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Give the cooking plan according to the name of the dish entered. | bacon-jam-hacks | ingredients:bacon (1lb)、large yellow onion、garlic (4cloves)、apple cider vinegar (⅓cup)、dark brown sugar (½cup)、maple syrup (½cup)、cayenne (½teaspoon)、ground cumin (½teaspoon)、kosher salt (2teaspoons)、black pepper (1 ½teaspoons)
instructions:
0: Add the bacon to a cold large skillet. Turn the heat to medium and cook the bacon until crispy, 18–22 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain, leaving the rendered bacon grease in the pan.
1: Reduce the heat to low. Add the onion and garlic to the pan with the bacon fat. Slowly cook the onions and garlic, stirring occasionally, until completely softened and dark golden brown, 70–80 minutes.
2: Add the apple cider vinegar to the pan and cook, stirring frequently, until the liquid is reduced by half, about 10 minutes. Add the brown sugar, maple syrup, cayenne, cumin, salt, pepper and stir to incorporate. Return the cooked bacon to the pan. Continue to stir until a jam-like consistency is reached, another 5 minutes.
3: Let cool for 5–10 minutes, then transfer the mixture to a food processor and pulse until mostly smooth with a bit of texture, similar to pesto. Transfer to a glass bowl to cool completely, skimming any excess fat that rises to the top.
4: Store the jam in an airtight container in the refrigerator for up to 4 weeks. Warm before serving, then use on toast, mac ‘n’ cheese, and more!
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | new-orleans-baked-mac-n-cheese | ingredients:kosher salt (2teaspoons)、dried spathetti (1lb)、unsalted butter (4tablespoons)、unbleached all-purpose flour (4tablespoons)、black pepper (2teaspoons)、garlic powder (1teaspoon)、cayenne (½teaspoon)、half & half (1qt)、heavy cream (½cup)、shredded sharp cheddar cheese (4cups)、shredded pepper jack cheese (2cups)、shredded mozzarella cheese (2cups)
instructions:
0: Preheat the oven to 400°F (200°C).
1: Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 6 minutes. Drain the spaghetti and set aside.
2: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until incorporated and smooth. Cook until golden brown, about 30 seconds. Add the salt, black pepper, garlic powder, and cayenne and whisk to combine.
3: Gradually add the half-and-half, whisking for 30–60 seconds between each addition until starting to thicken before adding more. Whisk in the heavy cream until the sauce is smooth and no lumps remain. Bring to a simmer, stirring constantly to prevent scorching on the bottom of the pot.
4: Reduce the heat to medium and whisk in 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella until the cheese is melted. Remove the pot from the heat.
5: Add the spaghetti to a 9 x 13-inch (13 x 22 cm) baking dish and pour the cheese sauce on top. Stir well to coat the noodles with the sauce.
6: In a medium bowl, toss together the remaining 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella cheese, then sprinkle evenly over the top of the spaghetti.
7: Bake for 30 minutes, or until the cheese is golden brown. Let cool slightly before serving.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | slow-cooker-roast-beef-and-no-knead-beer-bread | ingredients:active dry yeast (1 ½teaspoons)、all-purpose flour (4 ½cups)、water (½cup)、beer (12fl oz)、salt (2teaspoons)、top sirloin steak、carrot、celery、onion、beef broth (1cup)、corn meal (2tablespoons)
instructions:
0: Combine 1 ½ teaspoons of dry active yeast, ½ cup (60 g) all-purpose flour, and ½ a cup (120ml) of warm water. Cover and set a warm place for 30 minutes.
1: Then add 1 12 oz bottle of beer of your preference, 2 teaspoons salt, and roughly 4 cups of flour. Add the last cup of flour slowly to so that the dough dose not become dry.
2: Work into a ball until all the ingredients are combined. Cover with a hot damp towel and set in a warm place for 2 hours.
3: Use top round or top sirloin cuts of beef. Salt all sides generously.
4: Sear on all sides in a very hot, heavy skillet. If a pool of fat begins to form in the skillet, remove some so that the meat sears evenly.
5: Place in a slow cooker on a bed of onion, carrot, and celery. Pour over with a cup of beef or vegetable stock.
6: Cook 2 hours on high, or until internal temperature reaches 130°F (55°C).
7: Scrape the dough down from the sides of the bowl and onto a flowered work surface.
8: Pull the edges of the dough down underneath itself until a smooth loaf is formed. Sprinkle flour on top of the loaf.
9: Next, sprinkle cornmeal onto a baking sheet and set the loaf on top. Sprinkle flour on top of the loaf. Cover with a dry towel for 30 minutes.
10: Scar the top with a knife.
11: Bake at 425°F (220°C) for 35 minutes. Place a pan of water on the rack below the dough in the oven. Cool to room temperature before cutting.
12: Remove steak from slow cooker. Rest 20 minutes before slicing. Strain juices to use as a dip or stock in other cooking. Cool to room temperature before cutting.
13: Thinly slice steak and place between pieces of sliced bread. Serve with juices from slow cooker on the side for dipping.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | anything-you-got-curry-soup | ingredients:vegetable oil (1tablespoon)、medium yellow onion、fresh ginger (1tablespoon)、garlics、kosher salt、pepper、brown sugar (1tablespoon)、ground turmeric (2tablespoons)、red curry paste (3tablespoons)、yukon gold potato (2cups)、coconut milk (28oz)、fresh vegetables (1cup)、fresh herbs (1tablespoon)
instructions:
0: Heat the vegetable oil in a large pot over medium-high heat. Add the onion, ginger, garlic, salt, and pepper, cook for about 3 minutes, until the onions begin to soften and become aromatic.
1: Add the brown sugar, turmeric, and curry paste and stir to coat the aromatics. Cook until the mixture is fragrant and begins to simmer, about 5 minutes.
2: Add the potatoes and coconut milk. Stir to combine and bring to a boil. Once boiling, cover, reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes. Remove from the heat.
3: Ladle the soup into bowls and garnish with whatever vegetables and herbs you have on hand.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-fried-chicken | ingredients:sour cream (½cup)、hot sauce (6oz)、bone-in, skin-on chicken thighs、kosher salt、freshly ground black pepper、vegetable oil (4cups)、buffalo wing seasoning mix (1oz)、all purpose flour (1 ½cups)
instructions:
0: In a large bowl whisk together the sour cream and hot sauce.
1: Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1–2 hours, or overnight.
2: Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
3: Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
4: Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
5: Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
6: Season the chicken with reserved buffalo wing seasoning.
7: Serve and enjoy! |
Give the cooking plan according to the name of the dish entered. | nashville-hot-chicken-by-spike-mendelsohn | ingredients:chicken breast (5oz)、extra large eggs、whole milk (4oz)、plain breadcrumbs (2cups)、brioche buns、bread and butter pickles、canola oil、salt
instructions:
0: Trim the excess fat off the sides of the chicken breast. Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly.
1: In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
2: In a separate medium-sized mixing bowl, add the bread crumbs.
3: Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time.
4: Transfer to a parchment-lined baking sheet.
5: Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F (170˚C).
6: Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
7: Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt.
8: Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside.
9: Transfer the fried chicken to the brioche buns.
10: Whisk together the spicy oil so none of the seasoning settles to the bottom.
11: Drizzle 2 tablespoons over each chicken breast.
12: Add 3 bread and butter pickles on top of the chicken and place the top bun.
13: Nutrition Calories: 1533 Fat: 122 grams Carbs: 84 grams Fiber: 6 grams Sugars: 18 grams Protein: 26 grams
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | meatball-under-my-mozzarella-ella-ella | ingredients:Great Value® Homestyle Meatballs (32oz)、alfredo sauce (3cups)、Marketside® Ciabatta Hamburger Buns、shredded mozzarella cheese (½cup)
instructions:
0: Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
1: Place the meatballs on the prepared baking sheet. Bake for 30 minutes, or until the internal temperature reaches 165°F (75°C).
2: In a medium saucepan over medium heat, bring the alfredo sauce to a simmer.
3: Place the meatballs and sauce on the ciabatta buns and top with the mozzarella.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | burrito-stuffed-chicken-rollups | ingredients:olive oil (1tablespoon)、onion、bell peppers、jalapeño、garlic (4cloves)、salt、pepper、boneless, skinless chicken breasts、paprika (1tablespoon)、dried oregano (1tablespoon)、cumin (1tablespoon)、garlic powder (1tablespoon)、refried bean (15oz)、tomatoes、black beans (15oz)、tomato sauce (15oz)、chipotle peppers in adobo sauce、tomato paste (3tablespoons)、lime juice (¼cup)、cotija cheese (2cups)、cooked rice、avocado、sour cream、pico de gallo
instructions:
0: Preheat oven to 400°F (200°C).
1: Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add the onion, bell peppers, jalapenos, garlic, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized, about 15 minutes. Set aside to cool
2: Place 4 chicken breasts in a bowl near a wide work surface.
3: Combine the salt, pepper, paprika, oregano, cumin, garlic powder in a small bowl, and mix together with a fork.
4: Pour half of the spice mixture onto the chicken, set the other half aside to use later.
5: Rub all the spices onto the chicken until completely coated.
6: To pound out the chicken, first take a chicken breast and butterfly it by slicing half way into it to open it like a book, making sure not to slice it all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
7: Onto each pounded chicken breast, rub on about 2 tablespoons refried beans, 1 tablespoon chopped tomatoes, 1 tablespoon cotija cheese, and 1 tablespoon cooked black beans. Make sure to not overfill the pounded chicken.
8: Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
9: Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
10: For the chipotle sauce, add the tomato sauce, chipotle peppers, tomato paste, lime juice, and the remaining spice mixture to a blender and puree until smooth.
11: Pour the sauce over the cooked chicken roll ups and sprinkle with more cotija cheese.
12: Broil for 5 minutes or until the sauce bubbles and the cheese melts and browns slightly.
13: Serve with cooked rice, avocado, sour cream, and/or pico de gallo.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pollo-ciudad-with-cilantro-sauce-and-pickled-tomato-salsa | ingredients:tomato (1lb)、scallions (½bunch)、serrano chiles、white vinegar (½cup)、brown sugar (2 ½tablespoons)、salt (2teaspoons)、olive oil (½cup)、ginger (4teaspoons)、garlic (1tablespoon)、yellow mustard seeds (2teaspoons)、cayenne (1teaspoon)、ground cumin (2teaspoons)、turmeric (½teaspoon)、cracked black peppercorn (2teaspoons)
instructions:
0: Make the pickled tomato salsa: Bring a medium pot of water to boil and set an ice bath nearby. Remove the cores from the tomatoes and score an “X” on the undersides. Blanch for 15 seconds in the boiling water, then immediately transfer to the ice bath to stop the cooking. Peel the skins with a paring knife, then seed and chop the tomatoes.
1: In a large bowl, toss the tomatoes with the scallions and serrano chiles.
2: In a medium saucepan, bring the vinegar to a boil. Add the sugar and salt and cook until dissolved, about 1 minute. Remove the pan from the heat and set aside.
3: Heat the olive oil in a separate medium saucepan over medium heat until just smoking. Add the ginger, garlic, mustard seeds, cayenne, cumin, turmeric, and peppercorns and cook, stirring constantly with a wooden spoon, until fragrant, about 2 minutes.
4: Pour the spice mixture over the tomatoes, followed by the vinegar mixture. Stir to combine, cover with plastic wrap, and refrigerate for 3-4 hours or several days.
5: Make the chicken: Preheat the oven to 400°F (200°C).
6: Season the chicken all over with salt and pepper.
7: Heat the oil in a large cast iron pan over high heat. Add the chicken skin-side down and cook for about 9 minutes, until the skin is golden brown and releases easily from the pan. Flip the chicken and finish cooking in the oven for 10 minutes, until cooked through.
8: Make the cilantro sauce. Melt the butter in a medium skillet over medium heat. Add the shallots and season with salt, then cook until starting to brown. Add the mushrooms and cook until soft and golden, about 10 minutes.
9: Add the cilantro stems and leaves, reserving about ½ a bunch of leaves for later on. Add the cumin and jalapeños, reduce the heat to low, and cook for 5 minutes. Add the chicken stock. Increase the heat to high and cook until the liquid is reduced by half.
10: Add the cream and return to a boil. Remove the pan from the heat. Transfer the sauce to a blender with the reserved cilantro leaves and puree. Return the sauce to the pan.
11: Whisk the egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour 1 cup (290 G) of the sauce into the egg mixture to temper. Add the egg mixture to the pan and cook over low heat, stirring constantly, until the sauce is thick and smooth.
12: Arrange the chicken over a bed of your favorite rice and spoon the cilantro sauce over. Garnish with the Pickled Tomato Salsa, scallions, and cilantro leaves. Serve immediately.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | white-chicken-chili | ingredients:great northern beans (2cans)、olive oil (1tablespoon)、boneless, skinless chicken breast (1lb)、kosher salt (3teaspoons)、medium yellow onion、garlic (3cloves)、green chile (2cans)、ground cumin (2teaspoons)、dried oregano (1teaspoon)、cayenne (¼teaspoon)、chili powder (1teaspoon)、freshly ground black pepper (½teaspoon)、low sodium chicken stock (4cups)、frozen corn (2cups)、shredded cheddar cheese、fresh cilantro leaf、sour cream
instructions:
0: Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
1: Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
2: Add the onion and cook, stirring often, until softened and golden brown, 3–4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
3: Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
4: Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
5: Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | microwave-spaghetti-squash-meatballs | ingredients:spaghetti squash、oil (1tablespoon)、salt、pepper、meatballs、pasta sauce (2cups)、grated parmesan cheese、fresh parsley
instructions:
0: Slice the spaghetti squash in half. If you’re having difficult, poke some holes with a knife, then microwave for 5 minutes.
1: Scoop out the seeds and innards with a spoon, then rub oil, salt, and pepper all over the surface.
2: Microwave for about 10-15 minutes until the squash is tender and pulls away from the skin easily.
3: Using a fork, shred the squash into noodle-like strands.
4: Microwave the meatballs with the pasta sauce, covered, for about 2 minutes or until the meatballs are fully heated through.
5: Spoon the meatballs and sauce on top of each spaghetti squash half, garnish with the Parmesan and parsley.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sheet-pan-pork-chops-apple-cabbage-dinner | ingredients:nonstick cooking spray、green cabbage (1small head)、medium fennel bulb、medium gala apples、Club House La Grille Honey & Dijon Marinade (¾cup)、bones in pork chops、kosher salt (1 ½teaspoons)、black pepper (1teaspoon)
instructions:
0: Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick spray.
1: In a large bowl, toss the cabbage, fennel, and apples with ½ cup (120 ml) Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
2: Season the pork chops on both sides with the salt and pepper. Using a pastry brush, brush the remaining ¼ cup (60 ml) marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
3: Roast for 28–30 minutes, tossing the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crisp-tender. Serve immediately.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sunflower-veggie-burgers | ingredients:sunflower seed (1cup)、yellow onion (¼cup)、brown rice (1cup)、dried thyme (½teaspoon)、salt (½teaspoon)、water (2tablespoons)、carrot (1cup)、celery (½cup)
instructions:
0: Preheat oven to 375˚F (190˚C).
1: In the bowl of a food processor, add sunflower seeds. Process until finely ground.
2: Add onion, brown rice, thyme, salt, and water and process until combined.
3: Add carrot and celery and pulse several times to combine.
4: Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
5: Bake for 30 minutes, or until firm and browned, flipping over halfway through.
6: Serve burgers with your favorite fixins.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cheesesteak-stew-in-a-bread-bowl | ingredients:beef sirloin (1 ½lb)、salt、pepper、onion powder (¼teaspoon)、all-purpose flour (4tablespoons)、olive oil、onions、mushrooms (10oz)、dried thyme (½teaspoon)、garlic (2cloves)、beef stock (4cups)、heavy cream (⅓cup)、sourdough bread bowls、provolone cheese (4slices)
instructions:
0: Add sliced beef to a large bowl, season with salt, pepper, onion powder and toss to coat. Sprinkle 2 Tbsp flour, toss to coat.
