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Give the cooking plan according to the name of the dish entered. | slow-cooker-herb-butter-chicken | ingredients:red potato (1 ½lb)、medium white onion、butter (½cup)、rosemary (2teaspoons)、thyme (1teaspoon)、salt、pepper、garlic (3cloves)、whole chicken (3 ½lb)、lemon、fresh thyme、fresh rosemary、green beans (¾lb)
instructions:
0: Slice the red potatoes in half.
1: Lay the potatoes and half of the onion in the bottom of the slow cooker.
2: Cut onion in half and save for later.
3: In a bowl, mix butter, rosemary, thyme, salt, pepper, and garlic until well-combined.
4: Stuff the chicken with the other half of the onion and lemon wedge.
5: Rub the herb butter mixture all over the outside of the chicken.
6: Place the chicken on top of the potatoes and onions in the slow cooker and place a sprig of thyme and rosemary on top. Cover and cook for 4 hours on high.
7: Remove the chicken from the slow cooker and place on a baking sheet. Remove the lemon and onion from inside the chicken.
8: Add the green beans to the slow cooker. Cover and cook for 20 minutes. Broil for 2-3 minutes or until the skin is golden brown. Let the chicken rest for 10 minutes before carving.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spaghetti-squash-and-eggplant-meatballs | ingredients:eggplants、onion、garlic cloves、oil、dried oregano (1teaspoon)、salt (1teaspoon)、pepper (1teaspoon)、fresh basil (¼cup)、fresh parsley (¼cup)、vegetarian parmesan cheese (½cup)、bread crumbs (1cup)、whole milk ricotta cheese (¼cup)、dried oregano (1teaspoon)、egg、marinara sauce (14oz)
instructions:
0: Preheat oven to 375ºF (190ºC).
1: Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
2: In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
3: Roll the mixture into golf ball-sized balls. Transfer to a cast iron pan spacing them about 2 inches apart from each other. Bake for 20 minutes.
4: On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
5: Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
6: Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy “spaghetti” quality.
7: On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegetarian-gumbo | ingredients:olive oil (6tablespoons)、yellow onion (1cup)、cremini mushroom (10oz)、garlic (6cloves)、low sodium soy sauce (2tablespoons)、dried thyme (2teaspoons)、smoked paprika (2teaspoons)、dried oregano (1teaspoon)、cayenne pepper (½teaspoon)、vegan worcestershire sauce (3teaspoons)、liquid smoke (1teaspoon)、salt (½teaspoon)、pepper (¾teaspoon)、cannellini bean (15oz)、bread crumbs (¾cup)、vital wheat gluten (⅓cup)、vegetable broth (3 ½cups)、all purpose flour (3tablespoons)、celery (1stalk)、okra (2cups)、green bell pepper、tomato (1 ½cups)、red kidney bean (15oz)、brown rice、fresh parsley
instructions:
0: In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.
1: Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
2: Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, ½ teaspoon liquid smoke, ½ teaspoon salt, and ¼ teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
3: Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into “meatballs”.
4: In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.
5: Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.
6: Add the remaining ½ cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
7: Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
8: Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon liquid smoke, 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon cayenne, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
9: Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
10: Season with salt to taste. Then, add the meatballs and stir to incorporate.
11: Serve over rice and garnish with parsley.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | carbonara | ingredients:large eggs、large egg yolks、grated parmesan cheese (1cup)、grated pecorino romano (½cup)、kosher salt (1teaspoon)、freshly ground black pepper (1teaspoon)、dried spathetti (16oz)、bacon (4oz)
instructions:
0: In a medium bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, salt, and pepper.
1: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain the pasta through a colander.
2: While the pasta is cooking, add the bacon to a large pan over medium-high heat and cook, stirring occasionally, until crispy, about 8 minutes. Remove the bacon from the pan and transfer to a paper towel-lined plate. Leave the rendered bacon fat in the pan.
3: Transfer the drained pasta to the pan with the bacon fat and toss with tongs for 1 minute, until fully coated. Remove the pan from the heat and let sit for 1 minute.
4: Add 2 tablespoons of the reserved pasta water to the egg mixture and whisk to combine, then carefully pour the mixture over the pasta, quickly tossing to coat. Add the reserved pasta water, 1 tablespoon at a time, as necessary until the sauce is creamy and has the consistency of heavy cream.
5: Add the bacon and toss to combine. Serve immediately topped with more freshly ground black pepper.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pizza-bread-bowl | ingredients:bread boule、marinara sauce (1cup)、fresh mozzarella cheese (8oz)、pepperoni (6oz)、onion、fresh basil (½cup)、sausage (1cup)、green bell pepper、white cheddar cheese (1cup)
instructions:
0: Slice the top of the bread boule off and remove the insides.
1: Spread ½ cup (130 G) of the marinara on the bottom of the boule, then layer with half of the mozzarella, 5 ounces (140 G) of the pepperoni, onions, basil, sausage, peppers, the other ½ cup (130 G) of marinara, the remaining mozzarella, and half of the white cheddar, and place the cap of the bread boule on top.
2: Wrap the bread bowl in foil, then press with a heavy object for 30 minutes.
3: Preheat oven to 350°F (175˚C).
4: Remove the foil and sprinkle the remaining cheddar and pepperoni on top. Bake for 30 minutes, until cheese is golden brown.
5: Cool for 10 minutes and slice.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | crispy-country-fried-steak-roll | ingredients:olive oil (1tablespoon)、onion、garlic (2cloves)、spinach (5cups)、beef sirloin flap (2lb)、salt、pepper、garlic powder (1tablespoon)、paprika (1tablespoon)、monterey jack cheese (4slices)、flour (2cups)、eggs、panko bread crumbs (3cups)、oil
instructions:
0: In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt, and pepper. Stir until softened, 3-4 minutes.
1: Add the spinach and stir until wilted down. Remove the pan from the heat.
2: Season the steak on all sides with salt, pepper, garlic powder, and paprika. Lay a piece of parchment paper over the cubed steak. Using a meat mallet or rolling pin, pound the steak until ¼-inch (6-mm) in thickness.
3: Remove the parchment paper. Lay the slices on Monterey Jack evenly over the cube steak. Add the sauteed spinach mixture over the cheese.
4: Gently roll up the steak, making sure to keep it as tightly wrapped as possible. Place the steak log on a sheet of plastic wrap. Wrap the steak up, tightly securing each side.
5: Refrigerate the steak for 1 hour.
6: Place the flour, eggs, and panko in three separate shallow dishes.
7: Gently unwrap the steak roll from the plastic wrap. Dip it into the flour, dusting off any excess. Dip the steak roll into the eggs, into the panko, and then back into the eggs, and back into the panko.
8: Preheat oven to 325˚F (160˚C).
9: Fill a pot with tall sides with one inch (2 cm) of oil and heat to 350˚F (180˚C).
10: Gently place the steak roll into the oil, and fry until golden brown, about 2-3 minutes.
11: Gently turn the steak over with tongs, and fry until the other side is golden brown, about 2 minutes.
12: Transfer the steak roll to a baking sheet.
13: Bake for 25-30 minutes.
14: To a small pot on medium heat melt the butter, add garlic and the flour, mix the ingredients together until a loose paste forms and cook this mixture on low until it starts to darken just a bit, about 5 minutes.
15: Add in the milk, salt, nutmeg, pepper, and whisk until smooth. Let the gravy come to a simmer, then take off the heat.
16: Once the steak Rolls are finished. rest at room temperature for at least 10 minutes. Slice into four to six slices.
17: Serve with mashed potatoes, green beans, carrots, corn and peppercorn gravy.
18: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pulled-pork-stuffed-sweet-potatoes | ingredients:yellow onion、pork loin、salt、pepper、garlic (3cloves)、BBQ sauce (2cups)、sweet potatoes、olive oil、shredded carrots (1cup)、purple cabbage、green onion
instructions:
0: Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
1: Cook on high for 4 hours or low for 8 hours.
2: "Pull apart” the pork loin using two forks. Cover and let sit and move on to sweet potatoes.
3: Preheat oven to 400˚F (200˚C).
4: Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
5: Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
6: Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
7: Bake for 20 minutes.
8: Add shredded carrots and purple cabbage to the shredded pork and combine.
9: Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | zesty-one-pot-chicken-bake | ingredients:McCormick® Zesty Spice Blend (2tablespoons)、kosher salt (1tablespoon)、freshly ground black pepper (½teaspoon)、boneless, skinless chicken thighs (1lb)、vegetable oil (1tablespoon)、unsalted butter (2tablespoons)、medium yellow onion、medium red bell pepper、garlic (3cloves)、white long grain rice (2cups)、chicken stock (4cups)、lemon、fresh basil
instructions:
0: Preheat the oven to 375˚F (190˚C).
1: In a small bowl, combine 1 tablespoon of the Zesty spice blend, 1 teaspoon salt, and the pepper. Coat each piece of chicken evenly with seasoning blend. Set aside.
2: In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, until a golden brown crust forms. Transfer the chicken to a plate and set aside.
3: Reduce the heat to medium. Add the butter, onion and garlic. Cook for 2 minutes, until the onion is translucent and fragrant.
4: Add the rice and remaining tablespoon of Zesty spice blend, bell pepper and stir to coat with the butter and aromatics. Pour in the stock and stir to deglaze the pot. Add the remaining 2 teaspoons of salt. Bring to a low boil and cook for about 2 minutes.
5: Arrange the chicken pieces on top of the rice. They may sink into the stock slightly, but that is okay.
6: Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, until the rice is cooked through, but not mushy, and the chicken temperature reaches 165˚F (75˚C).
7: Remove the chicken from the pot. Squeeze the juice from a lemon half into the rice and fluff with a fork, allowing some steam to escape and halt additional cooking.
8: Transfer the rice and chicken to plates and top with fresh basil. Cut the remaining lemon half into wedges and serve on the side.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-fried-cauliflower-chicken | ingredients:cauliflower (1large head)、unbleached all-purpose flour (1cup)、cornstarch (1tablespoon)、salt (½teaspoon)、cayenne pepper (½teaspoon)、white pepper (½teaspoon)、onion powder (½teaspoon)、garlic powder (½teaspoon)、sweet paprika (½teaspoon)、old bay seasoning (¼teaspoon)、nutritional yeast (1teaspoon)、hot sauce (⅓cup)、plain unsweetened soy milk (¼cup)、dijon mustard (1tablespoon)、safflower oil (5cups)
instructions:
0: In a medium bowl, combine the flour, arrowroot powder, salt, cayenne, white pepper, onion powder, garlic powder, paprika, Old Bay seasoning, and nutritional yeast.
1: In another medium bowl, combine the hot sauce, soy milk, and Dijon mustard and whisk until creamy.
2: In a large Dutch oven or heavy pot, heat the oil to 350°F (180°C). Double-line a large plate with paper towels and keep nearby.
3: Use one hand to dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your dry hand to coat it completely. Dip it back into the wet mixture and again in the dry mixture, keeping one hand devoted to wet and one to dry.
4: Carefully lower the twice-coated floret into the hot oil. Repeat with the remaining cauliflower until you can’t fit any more into the pot. Do not overcrowd. Fry for 4-5 minutes, until the pieces are golden. Transfer the fried cauliflower to the lined plate and continue to fry the remaining cauliflower. Serve hot.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cornbread-waffles-with-chili | ingredients:nonstick cooking spray、unsalted butter (6tablespoons)、milk (1 ½cups)、white vinegar (1tablespoon)、sugar (1tablespoon)、large egg、all-purpose flour (1cup)、cornmeal (1cup)、baking soda (1teaspoon)、baking powder (1teaspoon)、garlic powder (1 ½teaspoons)、paprika (½teaspoon)、kosher salt (1 ½teaspoons)、freshly ground black pepper (½teaspoon)、shredded cheddar cheese (1cup)、chili (2cups)、sour cream、green onion
instructions:
0: Grease a waffle iron with melted butter or nonstick spray. Set the heat to medium.
1: In a large bowl, whisk together the melted butter, milk, vinegar, sugar, and egg. Add the flour, cornmeal, baking soda, baking powder, garlic powder, paprika, salt, and pepper and whisk to incorporate. Fold in the cheddar cheese with a rubber spatula.
2: Pour 1 scant cup (260 G) of batter onto the waffle iron and cook until golden brown, about 5 minutes. Repeat with the remaining batter.
