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Give the cooking plan according to the name of the dish entered. | chorizo-chile-mac-n-cheese | ingredients:beef chorizo (16oz)、olive oil (1teaspoon)、red bell pepper (1 ⅓cups)、small jalapeño (⅓cup)、Mccormick® ground cumin (1 ¼teaspoons)、McCormick® Ground Cinnamon (¾teaspoon)、McCormick® Smoked Paprika (½teaspoon)、McCormick® Onion Powder (½teaspoon)、all purpose flour (1tablespoon)、heavy cream (45oz)、shredded sharp cheddar cheese (2 ⅓cups)、shredded pepper jack cheese (2 ⅓cups)、kosher salt (1teaspoon)
instructions:
0: Preheat the oven to 350°F (180°C).
1: Make the sauce: Add the beef chorizo to a 2-quart pan over medium heat. Once the chorizo starts to sizzle, stir and scrape the bottom of the pan, breaking the chorizo into smaller pieces, 3–5 minutes.
2: Transfer half of the chorizo to a medium bowl and set aside.
3: To the remaining chorizo, add the olive oil, red bell pepper, and jalapeño, and cook for 2 minutes, until softened. Reduce the heat to medium-low and stir in the McCormick® Ground Cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, and flour. Cook for 2 minutes, until the chorizo is cooked through.
4: Increase the heat to medium-high, add the heavy cream, and cook for 6 minutes, stirring occasionally, until the cream begins to simmer. Whisk in the cheddar and pepper Jack cheeses, 1 cup at a time, until the sauce is smooth. Stir in the salt, then cook for 2 minutes more until the sauce has thickened.
5: Add in cooked pasta and stir to coat. Transfer to a 9x13-inch (22 x 33 cm) baking dish and spread evenly.
6: Make the panko crust: Add the panko bread crumbs and olive oil to the bowl with the reserved chorizo and mix well.
7: Sprinkle the cheddar cheese on top of the pasta, then evenly sprinkle the panko chorizo mixture on top.
8: Transfer to the oven and bake for 10–20 minutes, or until the crust is golden brown.
9: Scoop the mac ‘n’ cheese into bowls and garnish with sliced jalapeño.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cauliflower-chickpea-burgers | ingredients:cauliflower (1head)、salt (1teaspoon)、chickpeas (15oz)、small onion、red bell pepper、garlic (1clove)、fresh cilantro (⅓cup)、turmeric (1teaspoon)、cumin (½teaspoon)、salt、black pepper
instructions:
0: Preheat oven to 350˚F (180˚C).
1: Place a towel over a large bowl. Using a box grater, grate the head of cauliflower down to the stem over the bowl. Add the salt to the cauliflower, mix it in, and allow it to sit for 20 minutes. After 20 minutes, use the towel to wring out the excess water from the cauliflower and return it to the bowl.
2: Add the chickpeas, onion, bell pepper, garlic, cilantro, and spices to the cauliflower. Using a potato masher, mash the ingredients until thoroughly mixed together.
3: Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
4: Take the patties and place them on a parchment paper-lined baking sheet and bake for 20 minutes.
5: Place patties on buns, and top with hummus, lettuce, tomato, and pickles.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | caprese-chicken-parmesan | ingredients:cherry tomato (1pt)、olive oil (1tablespoon)、kosher salt (¼teaspoon)、freshly ground black pepper (¼teaspoon)、balsamic vinegar (½tablespoon)
instructions:
0: Make the tomato salad: In a medium bowl, combine the cherry tomatoes with the olive oil, salt, pepper, and balsamic vinegar, and toss to coat.
1: Make the caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs, ½ teaspoon salt, the pepper, and garlic powder.
2: Season the chicken breasts with ½ teaspoon salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
3: Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced mozzarella on top. Cover the pan and cook for 3 minutes, or until the mozzarella is melted.
4: Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2–3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
5: Transfer the chicken to a platter and top with the tomatoes. Drizzle with the balsamic vinegar and garnish with the torn basil.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cheesesteak | ingredients:boneless ribeye steak (1lb)、hoagie rolls、unsalted butter (2tablespoons)、olive oil (1 ½tablespoons)、medium yellow onion、kosher salt (2teaspoons)、freshly ground black pepper (1teaspoon)、provolone cheese (8slices)
instructions:
0: Place the ribeye in the freezer for 30 minutes.
1: Slice the hoagie rolls open on a cutting board, making sure not to slice all the way through. Spread ½ tablespoon of butter on the cut sides of each roll.
2: Remove the ribeye from the freezer and thinly slice against the grain.
3: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove the onions from the pan and set aside.
4: Add the remaining ½ tablespoon of olive oil, then the sliced ribeye, to the same pan and season with the salt and pepper. Cook, without disturbing, until browned, 2–3 minutes. Stir the beef to cook the other side and continue until the ribeye is cooked through, 2–3 minutes more.
5: Add the onions back to the pan and stir to combine. Lay the Provolone over the ribeye mixture and cook, without moving, until melted, about 1 minute.
6: Transfer the ribeye mixture to the buttered hoagie rolls and serve immediately.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | top-chef-junior-citrus-salmon-burger | ingredients:mayonnaise (1cup)、large lemon、red pepper flakes (½teaspoon)、fresh dill (2tablespoons)、fresh herb (1tablespoon)、salt、pepper
instructions:
0: Dill citrus aioli: Combine all ingredients in a small bowl. Season with salt and pepper to taste, then set aside.
1: Burgers: Cut salmon into 2-inch (5-cm) pieces. Transfer 1⁄3 of salmon to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4–5 times until pieces are no bigger than 1⁄4 inches (6 mm) (be careful not to make it too smooth). Transfer to a large bowl.
2: Gently fold in citrus zests, juice, chives, and salt. Shape into 4 burger patties.
3: Heat 1 ½ teaspoons of oil in a cast-iron skillet over medium heat. Once oil is hot, add salmon burgers to pan. Sear for 3–4 minutes on each side until cooked through.
4: Assembly: Spread about 1 tablespoon of dill citrus aioli on the bottom of 4 buns. Place one burger on each bun, then top with tomato, avocado, and butter lettuce.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | creamy-kimchi-bacon-spaghetti | ingredients:bacon (4slices)、medium shallot、garlic (1clove)、kosher salt、dried spathetti (5oz)、kimchi (¼cup)、unsalted butter (2tablespoons)、heavy cream (1cup)、grated parmesan cheese (½cup)、scallions (2tablespoons)、furikake
instructions:
0: Dice the bacon, mince the shallots, and grate the garlic on a microplane.
1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
2: Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 5–7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Discard all but 1 tablespoon of the rendered bacon fat.
3: Reduce the heat to medium and add the shallot to the pan with the bacon fat. Cook until softened, 3–5 minutes. Add the garlic and kimchi and sauté until fragrant, about 2 minutes.
4: Add the butter and heavy cream to the pan. Season with salt. Bring to a low simmer and cook until bubbling. Add the cooked pasta and toss until well coated.
5: While stirring constantly, gradually add the Parmesan cheese, mixing until melted. If the sauce gets too thick, add a little bit of the reserved pasta water as needed. Continue stirring until all of the cheese has been added and the sauce is creamy. Add some of the crispy bacon, reserving some for garnish, and stir to incorporate.
6: Divide the pasta between 2 serving bowls and top with the reserved bacon, scallions, and furikake, if using.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | jackie-o-cocktail-the-coquette | ingredients:crème de cassis (½oz)、brandy or cognac (1oz)、lemon juice (1oz)、sparkling wine (1oz)、orange peel
instructions:
0: In a cocktail shaker filled with ice, combine the crème de cassis, cognac, and lemon juice. Shake for 20 seconds, then strain into a coupe glass.
1: Top with sparkling wine and garnish with an orange peel.
2: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mexican-carnitas-as-made-by-claudette | ingredients:pork shoulder (5lb)、large white onions、avocado leaves、pepper (1teaspoon)、kosher salt (¼cup)、garlic (6cloves)、dried bay leaves、cold water、orange juice (½cup)、milk (½cup)、mexican style soda (12oz)、lard (3lb)
instructions:
0: To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
1: Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half, about 1 hour.
2: Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry, 1 hour more.
3: Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
4: Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mussels-steamed-in-beer | ingredients:vegetable oil (3tablespoons)、large white onion、garlic (4cloves)、jalapeño、ground cumin (1teaspoon)、ground coriander (1teaspoon)、chili powder (1teaspoon)、vine-ripe tomatoes、kosher salt、freshly ground black pepper、light mexican beer (12oz)、mussels (4lb)、fresh cilantro leaves (¼cup)、lime wedge、bolillo bread (4rolls)
instructions:
0: Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
1: Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
2: Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
3: Pour in the beer and bring to a boil.
4: Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
5: Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
6: Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chicken-caesar-flatbread-bowl | ingredients:self-rising flour (⅓cup)、kosher salt (¼teaspoon)、whole milk greek yogurt (3tablespoons)、nonstick cooking spray
instructions:
0: Preheat the oven to 425˚F (220˚C).
1: Make the flatbread bowl: In a medium bowl, stir together the flour, salt, and yogurt with a flexible spatula to combine. Knead the dough with your hands until a smooth ball forms, about 5 minutes.
2: Lightly dust a clean work surface with flour. Turn out the dough and roll out to a 9-inch (22.5 cm) round as thin as a sheet of paper. Rotate the round occasionally to help the dough hold its shape. Lightly dust with flour as needed to keep the dough from sticking, but be careful not to use too much flour, which will make the flatbread tough.
3: Invert an 8-inch (20 cm) metal bowl so the domed side faces up. Grease the bowl generously with nonstick spray, then spray one side of the dough. Gently lay the dough, greased-side down, over the bowl, pressing it flush against the surface. It’s fine if the dough folds over on itself in places. Grease the inside of the other bowl, then spray the exposed side of the dough. Press the second bowl over the dough. With a paring knife, trim any excess dough around the edges.
4: Transfer the bowls, still upside down, to a baking sheet and bake for 25 minutes, or until the dough is golden brown, lift the top bowl to check. Transfer to a wire rack and let cool for at least 15 minutes.
5: When the bowls are cool enough to handle, remove the top bowl. Gently invert the other bowl and let the flatbread bowl slide off. Let cool completely on the rack. It will continue to crisp as it cools.
6: Make the salad: Season the chicken breast on both sides with salt and pepper.
7: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Sear the chicken until deep golden brown, about 6 minutes per side, or until the thickest part of the chicken reaches 165°F (75˚C) on an instant-read thermometer. Remove the chicken from the pan and let rest for 5 minutes.
8: In a medium bowl, whisk together the Worcestershire sauce, lemon juice, garlic, mustard, Parmesan, and salt to taste. Drizzle in the remaining 3 tablespoons of olive oil in a slow, steady stream, whisking constantly to emulsify. Stir in the yogurt until smooth. Season with pepper to taste, if desired.
9: Once the chicken has rested, thinly slice.
10: Fill the flatbread bowl with the romaine, then top with the sliced chicken, croutons, dressing, and Parmesan cheese.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mommas-seafood-stuffing-as-made-by-david-osei | ingredients:cornbread mix (3boxes)、large eggs、milk (1cup)、nonstick cooking spray
instructions:
0: Preheat the oven to 350°F (180°C).
1: In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
2: Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
3: Bake the cornbread for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
4: Remove the cornbread from the baking dish and crumble by hand into a large bowl.
5: Quarter the scallops and add to a medium bowl. Cut the shrimp into thirds and add to the same bowl.
6: Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme. Mix until combined.
7: Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer. Sprinkle the top with the remaining teaspoon of fresh thyme.
8: Bake until the stuffing is set and firm to the touch, 40–50 minutes.
9: Serve warm.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | how-to-make-crispy-tempura-at-home | ingredients:cake flour (1cup)、ice cold water (1cup)、large egg
instructions:
0: Make the tempura batter: Sift the flour into a large bowl. Set aside.
1: In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
2: Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
3: Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
4: Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
5: Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
6: Fry the eggplant: Increase the oil temperature to 340°F (170°C).
7: Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
8: Fry the shrimp: Increase the oil temperature to 350°F (180°C).
9: Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
10: Serve the tempura immediately with dipping sauce or seasoned salt alongside.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | steamed-whole-fish-as-made-by-holly-young | ingredients:fresh ginger、green onions、whole red snapper (2lb)、canola oil (3tablespoons)
instructions:
0: Bring a large pan of water to boil and set a steamer basket on top. Place a plate inside the steamer basket.
1: Peel the ginger with a spoon, then slice. Julienne half and set aside.
2: Cut the green onions into 2-3 inch (5-7 cm) pieces. Thinly slice half and set aside.
3: On the plate in the steamer, place the sliced ginger and cut green onions. Place the whole fish on top and cover with the lid. Steam for 8-10 minutes, or until the fish is cooked through--check by poking a chopstick through the thickest part of the flesh. Remove the fish from the steamer and transfer to a serving platter.
4: Make the sauce: In a small bowl, combine the sugar, soy sauce, and sesame oil. Mix well.
5: Scatter the sliced green onions and julienned ginger over the fish, then pour the hot oil and sauce on top.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chicken-cheddar-broccoli-pockets | ingredients:warm water (1 ⅓cups)、yeast (2 ¼teaspoons)、sugar (1teaspoon)、all-purpose flour (3 ½cups)、sea salt (1teaspoon)、olive oil (1tablespoon)
instructions:
0: In a large bowl, mix the warm water, yeast, and sugar. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
1: Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
2: Turn out onto a lightly floured surface and knead for 3-5 minutes.
3: Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
4: Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
5: Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
6: Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
7: Layer the cheddar, broccoli, and chicken in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
8: Slice the dough in half through the center, lengthwise.
9: Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.
10: Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
11: Brush the tops with olive oil and sprinkle with remaining cheese.
12: Bake for 15-20 minutes, or until light golden brown.
13: Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
14: To reheat, microwave for 45 seconds to 1 minute.
15: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pav-bhaji | ingredients:coriander seed (3tablespoons)、cumin seeds (1teaspoon)、whole clove (½teaspoon)、cinnamon stick、whole black peppercorn (1teaspoon)、fennel seeds (1tablespoon)、cardamom pods
instructions:
0: Make the pav bhaji masala: Add the coriander seeds, cumin seeds, cloves, cinnamon stick, peppercorns, fennel seeds, and cardamom pods to a medium skillet. Turn the heat to medium and toast the spices for 3–5 minutes, stirring frequently, until fragrant. Remove from the pan and set aside to cool for 10 minutes.
1: Transfer the toasted spices to a spice grinder and grind into a fine powder. Alternatively, use a mortar and pestle to grind the spices. Transfer the masala to an airtight container. It will keep for up to 6 months in a cool, dark place.
2: Make the pav bhaji: In a small bowl, mix together the ginger and garlic.
3: In a large pot or Dutch oven, combine the potatoes, tomatoes, peas, the ginger-garlic paste, 1½ tablespoons pav bhaji masala, the turmeric, 1 tablespoon chile powder, ½ cup (120 ml) water, and 1 teaspoon salt and stir well. Add the paprika and cayenne and stir to combine. Turn the head to medium and cover the pot. Cook for 25–30 minutes, until the potatoes are tender.
4: Uncover the pan and use a potato masher to mash the vegetables into a paste. The mixture will not be completely smooth, but all of the vegetables should be broken down as much as possible. Transfer the mixture to a medium bowl and set aside.
5: Melt the butter in the same pot (no need to wipe out). Add the red onion, jalapeños, the tomato paste, cilantro, ½ tablespoon pav bhaji masala, remaining ½ tablespoon chile powder, and remaining ½ teaspoon salt. Cook for 5–8 minutes, until the onion is translucent and spices are fragrant.
6: Return the potato mixture to the pot and stir well to combine. Continue mashing, adding the remaining ½ cup water, plus more as needed, until the mixture is thick, but pourable. Season with more salt to taste.
