a baking sheet, combine broccoli, carrots, oil, salt, and pepper.
3. Mix thoroughly to make sure all vegetables are coated, and then arrange them in the center of the tray in a flat layer.
4. Lay the two salmon fillets on the vegetables.
5. In a medium bowl, combine brown sugar, soy sauce, honey, and sesame seeds. Mix until there are no lumps.
6. Spread the glaze evenly on top of the two salmon fillets.
7. Bake for 12 minutes.
8. Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices.
9. Glaze the salmon with any remaining juices. Serve!
Enjoy your One-Pan Teriyaki Salmon Dinner!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Chili Mac 'n' Cheese?
|
Here's a recipe for Chili Mac 'n' Cheese:
Ingredients:
• 1 lb lean ground beef
• 1 small white onion, diced
• 2 tablespoons garlic, minced
• 14.5 oz diced tomato
• 7 oz kidney bean
• 7 oz black beans, half of a can
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon seasoned salt
• 3 1/2 cups chicken broth
• 10 oz cavatappi pasta, or any other pasta
• 3 cups sharp cheddar cheese, shredded
Optional toppings
• shredded sharp cheddar cheese
• sour cream
• fresh cilantro
Instructions:
1. In a large pot, cook ground beef and onions over medium high heat until browned.
2. Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat.
3. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil.
4. Add the pasta, and cook according to package instructions.
5. Stir in the cheese, and cook for an additional five minutes, or until thickened.
6. Serve with your favorite toppings.
Enjoy your Chili Mac 'n' Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Mushroom, Spinach & Sausage Spaghetti?
|
Here's a recipe for Mushroom, Spinach & Sausage Spaghetti:
Ingredients:
• 2 strips bacon, chopped
• 1 lb Italian sausage, casing removed
• 1 1/2 teaspoons red pepper flakes
• 1 medium yellow onion, minced
• 4 cloves garlic, minced
• 10 oz mushroom blend, sliced
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lb spaghetti, cooked
• 1 cup grated parmesan cheese
• 1 cup pasta cooking water, or chicken stock
• 5 oz fresh spinach
Instructions:
1. Sauté the bacon in a large pot over medium-high heat for about 3 minutes, until crispy.
2. Add the sausage meat and red pepper flakes and sauté for about 10 minutes, until the meat is cooked through. Remove from the pan and set aside.
3. In the same pot, sauté the onion over medium heat for 2-3 minutes, until translucent.
4. Add the garlic and sauté for 2 minutes, until fragrant.
5. Add the mushrooms and cook for 2-3 minutes, until they start to release some of their liquid.
6. Add the wine, salt, and pepper and stir to combine. Cook for 7-8 minutes, until the wine has reduced by half and the mushrooms are tender.
7. Add the spaghetti and sausage mixture and toss to combine.
8. Add the Parmesan, pasta water, and spinach and stir. Cook until the pasta is warmed through and the Parmesan has melted.
Enjoy your Mushroom, Spinach & Sausage Spaghetti!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cheddar Biscuit Chicken Pot Pie?
|
Here's a recipe for Cheddar Biscuit Chicken Pot Pie:
Ingredients:
Filling
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 rotisserie chicken, shredded
• 1 1/2 cups frozen pea and carrot
• 1/2 cup frozen pearl onion
• 1 cup small potato, diced
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
Cheddar Biscuits
• 4 cups biscuit flour, plus more for dusting
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup unsalted butter, 2 sticks, cubed, very cold
• 1 cup buttermilk
• 1 large egg, beaten
• 1 cup shredded cheddar cheese
• 1/4 cup chives, chopped
Instructions:
1. Preheat the oven to 375ºF (190ºC).
2. Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
3. Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
4. Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
5. Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
6. Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
7. Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 1/2-2 inches (4-5 centimeters) thick.
8. Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
9. Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
10. Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
Enjoy your Cheddar Biscuit Chicken Pot Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Cauliflower Walnut Burritos?
|
Here's a recipe for Cauliflower Walnut Burritos:
Ingredients:
• 1/2 head cauliflower, broken into florets
• 3/4 cup walnuts
• olive oil, to taste
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons low sodium soy sauce
• 1/4 cup low sodium vegetable broth
• kosher salt, to taste
• pepper, to taste
• 4 large flour tortillas
• 2 cups spanish rice, cooked
• lettuce, chopped, for serving
• tomato, diced, for serving
• shredded vegan cheddar cheese, for serving
• guacamole, for serving
Instructions:
1. Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside.
2. Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.
3. Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2-3 minutes more, until the spices are fragrant. Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
4. To assemble a burrito, add 1/4 of the Spanish rice, 1/4 of the cauliflower-walnut mixture, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
Enjoy your Cauliflower Walnut Burritos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Shredded Chicken Tacos?
|
Here's a recipe for Shredded Chicken Tacos:
Ingredients:
• 3 boneless, skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 cloves garlic, minced
• 2 cups salsa, or 1 16 oz jar
• tortilla, to serve
• pico de gallo, to serve
• guacamole, to serve
• sour cream, to serve
Instructions:
1. Place chicken breasts inside the Instant Pot.
2. Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
3. Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
4. Press “Poultry” and set time to 13 minutes. Set pressure knob to “Sealing”.
5. Steam will release and the screen will say “On” before it starts counting down.
6. Once the timer goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid.
7. Shred the chicken with two forks.
8. Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
Enjoy your Shredded Chicken Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Peruvian Lomo Saltado.
|
Here's a recipe for Peruvian Lomo Saltado:
Ingredients:
• 2 tablespoons vegetable oil, divided
• 1 lb sirloin steak, cut into strips
• salt, to taste
• black pepper, to taste
• 1/2 red onion, sliced
• 1 medium tomato, sliced
• 2 cloves garlic, minced
• 1 tablespoon aji amarillo paste
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon fresh cilantro, chopped
• 1 lb french fries, cooked, hot
• white rice, cooked, for serving, optional
Instructions:
1. Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
2. Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
3. Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
4. Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
5. Serve with rice, if desired.
Enjoy your Peruvian Lomo Saltado!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Creamy Tomato Basil Zucchini
“Linguini”?
|
Here's a recipe for Creamy Tomato Basil Zucchini
“Linguini”:
Ingredients:
• 1 tablespoon olive oil
• 1 chicken breast, diced
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
Zucchini “Linguini”
• 2 zucchinis, peeled
• 1 teaspoon salt
Creamy Sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/2 cup greek yogurt
• 1/2 cup parmesan cheese, grated
• 1/2 teaspoon dried basil
Instructions:
1. Use a peeler to thinly slice zucchini into “linguini” noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
4. Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
5. Serve and garnish with fresh chopped basil, as desired.
Enjoy your Creamy Tomato Basil Zucchini
“Linguini”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Sweet-and-sour Chicken Noodles?
|
Here's a recipe for Sweet-and-sour Chicken Noodles:
Ingredients:
• 2 chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic
• 1 red pepper
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon cider vinegar
• 9 oz noodle, cooked
• sesame seed, to garnish
Instructions:
1. Sear the chicken until golden brown in the pan with the salt and pepper. Take out and set aside.
2. In the same pan, fry the garlic and red pepper for a couple of minutes before stirring in the soy sauce, ketchup, and vinegar.
3. Add the chicken and noodles, and mix together for another couple of minutes.
4. Garnish with sesame seeds.
Enjoy your Sweet-and-sour Chicken Noodles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Broccoli Cheddar Chicken Rollups.
|
Here's a recipe for Broccoli Cheddar Chicken Rollups:
Ingredients:
• 3 1/2 cups broccoli, finely chopped, divided
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 8 oz cream cheese, 1 package, softened
• 3 chicken breasts
• salt, to taste
• pepper, to taste
• 14 oz cheddar cracker, 1 package
• 1 cup all-purpose flour
• 2 eggs
Instructions:
1. In a small bowl, microwave 11/2 cups (225 g) of broccoli for 1 minute. Add the cheddar cheese, garlic powder, onion powder, and cream cheese. Mix thoroughly, and set aside until ready to use.