3: Serve the waffles warm and topped with chili, more cheddar cheese, sour cream, and green onions.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | grilled-meat-and-veggie-bundles | ingredients:85% lean ground beef (2lb)、bread crumbs (½cup)、french onion soup mix (4tablespoons)、petite marble medley potato (1 ½lb)、baby carrot (1lb)、kosher salt (1 ½teaspoons)、black pepper (½teaspoon)、BBQ sauce (1cup)
instructions:
0: Prepare a grill or campfire for medium heat.
1: In a medium bowl, gently mix together the ground beef, bread crumbs, and French onion soup mix until well combined.
2: Lay out 6 large rectangles of heavy duty aluminum foil, about 20 x 12 inches (50 x 30 cm) each.
3: Place about 6 potatoes and 4 carrots on a piece of foil. Season with salt and pepper. Form about 5 ounces of beef mixture into a patty and place on top of the vegetable pile. Fold the foil over and crimp the edges to seal. Repeat with the remaining ingredients.
4: Place the packets on the grill over medium heat. Cook for 15–20 minutes, until the potatoes are tender and the beef patties are cooked through.
5: Let cool for a few minutes, then carefully unwrap the packets. Glaze the meat with BBQ sauce.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chicken-parm-melts | ingredients:rotisserie chicken、marinara sauce (1cup)、bread (6slices)、shredded mozzarella cheese (1cup)
instructions:
0: Preheat oven to 350ºF (180ºC) and line a sheet tray with parchment paper.
1: Debone, remove skin, and shred rotisserie chicken.
2: Mix chicken with marinara sauce.
3: Line toasted bread up on the sheet tray and evenly top with chicken mixture. Sprinkle with mozzarella.
4: Bake for 5-10 minutes or until it is heated through and the cheese on top is melted.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | giant-stuffed-burger | ingredients:bacon (1lb)、salted butter (2tablespoons)、large onion、ground beef (3lb)、garlic powder (1tablespoon)、paprika (1tablespoon)、salt (1tablespoon)、pepper (1teaspoon)、oil、cheddar cheese (2cups)、monterey jack cheese (2cups)、fresh parsley (1cup)、lettuce、tomato、rolls
instructions:
0: Preheat oven to 350˚F (180˚C).
1: On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
2: Bake for 30 minutes, or until desired crispiness has been reached.
3: In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
4: In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
5: On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
6: Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
7: Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
8: Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
9: Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
10: Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
11: Remove from heat and place skillet in the oven to finish cooking for 5 minutes
12: Remove from pan using spatulas and place on a cutting board for serving.
13: Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | rice-cooker-asian-chicken-rice | ingredients:skin-on, boneless chicken thigh、garlic (1clove)、ginger (1piece)、scallion、chicken bouillon (1teaspoon)、salt (½teaspoon)、rice (10oz)、water (1 ½cups)
instructions:
0: Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well.
1: Add chicken thigh to the pot skin-side down, and place the scallion over the chicken.
2: Cook for 30 minutes, or until the rice and chicken are cooked through.
3: For sauce, combine scallion, white sugar, sesame oil, grated garlic, grated ginger, soy sauce, vinegar, miso, and red chili flakes. Mix well.
4: When the rice is ready, remove scallion and chicken. Stir the rice well to fluff it up and slice the chicken.
5: Press cooked rice into a bowl to make a dome shape. Then turn the bowl upside down onto the serving plate.
6: Serve the sliced chicken with cilantro, tomatoes, and lemon, and pour the sauce over to your preference.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pesto-salmon-puff-pastry | ingredients:pesto sauce (½cup)、frozen puff pastry (2sheets)、salmon fillet (9oz)、salt (1teaspoon)、pepper (1teaspoon)、fresh basil (5leaves)、eggs
instructions:
0: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
1: In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
2: Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
3: Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
4: Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
5: Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
6: Seal the edges by pressing onto the seams of the fish silhouette.
7: Use a knife to make indents for the head and fin details.
8: Use the tip of the spoon to create indents of the scales.
9: Brush the pastry with egg wash.
10: Bake for 40 minutes, or until golden brown.
11: In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
12: Slice and serve while hot.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-tray-garlic-primavera-pasta | ingredients:pasta (2cups)、carrot (½cup)、pepper (¾cup)、asparagus (¾cup)、garlic (1tablespoon)、olive oil (1tablespoon)、salt (1teaspoon)、pepper (1teaspoon)、parmesan cheese
instructions:
0: Take two sheets of aluminum foil, about 12x12-inch, (30x30 cm) and stack them on top of each other.
1: Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
2: Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
3: Preheat oven to 400ºF (200ºC).
4: Add all of the ingredients to one of the foil boats, then stir.
5: Bake for 12 minutes.
6: Allow to cool for 10 minutes.
7: Eat or pack into tupperware and refrigerate 3-5 days.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-masala-veggie-burgers | ingredients:red potatoes、large carrots、bell pepper、corn (½cup)、edamame (½cup)、oats (½cup)、ginger (½teaspoon)、turmeric (½teaspoon)、garam masala (1teaspoon)、mustard seed (¼teaspoon)、cayenne pepper (½teaspoon)、garlic (2cloves)、olive oil (1tablespoon)、salt (½teaspoon)、oil (1tablespoon)
instructions:
0: Finely chop two red potatoes, and two large carrots. Sauté in a little oil for a few minutes.
1: Add the bell pepper, corn, and edamame. Continue to cook until the potatoes are soft.
2: In a food processor, grind the oats until they are a grainy powder.
3: Add the veggies, olive oil, and spices. Blend.
4: Shape the mixture into patties, and fry, grill, bake, or freeze them for later!
5: Serve with toppings of choice! (Topping in this video: Vegan mayo, mustard, ketchup, dill pickles, onion, lettuce, tomatoes, and avocado.)
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | herbed-chicken-and-veggie-bake | ingredients:boneless, skinless chicken breasts、asparagus (2cups)、cherry tomato (2cups)、olive oil (3tablespoons)、dried basil (1teaspoon)、dried thyme (1teaspoon)、dried rosemary (½teaspoon)、salt (1teaspoon)、black pepper (1teaspoon)
instructions:
0: Preheat the oven to 400°F (200°C).
1: Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
2: Place the chicken breasts in the middle section of the baking sheet.
3: Drizzle the veggies and chicken with the oil.
4: Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
5: Bake for 25 minutes or until chicken’s internal temperature reaches 165˚F (72˚C).
6: Allow the chicken to rest for 5 minutes before slicing.
7: Place the chicken breast on a plate with portions of the roasted veggies and serve.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | seared-salmon-with-smoky-squash-salad | ingredients:garlic (2cloves)、maple syrup (¼cup)、lemon juice (¼cup)、olive oil (¼cup)、salt、pepper、salmon fillet (6oz)、canola oil (2tablespoons)
instructions:
0: Preheat the oven to 425°F (220°C).
1: In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
2: Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
3: In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
4: Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft.
5: Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy.
6: In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
7: In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
8: Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
9: Arrange the salad on a platter and top with the seared salmon.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mexican-chorizo-burger | ingredients:ground beef (1lb)、salt (1teaspoon)、chili powder (1tablespoon)、ground chorizo (⅓lb)、oil (1tablespoon)、hamburger buns
instructions:
0: Mix together the patty ingredients until combined.
1: Form the beef mixture into 3 round patties.
2: Heat oil in a pan over medium heat.
3: Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
4: Cook for 6 more minutes until the cheese is melted.
5: Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | surf-and-turf-steak-roll-up | ingredients:kosher salt (2tablespoons)、lobster (3lb)、cream cheese (4oz)、freshly ground black pepper (1 ½teaspoons)、flank steak (1lb)、olive oil (1tablespoon)
instructions:
0: Preheat the oven to 375°F (190°C)
1: Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.
2: Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5–10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
3: Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.
4: Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.
5: Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.
6: Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to ¼-inch thick.
7: Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
8: Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
9: Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3–4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.
10: Transfer the pan to the oven and roast for 27–30 minutes, until the internal temperature of the steak reaches 145°F (63°C).
11: Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
12: Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant.
13: Add the white wine and cook for 3 minutes, until reduced by half.
14: Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
15: Add the parsley and whisk to combine.
16: Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley.
17: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegan-crab-cakes | ingredients:chickpeas (15oz)、hearts of palm (15oz)、artichoke heart (15oz)、panko breadcrumbs (1 ½cups)、vegan mayonnaise (¾cup)、dijon mustard (1teaspoon)、lemon juice (2teaspoons)、salt (¼teaspoon)、pepper (¼teaspoon)、old bay seasoning (1tablespoon)、oil、sweet pickle relish (1tablespoon)、fresh dill
instructions:
0: Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
1: Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
2: Form the mixture into 6 1-inch (2 cm) thick patties.
3: Dip each patty in remaining bread crumbs.
4: Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
5: Transfer to paper towel-lined plate to absorb excess oil.
6: For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
7: Top the patties with tartar sauce, dill, and lemon juice.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | healthier-mac-n-cheese | ingredients:yellow potatoes、medium carrot、medium onion、cashews (½cup)、salt (1teaspoon)、pepper (1teaspoon)、garlic powder (1teaspoon)、onion powder (1teaspoon)、nutritional yeast (2tablespoons)、whole wheat macaroni (1lb)、paprika
instructions:
0: Add potatoes, carrot, and onion to a boiling pot of water. Cook for 10 minutes or until fork-tender. Reserve two cups of boiled water, and drain the rest through a colander.
1: Add cooked vegetables, cashews, salt, pepper, garlic powder, onion powder, and nutritional yeast. Put 1 cup (235 ml) of reserved boiled water into blend. Blend until well combined. If a smoother texture is desired, add more of the boiled water.
2: Pour mix over cooked pasta and coat evenly.
3: Garnish with paprika (optional).
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 3-ingredient-cajun-bbq-ribs | ingredients:baby back ribs (½rack)、cajun seasoning (3tablespoons)、BBQ sauce (1cup)
instructions:
0: Preheat oven to 250°F (120°C).
1: Rub the Cajun seasoning evenly over the top and bottom of the ribs.
2: Bake for 2 hours, until ribs are tender.
3: Increase oven temperature to 500°F (260°C).
4: Brush the BBQ sauce evenly over the top and the sides.
5: Bake for an additional 15 minutes, until the sauce is bubbly and caramelized.
6: Serve with the extra BBQ sauce!
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | thanksgiving-leftovers-shepherd-s-pie | ingredients:butter (2tablespoons)、onion (1cup)、carrot (1cup)、peas (1cup)、mushrooms (1cup)、turkey (3cups)、dried thyme (½teaspoon)、dried parsley (½teaspoon)、salt (¼teaspoon)、pepper (¼teaspoon)、gravy (1cup)、heavy cream (½cup)、mashed potato (4cups)、cooking spray
instructions:
0: Preheat the oven to 425°F (220°C).
1: Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat).
2: Add in mushrooms and peas. Cook for an additional 2-3 minutes.
3: Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.
4: Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie).
5: Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.)
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-pan-honey-lime-chicken | ingredients:green bell pepper、red bell pepper、onion、olive oil、salt、pepper、chicken breast、parchment paper
instructions:
0: Preheat oven to 450°F (230°C).
1: Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
2: Tear off a sheet of parchment paper, large enough to fold into a packet.
3: Mix honey, garlic and soy sauce.
4: Place bell peppers and chicken breast on top of parchment paper. Season with salt, and pepper, honey soy garlic sauce.
5: Squeeze lime juice on afterwards and garnish with lime slices.
6: Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
7: Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sartu-di-riso-as-made-by-antoni-porowski | ingredients:olive oil (1tablespoon)、onion (1cup)、carrot (1cup)、celery (½cup)、garlic (2cloves)、salt、bay leaves、tomato paste (1tablespoon)、canned whole peeled tomato (28oz)、parmesan rind、fresh basil (1bunch)、arborio rice (4cups)、low-sodium chicken broth (5cups)、large eggs、grated parmesan cheese (1cup)、unsalted butter (2tablespoons)、italian breadcrumb (1cup)、fresh mozzarella cheese (1ball)
instructions:
0: Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery, stirring occasionally, until the onions are translucent, 3-5 minutes.
1: Add a bit more oil, if needed, then add the garlic, a pinch of salt, 2 bay leaves, and the tomato paste. Stir until the tomato paste begins to caramelize on the bottom of the pan, 1-2 minutes.
2: Add the canned tomatoes and break them apart with tongs or the back of a wooden spoon.
3: Add the Parmesan rind and basil, burying them into the sauce.
4: Reduce the heat to low and simmer for 30 minutes until the sauce has thickened and the flavors have developed. Remove and discard the Parmesan rind, bay leaves, and basil. Set the sauce aside to cool.
5: Prepare the rice. In a large pot over medium-high heat, add the rice and stock and stir to combine.