1: Place a pot over medium-high heat, drizzle olive oil. Once hot, add half the sirloin in, brown, remove onto a plate to hold, then repeat with the remaining sirloin. Set aside.
2: Add more oil to the pot, add sliced onions, add pinch of salt and pepper, and caramelize the onions, stirring frequently to avoid burning.
3: Once the onions are softened, add mushrooms and continue sautéing until cooked.
4: Stir in dried thyme and garlic.
5: Sprinkle remaining 2 Tbsp. of flour onto mixture, stir to combine, then add beef stock. Reduce heat to medium-low, and simmer for 10 minutes.
6: Mix in heavy cream, then add beef, along with juices, stir to combine.
7: Ladle stew into hollowed out sourdough bowls, top with slice of provolone, then broil until the cheese is brown and melted.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | how-to-make-vegan-pho | ingredients:dried shiitake mushrooms、medium white onions、large daikon radish、ginger、oil (1tablespoon)、oyster mushroom (3cups)、water (12cups)、salt、cinnamon stick、clove (1teaspoon)、cardamom pods、star anises、coriander seed (1teaspoon)、fennel seeds (1teaspoon)、soft tofu (14oz)
instructions:
0: Add the dried shiitake mushrooms to a medium bowl and pour in enough water to cover. Cover with a dish towel and let hydrate for 8 hours, then rinse and drain the mushrooms 2-3 times. Set aside.
1: In a large pan over medium heat, dry sear the onions until caramelized on both sides, 10-15 minutes. Transfer to a bowl and repeat with the daikon radish and ginger. Set aside.
2: Heat the oil in the pan. Add the oyster mushrooms and sauté until browned and caramelized, 6-8 minutes.
3: Add the caramelized onions, daikon, ginger, oyster mushrooms, and soaked shiitake mushrooms to a large stock pot. Add the water and bring to a boil over high heat. Reduce the heat to low heat and cover. Simmer for at least 1 hour, or up to 8 hours. The longer it cooks, the stronger the flavor of the broth will be. Season with salt to taste.
4: About 30 minutes before serving, combine the cinnamon stick, cloves, cardamom, star anise, coriander, and fennel in a fine-mesh sieve. Lower into the pot, resting the sieve on the edge, then cover and simmer for 15 minutes.
5: Remove the spices and add the tofu to heat through, 10-15 minutes.
6: Remove the pot from the heat. Remove the onions, daikon, and ginger from the pot. (Slice and add them back to the soup, if desired.)
7: Add the noodles to serving bowls and ladle in the broth, mushrooms, and tofu.
8: Garnish with red onion, bean sprouts, chili peppers, a squeeze of lime, and cilantro.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | meatball-parm-bake | ingredients:baguette、marinara sauce (2cups)、fully cooked meatballs、shredded mozzarella cheese (2cups)、grated parmesan cheese (1cup)、fresh basil (¼cup)
instructions:
0: Preheat oven to 350°F (180°C).
1: Slice the baguette into 1-inch (3cm) chunks, then transfer to a 9x13 (23 x 33cm) baking dish.
2: Toss the bread in half of the marinara, then sprinkle with half of the mozzarella on top.
3: Nestle the meatballs into the bread mixture evenly, then cover with the remaining marinara and mozzarella.
4: Sprinkle ¾ of the parmesan on top, saving the rest for garnish.
5: Bake for 20 minutes until the cheese has melted and is starting to brown.
6: Serve with the remaining parmesan and basil.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | buffalo-chicken-buddha-bowl | ingredients:chicken breasts、Frank’s® buffalo sauce (½cup)、red onion (¼cup)、green onion (1tablespoon)、salt (1teaspoon)、ground black pepper (½teaspoon)、romaine lettuce (2cups)、cauliflower rice (2cups)、cherry tomato (1cup)、celery (1stalk)、avocado、fresh cilantro leaves、lemon wedges、ranch dressing (4tablespoons)
instructions:
0: Add your shredded chicken, red and green onions and Frank’s Buffalo sauce in a bowl. Sprinkle some salt and ground pepper and mix well.
1: Sprinkle salt and pepper and mix well with a spoon.
2: Keep aside the mixture.
3: In another bowl, add some romaine lettuce.
4: Top this with cauliflower rice, cherry tomatoes, celery and avocado. Next, add your shredded chicken mix to this bowl.
5: Top that with some cilantro leaves and a lemon wedge, for taste.
6: Drizzle some ranch dressing or sauce of your choice onto this dish.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mini-shepherds-pies | ingredients:cauliflower florets (½head)、garlic (1clove)、olive oil (2tablespoons)、salt (¼teaspoon)、black pepper (¼teaspoon)
instructions:
0: Preheat oven to 350˚F (180˚C).
1: Steam the cauliflower for 8 minutes, or until softened. Let cool and drain.
2: With a potato masher or hand blender, mash the cauliflower, garlic, olive oil, salt, and pepper. Set aside.
3: In a cast-iron pan, heat a little olive oil and sauté the onions and carrots until they begin to soften, about 3-4 minutes. Add the garlic and sauté for 1 minute.
4: Add the ground turkey, salt, pepper, thyme, and rosemary and cook until turkey is browned and cooked through, about 3-4 minutes.
5: Add flour and stir to combine.
6: Add the tomato paste and broth while whisking.
7: Add the peas and corn and cook until hot, about 5 minutes.
8: In a lined 12-cup muffin tray, evenly portion out the turkey mixture, followed by the mashed cauliflower.
9: Sprinkle with cheese, as desired.
10: Bake for 10-15 minutes, or until the cheese is melted and has started to brown.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | hiroshima-okonomiyaki | ingredients:oil、bonito powder (1teaspoon)、cabbage (⅔cup)、bean sprout (¼cup)、tempura bit、scallions (1tablespoon)、pork belly (4slices)、yakisoba noodle (1package)、egg
instructions:
0: Combine the flour, water, and mirin in a bowl and whisk until combined.
1: Brush oil on an electric griddle heated to 350˚F (180℃).
2: Pour the batter onto the griddle into a paper-thin circle 8 inches (20 cm) wide.
3: Place cabbage, tempura, bean sprouts, and scallions on top of the batter to fully cover it.
4: Top with 4 slices of pork belly and drizzle a little batter on top.
5: Gently flip the pancake using two okonomiyaki spatulas, and press down.
6: Add oil to the griddle and add the yakisoba noodles.
7: Drizzle with okonomi sauce and stir to coat all the noodles.
8: Put cooked pancake with the cabbage on the noodles.
9: Crack an egg on the griddle and scramble with the okonomi spatulas.
10: Place the egg onto the yakisoba noodles and drizzle with okonomi sauce.
11: Drizzle with mayonnaise, nori flakes, and bonito flakes.
12: Nutrition Calories: 5228 Fat: 544 grams Carbs: 77 grams Fiber: 8 grams Sugars: 22 grams Protein: 22 grams
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | stuffing-vs-dressing | ingredients:prepared cornbread (4cups)、buttermilk biscuit (4cups)、fresh sage (2tablespoons)、olive oil (1tablespoon)、pork sausage (1lb)、white onion (1cup)、celery (1cup)、fresh rosemary (2tablespoons)、fresh thyme (2tablespoons)、salt、pepper、unsalted butter (½cup)、chicken stock (2cups)、heavy cream (¾cup)
instructions:
0: Preheat the oven to 350˚F (180˚C) if making dressing.
1: Preheat the oven to 325˚F (160˚C) if making stuffing.
2: Crumble the cornbread and biscuits into a large bowl. Set aside.
3: Thinly slice the sage and set aside.
4: Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook until browned, 3-5 minutes.
5: Add the onion and celery, and cook until softened, 5-7 minutes.
6: Add the sage, rosemary, and thyme, and cook until fragrant, 3-4 minutes. Season with salt and pepper. Remove the pan from the heat and set aside.
7: In a medium saucepan over medium-high heat, combine the butter and chicken stock. Melt the butter completely and bring to a boil. Add the heavy cream and stir to combine.
8: Add the sausage mixture to the crumbled cornbread and biscuits, and mix to combine. Pour the chicken stock mixture, a bit at a time, over the bread mixture. Mix well.
9: If you are making dressing, transfer the mixture to a buttered 9x13-inch (23x33 cm) baking dish and cover with foil. Bake for 40 minutes, then remove the foil and bake for 10-15 minutes more, or until the top is lightly browned. Do not overbake.
10: If you are making stuffing, stuff the mixture into the cavity of a small turkey [12-14 pounds (5.5-.6.5 kilograms)]. Bake for 4-5 hours, or until the temperature of the stuffing reaches 165˚F (75˚C).
11: Serve warm with your favorite Thanksgiving dishes.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | inside-out-fried-chicken-tacos | ingredients:salt (1teaspoon)、pepper (1teaspoon)、paprika (1teaspoon)、cumin (1teaspoon)、onion powder (1teaspoon)、chicken breasts、pepper、salt、all-purpose flour (3cups)、large eggs、breadcrumb (3cups)、canola oil
instructions:
0: In a small bowl, combine salt, pepper, paprika, cumin, and onion powder.
1: Slice chicken breasts in half laterally to form 10 thin cutlets.
2: Place the chicken cutlets between 2 sheets of plastic wrap and pound out to ¼-inch (6-mm) thick.
3: Season the chicken with spice mix.
4: Place the flour, eggs, and bread crumbs in 3 separate shallow dishes. Dredge each cutlet in the flour, then dip in the egg, bread crumbs, back in the egg, and in the bread crumbs once more.
5: Place the chicken breasts around the border of a baking sheet, so half of each cutlet drapes over the side of the pan.
6: Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
7: Fold the draped halves of the chicken over the smaller pan.
8: Freeze for 8 hours or overnight.
9: Heat the oil in a large pot until it reaches 375°F (190°C).
10: Fry the chicken taco shells, 2 at a time, for 5 minutes, or until golden brown.
11: Drain the chicken tacos on a wire rack set over a baking sheet.
12: Fill the chicken tacos with lettuce, guacamole, and pico de gallo, and cheddar cheese.
13: Garnish with cilantro and sour cream.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | hummus-caesar-salad | ingredients:classic hummus (4tablespoons)、whole grain mustard (1teaspoon)、minced garlic (1teaspoon)、nutritional yeast (1.5teaspoons)、capers (1tablespoon)、lemon juice (1tablespoon)、white miso paste (1teaspoon)、extra virgin olive oil (2tablespoons)、kosher salt、freshly ground black pepper
instructions:
0: Make the hummus Caesar dressing: In a medium bowl, combine 4 tablespoons of hummus, the mustard, garlic, nutritional yeast, capers, lemon juice, miso, and olive oil. Whisk until fully combined. Add another tablespoon of hummus if the dressing is looser than your desired consistency. Season with salt and pepper to taste. The dressing will keep in an airtight container in the refrigerator for up to 1 week.
1: Make the salad: Add the greens to a large serving bowl and lightly season with lemon juice and salt. Generously drizzle the dressing over the salad and toss to coat. Finish with more black pepper, as desired.
2: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegetable-gratin-3-ways | ingredients:unsalted butter (⅓cup)、garlic (4cloves)、all-purpose flour (⅓cup)、whole milk (3cups)、heavy cream (¼cup)、salt (2teaspoons)、pepper (2teaspoons)
instructions:
0: Preheat the oven to 350°F (180°C).
1: Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
2: Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
3: While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
4: Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.
5: Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
6: Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
7: Pour the béchamel sauce evenly over the vegetables.
8: Top the Brussels sprouts with the Gruyère cheese and bacon bits.
9: Top the corn with the cheddar cheese.
10: Top the cauliflower with the Parmesan cheese.
11: Sprinkle the bread crumbs evenly over the vegetables.
12: Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
13: Serve warm.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | skirt-steak-with-charred-chimichurri | ingredients:skirt steak (1 ½lb)、vegetable oil (1tablespoon)、kosher salt、freshly ground black pepper、garlic (8cloves)、small shallots、jalapeño、fresh flat-leaf parsley leaves (1cup)、fresh cilantro (¾cup)、olive oil (½cup)、fresh oregano leaf (¼cup)、red wine vinegar (¼cup)
instructions:
0: Heat a large cast-iron skillet over high heat until it begins to smoke.
1: Brush the steaks with the vegetable oil and season liberally with salt and pepper.
2: Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4–8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
3: Transfer the steaks to a cutting board and let rest for 10 minutes.
4: Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
5: Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
6: To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | teriyaki-salmon-burger | ingredients:salmon fillet (7oz)、soy sauce (1tablespoon)、mirin (2teaspoons)、sake (2teaspoons)、sugar (1teaspoon)、rice (1 ¼cups)、sesame oil (2tablespoons)、green leaf lettuce、mayonnaise
instructions:
0: Combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine. Add the salmon and marinate for 15 minutes.
1: For the sauce, combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine.
2: Heat a pan over medium-high heat and add a splash of salad oil. Add the marinated salmon and cook until both sides are cooked through, about 3 minutes.
3: Add the reserved marinade to the pan. Stir until the salmon is fully coated in the glaze.
4: Form the rice into four patties.
5: Heat another pan over medium-high heat and add the sesame oil. Add the rice “buns” and cook until the outside is crispy, about 5 minutes.
6: Top the rice "bun" with a piece of green leaf lettuce, salmon, mayonnaise, and top with another rice “bun.” Repeat with remaining ingredients.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spinach-and-cheese-pork-roll | ingredients:olive oil (⅓cup)、fresh rosemary (2tablespoons)、fresh thyme (1tablespoon)、salt (2teaspoons)、pepper (2teaspoons)、garlic (3cloves)
instructions:
0: In a small mixing bowl, combine the herb and olive oil rub ingredients. Set aside until ready for use.
1: Over low heat, cook spinach with olive oil, garlic cloves and salt & pepper to taste. Cook spinach 1-2 minutes just until wilted.
2: Transfer the cooked spinach to a large bowl. Add ricotta, parmesan, salt and pepper. Mix until well combined.
3: Preheat oven to 425°F (220°C).
4: Lay out the pork loin, butterfly and pound until flat and even. Spread the spinach and cheese mix on the pork loin.
5: Roll so that the spinach and cheese mix is on the inside. Secure with cooking twine.
6: Rub the herb and oil mix all over the rolled pork. Sear on all sides until golden and slightly crispy. Set aside.
7: Spread carrots, onions and potatoes on baking sheet. Drizzle with olive oil and season with salt & pepper. Place rolled pork on top of the bed of carrots, onions and potatoes.
8: Roast at 425°F (220°C) for 45 minutes, or until the internal temperature reads 145°F (65°C) for medium rare or 160°F (70°C) for medium.
9: Remove from oven and let the pork rest for 15 minutes before you remove the twine and slice.
10: Serve with carrots, onions and potatoes.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | summer-squash-pasta-with-roasted-red-pepper-sauce | ingredients:red bell peppers、olive oil (½tablespoon)、shallots、garlic (4cloves)、large yellow squash、large zucchinis、salt、pepper、cornstarch (1 ½tablespoons)、red pepper flake、milk (1 ½cups)、fresh basil (1bunch)
instructions:
0: Heat oven to 500°F (260°C).
1: Spiralize the yellow squash and zucchinis into a large bowl.
2: Bring a large skillet over medium heat and add olive oil.
3: Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
4: Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
5: Roast the red peppers until black and charred bits appear, about 25-30 minutes.
6: Carefully remove the red peppers from the oven and remove the charred black bits.
7: Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
8: Heat a large skillet over medium heat.
9: Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
10: Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
11: Add basil and stir, 2-3 minutes.
