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Could I have the recipe for Chicken Fajita Sliders In 15 Minutes Or Less? | Here's a recipe for Chicken Fajita Sliders In 15 Minutes Or Less:
Ingredients:
• 1/2 onion
• 1 red bell pepper
• 1 clove garlic
• 1 tablespoon vegetable oil
• 2 cups rotisserie chicken, shredded
• 1 1/2 tablespoons taco seasoning
• 1/2 lime, squeezed
• 3 tablespoons water
• 1 tablespoon butter
• 1 clove garlic
• 12 rolls dinner roll, 1 pack
• 2 cups mexican blend cheese
Instructions:
1. Heat vegetable oil in a large skillet.
2. Thinly slice onion, red bell pepper, and 1 garlic clove.
3. In heated skillet, saute onion, peppers, and garlic on medium-high. Cook for 4-5 minutes until onions are slightly translucent and tender.
4. Stir in the chicken, taco seasoning, and a squeeze of lime. Mix together well. Remove skillet from heat and set aside.
5. Microwave butter for 20 seconds, or until fully melted. Mix in minced garlic.
6. Preheat oven to 425ºF (220ºC).
7. Cut the dinner rolls in half and place the bottom layer on a parchment paper lined cookie sheet.
8. Sprinkle a thick layer of cheese on top of the rolls. Then scoop a layer of the chicken fajita mixture on top. Finally, sprinkle another layer of cheese.
9. Place on the dinner roll tops and brush them with the butter and garlic mixture.
10. Bake sliders for 5 minutes.
Enjoy your Chicken Fajita Sliders In 15 Minutes Or Less! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Salami Tortellini Salad? | Here's a recipe for Salami Tortellini Salad:
Ingredients:
• 2 tablespoons pesto
• 1/2 cup cheese tortellini, cooked
• 2 tablespoons salami, chopped
• 1/2 small tomato, chopped
• 1/2 cup fresh basil, chopped
• 1 tablespoon shredded parmesan cheese
Instructions:
1. Add the pesto to the bottom of a 16-ounce (480 ml) mason jar.
2. Add the tortellini, salami, tomato, basil, and Parmesan.
3. Store in the refrigerator for 2-3 days.
4. When ready to eat, shake well to combine.
Enjoy your Salami Tortellini Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Protein-Packed Quesarito? | Here's a recipe for Protein-Packed Quesarito:
Ingredients:
Avocado Dressing
• 1 avocado
• 1 lime, juiced
• 1/4 cup olive oil
• 3 cloves garlic
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 tablespoons water
Quesarito
• 1 tablespoon olive oil, plus more as needed
• 1/2 cup white onion
• 2 cloves garlic
• 7 oz extra firm tofu, crumbled
• 1/4 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 2 teaspoons soy sauce
• 1 medium sweet potato, peeled and diced
• 3/4 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 15 oz chickpeas, 1 can, drained and rinsed
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 8 large flour tortillas
• 2 cups shredded cheese blend
• 2 cups fresh spinach
• 1 cup diced tomato
• 1 cup black beans
• 1 cup corn
Instructions:
1. Make the avocado dressing: in a blender, combine the avocado, lime juice, olive oil, garlic, pepper, salt, and water, and blend until smooth.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, 3 minutes.
3. Add the garlic, tofu, paprika, cumin, and chili powder, and stir to combine. Add the soy sauce, stir, and cook for 3 minutes more, until tofu mixture is evenly heated.
4. Transfer the tofu to a medium bowl and set aside.
5. Add more oil to the pan if needed, then add the sweet potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir, cover, and cook for about 5 minutes, until sweet potatoes are tender.
6. Remove the sweet potato from the pan and set aside.
7. Add the chickpeas, garlic powder, chili powder, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir and cook for about 5 minutes, until the chickpeas are crispy.
8. Remove chickpeas and set aside.
9. Reduce the heat to medium-low, add a tortilla to the pan and sprinkle with 1/2 cup cheese, then cover with another tortilla. Cook until the cheese melts, about 3 minutes, flipping once halfway through. Repeat with the remaining tortillas and cheese.
10. Transfer the tortillas to plates and fill with with spinach, tofu, tomatoes, black beans, corn, sweet potatoes, and chickpeas. Drizzle with avocado dressing.
11. Fold in the left and right sides of the tortillas and roll up from the bottom, tucking the bottom edges under the filling.
Enjoy your Protein-Packed Quesarito! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Avocado & Yogurt Chicken Salad? | Here's a recipe for Avocado & Yogurt Chicken Salad:
Ingredients:
Chicken Salad
• 1 cup cooked chicken, chopped or shredded
• 1/4 cup celery, chopped
• 1/4 cup red onion, diced
• 2 tablespoons fresh parsley, chopped
• 1 lime, juiced
• salt, to taste
• pepper, to taste
Mayonnaise Substitute Options (choose one)*
• 1 ripe avocado, mashed
• 3/4 cup nonfat greek yogurt
Instructions:
1. Add mashed avocado (or non-fat Greek yogurt), cooked chicken, celery, red onion, parsley, lime juice, salt, and pepper.
2. Stir until well combined.
Enjoy your Avocado & Yogurt Chicken Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Instant Chicken Ramen? | Here's a recipe for Instant Chicken Ramen:
Ingredients:
Seasoning
• 1/2 tablespoon chicken bouillon powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
Filling
• 2 tablespoons shredded carrots
• 1/4 cup corn, cooked
• 1/4 cup shredded rotisserie chicken
• 1/2 cup yakisoba noodle
• 1 tablespoon scallion, chopped
• 1 1/2 cups hot water
Instructions:
1. Make the seasoning: Combine the chicken bouillon, salt, and garlic powder in a 16-ounce (480 ml) mason jar. Stir with a fork until combined.
2. Add the carrots, corn, chicken, Yakisoba noodles, and scallions.
3. Store in the refrigerator for up to 2 days.
4. When ready to eat, shake well to combine, then add hot water. Let sit for 2 minutes, then enjoy!
Enjoy your Instant Chicken Ramen! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for 30-Minute Burger? | Here's a recipe for 30-Minute Burger:
Ingredients:
Pickled Red Onions
• 1 1/2 cups water
• 1 1/2 cups apple cider vinegar
• 1 tablespoon kosher salt, plus more to taste
• 1 tablespoon sugar
• 5 whole black peppercorns
• 1/4 teaspoon coriander seeds
• 1 small red onion, thinly sliced
Thousand Island Dressing
• 3/4 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons pickle, finely chopped
• 1 clove garlic, minced
• 1 teaspoon white wine vinegar
Burger
• 2 lb ground beef, 80/20
• 2 teaspoons kosher salt, to taste
• 1 teaspoon freshly ground black pepper, to taste
• 1 tablespoon grapeseed oil
• 4 slices cheddar cheese
• 4 sesame buns
• 1 tomato, sliced, for serving
• 4 leaves bibb lettuce, for serving
• french fry, for serving
Instructions:
1. Make the pickled red onions: In a small pot, combine the water, apple cider vinegar, salt, sugar, peppercorns, and coriander seeds, and bring to a boil over medium-high heat, stirring until the sugar dissolves.
2. Turn off the heat and add the sliced onion, making sure they are fully submerged. Let cool to room temperature for 30 minutes before serving.
3. Make the Thousand Island Dressing: In a medium bowl, whisk together the mayonnaise, ketchup, pickles, garlic, and vinegar.
4. In a large bowl, season the ground beef generously with salt and pepper. Use your hands to mix until evenly combined.
5. Divide the beef into 4 8-ounce portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
6. Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the burger patties and cook for 3-4 minutes, without disturbing, until browned.
7. Use a spatula to flip the burgers over and place a slice of cheddar on each one. Cook for another 3-4 minutes, until the burgers are cooked through and cheese has melted.
8. Place on sesame buns and top with the pickled red onions, Thousand Island Dressing, tomato, and lettuce. Serve with French fries.
Enjoy your 30-Minute Burger! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Pesto Pizza? | Here's a recipe for Pesto Pizza:
Ingredients:
Dough
• 3 cups all purpose flour
• 3/4 teaspoon instant yeast
• 1 teaspoon salt
• 1/4 cup hot water
• 3 3/4 teaspoons olive oil, plus more for drizzling
Pesto
• 1/2 cup parmesan cheese
• 1/2 cup pine nuts, or other nut of your choice
• 2 tablespoons lemon juice, optional
• 1/3 cup olive oil
• 2 cloves garlic
• 1 1/2 cups fresh basil leaves
Toppings
• 3/4 cup mozzarella cheese
• 1/2 cup shredded chicken breast
• 1/4 red onion, thinly sliced
• 5 cherry tomatoes, chopped
• 4 fresh basil leaves
Instructions:
1. Preheat oven to 425ºF/220ºC and prepare a sheet pan with parchment paper or corn meal.
2. Add flour, yeast, and salt to the Vitamix and pulse at variable 5 several times. Remove the lid plug and slowly add the water and olive oil while pulsing at variable 6. Stop pulsing once all of the water and oil have been added, and the dough forms a ball.
3. Place dough in an oiled bowl and flip it over so both sides get oiled. Rest until ready to use (at least 15 to 20 minutes).
4. In the 16-oz container, blend Parmesan, pine nuts, olive oil, and garlic cloves on variable 4 until smooth.
5. Add basil, then continue blend on variable 2 for 10 seconds, then increase to variable 6 and blend until smooth. If the mixture is not blending, add additional olive oil or a tablespoon of water or lemon juice, then continue to blend until smooth.
6. On the sheet pan, stretch out half of the dough to form a 12–14-inch (30 - 35 cm) pizza crust. Save remaining dough for later. (Tip: Leftover pizza dough makes for great cinnamon rolls!)
7. Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. (Save remaining pesto for another time or freeze for up to 1 month.)
8. Add onions and chicken to the top of the pizza and bake for 10 to 15 minutes, or until cheese has melted and crust is light golden brown. Sprinkle with chopped tomatoes and a few fresh basil leaves.
Enjoy your Pesto Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Grilled Peach Summer Salad. | Here's a recipe for Grilled Peach Summer Salad:
Ingredients:
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 teaspoons salt
• 1 teaspoon pepper
• 4 peaches
• 2 boneless, skinless chicken breasts
• oil, to taste
• salt, to taste
• pepper, to taste
• 5 oz mixed greens
• 1 cup grape tomatoes, halved
• 1/2 cucumber, chopped
• 1/2 red onion, sliced
• 1/2 cup pecan
Instructions:
1. Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for salad dressing.
2. Halve the peaches and remove the pit. Lightly brush the cut side with balsamic vinaigrette.
3. Grill for 5 minutes over medium high heat, or until browned.
4. On a cutting board, sprinkle the chicken with oil, salt, and pepper.
5. Grill the chicken until browned on one side and flip. Brush with vinaigrette on cooked side and repeat once other side is browned.
6. Prepare the peaches and chicken for the salad by slicing both.
7. Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans, and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
Enjoy your Grilled Peach Summer Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Microwaved Caprese Pita Pizza? | Here's a recipe for Microwaved Caprese Pita Pizza:
Ingredients:
• 1 pita
• 1/4 cup marinara sauce
• 4 slices mozzarella cheese
• 3 slices tomato
• salt, to taste
• pepper, to taste
• fresh basil, to serve
• 2 tablespoons balsamic reduction, to serve
Instructions:
1. Top a pita with marinara sauce, mozzarella, tomato, salt, and pepper.
2. Microwave for one minute.
3. Serve with fresh basil and balsamic reduction.
Enjoy your Microwaved Caprese Pita Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Freezer Pack Marinated Chicken 4 Ways? | Here's a recipe for Freezer Pack Marinated Chicken 4 Ways:
Ingredients:
• 2 chicken breasts
Cilantro lime
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 4 tablespoons cilantro, finely chopped
• 2 tablespoons lime juice
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper
Honey Chipotle
• 1/4 cup honey
• 2 tablespoons hot sauce
• 2 tablespoons ketchup
• 1 tablespoon chipotle chili powder
Lemon Garlic
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 garlics, minced
• 3 tablespoons parsley, finely chopped
• 1/2 teaspoon salt, or more to taste
Teriyaki
• 1/2 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon sesame seed
Special Equipment
• Freezer storage ziplock bag
Instructions:
1. Combine all marinade ingredients in a liquid measuring cup.
2. Place two chicken breasts in a freezer storage ziplock bag.
3. Pour the marinade over the chicken, seal the bag and massage the chicken to coat in the marinade.
4. Marinate the chicken for 15-30 minutes if cooking immediately, or place in the freezer for up to 3 months.
5. To cook frozen chicken, take the bag out of the freezer and thaw the chicken by placing it in the refrigerator overnight or by placing the bag in a bowl of water.
6. Preheat oven to 350°F (180°C).
7. Once thawed, place chicken on a baking sheet and bake for 25-30 minutes or until internal temperature reaches 165°F (75°C)
Enjoy your Freezer Pack Marinated Chicken 4 Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Zesty Chicken Pasta Salad? | Here's a recipe for Zesty Chicken Pasta Salad:
Ingredients:
• 1 cup bowtie pasta, cooked
• 1/2 cup shredded chicken
• 1/4 cup cucumber, diced
• 1/4 cup celery, diced
• 1/4 cup black olive, sliced
• 6 cherry tomatoes, sliced in half
• 1/2 cup carrot, julienned
• 3 tablespoons italian dressing
Instructions:
1. In a bowl, combine pasta, chicken, cucumber, celery, black olives, sliced tomatoes, carrots, and Italian dressing.
2. Mix well and pour pasta salad into a reusable container. Pack with fruits and veggies for sides.
Enjoy your Zesty Chicken Pasta Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Cuban From Miami? | Here's a recipe for Cuban From Miami:
Ingredients:
• 1 roll cuban bread
• 4 slices sweet ham
• 3 slices slow roasted pork
• 5 slices swiss cheese
• yellow mustard
• sandwich pickle
• butter
Instructions:
1. Cut off the ends of the Cuban bread, then slice in half.
2. Add mustard, then ham, then pork, then cheese, then pickles, then place the bun on top.
3. Place the sandwich on pan or griddle over low heat. Brush top with melted butter.
4. Press the sandwich with a panini press, or if you don’t have a press use a heavy pot or pie dish and push down.
5. Cook 5-10 minutes on each side or until golden brown and cheese is melted.
Enjoy your Cuban From Miami! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Faux Shoyu Ramen? | Here's a recipe for Faux Shoyu Ramen:
Ingredients:
• 1 package instant ramen, prepared
• 2 teaspoons soy sauce
• 2 sheets toasted nori snack, sliced
• 1 soft-boiled egg, halved
• 3 slices thick bacon, cooked
• 2 teaspoons scallions, thinly sliced
• salt, to taste
• pepper, to taste
• black sesame seed, toasted, for garnish, optional
Instructions:
1. To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
2. To the prepared ramen, add the soy sauce and stir to incorporate.
3. Top with the nori, egg, bacon, scallions, and season with salt and pepper. Sprinkle with sesame seeds, if using.
Enjoy your Faux Shoyu Ramen! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Strawberry Banana Chocolate Hazelnut Toaster "Quesadilla". | Here's a recipe for Strawberry Banana Chocolate Hazelnut Toaster "Quesadilla":
Ingredients:
• 1 large flour tortilla
• 2 tablespoons chocolate hazelnut spread
• 1/2 banana, thinly sliced
• 2 strawberries, thinly sliced
Instructions:
1. Spread the chocolate hazelnut spread evenly over the tortilla.
2. Place the banana and strawberry slices on the top half of the tortilla.
3. Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
4. Toast on medium-high, until golden brown. Watch to make sure it doesn’t burn. Let cool for 1-2 minutes before removing from the toaster.
