Update train_dataset.csv

train_dataset.csv

@@ -6,11 +6,15 @@ I have cremini mushrooms and I was wondering what to do with them. "Cremini mush
 I bought some mushrooms and I don't know what to make with them. "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
 I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"
 
-I have some carrots, what can I make with them? "Carrots are great vegatables! You can make Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"
+I have some carrots, what can I make with them? "Carrots are great vegetables! You can make Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"
 
-I have some kale, what can I make with them? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussell Sprouts and Kale Salad. Do you want to make this?"
+I have some kale, what can I make with them? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?”
 
-I have some lentils, I was wondering what to do with the lentils. "Lentils are healthy, here are some "
+I have some lentils, I was wondering what to do with them. "Here are some dishes you can make with them. The Vegetarian Lentil Soup, or the Middle Eastern Lentil Soup (Shorabet Adas). Which one do you want to make?"
+
+I bought some tofu, and I was wondering what to make with them. "Here are some dishes you can make with tofu. The Crispy Sesame Tofu and Mushroom Lettuce Wraps or the Seriously The Best Tofu Scramble. Which one do you want to start making?"
+
+What can I make with chickpeas? "Chickpeas are quite versatile vegetables, here are some dishes you can make with them. Eggs in Tomato Sauce with Chickpeas & Spinach or the Cauliflower Tikka Masala with Chickpeas. Which one of these do you want to make?"
 
 The Vegan marinated Mushroom Bowls with Lentils and Wild Rice,"Ok! Here is a recipe for this dish: 
 Prep time: 40 mins
@@ -108,7 +112,7 @@ Instructions
 5. Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.
 6. Keep the leftovers in a sealed container in the fridge for 4-7 days."
 
-What can I make with kale?,"Some dishes you can make with kale are Shredded Brussell Sprouts and Kale Salad, or ... . Which do you want to make?"
+What can I make with kale?,"Some dishes you can make with kale are Shredded Brussell Sprouts and Kale Salad, or a Lemon Kale Salad with Seared Salmon. Which do you want to make?"
 The Kale Salad,"Ok! Here's the recipe for Brussell Sprouts and kale Salad: 
 Prep time: 20 mins
 