12: Serve with red pepper flakes and basil.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | teriyaki-chicken-and-mushroom-skewers | ingredients:boneless, skinless chicken thighs (1lb)、soy sauce (⅓cup)、honey (⅓cup)、sesame seed (2tablespoons)、spring onion (1cup)、mushroom
instructions:
0: In a large bowl, place the chicken soy sauce, honey, sesame seeds, and spring onion. Stir well, refrigerate and marinade for at least 2 hours.
1: On soaked bamboo sticks, skewer on the chicken and mushrooms. Repeat until the skewer is full.
2: On a coal BBQ, cook the chicken skewers for 3-4 minutes a side until the chicken is cooked through and the skewers are golden brown.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | poached-salmon | ingredients:skinless salmon fillet (6oz)、salt、pepper、peppercorn、lemon、fresh thyme
instructions:
0: Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
1: Add salt, peppercorns, sliced lemon, and thyme to water.
2: Add salmon, cover the pan, and cook for 20 minutes.
3: Remove salmon from pan, and season with salt, pepper, and fresh lemon.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 3-minute-pizza | ingredients:pizza dough (1lb)、semolina flour、olive oil、flaky sea salt、tomato sauce (1can)、freshly grated parmigiano-reggiano cheese (1cup)、fresh parsley leaves (¼cup)、garlic chip
instructions:
0: Set a wire rack over a baking sheet.
1: Dust a clean surface with semolina flour. Dust the pizza dough with more flour and divide into 4 portions. Roll out each portion of dough, rotating frequently, to a thin round, dusting with more semolina to prevent sticking. Use a fork to poke holes all over the pizza crusts.
2: Gently heat about ¼ inch (½ cm) of olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add 1 pizza dough to the pan. Cook for 2 minutes, until golden brown, then flip and cook on the other side for 2 minutes more. Use a fork to puncture any air pockets that rise as the dough cooks. Transfer the cooked pizza crust to the wire rack to cool and sprinkle with flaky salt. Repeat with the remaining dough, adding more olive oil as needed.
3: Top the crust with the tomato sauce, Parmigiano-Reggiano cheese, parsley, and garlic chips, if using.
4: Slice and serve.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | turkey-roulade | ingredients:unsalted butter (4tablespoons)、yellow onion (1cup)、carrot (1cup)、celery (1cup)、sweet italian sausage (1lb)、fresh sage (2tablespoons)、fresh thyme leaf (1tablespoon)、plain stuffing mix (10oz)、chicken stock (½cup)、skin-on turkey breast (3lb)、dijon mustard (2tablespoons)、melted butter (1tablespoon)、salt、black pepper
instructions:
0: Preheat the oven to 350°F (180°C).
1: Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
2: Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
3: Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
4: Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
5: Brush the turkey breast with the Dijon mustard.
6: Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
7: Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
8: Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
9: Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
10: Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
11: Let rest for 15 minutes, then remove the twine, slice, and serve.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cheesy-chicken-pasta-fiery | ingredients:nonstick cooking spray、boneless skinless chicken breast (1lb)、frozen broccoli (2cups)、penne pasta (8oz)、cream cheese (1package)、chicken stock (2cups)、milk (1cup)、Tasty™ Fiery seasoning mix (1package)、shredded cheddar cheese (1cup)
instructions:
0: Preheat your oven to 375°F (190°C).
1: Mix together the stock, milk and seasoning mix in a large bowl until well blended.
2: Arrange chicken and broccoli in a single layer in a 9X13-inch baking dish sprayed with non-stick cooking spray. Top evenly with pasta and cream cheese.
3: Pour the seasoned stock over the pasta in the baking dish and cover tightly with foil.
4: Bake for 50 minutes, remove foil and stir together to incorporate. Stir and sprinkle with shredded cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Let stand at room temperature for 10 minutes before serving.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 15-minute-chicken-noodle-wonton-soup | ingredients:chicken stock (4cups)、frozen mixed vegetable (1cup)、frozen chicken and vegetable wontons、kosher salt (½teaspoon)、ground black pepper (¼teaspoon)、dried thyme
instructions:
0: In a large pot, bring the chicken stock to a boil over high heat.
1: Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8–10 minutes.
2: Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | homemade-ricotta-ravioli | ingredients:whole milk (8cups)、lemon juice (2tablespoons)、garlic (2cloves)、baby spinach (6oz)、salt、egg、water (1cup)、wonton wrapper (1packet)
instructions:
0: In a large saucepan, bring the milk to a boil. Add lemon juice, stir and let sit for about 30 seconds.
1: Remove the milk from the heat, let stand for about 15 minutes to curdle.
2: Place a strainer over a deep bowl. Line the strainer with a cheese cloth of a clean kitchen towel. Pour the milk into the kitchen towel and let strain for about 30 minutes.
3: Discard the liquid.
4: Sauté spinach and garlic.
5: In a medium bowl, combine the ricotta and spinach. Salt to taste. Add one beaten egg.
6: Spoon mixture in the center of a wonton wrapper.
7: Moisten the edges of the wrapper with water. Top with another wonton wrapper. Gently seal around the filling in the center and the edges.
8: Boil ravioli for two minutes.
9: Drain ravioli and serve with your choice of sauce.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | timpano | ingredients:'00' grade pasta flour (16oz)、salt (1teaspoon)、eggs、egg yolks
instructions:
0: Make the pasta dough. Combine the flour and salt and make a small mountain of flour on a clean, flat surface. Make a well in the middle.
1: Add 2 eggs to the well, and using a fork, carefully incorporate the eggs into the flour. Add the egg yolks and carefully mix into the flour.
2: Once the eggs are incorporated, knead the dough by pulling, stretching, and folding for 3-5 minutes, or until it’s smooth and elastic.
3: Shape the dough into a ball, and wrap it in plastic wrap. Rest in a fridge for 30 minutes to overnight.
4: Make the ricotta-herb mixture. In a medium bowl, combine the ricotta, parsley, basil, Parmesan cheese, egg, salt, and pepper. Mix well and set aside.
5: In a large pot of boiling water, cook the rigatoni, then the jumbo shell pasta for 5 minutes less than the suggested cooking time. Transfer the cooked pasta to two separate medium bowls.
6: Mix the marinara sauce with cooked rigatoni. Set aside.
7: Stuff the jumbo shells with the ricotta-herb mixture. Set aside.
8: Grease 10-inch (25 cm) diameter dutch oven with olive oil.
9: Using a rolling pin, roll out the pasta dough on a lightly floured surface until it is about ⅛ inches (3 mm) thick and 2 times larger than the Dutch oven you are using.
10: Fold the rolled out dough into a triangle and transfer it to the pot, pressing down around the edges, letting the excess dough hang over the sides of the pot.
11: Preheat the oven to 375˚F (190˚C)
12: Layer the pasta-lined pot with the rigatoni, mozzarella, meatballs, hard-boiled eggs, provolone, ricotta-stuffed shells, caramelized onions, and sausages.
13: Fold the pasta dough over the sausages and cover with the lid. Bake for 45 minutes, then remove the lid and bake for 30 minutes more. Cool for at least 30 minutes.
14: Invert the timpano onto a cutting board and cool for 10 more minutes before cutting.
15: Serve with marinara sauce.
16: Enjoy! |
Give the cooking plan according to the name of the dish entered. | holiday-vegetable-wellington | ingredients:butternut squash (3cups)、olive oil、kosher salt、freshly ground black pepper、red kidney bean (14oz)、chestnut (1cup)、unsalted butter (2tablespoons)、medium shallot、cremini mushroom (8oz)、dried thyme (1tablespoon)、garlic (4cloves)、frozen spinach (18oz)、lemon juice、lemon zest、ground nutmeg (½teaspoon)、small white onion、medium carrot、fresh sage (2tablespoons)、balsamic vinegar (1tablespoon)、dijon mustard (2tablespoons)、white bread (2cups)、vegetable stock (¼cup)、puff pastry (16oz)、red peppers、large egg
instructions:
0: Preheat the oven to 400°F (200°C).
1: On a baking sheet, drizzle the butternut squash with olive oil, then season with salt and pepper. Toss to coat, then spread in an even layer. Roast for 20 minutes, stirring halfway, until the squash is tender and golden brown. Remove from the oven and set aside to cool.
2: On another baking sheet, spread out the kidney beans and chestnuts. Bake for 10 minutes, or until the excess moisture has released and the beans begin to crack down the middle. Remove from the oven and set aside to cool.
3: Prepare the duxelle (mushroom mixture): In a large pan over medium heat, melt the butter. Once the butter begins to foam, add the shallot, mushrooms, thyme, and salt. Stir to combine and cook for 10-15 minutes, or until the liquid evaporates from the mushrooms and they begin to turn golden brown. Transfer the duxelle to a bowl and set aside to cool.
4: Return the pan to the stove (no need to clean), and heat a drizzle of oil over medium heat. Add 2 cloves of minced garlic and the frozen spinach. Break the spinach up with a wooden spoon and sauté for 2 minutes, or until the garlic is toasted and the spinach is warmed through. Add the lemon juice, lemon zest, nutmeg, salt, and pepper. Transfer to a bowl and set aside to cool.
5: Return the same pan back to the stove over medium-high heat and add a drizzle of oil. When the oil is hot, add the onion, carrot, salt, and pepper. Sauté for 5 minutes, or until the vegetables are softened and beginning to turn golden brown. Add the remaining 2 cloves of garlic and the sage and sauté for 1 minute more, or until the garlic is just fragrant. Add the balsamic vinegar, Dijon mustard, and bread. Stir until the bread is well-coated, then remove from the heat and let cool slightly.
6: Transfer the bread mixture to a food processor. Add in the roasted kidney beans and chestnuts and vegetable stock. Pulse a few times, until just combined. (The mixture should be an even consistency but still have texture to it. It should stick together when pressed in your palm). Transfer the bread mixture to a large bowl. Gently stir in the roasted butternut squash and season with more salt and pepper to taste.
7: Increase the oven temperature to 425°F (220°C) and line a large baking sheet with parchment paper.
8: On a lightly floured surface, roll each piece of puff pastry into rectangle slightly smaller than the prepared baking sheet. Transfer 1 piece of the pastry to the baking sheet and set the other piece aside.
9: Assemble the Wellington: Spread the cooled duxelle lengthwise down the middle of the puff pastry on the baking sheet, creating a rectangle the size that you want your wellington to be. Make sure to leave about a 2-inch border at both ends of the pastry. (You will be removing all excess dough and using it for decorations.)
10: Next, arrange half of the bell peppers over the duxelle. Make sure they lay flat, only overlap on the edges, and completely cover the mushrooms.
11: Top the bell pepper layer with the roasted squash and bread mixture by using your hands to pack the mixture into a loaf, making sure it doesn’t go over the edges of the peppers.
12: Layer the remaining roasted peppers evenly over the bread mixture.
13: Top the peppers with the spinach mixture. (This will be a bit messy, but it’s okay, it’s part of the process!)
14: Gently roll the second piece of pastry over the spinach layer, creating a blanket over all of the vegetable layers. Press the pastry gently around the filling to create a log shape. Trim the pastry so that there is about a 1-inch (2.5 cm) border around the log.
15: Fold the bottom layer of the pastry over the top layer and seal the dough together with a decorative crimp. Cut decorative shapes from the dough scraps and arrange over the log. Using a paring knife, cut a few vents into your wellington to allow steam to escape. You can hide the vents along the edges of your decorations.
16: Generously brush the top and sides of the wellington with the beaten egg.
17: Bake for 30 minutes, or until the pastry is golden brown and crispy.
18: Let rest for 15 minutes before slicing and serving.
19: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 1-hour-noodles-zha-jiang-mian | ingredients:vegetable oil (2tablespoons)、garlic (1tablespoon)、fresh ginger (1tablespoon)、shallot (1tablespoon)、ground pork (4oz)、soy bean paste (1tablespoon)、sweet bean sauce (1tablespoon)、dark soy sauce (1teaspoon)、cornstarch slurry (¼cup)、large egg、fresh noodles (⅔lb)、persian cucumber、fresh cilantro leaves (½cup)
instructions:
0: In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes.
1: Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn.
2: Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer.
3: Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice.
4: Cook the noodles according to the package instructions, then drain.
5: Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | salmon-and-veggie-sheet-pan-dinner | ingredients:nonstick cooking spray、small red potato (½lb)、brussels sprouts (½lb)、olive oil (4tablespoons)、Club House La Grille Maple Bacon Seasoning (5tablespoons)、salmon fillets
instructions:
0: Preheat the oven to 400˚F (200°C) and grease a baking sheet with nonstick spray.
1: In a large bowl, toss the potatoes and Brussels sprouts with 2½ tablespoons of olive oil and 3½ tablespoons of Club House La Grille Maple Bacon Seasoning until evenly coated.
2: Transfer the potatoes and Brussels sprouts to the prepared baking sheet and roast for 25 minutes.
3: Remove the baking sheet from the oven and push the potatoes and Brussels sprouts to the sides of the pan. Place the salmon fillets in the center of the pan, brush on both sides with the remaining 1½ tablespoons olive oil, and season with the remaining 1½ tablespoons Club House La Grille Maple Bacon Seasoning.
4: Return the pan to the oven and roast for 10–12 minutes more, or until the salmon flakes easily with a fork and the vegetables are tender.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | lasagna-roses | ingredients:lasagna noodle (1package)、olive oil、onion、garlic (2tablespoons)、ground beef (1lb)、sausage (1lb)、grated parmesan cheese (1cup)、salt (1teaspoon)、pepper (½teaspoon)、fresh basil (⅓cup)、fresh parsley (¼cup)、tomato sauce (24oz)、tomato paste (6oz)、ricotta cheese (16oz)、shredded mozzarella cheese (2cups)
instructions:
0: Preheat oven to 375˚F (190˚C).
1: Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
2: Add the ground beef, breaking it apart with a spoon, and stir until browned.
3: Add the sausage, breaking it apart with a spoon, and stir until browned.
4: Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
5: Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
6: Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
7: Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
8: Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
9: Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
10: Place the spiral lasagna noodle in a greased muffin tin.
11: Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
12: Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
13: Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
14: Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
15: Pour about 2 tablespoons of the sauce in between the noodle “petals”. Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
16: Bake for about 30 minutes, until the top of the noodles are golden and crispy.
17: Let cool for about 5 minutes before removing from muffin tin.
18: Serve over tomato sauce.
19: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pepperoni-pizza-ring | ingredients:warm water (1 ½cups)、active dry yeast (1 ½teaspoons)、flour (3 ½cups)、grated parmesan cheese (¼cup)、baking powder (1teaspoon)、salt (1teaspoon)、sugar (2teaspoons)、olive oil (3tablespoons)
instructions:
0: In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
1: In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar and stir to combine.
2: Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
3: Use ¼ cup (30 g) of flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight. You may need to sprinkle a little flour while you're kneading if the dough is too sticky. Form the dough into a ball.
4: Pour 1 tablespoon of olive oil in a bowl. Place the dough in the bowl. 7. Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
5: Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Divide the dough into 3 equal balls.
6: Begin forming the dough into a circle about ½-inch (1 cm) thick and 8 inches (20 cm) wide, making sure the middle of the circle is not too thin. Repeat with the other 2 balls of dough.
7: Sprinkle the cornmeal on a baking sheet. Place dough on the baking sheet.
8: Place 4 slices of pepperoni on the dough in the center. Place 4 slices of the provolone over the pepperoni.
9: Spread half of the tomato sauce around the edge of the dough. Sprinkle 1½ cups (150 g) of mozzarella over the sauce around the edge of the circle.
10: Place the second circle of dough over the first and tuck the edges underneath the first layer of dough. Repeat with the pepperoni, provolone, tomato sauce, and mozzarella. Place the third layer of dough over the second. Tuck the edges underneath.
11: Preheat oven to 350˚F (180˚C).
12: With a knife make one vertical cut in the center of the pizza, making sure you cut through all of the layers. Make another horizontal cut, then 2 diagonal cuts so you have 8 triangles to fold over. Begin folding back each layer, creating an opening in the center. Repeat 7 more times.