2. On a cutting board, butterfly the chicken breasts with a knife. Cut through the chicken breast so you have 6 thinner chicken cutlets. Cover in plastic wrap, and tenderize by beating with a rolling pin or a heavy pan.
3. Remove the plastic wrap, and season with salt and pepper. Place a scoop of the broccoli cheddar mixture on top of a chicken cutlet, and spread until the chicken is covered.
4. Roll the chicken up starting from the tapered end. Use 2 toothpicks to keep the chicken tightly rolled. Repeat with the rest of the chicken.
5. Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
6. In a plastic bag, crush the cheddar crackers until they have a coarse, sand-like texture. Pour the cracker crumbs into a large bowl. Add the rest of the minced broccoli. Stir to combine.
7. Put the flour into a medium bowl.
8. Whisk the eggs in another medium bowl.
9. Using tongs, place one of the pieces of chicken into the flour. Turn the chicken in the flour until it is fully coated, tap off any excess flour. Place the chicken in the egg, turn until the chicken is coated. Place the chicken in the broccoli cracker crumb mixture, turn until the chicken is fully coated. Repeat with the remaining chicken rolls.
10. Transfer the pieces of chicken to the prepared baking sheet. Bake for 40-45 minutes.
11. Let the chicken cool slightly, then remove the toothpicks.
Enjoy your Broccoli Cheddar Chicken Rollups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Tofu Stir Fry.
|
Here's a recipe for Tofu Stir Fry:
Ingredients:
• 4 cloves garlic, minced, divided
• 2 teaspoons fresh ginger, grated
• 1 tablespoon honey
• 1 teaspoon sriracha
• 1/4 cup lime juice
• 1/4 cup reduced sodium soy sauce
• 1 block extra firm tofu
• 2 tablespoons sesame oil
• 1 cup sliced white onion
• 1 cup sliced carrot
• 1 cup sliced red bell pepper
• 1/2 cup edamame, frozen, thawed
• 3 cups soba noodle, cooked
• 1 tablespoon sesame seed
• green onion, chopped, to serve
Instructions:
1. In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
2. Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
3. In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
4. Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
5. Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
6. Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
7. Garnish with green onions, if desired.
Enjoy your Tofu Stir Fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Lemon Chicken & Spaghetti Squash?
|
Here's a recipe for Lemon Chicken & Spaghetti Squash:
Ingredients:
• 1 spaghetti squash
• olive oil
• sea salt, to taste
• black pepper, to taste
• 2 chicken breasts, cut into 1-2 in (2-5 cm) pieces
Sauce
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3 cups cherry tomato, halved
• 1/2 lemon, juiced
• 1 cup chicken broth
• 8 oz baby spinach
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
3. Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
4. Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
5. Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
6. Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
7. Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
8. Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
9. Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
10. Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
11. Pour the sauce over the squash. Serve immediately.
Enjoy your Lemon Chicken & Spaghetti Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Baked Parmesan Chicken Strips?
|
Here's a recipe for Baked Parmesan Chicken Strips:
Ingredients:
• 3 chicken breasts, sliced into strips
• salt, to taste
• pepper, to taste
• 1/2 cup flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoons italian seasoning
• 3 eggs
• 1 cup bread crumbs
• 1/2 cup parmesan cheese
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Cut chicken breasts into strips and season with salt and pepper.
3. In a re-sealable plastic bag, combine flour, garlic powder, onion powder, paprika, and Italian seasoning.
4. Add the seasoned chicken strips into the flour mixture and seal the bag. Shake until the chicken strips are well coated with the flour mixture.
5. Beat 3 eggs in a small bowl and dip each piece of chicken until well coated.
6. In another bowl, combine bread crumbs and parmesan cheese and coat each piece of chicken with the mixture.
7. Place the coated chicken strips on a greased baking sheet and bake for 35-40 minutes, flipping halfway, and bake until golden brown (times and temperatures may vary based on oven).
Enjoy your Baked Parmesan Chicken Strips!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Roasted Cauliflower Salad?
|
Here's a recipe for Roasted Cauliflower Salad:
Ingredients:
• 1 medium head cauliflower, cut into florets
• 3 large carrots, cut into 1 inch (2.5 cm) pieces
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• kosher salt, to taste
• black pepper, to taste
• 2 tablespoons olive oil
• 1/4 medium red onion, thinly sliced
• 1 cup fresh italian parsley, roughly chopped
Dressing
• 1/4 cup tahini
• 1 clove garlic, grated
• 2 tablespoons lemon juice
• 1/4 cup water
• 1/4 cup olive oil
• kosher salt, to taste
• pepper, to taste
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
3. Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
4. Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
5. In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
6. Drizzle the salad with the dressing, then serve.
Enjoy your Roasted Cauliflower Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Gourmet Salmon Dinner?
|
Here's a recipe for Gourmet Salmon Dinner:
Ingredients:
Creamy Shallot Potato Puree
• 4 tablespoons butter, divided
• 2 shallots, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup whole milk
• 1 1/2 teaspoons white pepper
• 1 teaspoon salt
• 2 lb yellow potato, peeled, quartered, and boiled until tender
Sautéed Vegetables
• olive oil, to taste
• 1 cup porcini mushroom, trimmed and quartered
• 1 bunch asparagus, ends trimmed
• salt, to taste
• pepper, to taste
Crispy Skin Herb-Crusted Salmon
• 2 skin-on salmon fillets
• salt, to taste
• pepper, to taste
• fresh thyme, to taste
• olive oil, to taste
• 2 tablespoons butter, cubed
• 3 cloves garlic, crushed
Instructions:
1. Make the creamy shallot potato puree: Melt 3 tablespoons of butter in a medium pan over medium-high heat. Add the shallots and cook for 3-4 minutes, until softened.
2. Add the garlic and another tablespoon of butter and continue to cook for another 3-4 minutes, stirring frequently, until the shallots are browned.
3. Add the milk, white pepper, and salt and stir to incorporate.
4. Transfer the shallot mixture to a food processor and process until smooth.
5. Mash potatoes in a large bowl. Add the shallot puree and continue to mash until fully incorporated. Set aside.
6. Make the sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until starting to soften.
7. Push the mushrooms to one side of the pan and add a bit more oil. Add the asparagus and season everything with salt and pepper. Cook for 5 minutes, until the vegetables are tender. Remove from the heat and set aside.
8. Make the salmon: On a cutting board, cut 4 slits in the salmon skin, roughly 1/4-inch (6 mm) apart and 1/2-inch (12 mm) into the salmon flesh. Season with salt, pepper, and thyme leaves.
9. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes, or until a lighter pink color has reached 1/3-1/2 of the way up the side of the salmon.