Enjoy your Strawberry Banana Chocolate Hazelnut Toaster "Quesadilla"! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make BLT Avocado Toast? | Here's a recipe for BLT Avocado Toast:
Ingredients:
• bread, toasted
• 1/2 avocado, mashed
• salt, to taste
• pepper, to taste
• 1/2 tomato, sliced
• romaine lettuce, shredded
• 2 strips bacon, crumbled
Instructions:
1. Mash half of an avocado. Add salt and pepper, to taste. Mix until well combined.
2. Spread the mashed avocado evenly across toast, then top with tomatoes, lettuce, and bacon.
Enjoy your BLT Avocado Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Hearty Protein-Packed Chili? | Here's a recipe for Hearty Protein-Packed Chili:
Ingredients:
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 jalapeño, seeded and sliced
• 1 red bell pepper, seeded and chopped
• 4 tablespoons chili powder
• 2 cayennes
• 2 teaspoons ground cumin
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 4 medium roma tomatoes, diced
• 1 1/2 cups quinoa, rinsed
• 1 cup black beans, drained and rinsed
• 1 cup red kidney bean, drained and rinsed
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 8 bread bowls, for serving
Instructions:
1. In a large pot over medium heat, combine the olive oil, garlic, onion, jalapeño, red bell pepper, chili powder, cayenne, cumin, black pepper, and salt. Stir well and cook until the spices are fragrant, 3–5 minutes.
2. Add the crushed tomatoes, vegetable broth, tomatoes, quinoa, black beans, kidney beans, tomato paste, and oregano and mix well. Bring to a boil, then reduce the heat to medium heat, cover, and simmer for 25–30 minutes.
3. Let the chili cool for 2 minutes, then ladle into bread bowls and serve.
Enjoy your Hearty Protein-Packed Chili! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Fresh Corn Salad? | Here's a recipe for Fresh Corn Salad:
Ingredients:
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil, plus more for drizzling
• 1 lemon, juiced
• 1 teaspoon kosher salt, plus more to taste
• 1 tablespoon sugar
• 2 ears corn, husked
• 1 roma tomato, diced
• 1 avocado, diced
• freshly ground black pepper, to taste
Instructions:
1. Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
2. Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
3. Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
4. Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
5. Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
Enjoy your Fresh Corn Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Watermelon Salad With Spinach And Mango. | Here's a recipe for Watermelon Salad With Spinach And Mango:
Ingredients:
• 1 small watermelon
• 3 cups baby spinach
• 1 mango, pitted, peeled, and diced
• 1/2 cup slivered almonds
Lemon Vinaigrette
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 tablespoon honey
• salt, to taste
• pepper, to taste
• 2 tablespoons extra virgin olive oil
Instructions:
1. Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
2. Cut the watermelon into roughly 1-inch (2-cm) cubes and transfer to a large bowl.
3. In a small bowl, whisk together the lemon juice, water, honey, salt, and pepper.
4. While whisking, gradually add the oil in a very slow, steady stream to create an emulsification. Set aside.
5. Add the spinach, mango, almonds, and lemon vinaigrette to the large bowl with the watermelon.
6. Toss the salad until well-combined, then divide between serving bowls.
Enjoy your Watermelon Salad With Spinach And Mango! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Turkey Pesto Toaster "Quesadilla"? | Here's a recipe for Turkey Pesto Toaster "Quesadilla":
Ingredients:
• 1 large flour tortilla
• 1 tablespoon pesto, plus 1 teaspoon
• 1 mozzarella string cheese
• 1 tablespoon roasted red pepper, chopped
• 2 slices deli turkey, thinly sliced
Instructions:
1. Spread the pesto evenly over the tortilla with a butter knife.
2. Peel the mozzarella string cheese into strips. Place the cheese and roasted red peppers over the top half of the tortilla. Top with the turkey.
3. Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
4. Toast on medium-high, until golden brown. Watch to make sure it doesn’t burn. Let cool for 1-2 minutes before removing from the toaster.
Enjoy your Turkey Pesto Toaster "Quesadilla"! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Lentil Nuggets? | Here's a recipe for Lentil Nuggets:
Ingredients:
• 1 1/2 cups lentils
• 1 carrot, sliced
• 1/2 cup corn
• 1/2 cup pea
• 1 cup shredded cheddar cheese, we used vegan
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 1 clove garlic
Instructions:
1. In a medium bowl, soak the lentils in cold water for 3 hours.
2. Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
3. In a food processor, combine the soaked lentils, carrot, corn, peas, vegan cheese, oregano, salt, pepper, red pepper flakes, and garlic, and pulse until well mixed.
4. Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
5. Bake for 20 minutes, flipping halfway, until golden brown.
6. Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
7. Allow to cool 5 minutes.
Enjoy your Lentil Nuggets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Mediterranean Flatbread. | Here's a recipe for Mediterranean Flatbread:
Ingredients:
• olive oil, to taste
• 4 cups kale, chopped
• salt, to taste
• 2 cloves garlic, minced
• 2 tablespoons pine nuts
• red pepper flake, to taste
• 1/3 cup sun-dried tomato
• 2 flatbreads
• 4 tablespoons hummus
Instructions:
1. In a medium skillet, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the kale and cook for 3-4 minutes, until semi-wilted. Season with a pinch of salt.
2. Add a splash of water and continue to cook for 3-4 minutes until the kale is mostly wilted.
3. Add another drizzle of olive oil and the garlic, pine nuts, and red pepper flakes to the pan. Cook for another 3-4 minutes until the garlic is fragrant and the pine nuts are toasted.
4. Add the sun-dried tomatoes and cook for 2-3 more minutes until the kale is completely wilted and tender. Transfer the kale mixture to a bowl and set aside.
5. In the same pan, add a drizzle of oil from the jar of sun-dried tomatoes. Heat the flatbreads, 1 at a time, for 2-3 minutes on each side until golden brown.
6. Transfer the flatbreads to a cutting board and spread with the hummus. Spoon the kale mixture on top and cut into quarters.
7. Sprinkle with more red pepper flakes, if desired, and serve.
Enjoy your Mediterranean Flatbread! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Energy-Boosting Buddha Bowl. | Here's a recipe for Energy-Boosting Buddha Bowl:
Ingredients:
• 2 1/2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1 cup butternut squash, peeled, diced
• 1 cup mushroom, diced
• 1 cup brussel sprout, halved
• salt, to taste
• pepper, to taste
• 1/3 cup tahini
• 1 tablespoon maple syrup
• 1 tablespoon apple cider
• 1 tablespoon fresh orange juice
• 2 tablespoons water
• 3 cups quinoa, cooked
• 2 cups kale
• 1 cup lentils, cooked
• 1/2 cup red cabbage, diced
• 1/2 cup beet, cooked, diced
• 1/2 cup walnut
• 1/4 cup fresh parsley, minced
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, garlic, onion powder, cumin and paprika. Mix well.
3. Arrange the butternut squash, mushrooms and Brussels sprouts in separate piles on a baking sheet.
4. Season the vegetables with salt and pepper and drizzle with the seasoned oil. Mix well with your hands.
5. Bake for about 20-25 minutes, until tender.
6. To make the dressing, combine the tahini, maple syrup, apple cider, orange juice, water, and a pinch of salt and pepper in a small bowl. Mix well with a fork.
7. Combine the quinoa, kale, butternut squash, mushrooms, brussels sprouts, lentils, red cabbage, beets, and walnuts in a large bowl and top with the tahini dressing and parsley.
8. Nutrition Calories: 1855 Fat: 84 grams Carbs: 231 grams Fiber: 36 grams Sugars: 20 grams Protein: 64 grams
Enjoy your Energy-Boosting Buddha Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Teriyaki Chicken Lettuce Wraps. | Here's a recipe for Teriyaki Chicken Lettuce Wraps:
Ingredients:
• 1 cup shredded chicken, leftover
• 1/2 cup teriyaki sauce
• romaine lettuce
• scallion, to serve
Instructions:
1. In a bow,l mix the chicken and teriyaki sauce.
2. Place the mixture over the romaine leaves.
3. Top with scallions.
Enjoy your Teriyaki Chicken Lettuce Wraps! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Cilantro-Lime Chicken And Rice Bowl. | Here's a recipe for Cilantro-Lime Chicken And Rice Bowl:
Ingredients:
• 3/4 cup brown rice, cooked
• 1/2 cup rotisserie chicken, shredded
• 1 cup vegetable, roasted
• 1/4 cup pico de gallo
• 2 tablespoons plain yogurt
• 2 tablespoons fresh cilantro, chopped
• 1 wedge lime
Instructions:
1. Place the brown rice, shredded chicken, roasted vegetables, pico de gallo, and yogurt in a bowl or resealable container. Garnish with chopped cilantro and the lime wedge.
Enjoy your Cilantro-Lime Chicken And Rice Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make 3-Minute Burger? | Here's a recipe for 3-Minute Burger:
Ingredients:
• 1 lb ground beef, 80/20
• 1 teaspoon kosher salt, to taste
• 1 teaspoon freshly ground black pepper, to taste
• 1 tablespoon grapeseed oil
• 4 slices american cheese
• 4 hawaiian rolls
• 1/4 cup pickle chip, for serving
• ketchup, for serving
• mustard, for serving
• chip, for serving
Instructions:
1. On a cutting board, divide the ground beef into 4 4-ounce portions and roll into balls. Generously season the tops of each ball with salt and pepper.
2. Heat the grapeseed oil in a cast iron or stainless steel skillet over high heat until nearly smoking. Place the 4 beef balls, seasoned-side down, in the pan and press down with 2 spatulas to flatten into a thin patty. Season with more salt and pepper. Cook for 1-2 minutes, until browned.
3. Use a spatula to flip the burger over. Place a slice of cheese on each burger and cook for another minute, until the burgers are cooked through and the cheese is melted.
4. Place the burgers on the Hawaiian buns and top with pickle chips, ketchup, and mustard. Serve with chips.
Enjoy your 3-Minute Burger! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Shrimp Salad With Creamy Avocado Dressing? | Here's a recipe for Shrimp Salad With Creamy Avocado Dressing:
Ingredients:
• 1 lb shrimp, peeled and deveined
• 2 tablespoons oil
• salt, to taste
• black pepper, to taste
• 2 teaspoons dried oregano
• 1 large head romaine lettuce, chopped
• 1 1/2 cups cherry tomato, halved
• 1 orange bell pepper, diced
Avocado Dressing
• 2 tablespoons lime, juiced
• 2/3 cup water
• 1 ripe avocado
• 1/2 cup full-fat greek yogurt
• salt, to taste
• black pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
3. Transfer the shrimp to a roasting tray and spread into one even layer.
4. Roast for 6 minutes, until the shrimp have just turned pink.
5. For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
6. In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
7. Transfer the salad to serving bowls and drizzle on the avocado dressing.
Enjoy your Shrimp Salad With Creamy Avocado Dressing! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Japanese-Style Fried Chicken Rice Burger? | Here's a recipe for Japanese-Style Fried Chicken Rice Burger:
Ingredients:
• 2 chicken thighs
• 1 tablespoon soy sauce
• 1/2 teaspoon mirin
• 1/2 teaspoon garlic
• 1/2 teaspoon ginger
• 2 tablespoons flour
• 2 tablespoons potato starch
• 3 tablespoons mayonnaise
• 1/2 tablespoon honey
• 1 teaspoon japanese mustard
• 1/2 tablespoon miso
• 1 1/2 cups rice
Instructions:
1. Put chicken thigh in a bag, add soy sauce, sake, mirin, garlic, ginger and marinate in the refrigerator for about 1 hour.
2. Put potato starch powder and sift flour in the bowl and mix well.
3. Heat frying oil to 350°F (176°C) add chicken and fry.
4. Make mustard mayonnaise. Put mayonnaise, honey, japanese mustard, and miso in a bowl and mix well.
5. Make Rice Buns. Put rice in a container. Wrapped in seran wrap, press with a small tool to shape it. In the same way, create three more.
6. Put the sesame oil in a frying pan and cook rice buns. After they become golden, take them out.
7. Green leaf on one side of chicken, cover with mayonnaise, put the rice bun on top,
Enjoy your Japanese-Style Fried Chicken Rice Burger! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Bean And Cheese Toaster "Quesadilla"? | Here's a recipe for Bean And Cheese Toaster "Quesadilla":
Ingredients:
• 1 large flour tortilla
• 1/4 cup refried beans
• 5 slices jalapeño
• 1/4 cup shredded cheese blend
• salsa, for serving
Instructions:
1. Using a butter knife, spread the refried beans in an even layer onto the tortilla.
2. Add the jalapeño slices and shredded cheese to the top half of the tortilla.
3. Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
4. Toast on medium-high, until golden brown. Watch to make sure it doesn’t burn. Let cool for 1-2 minutes before removing from the toaster.
5. Serve with salsa, if desired.
Enjoy your Bean And Cheese Toaster "Quesadilla"! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Salami Sandwich? | Here's a recipe for Salami Sandwich:
Ingredients:
• 12 mini buns
• sliced salami
• mozarella
• tomato
• cream cheese
• butter, melted
• parmesan cheese
• parsley
Instructions:
1. Slice mini buns horizontally. Top with sliced salami, mozzarella cheese and chopped tomatoes.
2. Spread cream cheese on the other half of the bun and layer.
3. Drizzle melted butter on the buns. Sprinkle parmesan cheese and top with parsley. Bake at 300°F (150°C) for 10-15 minutes.
Enjoy your Salami Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Instant Pot Root Beer Pulled Pork? | Here's a recipe for Instant Pot Root Beer Pulled Pork:
Ingredients:
Root Beer Pulled Pork
• 2 1/2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 3 lb pork shoulder, cut into 6–8 equal pieces
• 1 tablespoon canola oil
• 1/2 medium yellow onion, minced (about 1 cup - 150 G)
• 1 can root beer
• 3 tablespoons distilled white vinegar
• 1/2 cup barbecue sauce
Pickled Onion Slaw
• 1/2 medium green cabbage, shredded
• 1/2 cup red onion, pickled
• 1 carrot, shredded
• 1 tablespoon apple cider vinegar
• 2 tablespoons mayonnaise
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
For Serving
• sandwich roll
• barbecue sauce
Instructions:
1. Make the pulled pork: In a small bowl, combine the garlic powder, onion powder, salt, pepper, coriander, and paprika.
2. Add the pork to a large bowl and sprinkle with the spice mixture, tossing to coat evenly.
3. Turn an Instant Pot to the sauté setting. Add the canola oil and heat on medium heat. Working in batches, add the pork to the pot in batches and brown all over, 2–3 minutes per side. Transfer to a cutting board.
4. Add the onion to the pot and cook for 3–5 minutes, scraping up any browned bits from the bottom of the pot, until the onion is soft and translucent. Add the root beer, vinegar, and barbecue sauce to the pot and stir to combine.
5. Return the pork to the pot, nestling the pieces in together so they fit in a single layer and are sitting evenly in the cooking liquid. Put on the lid and seal the pressure valve.
6. Cook on normal pressure for 60 minutes. Once the timer has stopped, let the valve naturally release for 15 minutes before manually opening the valve.
7. While the pork is cooking, make the pickled onion slaw: In a medium bowl, combine the cabbage, pickled onions, carrot, vinegar, mayonnaise, salt, and pepper. Toss well to coat. Chill in the refrigerator until ready to serve.
8. Using tongs, transfer the pork from the Instant Pot to a large bowl. Turn Instant Pot to the sauté setting and reduce the braising liquid by half, 10–12 minutes.