7: Serve the pav bhaji with buttered, toasted buns, minced red onion, minced cilantro, lemon wedges, and more butter on top.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tomato-butter-sauce | ingredients:unsalted butter (2tablespoons)、Prego® Traditional Italian Sauce (1jar)、heavy cream (½cup)、dried pasta (16oz)
instructions:
0: Add the butter and Prego® Traditional Italian Sauce to a medium pot over medium-high heat. Cook until the butter is melted and the sauce is warmed through, about 5 minutes.
1: Add the heavy cream and stir to combine.
2: Serve the sauce over pasta.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | honey-mustard-ribs | ingredients:baby back ribs (1rack)、French's honey mustard (⅓cup)
instructions:
0: Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
1: Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
2: Brush French’s Honey Mustard on both sides, covering all areas. Fold foil over ribs to form an enclosed packet. Use a knife to poke a few venting slits in each foil pack.
3: Place foil-wrapped rack on grill, close lid, and cook for 1–2 hours, until ribs are tender but not falling apart.
4: Glaze: Melt butter in a small saucepan over low heat. Add in the rest of the ingredients and whisk well. Let glaze simmer for 2–3 minutes. Remove from heat.
5: Unwrap the foil and spread the glaze all over the ribs.
6: Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10–15 minutes.
7: Remove from grill, then let cool for 10 minutes before slicing and serving.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | air-fryer-popcorn-chicken | ingredients:all purpose flour (1cup)、kosher salt (1teaspoon)、freshly ground black pepper (1teaspoon)、paprika (1teaspoon)、garlic powder (1teaspoon)、large eggs、buttermilk (½cup)、panko breadcrumbs (2 ½cups)、boneless, skinless chicken breast (1lb)、nonstick cooking spray、ketchup
instructions:
0: In a medium bowl, whisk together the flour, salt, pepper, paprika, and garlic powder. In a separate medium bowl, whisk together the eggs and buttermilk. Add the panko to a third medium bowl.
1: Season the chicken cubes with salt and pepper. Dip 1 piece of chicken at a time in the flour mixture, making sure to fully coat each piece and shaking off any excess. Dip the chicken in the egg mixture. Then, coat the chicken in the panko. Repeat with remaining chicken.
2: Preheat the air fryer to 400°F (200°C). Spray the basket with nonstick spray.
3: Working in batches, arrange the chicken in the basket, making sure the pieces are not touching. Cook until light golden, 5 minutes, then flip the chicken over and continue cooking until cooked through and golden brown, 5 minutes more. Repeat with the remaining chicken.
4: Serve the popcorn chicken with ketchup.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | easy-mosaic-sushi | ingredients:egg、sugar (1tablespoon)、salt (1teaspoon)、rice vinegar (½cup)、sushi rice (1cup)、nori (3sheets)、english cucumber、sushi-grade salmon (4oz)、sushi-grade tuna (4oz)、soy sauce、wasabi、pickled ginger
instructions:
0: Heat a medium nonstick pan over medium-high heat. Add the beaten egg to the pan and tilt the pan so the egg covers the bottom in a thin layer. Cook until the egg is firm, 3 minutes. Remove from the pan and let cool, then roll up.
1: In a liquid measuring cup, mix together the sugar, salt, and rice vinegar and microwave for 2 minutes, or until the solids fully dissolve.
2: Pour the seasoned sushi vinegar over the cooked rice and gently toss the rice until it comes to room temperature.
3: Place a sheet of nori on a cutting board. Dip your hands in water and then pick up about half of the seasoned sushi rice and gently arrange it over the nori, spreading evenly all the way to the corners.
4: Top the rice with another nori sheet, then cut the the sushi crosswise into 4 even strips. Set aside.
5: Place another sheet of nori on a sushi rolling mat. Place a quartered strip of cucumber on the bottom edge of the nori and another cucumber strip an inch above it. Place 2 of the sushi rice/nori strips on top of the cucumber.
6: Place a strip of salmon in between the strips of nori. Then, place the rolled omelet on top of the salmon.
7: Place 2 strips of tuna on either side of the omelet roll. Then, place another piece of salmon on top of the omelette.
8: Place the last 2 strips of rice and nori over the salmon. Place another strip of cucumber over the top piece of nori and roll the sushi 90 degrees.
9: Tuck the final piece of cucumber in place and continue to roll the sushi until the nori completely wraps around, making sure to keep the roll as square as possible.
10: Cut the roll into slices and serve immediately with soy sauce, wasabi, and pickled ginger alongside.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-pot-salmon-soba-dinner-for-two | ingredients:shiitake mushroom (½cup)、tamari (2tablespoons)、sesame oil (2teaspoons)、mirin (2teaspoons)、kosher salt (¾teaspoon)、olive oil (1tablespoon)、garlic (1clove)、wild-caught salmon (6oz)、sweet potato (4oz)、large egg、soba noodles (6oz)、broccoli floret (¾cup)、pickled radish (¼cup)、purple cabbage (½cup)、black sesame seeds (1teaspoon)、scallion
instructions:
0: In a small bowl, combine the shiitakes with 1 tablespoon of tamari, the sesame oil, mirin, and ¼ teaspoon salt. Toss to coat and set aside to marinate for 10-20 minutes.
1: In a medium bowl, combine the olive oil, remaining tablespoon of tamari, the garlic, and ¼ teaspoon salt. Place the salmon in the marinade and turn to coat. Let marinate while you prepare the dressing.
2: Make the dressing: In a blender, combine the tahini, tamari, mirin, rice vinegar, sesame oil, maple syrup, garlic, ginger, and sambal oelek. Blend for 15–30 seconds to combine. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is thickened and homogenous.
3: Transfer the dressing to a liquid measuring cup or medium bowl and stir in the sesame seeds, scallions, and salt. Set aside.
4: Arrange the salmon, shiitakes, sweet potato, and egg in the steamer insert, leaving a space for the broccoli.
5: Fill the multi-pot halfway with water, then set the colander insert inside. Cover and bring to a boil. Once boiling, season the water well with salt. Add the soba noodles to the colander insert. Fit the steamer basket insert into the colander insert and cover with a lid. Steam for 4 minutes, then remove the lid and add the broccoli florets to the steamer insert. Cover again and cook for another 4 minutes, until the salmon is opaque and cooked through, the sweet potatoes are tender, and the broccoli is bright green.
6: Remove the pot from heat. Uncover the pot and carefully remove the steamer insert, using the handles provided. Remove the colander insert with the soba noodles and allow the water to drain from the colander.
7: Immediately run cold water over the soba noodles and egg to halt the cooking, then let cool completely. Drain the noodles well to remove any residual moisture.
8: Peel the egg and cut in half.
9: Toss the cooled noodles in a medium bowl with ¾ cup (80 ml) of the dressing, reserving the remaining dressing for serving.
10: Divide the noodles between 2 bowls and top each bowl with half of the salmon, shiitakes, sweet potatoes, broccoli, egg, cabbage, and pickled radish. Drizzle with the remaining dressing, then top with the sesame seeds and scallions.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-pot-pork-ratatouille | ingredients:pork loin (2slices)、salt、pepper、olive oil (2tablespoons)、garlic (1clove)、eggplants、onion、tomatoes、cauliflower、red bell pepper (¼cup)、yellow bell pepper (¼cup)、white wine (½cup)、salt (½teaspoon)、pepper (½teaspoon)、fresh parsley
instructions:
0: Season the pork chops on both sides with salt and pepper.
1: Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
2: Add olive oil and garlic. Stir until fragrant.
3: Combine eggplant, onion, tomato, cauliflower, and bell peppers.
4: Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
5: Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
6: Garnish with parsley.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | soy-braised-short-ribs-with-shiitakes | ingredients:bone-in short ribs (5lb)、kosher salt、black pepper、dried shiitake mushroom (1lb)、boiling water、canola oil (2tablespoons)、medium yellow onion、pear (½cup)、fresh ginger (1piece)、scallions、garlic cloves (3cloves)、rice wine (¼cup)、sugar (3tablespoons)、light soy sauce (½cup)、dark soy sauce (½cup)、gochujang (2tablespoons)、mirin (2tablespoons)、sesame oil (2tablespoons)
instructions:
0: Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
1: Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
2: Preheat the oven to 350˚F (180˚C).
3: Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
4: To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
5: Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
6: Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
7: Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
8: Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | jazzy-orange-glazed-drumsticks | ingredients:orange marmalade (½cup)、sambal oelek (1tablespoon)、kosher salt (1teaspoon)、chicken drumsticks、McCormick® TASTY Jazzy Spice Blend (2tablespoons)
instructions:
0: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
1: In a small bowl, whisk together the orange marmalade, sambal olek, kosher salt. Set aside.
2: Season the drumsticks all over with the Jazzy spice blend and place on the prepared baking sheet.
3: Bake the drumsticks for 35-40 minutes, brushing liberally with the marmalade mixture during the last 10 minutes of cooking, until well-glazed and the internal temperature reaches 165°F (75°C).
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | potato-gnocchi-with-quick-tomato-sauce | ingredients:kosher salt、russet potato (1lb)、olive oil (4tablespoons)、medium yellow onion、cherry tomato (10oz)、water (¼cup)、large egg、all purpose flour (½cup)
instructions:
0: Add the potatoes to a large pot of salted boiling water and cook for 20–25 minutes, or until easily pierced with a fork. Drain and set aside until cool enough to handle, but still warm.
1: While the potatoes are cooking, make the tomato sauce: Heat 2 tablespoons of olive oil in a large, high-walled skillet over medium heat. Add the onion, season with salt and sauté until soft, 5–7 minutes. Add the tomatoes, season with salt, and cook until they start to burst, about 5 minutes. Add the water and remaining 2 tablespoons of olive oil. Cover and cook until the tomatoes have broken down into a sauce, about 15 minutes. Remove from the heat and cover until ready to serve.
2: Using a peeler or your fingers, remove the skin from the potatoes. Pass the potato flesh through a ricer or food mill into a large bowl. Add the egg and mix until just combined. Slowly incorporate the flour, a little at a time, until the dough starts to form. Be careful not to overwork the dough. If the dough still feels sticky, add a little more flour, 2 tablespoons at a time.
3: Transfer dough to a lightly floured surface. Cut into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide. Cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
4: If desired, roll each gnocchi on a fork or gnocchi board to make decorative ridges.
5: Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, stirring gently once or twice to ensure they are not sticking to the bottom of the pot or each other. Boil until the gnocchi float to the surface, then wait another 15–30 seconds and remove from the water with a slotted spoon. Reserve ½ cup of the cooking water.
6: Reheat the tomato sauce over medium heat. Add some of the reserved pasta water and stir to combine. Check for seasoning and add salt if needed. Add the gnocchi to the sauce and toss until well coated, adding more pasta water as needed to create a thick sauce.
7: Serve immediately and enjoy! |
Give the cooking plan according to the name of the dish entered. | one-pan-drunken-noodles | ingredients:wide rice noodles (14oz)
instructions:
0: In a large bowl, soak the rice noodles in warm water (about 100°F/38°C) for 60 minutes, then drain.
1: Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil.
2: Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
3: Heat the remaining 2 tablespoons of oil in the wok over high heat until shimmering. Add the onion, carrot, bell pepper, baby corn, and scallions and sauté for 5–6 minutes, until the onion is translucent.
4: Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | the-ultimate-recipe-for-brain-health-by-max-lugavere | ingredients:brussels sprouts (1cup)、extra virgin olive oil (5tablespoons)、kosher salt (1teaspoon)、pepper (¾teaspoon)、brown mustard (1tablespoon)、salmon fillet、fresh arugula (1cup)、lemon、mustard seed powder (⅛teaspoon)
instructions:
0: Preheat the oven to 350°F (180°C).
1: Spread the Brussels sprouts on a small baking sheet. Drizzle with 2 tablespoons of olive oil and season with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat.
2: Bake for 45–50 minutes, or until the sprouts are browned and crispy.
3: While the Brussels are roasting, marinate the salmon: In a small bowl, combine 1 tablespoon of olive oil, ⅛ teaspoon salt, ⅛ teaspoon pepper, and the brown mustard.
4: Place the salmon, skin-side down, in a glass baking dish and pour the mustard mixture over it. Spread the mixture evenly over the salmon, then marinate at room temperature for 20 minutes.
5: Just before the salmon is finished marinating, prepare the arugula salad: In a medium bowl, toss the arugula with the lemon juice, 1 tablespoon of olive oil, and ¼ teaspoon salt, or to taste.
6: Heat the remaining tablespoon of olive oil in a medium pan over medium heat. Pan fry the salmon for about 4 minutes on each side, or until cooked to your desired level of doneness. Transfer to a serving plate.
7: Sprinkle the Brussels sprouts with the mustard seed powder and plate with the salmon and arugula. Squeeze a bit of lemon juice over the salmon.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | leftover-turkey-stuffed-squash | ingredients:acorn squashes、leftover turkey (2cups)、medium onion、carrot、celery (3stalks)、garlic (3cloves)、fresh rosemary (1tablespoon)、eggs、olive oil (1tablespoon)、salt、pepper
instructions:
0: Preheat oven to 400°F (200°C).
1: Using a sharp knife, slice off the top and bottom of an acorn squash to create flat surfaces. Slice the squash in half and scoop out the seeds with a spoon.
2: Place the squash halves on a baking sheet lined with parchment paper. Drizzle the squash with olive oil and sprinkle with salt and pepper.
3: Bake for 40 minutes, until the squash is tender and easily pierced with a paring knife.
4: Then heat the oil in a large skillet over medium-high heat.
5: Toss in the onion, carrot, celery, salt, pepper, and rosemary and sauté until the vegetables are completely tender, about 8 minutes.
6: Sprinkle in the garlic and sauté until fragrant, about 1 minute.
7: Pour in the turkey leftovers and stir the mixture so that everything is evenly mixed.
8: Pour the mixture into a large bowl and let it cool about 5 minutes.
9: Crack in the eggs and mix so that everything is evenly coated.
10: Spoon the turkey mixture into the squash halves.
11: Bake for 20 minutes, until the turkey mixture has browned slightly. Then serve.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | freezer-prep-honey-soy-chicken | ingredients:boneless, skinless chicken breast (1 ½lb)、broccoli floret (2cups)、cauliflower florets (2cups)、carrots、red bell pepper
instructions:
0: Mix soy sauce, honey, garlic, ginger, and pepper in small bowl or measuring cup.
1: Place the chicken in a large, gallon-sized freezer bag. Pour marinade over chicken.
2: Add broccoli, cauliflower, carrots, and red bell pepper to freezer bag. Seal freezer bag and ensure excess air is squeezed out. Gently mix contents together so that the marinade fully coats the chicken.
3: Place in freezer and store up to 3 months.
4: When ready to enjoy, thaw completely and pour contents into slow cooker.
5: Cook on low for 6 hours, or high for 3 hours, or until chicken is fully cooked.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | holiday-seafood-pot | ingredients:lemons、serrano pepper (½cup)、garlic (1clove)、fresh parsley (1cup)、olive oil (1 ¼cups)、canola oil (1 ¼cups)、salt、large shrimps
instructions:
0: To make the shrimp marinade, combine all ingredients in a food processor and blend until chopped and well combined.
1: Pour over the shrimp, cover and place in the refrigerator to marinate for 30 minutes.
2: To make herb paste, place all ingredients in a food processor and blend until finely chopped.
3: Clean all the shellfish. Discard any dead mussels or clams. Soak the clams in cold water for 30 minutes and then scrub clean, then remove the beard of the mussels and scrub clean. Rinse the crab legs and break apart at the joint for smaller pieces.
4: In a large pot, heat a drizzle of olive oil and then add chorizo and cook until browned.
5: Add the herb paste and cook for 2 minutes.
6: Add beer to the pan and bring to a simmer. Cook until the liquid is reduced by half. Then add chicken stock and bring back to a simmer. Add lemon juice and season to taste with salt.
7: Add the mussels, clams and crab legs to the broth, and place the corn on top. Cook until mussels and clams have opened and crab legs are steamed through, about 10 minutes.