6: Add the 2 remaining bay leaves and a pinch of salt.
7: Bring to a boil, then immediately cover and reduce down to a simmer.
8: Simmer for 15 minutes without removing the lid.
9: After 15 minutes remove from the rice from the heat, stir, and transfer to a large bowl to cool for 5-10 minutes.
10: Preheat the oven to 400˚F (200˚C)
11: Once the rice has cooled, taste to check if it needs more salt, then add the eggs and grated Parmesan cheese. Mix thoroughly with your hands.
12: Generously coat the inside of a bundt pan with butter.
13: Add the breadcrumbs and tilt the pan around to coat. Once well-coated, tap out excess crumbs into a bowl and reserve.
14: Using your hands, line the bundt pan with an even layer of the rice, bringing it up to about ½ an inch (1 cm) from the top of the pan.
15: Tear apart the mozzarella and layer it over the rice.
16: Cover with a layer of tomato sauce.
17: Top with a layer of rice mixture and smooth with the back of a spoon to seal in the sauce completely.
18: Top with reserved bread crumbs and brush with oil or spray with cooking spray to ensure a nice crust forms.
19: Bake for 30-35 minutes, until golden brown and edges have crisped up..
20: Remove from the oven and cool for about 10 minutes before flipping out of the pan.
21: Fill the cavity with any remaining tomato sauce and garnish with basil, Parmesan, and a drizzle of olive oil.
22: Slice and serve.
23: Enjoy! |
Give the cooking plan according to the name of the dish entered. | crispy-rolled-chicken-parma | ingredients:olive oil (2tablespoons)、garlic (3cloves)、chili flake (½teaspoon)、crushed tomato (28oz)、salt、black pepper、fresh basil (¼cup)
instructions:
0: Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
1: Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
2: On a clean work surface, butterfly the chicken breasts.
3: Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
4: Season each side with salt and black pepper.
5: With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
6: Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
7: Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
8: Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
9: Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
10: Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
11: Arrange fresh mozzarella slices on top.
12: Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
13: Garnish with fresh basil and serve with the reserved tomato sauce alongside.
14: Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
15: Enjoy! |
Give the cooking plan according to the name of the dish entered. | swedish-meatball-subs | ingredients:beef mince (6oz)、pork mince (6oz)、egg、dill (1tablespoon)、onion、breadcrumb (½cup)、salt (1teaspoon)、pepper (1teaspoon)
instructions:
0: Thoroughly mix all the meatball ingredients, and shape them into golf ball-sized balls.
1: Over low to medium heat, fry all sides of the meatballs, until the meatballs are cooked through and the outsides are golden brown. It will take around 12-15 minutes.
2: If you are making a large quantity for a party, make the meatballs in advance and reheat them in an oven for 10-15 minutes at 175°C. (When reheating, ensure the meatballs are piping hot throughout before serving.)
3: To make the cream sauce, dissolve a beef stock cube in 20 milliliters of water. Then add in cream, mustard, and Worcestershire sauce.
4: Toss the meatballs in the sauce while it reduces to a thick and creamy sauce.
5: Serve the meatballs in soft French sticks with sliced cucumber and lingonberry or cranberry jam.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | haitian-griot-and-pikliz | ingredients:pork shoulder (3lb)、salt、freshly cracked pepper (½teaspoon)、onion、shallots、scallions、bell pepper、garlic (6cloves)、chicken bouillon (1cube)、garlic (4cloves)、oranges、limes、white wine vinegar (1tablespoon)、fresh thyme (10sprigs)、fresh parsley (½bunch)、scotch bonnet pepper、water (2cups)、oil (4cups)、brown rice、red bean、fried plantains
instructions:
0: For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
1: With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
2: For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
3: Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
4: Preheat oven to 350°F (180°C).
5: Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½ hours or until cooked through and tender.
6: Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
7: Heat a pot of oil to 350°F (180°C).
8: Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
9: Transfer the pork to a paper towel-lined plate to drain.
10: Serve with rice, beans, fried plantains, and the pikliz.
11: Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | steak-and-veggie-zucchini-boats | ingredients:large zucchinis、olive oil、pepper、salt、lean steak (1lb)、yellow onion、salt (½teaspoon)、pepper (¼teaspoon)、green bell pepper、red bell pepper、sliced button mushrooms (4oz)、low-fat provolone cheese (½cup)
instructions:
0: Preheat oven to 400˚F (200˚C).
1: Cut zucchini in half, and scoop out the insides (repurpose for another dish). Place into baking dish.
2: Season with olive oil, pepper, and salt.
3: Bake for 20 minutes. Set aside.
4: While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.
5: In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.
6: Add peppers and mushrooms, and cook for another 5 minutes.
7: Toss steak back into the cooked veggie and sauté for 1 minute.
8: Distribute the steak and veggies among zucchini halves.
9: Top with shredded cheese.
10: Bake for 5 minutes, or until cheese is melted.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | red-wine-dragon-ribs | ingredients:rack of pork rib (4lb)、salt、pepper、red wine (1cup)、brown sugar (1cup)、apple cider vinegar (¼cup)、ground allspice (¼teaspoon)、tomato sauce (1can)、tomato paste (3tablespoons)
instructions:
0: Preheat oven to 250˚F (125˚C).
1: Clean the ribs (remove membrane or score) and pat dry.
2: Place the ribs in a foil-lined roasting pan, and season both sides with salt and pepper.
3: Add about ¼ inch (6mm) of water (about ½ cup (120 ml)) to the pan.
4: Seal the top of the roasting pan with foil and bake for 2 hours or until ribs are very tender.
5: Place wine, brown sugar, vinegar, tomato sauce, tomato paste, and allspice in a saucepan.
6: Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick.
7: Raise oven to 350˚F (180˚C).
8: Remove ribs from roasting pan. Pour off all fat and water, and baste ribs with sauce.
9: Bake an additional 20-30 minutes. (You can stop and re-baste halfway through.)
10: Cut ribs and serve with additional sauce.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | gobi-manchurian | ingredients:cauliflower florets (3cups)、salt (½teaspoon)、flour (½cup)、cornstarch (2tablespoons)、paprika (½teaspoon)、cayenne pepper (¼teaspoon)、garlic (2cloves)、ginger (1teaspoon)、soy sauce (1teaspoon)、water、vegetable oil
instructions:
0: Add cauliflower florets and salt to a bowl and microwave for 5-7 minutes, or until the florets become soft.
1: Add flour, cornstarch, paprika, cayenne pepper, 2 cloves of minced garlic, salt, ginger, and 1 teaspoon soy sauce to a bowl. Mix until well combined.
2: Add water to the bowl in small amounts until the batter is thick and smooth. Add the cauliflower and mix until fully coated.
3: Heat oil in a pot to 425°F (220°C).
4: Add the coated cauliflower florets and deep fry until golden brown.
5: Transfer the fried cauliflower to a paper towel-lined plate, and sprinkle with salt.
6: In a cup or small bowl, make the cornstarch slurry. Combine the water and cornstarch and mix until well combined.
7: In a large pan, heat oil and saute garlic on medium high heat. Add the green onions and saute for 2-3 minutes.
8: Add the bell peppers and sauté for 7 minutes, or until the peppers are soft.
9: Add the vinegar, chili sauce, tomato sauce, soy sauce, and crushed pepper flakes, and mix well.
10: Add small amounts of the cornstarch water to the mixture and stir until the water becomes translucent. Add as much as you’d like, depending on how much gravy you want, but only go up to ½ cup (120 ml) of water to 4 tablespoons of cornstarch for maximum flavor.
11: Add the fried cauliflower and gently stir to coat it with the gravy. Add salt to taste and stir.
12: Serve with rice and top with optional lemon juice.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | beetroot-feta-burgers | ingredients:beetroot (1 ⅔cups)、sweet potato (1cup)、salt (1 ½teaspoons)、black pepper (½teaspoon)、garlic granules (½teaspoon)、smoked paprika (1teaspoon)、lemon、fresh coriander (1tablespoon)、tahini (3tablespoons)、feta cheese (1cup)、eggs、breadcrumb (⅓cup)、oil
instructions:
0: To a large bowl, add the beetroot, sweet potato, salt, black pepper, garlic granules, smoked paprika, lemon zest, coriander, tahini, feta, eggs, and breadcrumbs. Mix until thoroughly combined. You should achieve a wet, sticky mixture that should just about come together when formed into a burger.
1: Next place a large frying pan over a low-medium heat and add around 1 cm (½ in) of oil. You need enough oil so the burgers are at least halfway covered with the oil when they are in the pan.
2: Once the oil is warm, cook the burgers for around 5 minutes per side or until cooked through and golden brown on the outside. Remove from the pan and drain excess oil on kitchen paper.
3: To prepare the tzatziki, add the Greek yoghurt, cucumber, garlic, mint, lemon juice, black pepper, and salt to a bowl and mix thoroughly. Refrigerate until ready to serve.
4: Place your beetroot patty onto a burger bun, top with tzatziki and rocket salad.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | hearty-turkey-tacos | ingredients:tomatillo (1lb)、jalapeño、garlic (3cloves)、medium white onion、fresh cilantro (½bunch)、lime、kosher salt
instructions:
0: Make the tomatillo salsa: Place the tomatillos in a medium saucepan and cover with water. Bring to a boil, then reduce the heat to low. Simmer until the tomatillos have turned darker green in color and some of the skins have started to burst. Remove from the water and set aside to cool.
1: In a food processor, combine the jalapeño, garlic, onion, cilantro and cooled tomatillos. Blend until the cilantro and onion have broken down, but you can still see the tomatillo seeds. Be careful not to overblend. Season with the lime juice and salt.
2: Make the turkey filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until starting to soften and caramelize, about 10 minutes.
3: Increase the heat to medium-high and add the ground turkey. Season with the salt, Hearty spice blend, and chili powder. Stir occasionally, allowing the turkey to brown slightly. Once the turkey is cooked through, about 5 minutes, remove the pan from the heat.
4: Heat the tortillas in a clean skillet or over a medium-low flame on a gas burning stove. Wrap the hot tortillas in a clean kitchen towel to keep warm as you heat the remaining tortillas.
5: Assemble the tacos: Fill the hot tortillas with the turkey filling and garnish with salsa, cheese, radishes, and cilantro. Serve with lime wedges on the side.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | healthier-sloppy-joes | ingredients:coleslaw mix (10oz)、apple cider vinegar (2tablespoons)、extra virgin olive oil (2tablespoons)、dijon mustard (2teaspoons)、kosher salt (1teaspoon)、pepper (1teaspoon)
instructions:
0: Make the slaw: In a medium bowl, combine the coleslaw mix, apple cider vinegar, olive oil, mustard, salt, and pepper. Toss well, then cover and refrigerate until ready to use.
1: Make the sloppy joes: Heat the oil in a large, high-walled pan over medium heat. When the oil is shimmering, add the onion and sauté for 2–3 minutes, or until translucent. Add the garlic, chili powder, paprika, thyme, tomato paste, and dates. Stir to combine and cook for 2–3 minutes, until the tomato paste begins to brown.
2: Add the turkey and sauté until cooked through, about 3–5 minutes, stirring throughout. Add the tomato sauce, apple cider vinegar, and Worcestershire sauce. Stir to combine.
3: Add the shredded carrots and zucchini and cook down into the sauce, about 3–5 minutes. Season with salt, pepper, and hot sauce, if using.
4: Scoop the sloppy joe mixture onto toasted buns and top with the slaw.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 1-minute-noodles | ingredients:chinese black vinegar (½cup)、high grade sesame oil (¼cup)、soy sauce (¼cup)、sugar (1tablespoon)、fresh noodles (1 ⅔lb)、garlic (1teaspoon)、scallion (2tablespoons)、chili oil (1tablespoon)、sesame seeds (1tablespoon)
instructions:
0: In a medium bowl, mix together the black vinegar, sesame oil, soy sauce, and sugar. Set aside.
1: Cook the noodles according to the package instructions, then drain. Place the noodles in the bowl with the sauce and toss to coat.
2: Garnish with the garlic, scallions, chili oil, and sesame seeds.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | paleo-beef-and-veggie-stir-fry | ingredients:flank steak (1lb)、lime juice (2teaspoons)、coconut amino (2teaspoons)、avocado oil (2tablespoons)、carrots、small napa cabbage (1head)、fresh scallions、ginger (1tablespoon)、garlic (4cloves)
instructions:
0: Add the flank steak, coconut aminos, and lime juice to a bowl, and toss to combine. Set aside to marinate for 10 minutes.