13: Brush the ring with olive oil and bake for 40 minutes. Cover with foil and continue to bake for 20 minutes.
14: Place a bowl filled with the rest of the tomato sauce in the center of the ring.
15: Enjoy! |
Give the cooking plan according to the name of the dish entered. | ultimate-lasagna-as-made-by-joe-sasto | ingredients:flour (3cups)、spinach powder (¼cup)、kosher salt (¼teaspoon)、large egg yolks、large eggs、water、semolina flour
instructions:
0: Make the pasta dough: In a large bowl, whisk together the 00 flour, spinach powder, and salt. Transfer to a clean surface and make a large well in the center. Add the egg yolks and eggs and mix with a fork, slowly incorporating the flour with egg mixture until a loose dough begins to form.
1: Once all of the flour has been incorporated, knead the dough by hand for 20 minutes, until stiff. Depending on the size of the eggs, a few tablespoons of water or a light dusting of flour may be needed to bring the dough together.
2: Wrap the dough in plastic wrap and let rest at room temperature for 2 hours.
3: Lightly dust the dough with flour and roll out to a long oval. Divide the oval in half and wrap one portion in plastic wrap. With the other portion, using the pasta roller attachment on a stand mixer, laminate and roll out the dough to setting #5. Repeat with the remaining dough.
4: Cut sheets of dough to fit a 9 x 13-inch (22 x 33 cm) baking pan. Dust semolina between each sheet to prevent sticking.
5: Make the bechamel: In a medium saucepan, melt the butter over medium heat. Add the onion and cook for 5 minutes, until translucent.
6: Add the flour and continue to cook, stirring constantly, for about 4 minutes, until golden brown and fragrant. Slowly stream in the milk, whisking continuously. simmer for 2-3 minutes, until the sauce thickens.
7: Season with the salt, pepper, and nutmeg to
8: Remove the pot from the heat and let the sauce cool to room temperature.
9: Make the meat gravy: Add the vegetable oil, butter, and onion to a large pot over medium heat. Cook, stirring occasionally, until the onion is translucent, 5 minutes. Add the garlic, celery and carrot and cook for about 4 minutes, stirring the vegetables to coat in the butter until fragrant. Season with the salt and pepper.
10: Add the ground beef. Break up the meat very well, then season with more salt. Cook until the beef has lost its raw, red color, 4–5 minutes. Add water as needed to help the beef break down.
11: Increase heat to medium-high. Add the milk and simmer, stirring frequently, until it has bubbled away slightly, 15–20 minutes. Add the nutmeg and stir to combine. Add the wine and simmer until it has slightly evaporated, 10–15 minutes.
12: Add the tomatoes and stir thoroughly. When the tomatoes begin to bubble, reduce the heat to low to maintain a simmer. Cook, uncovered, for 2 hours or more, stirring often until the tomatoes have reduced slightly, and the fat has separated on the top. Remove the pot from the heat, season with salt and pepper to taste, and let cool.
13: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
14: Assemble the lasagna: Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl and set nearby.
15: Working in batches, blanch the pasta sheets in the boiling water for 30–60 seconds, then transfer to the ice bath to stop the cooking process. Immediately transfer to the prepared baking sheet. Separate each pasta sheet with nonstick spray and parchment paper.
16: Begin layering the lasagna in a 9 x 13-inch (22 x 33 cm) baking dish, starting with the meat gravy, then pasta, then bechamel, Parmesan cheese, gravy, shredded mozzarella, and more pasta. Repeat with the remaining ingredients, then finish with a layer of sliced mozzarella
17: Bake the lasagna for 45–60 minutes, or until the cheese is melted and bubbly. Turn the oven to broil and cook until the cheese on top is golden brown, 1–2 minutes.
18: Let rest for 15–30 minutes before serving.
19: Top with fresh basil, then slice and serve.
20: Enjoy! |
Give the cooking plan according to the name of the dish entered. | bbq-bacon-cheeseburger | ingredients:ground beef (¾lb)、garlic powder (½tablespoon)、dried parsley (½tablespoon)、salt (½tablespoon)、pepper (½tablespoon)、paprika (½tablespoon)、barbecue sauce (1tablespoon)、center cut bacon (6strips)、shredded cheddar cheese (3tablespoons)、sesame oil、green leaf lettuce、tomato (1slice)
instructions:
0: In a large bowl, combine the ground beef, garlic powder, parsley, salt, pepper, and paprika.
1: Brush the ramekin with barbecue sauce. Lay down the bacon strips, rotating clockwise, spacing evenly on the edges.
2: Place half of the beef patty on top of the bacon.
3: Press the beef patty evenly into the ramekin, leaving a small divot in the middle.
4: Place the cheddar cheese in the divot.
5: Preheat the oven to 425°F (220°C).
6: Place the second half of beef patty on top of the cheese and pat to flatten. Lay the ends of the bacon strips over the patty. Brush the remaining barbecue sauce on top.
7: Place the ramekin on a baking sheet along with the sesame bun, face down.
8: Bake for 25 minutes, or until the bacon is crisp to your liking.
9: Assemble the burger with the toasted sesame bun, lettuce and tomato.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | makaronia-tou-fournou-as-made-by-hannah-simone | ingredients:red wine (½cup)、garlic cloves、onion (¼cup)、ground pork (3lb)、cinnamon (1teaspoon)、dried mint (6tablespoons)、black pepper (1tablespoon)、halloumi cheese (2cups)、ziti pasta (16oz)、butter (½stick)、flour (½cup)、milk (2cups)、paprika (½teaspoon)、fresh parsley (1cup)
instructions:
0: Preheat oven to 350°F (180°C).
1: In a wok or large skillet, pour the red wine. Add garlic and onion, and sauté until tender.
2: Add the pork, and cook thoroughly.
3: Add the cinnamon, 2 tablespoons mint, pepper, and parsley, and mix together.
4: In a small saucepan, melt butter.
5: Add flour a little at a time, mixing constantly, until it forms a paste.
6: Add milk a little at a time, whisking constantly, until fully combined.
7: Add paprika, and stir until thickened.
8: In a large casserole dish, lay down half the ziti. Sprinkle on 1 cup (50g) of halloumi and 2 tablespoons mint. Top with entire pork mixture, then the remaining halloumi, mint, and pasta.
9: Top entire mixture with the sauce, and cover with foil. To prevent foil sticking to the sauce, place a toothpick in each corner of the dish to prop the foil up.
10: Bake 45 minutes, then broil for 5-10 minutes. Let cool 15 minutes.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | kimchi-spam-and-egg-scramble | ingredients:Spam® (½cup)、large eggs、olive oil (1tablespoon)、kimchi (¼cup)、unsalted butter (1tablespoon)、white rice (2cups)、kosher salt、furikake
instructions:
0: Dice the Spam into small cubes.
1: Crack the eggs into a small bowl and beat to combine.
2: Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the Spam and cook until golden brown and crispy, stirring often, 3–4 minutes.
3: Reduce the heat to medium-low, add the kimchi, and cook until fragrant, 2–3 minutes. Push mixture to one side of the pan and melt the butter in the empty side. Reduce the heat to low, add the eggs, and cook, stirring frequently, until scrambled to your desired doneness. Stir in the kimchi and spam until well combined.
4: Add the rice to 2 serving bowls and divide the scrambled egg mixture between the bowls. Top with furikake, if desired.
5: Enjoy!
6: Recipe By: Madeline Park |
Give the cooking plan according to the name of the dish entered. | homemade-no-egg-pasta-with-lemon-alfredo-sauce | ingredients:all purpose flour (2cups)、kosher salt (1teaspoon)、aquafaba (½cup)、olive oil (2tablespoons)、frozen peas (½cup)
instructions:
0: In a medium bowl, whisk together the flour and salt.
1: Combine the aquafaba and olive oil in a small bowl.
2: Make a well in the center of the flour, then pour in the aquafaba and oil. Use a fork to slowly incorporate the flour into the wet ingredients. Once it comes together as a shaggy dough, turn out onto a clean surface and knead for 5 minutes, discarding any unincorporated floury bits, until the dough is smooth and springs back when pressed with a finger.
3: Wrap the dough in plastic and let rest at room temperature for 30–60 minutes.
4: Cut the dough in half. Wrap one half in plastic, then shape the other half into a rectangle. Roll out the dough into a larger rectangle. Fold the top and bottom third over the center of the dough and roll out again to a thinner rectangle. You should be able to see your hand through the dough.
5: Fold the top and bottom third of the rectangle to meet in the center of the dough, then fold in the top and bottom third again. Cut the dough into thin strips. Unroll the dough strips and transfer to a floured baking sheet, tossing to coat the strips in flour so they don’t stick together. Repeat with the remaining dough.
6: Bring a large pot of salted water to a boil.
7: Meanwhile, make the lemon alfredo sauce: Melt the butter in a deep skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the flour and whisk to combine. Cook for 3–5 minutes until the flour is golden brown and the mixture is bubbling.
8: Gradually whisk in the warmed milk. Bring the mixture to low simmer and cook, whisking frequently, until thickened, 5–7 minutes.
9: Remove the pan from the heat and stir in the Parmesan, salt, and pepper until the Parmesan melts.
10: Whisk in the lemon zest, then gradually whisk in the lemon juice, a little at a time, to prevent the sauce from curdling.
11: Add the pasta and frozen peas to the boiling water and cook for 1–2 minutes, or until al dente. Reserve a bit of the pasta cooking water, then drain the pasta.
12: Add some of the reserved pasta cooking water to the sauce and whisk to incorporate, loosening the sauce a bit. Add the pasta and peas to the sauce and gently toss until well coated.
13: Divide the pasta between 2 plates and top with a bit of freshly ground pepper. Serve immediately.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | grilled-veggie-steak-salad | ingredients:red wine vinegar (½cup)、pepper (½teaspoon)、salt (¼teaspoon)、dried oregano (1teaspoon)、garlic (2cloves)、olive oil (¼cup)
instructions:
0: Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
1: Combine red wine vinegar, pepper, salt, oregano, and garlic.
2: Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
3: Season the rib eye with salt and pepper.
4: Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
5: Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
6: Remove steak from the grill and let rest for 10 minutes.
7: Slice the steak into strips.
8: Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
9: Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | roth-family-matzo-ball-soup | ingredients:canola oil (2teaspoons)、medium yellow onion (2cups)、celery stalk (1cup)、garlic (2teaspoons)、shredded carrot (1cup)、low-sodium chicken broth (3qt)、kosher salt (1teaspoon)、ground black pepper (½teaspoon)、garlic powder (½teaspoon)、dried dill (½teaspoon)、dried chive (½teaspoon)、dried parsley (½teaspoon)、matzo balls
instructions:
0: In a large pot, heat the canola oil over medium heat. Once the oil is shimmering, add the onion, celery, and garlic and sauté until translucent and tender, about 5 minutes.
1: Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
2: Add the chicken broth, salt, pepper, garlic powder, dill, chives, and parsley. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes, until vegetables are tender.
3: When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
4: Ladle into bowls.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | salt-crusted-beef-tenderloin | ingredients:beef tenderloin (2lb)、pepper、kosher salt (3lb)、fresh rosemary (2tablespoons)、water (1cup)
instructions:
0: Liberally pepper the beef tenderloin on all sides.
1: Brown all sides of the beef tenderloin, set aside so its comes to room temperature.
2: In a large mixing bowl, combine the salt, rosemary and water. You want the consistency of wet, packable sand.
3: Spread a thin layer of the salt on your baking sheet.
4: Place the beef tenderloin on top and cover the with remaining salt. Make sure the entire beef tenderloin is covered in the salt mix.
5: Bake at 250°F (120°C) for 45-60 minutes or until the internal temperature is about 120°F (48°C) for medium rare.
6: Remove and let it rest in the salt crust for 15 minutes.
7: Using the back of the spoon, crack the salt crust and remove. Brush away any excess salt and remove the beef tenderloin.
8: Slice and serve with roasted vegetables.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | basic-mac-and-cheese | ingredients:velveeta cheese (1block)、milk (¾cup)、dried elbow macaroni (1lb)、kosher salt (½teaspoon)、freshly ground black pepper (¼teaspoon)
instructions:
0: Add the cubed Velveeta, milk, and hot cooked pasta to a large pot and cook over medium-low heat, stirring constantly, until the cheese is melted and the sauce is smooth. Stir in the salt and pepper.
1: Serve immediately.
2: Enjoy! |
Give the cooking plan according to the name of the dish entered. | bacon-wrapped-prime-rib | ingredients:boneless ribeye roast (5lb)、kosher salt、black pepper、butter (1cup)、garlic (7cloves)、paprika (1tablespoon)、chives (¼cup)、fresh rosemary (¼cup)、brown sugar (½cup)、bacon (3lb)、flour (¼cup)、beef broth (2cups)
instructions:
0: Preheat the oven to 250°F (120°C).
1: Let the ribeye roast come to room temperature. Place the ribeye on a greased wire rack set over a baking sheet. Season all over with salt and freshly ground pepper.
2: Bake the roast for 3 hours, or until the internal temperature reaches at least 125°F (52°C) for an eventual medium-rare cooked prime rib. Let the ribeye cool to room temperature.
3: Increase the oven temperature to 450°F (230°C).
4: Mix together the butter, garlic, paprika, chives, rosemary, brown sugar, salt, and pepper in a medium bowl.
5: Rub the butter mixture all over the ribeye roast.
6: On a large piece of parchment paper or plastic wrap, weave together the bacon strips until you have a bacon lattice twice as long and twice as wide as the roast.
7: Place the bacon lattice over the roast and tuck any excess bacon around the prime rib.
8: Return the bacon-wrapped roast to a greased wire rack set over a baking sheet.
9: Bake the roast for 30 minutes, or until the bacon lattice is crispy. The center of the meat should not heat up too much so it is very important you cook it to the desired doneness when the roast is in the oven the first time.
10: Remove the roast from the pan and pour the pan drippings into a medium saucepan over medium heat.
11: Add the flour, whisking until there are no lumps and the mixture starts to simmer.
12: Add the beef broth and stir until the gravy comes to a boil.
13: Remove the pan from the heat and strain the sauce into a gravy dish.
14: Carve the prime rib into ¾-inch slices, then serve with the gravy and any sides you like!
15: Enjoy! |
Give the cooking plan according to the name of the dish entered. | zesty-shrimp-and-spinach-polenta-bake | ingredients:shrimp (1lb)、olive oil (2tablespoons)、McCormick® Zesty Spice Blend (3tablespoons)、grape tomatoes (¾cup)、chicken broth (3cups)、heavy cream (½cup)、medium-grind polenta (1cup)、grated parmesan cheese (½cup)、unsalted butter (2tablespoons)、baby spinach (2cups)
instructions:
0: In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 2 tablespoons McCormick® Zesty Spice Blend until well coated.
1: Heat a 9-inch cast iron skillet over medium-high heat. Working in batches of 5–6, cook the shrimp for 45 seconds on each side, until starting to turn golden and opaque. Transfer to a clean medium bowl and repeat with the remaining shrimp.
2: Add the remaining tablespoon olive oil, remaining tablespoon McCormick® Zesty Spice Blend, and the tomatoes to the bowl with the shrimp and toss to combine.
3: Remove the skillet from the heat and wipe out any crispy bits. Let the skillet cool for about 10 minutes.
4: Return the skillet to medium heat and add the chicken broth and cream, whisking to combine. Cook until the liquid begins to steam, about 5 minutes.
5: Slowly pour in the polenta, whisking well to prevent clumps from forming. Cook for 12–15 minutes, until the polenta is thick and the grains are tender, whisking constantly to prevent the polenta at the bottom of the pan from burning or clumping. Remove the pan from the heat.
6: Whisk in the Parmesan cheese and butter, then fold in the spinach. It will wilt from the residual heat.