9. Meanwhile, use 2 forks to shred the pork into small pieces, discarding any large pieces of fat or sinew.
10. Starting with 1/2 cup (120 ml), gradually add the reduced braising liquid back to the pork until juicy and well-coated.
11. To serve, spread barbecue sauce on both sides of each roll. Place a generous scoop of pork on each bottom bun and top with a small scoop of pickled onion slaw. Top with the top bun and serve.
Enjoy your Instant Pot Root Beer Pulled Pork! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Microwaved Veggie Rice Bowl? | Here's a recipe for Microwaved Veggie Rice Bowl:
Ingredients:
• 1/2 cup rice
• 1 cup water
• 1 teaspoon olive oil
• 1/4 cup black beans
• 1/4 cup tomato, chopped
• salt, to taste
• pepper, to taste
• 1/2 avocado, chopped
• fresh cilantro, to serve
Instructions:
1. In a bowl, combine the rice, water, and olive oil.
2. Stir, then microwave, covered, for 6-8 minutes until the rice is fully cooked.
3. Carefully remove the lid, then add black beans, tomatoes, salt, and pepper. Stir to combine.
4. Top with avocado and cilantro if desired.
Enjoy your Microwaved Veggie Rice Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Southwestern Chicken And Rice? | Here's a recipe for Southwestern Chicken And Rice:
Ingredients:
Sauce
• 1 1/2 tablespoons sour cream
• 1 tablespoon lime juice
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon fresh cilantro, finely chopped
Filling
• 1/2 cup white rice, cooked
• 1/4 cup black beans
• 1/4 cup corn, cooked
• 1/2 small tomato, chopped
• 1/2 cup shredded rotisserie chicken
• 1/8 cup shredded cheese blend
• 1/2 teaspoon fresh cilantro, finely chopped
Instructions:
1. Make the sauce: Combine the sour cream, lime juice, cumin, paprika, salt, pepper, and cilantro in a mason jar. Stir with a fork until smooth and well-combined.
2. Add the rice, black beans, corn, tomato, chicken, cheese, and cilantro.
3. Store in the refrigerator for 2-3 days.
4. When ready to eat, shake well to combine.
Enjoy your Southwestern Chicken And Rice! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Sheet Pan Tofu 3 Ways? | Here's a recipe for Sheet Pan Tofu 3 Ways:
Ingredients:
• 28 oz extra firm tofu, drained
Tofu Cutlets
• 2 tablespoons low sodium soy sauce
• 3/4 teaspoon garlic powder, divided
• 1/2 cup all-purpose flour
• 1 tablespoon corn starch
• 1/2 cup unsweetened non-dairy milk
• 1/2 cup panko bread crumbs
• 1 tablespoon nutritional yeast
• 1 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• olive oil, to taste
Teriyaki Tofu
• vegan teriyaki sauce, to taste
BBQ Tofu
• vegan bbq sauce, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
3. Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle 1/4 teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
4. Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining 1/2 teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
5. Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
6. Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
7. Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
8. Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.
Enjoy your Sheet Pan Tofu 3 Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Summer Fruit Quinoa Salad? | Here's a recipe for Summer Fruit Quinoa Salad:
Ingredients:
• 1 cup water
• 1 1/2 cups orange juice
• 1 cup quinoa
• strawberry
• blueberry
• mango, cubed
• fresh basil, chopped, for garnish
Dressing
• 1/2 cup lime juice
• 1 tablespoon honey
Instructions:
1. In a small saucepan bring water and orange juice to a boil then add quinoa, cover and simmer for 12-15 minutes.
2. Add quinoa to a bowl. Top with strawberries, blueberries, and mangoes.
3. In a small bowl, mix lime juice, and honey. Drizzle dressing over the quinoa and mix.
4. Top with basil.
Enjoy your Summer Fruit Quinoa Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Pizza Cordon Bleu? | Here's a recipe for Pizza Cordon Bleu:
Ingredients:
• 4 chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 8 slices mozzarella cheese
• 32 pepperoni slices
• 2 cups canola oil
• 1 cup all purpose flour
• 3 large eggs, beaten
• 1 cup italian bread crumbs
• 1/2 cup grated parmesan cheese
• 1 cup marinara sauce, warmed
Instructions:
1. Season the chicken breasts with the salt, red pepper flakes, garlic powder, onion powder, and oregano, tossing to coat evenly.
2. On a cutting board, place a chicken breast between 2 sheets of plastic wrap and pound to about 1/2-inch (1-centimeter) thick with a meat mallet, rolling pin, or heavy pan.
3. Remove the plastic wrap and place 2 slices of mozzarella and 8 pepperoni slices on top of the chicken.
4. Starting from a short end, evenly roll up the chicken, tucking the cheese and pepperoni inside, then wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the chicken roll. Tie the excess plastic to secure. Repeat with the remaining chicken, mozzarella, and pepperoni.
5. Chill the chicken rolls in the refrigerator for 30 minutes.
6. Meanwhile, in a large high-walled skillet, heat canola oil until it reaches 325°F (170°C).
7. Add the flour, eggs, and bread crumbs to 3 separate shallow dishes. Add the Parmesan cheese to the bowl with the bread crumbs and stir to combine.
8. Unwrap the chicken rolls and coat in the flour, then the egg, then the bread crumb mixture.
9. Fry the chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). If a good color is achieved but the chicken is not cooked through, transfer to a wire rack set over a baking sheet and finish the chicken 10. in the oven at 325°F (170°C) until the proper temperature is reached.
10. Slice the chicken rolls into medallions, then serve with the warm marinara sauce alongside.
Enjoy your Pizza Cordon Bleu! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Chicken And Kale Stew? | Here's a recipe for Chicken And Kale Stew:
Ingredients:
• 3 fresh bay leaves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 large sprig fresh sage
• 1 lb chicken thighs, cut into 1 1/2 in (3 cm) pieces
• 3 1/2 teaspoons kosher salt, divided
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 white onion, thinly sliced
• 3 medium carrots, cut into 1/2 (1 1/4 cm) in rounds
• 3 large cloves garlic, smashed
• 1/4 teaspoon red pepper flakes, optional, plus more for serving
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine, such as sauvignon blanc
• 6 cups low sodium chicken stock
• 2 1/2 cups small red potato, quartered
• 1 bunch lacinato kale, stemmed and torn into 2 in (5 cm) pieces
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• freshly grated parmesan cheese, for serving
Instructions:
1. Make the bouquet garni: Stack the bay leaves, rosemary, thyme, and sage on top of one another. Tie a 3-inch (7 cm) length of butcher’s twine around the center of herbs and secure with a knot. Set aside.
2. Season the chicken all over with about 1 teaspoon salt.
3. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken and cook for 1–2 minutes on one side, until golden brown and crispy. Flip and cook for another 1–2 minutes, until golden brown. Remove the chicken from the pot and set aside.
4. Reduce the heat to medium and add the remaining tablespoon of oil if the pot looks dry. Melt the butter until just bubbling. Add the onion and carrots and season with 1/2 teaspoon salt. Cook for 2–3 minutes, stirring occasionally, until the onion is translucent and carrot is beginning to soften. Stir in the garlic and red pepper flakes, if using. Add the flour and cook for 2–3 minutes, until the vegetables are well-coated and the flour is lightly toasted, stirring occasionally to prevent burning.
5. Deglaze the pan with the wine, scraping up any browned bits on the bottom of the pan.
6. Add the chicken stock, bouquet garni, 2–3 teaspoons of salt, and the potatoes. Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20–25 minutes, until the potatoes are tender.
7. Return the chicken to the pot, along with the kale. Season the stew with more salt to taste and the black pepper. Cook until the chicken is warmed through and the kale is just wilted and tender, and the chicken is cooked through, about 2–3 minutes.
8. Ladle the stew into bowls and top with freshly grated Parmesan cheese and more red pepper flakes. Serve warm.
Enjoy your Chicken And Kale Stew! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Philly Cheese Steak From Philadelphia? | Here's a recipe for Philly Cheese Steak From Philadelphia:
Ingredients:
• 1 soft italian roll
• 1/2 lb chip steak
• 1/2 cup cheese whiz
• 1/4 cup onion, grilled, diced
Instructions:
1. Slice the Italian roll 3 quarters of the way through so it can fold open.
2. Cook the chip steak in a large skillet over medium-high heat. Stir while cooking to make sure the meat cooks on all sides.
3. Place the open roll face down on top of the meat, then flip the whole thing over so the meat is inside.
4. Add cheese whiz and grilled onions.
Enjoy your Philly Cheese Steak From Philadelphia! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Pasta Salad? | Here's a recipe for Pasta Salad:
Ingredients:
• 1/2 lb bowtie pasta, cooked
• 1/2 cup turkey, diced
• 1/2 cup ham, diced
• 1/2 cup bell pepper, diced
• 2 tablespoons italian dressing
Instructions:
1. Mix all ingredients in a bowl.
2. Pack with strawberries and blueberries.
Enjoy your Pasta Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Chickpea Cauliflower Burger? | Here's a recipe for Chickpea Cauliflower Burger:
Ingredients:
• 1 can chickpeas, drained and rinsed
• 1 cup red lentils, cooked
• 1/2 cup fresh parsley leaf
• 1 tablespoon Frank's Red Hot Original Sauce
• 1 lemon zest
• 1 1/2 teaspoons garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 cup panko bread crumbs
Spicy Aioli
• 1/2 cup mayonnaise
• 2 tablespoons Frank's Red Hot Original
Assembly
• brioche bun
• red onion, sliced
• small tomato slice
• avocado, sliced
• green leaf lettuce
Instructions:
1. Burger: Preheat oven to 425ºF. Spread cauliflower florets on a sheet tray. Drizzle with olive oil and sprinkle with salt. Toss to combine. Roast for 20–25 minutes, until golden brown and tender. Let cool.
2. Combine cauliflower, chickpeas, red lentils, parsley, Frank’s Red Hot Original, lemon zest, garlic powder, paprika, cumin, salt, and pepper in a food processor. Process until everything is broken down and combined. (You will need to scrape down the sides and mix ingredients together with a spatula in between pulses.) Transfer to a bowl and stir in panko bread crumbs. Chill mixture for at least 30 minutes.
3. Once mixture is chilled, shape into patties.
4. Heat a large skillet over medium-low heat. Add in a generous drizzle of vegetable oil. Add in patties and cook until browned, about 4 minutes. Flip and cook the other side until browned, about 3 minutes more. Remove from pan.
5. Spicy Aioli: Whisk together mayonnaise and Frank’s Red Hot Original.
6. Assembly: Spread aioli on bottom bun. Place a veggie burger patty on the bun. Layer on the red onion slice, tomato slice, a few avocado slices, and lettuce. Add the top bun.
Enjoy your Chickpea Cauliflower Burger! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Hearty Buffalo Chicken Soup With Blue Cheese And Scallions? | Here's a recipe for Hearty Buffalo Chicken Soup With Blue Cheese And Scallions:
Ingredients:
• 1 stick unsalted butter
• 2 cups large yellow onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• 1/2 teaspoon kosher salt
• 1 cup buffalo sauce
• 4 cups low sodium chicken broth
• 1/2 cup heavy cream
• 3 cups rotisserie chicken, shredded
• 4 small bread bowls, for serving
• 1/2 cup crumbled blue cheese, for garnish
• 2 scallions, thinly sliced, for garnish
Instructions:
1. Melt the butter in a large stock pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Season with the salt.
2. Add the buffalo sauce and cook until the liquid is reduced and thickened, about 8 minutes.
3. Add the chicken stock and bring the soup to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Remove the pot from the heat and stir in the heavy cream and shredded chicken.
4. Ladle the soup into the bread bowls and garnish with the crumbled blue cheese and scallions. Serve warm.
Enjoy your Hearty Buffalo Chicken Soup With Blue Cheese And Scallions! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Tofu Buddha Bowl? | Here's a recipe for Tofu Buddha Bowl:
Ingredients:
• 2 tablespoons sesame oil
• 2 tablespoons sweet mirin
• 1 tablespoon McCormick® Fiery Spice Blend
• 1 teaspoon kosher salt, plus more to taste
• 16 oz extra firm tofu
• 2 medium sweet potatoes, peeled
• 2 medium broccoli crowns
• 6 cups cooked quinoa
• 3 cups purple cabbage, thinly sliced
• 1 english cucumber, julienned
• 1 large avocado, thinly sliced
• 1/3 cup roasted peanuts
• 3 tablespoons fresh cilantro leaves, for garnish
• 3 tablespoons fresh mint leaf, torn for garnish
Fiery Peanut Sauce
• 2 tablespoons sesame oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon McCormick® Fiery Spice Blend
• 1/3 cup cold water, as needed
• kosher salt, to taste
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. Make the tofu marinade: In a medium bowl, mix together the sesame oil, mirin, Fiery spice blend, and salt.
3. Cut the tofu lengthwise into 1/2-inch (1 1/4 cm) wide slabs, then cut each slab in half lengthwise. Cut each strip into 1/2-inch (1 1/4 cm) wide cubes. Toss with the marinade, then cover with plastic wrap marinate in the fridge for at least 1 hour.
4. Fill a large pot with cold water, season well with salt, and add the sweet potatoes. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sweet potatoes can be pierced with a fork but still give some resistance, about 20 minutes.
5. Remove sweet potatoes from the pot and set aside to cool. Drop in the broccoli florets and blanch for 90 seconds. Remove the broccoli and shock in an ice bath to stop the cooking. Cool completely, about 60 seconds, then transfer to a paper towel-lined plate to drain.
6. Cut the cooled sweet potato into 1/2-inch (1 1/4 cm) wide half moons and season with salt to taste.
7. On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. Bake for 20 minutes, until sweet potatoes and tofu begin to brown.
8. While the sweet potatoes and tofu cook, make the peanut sauce: In a medium bowl, whisk together the peanut butter, apple cider vinegar, Fiery spice blend, and 1/4 cup water. Add more water as necessary to achieve a pourable, but not runny, consistency. Season with salt to taste.
9. Assemble the bowls: Add 1 cup (170 G) of quinoa to the bottom of a serving bowl, then arrange about 21/2 ounces (70 G) of tofu, 1/2 cup (112 G) sweet potato, 1/2 cup (75 G) broccoli florets, 1/2 cup (50 G) purple cabbage, 1/4 cup (30 G) cucumber, and 4-5 slices of avocado on top. Drizzle with 2-3 tablespoons peanut sauce and top with crushed peanuts, cilantro, and mint.
Enjoy your Tofu Buddha Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Sweet Potato And Chickpea Nuggets? | Here's a recipe for Sweet Potato And Chickpea Nuggets:
Ingredients:
• 3 tablespoons water
• 1 tablespoon flax meal
• 2 sweet potatoes, cubed
• 1 oz can of chickpeas, drained and rinsed
• 1/4 cup fresh basil, chopped
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1/2 cup flour
• 1 cup bread crumbs
Instructions:
1. In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
2. In a large saucepan bring 6 cups (1 1/2 L) of water to a boil, then add sweet potatoes. Cook until they are tender, about 10 minutes, then drain.
3. In a food processor, combine the sweet potatoes, chickpeas, basil, flax egg, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the bread crumbs and mix.
4. Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
5. Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
6. Bake for 20 minutes, flipping halfway, until golden brown.
7. Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
8. Allow to cool 5 minutes.
Enjoy your Sweet Potato And Chickpea Nuggets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Lobster Roll? | Here's a recipe for Lobster Roll:
Ingredients:
• 2 small stalks celery, chopped
• 1/3 cup mayonnaise, plus 2 tablespoons, divided
• 2 lemons, juiced
• 1 teaspoon lemon zest
• 2 tablespoons fresh chives, finely chopped
• fine sea salt
• freshly ground black pepper
• 1 1/4 lb lobster meat, 4-5 large cooked lobster tails, coarsely chopped
• 4 hot dog buns
Instructions:
1. In a large bowl, combine the celery, 1/3 cup (80 g) of the mayonnaise, lemon zest, lemon juice, and chives.
2. Season with salt and pepper.
3. Stir in the lobster meat just to combine.
4. Brush the inside of the hotdog buns with the remaining 2 tablespoons mayonnaise.
5. Toast in a large skillet set over medium heat.
Enjoy your Lobster Roll! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Halloween Finger Hot Dogs? | Here's a recipe for Halloween Finger Hot Dogs:
Ingredients:
• 8 hot dogs
• 8 hot dog buns
• ketchup, to taste
Instructions:
1. In a skillet, cook hot dogs until golden brown.
2. With a knife, carefully make 3 slits in the middle of the hot dog, 3 towards the end of the hot dog, and cut the casing off of the tip of the hot dog to make it look like a finger.
3. Spread ketchup in the hot dog buns, and place the hot dogs.
Enjoy your Halloween Finger Hot Dogs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Tofu Scramble Breakfast Burrito? | Here's a recipe for Tofu Scramble Breakfast Burrito:
Ingredients:
• 3 medium yukon potatoes, peeled and cubed
• olive oil, to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 3 teaspoons garlic powder, divided
• kosher salt, to taste
• pepper, to taste
• 14 oz extra firm tofu, 1 block
• 3 tablespoons low sodium soy sauce
• 3 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1/2 teaspoon ground turmeric
• 1 cup grape tomatoes, halved
• 3 cups fresh spinach
• 4 large flour tortillas
• 1 avocado, for serving, diced
• hot sauce, for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Add the potatoes to a baking sheet with a drizzle of olive oil, the paprika, oregano, 1/2 teaspoon of garlic powder, salt, and pepper and toss until well coated.
3. Bake for 20 minutes, flipping halfway through, until the potatoes are tender.
4. Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, crumble the block of tofu into the pan until it resembles the consistency of scrambled eggs, being careful not to over-crumble because it will continue to break apart as you cook. Cook for 4-5 minutes, until the tofu is slightly golden.
5. Add the soy sauce, nutritional yeast, the remaining 21/2 teaspoons garlic powder, the onion powder, turmeric, salt, and pepper and stir until well combined. Add the tomatoes and cook for 4-5 minutes, until the tomatoes become slightly wrinkled. Add the spinach and cook until wilted, 3-4 minutes.
6. To assemble a burrito, add 1/4 of the tofu scramble, 1/4 of the potatoes, some avocado, and hot sauce 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 Tofu Scramble Breakfast Burrito! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Garlic And Herb Weeknight Steak Salad? | Here's a recipe for Garlic And Herb Weeknight Steak Salad:
Ingredients:
Garlic Steak
• 1 lb skirt steak, trimmed of any excess fat, cut in half crosswise
• 1 tablespoon McCormick® Himalayan Pink Salt with Black Pepper and Garlic
• 1 tablespoon canola oil
Crispy Shallots
• vegetable oil, for frying
• 2 shallots, sliced into thin rings
• 2 tablespoons cornstarch
• 1/4 teaspoon kosher salt, plus more for finishing
For Serving
• 1 tablespoon Gourmet Gardens™ Lightly Dried Parsley
• 1 tablespoon Gourmet Gardens™ Lightly Dried Basil
• 1 tablespoon Gourmet Gardens™ Lightly Dried Cilantro
• 1/4 cup fresh mint, chopped
• 1 large head romaine lettuce, chopped
• 1 tablespoon extra virgin olive oil
• 1/2 lemon, juiced
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/2 cup cherry tomato, halved
• 1/4 cup fresh goat cheese, crumbled
Instructions:
1. Season the steak: Pat the steak dry with paper towels and season on both sides with the McCormick® Himalayan Pink Salt with Black Pepper and Garlic. Rest seasoned steak for 10-15 minutes while you prepare the crispy shallots.
2. Make the crispy shallots: Toss the shallot rings in 2 tablespoons of cornstarch until well coated, shaking off the excess.
3. Heat 2 inches (5 cm) of oil in a large, high walled skillet over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet or line with paper towels.
4. Working in batches, fry the shallots in the hot oil for 2–3 minutes, stirring occasionally, until golden brown. Transfer to the wire rack to drain and season with more salt. Repeat with the remaining shallots. Let cool completely. The shallots will keep in a container with a loose-fitting lid for 2–3 days in a cool, dark place.
5. Make the garlic steak: Heat a 12-inch (30 cm) cast iron skillet over medium-high heat. Once the skillet is very hot, add the canola oil and swirl to coat. Gently place a piece of steak in the pan and sear on both sides until cooked to desired doneness, 4–7 minutes per side. Remove from the pan and let rest for 5–10 minutes while you repeat with the remaining piece of steak.
6. Assemble the salad: In a small bowl, combine the Gourmet Gardens™ Lightly Dried Parsley, Basil, and Cilantro, and fresh mint.
7. In a large bowl, toss the lettuce with the olive oil, lemon juice, salt, and pepper. Add half of the herb mixture and toss to combine. Divide the lettuce between 2 bowls.
8. Top each bowl with the cherry tomatoes, goat cheese.
9. Thinly slice the steak against the grain. Top each bowl with half of the steak slices, crispy shallots, and garnish with the remaining herbs. Serve immediately.
Enjoy your Garlic And Herb Weeknight Steak Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Build-Your-Own Pizza? | Here's a recipe for Build-Your-Own Pizza:
Ingredients:
• 1 large tortilla
• 3 tablespoons shredded mozzarella cheese
• 3 tablespoons ham, chopped
• 3 tablespoons marinara sauce
Instructions:
1. Cut the tortilla into smaller circles.
2. Pack with cheese, ham, and a hard-boiled egg separately.
Enjoy your Build-Your-Own Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Muffin Tin Deep Dish Pizzas? | Here's a recipe for Muffin Tin Deep Dish Pizzas:
Ingredients:
Roasted Garlic Butter
• 1 small head garlic, halved crosswise
• 2 teaspoons extra virgin olive oil
• 6 tablespoons unsalted butter, melted
Deep Dish Pizzas
• nonstick cooking spray
• all purpose flour, for dusting
• 1 tube pizza dough
• 3/4 cup shredded mozzarella cheese, divided
• 8 slices pepperoni
• 1/2 cup pizza sauce, divided
• 1 tablespoon grated parmesan cheese
• 1/4 lb ground italian sausage, cooked
• 2 tablespoons green bell pepper, finely diced
• 2 tablespoons yellow onion, finely diced
• 8 cherry tomatoes, cut in half
• store bought balsamic glaze, for garnish
• 1 tablespoon fresh basil, sliced, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Make the roasted garlic butter: Drizzle the halved head of garlic with the olive oil and wrap tightly in aluminum foil.
3. Transfer to the oven to bake for 40–50 minutes, or until the garlic cloves are golden and tender. Set aside to cool completely. Squeeze the garlic cloves into a bowl and mash into a paste using a fork. Add the melted butter and stir to combine. Keep in a warm place until ready to use. If the garlic butter solidifies, microwave for 15–20 seconds before using.
4. Make the deep dish pizzas: Lightly grease a 12-cup muffin pan with nonstick spray.
5. On a lightly floured surface, unroll the pizza dough and roll out slightly. Cut the dough lengthwise into quarters and crosswise into thirds so you have 12 squares total.
6. Gently shape each piece of dough into a circle, then place into a prepared muffin cup, pressing the dough flush against the bottom and sides. Brush each dough cup with the roasted garlic butter.
7. To 4 of the dough cups, add 1 tablespoon shredded mozzarella and 2 slices of pepperoni. Top with 1 tablespoon pizza sauce and a sprinkle of grated Parmesan to create mini Chicago-style deep dish pizzas.
8. To another 4 dough cups, add 1 tablespoon pizza sauce, 1 tablespoon Italian sausage, 1/2 tablespoon diced green pepper, and 1/2 tablespoon diced onion. Finish with 1 tablespoon of shredded mozzarella to create mini Italian sausage and pepper deep dish pizzas.
9. To the remaining 4 dough cups, add 4 cherry tomato halves and 1 tablespoon shredded mozzarella to each to create mini caprese deep dish pizzas.
10. Transfer the pizzas to the oven to bake for 15–18 minutes, or until the dough is golden brown and the cheese is melted. Let cool in the pan for 5 minutes, then transfer to a serving platter. Drizzle the caprese pizzas with balsamic glaze and garnish with the basil.
11. Serve warm.
Enjoy your Muffin Tin Deep Dish Pizzas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Smoked Salmon Avocado Toast (Taurus)? | Here's a recipe for Smoked Salmon Avocado Toast (Taurus):
Ingredients:
• 1/2 avocado
• kosher salt, to taste
• 1 teaspoon lemon juice
• 1 slice multigrain toast
• 6 slices smoked salmon
• 1 teaspoon caper
• 1 tablespoon fresh dill
Instructions:
1. Scoop the avocado into a medium bowl. Season with salt and add the lemon juice. Mash until smooth.
2. Spread the avocado on the slice of toast. Top with the smoked salmon, capers, and dill.
Enjoy your Smoked Salmon Avocado Toast (Taurus)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Chicken Cobb Salad? | Here's a recipe for Chicken Cobb Salad:
Ingredients:
Dressing
• 2 tablespoons blue cheese dressing
• 1/8 teaspoon salt
• 1/2 teaspoon pepper
Filling
• 1/2 small tomato, chopped
• 1/2 cup shredded rotisserie chicken
• 1/2 tablespoon bacon bits
• 1 hard-boiled egg, chopped
• 1/2 cup romaine lettuce
Instructions:
1. Make the dressing: Combine blue cheese dressing, salt, and pepper in a 16-ounce (480 ml) mason jar. Stir with a fork until well-combined.
2. Add the tomato, chicken, bacon bits, hard boiled egg, and lettuce.
3. Store in the refrigerator for 2-3 days.
4. When ready to eat, shake well to combine.
Enjoy your Chicken Cobb Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Citrus And Winter Greens Salad? | Here's a recipe for Citrus And Winter Greens Salad:
Ingredients:
• 1 clove garlic
• 1/4 cup fresh parsley, chopped
• 1/4 cup scallions, chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1/4 cup orange juice, reserved from supreming oranges if desired.
• 1 tablespoon dijon mustard
• 2 tablespoons tahini
• kosher salt, to taste
• 2 tablespoons extra virgin olive oil
• 3 cups tuscan kale, thinly sliced (1 bunch)
• 1 cup red cabbage, thinly sliced
• 1 large fuji apple, cored and thinly sliced
• 1 cup brussels sprouts, thinly sliced (4 ounces, 115 G)
• 3 oranges, supremed
• 1/4 cup pepitas, toasted
• 1/4 cup pomegranate seeds
Instructions:
1. To make the dressing, add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
2. minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
3. Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Serve in a bowl or plate and drizzle with dressing to taste.
Enjoy your Citrus And Winter Greens Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Mason Jar Salad Meal Prep? | Here's a recipe for Mason Jar Salad Meal Prep:
Ingredients:
Chicken & Fresh Veggie Salad With Lemon Pepper Vinaigrette Dressing
• 2 boneless, skinless chicken breasts
• olive oil, to taste
• salt, to taste
• pepper, to taste
• oregano, to taste
• 1 cup cherry tomato, halved
• 1 cup carrot, shredded
• 1 cup yellow bell pepper, chopped
• 1 cup cucumber, sliced
• 1 cup red cabbage, shredded
• mixed green, large handful
Roasted Shrimp & Veggie Salad with Chili Lime Vinaigrette Dressing
• 1 lb shrimp, peeled and deveined
• 1 cup cherry tomato, halved
• 1 cup carrot, shredded
• 1 cup yellow bell pepper, chopped
• 1 cup red onion, chopped
• 1 cup asparagus, chopped
• olive oil, to taste
• salt, to taste
• pepper, to taste
• chili powder, to taste
• oregano, to taste
• lime juice, to taste
• mixed green, large handful
Chili Lime Vinaigrette Dressing
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon chili powder
• salt, to taste
• pepper, to taste
Lemon Pepper Vinaigrette Dressing
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 1 teaspoon oregano
• salt, to taste
Instructions:
1. Preheat oven to 425˚F (220˚C).
2. On a baking sheet lined with parchment paper, season chicken with olive oil, salt, pepper, and oregano.
3. On a separate baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, chili powder, and oregano.
4. Bake chicken and veggies in the oven for 15 minutes.
5. Meanwhile, on a separate baking sheet lined with parchment paper, add shrimp and season with olive oil, salt, pepper, chili powder, oregano, and lime juice.
6. Remove roasted veggies from oven. Add the shrimp to the oven and cook with the chicken for 5-7 minutes, or until both the shrimp and chicken are fully cooked.
7. Prepare chili lime vinaigrette dressing and split the dressing between two quart-sized mason jars.
8. Add roasted veggies to both mason jars and then add shrimp on top. You may need to push everything down in the jar gently to make room for the mixed greens.
9. Fill the top with as much mixed greens as you can fit and close jar with lid. Set aside in fridge.
10. Prepare lemon pepper vinaigrette dressing and split between two quart-sized mason jars. Add in fresh veggies and top with sliced chicken.
11. Fill the top with as much mixed greens as you can fit and close jar with lid. Store both salads in the fridge for up to 4 days.
12. To serve, pour out contents into a large bowl and mix everything together.
Enjoy your Mason Jar Salad Meal Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Eccentric Avocado Toast (Aquarius)? | Here's a recipe for Eccentric Avocado Toast (Aquarius):
Ingredients:
• 1/2 avocado
• kosher salt, to taste
• 1 teaspoon lemon juice
• 1 slice multigrain toast
• 1/2 banana, sliced
• honey, drizzle
Instructions:
1. Scoop the avocado into a medium bowl. Season with salt and add the lemon juice. Mash until smooth.
2. Spread the avocado on the slice of toast. Top with the sliced banana and a drizzle of honey.
Enjoy your Eccentric Avocado Toast (Aquarius)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Pizza Panini Sandwich. | Here's a recipe for Pizza Panini Sandwich:
Ingredients:
Garlic Herb Butter
• 4 tablespoons unsalted butter, softened
• 1 teaspoon dried oregano
• 2 teaspoons garlic powder
• 1/2 teaspoon red pepper flakes
Sandwich
• 1 loaf french bread, about 16 inches (40 cm) long and 5 inches (13 cm) wide
• 1 cup pizza sauce
• 8 slices mozzarella cheese
• 30 slices pepperoni
• 1/4 cup shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese
Instructions:
1. Heat a grill or campfire to medium heat.
2. Make the garlic butter: Add the butter, oregano, garlic powder, and red pepper flakes to a small bowl and stir to combine.
3. Slice the French loaf almost all the way in half lengthwise, leaving a long side still attached like a hot dog bun.
4. Open the bread and spread the pizza sauce liberally over both sides. Lay the sliced mozzarella on both sides of the bread. Lay half of the pepperoni slices over the mozzarella on the bottom half. Sprinkle with the shredded mozzarella, then top with the remaining pepperoni. Sprinkle the Parmesan and basil over the pepperoni, then gently bring both sides of the bread up together to close.