1: Heat 1 tablespoon of oil over medium-high heat in a large nonstick skillet. Place half the meat in the skillet and sear for 1 minute on each side.
2: Place the seared steak in a clean bowl and repeat with the second batch, draining excess liquid from the skillet as needed.
3: Once all of the meat has been seared and removed from the pan, heat the remaining 1 tablespoon of oil in the pan. Add in the carrots and sauté until softened, about 5 minutes.
4: Add the Napa cabbage to the pan and quickly toss with the carrots.
5: Move the cabbage and carrots away from the center of the pan and sprinkle in the scallions, ginger, and garlic. Stir the mixture in the center of the pan until fragrant, about 30 seconds.
6: Mix all contents of the pan together and toss in the meat.
7: Pour in the coconut aminos, lime juice, and tapioca flour. Stir the contents of the pan until well combined and the sauce has thickened, about 1-2 minutes. Remove from heat.
8: Divided the mixture between bowls filled with Napa cabbage and garnish with scallions.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | make-ahead-lasagna-roll-ups | ingredients:lasagna noodles、ground beef (1lb)、ground pork sausage (½lb)、onion、salt (1teaspoon)、pepper (½teaspoon)、marinara sauce (3cups)、ricotta cheese (30oz)、fresh baby spinach (2cups)、italian seasoning (1tablespoon)、egg、shredded mozzarella cheese (1cup)、shredded parmesan cheese (1cup)
instructions:
0: Cook lasagna noodles al dente.
1: In a skillet over medium heat, cook beef, sausage, onion, salt, and pepper until fully cooked.
2: Add spinach and 1 cup of marinara sauce, and let simmer. Remove from heat.
3: In a bowl, combine ricotta, Italian seasoning, and egg.
4: Spread mixture over each lasagna noodle, then top with meat mixture. Roll up tightly and place in a disposable casserole dish.
5: Let cool completely, then freeze up to 4 days.
6: To bake, let thaw in the refrigerator during the day.
7: Preheat oven to 350°F (180°C).
8: Top with remaining 2 cups of marinara, cover tightly, and bake for 40 minutes.
9: Uncover, and top with mozzarella and parmesan. Broil an additional 5 minutes or until cheese is melted to your preference.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | thai-green-prawn-noodles | ingredients:prawn (½lb)、salt (1teaspoon)、pepper (½teaspoon)、garlic (2cloves)、green chili、peas (⅔cup)、thai green curry paste (3tablespoons)、noodle (9oz)、lime
instructions:
0: Fry the prawns with salt and pepper until they’ve just turned pink. Take out and set aside.
1: In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
2: Add the prawns and noodles and mix together for another couple of minutes.
3: Serve with a little lime juice squeezed over.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | buffalo-mac-n-cheese | ingredients:nonstick cooking spray、unsalted butter (2tablespoons)、all purpose flour (2tablespoons)、whole milk (1 ½cups)、shredded mild cheddar cheese (2cups)、kosher salt (1teaspoon)、macaroni (4 ½cups)、shredded sharp cheddar cheese (2cups)、shredded rotisserie chicken (4cups)、Frank’s® RedHot® Buffalo Wings Sauce (½cup)
instructions:
0: Preheat the oven to 350°F (180°C). Grease a 10-inch cast-iron skillet with nonstick spray.
1: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium, then slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
2: Remove the pot from the heat, add the mild cheddar cheese, and whisk until melted and smooth. Stir in the salt. Add the cooked macaroni to the cheese sauce and toss to coat well.
3: Transfer half of the mac and cheese mixture to the prepared skillet. Top with 1 cup sharp cheddar cheese, then the remaining mac and cheese and remaining cup of sharp cheddar.
4: In a medium bowl, mix together the shredded rotisserie chicken and Frank’s® RedHot® Buffalo Wings Sauce. Spoon on top of the mac and cheese.
5: Bake the mac and cheese for 30–35 minutes or until the cheese is bubbling around the edges of the pan. Remove from the oven and let cool for at least 5 minutes.
6: While the mac and cheese bakes, make the celery ribbons: Using a vegetable peeler, peel the backs of the celery stalks lengthwise into ribbons. Transfer the ribbons to a large bowl filled with ice water and let sit for at least 30 minutes or up to 1 hour.
7: Drizzle the mac and cheese with more Frank’s® RedHot® Buffalo Wings Sauce and the ranch dressing, then top with the crumbled blue cheese, red onion, scallions, and celery ribbons.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | bbq-bacon-onion-meatball-bomb | ingredients:ground beef (1lb)、garlic powder (1teaspoon)、onion powder (1teaspoon)、pepper (1teaspoon)、salt (2teaspoons)、bread crumbs (¼cup)、garlic (3cloves)、onion、fresh parsley (⅓cup)、egg、ketchup (1tablespoon)、mustard (1tablespoon)、worcestershire sauce (1teaspoon)、honey (1tablespoon)、medium onions、cheddar cheese (8oz)、bacon (16strips)、barbecue sauce (1bottle)
instructions:
0: Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
1: In a large bowl, mix the ground beef, garlic powder, onion powder, pepper, salt, bread crumbs, garlic, diced onion, parsley, egg, ketchup, mustard, Worcestershire sauce, and honey until evenly combined. Set aside in the refrigerator.
2: Cut the 4 onions vertically on cutting board. Remove the stem and root from each piece. The layers of each onion will act as "shells" to wrap around each meatball.
3: Remove the meatball mixture from the refrigerator and pinch off golf ball-sized pieces of meat. Press a small cube of cheddar cheese into the middle of each meat portion, then form into a meatball shape with your hands.
4: Wrap each meatball in 2 onion "shells", then with 2 strips of bacon, and transfer to the prepared baking sheet.
5: Brush the meatballs with barbecue sauce, covering them completely.
6: Bake for 45 minutes, brushing again with BBQ sauce halfway through, until deep brown with a nice crust on the outside.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | fall-ratatouille | ingredients:olive oil (2tablespoons)、small white onion、orange sweet potato (¾cup)、yellow potato (¾cup)、gala apple (½cup)、fresh thyme (3sprigs)、kosher salt (1teaspoon)、vegetable stock (¾cup)
instructions:
0: Preheat the oven to 375°F (190°C).
1: Make the purée: In a medium pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, sweet potato, potato, apple, thyme, and salt. Sauté for 8–10 minutes, until the vegetables begin to release their juices and soften.
2: Add ½ cup (120 ml) of vegetable stock and cover the pan. Reduce the heat to medium-low and cook for 20–25 minutes, until the vegetables are completely softened. Remove the pot from the heat.
3: Remove the thyme stems and discard. Add the remaining ¼ cup (60 ml) of vegetable stock and, using an immersion blender, blend until completely smooth. Season with more salt to taste.
4: Spread the purée over the bottom of an 10-inch (25 cm) cast iron skillet. Arrange the orange sweet potatoes, yellow potatoes, purple sweet potatoes, delicata squash, and apple slices in an alternating pattern on top, working from the outside in. Drizzle the olive oil over the top and season with the salt, pepper, and thyme.
5: Cover the pan with foil and bake the ratatouille for 30 minutes, then uncover and bake for another 20–25 minutes, until the vegetables are softened and starting to brown.
6: Drizzle the ratatouille with more olive oil to taste. Serve warm.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chicken-tagine | ingredients:Schwartz ground cinnamon (1teaspoon)、Schwartz paprika (1teaspoon)、ground coriander (1teaspoon)、black pepper (1teaspoon)、cumin (1teaspoon)、salt (1teaspoon)
instructions:
0: Preheat oven to 190ºC (375ºF).
1: Place all of the ingredients for the spice rub in a small bowl and mix to combine.
2: Place chicken thighs in a large bowl and coat with the spice rub.
3: Heat a very large cast iron skillet and drizzle in 2 tablespoons of olive oil. 5. Place seasoned chicken thighs skin-side down and cook until the skin is brown and crispy, about 4–5 minutes. Then flip the thighs over and brown the other side for 4 minutes. Remove chicken from the pan.
4: In a large bowl, add baby potatoes, cherry tomatoes, shallots, and apricots. Drizzle with the remaining 2 tablespoons of olive oil and season to taste with salt and pepper. Mix until evenly coated.
5: Place the vegetables into the bottom of the tagine and arrange the chicken, skin-side up, around the top, wedging a slice of lemon between each piece of chicken.
6: Place the lid on the tagine and place in the oven for 1 hour and 40 minutes, or until chicken is 165ºF (75ºC) and falls off the bone.
7: Garnish with fresh parsley and toasted almond slivers.
8: ENJOY! |
Give the cooking plan according to the name of the dish entered. | baked-potato-wedges-fish-sticks | ingredients:paprika (2teaspoons)、garlic powder (1teaspoon)、onion powder (1teaspoon)、salt (½teaspoon)、pepper (½teaspoon)
instructions:
0: In a small bowl, combine all the paprika seasoning ingredients, stir.
1: Cut the potatoes in half lengthwise, and cut each half into quarters lengthwise, making 16 total wedges.
2: Place wedges in a bowl of water to remove the extra starch from the potatoes. Drain.
3: Preheat oven to 400˚F (200˚C).
4: Place wedges on a baking sheet and pour olive oil, 3 spoonfuls of the paprika seasoning, and parmesan over the potatoes.
5: Using clean hands, mix together to coat potatoes, then arrange potatoes in rows, without overlapping, so they bake evenly.
6: Bake for 30 minutes, flipping halfway, or until crispy.
7: Cut cod fillet down the middle and into 3 to 4-inch (8-10 cm) long pieces. Some of the thicker pieces may need to be cut in half.
8: Mix the paprika seasoning into the panko.
9: Dredge each fish stick through the eggs, flour, back in the egg, and finally, panko. Place on a baking sheet
10: Bake with the potato wedges for 15 minutes, flipping halfway, or until golden brown and cooked through.
11: Serve with your favorite dipping sauces.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | braised-short-rib-ragu | ingredients:short rib (4lb)、salt、pepper、oil (2tablespoons)、onion (1 ½cups)、carrot (1cup)、celery (1cup)、red wine (2cups)、garlic (2tablespoons)、fresh rosemary (2sprigs)、tomato paste (2tablespoons)、beef broth (2cups)、tomato (28oz)、dried bay leaf、fresh parsley、grated pecorino romano
instructions:
0: First, salt and pepper your short ribs.
1: In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
2: In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
3: Add the red wine, cook until some of the alcohol has burned off.
4: Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
5: Return the browned short ribs, bring to a boil.
6: Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
7: Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
8: Return to the pot. Give it a stir so all the meat is coated in the sauce.
9: NOTE: Keep warm until ready to serve.
10: Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | roast-lamb-for-easter | ingredients:olive oil (6tablespoons)、fresh rosemary (¼cup)、garlic (6cloves)、shallots、dried thyme (½tablespoon)、pepper (2teaspoons)、salt (3 ½teaspoons)、leg of lamb (5lb)、carrot、potato、onion、garlic (4cloves)、salt、pepper、olive oil、garlic bread (8slices)
instructions:
0: Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
1: Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
2: Roll up and securely tie the leg of lamb together with kitchen twine.
3: In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
4: Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
5: Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
6: Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
7: Serve with the roasted vegetables.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sweet-potato-chicken-stir-fry-with-peanut-sauce | ingredients:lime juice (2tablespoons)、sesame oil (2tablespoons)、salt、pepper、boneless, skinless chicken breast (1lb)、creamy peanut butter (¼cup)、lime juice (1tablespoon)、low sodium soy sauce (1tablespoon)、rice wine vinegar (1teaspoon)、garlic (1clove)、ginger (1teaspoon)、red pepper flakes (½teaspoon)、water (¼cup)、small yellow bell pepper、small red bell pepper、small green bell pepper、medium sweet potato、broccoli floret (2cups)、sesame oil (½tablespoon)、green onion、chopped peanut
instructions:
0: In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
1: In a large bowl, mix lime juice, sesame oil, salt, and pepper.
2: Add cubed chicken to mixture and stir until completely coated.
3: Cover with plastic wrap and marinate in refrigerator for 30 minutes.
4: Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
5: Once cooked through, remove chicken and transfer to a bowl.
6: Spiralize bell peppers and sweet potato into a large bowl.
7: Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
8: Add in the spiralized vegetables and cook for 2-3 minutes.
9: Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
10: Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
11: Top with green onions and chopped peanuts.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | hasselback-butternut-squash | ingredients:medium butternut squash、water (¼cup)、olive oil (2tablespoons)、kosher salt、pepper、shallot (⅓cup)、dijon mustard (2tablespoons)、maple syrup (3tablespoons)、apple cider vinegar (2tablespoons)、hazelnuts (¼cup)、pomegranate seeds (⅓cup)、chives (¼cup)
instructions:
0: Preheat the oven to 425˚F (220˚C). Place a rack in the upper third of the oven.