7: Set an oven rack 3 inches from the broiler and turn the broiler on high.
8: Arrange the shrimp on top of the polenta in the pan and top with the tomatoes and any remaining marinade from the bowl.
9: Broil the skillet for 3 minutes, checking occasionally to avoid burning, until the polenta is golden brown and the tomatoes soften.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sesame-salmon-with-orange-slaw | ingredients:orange、napa cabbage、red cabbage、carrots、green onions、oil (3tablespoons)、rice vinegar (2tablespoons)、salt、black pepper、salmon fillets、sesame seed (2tablespoons)、lemon
instructions:
0: Preheat oven to 425°F (220°C).
1: Using a sharp knife, cut off the top and bottom of the orange, then cut away the peel from the sides.
2: Slice alongside the membrane of the orange to remove each segment until the orange is fully supremed.
3: In a large bowl, mix the orange supremes, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, 1 tablespoon of the sesame seeds, and season with salt and pepper. Set aside.
4: Season the salmon fillets on both sides with salt, pepper, and the remaining 1 tablespoon of sesame seeds.
5: Transfer the fillets to a greased rimmed baking sheet.
6: Bake for 8-12 minutes, until the salmon has just started to form a golden crust.
7: Plate the salmon and slaw on a plate with a few lemon wedges, if desired. Sprinkle over a pinch of sesame seeds and serve.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | marcus-samuelssons-tibs | ingredients:beef tenderloin (1lb)、canola oil、kosher salt (½teaspoon)、pepper、berbere (1tablespoon)、broccoli rabe (2cups)、spiced butter (2teaspoons)、medium red onion、garlic (2cloves)、ginger、jalapeñoes、fresh rosemary (2sprigs)、ground cumin (½teaspoon)、crushed tomato (½cup)、red wine vinegar (2tablespoons)、dijon mustard (2teaspoons)、medium tomatoes、fresh cilantro (2teaspoons)、injera、cheese
instructions:
0: Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
1: Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
2: To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
3: Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
4: Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
5: Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
6: Serve the tibs over injera, garnished with berbere and ayib.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sweet-potato-guerrilla-tacos | ingredients:sweet potato (1 ½lb)、white wine (1bottle)、fresh thyme (5sprigs)、fresh parsley (5sprigs)、leeks、butter (3tablespoons)、garlic (3cloves)、corn tortillas、oaxacan cheese (12oz)、feta cheese (½cup)、toasted pine nut (¼cup)、scallion (1cup)
instructions:
0: Preheat oven to 425°F (220°C).
1: Trim and discard the tough green parts from the leeks, then cut them in in half lengthwise. Swirl in water to remove any sand. Pat dry.
2: On a large baking tray, place the leeks, sweet potatoes and garlic. Pour melted butter and salt evenly over the vegetables.
3: Bake for 25 minutes.
4: In a large saucepan, bring the white wine, thyme and parsley to a boil and cook until it loses the raw alcohol smell, about 5 minutes. Reduce the heat to a bare simmer.
5: When the leeks are golden take both leeks and garlic off the tray. Place potatoes back in the oven for another 20 minutes.
6: Add leeks and garlic into the simmering wine sauce. Cook until leeks are tender, about 30 minutes.
7: Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Pull the leeks from the cooking liquid, pat them dry and add to the butter to cook briefly on both sides, about 3 minutes total.
8: Remove the stem ends from the leeks and cut into 2-inch (5 cm) lengths.
9: For each taco, heat 2 tortillas on a griddle or in a large skillet over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the griddle. When the tortillas are warmed through, stack them on top of the cheese.
10: When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese-side up.
11: Add 2 to 3 strips of leek and some sweet potato. Spoon over 1½ to 2 teaspoons salsa and sprinkle with 2 teaspoons crumbled feta, a few toasted pine nuts, and 1 teaspoon minced green onions and serve immediately. Repeat using the remaining ingredients.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | classic-baked-mac-and-cheese | ingredients:unsalted butter (½stick)、all purpose flour (3tablespoons)、kosher salt (¾teaspoon)、freshly ground black pepper (½teaspoon)、whole milk (1cup)、heavy cream (1cup)、shredded sharp cheddar cheese (2 ¼cups)、elbow macaroni (1lb)
instructions:
0: Preheat the oven to 425°F (220°C).
1: In a large pot, melt the butter over medium heat. Add the flour, salt, and pepper and whisk until smooth and bubbling, about 1-2 minutes.
2: Slowly pour in the milk and heavy cream, whisking constantly, until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, 4–5 minutes. Add the cheddar cheese and stir until melted and the sauce is creamy.
3: Fold in the cooked pasta until evenly coated.
4: Pour the mac and cheese into a 9-inch square pan.
5: Make the bread crumb topping: In a small bowl, stir together the melted butter, salt, garlic powder, and paprika with a fork until combined. Add the panko bread crumbs and stir until evenly coated in the butter mixture.
6: Sprinkle the bread crumb topping evenly over the mac and cheese.
7: Bake the mac and cheese for 10–15 minutes, or until the topping is browned (if the top isn’t browning, broil on high for 2–3 minutes).
8: Let rest for 5 minutes before serving.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | siga-tibs-and-ethiopian-salad | ingredients:garlic (1tablespoon)、lemon juice (1tablespoon)、diced tomato (1cup)、red onion (2tablespoons)、jalapeño (2tablespoons)、kosher salt、olive oil (2tablespoons)、black pepper、kosher salt、iceberg lettuce (4cups)
instructions:
0: Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
1: Add the lettuce and toss again.
2: Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
3: Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
4: Serve the salad and siga tibs with injera bread and your desired accompaniments.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | poori-aloo-sabzi | ingredients:whole wheat flour (4cups)、oil (1tablespoon)、water (1cup)
instructions:
0: Add the flour to a large bowl. Sprinkle the oil over the flour and mix with your hands. The mixture should feel like sand.
1: Add a bit of water at a time and knead into the flour. When the dough is ready, it should form a ball and not stick to your fingers.
2: Cover the dough with damp towel so it doesn’t dry out.
3: Heat the oil in a deep pot until it reaches 350˚F (170˚C).
4: Form the dough into ping-pong size balls. Dip the balls into a small bowl of canola oil and roll them out into flat 2-inch (5 cm) circle shapes.
5: Immediately drop the rolled dough into the oil. Use a spider to keep the dough submerged in the oil. Once it is puffed up, turn over and cook other side. Fry until golden brown, 2-3 minutes.
6: ALOO: Melt the ghee in a large pot over medium heat. Once the ghee is completely melted, add the cumin seeds and toast until aromatic, 2-3 minutes.
7: Add the onion and ginger to the pot. Cover and cook until the onion is soft and translucent, about 5 minutes.
8: Add the turmeric and mix well. Add the chopped tomato and season with salt. Cover and cook until the tomato is very soft, about 10 minutes.
9: Add the curry powder and mix well. Add the potatoes and peas, and mix well to incorporate. Add the water, cover, and cook for 10 minutes, or until the soup thickens.
10: Garnish with cilantro.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | freezer-prep-pot-roast | ingredients:onion powder (1teaspoon)、garlic powder (1teaspoon)、salt (1teaspoon)、pepper (½teaspoon)、dried parsley (1teaspoon)、water (1cup)
instructions:
0: Mix the onion powder, garlic powder, salt, pepper, parsley, and water in a small bowl or liquid measuring cup.
1: Place the potatoes in a large, gallon-sized freezer bag. Add the carrots, onion, and chuck roast.
2: Pour the marinade over the contents in the bag. Seal the freezer bag and squeeze out any excess air. Gently mix the contents together so that the marinade reaches the potatoes.
3: Freeze for up to 3 months.
4: When ready to enjoy, thaw completely and pour the contents into slow cooker.
5: Cook on low for 8 hours, or high for 4 hours, or until the roast is cooked through and tender.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | beef-kebab-with-garlic-sauce | ingredients:nonstick cooking spray
instructions:
0: In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
1: In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
2: Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
3: Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
4: Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
5: Preheat the grill on high.
6: To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
7: Cook 5-7 minutes on each side.
8: Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | bbq-pulled-pork-rolls | ingredients:ketchup (½cup)、molasses (½cup)、apple cider vinegar (¼cup)、yellow mustard (¼cup)、worcestershire sauce (2tablespoons)、garlic (1clove)、pepper (¼teaspoon)、boneless pork loin chop (2lb)、salt (2teaspoons)、pepper (1teaspoon)、paprika (1tablespoon)、onion、pizza dough (1lb)、fresh chive
instructions:
0: Add the ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, garlic, and pepper in a saucepan over medium heat, whisking to combine.
1: Reduce heat and simmer for 15 minutes, stirring frequently. For thicker sauce, cook for additional 5 minutes
2: Cool for 20 minutes. Store in an airtight container in refrigerator for up to 1 week.
3: Add pork, salt, pepper, paprika, onion and 1 cup (290g) of prepared bbq sauce to a slow cooker.
4: Cover and cook on high for 5-6 hours.
5: Preheat oven to 375°F (180°C).
6: Using a rolling pin, roll the dough into a 16x12-inch (40x30-cm) rectangle, about ¼-inch (6 mm) thick on a well-floured surface.
7: Shred pork using two forks.
8: Distribute pulled pork over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.
9: Roll the dough into a log shape, pinching the seams to seal it.
10: With a serrated knife, evenly cut roll into 6-8 slices. Arrange slices in a greased cake pan.
11: Bake for 20-25 minutes.
12: Cool for 10-15 minutes.
13: Brush more BBQ sauce on rolls and top with chives, if desired.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | kimchi-grilled-cheese | ingredients:shredded sharp cheddar cheese (½cup)、kimchi (¼cup)、italian bread (2pieces)、unsalted butter (4tablespoons)、olive oil (1teaspoon)、sugar (1teaspoon)、american cheese (2slices)
instructions:
0: Shred the cheddar cheese on the large holes of a box grater.
1: Add the kimchi to a small bowl and use kitchen shears to cut into small pieces.
2: Butter both sides of each slice of bread.
3: Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the kimchi and cook until softened, about 2–3 minutes. Add the sugar and cook for an additional minute, stirring to incorporate. Transfer the kimchi to a bowl and wipe out the skillet.
4: Turn the heat to medium and add both slices of butter bread to the skillet. Cook until the bottom is golden brown, 3–4 minutes. Flip the bread, then add the American cheese to one slice and all but 2 tablespoons of the cheddar cheese to the other slice. Top the American cheese with the kimchi and remaining 2 tablespoons cheddar. Cook until the cheese starts to melt and the underside of the bread begins to turn golden, 3–4 minutes.
5: Sandwich the slices of bread together and cook, flipping once, for another 2–3 minutes, until the cheese is gooey and fully melted and the bread is well-toasted.
6: Transfer to a cutting board and cut in half.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | stuffed-meatball-pie | ingredients:pizza dough (1lb)、olive oil (2tablespoons)、garlic (8cloves)、salt、pepper、tomato puree (3cups)、dried basil (1tablespoon)、dried oregano (1tablespoon)、tomato paste (12oz)、low-moisture mozzarella (1lb)、meatballs (2lb)、caramelized onions (2cups)、bell peppers (3cups)、Parmesan
instructions:
0: Preheat oven to 450°F (230°C).
1: Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
2: Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
3: Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
4: Bake until the dough is cooked and lightly golden brown, 15 minutes.
5: Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
6: Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
7: Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
8: Add a layer of caramelized onions, and more sliced mozzarella.
9: Add the green, yellow, and orange bell peppers on top of the mozzarella.
10: Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
11: Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
12: Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
13: Slice the pie, serve with extra marinara sauce and grated parmesan.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | veggie-packed-buddha-bowl | ingredients:garlic (1head)、olive oil (½cup)、salt (½teaspoon)、pepper (½teaspoon)、water (2tablespoons)、fresh lemon juice (2tablespoons)、dijon mustard (1tablespoon)、chicken breast (1lb)、ground turmeric (1 ½teaspoons)、onion powder (½teaspoon)、ground cumin (½teaspoon)、salt (1pinch)、black pepper (1pinch)、olive oil (1tablespoon)、brown rice (3cups)、red cabbage (1cup)、avocado、carrot (1cup)、cherry tomatoes (1cup)、green onion (¼cup)
instructions:
0: Preheat the oven to 325°F (170°C).
1: Make the dressing: Use a knife to slice off the top third of the head of garlic, just enough so that all of the cloves are exposed but the head remains intact.
2: Fill a small ovenproof saucepan with the olive oil and place the garlic bulb, cut side down, in the oil. Cover the pan with a lid and transfer to the oven.
3: Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.
4: Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.
5: Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.
6: With the blender still running, slowly add the oil from the saucepan in a steady stream. The dressing should be a creamy and slightly thick. Set aside.
7: In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.
8: Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until firm and cooked through, about 4 minutes. Remove the pan from the heat.
9: To build the buddha bowls, divide the rice between 2 serving bowls. Top with shredded cabbage, sliced avocado, turmeric chicken, shredded carrots, halved cherry tomatoes, and green onions and drizzle with roasted garlic dressing.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | bruschetta-grilled-chicken | ingredients:Large boneless skinless chicken breasts、italian seasoning (1tablespoon)、garlic powder (½teaspoon)、salt (½teaspoon)、black pepper (¼teaspoon)、olive oil (1tablespoon)
instructions:
0: Season chicken with Italian seasoning, garlic powder, salt, and black pepper; set aside.
1: Heat a skillet or grill pan over medium high heat, add oil and sear chicken breasts until browned on both sides and cooked through. Remove from the skillet, and allow it to rest.
2: In a medium bowl, add tomatoes, red onion, garlic, basil, salt, pepper and olive oil; mix well. Top each chicken breast with generous spoonfuls of bruschetta, add feta or parmesan and a drizzle of balsamic glaze.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | baja-banh-mi | ingredients:neutral oil (6tablespoons)、soy sauce (6tablespoons)、lemongrass (2large stalks)、garlic (3cloves)、lime、rice wine vinegar (¼cup)、large sweet potatoes、canola oil (2cups)、all purpose flour (1 ½cups)、kosher salt (1teaspoon)、lager beer (2cups)
instructions:
0: Marinate the beer-battered sweet potatoes: In a wide, shallow dish, whisk together the oil, soy sauce, lemongrass, garlic, lime juice, and rice wine vinegar. Add the sweet potatoes to the marinade and toss to coat. Cover the dish with plastic wrap and marinate the sweet potatoes in the refrigerator for 1–2 hours.
1: Make the quick pickled vegetables: In a small pan, combine the rice wine vinegar, water, sugar, and salt. Bring to a low simmer over medium-high heat, stirring until the sugar is dissolved.
2: Add the carrots and onion to 2 separate medium bowls. Pour half of the pickle brine into each bowl. Cover each bowl with plastic wrap and transfer to the refrigerator for at least 30 minutes, or overnight. The longer the vegetables pickle, the deeper the color of the red onions and the stronger the flavor of both will be.
3: Make the mushroom pâté: Add the mushrooms to a food processor and pulse until finely chopped.
4: In a medium skillet, heat the olive oil over medium heat. When the oil is shimmering, add the red onion and garlic and sauté for 2–3 minutes, until fragrant. Add the mushrooms and cook for 5–8 minutes, until most of the moisture has been released and they begin to brown. Add the ginger, vegan Worcestershire sauce, and soy sauce. Cook for 1–2 minutes, until the liquid is fully absorbed and beginning to caramelize. Remove the pan from the heat and let cool for 5–10 minutes.
5: Return the mushroom mixture to the food processor and process until nearly smooth, 20–30 seconds. Set aside until ready to assemble the sandwiches.
6: Finish the beer-battered sweet potato: In a large, high-walled skillet, heat the canola oil over medium-high heat until it reaches 375°F (190°C).
7: While the oil is heating, prepare the beer batter: In a shallow dish with a lip, whisk together the 1 cup (125 G) flour, the salt, and beer until smooth. Add the remaining ½ cup (60 G) flour to a separate shallow dish.