8: While the seafood cooks, heat a large pan and fry the shrimp until pink and cooked through.
9: Serve the shellfish and corn in a warmed cast iron pot, with some of the broth, garnished with cilantro sprigs.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | loco-moco-rice-burger | ingredients:rice、soy sauce、ground beef (¾lb)、onion (⅓cup)、garlic (3cloves)、panko breadcrumbs (⅓cup)、worcestershire sauce (1teaspoon)、oyster sauce (1teaspoon)、mushrooms (8oz)、beef stock (1cup)、cornstarch slurry (1tablespoon)、eggs、scallion
instructions:
0: Form “burger buns” with the leftover rice. Firmly pack rice into your desired thickness. Pan fry until both sides are lightly crisped. Brush soy sauce on both sides of the rice buns and continue to fry until it gets some color. Set aside.
1: Form burger patties with ground beef, panko, onions, oyster sauce, Worcestershire sauce and garlic.
2: Heat pan over medium. Fry patties to your desired doneness. Set aside.
3: In the same pan, add mushrooms. Cook until soft. Pour in beef stock and soy sauce. Thicken with cornstarch slurry.
4: Optional: If using eggs, preparing them sunny-side up or over easy will go well with this loco moco rice burger.
5: Put the burger together. Start with the rice “bun,” then the beef patty, cover with gravy, top with an egg, sprinkle on some scallions, and top with another rice “bun.”
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | air-fryer-honey-soy-tofu | ingredients:extra firm tofu (1lb)、potato starch (⅓cup)、McCormick® ground ginger (½teaspoon)、onion powder (2teaspoons)、McCormick® Paprika (1teaspoon)、freshly ground black pepper (½teaspoon)、garlic powder (2teaspoons)、kosher salt (1teaspoon)、nonstick cooking spray
instructions:
0: Prepare the tofu: Line a baking sheet with paper towels.
1: Remove the tofu from the package and lay on the prepared baking sheet. Top with 2 more paper towels and another baking sheet and weigh down with a heavy pan or cast iron skillet. Press the tofu for 30–60 minutes to remove excess liquid before frying. This can be done up to 2 days ahead; store the pressed tofu in an airtight container until ready to use.
2: After pressing, transfer the tofu to a cutting board and cut into 1-inch cubes.
3: In a medium bowl, stir together the potato starch, ground ginger, onion powder, paprika, black pepper, garlic powder, and salt. Add the tofu cubes and toss until well coated on all sides.
4: Preheat the air fryer to 400°F (200°C). Spray the inside of the air fryer basket with nonstick spray.
5: Working in batches to avoid overcrowding, shake off the excess flour from each piece of tofu and place in the air fryer. Fry for 12 minutes, flipping halfway, until crispy. Transfer to a medium bowl while you repeat with the remaining tofu.
6: While the tofu fries, make the sauce: in a small saucepan, combine the soy sauce, brown sugar, lime juice, sesame oil, ginger, honey, sambal, garlic, and rice wine. Cook over medium heat until the sauce reduces and starts to thicken, 5–7 minutes.
7: In a small bowl, whisk together ¼ cup water and the cornstarch to make a slurry. Whisk the slurry into the sauce and cook for 2–3 minutes, until thickened. If the sauce becomes too thick, thin out with water as needed.
8: Pour the sauce over the tofu and toss until well coated. Save any remaining sauce for dipping if desired, or store in an airtight container in the refrigerator for up to 1 week.
9: Arrange the tofu on a platter and top with the sesame seeds, scallions, and a squeeze of lime.
10: Serve over steamed rice with your favorite steamed vegetable, such as broccoli.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | herb-salt-crusted-strip-steak | ingredients:new york strip steak (8oz)、oil、herb salt
instructions:
0: To make the herb salt, pour all ingredients into a food processes and pulse until desired consistency.
1: Let the steak rest at room temperature for 30 minutes prior to cooking. This will help the steak cook more evenly.
2: Season the steak liberally on both sides with the herb salt.
3: In a large cast-iron skillet, heat a drizzle of oil over medium-high heat until nearly smoking. Sear the steak for 4-5 minutes on each side, depending on thickness and your desired doneness. Sear on the sides for 1 minute each to crisp up the fat cap, if desired. For medium-rare steak, the internal temperature should read 135˚F (57˚C).
4: Let the steak rest for 10 minutes, then slice and serve.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | hasselback-cheesesteak-sandwiches | ingredients:whole wheat bread (1loaf)、green bell peppers、flank steak (1lb)、salt (1teaspoon)、pepper (1teaspoon)、vegetable oil (1tablespoon)、medium white onion、provolone cheese (13slices)
instructions:
0: Place the loaf of bread on a cutting board with a chopstick on either long side of the loaf. Make 9 equal slices crosswise through the loaf, using the chopsticks to keep from cutting all the way through.
1: Cut around the sides of the bell peppers, discarding the centers with the ribs and seeds, then thinly slice.
2: Season the flank steak all over with salt and pepper.
3: Thinly slice the steak at a 45-degree angle into ½-inch (1 ¼ cm) thick pieces.
4: Heat the oil in a large cast-iron skillet over high heat. Cook the steak for 4 minutes on each side, or until a nice brown crust forms. Remove the steak from the pan and set aside.
5: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
6: Add the onion to the pan and cook for 5 minutes until it starts to soften and brown on the edges.
7: Move the onions to one side of the pan and add the peppers to the other side. Season with salt and pepper to taste. Cook the peppers and onion for another 5 minutes, or until caramelized. Remove the pan from the heat.
8: Set the sliced loaf of bread on the prepared baking sheet.
9: Fold 9 provolone slices in half and place in between the slices of bread. Place 2 pieces of flank steak in every other slit. Place peppers and onion in the slits with the steak. Place the remaining 4 slices of provolone over the loaf of bread.
10: Bake for 20 minutes, or until the cheese is browned.
11: Pull apart the sandwich at the slits with just cheese.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | deep-fried-shrimp-onigiri | ingredients:egg、all-purpose flour (1cup)、cold water (½cup)、raw shrimps、oil、dashi (¾cup)、soy sauce (¼cup)、mirin (¼cup)、cooked rice (2 ½cups)、salt、roasted seaweed strip
instructions:
0: Whisk the egg in a small bowl. Add ½ cup (60 g) of flour and the cold water and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
1: Add the remaining flour to a shallow dish. Dredge each shrimp in the flour, shaking off any excess.
2: Heat the oil in a large pot until it reaches 350°F (180˚C).
3: Dip the floured shrimp into the chilled batter.
4: Fry the shrimp until they float to the top and are golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
5: In a medium pan, combine the dashi, soy sauce, and mirin, and bring to a boil over high heat. Transfer to a small bowl.
6: To make the onigiri rice balls, first wet your palms with water and coat with a little bit of salt.
7: Take a handful of rice and make an indent in the middle. Dip a shrimp into the soy sauce mixture, then place in the center of the rice. Wrap the rice around the shrimp, creating a triangle shape.
8: Wrap a strip of seaweed around the rice ball. Repeat with remaining ingredients.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegan-spring-roll-in-a-bowl | ingredients:large carrot、large cucumber、red bell pepper、fresh basil leaves (¼cup)、fresh mint leaf (¼cup)、fresh cilantro leaves (¼cup)、jalapeño、fine rice vermicelli noodles (7oz)、avocado、bean sprout (½cup)
instructions:
0: Prep the vegetables: Julienne the carrot, cucumber, and red bell pepper. Chop the basil, mint, and cilantro. Slice the jalapeño into rings.
1: Make the rice paper chips: Heat 1 inch of vegetable oil in a large, high-sided skillet over medium heat until hot (test by inserting chopsticks into the oil; if bubbles form around them, the oil is hot enough).
2: Using scissors, cut the rice paper wrappers into quarters.
3: Working 1 or 2 at a time, gently drop the rice paper quarters into the hot oil and fry for just 1–2 seconds, until they are white and puffed. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with the remaining rice paper wedges. Set aside until ready to use.
4: Make the sauce: Add the garlic, rice vinegar, sesame oil, brown sugar, warm water, tamari, lime juice, and chili sauce, if using, to a blender and blend until fully combined. Transfer to a bowl and set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
5: Bring a medium pot of water to a rolling boil over medium-high heat. Add the rice noodles and stir to separate. Cook until barely tender, 2–3 minutes. Drain and rinse thoroughly with cool water to stop the cooking process and so the noodles don't stick together (toss a little bit of sesame oil if they start to stick).
6: Build the bowls: Thinly slice the avocado. Divide the bean sprouts and rice noodles among 4 bowls. Add some of the chopped herbs. Arrange the carrot, cucumber, bell pepper, jalapeño, avocado, and tofu, if using, on top. Drizzle each bowl with 3 tablespoons of the sauce. Serve with the rice paper chips and more sauce alongside.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tasty-101-butter-chicken-chicken-makhani | ingredients:dried bay leaf、whole cinnamon sticks、whole clove (1teaspoon)、whole black cardamom pods、whole black peppercorn (1tablespoon)、whole cumin seeds (2tablespoons)、whole coriander (4tablespoons)、whole nutmeg pod
instructions:
0: Make the garam masala: Add the bay leaf, cinnamon stick, cloves, cardamom pods, blcak peppercorns, cumin seeds, coriander seeds, and nutmeg to a medium skillet. Toast over medium heat for 1–2 minutes, until fragrant, but not burnt. Transfer the toasted spices to a plate and let cool.
1: Transfer the spices to an electric spice grinder or mortar and pestle and grind into a fine powder. The garam masala will keep in an airtight container in a cool, dark place for several months.
2: Make the ginger-garlic paste: Add the ginger, garlic, oil, and salt to a small food processor or blender and process into a smooth paste, scraping down the sides of the processor as needed.
3: Marinate the chicken: In a large bowl, whisk together the 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Add the chicken and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
4: Add the wooden skewers to a large baking dish. Cover with enough water to completely submerge, then soak for at least 1 hour.
5: When ready to cook the chicken, arrange an oven rack in the highest position. Turn the oven to broil on high. Set a wire rack over a rimmed baking sheet.
6: Thread the chicken onto wooden skewers and set on the wire rack, spacing evenly. Broil for 15 minutes, until evenly browned and cooked through, turning the skewers every 5 minutes to ensure even cooking. Let cool slightly before removing chicken from the skewers. Set aside.
7: While the chicken cooks, make the gravy: In a large, high-walled skillet, melt together the butter and the olive oil over medium heat. Add the cumin seeds, cardamom pod, bay leaf, cloves, green chiles, and turmeric and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add 2 tablespoons ginger-garlic paste and cook for another minute, until fragrant. Add the ground cumin, Kashmiri red chile powder, ground coriander, and 1½ teaspoons of garam masala and stir for 1 minute, until well combined.
8: Add the crushed tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10–15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.
9: Transfer the tomato mixture to a high-powered blender. Add ½ cup water and blend until completely smooth, adding up to ½ cup more water if needed. If your blender is not high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture.
10: Wipe the pan clean, then return the gravy to the pan. Add the remaining 3 tablespoons of butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.
11: Garnish the butter chicken with cilantro and serve with your choice of basmati rice, onion kulcha, naan, roti, or paratha.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cheesy-tortellini-and-veggies | ingredients:unsalted butter (2tablespoons)、diced carrot (½cup)、diced zucchini (½cup)、Prego® Traditional Italian Sauce (1jar)、cheese tortellini (8oz)、shredded mozzarella cheese (8oz)、roughly chopped fresh basil leaves (2tablespoons)
instructions:
0: Preheat the oven to 400°F (200°C).
1: Melt the butter in a medium ovenproof skillet over medium-high heat. Add the carrots and zucchini, and cook, stirring frequently, until softened, 8–10 minutes.
2: Add the Prego® Traditional Italian Sauce and cheese tortellini, and stir to combine. Sprinkle the mozzarella on top.
3: Bake for 15–20 minutes, or until the cheese is golden and bubbly.
4: Garnish with the basil, then serve.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | bulgogi-korean-bbq-rib-eye | ingredients:marbled rib eye steak (3lb)、medium white onion、asian pear、garlic (10cloves)、ginger (1piece)、light brown sugar (½cup)、soy sauce (½cup)、sesame oil (⅓cup)、freshly ground black pepper (2teaspoons)、green onions、vegetable oil、toasted sesame seeds (2teaspoons)、white rice
instructions:
0: Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
1: In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
2: Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
3: Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1–2 minutes, until browned on the other side.
4: Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | deep-fried-soup | ingredients:unsalted butter (½stick)、yellow onion (½cup)、celery (¼cup)、carrot (¼cup)、garlic (1tablespoon)、all purpose flour (¾cup)、frozen white corn (1 ½cups)、vegetable stock (1cup)、heavy cream (½cup)、kosher salt (4teaspoons)、ground black pepper (½teaspoon)、cayenne (⅛teaspoon)、canola oil (6cups)、large eggs、panko breadcrumbs (½cup)、yellow cornmeal (½cup)、flat leaf parsley (2tablespoons)
instructions:
0: Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, and garlic and cook for 2 minutes, until the vegetables start to soften. Add ¼ cup (30 G) of flour and stir to coat the vegetables. Cook for another 2 minutes, until the flour is golden brown.
1: Add the corn and vegetable stock and whisk until the flour dissolves. Add the heavy cream, 2 teaspoons of salt, the pepper, and cayenne, if using. Simmer until thickened slightly, about 4 minutes. Remove the pot from the heat and let cool to room temperature. The soup will thicken significantly.
2: Line a baking sheet with parchment paper.
3: Use a small ice cream scoop to scoop the soup into 12 portions onto the prepared baking sheet. 5. Freeze for 1 hour, until solid.
4: Heat the canola oil in a large heavy-bottomed pot until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
5: Add the remaining ½ cup (60 G) flour and 1 teaspoon of salt to a shallow bowl. Add the eggs to a separate shallow bowl. Add the panko, cornmeal, and remaining teaspoon of salt to a third shallow bowl.
6: Coat the soup balls in the flour, then the egg, then the panko mixture.
7: Working in batches, fry the soup balls in the hot oil for 2-3 minutes, or until golden brown. Transfer to the wire rack and sprinkle with more salt, then let cool slightly.
8: Garnish with parsley, then serve warm.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | turkey-burgers | ingredients:ground turkey (1lb)、panko breadcrumbs (⅓cup)、mayonnaise (1tablespoon)、worcestershire sauce (2teaspoons)、kosher salt (1teaspoon)、freshly ground black pepper (½teaspoon)、canola oil (1tablespoon)
instructions:
0: In a large bowl, combine the turkey, panko, mayonnaise, Worcestershire sauce, salt, and pepper, and mix with your hands until just evenly incorporated.
1: Divide the turkey mixture into 4 equal portions and shape into 4 patties.
2: Heat the canola oil in a large nonstick pan over medium-high heat. Once the oil begins to shimmer, add the patties and cook, without moving, until browned, 3–4 minutes. Carefully flip the patties and continue cooking until the burgers are cooked through and golden brown, or until the internal temperature reaches 165°F (75°C), 3–4 minutes more.
3: Serve the burgers on buns with ketchup, tomato, red onion, lettuce, and pickles, if desired.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | top-chef-junior-falafel-burger | ingredients:chickpeas (15oz)、red onion、fresh parsley (¾cup)、garlic (4cloves)、lemon juice (1tablespoon)、cumin (2teaspoons)、salt (1teaspoon)、black pepper (1teaspoon)、red pepper flakes (½teaspoon)、bread crumbs (1cup)、eggs、oil
instructions:
0: Spiced green tahini sauce: Pulse garlic, cilantro, parsley, cumin, and 2 teaspoons salt in a food processor until similar in texture to pesto.
1: Add tahini and lemon juice; process for seconds. With motor running, gradually drizzle in 1⁄2 cup (120 ml) water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
2: Falafel: To the bowl of a 2-quart (1.9 liters) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, spices, and eggs. Pulse the ingredients together until just incorporated, forming a wet paste. Don’t over-process.
