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Have you got a recipe for Grilled Swineapple Dogs? | Here's a recipe for Grilled Swineapple Dogs:
Ingredients:
• 2 teaspoons paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 pineapple, cut into 12 thin spears
• 24 slices bacon
• 12 pork hot dogs
• 12 hot dog buns
Garnish
• BBQ sauce
• red onion, minced
• jalapeño, minced
Instructions:
1. Preheat a grill or grill plate to medium-low heat.
2. Sprinkle the paprika, garlic powder, chili powder, onion powder black pepper, and salt over the pineapple spears in a bowl. Mix until they are completely coated.
3. Lay a slice of bacon at a slight diagonal angle on your work surface. Lay a second slice above it making sure they slightly overlapped in the middle.
4. Place one hot dog and one thin pineapple spear near the bottom part of the first slice of bacon. Tuck the end of the bacon around the hot dog and pineapple and roll across the counter until they are completely encased. Use toothpicks if needed to get a tight seal.
5. Place the hot dogs on the grill and cook gently until the bacon is crispy and the pineapple and hot dog are heated through, about 40 minutes. Flip halfway through.
6. Place into hot dog buns, top with barbecue sauce, minced red onion, and minced jalapeño (optional).
Enjoy your Grilled Swineapple Dogs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Encanto-Inspired Arepas Con Queso With Avocado Mash? | Here's a recipe for Encanto-Inspired Arepas Con Queso With Avocado Mash:
Ingredients:
Arepas
• 1 cup pre-cooked white cornmeal
• 1 cup water
• 1/2 teaspoon kosher salt
• 4 tablespoons grated queso blanco
• nonstick cooking spray, for greasing
• 2 tablespoons unsalted butter, for serving
Avocado Cilantro Mash
• 2 Hass avocados, small, ripe, peeled, pitted, and cubed
• 1 lime, juiced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh cilantro, finely chopped
Instructions:
1. Make the arepas: Add the cornmeal to a medium bowl. Pour in the water, then add the salt and stir with a rubber spatula to combine. The dough will look quite wet at first, but will absorb the water as you stir.
2. Turn the dough out onto a clean surface and roll into an 8-inch long, 2-inch (5 cm)-wide log. Cut into 4 equal pieces.
3. Flatten one piece of dough in the palm of your hand into a 4-inch-wide disc. Place 1 tablespoon of queso blanco in the center, then fold the dough around the cheese to encase. Flatten the dough again into a 41/2-inch-wide disc (if some cheese peeks out, pinch the dough closed around it. Repeat with the remaining dough and cheese.
4. Heat a large nonstick skillet over high heat. Grease the pan with nonstick spray, then add the arepas to the pan and cook, without disturbing, until a crispy, golden brown crust forms, 31/2–4 minutes. Flip and cook until golden brown on the other side, 3–4 minutes more (some cheese may ooze out a bit; it will sear and add a delicious texture to the arepa).
5. Meanwhile, make the avocado cilantro mash: Add the avocado, lime juice, red pepper flakes, and salt to a medium bowl and mash with a fork to combine.
6. Spread the butter over the arepas, then serve with the avocado mash and a sprinkle of cilantro.
Enjoy your Encanto-Inspired Arepas Con Queso With Avocado Mash! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Freezer Prep Chicken Fajitas? | Here's a recipe for Freezer Prep Chicken Fajitas:
Ingredients:
• 2 boneless, skinless chicken breasts
• 1 red onion, sliced
• 1 green bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 orange bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
Marinade
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• salt, to taste
• pepper, to taste
Instructions:
1. Mix lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper in small bowl or measuring cup.
2. Place the chicken breasts in a large, gallon-sized freezer bag and pour the marinade over them.
3. Add red onion and bell peppers to freezer bag. Seal freezer bag and ensure excess air is squeezed out. Gently mix contents together so that the marinade fully coats the chicken.
4. Place in freezer and store up to 3 months.
5. When ready to enjoy, thaw completely and pour contents into slow cooker.
6. Cook on low for 6 hours, or high for 3 hours, or until chicken is fully cooked.
7. Enjoy!
Enjoy your Freezer Prep Chicken Fajitas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Homemade Vegan Burger With Vegan Aioli? | Here's a recipe for Homemade Vegan Burger With Vegan Aioli:
Ingredients:
Burgers
• 1 package extra firm tofu, pressed
• 8 oz shiitake mushroom, roughly chopped
• 1 cup raw walnut
• 3 cloves garlic
• 2 tablespoons vegan butter, divided
• 2 tablespoons olive oil, divided
• 2 tablespoons low sodium soy sauce, plus 2 teaspoons
• 2 teaspoons liquid smoke
• 1/2 yellow onion, diced
• 2 1/2 teaspoons kosher salt, divided, plus more to taste
• 2 tablespoons tomato paste
• 2 teaspoons nutritional yeast
• 1 cup brown rice, cooked
• 3 tablespoons red beet, shredded packed
• 1 tablespoon cornstarch
• 1 tablespoon water
• 4 teaspoons vegan worcestershire sauce
• 2 tablespoons vegetable shortening
• 1/4 cup vital wheat gluten, plus 2 tablespoons
• 8 teaspoons canola oil
• bun, for serving
• topping of your choice, for serving
Vegan Aioli
• 3 tablespoons aquafaba, liquid from canned chickpeas
• 3 cloves garlic
• 1 teaspoon dijon mustard
• 2 tablespoons lemon juice
• 1/2 teaspoon organic sugar
• 1 cup neutral oil, such as avocado or canola
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
Instructions:
1. Make the burgers: Using your hands, break the pressed tofu into small crumbles. Spread in an even layer on a parchment-lined baking sheet and freeze completely, 3–6 hours. Remove the tofu from the freezer and let thaw at room temperature while you prepare the rest of the burger.
2. Add the shiitake mushrooms, walnuts, and garlic to a food processor and pulse 10–15 times, until finely minced and nearly ground into a paste.
3. In a large skillet, heat 1 tablespoon of vegan butter and 1 tablespoon of olive oil over medium-high heat until just shimmering. Add the walnut mixture and cook for 5–8 minutes, until browned and crispy, stirring occasionally. Add the soy sauce and liquid smoke and mix well. Cook for another 2–3 minutes, until the sauces just begin to brown and become fragrant. Transfer to a bowl and set aside. Wipe out the pan.
4. Add the remaining tablespoon of vegan butter and tablespoon of olive oil to the pan and reduce the heat to medium. When the oil is shimmering, add the onion and season with 1/2 teaspoon of salt. Cook for 2–3 minutes, until the onion is translucent and beginning to soften. Add the tomato paste and nutritional yeast and mix well. Cook for another 3–5 minutes, until the tomato paste begins to darken.