8: When the oil is hot, begin dredging the sweet potatoes. Working one plank at a time, remove the sweet potato from the marinade, letting any excess drip off. Lightly dredge in the flour, then coat in the beer batter.
9: Immediately drop the sweet potato plank into the hot oil. Fry in batches of 2 or 3 planks for 2–3 minutes, flipping halfway through, until golden brown. Drain on a wire rack or paper towel-lined baking sheet. Let cool slightly.
10: Make the vegan chipotle mayonnaise: In a small bowl, mix together the mayonnaise and chipotle powder.
11: Make the slaw: In a medium bowl, toss the cabbage with the salt and lime juice.
12: Assemble the sandwiches: Spread 2 tablespoons of the mushroom pâté onto the bottom of a toasted French roll. Top with cucumber ribbons and 3–4 slices of avocado. Add 1–2 sweet potato planks, then top with jalapeño, pickled carrots and onions, cabbage slaw, and cilantro. Spread chipotle mayonnaise on the top half of the roll, then close the sandwich.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | seafood-casserole-as-made-by-betsys-gammy | ingredients:sourdough bread (1lb)、unsalted butter (8tablespoons)、shredded cheddar cheese (1cup)、kosher salt (3teaspoons)、dry white wine (4cups)、shrimp (1lb)、large scallops (1lb)、jumbo lump crabmeat (1lb)、half & half (2cups)、all-purpose flour (3tablespoons)、worcestershire sauce (1teaspoon)、paprika (1teaspoon)、lemon juice (1tablespoon)、ketchup (2tablespoons)、artichoke heart (28oz)、fresh chive、lemon wedge
instructions:
0: Preheat the oven to 350˚F (180˚C).
1: Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
2: Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
3: In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
4: In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
5: Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
6: Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
7: In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
8: Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
9: Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
10: Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
11: Top with chives and serve with lemon wedges.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | corned-beef-and-cabbage | ingredients:water (2qt)、kosher salt (2cups)、brown sugar (1cup)、pink curing salt (2teaspoons)、garlic (5cloves)、fresh ginger、cinnamon stick、bay leaves、mustard seed (1tablespoon)、black peppercorn (1tablespoon)、whole allspice berries、juniper berries、whole cloves、ice (2lb)、beef brisket (5lb)、large yellow onion、celery stalks、large carrots、ginger beer、dark extra-stout beer、small red potato (1 ½lb)、carrots、medium green cabbage、corned beef brisket (5lb)
instructions:
0: In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
1: Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
2: Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5–7 days, flipping once a day.
3: Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½–3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
4: Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
5: Return the corned beef cooking liquid to a boil over medium-high heat. (If starting with new cooking liquid, combine the chicken broth, water, chopped carrots, celery, and onion in a large pot and bring to a boil.)
6: Once the cooking liquid is boiling, add the potatoes and cook for 10 minutes, until half-cooked. Add the halved carrots and cabbage, cover, and cook for 10–15 minutes more, until the vegetables are tender.
7: Transfer the vegetables to a serving platter with the sliced brisket and ladle the cooking liquid over.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | maggi-fried-chicken-sandwich | ingredients:masala-flavored Maggi® noodle packet (1packet)、all purpose flour (2tablespoons)、large egg、chicken breast、kosher salt、canola oil (¼cup)、white bread (2slices)
instructions:
0: Add the Maggi noodles to a small food processor. Pulse until broken down to the size of panko bread crumbs. Transfer to a medium bowl and stir in 1½ teaspoons of the masala seasoning packet, reserving the rest of the seasoning packet for the spicy masala mayo.
1: Add the flour and egg to 2 separate shallow bowls and beat the egg.
2: Season the chicken with salt, then coat in the flour, then the egg, then the seasoned noodle crumbs.
3: Transfer the chicken cutlet to a plate and refrigerate for 30 minutes while you make the slaw and mayo.
4: Make the cilantro lime slaw: In a medium bowl, toss together the cabbage, red onion, ginger, lime juice, olive oil, and cilantro. Set aside until ready to use.
5: Make the spicy masala mayo: In a small bowl, stir together the mayo, remaining teaspoon of masala seasoning, and the cayenne. Set aside until ready to use.
6: Heat the canola oil in a small nonstick skillet over medium heat. Add the breaded chicken and cook for 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C). Transfer to a paper towel-lined plate to drain.
7: To assemble, evenly spread the spicy masala mayo on both slices of the toasted bread. Top one piece of bread with slaw and the fried chicken, then top with the other slice of bread.
8: Cut the sandwich in half diagonally, then serve.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | smoked-watermelon-ham | ingredients:large seedless watermelon、kosher salt (½cup)、coconut sugar (3tablespoons)、chili powder (1tablespoon)、smoked paprika (1tablespoon)、freshly ground black pepper (1 ½teaspoons)、garlic powder (2teaspoons)、onion powder (2teaspoons)、ground cloves (½teaspoon)、hickory chips (3cups)、orange
instructions:
0: Tip: When buying your watermelon make sure to lift it up. It should feel heavy and dense. If the watermelon feels light and hollow, it has lost too much of its natural moisture.
1: Brine and smoke the watermelon: Carefully cut the ends off of the watermelon. Turn the watermelon onto a flat side, then cut off the rind, working carefully to cut off as little flesh as possible. Discard the rind. The watermelon should look like a football with flat ends and be red all over, with no remaining white patches.
2: Lay the watermelon on the cutting board lengthwise. Find the side of the watermelon that has the largest surface area and set that face-up. If the watermelon will not lay steadily with that side up, slice a small amount off the back to make a flat surface, which will allow the watermelon to sit evenly.
3: On the top of the watermelon, cut 1-inch deep diagonal slits in opposite directions to form a cross-hatch pattern.
4: In a medium bowl, whisk together the salt, coconut sugar, chili powder, paprika, pepper, garlic powder, onion powder, and cloves.
5: Rub the spice mixture all over the watermelon, making sure to get some between the cross-hatch cuts, but being careful not to tear the watermelon.
6: Set a wire rack inside a rimmed baking sheet. Place the watermelon on the rack, cross-hatch side up, and refrigerate, uncovered, for at least 12 hours. This will pull out excess moisture and allow the flavors from the spice rub to permeate the entire watermelon.
7: Preheat oven to 450°F (230°C).
8: Drain all but 2 tablespoons of the hickory chip soaking liquid, then spread the chips and reserved liquid in an even layer over the bottom of a roasting pan. Set a roasting rack on top.
9: Place the watermelon, cross-hatch side up on the roasting rack. Cover the pan tightly with heavy-duty foil.
10: Bake the watermelon for 30 minutes. You will begin to see a bit of smoke coming from the roasting pan. If it is smoking too much, you may need to carefully tighten the foil around your pan to keep the smoke inside.
11: Reduce the oven temperature to 250°F (120°C). Continue baking the watermelon for 3 hours, then remove the foil and roast another 3 hours.
12: While the watermelon roasts, make the chipotle and honey glaze: Heat the canola oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and ginger and cook, stirring frequently, for 1-2 minutes, or until light golden brown in color and very fragrant.
13: Add the coconut sugar, honey, orange juice, mustard, chipotle, salt, and Worcestershire sauce and cook, stirring constantly, until the mixture is evenly combined. Bring to a simmer and then reduce the heat to medium. Cook, stirring often, for 10-12 minutes more, or until reduced by half. The glaze should coat the back of a spoon and leave a trail behind it when stirred in the pan. Transfer the glaze to a liquid measuring cup or medium bowl to cool; you should have about 1 cup.
14: After 6 hours, remove the watermelon from the oven and turn the broiler on high.
15: Remove the watermelon; it should look slightly charred and reduced in size. Carefully remove the rack from the roasting pan and place on a baking sheet. Discard the excess liquid and hickory chips from the pan. Return the rack with the watermelon to the roasting pan.
16: Brush ¼ cup of the glaze over the top of the watermelon. Broil for 10-12 minutes, rotating the pan as needed, until the glaze has evenly caramelized. If one spot is getting darker more quickly than others, use foil to cover that specific area. Remove the watermelon from the oven and let cool slightly.
17: Using long metal spatulas to support the watermelon, transfer it to a large serving platter with sliced oranges or fresh rosemary or thyme sprigs. Glaze the warm watermelon with another ¼ cup of the glaze. Slice the watermelon and serve with the remaining glaze alongside.
18: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-pot-creamy-chicken-stew | ingredients:boneless, skinless chicken breasts (2lb)、kosher salt (1teaspoon)、freshly ground black pepper、vegetable oil (2tablespoons)、white mushroom (1cup)、medium yellow onion、garlic (2cloves)、unsalted butter (1tablespoon)、Yukon Gold potatoes、large carrot、celery (2stalks)、all purpose flour (¼cup)、dry white wine (1cup)、chicken stock (2cups)、McCormick® Poultry Seasoning (1 ½tablespoons)、frozen peas (½cup)、heavy cream (½cup)
instructions:
0: Season the chicken with salt and pepper.
1: Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
2: Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
3: Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
4: Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
5: Stir in the cream and season with more salt to taste.
6: Serve warm.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | smoky-baby-back-oven-ribs | ingredients:baby back ribs (3lb)、McCormick® Smoky Spice Blend (3tablespoons)、kosher salt (1tablespoon)
instructions:
0: Preheat the oven to 300˚F (150°C). Arrange a rack in the center of the oven.
1: Using a paring knife, cut a small slit in the membrane of the ribs. Slide the blade underneath the membrane and over the bone. Lift the membrane with the knife until it tears away from the bone. Grip the released membrane with a paper towel or kitchen towel and pull away to remove.
2: Line a baking sheet with aluminum foil and arrange the ribs in the center. Season the ribs on both sides with the smoky spice blend and salt. Tightly wrap the ribs in foil.
3: Transfer the ribs to the oven and cook for 2 hours and 40 minutes to 3 hours, until the meat is tender and falling off the bone.
4: While the ribs are cooking, make the smoky barbecue sauce: In the bowl of a food processor, combine the ketchup, honey, Dijon, Worcestershire sauce, apple cider vinegar, onion, and smoky spice blend. Process on high speed for 45–60 seconds, until the onion is completely broken down. Transfer the sauce to a bowl and refrigerate until ready to use.
5: Remove the ribs from the oven and turn the broiler on high.
6: Unwrap the ribs and generously baste the tops with the barbecue sauce. Return the ribs to the oven and broil for 1–2 minutes, until the sauce is beginning to caramelize.
7: Remove the ribs from the oven and baste again with more barbecue sauce.
8: Serve the ribs with more barbecue sauce on the side.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 5-ingredient-hearty-turkey-tacos | ingredients:olive oil (1tablespoon)、lean ground turkey (1lb)、salt、Tasty Hearty Spice Blend、medium white onion、corn tortillas、salsa (1cup)、crumbled cotija cheese (1cup)、lime
instructions:
0: Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the onion and cook until starting to soften and caramelize, about 10 minutes.
1: Increase the heat to medium-high and add the ground turkey. Season with the salt and hearty spice blend. Cook, stirring occasionally, allowing the turkey to brown slightly. Once the turkey is cooked through, about 8 minutes, remove the pan from the heat.
2: Heat the tortillas in a clean skillet over medium heat or directly over a medium-low flame on a gas stove. Wrap the hot tortillas in a clean kitchen towel to keep warm as you heat the remaining tortillas.
3: Assemble the tacos: Fill the hot tortillas with the turkey filling and garnish with 1 tablespoon salsa and 1 tablespoon cotija cheese. Serve with lime wedges on the side.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | easy-one-pot-chicken-alfredo-soup | ingredients:boneless, skinless chicken breasts、kosher salt (1teaspoon)、freshly ground black pepper (½teaspoon)、olive oil (1tablespoon)、unsalted butter (3tablespoons)、shallots、garlic (3cloves)、all purpose flour (¼cup)、dry white wine (½cup)、low sodium chicken stock (7cups)、dried fettuccine noodles (½lb)、heavy cream (1cup)、parmesan cheese (½cup)、baby spinach (4cups)
instructions:
0: In a medium bowl, season the chicken with the salt and pepper and toss to coat.
1: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5–6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.
2: Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2–3 minutes, until translucent. Add the garlic and cook for 1–2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1–2 minutes, until the flour is just cooked but has not yet started to brown.
3: Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.
4: Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1–2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.
5: Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | drunken-pasta | ingredients:olive oil (1tablespoon)、panko breadcrumbs (½cup)、garlic (1clove)、fresh parsley (½bunch)、lemon zest、kosher salt (¼teaspoon)
instructions:
0: Bring a large pot of heavily salted water to a boil.
1: Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2–4 minutes. Transfer the bread crumbs to a heatproof bowl.
2: Add the parsley, lemon zest, and salt and stir to combine. Set aside.
3: Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6–7 minutes. Reserve ½ cup (240 ml) pasta cooking water, then drain.
4: While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.
5: Add the red wine to the pan and cook until reduced by about 25%, 2–3 minutes.
6: Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2–3 minutes.
7: Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.
8: Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | japanese-rice-burger | ingredients:white rice (2cups)、cooking spray、oil (1tablespoon)
instructions:
0: Press ⅓ cup (75 g) of rice into the bottom of a greased 1 cup measure, then remove. Repeat with the rice until you have 6 buns.
1: In a pan over medium-high heat, fry the buns until lightly browned on both sides.
2: Set aside on a paper towel.
3: Mix together the the patty ingredients until evenly combined.
4: Form the beef into 3 patties.
5: Heat oil in a pan over medium heat.
6: Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes.
7: Assemble the burgers with the rice buns, beef gravy, egg, and green onions. scallions.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | flank-steak-with-mustardy-onions-and-rosemary | ingredients:flank steak (1 ¾lb)、kosher salt、freshly ground black pepper、olive oil (1tablespoon)、small yellow onion、garlic (1clove)、fresh rosemary (1small sprig)、dijon mustard (2tablespoons)、water (½cup)、potato
instructions:
0: Season the steak on both sides with salt and pepper.
1: Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5–6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
2: Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3–4 minutes. Remove the skillet from the heat and season with salt and pepper.
3: Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | savoury-white-fish-with-simmered-tomatoes | ingredients:olive oil (2tablespoons)、garlic (3cloves)、McCormick® Savory Spice Blend (2teaspoons)、canned whole tomatoes (14 ½oz)、dry white wine (¼cup)、bay leaves、kosher salt、freshly ground black pepper、white fish fillet (24oz)、fresh basil (¼cup)
instructions:
0: Heat the olive oil in a large skillet over medium-low heat. Add the garlic and 1 teaspoon of Savory spice blend and cook until fragrant, stirring often and ensuring the garlic does not brown, about 3 minutes.
1: Increase the heat to medium. Add the tomatoes and their juices, crushing well with your hands, then add the wine and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Season with salt and pepper.
2: Season the fish with the remaining teaspoon of Savory spice blend, salt, and pepper and place in the skillet. Cover and cook at a bare simmer until the fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
3: Gently transfer the fish to shallow bowls and spoon the poaching liquid over. Top with basil.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | baked-ziti | ingredients:unsalted butter (½tablespoon)、olive oil (1tablespoon)、medium yellow onions、garlic (3cloves)、red pepper flakes (½teaspoon)、dried oregano (1teaspoon)、tomato paste (¼cup)、whole peeled tomato (1can)、kosher salt (3teaspoons)、freshly ground black pepper (2teaspoons)、ziti or tubular pasta of choice (1package)、whole milk ricotta cheese (2cups)、grated parmesan cheese (2cups)、shredded mozzarella cheese (1 ½cups)、fresh basil
instructions:
0: Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
1: Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
2: Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
3: Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
4: Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
5: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
6: Add the drained pasta tomato-ricotta sauce and stir until well coated.
7: Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, ¾ cup of the mozzarella, and ½ cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, ¾ cup of mozzarella, and ½ cup of ricotta.
8: Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25–30 minutes.