3: Transfer the chickpea mixture to a large bowl and add the breadcrumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1–2 hours, or overnight.
4: Pickled red onions: Place onions in a bowl. Heat vinegar, water, sugar, spices, and salt in a small saucepan over high heat, whisking until sugar is dissolved. Bring to a boil, then strain and pour over onions. Press onions down with a spoon until submerged.
5: Let rest until onions are softened and liquid has cooled, about 25 minutes.
6: Cabbage slaw: In a bowl, combine all ingredients.
7: Remove the chilled falafel mixture from the refrigerator and shape into 6 patties.
8: In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat.
9: Cook burgers in batches of 3 for 3–4 minutes each side, flipping halfway through. Once they are golden brown and crispy, transfer them to a paper-towel-lined plate and sprinkle lightly with salt.
10: Assembly: Spread about 1 tablespoon spiced green tahini sauce on the bottom of each bun. Place a burger on each bun, topping each with a tomato slice, pickled red onions, and cabbage slaw.
11: Nutrition Calories: 1295 Fat: 101 grams Carbs: 82 grams Fiber: 13 grams Sugars: 25 grams Protein: 20 grams
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mama-guilla-s-sancocho | ingredients:olive oil (2tablespoons)、yellow onion (1cup)、green pepper (1cup)、fresh cilantro (1 ½cups)、garlic (5cloves)、white cooking wine (½cup)、diced tomato (14.5oz)、tomato sauce (15oz)、sofrito (2tablespoons)、recaito (2tablespoons)、spanish green olive (3tablespoons)、ground cumin (2teaspoons)、salt、pepper、chuck roast (1lb)、chicken broth (2cups)、water (4cups)、chicken drumstick (1lb)、corn (3ears)、russet potatoes、yucca、plantains、avocado、white rice、lime wedge
instructions:
0: Heat the olive oil in a large pot over medium heat.
1: Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
2: Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
3: Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
4: Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
5: Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
6: Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 7-layer-steak-sandwich | ingredients:sirloin steak (24oz)、kosher salt、fresh ground black pepper、vegetable oil (¼cup)、unsalted butter (2tablespoons)、large yellow onion、button mushroom (2cups)、sourdough bread、cheddar cheese (6slices)、fresh baby spinach (1cup)、bacon (6strips)、provolone cheese (6slices)
instructions:
0: Season each steak generously with salt and pepper, making sure to rub the salt and pepper into the sides of the steak.
1: In a cast iron skillet, heat the vegetable over high heat until smoking hot. Lay the steaks in the pan and cook for about 2 minutes. Flip the steaks, then add the butter, swirling it around the pan. Using a large spoon, scoop the melted butter over the tops of the steak, basting them continuously. Cook for about 2 minutes to get medium rare. (Check the steaks with an instant read thermometer if you have one; you want an internal temperature of about 135˚F (55°C).) Set the steaks aside on a cutting board to rest.
2: Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion and mushrooms and sauté, stirring constantly, until caramelized, about 20 minutes.
3: Using a serrated knife, slice the top off the bread and scoop out the insides to create a bread bowl. Nestle one steak into the bottom of the bread bowl. Layer the cheddar cheese evenly on top. Add the caramelized onions and mushrooms and use a spoon to spread them evenly over the cheese. Top with the spinach, then the bacon, then the Swiss cheese. Finally, put the second steak on top, tucking it under the lip of the bread bowl. Cover with the bread lid and wrap the entire loaf in foil.
4: Place the wrapped sandwich in the fridge and put a cutting board on top of it. Stack books on the cutting board to compress the sandwich. Chill in the fridge for at least 5 hours.
5: Preheat the oven to 250˚F (120°C). Remove the foil from the sandwich and place it on a baking sheet. Bake for 20 minutes, until the bread is slightly crisp.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | nueva-york-style-lechon | ingredients:garlic (12cloves)、black pepper (2tablespoons)、salt (2tablespoons)、suckling pig (10lb)、lemongrass (4stalks)、large white onion、green onion (1bunch)、longanisa humada (1 ½lb)、soy sauce (¼cup)
instructions:
0: Preheat the oven to 450˚F (230˚C).
1: Combine the minced garlic, salt, and pepper in a medium bowl. Rub the mixture on the inside cavity of the suckling pig.
2: Stuff the lemongrass, onion, green onions, and longanisa inside the cavity.
3: Sew the cavity shut with butcher’s twine.
4: Transfer the pig to a large baking sheet. Brush the pig with soy sauce and cover the ears and tail with aluminum foil.
5: Roast for 30 minutes, then reduce the heat to 350˚F (180˚C) and continue to cook for 2½ hours, or until the internal temperature reaches 160˚F (70˚C) and the skin is crispy.
6: Remove the pig from the oven and reserve the pan drippings for the pancit.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | shilas-grandmothers-picante-de-carne | ingredients:sirloin steak (1lb)、salt、pepper、cumin seeds (1teaspoon)、canola oil (1tablespoon)、yellow onion (2cups)、pureed garlic (2teaspoons)、aji amarillo paste (1tablespoon)、golden potato (2cups)、carrot (1cup)、water (2cups)、chicken bouillon powder (1teaspoon)、green peas (1cup)、peruvian corn (1cup)
instructions:
0: Season the steak with salt, pepper, and cumin.
1: Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
2: Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
3: Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
4: Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
5: Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
6: Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | fall-harvest-pot-pie-skillet | ingredients:unsalted butter (2tablespoons)、leek、garlic (2cloves)、butternut squash (1 ½cups)、carrot (½cup)、gold potato (½cup)、kosher salt (½teaspoon)、freshly ground black pepper (¼teaspoon)、chicken broth (1 ½cups)、brussels sprouts (½cup)、Campbell’s® Cream of Chicken Soup (1can)、fresh thyme (1tablespoon)、fresh sage (½tablespoon)、heavy cream (¼cup)、parmesan cheese (1 ½tablespoons)、cooked chicken (1cup)
instructions:
0: Preheat the oven to 400°F (200°C).
1: Melt the butter in a 10-inch (25 cm) cast iron skillet over medium heat. Add the leek and garlic, and sauté for 5 minutes, or until the leek is tender and just beginning to brown.
2: Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1–2 minutes, until salt is dissolved and everything is combined.
3: Pour in the chicken broth and simmer for 8–10 minutes, or until the vegetables are starting to soften and the liquid has reduced by half. Stir in the Brussels sprouts.
4: Add the Campbell’s® Cream of Chicken Soup, thyme, sage, heavy cream, Parmesan cheese, and chicken, and stir to incorporate. Bring to a simmer. Season with more salt and pepper if desired, then remove the pan from the heat.
5: Roll the puff pastry out slightly if needed to fit over the pan, then place over the skillet. Using a sharp knife, trim off any overhanging edges and reserve the excess dough.
6: Tuck the pastry down around the inner edge of the skillet. Using a fork, press gently around the edges of the pastry to seal and crimp. Cut 4 vent holes in the center of the crust to release steam.
7: Cut out 4 leaf shapes from the excess dough.
8: In a small bowl, whisk together the egg and water, then brush evenly over the crust. Arrange the leaves on top and brush with the egg wash.
9: Bake the pot pie for 30–35 minutes, or until the pastry is golden brown and the filling is bubbling. Remove from the oven and let rest for 10 minutes before serving.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 30-minute-nagan-kozhi-curry-kerala-chicken-curry | ingredients:coconut oil (2tablespoons)、black mustard seeds (1teaspoon)、fresh curry leaves、green chiles、small red onions、fresh ginger (1tablespoon)、garlic cloves、tandoori masala (2teaspoons)、crushed tomato (1cup)、boneless skinless chicken breast (1lb)、kosher salt、freshly ground black pepper、full-fat coconut milk (1cup)、tamarind paste (2teaspoons)、sugar (1teaspoon)、steamed rice、fresh cilantro (2tablespoons)、kashmiri chile powder
instructions:
0: In a wide-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering. Add the mustard seeds and cook until just beginning to pop, 30–60 seconds. Add the curry leaves and let crisp for 30 seconds, then add the green chiles and sauté for 30 seconds more, until fragrant.
1: Add the red onions and cook for about 5 minutes, until softened. Add the ginger and garlic and cook for 1 minute, until fragrant.
2: Add the tandoori masala and cook for 1 minute, until lightly toasted.
3: Stir in the tomatoes and cook for 3 minutes, until well combined.
4: Add the chicken and season with salt and pepper. Stir to coat the chicken well with the spiced tomato mixture and cook until no longer pink.
5: Add the coconut milk, tamarind paste, and sugar and stir well. Reduce the heat to medium-low, cover, and cook for 15 minutes, or until the chicken is cooked through and the oil begins to separate from the sauce.
6: Spoon the curry over steamed rice. Garnish with cilantro and a sprinkle of chile powder, if desired.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | fish-en-papillote | ingredients:basmati rice (¾cup)、water (1cup)、salt (1teaspoon)、bay leaf、cinnamon stick
instructions:
0: Preheat the oven to 200˚C (400˚F)
1: Add all the rice ingredients in a small saucepan.
2: Bring to a boil, then turn down to a very low simmer before covering with a tight-fitting lid.
3: Cook for 15 minutes. While the rice is simmering, prepare the fish.
4: Take 2 large sheets of baking paper, about 20-30 cm (8-12 inches). Fold in half and cut out a heart shape.
5: Place a piece of fish on the 1 side of the heart, top with half of the coriander stalks and half of the red onions.
6: Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
7: Place on a baking tray and bake in the oven for 8 minutes. Once the fish is in the oven remove the rice from the heat and set aside for 5 minutes more. This will further steam the rice, making it soft and sticky.
8: Meanwhile prepare the dressing. Combine all the ingredients for the dressing, mix well.
9: Serve with salads or seasonal vegetables.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | grilled-lemongrass-pork-banh-mi | ingredients:large carrots、daikon root (12oz)、kosher salt (3tablespoons)、sugar (2tablespoons)、distilled white vinegar (¼cup)
instructions:
0: Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
1: Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
2: Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
3: Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
4: Finely chop the onion and add to the bowl with the lemongrass.
5: In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
6: Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
7: Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
8: Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
9: Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
10: To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
11: Close the sandwiches and serve.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegan-bbq-jackfruit-pizza | ingredients:olive oil (1tablespoon)、yellow onion、garlic (3cloves)、jackfruit (40oz)、kosher salt (1teaspoon)、pepper (1teaspoon)、chili powder (1teaspoon)、paprika (1teaspoon)、ground cumin (1teaspoon)、liquid smoke (1teaspoon)、low sodium vegetable broth (1cup)、pizza dough (1lb)、vegan barbecue sauce (¾cup)、red onion、vegan ranch dressing、fresh cilantro leaf
instructions:
0: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
1: Heat the olive oil in a medium pot over medium heat. Once the oil begins to shimmer, add the yellow onion and cook for 4-5 minutes, until semi-translucent. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the jackfruit, salt, pepper, chili powder, paprika, cumin, and liquid smoke and stir until the jackfruit is well coated in the spices. Add the vegetable broth, cover, and cook for 15 minutes, until the jackfruit is tender enough to be mashed.
2: Mash the jackfruit until mostly broken apart and stringy. Transfer to a baking sheet and spread in an even layer. Bake for 20 minutes, until lightly browned.
3: Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
4: Remove jackfruit from oven and increase the oven temperature to 425°F (220°C).
5: Pour ½ cup (145 g) of vegan barbecue sauce over the jackfruit, then toss to coat.
6: Spread the remaining ¼ cup (72g) barbecue sauce over the pizza dough in an even layer. Top with the jackfruit and red onion.
7: Bake for 14-16 minutes, until the crust is lightly golden around the edges.
8: Remove the pizza from the oven. Drizzle with the vegan ranch and garnish with cilantro leaves. Cut into 8 slices and serve.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | miso-butter-seared-sea-bass-with-roasted-vegetables | ingredients:unsalted grass-fed butter (2tablespoons)、white miso paste (3tablespoons)、ginger (1tablespoon)、garlic (3cloves)、toasted sesame oil (1teaspoon)、baby potato (½lb)、kosher salt、freshly ground black pepper、sunflower oil (3tablespoons)、Chilean Sea Bass (12oz)、baby bok choys、toasted white sesame seeds (1teaspoon)
instructions:
0: Preheat the oven to 400°F (200°C). Line a baking sheet with a reusable baking mat or parchment paper.
1: In a small bowl, stir together the butter, miso, ginger, garlic, and sesame oil. Set aside.
2: Arrange the potatoes on the prepared baking sheet. Season with salt and pepper and drizzle with ½ tablespoon sunflower oil. Toss to coat.
3: Roast the potatoes until tender, 10-12 minutes.
4: While the potatoes roast, sear the sea bass. Pat each fillet dry with a clean kitchen towel or paper towel and season on both sides with salt and pepper.
5: Heat 2 tablespoons of sunflower oil in a medium skillet over medium-high heat. Once the oil is nearly smoking, add the sea bass, skin-side down, and cook until the skin is crispy, 3-4 minutes. Flip and sear the other side until golden brown, about 3 minutes. Remove the fish from the pan.
6: Remove the potatoes from the oven, leaving the oven on. Move the potatoes to a quarter of the pan. Place the fish, skin-side down, on the other quarter and spread the bok choy on the empty half. Brush the miso butter over each fish fillet, then flip and brush more on the skin side. Drizzle the remaining ½ tablespoon sunflower oil over the bok choy and season with salt and pepper. Toss to coat.
7: Return the baking sheet to the oven and bake until the fish is completely opaque and just cooked through, 8-10 minutes. The internal temperature should reach 145°F (63°C).
8: Divide the fish, potatoes, and bok choy between 2 plates. Garnish with sesame seeds and serve immediately.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | thanksgiving-leftover-enchiladas | ingredients:turkey、tortilla、mashed potato、stuffing、squash、green bean、corn、cranberry sauce (1cup)、gravy (2cups)、shredded monterey jack cheese (2cups)、fresh parsley
instructions:
0: Preheat oven to 350˚F (180˚C).
1: Place one tortilla on a work surface. Place a small amount of each of your thanksgiving leftovers on the tortilla.
2: Fold the ends in, rotate the tortilla and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a baking dish. Repeat with remaining tortillas.
3: Once your baking dish is filled with “enchiladas” pour the gravy over the top. Sprinkle the monterey jack over the “enchiladas.”
4: Bake for 30 minutes until golden and bubbling.
5: Sprinkle parsley over the “enchiladas.” Serve immediately.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 1-hour-buffalo-chicken-wings | ingredients:nonstick cooking spray、chicken wings (2lb)、kosher salt、freshly ground black pepper、aluminum-free baking powder (1tablespoon)、smoked paprika (1teaspoon)、onion powder (½teaspoon)、garlic powder (½teaspoon)
instructions:
0: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Grease with nonstick spray.
1: Add the wings to a large bowl and pat dry with paper towels. Season with salt and pepper.
2: In a small bowl, whisk together the baking powder, garlic powder, onion powder, and paprika. Sprinkle the dry rub over the wings and toss to coat.
3: Arrange the wings on the wire rack, making sure they are right side up and not touching each other.
4: Bake for 30–45 minutes, flipping the wings halfway though, until the internal temperature reaches 165°F (75°C).
5: While the wings bake, make the buttermilk ranch: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, apple cider vinegar, garlic powder, onion powder, dill, and salt. Refrigerate until ready to serve.
6: Make the buffalo sauce: Melt the butter in a medium skillet over medium heat. Add the hot sauce, honey, Worcestershire sauce, garlic powder, and cayenne, if using, and whisk until combined. Bring to boil over high heat, then reduce the heat to medium-high and cook until slightly reduced, 3–4 minutes.
7: Transfer the wings to a large bowl and toss with the warm buffalo sauce until well coated.
8: Serve the buffalo wings with the buttermilk ranch.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | easy-grilled-whole-fish | ingredients:whole fish、salt、pepper、lemon、parsley
instructions:
0: Rinse fish inside and out with cold water, pat dry with paper towel.
1: Stuff cavity with salt, pepper, lemon, parsley, or any favorite herbs or spices.
2: Drizzle skin with olive oil. Place in a loose pouch of heavy duty aluminum foil and splash with white wine. Roll the foil shut so that liquid or air can’t escape but leave a space between the top of the fish and the top of the foil pouch.
3: Cook on medium-high grill for 12-18 minutes depending on size of the fish.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | portobello-veggie-burgers | ingredients:black beans (15oz)、salt (½teaspoon)、garlic (1clove)、large portobello mushroom caps、walnuts (½cup)、parsley (¼cup)、ground flaxseed (2tablespoons)、water (4tablespoons)
instructions:
0: Preheat oven to 375˚F (190˚C).
1: In a large bowl, microwave black beans for 1 minute, or until softened.
2: Add salt and garlic. Mash until black beans are finely mashed.
3: Add mushrooms, walnuts, and parsley.
4: In a small bowl, mix ground flax and water and stir until thoroughly combined.
5: Add flax mixture to the mushroom mixture and mix thoroughly.
6: Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
7: Bake for 30 minutes, or until firm and browned, flipping over halfway through.
8: Serve burgers with your favorite fixins.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | orange-ginger-salmon | ingredients:honey (2teaspoons)、hot water (1tablespoon)、fresh ginger、garlic (2medium cloves)、fresh orange juice (¾cup)、orange、soy sauce (1tablespoon)、rice vinegar (1teaspoon)、red pepper flakes (¼teaspoon)、kosher salt (1teaspoon)、salmon fillets、fresh cilantro、rice、broccoli
instructions:
0: In a medium bowl, whisk together honey and hot water until the honey dissolves. Add the ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, red pepper flakes, and ½ teaspoon salt, and whisk to combine.
1: Arrange the salmon fillets in a 10-cup FoodSaver Preserve and Marinate Container. Pour most of the marinade over the salmon, reserving about ½ cup. Place the lid on the container. Turn the valve so the arrow points to the Marinate/Open position.
2: On the FoodSaver vacuum sealer, turn the latch to the Operate position and pull the Built-in Handheld Sealer from the appliance. Remove the liquid reservoir from the Handheld Sealer and insert the tip into the port on the container lid.
3: Press the Mode button on the vacuum sealer until the indicator light next to Marinate is illuminated. Press the Handheld button to marinate. The marinating process will start automatically and will take 12 minutes.
4: While the salmon is marinating, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
5: Use tongs to remove the salmon from the container and place on the prepared baking sheet. Sprinkle the salmon with the remaining ½ teaspoon salt. Discard the salmon marinating liquid.
6: Roast the salmon for 8–10 minutes, or until it flakes easily when nudged with a fork.
7: While the salmon roasts, pour the reserved ½ cup marinade into a small pot and place over medium heat. Bring to a simmer. Continue to simmer until sauce reduces and thickens slightly, about 5–6 minutes. Once it has reduced, remove the pot from the heat.
8: Spoon the sauce over the salmon, then garnish with chopped cilantro. Serve with steamed rice and broccoli.
9: Save any leftover salmon in a Preserve and Marinate Container on the Preserve mode.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cauliflower-tortilla-tacos | ingredients:cauliflower (1head)、eggs、lime、dried oregano (½teaspoon)、paprika (½teaspoon)、chili powder (½teaspoon)、salt、pepper
instructions:
0: Chop the head of cauliflower into small pieces.
1: Pulse in a food processor until cauliflower is finer than rice. Place in a bowl and salt, to taste.
2: Microwave for 4 minutes.
3: Preheat oven to 375°F/190˚C.
4: Drain the cauliflower using a kitchen towel and squeeze out all the excess water.
5: After draining add the cauliflower into a bowl and mix in the eggs, lime juice, pepper, dried oregano, paprika, and chili powder.
6: Mix together.
7: Roll out 6 balls of the mixture and then press onto a baking sheet.
8: Bake for 10 minutes, flip and then bake for another 10 minutes, or until edges are crispy.
9: After cooling, fill with your desired fillings
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chili-cornbread-skillet | ingredients:olive oil (1tablespoon)、medium yellow onion、garlic cloves、jalapeño、ground beef (1lb)、tomato paste (3tablespoons)、diced tomato (1can)、kidney bean (1can)、chili powder (1tablespoon)、ground cumin (1teaspoon)、cinnamon (¼teaspoon)、dried oregano (½teaspoon)、kosher salt (1teaspoon)、water (1cup)、shredded cheddar cheese (1cup)
instructions:
0: Preheat the oven to 425°F (220°C).
1: Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3–4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
2: Add the ground beef and cook for 5–7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
3: Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
4: Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
5: In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
6: While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
7: Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
8: Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
9: Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
10: Scoop the chili and cornbread into bowls and garnish with cilantro.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | curried-leftover-pot-pie | ingredients:unsalted butter (4tablespoons)、cinnamon stick、cardamom pods、whole clove (½teaspoon)、leftover peas (1cup)、leftover carrots (1cup)、onion (1cup)、garlic (1tablespoon)、leftover turkey (2cups)、garam masala (1 ½tablespoons)、bay leaf、leftover gravy (1 ½cups)、heavy cream (2tablespoons)、leftover mashed potatoes (½cup)、puff pastry (1sheet)、egg、water (1tablespoon)、salt、pepper
instructions:
0: Preheat oven to 400°F (200°C) degrees.
1: In a large stock pot melt butter on medium heat and cook until it just starts to brown. Add cinnamon stick, cloves, and crushed cardamom pods and reduce heat to low. Cook until the spices are fragrant, about 3 minutes.
2: Strain the spices from the butter and add the spiced butter back into the pot. Turn the heat up to medium and add onion, cook until caramelized.
3: Add the garlic and saute for a minute until fragrant. Add shredded turkey, peas, carrots, gravy, garam masala, a bay leaf. Simmer for 10 minutes.
4: Add the heavy cream and season to taste with salt and pepper.
5: Pour the pot pie filling into a pie pan. Place spoonfuls of mashed potatoes around the pie pan. Place a sheet of puff pastry on top, crimping the edges to seal. Cut slits in the top to for steam.
6: In a small bowl, beat the egg with the tablespoon of water until totally combined. Brush the egg wash onto the puff pastry.
7: Bake for 45 minutes, or until pastry is cooked through and golden browned on top. Remove from oven and let it rest for 10 minutes before serving.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | double-decker-potato-tacos | ingredients:fingerling potato (2lb)、butter (¾cup)、garlic (8cloves)、heavy cream (1cup)、salt、white pepper、flour tortillas、pepper jack cheese、fried corn taco shells、lime juice、pico de gallo
instructions:
0: Cover the potatoes with cold water and simmer until tender, about 20–25 minutes.
1: Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
2: Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
3: Season to taste with salt and white pepper. Keep warm.
4: Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
5: Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2–3 tablespoons of Carrot Pico de Gallo.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | buffalo-cauliflower-pizza | ingredients:nonstick cooking spray、all purpose flour (½cup)、paprika (½teaspoon)、garlic powder (1teaspoon)、black pepper (¼teaspoon)、kosher salt (1teaspoon)、milk (½cup)、cauliflower (½medium head)、buffalo sauce (¼cup)、coconut oil (2tablespoons)、honey (1tablespoon)、frozen cauliflower pizza crusts、blue cheese dressing (¼cup)、shredded mozzarella cheese (½cup)、celery (1stalk)、blue cheese (2tablespoons)、celery (¼cup)
instructions:
0: Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
1: In a medium bowl, mix together the flour, paprika, garlic powder, pepper, salt, and milk until a batter forms.
2: Break the cauliflower into florets about 1½-inches (3 cm) wide.
3: Add the cauliflower florets to the batter and toss to coat evenly. Arrange the coated cauliflower on the prepared baking sheet.
4: Bake the cauliflower for 20 minutes, flipping halfway.
5: Meanwhile, in a small bowl, mix together the buffalo sauce, coconut oil, and honey.
6: Brush the buffalo sauce mixture over the cauliflower and bake for another 20 minutes, until crisp. Set aside the leftover sauce for drizzling.
7: Par-bake the cauliflower pizza crusts directly on the oven rack for 10 minutes.
8: Set the crusts on a baking sheet lined with parchment paper and spread with the blue cheese dressing. Divide the buffalo cauliflower between the crusts. Sprinkle the mozzarella cheese on top. Drizzle with the leftover buffalo sauce. Top with the sliced celery.
9: Bake the pizzas for 10 minutes, until the cheese is melted.
10: Garnish the pizzas with the blue cheese and celery leaves, then slice and serve warm.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | leap-day-4-layer-pie | ingredients:store-bought pizza dough (4tubes)
instructions:
0: Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
1: Unroll 1 tube of pizza dough and cut in half crosswise. Loosely shape into 2 8-inch (20 cm) circles, trimming off the corners if necessary. Transfer the dough rounds to the prepared baking sheet, spacing at least 1 inch (2.5 cm) apart.
2: Bake the pizza dough rounds for 15 minutes, until light golden brown. Let cool completely.
3: Make the garlic oil: In a liquid measuring cup or small bowl, stir together the olive oil, garlic powder, Italian seasoning, salt, red pepper flakes, and parsley until combined. Set aside.
4: Unroll 2 more tubes of pizza dough and cut both in half crosswise. Reserve 1 half for later. Cut the 3 remaining halves crosswise into 8 strips each, for a total of 24. Tie each strip into a knot and place in a large bowl.
5: Pour the garlic oil over the dough knots and toss to coat completely. Set aside.
6: Make the pasta bake: In a separate large bowl, mix together the ricotta, egg, marinara sauce, and Parmesan cheese until combined. Add the penne, sliced pepperoni, and mozzarella and mix until well incorporated. Set aside.
7: Make the sprinkle cookie dough: In a medium bowl, mix together the sugar cookie dough and sprinkles until the sprinkles are evenly distributed. Set aside.
8: Assemble the pie: Grease an 8-inch wide and 5-inch tall Dutch oven with nonstick spray.
9: Arrange the dough knots evenly in the bottom of the Dutch oven. Sprinkle the mozzarella cheese over the dough.
10: Unroll the remaining package of pizza dough. Cut in half crosswise. Use the dough to line the walls of the Dutch oven, letting it hang over the edge by ½ inch. Use the reserved half piece of dough to patch together any gaps. Allow the bottom edge of the dough to overlap the shredded mozzarella, so there is no gap.
11: Spread the spinach-artichoke dip over the shredded cheese in an even layer. Place one of the baked dough rounds on top of the dip, trimming to fit as needed.
12: Add the pasta bake mixture on top of the pizza dough round and spread in an even layer. Top with the whole pepperoni. Place the remaining baked dough round on top, trimming to fit as needed. Fold the overhanging dough over the baked dough round.
13: Spread the sprinkle cookie dough in an even layer over the pizza dough. Arrange the chocolate sandwich cookies on top.
14: Bake the pie for 45–50 minutes, until the cookie is golden brown around the edges.
15: While the pie is baking, make the garlic butter: Combine the butter, garlic and salt in a small bowl. Microwave in 30-second intervals, until the butter is melted.
16: Let the pie cool for 40 minutes. Run a knife around the edge of the Dutch oven and carefully invert the pie onto a serving platter. Brush the top of the pie with the garlic butter and sprinkle with the Parmesan cheese and parsley.
17: Slice the pie and serve with the warm marinara and whipped cream alongside.
18: Enjoy! |
Give the cooking plan according to the name of the dish entered. | easy-sweet-spicy-air-fryer-salmon | ingredients:salmon fillets、coriander (1 ½teaspoons)、turmeric (½teaspoon)、chili powder (½teaspoon)、chili flakes (1tablespoon)、honey (¼cup)、salt and pepper (⅛teaspoon)
instructions:
0: Place honey in a microwave safe dish and heat for 10 seconds until slightly warm.
1: Add in the turmeric, coriander, chili powder, salt, pepper, and chili flakes into the warmed honey and mix very well until all are incorporated.
2: Wash and pat dry the salmon fillets. When salmon fillets are dry, spoon on the honey-chili mixture onto each, making sure to coat the sides as well (this is messy and you will have to wash your air-fryer pan).
3: Then, place the salmon fillets in an air fryer, set temperature to 400°F and set time to 12 minutes. When time is up, remove salmon fillets and enjoy with your favorite sides. |
Give the cooking plan according to the name of the dish entered. | veggie-ribbon-pie | ingredients:zucchinis、carrots、yellow squashes、dried thyme (1teaspoon)、dried oregano (1teaspoon)、salt、black pepper、grated parmesan cheese (2tablespoons)、extra virgin olive oil
instructions:
0: Preheat oven to 400°F (200°C).
1: Using a vegetable peeler, peel ribbons from the zucchini, carrots, and yellow squash. Set the ribbons aside.
2: In a medium bowl, mix together the whole wheat flour, butter, coconut oil, and salt. Using 2 thin butter knives, or a pie butter, pull the knives past each other in the mixture so that the butter and oil are cut into smaller chunks and mixed in the flour until the chunks are about the size of peas.
3: Mix the ice water into the flour using a wooden spoon to combine and pack the mixture.
4: Once the crust has started to come together, pour into a 10 inch pie pan and press it down to form a solid layer along the bottom and the sides.
5: Line the walls of the pie crust with the veggie ribbons until the entire pie has been filled.
6: Season the pie with thyme, oregano, salt, pepper, a drizzle of olive oil, and parmesan cheese.
7: Bake for 30-35 minutes, until the crust has set and the cheese has melted.
8: Allow the pie to cool for at least 20 minutes before slicing.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | braised-chicken-thighs-with-red-rice-as-made-by-hugh-acheson | ingredients:bone-in, skin-on chicken thighs (5oz)、sea salt (½teaspoon)、freshly ground black pepper (¼teaspoon)、canola oil (1tablespoon)、yellow onion (1cup)、fresh tomato (1cup)、poblano chile、garlic (3cloves)、hot smoked paprika (¼teaspoon)、red wine vinegar (½cup)、low sodium chicken stock (1cup)
instructions:
0: Season the chicken thighs on both sides with the salt and pepper.
1: Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat. When the oil is hot, add the chicken thighs, skin-side down and let cook without disturbing for 10 minutes. This will allow the skin to caramelize and develop a ton of flavor in the process. Turn the thighs over, cook for 1 minute more, then transfer to a plate.
2: Add the onion, tomatoes, poblano, garlic, and paprika to the pan. Cook for 5 minutes, until the vegetables are softened.
3: Carefully add the vinegar and stir to loosen any browned bits stuck to the bottom of the pot. Cook until the vinegar is reduced by half, 2-4 minutes, then pour in the stock.
4: Return the chicken to the pan, skin-side up. Cover and reduce the heat to low. Cook for 20 minutes, then remove lid and continue cooking until the internal temperature of the chicken thighs reaches 165˚F (75˚C).
5: Meanwhile, make the red rice: In a large pan, cook the slab bacon over medium heat until the fat renders and it begins to crisp, 5-8 minutes.
6: Add the onion, bell pepper, celery, and jalapeño and cook until softened, about 10 minutes.
7: Add the rice and stir until toasted, about 2 minutes.
8: Stir in the tomatoes, ½ cup (100 G) of the reserved tomato juice, bay leaves, and season with salt. 9. Add the chicken broth. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the liquid is absorbed and the rice is tender.
9: Serve the chicken over the rice with some of the braising jus and vegetables ladled over.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-rice-noodles-with-ground-pork-and-scallions | ingredients:flat rice noodle (14oz)、boiling water、toasted sesame oil (2tablespoons)、ground pork (1 ½lb)、scallions、kosher salt、freshly ground black pepper、chile-garlic paste (2tablespoons)
instructions:
0: Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
1: Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6–8 minutes.
