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Give the cooking plan according to the name of the dish entered. | strawberry-french-toast-bake | ingredients:biscuits、strawberry (1cup)
instructions:
0: Preheat oven 350˚F (180˚C).
1: Slice each biscuit into 8 pieces and place in a greased baking dish.
2: In a saucepan on medium heat, combine strawberry filling ingredients and cook until it reaches a boil. Reduce heat to a simmer and continue to cook until filling reaches a smooth consistency. Remove from heat and set aside.
3: Combine egg mixture ingredients in a large bowl until well-incorporated.
4: Place biscuits in a greased baking dish and spread the egg mixture evenly on top.
5: Top with strawberry filling and the fresh quartered strawberries.
6: Bake for 40-50 minutes, or until golden brown.
7: Slice and serve with whipped cream.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | stuffed-hash-brown-omelette | ingredients:butter (2tablespoons)、yellow onion、red pepper、spinach (2cups)、frozen hash brown (1 ½cups)、shredded cheddar cheese (½cup)、salt、pepper、chipotle sour cream、scallion
instructions:
0: Take your hash browns out of the freezer to allow them to begin to thaw.
1: In an eight-inch nonstick pan, melt one Tbsp. of butter on medium heat and add onions, occasionally stirring. Allow to cook until they have softened and begin to brown. Add the peppers, stir, and salt to taste. Cook until they begin to soften.
2: Add the spinach and allow it to wilt for a couple of minutes. Transfer this filling to a bowl.
3: Put your pan back on the heat and add one Tbsp. of butter, melting on medium heat. Add your hash browns and season with salt and pepper to taste, stirring until the butter and seasoning are evenly distributed.
4: Arrange the potatoes in a flat even layer. Sprinkle cheese evenly on top and allow it to melt. Then, sprinkle the filling evenly on top. When the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready.
5: Shake the pan to make sure it’s not sticking to the bottom, then bring it over to your plate and carefully tilt the pan, using the edge to help fold it over in half.
6: Add your favorite toppings and enjoy! (We used chopped scallions and a chipotle sour cream.)
7: For the chipotle sour cream:
8: Combine ½ (115 G) cup sour cream or crema, one Tbsp. chipotle in adobo (finely chopped), a pinch of salt, and a splash of water to thin it out.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | ham-cheese-panini-waffle | ingredients:sourdough bread (2slices)、eggs、fresh chives (1tablespoon)、ham (2slices)、provolone cheese (3slices)
instructions:
0: Place a slice of bread in a preheated, greased waffle iron. Spread the eggs evenly on top.
1: Sprinkle the chives over the eggs. Top with the ham, followed by the cheese.
2: Place the second slice of bread on top.
3: Cook for 3-5 minutes, until cheese is melted and the bread is golden brown, then serve.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | breakfast-sandwich-roll-up | ingredients:white bread (9slices)、bacon (6rashers)、breakfast sausages、egg、ketchup、butter (1tablespoon)
instructions:
0: Stack the slices of bread and cut the crusts off.
1: Arrange the slices in a 3" x 3" (7.5cm x 7.5cm) square on clingfilm, overlapping them slightly.
2: Roll out with a rolling pin until they are all combined together.
3: Spread ketchup over the square, then add the scrambled egg, bacon and sausages to the bottom third of the square. Drizzle ketchup on top of the sausages.
4: Roll up and remove the cling film. Cut in half.
5: Heat up the butter in a pan and fry the rolls in butter until all sides are golden brown.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | carrot-cake-oatmeal | ingredients:carrot (½cup)、rolled oats (⅓cup)、raisin (1tablespoon)、unsweetened almond milk (1cup)、vanilla extract (½teaspoon)、ground cinnamon (¼teaspoon)、honey (1teaspoon)、raw almonds、2% greek yogurt (½cup)
instructions:
0: Stir together rolled oats, grated carrot, raisins, and ½ of the almond milk.
1: Store in an airtight container in the fridge overnight. (If you’re following the Clean Eating Challenge, you already did this!)
2: Combine the carrot-oat mixture, the remaining ½ of the almond milk, honey, vanilla, and cinnamon in a small pot over medium heat.
3: Bring the mixture to a simmer and cook, stirring occasionally, until the mixture is thick and the oats are cooked, 4 to 5 minutes.
4: Serve immediately, with almonds and Greek yogurt on top.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chicken-and-waffles-nachos | ingredients:buttermilk (2cups)、black pepper (3teaspoons)、kosher salt (1teaspoon)、boneless, skinless chicken thighs、maple syrup (1 ½cups)、vinegar based hot sauce (2tablespoons)、canola oil (2cups)、all purpose flour (1 ½cups)、chili powder (½teaspoon)、paprika (½teaspoon)、garlic powder (½teaspoon)、large eggs、frozen waffles、shredded cheddar cheese (3oz)、sour cream (½cup)、scallions (2tablespoons)
instructions:
0: In a large bowl, combine the buttermilk, 1 teaspoon of salt, and 1 teaspoon of black pepper. Place the chicken in the buttermilk mixture and toss to coat, then cover and marinate in the refrigerator for 1-2 hours, up to overnight.
1: Make the spicy maple syrup: In a small saucepan over medium heat, combine the maple syrup and hot sauce. Bring to a simmer, then cook for about 5 minutes, or until fragrant. Remove the pan from the heat and let cool. Set aside until ready to serve, or store in an airtight container in the refrigerator for up to 1 month.
2: Heat the oil in a large heavy-bottomed pot until it reaches 325°F (170°C). Line 2 baking sheets with paper towels and set nearby.
3: Working in batches, fry the quartered waffles in the hot oil for about 30 seconds on each side, or until golden brown. Transfer to a paper towel-lined baking sheet and season with salt.
4: In a large bowl, combine the flour, remaining 2 teaspoons of black pepper, chili powder, paprika, and garlic powder. In a medium bowl, beat the eggs well.
5: Set a wire rack inside a baking sheet.
6: Remove the chicken from the refrigerator and, working in batches, coat the chicken in the flour mixture, then in the eggs, then in the flour again. Place on the wire rack.
7: Working in batches, fry the chicken in the hot oil for 2-3 minutes, or until golden brown on the outside. Season with additional salt if desired. Transfer to a paper towel-lined baking sheet to drain.
8: Turn the oven to broil.
9: Arrange the fried waffles on a baking sheet, overlapping slightly. Top with the chicken and cheddar cheese.
10: Broil for 1-2 minutes, or until the cheese is bubbling. Watch carefully so it does not burn.
11: Drizzle the nachos with ½ cup (120 ML) of the spicy maple syrup, dollop on the sour cream, and scatter the scallions over the top. Serve with the remaining spicy maple syrup alongside
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | egg-noodles | ingredients:nonstick cooking spray、egg
instructions:
0: Heat a frying pan over medium heat and grease with nonstick spray.
1: Add the beaten eggs to the pan, cover, reduce the heat to low, and cook until the eggs are set, about 5 minutes. Remove the pan from the heat.
2: Transfer the cooked egg disc to a cutting board and cut into ½-inch (1 cm) wide strips.
3: Toss with any sauce or in soup for easy egg noodles.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | zucchini-cheddar-muffins | ingredients:nonstick cooking spray、whole wheat flour (2cups)、baking powder (1teaspoon)、baking soda (½teaspoon)、kosher salt (1teaspoon)、black pepper (1teaspoon)、sugar (1pinch)、large eggs、buttermilk (1cup)、unsalted butter (5tablespoons)、zucchini (1cup)、carrot (1cup)、shredded cheddar cheese (1cup)、chives (¼cup)
instructions:
0: Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
1: Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
2: In a medium bowl, whisk together the eggs, buttermilk, and butter.
3: Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
4: Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
5: Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
6: Sprinkle more cheddar cheese on top of the muffins.
7: Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
8: Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
9: Enjoy!
10: Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams |
Give the cooking plan according to the name of the dish entered. | berry-parfait | ingredients:greek yogurt (1cup)、granola (½cup)、banana、strawberry (½cup)、raspberry (½cup)、blueberry (½cup)、honey
instructions:
0: In two glasses, divide the yogurt and top with a layer strawberries and bananas.
1: Continue with another layer of yogurt, granola, and berries.
2: Drizzle with honey.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | zucchini-hash-browns | ingredients:zucchinis、salt、parmesan cheese (½cup)、fresh chives (⅓cup)、dried oregano (1teaspoon)、garlic powder (¼teaspoon)、black pepper (¼teaspoon)、egg
instructions:
0: Preheat oven to 400°F/200°C.
1: Using a box grater, grate the zucchini on the coarse side.
2: Transfer the grated zucchini to a large bowl and sprinkle with salt. Mix the zucchini and set aside for 20 minutes while the salt draws moisture from the zucchini.
3: Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
4: Place the zucchini back to the large bowl and toss in the chives, parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined.
5: Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
6: Bake for 35 minutes, until golden brown.
7: Cool the hash browns for 10-15 minutes to set.
8: Serve with desired dipping sauce.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | strawberry-ginger-beet-smoothie | ingredients:strawberry (1cup)、romaine lettuce (1 ½cups)、red beet、ginger (1piece)、ice (1 ½cups)
instructions:
0: Place the strawberries, lettuce, beet, and ginger in a blender or food processor and blend until just combined.
1: Add in the ice and continue to blend until the mixture is smooth.
2: Serve immediately.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | bacon-spinach-omelet | ingredients:eggs、salt (½teaspoon)、pepper (¼teaspoon)、bacon (1strip)、fresh spinach (½cup)、shredded cheddar cheese (2tablespoons)、green onion
instructions:
0: In a 16 oz (475 ml) mason jar, add eggs, salt, pepper, bacon, spinach, and cheese. Place the lid on the mason jar and shake until ingredients are well-combined.
1: Remove lid and place microwave for 1½-2 minutes, or until omelet appears puffy. *Be careful mason jar will be hot*
2: Top with green onions, if desired.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | homemade-pop-tarts | ingredients:puff pastry (1box)、strawberry jam、raspberry jam、blueberry jam、egg、milk
instructions:
0: Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
1: Coat edges of one section of pastry with egg wash (egg and milk whisked).
2: Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
3: Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
4: Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
5: For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spicy-breakfast-potatoes | ingredients:russet potatoes、olive oil (3tablespoons)、kosher salt (2teaspoons)、Frank’s Red Hot® Sauce (¼cup)、fresh parsley (2tablespoons)
instructions:
0: Preheat the oven to 425°F (220°C).
1: In a large bowl, toss the potatoes with the olive oil, salt and Frank’s RedHot® sauce.
2: Transfer the potatoes to the oven and roast for 35-40 minutes, tossing halfway, until the potatoes are golden and crispy. Garnish with fresh parsley before serving.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | low-carb-biscuits-and-gravy | ingredients:almond flour (2cups)、baking powder (1tablespoon)、salt、plain greek yogurt (½cup)、large eggs、honey (2tablespoons)
instructions:
0: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
1: Make the biscuits: In a medium bowl, add the almond flour, baking powder, and salt. Whisk to combine.
2: In a separate large bowl, add the Greek yogurt, eggs, and honey. Whisk to combine.
3: Sift the dry ingredients through a fine-mesh sieve into the wet ingredients. Mix to combine until fluffy. Do not overmix.
4: Using a large ice cream scoop or a large spoon, scoop dough onto the lined baking sheet, spacing evenly. You should have about 6 biscuits. (If the oven is not ready, keep biscuits in the refrigerator so that they do not spread out and flatten.)
5: Bake for 15-20 minutes, or until golden brown.
6: Make the gravy: Drizzle a bit of oil in a large skillet over medium-high heat, then add the sausage and cook 7-10 minutes, or until browned.
7: Reduce the heat to medium-low and add ¼ cup (25 g) of almond flour, the cayenne, paprika, rosemary, sage, salt, and pepper. Stir to combine, then add the milk.
8: Simmer the gravy until it reaches your desired consistency, stirring occasionally. You can add up to ¼ cup (25 g) more almond flour for a thicker, heartier gravy.
9: Serve the gravy hot, poured over a warm biscuit.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sweet-potato-avocado-toast | ingredients:large sweet potato、large avocado、garlics、cherry tomato (¾cup)、bacon、feta cheese
instructions:
0: Slice sweet potato lengthwise into ¼-inch (6 mm) thick slices.
1: Place slices in toaster on high for about 5 minutes, or until cooked through. (You may need to toast them several times depending on the strength your toaster settings)
2: While the sweet potato is toasting, mash the avocado in a bowl. Add garlic and tomatoes. Stir to combine.
3: Top your sweet potato toasts with the mashed avocado mixture and garnish with crumbled bacon and feta.
4: Serve immediately.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spinach-mushroom-and-feta-zucchini-wrapped-quiche | ingredients:nonstick cooking spray、medium zucchinis、large eggs、crumbled feta cheese (½cup)、spinach (½cup)、mushroom (⅔cup)、milk (½cup)、salt、pepper
instructions:
0: Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
1: Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
2: Line the muffin cups with the zucchini strips on the bottom and sides.
3: In a large bowl, whisk together the eggs, feta, spinach, mushrooms, milk, salt, and pepper.
4: Divide the egg mixture evenly among the zucchini cups, using a spoon to distribute the mushrooms.
5: Bake for 18 minutes, until the edges are slightly browned.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | heart-shaped-avocado-toast-cancer | ingredients:avocado、kosher salt、lemon juice (1teaspoon)、sourdough bread (1slice)、unsalted butter (1tablespoon)、large egg
instructions:
0: Scoop the avocado into a medium bowl. Season with salt and add the lemon juice. Mash until smooth.
1: Cut out the center of the bread with heart-shaped cookie cutter. Set aside.
2: Melt the butter in a medium skillet over medium-low heat. Add the heart and cut-out piece of bread and toast until golden brown, 2-3 minutes.
3: Flip the bread, then crack the egg into the cut-out. Cover and cook for 1-2 minutes, until the white is set and the yolk is runny, or to your desired doneness.
4: Transfer to a plate and spread the avocado over the heart.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pb-j-breakfast-banana-split | ingredients:banana、greek yogurt (½cup)、natural peanut butter (1tablespoon)、fruit preserves (1tablespoon)、granola (1tablespoon)、blueberry (2tablespoons)、whipped cream (¼cup)、cherry
instructions:
0: Slice the banana in half lengthwise, then place on a plate or in a bowl.
1: Using an ice cream scoop, scoop 2 dollops of Greek yogurt on top of the sliced banana
2: Drizzle the peanut butter and berry preserves over the yogurt.
3: Sprinkle the granola and blueberries on top.
4: Top the whole thing with a dollop of whipped cream and a cherry.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | fiesta-tofu-scramble | ingredients:extra virgin olive oil (1tablespoon)、red bell pepper、jalapeño、medium red onion、kosher salt、extra firm tofu (14oz)、ground turmeric (½teaspoon)、garlic powder (1teaspoon)、onion powder (½teaspoon)、pepper、fresh cilantro leaves (¼cup)、avocado、Lime wedge
instructions:
0: Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the bell pepper, jalapeño, and red onion. Season with salt. Sauté for 2 minutes, until the vegetables start to sweat.
1: Crumble the tofu into the pan and stir to break up. Add the turmeric, garlic powder, onion powder, and pepper and stir to combine. Make sure the turmeric evenly coats the tofu to give it an egg-like color.
2: Serve hot with cilantro, sliced avocado, and lime wedges.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tofu-egg-breakfast-sandwich | ingredients:olive oil (1tablespoon)、tofu (7oz)、soy sauce (2tablespoons)、garlic powder (½teaspoon)、turmeric (¼teaspoon)、vegan mayonnaise (¼cup)、ketchup (¼cup)、hashbrowns、ciabatta rolls、sliced tomato、sliced avocado
instructions:
0: Remove tofu from package and drain. Wrap the tofu in paper towels and cover with a couple heavy books. Let sit for 10 to 15 minutes to remove excess water.
1: Cut tofu in half, reserving one half for a future recipe. Slice into 4 rectangles.
2: Add olive oil to pan over medium heat. Add the tofu rectangles, 1 tablespoon soy sauce, ¼ teaspoon garlic powder, and ⅛ teaspoon turmeric, and let brown for 3 to 4 minutes before flipping over. Repeat on other side with other half of seasonings.
3: When both sides are browned, transfer tofu to plate.
4: To make sauce, combine vegan mayo and ketchup in small bowl.
5: Assemble sandwiches by coating ciabatta roll with sauce, then stack on 1 hashbrown, tofu “eggs” sliced tomato and sliced avocado. Repeat with remaining ingredients.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | freezer-prep-breakfast-burritos | ingredients:tortilla
instructions:
0: In a medium pan, add oil and garlic and cook until garlic is lightly browned. Add tofu by pulling pieces off to produce the full “scramble” effect.
1: Add the turmeric, paprika, red pepper flakes, and nutritional yeast and stir to combine.
2: Add the vegetable stock and cook until absorbed in the tofu.
3: Drizzle with hot sauce if you desire.
4: Spoon some of the scramble in the center of a tortilla and add any fillings you would like.
5: NOTE: Leave plenty of room on the ends otherwise food will spill out once it's folded up.
6: Fold the left and right sides of the tortilla in toward the center, then roll the bottom (the end nearest you) up towards the top.
7: Dampen a paper towel and wrap it around the burrito, mimicking the fold of the burrito itself. Do the same with parchment paper.
8: Place your burritos in a plastic bag and freeze until breakfast.
9: NOTE: Save for up to 1 month.
10: When you are ready to eat, take one of the burritos out, remove parchment paper and microwave burrito (still in paper towel) in the microwave for 3 minutes.
11: Allow to cool for 1 minute.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chewy-oatmeal-breakfast-bars-to-go | ingredients:almond butter (1cup)、maple syrup (½cup)、almond milk (½cup)、vanilla (1teaspoon)、rolled oats (2 ½cups)、brown rice cereal (1cup)、slivered almond (½cup)、dried cranberry (½cup)、dark chocolate (½cup)
instructions:
0: Preheat oven to 325˚F (160˚C).
1: Combine wet ingredients together in a large bowl.
2: Then add in all the remaining dry ingredients.
3: Add mixture into a 8x8 inch (20x20 cm) baking pan lined with greased parchment paper. Firmly press down mixture until it is one smooth layer. (If you grease the spatula as well it will prevent the mixture from sticking to it!)
4: Bake 15-20 minutes, or until golden brown. Let cool 10 minutes.
5: Drizzle top with melted dark chocolate. Chill for 30 minutes, or until dark chocolate is solid.
6: Cut into 8 equal pieces.
7: Wrap each bar in parchment paper or foil.
8: Store in the freezer for up to 3 months or in the refrigerator up to 1 week.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tomato-mushroom-and-zucchini-zucchini-wrapped-quiche | ingredients:nonstick cooking spray、medium zucchinis、large eggs、diced tomato (⅓cup)、mushroom (⅓cup)、milk (½cup)、salt、pepper、crumbled feta cheese (½cup)
instructions:
0: Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
1: Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
2: Line the muffin cups with the zucchini strips.
3: In a large bowl, whisk together eggs, tomato, diced zucchini, mushroom, milk, salt, and pepper.
4: Add a bit of crumbled feta to each zucchini cup.
5: Divide the egg mixture evenly among the cups.
6: Bake for 18 minutes, until the edges are slightly browned.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | raspberry-muffin-mug | ingredients:fresh raspberry (1oz)、oat flour (¼cup)、baking powder (½teaspoon)、honey (2tablespoons)、egg white、raspberry jam (½teaspoon)
instructions:
0: Mix together egg white, honey, and raspberry jam in a greased coffee mug.
1: Add oat flour and baking powder and mix until combined.
2: Add in fresh raspberries.
3: Microwave on high for 90 seconds (times may vary).
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | eggs-in-a-cloud | ingredients:eggs、salt、pepper、shredded parmesan cheese (⅓cup)、crumbled bacon (⅓cup)、chives (¼cup)
instructions:
0: Preheat oven to 450°F/230°C.
1: Separate the eggs: egg whites in one bowl and egg yolks each into their own bowls.
2: Using an electric mixer or whisk, mix the egg whites until thick and fluffy.
3: Salt and pepper to taste. Fold in bacon, parmesan cheese, and chives. Do not overfold.
4: Scoop onto baking tray and make an indent in the middle using the back of a spoon.
5: Bake for 5-8 minutes or until egg whites start to brown.
6: Place the egg yolks into center of the egg whites. Bake for 3 more minutes.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | muffin-tin-granola-cups | ingredients:banana、honey (¼cup)、vanilla (1teaspoon)、salt (1teaspoon)、cinnamon (1teaspoon)、oats (1 ½cups)、greek yogurt (1cup)
instructions:
0: In a medium-sized bowl, mash a ripened banana until mostly smooth.
1: Add honey and vanilla, stir.
2: Add salt, cinnamon, and oats. Mix well.
3: Press 2 tablespoons of mix into each cup, form a cup-shape.
4: Refrigerate 1 hour and preheat oven to 350ºF (180ºC).
5: Bake granola cups for 30 minutes.
6: Allow to cool for 5 minutes and add a tablespoon of yogurt to each cup along with any preferred toppings.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | blt-eggs-benedict | ingredients:english muffins、bacon (6strips)、nonstick cooking spray、large eggs、kosher salt、freshly ground black pepper、water (6tablespoons)、unsalted butter (½stick)、mixed green、large beefsteak tomato
instructions:
0: Preheat the oven to 350°F (180°C).
1: Cut the English muffins in half and place on a baking sheet.
2: Arrange the bacon strips on a separate baking sheet.
3: Bake the bacon until browned and crispy, 12–15 minutes. Add the English muffins to the oven for the last 5 minutes of cooking, or until toasted. Remove from the oven.
4: Grease 6 cups of a muffin tin with nonstick spray. One at a time, crack the eggs into each greased cup. Season the eggs with a pinch of salt and pepper. Gently spoon 1 tablespoon of water over each egg.
5: Bake until the egg whites are set and the yolks are still runny, 7–9 minutes. Remove from the oven and let sit for 1–2 minutes, then scoop out the eggs with a slotted spoon and gently pat dry with a paper towel.
6: Arrange the English muffins on a serving platter and brush with the melted butter. Top each muffin half with mixed greens and a slice of tomato. Break each bacon strip in half and lay over the tomatoes, then top with a poached egg.
7: Make the hollandaise: Add the eggs yolks and lemon juice to a blender. Blend until pale yellow in color, about 1 minute.
8: Once the yolks have lightened in color, turn the blender to the lowest speed and slowly drizzle in the melted butter. 10. Add the salt and continue blending until the butter is well incorporated.
9: Drizzle the hollandaise over the benedicts. Garnish with black pepper.
10: Serve immediately.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chilaquiles-with-andrea-mares | ingredients:guajillo chiles、ancho chilies、chiles de árbol、tomato、water (3cups)、onion、garlic (3cloves)、salt、corn tortillas、canola oil、large eggs、queso fresco (½cup)、red onion (¼cup)、avocado、fresh cilantro (2tablespoons)
instructions:
0: In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
1: Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
2: Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
3: Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
4: Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
5: Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
6: Serve immediately.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chicken-waffle-bites | ingredients:mustard (⅓cup)、maple syrup (⅓cup)、honey (⅓cup)、chicken breast、salt (1teaspoon)、pepper (1teaspoon)、cayenne pepper (1teaspoon)、egg、whole milk (¾cup)、vanilla (1teaspoon)、oil (2 ½tablespoons)、flour (1cup)、baking powder (½tablespoon)、sugar (1tablespoon)
instructions:
0: In a small bowl, combine the mustard, maple syrup, and honey. Stir until smooth, then set aside.
1: Cube the chicken breast, then season with salt, pepper, and cayenne.
2: In a large bowl, whisk together the egg, milk, vanilla, and oil.
3: Sift the flour, baking powder, sugar, and a pinch of salt into a separate large bowl. Add the wet ingredients and stir to combine.
4: Add the seasoned chicken to the waffle batter and toss until well coated.
5: Heat a waffle iron on the lowest setting.
6: Spoon a piece of chicken and some batter into each section. Cook for 8-10 minutes, until the chicken is cooked through and the waffles are golden brown. Repeat with the remaining batter.
7: Serve with the sauce for dipping.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | how-to-make-classic-french-toast | ingredients:large eggs、whole milk (¾cup)、heavy cream (¾cup)、light brown sugar (2tablespoons)、kosher salt (½teaspoon)、ground cinnamon (1teaspoon)、vanilla bean paste (1teaspoon)、challah bread (1loaf)、unsalted butter
instructions:
0: Preheat a nonstick electric griddle to 300°F (150°C). (Alternatively, heat a large nonstick skillet over medium-low heat.)
1: In a large bowl, whisk the eggs until well combined. Add the milk, heavy cream, brown sugar, salt, cinnamon, and vanilla bean paste and whisk until completely combined.
2: Working in batches, dip each slice of challah in the custard, letting soak for 20–60 seconds on each side, until fully saturated but not soggy.
3: Lightly grease the griddle with butter. Once melted, add the soaked challah on the griddle and cook, without disturbing, until golden brown and crispy, about 2 minutes. Use a flat spatula to flip the bread and continue cooking until the other side is golden brown, 2 minutes more. Wipe the pan clean between batches and add more butter as needed.
4: Serve the French toast with a pat of butter, a drizzle of warm maple syrup, a sprinkle of flaky salt, and berries.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | oatmeal-parfait-cups | ingredients:ripe bananas、honey (2tablespoons)、almond extract (1teaspoon)、rolled oats (1 ¼cups)、cinnamon (1teaspoon)、full-fat yogurt (2cups)
instructions:
0: Preheat oven to 350°F (175°C.)
1: In a medium bowl, mash the bananas into a paste.
2: Pour in the honey and almond extract, and mix until well combined.
3: Sprinkle on the rolled oats and cinnamon and mix until incorporated.
4: Evenly divide the oats into a greased 12-cup muffin tin.
5: Use your fingers to mold the oats into a cup shape in each of the muffin cups.
6: Bake for 15 minutes, until the oatmeal cups have set.
7: Remove the oatmeal cups from the muffin tin and place them on a serving plate.
8: Place a spoonful of yogurt in each cup and top with your choice of toppings.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | nori-cheese-tamagoyaki | ingredients:eggs、mirin (1splash)、salt (1pinch)、nori (2sheets)、cheese (2sheets)、mayonnaise、tobiko
instructions:
0: Mix eggs, mirin and salt well.
1: Heat a Tamagoyaki pan at low heat. Brush a thin layer of oil on the pan. Wipe off excess with a paper towel.
2: Pour ¼ of egg mixture into pan and quickly swirl to cover the entire pan.
3: When the egg is set, put a sheet of nori and cheese on top. Roll the egg.
4: Pour in ¼ of the egg mixture, lift up the cooked egg roll and let the mixture to flow under it. When the egg is set, roll the omelette toward you. Repeat this procedure one more time.
5: Cut the omelette into bite sized pieces, garnish with mayonnaise and tobiko.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | trail-mix-granola-rolls | ingredients:rolled oats (3cups)、chunky peanut butter (1cup)、honey (¾cup)、kosher salt (1teaspoon)、raisin (1cup)、peanuts (1cup)、golden raisin (1cup)
instructions:
0: Toast the oats in a medium nonstick skillet over medium heat for 2–3 minutes, until golden brown and fragrant. Remove the pan from the heat and let the oats cool.
1: Melt the peanut butter and honey together in a small saucepan over medium heat for about 2 minutes, until pourable and smooth. Stir in the salt, then remove the pot from the heat.
2: Transfer the peanut butter mixture to a large bowl. Add the toasted oats, raisins, peanuts, and golden raisins. Stir until well coated.
3: Transfer the mixture onto a sheet of parchment paper and roll into a log, pressing together. Wrap in plastic wrap and freeze for at least 4 hours, up to overnight.
4: Remove the roll from the freezer and slice into 24 pieces. The slices will keep in the freezer for up to 1 month or in the refrigerator for up to 5 days.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | southwestern-one-pan-shakshuka | ingredients:olive oil (2teaspoons)、garlic (1clove)、small red onion、salt (½teaspoon)、ground black pepper (¼teaspoon)、red pepper flakes (¼teaspoon)、crushed tomato (1 ½cups)、large eggs、avocado、cherry tomato (¼cup)、fresh cilantro (2tablespoons)
instructions:
0: Preheat oven to 350˚F (180˚C).
1: Heat olive oil in an oven-safe skillet over medium heat.
2: Once the oil is shimmering, add the garlic, ½ of the onion red onion, salt, pepper, and red pepper flakes, and cook until the onion is softened, about 3 minutes.
3: Add the crushed tomatoes and stir, bringing the mixture to a simmer.
4: Crack the eggs directly into the tomato mixture, and transfer to the oven.
5: Bake until eggs are set, about 11 minutes.
6: Top with avocado, cherry tomatoes, cilantro, and remaining red onion.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | breakfast-taco-cups | ingredients:nonstick cooking spray、large flour tortillas、vegetarian refried beans (¾cup)、egg (¾cup)、shredded mexican cheese blend (¼cup)、cherry tomatoes、fresh cilantro leaf
instructions:
0: Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
1: Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
2: Press a tortilla square into each cup of the prepared muffin tin.
3: Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
4: Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
5: Garnish with cilantro.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | potato-crust-breakfast-pizza | ingredients:frozen hash brown (30oz)、large eggs、garlic powder (2teaspoons)、onion powder (2teaspoons)、kosher salt (1 ½teaspoons)、dried oregano (1teaspoon)、olive oil
instructions:
0: Preheat the oven to 500ºF (260ºC).
1: Make the crust: In a large microwave-safe bowl, microwave the hash browns on high power for 5-6 minutes, until you can separate the shredded potato pieces with your fingers but they still hold their shape.
2: Transfer the shredded potatoes to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.
3: Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano and stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.
4: Line a 12-inch (30 cm) round pizza pan with parchment paper. Transfer the potato mixture to the pan and shape it into a crust, pressing down so that it’s an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.
5: Bake for 22-25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
6: Reduce the oven temperature to 325ºF (160ºC).
7: Add the toppings: Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage. Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.
8: Bake the pizza for 10-12 minutes, until the egg whites are set and the yolks are still a bit runny.
9: Top with the scallions and hot sauce, if using, then slice into wedges.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | pineapple-upside-down-pancakes | ingredients:flour (2cups)、baking powder (2teaspoons)、baking soda (1 ½teaspoons)、salt (½teaspoon)、sugar (¼cup)、milk (1 ½cups)、vanilla extract (½teaspoon)、butter (½cup)、brown sugar (¼cup)、spiced rum (1 ½fl oz)、canned pineapple ring with juice (20oz)、maraschino cherry
instructions:
0: To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
1: Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
2: Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
3: Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
4: Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
5: Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
6: Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
7: Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
8: Serve pancakes warm with reserved pineapple syrup.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tropical-coconut-smoothie-bowl | ingredients:coconut milk (¼cup)、mango (½cup)、pineapple (½cup)、ice (½cup)、topping of your choice
instructions:
0: Add all the ingredients to a blender and mix on high.
1: Pour into a bowl or half a coconut, and top with desired fruit and other toppings.
2: Enjoy! |
Give the cooking plan according to the name of the dish entered. | breakfast-waffle-the-expert-brunch-er | ingredients:nonstick cooking spray、waffle mix (2cups)、milk (1 ⅓cups)、large egg、vegetable oil (2tablespoons)
instructions:
0: Preheat a waffle iron to medium-high heat. Grease with nonstick spray.
1: OPTION 1: If using prepared mix, in a medium bowl, whisk together the waffle mix, milk, egg, and vegetable oil until fully incorporated.
2: OPTION 2: If making the waffle batter from scratch, in a medium bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the eggs, melted butter, and buttermilk. Whisk the wet ingredients into the dry ingredients until fully combined.
3: Add 1 cup (130 g) of waffle batter to the center of the waffle iron. Cook until the waffle is golden brown and cooked through, 4–6 minutes. Repeat with the remaining batter.
4: Top each waffle with 1 tablespoon maple syrup and 2 tablespoons whipped cream. Garnish with ¼ cup (45 g) mixed berries and 1 teaspoon sprinkles.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | banoffee-french-toast-roll-ups | ingredients:banana、breads、digestive biscuits、caramel sauce (4tablespoons)、eggs、butter
instructions:
0: Smash the biscuits into fine crumbs, using a blender or the bag and rolling pin method.
1: Pour into a bowl and set aside for later.
2: Stretch and thin out the bread a bit using a rolling pin.
3: Spread a generous amount of caramel on each slice.
4: Place a few pieces of banana at the bottom and roll it up tight.
5: Whisk the eggs together in a small bowl.
6: Dip the roll-up into the egg and then biscuit crumbs.
7: Fry over a medium heat in butter for 2-3 minutes each side.
8: Serve with a dollop of whipped cream and some finely grated chocolate.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | breakfast-baked-potato | ingredients:russet potatoes、olive oil (2tablespoons)、salt (2teaspoons)、butter (1tablespoon)、cheddar cheese (2oz)、bacon (1tablespoon)、eggs、salt (2teaspoons)、pepper (1teaspoon)、fresh chives (1tablespoon)
instructions:
0: Preheat the oven to 350°F (180°C).
1: Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
2: Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
3: Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.).
4: Spread butter on the inside of each scooped out potato.
5: Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
6: Bake 25 minutes, until the egg white has cooked through.
7: Serve warm with chives.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | garden-vegetable-vegan-quiche | ingredients:all purpose flour (¾cup)、whole wheat flour (¾cup)、kosher salt (½teaspoon)、vegan butter (8tablespoons)、cold water (¼cup)
instructions:
0: Make the crust: In a large bowl, mix together the all-purpose flour, whole-wheat flour, and salt. Add the butter and, using your hands, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough has a shaggy texture.
1: Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30-60 minutes.
2: Preheat the oven to 350˚F (180˚C).
3: Make the filling: 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 leeks, ½ teaspoon kosher salt, and ½ teaspoon pepper. Cook for another 3-5 minutes, until the leeks have softened slightly. Add the tomatoes and cook for 1 minute, until slightly softened. Add the spinach and sauté for 1-2 minutes, until just wilted. Remove the pan from the heat.
4: Lightly dust a clean surface with flour. Roll out the dough, turning it frequently so it doesn’t stick, to a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick.
5: Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
6: Crumple a piece of parchment paper, then spread it out in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls while baking.
7: Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw.
8: Carefully pour the silken tofu into a fine-mesh strainer set over a bowl. Let sit for 10 minutes to allow the excess water to drain.
9: Add the tofu, nutritional yeast, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
10: Spread half the sautéed vegetables evenly over the bottom of the crust. Pour the tofu puree over the vegetables, then add the remaining vegetables on top..
11: Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
12: Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegan-french-toast | ingredients:chickpeas (15oz)、coconut cream (13.5oz)、maple syrup (4tablespoons)、vanilla extract (2teaspoons)、full-fat coconut milk (13.5fl oz)、cinnamon (2teaspoons)、white sourdough bread (8slices)、coconut oil (1tablespoon)、raspberry (½cup)、fresh blueberry (½cup)
instructions:
0: Drain the chickpeas, reserving the aquafaba, or chickpea water, about 1 cup (240 ml). Reserve the chickpeas for another use.
1: Make the whipped cream. Add ¼ cup (60 ml) of aquafaba to a blender cup. Using the hand mixer attachment, whip the aquafaba until it has nearly quadrupled in volume and soft peaks form.
2: Scoop the chilled coconut cream solids into a large bowl, being sure not to include any of the coconut water at the bottom of the can. Reserve the coconut water for another use.
3: Using the hand mixer attachment, whip the coconut cream until soft peaks form and it has nearly doubled in volume. Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla and beat to incorporate.
4: Add the whipped aquafaba and mix on low speed to incorporate. Chill the whipped cream in the refrigerator while you make the French toast.
5: Add the remaining ¾ cup (180 ML) aquafaba to a blender cup. Using the stick blender attachment, blend on high speed for 2–3 minutes, until it is about tripled in volume and frothy.
6: In a medium bowl, whisk together the coconut milk, remaining 2 tablespoons of maple syrup, cinnamon, and remaining teaspoon of vanilla. Fold in the frothed aquafaba.
7: Dip each piece of bread in the custard mixture quickly, until just coated with batter. For best results, use slightly stale bread.
8: Heat ½ teaspoon of coconut oil over medium-heat into a medium skillet until shimmering. Working in batches, cook the soaked bread on one side for 2–3 minutes, until a golden brown crust has formed. Flip and cook on the other side for 2–3 minutes more, until golden brown. Transfer the French toast to a plate and keep warm in the oven at 200°F (93°C). Repeat with the remaining bread, adding more coconut oil as needed.
9: Serve the French toast warm topped with a dollop of coconut whipped cream, a drizzle of maple syrup, raspberries, and blueberries.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | miso-soup | ingredients:tofu (7oz)、snow pea (½cup)、enoki mushroom (2oz)、dashi (1 ½cups)、miso (2tablespoons)
instructions:
0: Using extreme caution, cut the tofu into cubes, trim snow peas. Cut mushroom ends
1: In a medium size saucepan, Add dashi and bring it to a boil. Add tofu, snow peas, and enoki, for 3 minutes.
2: Turn of the heat. In a small dish, place miso. Add a small amount of dashi and dissolve the miso. Pour over dissolved miso into the pot. Turn back the heat and warm up the soup, right before it boils.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | japanese-omelette-tamagoyaki | ingredients:eggs、sugar (2teaspoons)、salt (1pinch)、sake (1teaspoon)、mirin (1teaspoon)、bonito dashi broth (⅓cup)、oil、shiso leaf、japanese radish、soy sauce
instructions:
0: In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
1: Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
2: Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
3: With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
4: Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
5: Cut the tamagoyaki in half and pierce with a skewer.
6: Serve with a shiso leaf, grated radish, and soy sauce.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | homemade-whole-wheat-pastry-tarts | ingredients:whole wheat flour (2cups)、coconut sugar (2tablespoons)、salt (1teaspoon)、butter (½cup)、ice water (7tablespoons)
instructions:
0: In a large bowl, combine the whole wheat flour, coconut sugar, and salt. Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold.
1: Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
2: Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
3: Meanwhile, make the jam: Add the strawberries, blueberries, and coconut sugar to a small pot over low heat. Simmer for about 5 minutes, then mash the blueberries with a fork.
4: Let simmer for another 5-10 minutes, until mixture starts to thicken to a jam-like consistency. Remove from the heat and let cool.
5: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
6: Roll out the dough on a floured surface to about ¼- to ½-inch (6 mm to 13 mm) thick.
7: Using a pizza cutter and a ruler, cut out 10 even rectangles, each about 3x4½ inches (7x12 cm) . You may need to re-roll any excess dough to get all 10 rectangles.
8: Place 5 of the rectangles on the prepared baking sheet and fill with a heaping tablespoon of the jam. Spread evenly in the center of the rectangles, stopping about 1 inch (2 cm) from the edges, to prevent leakage.
9: Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries.
10: Use a pastry brush to gently brush the tops of each pastry with egg wash.
11: Bake for 15-20 minutes, or until golden brown. Let cool completely.
12: If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms.
13: Use a spoon or rubber spatula to spread the glaze over the pastry tarts.
14: Serve immediately or store in the fridge for up to 3 days.
15: Enjoy! |
Give the cooking plan according to the name of the dish entered. | healthy-abc-pudding | ingredients:ripe bananas、small avocado、unsweetened cacao powder (¼cup)、vanilla extract (½teaspoon)、maple syrup (4teaspoons)、kosher salt (1pinch)
instructions:
0: Add the banana and avocado to the bowl of a food processor and process until completely smooth. Scrape down the sides of the bowl, then add the cacao powder, vanilla, maple syrup, and salt. Blend until smooth and the color is the same throughout.
1: Transfer the pudding to a bowl, cover with plastic wrap, and refrigerate for 15–30 minutes.
2: When ready to serve, divide the pudding between 2 serving bowls and top with your favorite toppings, such as chocolate chips, berries, toasted coconut flakes, toasted nuts, cacao nibs, sliced banana, and/or granola.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | whole-wheat-waffle-sticks | ingredients:large eggs、whole greek yogurt (1cup)、milk (½cup)、oil (¼cup)、maple syrup (2tablespoons)、whole wheat flour (1 ⅓cups)、baking powder (1 ½teaspoons)、baking soda (½teaspoon)、powdered sugar
instructions:
0: Preheat the Griddler, fitted with the waffle plates, to 375°F (190°C), and grease with nonstick spray.
1: Whisk the eggs in a large mixing bowl until smooth.
2: Add the Greek yogurt and whisk again until smooth.
3: Whisk in the milk, oil, and maple syrup.
4: Add the flour, baking powder, and baking soda, and whisk together until the batter is smooth and well combined.
5: Use a 1-cup (130 G) measuring cup to pour batter onto the Griddler.
6: Cook for 10 minutes, until the waffle has puffed up and is golden brown. Transfer the waffle to a cutting board and repeat with the remaining batter.
7: Cut the waffles into sticks.
8: Sprinkle with powdered sugar and serve with maple syrup.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | watermelon-smoothie-bowl | ingredients:strawberry (2cups)、banana (⅓cup)、watermelon (1 ½cups)、coconut water (¼cup)、ice (1cup)
instructions:
0: Add all the ingredients to a blender and mix on high.
1: Pour into a bowl or half a hollowed out small watermelon, and top with desired fruit and other toppings.
2: Enjoy! |
Give the cooking plan according to the name of the dish entered. | avocado-cacao-smoothie | ingredients:ice (⅓cup)、medium banana、quick oat (⅓cup)、almond butter (2tablespoons)、raw cacao powder (2tablespoons)、avocado、honey (1tablespoon)、non dairy milk (1 ¼cups)
instructions:
0: Combine the ice, banana, oats, almond butter, cacao powder, avocado, honey, and nondairy milk in a high-powered blender. Blend on high speed for 1 minute, until completely smooth.
1: Pour the smoothie into a glass and top with a few slices of frozen banana and a drizzle of almond butter.
2: Enjoy! |
Give the cooking plan according to the name of the dish entered. | low-carb-egg-white-omelette | ingredients:lime、water (⅔cup)、avocado、greek yogurt (½cup)、salt、black pepper
instructions:
0: Place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
1: Add oil to a pan over medium heat.
2: Add onions and peppers and cook until nearly soft, about 5 minutes.
3: Add spinach and cheese and stir for another 2 to 3 minutes. Set aside.
4: Add oil to a pan over medium heat.
5: Add the egg whites to the pan and season with salt and pepper. Cook until set, about 2 minutes.
6: Flip the eggs and let set for about 1 minute.
7: Fill the egg whites with the pepper, onion, spinach, and cheese mixture. Roll up the egg white omelette.
8: Top with avocado dressing, tomato, and cilantro.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | ham-and-egg-breakfast-braid | ingredients:eggs、heavy cream (½cup)、salt、pepper、onion powder (½teaspoon)、garlic powder (½teaspoon)、puff pastry (2sheets)、ham (6slices)、cheddar cheese (6slices)、egg
instructions:
0: Preheat oven 375ºF (190ºC)
1: Add eggs, heavy cream, salt, pepper, onion powder, and garlic powder to a bowl and whisk to combine.
2: Heat a saute pan to medium heat and spray with nonstick spray. Add the egg mixture and scramble until soft and almost fully cooked.
3: Flatten out the puff pastry and cut it into thirds, then cut in half.
4: Take one sheet of puff pastry and cut 3 strips with a paring knife, leaving about 1 inch (2 ½) on the end to hold it together. Braid the 3 strips gently.
5: On the second sheet of puff pastry, place ham, egg and cheese, making sure to leave some place around the edges.
6: Place the braid on the top of the cheese and egg mixture, then brush with egg wash.
7: Place braids on a lightly oil sprayed baking sheet.
8: Bake 25-30 minutes or until pastry is risen and deep golden brown.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | easy-cast-iron-cheesy-asparagus-quiche | ingredients:olive oil、asparagus (1bunch)、kosher salt (2teaspoons)、freshly ground black pepper (2teaspoons)、unsalted butter (8tablespoons)、all-purpose flour (2cups)、baking powder (½teaspoon)、grated parmesan cheese (¾cup)、cold water (¼cup)、large eggs、sour cream (⅓cup)、half & half (⅔cup)、shredded cheddar cheese (1 ½cups)、cherry tomato (1cup)
instructions:
0: Preheat the oven to 375˚F (190˚C).
1: Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Turn off the heat. Transfer the asparagus to a bowl and set aside to cool.
2: Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.
3: Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.
4: Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.
5: Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.
6: Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.
7: Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | naan-breakfast-pizza | ingredients:naan bread (1piece)、baked bean、tikka masala sauce (1jar)、cheddar cheese、egg
instructions:
0: Mix together baked beans and tikka masala sauce and pour evenly on naan bread.
1: Add grated cheese on top.
2: Bake for 10 mins at 375°F (190°C).
3: Make a dent in the melted cheese with an egg, then crack into the dent.
4: Bake for another ten mins at 375°F (190°C).
5: Cut into four pieces.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | classic-french-omelette | ingredients:large eggs、water (1 ½teaspoons)、kosher salt (⅛teaspoon)、unsalted butter (2tablespoons)、fresh chive、flaky sea salt
instructions:
0: Add the eggs, water, and salt to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10–15 minutes.
1: Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1–2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2–3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
2: Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
3: Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
4: Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
5: Serve immediately.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mocha-french-toast-bake | ingredients:flaky biscuit dough (2tubes)、eggs、milk (½cup)、vanilla extract (1teaspoon)、instant coffee (2tablespoons)、chocolate bars (2bars)、cooking spray、whipped cream、chocolate syrup (1 ¼cups)
instructions:
0: Preheat the oven to 350ºF (180ºC).
1: Cut each biscuit into 4 pieces and place in a large bowl.
2: In a separate bowl, whisk the eggs, milk, vanilla extract, and instant coffee until well-blended.
3: Pour the liquid mixture over the biscuits and stir to coat.
4: Spoon half of the biscuit and liquid mixture into a greased 9-inch (22 cm) square baking dish.
5: Place the chocolate bars on top and cover with the remaining half of the biscuit mixture.
6: Bake for 25-30 minutes, or until the biscuits are no longer doughy on the inside and there is no more liquid.
7: Cool for 10 minutes and serve with a dollop of whipped cream and drizzle of chocolate syrup.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cinnamon-syrup-glazed-doughnuts | ingredients:caster sugar (¼cup)、brown sugar (¼cup)、eggs、butter (2tablespoons)、flour (1 ⅔cups)、soybean flour (¼cup)、baking powder (½teaspoon)、oil (4cups)、sugar (⅓cup)、ground cinnamon (2teaspoons)、brown sugar syrup (1tablespoon)
instructions:
0: In a large mixing bowl, beat the sugars and eggs together until smooth.
1: Add in the melted butter and whisk until smooth.
2: Sift in the flour, soybean flour and baking powder and mix together.
3: Rest the dough for 30 minutes.
4: Roll the dough into ping pong sized balls using your hands.
5: In a deep saucepan, heat the oil to 190°C (370°F).
6: Using a slotted spoon, carefully fry the balls in small batches.
7: Transfer the doughnuts to a paper towel-lined plate.
8: Prepare the cinnamon sugar by mixing the sugar and ground cinnamon together.
9: Roll the doughnuts in the cinnamon sugar.
10: Drizzle some brown sugar syrup on top.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | apple-cinnamon-steel-cut-oatmeal | ingredients:steel-cut oat (2cups)、cinnamon (1teaspoon)、salt (1teaspoon)、maple syrup (¼cup)、apples、water (3cups)、milk (3cups)、chopped nut
instructions:
0: Add steel-cut oats, cinnamon, salt, maple syrup, apples, water, and milk to a greased slow cooker.
1: Stir then cover.
2: Cook on low for 7-8 hours.
3: Carefully remove lid and serve with chopped nuts.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | apple-blackcurrant-pastries | ingredients:puff pastry (1sheet)、blackcurrant jam (8teaspoons)、apples、sugar (2tablespoons)、cinnamon (2tablespoons)、egg
instructions:
0: Preheat oven to 350°F (180°C).
1: Roll out the sheet of puff pastry and cut into 8 equal rectangles.
2: Cut a border about 1 cm (½ inch) from the outside, not cutting all the way through the pastry.
3: Spread the blackcurrant jam all over the center. Layer apples in an overlapping pattern.
4: Sprinkle with sugar and cinnamon.
5: Transfer to parchment-lined tray and brush with egg wash.
6: Bake for 25 minutes, then cool.
7: Mix together the icing sugar and milk until it is a thick paste.
8: Drizzle over the cooled pastries.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | easy-apple-doughnuts | ingredients:flour (2cups)、sugar (¼cup)、baking powder (1teaspoon)、cinnamon (1teaspoon)、nutmeg (½teaspoon)、salt (1teaspoon)、egg、buttermilk (3tablespoons)、milk (⅓cup)、apples、sunflower oil (2cups)、sugar (½cup)
instructions:
0: For the batter, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
1: Mix in the egg and buttermilk.
2: Gradually stir in the milk.
3: Next, core the apples and slice vertically into doughnut-size rings. Each apple should give you about 3 rings.
4: Heat the oil in a deep frying pan to 180˚C (350°F).
5: Evenly coat each apple slice in the batter mix.
6: Carefully lay the doughnuts into the oil and fry for a few minutes on each side, until golden brown.
7: Drain on paper towel before coating in sugar.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | going-solo-2-crepe-crepe-cakes | ingredients:plain flour (⅔cup)、cocoa powder (1teaspoon)、egg、butter (1tablespoon)、milk (½cup)
instructions:
0: In a bowl, whisk together the strawberries and double cream until they reach soft peaks.
1: Sieve the flour and cocoa powder into a bowl. Crack an egg in the middle and add the melted butter. Whisk until combined.
2: Slowly add the milk in three batches, whisking until perfectly smooth.
3: Heat a small amount of butter over low heat in a nonstick frying pan.
4: Pour in half of the mixture and swirl around until the pan is fully covered. When you can see bubbles forming underneath the crepe, flip. Cook until the edges start to look dry and crisp.
5: Repeat cooking steps with the remaining mixture and set aside to cool.
6: Spread the strawberry cream onto one crepe and chocolate hazelnut spread on the other.
7: Put the chocolate crepe on top of the strawberry one. Cut into 8 slices with a pizza cutter. Layer them on top of each other.
8: Serve with strawberries and crushed hazelnuts.
9: Nutrition Calories: 2012 Fat: 146 grams Carbs: 169 grams Fiber: 10 grams Sugars: 52 grams Protein: 38 grams
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | brownie-batter-pancakes | ingredients:brownie mix (1box)、all purpose flour (1 ½cups)、baking powder (2teaspoons)、milk (1cup)、unsalted butter (¼cup)、large eggs
instructions:
0: In a large bowl, whisk together the brownie mix, flour, and baking powder.
1: In a medium bowl, whisk together the milk, melted butter, and egg yolks.
2: Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the egg whites and whisk until just combined, but do not overmix.
3: Let the batter sit for 15 minutes to thicken.
4: Heat a large nonstick pan over medium-low heat. Add about ¼ cup of batter to the pan. Cook the pancake for 3–4 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2–3 minutes, until cooked through. Repeat with the remaining batter.
5: Stack the pancakes on a plate and top with chocolate syrup, strawberries, and whipped cream.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | smoked-salmon-toast | ingredients:bread (1slice)、cream cheese、smoked salmon、red onion、pepper
instructions:
0: Spread cream cheese on the toast, and top with smoked salmon and red onions.
1: Add a sprinkle of pepper (optional).
2: Enjoy! |
Give the cooking plan according to the name of the dish entered. | gingerbread-dutch-baby | ingredients:flour (½cup)、milk (¾cup)、brown sugar (1tablespoon)、ground ginger (2teaspoons)、ground cinnamon (1teaspoon)、ground nutmeg (½teaspoon)、golden syrup (½tablespoon)、eggs、butter (3tablespoons)、icing sugar、maple syrup
instructions:
0: Preheat the oven to 200°C (400°F).
1: In a large bowl, whisk all the pancake ingredients together with a hand whisk until thoroughly combined. Set aside.
2: Gently melt the butter in a cast-iron skillet over medium-low heat.
3: Pour the pancake mixture into the middle of the pan.
4: Bake in the oven for 25 minutes, until golden brown and risen.
5: Coat with icing sugar and maple syrup.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | almond-milk | ingredients:raw almond (1cup)、vanilla extract (1tablespoon)、honey (3tablespoons)、salt (1pinch)、water (6cups)
instructions:
0: In a medium bowl, soak 1 cup of raw almonds in 2 cups (.5 L) of water overnight.
1: Drain the bowl of water and place the almonds in a blender.
2: Add 1 tablespoon vanilla, 3 tablespoons honey, 1 pinch of salt, and 4 cups (1 L) of water to the blender.
3: Blend the mixture on high for 90 seconds.
4: Use a cheesecloth to strain the liquid into a pouring container.
5: (Optional) refrigerate 1-2 hours or serve immediately.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | loaded-savory-vegetable-crostata | ingredients:all purpose flour (¾cup)、whole wheat flour (¾cup)、kosher salt (½teaspoon)、unsalted butter (6tablespoons)、cold water (3tablespoons)
instructions:
0: Make the crust: In a large bowl, mix together the all-purpose flour, whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Add the water, starting with 3 tablespoons, and mix the dough with your fingers until it is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Turn the dough onto a clean surface, form into a disc, and wrap with plastic wrap. Refrigerate for 30-60 minutes.
1: Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
2: While the dough is resting, make the filling: Add 2 tablespoons of olive oil and the garlic cloves to a large, high-walled skillet over medium heat. Cook for 3 minutes, until the garlic just begins to brown. Add the onion and ½ teaspoon of salt. Cook for 20-25 minutes, until the onion is caramelized. Remove from the pan and set aside to cool in a bowl. To the same pan, add the potatoes, ½ teaspoon of salt, and the water. Increase the heat to medium-high, cover, and cook for 3-5 minutes, until the potatoes are almost fully cooked and the water is nearly evaporated. Remove the lid and cook for 2 minutes more to completely evaporate the water. Remove potatoes from the pan and set aside to cool.
3: To the same pan, add the remaining tablespoon of olive oil, the red pepper flakes, and chard stems. Reduce the heat to medium and cook for 3 minutes, until the stems are softened. Add the chard leaves and remaining ½ teaspoon of salt and cook for 5 minutes, until wilted and reduced in volume by half. Remove the pan from the heat.
4: Remove the garlic cloves from the caramelized onions and transfer to a small bowl. Mash with the back of a fork, then add to the softened goat cheese and stir to combine.
5: Stir the onions into the pan with the sautéed chard.
6: Assemble the crostata: Roll the dough out on a lightly floured surface into a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
7: Spread ½ cup (110 G) of the garlic goat cheese over the center of the dough, leaving a 2-inch (50 cm) border around the edges. Arrange half of the potatoes, slightly overlapping, over the goat cheese, then top with half of the Swiss chard and onion mixture. Repeat with remaining potatoes and chard mixture.
8: Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg. Top with dollops of the remaining goat cheese.
9: Bake the crostata for 45-50 minutes, until the crust is golden brown.
10: Let cool for 10 minutes before slicing and serving.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | berry-almond-oatmeal-bake | ingredients:milk (2cups)、eggs、vanilla extract (1tablespoon)、butter (1tablespoon)、quick-cook oats (2cups)、brown sugar (2tablespoons)、cinnamon (1teaspoon)、baking powder (1teaspoon)、salt (½teaspoon)、mixed berries (2cups)、sliced almonds (½cup)、honey
instructions:
0: Preheat oven to 375°F (190°C).
1: In a bowl, whisk wet ingredients until combined.
2: In a separate bowl, combine dry ingredients.
3: Spread 1 cup (100 grams) of berries over the bottom of an 8x8 inch (20x20 cm) glass baking dish. Add dry mixture, then wet mixture, then the remaining berries. Top with sliced almonds.
4: Bake 40-45 minutes, or until a knife inserted into the center comes out clean.
5: Top with honey.
6: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sausage-gravy-stuffed-biscuits | ingredients:biscuits、egg
instructions:
0: In a cast-iron skillet, break up the ground sausage into small chunks and brown over medium-high heat until sausage is cooked through and no longer pink.
1: Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.
2: Add the milk in several increments while whisking.
3: Add thyme, sage, cayenne pepper, black pepper, and salt.
4: Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.
5: Fill a well-greased ice cube tray with the gravy. (If you do not have an ice cube tray, pour the gravy onto a greased parchment-lined ½ cookie sheet.)
6: Freeze for 20 minutes.
7: Preheat oven to 350˚F (180˚C).
8: With your thumb, make a divot in the center of each biscuit.
9: Place a cube of gravy into each divot.
10: Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top.
11: Turn the dough balls upside down. With the palm of your hand, roll the biscuit ball around in a clockwise motion on your table surface to smooth out the dough balls.
12: Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom. Brush with egg wash.
13: Bake for 20-30 minutes.
14: Enjoy! |
Give the cooking plan according to the name of the dish entered. | breakfast-turkey-sausages | ingredients:lean ground turkey (1lb)、pepper (¼teaspoon)、dried thyme (½teaspoon)、ground sage (1teaspoon)、garlic powder (¼teaspoon)、salt (½teaspoon)、oil
instructions:
0: Add the turkey, pepper, thyme, sage, garlic powder, and salt to a large bowl and mix to combine.
1: Form the turkey meat into eight equal patties.
2: Heat a skillet on medium heat and coat with a bit of oil. Cook patties for 5-10 minutes on each side, or until the inside is no longer pink.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | western-omelet | ingredients:large eggs、kosher salt (⅛teaspoon)、water (2teaspoons)、unsalted butter (2tablespoons)、yellow onion (¼cup)、green bell pepper (¼cup)、red bell pepper (¼cup)、deli ham (⅓cup)、shredded cheddar cheese (½cup)
instructions:
0: Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10–15 minutes.
1: Melt 1 tablespoon of butter in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2–3 minutes. Transfer the vegetable mixture to a bowl.
2: Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
3: Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1–2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
4: Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | easy-15-minute-crepes | ingredients:milk (1 ½cups)、flour (1cup)、eggs、butter (2tablespoons)、salt (½teaspoon)
instructions:
0: Blend all ingredients together in a blender until smooth.
1: Pour batter into a nonstick, greased pan on low-medium heat and cook until cooked through.
2: Top as desired and serve. |
Give the cooking plan according to the name of the dish entered. | strawberry-cream-cheese-filled-banana-bread | ingredients:light cream cheese (4oz)、strawberry (½cup)、honey (1tablespoon)
instructions:
0: In a medium bowl, mix the cream cheese, 1 tablespoon of honey, and strawberries until smooth.
1: Microwave the cream cheese mixture in 30 second intervals for a total of 5 minutes, stirring between each interval. This helps cook out the moisture so that the mixture doesn’t create a large pocket of steam in the bread.
2: Preheat oven to 350°F (180°C).
3: In a bowl, mash the bananas with a fork.
4: Add the eggs and mix until well combined and frothy.
5: Add the Greek yogurt and honey, and mix until incorporated.
6: Sprinkle in the whole wheat flour, baking soda, and baking powder, and fold the batter together with a spatula.
7: Pour ¾ of the banana bread batter into a greased loaf pan, smoothing it into an even layer with the spatula.
8: Pour in the cream cheese filling, making sure to keep it away from the edge of the pan.
9: Pour the remaining banana bread batter over the cream cheese filling and smooth the top with a spatula.
10: Bake for 50-55 minutes, until the top springs back when lightly touched.
11: Let the pan cool for 15 minute before removing the loaf from the pan.
12: Allow the bread to cool at least 1 hour before slicing and serving.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | rainbow-croissants | ingredients:whole milk (⅔cup)、water (⅔cup)、unbleached all-purpose flour (5cups)、granulated sugar (¼cup)、kosher salt (1tablespoon)、instant dry yeast (1tablespoon)、unsalted european-style butter (3tablespoons)、food colorings、unsalted european-style butter (1 ¼cups)、large egg
instructions:
0: In a large bowl, combine the milk and water.
1: On top of the liquid, add the flour, sugar, salt, yeast, and cubed butter.
2: Mix just until the dough comes together, but don’t overmix.
3: Set aside ¼ of the dough and transfer the rest to a lightly floured surface. Knead until the flour is fully incorporated. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rest at room temperature for 2 hours.
4: Divide the reserved quarter of dough into 5 equal pieces. Add a few drop of different colored food coloring to each one.
5: Wearing food-safe gloves so you don’t stain your skin, work each color into the dough.
6: Shape the colored dough into balls, place on a plate, and cover with plastic. Let rest for 2 hours at room temperature.
7: Transfer the large piece of rested dough to a parchment-lined baking sheet. Shape into an 8x11-inch (20x27 cm) rectangle, cover with plastic wrap, and chill in the refrigerator overnight.
8: Transfer the colored dough to another parchment-lined baking sheet. Shape into 2x3-inch (5x7 cm) rectangles, cover with plastic wrap, and chill overnight.
9: Transfer the plain rested dough to a clean, lightly floured surface. Roll into a 16x8-inch (40x20 cm) rectangle. Pat the edges with a knife to straighten.
10: Place the butter rectangle at the center of the dough rectangle. Fold the top and bottom of the dough over to cover the butter, pinching the center seam and sides to seal.
11: Rotate 90° and roll out to a large rectangle, about 8x18 inches (20x45 cm). Flatten the edges.
12: Fold the top and bottom edges to meet in the center of the dough. Fold over once more, then freeze for 30 minutes.
13: Roll out the dough again to a large rectangle, about 24x8 inches (60x20 cm). Brush off any excess flour. Fold the dough in thirds, brush again, then freeze for another 30 minutes.
14: Cut the chilled, colored doughs in half lengthwise. Roll into ropes about 10 inches (25 cm) long.
15: Brush the ropes with water and line up together, in rainbow order or as desired. Press together. Lightly dust with flour and roll out into a rectangle roughly the same size as the plain dough.
16: Brush the plain dough with water, then lay on the colored dough sheet on top.
17: Roll out into a large, 13x21-inch (33x53 cm) rectangle and about ¼-inch (6 mm) thick.
18: Cut the dough into 10 triangles with bases that are about 4 inches (10 cm) wide.
19: Lay the dough triangles colored side down, and starting with the wide end, gently roll up.
20: Place the croissants on a parchment-lined baking sheet, seam-side down. Cover with plastic wrap and let proof at room temperature for 2 hours.
21: Preheat the oven to 400°F (200°C).
22: Brush the croissants with egg wash.
23: Bake for 20-25 minutes, until golden brown. Let cool on a wire rack.
24: Enjoy! |
Give the cooking plan according to the name of the dish entered. | mixed-berry-crepe-cones | ingredients:all-purpose flour (½cup)、salt (½teaspoon)、sugar (½teaspoon)、eggs、butter (2tablespoons)、whole milk (⅔cup)
instructions:
0: Make the crepes by sifting the flour, salt, and sugar and then slowly stir in the egg, and butter.
1: Slowly add the milk into the mixture.
2: In a nonstick pan over medium heat, pour in ⅓ cup (80ml) of the batter and turn it to cover the whole surface. Cook until the bottom is brown and flip.
3: Repeat until you’re all out of crepe batter. Set the crepes aside to cool.
4: Lay out a crepe and spread the berries in a quarter section.
5: Fold the crepe in half and then slowly roll it into a cone.
6: Top with more berries if desired, whipped cream, and powdered sugar.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | bell-pepper-and-kale-frittata | ingredients:large eggs、milk (½cup)、olive oil、kale (½cup)、bell pepper (⅓cup)、salt、pepper、feta cheese (¼cup)
instructions:
0: In a medium bowl, whisk together the eggs and milk.
1: Heat the olive oil in an oven-safe pan over medium-low heat. When the oil is shimmering, add the kale, bell pepper, salt, and pepper. Sauté until the pepper is tender, about 10 minutes.
2: Pour the egg mixture into the pan and sprinkle the feta cheese on top. Continue to cook, pushing in the edges occasionally to make sure all the egg cooks evenly. Remove from the heat.
3: Place the pan in the oven and broil on high until the top is lightly browned, about 4 minutes.
4: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegetarian-breakfast-apple-sausages | ingredients:olive oil (2tablespoons)、onion (½cup)、garlic (2cloves)、apple (1cup)、baby bella mushroom (1cup)、fennel seeds (1teaspoon)、dried rosemary (1teaspoon)、sage powder (1teaspoon)、maple syrup (1tablespoon)、salt、pepper、cannellini bean (15oz)、chickpeas (½cup)、vital wheat gluten (1cup)
instructions:
0: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
1: Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
2: Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
3: Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
4: Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
5: Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
6: Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
7: Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
8: Remove from the water and let cool for about 5 minutes, then unwrap.
9: Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
10: Serve immediately or keep wrapped in the refrigerator for up to 4 days.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cheddar-crusted-bacon-broccoli-quiche | ingredients:shredded cheddar cheese (2 ½cups)、unsalted butter (1cup)、all-purpose flour (2cups)、paprika (1tablespoon)、garlic powder (1tablespoon)、salt (2 ½teaspoons)、ice water (5tablespoons)、bacon (4strips)、small broccoli floret (2cups)、large eggs、milk (1cup)、pepper (½teaspoon)
instructions:
0: Preheat the oven to 350˚F (180˚C).
1: Add 2 cups (200 g) of cheddar cheese and the butter to a large bowl. Mix to combine with an electric hand mixer or stand mixer.
2: Add the flour, paprika, garlic powder, and 2 teaspoons salt and mix well. Add 3 tablespoons of ice water and mix. Add the remaining ice water 1 tablespoon at a time. The dough should hold together when pinched, but crumble apart if you break it up in your hand. If it seems too dry, add a bit more ice water.
3: Transfer the dough to a clean surface and knead with your hands until it comes together. Shape the dough into a disc, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
4: Lightly flour a clean surface and roll out the dough into a circle about ⅛ inch (8 mm) thick. Carefully transfer the crust to a 9½-inch (24-cm) glass pie dish.
5: Trim the edges (save the trimmings to make crackers!). Poke holes in the bottom of the crust with a fork, then use the tines to crimp the edges. Line the dough with parchment paper and fill with pie weights.
6: Bake for 30 minutes, until the edges are crisp.
7: While the crust is baking, prepare the fillings. In a large skillet over medium-high heat, cook the bacon until crisp, 5-7 minutes. Using tongs, remove the bacon from the skillet and let drain on paper towels until cool enough to handle.
8: Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
9: Chop the bacon.
10: Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
11: In a medium bowl, lightly beat the eggs. Add the milk, remaining ½ teaspoon salt, and the pepper. Whisk to combine.
12: Pour the egg mixture over the fillings in the crust.
13: Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned. Cover the edges with tinfoil if they are starting to burn.
14: Let the quiche cool for 15 minutes before slicing and serving.
15: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sweet-and-savory-breakfast-banana-split | ingredients:banana、cottage cheese (½cup)、diced strawberries (2tablespoons)、sliced almonds (2tablespoons)、honey (1tablespoon)、chia seeds (1teaspoon)、whipped cream (¼cup)、cherry
instructions:
0: Slice the banana in half lengthwise, then place on a plate or in a bowl.
1: Using an ice cream scoop, scoop 2 dollops of cottage cheese on top of the sliced banana.
2: Sprinkle the strawberries and almond slices over the cottage cheese.
3: Drizzle the honey over everything and sprinkle the chia seeds on top.
4: Top the whole thing with a dollop of whipped cream and a cherry.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | waffle-grilled-cheese | ingredients:waffle mix (2cups)、fresh rosemary (1tablespoon)、egg、vegetable oil (2tablespoons)、milk (1 ⅓cups)、sharp cheddar cheese (8oz)
instructions:
0: In a large bowl, combine waffle mix, rosemary, egg, oil, and milk. Stir until well combined.
1: Pour about ½ cup (60 g) of the batter into the waffle iron (amount may vary based on the size of the waffle iron). Cook until the waffle is golden brown.
2: Add slices of cheese on half of the waffle. Carefully, fold the other half on top and close the lid. Cook until the cheese is melted.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | queso-hash-brown-breakfast-ring | ingredients:frozen hash brown (30oz)、large eggs、large eggs、onion powder (1teaspoon)、black pepper (1tablespoon)、paprika (1teaspoon)、garlic powder (1teaspoon)、salt (1tablespoon)、nonstick cooking spray、queso dip (15oz)、pork chorizo (11oz)、salsa、fresh cilantro
instructions:
0: Preheat the oven to 425°F (220°C).
1: In a large bowl, combine the hash browns, lightly beaten eggs, onion powder, pepper, paprika, garlic powder, and salt. Mix well.
2: Grease a nonstick bundt pan with cooking spray.
3: Add ⅔ of the hash brown mixture to the bundt pan and press evenly against the bottom and sides of the pan.
4: Carefully pour the queso over the hash browns and spread evenly. Add the chorizo on top of the queso and spread out, then top with the soft-scrambled eggs. Add the remaining hash browns and spread evenly to cover the fillings.
5: Place the bundt pan on a baking sheet and bake for 1 hour.
6: Remove the bundt pan from the oven. Let sit for 10 minutes, then carefully invert onto a serving plate.
7: Slice into wedges and serve.
8: Enjoy! |
Give the cooking plan according to the name of the dish entered. | ricotta-and-apple-toast | ingredients:bread (1slice)、ricotta cheese、apple、honey
instructions:
0: Spread ricotta over toast, and top with sliced apples and a drizzle of honey.
1: Enjoy! |
Give the cooking plan according to the name of the dish entered. | eggs-florentine-domes | ingredients:ham (8large slices)、english muffins、unsalted butter (3tablespoons)、garlic (2cloves)、spinach (10oz)、salt (1teaspoon)、pepper (½teaspoon)、large eggs
instructions:
0: Preheat the broiler.
1: Place the ham and muffins on a baking sheet. Tip: If your baking sheet is not large enough to hold everything at once, place a wire on top of the pan and arrange the remaining ham and English muffins on top of it.
2: Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
3: Remove the English muffins and ham from the oven. Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
4: Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
5: In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
6: Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
7: Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
8: Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
9: Serve with hollandaise sauce and chives.
10: Enjoy! |
Give the cooking plan according to the name of the dish entered. | tofu-scramble-breakfast-tacos | ingredients:olive oil (1tablespoon)、tofu (⅓block)、low sodium soy sauce (1tablespoon)、nutritional yeast (1tablespoon)、turmeric (½teaspoon)、garlic powder (¾teaspoon)、black pepper、spinach (1cup)、whole wheat tortillas、avocado、red pepper、hot sauce
instructions:
0: In a medium-sized sauté pan, add olive oil and tofu, and sauté until lightly browned.
1: Add in soy sauce, nutritional yeast, garlic powder, turmeric, black pepper, red pepper, and spinach, then sauté for 3-5 more minutes or until spinach is wilted.
2: Serve immediately on tortillas and top with avocado, and hot sauce.
3: Enjoy! |
Give the cooking plan according to the name of the dish entered. | caprese-zucchini-wrapped-quiche | ingredients:nonstick cooking spray、medium zucchinis、large eggs、diced tomato (½cup)、milk (½cup)、salt、pepper、fresh mozzarella cheese (½cup)、fresh basil
instructions:
0: Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
1: Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
2: Line the muffin cups with the zucchini strips.
3: In a large bowl, whisk together the eggs, tomato, milk, salt, and pepper.
4: Add a few pieces of mozzarella to each zucchini cup.
5: Divide the egg mixture evenly among the cups. Sprinkle the basil on top.
6: Bake for 18 minutes, until the edges are slightly browned.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | spaghetti-squash-nests | ingredients:medium spaghetti squash、water (½cup)、grated parmesan cheese (1cup)、kosher salt、ground black pepper、large eggs、olive oil、fresh herb (2tablespoons)
instructions:
0: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
1: Using a fork, poke holes lengthwise around the center of the spaghetti squash.
2: Microwave for 2 minutes.
3: Cut the ends off of the squash, then slice in half lengthwise. Remove the seeds and pulp.
4: Place half of the squash flesh-side down in a microwave-safe dish with high sides. Pour ½ cup (120 ML) of water over the top of the squash and microwave on high for 3 minutes, or when a fork easily pulls the squash away from the skin in long strands that look like spaghetti. Repeat with second half— there will still be water left over from the first half. Cool the squash until it can be safely handled, about 10 minutes.
5: Use a fork to remove all of the squash from the skin, breaking it up into small strands. You should have approximately 4 cups of squash (820 G). Transfer to a medium bowl and stir in the Parmesan cheese, salt, and pepper.
6: Divide the squash into 4 1-cup (205 G each cup) (2 portions and place on the prepared baking sheet. Shape into nests, creating a well large enough to fit an egg in the center of each.
7: Bake for 10 minutes, until the squash is starting to brown. Remove from the oven and let cool for 5 minutes.
8: Crack the eggs into a small bowl, 1 at a time, then pour into the wells of the squash nests. Season with salt and pepper.
9: Bake for 12-15 minutes, depending on your preferred doneness for the eggs.
10: Garnish each nest with fresh herbs and serve.
11: Enjoy! |
Give the cooking plan according to the name of the dish entered. | easter-savory-pie-pizza-rustica | ingredients:warm water (2cups)、sugar (1tablespoon)、olive oil (½cup)、instant yeast (1tablespoon)、all-purpose flour (5 ½cups)、salt (1tablespoon)、large eggs、ricotta cheese (16oz)、fresh parsley (1cup)、grated pecorino romano (4oz)、ham (8oz)、pepperoni (8oz)、provolone cheese (8oz)、salami (8oz)、prosciutto (4oz)、bread crumbs (1 ½cups)、large egg
instructions:
0: In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
1: Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball. Then knead the dough for 1 minute, or until it feels smooth and springy.
2: Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
3: Preheat the oven to 350°F (180°C).
4: In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
5: Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
6: Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball. Roll the dough out to a rough circle, about ¼-inch (½-cm) thick.
7: With a pizza cutter or knife, cut out a large disc that is 2 inches (5-cm) wider than a 9-inch (23-cm) springform pan or round baking dish. With the rest of the dough, cut thick strips about 9 inches (23-cm) long and 1 inch (2 cm) thick.
8: Transfer the dough disc into the springform pan or baking dish. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
9: Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
10: Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges. Brush the top with egg wash.
11: Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
12: Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
13: Enjoy! |
Give the cooking plan according to the name of the dish entered. | cinnamon-roll-pull-apart-bread | ingredients:cream cheese (8oz)、sugar (2tablespoons)、cinnamon (1teaspoon)、cinnamon rolls
instructions:
0: In a bowl, combine cream cheese, sugar, and cinnamon.
1: On a floured surface, flatten each cinnamon roll and spread cream cheese mixture on top.
2: Cut flattened roll in half and place one half on top of the other. Repeat for the rest of the cinnamon rolls.
3: Line a loaf pan with parchment paper. Lay the pan vertically on its side, and stack cinnamon rolls cut side facing the bottom of the pan.
4: Cover the loaf pan loosely with foil.
5: Bake at 325˚F (160˚C) 70 minutes, removing the foil for the last 10 minutes.
6: Drizzle with the icing that comes with the cinnamon rolls.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | freezer-prep-veggie-breakfast-burritos | ingredients:olive oil、small white onion、green bell pepper、red bell pepper、cremini mushroom (1cup)、kosher salt、kale (1cup)、large eggs、whole milk (⅓cup)、pepper、whole wheat tortillas、pinto bean (16oz)、shredded cheddar cheese (¼cup)、shredded monterey jack cheese (¼cup)、salsa
instructions:
0: Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
1: Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
2: In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
3: Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
4: Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
5: Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
6: Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
7: When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
8: Calories: 345
Total fat: 12 grams
Total carbs: 41 grams
Dietary fiber: 10 grams
Sugars: 4 grams
Protein: 20 grams
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | sweet-potato-breakfast-bars | ingredients:mashed sweet potato (1 ½cups)、almond butter (5tablespoons)、maple syrup (⅓cup)、vanilla extract (½teaspoon)、rolled oats (2 ¼cups)、cinnamon (½teaspoon)、ground nutmeg (½teaspoon)、slivered almond (⅓cup)、shredded coconut (⅓cup)
instructions:
0: Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
1: In a large bowl, stir together the mashed sweet potatoes, almond butter, maple syrup, and vanilla until well combined. Add the oats, cinnamon, and nutmeg and stir until well combined.
2: Transfer the mixture to the baking pan and spread in an even layer with a spatula.
3: Bake for 20 minutes. Remove from oven and top with the slivered almonds and shredded coconut, pressing gently into the bars. Bake for another 10 minutes, until the coconut is lightly toasted.
4: Let cool for 10 minutes, then slice into 9 bars.
5: Enjoy! |
Give the cooking plan according to the name of the dish entered. | crab-cakes-eggs-benedict | ingredients:shallot (3tablespoons)、dried parsley (½teaspoon)、garlic powder (¼teaspoon)、dijon mustard (1teaspoon)、large egg yolk、mayonnaise (3tablespoons)、fresh lemon juice (2teaspoons)、lemon zest (1teaspoon)、kosher salt (½teaspoon)、black pepper (1pinch)、cayenne pepper (1pinch)、crab meat (2cans)、panko breadcrumbs (¾cup)、all purpose flour (½cup)、canola oil (¼cup)
instructions:
0: Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
1: Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
2: Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3–4 minutes per side. Transfer to a paper towel-lined plate to drain.
3: Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
4: Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3–5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
5: Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
6: Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | chickpea-flour-omelet | ingredients:olive oil、cremini mushroom (½cup)、cherry tomatoes (½cup)、salt、pepper、garlic (1clove)、fresh spinach (2cups)
instructions:
0: In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and tomatoes and cook for 3-4 minutes, until they start to release their juices. Season with salt and pepper.
1: Add a bit more olive oil to the pan, then add the garlic and cook for 2 minutes, until fragrant.
2: Add the spinach and cook for 3-4 minutes, until wilted. Remove the pan from the heat.
3: In a medium bowl, combine the chickpea flour, nutritional yeast, baking soda, garlic powder, turmeric, salt, black salt, apple cider vinegar, and almond milk, and whisk together until mostly smooth.
4: In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add a ½ cup (120 ml) of the omelet batter to the pan. Let cook for 5-7 minutes, or until several bubbles have formed on the surface. Spoon half of the vegetable filling onto one side of the omelet.
5: Using a spatula, fold the omelet in half. Turn off the heat and cover the pan with a lid. Let the omelet steam for 5 minutes, until completely cooked through. Repeat with the remaining omelet batter and filling.
6: Serve the omelets with salsa and fresh cilantro.
7: Enjoy! |
Give the cooking plan according to the name of the dish entered. | vegan-egg | ingredients:kabocha squash (1cup)、canola oil (3tablespoons)、filtered water (12tablespoons)、kala namak (1teaspoon)、kosher salt (½teaspoon)、cornstarch (1tablespoon)
instructions:
0: Make the yolk: In a food processor or high-powered blender, combine the kabocha squash, canola oil, 10 tablespoons of water, the black salt, and kosher salt. Blend until completely smooth, about 1 minute, stopping to scrape down the sides as necessary. Transfer to a medium pot.
1: In a small bowl, whisk together the remaining 2 tablespoons of water and the cornstarch. Add to the yolk mixture.
2: Bring the yolk mixture to a low boil over medium-low heat, whisking constantly, until the mixture thickens to the consistency of pudding, 3-4 minutes.
3: Transfer the yolk mixture to a medium bowl and refrigerate until cooled completely, about 30 minutes.
4: While the yolk mixture cools, make the white: In a blender, combine the tofu, rice flour, water, black salt, coconut milk, and kosher salt. Blend until completely smooth. Transfer to a liquid measuring cup and set aside.
5: Using a ½ ounce domed silicone mold, divide the yolk mixture evenly between the cups. Refrigerate for 3 hours, until the yolks are set. (If you don’t have a silicone mold, a tablespoon measure works well here).
6: Remove the yolks from the molds. Set on a paper towel-lined plate.
7: Heat 2 teaspoons of canola oil in a small skillet over medium heat. Pour about 1½-2 tablespoons of the egg white mixture into the skillet. Spread around slightly to get an ‘egg white’ shape. Place a yolk, flat side down, on the white. Cover the skillet with a lid and reduce the heat to low. Cook for 3-4 minutes, until the edges of the white are very lightly browned and the yolk is warmed through. Repeat with remaining white and yolks, adding more oil to the pan as needed.
8: Season the “eggs” lightly with salt and pepper, then serve.
9: Enjoy! |
Give the cooking plan according to the name of the dish entered. | steak-egg-and-cheese-breakfast-sandwich | ingredients:rib eye steak (1lb)、McCormick® Grill Mates Montreal Steak Seasoning (2tablespoons)、large eggs、water (2teaspoons)、salt (1teaspoon)、black pepper (1teaspoon)、butter (4teaspoons)、cheddar cheese (4slices)、biscuits
instructions:
0: Generously the season steak on both sides with the McCormick Grill Mates Montreal Steak Seasoning . Press the seasoning into the meat.
1: Heat a greased cast-iron skillet over high heat. When hot, add the steak. Sear on both sides, about 3-4 minutes per side, until meat is cooked to desired temperature. Let steak rest for 5-10 minutes, then slice thinly against the grain.
2: While the steak is resting, prepare the eggs. Whisk 1 egg with ½ teaspoon water, ¼ teaspoon salt, and ¼ teaspoon black pepper. (This step will be repeated with each of the 4 eggs).
3: Heat a nonstick skillet over low heat. Melt 1 teaspoon of butter in the pan. Pour in the beaten egg and tilt the pan so the egg coats the pan in an even layer. Place 1 slice of cheese in the center. Use a spatula to fold the sides of the egg over the cheese until you have a square with the cheese covered in the middle. Slide the egg onto a biscuit. Top with a few slices of steak and the top biscuit half.
4: Repeat with the rest of the eggs, biscuits, and steak.
5: Serve immediately. |
Give the cooking plan according to the name of the dish entered. | futuristic-pancakes | ingredients:cold filtered water (4 ½cups)、sodium alginate powder (1teaspoon)、fresh blueberry (8oz)、granulated sugar (2tablespoons)、fresh strawberry (8oz)、calcium lactate powder (1teaspoon)、blue gel food coloring (1drop)、red gel food coloring (1drop)
instructions:
0: Make the fruit spheres: Set the basin of a blender on a kitchen scale and zero out the weight. Weigh out 1,000 grams (4 cups) of cold water.
1: Secure the basin onto the blender base and add the sodium alginate. Blend on high speed for 60 seconds, until the sodium alginate is completely dissolved. The water will become more viscous.
2: Transfer the sodium alginate mixture to a wide, shallow baking dish and cover with plastic wrap. Refrigerate for 2 hours, or up to overnight, to remove any bubbles that may have formed during blending. Clean out the blender.
3: Add the blueberries and 1 tablespoon sugar to the blender and purée until smooth.
4: Place a medium glass bowl on a kitchen scale and zero out the weight. Strain the blueberry puree through a fine-mesh sieve into the bowl until you have 100 grams of liquid. Discard any remaining purée.
5: Rinse out the blender basin and repeat with the strawberries and remaining tablespoon of sugar.
6: To each bowl, add 2 grams of calcium lactate powder. Add the blue food coloring to the bowl with the blueberry purée and the red food coloring to the bowl with the strawberry purée. Whisk until combined.
7: Using a ¼ teaspoon measuring spoon, carefully drop scoops of the fruit purées into the sodium alginate bath, making sure they do not touch. Let the spheres sit in the bath for 1 minute, then carefully use a slotted spoon to transfer the spheres to a bowl of clean filtered water. Set the alginate bath aside for the maple syrup spheres. Gently stir the spheres in the water to rinse off any sodium alginate. Transfer to another bowl of clean filtered water to hold until ready to use, up to 1 hour.
8: Make the maple syrup spheres: Place a medium glass bowl on a kitchen scale and zero out the weight. Add the maple syrup to the bowl, along with the calcium lactate powder and xanthan gum and whisk until the powders are fully dissolved into the syrup.
9: Using a ¼ teaspoon measuring spoon, carefully drop scoops of the maple syrup mixture into the sodium alginate bath, making sure they do not touch. Let the spheres sit in the bath for 1 minute, then very carefully use a slotted spoon to transfer to a bowl of clean filtered water. Gently stir the spheres to rinse off any sodium alginate. Transfer to another bowl of clean filtered water to hold until ready to use, up to 1 hour.
10: Stack the pancakes on serving plates.
11: Using a slotted spoon, scoop the spheres from the water and shake until any excess water runs off. Add a generous mound of fruit and maple spheres to the top of the pancakes stacks. Serve immediately.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | peach-feta-avocado-toast | ingredients:bread、avocado、peach、feta cheese (2tablespoons)
instructions:
0: Alternate avocado and peach slices on the toast.
1: Top with feta cheese.
2: Enjoy! |
Give the cooking plan according to the name of the dish entered. | almond-butter-blueberry-toast | ingredients:bread (1slice)、almond butter、blueberry、granola
instructions:
0: Spread almond butter on the toast and top with blueberries. Sprinkle granola on top.
1: Enjoy! |
Give the cooking plan according to the name of the dish entered. | rosemary-sweet-potato-muffins | ingredients:olive oil、sweet potato、medium white onion、garlic (1clove)、fresh rosemary (1tablespoon)、kosher salt (1teaspoon)、black pepper (1teaspoon)、nonstick cooking spray、whole wheat flour (2cups)、baking powder (1teaspoon)、baking soda (½teaspoon)、sugar (1pinch)、large eggs、buttermilk (1cup)、unsalted butter (5tablespoons)
instructions:
0: Heat a drizzle of olive oil in a large pan over medium heat until just shimmering. Add the sweet potato, onion, garlic, and rosemary. Season with salt and pepper. Cook, stirring occasionally, for 15 minutes, until the sweet potato is softened and browned. Remove from the heat and let cool.
1: Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
2: Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
3: In a medium bowl, whisk together the eggs, buttermilk, and butter.
4: Add the cooled sweet potato mixture to the egg mixture and stir to combine.
5: Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
6: Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
7: Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
8: Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
9: Enjoy!
10: Nutrition, per muffin - Calories: 159, Total fat: 8 grams, Sodium: 393 mg, Total carbs: 18 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 5 grams |
Give the cooking plan according to the name of the dish entered. | egg-in-a-hole-sweet-potato-nests | ingredients:large sweet potato、medium yellow onion、salt (1 ½teaspoons)、pepper (1teaspoon)、garlic powder (1teaspoon)、flour (3tablespoons)、eggs、olive oil (3tablespoons)、bacon、raspberry、banana、spring onion
instructions:
0: Peel the skin off the sweet potato, and coarsely grate on a box grater.
1: Peel the onion, and coarsely grate on a box grater.
2: Transfer the grated sweet potato and onion to a towel-lined bowl.
3: Gently twist the towel, squeezing the liquid into an empty bowl and discard.
4: Transfer the sweet potato and onion to a bowl, and sprinkle with salt, pepper, garlic powder, flour, and 1 egg. Gently stir to combine.
5: Form large flat patties with your hands, approximately ⅓ cup of mixture each.
6: Heat a 9 ½ -inch (24 cm) fry pan on medium heat and coat with oil.
7: Add the sweet potato patties. Fry for 2-3 minutes, then gently flip.
8: Immediately use a small cookie cutter to remove a hole in the middle of each fritter.
9: Crack an egg in the hole, add a pinch of salt and pepper, then cover.
10: Fry for 3-7 minutes, or until cooked to your preference.
11: Uncover and serve with desired garnishes.
12: Enjoy! |
Give the cooking plan according to the name of the dish entered. | apple-cinnamon-instant-oatmeal | ingredients:instant oatmeal (½cup)、freeze-dried apple (3tablespoons)、pecan (1tablespoon)、cinnamon (1tablespoon)、vanilla bean (⅛teaspoon)、sugar (2teaspoons)、water (¾cup)
instructions:
0: Add the instant oatmeal, freeze-dried apples, pecans, cinnamon, vanilla bean, and sugar into a mason jar.
1: Store in a cool, dry place for up to a month.
2: To prepare, pour boiling water or milk over oats. Stir to combine and let sit for 3 minutes.
3: Serve with fresh chopped apples. Enjoy! |