10. Flip the salmon and immediately add the butter, garlic, and a few sprigs of thyme. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
11. Add the potato puree to plates and top with the sautéed vegetables and salmon.
Enjoy your Gourmet Salmon Dinner!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Slow Cooker Lemon Garlic Chicken?
|
Here's a recipe for Slow Cooker Lemon Garlic Chicken:
Ingredients:
• 5 chicken thighs
• salt, to taste
• pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 6 cloves garlic
• 1 lemon, cut in half
• 1/4 cup water
• vegetable, to serve
Chicken Gravy
• 1 cube chicken stock
• 1 tablespoon cornflour, with a little water
Instructions:
1. Place the chicken, salt, pepper, oregano, rosemary, and thyme into the slow cooker and mix together with your hands.
2. Add the garlic, lemon, and water.
3. Place the lid on and cook on high for 3 hours.
4. Remove the chicken, lemon, and garlic, and stir in the chicken stock and cornflour mix.
5. Stir until you reach your desired consistency for chicken gravy.
6. Pour the gravy over the chicken and serve with vegetables.
Enjoy your Slow Cooker Lemon Garlic Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Carne Asada Tacos?
|
Here's a recipe for Carne Asada Tacos:
Ingredients:
• 1/3 cup canola oil
• 1/3 cup distilled white vinegar
• 1/3 cup fresh lime juice
• 1/3 cup fresh orange juice
• 4 teaspoons garlic, minced
• 3 tablespoons jalapeño, minced
• 1/4 cup fresh cilantro, finely chopped, plus whole leaves for serving
• 2 teaspoons kosher salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon chili powder
• 1 lb flank steak
• 8 white corn tortillas, 5 inch (12.5 cm)
• pico de gallo, for serving
• guacamole, for serving
• sour cream, for serving
• cotija cheese, for serving
Instructions:
1. In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
2. Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
3. In a small saucepan, bring the reserved 1/2 cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
4. Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
5. Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
6. Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
7. Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
Enjoy your Carne Asada Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Tuna Linguine With Tomatoes, Olives & Capers?
|
Here's a recipe for Tuna Linguine With Tomatoes, Olives & Capers:
Ingredients:
• salt, to taste
• 1/2 lb linguine
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon red chili flakes
• 2 teaspoons dried oregano
• 1 tablespoon caper
• 1/2 cup kalamata olive
• 2 tablespoons tomato paste
• 14 oz diced tomato, 1 can
• 5 oz tuna, 1 can, drained
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
2. Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
3. Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
4. Add the tuna and cook for another minute.
5. Toss in the cooked pasta.
Enjoy your Tuna Linguine With Tomatoes, Olives & Capers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Sheet-Pan Jambalaya?
|
Here's a recipe for Sheet-Pan Jambalaya:
Ingredients:
• 1 medium medium yellow onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cups chicken sausage, sliced into coins
• olive oil, to taste
• 1 1/4 tablespoons creole seasoning, divided
• 1 lb raw shrimp, peeled and deveined
• 1/2 teaspoon paprika
• 1 1/2 cups tomato, diced
• 4 cups rice, cooked, we used brown rice
• scallion, sliced, for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. On a large baking sheet, arrange the onion, bell peppers, and chicken sausage. Drizzle with olive oil and season with 1 tablespoon Creole seasoning, or to taste. Using your hands, mix everything together well.
3. Bake for 8 minutes, or until chicken sausage begins to brown.
4. While the vegetables and chicken sausage are cooking, place the shrimp in a small bowl. Season with 1 teaspoon Creole seasoning and 1/2 teaspoon paprika. Stir to coat.
5. Remove the vegetables and sausage from the oven, and add the seasoned shrimp and diced tomatoes. Mix everything together.
6. Return everything to the oven for 6 minutes, or until the shrimp is just done.
7. Remove from the oven and add the cooked rice, mixing everything together well.
8. Garnish with sliced scallions and serve immediately.
Enjoy your Sheet-Pan Jambalaya!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Chicken Parm-Stuffed Spaghetti Squash?
|
Here's a recipe for Chicken Parm-Stuffed Spaghetti Squash:
Ingredients:
• 1 large spaghetti squash
• 2 boneless, skinless chicken breasts, cut into strips
• 2 eggs, beaten
• flour
• italian bread crumb
• marinara sauce
• shredded mozzarella cheese
• grated parmesan cheese
• italian seasoning, to taste
• salt, to taste
• pepper, to taste
• oil, for frying
Instructions:
1. 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 - following the dotted line).
2. Scoop out the seeds - brush with oil, salt, and pepper.
3. Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
4. Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
5. Place flour, beaten egg, and breadcrumbs into three separate bowls.
6. Coat each strip with flour, then egg, and then roll in bread crumbs.
7. Pour oil in a cast-iron skillet to come 1/4 inch up the side. Heat the oil over medium-high heat.
8. Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
9. Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
10. Shred the inside of each squash, being careful not to poke through the skin.
11. Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
12. Return to the oven to bake for 10-15 minutes until the cheese has melted.
Enjoy your Chicken Parm-Stuffed Spaghetti Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Zesty One-Pot Shrimp Pasta?
|
Here's a recipe for Zesty One-Pot Shrimp Pasta:
Ingredients:
• kosher salt, for cooking pasta
• 8 oz linguine
• 8 tablespoons unsalted butter, divided
• 1 1/4 lb large shrimp
• 1 pouch Tasty Zesty Spice Blend
• 4 cups fresh baby spinach
• 1/4 cup grated parmesan cheese
• 2 tablespoons fresh lemon juice
Instructions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente, about 9 minutes. Drain the pasta and set aside.
2. In the same pot, heat 2 tablespoons of butter over medium heat. When the butter has melted, add the shrimp and season with the Zesty seasoning. Cook until the shrimp start to turn pink, but are not fully cooked, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes.
3. Add the linguine to the pot, along with the remaining 6 tablespoons of butter and Parmesan. Toss until the butter melts and the pasta is well-coated. Add the lemon juice and toss once more to incorporate.
4. Serve the pasta hot.
Enjoy your Zesty One-Pot Shrimp Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Broccoli Chicken Alfredo Lasagna?
|
Here's a recipe for Broccoli Chicken Alfredo Lasagna:
Ingredients:
Alfredo Sauce
• 4 tablespoons butter
• 1 1/2 tablespoons garlic, minced
• 2 1/2 cups heavy cream
• 1/2 teaspoon black pepper
• 3/4 cup grated parmesan cheese
Lasagna
• 9 lasagna noodles, cooked
• 1 rotisserie chicken, shredded
• 2 cups broccoli, chopped
• 2 cups mozzarella cheese
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
3. Add Parmesan cheese and keep stirring until sauce has thickened.
4. Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
5. Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
6. Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
Enjoy your Broccoli Chicken Alfredo Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook The Best Ever Cauliflower Pizza Crust?
|
Here's a recipe for The Best Ever Cauliflower Pizza Crust:
Ingredients:
• 1 head cauliflower
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 egg
Instructions:
1. Preheat oven to 500˚F (260˚C).
2. Remove the leaves and stem of the cauliflower.
3. Transfer pieces to a food processor and rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater.
4. Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling!
5. Transfer cooked cauliflower to a clean towel and wring out as much liquid as possible.
6. Place wrung cauliflower in a bowl and combine with mozzarella, oregano, basil, salt, garlic powder, and an egg. Mix well.
7. Line a baking sheet with parchment paper.
8. Place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a “crust.”
9. Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges.
10. Top with your favorite pizza sauce and toppings, being careful not to overload the pizza.
11. Bake for another 5-7 minutes, or until the cheese has fully melted.
Enjoy your The Best Ever Cauliflower Pizza Crust!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Sesame Chicken Cauliflower Fried Rice?
|
Here's a recipe for Sesame Chicken Cauliflower Fried Rice:
Ingredients:
• 1 head cauliflower
• 1 chicken breast, diced
• 1 cup peas
• 1 cup carrot
• 2 tablespoons soy sauce
• 2 teaspoons black pepper
• 3 eggs, beaten
• 2 tablespoons sesame seed
Instructions:
1. Remove all leaves and cut the cauliflower into small florets.
2. Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
3. In a large saucepan over medium-high heat, cook the chicken until no pink is showing.
4. Add the peas, carrots, soy sauce, and black pepper.
5. Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the vegetables and chicken are incorporated evenly into the cauliflower.