2: Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
3: Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | bone-broth-ramen | ingredients:water (1.5cups)、frozen vegetable (1cup)、instant ramen (1package)、bone broth (¼cup)、McCormick® Everything Bagel All Purpose Seasoning (1tablespoon)
instructions:
0: Add 1 ½ cups (360 ml) of water to your pan and wait for the water to slightly boil. Add in 1 cup of frozen vegetables and one packet of ramen noodles. Stir for 3-4 minutes until your noodles are almost cooked and the water has almost evaporated.
1: Add in the desired amount of bone broth depending on how soupy you like your ramen!
2: Let cook for another 1-2 minutes while stirring occasionally. Season with Everything Bagel Seasoning of whatever you would like! (Ex: Green Onion, Egg, Hot Sauce)
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | apple-and-cabbage-slaw-with-herbed-salmon | ingredients:olive oil (2tablespoons)、balsamic vinegar (2tablespoons)、honey (1teaspoon)、salt、pepper、green cabbage (½head)、purple cabbage (½head)、green apple、skin-on salmon fillets、olive oil (3teaspoons)、mixed black and white sesame seed (¼cup)、salt、pepper
instructions:
0: In a medium bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
1: Spiralize the green cabbage, purple cabbage, and green apple then transfer to a large bowl.
2: Pour dressing over slaw and stir to combine. Chill in refrigerator until ready to serve.
3: Spread sesame seeds on a plate with 2 teaspoons of olive oil.
4: Sprinkle each filet with salt and pepper, then press flesh sides of filets in sesame seeds to coat.
5: Heat a large skillet over high heat.
6: Add remaining oil to pan then add fillets skin side down and cook for approximately 3-4 seconds.
7: Flip the fish and cook the flesh for 30 seconds to 1 minute.
8: Remove fillets from pan and allow to cool down for 1 minute.
9: Serve with slaw.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 3-day-pizza | ingredients:pizza flour (7 ½cups)、instant yeast (¼teaspoon)、sugar (1teaspoon)、extra virgin olive oil (¾teaspoon)、water (2 ¾cups)、salt (3 ½teaspoons)、nonstick cooking spray、semolina flour
instructions:
0: In a stand mixer fitted with the dough hook, combine the flour, yeast, and sugar. Mix on low speed, streaming in the olive oil and water until combined. Increase the speed to medium-low and continue mixing for 5 minutes, until the dough comes together.
1: Pull the dough off the hook into the bowl. Cover the bowl with a kitchen towel and let rest for 30 minutes.
2: Sprinkle the salt evenly over the dough.
3: Return the bowl to the stand mixer and mix on medium-low speed for another 5 minutes.
4: Lightly grease a large bowl with olive oil. Transfer the dough to the bowl and cover with plastic wrap. Refrigerate for 24 hours.
5: Grease a clean surface, kitchen scale, and baking sheet with nonstick spray.
6: Turn the dough out onto the greased surface and divide into 240-gram portions. Shape each portion into a ball, twisting the bottom to keep the top taut. Place seam-side down on the greased baking sheet. Wrap the baking sheet in plastic wrap and return to the refrigerator for 24 hours.
7: While the dough proofs for the second time, make the Italian sausage: Preheat the oven to 350°F (180°C).
8: Sprinkle the fennel seeds on a baking sheet. Toast for 5 minutes, until fragrant and toasted.
9: Transfer the fennel seeds to a mortar and pestle and grind until coarsely cracked.
10: In a large bowl, combine the pork butt, fennel seeds, red pepper flakes, rosemary, parsley, garlic, paprika, and pepper. Stir well. Cover the bowl with plastic wrap and chill overnight.
11: Uncover the meat and season with the salt.
12: In a stand mixer fitted with the meat grinder attachment, grind the pork mixture on the medium-size die into the stand mixer bowl.
13: Remove the meat grinder attachment and fit the mixer with the paddle attachment. Mix the meat on medium speed and slowly drizzle in the red wine. Mix until the meat emulsifies and starts to stick to the sides of the bowl. Evenly spread the meat on a lightly greased baking sheet, creating one large patty, about 7 inches long by 5 inches (17.5 by 12.5 cm) wide.
14: Turn the oven to broil.
15: Broil the sausage patty for 3–4 minutes, until top is browned. The sausage will not be cooked through, as it will finish cooking on top of the pizza. Let cool, then crumble into large chunks.
16: Remove the pizza dough from the refrigerator and let sit at room temperature for 3 hours. The dough should be supple and expanded, but not bubbly.
17: Set an oven rack 6–8 inches beneath the broiler for a gas oven or 4-6 inches for an electric oven. Set a cast iron pan on the rack. Preheat the oven to its highest temperature for 45–60 minutes.
18: Dust a clean surface with pizza flour. Working with one dough portion at a time, gently press the dough out to a round, keeping the edge a bit thicker than the center to form a crust. Transfer the dough to the back of your hands and stretch to your desired size. Transfer the dough to a pizza peel dusted with semolina flour.
19: Carefully remove the heated cast iron skillet from the oven.
20: Slide the dough from the pizza peel into the pan. Quickly top with the crushed tomatoes, mozzarella, sausage, and basil.
21: Cook the pizza in the oven until the crust puffs, browns, and chars in spots, 5–7 minutes, rotating the pan as needed. Broil for the last minute to brown the mozzarella.
22: Transfer the pizza to a cutting board. Brush the crust with olive oil and sprinkle the pizza with flaky salt.
23: Slice and serve.
24: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pan-fried-shrimp-cakes-with-arugula-and-watercress-salad | ingredients:fresh shrimp (1lb)、medium shallot、jalapeño、large eggs、panko bread crumbs (¾cup)、fresh chives (1tablespoon)、lemon、smoked paprika (1teaspoon)、cayenne (½teaspoon)、kosher salt、lemon、worcestershire sauce (1teaspoon)、high-heat cooking oil (¼cup)
instructions:
0: Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
1: In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
2: Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
3: Heat the oil in a medium skillet over medium heat. Cook the patties, in batches if necessary, for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
4: Make the roasted red pepper sauce: Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender. Blend for 30 seconds, until smooth. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
5: Assemble the salad: Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
6: Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
7: Enjoy!
8: Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
9: Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
10: Nutrition: Red Pepper Sauce - Per serving: ~ ¼ cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
11: Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams |
Give the cooking plan according to the name of the dish entered. | mushroom-and-leek-risotto | ingredients:unsalted butter (4tablespoons)、large leek、mixed mushroom (1lb)、garlic (3cloves)、Holland House® Sherry Cooking Wine (½cup)、arborio rice (1cup)、vegetable stock (2 ½cups)、fresh thyme (2sprigs)、kosher salt (½teaspoon)、freshly grated parmesan cheese (¼cup)、lemon zest (1tablespoon)、lemon juice (1tablespoon)、freshly ground black pepper、fresh parsley (1tablespoon)
instructions:
0: Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5–7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
1: Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3–4 minutes.
2: Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
3: Mix in the vegetable stock, thyme, and ½ teaspoon salt.
4: Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
5: Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
6: Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
7: Serve immediately, garnished with the parsley.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegetarian-enchiladas | ingredients:nonstick cooking spray、sweet potato (1lb)、olive oil (1tablespoon)、medium yellow onion、garlic (3cloves)、ground cumin (1teaspoon)、paprika (1teaspoon)、chili powder (¼teaspoon)、black beans (1can)、kosher salt (3teaspoons)、enchilada sauce (2cups)、medium flour tortillas、shredded mexican cheese blend (2cups)、fresh cilantro (¼cup)、cotija cheese
instructions:
0: Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
1: Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until fork-tender, 10 minutes. Drain the sweet potatoes through a colander.
2: Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.
3: Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.
4: Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
5: Scoop ½ cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce. Sprinkle the Mexican cheese blend on top.
6: Bake the enchiladas for about 10 minutes, until the cheese has melted.
7: Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | potato-asparagus-tart | ingredients:red potatoes、water (3cups)、heavy cream (½cup)、salt (1teaspoon)、italian seasoning (1teaspoon)、black pepper (½teaspoon)、butter (2tablespoons)、puff pastry (1sheet)、parmesan cheese (2cups)、goat cheese (4oz)、asparagus (1bunch)、salt (1teaspoon)、ground black pepper (1teaspoon)、olive oil (1tablespoon)、lemon juice (1tablespoon)
instructions:
0: Thinly slice potatoes.
1: Soak potatoes in just enough cold water to cover the potatoes for 10 minutes. Then pat dry.
2: Preheat oven to 400ºF (200ºC).
3: In a medium bowl, mix together heavy cream, salt, Italian seasoning, black pepper and melted butter.
4: Add potato slices and evenly coat every piece in the cream mixture.
5: Line baking tray with parchment paper and place one sheet of puff pastry. With a fork, evenly poke the entire sheet.
6: Place shredded or grated parmesan cheese on the puff pastry. Then layer each potato slice to cover the sheet, leaving ½ inch (1 ¼ cm) on all sides.
7: With 2 spoons, scoop small amounts of goat cheese on top of the potatoes. Season with a pinch of salt and pepper.
8: Bake for 30 minutes or until the crust is golden brown.
9: With a peeler hold the bottom of the asparagus and carefully peel from bottom to the tip. Peel twice on one side, then flip over to peel the other side. It will give you a even ribbon.
10: Put all the asparagus ribbons into a bowl and mix in salt, pepper, olive oil and lemon juice. Toss the ribbons until evenly coated.
11: Place the asparagus ribbons on top of the freshly baked potato tart, then slice.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | homemade-chinese-style-crispy-duck-in-a-pancake | ingredients:duck legs
instructions:
0: Lightly score into the skin of the duck legs.
1: In boiling hot water, add vinegar and sugar. Stir.
2: Submerge the duck legs in the glaze mix for 20 seconds.
3: Preheat the oven to 160°C (320°F).
4: Pad dry the duck legs with kitchen roll.
5: Mix well all the marinade ingredients.
6: Give the duck legs a good rub in the marinade.
7: On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
8: Roast the duck legs for 30 minutes on 160°C (320°F).
9: Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
10: Rest the duck legs for 10 minutes, then shred them with two forks.
11: Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-pan-coq-au-vin | ingredients:medium carrots、large shallot、garlic (4cloves)、olive oil (3tablespoons)、kosher salt (1teaspoon)、freshly ground black pepper (½teaspoon)、bacon (4slices)、bone-in, skin-on chicken thighs、chicken stock (½cup)、fresh rosemary (4sprigs)、fresh thyme (8sprigs)、mushroom (1 ½cups)、cannellini bean (1can)、pinot noir wine (½cup)、mashed potato (4cups)
instructions:
0: Preheat the oven to 400°F (200°C).
1: On a rimmed baking sheet, combine the carrots, shallot, garlic, olive oil, ½ teaspoon salt, and the pepper. Toss until well coated, then spread in an even layer.
2: Arrange the bacon and chicken thighs on top of the carrots and season the chicken with the remaining ½ teaspoon salt. Drizzle with ¼ cup (60 ml) of chicken stock. Top with the rosemary and thyme.
3: Roast the chicken and vegetables for 20 minutes.
4: Reduce the oven temperature to 350°F (180°C). Remove the pan from the oven and add the mushrooms and cannellini beans. Drizzle with the remaining ¼ cup (60 ml) chicken stock and the Pinot Noir.
5: Return to the oven and bake for 20 minutes. Turn the broiler to high and broil for 4–5 minutes, until the bacon and chicken skin are crispy and golden brown.
6: Spoon the coq au vin over the mashed potatoes and serve warm.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sweet-and-spicy-shrimp | ingredients:Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp (1lb)、cornstarch (2teaspoons)、red pepper flakes (½teaspoon)、kosher salt (¼teaspoon)、soy sauce (3tablespoons)、rice vinegar (2tablespoons)、honey (2tablespoons)、lime juice (1tablespoon)、mango juice (¼cup)、vegetable oil (2tablespoons)、fresh ginger (1piece)、red fresno chile、scallions、asparagus (1 ½cups)、snow pea (1cup)、water (2tablespoons)、fresh thai basil (1cup)
instructions:
0: In a large bowl, toss the Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp with the cornstarch, red pepper flakes, salt, and 1 tablespoon soy sauce until evenly coated.
1: In a medium bowl, whisk together the remaining 2 tablespoons soy sauce, the rice vinegar, honey, lime juice, and mango juice until well combined.
2: Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over high heat. When the oil is shimmering, add the ginger, diced Fresno chile, and scallions, and cook, stirring frequently, until the scallions are starting to brown, about 2 minutes.
3: Add the asparagus, snow peas, and water, and cook, stirring frequently, until the water has evaporated and vegetables are bright green and tender-crisp, about 4 minutes. Transfer the vegetables to a large bowl and set aside.
4: Heat the remaining tablespoon of oil in the pan. Add the shrimp in a single layer and cook without disturbing for about 1 minute, or until golden brown on the underside, then toss and cook for another 2–3 minutes, until cooked through and opaque.
5: Add the soy-mango sauce and cook for 1 minute, until the sauce is starting to bubble and thicken. Add the cooked vegetables and basil, and toss in the pan for another 30 seconds, until the sauce is thick and the vegetables are coated.
6: Serve the shrimp over rice and top with sliced Fresno chile, chopped cashews, and a drizzle of sriracha, if desired.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mix-and-match-meal-prep | ingredients:large sweet potato、red bell pepper、olive oil、salt、pepper、green bell pepper、chicken thighs (1lb)、garlic (4cloves)、brown rice (2cups)、quinoa (2cups)、tahini (¼cup)、lemon、water (¼cup)、salsa (½cup)、black beans (½cup)、chickpeas (½cup)、cherry tomato (1cup)、cucumber、lettuce (1cup)
instructions:
0: Preheat oven to 425°F (220°C).
1: In medium bowl, mix the sweet potatoes with olive oil, salt, and pepper. In a separate medium bowl mix the peppers with olive oil, salt, and pepper.
2: Transfer the potatoes and peppers to a parchment paper-lined baking sheet.
3: On a separate piece of parchment paper, place the chicken then add olive oil, garlic, salt and pepper and rub until the chicken is fully coated.
4: Seal the chicken in the parchment paper by folding it in half then twisting the open ends together.
5: Place the chicken onto the baking sheet and bake for 25 minutes.
6: Carefully remove the chicken. On a cutting board, cube the chicken.
7: In a medium bowl add the tahini, garlic, salt, pepper, lemon juice, and water.
8: Mix well then divide the tahini sauce into 2 single-serve containers.
9: Add salsa to 2 single-serve containers.
10: To assemble the chicken burrito bowl, add half of the brown rice, half of the chicken, half of the peppers, half of the black beans, and half of the tomatoes. Serve with salsa.
11: To assemble the vegetarian wrap, add the remaining brown rice, half of the sweet potatoes, half of the peppers, remainder of the black beans, half of the remaining tomatoes, and a whole wheat tortilla. Serve with salsa.
12: To assemble the chicken pita pocket, add half of the quinoa, half of the chicken, half of the chickpeas, remaining tomatoes, half of the cucumbers, ½ of the lettuce, and a whole wheat pita. Serve with tahini sauce.
13: To assemble the vegetarian grain bowl, add remaining quinoa, remaining sweet potatoes, remaining chickpeas, remaining tomatoes, remaining cucumbers, and remaining lettuce. Serve with tahini sauce.
14: Store in fridge for up to one week then remove and reheat when ready to eat.
15: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pumpkin-pasta-bake | ingredients:olive oil (1tablespoon)、shallots (½cup)、fresh sage (2tablespoons)、fresh thyme (1tablespoon)、ricotta cheese (15oz)、pumpkin puree (15oz)、milk (1cup)、parmesan cheese (½cup)、brown sugar (1tablespoon)、cinnamon (1teaspoon)、nutmeg (¼teaspoon)、salt、pepper、fusilli pasta (1lb)、mozzarella cheese (½cup)
instructions:
0: Preheat the oven to 425°F (220°C). Cook the pasta according to package instructions. In the meantime, prepare the sauce.
1: Place saucepan on medium heat. Coat with olive oil, then pour in shallots and cook until they begin to soften (3-5 minutes).
2: Add sage and thyme, stir, and cook until fragrant.
3: Bring heat down to low and add the pumpkin and ricotta. Stir until well-combined.
4: Add milk, stir, add parmesan, stir.
5: Add brown sugar, cinnamon, nutmeg, salt, and pepper, stir well-blended.
6: Combine the sauce with cooked pasta and stir until evenly distributed.
7: Scoop the pasta into a baking dish or a pumpkin, like we did! Top off with mozzarella cheese.
8: Bake covered for 15-20 minutes (until cheese has melted).
9: Then broil for a quick 2-3 minutes if you want the cheese on top to brown and get toasty. Keep on eye on it while it’s broiling to make sure you don’t overdo it. Serve immediately, before it gets cold.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | dairy-free-mac-n-cheese | ingredients:raw cashew (½cup)、nutritional yeast (¼cup)、salt (1teaspoon)、garlic powder (1teaspoon)
instructions:
0: Preheat the oven to 400°F (200°C).
1: Cut the top edge of 1 head of garlic off, revealing each of the cloves inside the skin.
2: Without removing the skin, place the head of garlic on a foil-lined baking sheet. Drizzle with olive oil. Wrap the garlic up in the foil, making sure it is tightly closed.
3: Bake for 45 minutes, or until the garlic is browned and soft. Set aside to let cool. (When you’re ready to add it to the “cheese” sauce, simply squeeze the cloves out of the skin from the uncut end of the bulb, using your fingers.)
4: To make the dairy-free “Parmesan,” add the cashews, nutritional yeast, salt, and garlic powder to a food processor or blender. Pulse until you’ve reached a crumbly, “Parmesan”-like consistency. Set aside.
5: To make the “cheese” sauce, add the cauliflower, butternut squash, onion, and carrots to a large pot of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer for 15 minutes until the vegetables are tender.
6: Remove the vegetables from the heat and drain, reserving ¼ cup (60 ml) of cooking liquid.
7: To a food processor or blender, add the drained vegetables, roasted garlic cloves, lemon juice, dijon mustard, nutritional yeast, turmeric, smoked paprika, nutmeg, salt, pepper, reserved cooking liquid, and almond milk. Blend until completely smooth, adjusting the seasoning to taste.
8: Pour the sauce over cooked macaroni and stir to combine.
9: Transfer to a large baking dish and sprinkle with “parmesan” and more paprika, if desired.
10: Broil on high for 5-10 minutes, or until the top is golden brown.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cape-verde-arroz-de-marisco-as-made-by-kiki-canuto | ingredients:long grain rice (2cups)、unsalted butter (4tablespoons)、sea salt (2teaspoons)、water (5 ⅓cups)、extra virgin olive oil、red bell pepper、yellow bell pepper、large yellow onion、garlic (5cloves)、red chili flakes (1teaspoon)、tomato paste (1tablespoon)、frozen calamari (8oz)、medium shrimp (1lb)、fresh mussel (½lb)、frozen organic peas (1cup)、lemon、fresh parsley (2tablespoons)
instructions:
0: In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
1: Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
2: Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
3: Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
4: Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
5: Transfer the cooked rice to a large bowl.
6: Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
7: Garnish with parsley leaves (optional).
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegan-sweet-potatoes-au-gratin | ingredients:sweet potatoes、olive oil (3tablespoons)、garlic (3cloves)、fresh thyme (3sprigs)、pepper (1 ½teaspoons)、salt (1 ½teaspoons)
instructions:
0: Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.
1: Preheat the oven to 400˚F (200˚C).
2: Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.
3: Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.
4: Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.
5: Grease a large cast-iron skillet or other ovenproof dish with oil.
6: Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.
7: Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.
8: Let cool for 15 minutes before slicing and serving.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 3-hour-beef-rogan-josh-and-roti | ingredients:stewing beef (1 ½lb)、garam masala (1teaspoon)、sea salt、canola oil (2tablespoons)、large red onion、fresh ginger、garlic cloves、whole black peppercorns、whole green cardamom pods、whole black cardamom pod、whole cloves、cinnamon stick、dried red chiles、dried bay leaves、ground tumeric (1teaspoon)、mild red pepper (1teaspoon)、ground cumin (2teaspoons)、ground coriander (2teaspoons)、ground fennel (1teaspoon)、dried fenugreek leaves (1tablespoon)、whipped greek yogurt (¼cup)、water、freshly ground black pepper、fresh cilantro
instructions:
0: Make the rogan josh: In a medium bowl, season the beef with the garam masala and salt. Toss to coat.
1: In a large, heavy-bottomed pot, heat the canola oil over medium-high heat. When the oil is shimmering, add the beef in batches and brown on all sides, about 2 minutes per side. Remove from the pot and set aside.
2: To the same pot, add the onion and season with salt. Sauté for 5 minutes, until softened and starting to brown. Add the ginger and garlic and cook for 1 minute, until fragrant.
3: Add the peppercorns, green and black cardamom pods, cloves, cinnamon, red chiles, and bay leaves. Cook for 1 minute, until fragrant. Add the turmeric, red pepper powder, cumin, coriander, fennel, and fenugreek leaves and cook for another minute, until fragrant.
4: Return the browned beef to the pot and stir to coat in the spice mixture. Add the whipped yogurt and stir well to combine. Add enough water to cover the meat and season with salt and black pepper. Cover and cook over medium-low heat for 2½ hours, stirring every 20 minutes and adding more water as needed, until the beef is cooked through and tender.
5: When the curry has an hour of cook time left, make the roti: In a medium bowl, stir together the flour, water, oil, and salt. Mix to combine, then knead with your hands until the mixture pulls away from the sides of the bowl and no longer sticks to your fingers. Add a bit more flour as needed if the dough is too sticky.
6: Cover the dough with a damp kitchen towel and let rest for 30 minutes.
7: Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth again.
8: Working 1 at a time, use a rolling pin to roll out each portion of dough on a lightly floured surface into a 6–8 inch (15-20 cm) round.
9: Heat a medium skillet over medium-high heat until very hot. Cook the roti in the dry skillet for about 2 minutes, until starting to puff up, then turn and cook on the other side for 30–60 seconds more, until the roti is cooked through with dark brown spots. Remove from the skillet and spread with a bit of butter. Repeat with the remaining dough.
10: Ladle the curry into bowls and garnish with cilantro. Serve with the hot roti.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | scallops-with-caper-pan-sauce | ingredients:large sea scallops、kosher salt、freshly ground black pepper、unsalted butter (½stick)、olive oil (1tablespoon)、shallots、garlic clove、caper (¼cup)、white wine (½cup)
instructions:
0: Season the scallops on both sides with salt and pepper.
1: In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3–4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
2: Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
3: Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
4: Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | carnitas-salad | ingredients:pork shoulder (3lb)、kosher salt (1tablespoon)、pepper (1tablespoon)、vegetable oil (½cup)、chili powder (1teaspoon)、dried oregano (1teaspoon)、ground cumin (1teaspoon)、bay leaf、garlic (2cloves)、medium white onion、lime juice (½cup)、orange juice (½cup)、chicken broth (2cups)、mixed greens (6cups)、shredded carrot (1cup)、corn (1cup)、black beans (1cup)、avocado、dressing (½cup)
instructions:
0: In a large bowl, season the pork with salt and pepper. Toss until well-coated.
1: Heat the vegetable oil in a Dutch oven over high heat for 5 minutes, until very hot.
2: Working in batches, sear the pork on each side for 1 minute, until a brown crust forms.
3: Add all of the pork to the pot with the chili powder, oregano, cumin, bay leaf, garlic, and onion. Toss to combine. Add the lime juice, orange juice, and chicken broth. Cover, reduce the heat to medium-high, and cook until the meat is tender, 1 hour.
4: Remove the pork from the pot and shred using 2 forks. Let the carnitas cool for 10 minutes.
5: In a large bowl, combine the mixed greens, carnitas, carrots, corn, black beans, and avocado. Toss well. Add dressing, if desired.
6: Divide between plates and serve.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-bbq-tofu-marinade | ingredients:tofu (14oz)、jalapeño、apple cider vinegar (½cup)、honey (½cup)、salt (1teaspoon)、pepper (1teaspoon)、garlic powder (1tablespoon)、paprika (1tablespoon)、chili powder (1tablespoon)、cumin (1tablespoon)
instructions:
0: Combine jalapeño, apple cider vinegar, honey/agave, salt, pepper, garlic powder, paprika, chili powder, and cumin. Mix until combined.
1: Add tofu and refrigerate, marinate for 1-3 hours.
2: Prepare as desired! |
Give the cooking plan according to the name of the dish entered. | roast-prime-rib-with-garlic-herb-butter | ingredients:bone-in prime rib (6lb)、kosher salt (3tablespoons)、freshly ground black pepper (3tablespoons)
instructions:
0: Preheat the oven to 225°F (105°C). Set a wire rack over a rimmed baking sheet.
1: Season the prime rib all over with the salt and pepper.
2: Make the garlic herb butter: In a small bowl, mix together the butter, lemon zest, salt, garlic, parsley, rosemary, and pepper until well combined.
3: Transfer butter to a sheet of plastic wrap and roll into a log. Twist the ends to seal well. Refrigerate at least 1 hour, or until ready to serve.
4: Set the prime rib on the prepared baking sheet and place in the oven for 3½–4 hours, until the internal temperature reaches at least 130°F (55°C), or 15° less than your desired final temperature — no less than 145°F. Remove from the oven and let rest for 30 minutes.
5: Increase the oven temperature to 500°F (260°C).
6: Return the prime rib to the oven for 5–10 minutes, or until a brown, crispy crust forms on the surface. Remove from the oven.
7: To carve, use a boning knife to cut along the inside of the rib bones, separating them from the roast, then separate the ribs. Slice against the grain of the rest of the roast into ½-inch slices.
8: Slice the butter into ¼-inch thick rounds.
9: Serve the prime rib immediately with the butter rounds on top.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | double-cheeseburger-bread-bowl | ingredients:sourdough bread (1loaf)、ground beef (1 ½lb)、garlic powder (1teaspoon)、onion powder (1teaspoon)、black pepper (1teaspoon)、salt (1teaspoon)、tomato、onion、mushroom (8oz)、spinach (½cup)、bacon (8pieces)、cheddar cheese (3slices)、swiss cheese (3slices)
instructions:
0: Preheat oven to 350˚F (180˚F).
1: In a circular cake pan, add half of the ground beef and season with half of the garlic powder, half of the onion powder, half of the pepper, and half of the salt. Mix to combine then press the beef into patty form.
2: Bake for 12 minutes.
3: Repeat this process for the second patty.
4: Slice off the top of the sourdough loaf and scoop out the inside.
5: Begin by laying down slices of cheese at the bottom, then add your first burger patty.
6: Layer more cheese on top of the patty and continue by adding bacon, sauteed mushrooms & onions, spinach, and tomato.
7: Add a second burger patty and repeat step 7.
8: Place the top of the loaf back on the bread and wrap in aluminum foil.
9: On a level surface, use a heavy object to press the sandwich down for at least 30 minutes.
10: Remove aluminum foil.
11: Bake for 25 minutes.
12: Slice and serve.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | instant-pot-beef-stew | ingredients:chuck roast、kosher salt (3teaspoons)、freshly ground black pepper (2teaspoons)、olive oil (2tablespoons)、medium yellow onion、garlic cloves、tomato paste (¼cup)、dried thyme (1teaspoon)、worcestershire sauce (2tablespoons)、beef broth (2 ½cups)、medium carrots、celery stalks、yukon gold potatoes、cornstarch (1tablespoon)、water (1tablespoon)、frozen peas (1cup)、fresh parsley (¼cup)
instructions:
0: On a cutting board, pat the cubed chuck roast dry with paper towels. Season all over with the salt and pepper.
1: Set the Instant Pot to sauté and add 1 tablespoon of olive oil. Once the oil begins to shimmer, add the beef, working in batches to avoid overcrowding, and brown on all sides, about 2 minutes per side. Transfer the browned beef to a plate to rest.
2: Add the remaining tablespoon of olive oil and the onion to the Instant Pot and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, 1 minute.
3: Add the tomato paste and thyme and stir to combine, about 1 minute. Add the Worcestershire sauce and ½ cup of beef broth and stir to scrape up any browned bits from the bottom of the pot.
4: Add the carrots, celery, potatoes, seared beef, and remaining 2 cups of beef broth to the pot and secure the lid. Set the Instant Pot to pressure cook on high for 30 minutes. When the timer is up, let the Instant Pot naturally release for 10 minutes. If there is any remaining pressure, switch the valve to quick release.
5: Remove the lid from the Instant Pot and set to sauté.
6: In a small bowl, stir the cornstarch and water together until the cornstarch is dissolved.
7: Add the cornstarch slurry and peas to the Instant Pot and stir to combine. Cook until the broth thickens, about 1 minute.
8: Ladle the stew into bowls and garnish with the parsley.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | frozen-personal-pizza-prep | ingredients:pizza dough (1lb)、flour
instructions:
0: Preheat oven to 450°F (230°C).
1: Place a parchment paper-lined baking sheet in the oven.
2: To make four personal-sized pizzas, divide pizza dough into fourths.
3: Roll out each piece of dough to desired thickness.
4: To par-bake the pizza rounds, arrange the pizza dough rounds on the hot baking sheet.
5: Bake for 3-4 minutes or until dough looks puffy and dry. Dough should not be golden brown.
6: Cool pizza rounds on a wire rack.
7: When cool, top your rounds with desired toppings.
8: Place prepared pizzas on a baking sheet and freeze, uncovered, for 3 hours so the toppings adhere to one another.
9: Wrap the now-frozen pizzas in plastic wrap and aluminum foil to prevent freezer burn. Label each pizza as desired and freeze for 1-2 months.
10: To bake frozen pizzas, preheat the oven to 450°F (230°C).
11: Unwrap pizza and place directly on rack or parchment-lined baking sheet.
12: Bake for 15-18 minutes, or until crust is brown and cheese is melted.
13: Cool for 5 minutes. Cut into slices before serving.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chicken-wellington | ingredients:cremini mushroom (12oz)、extra virgin olive oil (4tablespoons)、garlic powder (½teaspoon)、onion powder (½teaspoon)、dried thyme (½teaspoon)、dried parsley (2teaspoons)、kosher salt (1 ½teaspoons)、freshly ground black pepper (¾teaspoon)、boneless chicken breast、dijon mustard (1tablespoon)、prosciutto (4slices)、frozen puff pastry (1sheet)、large egg
instructions:
0: Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
1: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms, garlic powder, onion powder, dried thyme, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to fully combine. Cook, stirring often, until all of the liquid in the pan has evaporated, about 8 minutes. Turn off the heat and transfer the mushroom mixture to a bowl to cool. Wipe the pan clean with a paper towel.
2: Season the chicken breast on both sides with the remaining teaspoon of salt and ½ teaspoon pepper. Tie the chicken breast with 4 pieces of butcher's twine to create an even cylindrical shape.
3: Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook until browned all over, about 10 minutes. Transfer the chicken breast to a plate and set the pan aside to make the pan gravy later.
4: Remove the butcher's twine using a pair of scissors and brush the chicken all over with the Dijon mustard. Allow the chicken breast to cool to room temperature.
5: On 2 overlapping sheets of plastic wrap, lay out the puff pastry sheet. Arrange overlapping strips of prosciutto over the dough in an even square, leaving a 1-inch border around the edges of the pastry. Spread the mushroom mixture evenly over the prosciutto.
6: Place the chicken breast at the bottom of the mushroom mixture and tightly and evenly wrap with the prosciutto and puff pastry, using the plastic wrap to help wrap it tightly and seal the ends. Wrap in the plastic, tying the ends together to help keep the Wellington’s shape. Chill in the refrigerator for 15 minutes.
7: Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
8: Remove the Wellington from the plastic wrap and place seam-side down on the prepared baking sheet. Using the back of a paring knife, make a crosshatch pattern on top of the pastry, making sure not to cut all the way through. Brush the pastry all over with the beaten egg.
9: Transfer the baking sheet to the oven to bake for 25–30 minutes, or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Let the Wellington rest for 5–10 minutes before slicing into 1–1½-inch-thick slices.
10: While the Wellington rests, make the pan gravy: In the pan with the leftover chicken juices, heat the olive oil over medium heat. When the oil is warm, add the flour and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the chicken stock and simmer until the sauce is thick enough to coat the back of a spoon, 4–5 minutes. Stir in the salt, pepper, and parsley and transfer to a bowl or gravy boat to serve.
11: Serve the Wellington warm with the pan gravy and sides of your choice.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pesto-chicken-stuffed-garlic-bread | ingredients:pizza dough (13.8oz)、pesto (½cup)、shredded mozzarella cheese (2cups)、chicken (1 ½cups)、butter (½cup)、garlic powder (1tablespoon)、onion powder (1tablespoon)、pepper (1teaspoon)、fresh parsley (3tablespoons)、grated parmesan cheese (1cup)
instructions:
0: Preheat oven to 375˚F (190˚C).
1: Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
2: Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
3: Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
4: Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
5: Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
6: Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
7: Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
8: Remove from loaf pan and let cool.
9: Top with parsley (optional), slice and serve.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | the-best-chicken-pot-pie-ever | ingredients:whole chicken、kosher salt (1tablespoon)、unsalted butter (8tablespoons)、garlic powder (1teaspoon)、coarsely ground black pepper (¼teaspoon)、fresh thyme (1tablespoon)、lemon、small yellow onion、garlic (1head)
instructions:
0: Roast the chicken: Preheat the oven to 425°F (220°C).
1: Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
2: In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
3: Add the lemon quarters, onion, and garlic to the cavity of the chicken.
4: To truss the chicken, use a piece of butcher’s twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
5: Roast the chicken for 60–80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
6: Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
7: Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
8: Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
9: Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It’s okay if some pieces are larger than others.
10: Add the ice, water, and vodka to a small bowl and stir to combine. Add 1–2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
11: Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
12: Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
13: Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2–3 minutes.
14: Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
15: Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
16: Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
17: Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
18: Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
19: Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
20: Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40–50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
21: Let cool for 15–20 minutes before serving.
22: Enjoy! |
Give the cooking plan according to the name of the dish entered. | african-groundnut-stew-domoda | ingredients:vegetable oil (¼cup)、boneless chicken breast (1lb)、medium yellow onion、garlic (2cloves)、creamy peanut butter (1cup)、kosher salt (1tablespoon)、paprika (1tablespoon)、adobo seasoning (1tablespoon)、black pepper (1teaspoon)、cayenne pepper (½teaspoon)、tomato sauce (2cups)、water (2cups)、pumpkin (2cups)、baking potato、large carrot、habanero pepper、jasmine rice
instructions:
0: Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken and brown on all sides, 8–10 minutes. Remove from the pot and set aside.
1: Add the onion and garlic to the pot and cook for 4–6 minutes, until softened and the onion is translucent and the garlic is beginning to brown.
2: Stir in the peanut butter until melted, about 1 minute.
3: Add the salt, paprika, adobo seasoning, black pepper, cayenne pepper, remaining ¼ cup vegetable oil and tomato sauce. Mix well to combine with the peanut butter.
4: Add the water, pumpkin, potato, carrot, the browned chicken, and the habanero and stir to combine. Cover the pot, reduce the heat to medium, and cook for 10 minutes. Stir, then reduce the heat to low and cook for 35 minutes more, until the vegetables are tender and the stew is thickened.
5: Remove the pot from the heat and remove the habanero pepper.
6: Serve the stew hot over jasmine rice.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | instant-pot-chicken-noodle-soup | ingredients:olive oil (1tablespoon)、medium yellow onion、carrots、celery stalks、garlic (3cloves)、dried thyme (1teaspoon)、kosher salt (1 ½teaspoons)、freshly ground black pepper (1teaspoon)、shredded rotisserie chicken (4cups)、chicken stock (8cups)、egg noodle (8oz)、cracker
instructions:
0: Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
1: Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
2: Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
3: Ladle the soup into bowls and serve with crackers, if desired.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | the-crispiest-fried-chicken | ingredients:kosher salt (1tablespoon)、freshly ground black pepper (1teaspoon)、garlic powder (1teaspoon)、onion powder (1teaspoon)、lemon zest (2teaspoons)、bones in chicken pieces、canola oil (6cups)
instructions:
0: Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
1: Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
2: Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
3: 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
4: Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
5: In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
6: In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
7: Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
8: Add 2–3 pieces of chicken to the hot oil and fry for 7–10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tofu-turkey | ingredients:extra firm tofu (14oz)、pinto bean (¾cup)、nutritional yeast (6tablespoons)、soy sauce (¼cup)、poultry seasoning (1tablespoon)、garlic (3cloves)、kosher salt (½teaspoon)、pepper (1teaspoon)、onion powder (1teaspoon)、low sodium vegetable broth (1cup)、olive oil (2tablespoons)、vital wheat gluten (2 ½cups)、vegan stuffing (½cup)、gravy
instructions:
0: Preheat the oven to 375°F (190°C).
1: Soak the wooden skewers in water to prevent them from burning when baking.
2: Crumble the tofu into a medium bowl lined with a dish towel. Gather the sides of the dish towel and squeeze out as much liquid as possible from the tofu.
3: To a food processor, add the pinto beans, drained tofu, nutritional yeast, soy sauce, poultry seasoning, garlic, salt, pepper, onion powder, and vegetable broth and puree until smooth. With the processor running, pour in the olive oil and continue blending until incorporated.
4: Add the vital wheat gluten to a large bowl, add the mixture from the food processor, and stir until the dough comes together enough that it can be kneaded. Knead for 1-2 minutes, until most of the cracks have disappeared, then turn out onto a clean surface and shape into a ball. Cut off about ¼ of the dough with a bench scraper and set aside.
5: Transfer the remaining dough to a small glass bowl. Using your hands, form a hole in the center and evenly stretch the edges to help it expand to about 3-4 inches (8 cm) in diameter.
6: Scoop the stuffing into the well, then stretch the sides of the dough over the stuffing to encase completely.
7: Wrap the tofu turkey in parchment paper, then in foil.
8: Divide the reserved dough in half and shape into 2 drumsticks. Insert a wooden skewer in each one. Wrap the drumsticks in parchment paper, then foil.
9: Set the tofu turkey and drumsticks on a baking sheet and bake for 1 hour, flipping every 20 minutes. Remove the drumsticks after 40 minutes.
10: Serve with gravy.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-whole-chicken-three-different-meals | ingredients:roast chicken
instructions:
0: Break down the chicken: Cut off the legs and wings at the joints. Cut off the breasts, working the knife diagonally away from the backbone to get the most meat. Reserve the legs and shred the remaining meat from the breasts, wings, and carcass. Refrigerate in an airtight container until ready to use, up to 5 days.
1: Make the chicken stock: Add the chicken carcass, carrot peels, onion, garlic, black peppercorns, and bay leaves to an Instant Pot. Pour in enough cold water to fill the pot to the max fill line.
2: Close the lid of the Instant Pot and set the vent to sealed. Set the pressure to high and pressure cook for 1 hour and 40 minutes. Once the timer is up, carefully turn the vent to venting and release all of the pressure.
3: Once the stock has cooled slightly, carefully strain through a fine-mesh sieve, discarding the solids. Let cool at room temperature for 1 hour, or until no longer steaming. Cover and refrigerate for up to 5 days, or store in the freezer for up to 6 months.
4: Meal 1: ROASTED CHICKEN WITH GLAZED CARROTS, WHITE RICE, AND CHIMICHURRI SAUCE
5: Make the roasted carrots: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
6: Trim the tops off the carrots and set aside.
7: Oblique-cut the carrots into 1½-inch (5 cm) pieces.
8: In a medium bowl, stir together the honey, olive oil, paprika, and salt. Add the carrots to the bowl and toss to coat.
9: Transfer the carrots to the prepared baking sheet, leaving some of the sauce in the bowl.
10: Roast the carrots for 30 minutes, basting halfway with some of the reserved sauce. Remove from the oven and glaze once more with the remaining sauce.
11: While the carrots roast, make the chimichurri: In a medium bowl, whisk together the garlic paste, red pepper flakes, lemon zest, honey, oregano, lemon juice, red wine vinegar, and salt until combined. While whisking, drizzle in the olive oil until emulsified.
12: Trim the woody stems from the reserved carrot tops and discard. You should have about 2 cups (240 G). Separate the parsley leaves and tender stems from the woodier stems and discard the woody stems.
13: Finely mince the parsley and the carrot tops. Add to the bowl with the vinaigrette and stir to incorporate.
14: To serve, add half of the roasted carrots, 1 cup (200 G) cooked rice, and 1 chicken quarter to each plate. Drizzle each plate with 2–3 tablespoons of chimichurri. Store the remaining chimichurri in the refrigerator for the next meal.
15: Meal 2: SHREDDED CHICKEN AND MOZZARELLA ARANCINI
16: Make the arancini: Line a baking sheet with parchment paper.
17: In a large, deep skillet over medium heat, melt together the butter and olive oil until the butter is just bubbling. Add the onion and season with the salt. Cook until the onion is translucent, 2–3 minutes. 19. Add the garlic and cook until just fragrant, about 1 minute.
18: Add the cooked rice and stir to combine. Reduce the heat to medium-low and add ¼ cup chicken stock, stirring continuously until absorbed. Continue adding the remaining stock, ¼ cup at a time, cook until the stock is fully absorbed and the rice is creamy. Stir in the Parmesan and season with the black pepper and more salt.
19: Spread the rice on the prepared baking sheet in an even layer and let cool completely, about 10 minutes.
20: In a medium bowl, mix together the shredded chicken, mozzarella, and chimichurri.
21: In a medium pot, heat the canola oil over medium-high heat until it reaches 350°F (180°C). Place a wire rack over a baking sheet and set nearby.
22: While the oil heats, prepare the arancini: Scoop about ⅓ cup of the cooled rice into your hand and use your fingertips flatten and create a divot in the center. Add a heaping tablespoon of the chicken mixture to the divot, then wrap the rice around the chicken and roll into a ball to seal. Repeat with the remaining ingredients.
23: Add the flour, eggs, and bread crumbs to 3 separate shallow bowls. Lightly coat each rice ball in the flour, then the eggs, then the bread crumbs, making sure there are no exposed spots.
24: Working 2–3 at a time, fry the rice balls in the hot oil for 5–6 minutes, until golden brown and warmed through. Let drain on the wire rack.
25: While the arancini cool slightly, make the sautéed kale: Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes, stirring to prevent burning, and cook until the garlic is fragrant, about 1 minute. Add the kale and salt. Sauté for 2-3 minutes, until the kale is tender. Transfer to a serving platter.
26: Arrange the arancini over the sautéed kale. Serve with warm marinara sauce.
27: Meal 3: HOMEMADE CHICKEN RICE SOUP
28: Make the chicken rice soup: In a large pot over medium-high heat, heat the olive oil until just shimmering. Add the onion and carrots and season with ½ teaspoon salt. Cook for 3–4 minutes, until the onion is translucent and the carrots are beginning to soften.
29: Add the garlic, red pepper flakes, if using, and Italian seasoning and cook until the garlic is fragrant, about 1 minute.
30: Add the chicken stock, 3–4 teaspoons salt (if using the homemade unsalted chicken stock, otherwise season with salt to taste), the chicken, and Parmesan rind. Reduce the heat to medium-low , cover, and cook for 20–30 minutes, until the stock is simmering.
31: Remove the Parmesan rind from the soup and discard. Add the rice and kale, stirring until the kale is bright green and wilted, about 1 minute.
32: Remove the pot from the heat and stir in the lemon juice and parsley.
33: Ladle the soup into bowls and serve hot with freshly grated Parmesan on top.
34: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-pineapple-shrimp-by-bien-tasty | ingredients:dried guajillo peppers、dried chiles de arbol pepper、hot water (1qt)、medium onion、garlic (2cloves)、marinated chipotle (2tablespoons)、ketchup (¼cup)、water (¼cup)、vinegar (2tablespoons)、salt、pepper
instructions:
0: Remove the stems, seeds, and veins from the the guajillo and the chile de arbol peppers. Soak in the hot water in a medium bowl for 10 minutes.
1: Cut the pineapple in half lengthwise and carefully remove the flesh, forming two deep dishes. Separate the fruit from the core and discard the core.
2: Drain the guajillo and chile de arbol peppers, reserving ¼ cup (60 ml) of soaking liquid, and place in a food processor. Add the onion, garlic, chipotle, ketchup, water used to soak the peppers, vinegar, salt, and pepper, and pulse until fully blended.
3: Strain the sauce through a fine mesh sieve.
4: Heat the butter and oil in a medium pan over medium heat. Add the onion and garlic, and fry for 3 minutes, until the onion is translucent.
5: Add the tomato and the reserved pineapple, cover, and cook for 3 minutes.
6: Add the shrimp, stir well, cover, and cook for 2 minutes, or until the shrimp turns pink.
7: Add the sauce and cook for about 5 minutes, until it thickens.
8: Serve the shrimp in the pineapple halves and top with fresh cilantro.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tsukemen-dipping-noodles | ingredients:water (1 ½cups)、bonito flour (1tablespoon)、soy sauce (¼cup)、sesame oil (1tablespoon)、chicken stock (1teaspoon)、green onion (¼cup)、noodle for tsukemen (1cup)、hard-boiled egg、thai pepper
instructions:
0: Place water, bonito flour, soy sauce, sesame oil, chicken stock, and green onion in a small pan.
1: Bring this mixture to a boil.
2: Boil the noodles for Tsukemen, wash in cold water and cool it tightly.
3: Feel free to add any other ingredients you might like.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | one-pot-vegan-eggplant-lasagna | ingredients:raw cashews (2cups)、extra virgin olive oil (1cup)、fresh basil leaf (1cup)、nutritional yeast (¼cup)、lemon juice (2tablespoons)、kosher salt (2teaspoons)、onion powder (1teaspoon)、garlic powder (1teaspoon)、freshly ground black pepper (¼teaspoon)、garlic (1clove)、nonstick cooking spray
instructions:
0: Make the pesto cashew cream cubes: In a blender, combine the cashews, olive oil, basil, nutritional yeast, lemon juice, salt, onion powder, garlic powder, pepper, and garlic. Blend until smooth.
1: Grease an ice cube tray with nonstick spray. Spoon the pesto into the cups in the tray. Cover with plastic wrap and freeze until the cubes are firm, at least 4 hours or up to 3 days.
2: Make the lasagna: Heat a large pot over medium-high heat. Add ¼ cup (60 ml) of olive oil to the pot and swirl to evenly coat. Add the eggplant and cook, stirring occasionally, until very soft and caramelized, 30 minutes. Transfer the eggplant to a bowl and set aside.
3: Add the remaining 2 tablespoons of olive oil to the pot. Then, add the carrot, celery, and onion, and cook, stirring, until softened and starting to caramelize, 10 minutes. Season with salt and pepper.
4: Add the wine and cook, stirring, until completely evaporated, about 4 minutes.
5: Add the tomato paste and garlic, and cook, stirring, until lightly caramelized, about 2 minutes over medium heat.
6: Stir in the reserved eggplant, vegetable stock, and crushed tomatoes and stir to combine.
7: Remove the pesto cubes from the ice cube tray, and immediately distribute the frozen pesto cubes throughout the eggplant sauce.
8: Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
9: Reduce the heat to medium-low, and cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
10: Uncover and sprinkle the mozzarella over the top of the lasagna. Cover again and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
11: Sprinkle the lasagna with parsley and serve with garlic bread alongside.
12: Enjoy! |