5. Transfer the onion mixture to the food processor, along with the brown rice and beets. Process for 20–30 seconds, scraping down the sides as necessary, until mostly broken down and the beet color is evenly distributed throughout the mixture.
6. In a small bowl, mix together the cornstarch and water with a fork.
7. In a large bowl, combine the walnut-shiitake mixture, beet-brown rice mixture, cornstarch slurry, vegan Worcestershire, vegetable shortening, remaining 2 teaspoons of salt, vital wheat gluten, and thawed tofu. Using a gloved hand, mix very well to combine, being sure that all of the ingredients are evenly distributed throughout.
8. Cut 4 pieces of parchment paper in half lengthwise.
9. Set up a steamer pot and bring the water to a boil while you shape the burgers.
10. Portion the burger mixture using a 4-ounce scoop. Roll each scoop into a ball and shape into a burger patty. Center each patty on a piece of parchment paper and wrap. Place the wrapped burgers, seam-side down, in the steamer insert and cover the pot. Steam for 1 hour and 20 minutes.
11. While the burgers steam, make the aioli: Add the aquafaba, garlic, Dijon mustard, lemon juice, and sugar to a food processor and blend for 30 seconds, until the garlic is completely broken down. With the processor running, slowly drizzle in the oil. The aioli will be thick and opaque. Season with the salt and pepper and refrigerate until ready for use.
12. Remove the burgers from the steamer and let cool for 15–20 minutes.
13. Heat 1–2 teaspoons of canola oil in a large cast-iron skillet over medium-high heat.
14. Unwrap the burgers and season all over with salt and pepper. Working in batches, sear the burgers for 2 minutes on each side, until golden brown.
15. Assemble the burgers with the aioli on buns of your choosing with your favorite toppings.
Enjoy your Homemade Vegan Burger With Vegan Aioli! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Healthy And Hearty Green Super Soup? | Here's a recipe for Healthy And Hearty Green Super Soup:
Ingredients:
Spiced Seeds and Nuts
• 1 cup hazelnuts, toasted and crushed
• 1 tablespoon nigella seed
• 1 tablespoon sesame seed, toasted
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• kosher salt, to taste
• pepper, to taste
Soup
• 2 tablespoons olive oil
• 1 cup carrot, diced
• 2 cups yellow onion, diced
• 1 cup celery, diced
• 1 cup parsnip, diced
• 5 cloves garlic, minced
• kosher salt, to taste
• pepper, to taste
• 2 cups broccoli floret
• 2 cups asparagus, chopped
• 3 cups vegetable broth
• 1 lemon juice
• 2 bunches lacinato kale, sliced
• 10 oz fresh spinach
• coconut cream, for serving
• 1/4 cup chia seed, for serving
• avocado, sliced, for serving
Instructions:
1. Make the spiced seeds and nuts: In a small bowl, combine the hazelnuts, nigella seeds, sesame seeds, cinnamon, turmeric, crushed coriander, cayenne pepper, garlic powder, ground ginger, salt and pepper. Mix together and set aside for garnish. These seeds and nuts will keep in an airtight container for up to 1 week.
2. Make the soup: Heat the olive oil in a large pot over medium hight heat. Add the carrot, onion, celery, parsnip, garlic, salt, and pepper. Stir and cook until the vegetables are fully softened, about 10 minutes.
3. Add the broccoli, asparagus, and vegetable broth. Bring to a boil. add the lemon juice, kale, spinach, and stir to wilt the greens in the hot soup. Do not cook the greens for longer than about 3 minutes.
4. Once the greens have wilted, puree the soup to your desired consistency.
5. Serve immediately. Top with coconut cream, chia seeds, avocado, and the spiced seeds and nuts.
Enjoy your Healthy And Hearty Green Super Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Lentil, Pear, And Arugula Salad? | Here's a recipe for Lentil, Pear, And Arugula Salad:
Ingredients:
• 1 cup unsweetened coconut flakes
• 1 tablespoon soy sauce
• 1/2 tablespoon maple syrup
• 1/4 teaspoon liquid smoke
• coconut oil, for greasing
• 5 oz fresh arugula
• 1 1/2 pears, sliced
• 1 1/2 cups lentils, cooked
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat the oven to 325°F (160°C).
2. In small bowl, add the coconut flakes, soy sauce, maple syrup, and liquid smoke. Mix until well-combined. Spread evenly on a greased baking sheet, making sure the flakes aren’t touching as much as possible.
3. Bake for 10-15 minutes, stirring every 5 minutes, until golden brown. Then remove from the oven and let cool for 10 minutes.
4. In a large bowl, combine the arugula, pears, lentils, and coconut bacon.
5. In a liquid measuring cup or small bowl, add the olive oil, balsamic vinegar, salt, and pepper. Mix until well-combined.
6. Drizzle the dressing over the salad and toss well. Serve immediately.
Enjoy your Lentil, Pear, And Arugula Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Hibiscus Flower Tacos? | Here's a recipe for Hibiscus Flower Tacos:
Ingredients:
• 2 cups dried hibiscus flowers
• 4 cups water
• 2 tablespoons olive oil
• 1/2 medium red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• tortilla, for serving
• topping of your choice, for serving
Instructions:
1. Rinse the dried hibiscus flowers under running water for 2–3 minutes, until the water turns from deep magenta to light pink.
2. In a medium saucepan, bring the water to a boil. Boil the drained hibiscus for 10 minutes, until tender. Remove the pot from the heat, cover, and let stand for 2 hours.
3. Drain the hibiscus well. Reserve the water for hibiscus tea or to use smoothies, or discard.
4. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the red onion and sauté for 2 minutes, until translucent. Add the garlic and sauté for 2 minutes more, until fragrant. Add the hibiscus, onion powder, garlic powder, black pepper, paprika, cumin, dried oregano, salt, and red pepper flakes. Stir until the flavors have melded, about 5 minutes.
5. Serve the hibiscus “meat” in tortillas with your toppings of choice.
Enjoy your Hibiscus Flower Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Japanese Fried Chicken Bento. | Here's a recipe for Japanese Fried Chicken Bento:
Ingredients:
• 1/2 lb boneless, skinless chicken thighs
• 1 teaspoon curry powder
• 1 teaspoon sugar
• 1/2 garlic, grated
• 1/2 ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 4 tablespoons flour
• 4 tablespoons potato starch
Instructions:
1. Cut chicken thigh to bite-size pieces and put in a plastic bag. Combine curry powder, sugar, grated garlic, grated ginger, soy sauce, and sake, and rub well. Marinate for 1 hour in the fridge.
2. In a bowl, combine flour and potato starch, and mix well. Dredge marinated chicken in mixture, shaking off excess.
3. Fry chicken until golden brown, then drain on a paper towel. Place into the bento box.
Enjoy your Japanese Fried Chicken Bento! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Chicken & Cauliflower Gnocchi Soup? | Here's a recipe for Chicken & Cauliflower Gnocchi Soup:
Ingredients:
• 2 tablespoons olive oil, divided
• 1 package frozen cauliflower gnocchi
• 2 celery stalks, diced
• 1 small yellow onion, diced
• 2 teaspoons garlic, minced
• 1 cup shredded carrots
• 1 box Pacific Foods® Organic Free Range Chicken Broth
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 tablespoon fresh thyme leaf
• 1 cup half & half
• 2 cups baby spinach
• 2 cups chicken, cooked, diced
• fresh parsley, chopped, for garnish
Instructions:
1. Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the frozen cauliflower gnocchi. Sauté until they begin to turn golden brown, about 4 minutes. Remove the gnocchi from the pan and set aside.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the celery, onion, and garlic, and sauté until tender, about 5 minutes.
3. Add the carrots and Pacific Foods® Organic Free Range Chicken Broth and bring to a boil. Reduce heat to medium-low and add the pepper, salt, thyme, half-and-half, spinach, and chicken. Simmer until the spinach is wilted and chicken is warmed through, about 10 minutes.
4. Add the gnocchi to the soup and stir to combine.
5. Ladle the soup into serving bowls and garnish with parsley.
Enjoy your Chicken & Cauliflower Gnocchi Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Garlic Sesame Salad Dressing. | Here's a recipe for Garlic Sesame Salad Dressing:
Ingredients:
• 1 tablespoon garlic
• 2 tablespoons fresh scallion, minced
• 1 tablespoon ginger, minced
• 1/4 cup brown sugar
• 1 tablespoon roasted sesame seed
• 1/2 cup rice vinegar
• 1/2 cup peanut oil
• 2 tablespoons sesame oil
• 1/2 cup soy sauce
Instructions:
1. Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
2. The dressing can remain in the fridge for 1–2 weeks.
3. Pour over your favorite salad ingredients and enjoy!
Enjoy your Garlic Sesame Salad Dressing! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make McCormick® Chickpea Buddha Bowl. | Here's a recipe for McCormick® Chickpea Buddha Bowl:
Ingredients:
Spiced Chickpeas
• 2 cans chickpeas, drained, rinsed, and patted dry
• 1 tablespoon olive oil
• 1 teaspoon McCormick® Himalayan Pink Salt with Black Pepper and Garlic
• 1/4 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
Garlic Herb Rice
• 1 cup jasmine rice
• 1 teaspoon kosher salt
• 1 teaspoon Gourmet Gardens™ Garlic Paste
• 1 tablespoon Gourmet Garden™ Cilantro
• 1 tablespoon Gourmet Garden™ Parsley
Stewed Greens
• 1 tablespoon olive oil
• 2 large shallots, cut into ¼-inch (6 mm) rings
• 1 teaspoon Gourmet Garden™ Garlic Paste
• 2 large bunches hearty greens, (such as Swiss chard, kale, or mustard greens), stemmed and cut into ribbons
• 1/3 cup vegetable stock
• 1/2 teaspoon McCormick® Himalayan Pink Salt with Black Pepper and Garlic
Garlic Black Pepper Yogurt
• 1 cup full fat greek yogurt
• 1/2 teaspoon Gourmet Garden™ Garlic Paste
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• water, as needed
For Serving
• 4 oz crumbled feta cheese
• shaved radish, such as watermelon, breakfast, or black
• pickled red onion
• Gourmet Garden™ Cilantro
• Gourmet Garden™ Parsley
Instructions:
1. Make the spiced chickpeas: Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the chickpeas, olive oil, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, paprika, cumin and coriander, and toss to coat.
3. Spread the chickpeas on a nonstick baking sheet and bake until crispy, about 20 minutes.
4. Make the garlic herb rice: Add the rice, salt, Gourmet Garden™ Garlic Paste, Gourmet Garden™ Cilantro, and Gourmet Garden™ Parsley to a medium pot. Add water and cook the rice according to the package instructions.
5. Make the stewed greens: In a large, high-walled skillet, heat the olive oil over medium heat. Add the shallots and cook for about 10 minutes, until soft and translucent. The shallots should start to develop some color, but shouldn’t brown. Add the Gourmet Garden™ Garlic Paste, and cook until fragrant, about 1 minute. Add the greens, vegetable stock and McCormick® Himalayan Pink Salt with Black Pepper and Garlic, and gently stir to combine. Cover and cook, stirring occasionally, until the greens are wilted and soft, 5–7 minutes. Remove the pan from the heat, leaving the lid on to keep warm.
6. Make the garlic black pepper yogurt: In a medium bowl, whisk together the yogurt, Gourmet Garden™ Garlic Paste, salt, and pepper. Add a splash of water at a time and whisk to incorporate until the yogurt sauce is thin enough to drizzle. Season with more salt and pepper to taste.
7. Assemble the buddha bowls: Divide the rice evenly between 4 bowls. Top with the stewed greens, chickpeas, feta cheese, radish and pickled red onions. Drizzle the yogurt sauce over each bowl, then garnish with Gourmet Garden™ Parsley and Gourmet Garden™ Cilantro. Serve immediately.
Enjoy your McCormick® Chickpea Buddha Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Tamagoyaki (Bento)? | Here's a recipe for Tamagoyaki (Bento):
Ingredients:
• 1 egg
• 1 teaspoon soy sauce
• 20 pieces edamame
Instructions:
1. Beat the eggs in a small bowl. Add edamame and soy sauce.
2. Pour the egg mixture into a nonstick pan over low heat, and swirl the egg around the pan into a perfect circle. When the egg is cooking through, fold both side and roll.
3. Wrap with plastic and arrange the shape. Cool in the fridge.
4. Cut into half. Place into the bento box.
Enjoy your Tamagoyaki (Bento)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Shrimp Katsu Rice Burger? | Here's a recipe for Shrimp Katsu Rice Burger:
Ingredients:
• 3 1/2 oz shrimp
• 3 1/2 oz tofu, diced
• 1 teaspoon mayonnaise, divided
• salt, to taste
• pepper, to taste
• 2 eggs, beaten
• flour, for dredging
• panko bread crumb, for dredging
• oil, for frying
• 10 1/2 oz cooked rice
• splash sesame oil
• 2 leaves green leaf lettuce
Tartar Sauce
• 1 hard-boiled egg, minced
• 2 tablespoons mayonnaise
• 1 tablespoon pickle, minced
• 2 tablespoons onion, minced
Instructions:
1. Roughly chop half of shrimp and finely chop the rest until it becomes a paste.
2. Place the shrimp and tofu in a medium bowl and break up with a spatula. Add the mayonnaise, salt, and pepper. Mix well.
3. Using your hands, form the shrimp mixture into 2 patties.
4. Place the flour, eggs, and panko in 3 separate medium bowls. Dredge the shrimp patties in the flour, then egg, then panko bread crumbs.
5. Heat the oil in a large pot until it reaches 350°F (180°C). Fry the shrimp patties until golden brown, then drain on paper towels.
6. Line a ramekin with plastic wrap, and mold a quarter of the rice into a patty. Repeat with the remaining rice to make 4 "buns".
7. In a medium nonstick skillet over medium-high heat, heat a splash of sesame oil, then add the rice buns. Cook, flipping once, until the outside is crispy.
8. Make the tartar sauce: In a small bowl, combine the boiled egg, mayonnaise, pickles, and onions.
9. Assemble the burgers: start with the rice “bun,” then add the green leaf lettuce, shrimp katsu burger, a dollop of tartar sauce, and top with another rice “bun.”
10. Nutrition Calories: 3339 Fat: 284 grams Carbs: 161 grams Fiber: 4 grams Sugars: 43 grams Protein: 43 grams
Enjoy your Shrimp Katsu Rice Burger! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Chicken Tacos With Pineapple Salsa? | Here's a recipe for Chicken Tacos With Pineapple Salsa:
Ingredients:
Pineapple Salsa
• 1 cup fresh pineapple, diced
• 1 cup diced tomato, core and pulp removed before dicing
• 1 cup orange bell pepper
• 1/3 cup fresh cilantro, chopped
• 1/4 cup red onion, chopped
• 1 jalapeño, optional, diced
• 3 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
Tacos
• 1/2 cup sour cream
• 8 corn tortillas, warmed
• 2 cups shredded red cabbage
• 1 packet Freshness Guaranteed Antibiotic Free Rotisserie Chicken
• 2 avocados, peeled, pitted, halved, and sliced into ¼-inch thick half-moons
Instructions:
1. Make the pineapple salsa: In a medium bowl, combine the pineapple, tomatoes, bell pepper, cilantro, red onion, jalapeño (if using), lime juice, salt, and pepper.
2. Drain the excess liquid from the salsa, then season with more salt to taste. Extra salsa will keep in an airtight container in the refrigerator for up to 3 days.
3. Assemble the tacos: Spread 1 tablespoon of sour cream evenly over a warm tortilla. Layer on 1/4 cup red cabbage, 2 ounces Freshness Guaranteed NAE Shredded Rotisserie Chicken, 2–3 slices of avocado, and top with 2–3 tablespoons pineapple salsa. Repeat to make the remaining tacos.
Enjoy your Chicken Tacos With Pineapple Salsa! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Lazy Girl 5 Minute Noodles? | Here's a recipe for Lazy Girl 5 Minute Noodles:
Ingredients:
• 1 cup wholewheat noodles, cooked
• 1 tablespoon garlic puree
• 1/2 teaspoon chili flakes
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce
• 1 tablespoon white wine vinegar
• 2 tablespoons peanut butter
• 4 tablespoons fresh parsley, chopped
• 1/4 cup sesame oil
Optional toppings:
• peanut
• fresh parsley
• pickled ginger
Instructions:
1. Add all the ingredients, except the noodles and oil to a large heatproof bowl
2. Heat the oil in a pan til smoking
3. Pour the oil over the ingredients, it'll sizzle! Whisk together
4. Toss through the noodles until nicely coated
5. Put into your favourite bowl and top with peanuts, parsley & pickled ginger
6. Devour, cry with happiness!
Enjoy your Lazy Girl 5 Minute Noodles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Pork And Chicken Hallacas? | Here's a recipe for Pork And Chicken Hallacas:
Ingredients:
Stew
• 2 cups yellow onion, chopped
• 1/2 cup scallions, chopped
• 1 cup red bell pepper, chopped
• 1 cup leek, chopped
• 6 small sweet red peppers, stemmed and seeded
• 6 tablespoons lard
• 3 lb pork shoulder, diced into 1/2 in cubes
• 1 can chopped tomato, 28 ounce (795 G)
• 1/4 cup worcestershire sauce
• 1/2 cup marsala cooking wine
• 1 piloncillo
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 2 packets unflavored gelatin
Dough
• 1/2 cup lard
• 1 1/2 tablespoons annatto seeds
• 1/2 cup roasted red pepper
• 2 cups pre-cooked corn flour, PAN FLOUR
• 3/4 cup chicken stock
• 1 teaspoon fine sea salt
Assembly
• 1/4 cup italian giardiniera, chopped
• 2 tablespoons dijon mustard
• 1 cup shredded chicken
• 40 manzanilla olives
• 1/2 cup raisin
• 1/2 cup golden raisin
• 1/2 cup slivered almonds
Special Equipment
• 10 banana leaves, thawed if frozen
• kitchen twine
Instructions:
1. Make the stew: In a food processor, combine the onion, scallions, red bell pepper, leeks, and sweet red peppers. Pulse until broken down to the consistency of a tapenade.
2. In a large pot over medium heat, add the lard and pulsed vegetables. Stir to combine and cook for 1-2 minutes, until softened slightly.
3. Add the pork shoulder, canned tomatoes, and Worcestershire sauce and bring to a simmer before adding the marsala, piloncillo, salt, pepper, cumin, tomato paste, and gelatin. Cook for about 4 hours, stirring frequently, until the meat is completely cooked and shreds easily. Remove the pot from the heat, allow to cool and refrigerate the stew overnight.
4. Make the dough: In a small pot, cook the lard and annatto seeds over high heat until starting to boil. Remove the pot from the heat and let cool. Strain the lard into a bowl and discard the annatto seeds. Set aside 2 tablespoons of the annatto-infused lard for assembly.
5. Add the roasted red peppers to a small food processor and process until liquified.
6. Transfer the puréed peppers to the bowl of a stand mixer fitted with the whisk attachment, along with the corn flour and chicken stock. Mix on medium-low speed until the dough starts to come together.
7. Gradually add the annatto-infused lard and continue kneading. Add the salt and continue kneading until the dough is firm despite its softness, does not stick to your hands, and has a smooth and shiny appearance when rolled into a ball.