6. Spread the rice towards the edge of the pan, creating a well in the center.
7. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
8. Fold the eggs into the rice, then mix in the sesame seeds.
Enjoy your Sesame Chicken Cauliflower Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chicken And Wild Rice Soup.
|
Here's a recipe for Chicken And Wild Rice Soup:
Ingredients:
• 1 lb boneless, skinless chicken thighs
• 1 tablespoon garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon dried parsley
• kosher salt, to taste
• pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 cup yellow onion, chopped
• 1/2 lb mushroom, sliced
• 2 cloves garlic, minced
• 3/4 cup wild rice, uncooked
• 8 cups chicken broth, divided
• 1 cup grated parmesan cheese, plus more for garnish
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup fresh parsley
Instructions:
1. In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
2. In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
3. To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
4. Add the wild rice and 31/2 cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
5. Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 41/2 cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
6. Serve warm topped with more Parmesan.
Enjoy your Chicken And Wild Rice Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Crispy Chili Beef?
|
Here's a recipe for Crispy Chili Beef:
Ingredients:
• 3/4 lb frying steak
• 2/3 cup cornflour
• 1 tablespoon chinese 5 spice
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cups oil, for frying
• 2 red chilis
• 1 spring onion, thinly sliced
• 1 oz ginger, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tablespoon garlic paste
• 1 tablespoon soy sauce
• 2 tablespoons sweet chilli sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon tomato ketchup
• spring onion, to garnish
• red chilli, to garnish
Instructions:
1. Slice the steaks into thin strips and place into a small bowl.
2. Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
3. Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
4. Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
5. Place on some tissue to soak up the excess oil and set a aside.
6. Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
7. Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
8. Stir in the beef steaks until evenly coated.
9. Garnish with spring onion and red chilies.
Enjoy your Crispy Chili Beef!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Fajita Chicken And Rice Dinner.
|
Here's a recipe for Fajita Chicken And Rice Dinner:
Ingredients:
• 1/4 cup extra virgin olive oil, Private Selection Italian
• 4 tablespoons lime juice
• 2 tablespoons agave nectar
• 4 teaspoons kosher salt, divided
• 1 teaspoon dried oregano
• 2 teaspoons chili powder
• 3 teaspoons ground cumin, divided
• 1 lb boneless, skinless chicken thighs
• 1 small yellow onion, sliced
• 1 medium green bell pepper, seeded and sliced
• 1 medium yellow bell pepper, seeded and sliced
• 1 medium red bell pepper, seeded and sliced
• 1 cup white long grain rice, rinsed
• 1 1/2 cups chicken stock
• 1 teaspoon black pepper
• Lime wedge, for garnish
• fresh cilantro, for garnish
Instructions:
1. In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
2. Preheat the oven to 400˚F (200˚C).
3. Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
4. Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
5. Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
6. Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
7. Garnish with a squeeze of lime juice and cilantro.
Enjoy your Fajita Chicken And Rice Dinner!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make One-Pot Cheesy Taco Pasta.
|
Here's a recipe for One-Pot Cheesy Taco Pasta:
Ingredients:
• 1 lb ground beef
• 1 can tomato, diced (15 oz - 425g)
• 1 can whole kernel corn, (15 oz - 425g)
• 1 can tomato sauce, (15 oz - 425g)
• 2 cups water
• 1 package taco seasoning
• salt, to taste
• pepper, to taste
• 2 cups elbow macaroni, uncooked
• 1 1/2 cups colby jack cheese
Instructions:
1. In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
2. Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
4. Remove from heat. Sprinkle cheese on top and cover.
5. Serve once cheese is melted!
Enjoy your One-Pot Cheesy Taco Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Ham & Cheese Chicken Rollups?
|
Here's a recipe for Ham & Cheese Chicken Rollups:
Ingredients:
• 2 boneless, skinless chicken breasts
• 1 teaspoon salt, for chicken
• 1/4 teaspoon pepper, for chicken
• 1 teaspoon garlic powder
• 4 slices ham
• 4 slices provolone cheese
• 1 cup flour
• 2 eggs, beaten
• 1 cup breadcrumb
• 3 cups broccoli floret
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
Instructions:
1. Preheat oven to 400°F (200°C)
2. Cut about 3/4 of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat.
3. Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap.
4. Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 4 slices of provolone cheese.
5. Carefully roll the chicken up.
6. Transfer the flour, eggs, and breadcrumbs into 3 separate bowls.
7. Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet
8. Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken.
9. Bake for 20 minutes.
10. Slice, then serve!
Enjoy your Ham & Cheese Chicken Rollups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Sweet & Sour Pork.
|
Here's a recipe for Sweet & Sour Pork:
Ingredients:
• 2 lb pork shoulder, or pork butt
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1/4 cup green onion
• 1/2 cup soy sauce, divided
• 2 tablespoons vegetable oil, plus more for frying
• 3 eggs, beaten
• 1 1/2 cups cornstarch
• 1 white onion, chopped
• 1 red bell pepper
• 1 green bell pepper
• 8 oz chopped pineapple with syrup
• 1/4 cup vinegar
• 1/4 cup sugar
• 1/4 cup ketchup
• 4 1/2 cups cooked white rice, for serving
Instructions:
1. Cube the pork and place in a medium bowl.
2. Add the garlic, pepper, green onions, and 1/4 cup soy sauce. Toss to coat the pork. Cover with plastic wrap and marinate in the refrigerator for 1-2 hours.
3. Heat about 2 inches of vegetable oil in a large pan over medium heat until it reaches 350˚F (180˚C).
4. Add the eggs and cornstarch to 2 separate small bowls. Coat the pork in the egg, then in the cornstarch. fry until crispy and golden (about 2 minutes).
5. Fry the pork in the hot oil until golden brown. Drain on paper towels.
6. Heat the remaining 2 tablespoons of vegetable oil in a clean large pan over medium-high heat. Add the onion and bell peppers and sauté until tender.
7. Once the vegetables are tender, add the pineapple and syrup. Stir for 30 seconds, then add the vinegar, remaining 1/4 cup soy sauce, sugar, and ketchup. Stir constantly for 3-4 minutes, until the liquid evaporates and the sauce thickens.
8. Add the pork to the pan and toss to coat evenly.
9. Serve the pork over rice and garnish with green onions, if desired.
Enjoy your Sweet & Sour Pork!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Honey-Glazed Fried Chicken?
|
Here's a recipe for Honey-Glazed Fried Chicken:
Ingredients:
Chicken
• 4 chicken drumsticks
• 4 chicken thighs
Brine
• 8 cups water
• 3/4 cup apple cider vinegar
• 3 tablespoons salt
Seasoning
• lemon pepper, to taste
• onion powder, to taste
• garlic powder, to taste
• seasoned salt, to taste
Breading
• 3 cups flour
• 2 eggs
• 1 cup milk
• 2 tablespoons hot sauce
Glaze
• 1/4 cup honey
• 2 tablespoons water
Instructions:
1. In a large glass bowl, combine water, vinegar, and salt, mixing until some salt is dissolved. Add chicken, cover, and refrigerate for 2-8 hours.
2. In a medium bowl, combine eggs, milk, and hot sauce to create the egg wash.
3. Add flour to bowl and set aside.
4. Remove chicken from brine, place in bowl and season.
5. Transfer chicken to egg wash then the flour, coating evenly.
6. Fry chicken in a large cast-iron pan for 10-15 minutes on each side.
7. Place chicken on drying rack and let cool for 5 minutes.
8. Mix honey and water together and lightly brush each piece of chicken.
Enjoy your Honey-Glazed Fried Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for One-Pan Shrimp Fajitas?
|
Here's a recipe for One-Pan Shrimp Fajitas:
Ingredients:
• 5 flour tortillas
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/2 orange bell pepper, sliced
• 1/2 red onion, sliced
• 1 lb shrimp
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 lime, juiced
Topping
• salsa
• guacamole
• fresh cilantro
• lime wedge
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap the tortillas in foil and place on the corner of a baking sheet.
3. Add the bell peppers, red onion, and shrimp to the sheet and season with olive oil, salt, pepper, garlic powder, cumin, and lime.
4. Toss to coat.
5. Place in the oven and bake for 10 minutes, flipping the shrimp halfway through.
6. Serve with warm tortillas, salsa, guacamole, cilantro, and lime.
Enjoy your One-Pan Shrimp Fajitas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for One-Pan Lemon Herb Salmon & Veggies?
|
Here's a recipe for One-Pan Lemon Herb Salmon & Veggies:
Ingredients:
• 1 tablespoon garlic, minced
• 1 tablespoon dried rosemary
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 4 fillets salmon
• 1 large zucchini, chopped
• 1 cup mushroom, sliced
• 1 yellow bell pepper, sliced
• 1 pt cherry tomato, halved
• olive oil, to taste
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
3. Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with 1/3 of herb mixture. Flip salmon filets and cover with remaining 2/3 of mixture.
4. Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
5. Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
Enjoy your One-Pan Lemon Herb Salmon & Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook One-Pan Lemon Pepper Chicken?
|
Here's a recipe for One-Pan Lemon Pepper Chicken:
Ingredients:
• 1/2 lb aspargus, trimmed
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 1 clove garlic, minced
• 1 chicken breast
• salt, to taste
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 lemon, half for the juice, half for slices
• parchment paper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
3. Tear off a sheet of parchment paper, large enough to fold into a packet.
4. Place asparagus and chicken breast on top of parchment paper. Season with salt, pepper, oregano, and lemon juice. Garnish with 2-3 lemon slices.
5. Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
6. Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
Enjoy your One-Pan Lemon Pepper Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Fajita Parchment-Baked Chicken?
|
Here's a recipe for Fajita Parchment-Baked Chicken:
Ingredients:
• parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
• 1 chicken breast
• 1/2 red pepper, sliced
• 1/2 yellow pepper
• 1/4 red onion, sliced
• 3 tablespoons salsa
• 1 teaspoon taco seasoning
• 1 tablespoon mexican cheese blend
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Fold the parchment paper in half, then open up.
3. Thinly slice the peppers and onion and lay them on one half of the parchment paper.
4. Drizzle on oil and sprinkle on salt & pepper.
5. Lay the chicken on the peppers. Season with taco seasoning, salt and pepper, and spoon on salsa. Top with cheese.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
Enjoy your Fajita Parchment-Baked Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Caprese Mac ‘N’ Cheese?
|
Here's a recipe for Caprese Mac ‘N’ Cheese:
Ingredients:
• 1 lb elbow macaroni, uncooked
• 1/4 cup unsalted butter, 1/2 stick
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• 1/4 teaspoon paprika
• 1 teaspoon ground black pepper, plus more to taste
• 1 teaspoon kosher salt, plus more to taste
• 2 cups baby spinach
• 2 cups shredded mozzarella cheese, divided
• 1/2 lb fresh mozzarella cheese, sliced, optional
• 3 small tomatoes, sliced
• 3 tablespoons fresh basil, chopped
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and transfer to a large bowl. Set aside.
3. In a large cast-iron skillet, melt the butter over low heat until foamy. Add the flour and stir until completely smooth and slightly thickened, about 2 minutes.
4. While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt.
5. Fold in the spinach and stir until wilted. Add 11/2 cups (150 g) of shredded mozzarella and stir until completely melted.
6. Add the cooked pasta and stir to coat in the sauce.
7. Sprinkle the remaining shredded mozzarella evenly over the pasta, then top with the fresh mozzarella if using. Arrange the tomato slices on top.
8. Bake until browned and bubbling, about 25 minutes.
9. Top with basil before serving.
Enjoy your Caprese Mac ‘N’ Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Creamy Tomato Shrimp Rotini Pasta?
|
Here's a recipe for Creamy Tomato Shrimp Rotini Pasta:
Ingredients:
• 3 tablespoons butter
• 2 lb shrimp, deveined and peeled
• 1 cup tomato, chopped
• 1/2 cup green onion, chopped
• 2 tablespoons chili powder
• 1/2 cup fresh parsley, chopped
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 cup milk
• 1 1/4 cups rotini pasta
Instructions:
1. Melt butter in a large pot over medium-high heat.
2. Cook the shrimp until pink.
3. Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.
4. Pour in the milk, bringing to a boil.
5. Stir in the cooked pasta until well-coated.
Enjoy your Creamy Tomato Shrimp Rotini Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Japanese Pork Cutlet (Tonkatsu) With Curry?
|
Here's a recipe for Japanese Pork Cutlet (Tonkatsu) With Curry:
Ingredients:
• 4 cups white rice, cooked
Pork Cutlet
• 4 boneless pork chops
• salt, to taste
• pepper, to taste
• 4 shiso leaves
• 4 slices mozzarella cheese
• 1/2 cup flour
• 3 eggs
• 3 cups panko breadcrumbs
• oil, for frying
Japanese Curry
• 1 tablespoon oil
• 1/2 onion, sliced
• 2 medium potatoes, cubed
• 1 medium carrot, diced
• 3 cups water
• 1/3 cup japanese curry paste
Instructions:
1. Season the pork chops on both sides with salt and pepper.
2. Cut a large slit through the side of the pork chops.
3. Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
4. Repeat with the remaining pork chops.
5. Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
6. Repeat with the other pork chops.
7. Heat oil over medium-high heat until about 360°F (185˚C).
8. Fry the pork chops one at a time until golden brown, then drain on a paper towel.
9. Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
10. Lower the heat and simmer for about 10 minutes.
11. Add the curry paste, then stir until dissolved.
12. Cook for another 10 minutes on low heat, then set aside.
13. Slice the pork cutlets into 1/2-inch (1-cm) slices.
14. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
Enjoy your Japanese Pork Cutlet (Tonkatsu) With Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Zucchini Noodle Chicken Alfredo?
|
Here's a recipe for Zucchini Noodle Chicken Alfredo:
Ingredients:
• 3 zucchinis, ends trimmed
• 2 tablespoons butter
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 3 cloves garlic, minced
• 3/4 cup cream
• 1 cup shredded parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped, plus more for serving
Instructions:
1. Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
2. Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
3. Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
4. Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
5. Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
Enjoy your Zucchini Noodle Chicken Alfredo!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Tomato Pesto Salmon?
|
Here's a recipe for Tomato Pesto Salmon:
Ingredients:
• 6 oz skinless salmon
• 2 zucchinis, sliced
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 10 cherry tomatoes, halved
• 3 tablespoons pesto
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.
3. Lay the salmon on the zucchini, and spread the pesto on top of the salmon. Top with tomatoes.
4. Bake for 10-12 minutes.
Enjoy your Tomato Pesto Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chicken Marsala?
|
Here's a recipe for Chicken Marsala:
Ingredients:
• 1 chicken breast, butterflied, pounded, and divided into 2
• flour, as needed
• salt, to taste
• pepper, to taste
• 1 1/2 cups mushroom
• 1 cup marsala wine
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 tablespoon butter
• 1 tablespoon parsley
Instructions:
1. Butterfly, pound and divide one chicken breast into 2 pieces.
2. Combine flour, salt and pepper and dredge chicken breast in the seasoned flour. Dust off any excess.
3. Fry the chicken in a little bit of oil on a hot skillet/pan. Fry 3 minutes per side.
4. In the same skillet or pan, add the mushrooms. Cook until soft.
5. Add the marsala wine, lemon juice, minced garlic, butter and parsley. Cook until sauce has slightly thickened.
6. Serve chicken on top of or with pasta/ rice and spoon sauce over.
Enjoy your Chicken Marsala!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Vegetarian Grain Bowl Meal Prep?
|
Here's a recipe for Vegetarian Grain Bowl Meal Prep:
Ingredients:
Roasted Chickpea & Veggie Brown Rice Bowl
• 1 sweet potato, peeled and chopped into bite-size pieces
• 1/2 lb brussels sprouts, trimmed and halved
• 1 yellow bell pepper, roughly chopped
• 1/2 red onion, roughly chopped
• 15 oz can of chickpeas, drained and rinsed
• olive oil, to taste
• salt, to taste
• pepper, to taste
• paprika, to taste
• 2 cups brown rice, cooked
Roasted Veggie Quinoa Bowl
• 2 carrots, sliced
• 1 head broccoli, cut into florets
• 1 red bell pepper, roughly chopped
• 1/2 head red cabbage, sliced
• 1 cup sugar snap peas
• olive oil, to taste
• salt, to taste
• pepper, to taste
• garlic powder, to taste
• onion powder, to taste
• 2 cups quinoa, cooked
Cilantro Lime Dressing
• 1/4 cup plain greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon fresh cilantro, chopped
• salt, to taste
• pepper, to taste
Soy Maple Dressing
• 1/4 cup soy sauce
• 2 tablespoons pure maple syrup
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• pepper, to taste
Instructions:
1. Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
2. On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
3. On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
4. Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
5. Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
6. Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
7. Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
8. Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable quinoa bowls for up to 4 days.
9. To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute. Pour the dressing on top and mix everything together.
Enjoy your Vegetarian Grain Bowl Meal Prep!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Freeze & Bake Chicken Pot Pies?
|
Here's a recipe for Freeze & Bake Chicken Pot Pies:
Ingredients:
• 1/3 cup butter
• 1 onion, diced
• 3 stalks celery, diced
• 3 large carrots, diced
• 1 cup milk
• 2 cups chicken broth
• 1/2 cup flour
• 1 rotisserie chicken, shredded
• 1 cup frozen peas
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 refrigerated pie crusts
Special Equipment
• 6 disposable foil pot pie pans, or ceramic ramekins
Instructions:
1. In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
2. Pour in the flour, and mix in well.
3. Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
4. Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
5. Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
6. Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
7. Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.
8. Cover each pot pie with foil and freeze for up to 2 months.
9. To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
Enjoy your Freeze & Bake Chicken Pot Pies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Baked Butternut Squash “Risotto”?
|
Here's a recipe for Baked Butternut Squash “Risotto”:
Ingredients:
• olive oil, to taste
• 1/2 large yellow onion, diced
• 3 cloves garlic, minced
• 1/2 tablespoon fresh rosemary, minced
• 1 1/2 cups short-grain brown rice
• 5 1/2 cups vegetable broth, divided
• 2 cups butternut squash, diced
• salt, to taste
• pepper, to taste
• 1 bunch fresh sage, optional
• 3/4 cup freshly grated parmesan cheese
• 2 tablespoons unsalted butter
Instructions:
1. Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
3. Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
4. Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
5. Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you’ll be adding moisture back later in the recipe.)
6. Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
7. Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
8. Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
9. Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
10. Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
11. Add the butternut squash and stir to incorporate.
12. Serve immediately with fried sage for garnish.
Enjoy your Baked Butternut Squash “Risotto”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chicken Parm-Stuffed Bell Peppers?
|
Here's a recipe for Chicken Parm-Stuffed Bell Peppers:
Ingredients:
• nonstick cooking spray, for greasing
• 2 lb chicken breast, diced
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons dried rosemary
• 2 teaspoons onion powder
• 2 cups all purpose flour
• 6 large eggs, beaten
• 3 cups plain breadcrumbs
• 9 bell peppers, halved lengthwise, seeds and ribs removed
• 3 cups marinara sauce
• 1 cup parmesan cheese, grated
• 32 oz fresh mozzarella cheese, sliced
Instructions:
1. Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
2. In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
3. Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
4. Bake for 25 minutes, or until golden brown.
5. Arrange the bell peppers, cut-side up, on the greased baking sheet.
6. Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
7. Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
8. Serve immediately.
Enjoy your Chicken Parm-Stuffed Bell Peppers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Arroz Con Pollo With Matt And Patrick?
|
Here's a recipe for Arroz Con Pollo With Matt And Patrick:
Ingredients:
• 1 teaspoon salt, plus more for water
• 6 bone-in, skin-on chicken thighs
• 3 tablespoons vegetable oil
• 1 cup long grain rice
• 1 clove garlic, finely minced
• 1/2 yellow onion, finely chopped
• 8 oz tomato sauce, 1 can
• 2 cubes chicken bouillon
• 2 cups hot water
• 6 oz peas, 1 can
• 6 oz carrot, 1 can
Instructions:
1. Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
2. Shred the chicken from the bones and set aside.
3. Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
4. Add the garlic, onion, and salt. Stir the rice until it turns golden.
5. Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
6. Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
7. Mix in the shredded chicken, peas, and carrots.
8. Remove the rice from the heat and fluff with fork.
Enjoy your Arroz Con Pollo With Matt And Patrick!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Eggplant Parmesan Boats?
|
Here's a recipe for Eggplant Parmesan Boats:
Ingredients:
• 2 medium eggplants
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 1/2 lb ground turkey
• 1 onion, diced
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 cup shredded low-fat mozzarella
• 1/2 cup grated parmesan cheese
• fresh basil, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scoop out inside of eggplant leaving about 1/2-inch (1 cm) border inside.
3. Chop the remaining eggplant and reserve.
4. Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
5. Bake for 10-15 minutes.
6. Heat olive oil in medium skillet over medium heat.
7. Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
8. Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
9. Add marinara sauce and cook for another 3-5 minutes.
10. Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
11. Bake for 10-15 minutes, or until cheese is melted.
12. Sprinkle with basil and serve.
Enjoy your Eggplant Parmesan Boats!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Creamy Broccoli Soup?
|
Here's a recipe for Creamy Broccoli Soup:
Ingredients:
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlics, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 cups mashed potato
• 2 small heads broccoli, including stems, chopped
• 2 1/2 cups low sodium vegetable broth
• 2 1/2 cups milk, of your choice
• 1/4 teaspoon ground nutmeg
Instructions:
1. Heat the olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic, salt, and pepper and cook for 2-3 minutes more, until the garlic is fragrant.
2. Add the mashed potatoes, broccoli, vegetable broth, and milk and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes, or until the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth.
4. Stir in the nutmeg, then ladle into bowls.
Enjoy your Creamy Broccoli Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chicken Pot Pie Domes?
|
Here's a recipe for Chicken Pot Pie Domes:
Ingredients:
• 2 tablespoons olive oil
• 2 lb chicken breast, cubed
• salt, to taste
• 1/2 teaspoon black pepper, divided
• 6 tablespoons unsalted butter, 3/4 stick
• 1 cup yellow onion, diced
• 1 cup carrot, diced
• 2 stalks celery, diced
• 6 tablespoons flour, plus more for rolling
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped, plus more for garnish
• 1 tablespoon fresh thyme leaf
• 3 cups chicken broth
• 1 cup frozen peas
• 1/2 cup heavy cream
• 4 packages premade pie crust, 2 crust per package
• water, for brushing
Instructions:
1. Heat a large pan over medium-high heat. Add the oil and the chicken breast. Season with salt and 1/4 teaspoon black pepper, and cook for 6-8 minutes, stirring occasionally until the chicken is cooked through.
2. Transfer the chicken to a medium bowl and return the pan to the stove.
3. Reduce the heat to medium and melt the butter in the pan.
4. Add the onion, carrot, and celery, cooking until the vegetables have softened and the onion is translucent, 8-10 minutes.
5. Sprinkle in the flour, stirring well so there are no lumps.
6. Add the garlic, parsley and thyme, and cook for 2-3 minutes more, until fragrant.
7. Pour in the chicken broth and stir occasionally until the sauce has thickened, 3-5 minutes.
8. Stir in the frozen peas and reserved chicken.
9. Season with salt and pepper, then pour in the heavy cream.
10. Stir to combine and cook until the peas have defrosted. Remove the pan from the heat.
11. Preheat the oven to 375°F (190°C)
12. Lightly flour a clean work surface. Lay out 1 pie crust and lightly brush the top with water. Place another pie crust on top and lightly dust with flour.
13. Using a rolling pin, gently roll out the dough in order to bind the 2 crusts, taking care not to make them thinner.
14. Place a 5-inch (12 cm) metal bowl in the center of the crust and cut out a circle 2 inches (5 cm) larger than the bowl.
15. Place the cut-out dough circle inside the bowl, making sure to fully press down so the dough is flush against the surface of the bowl.
16. Fill the bowl with 1/4 of the chicken mixture.
17. Roll the excess pie dough into a large circle. Cover the filled bowl with the dough circle slightly larger than the diameter of the bowl.
18. Press the edges of the dough together, then use scissors to trim any excess dough. Crimp the edges to close.
19. Repeat with the remaining pie crusts to make 3 more bowls.
20. Arrange the bowls on a baking sheet. Use a small knife to make small slits in the top crusts.
21. Bake for about 45 minutes, until the tops are a deep golden brown.
22. Let cool until the bowls are cool enough to handle.
23. To serve, place a plate on top of a pie, then invert onto the plate. Garnish with parsley.
Enjoy your Chicken Pot Pie Domes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Maple Glazed Pork & Roasted Veggies?
|
Here's a recipe for Maple Glazed Pork & Roasted Veggies:
Ingredients:
Veggies
• 1 lb brussels sprouts, ends trimmed, halved
• 5 carrots, sliced
• olive oil
• sea salt, to taste
• black pepper, to taste
Pork
• 1 lb pork tenderloin
• sea salt, to taste
• black pepper, to taste
• 2 sprigs fresh rosemary
Sauce
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1/4 cup maple syrup
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. Place Brussels sprouts and baby carrots separately on a foil-lined baking sheet with room in the center for the pork.
3. Drizzle with olive oil. Sprinkle with sea salt and pepper. Mix to combine.
4. Place pork in center of baking sheet. Sprinkle with sea salt and pepper. Rub to combine and add the rosemary sprigs on top of the pork.
5. Bake in oven for 40 minutes, or until internal temperature of the pork reaches 145˚F (63˚C).
6. Let pork rest 5-10 minutes.
7. While pork is resting, mix olive oil, balsamic vinegar, and maple syrup in a small saucepan.
8. Cook on medium heat until sauce thickens and reduces by 1/3, about 3-4 minutes.
9. Immediately spoon reduced sauce on the pork.
Enjoy your Maple Glazed Pork & Roasted Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare One-Pan Miso Honey Salmon For Two?
|
Here's a recipe for One-Pan Miso Honey Salmon For Two:
Ingredients:
• 2 tablespoons white miso paste
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• pepper, to taste
• 3 oz salmon, 2 fillets
• 1/2 bunch asparagus, trimmed
• 1 large baby bok choy, halved lengthwise
• olive oil, to taste
• salt, to taste
• brown rice, cooked, for serving, optional
• sesame seed, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.
3. Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.
4. Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.
5. Bake for 10-12 minutes, or until the salmon is cooked to your liking.
6. Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.
Enjoy your One-Pan Miso Honey Salmon For Two!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for One-pan Lasagna?
|
Here's a recipe for One-pan Lasagna:
Ingredients:
• 1 tablespoon canola oil
• 1 lb ground beef
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 cloves garlic, finely chopped
• 1 medium onion, chopped
• 2 cups marinara sauce, divided
• 6 lasagna sheets
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 2 tablespoons fresh basil, chopped
Instructions:
1. Preheat oven to 350° F (180°C).
2. Heat the oil in a cast-iron skillet over high heat.
3. Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
4. Add the garlic and onion and cook until onions are starting to become translucent.
5. Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
6. Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
7. Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
8. Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
9. Bake for 25 minutes until cheese is bubbly and golden brown.
10. Cool, slice, then serve.
Enjoy your One-pan Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Sofritas Burrito Bowl?
|
Here's a recipe for Sofritas Burrito Bowl:
Ingredients:
• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 7 oz extra firm tofu, 1/2 block
• 1 tablespoon soy sauce
• 1 teaspoon chili powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1 pinch cayenne pepper
• 2 cups brown rice, cooked
• 2 cups shredded lettuce
• 1/2 cup black beans
• 1/2 cup corn, fire-roasted
• 1/3 cup pico de gallo
• 1/2 cup guacamole
• 1/4 cup red onion, pickled
• fresh cilantro, for garnish
Instructions:
1. In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook until semi-translucent, 3-4 minutes.
2. Use your hands to crumble the tofu into the pan, then use a spatula to continue to break apart while cooking for 3-4 minutes, until slightly browned.
3. Add the soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne. Continue to cook and break the tofu apart until browned and crumbly.
4. To assemble, spread brown rice on the bottom of a bowl, then layer on lettuce, black beans, corn, tofu sofritas, pico de gallo, guacamole, and onions.
5. Serve topped with cilantro.
Enjoy your Sofritas Burrito Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Barbecue Parchment-baked Chicken.
|
Here's a recipe for Barbecue Parchment-baked Chicken:
Ingredients:
• parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
• 1 chicken breast
• 1 small potato, sliced
• 1/4 onion, sliced
• 3 tablespoons BBQ sauce
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Fold the parchment paper in half, then open up.
3. Quarter the potatoes and thinly slice the onion.
4. On one half, lay down the cut potatoes, drizzle on oil and sprinkle on salt & pepper.
5. Lay the chicken on the potatoes, season with salt and pepper and spread on the barbecue sauce. Top with sliced onions.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
Enjoy your Barbecue Parchment-baked Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Nigerian Chicken Curry?
|
Here's a recipe for Nigerian Chicken Curry:
Ingredients:
• 3 lb red potato, quartered
• water, for boiling potatoes
• 3 tablespoons olive oil
• 5 tablespoons curry powder, divided
• 4 lb boneless, skinless chicken breast, cut into 3 inch (7.5 cm) cubes
• 1 onion, finely chopped
• 10 oz frozen peas, 1 bag
• 2 red bell peppers, chopped
• 1 lb green beans, ends trimmed
• 4 carrots, chopped
• 1 jalepeno, chopped
• 1 tablespoon black pepper
• 1 tablespoon salt
• jasmine rice, cooked, for serving
• fresh parsley, chopped, for serving
Instructions:
1. In a bowl, add the potatoes, and fill the bowl with water until the potatoes are covered. Microwave on the potato setting for 10 minutes. The potatoes are done when you can pierce through them with a fork. Leave in water, and set aside until ready to use.
2. In a large pot over medium heat, add the olive oil and 3 tablespoons of curry powder, and mix thoroughly.
3. Add the cubed chicken and the onions to the pot, and mix thoroughly until chicken is cooked through, about 5 minutes.
4. Add the peas, red bell peppers, green beans, carrots, and jalapeño pepper, and mix thoroughly.
5. Add the reserved potatoes, along with 6 cups (1.4 L) of the water the potatoes were cooked in to the pot, and mix thoroughly.
6. Add the salt, pepper, and the rest of the curry powder, and mix thoroughly.
7. Bring the curry to a boil, cover, and reduce heat to low. Simmer the curry for one hour on low heat. Remove from heat.