5. Brush to top and bottom of the loaf with the garlic butter, then double wrap the sandwich in aluminum foil.
6. Set the sandwich on the grill or campfire over medium heat. Place a cast-iron or other heavy skillet on top to press down. Cook the sandwich for 5 minutes, then flip and cook for 5 minutes more, until the outside of the bread is crisp and the cheese is melted.
7. Let sandwich cool for a few minutes before carefully unwrapping. Slice and serve.
Enjoy your Pizza Panini Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Salmon Rice Ball (Onigiri)? | Here's a recipe for Salmon Rice Ball (Onigiri):
Ingredients:
• 2/3 cup rice, cooked
• 2 tablespoons cooked salmon flakes
• 2 shiso leaves, julienned
Instructions:
1. In a bowl, combine rice, salmon flake, and shiso.
2. Wet your hands with water and shape rice into a circle.
3. Place into the bento box.
Enjoy your Salmon Rice Ball (Onigiri)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Potato Bake Side Meal Prep? | Here's a recipe for Potato Bake Side Meal Prep:
Ingredients:
Cheddar Broccoli Potato Bake
• 1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup bacon, crumbled cooked bacon
• 4 oz small broccoli floret, divided
• 1 cup cheese sauce
• 1/2 cup shredded cheddar cheese
Creamy Spinach Potato Bake
• 1 cup cream cheese
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese, divided
• 9 oz frozen spinach, 1 package, thawed and drained well
• 1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
Chili Potato Bake
• 1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 2 cups chili, prepared
• 1/2 cup shredded cheddar cheese
Pizza Potato Bake
• 1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 8 slices pepperoni
Instructions:
1. Preheat the oven to 400˚F (200˚C). Tear off 8 12-inch (30 cm) square sheets of foil. Stack 2 sheets of foil and fold in the long sides, then the short sides, to make a tray. Repeat with the remaining foil and set the trays in an 18 x 13-inch (45 x 33 cm) baking sheet.
2. Make the cheddar broccoli potatoes: In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the bacon, 1 cup of broccoli (150 G), and the nacho cheese sauce. Mix until the potatoes are fully coated.
3. Pour the mixture into 1 section of the prepared pan. Sprinkle the cheddar cheese and remaining cup of broccoli on top.
4. Make the creamy spinach potatoes: In a medium microwave-safe bowl, mix together the cream cheese, heavy cream, 1/2 cup (150 G) mozzarella cheese, and the spinach. Microwave in 30-second intervals, stirring between, until the cheese is completely melted, about 1 minute total.
5. In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the spinach mixture and mix until the potatoes are fully coated.
6. Pour the mixture into another section of the prepared pan. Sprinkle the remaining 1/2 cup (50 G) mozzarella on top.
7. Make the chili potatoes: In a large bowl, season the potatoes with the chili powder, pepper, and salt and toss to coat. Add the chili and mix until the potatoes are fully coated.
8. Pour the mixture into another section of the prepared pan and sprinkle the cheddar cheese on top.
9. Make the pizza potatoes: In a large bowl, season the potatoes with the salt, pepper, and oregano. Add the marinara sauce and mix until the potatoes are fully coated.
10. Pour the mixture into the last section of the prepared pan and sprinkle the mozzarella cheese on top. Arrange pepperoni on top.
11. Bake for 45 minutes, until the potatoes are tender.
12. Serve immediately, or portion into reusable containers and store in the fridge for up to 4 days. To reheat, place portion in a microwave-safe container. Place in microwave and cook for 2-3 minutes. If contents are not heated through, continue cooking in 30-second intervals.
Enjoy your Potato Bake Side Meal Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Double Cheeseburger by Chef Erik Anderson? | Here's a recipe for Double Cheeseburger by Chef Erik Anderson:
Ingredients:
• 1 lb Chuck roll, cubed
• 2 slices smoked bacon, chopped
• 1 tablespoon kosher salt
• 1/2 tablespoon toasted black peppercorns
• 1 tablespoon fresh thyme, chopped
• 1 clove garlic, thinly sliced
• 1/2 cup mayonnaise
• 2 1/2 tablespoons ketchup
• 2 1/2 tablespoons pickle relish
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon juice
• salt and pepper, to taste
• potato roll, lightly toasted
• iceberg lettuce, shredded
• tomato, thinly sliced
• onion, thinly sliced
• american cheese
• dill pickle chip
Instructions:
1. In a medium bowl, combine cubed chuck roll, salt, black pepper, thyme, and sliced garlic. Stir to coat. Cover and refrigerate to cure overnight.
2. Prepare the sauce: in a small mixing bowl, combine the mayonnaise, ketchup, relish, vinegar, lemon juice, salt, and pepper. Whisk together. Refrigerate to bring flavors together.
3. Using a stand mixer fitted with meat grinder attachment, grind the cured meat, layering in pieces of chopped bacon throughout. (Ensure the meat and grinder attachments are very cold before grinding! Recommended that you place it in the freezer for a few minutes just before using.)
4. Lightly mix together the ground meat and then form into six, 3 ounce balls.
5. To a hot, oiled, cast iron skillet, over medium/high heat - add the balls and allow to cook slightly. Using two spatulas layered on top of one another, press down on the burger to form into thin patties. Continue to cook until the underside has browned and caramelized.
6. Flip the burgers and continue to cook until the second side just begins to brown. Top with cheese and remove from the skillet.
7. To assemble: Spread the burger sauce onto both halves of a toasted potato bun. On the bottom bun, layer lettuce, tomato, and a sprinkle of salt. Add one burger patty, thinly sliced onions, then the second burger patty. Place 4 pickles onto the top bun and place on top of the burger.
Enjoy your Double Cheeseburger by Chef Erik Anderson! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Sheet Tray Puff Pastry Pockets? | Here's a recipe for Sheet Tray Puff Pastry Pockets:
Ingredients:
• 4 sheets puff pastry
Taco Mix
• 1/2 lb ground beef
• 1/4 cup russet potato, diced
• 1/4 cup tomato, diced
• 1 tablespoon taco seasoning
• 1/4 cup water
• 1/2 cup shredded mexican cheese blend
Four Cheese Mix
• 1/4 cup grated parmesan cheese
• 1/4 cup mozzarella cheese
• 1/4 cup shredded provolone cheese
• 1/4 cup ricotta cheese
• 1/4 teaspoon italian seasoning
• 1/4 teaspoon salt
Egg, Bacon & Cheese Mix
• 1/2 cup shredded cheddar cheese
• 2 eggs, scrambled
• 6 slices bacon, cooked
Pepperoni Pizza Mix
• 2 tablespoons pizza sauce
• 1/2 cup shredded mozzarella cheese
• 10 slices pepperoni
• 1 egg, beaten
Instructions:
1. In a skillet over medium-high heat, add the ground beef, potatoes, tomatoes, and taco seasoning. Cook until the beef begins to brown. Then add the water, cover with a lid, and let simmer for 10 minutes. Set aside.
2. Preheat oven to 375˚F (190˚C).
3. In a bowl, mix together parmesan, mozzarella, provolone, ricotta, Italian seasoning, and salt. Set aside.
4. Flour a clean working surface and place two sheets of puff pastry next to one another, slightly overlapping on the edge. Press overlapping edges together firmly and roll out with a rolling pin to match the size of an 18x13-inch (45x30-cm) sheet tray. Repeat with two more sheets of puff pastry and set aside under a slightly damp towel until you’re ready to start assembling.
5. To assemble, spray an 18x13-inch (45x30-cm) sheet tray with cooking spray and place one of the big pieces of puff pastry on the sheet. Press the dough into the corners.
6. Divide the sheet tray into eight sections. First, place half of the four-cheese mixture onto the dough and shape into a small rectangle that takes up about 1/8 of the sheet pan, leaving about half an inch from the edges of the corner of the pan. Repeat below with the rest of the four-cheese mixture.
7. Next to the four-cheese pockets, make a rectangle with cheddar, followed by scrambled eggs, bacon, and more cheddar on top. Repeat for another egg, bacon, and cheese-flavored pocket.
8. Then, sprinkle some Mexican blend cheese in the shape of a rectangle, followed by the cooked taco meat, and topped with more Mexican blend cheese. Repeat for another taco-flavored pocket.
9. Lastly, spread some pizza sauce in a rectangle shape and top with mozzarella cheese, pepperoni, and a little more cheese on top. Repeat for another pizza-flavored pocket.
10. Using a pastry brush, brush around each rectangle with egg wash. Cover the whole sheet pan with the other puff pastry sheet and press firmly down in between each rectangle to seal and form an isolated pocket.
11. Once those feel secure, cut the dough into 8 rectangular pockets, and remove any excess dough from the sides. Using a fork, poke each pocket 4 times for ventilation and brush each pocket with egg wash.
12. Bake for 28-30 minutes, or until the top is golden brown and the pockets have puffed up.
Enjoy your Sheet Tray Puff Pastry Pockets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Immunity Boosting Green Soup? | Here's a recipe for Immunity Boosting Green Soup:
Ingredients:
• 2 tablespoons olive oil
• 8 cloves garlic, minced
• fresh ginger, peeled and sliced 3 inches (7cm)
• 4 scallions, chopped
• 3 tablespoons fresh oregano leaf
• 1 cup fresh parsley, plus more for serving
• 1/4 teaspoon cayenne
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 2 tablespoons low sodium soy sauce
• 4 cups broccoli florets, tough stems trimmed
• 6 cups chicken stock, or vegetable stock
• 4 cups swiss chard, loosely packed, thick stems trimmed, roughly chopped
• 1 lb baby spinach
• 1 avocado, ripe, diced
• 1/4 cup lemon juice
• kosher salt, to taste
• pumpkin seed, toasted, for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the garlic, ginger, and scallions. Sauté for about 3 minutes, until very fragrant but not browned.
2. Add the oregano, parsley, cayenne, turmeric, black pepper, and soy sauce. Cook for 2 minutes, until the herbs begin to wilt.
3. Add the broccoli and cook until bright green and beginning to release some moisture, about 5 minutes.
4. Add the chicken stock. Cover, reduce the heat to low, and simmer for about 10 minutes, until the broccoli starts to soften.
5. Add the Swiss chard and stir until wilted, about 30 seconds. Add the baby spinach, a few handfuls at a time. Cook until just wilted and stir to incorporate into the soup before adding more. Once the spinach is wilted and the broccoli stems can be easily pierced with a fork, remove the soup from the heat. It is important not to overcook the greens, as they will begin to lose their vibrant color and nutrients.
6. Cool the soup for 15 minutes, until it can be safely transferred to a high-speed blender, if using. With a standing blender or immersion blender, puree the soup briefly to combine, then add the avocado, lemon juice, and salt and blend until creamy, with no lumps remaining.
7. Enjoy the soup hot or cold, garnished with toasted pumpkin seeds and parsley, if desired.
Enjoy your Immunity Boosting Green Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Even Better Buffalo Chicken Sliders? | Here's a recipe for Even Better Buffalo Chicken Sliders:
Ingredients:
• 3/4 cup butter
• 3/4 cup hot sauce
• 3 tablespoons distilled white vinegar
• 2 tablespoons worcestershire sauce
• 3 teaspoons garlic powder
• 4 chicken breasts
• 1 package dinner roll, (12 rolls)
• 1 bunch green leaf lettuce
• 2 cups coleslaw, thinly sliced cabbage and carrots
• 1/2 cup blue cheese dressing, or ranch dressing
• 1 small package blue cheese crumbles
Instructions:
1. Combine the butter, hot sauce, white vinegar, Worcestershire, and garlic powder to create your buffalo sauce (or substitute with two cups of premade buffalo sauce).
2. Place four chicken breasts in your slow cooker and cover with the sauce.
3. Cook on high heat for four hours.
4. When the chicken has finished cooking, shred the chicken breasts with two forks.
5. On the side, mix together the coleslaw veggie mix and blue cheese dressing.
6. To assemble your sliders, layer dinner rrolls, green leaf lettuce, buffalo chicken, blue cheese coleslaw, and blue cheese crumbles.
Enjoy your Even Better Buffalo Chicken Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Hearty Rice Noodle Soup. | Here's a recipe for Hearty Rice Noodle Soup:
Ingredients:
• 2 1/2 cups vegetable stock, or water
• 1/4 cup white onion, thinly sliced
• 1 tablespoon jalapeño, thinly sliced
• 1 tablespoon fresh cilantro, minced, plus more for garnish
• 1 tablespoon Tasty Hearty Spice Blend
• tablespoon low sodium soy sauce
• 1 oz vermicelli rice noodle
• 1/2 cup small zucchini, cut into ribbons
• 1/2 cup small carrot, peeled, cut into ribbons
• 4 oz firm tofu, cubed
Instructions:
1. In a 32-ounce (950 ml) wide-mouth mason jar, combine the vegetable stock, onion, jalapeño, cilantro, hearty spice blend, soy sauce, and noodles. Cover the mouth of the jar with plastic wrap. Microwave on high power for 5 minutes, until the noodles are tender.
2. Peel carrot and zucchini into ribbons.
3. Carefully remove the jar from the microwave and remove the plastic wrap. Add the zucchini, carrot, and tofu. Recover the jar with the plastic wrap and let sit for 5 minutes, until the vegetables soften.
Enjoy your Hearty Rice Noodle Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Tempeh Tacos. | Here's a recipe for Tempeh Tacos:
Ingredients:
• 8 oz tempeh, 1 package
• 1 tablespoon olive oil
• 1/4 yellow onion, diced
• 1 jalapeño, diced
• 1/4 cup low sodium soy sauce
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• black pepper, to taste
• tortilla, to serve
Instructions:
1. Add tempeh to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
2. Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and sauté for 3 minutes.
3. Add jalapeño and sauté for 2 more minutes, or until onion is translucent.
4. Add ground tempeh and sauté for 4 minutes, or until tempeh is slightly golden.
5. Add soy sauce, cumin, chili powder, garlic powder and black pepper and continue to sauté for 3-5 more minutes or until desired consistency is reached.
6. Serve on warm tortillas with desired taco toppings.
Enjoy your Tempeh Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Fancy AF Fish Finger Sandwich? | Here's a recipe for Fancy AF Fish Finger Sandwich:
Ingredients:
Fish Fingers
• 1 cod fillet
• 1 cup flour
• 2 eggs, whisked
• 2 cups panko breadcrumbs
• 1/3 cup grated parmesan cheese
Homemade Tartar Sauce
• 1/2 cup mayonnaise
• 1 pickled gherkin, diced
• 1 tablespoon caper, diced
• 1 teaspoon whole grain mustard
• 1/2 lemon, juiced
Sandwich
• 4 slices white bread
• rocket leaf
• romaine lettuce
• salt, to taste
• pepper, to taste
• ketchup
• lemon
Instructions:
1. Cut the cod fillet into 6-7 big finger shapes.
2. Mix the Parmesan with the panko breadcrumbs.
3. Coat the fish fingers with flour, then egg, then breadcrumbs.
4. Deep fry the fish fingers in 170˚C (325˚F) hot oil for about 2-3 minutes or until they turn golden brown and are cooked through. Set aside.
5. Mix all the sauce ingredients well, set aside.
6. Spread a thick layer of the tartar sauce onto a soft and fluffy slice of bread.
7. Place some rocket leaves, romaine lettuce, and three chunky fish fingers, then flavour with a squeeze of lemon, salt, and pepper. Finish with a drizzle of ketchup and more Tartar.