8. Roll the dough into 10 balls, each about 2 inches (5 cm) in diameter (the size of a lemon).
9. Assemble the hallacas: In a small bowl, mix together the giardiniera and Dijon mustard.
10. Clean the banana leaves with a damp kitchen towel and remove the vein at the bottom of the leaf, then cut them into 10 sheets about 12 x 14 inches (30 x 35 cm), 10 middle wrapping sheets, about 12 x 10 inches (25 x 30 cm), and 10 small sheets or "belts", about 4 x 10 inches (10 x 25 cm).
11. Toast the leaves on a flat skillet over low heat until they have darkened in color and the leaf is flexible, about 30 seconds.
12. Brush the center of a 10 x 12-inch (25 x 30 cm) banana leaf with a bit of the reserved annatto-infused lard. Place a ball of dough on the center of the leaf and use a cutting board wrapped in plastic wrap and brushed with more annatto lard to press flat. Place a heaping spoonful of stew in the center. Top with some shredded chicken, 4 olives, a small handful of raisins, golden raisins, and slivered almonds, and 1 teaspoon of the giardiniera-mustard mixture.
13. Carefully fold the hallaca by bringing 2 sides of the leaf together, then folding the sides downward together. Fold in the 2 remaining sides, then turn the hallaca seam-side down.
14. Place the hallaca, folds down, on the top edge of a 12 x 14-inch (30 x 35 cm) banana leaf, then roll down the length of the leaf. Fold in the sides to seal.
15. Place the hallaca, seam-side down, on the short end of a 4 x 10-inch (10 x 25 cm) leaf. Wrap the “belt” around the hallaca, then tie with twine to secure. Repeat with the remaining ingredients.
16. Bring a very large pot of water to a boil over high heat.
17. Once the water is boiling, add the hallacas. Reduce the heat to medium, cover, and cook for 50–60 minutes until the banana leaves are muted in color and the filling is fully warmed through.
18. Remove the hallacas from the pot and place them on a wire rack set over a baking sheet. Let cool slightly before serving.
19. The hallacas will keep in the refrigerator for up to 1 month. If serving at a later time, warm the hallacas in boiling water for 15 minutes.
Enjoy your Pork And Chicken Hallacas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Franks RedHot® Buffalo Chicken Chopped Salad? | Here's a recipe for Franks RedHot® Buffalo Chicken Chopped Salad:
Ingredients:
• 4 boneless, skinless chicken thighs
• 1/2 cup Frank’s RedHot® Buffalo Sauce, divided plus 3 tablespoons
Buttermilk Blue Cheese Dressing
• 1/2 cup full-fat greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1/3 cup buttermilk
• 2 tablespoons fresh chives, thinly sliced
• 4 oz crumbled blue cheese
• 1/2 teaspoon kosher salt, plus more taste
• 1 pinch freshly ground black pepper
For Serving
• 1 large head romaine lettuce, chopped
• 3 celeries, thinly sliced, leaves reserved for garnish
• 3 medium carrots, peeled and thinly sliced
• 1 cup grape tomato, halved
• 1 oz crumbled blue cheese
• fresh chive, thinly sliced
• fresh dill, chopped
Instructions:
1. In a medium bowl, combine the chicken thighs and 1/2 cup (120 ml) Frank’s RedHot® Buffalo sauce. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
2. Make the buttermilk blue cheese dressing: In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, buttermilk, and chives. Whisk to incorporate before folding in the bleu cheese and seasoning with salt and pepper. Cover and chill until ready to use. The dressing will keep in the refrigerator in an airtight container for up to 5 days.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
4. Transfer the chicken to the prepared baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let sit until cool enough to handle.
5. Cut chicken into cubes and toss with the remaining 3 tablespoons of Frank’s RedHot® Buffalo Sauce.
6. Assemble the salads: Add 1/2 cup (55 G) of the bleu cheese dressing to the lettuce and toss to coat. Divide the lettuce in between 4 bowls. Top with the chicken, celery, carrots, and tomatoes. Drizzle the remaining bleu cheese dressing on top. Garnish with the crumbled bleu cheese, chives, and dill. Serve immediately.
Enjoy your Franks RedHot® Buffalo Chicken Chopped Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Cubano Panini Sandwich? | Here's a recipe for Cubano Panini Sandwich:
Ingredients:
• 1 loaf french bread, 16 in (40 cm) long 5 in (12 cm) wide
• 1/4 cup yellow mustard
• 10 slices swiss cheese
• 2 dill pickles, sliced lengthwise
• 10 slices honey ham
• 1 1/2 cups pulled pork
Instructions:
1. Heat a grill or campfire to medium heat
2. Slice the French loaf almost all the way in half lengthwise, leaving a long side still attached like a hot dog bun.
3. Open the bread and spread mustard liberally on both sides. Lay the Swiss cheese slices on both sides of the bread. Lay the pickles over the Swiss slices on the bottom half of the bread. Layer the ham slices and pulled pork over the pickles, then gently lift the top side of the bread to close the sandwich. Double wrap the sandwich in aluminum foil.
4. Set the sandwich on the grill over medium heat. Place a cast-iron or other heavy skillet on top to press down. Cook the sandwich for 5 minutes, then flip and cook for 5 minutes more, until the outside of the bread is crisp and the cheese is melted.
5. Let sandwich cool for a few minutes before carefully unwrapping. Slice and serve.
Enjoy your Cubano Panini Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Loaded Sweet Potato? | Here's a recipe for Loaded Sweet Potato:
Ingredients:
• 1 large sweet potato
• 3/4 cup black beans, drained and rinsed
• 1 cup broccoli, steamed
• 1/2 cup corn
• 2 tablespoons guacamole
• 1/2 cup tomato, diced
• fresh cilantro, to taste
Instructions:
1. Pierce air sweet potato with a fork and microwave on high for 9-12 minutes until fully cooked.
2. Top with black beans, broccoli, corn, guacamole, tomatoes, and cilantro.
Enjoy your Loaded Sweet Potato! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Korean-Style Pork Belly Nachos? | Here's a recipe for Korean-Style Pork Belly Nachos:
Ingredients:
Pork Belly:
• 1 lb pork belly
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons red pepper powder
• 1 tablespoon honey
• 1/3 cup kimchi juice
Nachos:
• 2 cups tortilla chips
• 1 cup cheddar cheese
• 1 cup monterey jack cheese
• 1 cup kimchi, chopped
• 1/2 cup red onion, chopped
• 1/3 cup sour cream
• 1/4 cup kimchi juice
• 1/4 cup tomato, diced
• 1/4 cup scallion, minced
Instructions:
1. Combine pork belly slices with garlic, soy sauce, red pepper powder, honey, and 1/3 cup (80 ml) kimchi juice. Mix until the pork belly is coated in red.
2. Pan-fry pork belly until fat has rendered and crispy.
3. Assemble your nachos. In a skillet, lay down a layer of tortilla chips, sprinkle on the cheeses, add chopped kimchi, toss on the cooked pork belly, top with some chopped red onions. Repeat.
4. Melt the cheeses under the broiler until crispy and bubbly.
5. Mix together the sour cream and remaining 1/4 cup (60 ml) kimchi juice and drizzle on top of the nachos.
Enjoy your Korean-Style Pork Belly Nachos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Veggie Burrito Bowl? | Here's a recipe for Veggie Burrito Bowl:
Ingredients:
For the veggie burrito bowl
• 1 tablespoon olive oil
• 2 zucchini squashes, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 3 garlics, minced
• 1 can cannellini bean, rinsed and drained
• 1 tablespoon fresh thyme leaf
• 1/2 teaspoon cayenne pepper
• 1 1/4 teaspoons salt
• 4 flour tortillas, 8 in (20 cm)
For the toppings:
• guacamole
• pico de gallo
Instructions:
1. Preheat oven to 350°F (175°C).
2. Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
3. Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
4. Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
5. Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
Enjoy your Veggie Burrito Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Shrimp And Grits. | Here's a recipe for Shrimp And Grits:
Ingredients:
Grits
• 2 cups unsalted chicken stock
• 1 cup quick-cooking grits
• 1 cup heavy cream
• 1 stick unsalted butter
• 1 cup shredded cheddar cheese
• 1 cup roasted corn kernels
• 1 teaspoon kosher salt
• 3 teaspoons cajun seasoning
Shrimp
• 2 tablespoons olive oil
• 1/2 lb andouille sausage, diced
• 1 tablespoon garlic, minced
• 1 tablespoon shallot, minced
• 1 lb large shrimp, peeled, deveined, and tails removed
• 1/2 cup roasted red pepper, diced
• 1/4 cup scallion, sliced
• fresh parsley, for garnish, chopped
Instructions:
1. Make the grits: Bring the chicken stock to a boil in a large saucepan over medium heat. Add the grits and cook, stirring occasionally, until the liquid has been completely absorbed, about 6 minutes.
2. Whisk in the cream, butter, and cheddar cheese until melted and fully incorporated. Stir in the corn, salt, and Cajun seasoning. Remove the pot from the heat and cover to keep the grits warm while you make the shrimp.
3. Heat the olive oil in a large cast iron skillet over medium heat. Add the andouille sausage and cook until it begins to brown and crisp around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered sausage fat in the pan.
4. Add garlic and shallot to the pan and cook until toasted and fragrant, about 2 minutes. Add the shrimp and cook until pink and opaque, about 4 minutes. Stir in the sausage, roasted red peppers, and scallions, then remove the pan from the heat.
5. Spoon the shrimp over the grits and garnish with parsley.
Enjoy your Shrimp And Grits! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Mini Chicken Tacos? | Here's a recipe for Mini Chicken Tacos:
Ingredients:
• 1/2 cup shredded chicken
• 2 small flour tortillas
• 2 tablespoons white onion, finely diced
• 6 cherry tomatoes, sliced in half
• 1/2 cup spanish rice, cooked
• 1/4 cup black beans
• 1/4 cup shredded lettuce
• 1/4 cup mexican blend cheese
• 1/4 cup salsa
Instructions:
1. Place shredded chicken in a reusable container and fold flour tortillas and place on top of the chicken. Add onions, tortillas, cooked Spanish rice, black beans, lettuce, and cheese using cupcake tin liners to separate toppings. Place salsa in a small reusable container.
Enjoy your Mini Chicken Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Tortellini Soup? | Here's a recipe for Tortellini Soup:
Ingredients:
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 1 can crushed tomato
• 1 McCormick® dried bay leaf
• 1 package cheese tortellini
• 1 container baby spinach
• 1/4 cup heavy cream
• 1/2 cup freshly grated parmesan cheese, for garnish
• 1/4 cup fresh basil leaves, for garnish
Instructions:
1. Melt the olive oil and butter together in a Dutch oven over medium heat. Add the onion, garlic, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
2. Add the white wine and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the wine is reduced by at least half.
3. Add the vegetable broth, crushed tomatoes, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
4. Add the tortellini and spinach and simmer for another 5–6 minutes, until the tortellini are cooked through and the spinach has wilted.
5. Remove the bay leaf, then stir in the heavy cream.
6. Ladle the soup into bowls and garnish with the Parmesan cheese and basil.
Enjoy your Tortellini Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Sausage Stuffed Zucchini Boats? | Here's a recipe for Sausage Stuffed Zucchini Boats:
Ingredients:
Zucchini Boats
• 2 large zucchinis
• 1/2 tablespoon McCormick® Perfect Pinch Italian Seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
Filling
• 1 tablespoon olive oil
• 1 lb Italian turkey sausage meat, casings removed if necessary
• 1/2 medium yellow onion, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup red bell pepper, diced
• 1 tablespoon tomato paste
• 1 can tomato, diced
• 1 teaspoon red wine vinegar
• 1 tablespoon McCormick® Perfect Pinch Italian Seasoning
• 1 teaspoon McCormick® Garlic Powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon red pepper flakes, optional
• 1 cup shredded mozzarella cheese
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about 1/4 inch from the outside edges and 1/4 inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
3. Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
4. Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4–5 minutes, breaking up with a spatula, until beginning to brown.
5. Add the onion and sauté for 1–2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2–4 minutes more, or until most of the liquid has evaporated.
6. Spoon the filling into the zucchini boats, dividing evenly.
7. Transfer the zucchini boats to the oven and bake for 20–25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
8. Sprinkle 1/4 cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4–5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
Enjoy your Sausage Stuffed Zucchini Boats! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Weekday Lunch Kit? | Here's a recipe for Weekday Lunch Kit:
Ingredients:
• 4 oz sliced deli turkey
• 1/2 cucumber, sliced
• 2 oz cheddar cheese, sliced
• 1/2 cup good thins sweet potato crackers
• 3 tablespoons roasted red pepper garlic spread, see below
Roasted Red Pepper Garlic Spread
• 2 red peppers, rough chopped
• 1 head garlic
• 3 tablespoons olive oil, divided
• 2 tablespoons flat-leaf parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 1/2 lemon, juiced
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 325˚F (160˚C).
2. To prepare red pepper spread, cut the top quarter off a head of garlic and place in a baking dish or oven-safe skillet with the chopped peppers. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in oven for 1 hour.