8. Serve with jasmine rice garnished with parsley.
Enjoy your Nigerian Chicken Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Crispy Potato Tacos.
|
Here's a recipe for Crispy Potato Tacos:
Ingredients:
• 2 large russet potatoes
• 3/4 cup sour cream
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• salt, to taste
• 1/2 teaspoon oregano
• 8 corn tortillas
• oil, for frying
Optional Toppings:
• sour cream, to taste
• salsa, to taste
• cotija cheese, to taste
• 1/4 cup fresh cilantro, to taste
Instructions:
1. Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
2. Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
3. Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
4. Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break.
5. On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
6. Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
7. Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
8. Serve with your favorite toppings.
Enjoy your Crispy Potato Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Hainanese Chicken Rice?
|
Here's a recipe for Hainanese Chicken Rice:
Ingredients:
Hainanese Chicken
• 3 lb whole chicken, giblets removed
• 1/4 cup kosher salt, divided
• 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
• 1 bunch fresh scallion
• 1 gal cold water, plus more as needed
• 2 tablespoons sesame oil
Hainanese Rice
• 1/4 cup sesame oil
• 2 tablespoons chicken fat, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon kosher salt
• 2 cups long grain rice, rinsed and drained
• 2 cups reserved chicken poaching broth
Chili Sauce
• 2 tablespoons sambal
• 2 tablespoons sriracha
• 2 teaspoons sugar
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon lime juice
• 2 tablespoons reserved chicken poaching broth
Ginger Garlic Sauce
• 2 tablespoons fresh ginger, grated
• 2 tablespoons garlic, finely minced
• kosher salt, to taste
• 3 tablespoons peanut oil
• 1 tablespoon rice vinegar
Soy Dipping Sauce
• reserved fried garlic and ginger
• 1 tablespoon oyster sauce
• 3 tablespoons dark sweet soy sauce
• 1 tablespoon light soy sauce
• 2 tablespoons reserved chicken poaching broth
• 2 cucumbers, thinly sliced, for serving
• 1 bunch fresh cilantro, for serving
Instructions:
1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
2. Remove any excess fat from the chicken and set aside for later.
3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
5. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
6. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
7. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
8. In a large wok or skillet, heat 1/4 cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
9. Reserve 1/4 of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
10. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
11. While the rice is cooking, carve the chicken for serving.
12. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
13. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
15. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
Enjoy your Hainanese Chicken Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Zucchini "Linguini" With Roasted Shrimp?
|
Here's a recipe for Zucchini "Linguini" With Roasted Shrimp:
Ingredients:
• 2 zucchinis
• 1 lb shrimp, peeled and deveined
• 1/2 yellow bell pepper, sliced thin
• 2 tablespoons lime juice
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Using a vegetable peeler, peel long strips from the zucchini.
3. In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
4. On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
Enjoy your Zucchini "Linguini" With Roasted Shrimp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Butter Chicken Mac ‘n’ Cheese?
|
Here's a recipe for Butter Chicken Mac ‘n’ Cheese:
Ingredients:
• 1 tablespoon butter
• 2 1/4 cups chicken, chopped
• salt, to taste
• pepper, to taste
Sauce
• 1 onion, chopped
• 1 tablespoon plain flour
• 1 1/4 cups milk
• 1/4 cup butter chicken sauce
• 2 1/4 cups mozzarella cheese
• 2 1/2 cups cheddar cheese
• 1 cup elbow pasta, cooked
• 1 cup mozzarella cheese, grafted
• fresh coriander, to garnish
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Melt the butter in a large skillet over medium high heat until melted.
3. Add the chicken, salt, and pepper. Fry for about 5-8 minutes or until cooked through. Take out and set aside.
4. Add the onion and fry for 2 minutes.
5. Stir in the flour.
6. Gradually whisk in the milk.
7. Whisk in the butter chicken sauce.
8. Whisk in the mozzarella and cheddar cheese.
9. Once the cheese has melted into the mixture, stir in the chicken and elbow pasta.
10. Sprinkle on some more cheese on top.
11. Bake in the oven for 15 minutes, until the cheese is brown and bubbling on top.
12. Garnish with coriander.
Enjoy your Butter Chicken Mac ‘n’ Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Garlic Parmesan Parchment-baked Chicken?
|
Here's a recipe for Garlic Parmesan Parchment-baked Chicken:
Ingredients:
• parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
• 1 chicken breast
• 1/2 zucchini, sliced
• 1 clove garlic, minced
• 2 tablespoons butter
• 2 tablespoons Parmesan
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Fold the parchment paper in half, then open up.
3. Slice the zucchini into rounds and lay them on one half of the parchment paper.
4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.
5. Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
Enjoy your Garlic Parmesan Parchment-baked Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Spinach-Artichoke Lasagna Roll-ups.
|
Here's a recipe for Spinach-Artichoke Lasagna Roll-ups:
Ingredients:
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 cup spinach
• 1 cup artichoke heart, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 cup shredded parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• fresh parsley, for garnish
Instructions:
1. Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
2. In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
3. Preheat oven to 350˚F (180˚C).
4. In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, 1/2 of the mozzarella, 1/2 of the parmesan, salt, and pepper.
5. Spoon some of the mixture onto the lasagna noodle and roll tightly.
6. Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
7. Top with the rest of the mozzarella and parmesan.
8. Bake for 35-40 minutes or until the cheese is brown and crispy.
9. Serve and top with parsley.
Enjoy your Spinach-Artichoke Lasagna Roll-ups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Hidden Veggie Mac & Cheese?
|
Here's a recipe for Hidden Veggie Mac & Cheese:
Ingredients:
• 1 lb elbow macaroni, cooked al dente
• 1/2 cup water
• 1 cup cauliflower florets
• 1 cup butternut squash, diced
• 1 cup carrot, sliced
• 2 cups milk
• 2 cups cheddar cheese, shredded
• 4 oz cream cheese
Instructions:
1. Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
2. Add everything into a blender, including cooking water, and blend until smooth.
3. Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
4. Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
Enjoy your Hidden Veggie Mac & Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chicken Enchilada-Stuffed Zucchini Boats?
|
Here's a recipe for Chicken Enchilada-Stuffed Zucchini Boats:
Ingredients:
• 1 boneless, skinless chicken breast, sliced into ½-inch (1 cm) pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 2 teaspoons olive oil
• 1/2 cup salsa, mild
• 1 zucchini, cut in half lengthwise, centers hollowed out
• 2 tablespoons shredded cheddar cheese
• 1 roma tomato, diced
• 1/4 avocado, dinced
• 2 tablespoons chopped cilantro
• 1 lime, cut into wedges
Lime Crema
• 1/2 cup nonfat greek yogurt, plain
• 1 tablespoon lime juice
• 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. Cut zucchini in half and hollow out the centers
3. Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
4. On a cutting board, season the chicken breast with salt, pepper, and chili powder.
5. Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 3 minutes.
6. Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
7. Add the chicken to a bowl with the salsa and stir to combine.
8. Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
9. Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
10. Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
Enjoy your Chicken Enchilada-Stuffed Zucchini Boats!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook One-Pan Pork And Asparagus Stir-fry?
|
Here's a recipe for One-Pan Pork And Asparagus Stir-fry:
Ingredients:
• 1 lb pork loin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup asparagus, trimmed and cut
• 1 cup red pepper, diced
Stir-Fry Sauce
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic
• 1 teaspoon ginger
• 1 tablespoon sesame seed
Instructions:
1. Mix together all sauce ingredients in a small bowl.
2. Heat oil over a nonstick pan and add pork stirring until cooked.
3. Pour sauce in pan and stir to coat meat.
4. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
5. Cook until meat is cooked through and veggies are soft.
6. Serve over rice or alone.
Enjoy your One-Pan Pork And Asparagus Stir-fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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