9: Garnish with the basil before serving.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | lasagne-roll-ups | ingredients:lean beef (½lb)、onion、canned chopped tomato (1can)、garlic (1clove)、dried oregano (1teaspoon)、dried basil (1teaspoon)、salt、pepper、ricotta cheese (½cup)、grated mozzarella cheese (¾cup)、parmesan cheese (2tablespoons)、fresh parsley (1sprinkle)、egg、lasagna sheet (2sheets)
instructions:
0: Brown off the minced beef in a pan then add the onions.
1: Cook this through for a minute or so then add the tomatoes, garlic, oregano and basil, then season with a little bit of salt and a good bit of pepper.
2: Stir it all together and allow to simmer for a few minutes until the sauce has reduced slightly and everything is cooked well then set aside.
3: In a mixing bowl, add the ricotta, grated mozzarella, parmesan, parsley and egg. Season with salt and pepper. Mix this all up until it’s well combined.
4: Preheat oven to 180°C (350°F) Gas mark 4.
5: Cut the lasagne sheets in half length ways and put them onto a baking tray.
6: Put a few tablespoons of the tomato and beef mixture all the way down the sheet, leaving a bit of space on each end to help when you roll it. Don’t overfill this here, otherwise it’ll get messy!
7: Place a layer of the cheese mixture on top of the beef mixture in the same way.
8: Roll the lasagne sheets up to form little cylinders full of lovely stuff, if the filling spills out, just shove it back in.
9: Top each roll-up with another tablespoon of both the beef and cheese then sprinkle a tablespoon of parmesan over all of it.
10: Bake in the centre of the pre-heated oven for 12-15 minutes until the cheese mixture on top has browned slightly.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | birria-tacos | ingredients:kosher salt (¼cup)、beef chuck roast (2lb)、bone in beef short ribs (1lb)、dried ancho chiles、dried guajillo chiles、dried morita chiles、warm water、whole cinnamon stick、whole coriander seeds (1tablespoon)、whole black peppercorn (1tablespoon)、whole allspice berries、whole cloves、dried bay leaves、mexican oregano (1teaspoon)、canola oil (¼cup)、large yellow onion、roma tomatoes、garlic (8cloves)、apple cider vinegar (¼cup)、water (8cups)、frozen banana leaves (1package)
instructions:
0: Make the birria: Line a baking sheet with parchment paper
1: Arrange the chuck roast and short ribs on the prepared baking sheet. Sprinkle ¼ cup salt all over the beef, making sure to coat each piece completely. Refrigerate for at least 4 hours and up to overnight.
2: Add the ancho, guajillo and morita chiles to a medium heatproof bowl. Cover with warm water and soak until starting to soften, about 5 minutes. Remove the seeds and stems and set chiles aside.
3: In a medium skillet over medium heat, toast the cinnamon stick, coriander, black pepper, allspice, and cloves until fragrant, about 2 minutes. Transfer the toasted spices, bay leaves, and oregano to a spice grinder or high-powered blender and grind into a fine powder.
4: Preheat the oven to 300°F (150°C).
5: Remove the seasoned meat from the refrigerator and use paper towels to pat dry.
6: In a large Dutch oven or heavy-bottomed pot with a tight fitting lid, heat ¼ cup canola oil over medium-high heat. When the oil is shimmering, sear the seasoned meat on all sides until golden brown, working in batches if needed to avoid overcrowding the pot, about 20 minutes. Remove the meat from the pot and set aside. If the oil looks dark and burnt, discard and add ¼ cup fresh canola oil to the pot and return to medium-high heat.
7: Add the yellow onion, tomatoes, and remaining tablespoon of salt to the hot oil and cook until the onion begins to sweat, 5–7 minutes. Add the garlic and cook until fragrant, about 3 minutes.
8: Add the ground spices and continue cooking until aromatic, about 2 minutes.
9: Add the apple cider vinegar, water, seared meat, and chiles. Bring to a boil, then reduce the heat to medium-low and cover. Simmer until the stew begins to thicken and the chiles are completely softened, about 30 minutes.
10: Remove the chiles from the stew and transfer to a high-powered blender with about 2 cups of the broth. Blend until smooth, then pour back into the pot and stir to combine. Cover the stew with the banana leaves, then place the lid on top. Transfer the stew to the oven and continue cooking until the meat easily pulls away from the short ribs bones, about 90 minutes. If the meat has some resistance, cover and cook longer, until very tender.
11: Remove the stew from the oven and discard the banana leaves, then remove the meat from the pot and transfer to a large bowl. Use a pair of tongs and a fork to shred the meat to your desired texture. Reserve the broth (consomé).
12: Make the tacos: Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium heat until shimmering. Dip a tortilla in the warm consomé, then lay flat in the hot oil. Add 2 tablespoons of queso Oaxaca to one half of the tortilla and about ¼ cup of the shredded beef to the other half. Fold the quesadilla shut and cook until the cheese begins to melt, about 1 minute. Flip the quesadilla and continue cooking until the tortilla is golden brown and crispy and the cheese is oozing from the edges, about 1 minute. Repeat with the remaining tortillas, cheese and birria.
13: Serve the tacos with the consomé alongside for dipping as well as pickled onions, sliced radishes, chopped fresh cilantro, and lime wedges.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | saltfish-buljol | ingredients:salt cod fish (2lb)、water (3qt)、lemons、olive oil (2tablespoons)、medium white onion、garlic (2cloves)、fresh scallion (¼cup)、yellow bell pepper、orange bell pepper、tomato (1cup)、fresh parsley (1teaspoon)、pepper、lime、fresh cilantro、avocado
instructions:
0: Break the fish in pieces, removing any bones, and place in large saucepan with the water and lemons. Boil over medium-high heat for 10-15 minutes.
1: Taste the fish at this point to check the salt level. If it is still too salty, repeat step 1.
2: Drain and shred the fish with your fingers.
3: Heat the oil in a large skillet over medium heat. Add the onion, garlic, scallions, bell peppers, tomatoes, and parsley, and cook for 1-2 minutes.
4: Add the saltfish and cook for another 5 minutes.
5: Season with black pepper and lime juice, and garnish with cilantro. Serve with sliced avocado.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cheesesteak-burger | ingredients:ground beef (¾lb)、salt (½tablespoon)、pepper (½tablespoon)、white onion (2tablespoons)、provolone cheese (1slice)、sesame bun、green leaf lettuce、white onion (1tablespoon)
instructions:
0: In a large bowl, combine the ground beef, salt, and pepper.
1: In a ramekin, spread two-thirds of the beef patty evenly along the bottom and the sides.
2: Place half the diced onion and provolone in the well.
3: Preheat the oven to 425°F (220°C).
4: Place the rest of beef patty on top and pat to flatten.
5: Place the ramekin on a baking sheet along with a sesame bun, face down.
6: Bake for 25 minutes.
7: Assemble the burger with the sesame bun, lettuce, and the rest of the onion.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | lauras-potato-latkes | ingredients:large russet potatoes、medium yellow onion、large eggs、kosher salt、freshly ground black pepper、matzo ball mix (1tablespoon)、vegetable oil (1cup)、applesauce、sour cream
instructions:
0: Peel the potatoes, adding them to a large bowl filled with water as you work to prevent browning.
1: Dry the potatoes, then shred on the large holes of a box grater into a large. Shred the onion into the same bowl on the small holes of the box grater.
2: Transfer the potato mixture to a nut milk bag or a clean kitchen towel and squeeze tightly over the bowl to wring out any excess liquid. Set the liquid aside to let the starch settle to the bottom of the bowl, then carefully pour off the liquid on top, leaving the potato starch in the bottom of the bowl.
3: In a clean large bowl, combine the shredded potatoes and onions, potato starch, 1 egg, salt, and pepper and gently mix to combine. If the mixture seems too dry and crumbly, add another egg. Add 1 tablespoon matzo ball mix and stir to incorporate, adding up to 1 tablespoon more matzo ball mix if the mixture isn’t holding together.
4: Pour the oil into a large pan to reach a depth of ¼ inch. Heat over medium heat. Using a 2-tablespoon cookie scoop, add the potato mixture to the pan, gently pressing down to the desired thickness. Add another scoop or two of the potato mixture, being careful not to overcrowd the pan. Cook for 3–4 minutes until the edges begin to crisp and the bottom is golden brown. Carefully flip the latkes and cook for another 3–4 minutes, until golden brown on the other side. Transfer to a wire rack and season with salt. Repeat with the remaining latkes.
5: Serve with applesauce and sour cream.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | taco-potato-as-made-by-hannah-hart | ingredients:russet potatoes、salt、olive oil、onion、jalapeño、ground turkey (1lb)、taco seasoning mix (1package)、tomatoes、cilantro (¼cup)、lime
instructions:
0: Preheat oven to 350˚F (175˚C).
1: Wash and dry potatoes.
2: Using a fork, pierce potatoes all over. Coat with olive oil and salt.
3: Bake directly on the oven rack for one hour.
4: Heat oil in a large skillet over medium/high heat. Add onion and jalapeño – cook until start to soften.
5: Add ground turkey, break apart and season with entire taco seasoning packet. Cook through.
6: Add tomato and allow the mixture to simmer about two to three minutes.
7: Remove from heat. Finish with cilantro and lime juice.
8: Remove potatoes from the oven and allow to cool slightly.
9: Cut a wedge from the center, fill with taco mix and top with cheese, guacamole, and sour cream.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-chicken-salad | ingredients:boneless, skinless chicken breast、water (2cups)、sake (1cup)、fresh ginger (2slices)、scallions
instructions:
0: In a medium-size pot, add the chicken breast, water, sake, sliced ginger, and scallions, and bring to a boil over high heat.
1: Once the water is boiling, flip the chicken breast over and put the lid on top of the pot. Turn off the heat and leave the pot sit at room temperature for 30 minutes. Chill in the fridge.
2: In a small bowl, combine all the sauce ingredients and mix well.
3: On a plate, arrange the sliced tomatoes, julienned cucumbers, and sliced chicken breast.
4: Top with cilantro and drizzle with sauce.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mojito-marinated-chicken | ingredients:chicken breasts、white rum (⅓cup)、fresh mint (⅓cup)、garlic (1clove)、rock salt (1teaspoon)、ground pepper (1teaspoon)、limes、extra virgin olive oil (1tablespoon)
instructions:
0: Slice the chicken breasts in half lengthways.
1: Put all of the ingredients into a ziplock bag and stir them all about so everything is coated and mixed up.
2: Marinate for at least 4 hours, but try to leave them over night if you have the time.
3: Cook the chicken as you usually would, we used a griddle pan on a medium heat for about 6-7 minutes on each side, but these can go in a regular pan, the oven or even on the BBQ!
4: Don’t forget to give it one last squeeze of lemon juice to give it that extra kick!
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pumpkin-ginger-soup | ingredients:coconut oil (1tablespoon)、medium white onion、kosher salt (2teaspoons)、garlic (4cloves)、fresh ginger、jalapeño、 sriracha (2teaspoons)、unsweetened pumpkin puree (2cans)、vegetable stock (2 ½cups)、full-fat coconut milk (1can)、lime、pepitas (⅓cup)
instructions:
0: In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
1: Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
2: Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.
3: While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
4: Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
5: Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | fettuccine-alfredo-stuffed-garlic-bread | ingredients:whole milk (1cup)、sugar (2teaspoons)、active dry yeast (1tablespoon)、all-purpose flour (2 ½cups)、unsalted butter (4tablespoons)、large egg yolk、kosher salt (2teaspoons)、garlic powder (2teaspoons)、dried parsley (¼cup)、olive oil (1tablespoon)、nonstick cooking spray、large egg
instructions:
0: Make the dough: In a liquid measuring cup or medium glass bowl, heat the milk until lukewarm, about 110–115°F (43–46°C). Whisk in 1 teaspoon of sugar until dissolved, then sprinkle the yeast over. Let sit for 5–10 minutes, or until foamy.
1: Add the flour, butter, remaining teaspoon of sugar, the egg yolk, salt, garlic powder, and parsley and stir with a rubber spatula until the dough comes together, about 5 minutes.
2: Turn the dough out onto a lightly floured surface and knead with your hands until the dough is smooth, elastic, and not sticky at all, about 10 minutes.
3: Lightly grease a large bowl with the olive oil. Place the dough in the bowl, cover the bowl with a slightly damp kitchen towel or plastic wrap, and let rise for 1½–2 hours, until puffy and almost doubled in volume.
4: Meanwhile, make the filling: Melt the butter in a medium skillet over medium heat. Add the garlic and sauté for about 3 minutes, or until very fragrant. Whisk in the flour and cook until golden, about 1 minute. Stream in 2 cups of milk and cook, whisking constantly, until slightly thickened, about 2 minutes.
5: Reduce the heat to medium-low and stir in the cream cheese, mozzarella, Parmesan, salt, pepper, and remaining cup of milk until fully combined. Cook for about 3 minutes, whisking constantly, until smooth. Remove the pan from the heat and stir in the lemon juice. Reserve 2½ cups (600 ml) of the Alfredo sauce, then toss the cooked fettuccine in the remaining sauce until well coated. Let cool until ready to use.
6: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13 cm) loaf pan with nonstick spray.
7: Gently press down the dough to deflate, then turn it out onto a lightly floured surface. Roll the dough out into a large rectangle, about 12x18 inches (30x45 cm).
8: Spread about ½ cup (120 ml) of the reserved Alfredo sauce over the dough, then top with the sauced fettuccine, laying the noodles lengthwise, which will help when rolling.
9: Starting with a long side, roll the dough into a log and pinch the seam firmly closed. Trim 1 inch (2.5 cm) off the ends. Twist the dough around itself, creating a braid-like log. Tuck the ends together so the seams are down and transfer to the prepared loaf pan. Be careful not to work the dough too much while twisting, as the dough can tear from the weight of the noodles.
10: Cover the dough with a kitchen towel and let rise for another 20–30 minutes, or until visibly puffed. Uncover the dough and brush with the beaten egg.
11: Bake the bread for 30 minutes, then cover with foil and bake for another 20 minutes, until golden brown. Remove from the oven and let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
12: Slice the bread with a large serrated knife and serve with warmed reserved Alfredo sauce alongside.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chicken-schnitzel | ingredients:boneless skinless chicken breast (1lb)、kosher salt (1teaspoon)、freshly ground black pepper (1teaspoon)、all purpose flour (1cup)、large eggs、panko breadcrumbs (1 ½cups)、vegetable oil (¼cup)、lemon wedge、fresh parsley (¼cup)
instructions:
0: On a cutting board, slice the chicken breasts in half horizontally, creating 2 thin pieces. Place the chicken breasts, 1 at a time, in a large zip-top bag. Use a meat mallet to pound the chicken to ¼-inch-thick. Transfer the chicken to a cutting board and blot dry with a paper towel. Season the chicken on both sides with salt and pepper.
1: In a shallow bowl, whisk together the flour, 1 teaspoon salt, and 1 teaspoon pepper. In another shallow bowl, beat the eggs. Add the panko to a third shallow bowl.
2: Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko, making sure all sides are covered. Transfer the chicken to a clean cutting board.
3: Heat the vegetable oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the chicken and cook until golden brown, 2–3 minutes per side. Transfer the chicken to a paper towel-lined plate and season with salt. Serve the chicken schnitzel with lemon wedges and garnish with parsley.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mashed-potato-bun-bacon-burger | ingredients:russet potatoes、garlic (4cloves)、cold water (6cups)、butter (¼cup)、milk (½cup)、salt、pepper、fresh parsley (2tablespoons)、provolone cheese (6slices)、panko breadcrumbs (2cups)、eggs、oil
instructions:
0: In a pot over high heat, add the potatoes and garlic and cover with cold water.
1: Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
2: Drain the potatoes in a colander and return to the pot.
3: Add the butter, milk, salt and pepper. Mash until smooth.