3. Once cooled, combine peppers and garlic, parsley, oregano, and lemon juice in a food processor or blender. Puree, slowly drizzling in remaining 2 tablespoons of olive oil.
4. Chill for at least 1 hour, or up to overnight.
5. Arrange turkey, cucumber, cheddar cheese, red pepper spread and Good Thins Sweet Potato crackers as desired in a resealable food container. Refrigerate until ready to eat.
Enjoy your Weekday Lunch Kit! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Jacket Potato: The Traditional? | Here's a recipe for Jacket Potato: The Traditional:
Ingredients:
• 2 russet potatoes
• cooking spray
• 1 teaspoon kosher salt
• 1/2 cup milk or stock, plus a splash to thin the sour cream (optional)
• cooked bacon
• sour cream
• green onion, sliced
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
3. Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
4. Spoon the flesh out of the potato leaving a 1/4 inch (1/2 cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
5. To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
6. Top with bacon, drizzle with sour cream, and garnish with green onion, to taste.
Enjoy your Jacket Potato: The Traditional! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Fried Rice: Sailor’s Scramble? | Here's a recipe for Fried Rice: Sailor’s Scramble:
Ingredients:
• 2 cups extra large shrimp, peeled and deveined
• 1 cup teriyaki sauce
• 1 tablespoon vegetable oil
• 1 1/2 cups kimchi
• 3 large eggs
• 2 cups cooked white rice
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
Instructions:
1. In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
2. In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
3. To the same pan, add the kimchi and eggs to the pan and cook until the eggs are set, about 3 minutes.
4. Add the rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
5. Serve warm.
Enjoy your Fried Rice: Sailor’s Scramble! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Chicken Bacon Ranch Pockets? | Here's a recipe for Chicken Bacon Ranch Pockets:
Ingredients:
Dough
• 1 1/3 cups warm water
• 2 1/4 teaspoons yeast
• 1 teaspoon sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 tablespoon mixed olive, plus 1 additional teaspoon
Filling
• 1 1/2 cups shredded chicken breast
• 1 cup bacon, cooked and chopped
• 2/3 cup ranch dressing
• 1 1/2 cups shredded cheddar cheese, plus 2 tablespoons for topping)
• 1 teaspoon olive oil
Instructions:
1. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
2. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
3. Turn out onto a lightly floured surface and knead for 3-5 minutes.
4. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
5. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
6. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
8. Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 1/2-5 cm) on the top and bottom.
9. Slice the dough in half through the center, lengthwise.
10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.
11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
12. Brush the tops with olive oil and sprinkle with remaining cheese.
13. Bake for 15-20 minutes, or until light golden brown.
14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
15. To reheat, microwave for 45 seconds to 1 minute.
Enjoy your Chicken Bacon Ranch Pockets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Korean Corn Dogs? | Here's a recipe for Korean Corn Dogs:
Ingredients:
• canola oil, for frying
Potatoes
• kosher salt, for boiling
• 1 1/2 lb russet potato, peeled and cut into 1/4 in (6mm)
• 2 tablespoons all purpose flour
Batter
• 2 cups all purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup whole milk, plus 3 tablespoons
• 1 large egg, beaten
Assembly
• 6 all-beef hot dogs, halved crosswise
• 2 shredded low moisture mozzarella cheeses, 8 ounce (225 g) blocks
• 2 cups panko breadcrumbs
• 2 cups korean rice puffs
• 1/4 cup granulated sugar, for sprinkling
Ketchup
• yellow mustard
Special Equipment
• 12 wooden skewers
Instructions:
1. Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
2. Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15–20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
3. Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
4. Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
5. Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
6. Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
7. For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
8. For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
9. For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
10. Place the coated dogs in the hot oil, 2–3 at a time, and fry for 2–3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
11. To serve, drizzle ketchup and mustard over the corn dogs.
Enjoy your Korean Corn Dogs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Roasted Delicata Squash And Farro Salad? | Here's a recipe for Roasted Delicata Squash And Farro Salad:
Ingredients:
Farro Salad
• 1 medium delicata squash, cleaned
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons salt, plus a pinch, divided
• 1 large fennel bulb
• 1/2 teaspoon smoked paprika
• 1 bunch lacinato kale, woody stems removed, roughly chopped
• 4 1/2 cups farro, cooked
• 1 cup canned chickpea, drained and rinsed
• 1/3 cup creamy goat cheese, crumbled
Apple Cider Vinaigrette
• 1/2 cup apple cider vinegar
• 1/4 cup fresh lemon juice
• 3 tablespoons honey
• 1 tablespoon dijon mustard
• 4 cloves garlic, minced
• salt, to taste
• pepper, to taste
• 1/2 cup extra virgin olive oil
Instructions:
1. Preheat the oven to 375°F (190˚C).
2. Prepare the delicata squash. Using a long, sharp knife, remove the ends of the squash, then cut in half lengthwise. Scoop out the seeds and pulp. Rinse and reserve the seeds. Lay each half of the squash down on its cut side and cut into 1/2-inch (1-cm) thick slices.
3. Place the squash in the 3 quart prep bowl along with 1 tablespoon of olive oil and 1 teaspoon of salt. Cover the bowl with the lid and shake to fully coat the squash.
4. Line a baking sheet with parchment paper. Transfer the squash to the baking sheet, spread in a single layer, and roast for 20 minutes.
5. While the squash is roasting, remove the fennel fronds and bottom end and thinly slice the bulb. Add to the bowl with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Cover and shake well to coat.
6. After 20 minutes, remove the baking sheet with the squash from the oven and add the fennel, spreading evenly. Return to the oven for another 20 minutes, until the squash is tender and slightly browned and the fennel is tender and caramelized.
7. Add the delicata seeds to the 11/2 quart prep bowl. Depending on how many seeds there are, add the remaining tablespoon of olive oil, a pinch of salt, and 1/2-1 teaspoon smoked paprika. Cover the bowl with the lid and shake to coat the seeds well.
8. Line a small baking sheet with parchment paper. Spread the seeds in a single layer and add to the oven for the last 10 minutes while the squash and fennel finish roasting, until golden brown.
9. Make the vinaigrette: In a small bowl, add the apple cider vinegar, lemon juice, honey, Dijon, and garlic. Whisk to combine, then season with salt and pepper. Slowly stream in the olive oil, whisking to emulsify. Season with more salt, if needed.
10. In a large bowl, assemble the salad. Add the kale, farro, and chickpeas, then the roasted delicata and fennel, and finally the goat cheese. Toss to combine. Top with the roasted squash seeds.