1: Using a vegetable peeler, peel the skin and the white flesh directly beneath the skin from the butternut squash until the deep orange flesh is exposed. Leave the stem intact if possible. Cut the squash in half lengthwise. Remove the seeds and pulp.
2: Place the squash cut-side down on a rimmed baking sheet and pour in the water. Bake the squash for 20 minutes, until the flesh is softened but not fully cooked. This par-cooking will making the cutting much easier.
3: Cool the squash until it can be safely handled with your bare hands. Place one squash half cut-side down on a cutting board. Using a sharp knife, carefully cut very thin slits, about ⅛-inch (3 MM) wide, about ¾ of the way through the squash, being careful not to cut all the way through. Repeat with the second half.
4: Grease the baking sheet with olive oil and return the squash to the pan, cut-side down. Brush more olive oil all over the squash. Season with salt and pepper.
5: Bake for another 35 minutes, until the squash is fork tender and golden brown on top.
6: While the squash finishes baking, make the sauce. In a small saucepan over medium heat, warm 2 tablespoons of olive oil. Add the shallots, season with salt, and cook for 10-12 minutes, stirring, until they begin to caramelize.
7: Add the mustard, maple syrup, and apple cider vinegar and whisk to combine. Simmer for 3 minutes, until the sauce is slightly reduced and thickened. Season with salt and pepper to taste. Remove from the heat.
8: Drizzle the warm sauce over the butternut squash, making sure to get the sauce in between the slits as best you can. Top with the hazelnuts, pomegranate seeds, and chives. Serve warm.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | banh-mi-bowl-with-crispy-tofu | ingredients:extra firm tofu (16oz)、salt、pepper、low sodium soy sauce (½cup)、rice wine vinegar (¼cup)、sesame oil (1teaspoon)、garlic (2cloves)、ginger (2tablespoons)、large cucumber、small carrots
instructions:
0: Preheat oven to 375˚F (190˚C).
1: Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
2: Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
3: Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
4: In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
5: Spiralize the cucumber and carrots into a large bowl.
6: Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | shrimp-and-asparagus-alfredo | ingredients:large shrimp (1lb)、McCormick® Salt Free Garlic and Herb seasoning (2tablespoons)、unsalted butter (2tablespoons)、asparagus (1lb)、heavy cream (1cup)、grated parmesan cheese (½cup)、chickpea spaghetti (1lb)
instructions:
0: In a large bowl, toss the shrimp with the Salt Free Garlic and Herb seasoning until well coated.
1: Melt the butter in a large skillet over medium heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 2 minutes. Add the asparagus and cook for another 3 minutes, until wilted slightly.
2: Stir in the heavy cream and Parmesan. Cook for 5 minutes, until the cream has thickened slightly.
3: Serve the shrimp and asparagus Alfredo immediately over the cooked chickpea pasta.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | coconut-broth-clams | ingredients:littleneck clam (2lb)、cold water、sea salt (3tablespoons)
instructions:
0: Pick through the clams and discard any that are open and do not close when firmly tapped–these clams are dead and should not be eaten. Add the rest to a colander.
1: Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
2: Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
3: Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
4: Grill the bread: Slice the sourdough baguette into ½-inch (1 cm) pieces.
5: Brush each slice with olive oil and sprinkle with salt.
6: Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
7: Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
8: Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
9: Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
10: Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
11: Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
12: Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
13: Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tempura-bowl | ingredients:shrimps、sweet potato、mushroom、green bean、kabocha pumpkin、rice
instructions:
0: Prepare shrimp by taking off shell and deveining.
1: Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
2: In a medium bowl, beat egg and soda water.
3: Heat a pot of oil to 350˚F (180˚C).
4: Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
5: Dredge shrimp up to the tail and carefully place into frying oil. Fry for 2-3 minutes or until shrimp is fully cooked. Place tempura on paper towel to absorb oil or a wired rack to drain excess oil.
6: For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
7: Arrange assorted tempura on a bowl of rice.
8: Nutrition Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | easy-flap-steak | ingredients:flap steak (2lb)、soy sauce (½cup)、pepper (½teaspoon)、garlic (5cloves)、canola oil (4tablespoons)
instructions:
0: Add the steak, soy sauce, pepper, and garlic to a ziplock bag.
1: Remove air from the bag, seal, and rub steak in marinade.
2: Marinate for at least 30 minutes.
3: Preheat a medium-sized pan on high heat.
4: Remove steak from marinade and pat dry.
5: Coat pan with canola oil and add in steak.
6: Cook on high heat, flipping the steak frequently until the internal temperature registers 135˚F (57˚C).
7: Let rest for 5 minutes until cutting.
8: Cut and serve.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | country-fried-cauliflower-steaks-and-gravy | ingredients:cauliflower (3lb)、salt (5teaspoons)、unsalted butter (6tablespoons)、medium shallot (4oz)、garlic (3teaspoons)、cremini mushroom (8oz)、fresh sage (1tablespoon)、fresh thyme (3large sprigs)、all-purpose flour (2cups)、whole milk (2 ½cups)、freshly ground black pepper、cornstarch (½cup)、garlic powder (2teaspoons)、onion powder (2teaspoons)、paprika (2teaspoons)、large eggs、canola oil、fresh parsley
instructions:
0: Remove the outer leaves from the cauliflower and trim the stem so the cauliflower can sit upright on a cutting board. Using a serrated knife, carefully cut the cauliflower into 1-inch (2.5 cm) thick slabs. Reserve any florets that fall off as you are cutting. You should get 3 to 4 “steaks.”
1: Fill a large, shallow pan with 1½-2 inches (4-5 cm) of water. Bring to a gentle boil over medium heat. Add 2 teaspoons salt. Working in batches, gently lower cauliflower steaks into the water. They should be just barely submerged. Cook for 4-5 minutes, until the stems can be pierced easily with a fork but are still slightly firm. Transfer the steaks to paper towels to drain. Repeat with the remaining steaks. Cook reserved florets for 2-3 minutes, until pierced easily with a fork.
2: Drain cooking water from the pan and wipe dry. Melt the butter in the same pan over medium heat. Add the shallot and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sage, thyme, and 1 teaspoon of salt and cook until the mushrooms begin to release their juices and brown, about 5 minutes.
3: Stir in 3 tablespoons flour, mixing well to coat the mushrooms. Cook for 2-3 minutes, until the flour just starts to brown.
4: Pour in 2 cups (480 ml) milk and stir well to incorporate. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and cover to keep warm until ready to serve.
5: In a shallow dish, mix together the remaining flour, the cornstarch, garlic powder, onion powder, paprika, and 2 teaspoons salt.
6: In a separate shallow dish, whisk to combine the eggs with the remaining milk.
7: Working in batches, dip the cauliflower steaks and florets in the flour mixture, turning to coat completely. Dip in the egg mixture, letting any excess egg drip off. Dredge once more in the flour mixture, shaking off any excess flour or clumps.
8: Heat 1½ inches (3 cm) of canola oil in a large, high-sided pan until a deep-fry thermometer reaches 325˚F (160˚C).
9: Working in batches, carefully lower 1-2 cauliflower steaks at a time into the hot oil. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes, until deep golden brown. Transfer to paper towels to drain and repeat with the remaining cauliflower steaks and florets.
10: Pour the gravy over the cauliflower steaks and garnish with parsley and black pepper. Serve the florets with gravy in a small bowl, for dipping.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | classic-lasagna-soup | ingredients:olive oil (1tablespoon)、large yellow onion、garlic (3cloves)、ground beef (1lb)、tomato paste (¼cup)、kosher salt (2teaspoons)、freshly ground black pepper (1teaspoon)、dried oregano (½teaspoon)、dried thyme (1teaspoon)、dried rosemary (½teaspoon)、crushed tomato (1can)、chicken stock (4cups)、lasagna noodle (8oz)、ricotta cheese (8oz)
instructions:
0: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
1: Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
2: Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
3: Add the lasagna noodles and cook until al dente according to package instructions.
4: Ladle the lasagna soup into bowls and top with a dollop of ricotta.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | jerk-chicken-and-pineapple-skewers | ingredients:scallions、habanero peppers、garlic (8cloves)、fresh ginger、dark brown sugar (⅓cup)、soy sauce (2tablespoons)、ground allspice (1tablespoon)、cinnamon (1teaspoon)、dried thyme (1tablespoon)、boneless, skinless chicken breast (1 ½lb)、pineapple juice (8oz)、ketchup (¼cup)、kosher salt、large red onion、red bell peppers、pineapple (2cups)、lime wedge、fresh cilantro (¼cup)
instructions:
0: Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
1: In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
2: In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
3: Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
4: Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
5: Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
6: Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
7: Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
8: Baste the skewers on all sides with the jerk sauce.
9: Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
10: Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | raspberry-chipotle-chicken-thighs | ingredients:garlic powder (4tablespoons)、onion powder (4tablespoons)、smoked paprika (2tablespoons)、kosher salt (2tablespoons)、freshly ground black pepper (2tablespoons)、boneless skinless chicken thighs、olive oil (2tablespoons)、unsalted butter (1tablespoon)、raspberry (6oz)、brown sugar (2tablespoons)、chipotle powder (1tablespoon)、ketchup (½cup)、mesquite liquid smoke (1tablespoon)、nonstick cooking spray、fresh flat-leaf parsley (1tablespoon)
instructions:
0: In a small bowl, mix together 2 tablespoons garlic powder, 2 tablespoons onion powder, the paprika, salt, and pepper.
1: Drizzle the chicken thighs with the olive oil, then sprinkle with half of the spice mixture and rub to coat well. Sprinkle with the remaining spice mixture. Set aside while you make the sauce, or refrigerate overnight if you’re grilling the next day.
2: Melt the butter in a small saucepan over medium heat. Add the raspberries and cook until they start to break down, about 3 minutes. Add the brown sugar, chipotle powder, remaining 2 tablespoons garlic powder, remaining 2 tablespoons onion powder, the ketchup, and liquid smoke and season with salt and pepper to taste. Bring to a simmer and cook until the sauce thickens, 4 minutes. Remove the pot from the heat and set aside.
3: Heat a grill pan over medium-high heat. Grease with grapeseed oil. Add the chicken and grill for about 7 minutes on each side, until the internal temperature of the chicken reaches 165°F (75°C). Once the chicken has cooked through, generously brush with some of the raspberry chipotle sauce. Continue grilling until the sauce caramelizes, 1–2 minutes, then repeat on the other side.
4: Garnish the chicken with the parsley and serve warm with the remaining sauce alongside.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | smoky-oven-fried-chicken | ingredients:buttermilk (2cups)、hot sauce (2tablespoons)、McCormick® Smokehouse Maple Seasoning (1tablespoon)、onion powder (1teaspoon)、garlic powder (1teaspoon)、kosher salt (2teaspoons)、ground black pepper (1teaspoon)、chicken drumsticks、panko bread crumbs (1cup)、corn flakes cereal (1cup)、nonstick cooking spray
instructions:
0: In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
1: Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
2: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
3: In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
4: Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
5: Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-pan-roasted-veggie-salad-bowl | ingredients:medium sweet potato、cauliflower florets (14oz)、brussels sprouts (8oz)、olive oil (3tablespoons)、salt、pepper、garlic powder (1teaspoon)、mixed greens (5oz)
instructions:
0: Preheat oven to 400°F (200°C).
1: Add sweet potatoes, cauliflower, and Brussels sprouts to a baking tray.
2: Sprinkle with olive oil, salt, pepper, and garlic powder. Mix until well coated.
3: Bake for 25-30 minutes.
4: Serve with mixed greens now or refrigerate in airtight container up to 3-5 days.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | air-fryer-roast-chicken | ingredients:whole chicken、kosher salt (½teaspoon)、freshly ground black pepper (½teaspoon)、garlic powder (½teaspoon)、paprika (½teaspoon)、unsalted butter (2tablespoons)
instructions:
0: Preheat the air fryer to 350˚F (180˚C).
1: Pat the chicken dry all over, including inside the cavity, with paper towels.
2: In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
3: Rub the butter all over the breast side of the chicken, including under the skin of the breasts. Sprinkle the spice mixture all over the breast side of the chicken and rub to coat well. Tie the chicken legs together with kitchen twine.
4: Place the chicken, breast-side down, in the air fryer and “fry” for 30 minutes. Carefully flip the chicken breast-side up and continue cooking for 20 minutes more, or until the internal temperature reaches 165°F (75°C).
5: Let the chicken rest for 10 minutes before carving.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | caprese-salad | ingredients:beefsteak tomatoes、fresh mozzarella cheese (1ball)、olive oil (2teaspoons)、balsamic vinegar (2teaspoons)、flaky sea salt (½teaspoon)、freshly ground black pepper (⅛teaspoon)、fresh basil leaf (¼cup)
instructions:
0: On a plate, shingle the tomato and mozzarella slices so that they’re alternating and overlapping slightly.
1: Drizzle the olive oil and balsamic vinegar and sprinkle the salt and pepper over the tomatoes and mozzarella. Top with basil.
2: Enjoy! |
Give the cooking plan according to the name of the dish entered. | turkey-and-stuffing-meatloaf | ingredients:unsalted butter (2tablespoons)、unseasoned stuffing mix (1 ½cups)、chicken stock (¾cup)、yellow onion (1cup)、celery (½cup)、carrot (½cup)、kosher salt (1 ½teaspoons)、freshly ground black pepper (½teaspoon)、McCormick® Rubbed Sage (1 ¼teaspoons)、ground turkey (1 ½lb)、large egg
instructions:
0: Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (22 x 12 cm) loaf pan with butter and line the pan with a piece of parchment paper, leaving overhang on the 2 long sides.
1: Melt the butter in a large pan over medium heat. Add the onion, celery, carrots, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon ground sage. Cook for 4–5 minutes, or until the vegetables are tender. Transfer to a large bowl and let cool for 15 minutes.
2: While the vegetables cool, stir together the stuffing mix and chicken stock in a medium bowl.. Let sit for 15 minutes, until the stuffing mix is soggy and has absorbed all of the liquid.
3: Once the vegetables have cooled, add the soaked stuffing mix, ground turkey, remaining teaspoon salt, remaining ¼ teaspoon pepper, remaining ¾ teaspoon ground sage, and the egg. Mix until well combined. Transfer to the prepared loaf pan, pressing down to smooth the top.
4: Bake the turkey and stuffing loaf for 25 minutes.
5: While the meatloaf loaf bakes, make the glaze: In a medium bowl, mix together the cranberry sauce, ketchup, and mustard.
6: Pour the glaze over the meatloaf, then return to the oven and bake for another 20 minutes, or until the internal temperature 165°F (75°C).
7: Let cool in the pan for 10 minutes, then use the parchment to carefully lift out the meatloaf and transfer to a cutting board. Cut into 1-inch-thick slices and serve immediately.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | instant-pot-whole-herb-chicken | ingredients:fresh sage (1tablespoon)、fresh thyme (1tablespoon)、fresh chives (1tablespoon)、oil (¼cup)、kosher salt、whole chicken (3 ½lb)、ground black pepper、lemons、medium yellow onion、garlic (4cloves)、chicken stock (1 ½cups)、dry sherry (½cup)、water (3tablespoons)、cornstarch (3tablespoons)
instructions:
0: In a small bowl, combine the sage, thyme, chives, ¼ cup (60 ML) oil, and a pinch of salt. Stir into a paste. Set aside.
1: Generously season the chicken all over with salt and pepper. Then, using your fingers, gently release the skin over the chicken breast so that your fingers can slide between the skin and the breast meat. Spread half of the herb paste evenly between both breasts, then massage the skin with your fingers to push the herb paste to the places it didn’t reach. Reserve the remaining herb paste for later. Place 1 quartered lemon inside the cavity, then tie the legs together with kitchen twine. Tuck the wings under the chicken.
2: To a 6-quart Instant-Pot, add the onion, remaining 2 lemons, and the garlic. Place the chicken, breast-side up, on top, then pour in the chicken stock and sherry. Brush the remaining herb paste over the chicken. Cover with the Instant Pot lid, making sure the release valve is set to “sealing.” Set the Instant Pot to high pressure cook for 25 minutes.
3: Release the pressure from the Instant Pot by switching the vent from “sealing” to “venting,” making sure your hand is not over the top of the release switch, as the hot steam will come out of the top. Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.
4: Transfer the chicken from the Instant Pot onto a baking sheet. If you would like crispier skin, set the broiler to high. Roast the chicken under the broiler for 3-4 minutes, or until the skin crisps and becomes a deep golden brown.
5: While the chicken skin crisps, turn the Instant Pot to high sauté mode. Bring the liquid in the pot to a boil and reduce by half, 5-6 minutes.
6: Add the cornstarch to the water and whisk together until smooth. When the sauce is reduced, whisk in the cornstarch slurry and continue to boil the gravy for another 2 minutes, or until the gravy is thick and coats the back of a spoon.
7: Strain the gravy through a fine mesh sieve.
8: Cut the chicken off the bone, place on a platter, and garnish with chives. Serve with the gravy.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | kerala-style-prawn-curry | ingredients:cooking oil (1tablespoon)、fenugreek (1teaspoon)、turmeric (½teaspoon)、asafoetida (¼teaspoon)、mustard seed (1teaspoon)、dried curry (12leaves)、fresh king prawn (2lb)、coconut milk (1cup)、water (¼cup)、salt、pepper、lime
instructions:
0: In a food processor, blitz the onion, chili, ginger and garlic together to make a paste. Set aside.
1: In a large pan, heat the oil over a medium heat.
2: Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and fry for a couple of minutes.
3: Add the paste and continue to cook for 2-3 minutes.
4: Add the prawns and water. Cook until they start to turn pink.
5: Pour in the coconut milk, salt, pepper, and lime juice, and cook for another few minutes.
6: Serve with parathas, naan bread, and rice.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | low-carb-gluten-free-cheese-bread-pizza-crust | ingredients:shredded mozzarella cheese (1 ½cups)、cream cheese (2oz)、almond flour (⅓cup)、baking powder (2teaspoons)、garlic powder (¼teaspoon)、italian seasoning (½teaspoon)、egg
instructions:
0: Melt ¾ cup (75 g) mozzarella and cream cheese together in the microwave for 1 minute, stirring every 20 seconds, or until fully melted.
1: Combine almond (or coconut) flour, baking powder, garlic powder, Italian seasoning, and egg. Mix well, then stir in the melted mozzarella until fully incorporated. Shape into a ball, cover, and chill for 30 minutes in the refrigerator.
2: Preheat oven to 425˚F (220˚C).
3: Place chilled dough on a floured piece of parchment paper. Roll out into a circle about ¼- to ½-inch (6 to 13-mm) thick. Bake for 10 minutes, just until it starts to get golden brown.
4: Top with tomato sauce, remaining mozzarella, and pepperoni, then bake again for another 5 minutes or until the cheese has melted.
5: Nutrition Calories: 1624 Fat: 142 grams Carbs: 40 grams Fiber: 19 grams Sugars: 10 grams Protein: 59 grams
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | filipino-style-one-pot-chicken-adobo | ingredients:chicken drumstick (2 ½lb)、soy sauce (¾cup)、rice vinegar (⅓cup)、garlic cloves (15cloves)、ground pepper (1tablespoon)、palm sugar (5tablespoons)、bay leaves
instructions:
0: Combine the chicken with the other ingredients.
1: Marinate for 2-10 hours.
2: Fry all sides of the chicken drumsticks in a frying pan over a medium heat until the skin turns golden brown.
3: Pour the marinade in the pan, put the lid on and simmer for 20 minutes.
4: Turn the chicken and simmer with the lid off for another 20 minutes.
5: Serve.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | dairy-free-vegetarian-stroganoff | ingredients:jackfruit (20oz)、oil、small white onion、garlics、mushrooms (8oz)、vegetable broth (1cup)、soy sauce (1tablespoon)、dijon mustard (1teaspoon)、dried thyme (¼teaspoon)、paprika (¼teaspoon)、kosher salt、pepper、dairy-free milk (1cup)、arrowroot powder (2tablespoons)、egg noodle、fresh chive
instructions:
0: Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.
1: Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened.
2: Add the garlic and cook until fragrant, about 1 minute.
3: Add the mushrooms and jackfruit and cook for 5-8 minutes, until softened.
4: Add the vegetable broth, soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine and bring to a boil.
5: Add the arrowroot powder to the dairy-free milk and stir until dissolved. Add the mixture to the boiling stroganoff. Reduce the heat to medium-low and cook for 10 minutes, or until thickened, stirring occasionally.
6: Serve the stroganoff over egg noodles and garnish with chives.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | grilled-honey-chipotle-wings | ingredients:chicken wing and drumette (4lb)、cornstarch (¼cup)、salt (2teaspoons)、garlic powder (1teaspoon)、chipotle peppers in adobo (1 ½cups)、lime juice (¼cup)、honey (¼cup)
instructions:
0: Pat dry chicken and place in a large mixing bowl or plastic bag. Toss with cornstarch, garlic powder, and one teaspoon of kosher salt.
1: Place chicken in a single layer on a cookie sheet or wire rack and refrigerate for at least an hour, up to overnight.
2: In a food processor or blender, combine chipotles, lime juice, honey, and the remaining salt. Puree until smooth. Set aside until ready to grill.
3: Preheat grill to medium high heat. Grill wings until just starting to brown on the underside, about 5 minutes, then flip and repeat.
4: Using a basting brush, coat the top side of the wings with chipotle puree. Flip and cook until exterior just starts to char. Baste the other side, flip and repeat.
5: Remove wings from heat and let cool for at least 5 minutes. Serve with your preferred garnish and dipping sauce.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sweet-potato-stir-fry | ingredients:olive oil (2tablespoons)、sweet potato (1 ½cups)、salt (1teaspoon)、green bell pepper、red bell pepper、onion (½cup)、corn (½cup)、black beans (½cup)
instructions:
0: Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
1: Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
2: Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
3: Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
4: Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | upside-down-deep-dish-pizza | ingredients:olive oil (2tablespoons)、yellow onion、green bell pepper、nonstick cooking spray、pepperoni (½cup)、grated parmesan cheese (¾cup)、shredded mozzarella cheese (¾cup)、provolone cheese (7slices)、pizza sauce (2cups)、all-purpose flour、pizza dough (1lb)
instructions:
0: Preheat the oven to 400°F (200°C).
1: Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
2: Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
3: Turn off the heat. Grease the pan with nonstick spray.
4: Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
5: On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
6: Bake for 25 minutes, until the dough is golden brown.
7: Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
8: Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
9: Slice into 8 wedges, then serve.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | garlic-pork-cauliflower-fried-rice | ingredients:cauliflower (1head)、pork chops、garlic (4cloves)、onion、salt (1teaspoon)、pepper (1teaspoon)、soy sauce (2tablespoons)、honey (¼cup)、eggs、green onion (½cup)
instructions:
0: Remove all leaves and cut the cauliflower into small florets.
1: Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
2: In a large saucepan over medium-high heat, cook the pork until no pink is showing, then add the garlic, onions, salt, pepper, soy sauce, and honey, stirring until the sauce has started to brown.
3: Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the pork is incorporated evenly into the cauliflower.
4: Spread the rice towards the edge of the pan, creating a well in the center.
5: Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
6: Fold the eggs into the rice, then mix in the green onions
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | stuffed-shells | ingredients:kosher salt (1teaspoon)、jumbo shell (1package)、olive oil (1tablespoon)、garlic (3cloves)、fresh spinach (4cups)、ricotta cheese (1container)、large eggs、finely grated parmesan cheese (1cup)、freshly ground black pepper (1teaspoon)、red pepper flakes (½teaspoon)、marinara sauce (3cups)、shredded mozzarella cheese (1cup)、fresh basil leaf
instructions:
0: Preheat the oven to 375°F (190°C).
1: Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
2: Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
3: In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
4: Fill the jumbo shells with the ricotta mixture.
5: Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
6: Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
7: Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
8: Garnish with the basil and serve immediately.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | raw-pecan-tacos | ingredients:raw pecan (2cups)、water (2cups)、liquid aminos (3tablespoons)、large white mushrooms、small green bell pepper、small red bell pepper、red onion (2tablespoons)、jalapeño、low-sodium taco seasoning (1tablespoon)、salt-free garlic and herb seasoning (1teaspoon)、lime juice
instructions:
0: In a medium bowl, combine the pecans with the water and liquid aminos. Soak for 3 hours, then drain.
1: Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, garlic, salt, pepper, and lime juice and mix well. Set aside until ready to serve the tacos.
2: Slice the mango flesh off of the pit, then cube. Set aside.
3: Add the drained pecans to a food processor with the mushrooms, green and red bell peppers, red onion, jalapeño, taco seasoning, garlic and herb seasoning, and lime juice. Pulse a few times until the mixture is well chopped and resembles ground meat. Do not over-process.
4: Serve the pecan “meat” in butter lettuce leaves. Top with pico de gallo, jalapeño, mango, cilantro, avocado, lime juice, and Tajín seasoning.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | three-cheese-chicken-roll-ups | ingredients:garlic (2cloves)、spinach (2cups)、ricotta cheese (½cup)、parmesan cheese (¼cup)、chicken breasts、eggs、seasoned breadcrumbs (1cup)、marinara sauce (1cup)、mozzarella cheese (4slices)、fresh basil、salt、pepper
instructions:
0: Sauté the garlic and spinach in oil until the spinach wilts. Add the ricotta, parmesan, salt, and pepper, and stir until heated.
1: Preheat oven to 450°F (230°C).
2: Salt and pepper the chicken breasts, add the cheese mixture, and roll ‘em up.
3: Dip each chicken breast roll-up in the egg, then the breadcrumbs, and place in a 8×8 (20 x 20 cm) or 9×9 (22 x 22 cm) baking dish seam side down.
4: Bake for 25 minutes.
5: Remove from oven and top with marinara sauce and mozzarella. Bake an additional 5 minutes. Remove from oven and top with basil.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | freezer-prep-hearty-veggie-soup | ingredients:tomatoes、carrots、zucchini、yellow squash、celery (2stalks)、white onion、bean (2cups)、water (2cups)
instructions:
0: Mix tomato sauce, garlic, thyme, oregano, salt, and pepper in small bowl or measuring cup.
1: In a large, gallon-sized freezer bag, add in tomatoes, carrots, zucchini, yellow squash, celery, white onion, and beans of choice. Pour the tomato sauce mixture over beans and vegetables.
2: Seal freezer bag and ensure excess air is squeezed out.
3: Place in freezer and store up to 3 months.
4: When ready to enjoy, thaw completely and pour contents into slow cooker. Add water or veggie broth.
5: Cook on low for 6 hours, or high for 3 hours, or until carrots are tender.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cheesesteak-roll-ups | ingredients:vegetable oil (1tablespoon)、white onion、red bell pepper、green bell pepper、kosher salt (1tablespoon)、garlic powder (1teaspoon)、pepper (1tablespoon)、flank steak (2lb)、provolone cheese (14slices)
instructions:
0: Preheat the oven to 425°F (220°C).
1: Heat the vegetable oil in a large pan over high heat. Add the onion and cook for 10 minutes, until translucent and the edges start to brown.
2: Push the onion to one side of the pan and add the red and green bell peppers to the pan. Season with 2 teaspoons of salt, 1 teaspoon of garlic powder, and 1 teaspoon of pepper, and cook until the peppers soften, about 5 minutes. Remove from the pan and set aside.
3: Place the steak on the cutting board, and cover with a piece of plastic wrap. Pound with a meat mallet or rolling pin to about ½-inch (1 ¼ cm) thick.
4: Remove the plastic wrap and season the steak on both sides with 1 tablespoon of salt and 1 tablespoon of pepper.
5: Line 7 slices of Provolone cheese along the bottom edge of the steak. Place the sautéed vegetables on top.
6: Starting from the bottom, roll up the steak, encasing the cheese and vegetables inside.
7: Top with the remaining 7 slices of Provolone and secure with skewers or toothpicks.
8: Transfer the steak roll to a baking sheet and bake for 30 minutes, until cheese is melty and the steak is cooked through to your preference.
9: Rest for 10 minutes before slicing between the skewers and serving.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | feta-stuffed-falafel-burgers | ingredients:chickpeas (2cups)、garlic (2cloves)、red onion、ground cumin (1teaspoon)、harissa paste (1teaspoon)、plain flour (2tablespoons)、fresh parsley、fresh coriander、feta cheese (⅓cup)
instructions:
0: Add all the burger ingredients, except for the feta, to a blender and blend until smooth. (Make sure your chickpeas are very dry first!)
1: Divide mixture into four balls, then make an indent in the middle.
2: Place a small block of feta in each indent and roll up again until the feta is completely covered.
3: Fry in sunflower oil for 5 minutes until brown on each side.
4: Add to a burger bun with lettuce, tomato, salsa, and coriander.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegan-roasted-red-pepper-cream-sauce | ingredients:red bell peppers、avocado、olive oil (2tablespoons)、lemon juice (2tablespoons)、garlic (3cloves)、salt (½teaspoon)、pepper (½teaspoon)、crushed red pepper flake (½teaspoon)、nutritional yeast (2tablespoons)
instructions:
0: Preheat oven to 400°F (200°C).
1: Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
2: Bake for 20-30 minutes, or until the skin blackens.
3: Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
4: Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
5: To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
6: Serve either chilled or heated up.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spam-fried-rice | ingredients:Spam®、olive oil (2tablespoons)、carrot、onion (¼cup)、fresh ginger (1teaspoon)、frozen peas (¼cup)、garlic (1clove)、white rice (1cup)、soy sauce (1tablespoon)、kosher salt、freshly ground black pepper
instructions:
0: Dice the Spam into medium cubes.
1: In a large cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Add the Spam and cook until golden brown and crispy, stirring often, 3–5 minutes. Remove the Spam from the pan and set aside.
2: Add the remaining tablespoon of olive oil to the pan. Add the carrots, onion, and ginger and cook until softened, about 5 minutes.
3: Add the peas and garlic and cook until the garlic is fragrant, about 1 minute.
4: Add the rice, soy sauce, salt, pepper, and crispy Spam and stir until heated through, another minute or 2.
5: Serve warm.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cheesy-taquitos-chequitos | ingredients:ground beef (1lb)、white onion (1cup)、garlic (3cloves)、kosher salt (1teaspoon)、ground cumin (1 ½teaspoons)、chili powder (½teaspoon)、cayenne (½teaspoon)、paprika (2teaspoons)、dried oregano (1teaspoon)
instructions:
0: In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
1: In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
2: In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
3: Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
4: Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
5: Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | carrot-sesame-shrimp-stir-fry | ingredients:large shrimp (1lb)、carrots、snow pea (1cup)、garlic (2cloves)、sesame seed (1tablespoon)、low sodium soy sauce (1tablespoon)、sesame oil (2tablespoons)、salt (½teaspoon)
instructions:
0: Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
1: Pour in the shrimp and season with ¼ teaspoon of the salt.
2: Fry the shrimp for 1 minute on each side.
3: Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
4: Toss in the carrots and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
5: Add in the snow peas, garlic, and soy sauce and sauté until the garlic becomes fragrant, about 30 seconds.
6: Toss the shrimp back into the pan, sprinkle on the sesame seeds, and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
7: Divide the mixture evenly between 4 bowls and sprinkle with a few more sesame seeds, if desired.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cheese-stuffed-burger-dogs | ingredients:ground beef (2lb)、cheddar cheese (1block)、salt、pepper、hot dog bun
instructions:
0: Slice the cheese into sticks (about the size of string cheese).
1: Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into 5-6 palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day).
2: Flatten each ball out into a rectangle.
3: Place a cheese stick towards the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick.
4: Place the soon-to-be burger dogs on a hot grill. Grill for 6-10 minutes, turning the dogs when charred grill marks appear on a side. You’ll need to do 3-4 turns (or more) to make sure you have even cooking around each dog.
5: Burgers should be done when some cheese starts oozing out along with meat juice.
6: Serve on hot dog buns with your favorite burger or hot dog condiments.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegetarian-and-black-bean-quinoa-stuffed-poblanos | ingredients:large poblano chiles、olive oil (1tablespoon)、medium red onion、kosher salt、garlic (3cloves)、ground cumin (2teaspoons)、ground coriander (1teaspoon)、cayenne (½teaspoon)、cooked quinoa (2cups)、canned black bean (¾cup)、fresh corn kernels (¾cup)、tomato sauce (⅔cup)、lime juice (1tablespoon)、fresh cilantro (¼cup)、monterey jack cheese (¾cup)、avocado、Lime wedge
instructions:
0: Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
1: Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
2: Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
3: Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
4: Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
5: Reduce the oven temperature to 375°F (190°C).
6: Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate—it’s fine if it tears a bit.
7: Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
8: Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
9: Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-pot-fennel-and-sausage-pasta | ingredients:hot italian sausage (1lb)、large onion、garlic (5cloves)、fennel bulb、dried oregano (1tablespoon)、salt、pepper、tomato paste (6oz)、canned chopped tomato (14 ½oz)、orecchiette pasta (1lb)、shaved paresan cheese (½cup)、mozzarella pearl (1cup)
instructions:
0: Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
1: Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized.
2: Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic.
3: Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
4: Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
5: Garnish with fennel fronds, (the green leaves of the fennel bulb).
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tangy-instant-pot-baby-back-ribs | ingredients:light brown sugar (3tablespoons)、cumin (1 ½teaspoons)、garlic powder (1 ½teaspoons)、onion powder (1teaspoon)、ground ginger (1teaspoon)、mustard powder (2teaspoons)、kosher salt (1 ½teaspoons)、chili powder (1teaspoon)、paprika (1tablespoon)、red pepper flakes (½teaspoon)、baby back ribs (2lb)、apple cider vinegar (3tablespoons)、water (1cup)
instructions:
0: Make the dry rub: In a medium bowl, combine the brown sugar, cumin, garlic powder, onion powder, ginger, mustard powder, salt, chili powder, paprika, and red pepper flakes. Mix well with a fork.
1: Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat.
2: Add the apple cider vinegar and water to the basin of the Instant Pot.
3: Place the rack insert in the bottom and set the ribs on the rack on their side, spiraling around the inside of the pot. Close the lid to the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 28 minutes. Allow natural release for 5 minutes, then set to venting to release the remaining pressure.
4: While the ribs are cooking, make the barbecue sauce: In a medium bowl, combine the mustard, cayenne, salt, pepper, honey, ginger, garlic, ketchup, Worcestershire sauce, and apple cider vinegar and mix well.
5: When the ribs have about 10 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
6: Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
7: Broil the ribs for 2–4 minutes, until the sauce begins to caramelize.
8: Remove the ribs from the oven and brush with another coat of sauce.
9: Slice into individual ribs and serve immediately with the remaining barbecue sauce alongside.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-pan-parchment-teriyaki-tofu | ingredients:extra firm tofu (14oz)、carrot、red pepper、broccoli
instructions:
0: Preheat oven to 450°F (230˚C).
1: Place two sheets of paper towels on a cutting board and put tofu on top, then put two sheets of paper towels on top of the tofu.
2: Place heavy books, cast iron pans, etc. on top of tofu for at least 20 minutes to drain water.
3: In a small bowl, mix marinade ingredients and pour marinade over tofu, then refrigerate for an hour.
4: Fold the parchment paper in half, then open up.
5: Place carrots, red pepper, and broccoli on parchment paper, and drizzle on oil and sprinkle on salt and pepper.
6: Lay the tofu on the veggies, and cinch the paper together by folding it over itself along the edges.
7: Bake in the oven for 10 minutes or until tofu is golden brown.
8: Serve over rice or pasta, with a sprinkle of scallions.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | hidden-veggie-burgers | ingredients:ground beef (2lb)、salt (1tablespoon)、black pepper (1teaspoon)、garlic powder (1teaspoon)、onion powder (1teaspoon)、carrots、broccoli (2heads)、cheddar cheese (12slices)、burger buns
instructions:
0: In a large bowl, season the beef with salt, pepper, garlic powder, and onion powder.
1: Shred the carrots and broccoli using a box grater and add to the bowl with the beef.
2: Mix well with a spoon or your hands and form into patties.
3: Either pan-fry or grill until cooked. Top with cheese and let it melt.
4: Assemble burger with your favorite toppings.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | deep-fried-sticky-ribs | ingredients:honey (2tablespoons)、soy sauce (¼cup)、hoisin sauce (¼cup)、 sriracha (2tablespoons)、rice vinegar (2tablespoons)、sesame oil (1tablespoon)、garlic (2cloves)、ginger (1tablespoon)、salt (1teaspoon)、pepper (1teaspoon)、baby back ribs (½rack)、oil
instructions:
0: In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
1: Marinate for at least 1 hour in the refrigerator.
2: Preheat oven to 275˚F (190˚C).
3: Bake ribs on a baking sheet for 30 minutes.
4: Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
5: Heat oil for frying to 350˚F (180˚C).
6: Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
7: Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | black-bean-tofu-meat-balls | ingredients:firm tofu (1package)、black beans (15.5oz)、red onion、spinach (1cup)、garlic (3cloves)、tomato paste (1tablespoon)、dried oregano、salt (½teaspoon)、pepper (½teaspoon)、paprika (1teaspoon)、whole wheat breadcrumbs (2cups)、egg
instructions:
0: Preheat oven to 375°F (190°C).
1: In a blender or food processor, add tofu, black beans, onion, spinach, garlic, and tomato paste, and blend until smooth. Transfer to a large bowl.
2: To the bowl, add the oregano, salt, pepper, paprika, breadcrumbs, and egg. Mix well until a dough forms.
3: Use your hands to form 1-inch (2-cm) balls from the black bean and tofu mixture. Place in rows on a parchment paper-lined baking sheet.
4: Bake for 20 minutes, or until golden, flipping halfway.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | southwest-stuffed-acorn-squash | ingredients:acorn squashes、olive oil (2tablespoons)、salt (½teaspoon)、pepper (¼teaspoon)、vegetable stock (1 ¾cups)、brown rice (1cup)、olive oil (1tablespoon)、red onion、garlic (1clove)、bell pepper、salt (½teaspoon)、pepper (¼teaspoon)、chili powder (1teaspoon)、cumin (½teaspoon)、paprika (½teaspoon)、onion powder (¼teaspoon)、cayenne pepper (¼teaspoon)、dried oregano (¼teaspoon)、black beans (15oz)、corn (11oz)、roasted diced tomato (10oz)、shredded cheese blend (½cup)、avocado、fresh cilantro
instructions:
0: Preheat oven to 400°F (200°C).
1: Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
2: Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
3: Bake for 40 minutes, or until tender.
4: In a medium saucepan, add vegetable stock and rice.
5: Stir and bring to boil over high heat.
6: Cover and simmer for 45 minutes. Remove saucepan from heat.
7: Heat olive oil in a large saucepan or skillet over medium heat.
8: Add onions, stirring frequently until translucent.
9: Add garlic and cook until fragrant.
10: Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
11: Mix in black beans, corn, tomatoes, and cooked rice.
12: Fill squash halves with rice mixture and sprinkle with cheese.
13: Bake for 5 minutes, or until cheese is melted.
14: Top with avocado slices and cilantro.
15: Enjoy! |
Give the cooking plan according to the name of the dish entered. | jollof-risotto-with-suya-spiced-shrimp | ingredients:roma tomato (1lb)、medium red onion、red bell pepper、habanero pepper、bay leaf、vegetable oil (¼cup)、dried thyme (1teaspoon)、curry powder (1teaspoon)、meggi seasoning cubes
instructions:
0: Make the stew: In a blender, combine the tomatoes, onion, bell pepper, and habanero. Blend until smooth.
1: Pour the tomato puree into a medium pot set over medium-high heat. 3. Add the bay leaf. Bring to boil and cook for 10-15 minutes, stirring occasionally, until the water has cooked off and the sauce is reduced by about half.
2: Add the vegetable oil and fry the sauce for 10-15 minutes more.
3: Add the thyme and curry powder, then crumble in the Maggi cubes. Cook for another 10 minutes. Remove from the heat and set aside.
4: Make the risotto: Heat the olive oil in a medium skillet over medium heat. Add the onion and cook for 3-5 minutes, until softened. Add the garlic and tomato paste and cook until the tomato paste is deep brick-red in color, about 5 minutes.
5: Add the rice and sauté until well-coated with the tomato oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
6: Add 1 ladle of hot stock to the rice. Stir the rice until the stock is absorbed and the pan is almost dry. Continue adding stock, 1 ladle at a time, until the rice is tender, but still firm. It should be moist and creamy, but not runny.
7: Add the stew and stir to incorporate. Remove the risotto from the heat, then season with salt and stir in the butter, then stir until melted and well incorporated. Remove the risotto from the heat.
8: Make the shrimp: In a medium bowl, toss the shrimp with the suya spice until well coated.
9: Heat the olive oil in a medium skillet over medium heat. Add the garlic and prawns and cook, flipping once, until the prawns are pink and opaque, 4-5 minutes. Remove the pan from the heat and sprinkle the shrimp with the parsley.
10: Divide the risotto between 2 warm serving plates. Top with the shrimp and serve with fried plantains alongside.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chicken-gyro-sliders | ingredients:greek yogurt (1cup)、paprika (1tablespoon)、dried oregano (1tablespoon)、ground coriander (1tablespoon)、cumin (1tablespoon)、garlic (4cloves)、cayenne (½teaspoon)、cinnamon (1teaspoon)、pepper、tahini paste (2tablespoons)、olive oil (2tablespoons)、salt、boneless, skinless chicken thighs (2lb)
instructions:
0: Soak the wooden skewers in water for 30 minutes.
1: In a large bowl, combine the Greek yogurt, paprika, oregano, coriander, cumin, garlic, cayenne, cinnamon, pepper, tahini, olive oil, and salt.
2: Add the chicken and stir to coat completely in the sauce. Cover with plastic wrap and marinate in the fridge for at least 30 minutes or up to 4 hours.
3: Preheat the oven to 400˚F (200˚C).
4: Make the tzatziki: in a medium bowl, combine the Greek yogurt, cucumber, lemon zest, garlic, dill, pepper, salt, olive oil, and lemon juice. Stir to combine. Cover and refrigerate until ready to use.
5: Thread 3-5 pieces of chicken onto each wooden skewer until loosely filled, leaving at least an inch (2 cm) of space on either end of the skewers. Place the skewers on a baking sheet and bake for 20 minutes.
6: Slice the dinner rolls in half. Place the bottom half on a greased baking sheet. Sprinkle with diced tomatoes and chopped red onion.
7: Stick the par-cooked chicken skewers into the bottom buns, spacing evenly. Place the top buns over the skewers and press down.
8: Combine the olive oil, garlic, parsley, and salt in a small bowl and brush on the top buns.
9: Bake the buns and the chicken for 10 more minutes, or until the chicken is fully cooked and the bread is toasted.
10: Place the gyro sliders on a large platter and serve with tzatziki.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-szechuan-chicken | ingredients:corn starch (3teaspoons)、salt (1teaspoon)、rice wine (1tablespoon)、white pepper (½teaspoon)、soy sauce (1tablespoon)、scallion (1stalk)、ginger (2slices)、chicken thighs
instructions:
0: Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
1: In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
2: Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
3: Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
4: Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
5: Garnish with chopped scallions.
6: Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | creamy-tuscan-chicken-mac-and-cheese | ingredients:kosher salt (1 ½teaspoons)、medium shell pasta (1lb)、olive oil (1tablespoon)、boneless, skinless chicken breasts、freshly ground black pepper (¾teaspoon)、unsalted butter (3tablespoons)、yellow onion (1cup)、garlic cloves、dry white wine (¼cup)、sun-dried tomatoes in olive oil (1cup)、all-purpose flour (2tablespoons)、whole milk (3cups)、dried oregano (2teaspoons)、tuscan kale (1bunch)、shredded mozzarella cheese (2cups)、white cheddar cheese (1cup)、grated parmesan cheese (½cup)、fresh parsley (1tablespoon)
instructions:
0: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
1: Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
2: Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
3: In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2–3 minutes. Add the sun-dried tomatoes and stir to incorporate.
4: Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
5: Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
6: Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | classic-upgraded-chicken-parmesan | ingredients:olive oil (¾cup)、medium white onion、garlic (4cloves)、dried oregano (¼teaspoon)、dried thyme (⅛teaspoon)、crushed tomato (1can)、sugar (1teaspoon)、kosher salt (2teaspoons)
instructions:
0: Make the red sauce: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until golden brown and nearly translucent, 5–7 minutes. Use a slotted spoon to remove the onion and garlic from the pot, leaving the oil behind. Set aside the fried onion and garlic for another dish.
1: Add the oregano and thyme and cook until fragrant, 1–2 minutes.
2: Add the crushed tomatoes, sugar, and salt. Bring the sauce to boil, then reduce the heat to medium and simmer for 20–30 minutes, until thickened.
3: Meanwhile, make the chicken: Working 1 at a time, place the chicken thighs in a zip-top bag and use a heavy skillet or meat mallet to pound into thin, even pieces.
4: Add the eggs to a shallow dish and beat with a pinch of salt and pepper.
5: Add flour to a separate shallow dish and season with salt and pepper.
6: In a third shallow dish, whisk together the plain and panko bread crumbs. Add the coarsely grated Parmesan cheese, garlic powder, Italian seasoning, parsley flakes, salt, and pepper and stir to incorporate.
7: Season the chicken with salt and pepper. Coat each piece in the flour, then the eggs, then the bread crumbs. Set the thighs on a wire rack set over a baking sheet to rest for 10 minutes before frying.
8: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
9: Heat the olive oil in a large, wide skillet over medium-high heat until it reaches 300°F (150°C).
10: Working in batches if needed to avoid overcrowding the pan, fry the chicken thighs in the hot oil for 3–5 minutes per side, until golden brown. Transfer to a wire rack and season with salt.
11: Transfer the fried chicken thighs to a clean baking sheet. Top each piece with ½ cup of the red sauce and the shredded Italian cheese blend.
12: Bake the chicken for 5–10 minutes, until golden brown and bubbly.
13: While the chicken bakes, add the spaghetti to the boiling water and cook until al dente.
14: Warm the remaining red sauce in the pot over medium-low heat. Transfer the spaghetti directly into the sauce and toss well, adding a bit of the pasta cooking water as needed to help the sauce cling to the noodles. Add some of fresh basil leaves to the pasta and toss to incorporate.
15: Add the spaghetti and chicken Parmesan to a serving plate. Top with the grated Parmesan cheese and garnish with more basil leaves.
16: Enjoy! |
Give the cooking plan according to the name of the dish entered. | four-cheese-ravioli-with-rosemary-butter-sauce | ingredients:'00' grade pasta flour (2 ⅓cups)、eggs、ricotta cheese (1cup)、cream cheese (½cup)、grated mozzarella cheese (½cup)、grated cheddar cheese (½cup)、fresh parsley leaf (1handful)、salt、pepper、fresh rosemary (2sprigs)、butter (2tablespoons)、pine nuts (¾cup)
instructions:
0: Pour the flour into a large bowl and make a well in the centre, crack the eggs into the well and mix everything together with a spoon or fork.
1: When the mixture has combined, knead the dough for 5 minutes. Form it into a ball, wrap it in cling film and refrigerate for 30 minutes.
2: While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley and a sprinkling of salt and pepper to make the filling. Set aside until needed.
3: On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting) - keep the other half of the dough in cling film in the fridge to keep it fresh until you’re ready for it.
4: On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1-2cm (⅓-¾ inch) gap in all directions.
5: Brush the pasta that’s surrounding the filling with water or egg white. Fold the other side of the past over and on top of the filling, pushing down around each part to seal it in, creating a long strip of ravioli pieces.
6: Use a knife or pizza cutter to cut around and create individual pieces of ravioli.
7: Dust these pieces with flour and repeat from step 4 using the other half of the dough.
8: Boil the pasta in salted water on a medium heat for 2-3 minutes until the pasta floats to the top, then drain.
9: Melt the butter in a frying pan then add the pine nuts, cook for 2 minutes then add the rosemary - cook for a further minute or two until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-pan-cider-braised-pork-chops | ingredients:water (4cups)、dried bay leaves、garlic (4cloves)、black peppercorn (1tablespoon)、sea salt (⅓cup)、ice (4cups)
instructions:
0: Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
1: Remove the brine from heat and stir in the ice cubes.
2: Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
3: Preheat the oven to 350˚F (180˚C).
4: Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
5: Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
6: Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
7: Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
8: Stir in the mustard and sage. Cook for 1 minute more.
9: Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
10: Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
11: Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
12: Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
13: Divide the pork chops, vegetables, and sauce between plates and serve.
14: Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 grams
Braising Liquid, ¼ cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams
15: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegan-enchiladas | ingredients:vegetable oil (2tablespoons)、flour (2tablespoons)、chili powder (4tablespoons)、dried oregano (1tablespoon)、garlic powder (1teaspoon)、salt (½teaspoon)、tomato paste (1tablespoon)、vegetable broth (2cups)
instructions:
0: In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
1: Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
2: In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
3: Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
4: Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
5: Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
6: Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
7: Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | parchment-wrapped-salmon-en-papillote | ingredients:skinless salmon fillet (6oz)、salt、pepper、olive oil、lemon、fresh thyme
instructions:
0: Preheat the oven to 400˚F (200˚C).
1: Fold the parchment paper in half, then open up.
2: Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
3: Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
4: Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F (65˚C).
5: Enjoy! |