4: Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
5: On a parchment paper-lined baking sheet, place the provolone slices.
6: Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
7: Freeze until solid, about 1 hour.
8: Place the egg and panko in two bowls.
9: Place the frozen potato round in the egg ensuring it’s completely submerged.
10: Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
11: In a large pot, heat oil to 350°F (180°C).
12: Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
13: Set the mashed potato rounds on a wire rack to drain.
14: In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
15: Form patties with your hand about the size of your palm.
16: Lay the bacon two strips overlapping and two strips perpendicular.
17: Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
18: Heat a pan over medium heat and add the bacon patties and cook until cooked through.
19: Assemble the burger by placing one potato “bun” on the bottom. Spread with ketchup or your favorite sauce.
20: Build with lettuce, patty, red onion and top potato bun.
21: Nutrition Calories: 1850 Fat: 164 grams Carbs: 51 grams Fiber: 2 grams Sugars: 9 grams Protein: 44 grams
22: Enjoy! |
Give the cooking plan according to the name of the dish entered. | instant-noodle-lasagna-via-tasty-demais | ingredients:instant ramen (3packs)、water (¾cup)、heavy cream (¾cup)、tomato sauce (16oz)、pepper (1teaspoon)、salt (1teaspoon)、ham、cheese、shredded parmesan cheese (2cups)、fresh parsley (3tablespoons)、dried oregano
instructions:
0: Preheat oven to 180˚C (350˚F).
1: Mix water, heavy cream, tomato sauce, pepper, and salt. Set aside.
2: In a baking pan, lay down one row of raw ramen noodles and cover with half the tomato sauce mixture.
3: Layer ham slices, then cheese slices, and repeat. Sprinkle with parsley.
4: Add another layer of raw ramen noodles and cover them with the rest of sauce.
5: Top with another layer of ham and cheese, and sprinkle with parmesan cheese and oregano.
6: Bake for 25 minutes, or until noodles are cooked through and cheese is golden brown.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | honey-mustard-salmon | ingredients:neutral oil、whole grain mustard (1tablespoon)、honey (1tablespoon)、large garlic (3cloves)、kosher salt (1teaspoon)、freshly ground black pepper (1teaspoon)、red pepper flakes (½teaspoon)、salmon fillet (1 ½lb)
instructions:
0: Preheat the oven to 375°F (190°C). Grease a rimmed baking sheet with oil.
1: In a small bowl, stir together the mustard, honey, garlic, salt, black pepper, and red pepper flakes.
2: On a cutting board, pat the salmon dry with paper towels. Transfer the salmon to the prepared baking sheet and rub all over with the mustard mixture.
3: Bake the salmon for 14 minutes. Turn the oven to broil and continue cooking until the top has caramelized and the internal temperature of the salmon reaches 145°F (60°C), about 5 minutes.
4: Let the salmon rest for 5 minutes on the baking sheet before serving.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | korean-seafood-scallion-pancakes | ingredients:rice vinegar (2tablespoons)、sugar (2tablespoons)、garlic (1clove)、korean chili paste (¼cup)
instructions:
0: Make the chili dipping sauce: In a medium bowl, whisk together rice vinegar, sugar, garlic, and gochujang until smooth. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
1: Make the sesame soy garlic dipping sauce: In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves. Add the scallions, garlic, and sesame seeds and whisk until well combined. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
2: Make the pancake batter: In a large bowl, whisk together the flour, baking powder, 1 teaspoon salt, garlic powder, onion powder, and black pepper. Stream in the ice water and whisk until the batter is smooth, about 1 minute.
3: Place the scallions in a large nonstick skillet to measure, then remove from the pan and trim so the scallions will lie flat in the bottom of the pan.
4: Add 1 tablespoon vegetable oil to the skillet and heat over medium-low heat for 1–2 minutes. Arrange half of the trimmed scallions in a single layer in the skillet and cook for 1–2 minutes, until softened. Slowly pour about ½ cup batter over the scallions, ensuring that the batter gets between each scallion and to hold everything together.
5: Immediately arrange half of the shrimp and half of the squid over the batter, distributing evenly. Pour another ¼ cup of the batter over the seafood, and let cook for 2–5 minutes, until the batter is starting to set. Carefully slide a spatula under the edge of the pancake and lift up to see if the underside of the pancake is turning golden brown. If it is starting to burn, reduce the heat to low.
6: Add each egg to a small bowl with ¼ teaspoon salt each. Whisk with a fork to combine.
7: When the pancake is mostly set on top, sprinkle with half of the red chile, then pour 1 beaten egg over the pancake. Cook for 2–4 minutes more, until the egg is mostly set.
8: Quickly flip the pancake, then drizzle 1–2 teaspoons of vegetable oil around the edges of the pan to prevent sticking. Cook the pancake for 2–3 minutes more, until the egg is fully cooked and the bottom of the pancake is golden brown and crispy. Set a plate over the skillet and quickly invert the pancake onto the plate. Repeat with the remaining ingredients to make another pancake.
9: Slice the pancakes and serve with the dipping sauces.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cacio-e-pepe | ingredients:kosher salt、dried spathetti (8oz)、unsalted butter (3tablespoons)、freshly ground black pepper (1teaspoon)、grated parmesan cheese (1cup)、flaky sea salt
instructions:
0: Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti through a colander.
1: Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
2: Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
3: Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spam-blt | ingredients:medium tomato、kosher salt、olive oil (1 ½teaspoons)、Spam®、sourdough bread (2slices)、mayonnaise (2tablespoons)、green leaf lettuce (2pieces)
instructions:
0: Slice the tomato into thick rounds. Season the tomato rounds with salt.
1: Heat the olive oil in a small nonstick skillet over medium/medium-high heat. Add the Spam slices and cook for 2–3 minutes per side, until golden brown and crispy.
2: Evenly spread the mayonnaise on one side of each slice of toasted bread.
3: Add the lettuce, tomato slices, and crispy Spam to one slice of bread.
4: Top with the remaining piece of bread, mayo side down. Cut in half.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | peking-duck-inspired-burrito | ingredients:duck breasts、oil (1tablespoon)、salt (¼teaspoon)、garlic (2cloves)、soy sauce (1teaspoon)、rice wine (1teaspoon)、five-spice powder (1teaspoon)、rice、cucumber、scallion、hoisin sauce、flour tortilla
instructions:
0: Place duck breast in pan to marinate.
1: Rub oil, salt, garlic, soy sauce, rice wine, and five-spice powder into the duck breasts. Let it marinate for 30 minutes.
2: Add one Tbsp. of oil to a hot skillet over medium heat. Add the duck breasts skin side down, cook until the skin is browned and crispy (can take up to 8-10 minutes, depending on your heat).
3: Flip the duck so skin side is up. Place the skillet under the broiler for five minutes to further crisp the skin. Be careful not to burn the skin.
4: Remove from oven and let it rest for five minutes before slicing.
5: Spread hoisin sauce over the flour tortilla, layer on the rice, duck slices, cucumbers, and scallions.
6: Wrap it all up.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | zaatar-chicken-and-rice-pilaf | ingredients:whole chicken (5lb)
instructions:
0: Spatchcock the chicken: Place the chicken, breast-side down, on a cutting board. Using a pair of kitchen shears or a very sharp knife, find the backbone of the chicken and cut up both sides to remove. Remove any giblets remaining inside the chicken. Turn the chicken over and press down on the breastbone until the chicken lies flat.
1: Make the brine: In a small, dry pan, toast the peppercorns, fennel seeds, and coriander seeds until fragrant and starting to change color, 1-2 minutes.
2: Transfer the toasted spices to a large pot with 1 quart (1 liter) of water, the oregano, thyme, bay leaves, salt, brown sugar, and soy sauce. Bring to a boil over high heat, stirring to dissolve the sugar and salt, then let boil for 1 minute. Remove the pot from the heat. Transfer the brine to a large container. Cool the brine by adding the remaining water.
3: Place the chicken in the brine, cover the container, and chill in the refrigerator for at least 6 hours, or overnight.
4: Preheat the oven to 450°F (230°C). Place a wire rack or roasting rack on top of a baking sheet.
5: Make the chicken seasoning: In a food processor, combine the lemon peel, garlic, and canola oil. Process into a thick paste.
6: Remove the chicken from the brine and pat dry with paper towels. Use your fingers to carefully separate the skin from the breasts and thighs. Rub the lemon garlic paste over the bird, making sure to get some under the skin. Rub the softened butter underneath and over the skin. Season on both sides with the salt and za’atar. Place the chicken on the rack set over the baking sheet, breast-side up.
7: Roast the chicken for 40-50 minutes, until the breast meat reaches 145°F (63°C).
8: Roast until the thigh meat, near the bones, reaches 160°F (71°C). Remove from the oven and let rest for 5-10 minutes.
9: Meanwhile, make the rice pilaf: Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Transfer the rice to a medium bowl and cover with water by 1 inch (2.5 cm). Soak for 10 minutes.
10: Add the chicken stock to a small pot and bring to a boil, then cover and reduce the heat to low so the stock stays warm.
11: In a large pot or pan over medium heat, combine the butter, garlic, and fideo. Cook, stirring constantly, until most of the noodles are golden brown, about 5 minutes.
12: Drain the rice once the noodles are toasted, then add to the pan and sauté until the rice is dry and coated with the butter, 2-3 minutes.
13: Add the hot chicken stock, then reduce the heat to low, cover, and cook until the noodles curl up, about 15 minutes. Fluff the pilaf with a fork, then cover again and let sit for at least 5 minutes before serving.
14: Make the za’atar oil: In a small bowl, mix together the olive oil, za’atar, and salt.
15: Carve the chicken, then arrange over the rice pilaf and spoon the za’atar oil over. Garnish with parsley and serve with lemon wedges.
16: Enjoy! |
Give the cooking plan according to the name of the dish entered. | old-bay-turkey-boil | ingredients:kosher salt (¼cup)、Old Bay® seasoning (¼cup)、light brown sugar (3tablespoons)
instructions:
0: Make the dry brine: In a small bowl, combine the salt, Old Bay seasoning, and brown sugar and mix well to incorporate.
1: Prep the turkey: Place a wire rack inside a baking sheet. Set the turkey on the wire rack and pat all over with paper towels until completely dry. Use your hands to sprinkle the dry brine all over the turkey, pressing it into the skin and crevices. Let the turkey sit, uncovered, in the refrigerator for at least 12 hours, or up to 48 hours.
2: Make the compound butter: In a medium bowl, combine the butter, Old Bay seasoning, and parsley. Using an electric hand mixer on low speed or a rubber spatula, mix until well-combined. Set aside until ready to use. The compound butter can be stored in an airtight container in the refrigerator for up to 5 days. Bring back to room temperature before using.
3: After brining, remove the turkey from the refrigerator and let sit at room temperature for 2–3 hours before cooking.
4: Arrange a rack in the lower middle section of the oven. Preheat the oven to 450°F (220°C). Set a v-shaped rack inside a roasting pan.
5: With your hands, gently loosen the turkey skin, starting from the top of the cavity and working your way toward the breasts and down toward the legs. Rub about a third of the compound butter over the bird, then rub another third underneath the skin. Reserve the remaining compound butter for basting the turkey.
6: Grab the turkey by the legs and carefully transfer to the prepared roasting pan with the breast side up. Tie the legs together with kitchen twine, then tuck the wings underneath the turkey. Pour 2 cans of beer into the bottom of the roasting pan.
7: Roast the turkey for 30 minutes, rotating halfway, until the skin is mostly golden brown.
8: While the turkey roasts, melt the remaining compound butter in a small saucepan over low heat.
9: After roasting for 30 minutes, baste the turkey with melted butter and reduce the oven temperature to 300°F (150°C). If the bottom of the pan looks dry, pour in 1–2 more cans of beer. Continue roasting, basting and rotating the turkey every 30 minutes, until a meat thermometer inserted in the thickest part of the leg reaches 165°F (75°C), 1½-2 hours. The skin should be shiny, crisp and golden brown. Remove the turkey from the oven and baste once more. Let rest for 30–60 minutes. Reserve the drippings, discarding the fat, for making the gravy.
10: While the turkey rests, make the Old Bay boil: In a very large stock pot, combine the onions, potatoes, garlic, lemons, Old Bay seasoning, salt, beer, and water and bring to a boil over medium-high heat. Once boiling, add the corn and sausage. Reduce the heat to medium and simmer for 20–30 minutes, until the sausage is cooked through and the potatoes and corn are tender. Using a spider or a large slotted spoon, remove the solids from the pot and spread in a single layer on a baking sheet. Discard the cooking liquid.
11: Make the Pilsner gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking frequently, for 2–3 minutes, until the roux is a golden blonde in color and smells fragrant and toasted. Gradually whisk in the turkey drippings (adding chicken stock as needed for a total of 3 cups) and beer. Bring to a boil, then reduce the heat to medium-low and simmer for 10–15 minutes, until thickened slightly. Remove the gravy from heat and season with salt and pepper to taste.
12: To serve, arrange the corn, potatoes, sausage, onions, garlic, and lemons around the edges of a large platter. Set the whole turkey in the center for a classic presentation, or carve the bird and arrange the cut pieces in the center of the platter. Serve immediately with the hot gravy alongside.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mezzetta-roasted-red-bell-pepper-linguine-with-shrimp | ingredients:medium raw shrimps、kosher salt (½teaspoon)、black pepper (¼teaspoon)、smoked paprika (½teaspoon)、garlic powder (¼teaspoon)、olive oil (2tablespoons)
instructions:
0: To season the shrimp: In a medium bowl, add the shrimp and sprinkle with the salt, pepper, paprika, and garlic powder. Mix to coat evenly. Cover the bowl and place in the refrigerator until ready to cook.
1: Make the roasted red bell pepper sauce: Add Mezzetta® Roasted Red Bell Peppers, 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, salt, pepper, smoked paprika, red pepper flakes, and olive oil to a blender and blend until smooth. Set aside.
2: Remove the shrimp from the refrigerator. Heat the olive oil in a large nonstick skillet over high heat. Working in batches if needed, add the shrimp in a single layer and cook undisturbed for about 90 seconds, or until golden brown. Flip and cook for another minute, or until browned and cooked through. Transfer the shrimp to a plate and cover to keep warm.
3: Without wiping out the pan, reduce the heat medium, and add the shallots. Slice the remaining 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil into thin strips and add to the shallots. Cook, stirring frequently, for 3–5 minutes, or until the shallots soften.
4: Pour the roasted red bell pepper sauce into the pan and stir gently until simmering. Reduce the heat to medium-low and simmer for 5–8 minutes, until the sauce reduces slightly. Season with more salt and pepper to taste.
5: Toss the cooked linguine in the sauce, then divide onto serving plates. Top each with the shrimp and garnish with the shaved Parmesan and parsley.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | giant-crunchwrap | ingredients:olive oil (1tablespoon)、medium yellow onion、ground beef (1lb)、taco seasoning (1package)、lime juice (1tablespoon)
instructions:
0: Make the beef filling: Heat the olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized, 5–6 minutes.
1: Add the ground beef and cook, breaking up with a spatula, until no longer pink, 5–6 minutes. Add the taco seasoning and lime juice and mix well. Transfer to an airtight container, cover, and refrigerate until ready to use.
2: Grease a large cast iron skillet with nonstick spray. Lay 4 of the tortillas around the edges of the pan, overlapping in the center. Top with the beef filling, shredded cheddar, tortilla chips, lettuce, sour cream, and tomatoes. Top with the remaining tortilla, then fold the overhanging tortillas toward the center to encase the filling.
3: Cook over a fire or open grill for 18–20 minutes, or until the bottom is golden brown. 5. Carefully flip, then cook for another 5–7 minutes, or until golden brown on the other side.
4: Carefully invert the crunchwrap from the skillet onto a cutting board and slice into pieces. Serve immediately.
5: Enjoy! |