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Give the cooking plan according to the name of the dish entered. | ultimate-crispy-chicken-sandwich | ingredients:cannellini bean (14oz)、firm tofu (14oz)、olive (2tablespoons)、vegan worcestershire sauce (1tablespoon)、vegetable bouillon packet、onion powder (1tablespoon)、garlic powder (2tablespoons)、kosher salt (2tablespoons)、vital wheat gluten (1 ¾cups)、all-purpose flour (2cups)、oat milk (4cups)、dill pickle juice (¾cup)、hot sauce (2dashes)、canola oil (8cups)、corn starch (¼cup)、baking soda (1tablespoon)、paprika (1tablespoon)、cayenne (2teaspoons)、ground black pepper (1teaspoon)
instructions:
0: In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and homogenous.
1: Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.
2: Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.
3: Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.
4: Wrap each piece of “chicken” in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.
5: Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.
6: Remove the “chicken” from the steamer and discard the parchment paper. Transfer the warm “chicken” to the brine to marinate for 1–2 hours.
7: Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.
8: Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.
9: Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
10: While the oil heats, bread the “chicken”: In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.
11: Remove the “chicken”from the brine. Lightly coat in the flour mixture, then set aside.
12: Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits. Dip each floured “chicken” breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.
13: Working 2 at a time, fry the “chicken” for 3–4 minutes, until deep golden brown and crispy. Transfer the “chicken” to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.
14: To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.
15: Enjoy! |
Give the cooking plan according to the name of the dish entered. | albondigas-mexican-meatball-soup | ingredients:ground beef (1lb)、ground turkey (1lb)、long grain rice (½cup)、large egg、garlic (3cloves)、kosher salt (2 ½teaspoons)、freshly ground black pepper (¼teaspoon)、Mccormick® ground cumin (½teaspoon)、fresh cilantro (¼cup)、canola oil (1tablespoon)
instructions:
0: Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
1: Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
2: Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5–7 minutes. Add the garlic and cook until fragrant, 2–3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
3: Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30–35 minutes, until the vegetables have softened.
4: Add the meatballs and cook, covered, until cooked through, 15–20 minutes.
5: Season the soup with salt, pepper, and lime juice to taste.
6: Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-slow-cooker-bbq | ingredients:ketchup (1cup)、yellow mustard (¼cup)、apricot preserve (⅓cup)、chipotle pepper (½cup)、garlic (6cloves)、ginger (1tablespoon)、worcestershire sauce (1tablespoon)、apple cider vinegar (2tablespoons)、salt (1teaspoon)、ground black pepper (½teaspoon)
instructions:
0: In a large bowl, mix all ingredients for the sweet ‘n’ spicy sauce.
1: In a slow cooker, place all protein and pour sauce over until evenly coated.
2: On high, cook for 4 hours, or on low for 8 hours.
3: Portion any meat with a side of veggies and the spicy sauce.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | turkey-cheese-pasta-bake | ingredients:bacon (1lb)、water (2tablespoons)、white onion、fresh thyme (1tablespoon)、whole milk (1cup)、cream of chicken soup (1can)、cream of mushroom soup (1can)、kosher salt (2teaspoons)、colby jack cheese (3cups)、parmesan cheese (½cup)、Charter Reserve® Goldenroast Special Recipe Turkey Breast (1lb)、frozen broccoli (1bag)、penne pasta (1lb)、panko breadcrumbs (½cup)、unsalted butter (2tablespoons)、fresh parsley (2tablespoons)
instructions:
0: Preheat oven to 350°F. Coat a 9” X 13” (22x33 cm) pan with cooking spray and set aside.
1: In a medium skillet over high heat, add bacon and water. Cook, stirring every 2 minutes until bacon is crispy (about 10 minutes). Once the bacon is crispy, remove it from the pan using a slotted spoon and set aside. Leave bacon fat in the skillet.
2: In the skillet with the remaining bacon fat, add the onion and sauté for 3 minutes until softened. Remove from heat.
3: In a large mixing bowl, mix together bacon, onion, thyme, whole milk, cream of chicken soup, cream of mushroom soup, kosher salt, 2 cups (200 G) of Colby-Jack cheese, and a ¼ cup (25 G) grated Parmesan cheese.
4: Add in Charter Reserve® Goldenroast Special Recipe Turkey Breast, frozen broccoli, and cooked penne, mixing to coat everything evenly with the cheese and soup mixture.
5: Pour half the mixture into the prepared pan and smooth with a spatula. Sprinkle with the remaining 1 cup of Colby-Jack cheese. Add the rest of the pasta on top.
6: In a small bowl, mix together the panko bread crumbs, melted butter, and remaining ¼ cup (25 G) of Parmesan cheese and sprinkle evenly on top of the pasta mixture.
7: Bake for 30–40 minutes or until the cheese is bubbly and bread crumbs are golden brown.
8: Remove from the oven. Let cool for 5 minutes before garnishing with parsley and serving.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mac-and-cheese-garlic-bread-bowl | ingredients:italian bread、unsalted butter (¾stick)、garlic cloves、fresh parsley (3tablespoons)、McCormick® red pepper flakes (¼teaspoon)、kosher salt (1 ½teaspoons)、olive oil (1 ½tablespoons)、grated parmesan cheese (½cup)、heavy cream (1 ½cups)、shredded low-moisture mozzarella (¾cup)、freshly ground black pepper (¼teaspoon)、elbow macaroni (2 ½cups)
instructions:
0: Preheat the oven to 400°F (200°C).
1: Cut off the top of the boule and reserve. Using a small, sharp knife, cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center. Tear 1 loosely packed cup of the bread’s innards into 1-inch pieces, then discard or set aside the rest for another use.
2: In a small bowl, mix together 6 tablespoons softened butter, 3 cloves garlic, 1 tablespoon parsley, the red pepper flakes, if using, and ¼ teaspoon salt.
3: Arrange the bread bowl, top of the boule, and the torn bread on a baking sheet. Spread the compound butter over the inside of the top of the boule and all over the inside of the bread bowl.
4: Bake for 12–14 minutes, until the bread bowl is golden brown around the edges and the torn bread is dry and beginning to brown.
5: Transfer the torn, toasted bread to a food processor and process into coarse crumbs. You should have about ½ cup of bread crumbs.
6: In a medium pot, heat the olive oil over medium heat until shimmering. Add the bread crumbs and toast, stirring occasionally, until golden brown, 3–4 minutes.
7: Transfer the toasted bread crumbs to a medium bowl and add 1 tablespoon grated Parmesan cheese, 1 tablespoon parsley, and ¼ teaspoon kosher salt. Stir to combine.
8: Wipe out the pot, then return to the stove over medium heat and add the remaining 3 tablespoons butter. When the butter is melted and bubbling, add the remaining 3 cloves garlic and sauté for 1–2 minutes, until fragrant.
9: Add the heavy cream and cook until simmering and reduced slightly, stirring occasionally to prevent burning, 4–5 minutes. Add the remaining ½ cup Parmesan and the mozzarella cheese and stir until the cheese is fully melted and creamy and the sauce has thickened, 5–6 minutes. Season with the remaining teaspoon of salt and the pepper.
10: Fold in the cooked elbow macaroni until well coated.
11: Set the bread bowl on a clean baking sheet. Transfer the macaroni to the bread bowl and top with the bread crumbs.
12: Bake for 5 minutes, until warmed through and set.
13: Top with the remaining tablespoon of parsley and serve immediately with the toasted top of the boule.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | korean-marinated-short-ribs-galbi | ingredients:korean beef short ribs (2 ½lb)、asian pear、medium yellow onion、fresh ginger (1 ½pieces)、garlic (5cloves)、soy sauce (½cup)、water (½cup)、brown sugar (½cup)、honey (¼cup)、sesame oil (1tablespoon)、vegetable oil (1tablespoon)、green onion
instructions:
0: Rinse the short ribs under cold water. Soak in fresh cold water for 30 minutes to get rid of any impurities and bone fragments.
1: Meanwhile, make the marinade: In a blender, combine the Asian pear, yellow onion, ginger, garlic, soy sauce, water, brown sugar, honey, and sesame oil and blend until smooth.
2: Remove the short ribs from the water and pat dry. Transfer to a clean container and pour the marinade over the short ribs. Mix well to make sure the short ribs are evenly coated. Cover and marinate in the refrigerator for at least 4 hours, or overnight.
3: Heat 1 tablespoon of vegetable oil in a Korean barbecue griddle, large cast iron skillet, or nonstick pan over medium heat. Working in batches to avoid overcrowding the pan, cook the short ribs until they reach your desired doneness, flipping only once to retain the moisture in the meat, 2–3 minutes per side. When the ribs are almost done cooking, cut between the bones into smaller pieces. If not using a Korean barbecue griddle, use paper towels to absorb any excess sauce as the meat cooks.
4: Serve the galbi on a bed of thinly sliced yellow onion and top with the green onion.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | classic-caesar-salad | ingredients:garlic (2cloves)、oil-packed anchovy fillets、kosher salt (¼teaspoon)、large pastured egg yollks、dijon mustard (2teaspoons)、vegetable oil (6tablespoons)、extra virgin olive oil (¼cup)、lemon juice (2tablespoons)、freshly grated parmigiano-reggiano cheese (¼cup)、freshly ground black pepper (½teaspoon)
instructions:
0: Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
1: Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
2: Make the croutons: Preheat the oven to 400°F (200°C).
3: In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8–10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
4: Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tater-tot-quiche | ingredients:frozen tater tot (2lb)、shredded cheese blend (1cup)、cheddar cheese (9slices)、large eggs、salt (1teaspoon)、pepper (1teaspoon)、paprika (½teaspoon)、bacon (6strips)、whole milk (1cup)、ham (6slices)、zucchini、cherry tomatoes
instructions:
0: Preheat the oven to 350°F (180°C).
1: Add the tater tots to a 10-inch (25 cm) springform pan. Use a flat-bottomed measuring cup to flatten the tots against the sides and bottom of the pan, creating a ½-inch (1 cm) thick tater tot crust.
2: Spread the shredded cheese evenly over the bottom of the crust.
3: Arrange cheddar slices along the walls and base, overlapping slightly.
4: Bake for 30 minutes, or until the crust is lightly golden brown.
5: In a large bowl, whisk together the eggs, salt, pepper, paprika, bacon, and milk.
6: When the crust is par-baked, remove from the oven and place the ham slices along the wall and base of the crust, overlapping slightly.
7: Pour the egg mixture into the center.
8: Add zucchini slices and cherry tomato halves on top.
9: Bake for 1 hour, or until the center is set.
10: Slice and serve warm.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pineapple-bbq-bacon-burgers | ingredients:ground beef (2lb)、kosher salt、freshly ground black pepper、barbecue sauce (1cup)、bacon (8slices)、cheddar cheese (4oz)、pineapple rounds、nonstick cooking spray、hamburger rolls、lettuce (4pieces)
instructions:
0: Preheat the grill to 375°F (190°C).
1: In a large bowl, season the ground beef with salt and pepper. Add the barbecue sauce and mix with your hands until well incorporated.
2: Divide the meat into 4 baseball-sized portions. Roll into balls and place on a baking sheet.
3: Using a clean, empty soda or beer can, press into the center of a beef ball to form a crater, shaping the beef up around the sides of the can. Smooth out any cracks in the meat. Wrap 2 strips of bacon around the outside, using toothpicks to secure. Remove the can and fill the crater with 1 ounce of diced cheddar. 5. Repeat with the remaining burgers.
4: Transfer the burger bowls to the grill over indirect heat and cook for 25–30 minutes for medium doneness, basting with more barbecue sauce every 10–15 minutes.
5: While the burgers are cooking, pat the pineapple rounds dry with a paper towel. Spray lightly with nonstick spray. Add to the grill over direct heat and cook for 1–2 minutes per side, until grill marks appear.
6: Toast the buns on the grill for 1–2 minutes, until golden brown.
7: To assemble, place a piece of lettuce on a bottom bun and top with a burger and a grilled pineapple round. Finish with the top bun.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chef-jjs-plantain-nachos | ingredients:whole chicken (3lb)、worcestershire sauce (2tablespoons)、canola oil (3tablespoons)、kosher salt (3tablespoons)、coarsely ground black pepper (2tablespoons)、red onion、celery stalks、green chiles、garlic (3cloves)、tomato paste (2tablespoons)、lager beer (24oz)、chicken stock (10oz)、fresh flat-leaf parsley
instructions:
0: Break down the chicken into 6 parts--2 thighs, 2 breasts, and 2 wings.
1: Add the chicken pieces to large bowl with the Worcestershire sauce, 2 tablespoons of canola oil, the salt, and pepper and toss to coat.
2: In a large pan over medium-high heat, add the chicken, skin-side down, and the remaining tablespoon of oil. Sear the chicken until browned on both sides and the skin is crispy, about 5-8 minutes per side. Remove the chicken from the pan and set aside.
3: To the hot pan, add the onion, celery, green chiles, garlic, and tomato paste, stirring to combine after each ingredient is added. Sweat until fragrant and the onions are translucent, about 5 minutes.
4: Deglaze the pan with the beer and chicken stock. Return the chicken to pan, cover, reduce the heat to medium-low, and braise for 1 hour.
5: Make the pico de gallo: In a large bowl, combine the tomatoes, onions, jalapeño, salt, cilantro, and the lime zest and juice. Stir to combine.
6: Make the avocado yogurt: In a large bowl, combine the yogurt, avocados, lemon juice, salt, pepper, and olive oil. Mash with 2 forks until mostly smooth and well combined.
7: Preheat the oven to 350˚F (180˚C).
8: Remove the chicken from the braising liquid. Increase the heat to high and cook the braising liquid until reduced by half, about 30 minutes.
9: Using forks, shred the chicken and place the meat in a large bowl. Discard the bones or save for another use.
10: Add 1 cup (240 ML) of the reduced braising liquid to the chicken and stir to combine.
11: Assemble the nachos: Spread the plantain chips on a baking sheet in an even layer. Top with half of the black beans and all of the chicken, then the remaining black beans. Cover with the cheddar, mozzarella, and pepper Jack cheeses and finish with the pickled jalapeños.
12: Bake for 10-15 minutes, or until the cheese is melted.
13: Top the nachos with the pico de gallo, avocado yogurt, and cilantro.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | festive-stuffed-acorn-squash | ingredients:acorn squashes、olive oil (1tablespoon)、salt、pepper、wild rice (¾cup)、vegetable broth (1 ¼cups)、chili powder (½teaspoon)、ground cumin (¼teaspoon)、maple syrup (1 ½teaspoons)、cremini mushroom (5oz)、shiitake mushroom (5oz)、medium onion、garlic (2cloves)、fresh rosemary (1teaspoon)、fresh thyme (1teaspoon)、white wine (¼cup)、kale (2cups)、pomegranate seeds (2tablespoons)
instructions:
0: Preheat the oven to 375°F (190°C).
1: Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
2: Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
3: In a small pot, combine the wild rice and 1¼ cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
4: Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
5: Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
6: Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
7: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they’ve released a good amount of liquid.
8: Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
9: Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
10: Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | grilled-smoked-mozzarella-salad-with-balsamic-vinaigrette | ingredients:dijon mustard (1tablespoon)、honey (1tablespoon)、salt (1teaspoon)、pepper (1teaspoon)、oil (1cup)、balsamic vinaigrette (½cup)、smoked mozzarella (1 ½lb)、olive oil (3tablespoons)、breadcrumb (1cup)
instructions:
0: Combine Dijon mustard, honey, salt, pepper, oil, and balsamic vinaigrette in a small bowl and stir to combine. NOTE: You can also shake the ingredients in a jar with a secure lid.
1: Slice the mozzarella into ¼-inch (6 mm) slices and toss them with olive oil in a bowl.
2: Press each slice into the breadcrumbs to fully coat the entire surface.
3: Lay the slices out on a parchment paper-lined baking sheet and freeze for about 30 to 45 minutes.
4: Cook each slice in a pan or grill about 2 minutes each side until breadcrumbs are golden and grill marks appear.
5: Transfer each slice onto your salad and top with salad dressing.