@@ -138,4 +142,224 @@ Season to taste with salt and pepper and shake again.
 Kale Salad
 In a mixing bowl, toss the Brussels sprouts, kale, almonds, and cherries together.
 Pour on the dressing and toss to evenly coat. Serve immediately.
-If making ahead, store the dressed salad in a sealed Glad container for up to 24 hours. The heartier greens will hold up fairly well overnight."
+If making ahead, store the dressed salad in a sealed Glad container for up to 24 hours. The heartier greens will hold up fairly well overnight."
+
+The Lemon kale Salad with Seared Salmon, "Sure! Here's the recipe: 
+Author Sprouted Kitchen
+Serves 2
+Ingredients
+4 Cups Kale (lacinato or cavolo nero best), rinsed and dried
+1/3 Cup Fresh, Whole Grain Breadcrumbs
+1/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese
+Red Pepper Flakes to taste
+2 (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets
+1 Tbsp. Dried Basil
+1 tsp. Garlic Salt
+Ground Pepper
+1/2 Cup White Wine
+// Dressing //
+1/3 Cup Extra Virgin Olive Oil
+1/3 Cup Fresh Lemon Juice
+2 Cloves Garlic
+Pinch of Salt/Ground Pepper
+Instructions
+1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4'' ribbons. Put them all in a bowl.
+2. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.
+3. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.
+
+
+Topic: Tofu Dishes
+
+Topic: Seriously The Best Tofu Scramble
+Description: 
+Prep
+15 minutes mins
+Cook
+10 minutes mins
+Total
+25 minutes mins
+Author Nisha
+Serving size:
+3 TO 4
+INGREDIENTS
+1 14- or 16-ounce (400/454g) block of firm tofu*
+1/4 teaspoon ground turmeric
+½ teaspoon garlic powder
+½ teaspoon onion powder
+¼ teaspoon paprika
+½ teaspoon chipotle chile flakes (crushed chipotle chilies)
+½ teaspoon kala namak (AKA Indian black salt), plus more to finish**
+Freshly cracked black pepper
+1 generous tablespoon tahini
+2 tablespoons nutritional yeast
+½ cup (120 mL) full-fat oat milk, (or other creamy plant milk)
+1 tablespoon olive oil or cooking oil of choice
+Sea salt or kosher salt to taste
+INSTRUCTIONS
+1.Drain the tofu. Line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
+2. Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, black pepper, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
+3. Crumble the pressed tofu with your hands into chunks, not too big or too small (see photos in step-by-step instructions for the size).
+4. Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
+5. Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency.***
+6. Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.
+
+Topic: Crispy Sesame Tofu and Mushroom Lettuce Wraps
+Description:
+Prep
+20 minutes MINS
+Cook
+40 minutes MINS
+Total
+1 hour HR
+Author Nisha Vora
+Serving size:
+4
+INGREDIENTS
+Tofu and Mushrooms
+1 (14- or 16-ounce / 400-454g) block of extra-firm tofu
+16 ounces (454g) of oyster mushrooms (can substitute shiitake mushrooms)
+2 – 2 1/2 tablespoons neutral-flavored oil (I used grapeseed oil, divided)
+2 teaspoons toasted sesame oil
+1 tablespoon tamari or soy sauce (use tamari for gluten-free)
+1 tablespoons arrowroot powder (or cornstarch)
+1 1/2 tablespoons panko breadcrumbs (if gluten-free, use GF panko or GF bread crumbs)
+1 tablespoon black sesame seeds or white sesame seeds
+Kosher salt to taste
+Freshly cracked black pepper to taste
+1 small batch of rice noodles (4 to 6 ounces, or 115 to 170g)
+1 large head of Bibb or butterhead lettuce*
+Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds
+Spicy Almond-Sesame Sauce
+4 tablespoons smooth, creamy almond butter
+1/2 to 1 ½ tablespoons Sriracha
+1/2 tablespoon black vinegar, or 1 tablespoon rice vinegar**
+1 tablespoon agave nectar (or maple syrup)
+1/2 tablespoon tamari or soy sauce (use tamari for gluten-free)
+1 tablespoon toasted sesame oil
+1- inch piece fresh ginger, minced or grated
+3 garlic cloves, crushed
+2 tablespoons water
+INSTRUCTIONS
+1. Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper (so the tofu and mushrooms don’t stick to the pan).
+2. Drain the tofu and press it (how to press tofu instructions are in the blog post under the section “How to make crispy sesame tofu and mushrooms”).
+3. Prepare the tofu. Once pressed, chop the tofu into small cubes. Place tofu cubes in a medium or large bowl. Add 1 tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.
+4. Prepare the mushrooms. Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1 1/2 tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet.
+5. Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown and blistered in some spots.
+6. While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles.
+7.While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
+8. Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings
+
+Topic: Lentils Dishes
+
+Topic: Vegetarian Lentil Soup
+Description:
+Total Time: 55 mins
+Author Katie Webster
+ YIELD: 12 cups
+Ingredients
+2 teaspoons coriander seeds *see ingredient note
+1 teaspoon cumin seeds *see ingredient note
+3 tablespoons olive oil
+2 large sweet onions, diced
+2 cups diced peeled carrot
+1 cup diced peeled parsnip or turnip
+4 cloves garlic, minced
+2 teaspoons smoked paprika
+1 teaspoon dried oregano
+1/2 teaspoon turmeric
+1/2 teaspoon pepper
+8 cups vegetable broth
+2 cups dry brown lentils (1 pound)
+14 ounces canned diced tomatoes, preferably fire-roasted
+3 cups chopped kale
+1 teaspoon salt, or to taste
+1/2 cup chopped cilantro
+4 1/2 teaspoons (or 1 1/2 tablespoons) lemon juice, or to taste
+Instructions
+1. Place coriander and cumin in a small skillet and set over medium heat. Cook, swirling the skillet often until the seeds are fragrant and starting to pop and lightly smoke, 2 to 3 minutes. Remove them from the heat and transfer them to a mortar and pestle or coffee grinder. Coarsely grind them.
+2. Heat oil in a large heavy bottom soup pot over medium-high heat. Add onion, carrot and parsnips (or turnip) and cook, stirring often until the onion is starting to brown, about 10 to 13 minutes. Add in garlic, and cook for 30 seconds. Stir in the ground cumin and coriander, smoked paprika, oregano, turmeric and pepper and stir to coat the onion mixture with the spices. Cook, stirring for 30 seconds to bloom the spices.
+3. Add broth and lentils and bring to a boil over high heat, stirring occasionally. Reduce heat to maintain a gentle simmer and cook until the lentils are almost soft, about 15 minutes.
+4. Stir in diced tomatoes, kale and salt. Increase heat to regain the simmer then reduce it to continue simmering. Cook until the lentils are soft and breaking down and the kale is tender, about 10 minutes more.
+5. Remove from the heat and stir in cilantro and lemon juice. 
+
+Topic: Middle Eastern Lentil Soup (Shorabet Adas)
+Description:
+Prep Time
+5 minutes mins
+Cook Time
+25 minutes mins
+Total Time
+30 minutes mins
+Author Heifa
+Servings: 5 bowls
+Ingredients
+1.5 cups Red Lentils
+6 cups Water or Vegetable stock
+1 Bouillon Cube
+1 cup Carrots chopped
+1 Onion chopped
+2 Garlic cloves chopped
+1 tbsp Olive oil
+Salt & Pepper to taste
+1 tsp Cumin
+1/2 tsp Turmeric
+What to serve this soup with:
+Lemon wedges
+Pita chips
+Instructions
+1. In a pot, add the olive oil. To that, add the onions, garlic, and carrots. Add salt and pepper to this and then saute for 5 minutes until fragrant.
+2. To that, add the lentils and saute for a few minutes. Season with the cumin, turmeric, and crushed bouillon cube. Mix together.
+3. Add the cooking liquid and bring this mixture to a boil. Once it reaches a boil, bring down to a simmer. Let this cook for about 25 minutes until the carrots are tender.
+4. Once tender, use an immersion blender to puree this soup until creamy. If you do not have an immersion blender, then pour the contents of the soup into a regular blender for a minute until smooth.
+5. Enjoy with crispy pita chips and fresh lemon juice!
+ 
+Topic: Chickpea Dishes
+
+Topic: Eggs in Tomato Sauce with Chickpeas & Spinach
+Description:
+Prep Time:
+20 mins
+Additional Time:
+5 mins
+Total Time:
+25 mins
+Author Hilary Meyer
+Servings:
+4
+Ingredients
+2 tablespoons extra-virgin olive oil
+4 cups baby spinach, chopped (about 5 ounces)
+4 cloves garlic, sliced
+2 cups canned crushed tomatoes
+1 (15 ounce) can no-salt-added chickpeas, rinsed
+¼ cup heavy cream
+½ teaspoon salt
+4 large eggs
+1 tablespoon chopped fresh thyme
+½ teaspoon ground pepper
+Instructions
+1. Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.
+2. Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper.
+
+Topic: Cauliflower Tikka Masala with Chickpeas
+Description:
+Prep Time: 20 mins
+Total Time: 20 mins
+Author Breana Lai Killeen, M.P.H., RD
+Servings:
+4
+Yield:
+5 cups
+Ingredients
+1 tablespoon coconut or canola oil
+4 cups cauliflower florets
+¼ teaspoon salt
+¼ cup water
+1 (15 ounce) can chickpeas, rinsed
+1 1/2 cups tikka masala sauce (see Tip)
+2 tablespoons butter
+Fresh cilantro for garnish
+Instructions
+1. Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.
+
+