8. Top with another slice of bread and serve.
Enjoy your Fancy AF Fish Finger Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Chopped Broccoli Salad? | Here's a recipe for Chopped Broccoli Salad:
Ingredients:
Salad
• 2 cups small broccoli floret
• 1 1/2 cups small cauliflower florets
• 1 cup brussels sprouts
• 1 cup carrot, chopped
• 1/2 cup red onion
• 4 slices bacon, cooked, roughly chopped (optional)
• 1/4 cup shredded sharp cheddar cheese
• 3 tablespoons sunflower seeds
• 1/4 cup dried cranberries
• 1/4 cup raw almonds, sliced
Dressing
• 1/2 cup mayonnaise
• 1/4 cup plain greek yogurt
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
Instructions:
1. Add the broccoli, cauliflower, Brussels sprouts, carrots, red onion, and bacon, if using, to the bowl of a large food processor. Pulse until the ingredients are finely chopped, or broken down to your desired consistency. Set aside.
2. Make the dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper. Set aside.
3. Add the chopped vegetable mixture to a large bowl, along with the cheddar cheese, sunflower seeds, dried cranberries, and almonds. Drizzle half of the dressing over the salad and toss to combine, adding more dressing as desired.
4. Serve immediately
Enjoy your Chopped Broccoli Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Roasted Summer Veggies Meal Prep? | Here's a recipe for Roasted Summer Veggies Meal Prep:
Ingredients:
• 2 zucchinis, skin on, cut into 3/4 inch (2 cm) cubes
• 2 eggplants, skin on, cut into 3/4 inch (2 cm) cubes
• 1 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 2 teaspoons kosher salt
• 7 roma tomatoes
Instructions:
1. Preheat the oven at 350°F (180°C).
2. While it’s heating, chop zucchini, eggplant, onion, and garlic.
3. Then toss them in a large bowl with salt, pepper, and oil. Transfer to a foil-lined sheet tray.
4. Bake for 40 minutes, stirring every 10 minutes.
5. Meanwhile, score a small ‘X’ into the bottom of each tomato and microwave them in a bowl for 7 to 10 minutes.
6. Once cooled, peel the skin off and roughly dice them.
7. After 40 minutes of cooking, increase oven to 400°F (205°C), add the tomatoes, and bake for an additional 25 minutes.
8. Let cool, then store in covered container in fridge.
Enjoy your Roasted Summer Veggies Meal Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Chicken And Corn Salad? | Here's a recipe for Chicken And Corn Salad:
Ingredients:
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• salt
• pepper
• paprika
• chili powder
• 12 oz roasted red pepper
• 1 chicken breast
• 2 tablespoons oil
• 3 romaine lettuces
• 1 cup corn
• 15 oz black beans
• 1 jalapeño
• 1/4 red onion
Instructions:
1. Blend the roasted red peppers with lemon juice, olive oil, salt, pepper, and paprika.
2. Infuse the chicken breast with a preferred oil, salt, pepper and chili powder.
3. Bake the chicken breast for 20 minutes at 400 F.
4. Slice three heads of romaine and add it to a salad bowl, along with corn, drained black beans, diced chicken, red onion, and a jalapeno, toss the salad.
5. Pour the dressing over the tossed salad.
Enjoy your Chicken And Corn Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Summer Picnic Sandwich? | Here's a recipe for Summer Picnic Sandwich:
Ingredients:
• 1/2 cup mayonnaise
• 1/3 cup fresh basil, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon McCormick® Garlic Powder
• 1 lemon, zested
• 1 lb sourdough loaf, boule (1 loaf)
• 4 slices ham
• 6 oz fresh mozzarella cheese, sliced
• 1/2 cup roasted red pepper
• 6 oz tomato, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup green olives, pitted, cut in half
Instructions:
1. Mix together mayonnaise, basil, salt, McCormick® Garlic Powder, and lemon zest in a small bowl. Set aside.
2. Cut off the top of the sourdough loaf and set aside. Use your fingers to pull out the bread inside to create a bowl. (Save the inner bread for making bread crumbs). Spread the basil-garlic spread along the inside of the bread and on the inside of the bread lid.
3. Begin layering ingredients inside the bowl. Start with 2 slices of ham. Cover with fresh mozzarella slices. Make sure to create an even layer that fully covers the inside of the mozzarella slices. Make sure to create an even layer that fully covers the inside of the bread bowl. Top with a layer of roasted red pepper slices, another 2 slices of ham, and a layer of tomatoes.
4. Sprinkle the tomatoes with salt and pepper. Scatter red onion and olives on top. Place bread lid on the sandwich to close.
5. Wrap the sandwich in plastic wrap. Place a heavy pot or large can on top of the sandwich and let sit for 2 hours. Unwrap, slice, and serve!
Enjoy your Summer Picnic Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Shrimp Kale Caesar Salad? | Here's a recipe for Shrimp Kale Caesar Salad:
Ingredients:
Caesar Dressing
• 1 large free-range egg
• 2 teaspoons dijon mustard
• 3 fillets anchovies
• 2 cloves garlic
• 1 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice, to taste
• kosher salt, to taste
• freshly ground black pepper, to taste
Croutons
• 6 oz whole grain wheat bread, 1 loaf, cut into bite-size cubes
• olive oil, to taste
• 1 teaspoon italian seasoning
• 1 pinch kosher salt
Shrimp
• 1 lb wild-caught shrimp, (about 21 or 25) peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zested
• kosher salt, to taste
• freshly ground black pepper, to taste
Salad
• 12 cups kale, mixed, stemmed and sliced into ribbons
• kosher salt, to taste
• 1 avocado, pitted and thinly sliced
• 3/4 cup pomegranate seeds
• 1/2 cup parmesan cheese, shaved
Instructions:
1. Make the dressing: Add the egg, Dijon mustard, anchovy fillets, and garlic to a blender. Blend for about 1 minute, until smooth and creamy. With the blender running, slowly pour in the olive oil and blend until thick and emulsified. Season the dressing to taste with lemon juice, salt, and pepper, and quickly pulse to incorporate. Set aside. The dressing can be made ahead. Store in the fridge in an airtight container for up to 4 days.
2. Make the croutons: In a 3-quart (3 L) mixing bowl, combine the bread, olive oil, and Italian seasoning. Toss to coat the bread cubes.
3. Heat a medium pan over medium heat. Add the bread cubes, in batches if necessary to keep from overcrowding the pan. Toast, tossing occasionally, until crispy and golden brown, about 5 minutes. Remove from the pan and season with salt. Set aside. The croutons can be made ahead. Store in an airtight container in a cool, dry place for up to 4 days.
4. Make the shrimp: In a medium bowl, combine the shrimp, olive oil, garlic, lemon zest, salt, and pepper. Toss to coat the shrimp.
5. Heat a medium skillet over medium-high heat. Working in batches, cook the shrimp for 2 minutes on each side, until pink and opaque. Remove from the pan.
6. Thoroughly wash and dry the kale. Add to a large bowl and season with salt. Gently massage the kale to break down some of the fibrous texture. Toss with a bit of dressing to coat the leaves, then add more to taste.
7. Add the croutons, shrimp, avocado, pomegranate seeds, and Parmesan. Toss well.
8. Divide between bowls and serve immediately.
Enjoy your Shrimp Kale Caesar Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Vegan Chorizo? | Here's a recipe for Vegan Chorizo:
Ingredients:
• 3 cups mushroom, stemmed and halved button
• 1 cup white onion, diced
• 1 cup walnuts
• 1 can chickpeas, drained
• 1/2 jalapeño, seeded and roughly chopped
• 4 cloves garlic, roughly chopped
• 2 tablespoons olive oil
• 2 tablespoons paprika
• 1 teaspoon garlic powder
• 2 teaspoons cumin
• 2 teaspoons oregano
• 2 teaspoons kosher salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon cinnamon
• 1 tablespoon tomato paste
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
Instructions:
1. Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
2. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8–10 minutes, stirring often, until lightly browned.
3. Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
4. Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
5. Serve the chorizo hot in your favorite dishes.
Enjoy your Vegan Chorizo! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make South African-Style Grilled Cheese (Braaibroodjie)? | Here's a recipe for South African-Style Grilled Cheese (Braaibroodjie):
Ingredients:
• 1 tablespoon vegetable oil, or neutral oil of choice
• 1 large yellow onion, thinly sliced
• 2 small roma tomatoes, thinly sliced
• 1 clove garlic, minced
• kosher salt, to taste
• freshly ground black pepper, to taste
• 4 slices white bread
• 4 tablespoons salted butter, plus more for cooking
• 2 tablespoons mango chutney
• 8 oz shredded gruyère cheese
Instructions:
1. Heat the oil in a large skillet over medium heat. Add the onion, tomatoes, garlic, salt, and pepper and cook for 5 minutes, or until the onion is soft. Transfer the sautéed vegetables to a bowl and set aside.
2. Butter both sides of each slice of bread. Spread 1 tablespoon of mango chutney over 2 slices of bread, then top with a handful of shredded Gruyère, 1/2 cup of the sautéed tomatoes and onion, then another handful of shredded Gruyère. Place the remaining slice of buttered bread on top.
3. Melt some butter in a large skillet over medium-low heat. Add a sandwich and cook for 5–6 minutes on each side, or until golden brown and the cheese has melted. Repeat with the remaining sandwich.
Enjoy your South African-Style Grilled Cheese (Braaibroodjie)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Chicken Salad Sliders? | Here's a recipe for Chicken Salad Sliders:
Ingredients:
• 3 cups chicken, cooked, shredded
• 1 teaspoon paprika
• 1/4 cup cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• pepper, to taste
• salt, to taste
• 1 cup celery, chopped
• 1/2 cup fresh chives, chopped
• 3 tablespoons fresh dill, chopped
• 3 tablespoons lemon juice
• 1/3 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons dijon mustard
• 12 slider buns
• 1 lb bacon, cooked, chopped
• lettuce, chopped
Instructions:
1. In a bowl, mix together chicken, paprika, cayenne pepper, onion powder, garlic powder, pepper, salt, celery, chives, dill, lemon juice, mayonnaise, sour cream, and Dijon mustard.
2. Place chicken salad mixture on a slider bun. Top with bacon and lettuce. Place top bun.
Enjoy your Chicken Salad Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for One-pan Chicken And Veggie Meal Prep 2 Ways? | Here's a recipe for One-pan Chicken And Veggie Meal Prep 2 Ways:
Ingredients:
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 small red onion, sliced
• 2 boneless, skinless chicken breasts
• 3 carrots, sliced on the bias
• 1 cup broccoli floret
• 1 cup snow pea
• 1 can black beans, drained, rinsed
• 4 cups brown rice, cooked
Chipotle Lime Sauce
• 1/2 cup olive oil
• 1/2 cup lime juice
• 1/2 cup honey
• 1 tablespoon garlic, chopped
• 1 teaspoon chipotle powder
• 1 teaspoon cumin
• salt, to taste
• pepper, to taste
Teriyaki Sauce
• 1 cup soy sauce
• 1/2 cup honey
• 1 tablespoon fresh ginger, minced
• 1 tablespoon fresh garlic, minced
• 1 tablespoon sesame oil
Instructions:
1. Preheat oven to 425˚F/220˚C.
2. Spray a parchment paper-lined baking sheet with cooking spray. Place the red pepper, yellow pepper, and red onion on the left half of the sheet and the carrots, broccoli, and snow peas on the right half. Set aside.
3. Mix all the ingredients for teriyaki sauce together.
4. Pour teriyaki sauce into container and seal.
5. Mix the ingredients for the chipotle lime sauce together.
6. Pour chipotle lime sauce into container and seal.
7. Place chicken on baking sheet with vegetables and coat one half with chipotle lime sauce and the other half with teriyaki sauce. Bake for 25 minutes.
8. Remove chicken and slice. Place chicken in containers with a bed of rice and a bed of black beans. Add vegetables and sauce containers. Label each container and refrigerate.
9. To serve, microwave each container for two minutes and cover in sauce.
Enjoy your One-pan Chicken And Veggie Meal Prep 2 Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Quinoa Fruit Salad? | Here's a recipe for Quinoa Fruit Salad:
Ingredients:
Dressing
• 1/4 cup lemon juice
• 1 tablespoon agave
Salad
• 1/4 cup water
• 3/4 cup orange juice
• 1/4 cup quinoa, uncooked
• 1/2 cup blueberry
• 1/2 cup strawberry, sliced
• 1/2 cup banana, sliced
• 1/2 cup blackberry
Instructions:
1. In a small saucepan over medium heat, bring the water and orange juice to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 12 minutes, until the quinoa is tender and the liquid is absorbed. Set aside.
2. Add the lemon juice and agave to a large mason jar and stir to combine.
3. Add the blueberries, strawberries, banana, blackberries, and cooked quinoa to the jar and screw on the lid.
4. Store in the refrigerator until ready to eat, up to 5 days
5. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
Enjoy your Quinoa Fruit Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Chicken and Salmon Meal Prep? | Here's a recipe for Chicken and Salmon Meal Prep:
Ingredients:
• 1 large, boneless, skinless chicken breast
• 1 1/2 cups broccoli floret
• 1 1/2 cups cauliflower florets
• oil, for drizzling
• salt, to taste
• black pepper, to taste
• 3 tablespoons pesto
• 1 teaspoon dried oregano
• 1 salmon fillet
• 1 yellow squash, diced
• 1 red bell pepper, diced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon garlic powder
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line 2 baking sheets with parchment paper.
3. On the first sheet, place the chicken, broccoli, and cauliflower with space between each piece.
4. Drizzle the chicken and veggies with oil, and season with salt and pepper.
5. Spoon the pesto on top of the chicken and spread into a thick, even layer.
6. Season the veggies with the oregano and toss them on the sheet so that everything is evenly coated.
7. Bake for 8 minutes, leaving room in the oven for the second baking sheet.
8. On the second baking sheet, place the salmon, yellow squash, and bell pepper with enough space between each piece.
9. Drizzle the salmon and veggies with oil, and season with salt and pepper.
10. Squeeze the fresh lemon juice over the salmon fillet.
11. Season the veggies with garlic powder and toss them on the sheet so that everything is evenly coated.
12. Add the second tray to the oven and bake both sheets for 12 minutes, until the chicken and salmon are both cooked through.
13. Slice the chicken and salmon and place an assortment of protein and veggies in food storage containers. These containers can be stored in the fridge for up to 4 days.
14. To serve, remove the lid from the container and microwave until desired temperature is reached.
Enjoy your Chicken and Salmon Meal Prep! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Prawn And Asparagus Skewers? | Here's a recipe for Prawn And Asparagus Skewers:
Ingredients:
• 3 tablespoons butter, melted
• 1/2 lemon, juiced
• 2 cloves garlic cloves, crushed
• 1 teaspoon mixed herbs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 lb raw prawn
• 5 oz fresh asparagus
Special Equipment
• 6 skewers bamboo skewer, soaked in water
Instructions:
1. Add the lemon juice, garlic, herbs, salt, and pepper into the melted butter and mix well.
2. On soaked bamboo sticks, skewer on the prawns and asparagus. Repeat until the skewer is full. Brush the butter mix onto to skewer.
3. On a coal BBQ, cook the steak skewers for 1-2 minutes a side, until the prawns turn pink and are cooked through.
Enjoy your Prawn And Asparagus Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Sloppy Joe On A Stick? | Here's a recipe for Sloppy Joe On A Stick:
Ingredients:
• 1 tablespoon vegetable oil
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb ground beef
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon mustard powder
• 3/4 cup ketchup
• 1 teaspoon worcestershire sauce
• 4 frozen puff pastries, thawed for 30-40 minutes
• 2 large eggs, beaten
• 1 cup shredded cheddar cheese
For Serving
• green onion, thinly sliced
• sour cream
• wavy potato chip
• pickle
Special Equipment
• 18 wooden ice pop sticks, 6 in (15 cm)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Heat the vegetable oil in a medium pan over medium heat. When the oil is shimmering, add the onion and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute more.
3. Add the ground beef and season with the salt, pepper, and mustard powder. Break up the meat with a spatula, then cook without disturbing for 3–5 minutes, until the beef browns. Drain any excess liquid from the pan.
4. Add the ketchup and Worcestershire sauce. Stir until the meat is fully cooked and the sauce is evenly distributed, about 3 minutes more. Remove the mixture from the heat and transfer to a medium bowl. Set aside.
5. Line 2 baking sheets with parchment paper.
6. Lay the thawed puff pastry sheets on a flat surface lined with parchment paper. Using a 3-inch (7 cm) heart-shaped cookie cutter, punch out 9 hearts per sheet. You should have 36 total.
7. Transfer 18 of the hearts to the prepared baking sheets. Spoon about 1 tablespoon of the beef mixture into the center. Brush the edges of each cut-out with the beaten egg, then place an ice pop stick at the bottom of each heart, ensuring that about 1/3 of the stick is wedged into the beef filing and the rest is hanging out from the bottom of the heart.
8. Gently lay the remaining 18 cut-outs over each of the filled hearts. With a fork, carefully crimp the edges together all around to seal, ensuring the beef mixture doesn’t seep out onto the edges.
9. Once all are sealed, brush egg wash over the tops of each sloppy joe and then sprinkle the cheddar cheese on top.
10. Bake for 15 minutes, or until the pastry is puffed and golden.
11. Garnish the sloppy joe sticks with green onions, then serve with sour cream, potato chips, and pickles.
Enjoy your Sloppy Joe On A Stick! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Teriyaki Chicken Cauliflower Rice Bowl? | Here's a recipe for Teriyaki Chicken Cauliflower Rice Bowl:
Ingredients:
Teriyaki Sauce
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• 1/4 teaspoon ginger, minced
• 1/4 teaspoon cornstarch
• 1/4 teaspoon freshly ground black pepper
• 1 cup broccoli floret
• 2 cups cauliflower florets
• 1 boneless, skinless chicken breast, sliced into 1/2 pieces
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/4 cup green onion, plus 1 tbsp, sliced, divided
• 2/3 cup red cabbage, shredded
• 1 carrot, diced
• 1 teaspoon toasted white sesame seeds
Instructions:
1. In a bowl, add the soy sauce, maple syrup, garlic, ginger, cornstarch, and black pepper, and whisk until well combined.
2. Microwave broccoli on high for 1 minute.
3. Add the cauliflower to a food processor and pulse until it is the size of rice.
4. On a cutting board, season chicken breast with salt and pepper.
5. Heat olive oil in a large pan or wok over high heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 2 minutes.
6. Add the teriyaki sauce and bring to a simmer.
7. Add 1/4 cup (35 g) green onions, red cabbage, and carrots, and cook for 30 seconds.
8. Add cauliflower and cook, stirring constantly, for 1 minute. Add broccoli and remove from heat.
9. Top with sesame seeds and remaining green onions.
Enjoy your Teriyaki Chicken Cauliflower Rice Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Jackfruit Tacos? | Here's a recipe for Jackfruit Tacos:
Ingredients:
• 20 oz jackfruit, 2 cans, in brine or water
• 1 tablespoon olive oil
• 1/2 yellow onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon liquid smoke
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup vegetable stock
• 3/4 cup vegan bbq sauce
• tortilla, to serve
Instructions:
1. Drain and rinse jackfruit, then cut jackfruit into smaller pieces, removing the core.
2. Add olive oil, onions, garlic, salt, and pepper to a large frying pan or skillet over medium-high heat. Sauté until onions are tender and become translucent.
3. Add jackfruit, chili powder, paprika, cumin, liquid smoke, salt, pepper, and liquid smoke, and stir.
4. Add vegetable stock, cover, and cook another 10-15 minutes, until jackfruit is soft enough that it can be mashed.
5. Preheat oven to 400ºF (200ºC).
6. Mash jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
7. Spread an even layer of pulled jackfruit across a parchment paper-lined baking sheet.
8. Bake for 25 minutes.
9. Remove from oven and pour on vegan BBQ sauce. Stir to combine.
10. Place back in oven for 10 more minutes.
11. Serve on warm tortillas with desired taco toppings.
Enjoy your Jackfruit Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Corn And Zucchini Cakes. | Here's a recipe for Corn And Zucchini Cakes:
Ingredients:
• 1 1/2 cups creamed corn
• 2 zucchinis, shredded and squeezed to remove excess water
• 1 cup all purpose flour
• 1 teaspoon garlic
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/3 cup cornmeal
• nonstick cooking spray, for greasing
• olive oil, for brushing
• avocado crema, for serving
• fresh scallion, for serving
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
3. Grease a baking sheet with nonstick spray. Using a 1/4 cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
4. Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
5. Serve with avocado crema and scallions.
Enjoy your Corn And Zucchini Cakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Banh Mi Meatball Sandwich. | Here's a recipe for Banh Mi Meatball Sandwich:
Ingredients:
For the pickled Carrot and Daikon
• 1 1/2 cups daikon radish
• 1 1/2 cups carrot
• 2 jalapeñoes
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 teaspoons sesame oil
• 3 tablespoons rice vinegar
For the meatballs
• 1 lb ground pork
• 2 tablespoons fresh cilantro, chopped
• 1 scallion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon siracha
• 2 teaspoons sugar
• salt and pepper mix, to taste
• 1 tablespoon cornstarch
For the sandwich
• baguette
• sriracha mayonnaise
• fresh cilantro
Instructions:
1. Combine the pickled carrot and daikon ingredients in a mixing bowl. Set aside and let them pickle for at least an hour.
2. Combine all of the banh mi meatball ingredients in a large mixing bowl. Form ping pong sized meatballs. Pan fry until browned on all sides and cooked all the way through.
3. Put together the sandwich. Smear a layer of Sriracha mayo on one half of the baguette, add the meats, a few of the pickled carrots and daikon and some fresh cilantro. Top with other half of baguette.
Enjoy your Banh Mi Meatball Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Seared Shrimp And Avocado Salad? | Here's a recipe for Seared Shrimp And Avocado Salad:
Ingredients:
• 1/2 lb private selection argentine shrimp, frozen
• 2 tablespoons olive oil
• 1 garlic, minced
• 1/2 teaspoon kosher salt
• pepper, to taste
• 1 teaspoon lemon zest
• 4 cups mesclun greens
• 1/2 cup quinoa, cooked
• 1/2 cup cherry tomato, halved
• 1/2 cup avocado, diced
• 1/4 cup chickpeas, roasted
• 2 tablespoons scallions, sliced, white part only
Vinaigrette
• 1 tablespoon shallot
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 2 tablespoons dijon mustard
• kosher salt, to taste
• pepper, to taste
• 1/2 cup olive oil
Instructions:
1. Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
2. In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
3. Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
4. Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
5. To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
Enjoy your Seared Shrimp And Avocado Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Instant Pot Beef Bulgogi? | Here's a recipe for Instant Pot Beef Bulgogi:
Ingredients:
Beef Bulgogi
• 2 lb beef chuck roast, thinly sliced
• 1/2 medium white onion, thinly sliced
• 3 tablespoons gochujang
• 1 meduim asian pear, peeled and grated
• 1 teaspoon fresh ginger, grated
• 6 cloves garlic, grated
• 1/3 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon granulated sugar
Pickled Daikon Radish
• 1 small daikon radish, peeled, halved, and thinly sliced
• 1 tablespoon kosher salt
• 1/2 cup hot water
• 1/2 cup rice vinegar
• 1/4 cup granulated sugar
Gochujang Mayo
• 1 cup mayonnaise
• 2 tablespoons gochujang
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1/2 teaspoon kosher salt
For Serving
• rice, cooked or lettuce cups
Kimchi
• scallion, thinly sliced
• sesame seed
• carrot, shredded
• cucumber, thinly sliced
• fried egg
Instructions:
1. Marinate the bulgogi: In a large bowl, combine the beef, onion, gochujang, Asian pear, ginger, garlic, soy sauce, sesame oil, sesame seeds, and sugar. Toss until the beef is well coated. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate for at least 2 hours, up to 6 hours.
2. While the beef is marinating, make the pickled daikon: In a large bowl, toss the daikon radish and salt together until fully coated. Let sit at room temperature for 15 minutes, until the salt has dissolved and the radish has released most of its liquid. Transfer the daikon to a mesh strainer and rinse thoroughly with cold water.
3. Return the drained daikon to the bowl and add the hot water, rice vinegar, and sugar and stir until the sugar is fully dissolved. Cover with plastic wrap and let sit at room temperature for at least 2 hours. The pickles will keep in an airtight container in the refrigerator for up to 1 week.
4. Make the gochujang mayo: In a medium bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and salt. Set aside until ready to use. The mayo will keep in an airtight container in the refrigerator for up to 1 week.
5. Transfer the beef and its marinade to an Instant Pot. Close the lid to seal and cook on high pressure for 20 minutes. Once the 20 minutes has elapsed, allow to naturally release for 15 minutes. Turn the steam valve to venting to release the remaining pressure before opening.
6. Arrange an oven rack at the top third of the oven. Turn on the broiler.
7. Using a slotted spoon, transfer the beef to a baking sheet and place under the broiler for 4–5 minutes, until slightly charred.
8. Serve the beef immediately with the pickled daikon, gochujang mayo, and toppings as desired.
Enjoy your Instant Pot Beef Bulgogi! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make PB&J Triangles. | Here's a recipe for PB&J Triangles:
Ingredients:
• 2 burrito size tortillas
• 2 tablespoons sunflower butter, or nut
• 2 tablespoons jelly
Instructions:
1. Spread nut or sunflower butter and jelly on a tortilla.
2. Top with the second tortilla, and cut into triangles.
3. Serve with a hard-boiled egg, blueberries, and strawberries.
Enjoy your PB&J Triangles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Pancit Lechon? | Here's a recipe for Pancit Lechon:
Ingredients:
• 2 tablespoons vegetable oil
• 2 tablespoons pork skin, chopped, plus 2 tablespoons, crumbled, for garnish
• 2 cloves garlic, minced
• 1 tablespoon onion, chopped
• 1/4 stalk celery, chopped
• 1/4 carrot, chopped
• 1/2 cup lechon, shredded
• 1/4 cup longanisa, chopped
• 1 tablespoon soy sauce
• 2 cups bihon noodle, soaked in warm water for 30 minutes
• 1 cup lechon dripping
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons lemon juice
• 1/4 cup crispy chicharrón, for garnish
• 2 tablespoons fresh chives, thinly sliced, for garnish
Instructions:
1. In a wok or heavy-bottomed skillet, heat the oil over high heat until shimmering.
2. Add the chopped pork skin and cook until crisp, about 2-3 minutes. Remove from the pan.
3. Add the garlic to the pan and cook until slightly browned, but not burnt, about 2 minutes.
4. Add the onion and sauté for 2 minutes, until translucent.
5. Add the celery and carrot, and sauté for 2 minutes more, until tender.
6. Add the lechon, longanisa, and soy sauce, and sauté for 2-3 minutes, until liquid is fully absorbed.
7. Add the noodles and lechon drippings, and cook until the liquid has been absorbed, 2-3 minutes. Season with the salt, pepper, and lemon juice. Remove the pan from the heat.
8. Serve the pancit lechon in bowls, garnished with the crumbled pork skin, chicharrón, and chives.
Enjoy your Pancit Lechon! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Homemade Doritos Locos Tacos? | Here's a recipe for Homemade Doritos Locos Tacos:
Ingredients:
Taco Shells
• 2 cups Doritos Nacho Cheese-Flavored Tortilla Chips
• 1 cup all purpose flour
• 1/2 cup masa harina
• 2 tablespoons nacho cheese powder, plus more for dusting
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening, melted
• 3/4 cup water
• nonstick cooking spray, for greasing
Filling
• 1/2 medium yellow onion
• 3 cloves garlic
• olive oil, to taste
• 1 lb ground beef
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne
• 1 teaspoon garlic powder
• 1 tablespoon granulated onion
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon ground beef bouillon
• 1/2 teaspoon msg
• 1/4 teaspoon sugar
• kosher salt, to taste
• 2 cups water, divided
• 2 tablespoons cornstarch
Assembly
• 1/2 cup sour cream
• 1/2 cup iceberg lettuce, shredded
• 1/2 cup shredded cheddar cheese
• 1 tomato, diced
Instructions:
1. Make the taco shells: Add the Doritos, flour, masa harina, nacho cheese powder, salt, and baking powder to a food processor. Process until the Doritos are broken down into fine crumbs. With the processor running, slowly pour in the melted lard and water. Continue processing until the dough comes together in a ball.
2. Transfer the dough to a piece of plastic wrap. Shape into a disc, wrap tightly, then refrigerate for 30 minutes.
3. Preheat the oven to 400°F (200°C). Grease 2–3 baking sheets with nonstick spray.
4. Working with one dough ball at a time (keep the rest covered so they don’t dry out), place between 2 sheets of parchment paper or plastic wrap. Use a heavy skillet to press down evenly into a thin tortilla.
5. Transfer the tortilla to the griddle and cook for 1–2 minutes per side, until lightly browned.
6. Transfer the cooked tortilla to a large bowl lined with a kitchen towel and cover to keep warm while you cook the rest of the tortillas. The steam will help keep them moist and soft.
7. Arrange the tortillas in a single layer on the prepared baking sheets. Bake for 3 minutes, until crisp. While still hot, carefully fold the tortillas into taco holders to set the shell shape. Dust with more nacho cheese powder. Let cool while you make the filling.
8. Add the onion and garlic to a food processor and drizzle with oil. Pulse until finely minced, scraping down the sides as needed.
9. Transfer the onion mixture to a large pan and sweat over medium-low heat until soft and translucent, 5– 7 minutes.
10. Add the ground beef, cumin, coriander, cayenne, garlic powder, granulated onion, paprika, chili powder, beef bouillon, MSG, sugar, and salt. Stir well to combine. Increase the heat to high and use a masher or whisk to break the meat into small pieces. Cook until the beef is golden brown and caramelized, about 5 minutes.
11. Deglaze the pan with 1/2 cup of water, stirring to scrape up any browned bits. 12. Continue cooking for about 10 minutes, until the liquid reduces.
12. In a liquid measuring cup or medium bowl, whisk together the cornstarch and remaining 11/2 cups water. Add to the beef mixture and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
13. Use an immersion blender to purée about a quarter of the meat in the pan, then stir everything together.
14. To assemble, spoon the meat mixture into the taco shells. Top with sour cream, shredded lettuce, cheese, and diced tomatoes.
15. Serve immediately.
Enjoy your Homemade Doritos Locos Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Roasted Veggie And White Bean Salad? | Here's a recipe for Roasted Veggie And White Bean Salad:
Ingredients:
• 1 white onion, finely chopped
• 2 tablespoons red wine vinegar
• 1 lemon, zested
• 1 lemon, juiced
• 1 1/2 teaspoons dijon mustard
• fine sea salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 head broccoli, cut into large florets
• 1 fennel bulb, trimmed, cut into 1/2-inch (1 cm) wedges
• 2 cloves garlic, smashed
• 1 pinch red pepper flakes
• 2 tablespoons fennel fond, finely chopped
• 15 oz white bean, 1 can, drained and rinsed
• 4 hard-boiled eggs, peeled and coarsely chopped
Instructions:
1. Preheat the oven to 425°F (220˚C).
2. In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.
3. In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
4. Spread the broccoli onto a large baking sheet and season with salt and pepper.
5. Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.
6. Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
7. Whisking constantly, slowly add the remaining 1/4 cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.
8. Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.
Enjoy your Roasted Veggie And White Bean Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Healthier Instant Noodles? | Here's a recipe for Healthier Instant Noodles:
Ingredients:
• 2 teaspoons soy sauce
• 1/2 teaspoon toasted sesame oil
• pepper, to taste
• 1/4 cup mushroom, thinly sliced
• 1/4 cup carrot, cut into matchsticks
• 1/2 cup fresh spinach, chopped
• 1 cup dry instant noodle
• 2 tablespoons green onion, chopped
• 1 cup hot broth, or hot water
Instructions:
1. Fill a mason jar with soy sauce, sesame oil, pepper, mushrooms, carrots, spinach, noodles, and green onions.
2. Adjust seasonings to taste.
3. Store in the fridge for up to 5 days.
4. When you’re ready to serve, pour in the hot water or broth. Stir well.
Enjoy your Healthier Instant Noodles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Chilled Cucumber Avocado Soup? | Here's a recipe for Chilled Cucumber Avocado Soup:
Ingredients:
• 1 english cucumber, peeled and chopped, plus more sliced into rounds, for garnish
• 2 medium avocados, diced
• 1 cup greek yogurt
• 1 cup vegetable broth, or water
• 1 tablespoon lemon juice
• 1/2 teaspoon apple cider vinegar
• 2 tablespoons scallions, sliced
• salt, to taste
• pepper, to taste
Instructions:
1. In a food processor or blender, add the cucumber, avocado, Greek yogurt, vegetable broth, lemon juice, apple cider vinegar, scallions, salt, and pepper. Blend until smooth and creamy.
2. Chill for at least 30 minutes, or until ready to serve.
Enjoy your Chilled Cucumber Avocado Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Homemade Alphabet Soup. | Here's a recipe for Homemade Alphabet Soup:
Ingredients:
Meatballs
• 1 lb ground beef
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
Soup
• 2 carrots, diced
• 1 celery, diced
• 1 can diced tomato
• 1/2 cup vegetable stock
• 1/2 cup alphabet pasta, or any pasta of your choice, cooked
• cheese, to taste, optional
Instructions:
1. In a large bowl, combine all ingredients for the meatballs.
2. Shape them into small balls and pan sear until the meatballs have a dark brown crust. About 2 minutes on each side.
3. Take out the meatballs and set aside. Use the same pot combine the soup ingredients and stew for 20 minutes or until the vegetables are soft.
4. Using a blender, puree the veggies until the soup becomes a sauce.
5. Add in the stock, pasta and meatballs and simmer for 5 minutes.
Enjoy your Homemade Alphabet Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Vegan Black Rice Sushi Rolls? | Here's a recipe for Vegan Black Rice Sushi Rolls:
Ingredients:
Sushi
• 1/3 cup organic tempeh, cut into thin strips
• 1/3 cup soy sauce
• 1 medium carrot, grated
• 1/4 head purple cabbage, grated
• 3 sheets toasted nori
• black rice, cooked according to package directions, and cooled
• 1/2 cup avocado, thinly sliced lengthwise
• 1/3 cup english cucumber, seeded, cut into thin strips
• 1/3 cup cashews, coarsely chopped
• water, for sealing
Sesame Miso Sauce
• 3 tablespoons olive oil
• 1/4 cup lime juice
• 3 tablespoons maple syrup
• 2 teaspoons white miso paste
• 2 teaspoons black sesame seeds
• 1 teaspoon fresh ginger, grated, optional
Special Equipment
• bamboo sushi mat, optional
Instructions:
1. In a medium bowl, pour the soy sauce over the tempeh. Set aside to marinate for at least 25 minutes. While the tempeh marinates, prepare the rest of the ingredients.
2. Heat a medium nonstick pan over medium-high heat. Add the marinated tempeh strips. Cook for 1-2 minutes on each side, until golden brown and lightly charred. Remove from the pan and set aside to cool.
3. In a medium bowl, toss together the carrot and cabbage.
4. Build the sushi rolls: Lay a sheet of toasted nori, shiny side down, on the bamboo mat or clean work surface. Pat about 1/4 of the rice evenly over the nori, leaving about a 1/2 inch (1 1/4 cm) of space at the top. Layer a few slices of avocado over the rice toward the bottom of the nori sheet. Top with a few pieces of cucumber, some of the carrot-cabbage mixture, a couple of pieces of tempeh, and about 1 tablespoon of chopped cashews.
5. To close the sushi roll, brush a bit of water across the empty edge of the nori. Using both hands, roll the filled end of the nori sheet over onto itself, carefully tucking all of the ingredients inside. Continue rolling until the nori sheet covers the rice and seal with the damp edge. Repeat with remaining nori sheets and fillings.
6. With a sharp knife, cut each roll into 6-8 pieces, depending on preference. Pro tip: If you wet the knife before slicing, it will cut through the nori more cleanly. But be careful!
7. Make the sesame miso sauce: In a small bowl, combine the olive oil, lime juice, maple syrup, miso, sesame seeds, and ginger, if using. Whisk to combine.
8. Serve the sushi rolls with the sauce for dipping.
Enjoy your Vegan Black Rice Sushi Rolls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Two-Faced Avocado Toast (Gemini)? | Here's a recipe for Two-Faced Avocado Toast (Gemini):
Ingredients:
• 1/2 avocado
• kosher salt, to taste
• 1 teaspoon lemon juice
• 1 slice multigrain toast
• 1 chive
• 1 hard-boiled egg, halved, 1/2 chopped
• black pepper, to taste
Instructions:
1. Scoop the avocado into a medium bowl. Season with salt and add the lemon juice. Mash until smooth.
2. Spread the avocado on the slice of toast. Lay the chive diagonally across the toast. Put the chopped egg on one side of the chive and the other half egg on the other side. Season with pepper.
Enjoy your Two-Faced Avocado Toast (Gemini)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Vegan Broccoli And Cheddar Soup? | Here's a recipe for Vegan Broccoli And Cheddar Soup:
Ingredients:
• 1/2 cup cashews
• water, for soaking cashews
• 1 tablespoon olive oil
• 2 medium yellow potatoes, cubed
• 3 medium carrots, chopped
• 1 medium yellow onion, diced
• 3 garlics, minced
• 1 teaspoon kosher salt
• 6 cups vegetable broth, divided
• 1/2 cup nutritional yeast
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 head broccoli, cut into small florets, roasted or steamed
• 10 bread bowls, for serving
Instructions:
1. In a small bowl, cover the cashews with water and soak for 1 hour, then drain.
2. In a large pot, heat the olive oil over medium heat. Add the potatoes, carrots, onion, garlic, salt, and 2 cups (480 ml) of vegetable broth. Cover and simmer for 30 minutes.
3. Transfer the soup to a blender or use an immersion blender to blend until smooth. Return the soup to the pot and rinse out blender.
4. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper and blend until smooth.
5. Add the cashew mixture to the pot with the soup and stir to combine, then stir in the broccoli. Cover and simmer for 10 minutes, until the broccoli is tender.
6. Ladle the soup into bread bowls and serve.
Enjoy your Vegan Broccoli And Cheddar Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Leftover Ham Sheet Pan Cubanos? | Here's a recipe for Leftover Ham Sheet Pan Cubanos:
Ingredients:
Mojo Turkey
• 1 cup shredded turkey
• 1/2 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1 teaspoon dried oregano
Cubanos
• 4 hoagie rolls
• 2 tablespoons yellow mustard
• 8 slices spiral cut ham
• 8 swiss cheeses
• 16 dill pickles
• 1/2 stick unsalted butter, melted
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Make the mojo turkey: Add the turkey, orange juice, lime juice, garlic, salt, and oregano to a large bowl. Toss well, then set aside.
3. Split the hoagie rolls in half lengthwise and spread 11/2 teaspoons of mustard over each roll.
4. On the bottom half of each roll, layer 2 slices of ham, 1/4 of the mojo turkey, 2 slices of Swiss cheese, and 4 dill pickle chips.
5. Bring the sandwiches together and set on a rimmed baking sheet. Brush the top and bottom of each roll with the melted butter.
6. Place another baking sheet on top of the sandwiches and put a cast iron skillet or other heavy pan on top to compress the sandwiches.
7. Transfer to the oven and bake for 20 minutes, until the exterior of the bread is golden and crispy and the cheese is melted.
Enjoy your Leftover Ham Sheet Pan Cubanos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Easy Sushi Sandwiches? | Here's a recipe for Easy Sushi Sandwiches:
Ingredients:
• 1/4 cup sugar
• 1 tablespoon salt
• 1 cup rice vinegar
• 4 cups short grain rice, cooked, hot
• 8 sheets nori, divided
• 1/2 lb shrimp, peeled and deveined
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 3/4 cup ice water
• canola oil, for frying
• salt, to taste
• 1 avocado, sliced, divided
• 6 oz imitation crab, 1 can
• 1 english cucumber, thinly sliced, divided
• 1/2 cup whipped cream cheese
• 4 oz smoked salmon, 1 package
To Serve
• teriyaki sauce
• spicy mayonnaise
• soy sauce
Instructions:
1. In a bowl, add the sugar, salt, and vinegar, and stir to combine. Microwave for 2 minutes, or until the sugar has dissolved.
2. Transfer the rice onto a serving bowl and pour the vinegar mixture over the rice.
3. Using a spatula fold in the vinegar into the rice. Have another person fan the rice while mixing to get it down to room temperature.
4. Lay 4 sheets of nori onto two sheet pans. Spread half the rice mixture onto the nori on one sheet pan in an even layer. Repeat with the remaining sheet pan.
5. Refrigerate uncovered for 30 minutes to an hour.
6. In a bowl, whisk the flour, cornstarch, baking powder, salt, and egg until smooth.
7. Slowly add the ice water in a steady stream whisking until just mixed.
8. Dip the shrimp in the batter until fully coated.
9. Heat a large pot of oil to 350˚F (180˚C).
10. Add shrimp to the pot and fry until golden brown, about 2 minutes. Transfer the shrimp to a wire rack to drain. Repeat with remaining shrimp.
11. Once cool, season the shrimp with salt to taste.
12. Remove the sheet pans with rice from the refrigerator. Place the first sheet of nori and rice onto a cutting board.
13. Mentally divide the rice sheet into fourths. On one fourth, place a layer of cucumber, a layer of avocado, and top with the crab.
14. On another fourth, place the sliced avocado and top with the shrimp tempura.
15. On another fourth, spread a layer of the cream cheese, then top with smoked salmon and a layer of avocado.
16. On the last fourth add a layer of cucumber and avocado.
17. Gently invert the other sheet tray with rice onto the sheet tray with toppings, so that the edges are even.
18. Cut the sushi into 16 even squares.
19. Serve with teriyaki sauce, spicy mayonnaise, and soy sauce.
Enjoy your Easy Sushi Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook In-N-Out Copycat Sauce? | Here's a recipe for In-N-Out Copycat Sauce:
Ingredients:
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons sweet pickle relish
• 1 teaspoon sugar
• 1 teaspoon distilled white vinegar
Instructions:
1. In a medium bowl, combine the mayonnaise, ketchup, relish, sugar and vinegar and stir until well incorporated.
2. Serve on burgers or as a dip.
Enjoy your In-N-Out Copycat Sauce! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Roasted Tomato Basil Soup? | Here's a recipe for Roasted Tomato Basil Soup:
Ingredients:
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 celery, diced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 2 cans crushed tomato, 28 ounce (795 G) cans
• 2 tablespoons tomato paste
• 1/2 teaspoon baking soda
• 6 cups vegetable broth
• 2 sprigs fresh thyme
• 1/4 cup fresh basil, sliced
• 8 bread bowls, for serving
Instructions:
1. In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper.
2. Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
3. Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth.
4. Let the soup cool for 2 minutes, then ladle into the bread bowls and serve.
Enjoy your Roasted Tomato Basil Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Turkey Chili? | Here's a recipe for Turkey Chili:
Ingredients:
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 3 teaspoons ground cumin
• 1 lb ground turkey
• 1 can tomato
• 2 cans red kidney bean, drained and rinsed
• 2 cups low sodium chicken stock
• 2 1/2 teaspoons kosher salt
For Serving
• sour cream
• shredded cheddar cheese
• scallion, thinly sliced
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Once the oil begins to shimmer, add the onion and red bell pepper and cook, stirring occasionally, until softened, 7 minutes.
2. Add the garlic, chili powder, and cumin, and cook, stirring frequently, until aromatic, about 30 seconds.
3. Add the ground turkey and cook, breaking up the meat with a wood spoon or spatula, until browned and cooked through, about 5 minutes.
4. Add the tomatoes, red kidney beans, chicken stock, and salt and bring to a boil. Reduce the heat to low and simmer until the liquid has slightly reduced and the chili has thickened, about 20 minutes.
5. Serve the chili with sour cream, cheese, and scallions.
Enjoy your Turkey Chili! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Bacon-wrapped Jalapeño Popper Dogs? | Here's a recipe for Bacon-wrapped Jalapeño Popper Dogs:
Ingredients:
• 1/2 cup cream cheese, room temperature
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon ground pepper
• 4 large jalapeñoes
• 1/4 cup brown sugar
• 4 beef hot dogs
• 8 strips bacon
• 4 hot dog buns
Instructions:
1. Combine filling ingredients in a medium bowl, and mix thoroughly. Refrigerate at least 15 minutes.
2. Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
3. Butterfly the hot dogs.
4. Stuff them with a few spoonfuls of the filling.
5. Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
6. Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
7. Grill the dogs over medium indirect heat until the bacon is crispy, about 10 minutes, turning halfway through. If you don’t have a grill, you can bake them in the oven at 400°F (200°C) for 15-20 minutes.
8. Remove the toothpicks and serve in buns with your desired toppings.
Enjoy your Bacon-wrapped Jalapeño Popper Dogs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare 3-Minute Coconut Chickpea Curry? | Here's a recipe for 3-Minute Coconut Chickpea Curry:
Ingredients:
• 1 cup coconut cream
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1 pinch of cayenne
• 1/2 teaspoon ground tumeric
• 1/4 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• kosher salt, to taste
• freshly ground black pepper, to taste
• 15 oz chickpeas, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/2 lime juice
• steamed rice, for serving
• fresh cilantro, chopped, for garnish
Instructions:
1. In a medium, microwave-safe bowl, mix together the coconut cream, onion powder, garlic powder, ginger, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Add the chickpeas and toss until well coated.
2. Cover the bowl with plastic wrap and microwave on high power for 3 minutes, until heated through.
3. Remove the bowl from the microwave, uncover, and stir in the spinach and lime juice.
4. Spoon the curry over steamed rice. Garnish with cilantro.
Enjoy your 3-Minute Coconut Chickpea Curry! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Garlic Steak And Potato Skewers? | Here's a recipe for Garlic Steak And Potato Skewers:
Ingredients:
• 1 lb sirloin steak, cut into 1-inch (2 1/2cm) cubes
• 2 cloves garlic cloves, crushed
• 2 teaspoons salt
• 2 teaspoons pepper
• 2/3 lb new potato, cooked and halved
• 1 red onion, chopped
Special Equipment
• 6 skewers bamboo skewer, soaked in water
Instructions:
1. In a bowl, season the steak with garlic, salt, and pepper, and stir thoroughly.
2. On soaked bamboo sticks, skewer on the seasoned steak cubes, then potatos and onions.
3. Repeat until the skewer is full.
4. On a coal BBQ, cook the steak skewers for 2-3 minutes a side for medium-rare and 4-5 minutes for well done.
Enjoy your Garlic Steak And Potato Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
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