6: Nutrition Calories: 2424 Fat: 202 grams Carbs: 87 grams Fiber: 4 grams Sugars: 21 grams Protein: 62 grams
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | italian-chopped-salad | ingredients:romaine hearts, thinly sliceds、small head of radicchio, thinly sliced、thinly sliced hard salami (1cup)、thinly sliced Provolone cheese (½cup)、cherry tomatoes, halved (1cup)、1 can of chickpeas, drained and rinsed (15oz)、red onion, thinly sliced、thinly sliced pepperoncini (½cup)、garlic cloves, minceds、dijon mustard (2teaspoons)、finely grated parmesan cheese (½cup)、red wine vinegar (¼cup)、kosher salt (1teaspoon)、freshly ground black pepper (1teaspoon)、dried oregano (2teaspoons)、olive oil (½cup)
instructions:
0: Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
1: Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
2: Pour the vinaigrette over the salad and toss to coat.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | creamy-spinach-stuffed-chicken-with-roasted-red-pepper-fettuccine | ingredients:frozen spinach (½cup)、shredded mozzarella cheese (1cup)、garlic (3cloves)、kosher salt、freshly ground pepper、large boneless, skinless chicken thighs、prosciutto (8slices)、red bell pepper、olive oil (2tablespoons)、dried fettuccine noodles (8oz)、lemon juice (2tablespoons)、chicken broth (1 ½cups)、unsalted butter (6tablespoons)、fresh italian parsley
instructions:
0: In a medium bowl, mix together the spinach, mozzarella, and 1 clove minced garlic. Season with salt and pepper. Set aside.
1: Place a chicken thigh between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick. Season on both sides with salt and pepper and repeat with remaining thighs.
2: On a clean sheet of plastic wrap, lay 2 slices of prosciutto vertically, overlapping slightly. Lay a chicken thigh on top. Spread a quarter of the spinach filling evenly over the chicken. Starting from the bottom, tightly roll up. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients. Chill in the refrigerator for 30–60 minutes, until firm.
3: Meanwhile, turn the broiler to high.
4: Cut the bell pepper in half and remove the seeds and membranes. Place cut-side down on a prepared baking sheet.
5: Broil until the pepper starts to char and turn black, 2–3 minutes. Transfer to a bowl, cover with plastic wrap, and let sit for 5 minutes to soften. Use a paper towel to gently rub off the charred bits and skin, then roughly chop. Set aside.
6: Turn the oven temperature to 400°F (200°C).
7: Heat the olive oil in a large skillet over medium-high heat. Add the chicken rolls and cook for 2–3 minutes per side, until the prosciutto is evenly browned, securing with toothpicks if needed. Transfer the chicken rolls to a baking sheet.
8: Bake the chicken rolls for 15–20 minutes, until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest for 5 minutes.
9: Bring a large pot of salted water to a boil. Add the fettucine and cook according to the package directions until al dente. Reserve 1 cup (240 ml) of pasta water, then drain and set aside until ready to serve.
10: Heat the skillet used to cook the chicken over medium-low heat. Add the roasted red pepper and remaining 2 cloves minced garlic and cook until fragrant, 1–2 minutes.
11: Add the lemon juice and stir to scrape up any browned bits from the bottom of the pan. Add the chicken stock and bring to boil.
12: Transfer the red pepper mixture to a high-speed blender and blend until smooth.
13: Pour the sauce back into the pan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until reduced by about half, about 5 minutes.
14: Whisk in the cold butter, 1 tablespoon at a time, until the sauce is emulsified. Season with salt and pepper to taste.
15: Add the cooked fettuccine to the sauce and toss to coat, adding some of the reserved pasta water as needed to loosen the sauce.
16: Thinly slice the chicken rolls.
17: Divide the fettuccine between serving plates, top with the chicken, and garnish with parsley and pepper.
18: Enjoy! |
Give the cooking plan according to the name of the dish entered. | grilled-steak-with-scallion-and-cilantro-sauce | ingredients:nonstick cooking spray、kosher salt (2teaspoons)、freshly ground pepper (1 ¼teaspoons)、Walmart USDA Choice Angus Beef Ribeye steaks、fresh cilantro leaves (¾cup)、fresh parsley leaves (¼cup)、scallions、garlic (2cloves)、jalapeño、red pepper flakes (¼teaspoon)、extra virgin olive oil (½cup)、red wine vinegar (2tablespoons)、lime juice (1teaspoon)
instructions:
0: Heat the grill to medium-high and lightly grease the grates.
1: Rub the steaks all over with 1½ teaspoons of salt and 1 teaspoon of black pepper.
2: Make the cilantro sauce: Add the cilantro, parsley, scallions, garlic, and jalapeño to a food processor and pulse until the herbs are coarsely chopped. Add the remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, the red pepper flakes, ¼ cup olive oil, the red wine vinegar, and lime juice and puree on high speed for 20–30 seconds, until the herbs are evenly chopped. Transfer the sauce to a medium bowl and stir in the remaining ¼ cup olive oil. Season with more salt to taste.
3: Place the steaks on the preheated grill and cook, uncovered, for 4½–5 minutes per side for medium, or until the steaks are cooked to your liking/depending on the thickness of the steaks. Let the steaks rest for 5–7 minutes, then slice against the grain.
4: Fan the steak slices on a serving platter and spoon the cilantro scallion sauce on top.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cheesy-stuffed-eggplant | ingredients:large eggplants、olive oil (¼cup)、kosher salt (2teaspoons)、freshly ground black pepper (2teaspoons)
instructions:
0: Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
1: Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
2: Roast the eggplant for 30–40 minutes, until tender.
3: Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
4: Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
5: Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
6: Gently fold in the sweet peas and cherry tomatoes, then the parsley.
7: Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
8: Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2–3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
9: Broil the eggplant for 7–10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | kakiage-tempura-don | ingredients:egg、all-purpose flour (1cup)、cold water (½cup)、eggplant、pumpkin (2slices)、green bell pepper、shrimps、onion、carrot (½carrot)、fresh japanese parsley (1cup)、dried shrimp (⅛cup)、oil、soy sauce (4tablespoons)、mirin (5tablespoons)、sugar (2tablespoons)、cooked rice (1lb)
instructions:
0: Whisk the egg in a small bowl. Add flour and the cold water, and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
1: To make the tempura, slice the eggplant in half lengthwise, then cut the bottom into 5 slices (be careful not to cut all the way through to the top).
2: Add flour to a shallow dish. Coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess.
3: Heat the oil in a large pot until it reaches 350°F (180˚C).
4: Dip the floured vegetables and shrimp into the batter.
5: Fry the battered shrimp and vegetables until they float to the top and are golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
6: To make the kakiage, put the onion, carrot, Japanese parsley and dried shrimp into a medium bowl. Add 2 tablespoons of flour and toss to coat. Pour the leftover tempura batter on the top and mix until evenly coated.
7: Bring the oil in the pot back to 350°F (180˚C). Drop the kakiage by the spoonful into the oil and fry until golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
8: In a medium pan, combine the soy sauce, mirin and sugar, and bring to a boil over high heat for 2 minutes.
9: Top the rice with kakiage and tempura and drizzle with the sauce.
10: Nutrition Calories: 3030 Fat: 255 grams Carbs: 169 grams Fiber: 12 grams Sugars: 21 grams Protein: 25 grams
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | summer-chicken-marbella | ingredients:bone-in, skin-on chicken thighs (1 ½lb)、bone-in, skin-on chicken drumsticks (1 ½lb)、kosher salt (2teaspoons)、garlic (1head)、dried oregano (3tablespoons)、red plums、dried apricot (¾cup)、red wine vinegar (⅓cup)、olive oil (⅓cup)、green olives (1cup)、capers in brine (½cup)、dried bay leaves、light brown sugar (⅔cup)、dry rosé wine (⅓cup)、couscous (6cups)、fresh basil (⅓cup)
instructions:
0: Season the chicken thighs and drumsticks all over with the salt. Using your hands, rub the pureed garlic and 1 tablespoon of oregano all over the chicken to coat evenly.
1: In a 9x13-inch glass baking dish, mix together the plums, apricots, red wine vinegar, olive oil, green olives, capers, remaining 2 tablespoons of oregano, and bay leaves.
2: Add the chicken to the baking dish and turn to coat, then turn so the skin side is facing up. Cover the pan with plastic wrap and marinate the chicken in the refrigerator overnight, about 12 hours.
3: Preheat the oven to 375˚F (190˚C).
4: While the oven preheats, remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
5: Using a paper towel, pat the chicken skin to remove any excess moisture.
6: Sprinkle the chicken skin with the brown sugar. Pour the rosé around the chicken, but avoid pouring directly onto the skin.
7: Bake the chicken for 35–40 minutes, until a thermometer inserted into a chicken thigh, near the bone, reads 160˚F (70°C) and the skin is golden brown.
8: Remove from the oven and let rest for 10 minutes. During this time, the residual heat from cooking will bring the internal temperature of the chicken to 165˚F (75°C).
9: Serve the chicken and sauce over couscous and garnish with the basil.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | salted-honey-apple-brie-grilled-cheese | ingredients:fruit and nut bread (4slices)、unsalted butter (2tablespoons)、whole-grain Dijon mustard (2tablespoons)、granny smith apple、honey (2teaspoons)、flaky sea salt、brie cheese (8oz)
instructions:
0: Heat a large griddle or skillet over medium-low heat.
1: Spread the butter on one side of each slice of bread. Flip the bread over and spread the mustard on 2 slices, then layer the apple slices on top of the mustard. Drizzle the honey over the apples, then sprinkle with a pinch of flaky salt. Arrange the Brie on the other slices of bread. Close the sandwiches.
2: Transfer the sandwiches to the pan and cook until golden brown on each side and the cheese has melted, 7–9 minutes per side.
3: Remove the sandwiches from the pan and cut in half. Top with another drizzle of honey and a sprinkle of flaky salt. Serve immediately.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | bun-bo-xa-ot-vietnamese-steak-and-rice-noodle-salad-as-made-by-diep | ingredients:lemongrass (1lb)、canola oil (2 ½cups)、garlic (¾cup)、shallot (½cup)、red pepper flakes (½cup)、fish sauce (3tablespoons)、granulated sugar (3tablespoons)、water (½cup)
instructions:
0: Make the lemongrass chili oil: Chop the bottom 4 inches (10 cm) from the lemongrass stalks and discard the tops. Peel off any tough outer layers and discard, then thinly slice the remaining lemongrass. Process the sliced lemongrass in a food processor until very finely minced. You should have about 1 cup (130 g) total.
1: In a large enameled Dutch oven, heat the canola oil over high heat until it reaches 300°F (150°C). Add the garlic and lemongrass to the hot oil and cook until the garlic is golden brown and aromatic, about 10 minutes. Add the shallots. Reduce the heat to very low and add the red pepper flakes. Cook until extremely aromatic, about 2 minutes. Add the fish sauce, sugar, and water. Continue cooking for 2 hours, stirring occasionally to prevent the garlic from scorching at the bottom, until the oil has turned red. Remove the pot from the heat and let the chili oil cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
2: Make the pickles: Place the daikon and carrots in a deep bowl.
3: In a small pot, combine the sugar, vinegar, water, garlic and salt. Bring to a simmer over medium heat and stir until the sugar dissolves.
4: Pour the brine over the vegetables and let sit for at least 1 hour. The pickles can be stored in an airtight container in the refrigerator for up to 3 weeks.
5: Make the nuoc cham: In a small pot, bring the water and sugar to a simmer over medium heat. Add the garlic and stir until the sugar dissolves. Stir in the vinegar and fish sauce. Remove the pot from the heat and let the nuoc cham cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
6: Make the steak: Rub the steak with the rice bran oil and sprinkle salt on both sides.
7: Heat a large cast iron skillet over medium-high heat until smoking. Sear the steak in the hot skillet until the internal temperature reaches 130–135°F (54–57°C) for medium-rare, 6–10 minutes, turning the steak as needed to ensure even cooking. The timing of the steak will depend largely on the thickness of the meat. Remove the steak from the skillet and let rest for 10 minutes, then slice thinly against the grain.
8: To serve, add the rice noodles to a wide, shallow dish. Arrange the lettuce, basil, mint, pickles, fried shallots, and peanuts on top. Arrange the beef on top and spoon over some nuoc cham and lemongrass chili oil.".
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | block-party-ribs-by-marcus-samuelsson | ingredients:water (2cups)
instructions:
0: Whisk together all the rub ingredients in a small bowl.
1: Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
2: For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften.
3: Add the remaining sauce ingredients and bring the mixture to a simmer.
4: Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups (470 ml), about 30-45 minutes.
5: Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
6: Preheat oven to 275˚F (140˚C).
7: Uncover the ribs. Spread 1 cup (290g) of the BBQ sauce over each rack of ribs.
8: Keeping them raised over the baking sheet on the wire rack. Pour water into the bottom of the baking sheet.
9: Bake in a preheated oven for 3-3 ½ hours.
10: Remove ribs from oven and preheat the broiler to high.
11: Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
12: Cut into individual ribs.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | singapore-coffee-ribs | ingredients:pork spareribs (1lb)
instructions:
0: Mix all the pork seasoning ingredients together and toss with the pork spare rib cubes.
1: Set aside and let it marinade in the fridge for 30-60 minutes.
2: Heat the oil to about 165C and fry the pork rib cubes until a deep golden colour.
3: Combine all the sauce ingredients in a frying pan and bring to a simmer.
4: Reduce until the sauce thickens and thinly coats the back of a spoon.
5: Add the pork spare rib cubes into the pan and toss to coat evenly. Reduce further until the sauce becomes a sticky glaze.
6: Remove the dried chillies and cinnamon stick before serving.
7: Arrange the pork spare rib cubes on a plate and garnish with sesame seeds, spring onion, coriander and thin strips of red chilli.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | dr-seuss-inspired-red-fish-blue-fish | ingredients:cod fillets (12oz)、kosher salt (1teaspoon)、ground black pepper (¼teaspoon)、paprika (½teaspoon)、coconut oil (2tablespoons)、ginger (1tablespoon)、mild red curry paste (2tablespoons)、grape tomatoes (10oz)、coconut cream (½cup)、lime juice、fresh cilantro leaves (2sprigs)
instructions:
0: Preheat the oven to 300°F (150°C).
1: Transfer the cod fillets to a plate and pat dry with a paper towel. Season on both sides with the salt, pepper, and paprika and rub to fully coat the fish. Set aside.
2: Melt the coconut oil in a medium oven-safe pan over medium-high heat. Add the ginger and curry paste and toast, stirring often with a wooden spoon, until the curry is dark red and fragrant, about 5 minutes.
3: Add the grape tomatoes and toss to coat in the curry mixture. Add the coconut cream and continue to cook, stirring often, until the tomatoes begin to burst, 8–10 minutes.
4: Nestle the cod fillets in the tomato curry mixture and transfer the pan to the oven. Bake for 20–22 minutes, or until the fish is opaque and easily flaked with a fork.
5: Remove the fish from the tomato curry mixture, transfer to a clean plate, and tent with foil to keep warm.
6: Return the pan to medium heat, stir in the lime juice, and simmer for 2 minutes, until thickened slightly.
7: Divide the tomato curry mixture between 2 plates and top with the cod. Garnish with fresh cilantro and serve immediately.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | zucchini-pesto-pasta-salad | ingredients:fresh basil leaf (2cups)、fresh parsley (1cup)、fresh chives (½cup)、pine nuts (¼cup)、small garlic clove、lemon juice (2 ½tablespoons)、kosher salt (1teaspoon)
instructions:
0: Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1–2 minutes.
1: Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1–1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel–lined plate to drain, blotting away any excess oil.
2: Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
3: Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cassava-fufu | ingredients:frozen cassava purée (1lb)、water (½cup)、Sawa sawa with egusi
instructions:
0: Add the cassava purée and ½ cup water to a medium pot and use your hands to break up any lumps, then stir with a wooden spoon until smooth. Turn the heat to medium-high and cook for about 15 minutes, stirring continuously to break up any lumps that form and adding up to ½ cup more water as needed to ensure the fufu is not stiff or lumpy, until the cassava turns from bright white to off-white in color and the fufu is stretchy and smooth. Remove the pot from the heat.
1: Scoop 1 cup of fufu from the pot with a wooden spoon and, using wet hands to prevent sticking, roll into a ball or your desired shape. Repeat with the remaining fufu.
2: Serve the fufu with sawa sawa soup or the soup of your choice.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | holiday-garlic-herb-porchetta | ingredients:skin on pork belly (8lb)、kosher salt (1cup)、sugar (½cup)、fennel seeds (2tablespoons)、fresh rosemary (½cup)、lemon zest (4lemons)、fresh thyme (⅓cup)、garlic (8cloves)、coarsely ground black pepper (1teaspoon)、boneless pork loin (2 ½lb)、nonstick cooking spray
instructions:
0: Set the pork belly on a rimmed baking sheet. Season all over with ½ cup (120 g) of salt and the sugar. Wrap tightly in plastic wrap and refrigerate for 24 hours.
1: When ready to cook the pork, preheat the oven to 250˚F (120˚C).
2: Unwrap the pork belly and rinse off all the salt and sugar with cold water. Pat dry with paper towels, then place skin-side down on a baking sheet or large cutting board.
3: Add the fennel seeds to a food processor and pulse until finely ground. Transfer to a small bowl and wipe out the processor.
4: To the clean food processor, add the rosemary, lemon zest, thyme, garlic, 2 teaspoons of salt, and the pepper, and pulse until finely chopped and well combined.
5: Spread the garlic-herb paste evenly over the meat side of the pork belly.
6: Place the pork loin parallel along a short side of the pork belly. Roll up the belly to encase the loin and position the roll seam-side down.
7: Set a wire rack over a baking sheet and grease with nonstick spray. Arrange 8 30-inch (75 cm) long pieces of kitchen twine over the wire rack, spacing 1½ inches (4 cm) apart. Place the pork roll, seam-side down, across the center of the twine pieces.
8: Starting with the centermost piece, tie the twine as tightly as you can around the pork roll, using 2 double knots. Work your way from the center toward either end to tie the rest of the twine. Cut off the excess twine.
9: Add the other ½ cup (120 g) of salt to the bowl with the ground fennel seeds and stir to combine. Sprinkle over the pork roll and rub into the skin.
10: Roast the porchetta for about 3 hours, until an instant-read thermometer inserted into the center reaches 145˚F (63˚C). Remove from the oven.
11: Increase the oven temperature to 450˚F (230˚C). Transfer the pork roll, still on the wire rack, to a cutting board. Pour any pan juices into a small bowl and skim off any fat.
12: Set the porchetta on the wire rack over the baking sheet, then return to the oven and roast for about 30 minutes more, until the skin is bubbling, crisp, and golden.
13: Transfer the porchetta to a cutting board and let rest for 20 minutes. Removed the twine and carve into ½-inch (1 ¼ cm) thick slices. Serve hot, with pan juices spooned over.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | flatbread-pizza-with-pesto-and-burrata | ingredients:naan bread、pine nuts (¼cup)、garlic (1clove)、fresh basil leaves (2cups)、extra virgin olive oil (½cup)、kosher salt、grated parmesan cheese (½cup)、sundried tomatoes、burrata (4oz)、freshly ground black pepper
instructions:
0: Preheat the oven to 425°F (220°C).
1: Place the naan in the oven directly on the rack and warm for 5–7 minutes, until golden brown and crispy..
2: Make the pesto: Add the pine nuts, garlic, and basil to a mini or regular food processor or blender and pulse to coarsely chop. Scrape down the sides of the bowl, then add the olive oil, a pinch of salt, and the Parmesan and process until well combined.
3: Remove the naan from the oven and spread with about ¼ cup of the pesto. Top with the sun-dried tomatoes and burrata.
4: Cut the flatbread into pieces, then transfer to a serving platter. Drizzle with olive oil and season with salt and pepper. Garnish with more basil.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | savoury-tomato-chicken-lasagna | ingredients:large beefsteak tomatoes、olive oil (¼cup)、McCormick® Savoury Spice Blend (2tablespoons)、kosher salt (1teaspoon)、whole milk ricotta cheese (16oz)、large eggs、lasagna noodles、shredded chicken (2 ½cups)、shredded mozzarella cheese (2cups)
instructions:
0: Preheat the oven to 375°F (190°C).
1: In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
2: In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
3: Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
4: Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
5: Remove the gratin from the oven.
6: Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
7: Remove from the oven and let cool for 30 minutes before serving.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | calamari-fra-diavolo-over-linguine | ingredients:olive oil (2tablespoons)、medium yellow onion、kosher salt (1 ½teaspoons)、garlic cloves、dried oregano (1tablespoon)、red pepper flakes (1 ½teaspoons)、tomato paste (¼cup)、full bodied red wine (½cup)、clam juice (½cup)、whole peeled tomato (1can)、calamari rings and tentacles (1lb)、dried linguine (¾lb)、lemon (2tablespoons)、fresh italian parsley (½cup)
instructions:
0: Bring a large pot of well-salted water to a boil of medium-high heat.
1: While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4–6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
2: Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6–8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4–6 minutes, until the liquid is reduced by half.
3: Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
4: Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
5: When the calamari has 6–8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
6: Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2–3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
7: Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | ravioli-pomodoro | ingredients:whole peeled tomato (1can)、olive oil (½cup)、small yellow onion、garlic (3cloves)、sugar (¼teaspoon)、kosher salt (1 ½teaspoons)、fresh basil leaves (1cup)、store-bought ravioli (1package)
instructions:
0: Add the tomatoes to a food processor and pulse until smooth.
1: Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 30 seconds.
2: Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low, cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil.
3: Bring a large pot of water to a boil. Cook ravioli according to the package instructions. Drain through a colander.
4: Add the ravioli to the pomodoro sauce and stir to coat. Garnish with more basil, if desired.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pepperoni-pizza-burger | ingredients:ground beef (¾lb)、garlic powder (½tablespoon)、onion powder (½tablespoon)、dried basil (½tablespoon)、dried rosemary (½tablespoon)、fresh thyme (½tablespoon)、red onion (1tablespoon)、shredded mozzarella cheese (3tablespoons)、pepperonis、sesame bun
instructions:
0: In a large bowl, combine the ground beef, garlic powder, onion powder, basil, rosemary, and thyme.
1: In a ramekin, spread two-thirds of the beef patty evenly along the bottom and sides.
2: Place the red onions, two-third of shredded mozzarella, and one pepperoni into the well.
3: Preheat the oven to 425°F (220°C).
4: Place the rest of beef patty on top and pat to flatten.
5: Place the remaining mozzarella and three pepperonis on top.
6: Bake for 25 minutes.
7: Assemble the burger with the sesame bun.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | shrimp-and-rice-skillet | ingredients:shrimp (1lb)、kosher salt (1 ½teaspoons)、freshly ground black pepper (½teaspoon)、olive oil (1tablespoon)、large shallot、garlic (3cloves)、red pepper flakes (½teaspoon)、white rice (1 ½cups)、white wine (½cup)、water (1 ¾cups)、unsalted butter (2tablespoons)、lemon、fresh parsley (½cup)
instructions:
0: On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
1: Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
2: Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
3: Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
4: Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3–4 minutes.
5: Add the butter, lemon juice, and parsley, and stir to combine.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | easy-microwave-steamed-salmon | ingredients:salmon (1piece)、onion、carrot、shimeji mushroom (¼pack)、sake (2tablespoons)、butter (1tablespoon)、salt、pepper、soy sauce
instructions:
0: Cut a piece of parchment paper in the shape of a square. Slice the onion thinly. Julienne the carrot. Cut the bottom of shimeji mushroom and tear into bite-sized pieces.
1: Place the salmon at the center of the parchment paper. Season with salt and pepper.
2: Place onion, carrot and shimeji in that order.
3: Sprinkle sake and put the butter on top.
4: Bring up the top and the bottom corner of the paper. Fold the top corner for 3 to 4 times. Twist the ends.
5: Place the salmon packet on a microwave safe plate and microwave for 4 minutes, or cook in 350°F (180°C) oven for 20 min.
6: Open the parchment paper carefully and drizzle soy sauce on top.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegan-mushroom-pepper-olive-pizza | ingredients:raw walnut (½cup)、cremini mushroom (10oz)、olive oil (1tablespoon)、yellow onion (⅓cup)、garlic (2cloves)、low sodium soy sauce (2tablespoons)、smoked paprika (½teaspoon)、fennel seeds (¼teaspoon)、kosher salt、pepper、pizza dough (1lb)、marinara sauce (⅓cup)、shredded vegan mozzarella cheese (½cup)、black olive (¼cup)、red bell pepper
instructions:
0: Preheat the oven to 425°F (220°C).
1: In a food processor, pulse the walnuts until mostly crumbly, about 10 pulses. Add the mushrooms and pulse again until crumbly, but do not to overprocess.
2: Heat the olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the mushroom walnut mixture and cook for 5-7 minutes, until most of the liquid from the mushrooms has been released and evaporated. Add the soy sauce, paprika, fennel, salt, and pepper and cook for 3-4 minutes more, until the mushroom mixture begins crisp slightly. Remove from the heat.
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: Spread the marinara sauce over the pizza dough in an even layer, then sprinkle with the vegan mozzarella. Top with the mushroom walnut mixture, olives, and bell pepper.
5: Bake for 14-16 minute, until the crust is lightly golden around the edges.
6: Cut into 8 slices and serve.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | ham-fried-rice | ingredients:sesame oil (6tablespoons)、Sam's Choice® Premium Spiral-Cut Ham (1cup)、large eggs、green onions、bais-cut snap peas (1cup)、large carrot、white rice (3cups)、soy sauce (2tablespoons)、fresh cilantro (1tablespoon)、sesame seeds (3tablespoons)
instructions:
0: Heat 2 tablespoons of sesame oil in a large, high-walled skillet over medium heat. Add the Sam's Choice® Premium Spiral-Cut Ham and fry until warmed through and browned, about 3–4 minutes. Transfer the ham to a medium bowl and set aside.
1: Add another 2 tablespoons of sesame oil to the pan, then add the beaten eggs. Cook, stirring, for 1–2 minutes, until the eggs are soft-scrambled. Add to the bowl with the ham and set aside.
2: Add the remaining 2 tablespoons of sesame oil to the pan, then add all but 2 tablespoons of the green onions, the snap peas, and the carrot. And cook for 4–5 minutes, until the vegetables are just tender. Remove the pan from the heat.
3: Add the rice, ham, and egg to the pan with the vegetables and stir to combine. Add the soy sauce and stir to evenly distribute.
4: Serve the fried rice topped with the cilantro, sesame seeds, reserved green onions, and Sriracha, if desired.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | skillet-chicken-breasts | ingredients:boneless, skinless chicken breast (1lb)、kosher salt (2teaspoons)、freshly ground black pepper (1teaspoon)、grapeseed oil (1tablespoon)
instructions:
0: On a cutting board, pat the chicken breasts dry with paper towels. Season all over with the salt and pepper.
1: Heat the grapeseed oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken breasts and cook, without moving, until golden brown, 8–10 minutes. Carefully flip the chicken over and continue cooking, without moving, until the other side is golden brown and the internal temperature reaches 165°F (75°C), 8–10 minutes more.
2: Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 1-day-noodles-taiwanese-beef-noodle-soup | ingredients:bone-in chuck beef short ribs (5lb)、beef shin bones (1lb)、oxtail (2lb)、white onion、carrots、large tomatoes、red apple、celery (1stalk)、garlic (½cup)、fresh ginger (1piece)、scallions (3bunches)、rice wine (1cup)、star anise (1tablespoon)、sichuan peppercorns (1tablespoon)、coriander seeds (1tablespoon)、vegetable oil (1tablespoon)、doubanjiang (5tablespoons)、soy sauce (1cup)、dark soy sauce (¼cup)、rock sugar (2tablespoons)、kosher salt (2tablespoons)、granulated sugar (4tablespoons)、fresh noodles (3 ¼lb)、baby bok choy (1head)、mustard green
instructions:
0: Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water.
1: Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, rice wine and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil.
2: Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth.
3: In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds.
4: Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar.
5: Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight.
6: Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight.
7: When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids.
8: Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside.
9: Cook the noodles according to the package instructions, then drain.
10: Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat.
11: Thinly slice the remaining 2 scallions.
12: To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | fried-plantain-salad | ingredients:ripe plantain、canola oil、kosher salt、medium yellow onion、red bell pepper、arugula (2cups)、avocado、green onions、pistachio (3tablespoons)、fresh cilantro (¼cup)、freshly ground black pepper
instructions:
0: Trim the ends of the plantain, then peel and slice on the bias into ½-inch (1.24) pieces.
1: In a large skillet, heat about ⅛ inch (3 mm) canola oil over medium-high heat.
2: Add the plantains and fry until golden brown, 2–3 minutes per side. Transfer to a paper towel-lined plate and season with salt.
3: Remove all but 1 tablespoon of oil from the skillet. Add the onion and red bell pepper and cook until they are slightly softened, but still have some crunch, 3–4 minutes. Remove the pan from the heat.
4: Make the honey dressing: In a small bowl, whisk together the apple cider vinegar, honey, Dijon, and salt. While whisking, slowly drizzle in the oil until the dressing is emulsified.
5: When ready to serve, divide the arugula between 2 bowls. Top with the sautéed peppers and onions, fried plantains, sliced avocado, green onions, pistachios, and cilantro. Season with salt and pepper. Drizzle the dressing over the salad.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | leftover-turkey-pot-pie | ingredients:unsalted butter (½stick)、olive oil (1tablespoon)、yellow onion (1 ½cups)、celery (4stalks)、carrot (1cup)、butternut squash (1 ½cups)、frozen peas (¼cup)、corn (1cup)、roasted turkey (2cups)、garlic (3cloves)、McCormick® Rubbed Sage (½teaspoon)、kosher salt、freshly ground black pepper、chicken broth (2cups)、McCormick® Turkey Gravy (2packets)、heavy cream (1cup)、prepared biscuits (1tube)
instructions:
0: Preheat the oven to 400°F (200°C).
1: Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
2: Add the corn, squash, peas, turkey, garlic, and McCormick® Rubbed Sage and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan, until the squash is tender.
3: In a large bowl, whisk together the chicken broth and McCormick® Turkey Gravy until well combined. Whisk in the cream.
4: Pour the gravy mixture into the pan. Cook for 10–15 minutes, stirring frequently, until the gravy thickens (it should slowly run down the back of a spoon).
5: Remove the pan from the heat and arrange the biscuits over the filling.
6: Transfer the pan to the oven and bake for 25–30 minutes or until the biscuits are golden brown. Let cool for 5–10 minutes before serving.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 20-minute-crispy-pork-dumplings | ingredients:napa cabbage (⅓cup)、ground pork (½lb)、grated fresh ginger (1tablespoon)、scallions、low sodium soy sauce (1teaspoon)、dark soy sauce (1tablespoon)、sesame oil (2teaspoons)、shaoxing wine (1teaspoon)、cornstarch (2teaspoons)、large egg、kosher salt、all purpose flour、dumpling wrappers、water (6tablespoons)、vegetable oil (1tablespoon)
instructions:
0: In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
1: Lightly dust a baking sheet with flour.
2: Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
3: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
4: Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
5: Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spinach-and-artichoke-chicken-stuffed-manicotti-pie | ingredients:manicotti (24oz)、artichoke heart (2cups)、fresh spinach (2cups)、chicken breast (1cup)、ricotta cheese (1 ½cups)、mozzarella cheese (1cup)、grated parmesan cheese (1cup)、garlic (2cloves)、salt、pepper、marinara sauce (1cup)、fresh parsley
instructions:
0: Cook manicotti a couple minutes under the box instructions.
1: Drain in a colander, and cut manicotti in half.
2: Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
3: In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
4: Preheat oven to 350°F (180˚C).
5: Transfer the spinach and artichoke mixture into a piping bag.
6: Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
7: Spoon tomato sauce over the filled manicotti.
8: Top with remaining mozzarella cheese, and parmesan cheese.
9: Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
10: Garnish with parsley, if desired.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | whole-braised-cauliflower-with-salsa-verde-orzo | ingredients:smoked paprika (2teaspoons)、ground cumin (2teaspoons)、kosher salt (1tablespoon)、freshly ground black pepper (2teaspoons)、cauliflower (1medium head)、olive oil (3tablespoons)、medium yellow onion、garlic (4cloves)、vegetable stock (2cups)、honey (2teaspoons)、lemons、lemons、fresh parsley (6sprigs)
instructions:
0: Make the cauliflower: Preheat the oven to 300°F (150°C).
1: In a small bowl, stir together the paprika, cumin, salt, and pepper.
2: Add the head of cauliflower to a medium bowl and rub the spice mixture all over. Let sit for about 10 minutes.
3: Heat 1 tablespoon of olive oil in a large Dutch oven or cast iron pot over medium-high heat. When the oil is shimmering, use tongs to transfer the seasoned cauliflower to the pot and sear for 1–2 minutes per side, until golden brown all over. Remove the cauliflower from the pot and set aside.
4: Add the remaining 2 tablespoons of oil to the pan, along with the onion. Sauté until the onion is translucent, 5–7 minutes. Add the garlic and sauté until fragrant, 1–2 minutes.
5: Deglaze the pot with ½ cup (120 ml) of the vegetable stock, stirring with a wooden spoon to scrape up any browned bits stuck to the bottom. Reduce the heat to medium-low. Add the honey, lemon zest, and lemon juice and stir to combine. Return the cauliflower to the pot, along with the remaining 1½ cups (360 ml) vegetable stock and the sprigs of parsley.
6: Cover the pot with a lid and transfer to the oven. Braise the cauliflower for 35–40 minutes, until tender but still holding together.
7: While the cauliflower is braising, make the salsa verde: Add the garlic, shallot, parsley, mint, and cilantro to a food processor. Process for 1–2 minutes, until finely chopped.
8: With the processor running, add the olive oil, salt, red wine vinegar, and cumin. Process until smooth, thick, and light green in color.
9: Add the orzo to a medium bowl and spoon in the salsa verde. Toss until the orzo is well coated.
10: Remove the cauliflower from the braising liquid and return the pot to the stove over medium heat. Reduce the braising liquid for 10–12 minutes, until thick enough to coat the back of a spoon. Season with salt to taste.
11: Scoop the orzo onto a serving platter and place the cauliflower on top. Spoon the reduced braising liquid over the cauliflower. Garnish with the chopped parsley.
12: Serve warm.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | giant-veggie-burger | ingredients:nonstick cooking spray
instructions:
0: Make the Black Bean & Corn burger mix: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and carrots and cook for 2-3 minutes, until the carrots are partially tender.
1: Add the cumin, chili powder, coriander, cayenne, salt, pepper, and soy sauce. Cook for 2-3 minutes more, until the carrots are tender. Remove from the heat and set aside.
2: Add the black beans to a large bowl, and mash with a potato masher until mostly. Add the oats, corn, and carrot mixture and mix until well-combined.
3: Grease a large baking sheet with cooking spray. Using a spoon and your hands, shape the black bean burger mix into a quarter circle shape.
4: Make the Chickpea, Quinoa, & Sun-Dried Tomato burger mix: In a food processor, combine the chickpeas, quinoa, bread crumbs, sun-dried tomatoes, tahini, parsley, garlic, salt, pepper, oregano, and basil. Pulse until smooth. Shape the chickpea, quinoa burger mix into a quarter circle next to the black bean burger mix. Add to the baking sheet with the other burger mix.
5: Make the Sweet Potato & White Bean burger mix: In a large bowl, combine the white beans and sweet potato, and mash with a potato masher until smooth. Add the onion, bread crumbs, nutritional yeast, parsley, lemon juice, red chile flakes, garlic powder, salt, and pepper, and mix until well-combined. Add to the baking sheet with the other burger mixes.
6: Make the Mushroom Lentil burger mix: In a small bowl, combine the flax meal and water to make a flax egg. Set aside.
7: Heat 1 tablespoon of olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes. Add the soy sauce and paprika and cook for 2-3 more minutes. Transfer to a large bowl and set aside.
8: Heat another tablespoon of olive oil in the pan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes, until fragrant. Add the salt and pepper, and cook for another 2 minutes.
9: Transfer the onion mixture to a food processor and add the lentils, oats, and flax egg. Pulse until a chunky paste forms.
10: Transfer the lentil mixture to the bowl with the mushrooms and mix until well-combined. Add to the baking sheet.
11: Preheat the oven to 350°F (180°C).
12: Shape the burger mixes to match the size of your loaf of bread. Press the borders together to create one cohesive patty.
13: Bake the patty for 20 minutes.
14: Make the special sauce: In a small bowl, combine the vegan mayo, ketchup, mustard, salt, and pepper, and stir until combined. Transfer to a squeeze bottle.
15: Remove the patty from the oven ,and top the Mushroom Lentil and Black Bean & Corn sections with the vegan provolone cheese.
16: Broil for 5 minutes, or until the cheese has melted.
17: With a large bread knife, slice the loaf of bread in half to make a giant bun.
18: With large spatulas or bench scrapers, transfer the veggie burger patty onto the bottom half of the bun.
19: Spread the avocado crema on top of the the Chickpea Quinoa, Sweet Potato & White Bean sections. Squeeze the special sauce onto the Black Bean & Corn and mushroom Lentil sections.
20: Layer on the lettuce, tomatoes, and red onion, and top with the top bun.
21: Enjoy! |
Give the cooking plan according to the name of the dish entered. | singapore-chilli-crab | ingredients:mud crab、shallots、ginger、long red chillies、garlic (5cloves)、ketchup (2tablespoons)、shrimp paste (1teaspoon)、cooking oil (2tablespoons)、chicken stock (1 ½cups)、tomato puree (1 ½cups)、rice wine vinegar (1tablespoon)、sweet chili sauce (½cup)、soy sauce (2tablespoons)、palm sugar (2tablespoons)、egg、spring onion、butter (½cup)
instructions:
0: Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
1: In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
2: Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
3: Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
4: Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
5: Remove the crab legs and head, and plate up on a shallow dish.
6: Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
7: Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | wild-rice-casserole | ingredients:unsalted butter (4tablespoons)、medium yellow onion、medium carrots、celery (3stalks)、garlic (3cloves)、all purpose flour (¼cup)、chicken stock (2cups)、kosher salt (1 ½teaspoons)、freshly ground black pepper (1teaspoon)、shredded chicken (2cups)、wild rice medley (4cups)、fresh parsley (¼cup)
instructions:
0: Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
1: Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
2: Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
3: Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
4: Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
5: Top with the parsley before serving.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 60-minute-lasagna | ingredients:extra virgin olive oil (2tablespoons)、small yellow onion、fresh thyme (3sprigs)、garlics、mild italian sausage (4oz)、marinara sauce (1jar)、kosher salt (1 ½teaspoons)、lasagna noodles、whole milk ricotta cheese (3cups)、fresh baby spinach (1cup)、shredded mozzarella cheese (1 ½cups)、grated parmesan cheese (¾cup)、fresh basil (2tablespoons)、fresh parsley (1tablespoon)、large egg yolks、freshly ground black pepper (½teaspoon)
instructions:
0: Preheat the oven to 400°F (200°C).
1: Bring a large pot of salted water to a rolling boil.
2: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the thyme leaves and garlic and cook until fragrant, about 1 minute. Add the sausage and use a wooden spoon to break into very small pieces. Cook until no longer pink, 4–5 minutes. Add the marinara sauce and stir to combine. Simmer for about 5 minutes, until warmed through and the flavors combine. Remove the pan from the heat.
3: Season the boiling water generously with salt. Add the lasagna noodles and remaining tablespoon of olive oil and cook for 9–10 minutes, or about 2 minutes less than the package instructions, until al dente. Drain and rinse under cold water to prevent the noodles from sticking together. Lay the noodles on a baking sheet or cutting board.
4: In a large bowl, stir together the ricotta, spinach, ¾ cup mozzarella, ½ cup Parmesan, the basil, parsley, 1½ teaspoons salt, and ½ teaspoon black pepper.
5: Spoon about 1 cup of the tomato sauce into the bottom of a large casserole dish and spread evenly.
6: Lay a lasagna sheet on a clean surface. Spread about ½ cup of ricotta mixture over the noodle in an even layer, leaving a ½-inch edge on one end. Roll up tightly toward the empty end and place the roll-up in the casserole dish, seam-side down. Repeat with the remaining noodles and filling.
7: Spoon about 2 tablespoons of sauce over each roll-up. Sprinkle the remaining ¾ cup mozzarella and remaining ¼ cup Parmesan evenly over the top.
8: Bake the lasagna roll-ups for about 20 minutes, until the cheese is melted and bubbling.
9: Garnish with fresh basil leaves and serve.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | air-fryer-fried-chicken | ingredients:buttermilk (2cups)、kosher salt (3teaspoons)、freshly ground black pepper (2teaspoons)、chicken drumstick (1lb)、all purpose flour (1cup)、paprika (1teaspoon)、onion powder (1teaspoon)、garlic powder (1teaspoon)、large eggs、nonstick cooking spray、honey
instructions:
0: In a large bowl, whisk together the buttermilk, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the chicken drumsticks and turn to coat, then cover the bowl with plastic wrap. Marinate in the refrigerator for at least 1 hour, up to 24 hours.
1: In a shallow bowl, whisk together the flour, remaining teaspoon of salt, remaining teaspoon of pepper, the paprika, onion powder, and garlic powder. In a separate bowl, beat the eggs.
2: Remove a drumstick from the marinade and coat in the flour mixture, shaking off any excess. Dip the chicken in the eggs, then back into the flour. Repeat with the remaining drumsticks.
3: Preheat the air fryer to 390°F (200˚C). Spray the basket with nonstick spray.
4: Set 2 drumsticks in the air fryer, making sure they aren’t touching, and cook until light golden, 12 minutes. Flip the chicken over and continue cooking until cooked through and the internal temperature reaches 165°F (75°C), about 12 minutes more. If you see any dry, floury spots showing, spray with cooking spray and cook for 1 more minute. Repeat with the remaining chicken.
5: Serve with hot honey.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | garlic-basil-grilled-chicken-pizza-sliders | ingredients:nonstick cooking spray、boneless, skinless chicken thighs、kosher salt (1teaspoon)、freshly ground black pepper (1teaspoon)、slider rolls (1package)、shredded italian cheese blend (1cup)、marinara sauce (1cup)、pepperoni (4oz)、red pepper flakes (½teaspoon)、dried Italian seasoning (½teaspoon)
instructions:
0: Preheat the oven to 350°F (180°C). Line a baking sheet with foil and grease with nonstick spray.
1: Season both sides of the chicken thighs with a pinch of salt and pepper. Grill for 2–3 minutes per side, until golden brown. Remove from the grill and let cool slightly, then slice into strips.
2: Cut the sheet of slider rolls in half to separate the top and bottom, leaving the individual rolls intact. Transfer the bottom rolls to the prepared baking sheet and sprinkle evenly with half of the shredded Italian cheese, then dollop half of the marinara sauce on top. Top with the pepperoni, then the remaining ½ cup shredded Italian cheese, ½ cup marinara sauce, and the sliced grilled chicken. Place the top slider rolls on top.
3: Cover the sliders with foil, then transfer to the oven and bake for about 15 minutes, until the cheese has melted.
4: While the sliders bake, make the garlic basil butter,: In a small microwave-safe bowl, combine the garlic, butter, and basil. Microwave for 30 seconds, until the butter is melted. Stir to combine.
5: Remove the sliders from the oven, uncover, and spoon some of the garlic basil butter on top, then sprinkle with the red pepper flakes and dried Italian seasoning. Return the oven and bake for 5 minutes more, until the top is golden brown.
6: Brush with the remaining garlic basil butter, then serve immediately, slicing between the rolls or pulling apart to separate into individual sliders.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cheesy-garlic-flatbread | ingredients:nonstick cooking spray、refrigerated pizza dough (1can)、unsalted butter (1tablespoon)、garlic (2tablespoons)、Frank’s RedHot® (¼cup)、crumbled feta cheese (¼cup)、shredded mozzarella cheese (¼cup)、shredded parmesan cheese (¼cup)、fresh parsley (2tablespoons)
instructions:
0: Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
1: Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
2: Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 2–3 minutes, or until just starting to brown. Remove the pot from the heat and whisk in the Frank's RedHot®.
3: Spread half of the Frank’s RedHot® butter over the dough, then top with the feta, mozzarella, and Parmesan cheeses.
4: Bake the flatbread for 10–15 minutes, or until the crust is golden brown and the cheese is melted.
5: Top with the rest of the Frank’s RedHot® butter and the parsley. Cut into 8 slices, then serve.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | roasted-whole-red-snapper-with-tomatoes-basil-and-oregano | ingredients:head-on red snapper (3lb)、kosher salt (2 ½teaspoons)、lemon、fresh oregano (5small sprigs)、fresh basil leaves、olive oil (6tablespoons)、cherry tomato (1 ½cups)、red pepper flakes (¼teaspoon)、fingerling potatoes、homemade chicken broth (1cup)
instructions:
0: Preheat the oven to 325°F (160°C).
1: If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
2: Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
3: Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
4: Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
5: Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
6: Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
7: Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
8: Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don’t forget to turn it over to eat off the other side!)
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | top-chef-junior-szechuan-lamb-burger | ingredients:fresh cilantro (½cup)、scallions、fresh mint (2tablespoons)、lemon juice (2tablespoons)、lemon zest (1teaspoon)、greek yogurt (½cup)、salt
instructions:
0: Creamy herb sauce: Stir together cilantro, scallion, mint, lemon juice, lemon zest, Greek yogurt, and a pinch of salt until combined.
1: Onion saute: Heat oil, then add red onions to a large saute pan over medium-high heat.
2: Cook until they begin to soften but still retain their color and crunch, about 2 minutes. Set aside.
3: Burgers: Combine the lamb, cumin, sichuan peppercorns, chile flakes, sesame oil, sugar, mustard, and salt in a large bowl. Mix gently until spices are evenly distributed, but don’t overwork meat. Form into four balls.
4: In the same large saute pan used for the onions and peppers, heat a tablespoon of oil over medium-high heat. Use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
5: Cook until the bottom of each burger has formed a brown crust, about 3–4 minutes. Flip each patty and cook through, approximately 3–4 minutes.
6: Assembly: Spread about 1 tablespoon creamy herb sauce on the bottom of each bun. Place a burger on each bun, topping each with a spoon of onions, sliced cucumber, chilis, and cilantro.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | shrimp-boil-stuffed-potatoes | ingredients:medium russet potatoes、olive oil (2teaspoons)、kosher salt (½teaspoon)、sour cream (¼cup)、Tasty™ Jazzy Seasoning Mix (2tablespoons)、shrimps、unsalted butter (2tablespoons)、red onion (2tablespoons)、celery stalk、frozen corn (¼cup)、grated cheddar cheese (½cup)
instructions:
0: In a medium bowl, toss the shrimp with the Tasty™ Jazzy Seasoning Mix and 1 teaspoon of olive oil until well coated. Set in the refrigerator to marinate while the potatoes cook.
1: Prick the potatoes all over with a fork, this allows the steam to escape as they cook. Drizzle with 1 teaspoon of olive oil and a pinch of salt and rub to coat all over. Place the potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave at full power for 5 minutes. Check for doneness, if still tough, flip over and cook for an additional 5 minutes at full power. Continue to cook in 1-minute intervals until all the potatoes are fork tender.
2: Using a paring knife, cut off a third of each potato lengthwise and scoop the flesh into a large bowl, leaving a ¼-inch thick shell. Discard the skin from the smaller potato trimmings.
3: Add the sour cream to the potato flesh and mash until no clumps remain.
4: Preheat the oven to 350°F (175°C).
5: Melt the butter in a medium saucepan over medium-high heat. Add the red onion, celery, corn and sauté for 5–7 minutes, until tender. Push the vegetables to one side of the pan, then add the shrimp to the other side. Cook the shrimp for 1–2 minutes on each side, until just cooked through.
6: Add the shrimp and vegetables to the bowl with the mashed potatoes, along with half of the cheddar cheese. Gently mix to combine.
7: Spoon the filling into the potato skins and top with the remaining cheddar cheese.
8: Bake for 5–7 minutes, until the cheese is melted and lightly browned.
9: Transfer the potatoes to a serving plate and serve.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | roasted-spatchcock-chicken-and-giblet-gravy | ingredients:nonstick cooking spray、whole air-chilled chicken with giblets (4lb)、clarified butter (4tablespoons)
instructions:
0: Set a wire rack over a rimmed baking sheet and grease with nonstick spray.
1: Remove the giblet bag from inside the chicken and set aside. Place the chicken on a cutting board, breast-side down. Use kitchen shears or a sharp knife to cut along each side of the backbone to remove (set aside to make stock, if desired). Flip the chicken over and splay the thighs. Stack your hands between the breasts and press down firmly to flatten until you hear the breastbone crack.
2: Make the adobo seasoning: In a small bowl, mix together the turmeric, oregano, onion powder, garlic powder, pepper, and salt.
3: Pat the chicken dry with paper towels. Turn the chicken breast-side down and liberally season the back cavity with half of the adobo seasoning, rubbing into the crevices.
4: Flip the bird over. Use a metal skewer to poke the chicken skin all over. Carefully use your fingers to separate the skin from the meat over the breasts and thighs. Rub the clarified butter under the chicken skin, using your fingertips over the skin to spread the butter evenly. Sprinkle the remaining adobo seasoning over the chicken skin.
5: Set the chicken on the wire rack. Chill in the refrigerator, uncovered, for 1–24 hours.
6: Before roasting, remove the chicken from the refrigerator and let come to room temperature for 45 minutes.
7: Preheat the oven 475°F (245°C).
8: Transfer the chicken to the oven and roast for about 50 minutes, or until an instant-read thermometer registers 165°F (75°C) when inserted into the thickest part of the thigh and the skin is golden brown. Remove the chicken from the oven and let rest for about 10 minutes.
9: Meanwhile, make the giblet gravy: Remove the giblets from the bag and separate the meat from any skin, fat, or bones. Add the giblets to a medium saucepan with enough water to cover by 1 inch. Cook over medium heat until the giblets are tender, about 20 minutes. Remove from the pan, draining any excess water, and finely chop the meat. Clean the pan.
10: Melt the butter in the same saucepan over medium heat. Add the onion and garlic and cook until softened, about 1 minute. Sprinkle in the flour and cook, stirring continuously, for 2–3 minutes, or until golden brown.
11: Stir in the chopped giblets. Slowly pour in the chicken stock, whisking constantly, until the flour is dissolved, then whisk in the Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
12: Bring the gravy to a boil and add the bay leaves, then reduce the heat to low and cook until the gravy is thickened, 5–7 minutes. Season with salt and pepper to taste.
13: To carve the chicken, pull the legs away from the body then cut through the joint to release. Cut along the breast bone to remove the breasts on either side. Cut off the wings. Reserve the carcass along with the backbone for making chicken stock, if desired.
14: Pour the gravy over the chicken and serve warm.
15: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spinach-mushroom-flatbread | ingredients:nonstick cooking spray、refrigerated pizza dough (1can)、olive oil (1tablespoon)、mushroom (1cup)、kosher salt (⅛teaspoon)、Frank’s Red Hot® Sauce (3tablespoons)、garlic alfredo sauce (⅓cup)、shredded mozzarella cheese (½cup)、shredded parmesan cheese (¼cup)、spinach (¼cup)、garlic (1tablespoon)、grated parmesan cheese (2tablespoons)、freshly ground pepper (¼teaspoon)
instructions:
0: Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
1: Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
2: Heat the olive oil in a medium pan over medium-high heat. Add the mushrooms and salt and cook for 3–5 minutes, or until the mushrooms are well browned. Turn off the heat, add 2 tablespoons Frank’s RedHot®, and toss to coat.
3: Spread the garlic Alfredo sauce over the dough, then top with the mozzarella and shredded Parmesan cheeses, spinach, garlic, and Frank’s RedHot® mushrooms.
4: Bake the flatbread for 10–15 minutes, or until the crust is golden brown and the cheese is melted.
5: Drizzle the remaining tablespoon Frank’s RedHot® over the flatbread and sprinkle the grated Parmesan cheese and black pepper on top. Cut into 8 slices, then serve.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | wolfgang-puck-s-sea-bass-in-puff-pastry | ingredients:olive oil (2tablespoons)、celery (½cup)、leek (½cup)、carrot (½cup)、salt、white pepper、heavy cream (1cup)、whole sea bas、black pepper、fresh tarragon (2tablespoons)、puff pastry (2sheets)、eggs、fresh parsley、lemon wedge
instructions:
0: Heat the olive oil in a medium pan over medium heat.
1: Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
2: Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
3: Remove the pan from the heat.
4: Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
5: Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
6: Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
7: Transfer the fish to the center of the sheet of puff pastry.
8: Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
9: Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
10: Chill in the refrigerator for at least 30 minutes.
11: Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
12: Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
13: Remove the tarragon stem and season with salt and pepper. Stir in the chives.
14: Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
15: Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
16: To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
17: Enjoy! |
Give the cooking plan according to the name of the dish entered. | lemon-herb-tofu-marinade | ingredients:tofu (14oz)、lemon juice (½cup)、fresh basil (½cup)、salt (1teaspoon)、pepper (1teaspoon)、garlic (2cloves)
instructions:
0: Combine lemon juice, basil, salt, pepper, and garlic. 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. | 4-ingredient-squid-ink-pasta | ingredients:black squid ink pasta、black salt、black garlic (3large cloves)、black truffle sauce (1tablespoon)
instructions:
0: Boil some water in a pot. Add a little bit of black salt and add in the squid ink pasta. Boil until the pasta is cooked.
1: Chop up some black garlic. In a pan add some vegetable oil and add in the chopped black garlic. Sauté until its cooked.
2: Add in the cooked pasta and sauté.
3: Add in a tablespoon of black truffle sauce & sprinkle some salt on top. Mix well & serve hot! |
Give the cooking plan according to the name of the dish entered. | muffin-tin-meatloaf | ingredients:olive oil (1tablespoon)、small yellow onion、garlic (1clove)、panko breadcrumbs (¾cup)、whole milk (½cup)、ground beef (1lb)、large egg、fresh parsley (¼cup)、worcestershire sauce (1teaspoon)、kosher salt (2teaspoons)、freshly ground black pepper (½teaspoon)、ketchup (2tablespoons)
instructions:
0: Preheat the oven to 350°F (180°C). Grease a standard muffin tin with olive oil.
1: 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 softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let cool to room temperature.
2: In a large bowl, stir together the panko and milk. Add the ground beef, egg, parsley, Worcestershire sauce, salt, pepper, and onion mixture and use your hands to combine.
3: Divide the meat mixture evenly between the greased muffin cups, making sure not to overfill. Brush the tops with ketchup.
4: Bake until the tops are browned and the internal temperature reaches 160°F (70°C), about 30 minutes.
5: Serve warm, or, if not serving immediately, let the meatloaves cool completely, then store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | gluten-free-grilled-flatbread-pizzas | ingredients:warm water (1 ½cups)、active dry yeast (1packet)、large egg (2large)、olive oil (2tablespoons)、gluten-free flour blend (3 ¼cups)、topping of your choice
instructions:
0: Pour the water into a large bowl and add the yeast. Let sit for 2 minutes while the yeast activates. The mixture should become foamy and some of the yeast will sink in the water.
1: Add the eggs and oil. Whisk until smooth.
2: Add the gluten-free pizza dough mix and stir with a wooden spoon until well-combined.
3: Use a bowl scraper to divide the dough in half. Grease 2 medium bowls with olive oil. Place each dough half in a bowl and top with another drizzle of oil.
4: Toss the dough to evenly coat in oil, then cover the bowls with clean kitchen towels. Let rise for 20 minutes, until the dough has expanded, but not quite doubled in size.
5: Heat a grill pan over high heat.
6: Turn a dough portion onto a lightly floured pizza peel or other flat surface, like a cutting board or cookie sheet. Dust the dough with more flour and roll out into a 10-inch (25-cm) round, or whatever size will fit the pan you’re working with.
7: Carefully slide the dough onto the grill pan. Grill each side for 6-8 minutes, until dark grill marks form. Remove from the heat. Repeat with the remaining dough.
8: Top with your desired toppings, slice, and serve.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sticky-caramel-ribs | ingredients:ginger、shallots、baby back ribs (2racks)、McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic (2tablespoons)、brown sugar (2cups)、water (½cup)、lime juice (½cup)、Thai Kitchen Fish Sauce (3tablespoons)、cold butter (4tablespoons)、fresh cilantro、lime wedge、scallion
instructions:
0: Preheat oven to 275ºF.
1: Place ginger in a small food processor. Process until fully broken down into small pieces. Add shallots and pulse until shallots are in small pieces. Set mixture aside.
2: Place ribs on sheet trays covered with aluminum foil. Generously season both sides of the racks with McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic. Spread ginger-shallot mixture over the top of each rib rack. Cover ribs tightly with foil.
3: Cook ribs in oven for 2½ –3 hours, until tender. Remove from oven.
4: Preheat broiler.
5: Combine brown sugar, water, lime juice, and 3 tablespoons Thai Kitchen Fish Sauce in a small pot over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Let simmer until caramel thickens and coats the back of a spoon, about 7–10 minutes. Melt in cold butter and immediately turn off heat. Stir in the extra 2 teaspoons of fish sauce.
6: Unwrap ribs and brush evenly with caramel sauce.
7: Broil ribs for 1–2 minutes (keeping a close eye because they will burn quickly).
8: Remove from oven and brush with another layer of caramel sauce. Broil a second time for 1–2 minutes.
9: Slice ribs and serve with a heavy garnish of cilantro and scallions, with lime wedges on the side.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chicken-meatballs | ingredients:olive oil (1tablespoon)、medium yellow onion、garlic (2cloves)、ground chicken (1lb)、large egg、panko breadcrumbs (½cup)、grated parmesan cheese (½cup)、fresh parsley (½cup)、kosher salt (1 ½teaspoons)、freshly ground black pepper (1teaspoon)、pasta、sauce of choice
instructions:
0: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
1: 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 softened and golden brown, about 7 minutes.
2: Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
3: In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
4: Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
5: Bake the meatballs until browned and cooked through, 20 to 25 minutes.
6: Serve with pasta and sauce of your choice.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | breakfast-tostadas | ingredients:vegetable oil (¼cup)、plum tomatoes、jalapeñoes、white onion、kosher salt、freshly ground black pepper、large eggs、fresh cilantro (¼cup)、tostadas、refried black bean (1 ½cups)、shredded pepper jack cheese (½cup)、sour cream、guacamole
instructions:
0: Preheat the broiler. Line a baking sheet with parchment paper.
1: In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the tomatoes, jalapeños, and onion, and cook, stirring, until soft and beginning to turn brown, about 8 minutes. Season with salt and pepper,
2: Add the eggs, reduce the heat to medium, and cook, stirring occasionally, until cooked through, 12–15 minutes. Remove the pan from the heat and stir in the cilantro.
3: Arrange the tostadas on the prepared baking sheet and broil, flipping halfway through, until lightly golden and fragrant, about 1 minute total.
4: Spread 3 tablespoons of the beans evenly over each tostada. Divide the scrambled eggs among the tostadas, piling them in the center of the beans, then sprinkle evenly with the pepper Jack cheese. Broil until the cheese is just melted, 1–2 minutes.
5: Transfer the tostadas to plates and garnish with more cilantro. Serve hot with sour cream and guacamole on the side.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chili-shepherds-pie | ingredients:olive oil (1tablespoon)、small yellow onion、garlic (1 ½teaspoons)、lean ground beef (1lb)、McCormick® Original Chili Seasoning (1packet)、tomato (1can)、tomato sauce (⅓cup)、red kidney bean (15oz)、kosher salt (2teaspoons)、shredded cheddar cheese (1cup)
instructions:
0: Make the chili: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 6 minutes. Add the ground beef and McCormick® Original Chili Seasoning, and stir with a wooden spoon to break up the ground beef into small pieces. Add the diced tomatoes and cook for 5 minutes, or until the beef is fully cooked through. Stir in the tomato sauce and salt, and cook for another 2 minutes, until thickened slightly. Add the canned kidney beans and mix until combined.
1: Pour the ground beef mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle the cheddar cheese on top.
2: Make the mashed potatoes: Peel and quarter the potatoes. Place in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 20–30 minutes. Drain the potatoes and transfer to a large bowl.
3: Add sour cream and melted butter to the bowl with the potatoes. Using an electric hand mixer on medium-low speed, whip the potatoes until smooth. Add the half-and-half, McCormick® Garlic Powder, white pepper, and salt, and mix on low speed until combined.
4: Spread the mashed potatoes evenly over the chili.
5: Turn the broiler on high. Broil the shepherd’s pie for 10 minutes, or until the top is light golden brown. Serve warm.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | slow-cooker-jackfruit-carnitas | ingredients:jackfruit (40oz)、medium yellow onion、garlic (3cloves)、kosher salt (1teaspoon)、fresh ground black pepper (1teaspoon)、dried oregano (1teaspoon)、chili powder (1teaspoon)、ground cumin (1teaspoon)、bay leaves、low sodium vegetable broth (½cup)、orange、lime、corn tortilla、guacamole、black bean、corn salsa、pico de gallo
instructions:
0: Cut each piece of jackfruit in half, then transfer to a slow cooker.
1: Add the onion, garlic, salt, pepper, oregano, chili powder, cumin, bay leaves, vegetable broth, orange juice, and lime juice. Mix to combine.
2: Cover and cook on high for 3 hours or low for 6 hours.
3: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
4: Uncover the slow cooker and remove the bay leaves. Using 2 forks, shred the jackfruit until it resembles the consistency of pulled pork.
5: Transfer the jackfruit to the prepared baking sheet and bake for 15 minutes, or until the edges are slightly crisp.
6: Serve shredded jackfruit with tortillas, guacamole, black beans, corn salsa, and pico de gallo. The jackfruit will keep in an airtight container in the refrigerator for up to 5 days.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | arroz-caldo-as-made-by-janna | ingredients:fresh ginger (1piece)、boneless, skinless chicken breast (1lb)、oil (4tablespoons)、garlic (8cloves)、small yellow onion、basmati rice (1cup)、kosher salt、freshly ground black pepper、water (2cups)、fish sauce (2tablespoons)、lime juice、hard-boiled egg、scallion、chicharróne
instructions:
0: Peel the ginger using a spoon, then slice thinly.
1: Cube the chicken breasts.
2: Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the garlic and fry until golden brown, 2-3 minutes. Remove from the pan, draining off any excess oil, and set aside.
3: Heat the remaining 2 tablespoons of oil in a large pan with a lid over medium-high heat. Once the oil begins to shimmer, add the onion and sliced ginger and cook, stirring, until softened, about 3 minutes.
4: Add the chicken and rice and stir to combine. Season with salt and pepper. Add the water and cover with the lid. Simmer until the water is absorbed, the rice is tender, and the chicken is cooked through, about 15 minutes.
5: Remove the pot from the heat and stir in the fish sauce.
6: Serve the chicken and rice with lime juice, hard-boiled eggs, scallions, the fried garlic, and chicharrones.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mac-and-cheese | ingredients:milk (2cups)、cheese (1cup)、elbow macaroni (2cups)、salt (1teaspoon)、pepper (1teaspoon)
instructions:
0: Boil the milk, then add the macaroni. Stir it continuously for 10 minutes.
1: Then add cheese, salt and pepper.
2: Serve warm. |
Give the cooking plan according to the name of the dish entered. | seared-new-york-strip-steak | ingredients:new york strip steaks、kosher salt、freshly ground black pepper、canola oil (1tablespoon)、unsalted butter (3tablespoons)、shallot、garlic cloves、fresh thyme (3sprigs)
instructions:
0: Preheat the oven to 425°F (220°C).
1: Liberally season the steaks on both sides with salt and pepper.
2: Heat the canola oil in a large oven-proof skillet over medium-high heat. Add the steaks and sear for 3–4 minutes, until a golden brown crust forms. Flip the steaks and sear for 1–2 minutes on the other side, then add the butter, shallot, garlic, and thyme to the pan. Baste the steaks with the butter and continue cooking for 2 more minutes.
3: If the steak isn’t cooked to your liking, transfer to the oven and cook for 3–5 minutes, or until it reaches your desired temperature.
4: Transfer the steaks to a cutting board and let rest for 10 minutes, then slice and serve.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chili-cheese-chip-bag-meal | ingredients:olive oil (1tablespoon)、small yellow onion、garlic (2cloves)、small green bell pepper、kosher salt (1teaspoon)、black pepper (½teaspoon)、ground turkey (1lb)、chili powder (1 ½tablespoons)、tomato paste (2tablespoons)、diced tomato (14.5oz)、kidney bean (14.5oz)、chicken stock (1cup)
instructions:
0: Make the chili: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the onion, garlic, bell pepper, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook until the vegetables soften, about 5 minutes.
1: Add the ground turkey, remaining ½ teaspoon of salt, and remaining ¼ teaspoon pepper to the pot. Cook, stirring occasionally, until the turkey is cooked through, about 5 minutes.
2: Add the chili powder and tomato paste to the pot and stir until the turkey and vegetables are coated. Cook for another 2 minutes to toast the spices slightly.
3: Add the diced tomatoes, kidney beans, and chicken stock and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Remove the pot from the heat. The chili will keep in the refrigerator in an airtight container for up to 4 days
4: To assemble, use scissors to cut open each bag of corn chip either along the top or side. To each bag of chips, add ¼ cup (60 g) turkey chili and 1 tablespoon cheddar cheese and stir with a fork to incorporate. Top with 1 tablespoon sour cream and 1 teaspoon scallions.
5: Serve immediately.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-beef-and-pork-empanadas | ingredients:cashews (¾cup)、goat cheese (6oz)、cream (½cup)、milk (1cup)、sugar (4tablespoons)、salt (1teaspoon)
instructions:
0: Blend all the cashew cream ingredients in a blender until smooth. Set aside.
1: Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
2: Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
3: Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
4: Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
5: For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
6: Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
7: Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
8: Brush with an egg wash before putting on a baking sheet.
9: Bake 20-25 minutes or until golden brown.
10: Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | ham-and-biscuit-pot-pie | ingredients:medium yellow onion、pre-packaged diced butternut (1cup)、large carrot、celery (2stalks)、olive oil (3tablespoons)、kosher salt (1 ½teaspoons)、freshly ground black pepper (1 ½teaspoons)、unsalted butter (2tablespoons)、all purpose flour (¼cup)、chicken stock (2cups)、fresh thyme (½teaspoon)、garlic powder (¼teaspoon)、cayenne pepper (⅛teaspoon)、Sam's Choice® Premium Spiral-Cut Ham (2cups)、refrigerated biscuit (1tube)、nonstick cooking spray、fresh parsley (2tablespoons)
instructions:
0: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
1: Toss the onion, squash, carrot, and celery with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper on the prepared baking sheet until well coated, then spread in an even layer.
2: Roast the vegetables, stirring occasionally, for 20–25 minutes, or until lightly browned. Remove from the oven and transfer to a large bowl. Reduce the oven temperature to 350°F (180°C).
3: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, until bubbling. While whisking constantly, slowly pour in the chicken stock, ½ cup (120 ml) at a time, until the mixture is smooth. Bring to a simmer and cook, stirring frequently, for 7–10 minutes, or until the sauce has reduced slightly and is thick and creamy.
4: Add the thyme, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, the garlic powder, and cayenne, if using, and whisk to incorporate. Remove the pot from the heat.
5: Add the ham to the bowl with the roasted vegetable, then pour the cream sauce over and stir until combined.
6: Roughly chop each biscuit into 1-inch (2.54 cm) pieces.
7: Grease an 8-inch square baking dish (or any 2–2½ qt baking dish) with nonstick spray. Transfer the pot pie filling to the pan, then top evenly with the biscuit pieces.
8: Bake for about 30 minutes, or until the biscuits are golden browned and the filling is bubbling. Remove from the oven and let rest for 5 minutes.
9: Top with the chopped parsley and serve.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | satay-beef-skewers | ingredients:small red onion、scallions、garlic (4cloves)、fresh ginger (1tablespoon)、curry powder (1teaspoon)、ground turmeric (1teaspoon)、ground cumin (1teaspoon)、kosher salt (1teaspoon)、soy sauce (1tablespoon)、fresh lemongrass (1stalk)、lime juice (2tablespoons)、coconut milk (½cup)、peanut oil (1tablespoon)、peanut butter (½cup)、peanuts (¼cup)、beef (1lb)
instructions:
0: In a food processor, combine the red onion, scallions, garlic, ginger, curry powder, turmeric, cumin, salt, soy sauce, lemongrass, lime juice, coconut milk, peanut oil, and peanut butter. Purée until smooth.
1: Divide the sauce between 2 small bowls. Add the chopped peanuts to one of the bowls and stir to combine. Cover with plastic wrap and refrigerate until ready to use.
2: Pour the remaining sauce over the cubed beef in a medium bowl. Toss well to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours, up 6 hours.
3: Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) square baking dish with parchment paper.
4: Thread the beef cubes onto skewers and set over the baking dish.
5: Bake for 20 minutes, until the beef is seared and juicy.
6: Serve the satay beef with the reserved sauce alongside.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | basic-turkey-meatballs | ingredients:olive oil (1tablespoon)、medium yellow onion、garlic (2cloves)、ground turkey (1lb)、large egg、panko breadcrumbs (½cup)、grated parmesan cheese (½cup)、fresh parsley (½cup)、kosher salt (1 ½teaspoons)、freshly ground black pepper (1teaspoon)、pasta、Sauce
instructions:
0: Preheat the oven to 400˚F (200°C). Line a rimmed baking sheet with foil.
1: 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 softened and golden brown, about 7 minutes.
2: Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
3: In a large bowl, combine the ground turkey, egg, panko, Parmesan, parsley, salt, pepper, and onion mixture. Use your hands to mix until just combined.
4: Shape the turkey mixture into 1½-inch balls (you should have about 14). Place on the prepared baking sheet, spacing 2 inches apart.
5: Bake the meatballs until browned and cooked through, 20–25 minutes.
6: Serve with pasta and sauce of your choice.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | copycat-chilis-instant-pot-baby-back-ribs | ingredients:coarse salt (2tablespoons)、black pepper (1tablespoon)、chili powder (1teaspoon)、cayenne pepper (¼teaspoon)、garlic powder (¼teaspoon)、onion powder (¼teaspoon)、sugar (½teaspoon)、white pepper (½teaspoon)、baby back ribs (1rack)、water (1cup)、apple cider vinegar (¼cup)、liquid smoke (1teaspoon)
instructions:
0: Make the ribs: In a small bowl, combine the salt, black pepper, chili powder, cayenne, garlic powder, onion powder, sugar, and white pepper. Whisk to combine.
1: Season both sides of the baby back ribs with some of the dry rub, reserving the rest for another use.
2: Add the water, liquid smoke, and apple cider vinegar to the basin of an Instant Pot. Place the rack insert in the bottom and set the ribs on the rack on their sides, spiraling around the inside of the pot.
3: Close the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 25 minutes. When the timer goes off, turn the machine to venting to release the pressure.
4: Meanwhile, make the barbecue sauce: In a medium bowl, stir together the barbecue sauce, chipotle in adobo, chili powder and orange juice. Set aside.
5: When the ribs have about 10 minutes of cook time left, arrange an oven rack in the upper third of the oven and turn the broiler to high. Line a baking sheet with foil.
6: Transfer the ribs to the prepared baking sheet. Brush liberally with the barbecue sauce.
7: Broil the ribs for 2–4 minutes, until the sauce begins to caramelize.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-chicken-bacon-flatbread | ingredients:nonstick cooking spray、refrigerated pizza dough (1can)、cooked chicken (1cup)、Frank’s Red Hot® Sauce (¼cup)、shredded white cheddar cheese (1cup)、bacon (5strips)、crumbled blue cheese (⅓cup)、scallions (¼cup)
instructions:
0: Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
1: Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
2: In a small bowl, mix the diced chicken with the Frank’s RedHot® until well coated.
3: Top the dough with the white cheddar cheese, Frank’s RedHot® chicken, and bacon.
4: Bake the flatbread for 10–15 minutes, or until the crust is golden brown.
5: Top the flat bread with the blue cheese and scallions. Cut into 8 slices, then serve.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | holiday-chicken-and-wild-rice-bake | ingredients:medium yellow onion、butternut squash (3 ½cups)、large celery stalk、wild rice (4cups)、Walmart® Rotisserie Chicken (3 ½cups)、unsalted butter (½stick)、all purpose flour (4tablespoons)、milk (1 ½cups)、chicken stock (1cup)、kosher salt (2teaspoons)、freshly ground black pepper (½teaspoon)、poultry seasoning (½teaspoon)、garlic powder (½teaspoon)、fresh thyme (1teaspoon)、lemon juice (1tablespoon)、dried cranberries (½cup)、shredded parmesan cheese (½cup)、fresh parsley (1tablespoon)
instructions:
0: Preheat the oven to 400°F (200°C).
1: Add the onion, butternut squash, celery, wild rice, and shredded Walmart® Rotisserie Chicken to a 9x13-inch (22 x33 cm) baking dish.
2: Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let bubble for 1 minute. Slowly pour in the milk and chicken stock, whisking constantly, until combined. Simmer for 4–5 minutes, stirring frequently, until thickened and creamy.
3: Reduce the heat to low and whisk in the salt, pepper, poultry seasoning, garlic powder, thyme, and lemon juice until combined.
4: Pour the cream sauce over the chicken and rice mixture in the baking dish and fold with a spatula until well combined.
5: Sprinkle the dried cranberries over the bake, then top with the shredded Parmesan.
6: Cover the baking dish tightly with foil and bake for 30–35 minutes, or until the vegetables are tender. Uncover and bake for another 5 minutes, or until the cheese is browned. Remove from the oven and let rest for 5 minutes.
7: Garnish with the parsley, then serve.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | 6-minute-microwave-lasagna | ingredients:no-boil lasagna noodles、hot water (1 ½cups)、whole milk ricotta cheese (⅓cup)、fresh baby spinach (¼cup)、kosher salt (¼teaspoon)、marinara sauce (½cup)、shredded italian cheese blend (½cup)、fresh basil leaf、grated parmesan cheese、dried basil
instructions:
0: Break the lasagna noodle sheets into roughly 1-inch pieces. Transfer to a medium microwave-safe bowl or large mug and pour in enough hot water to cover the noodles by 1 inch. Microwave for 3 minutes on high power under tender. 2.
1: Drain the noodles.
2: In a small bowl, stir together the ricotta, spinach, and salt.
3: Spoon 1 tablespoon of marinara sauce into the bottom of a large mug. Add a layer of noodles. Spread 1 tablespoon of the ricotta mixture over the noodles in an even layer. Top with 1 tablespoon shredded Italian cheese and then another 1 tablespoon marinara. Repeat with remaining ingredients. For the final layer, top the noodles with 2 tablespoons of marinara and the remaining shredded cheese.
4: Microwave for about 3 minutes, until the noodles are cooked through and the cheese is melted. Let sit for 1–2 minutes to cool slightly.
5: Garnish with fresh basil, Parmesan, and dried basil, if desired, and serve.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | reuben-sandwich | ingredients:mayonnaise (¾cup)、ketchup (¼cup)、pickle relish (1tablespoon)、yellow mustard (2teaspoons)、worcestershire sauce (1teaspoon)、paprika (1teaspoon)
instructions:
0: Make the Russian dressing: In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, Worcestershire sauce, and paprika.
1: Make the sandwich: On a cutting board, spread ½ tablespoon of butter on one side of each slide of bread. Flip the bread slices over so that the buttered side is face down. Spread 1 tablespoon of Russian dressing on each slice. Add ¼ pound corned beef to 2 of the slices of bread. Top the corned beef with ½ cup of sauerkraut and 2 slices of Swiss cheese. Place the other slice of bread on top, buttered side out.
2: Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook, without moving, until golden brown, 2–3 minutes. Carefully flip the sandwiches over and continue cooking until the bread is golden brown and cheese has melted, 2–3 minutes more.
3: Transfer the sandwiches to a cutting board and cut in half. Serve immediately.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | larb-as-made-by-aria | ingredients:sticky rice (3 ⅓cups)、cold water、low sodium chicken broth (⅔cup)、lean ground pork (2lb)、garlic (4cloves)、large shallots、lemongrass (2stalks)、galangal (⅓cup)、fish sauce (⅓cup)、fresh lime juice (½cup)、thai bird chiles、scallions、fresh mint leaf (1 ½cups)、fresh cilantro (1 ½cups)、red cabbage、english cucumber、bean sprout、lime wedge
instructions:
0: Place 3 cups (690 G) Thai sticky rice in a medium bowl and cover with cold water by at least 1 inch (2 ½ cm). Cover with plastic wrap and soak overnight at room temperature. After the rice has soaked, drain and set aside.
1: Fill the large pot with 3 inches (7 cm) of water and bring to a steady simmer over medium-high heat.
2: Cut out a circle of parchment paper large enough to line the steamer insert and come 2 inches (5 cm) up the sides.
3: Place the parchment in the insert, add the rice, and spread in an even layer. Place the insert in the pot, cover with the lid, and steam until the rice is translucent and tender, 20-30 minutes. Turn off the heat, but keep the rice covered so it stays warm while you prepare the larb.
4: Toast the remaining ⅓ cup (75 G) rice in a small pan over medium-high heat, stirring constantly, until light golden brown, about 5 minutes. Immediately pour the rice into a small bowl and let cool completely.
5: Grind the toasted rice in a spice grinder or mortar and pestle until finely ground. Set aside.
6: Heat the chicken stock in a wok or large pan over medium heat. Once the stock is steaming, add the pork. Break up the meat with a wooden spoon and cook gently, stirring occasionally, until just cooked through and no longer pink, 8-10 minutes. Turn off the heat and stir in the garlic, shallots, lemongrass, and galangal.
7: Add the fish sauce, lime juice, chiles, scallions, mint, cilantro, and toasted rice to the pork mixture and stir to combine. Season with more fish sauce, if desired.
8: Serve the larb with the sticky rice, cabbage leaves, cucumbers, bean sprouts, and lime wedges.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | clams-carbonara | ingredients:extra virgin olive oil (¼cup)、pancetta (4oz)、littleneck clam (2 ½lb)、dry white wine (⅓cup)、freshly ground black pepper (2teaspoons)、grated parmesan cheese (7oz)、large egg yolks、large egg、linguine (1lb)、flat leaf parsley
instructions:
0: In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes.
1: Add the clams, wine, and pepper, and increase the heat to high. Cover and cook, shaking the pan occasionally, until the clams open, 6–10 minutes. Discard any clams that have not opened after 10 minutes.
2: Use tongs to transfer the clams to a medium bowl and set aside. Scrape the contents of the pan into a large bowl. Whisk in the Parmesan, egg yolks, and egg until smooth.
3: Add the warm linguine to the Parmesan cheese mixture, quickly tossing to coat evenly. Stir half of the clams into the pasta.
4: Transfer the pasta to a large serving dish and top with the remaining clams. Sprinkle with more 6. Parmesan cheese and the parsley. Serve hot.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tasty-101-beef-wellington | ingredients:mixed mushroom (1lb)、beef tenderloin、kosher salt、freshly ground black pepper、vegetable oil (2tablespoons)、mustard (¼cup)、unsalted butter (2tablespoons)、shallots、garlic (4cloves)、cognac (¼cup)、prosciutto (12slices)、all purpose flour、puff pastry (1sheet)、large egg
instructions:
0: Preheat the oven to 300°F (150°C).
1: Add the mushrooms to the bowl of a food processor and pulse until finely diced, but not blended into a paste. Spread the mushrooms on a baking sheet in an even layer and transfer to the oven. Cook, stirring every 15 minutes, until the mushrooms have released their moisture and are dried out, about 45 minutes total.
2: Meanwhile, truss the tenderloin: Measure a piece of butcher’s twine 6 times the length of the tenderloin. Wrap the twine around one end of the loin and tie a knot to secure the string. Make a loop around your hand with the string and place over the loin about 1 inch down from the first knot. Continue looping the twine in 1-inch intervals until you reach the end, then tie the twine in a knot to secure (this helps the tenderloin hold its shape). Generously season the beef tenderloin with salt and black pepper.
3: Heat the vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Place the seasoned tenderloin in the pan and sear quickly on all sides to lock in moisture, about 1 minute per side. Do not overcook; it’s fine if the meat does not have a golden brown crust.
4: Remove the pan from the heat and transfer the seared tenderloin to a small plate or baking sheet. Cut off the twine, then brush the tenderloin with the mustard to cover completely. Transfer to the refrigerator to cool, about 1 hour.
5: Return the pan to medium-low heat. Add the butter, shallots, and garlic and cook until the shallots have caramelized, about 5 minutes, stirring with a wooden spoon or heat-safe spatula to prevent from burning.
6: Deglaze the pan with the cognac, stirring to scrape up any browned bits from the bottom. Continue cooking until the alcohol has evaporated and the pan is mostly dry, about 1 minute. Add the dehydrated mushrooms and stir to incorporate. Season with salt to taste. Transfer the duxelles to a bowl and cover with plastic wrap, pressing directly against the surface. Transfer to the refrigerator to cool completely, about 45 minutes.
7: On a large sheet of plastic wrap, arrange the prosciutto in a large rectangle wide enough to cover the tenderloin, layering evenly. Spread the mushroom mixture evenly across the prosciutto, leaving a 1-inch border around the edges, and press down in a flat layer.
8: Place the tenderloin at the bottom of the mushroom mixture and use the plastic wrap to help roll the prosciutto and mushrooms around the tenderloin. The prosciutto should tightly and completely cover the tenderloin. Hold the ends of the plastic wrap and roll the log to help create a tight seal. Refrigerate the roll until chilled all the way through, about 1 hour.
9: Place a sheet of puff pastry on a lightly floured surface and roll out with a lightly floured rolling pin until the pastry sheet is large enough to cover the log.
10: Brush the top third of the puff pastry with beaten egg. Unwrap the log and place on the bottom third of the pastry, then roll up into a tight log, turning so the seal is at the bottom. Fold in the sides of the pastry and press under the log. Set the log on a large sheet of plastic wrap and roll to wrap tightly. Refrigerate again while the oven preheats.
11: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
12: Unwrap the log and set on the prepared baking sheet. Brush the log all over with beaten egg, then use a paring knife to create a decorative pattern on the puff pastry. Alternatively, cut the second sheet of puff pastry into long strips and create a lattice over the Wellington, and/or cut out autumnal shapes and press them onto the log. Brush the log with more beaten egg.
13: Bake the Wellington until the puff pastry is a deep golden brown, 30–40 minutes. If the pastry is getting too dark before the beef is finished cooking, cover loosely with foil and continue cooking. The internal temperature of the beef should reach 125°F (52°C) for a medium-rare finish.
14: Remove the Wellington from the oven and let rest for 1 hour. The internal temperature will continue to rise to 135°F (57°C).
15: Slice the beef Wellington into 1-inch pieces and serve.
16: Enjoy! |
Give the cooking plan according to the name of the dish entered. | baked-macaroni-cheese | ingredients:Murray’s® Mild Yellow Cheddar Cheese (8oz)、Murray’s® Sharp White Cheddar Cheese (8oz)、large eggs、evaporated milk (1can)、kosher salt (1tablespoon)、sugar (1tablespoon)、freshly ground black pepper (1teaspoon)、dried elbow macaroni (1package)、unsalted butter (3tablespoons)、Murray’s® Shredded Cheddar Cheese (4cups)
instructions:
0: Preheat the oven to 350°F (180°C).
1: Cut the Murray’s® Mild Yellow Cheddar Cheese and Sharp White Cheddar Cheese into ½” cubes.
2: Add the eggs, evaporated milk, salt, sugar, and pepper to a medium bowl and whisk to combine.
3: Bring a large pot of water to a boil over high heat. Add the macaroni and cook for 5–8 minutes. Turn the heat off and let the macaroni sit in the hot water for 3 minutes, until tender. Drain the macaroni and return to the pot.
4: Turn the heat to low and add the butter and Murray’s® Shredded Cheddar Cheese. Stir until the butter and cheese are completely melted.
5: Pour the macaroni into a 9”x13” baking dish greased with butter and spread evenly. Add the egg and milk mixture and the cubed cheese, and carefully fold into the macaroni until well combined.
6: Bake for 25–30 minutes, or until the cheese is bubbling and the top of the macaroni is golden brown.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | summer-stove-top-lasagna | ingredients:olive oil (2teaspoons)、garlic (3cloves)、dried oregano (2teaspoons)、dried parsley (1teaspoon)、swiss chard (1bunch)、kosher salt (½teaspoon)
instructions:
0: Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-low heat. Add the garlic and cook for about 1 minute, until the garlic starts to soften but not brown. Add the oregano and parsley and cook for about 30 seconds more, until fragrant. Add the Swiss chard and salt and cook until the chard wilts, 2–3 minutes. Remove from skillet and set aside. Wipe out the pan.
1: Make the béchamel: Melt the butter in the same skillet over medium-low heat. Add the garlic to the pan and cook until softened and fragrant, but not browned, about 1 minute. Add the flour and cook, whisking constantly, for about 2 minutes, until the mixture bubbles but has not yet started to brown.
2: Slowly stream in the warm milk, starting with just a few splashes, whisking constantly. The mixture will be very clumpy at first, but will eventually come together as a thin sauce. Cook until the mixture begins to simmer, and then reduce the heat to low and cook, still stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Add the salt, pepper, cayenne, and nutmeg and whisk to incorporate. Pour the béchamel into a liquid measuring cup, but do not scrape out the pan. You want a thin coating of sauce left in the bottom of the skillet.
3: Assemble the lasagna: Add the olive oil to the pan and whisk into the béchamel.
4: Pour warm water into a glass baking dish. Dip each lasagna noodle in the warm water for a few seconds, then lay in the skillet, breaking as needed to fit. Once you have a single layer at the bottom of the pan, top with ⅓ of the béchamel, ⅓ of the frozen peas, ⅓ of the sautéed Swiss chard, ⅓ of the mozzarella, and ⅓ of the Parmesan. Repeat to make 2 more layers with the remaining ingredients.
5: Cover the skillet with 2–3 layers of foil and seal tightly to ensure no steam escapes.
6: Cook the lasagna over medium-low heat for 30–45 minutes, until a toothpick slides easily through the noodles.
7: Uncover the lasagna and top with the basil. Serve immediately.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | meatball-pasta-la-vista | ingredients:Great Value® Homestyle Meatballs (32oz)、kosher salt、Sam's Choice® Italia Tagliatelle Egg Pasta (1lb)、marinara sauce (3cups)、shredded mozzarella cheese (½cup)
instructions:
0: Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
1: Place the meatballs on the prepared baking sheet. Bake for 30 minutes, or until the internal temperature reaches 165°F (75°C).
2: Bring 4 quarts (4 liters) of salted water to a boil in a large pot. Add the tagliatelle and return the water to a boil. Cook uncovered, stirring occasionally, until the pasta is tender, about 9 minutes. Remove from the heat and strain.
3: In a medium saucepan over medium heat, bring the marinara sauce to a simmer.
4: Serve the pasta with the meatballs, sauce, and mozzarella.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-savory-chicken-cobbler | ingredients:self-raising flour (2cups)、dried parsley (2teaspoons)、cayenne pepper (2teaspoons)、dried thyme (1teaspoon)、salt (1teaspoon)、butter (5tablespoons)、eggs、buttermilk (⅔cup)、egg、oil (1tablespoon)、bacon (2strips)、garlic (3cloves)、large carrot、celery (2ribs)、medium onion、mushrooms (1cup)、chicken thighs、salt (1pinch)、pepper (1pinch)、flour (¼cup)、white wine (1cup)、chicken stock (1cup)
instructions:
0: Blend together the dry ingredients and butter for the cobbler topping until you get a crumbly mix.
1: Add the eggs and buttermilk and process until the cobbler dough comes together. Set aside.
2: In a large saucepan, heat oil over medium heat. Add bacon and garlic and cook until some of the fat has rendered from the bacon.
3: Add the carrot, celery and onion. Cook until onion has softened.
4: Add mushrooms, chicken and a pinch of salt and pepper, cook until chicken is 80% done.
5: Sprinkle the flour over everything, stir until well combined. Pour in the wine and chicken stock. Bring to a boil.
6: Remove from heat and spread the cobbler topping over everything. Brush with egg wash.
7: Stick it in the oven and bake for 20-25 minutes at 350°F (180°C) or until cobbler topping has browned.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mixed-veggie-and-mozzarella-flatbread | ingredients:warm water (¾cup)、instant yeast (1 ½teaspoons)、all-purpose flour (1cup)、whole wheat flour (1cup)、kosher salt (1 ½teaspoons)、olive oil (1teaspoon)
instructions:
0: Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
1: Lightly dust a clean surface with flour, then turn the dough out and knead for 1–2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
2: Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
3: Sauté the vegetables: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3–5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the red onion, salt, and pepper. Cook for another 3–5 minutes, until slightly softened. Add the garlic and bell peppers and sauté for 2 minutes more, until the peppers are just beginning to soften. Remove the pan from the heat.
4: Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about ⅛ inch (3 mm) thick.
5: Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
6: Turn the broiler to high. Line 2 baking sheets with parchment paper and place 2 flatbreads on each pan.
7: Evenly divide the sautéed vegetables between the flatbreads. Scatter the mozzarella over the top.
8: Broil the flatbreads for 2–3 minutes, watching carefully to make sure they don’t burn, until the cheese has melted and begins to brown.
9: Top the flatbreads with torn basil.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | herb-sea-salt | ingredients:fresh parsley (1cup)、fresh rosemary (1cup)、fresh thyme (1cup)、coarse sea salt (1cup)
instructions:
0: Clean the herbs. Remove the leaves from the stems and dry thoroughly.
1: Add the herbs and salt to a food processor. Pulse until the herbs are well-chopped but have not broken down into a paste.
2: Transfer the herb salt to a resealable glass jar The salt will keep in the refrigerator for up to 6 months. Use for rubs, roasts, stews, soups, finishing salt, etc.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | creamiest-fall-ziti | ingredients:nonstick cooking spray、kosher salt (2 ½teaspoons)、cauliflower (1small head)、large red onion、fresh sage (1tablespoon)、fresh thyme (2tablespoons)、large garlic (4cloves)、olive oil (1 ½tablespoons)、dried rigatoni (1lb)、unsweetened pumpkin puree (2cans)、heavy cream (1 ¼cups)、white wine vinegar (1tablespoon)、freshly ground black pepper (½teaspoon)、ground nutmeg (¼teaspoon)、ricotta cheese (1 ½cups)、finely grated parmesan cheese (1cup)、kale (4cups)、shredded low moisture mozzarella cheese (4cups)
instructions:
0: Preheat the oven to 425°F (220°C). Grease a 9 x 13-inch baking dish with nonstick spray.
1: Bring a large pot of water to a boil.
2: On an unlined baking sheet, toss together the cauliflower, red onion, 1 tablespoon sage, 1 tablespoon thyme, the garlic, olive oil, and 1 teaspoon salt until well combined. Roast for 12–15 minutes, until the vegetables are tender and golden brown.
3: While the vegetables roast, generously season the boiling water with salt, then add the rigatoni and cook for 6–7 minutes, until the noodles are beginning to soften but still have some bite. Reserve ½ cup of the pasta water, then drain the pasta and return to the pot.
4: In a blender, combine the pumpkin purée, heavy cream, white wine vinegar, remaining tablespoon of sage leaves, remaining tablespoon of thyme, remaining 1½ teaspoons salt, the pepper, and nutmeg. Blend on medium speed until smooth. (Alternatively, add the ingredients to a deep bowl and use an immersion blender to purée until completely smooth.)
5: To the pot with the cooked pasta, add the sauce, ricotta, Parmesan, roasted cauliflower and onion, and kale. Fold to combine, then add the reserved pasta water and continue folding until the pasta is well coated in the sauce.
6: Pour half of the pasta into the prepared baking dish. Sprinkle 1½ cups of mozzarella over the pasta, then top with the remaining pasta and 2½ cups mozzarella. Cover with aluminum foil and bake for 10–12 minutes, until the sauce is bubbling. Remove the foil and return to the oven for another 5–7 minutes, until the cheese is golden brown.
7: Let cool for 10 minutes before serving.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | deep-fried-turkey | ingredients:salt (1lb)、brown sugar (1lb)、boiling water (6qt)、ice (3lb)、cold water (4qt)、turkey (13lb)、peanut oil (4 ½gal)
instructions:
0: DISCLAIMER: Deep frying a turkey can be dangerous if not done properly.
1: Determine the amount of oil you will need before you start. This turkey and pot required 4 ½ gallons (17 liter) of peanut oil, you may need more or less.
2: To determine the correct amount, place the turkey in the pot you will be using to fry. Fill it with water until it has just covered your turkey, that water level should also be at least 5 inches (13 cm) below the rim of your pot. Remove the turkey and see where the water levels off, this is the amount of oil you will need to fry the turkey. If the oil level is NOT 5 inches (13 cm) below the rim of your pot, use a taller pot. If too much oil is used, it will spill over when the turkey is lowered and cause a fire. If you like, as a precaution, turn off the propane burner before you add the turkey to the hot oil.
3: In a large pot, container or cooler with a lid, combine salt, brown sugar and boiling water to make the brine.
4: Once the salt and brown sugar have dissolved, cool down with ice.
5: Place your turkey into the brine mixture, add more cold water to cover your turkey entirely. Weight down the turkey with something heavy and cover.
6: Place the turkey in a cool place or refrigerator and let it brine for 8-16 hours.
7: Remove the turkey from the brine, discard the brine. Pat dry the turkey. Make sure it’s entirely dry inside and out, border on very dry.
8: Let it sit at room temp for 30 minutes prior to frying.
9: While the turkey is coming to room temp, prepare your deep frying pot. The pot should be large enough to hold the turkey, oil and have enough room to contain the oil once it starts bubbling (recommend 30 quart/ 28-liter pot).
10: NOTE: Make sure the deep frying pot is clean and dry, any moisture in the pot will make the oil pop when it starts heating up.
11: Pour the peanut oil into the pot. You should have enough oil to just cover the turkey. Set over high heat on an outside propane burner. Bring the temperature of the oil to 350°F (180°C).
12: While the oil is heating up, prepare your turkey to submerge into the oil.
13: If you are using a turkey deep frying kit, use all the equipment provided (i.e. hook/basket, s-hook, retrieval handle). If not, take a stainless steel kitchen utensil with a wide bottom, long handle and looped top. Take the kitchen utensil and push the handle through the neck of the turkey. You want the wide part of the utensil to rest inside the turkey cavity. Take an s-hook with a handle attachment and loop it through the loop part of the kitchen utensil.
14: Wipe down the turkey again to make sure there is no moisture. Turkey is ready.
15: Once the temperature of the oil has reached 350°F (180°C), slowly and gently lower the turkey into the oil. SLOWLY AND GENTLY.
16: Fry the turkey for 3 minutes per pound (455 grams). For a 15 lb (6.8 kg) turkey, this will take 45 minutes. Make sure the oil temp is maintained at 350°F (180°C).
17: After 45 minutes, turn off your propane burner and then gently remove the turkey from the oil.
18: Place the turkey on a large baking sheet or carving board and check the temperature. Right out of the fryer, the breast meat should be at 150°F (65°C) and will reach 160°F (70°C) due to carry over cooking.
19: Let the turkey rest for 30 minutes before carving.
20: NOTE: Oil will be hot for a few hours after frying. Do not touch or dispose of until fully cooled.
21: Carve as desired.
22: Nutrition Calories: 16381 Fat: 1761 grams Carbs: 55 grams Fiber: 0 grams Sugars: 54 grams Protein: 137 grams
23: Enjoy! |
Give the cooking plan according to the name of the dish entered. | broccoli-cheddar-chicken-pasta-bake | ingredients:unsalted butter (½tablespoon)、all purpose flour (1 ½tablespoons)、half & half (32oz)、kosher salt (¾teaspoon)、onion powder (1 ½tablespoons)、ground black pepper (½teaspoon)、ground nutmeg (½teaspoon)、celery salt (½teaspoon)、shredded mozzarella cheese (½cup)、shredded cheddar cheese (1 ¾cups)、Kroger® Brand Frozen Broccoli Florets (2cups)、Kroger® Brand Grilled Chicken Breast Dices (1 ¾cups)、Kroger® Brand 100% Whole Grain Salad Rotini Pasta (1box)、Kroger® Brand Italian Herb Focaccia
instructions:
0: Preheat the broiler to high.
1: Melt the butter in a medium pot over medium-high heat. Whisk in the flour until fully incorporated, then toast for about 30 seconds, or until slightly darkened in color.
2: Add the half-and-half and whisk until the flour mixture has completely dissolved. Reduce the heat to medium-low and simmer for 3–4 minutes, or until the liquid has thickened lightly.
3: Stir in the kosher salt, onion powder, black pepper, nutmeg, and celery salt. Add the shredded mozzarella and 1 cup of the shredded cheddar, and whisk until completely melted and smooth, 2–3 minutes.
4: Remove the pot from the heat and fold in 1½ cups Kroger® Brand Frozen Broccoli Florets, 1¼ cups Kroger® Brand Grilled Chicken Breast Dices, and the cooked Kroger® Brand 100% Whole Grain Salad Rotini Pasta.
5: Transfer the pasta to an 8”x13” baking dish and spread in an even layer. Sprinkle the remaining ½ cup Kroger® Brand Frozen Broccoli Florets, remaining ½ cup Kroger® Brand Grilled Chicken Breast Dices, and remaining ¾ cup shredded cheddar cheese on top.
6: Place the dish under the broiler for 3–6 minutes, or until the cheese on top has melted and is lightly browned and crispy.
7: Serve immediately with Kroger® Brand Italian Herb Focaccia.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pastry-wrapped-holiday-ham | ingredients:brown sugar (¼cup)、dijon mustard (¼cup)、boneless ham (1 ½lb)、crescent dough (1tube)、egg
instructions:
0: Preheat the oven to 350°F (180°C).
1: Mix the brown sugar and mustard in a small bowl.
2: Score the pre-cooked ham and brush the mustard mixture over the ham. Roast the ham for 20 minutes.
3: Wrap the ham in crescent roll dough.
4: Place the wrapped ham on parchment-lined baking sheet and brush with egg wash. Bake for another 20 minutes.
5: While the ham is baking, make the apple cider sauce. In a medium pot, bring the apple cider, cider vinegar, honey, mustard, and chili powder to a boil over medium-high heat. Reduce the heat to medium-low and let the sauce thicken.
6: Slice the ham and serve with the apple cider sauce.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | grilled-whole-trout | ingredients:whole trouts、kosher salt (2teaspoons)、freshly ground black pepper (1teaspoon)、lemons、scallion (1bunch)、ginger、fresh cilantro (½bunch)、olive oil (2tablespoons)
instructions:
0: On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
1: 2, Generously season the fish with salt and pepper on all sides, including the cavity.
2: Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
3: Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
4: Brush both sides of the fish generously with olive oil.
5: Preheat the grill to 350˚F (180˚C).
6: Dip a paper towel in olive oil and generously rub over the grates of the grill. Place the trout over indirect heat and close the lid. Grill for 6 minutes. Carefully flip the fish over and continue grilling with the lid closed for 6 minutes, until cooked through.
7: Cut the twine off the fish. To remove the bones, take the filling out of the cavity and gently nudge the fish apart. The bones will begin to separate from the flesh. Run your fingers along the bones to loosen, then lift the tail straight up to remove the bones and head, leaving the clean fillets behind.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicealicious-rack-of-lamb | ingredients:full-fat greek yogurt (1cup)、garlic (4cloves)、fresh ginger (1tablespoon)、garam masala (1tablespoon)、ground turmeric (1teaspoon)、cayenne (½teaspoon)、kosher salt (1tablespoon)、black pepper (1teaspoon)、cashews (¼cup)、rack of lamb (2 ¼lb)
instructions:
0: Make the lamb: In a medium bowl, mix together the yogurt, garlic, ginger, garam masala, turmeric, cayenne, 2 teaspoons of salt, the pepper, and ground cashews.
1: Set the lamb racks in a rimmed baking dish and poke all over with a fork. This will allow the flavors of the marinade to season the meat all the way through.
2: Season the lamb with the remaining teaspoon of salt, then rub the marinade into the meat. Cover with plastic wrap and refrigerate for 6–12 hours.
3: Arrange a rack in the center of the oven. Preheat the oven to 450°F (220°C).
4: Transfer the marinated lamb, fat-side up to a roasting pan and weave the racks together so they are partially upright. Roast for 15 minutes, then turn the racks over and cook for another 10 minutes, or until the internal temperature reaches 130°F (55°C). Let rest for 10–15 minutes.
5: While the lamb rests, make the yogurt sauce: In a medium bowl, stir together the yogurt, shallots, sumac, cilantro, salt, and pepper. Garnish the yogurt sauce with the pomegranate seeds and mint leaves.
6: Carve the lamb between the rib bones into individual chops. Transfer to a serving platter and serve with the yogurt sauce alongside.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | shamrock-ravioli | ingredients:kosher salt (2teaspoons)、spinach (½cup)、large eggs、egg yolks、roasted red pepper (½cup)、all purpose flour (3cups)、whole milk ricotta cheese (1cup)、freshly grated parmesan cheese (¾cup)、freshly ground black pepper (¼teaspoon)、unsalted butter (1 ¼sticks)、garlics、sage leaves、white balsamic vinegar (1tablespoon)
instructions:
0: Add the spinach to a high-speed blender. Add 1 egg, 2 egg yolks, and ½ teaspoon salt. Blend on high speed until the spinach is completely broken down and the mixture is bright green. Transfer to a medium bowl and set aside. Wash out the blender and wipe dry.
1: Add the roasted red peppers, the remaining egg, 2 egg yolks, and ½ teaspoon salt to the blender. Blend on high speed until the red peppers are completely broken down and the mixture is bright orange-red.
2: On a clean surface, turn out 1½ cups (185 G) of flour and make a large well in the center with your hands. Pour the spinach-egg mixture into the well and, using a fork, begin to incorporate the flour into the wet ingredients by moving your fork along the edges of the well. Once almost all of the flour is incorporated, begin working the dough with your hands. The dough should hold together at this point and form a cohesive piece. If the dough is too sticky, gradually add more flour, until it is no longer sticking to your hands or the surface.
3: Knead the dough for 7–10 minutes, smooth and elastic. When you poke the dough, it should spring back.
4: Repeat with the remaining 1½ cups of flour and the roasted red pepper-egg mixture.
5: Wrap each dough in plastic wrap and let rest at room temperature for 60 minutes. When poked, it should not spring back.
6: While the dough rests, make the filling: In a medium bowl, combine the ricotta, Parmesan, ½ teaspoon salt, and the black pepper. Mix to combine, then cover and transfer to the refrigerator.
7: Unwrap the green dough and cut into 4 equal pieces. Work with 1 piece at a time, covering the rest with plastic wrap so they don’t dry out.
8: On a lightly floured surface, shape the piece of dough into a rectangle. Begin passing the dough through the pasta maker on the widest setting. Continue passing the sheet through the pasta maker, working toward the thinnest setting, until the pasta is thin enough to see your hands through. Repeat with the remaining green and the orange dough, covering the sheets after rolling out so they don’t dry out.
9: Lay out a sheet of orange pasta on a lightly floured surface. Scoop 2 tablespoons of the ricotta mixture onto the sheet about 2 inches from a short end. Add 4 more scoops of ricotta, spacing about 2 inches apart, so you have 5 dollops total.
10: If desired, use an eggshell to create a divot in each ricotta mound. Gently transfer an egg yolk to each divot.
11: Brush the reserved egg whites all over the exposed pasta. Gently lay a sheet of green pasta over the ricotta mounds and egg yolks. Using dry fingers, work out any air bubbles so the top layer of pasta lays smoothly and snuggly over the ricotta and egg yolks. Don’t press too hard, or you will pop the egg yolks.
12: Dip the cookie cutter in flour. Centering the ricotta mounds in the middle of the cutter, punch out 5 ravioli. Using a floured offset spatula, gently transfer the ravioli to a floured baking sheet. Cover with a slightly damp towel repeat with the remaining pasta sheets and filling, alternating between green on top and orange on top.
13: Transfer the ravioli to the refrigerator for 20–30 minutes or freezer for 10–15. This will help them set up and make them less delicate to work with.
14: While the ravioli chill, bring a large pot of salted water to a boil over high heat. Working in batches of 3–4, boil the ravioli for 2–3 minutes, until they float to the surface. Using a slotted spoon, transfer to a baking sheet to drain while you repeat with the remaining ravioli. Reserve some of the pasta water for making the sauce.
15: In a large, high-walled skillet over medium heat, melt the butter until bubbling and beginning to separate, 3–4 minutes. Add the garlic and 2–3 tablespoons of the reserved pasta water. Cook until the garlic fragrant and beginning to brown, about 2–3 minutes.
16: Add the sage leaves and cook for 1 minute more, until crispy. Add the vinegar and ½ teaspoon of salt, plus more to taste. Add the ravioli and swirl the pan to coat in the sauce. Cook until warmed through, about 1 minute.
17: Serve the ravioli hot with lots of freshly grated Parmesan and freshly ground black pepper.
18: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cast-iron-buffalo-chicken-pot-pie | ingredients:cream cheese, softened (8oz)、packet of ranch seasoning (1oz)、Frank’s® Red Hot Buffalo Wing Sauce (½cup)、large eggs、cooked shredded chicken (from 1 rotisserie chicken) (3cups)、diced celery (1cup)、diced carrot (½cup)、minced white onion (½cup)、shredded cheddar cheese (1cup)、10-inch pie dough (7 ounces), thawed according to package instructions、heavy cream (1tablespoon)、scallions, white and light green parts only, thinly sliceds
instructions:
0: Preheat the oven to 425°F (220°C).
1: Add the cream cheese to a large bowl. With an electric hand mixer, beat the cream cheese until creamy and soft, 1–2 minutes. Add the ranch seasoning, buffalo sauce, and 1 egg and mix on low speed to combine, gradually increasing the speed to medium as the mixture becomes less watery, 1–2 minutes.
2: Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
3: Transfer the chicken mixture to a 10-inch cast iron skillet. Unroll the pie dough over the skillet and lay evenly over the filling. Run your fingers underneath the edges of the dough and tuck under itself to form a crust that sits neatly along the edges of the skillet.
4: In a small bowl, mix together the remaining egg and the heavy cream. Brush the egg wash over the top of the pie crust. Using a paring knife, make a few small slits in the center of the crust.
5: Bake the pot pie for 35–40 minutes, until the crust is golden brown and cooked through. Remove the pot pie from the oven and let cool for 15 minutes.
6: Serve the pot pie garnished with scallions.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sweet-spicy-peach-sticky-wings | ingredients:chipotle powder (1 ½teaspoons)、smoked paprika (1 ½teaspoons)、baking powder (1 ½teaspoons)、onion powder (1 ½teaspoons)、garlic powder (1 ½teaspoons)、kosher salt (1 ½teaspoons)、cayenne (½teaspoon)、italian seasoning (½teaspoon)、cumin (½teaspoon)、black pepper (¼teaspoon)
instructions:
0: Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and grease with nonstick spray.
1: Make the dry rub: Add the chipotle powder, paprika, baking powder, onion powder, garlic powder, salt, cayenne, Italian seasoning, cumin, and black pepper to a bowl and whisk until evenly combined.
2: Make the wings: Add the chicken wings to a large bowl and toss with the oil. Sprinkle in the dry rub and use your hands to massage it into the chicken wings.
3: Arrange the wings on the prepared baking sheet, spacing evenly. Bake for 15 minutes, then flip and continue baking for another 15 minutes.
4: While the chicken wings are baking, make the glaze: Add the peaches in syrup, brown sugar, apple cider vinegar, soy sauce, Sriracha, cinnamon, black pepper, salt, bay leaf, and water to a medium pan. Stir to combine, then bring to a boil over medium-high heat, then reduce the heat to medium and cook for 15 minutes, until the peaches have softened and sauce has thickened.
5: Remove the bay leaf, then transfer the peach mixture to a blender and purée on high speed for 30–60 seconds. Strain the glaze through a fine-mesh strainer back into the pan. Turn the heat to high and cook until the glaze has thickened, about 5 minutes. Whisk in the butter until fully incorporated. The glaze should coat the back of a spoon.
6: Carefully remove the wings from the oven and brush on both sides with about ⅓ of the glaze. Return to the oven and cook for another 5 minutes.
7: Remove wings from the oven brush with another ⅓ of the glaze. Turn the oven to high broil, return the wings to the oven, and broil for 2–3 minutes, or until the glaze is bubbling.
8: Remove from the oven and toss wings in a large bowl with the remaining glaze.
9: Transfer to a serving plate and garnish with the cilantro.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | salsa-braised-chicken-with-avocado | ingredients:bone-in, skin-on chicken thighs、kosher salt、freshly ground black pepper、white wine (½cup)、store bought salsa verde (3cups)、ripe avocados、fresh cilantro (¼cup)、warmed tortilla
instructions:
0: Preheat the oven to 400°F (200°C).
1: Season the chicken thighs all over with salt and pepper. Working in batches if necessary, arrange the thighs skin-side down in a cold, large oven-proof skillet. Place the skillet over medium heat and cook the chicken thighs, undisturbed, until the skin is golden brown and the thighs naturally release from the skillet, 12–15 minutes. Using tongs, transfer the thighs to paper towels.
2: Pour the wine and salsa verde into the skillet and stir to combine with the rendered fat and scrape up any browned bits from the bottom of the pan, then remove the skillet from the heat. Return the thighs to the skillet, skin-side up, so they are half submerged in the sauce. Transfer the skillet to the oven and bake until the chicken is cooked through and tender and the sauce has reduced and thickened, about 30 minutes.
3: Remove the skillet from the oven, scatter the cubed avocados evenly around the chicken in the sauce, and let the chicken rest in the sauce for 10 minutes.
4: Sprinkle with the cilantro and serve with tortillas on the side, if desired.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | squid-ink-fettuccine-with-black-mussels | ingredients:all purpose flour (2cups)、kosher salt (1pinch)、large eggs、large egg yolks、extra virgin olive oil (1tablespoon)、squid ink (2teaspoons)
instructions:
0: Make the pasta: In a large bowl, whisk together the flour and salt, then turn out onto a clean surface and make a large well in the center.
1: Add the eggs, egg yolks, olive oil, and squid ink to the well and mix with a fork until combined, slowly incorporating more and more flour into the mixture by moving the fork along the edges of the well. Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it’s too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle a bit of the mixture over the dough, continuing to do so until the dough is easier to knead.)
2: Knead the dough for 7–10 minutes, until smooth and elastic. When you poke the dough, it should spring back. Wrap the dough in plastic wrap and let rest at room temperature for 30–60 minutes, or until it does not spring back when poked.
3: On a lightly floured surface, divide into 4 equal portions. Using a pasta roller, laminate and roll out 1 portion of the dough to setting #6. Repeat with the remaining dough.
4: Dust the dough sheets with flour and fold each sheet onto itself 4–5 times. With a sharp knife, cut a dough sheet into ¼-inch (6 mm) strips. Unravel and place onto a floured baking sheet. Repeat with the remaining dough sheets.
5: Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until al dente, about 4 minutes. Reserve ¼ cup (60 ml) of the cooking water, then drain the pasta and set aside.
6: Cook the mussels: Melt the olive oil and butter together in a large pot over medium-high heat. Add the garlic, shallot and salt and cook until the garlic is fragrant and the shallot is translucent, about 5 minutes. Add the wine and olives and cook until the wine is reduced by half, about 5 minutes more. Add the mussels, cover the pot with a lid, and cook until the mussels have opened fully, about 6–8 minutes. Discard any mussels that do not open. Remove the pot from the heat.
7: Add the cooked pasta to the pot with the mussels and stir until the pasta is coated in the wine reduction. Add the reserved pasta water a bit at a time until a silky sauce is created.
8: Divide the pasta and mussels between 4 plates, garnish with the parsley, and serve warm.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | dominican-pasteles-en-hoja-as-made-by-julissa-calderon | ingredients:olive oil (½cup)、bijol seasoning (1tablespoon)、small red onion、garlic (3cloves)、ground beef (1lb)、salt (1teaspoon)、pepper (½teaspoon)、dried oregano (½teaspoon)、tomato sauce (1cup)、raisin (¼cup)
instructions:
0: Heat the oil in a large skillet over medium heat. Add the Bijol seasoning and cook for 3 minutes or until the oil turns reddish-orange and is aromatic. Set aside all but 2 tablespoons of the seasoned oil and return the pan to the heat.
1: Add the red onion, garlic, beef, salt, pepper, and oregano and stir to combine. Cook until the meat is well browned, around 15 minutes.
2: Add the tomato sauce and raisins. Bring to a boil, then cover and reduce the heat to low. Simmer for 30 minutes, or until all of the liquid evaporates and the meat is tender. Remove from the heat and let cool.
3: Make the plantain dough: In a deep bowl, add the plantains, yuatía, chicken broth cubes, Sazón Goya powder, lime juice, some of the milk, Bijol seasoning, and reserved Bijol oil. Stir to combine, adding more milk as needed until the dough is seasoned to your taste, soft, tacky, and light orange in color.
4: Lay a banana leaf on a clean work surface and brush the center with Bijol oil. Scoop 3 tablespoons of the plantain dough into the center of the square and top with 2 tablespoons of the beef filling. Fold the banana leaf in half, then roll up and tuck in the ends to seal. Tie tightly with twine to secure. Repeat with the remaining ingredients.
5: Bring a large pot of water to boil over medium heat and season with salt. Add the pasteles, cover, and cook for 40 minutes. Remove the pasteles from the pot.
6: Unwrap and serve with ketchup and hot sauce.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | baked-chicken-with-mezzetta-olives-and-roasted-red-peppers | ingredients:large bone-in, skin-on chicken thighs、kosher salt、freshly ground black pepper、olive oil (2tablespoons)、small yellow onion、garlic cloves、Mezzetta® Roasted Red Bell Peppers (1cup)、Mezzetta® Pitted Castelvetrano Italian Olives (1cup)、yellow squash (1cup)、tomato (1can)、dry white wine (½cup)、unsalted butter (2tablespoons)、fresh thyme leaf (2teaspoons)、red pepper flakes (¼teaspoon)、fresh parsley (1tablespoon)
instructions:
0: Preheat the oven to 350°F (180°C).
1: Season the chicken thighs generously with salt and pepper.
2: Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5–7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
3: Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2–3 minutes, or until they begin to soften. Watch carefully so they don’t burn.
4: Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
5: Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
6: Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
7: Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
8: Transfer to the oven and bake for 30–40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
9: Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | hot-honey-pepperoni-flatbread | ingredients:nonstick cooking spray、refrigerated pizza dough (1can)、pizza sauce (½cup)、Frank’s RedHot® (3tablespoons)、shredded mozzarella cheese (1cup)、shredded parmesan cheese (¼cup)、pepperoni (1cup)、clover honey (2tablespoons)、fresh basil (¼cup)
instructions:
0: Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
1: Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
2: In a small bowl, mix together the pizza sauce and 2 tablespoons Frank’s RedHot®.
3: Spread the Frank’s RedHot® pizza sauce over the dough, then top with the mozzarella and Parmesan cheeses. Arrange the pepperoni in a single layer over the cheese.
4: Bake the flatbread for 10–15 minutes, or until the crust is golden brown and the cheese is melted.
5: Meanwhile, mix together the honey and remaining tablespoon of Frank’s RedHot® in a small bowl.
6: Drizzle the Frank’s RedHot® honey over the flatbread and garnish with the basil. Cut into 8 slices, then serve.
7: Enjoy! |