11. Add the salad to a serving bowl and drizzle with the vinaigrette.
12. Leftover salad will keep in the fridge for up to 4 days.
13. Enjoy!
14. Nutrition (without dressing) per serving - Calories: 275, Total fat: 10 grams, Total carbs: 40 grams, Dietary fiber: 10 grams, Sugars: 8 grams, Protein: 11 grams
15. Nutrition – Apple Cider Vinaigrette per serving - Serving size: 2 tablespoons - Calories: 122, Total fat: 11 grams, Total carbs: 6 grams, Dietary fiber: 0 grams, Sugars: 5 grams, Protein: 0 grams
Enjoy your Roasted Delicata Squash And Farro Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Leftover Turkey Sandwich? | Here's a recipe for Leftover Turkey Sandwich:
Ingredients:
• 1/2 large white onion, finely chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 4 teaspoons dijon mustard, divided
• 1/2 teaspoon fine sea salt, to taste
• black pepper, to taste
• 1/3 cup olive oil
• 1 tablespoon fresh dill, finely chopped
• 1/4 cup sour cream
• 1 lb leftover turkey, chopped into ½-inch (1 cm) pieces
• 8 slices swiss cheese
• 1 small head little gem lettuce, leaves separated, cleaned, and dried
• 8 slices pullman loaf, or white bread
Instructions:
1. In a medium bowl, stir together the onion, vinegar, lemon juice, and 2 teaspoons of the mustard. Season with salt and pepper and set aside for 10 minutes.
2. Begin to add the olive oil drop by drop, whisking constantly, until the mixture is emulsified. Add the dill and stir to combine.
3. Transfer 3 tablespoons of the vinaigrette to another medium bowl and whisk the sour cream into the remaining vinaigrette. Add the chopped turkey and mix to combine.
4. Gently toss the lettuce leaves in the reserved dressing.
5. Spread four slices of the bread with 1/2 teaspoon mustard each.
6. Divide the turkey between all four slices and top with the sliced cheese, dressed lettuce leaves, and the remaining bread slices.
Enjoy your Leftover Turkey Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Alcapurrias? | Here's a recipe for Alcapurrias:
Ingredients:
Sofrito
• 1 bunch fresh cilantro
• 1 bunch fresh culantro
• 1 medium green bell pepper, seeded and roughly chopped
• 5 garlics, ends trimmed
• 1 small yellow onion, roughly chopped
• 1 teaspoon adobo seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
Beef Filling
• 1 teaspoon vegetable oil
• 1 1/2 lb ground beef, 80/20
• 1/4 cup spanish olive, with pimentos
• 1 1/2 teaspoons dried adobo seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)
• 1/4 cup tomato sauce
Masa
• 3 unripe bananas, peeled and chopped into 1-inch (2.5 cm) pieces
• 1 green plantain, peeled and chopped in 1 in (2.5 cm) pieces
• 2 lb yucca root, peeled and chopped in 1 in (2.5 cm) pieces
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)
• nonstick cooking spray, for greasing
• 6 cups vegetable oil, or neutral oil of choice, for frying
• hot sauce, of choice, for serving
Instructions:
1. Make the sofrito: Add the cilantro, culantro, bell pepper, garlic, onion, adobo seasoning, garlic powder, and pepper to a food processor and pulse until the vegetables are broken down and the mixture has the texture of a chunky salsa. Reserve 1/3 cup (75 G) for the filling, then set aside the remaining sofrito for another use. It will keep in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 4 months.
2. Make the filling: Heat the vegetable oil in a large, high-walled skillet over medium-high heat. When the oil is shimmering, add the reserved 1/3 cup (75 G) sofrito and cook, stirring frequently, for 1–2 minutes, until fragrant.
3. Add the ground beef, olives, adobo seasoning, garlic powder, pepper, and Sazón Culantro and Achiote seasoning. Cook until the beef is no longer pink, 5–6 minutes.
4. Add the tomato sauce and stir to combine. Use a slotted spoon to transfer the filling to a large bowl and set aside.
5. Make the masa: Add the bananas, plantain, and yucca to a food processor and pulse until completely smooth, stopping the push the larger pieces to the bottom as you go. Transfer to a large bowl and add the garlic powder, salt, and Sazón Culantro and Achiote seasoning. Mix well to combine.
6. To assemble, grease an 8 x 12-inch (20 x 30 cm) sheet of parchment paper with nonstick spray. Add about 2/3 cup (155 G) masa to the center of the parchment paper. Using a rubber spatula, spread the masa into an oval about 1/3-inch thick, leaving a 1–2-inch (2.5-5 cm) border of parchment around the edges.
7. Scoop 1/3 cup (75 G) beef filling onto the center of the masa, leaving a 2-inch (5 cm) border of masa around the meat. Lift a long edge of the parchment paper up and over the filling to enclose with the masa, then repeat with the other side, then the short edges. The masa should stick to itself. Patch any holes with more masa, then use the parchment to gently roll the alcapurria from side to side to seal, making sure the filling is completely enclosed. Repeat with the remaining ingredients.
8. Heat the vegetable oil in a large, high-walled skillet to 350°F (180°C) over medium heat. Working with 1 wrapped alcapurria at a time, lower a long edge of the parchment into the oil and very gently roll the alcapurria off so it sits flat-side down, being careful not to splatter the oil. Add another alcapurria and fry for 2–3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to transfer to a paper-towel lined plate to drain and cool slightly while you repeat with the remaining alcapurrias.
9. Serve immediately with hot sauce for dipping.
Enjoy your Alcapurrias! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Multifaceted Avocado Toast (Scorpio)? | Here's a recipe for Multifaceted Avocado Toast (Scorpio):
Ingredients:
• 1/2 avocado
• 1 slice multigrain toast
• 1 teaspoon mayonnaise
• 3 strips bacon, cooked
• 1 tomato, large slice
• 1/2 teaspoon everything seasoning, bagel seasoning
Instructions:
1. Peel the avocado half, then slice lengthwise.
2. Spread the mayonnaise over the toast. Top with the sliced avocado, bacon, and tomato. Sprinkle with the everything bagel seasoning.
Enjoy your Multifaceted Avocado Toast (Scorpio)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Loaded Grill Cheese: The Porky Porker? | Here's a recipe for Loaded Grill Cheese: The Porky Porker:
Ingredients:
• 2 slices brioche bread
• 3 slices cheddar cheese
• 1/4 cup bacon, chopped
• 1/2 cup caramelized onions
• 2 tablespoons mayonnaise
Instructions:
1. Spread mayo on one side of each slice of bread.
2. Add 1 slice of cheddar cheese to one slice of bread.
3. