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Tell me how to make Fiesta Tofu Scramble. | Here's a recipe for Fiesta Tofu Scramble:
Ingredients:
• 1 tablespoon extra virgin olive oil
• 1 red bell pepper, seeded and diced
• 1 jalapeño, seeded and diced
• 1/4 medium red onion, diced
• kosher salt, to taste
• 14 oz extra firm tofu, drained and patted dry
• 1/2 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• pepper, to taste
• 1/4 cup fresh cilantro leaves
• 1/2 avocado, sliced
• Lime wedge, for garnish
Instructions:
1. 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.
2. 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.
3. Serve hot with cilantro, sliced avocado, and lime wedges.
Enjoy your Fiesta Tofu Scramble! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Tofu “Egg” Breakfast Sandwich? | Here's a recipe for Tofu “Egg” Breakfast Sandwich:
Ingredients:
• 1 tablespoon olive oil
• 7 oz tofu
• 2 tablespoons soy sauce, divided
• 1/2 teaspoon garlic powder, divided
• 1/4 teaspoon turmeric, divided
• 1/4 cup vegan mayonnaise
• 1/4 cup ketchup
• 2 hashbrowns, cooked
• 2 ciabatta rolls
• sliced tomato, to serve
• sliced avocado, to serve
Instructions:
1. 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.
2. Cut tofu in half, reserving one half for a future recipe. Slice into 4 rectangles.
3. Add olive oil to pan over medium heat. Add the tofu rectangles, 1 tablespoon soy sauce, 1/4 teaspoon garlic powder, and 1/8 teaspoon turmeric, and let brown for 3 to 4 minutes before flipping over. Repeat on other side with other half of seasonings.
4. When both sides are browned, transfer tofu to plate.
5. To make sauce, combine vegan mayo and ketchup in small bowl.
6. Assemble sandwiches by coating ciabatta roll with sauce, then stack on 1 hashbrown, tofu “eggs” sliced tomato and sliced avocado. Repeat with remaining ingredients.
Enjoy your Tofu “Egg” Breakfast Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Freezer-Prep Breakfast Burritos? | Here's a recipe for Freezer-Prep Breakfast Burritos:
Ingredients:
• tortilla
Scramble
• 1 tablespoon oil
• 5 cloves garlic, minced
• 14 oz tofu, broken up
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/4 cup nutritional yeast
• 1/4 cup vegetable stock
• hot sauce, optional
Optional fillings
• onion, diced and cooked
• fresh spinach, cooked
• tomato, sliced and cooked
• black bean, optional
• bell pepper, chopped and cooked
• mushroom, chopped and cooked
• plant based meat alternative, cooked
• pinto bean
• potato, chopped and cooked
• sweet potato, chopped and cooked
• 2 cups corn
Instructions:
1. 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.
2. Add the turmeric, paprika, red pepper flakes, and nutritional yeast and stir to combine.
3. Add the vegetable stock and cook until absorbed in the tofu.
4. Drizzle with hot sauce if you desire.
5. Spoon some of the scramble in the center of a tortilla and add any fillings you would like.
6. NOTE: Leave plenty of room on the ends otherwise food will spill out once it's folded up.
7. 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.
8. Dampen a paper towel and wrap it around the burrito, mimicking the fold of the burrito itself. Do the same with parchment paper.
9. Place your burritos in a plastic bag and freeze until breakfast.
10. NOTE: Save for up to 1 month.
11. 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.
12. Allow to cool for 1 minute.
Enjoy your Freezer-Prep Breakfast Burritos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Chewy Oatmeal Breakfast Bars To-go? | Here's a recipe for Chewy Oatmeal Breakfast Bars To-go:
Ingredients:
• 1 cup almond butter
• 1/2 cup maple syrup
• 1/2 cup almond milk
• 1 teaspoon vanilla
• 2 1/2 cups rolled oats
• 1 cup brown rice cereal
• 1/2 cup slivered almond
• 1/2 cup dried cranberry
• 1/2 cup dark chocolate
Drizzle
• 1/4 cup dark chocolate, melted
Instructions:
1. Preheat oven to 325˚F (160˚C).
2. Combine wet ingredients together in a large bowl.
3. Then add in all the remaining dry ingredients.
4. 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!)
5. Bake 15-20 minutes, or until golden brown. Let cool 10 minutes.
6. Drizzle top with melted dark chocolate. Chill for 30 minutes, or until dark chocolate is solid.
7. Cut into 8 equal pieces.
8. Wrap each bar in parchment paper or foil.
9. Store in the freezer for up to 3 months or in the refrigerator up to 1 week.
Enjoy your Chewy Oatmeal Breakfast Bars To-go! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Tomato, Mushroom, And Zucchini Zucchini-Wrapped Quiche? | Here's a recipe for Tomato, Mushroom, And Zucchini Zucchini-Wrapped Quiche:
Ingredients:
• nonstick cooking spray
• 2 medium zucchinis, plus 1/3 cup (50 grams) diced
• 6 large eggs
• 1/3 cup diced tomato
• 1/3 cup mushroom, diced
• 1/2 cup milk
• salt, to taste
• pepper, to taste
• 1/2 cup crumbled feta cheese
Instructions:
1. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
2. Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
3. Line the muffin cups with the zucchini strips.
4. In a large bowl, whisk together eggs, tomato, diced zucchini, mushroom, milk, salt, and pepper.
5. Add a bit of crumbled feta to each zucchini cup.
6. Divide the egg mixture evenly among the cups.
7. Bake for 18 minutes, until the edges are slightly browned.
Enjoy your Tomato, Mushroom, And Zucchini Zucchini-Wrapped Quiche! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Raspberry Muffin Mug? | Here's a recipe for Raspberry Muffin Mug:
Ingredients:
• 1 oz fresh raspberry
• 1/4 cup oat flour
• 1/2 teaspoon baking powder
• 2 tablespoons honey
• 1 egg white
• 1/2 teaspoon raspberry jam
Instructions:
1. Mix together egg white, honey, and raspberry jam in a greased coffee mug.
2. Add oat flour and baking powder and mix until combined.
3. Add in fresh raspberries.
4. Microwave on high for 90 seconds (times may vary).
Enjoy your Raspberry Muffin Mug! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Eggs In A Cloud? | Here's a recipe for Eggs In A Cloud:
Ingredients:
• 4 eggs, yolks separated
• salt, to taste
• pepper, to taste
• 1/3 cup shredded parmesan cheese
• 1/3 cup crumbled bacon
• 1/4 cup chives, chopped
Instructions:
1. Preheat oven to 450°F/230°C.
2. Separate the eggs: egg whites in one bowl and egg yolks each into their own bowls.
3. Using an electric mixer or whisk, mix the egg whites until thick and fluffy.
4. Salt and pepper to taste. Fold in bacon, parmesan cheese, and chives. Do not overfold.
5. Scoop onto baking tray and make an indent in the middle using the back of a spoon.
6. Bake for 5-8 minutes or until egg whites start to brown.
7. Place the egg yolks into center of the egg whites. Bake for 3 more minutes.
Enjoy your Eggs In A Cloud! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Muffin Tin Granola Cups? | Here's a recipe for Muffin Tin Granola Cups:
Ingredients:
• 1 banana, mashed
• 1/4 cup honey
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups oats
• 1 cup greek yogurt
Optional Toppings
• strawberry
• blueberry
• raspberry
• apple
• banana
• nut
• mango
• kiwi
Instructions:
1. In a medium-sized bowl, mash a ripened banana until mostly smooth.
2. Add honey and vanilla, stir.
3. Add salt, cinnamon, and oats. Mix well.
4. Press 2 tablespoons of mix into each cup, form a cup-shape.
5. Refrigerate 1 hour and preheat oven to 350ºF (180ºC).
6. Bake granola cups for 30 minutes.
7. Allow to cool for 5 minutes and add a tablespoon of yogurt to each cup along with any preferred toppings.
Enjoy your Muffin Tin Granola Cups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make BLT Eggs Benedict? | Here's a recipe for BLT Eggs Benedict:
Ingredients:
• 3 english muffins
• 6 strips bacon
• nonstick cooking spray, for greasing
• 6 large eggs
• kosher salt, to taste
• freshly ground black pepper, to taste
• 6 tablespoons water
• 1/2 stick unsalted butter, melted
• mixed green, to taste
• 1 large beefsteak tomato, cut into 6 slices
Blender Hollandaise Sauce
• 3 large egg yolks
• 1 tablespoon lemon juice
• 8 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Cut the English muffins in half and place on a baking sheet.
3. Arrange the bacon strips on a separate baking sheet.
4. 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.
5. 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.
6. 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.
7. 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.
8. Make the hollandaise: Add the eggs yolks and lemon juice to a blender. Blend until pale yellow in color, about 1 minute.
9. 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.
10. Drizzle the hollandaise over the benedicts. Garnish with black pepper.
11. Serve immediately.
Enjoy your BLT Eggs Benedict! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Chilaquiles With Andrea Mares. | Here's a recipe for Chilaquiles With Andrea Mares:
Ingredients:
• 3 guajillo chiles, stems removed and seeded
• 2 ancho chilies, stems removed and seeded
• 3 chiles de árbol, stems removed and seeded
• 1 tomato, halved
• 3 cups water
• 1/2 onion, chopped
• 3 cloves garlic
• salt, to taste
• 16 corn tortillas, cut into triangles
• canola oil, for frying
• 4 large eggs
• 1/2 cup queso fresco, crumbled, for serving
• 1/4 cup red onion, diced, for serving
• 1 avocado, sliced, for serving
• 2 tablespoons fresh cilantro, chopped, for serving
Instructions:
1. 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.
2. Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about 1/2 cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
3. Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
4. Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
5. 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.
6. Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
7. Serve immediately.
Enjoy your Chilaquiles With Andrea Mares! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Chicken & Waffle Bites? | Here's a recipe for Chicken & Waffle Bites:
Ingredients:
• 1/3 cup mustard
• 1/3 cup maple syrup
• 1/3 cup honey
• 1 chicken breast
• 1 teaspoon salt, plus a pinch, divided
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper
• 1 egg
• 3/4 cup whole milk
• 1 teaspoon vanilla
• 2 1/2 tablespoons oil
• 1 cup flour
• 1/2 tablespoon baking powder
• 1 tablespoon sugar
Instructions:
1. In a small bowl, combine the mustard, maple syrup, and honey. Stir until smooth, then set aside.
2. Cube the chicken breast, then season with salt, pepper, and cayenne.
3. In a large bowl, whisk together the egg, milk, vanilla, and oil.
4. Sift the flour, baking powder, sugar, and a pinch of salt into a separate large bowl. Add the wet ingredients and stir to combine.
5. Add the seasoned chicken to the waffle batter and toss until well coated.
6. Heat a waffle iron on the lowest setting.
7. 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.
8. Serve with the sauce for dipping.
Enjoy your Chicken & Waffle Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Classic French Toast? | Here's a recipe for Classic French Toast:
Ingredients:
French Toast
• 6 large eggs
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 2 tablespoons light brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla bean paste, or extract
• 1 loaf challah bread
• unsalted butter, or ghee, for greasing
For Serving
• softened butter
• pure maple syrup, warmed
• flaky sea salt
• fresh berry
Instructions:
1. Preheat a nonstick electric griddle to 300°F (150°C). (Alternatively, heat a large nonstick skillet over medium-low heat.)
2. 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.
3. 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.
4. 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.
5. Serve the French toast with a pat of butter, a drizzle of warm maple syrup, a sprinkle of flaky salt, and berries.
Enjoy your Classic French Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Oatmeal Parfait Cups? | Here's a recipe for Oatmeal Parfait Cups:
Ingredients:
• 2 ripe bananas, sliced
• 2 tablespoons honey
• 1 teaspoon almond extract
• 1 1/4 cups rolled oats
• 1 teaspoon cinnamon
• 2 cups full-fat yogurt, as needed
Topping Options
• raspberry, as desired
• blueberry, as desired
• strawberry, as desired
• sliced almond, as desired
Instructions:
1. Preheat oven to 350°F (175°C.)
2. In a medium bowl, mash the bananas into a paste.
3. Pour in the honey and almond extract, and mix until well combined.
4. Sprinkle on the rolled oats and cinnamon and mix until incorporated.
5. Evenly divide the oats into a greased 12-cup muffin tin.
6. Use your fingers to mold the oats into a cup shape in each of the muffin cups.
7. Bake for 15 minutes, until the oatmeal cups have set.
8. Remove the oatmeal cups from the muffin tin and place them on a serving plate.
9. Place a spoonful of yogurt in each cup and top with your choice of toppings.
Enjoy your Oatmeal Parfait Cups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Nori Cheese Tamagoyaki. | Here's a recipe for Nori Cheese Tamagoyaki:
Ingredients:
• 3 eggs
• 1 splash mirin
• 1 pinch salt
• 2 sheets nori
• 2 sheets cheese
• mayonnaise, as needed
• tobiko, as needed
Instructions:
1. Mix eggs, mirin and salt well.
2. Heat a Tamagoyaki pan at low heat. Brush a thin layer of oil on the pan. Wipe off excess with a paper towel.
3. Pour 1/4 of egg mixture into pan and quickly swirl to cover the entire pan.
4. When the egg is set, put a sheet of nori and cheese on top. Roll the egg.
5. Pour in 1/4 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.
6. Cut the omelette into bite sized pieces, garnish with mayonnaise and tobiko.
Enjoy your Nori Cheese Tamagoyaki! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Trail Mix Granola Rolls? | Here's a recipe for Trail Mix Granola Rolls:
Ingredients:
• 3 cups rolled oats
• 1 cup chunky peanut butter
• 3/4 cup honey
• 1 teaspoon kosher salt
• 1 cup raisin
• 1 cup peanuts
• 1 cup golden raisin
Instructions:
1. 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.
2. 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.
3. Transfer the peanut butter mixture to a large bowl. Add the toasted oats, raisins, peanuts, and golden raisins. Stir until well coated.
4. 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.
5. 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.
Enjoy your Trail Mix Granola Rolls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Southwestern One-pan Shakshuka? | Here's a recipe for Southwestern One-pan Shakshuka:
Ingredients:
• 2 teaspoons olive oil
• 1 clove garlic, minced
• 1 small red onion, diced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups crushed tomato
• 2 large eggs
• 1/4 avocado, diced
• 1/4 cup cherry tomato, halved
• 2 tablespoons fresh cilantro, chopped
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Once the oil is shimmering, add the garlic, 1/2 of the onion red onion, salt, pepper, and red pepper flakes, and cook until the onion is softened, about 3 minutes.
4. Add the crushed tomatoes and stir, bringing the mixture to a simmer.
5. Crack the eggs directly into the tomato mixture, and transfer to the oven.
6. Bake until eggs are set, about 11 minutes.
7. Top with avocado, cherry tomatoes, cilantro, and remaining red onion.
Enjoy your Southwestern One-pan Shakshuka! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Breakfast Taco Cups? | Here's a recipe for Breakfast Taco Cups:
Ingredients:
• nonstick cooking spray, for greasing
• 3 large flour tortillas
• 3/4 cup vegetarian refried beans
• 3/4 cup egg, scrambled
• 1/4 cup shredded mexican cheese blend
• 3 cherry tomatoes, quartered
• fresh cilantro leaf, for garnish
Instructions:
1. Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
2. Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
3. Press a tortilla square into each cup of the prepared muffin tin.
4. 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.
5. Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
6. Garnish with cilantro.
Enjoy your Breakfast Taco Cups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Potato Crust Breakfast Pizza? | Here's a recipe for Potato Crust Breakfast Pizza:
Ingredients:
Potato Crust
• 30 oz frozen hash brown
• 2 large eggs
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried oregano
• olive oil, for brushing
Toppings
• 3/4 cup shredded monterey jack cheese
• 6 oz breakfast sausage, cooked and drained
• 3 large eggs
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 scallions, thinly sliced, for garnish
• hot sauce, to taste, optional
Instructions:
1. Preheat the oven to 500ºF (260ºC).
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake for 22-25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
7. Reduce the oven temperature to 325ºF (160ºC).
8. 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.
9. Bake the pizza for 10-12 minutes, until the egg whites are set and the yolks are still a bit runny.
10. Top with the scallions and hot sauce, if using, then slice into wedges.
Enjoy your Potato Crust Breakfast Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Tropical Coconut Smoothie Bowl? | Here's a recipe for Tropical Coconut Smoothie Bowl:
Ingredients:
• 1/4 cup coconut milk
• 1/2 cup mango, peeled and cubed
• 1/2 cup pineapple, peeled and cubed
• 1/2 cup ice
• topping of your choice
Instructions:
1. Add all the ingredients to a blender and mix on high.
2. Pour into a bowl or half a coconut, and top with desired fruit and other toppings.
Enjoy your Tropical Coconut Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Breakfast Waffle: The Expert Brunch-er? | Here's a recipe for Breakfast Waffle: The Expert Brunch-er:
Ingredients:
Option 1: Prepared Mix
• nonstick cooking spray, for greasing
• 2 cups waffle mix
• 1 1/3 cups milk
• 1 large egg
• 2 tablespoons vegetable oil
Option 2: From Scratch
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 large eggs
• 8 tablespoons unsalted butter
• 2 cups buttermilk
Toppings
• 4 tablespoons maple syrup
• 8 tablespoons whipped cream
• 1 cup mixed berries
• 4 teaspoons sprinkles
Instructions:
1. Preheat a waffle iron to medium-high heat. Grease with nonstick spray.
2. OPTION 1: If using prepared mix, in a medium bowl, whisk together the waffle mix, milk, egg, and vegetable oil until fully incorporated.
3. 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.
4. 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.
5. Top each waffle with 1 tablespoon maple syrup and 2 tablespoons whipped cream. Garnish with 1/4 cup (45 g) mixed berries and 1 teaspoon sprinkles.
Enjoy your Breakfast Waffle: The Expert Brunch-er! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Banoffee French Toast Roll-ups? | Here's a recipe for Banoffee French Toast Roll-ups:
Ingredients:
• 1 banana, thinly sliced
• 2 breads, thick slices
• 5 digestive biscuits
• 4 tablespoons caramel sauce
• 2 eggs
• butter, knob, for frying
Optional Servings
• whipped cream, to taste
• chocolate, grated
Instructions:
1. Smash the biscuits into fine crumbs, using a blender or the bag and rolling pin method.
2. Pour into a bowl and set aside for later.
3. Stretch and thin out the bread a bit using a rolling pin.
4. Spread a generous amount of caramel on each slice.
5. Place a few pieces of banana at the bottom and roll it up tight.
6. Whisk the eggs together in a small bowl.
7. Dip the roll-up into the egg and then biscuit crumbs.
8. Fry over a medium heat in butter for 2-3 minutes each side.
9. Serve with a dollop of whipped cream and some finely grated chocolate.
Enjoy your Banoffee French Toast Roll-ups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Breakfast Baked Potato? | Here's a recipe for Breakfast Baked Potato:
Ingredients:
• 3 russet potatoes
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 tablespoon butter
• 2 oz cheddar cheese
• 1 tablespoon bacon, diced
• 3 eggs
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon fresh chives, chopped
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
3. Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
4. Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.).
5. Spread butter on the inside of each scooped out potato.
6. Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
7. Bake 25 minutes, until the egg white has cooked through.
8. Serve warm with chives.
Enjoy your Breakfast Baked Potato! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Garden Vegetable Vegan Quiche? | Here's a recipe for Garden Vegetable Vegan Quiche:
Ingredients:
Crust
• 3/4 cup all purpose flour, plus more for dusting
• 3/4 cup whole wheat flour
• 1/2 teaspoon kosher salt
• 8 tablespoons vegan butter, cubed and chilled
• 1/4 cup cold water, plus more a needed
Filling
• 1 tablespoon olive oil
• 2 cups mushroom, thinly sliced
• 1 cup leek
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 1 cup cherry tomato
• 4 cups fresh spinach
• 1 package silken tofu
• 2 tablespoons nutritional yeast
• 1/2 teaspoon black salt, optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
Special Equipment
• dried chickpea, for baking
Instructions:
1. 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.
2. 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.
3. Preheat the oven to 350˚F (180˚C).
4. 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, 1/2 teaspoon kosher salt, and 1/2 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.
5. 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 1/8-inch (3 mm) thick.
6. 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.
7. 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.
8. 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.
9. 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.
10. Add the tofu, nutritional yeast, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
11. 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..
12. Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
13. Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
Enjoy your Garden Vegetable Vegan Quiche! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Vegan French Toast? | Here's a recipe for Vegan French Toast:
Ingredients:
French Toast
• 15 oz chickpeas
• 13.5 oz coconut cream, chilled overnight
• 4 tablespoons maple syrup, divided, plus more for serving
• 2 teaspoons vanilla extract, divided
• 13.5 fl oz full-fat coconut milk
• 2 teaspoons cinnamon
• 8 slices white sourdough bread
• 1 tablespoon coconut oil, divided
• 1/2 cup raspberry
• 1/2 cup fresh blueberry
Instructions:
1. Drain the chickpeas, reserving the aquafaba, or chickpea water, about 1 cup (240 ml). Reserve the chickpeas for another use.
2. Make the whipped cream. Add 1/4 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.
3. 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.
4. 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.
5. Add the whipped aquafaba and mix on low speed to incorporate. Chill the whipped cream in the refrigerator while you make the French toast.
6. Add the remaining 3/4 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.
7. 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.
8. Dip each piece of bread in the custard mixture quickly, until just coated with batter. For best results, use slightly stale bread.
9. Heat 1/2 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.
10. Serve the French toast warm topped with a dollop of coconut whipped cream, a drizzle of maple syrup, raspberries, and blueberries.
Enjoy your Vegan French Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Miso Soup ? | Here's a recipe for Miso Soup :
Ingredients:
• 7 oz tofu
• 1/2 cup snow pea
• 2 oz enoki mushroom
• 1 1/2 cups dashi
• 2 tablespoons miso
Instructions:
1. Using extreme caution, cut the tofu into cubes, trim snow peas. Cut mushroom ends
2. In a medium size saucepan, Add dashi and bring it to a boil. Add tofu, snow peas, and enoki, for 3 minutes.
3. 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.
Enjoy your Miso Soup ! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Japanese Omelette (Tamagoyaki)? | Here's a recipe for Japanese Omelette (Tamagoyaki):
Ingredients:
• 4 eggs
• 2 teaspoons sugar
• 1 pinch salt, to taste
• 1 teaspoon sake
• 1 teaspoon mirin
• 1/3 cup bonito dashi broth
• oil, to taste
• 1 shiso leaf
• japanese radish, grated, to serve
• soy sauce, to serve
Instructions:
1. In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
2. Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
3. Pour 1/6 of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
4. With the rolled egg still in the pan, pour in 1/6 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.
5. Repeat, adding 1/6 of the mixture at a time, continuing to roll the egg into a large roll.
6. Cut the tamagoyaki in half and pierce with a skewer.
7. Serve with a shiso leaf, grated radish, and soy sauce.
Enjoy your Japanese Omelette (Tamagoyaki)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Homemade Whole Wheat Pastry Tarts? | Here's a recipe for Homemade Whole Wheat Pastry Tarts:
Ingredients:
Dough
• 2 cups whole wheat flour, plus more for dusting
• 2 tablespoons coconut sugar
• 1 teaspoon salt
• 1/2 cup butter, cold, cubed
• 7 tablespoons ice water
Berry Jam Filling
• 1 cup strawberry, diced
• 1 cup blueberry
• 2 tablespoons coconut sugar
• 1 egg, beaten
Glaze (Optional)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon milk, of choice
Instructions:
1. 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.
2. Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
3. Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
4. 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.
5. Let simmer for another 5-10 minutes, until mixture starts to thicken to a jam-like consistency. Remove from the heat and let cool.
6. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
7. Roll out the dough on a floured surface to about 1/4- to 1/2-inch (6 mm to 13 mm) thick.
8. Using a pizza cutter and a ruler, cut out 10 even rectangles, each about 3x41/2 inches (7x12 cm) . You may need to re-roll any excess dough to get all 10 rectangles.
9. 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.
10. Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries.
11. Use a pastry brush to gently brush the tops of each pastry with egg wash.
12. Bake for 15-20 minutes, or until golden brown. Let cool completely.
13. If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms.
14. Use a spoon or rubber spatula to spread the glaze over the pastry tarts.
15. Serve immediately or store in the fridge for up to 3 days.
Enjoy your Homemade Whole Wheat Pastry Tarts! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Healthy ABC Pudding? | Here's a recipe for Healthy ABC Pudding:
Ingredients:
• 2 ripe bananas, sliced
• 1 small avocado, ripe but not mushy, diced
• 1/4 cup unsweetened cacao powder
• 1/2 teaspoon vanilla extract
• 4 teaspoons maple syrup
• 1 pinch kosher salt
Topping Ideas
• chocolate chip
• mixed berry
• toasted coconut flake
• toasted nut
• cacao nib
• banana, sliced
• granola
Instructions:
1. 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.
2. Transfer the pudding to a bowl, cover with plastic wrap, and refrigerate for 15–30 minutes.
3. 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.
Enjoy your Healthy ABC Pudding! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Whole Wheat Waffle Sticks. | Here's a recipe for Whole Wheat Waffle Sticks:
Ingredients:
• 2 large eggs
• 1 cup whole greek yogurt
• 1/2 cup milk, of choice
• 1/4 cup oil
• 2 tablespoons maple syrup, plus more for dipping
• 1 1/3 cups whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• powdered sugar, for dusting
Instructions:
1. Preheat the Griddler, fitted with the waffle plates, to 375°F (190°C), and grease with nonstick spray.
2. Whisk the eggs in a large mixing bowl until smooth.
3. Add the Greek yogurt and whisk again until smooth.
4. Whisk in the milk, oil, and maple syrup.
5. Add the flour, baking powder, and baking soda, and whisk together until the batter is smooth and well combined.
6. Use a 1-cup (130 G) measuring cup to pour batter onto the Griddler.
7. 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.
8. Cut the waffles into sticks.
9. Sprinkle with powdered sugar and serve with maple syrup.
Enjoy your Whole Wheat Waffle Sticks! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Watermelon Smoothie Bowl? | Here's a recipe for Watermelon Smoothie Bowl:
Ingredients:
• 2 cups strawberry, stems removed
• 1/3 cup banana, sliced
• 1 1/2 cups watermelon, peeled and cubed
• 1/4 cup coconut water
• 1 cup ice
Toppings
• kiwi
• mango
• pomegranate seed
Instructions:
1. Add all the ingredients to a blender and mix on high.
2. Pour into a bowl or half a hollowed out small watermelon, and top with desired fruit and other toppings.
Enjoy your Watermelon Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Avocado Cacao Smoothie? | Here's a recipe for Avocado Cacao Smoothie:
Ingredients:
• 1/3 cup ice
• 1/2 medium banana, plus more, sliced for garnish
• 1/3 cup quick oat
• 2 tablespoons almond butter, plus more for garnish
• 2 tablespoons raw cacao powder
• 1/4 avocado
• 1 tablespoon honey
• 1 1/4 cups non dairy milk, of your choice
Instructions:
1. 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.
2. Pour the smoothie into a glass and top with a few slices of frozen banana and a drizzle of almond butter.
Enjoy your Avocado Cacao Smoothie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Low-Carb Egg White Omelette? | Here's a recipe for Low-Carb Egg White Omelette:
Ingredients:
Avocado Dressing
• 1/2 lime, Juiced
• 2/3 cup water
• 1 avocado, diced
• 1/2 cup greek yogurt
• salt, to taste
• black pepper, to taste
Omelette Rolls
• 4 tablespoons oil
• salt, to taste
• black pepper, to taste
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 onion, diced
• 2 cups fresh spinach
• 1/3 cup shredded sharp cheddar cheese
• 12 egg whites
• 1 tomato, diced
• 2 tablespoons fresh cilantro, chopped
Instructions:
1. Place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
2. Add oil to a pan over medium heat.
3. Add onions and peppers and cook until nearly soft, about 5 minutes.
4. Add spinach and cheese and stir for another 2 to 3 minutes. Set aside.
5. Add oil to a pan over medium heat.
6. Add the egg whites to the pan and season with salt and pepper. Cook until set, about 2 minutes.
7. Flip the eggs and let set for about 1 minute.
8. Fill the egg whites with the pepper, onion, spinach, and cheese mixture. Roll up the egg white omelette.
9. Top with avocado dressing, tomato, and cilantro.
Enjoy your Low-Carb Egg White Omelette! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Ham And Egg Breakfast Braid? | Here's a recipe for Ham And Egg Breakfast Braid:
Ingredients:
• 8 eggs
• 1/2 cup heavy cream
• salt
• pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 sheets puff pastry
• 6 slices ham
• 6 slices cheddar cheese
• 1 egg, beaten, for egg wash
Instructions:
1. Preheat oven 375ºF (190ºC)
2. Add eggs, heavy cream, salt, pepper, onion powder, and garlic powder to a bowl and whisk to combine.
3. Heat a saute pan to medium heat and spray with nonstick spray. Add the egg mixture and scramble until soft and almost fully cooked.
4. Flatten out the puff pastry and cut it into thirds, then cut in half.
5. Take one sheet of puff pastry and cut 3 strips with a paring knife, leaving about 1 inch (2 1/2) on the end to hold it together. Braid the 3 strips gently.
6. On the second sheet of puff pastry, place ham, egg and cheese, making sure to leave some place around the edges.
7. Place the braid on the top of the cheese and egg mixture, then brush with egg wash.
8. Place braids on a lightly oil sprayed baking sheet.
9. Bake 25-30 minutes or until pastry is risen and deep golden brown.
Enjoy your Ham And Egg Breakfast Braid! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Easy Cast-Iron Cheesy Asparagus Quiche? | Here's a recipe for Easy Cast-Iron Cheesy Asparagus Quiche:
Ingredients:
• olive oil, to taste
• 1 bunch asparagus, trimmed and chopped into 3-in (7 cm) pieces
• 2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 8 tablespoons unsalted butter
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup grated parmesan cheese, divided
• 1/4 cup cold water
• 6 large eggs
• 1/3 cup sour cream
• 2/3 cup half & half
• 1 1/2 cups shredded cheddar cheese
• 1 cup cherry tomato, halved
Instructions:
1. Preheat the oven to 375˚F (190˚C).
2. Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, 1/2 teaspoon salt, and 1/2 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.
3. 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.
4. Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, 1/2 teaspoon salt, 1 teaspoon black pepper, baking powder, and 1/2 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.
5. Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining 1/2 teaspoon pepper and whisk until fully incorporated.
6. Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining 1/4 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.
7. 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.
8. Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.
Enjoy your Easy Cast-Iron Cheesy Asparagus Quiche! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Naan Breakfast Pizza? | Here's a recipe for Naan Breakfast Pizza:
Ingredients:
• 1 piece naan bread
• 1 baked bean, to taste
• 1 jar tikka masala sauce
• cheddar cheese, to taste
• 1 egg
Instructions:
1. Mix together baked beans and tikka masala sauce and pour evenly on naan bread.
2. Add grated cheese on top.
3. Bake for 10 mins at 375°F (190°C).
4. Make a dent in the melted cheese with an egg, then crack into the dent.
5. Bake for another ten mins at 375°F (190°C).
6. Cut into four pieces.
Enjoy your Naan Breakfast Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Classic French Omelette. | Here's a recipe for Classic French Omelette:
Ingredients:
• 3 large eggs
• 1 1/2 teaspoons water
• 1/8 teaspoon kosher salt
• 2 tablespoons unsalted butter, divided
• fresh chive, for garnish, minced
• flaky sea salt, for garnish
Instructions:
1. 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.
2. 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.
3. Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
4. Gently begin to roll up one side of the omelette. Slide 1/2 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.
5. Brush the exterior of the omelette with the remaining 1/2 tablespoon butter. Garnish with chives and flaky salt.
6. Serve immediately.
Enjoy your Classic French Omelette! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Mocha French Toast Bake? | Here's a recipe for Mocha French Toast Bake:
Ingredients:
• 2 tubes flaky biscuit dough, 16 biscuits
• 3 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons instant coffee
• 2 bars chocolate bars, 8.8 oz (250 G)
• cooking spray
• tablespoon whipped cream, optional, for garnish
• 1 1/4 cups chocolate syrup, optional, for garnish
Instructions:
1. Preheat the oven to 350ºF (180ºC).
2. Cut each biscuit into 4 pieces and place in a large bowl.
3. In a separate bowl, whisk the eggs, milk, vanilla extract, and instant coffee until well-blended.
4. Pour the liquid mixture over the biscuits and stir to coat.
5. Spoon half of the biscuit and liquid mixture into a greased 9-inch (22 cm) square baking dish.
6. Place the chocolate bars on top and cover with the remaining half of the biscuit mixture.
7. Bake for 25-30 minutes, or until the biscuits are no longer doughy on the inside and there is no more liquid.
8. Cool for 10 minutes and serve with a dollop of whipped cream and drizzle of chocolate syrup.
Enjoy your Mocha French Toast Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Cinnamon Syrup-Glazed Doughnuts? | Here's a recipe for Cinnamon Syrup-Glazed Doughnuts:
Ingredients:
• 1/4 cup caster sugar
• 1/4 cup brown sugar
• 2 eggs
• 2 tablespoons butter, melted
• 1 2/3 cups flour
• 1/4 cup soybean flour
• 1/2 teaspoon baking powder
• 4 cups oil, for frying
• 1/3 cup sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon brown sugar syrup, for coating
Instructions:
1. In a large mixing bowl, beat the sugars and eggs together until smooth.
2. Add in the melted butter and whisk until smooth.
3. Sift in the flour, soybean flour and baking powder and mix together.
4. Rest the dough for 30 minutes.
5. Roll the dough into ping pong sized balls using your hands.
6. In a deep saucepan, heat the oil to 190°C (370°F).
7. Using a slotted spoon, carefully fry the balls in small batches.
8. Transfer the doughnuts to a paper towel-lined plate.
9. Prepare the cinnamon sugar by mixing the sugar and ground cinnamon together.
10. Roll the doughnuts in the cinnamon sugar.
11. Drizzle some brown sugar syrup on top.
Enjoy your Cinnamon Syrup-Glazed Doughnuts! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Apple Cinnamon Steel-cut Oatmeal? | Here's a recipe for Apple Cinnamon Steel-cut Oatmeal:
Ingredients:
• 2 cups steel-cut oat
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/4 cup maple syrup
• 4 apples, peeled, cored, cut into ½-inch (1-cm) pieces
• 3 cups water
• 3 cups milk, or milk alternative
• chopped nut, to serve
Instructions:
1. Add steel-cut oats, cinnamon, salt, maple syrup, apples, water, and milk to a greased slow cooker.
2. Stir then cover.
3. Cook on low for 7-8 hours.
4. Carefully remove lid and serve with chopped nuts.
Enjoy your Apple Cinnamon Steel-cut Oatmeal! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Apple & Blackcurrant Pastries. | Here's a recipe for Apple & Blackcurrant Pastries:
Ingredients:
• 1 sheet puff pastry
• 8 teaspoons blackcurrant jam
• 4 apples, sliced
• 2 tablespoons sugar
• 2 tablespoons cinnamon
• 1 egg, beaten
Glaze
• 1 cup icing sugar
• 3 tablespoons milk
Instructions:
1. Preheat oven to 350°F (180°C).
2. Roll out the sheet of puff pastry and cut into 8 equal rectangles.
3. Cut a border about 1 cm (1/2 inch) from the outside, not cutting all the way through the pastry.
4. Spread the blackcurrant jam all over the center. Layer apples in an overlapping pattern.
5. Sprinkle with sugar and cinnamon.
6. Transfer to parchment-lined tray and brush with egg wash.
7. Bake for 25 minutes, then cool.
8. Mix together the icing sugar and milk until it is a thick paste.
9. Drizzle over the cooled pastries.
Enjoy your Apple & Blackcurrant Pastries! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Easy Apple ‘Doughnuts’? | Here's a recipe for Easy Apple ‘Doughnuts’:
Ingredients:
Batter
• 2 cups flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1 egg
• 3 tablespoons buttermilk
• 1/3 cup milk
• 4 apples
• 2 cups sunflower oil, for frying
• 1/2 cup sugar, for coating
Instructions:
1. For the batter, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2. Mix in the egg and buttermilk.
3. Gradually stir in the milk.
4. Next, core the apples and slice vertically into doughnut-size rings. Each apple should give you about 3 rings.
5. Heat the oil in a deep frying pan to 180˚C (350°F).
6. Evenly coat each apple slice in the batter mix.
7. Carefully lay the doughnuts into the oil and fry for a few minutes on each side, until golden brown.
8. Drain on paper towel before coating in sugar.
Enjoy your Easy Apple ‘Doughnuts’! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Going Solo: 2 Crepe Crepe-Cakes? | Here's a recipe for Going Solo: 2 Crepe Crepe-Cakes:
Ingredients:
Crepes
• 2/3 cup plain flour
• 1 teaspoon cocoa powder
• 1 egg
• 1 tablespoon butter, melted
• 1/2 cup milk
Fillings
• 3/4 cup strawberry
• 1 cup double cream
• 4 tablespoons chocolate hazelnut spread
• 1 teaspoon roasted crushed hazelnut
Instructions:
1. In a bowl, whisk together the strawberries and double cream until they reach soft peaks.
2. Sieve the flour and cocoa powder into a bowl. Crack an egg in the middle and add the melted butter. Whisk until combined.
3. Slowly add the milk in three batches, whisking until perfectly smooth.
4. Heat a small amount of butter over low heat in a nonstick frying pan.
5. 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.
6. Repeat cooking steps with the remaining mixture and set aside to cool.
7. Spread the strawberry cream onto one crepe and chocolate hazelnut spread on the other.
8. 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.
9. Serve with strawberries and crushed hazelnuts.
10. Nutrition Calories: 2012 Fat: 146 grams Carbs: 169 grams Fiber: 10 grams Sugars: 52 grams Protein: 38 grams
Enjoy your Going Solo: 2 Crepe Crepe-Cakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Brownie Batter Pancakes? | Here's a recipe for Brownie Batter Pancakes:
Ingredients:
• 1 box brownie mix
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 cup milk
• 1/4 cup unsalted butter, melted and cooled
• 2 large eggs, yolks and whites separated
For Serving (Optional)
• chocolate syrup
• strawberry, sliced
• whipped cream
• sprinkles
Instructions:
1. In a large bowl, whisk together the brownie mix, flour, and baking powder.
2. In a medium bowl, whisk together the milk, melted butter, and egg yolks.
3. 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.
4. Let the batter sit for 15 minutes to thicken.
5. Heat a large nonstick pan over medium-low heat. Add about 1/4 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.
6. Stack the pancakes on a plate and top with chocolate syrup, strawberries, and whipped cream.
Enjoy your Brownie Batter Pancakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Gingerbread Dutch Baby Pancake. | Here's a recipe for Gingerbread Dutch Baby Pancake:
Ingredients:
• 1/2 cup flour
• 3/4 cup milk
• 1 tablespoon brown sugar
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 tablespoon golden syrup
• 3 eggs
• 3 tablespoons butter
• icing sugar, to coat
• maple syrup, to coat
Instructions:
1. Preheat the oven to 200°C (400°F).
2. In a large bowl, whisk all the pancake ingredients together with a hand whisk until thoroughly combined. Set aside.
3. Gently melt the butter in a cast-iron skillet over medium-low heat.
4. Pour the pancake mixture into the middle of the pan.
5. Bake in the oven for 25 minutes, until golden brown and risen.
6. Coat with icing sugar and maple syrup.
Enjoy your Gingerbread Dutch Baby Pancake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Almond Milk? | Here's a recipe for Almond Milk:
Ingredients:
• 1 cup raw almond
• 1 tablespoon vanilla extract
• 3 tablespoons honey
• 1 pinch salt
• 6 cups water
Instructions:
1. In a medium bowl, soak 1 cup of raw almonds in 2 cups (.5 L) of water overnight.
2. Drain the bowl of water and place the almonds in a blender.
3. Add 1 tablespoon vanilla, 3 tablespoons honey, 1 pinch of salt, and 4 cups (1 L) of water to the blender.
4. Blend the mixture on high for 90 seconds.
5. Use a cheesecloth to strain the liquid into a pouring container.
6. (Optional) refrigerate 1-2 hours or serve immediately.
Enjoy your Almond Milk! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Loaded Savory Vegetable Crostata? | Here's a recipe for Loaded Savory Vegetable Crostata:
Ingredients:
Crust
• 3/4 cup all purpose flour, plus more for dusting
• 3/4 cup whole wheat flour
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter, cubed and chilled
• 3 tablespoons cold water
Filling
• 3 tablespoons olive oil, divided
• 6 cloves garlic, peeled and stems removed
• 1 large yellow onion, thinly sliced
• 1 1/2 teaspoons kosher salt, divided
• 2 medium red potatoes, thinly sliced
• 1/3 cup water
• 1/4 teaspoon red pepper flakes
• 2 rainbow swiss chards, stem and leaves separated, thinly sliced
• 8 oz goat cheese, room temperature
• 1 large egg, beaten
Instructions:
1. 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.
2. Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
3. 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 1/2 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, 1/2 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.
4. 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 1/2 teaspoon of salt and cook for 5 minutes, until wilted and reduced in volume by half. Remove the pan from the heat.
5. 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.
6. Stir the onions into the pan with the sautéed chard.
7. Assemble the crostata: Roll the dough out on a lightly floured surface into a 12-inch (30 cm) wide circle, about 1/8 inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
8. Spread 1/2 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.
9. 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.
10. Bake the crostata for 45-50 minutes, until the crust is golden brown.
11. Let cool for 10 minutes before slicing and serving.
Enjoy your Loaded Savory Vegetable Crostata! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Berry Almond Oatmeal Bake. | Here's a recipe for Berry Almond Oatmeal Bake:
Ingredients:
• 2 cups milk
• 2 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon butter, melted
• 2 cups quick-cook oats
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups mixed berries, divided
• 1/2 cup sliced almonds
• honey, as needed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk wet ingredients until combined.
3. In a separate bowl, combine dry ingredients.
4. 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.
5. Bake 40-45 minutes, or until a knife inserted into the center comes out clean.
6. Top with honey.
Enjoy your Berry Almond Oatmeal Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Sausage Gravy–Stuffed Biscuits. | Here's a recipe for Sausage Gravy–Stuffed Biscuits:
Ingredients:
• 14 biscuits
• egg, for egg wash
Gravy
• 8 oz ground sausage
• 3 tablespoons flour
• 1 1/2 cups milk
• 1/4 teaspoon fresh thyme
• 1/4 teaspoon fresh sage
• 1 pinch cayenne pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
Instructions:
1. 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.
2. 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.
3. Add the milk in several increments while whisking.
4. Add thyme, sage, cayenne pepper, black pepper, and salt.
5. Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.
6. 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 1/2 cookie sheet.)
7. Freeze for 20 minutes.
8. Preheat oven to 350˚F (180˚C).
9. With your thumb, make a divot in the center of each biscuit.
10. Place a cube of gravy into each divot.
11. Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top.
12. 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.
13. Place the biscuits on a parchment lined 1/2 cookie sheet making sure the dough seams are on the bottom. Brush with egg wash.
14. Bake for 20-30 minutes.
Enjoy your Sausage Gravy–Stuffed Biscuits! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Breakfast Turkey Sausages? | Here's a recipe for Breakfast Turkey Sausages:
Ingredients:
• 1 lb lean ground turkey
• 1/4 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon ground sage
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• oil, as needed
Instructions:
1. Add the turkey, pepper, thyme, sage, garlic powder, and salt to a large bowl and mix to combine.
2. Form the turkey meat into eight equal patties.
3. 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.
Enjoy your Breakfast Turkey Sausages! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Western Omelet? | Here's a recipe for Western Omelet:
Ingredients:
• 4 large eggs
• 1/8 teaspoon kosher salt, plus more to taste
• 2 teaspoons water
• 2 tablespoons unsalted butter, divided
• 1/4 cup yellow onion, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup red bell pepper, diced
• 1/3 cup deli ham, diced into 1/2 in (1/4 cm) cubes
• 1/2 cup shredded cheddar cheese
Instructions:
1. Add the eggs, 1/8 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.
2. 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.
3. 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.
4. 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.
5. 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.
Enjoy your Western Omelet! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Easy 15-Minute Crepes. | Here's a recipe for Easy 15-Minute Crepes:
Ingredients:
• 1 1/2 cups milk
• 1 cup flour
• 4 eggs
• 2 tablespoons butter
• 1/2 teaspoon salt
Instructions:
1. Blend all ingredients together in a blender until smooth.
2. Pour batter into a nonstick, greased pan on low-medium heat and cook until cooked through.
3. Top as desired and serve.
Enjoy your Easy 15-Minute Crepes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Rainbow Croissants? | Here's a recipe for Rainbow Croissants:
Ingredients:
• 2/3 cup whole milk
• 2/3 cup water
• 5 cups unbleached all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 tablespoon kosher salt
• 1 tablespoon instant dry yeast
• 3 tablespoons unsalted european-style butter, cubed, softened
• 5 food colorings, different colors
• 1 1/4 cups unsalted european-style butter, shaped into an 8X6-in (20x15-cm) rectangle, cold
• 1 large egg, beaten
Special Equipment
• food-safe glove
Instructions:
1. In a large bowl, combine the milk and water.
2. On top of the liquid, add the flour, sugar, salt, yeast, and cubed butter.
3. Mix just until the dough comes together, but don’t overmix.
4. Set aside 1/4 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.
5. Divide the reserved quarter of dough into 5 equal pieces. Add a few drop of different colored food coloring to each one.
6. Wearing food-safe gloves so you don’t stain your skin, work each color into the dough.
7. Shape the colored dough into balls, place on a plate, and cover with plastic. Let rest for 2 hours at room temperature.
8. 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.
9. Transfer the colored dough to another parchment-lined baking sheet. Shape into 2x3-inch (5x7 cm) rectangles, cover with plastic wrap, and chill overnight.
10. 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.
11. 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.
12. Rotate 90° and roll out to a large rectangle, about 8x18 inches (20x45 cm). Flatten the edges.
13. Fold the top and bottom edges to meet in the center of the dough. Fold over once more, then freeze for 30 minutes.
14. 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.
15. Cut the chilled, colored doughs in half lengthwise. Roll into ropes about 10 inches (25 cm) long.
16. 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.
17. Brush the plain dough with water, then lay on the colored dough sheet on top.
18. Roll out into a large, 13x21-inch (33x53 cm) rectangle and about 1/4-inch (6 mm) thick.
19. Cut the dough into 10 triangles with bases that are about 4 inches (10 cm) wide.
20. Lay the dough triangles colored side down, and starting with the wide end, gently roll up.
21. 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.
22. Preheat the oven to 400°F (200°C).
23. Brush the croissants with egg wash.
24. Bake for 20-25 minutes, until golden brown. Let cool on a wire rack.
Enjoy your Rainbow Croissants! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Mixed Berry Crepe Cones? | Here's a recipe for Mixed Berry Crepe Cones:
Ingredients:
Crepe Batter
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 eggs
• 2 tablespoons butter, melted
• 2/3 cup whole milk
Filling
• 2 cups strawberry, quartered
• 2 cups blackberry
• 2 cups blueberry
• 2 cups raspberry
• 1 cup whipped cream
Instructions:
1. Make the crepes by sifting the flour, salt, and sugar and then slowly stir in the egg, and butter.
2. Slowly add the milk into the mixture.
3. In a nonstick pan over medium heat, pour in 1/3 cup (80ml) of the batter and turn it to cover the whole surface. Cook until the bottom is brown and flip.
4. Repeat until you’re all out of crepe batter. Set the crepes aside to cool.
5. Lay out a crepe and spread the berries in a quarter section.
6. Fold the crepe in half and then slowly roll it into a cone.
7. Top with more berries if desired, whipped cream, and powdered sugar.
Enjoy your Mixed Berry Crepe Cones! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Bell Pepper And Kale Frittata? | Here's a recipe for Bell Pepper And Kale Frittata:
Ingredients:
• 4 large eggs
• 1/2 cup milk
• olive oil, drizzle
• 1/2 cup kale, chopped
• 1/3 cup bell pepper, diced
• salt, to taste
• pepper, to taste
• 1/4 cup feta cheese, crumbled
Instructions:
1. In a medium bowl, whisk together the eggs and milk.
2. 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.
3. 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.
4. Place the pan in the oven and broil on high until the top is lightly browned, about 4 minutes.
Enjoy your Bell Pepper And Kale Frittata! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Vegetarian Breakfast Apple Sausages? | Here's a recipe for Vegetarian Breakfast Apple Sausages:
Ingredients:
• 2 tablespoons olive oil, divided
• 1/2 cup onion, minced
• 2 cloves garlic, minced
• 1 cup apple, minced
• 1 cup baby bella mushroom, minced
• 1 teaspoon fennel seeds
• 1 teaspoon dried rosemary
• 1 teaspoon sage powder
• 1 tablespoon maple syrup
• salt, to taste
• pepper, to taste
• 15 oz cannellini bean, 1 can, drained and rinsed
• 1/2 cup chickpeas, canned, rinsed and drained, or cooked
• 1 cup vital wheat gluten, or all-purpose flour
Instructions:
1. 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.
2. 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.
3. Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
4. 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.
5. Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
6. Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
7. 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.
8. 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.
9. Remove from the water and let cool for about 5 minutes, then unwrap.
10. 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.
11. Serve immediately or keep wrapped in the refrigerator for up to 4 days.
Enjoy your Vegetarian Breakfast Apple Sausages! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Cheddar-Crusted & Bacon Broccoli Quiche? | Here's a recipe for Cheddar-Crusted & Bacon Broccoli Quiche:
Ingredients:
• 2 1/2 cups shredded cheddar cheese, divided
• 1 cup unsalted butter, 2 sticks, room temperature
• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 2 1/2 teaspoons salt, divided
• 5 tablespoons ice water
• 4 strips bacon
• 2 cups small broccoli floret
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon pepper
Special Equipment
• pie weight, coffee beans, or dried beans
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. 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.
3. 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.
4. 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.
5. Lightly flour a clean surface and roll out the dough into a circle about 1/8 inch (8 mm) thick. Carefully transfer the crust to a 91/2-inch (24-cm) glass pie dish.
6. 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.
7. Bake for 30 minutes, until the edges are crisp.
8. 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.
9. Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
10. Chop the bacon.
11. Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
12. In a medium bowl, lightly beat the eggs. Add the milk, remaining 1/2 teaspoon salt, and the pepper. Whisk to combine.
13. Pour the egg mixture over the fillings in the crust.
14. 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.
15. Let the quiche cool for 15 minutes before slicing and serving.
Enjoy your Cheddar-Crusted & Bacon Broccoli Quiche! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Sweet And Savory Breakfast Banana Split? | Here's a recipe for Sweet And Savory Breakfast Banana Split:
Ingredients:
• 1 banana
• 1/2 cup cottage cheese
• 2 tablespoons diced strawberries
• 2 tablespoons sliced almonds
• 1 tablespoon honey
• 1 teaspoon chia seeds
• 1/4 cup whipped cream, optional
• 1 cherry, optional
Instructions:
1. Slice the banana in half lengthwise, then place on a plate or in a bowl.
2. Using an ice cream scoop, scoop 2 dollops of cottage cheese on top of the sliced banana.
3. Sprinkle the strawberries and almond slices over the cottage cheese.
4. Drizzle the honey over everything and sprinkle the chia seeds on top.
5. Top the whole thing with a dollop of whipped cream and a cherry.
Enjoy your Sweet And Savory Breakfast Banana Split! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Waffle Grilled Cheese? | Here's a recipe for Waffle Grilled Cheese:
Ingredients:
• 2 cups waffle mix
• 1 tablespoon fresh rosemary, minced
• 1 egg
• 2 tablespoons vegetable oil
• 1 1/3 cups milk
• 8 oz sharp cheddar cheese, sliced
Instructions:
1. In a large bowl, combine waffle mix, rosemary, egg, oil, and milk. Stir until well combined.
2. Pour about 1/2 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.
3. 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.
Enjoy your Waffle Grilled Cheese! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Queso Hash Brown Breakfast Ring? | Here's a recipe for Queso Hash Brown Breakfast Ring:
Ingredients:
• 30 oz frozen hash brown
• 3 large eggs, lightly beaten
• 6 large eggs, soft-scrambled
• 1 teaspoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 tablespoon salt
• nonstick cooking spray, for greasing
• 15 oz queso dip, 1 jar
• 11 oz pork chorizo
• salsa, for serving
• fresh cilantro, chopped, for serving
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the hash browns, lightly beaten eggs, onion powder, pepper, paprika, garlic powder, and salt. Mix well.
3. Grease a nonstick bundt pan with cooking spray.
4. Add 2/3 of the hash brown mixture to the bundt pan and press evenly against the bottom and sides of the pan.
5. 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.
6. Place the bundt pan on a baking sheet and bake for 1 hour.
7. Remove the bundt pan from the oven. Let sit for 10 minutes, then carefully invert onto a serving plate.
8. Slice into wedges and serve.
Enjoy your Queso Hash Brown Breakfast Ring! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Eggs Florentine Domes? | Here's a recipe for Eggs Florentine Domes:
Ingredients:
• 8 large slices ham, large slices
• 2 english muffins, halved
• 3 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 10 oz spinach, uncooked
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 large eggs
Hollandaise Sauce
• 4 large egg yolks
• 1 1/2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 1/4 teaspoon cayenne pepper
• 1/2 cup unsalted butter, 1 stick, melted
• 1 tablespoon fresh chives, chopped, for serving
Instructions:
1. Preheat the broiler.
2. 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.
3. Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
4. Remove the English muffins and ham from the oven. Slice the ham lengthwise, into 1/8-inch (3 mm) wide strips.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Serve with hollandaise sauce and chives.
Enjoy your Eggs Florentine Domes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Tofu Scramble Breakfast Tacos? | Here's a recipe for Tofu Scramble Breakfast Tacos:
Ingredients:
• 1 tablespoon olive oil
• 1/3 block tofu
• 1 tablespoon low sodium soy sauce
• 1 tablespoon nutritional yeast
• 1/2 teaspoon turmeric
• 3/4 teaspoon garlic powder
• black pepper, to taste
• 1 cup spinach
• 2 whole wheat tortillas
• 1/4 avocado, sliced
• 1/2 red pepper, diced
• hot sauce, optional
Instructions:
1. In a medium-sized sauté pan, add olive oil and tofu, and sauté until lightly browned.
2. 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.
3. Serve immediately on tortillas and top with avocado, and hot sauce.
Enjoy your Tofu Scramble Breakfast Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Caprese Zucchini-Wrapped Quiche. | Here's a recipe for Caprese Zucchini-Wrapped Quiche:
Ingredients:
• nonstick cooking spray
• 2 medium zucchinis
• 6 large eggs
• 1/2 cup diced tomato
• 1/2 cup milk
• salt, to taste
• pepper, to taste
• 1/2 cup fresh mozzarella cheese, diced
• fresh basil, chopped, for sprinkling
Instructions:
1. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
2. Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
3. Line the muffin cups with the zucchini strips.
4. In a large bowl, whisk together the eggs, tomato, milk, salt, and pepper.
5. Add a few pieces of mozzarella to each zucchini cup.
6. Divide the egg mixture evenly among the cups. Sprinkle the basil on top.
7. Bake for 18 minutes, until the edges are slightly browned.
Enjoy your Caprese Zucchini-Wrapped Quiche! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Spaghetti Squash Nests? | Here's a recipe for Spaghetti Squash Nests:
Ingredients:
• 1 medium spaghetti squash, about 2 1/3 or 3 pounds (1.1 or 1.3 grams)
• 1/2 cup water
• 1 cup grated parmesan cheese
• kosher salt, to taste
• ground black pepper, to taste
• 4 large eggs
• olive oil, cooking spray
• 2 tablespoons fresh herb, such as chives, thyme, or parsley - minced
Instructions:
1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Using a fork, poke holes lengthwise around the center of the spaghetti squash.
3. Microwave for 2 minutes.
4. Cut the ends off of the squash, then slice in half lengthwise. Remove the seeds and pulp.
5. Place half of the squash flesh-side down in a microwave-safe dish with high sides. Pour 1/2 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.
6. 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.
7. 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.
8. Bake for 10 minutes, until the squash is starting to brown. Remove from the oven and let cool for 5 minutes.
9. 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.
10. Bake for 12-15 minutes, depending on your preferred doneness for the eggs.
11. Garnish each nest with fresh herbs and serve.
Enjoy your Spaghetti Squash Nests! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Easter Savory Pie (Pizza Rustica)? | Here's a recipe for Easter Savory Pie (Pizza Rustica):
Ingredients:
• 2 cups warm water
• 1 tablespoon sugar
• 1/2 cup olive oil
• 1 tablespoon instant yeast
• 5 1/2 cups all-purpose flour
• 1 tablespoon salt
• 10 large eggs
• 16 oz ricotta cheese
• 1 cup fresh parsley, chopped
• 4 oz grated pecorino romano
• 8 oz ham, boiled, cubed
• 8 oz pepperoni, cubed
• 8 oz provolone cheese, cubed
• 8 oz salami, hard, cubed
• 4 oz prosciutto, chopped
• 1 1/2 cups bread crumbs
• 1 large egg, beaten
Instructions:
1. In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
2. 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.
3. Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
4. Preheat the oven to 350°F (180°C).
5. In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
6. 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.
7. 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 1/4-inch (1/2-cm) thick.
8. 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.
9. 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.
10. Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
11. 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.
12. Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
13. Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
Enjoy your Easter Savory Pie (Pizza Rustica)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Cinnamon Roll Pull-Apart Bread? | Here's a recipe for Cinnamon Roll Pull-Apart Bread:
Ingredients:
• 8 oz cream cheese, softened
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 8 cinnamon rolls, unbaked
Instructions:
1. In a bowl, combine cream cheese, sugar, and cinnamon.
2. On a floured surface, flatten each cinnamon roll and spread cream cheese mixture on top.
3. Cut flattened roll in half and place one half on top of the other. Repeat for the rest of the cinnamon rolls.
4. 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.
5. Cover the loaf pan loosely with foil.
6. Bake at 325˚F (160˚C) 70 minutes, removing the foil for the last 10 minutes.
7. Drizzle with the icing that comes with the cinnamon rolls.
Enjoy your Cinnamon Roll Pull-Apart Bread! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Freezer-Prep Veggie Breakfast Burritos? | Here's a recipe for Freezer-Prep Veggie Breakfast Burritos:
Ingredients:
• olive oil, to taste
• 1/2 small white onion
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 cup cremini mushroom, sliced
• kosher salt, to taste
• 1 cup kale, roughly chopped
• 8 large eggs
• 1/3 cup whole milk
• pepper, to taste
• 8 whole wheat tortillas
• 16 oz pinto bean
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded monterey jack cheese
• salsa, for serving
Instructions:
1. 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.
2. Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
3. In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
4. Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
5. Lay a tortilla on a clean work surface. Add about 1/8 of the eggs and cooked vegetables, 2 ounces of beans, and 1/2 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.
6. 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.
7. Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
8. When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
9. Calories: 345Total fat: 12 gramsTotal carbs: 41 gramsDietary fiber: 10 gramsSugars: 4 gramsProtein: 20 grams
Enjoy your Freezer-Prep Veggie Breakfast Burritos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Sweet Potato Breakfast Bars ? | Here's a recipe for Sweet Potato Breakfast Bars :
Ingredients:
• 1 1/2 cups mashed sweet potato
• 5 tablespoons almond butter
• 1/3 cup maple syrup
• 1/2 teaspoon vanilla extract
• 2 1/4 cups rolled oats
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/3 cup slivered almond
• 1/3 cup shredded coconut
Instructions:
1. Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
2. 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.
3. Transfer the mixture to the baking pan and spread in an even layer with a spatula.
4. 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.
5. Let cool for 10 minutes, then slice into 9 bars.
Enjoy your Sweet Potato Breakfast Bars ! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Crab Cakes Eggs Benedict? | Here's a recipe for Crab Cakes Eggs Benedict:
Ingredients:
Crab Cakes
• 3 tablespoons shallot, minced
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 1 teaspoon dijon mustard
• 1 large egg yolk
• 3 tablespoons mayonnaise
• 2 teaspoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1 pinch black pepper
• 1 pinch cayenne pepper, plus more for garnish, optional
• 2 cans crab meat, drained and picked for shells
• 3/4 cup panko breadcrumbs
• 1/2 cup all purpose flour, for dusting
• 1/4 cup canola oil
Poached Eggs
• 4 large eggs
• 1 tablespoon white wine vinegar
Hollandaise
• 1 large egg yolk
• 2 teaspoons lemon juice
• 1/4 teaspoon kosher salt
• 1 stick unsalted butter, melted
Instructions:
1. 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.
2. Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
3. 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.
4. Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
5. 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.
6. 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.
7. Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
Enjoy your Crab Cakes Eggs Benedict! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Chickpea Flour Omelet? | Here's a recipe for Chickpea Flour Omelet:
Ingredients:
Filling
• olive oil, for cooking
• 1/2 cup cremini mushroom, sliced
• 1/2 cup cherry tomatoes, halved
• salt, to taste
• pepper, to taste
• 1 clove garlic, minced
• 2 cups fresh spinach
Omelet
• 3/4 cup chickpea flour
• 1 1/2 tablespoons nutritional yeast
• 1/2 teaspoon baking soda
• 1/2 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon black salt, kala namak, optional
• 1 teaspoon apple cider vinegar
• 3/4 cup unsweetened almond milk
• fresh cilantro, for serving
• salsa, for serving
Instructions:
1. 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.
2. Add a bit more olive oil to the pan, then add the garlic and cook for 2 minutes, until fragrant.
3. Add the spinach and cook for 3-4 minutes, until wilted. Remove the pan from the heat.
4. 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.
5. In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add a 1/2 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.
6. 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.
7. Serve the omelets with salsa and fresh cilantro.
Enjoy your Chickpea Flour Omelet! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Vegan Egg? | Here's a recipe for Vegan Egg:
Ingredients:
Yolk
• 1 cup kabocha squash, steamed and mashed
• 3 tablespoons canola oil
• 12 tablespoons filtered water, cold, divided
• 1 teaspoon kala namak, Himalayan black salt
• 1/2 teaspoon kosher salt
• 1 tablespoon cornstarch
White
• 8 oz silken tofu, tofu
• 3 tablespoons rice flour
• 3 tablespoons filtered water, cold
• 1/2 teaspoon kala namak, Himalayan black salt
• 2 tablespoons full-fat coconut milk
Assembly
• 4 tablespoons canola oil, divided, for frying
• kosher salt, to taste
• black pepper, freshly ground, to taste
Instructions:
1. 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.
2. In a small bowl, whisk together the remaining 2 tablespoons of water and the cornstarch. Add to the yolk mixture.
3. 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.
4. Transfer the yolk mixture to a medium bowl and refrigerate until cooled completely, about 30 minutes.
5. 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.
6. Using a 1/2 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).
7. Remove the yolks from the molds. Set on a paper towel-lined plate.
8. Heat 2 teaspoons of canola oil in a small skillet over medium heat. Pour about 11/2-2 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.
9. Season the “eggs” lightly with salt and pepper, then serve.
Enjoy your Vegan Egg! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Steak, Egg, And Cheese Breakfast Sandwich? | Here's a recipe for Steak, Egg, And Cheese Breakfast Sandwich:
Ingredients:
• 1 lb rib eye steak
• 2 tablespoons McCormick® Grill Mates Montreal Steak Seasoning
• 4 large eggs
• 2 teaspoons water, divided
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 4 teaspoons butter, divided
• 4 slices cheddar cheese
• 4 biscuits, split in half
Instructions:
1. Generously the season steak on both sides with the McCormick Grill Mates Montreal Steak Seasoning . Press the seasoning into the meat.
2. 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.
3. While the steak is resting, prepare the eggs. Whisk 1 egg with 1/2 teaspoon water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. (This step will be repeated with each of the 4 eggs).
4. 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.
5. Repeat with the rest of the eggs, biscuits, and steak.
6. Serve immediately.
Enjoy your Steak, Egg, And Cheese Breakfast Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Futuristic Pancakes? | Here's a recipe for Futuristic Pancakes:
Ingredients:
Fruit Spheres
• 4 1/2 cups cold filtered water
• 1 teaspoon sodium alginate powder
• 8 oz fresh blueberry
• 2 tablespoons granulated sugar, divided
• 8 oz fresh strawberry , steemed and quartered
• 1 teaspoon calcium lactate powder
• 1 drop blue gel food coloring
• 1 drop red gel food coloring
Maple Syrup Spheres
• 3/4 cup pure maple syrup
• 1 teaspoon calcium lactate powder
• 1 teaspoon xanthan gum
• 1 batch lemon ricotta pancakes, without blueberry compote
Instructions:
1. 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.
2. 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.
3. 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.
4. Add the blueberries and 1 tablespoon sugar to the blender and purée until smooth.
5. 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.
6. Rinse out the blender basin and repeat with the strawberries and remaining tablespoon of sugar.
7. 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.
8. Using a 1/4 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.
9. 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.
10. Using a 1/4 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.
11. Stack the pancakes on serving plates.
12. 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.
Enjoy your Futuristic Pancakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Peach & Feta Avocado Toast? | Here's a recipe for Peach & Feta Avocado Toast:
Ingredients:
• bread, toasted
• 1/2 avocado, sliced
• 1 peach, sliced
• 2 tablespoons feta cheese
Instructions:
1. Alternate avocado and peach slices on the toast.
2. Top with feta cheese.
Enjoy your Peach & Feta Avocado Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Rosemary Sweet Potato Muffins? | Here's a recipe for Rosemary Sweet Potato Muffins:
Ingredients:
• olive oil, to taste
• 1 sweet potato, cubed and peeled
• 1/2 medium white onion, chopped
• 1 clove garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• nonstick cooking spray, for greasing
• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch sugar
• 3 large eggs
• 1 cup buttermilk, or 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
• 5 tablespoons unsalted butter, or olive oil
Instructions:
1. 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.
2. Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
3. Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
4. In a medium bowl, whisk together the eggs, buttermilk, and butter.
5. Add the cooled sweet potato mixture to the egg mixture and stir to combine.
6. Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
7. Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
8. 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.
9. Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
10. Enjoy!
11. 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
Enjoy your Rosemary Sweet Potato Muffins! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Egg-In-A-Hole Sweet Potato Nests? | Here's a recipe for Egg-In-A-Hole Sweet Potato Nests:
Ingredients:
• 1 large sweet potato
• 1 medium yellow onion
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 3 tablespoons flour
• 7 eggs
• 3 tablespoons olive oil
• bacon, crumbs, to taste
• raspberry, to taste
• banana, sliced, to taste, to garnish
• spring onion, to taste, to garnish
Instructions:
1. Peel the skin off the sweet potato, and coarsely grate on a box grater.
2. Peel the onion, and coarsely grate on a box grater.
3. Transfer the grated sweet potato and onion to a towel-lined bowl.
4. Gently twist the towel, squeezing the liquid into an empty bowl and discard.
5. Transfer the sweet potato and onion to a bowl, and sprinkle with salt, pepper, garlic powder, flour, and 1 egg. Gently stir to combine.
6. Form large flat patties with your hands, approximately 1/3 cup of mixture each.
7. Heat a 9 1/2 -inch (24 cm) fry pan on medium heat and coat with oil.
8. Add the sweet potato patties. Fry for 2-3 minutes, then gently flip.
9. Immediately use a small cookie cutter to remove a hole in the middle of each fritter.
10. Crack an egg in the hole, add a pinch of salt and pepper, then cover.
11. Fry for 3-7 minutes, or until cooked to your preference.
12. Uncover and serve with desired garnishes.
Enjoy your Egg-In-A-Hole Sweet Potato Nests! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Sweet Potato Breakfast Cups
? | Here's a recipe for Sweet Potato Breakfast Cups
:
Ingredients:
• 3 medium sweet potatoes, peeled
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon pepper, plus more to taste
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 1 cup shredded cheese blend
Filling Suggestions
Egg And Pepper
• 2 small eggs, beaten
• 1/4 red bell pepper, seeded and diced
Broccoli, Tomato, And Cheese
• 1/2 cup small broccoli floret
• 1/2 cup cherry tomato, halved
• 1/4 cup shredded cheese blend
Pepper, Onion, And Bacon
• 1/4 red bell pepper, seeded and diced
• 1/4 cup onion, diced
• 1 1/2 strips bacon, cooked and diced
Egg And Bacon
• 3 small eggs
• 1 1/2 strips bacon, cooked and diced
Instructions:
1. Preheat the oven to 400°F (200°C).
2. With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
3. Place the sweet potato slices in a large bowl, add the salt, pepper, paprika, garlic powder, and onion powder, and toss the potatoes until evenly coated.
4. Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
5. Brush the cups of a 12-cup muffin tin with the olive oil.
6. Arrange 5 sweet potato slices around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle a bit of cheese in the bottom of each cup.
7. Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
8. Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
9. Add your desired fillings to the cups. Season with salt and pepper.
10. Bake for another 20-25 minutes, or until the eggs are completely cooked and/or the vegetables are tender. Let cool for about 5 minutes.
11. Serve warm.
Enjoy your Sweet Potato Breakfast Cups
! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Fried Chicken And Sourdough Waffles? | Here's a recipe for Fried Chicken And Sourdough Waffles:
Ingredients:
Chicken Marinade
• 4 boneless, skinless chicken thighs
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 cup buttermilk, (or 1 cup milk + 1 tablespoon lemon juice)
Fried Chicken
• 6 cups canola oil, for frying
• 2 cups all purpose flour
• 2 tablespoons baking powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 cup buttermilk, (or ½ cup milk + 1½ teaspoons lemon juice)
Sourdough Waffles
• 1 cup all purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 large eggs
• 3/4 cup buttermilk, (or ¾ cup milk + 2 teaspoons lemon juice)
• 1 cup sourdough bread, https://tasty.co/recipe/sourdough-startersourdough starter discard
• 2 tablespoons unsalted butter, melted and cooled
For Serving
• 4 tablespoons unsalted butter
• maple syrup, for drizzling
• hot sauce, optional
Instructions:
1. Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour the buttermilk into the bag and seal to close. Marinate the chicken in the refrigerator for 30 minutes.
2. Fry the chicken: Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet. Preheat the oven to 250°F (120°C).
3. In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk, a little bit at a time, and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
4. Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining chicken.
5. Working 2 pieces at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), 5–7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on a paper towel-lined baking sheet. Season with salt. Keep warm in the oven while you make the waffles.
6. Make the waffles: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
7. In a medium bowl, whisk together the eggs, buttermilk, sourdough discard, and melted butter. Whisk the wet ingredients into the dry ingredients until fully combined.
8. Add 1/2 cup (55 G) of waffle batter to the center of the preheated waffle iron. Cook until the waffle is golden brown and cooked through, 4–6 minutes. Transfer waffle to plate, spread 1 tablespoon of butter on top, then repeat with the remaining batter.
9. To serve, add 1 waffle to each plate. Top with a piece of chicken and drizzle with maple syrup and hot sauce, if using.
Enjoy your Fried Chicken And Sourdough Waffles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Overnight Praline French Toast? | Here's a recipe for Overnight Praline French Toast:
Ingredients:
French Toast
• 6 large eggs
• 2 1/2 cups half & half
• 2 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 1 salt, pinch
• 1 loaf bread, brioche or challah, sliced 1-inch (2 cm) thick
Praline Topping
• 8 tablespoons butter, melted
• 1 cup brown sugar
• 1 cup pecan, chopped
• 1 teaspoon ground cinnamon
• 1 ground nutmeg, pinch
• 1 salt, pinch
• 1 maple syrup, to serve
Instructions:
1. In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
2. Line bread in a greased 9x13-inch (23x33 cm) baking dish, overlapping slightly.
3. Pour the egg mixture over the bread.
4. Cover the baking dish in foil and refrigerate overnight.
5. Preheat oven to 350˚F (180˚C).
6. In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
7. Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
8. Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
9. Serve with maple syrup.
Enjoy your Overnight Praline French Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Creamy Strawberry Balsamic Avocado Toast. | Here's a recipe for Creamy Strawberry Balsamic Avocado Toast:
Ingredients:
• bread, toasted
• 2 tablespoons goat cheese
• 1/2 avocado, sliced
• 4 strawberries, sliced
• balsamic vinegar
Instructions:
1. Spread the goat cheese on toast.
2. Add sliced avocados, strawberries, and drizzle with balsamic vinegar.
Enjoy your Creamy Strawberry Balsamic Avocado Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Avocado & Black Bean Egg Wrapped Breakfast Burrito? | Here's a recipe for Avocado & Black Bean Egg Wrapped Breakfast Burrito:
Ingredients:
• 2 eggs
• salt, to taste
• 1 tablespoon shredded parmesan cheese
• 1/2 tablespoon butter
• 1/4 cup shredded cheddar cheese
• 1/4 cup black beans
• 1/4 cup onion, cooked
• 1/4 cup bell pepper, cooked
• 3 slices avocado
Instructions:
1. In a medium size bowl, whisk the eggs, salt, and Parmesan until well combined.
2. In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the cheddar cheese, black beans, onions, and peppers to the center of the egg wrap.
3. Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
4. Add avocados and remove from the pan. Fold in the egg wrap’s left and right sides, then roll from the bottom to the top to form a burrito.
Enjoy your Avocado & Black Bean Egg Wrapped Breakfast Burrito! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Lemon Blueberry Coffee Cake ? | Here's a recipe for Lemon Blueberry Coffee Cake :
Ingredients:
• nonstick cooking spray, for greasing
Streusel Topping
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup all purpose flour
• 1/4 cup unsalted butter, cut into small pieces, room temperature
Lemon- Blueberry Coffee Cake
• 1 cup fresh blueberry
• 1 1/2 cups all purpose flour, divided, plus 1 tablespoon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup whole milk, room temperature
Lemon Glaze
• 1 1/2 cups powdered sugar
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon whole milk, plus more as needed
Instructions:
1. Preheat the oven to 350°F (180°C). Grease an 81/2 x 41/2-inch (20 cm x 11 cm) loaf pan with nonstick spray. Line the pan with a piece of parchment paper so there’s overhang on both of the long sides.
2. Make the streusel topping: In a medium bowl, combine the granulated and brown sugars, flour, and butter. Mix together with a fork or with your fingers until crumbly and the butter is broken down into pea-sized pieces, being careful not to overmix. Set aside.
3. Make the coffee cake: Add the blueberries to a medium bowl and toss with 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the pan while baking. Set aside.
4. In a large bowl, whisk together the remaining 11/2 cups (155 G) flour, the baking powder, and salt.
5. In a separate large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. Add the eggs, 1 at a time, making sure the first egg is fully incorporated before adding the next. Mix in the vanilla, lemon juice and zest, and milk until fully combined.
6. Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. Add the blueberries to the batter and carefully fold with a rubber spatula to incorporate.
7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top.
8. Bake the coffee cake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake bakes, make the lemon glaze: In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1 tablespoon of milk until the sugar is dissolved. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
10. Let the cake cool in the pan for 10–15 minutes, then use the parchment sling to remove the cake from the pan. Drizzle the cake with the glaze before slicing with a serrated knife and serving.
Enjoy your Lemon Blueberry Coffee Cake ! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Cat-Shaped Pork Buns? | Here's a recipe for Cat-Shaped Pork Buns:
Ingredients:
Dough
• 1/3 cup milk
• 1/2 teaspoon instant yeast
• 2 tablespoons sugar
• 1 1/4 cups all purpose flour
• black food coloring
• water, for brushing
Pork Filling
• 1/2 cup ground pork
• 1/3 cup green cabbage, finely chopped
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1/4 cup green onion, finely chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Instructions:
1. Make the dough: In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
2. Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
3. Cover the dough with a wet towel and let rest for 1 hour.
4. Meanwhile, make the pork filling: In a medium bowl, mix together the ground pork, cabbage, soy sauce, sesame oil, green onions, salt, and pepper until well combined.
5. Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2–3 more times, until the dough is very smooth. Press into a flat disc.
6. Scoop 3 tablespoons of the pork filling into the center of the dough, then wrap the dough around the filling to seal and roll into a ball. Set on a small square of parchment paper and repeat to make 12 total buns, leaving some excess dough for decorating.
7. Add a bit of black food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
8. Use a finger to slightly dampen the outside of a bun with water. Stick on 3 small dots of black dough for the eyes and nose and 6 thin logs of black dough for the whiskers. Stick 2 cone-shaped pieces of white dough on top for the ears. Repeat with the remaining buns.
9. Let the buns rest for 30 minutes.
10. Meanwhile, fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don’t have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
11. Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for about 10 minutes, or until the dough and pork are cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
Enjoy your Cat-Shaped Pork Buns! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Egg in a Hole 4 Ways ? | Here's a recipe for Egg in a Hole 4 Ways :
Ingredients:
• 1 slice bread
• 1/4 tomato, diced
• 1 slice ham, diced
• 1 green onion, sliced
• 1 egg, beaten
• salt, to taste
• pepper, to taste
• shredded mozzarella cheese, to taste
Instructions:
1. Cut the middle of the bread from the slice leaving a 1/2-inch (1 cm) border of crust.
2. In a pan, place the tomato, ham, and green onion.
3. Cook over medium heat, stirring for about two minutes.
4. With a spatula or spoon arrange the toppings into the shape of the inside of the bread.
5. Place the crust over the toppings.
6. Carefully pour the egg into the hole on top of the toppings to make sure the egg does not spill over.
7. Season with salt and pepper and a sprinkle of mozzarella cheese.
8. Place the inside of the bread back on top and once the eggs are cooked and cheese is melted flip over, about two more minutes.
Enjoy your Egg in a Hole 4 Ways ! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare High-Protein Gingerbread Pancakes? | Here's a recipe for High-Protein Gingerbread Pancakes:
Ingredients:
• 3 large eggs
• 1 cup cream-style cottage cheese
• 1 tablespoon molasses
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 pinch of kosher salt
• 1 tablespoon chia seeds
• oil, of choice, for greasing the skilled
• whipped cream, for serving
• orange, segments, for serving
• syrup, sweetener of choice, for serving
Instructions:
1. In a blender, combine the eggs, cottage cheese, molasses, honey, vanilla, oat flour, baking powder, ginger, nutmeg, cinnamon, allspice, cloves, and salt. Blend until well combined.
2. Pour the mixture into a medium bowl and fold in the chia seeds.
3. Heat the oil in a large skillet over medium-high heat. Pour 1/4 cup of batter into the pan and cook for 3 minutes, until bubbles start to form and the edges become golden brown. Flip and cook for 3 minutes more, until golden brown on the other side. Repeat with the remaining batter.
4. Top the pancakes with whipped cream, orange segments, and your sweetener of choice.
Enjoy your High-Protein Gingerbread Pancakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Ricotta Chocolate Chip Stuffed French Toast With Strawberry Syrup? | Here's a recipe for Ricotta Chocolate Chip Stuffed French Toast With Strawberry Syrup:
Ingredients:
For the toast
• 6 slices white bread
• 1/2 cup whole milk ricotta cheese
• 1/2 cup mini chocolate chips
• 2 eggs
• 1 tablespoon milk
• sugar, pinch
For the syrup
• 1 cup fresh strawberry , chopped
• 1/2 cup sugar
• 1/2 lemon, juiced
Instructions:
1. Mix the eggs with the milk and sugar.
2. Spread all the bread slices with ricotta cheese, and top half of the bread slices with mini chocolate chips.
3. Sandwich each chocolate chip half with a plain ricotta half, and drench both sides in the egg mixture.
4. Coat a medium heat skillet with butter, and cook the bread until slightly brown and all the egg is cooked.
5. To make the syrup combine all syrup ingredients in a saucepan, and bring to a boil.
6. Let the liquid reduce by about a third, until the mixture is thick like a syrup.
Enjoy your Ricotta Chocolate Chip Stuffed French Toast With Strawberry Syrup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Mango Melon Fruit Salad? | Here's a recipe for Mango Melon Fruit Salad:
Ingredients:
• 2 cups pineapple, cubed
• 2 cups cantaloupe, cubed
• 2 cups honeydew melon, cubed
• 2 cups mango, cubed
Dressing
• 3 tablespoons lime juice
• 1 tablespoon maple syrup
Instructions:
1. Combine all the ingredients above in a large bowl.
2. Mix the dressing ingredients together and spread over fruit, mix well.
Enjoy your Mango Melon Fruit Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Sweet Potato Breakfast Bake. | Here's a recipe for Sweet Potato Breakfast Bake:
Ingredients:
• 2 large sweet potatoes
• 1 tablespoon olive oil
• 2 teaspoons salt, divided
• 2 teaspoons pepper, divided
• 8 eggs
• 1 tomato, diced
• 1/4 cup green onion, chopped
• 1 bell pepper, diced and cooked
• 1/2 teaspoon garlic powder
• 1/2 cup milk
• cooking spray
• 10 slices ham
• 2 cups spinach
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Using a mandolin, slice the sweet potatoes lengthwise into about 3-millimeter thick slices.
3. In a large bowl, combine the sliced sweet potatoes, oil, 1 teaspoon of salt, and 1 teaspoon pepper. Toss until well coated.
4. Lay out sweet potato slices on a baking sheet and bake for 10 minutes, until the edges start to crisp.
5. In a large bowl, combine the eggs, tomatoes, green onions, bell pepper, garlic powder, remaining teaspoon of salt, remaining teaspoon of pepper, and the milk. Whisk well.
6. Remove sweet potatoes from the oven and reduce the oven temperature to 400°F (200°C) .
7. Grease a 9 x 5-inch (23 x 13 cm) loaf pan. Line the sides and base of the pan with sweet potato slices, overlapping slightly.
8. Layer half of the ham slices over the sweet potato, then add the spinach, another layer of sweet potato, the egg mixture, the rest of the ham, and the rest of the sweet potato slices.
9. Fold the outside sweet potato slices over the loaf.
10. Bake for 30 minutes.
11. Invert the loaf onto a serving plate, then slice and serve.
Enjoy your Sweet Potato Breakfast Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Peaches And Cream Grilled Cinnamon Rolls? | Here's a recipe for Peaches And Cream Grilled Cinnamon Rolls:
Ingredients:
• canola oil, for greasing
• 1 can cinnamon roll
• all purpose flour, for dusting
• 1 peach, pitted and diced
• 1 tablespoon sugar
Instructions:
1. Preheat the grill to medium heat (350°F/180°C). Grease a 6–7-inch (16-17 cm) cast iron skillet with canola oil or butter.
2. Open the can of cinnamon rolls and set the icing aside. Arrange the rolls in 2 rows of 4 on a lightly floured surface. Gently press together to seal into one large piece. Flour the top of the cinnamon rolls and use a rolling pin to roll out to a 12 x 8-inch (30x20 cm)rectangle.
3. In a medium bowl, toss the diced peaches with the sugar.
4. Spread the peaches evenly over the cinnamon roll dough. Starting from a long end, roll up the dough, sealing the peaches inside.
5. Cut the dough log into 8 equal pieces and arrange in the prepared pan with the fruit facing up. Cover with aluminum foil.
6. Place the pan on the grill over indirect heat and cook for 30–35 minutes, until the cinnamon rolls are cooked through.
7. Remove the pan from the grill and drizzle the warm cinnamon rolls with the reserved icing.
8. Let cool for about 5 minutes before serving.
Enjoy your Peaches And Cream Grilled Cinnamon Rolls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Turkey Sausage Breakfast Burrito? | Here's a recipe for Turkey Sausage Breakfast Burrito:
Ingredients:
• 1 tablespoon coconut oil
• 1 lb turkey sausage
• 1 can cannellini bean, rinsed and drained
• 1 can diced tomato, drained
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 4 eggs, beaten
• 4 cups spinach
• greek yogurt
• 2 ripe avocados
• 6 whole wheat flour tortillas
Instructions:
1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Toss in the sausage and break up with a wooden spoon until brown.
3. Pour in the beans, tomatoes, salt, pepper, and thyme, and mix until everything has warmed through.
4. Move the contents of the pan out of the way to form an open well in the center of the pan. Pour the eggs into the well, and as the bottom of the eggs start to cook and solidify, use a spatula to gently scrape the cooked bits off the bottom and slowly mix with the other contents of the pan.
5. Add the spinach to the pan and mix.
6. Spoon a portion of the mixture onto a warmed tortilla, top with avocado slices and Greek yogurt, and roll the tortilla into a burrito.
Enjoy your Turkey Sausage Breakfast Burrito! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Mini Egg Pies? | Here's a recipe for Mini Egg Pies:
Ingredients:
• 3 eggs
• 1 sheet puff pastry
• 3 teaspoons oil
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 220°C (430°F).
2. Using a cup or mug with roughly the same diameter as the bottoms of your muffin tin, cut out 3 circles of puff pastry dough. Make sure you cut the circles out as closely as possible to save dough.
3. With the remaining dough, cut out strips to wrap around the inside of the muffin tin cups. The strips should be about three centimeters (1 inch) wider than the depth of the muffin tin cups.
4. Rub oil in the bottom of 3 to 4 cups in the center of your muffin tin. Place the puff pastry dough circles at the bottom of the cups, then wrap the dough strips along the walls of the cups.
5. NOTE: The dough strips should come up a couple of centimeters (about an inch) taller than the wall of each muffin tin cup.
6. Using your fingers, pinch and press the beginning and end of the strips together and then press the edges of the strips down near the edges of the circles to create one cohesive dough cup.
7. Crack one egg into each dough cup and then season with a pinch of salt and pepper.
8. Working carefully, pinch small sections of the tops of each dough wall together, crimping around the edge so that you bend the dough closer to the center and make five crimped crests on the top of each pie. You want to build a top to the pies but there will still be a circle in the middle with exposed egg.
9. Place the muffin tin on a center rack in the oven and bake for 15-20 minutes, or until the puff pastry is golden brown and the egg looks set. Remove from muffin tin.
Enjoy your Mini Egg Pies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Red Bean-Stuffed Panda Buns? | Here's a recipe for Red Bean-Stuffed Panda Buns:
Ingredients:
Dough
• 1/3 cup milk
• 1/2 teaspoon yeast
• 2 tablespoons sugar
• 1 1/4 cups all purpose flour
• black food coloring
• water, for brushing
Filling
• 3/4 cup red bean paste, chilled
Instructions:
1. In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
2. Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
3. Cover the dough with a wet towel and let rest for 1 hour.
4. Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2–3 more times, until the dough is very smooth.
5. Press into a flat disc. Roll 1 tablespoon of red bean paste into a ball, then place in the center of the disc. Wrap the dough around the red bean paste to seal, then roll the bun into a ball and set on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
6. Add a bit of black food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
7. Use a finger to slightly dampen the outside of a bun. Decorate with 2 pieces of black dough for the ears, 2 pieces for the eyes, and 1 piece for the nose. Repeat with the remaining buns.
8. Let the buns rest for 30 minutes.
9. Meanwhile, fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don’t have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
10. Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9–10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
Enjoy your Red Bean-Stuffed Panda Buns! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Eggs In Purgatory? | Here's a recipe for Eggs In Purgatory:
Ingredients:
• 2 tablespoons olive oil
• 1/2 medium yellow onion, diced
• 1/3 cup water
• 10 oz cherry tomatoes
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 large eggs
Instructions:
1. Heat the olive oil in a small skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the water and tomatoes and season with salt and pepper. Cover and cook until the tomatoes start to burst but still hold some of their shape, 5–7 minutes.
3. Using the back of a spoon, create 2 wells in the tomato mixture. Crack an egg into each well. Season with salt and pepper.
4. Cook uncovered for 5–6 minutes, until the egg whites are set but the yolks are still a bit runny.
5. Serve immediately.
Enjoy your Eggs In Purgatory! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Bacon, Egg, And Cheese Donuts? | Here's a recipe for Bacon, Egg, And Cheese Donuts:
Ingredients:
Donuts
• nonstick cooking spray, for greasing
• 8 large eggs
• 1 tablespoon vegetable oil
• 1/4 cup buttermilk
• 1/2 cup shredded cheddar cheese
• 2 tablespoons McCormick® ranch dressing mix
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup all purpose flour
• 2 tablespoons fresh chives, chopped, for garnish
Cheese Sauce
• 4 strips bacon
• 3 tablespoons all-purpose flour
• 1 cup whole milk, room temperature
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated parmesan cheese
Instructions:
1. Preheat the oven to 350°F (180°C). Grease 2 6-donut pans with nonstick spray.
2. Make the donuts: In a large bowl, whisk together the eggs, vegetable oil, and buttermilk. Add the cheddar cheese, ranch dressing mix, salt, baking soda, baking powder, and flour and whisk to combine.
3. Fill each mold of the prepared donut pans with 3 tablespoons of the egg mixture.
4. Bake the donuts until puffed and cooked through, about 12 minutes. Carefully remove from the pans and transfer to a wire rack set over a baking sheet.
5. While the donuts bake, make the cheese sauce: Cook 4 strips of bacon in a large nonstick skillet over medium heat, turning often, until crispy, 7–8 minutes. Using tongs, transfer the bacon to a paper towel-lined plate to drain, leaving the rendered fat behind in the pan. Chop the bacon into fine crumbles, then set aside.
6. To the pan with the reserved bacon fat, add the flour and whisk to combine. Cook for 1–2 minutes, until lightly toasted. Slowly whisk in the milk. Cook, whisking constantly, until thick enough to coat the back of a spoon, 3–4 minutes. Stir in the cheddar and Parmesan cheese and whisk until melted and the sauce is smooth, about 2 minutes longer.
7. Top each donut with a large spoonful of the cheese sauce, the crumbled bacon, and a sprinkle of chives.
Enjoy your Bacon, Egg, And Cheese Donuts! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Mixed Berry French Toast Bake. | Here's a recipe for Mixed Berry French Toast Bake:
Ingredients:
• 1 loaf whole wheat bread
• 3 tablespoons honey
• 1/2 cup warm water
• 2 cups milk
• 6 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• salt, to taste
• 1/2 cup blueberry
• 1/2 cup raspberry
• 1/2 cup blackberry
• maple syrup, to top, optional
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Slice bread into quarters. Set aside.
3. In a large bowl, combine honey and warm water. Whisk until the honey dissolves. Add milk, eggs, vanilla extract, cinnamon, and salt. Whisk until well-combined.
4. Pour the bread into a greased 9x13 (23x33 cm) baking dish. Top with the egg mixture.
5. Toss the bread and egg mixture together to evenly coat the bread. Let the bread soak for 20 minutes.
6. Add the blueberries, raspberries, and blackberries evenly on top of the bread.
7. Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top.
8. NOTE: Times & temperatures may vary based on oven.
9. Serve with maple syrup on top (optional).
Enjoy your Mixed Berry French Toast Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Freezer Prep Veggie Packed Smoothies 4 Ways? | Here's a recipe for Freezer Prep Veggie Packed Smoothies 4 Ways:
Ingredients:
Orange, Mango & Carrot
• 2 oranges, peeled and separated
• 1 mango, diced
• 2 carrots, shredded
• 1/2 cup milk, or nut milk
Strawberry, Banana & Cauliflower
• 2 cups strawberry
• 2 bananas
• 1 cup cauliflower
• 1/2 cup milk, or nut milk
Kiwi, Pineapple & Spinach
• 3 kiwis, diced
• 1 1/2 cups pineapple, diced
• 2 cups spinach
• 1/2 cup milk, or nut milk
Berries & Broccoli
• 1 cup strawberry
• 1 cup blackberry
• 1 cup raspberry
• 1 cup broccoli
• 1/2 cup milk, or nut milk
Instructions:
1. Excluding the milk, combine all ingredients for each smoothie in a resealable bag and freeze.
2. NOTE: They can be kept in the freezer for up to 6 months!
3. Remove from freezer and pour your desired smoothie combination into the blender along with the milk. Blend until smooth, and add more milk if needed.
Enjoy your Freezer Prep Veggie Packed Smoothies 4 Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Kale, Sweet Potato, and Onion Frittata? | Here's a recipe for Kale, Sweet Potato, and Onion Frittata:
Ingredients:
• 7 large egg whites
• large egg yolk
• 1 small sweet potato, cut in ½-inch (1 cm) cubes
• 1 cup water
• 1 small yellow onion, roughly chopped
• 2 teaspoons extra virgin olive oil
• kosher salt, to taste
• ground pepper, to taste
• 2 cups kale leaves, chopped, ribs and stems removed
• 1/2 blood orange, or ½ a small navel orange
Instructions:
1. Preheat the oven to 450°F (230°C).
2. In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
3. Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
4. In a large, nonstick, oven-safe skillet, combine the sweet potato and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
5. Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
6. Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
7. Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
8. Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5–6 minutes.
9. Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
10. Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
Enjoy your Kale, Sweet Potato, and Onion Frittata! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Easy Brunch Bake? | Here's a recipe for Easy Brunch Bake:
Ingredients:
The Bake
• 1 can refrigerated biscuit
• 8 eggs
• 1 1/2 cups milk
• 1 teaspoon pepper
• 1 teaspoon salt
• 1/4 cup chives, chopped
• 1 cup ham, chopped
Hollandaise
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• cayenne pepper, to taste
• 4 tablespoons butter, hot
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cut each biscuit into 9 pieces. Set aside.
3. In a bowl, mix eggs, milk, pepper, salt, and chives.
4. In a 9x13 inch (23x33 cm) glass baking dish, evenly spread out the biscuit pieces and the ham.
5. Pour the egg mixture over everything.
6. Bake for 35 minutes.
7. To make the Hollandaise combine the egg yolks, lemon juice, salt, and cayenne in a blender. Gradually add the hot butter until fully mixed.
8. Slice and pour Hollandaise sauce over the bake. Top with chives
Enjoy your Easy Brunch Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Butternut Squash Pancakes? | Here's a recipe for Butternut Squash Pancakes:
Ingredients:
Pancakes
• 1/3 cup warm water
• 1/3 cup dried cranberries
• 1 can butternut squash purée
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 2 tablespoons dark brown sugar
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/3 cup semi-sweet chocolate chips
• 8 tablespoons unsalted butter, for cooking pancakes
Toasted Pecan Maple Syrup
• 1/2 cup pecan, roughly chopped
• 1/2 cup maple syrup
• 1/2 stick unsalted butter
Instructions:
1. Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10–15 minutes while you prepare the pancake batter, then drain well.
2. In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.
3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.
5. Let the batter rest for 15–30 minutes at room temperature.
6. Meanwhile, make the toasted pecan maple syrup: Toast the pecans in a small saucepan over medium heat until fragrant and beginning to brown, 3–4 minutes. Add the maple syrup and butter and cook until the bubbling diminishes slightly, stirring throughout to keep from burning, 3–4 minutes. Remove the pot from the heat and keep warm until ready to serve.
7. Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Once the butter begins to foam, add 1/3 cup (40 G)of pancake batter to the pan. Cook for 2–3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2–3 minutes on the other side, until golden brown and cooked through. Transfer the pancake to a platter and repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.
8. Serve the pancakes warm with the toasted pecan maple syrup on top.
Enjoy your Butternut Squash Pancakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Frankensmoothie? | Here's a recipe for Frankensmoothie:
Ingredients:
• 1 cup fresh spinach
• 1 banana
• 1/2 cup frozen mango
• 1/2 cup frozen pineapple
• 1/4 cup frozen blueberry
• 1 cup water
• 1 small handful blackberry, or blueberry
Instructions:
1. Using a marker, draw a Frankenstein face on a glass jar.
2. Add all ingredients (except the berries) to a blender and blend until smooth.
3. Pour mixture into the glass jar and top with berries.
Enjoy your Frankensmoothie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Sweet & Spicy Bacon? | Here's a recipe for Sweet & Spicy Bacon:
Ingredients:
• 1/4 cup Frank’s Red Hot® Sauce
• 1 1/2 tablespoons brown sugar
• 1 lb thick cut bacon
Instructions:
1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together Frank’s RedHot® and brown sugar together until fully incorporated.
3. Arrange the bacon on the prepared baking sheet. Bake for 15 minutes. Using a pastry brush, brush the bacon slices with the RedHot® mixture. Flip the bacon over and brush on the other side. Continue baking until the bacon is crisp and brown, 10-15 minutes more.
Enjoy your Sweet & Spicy Bacon! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |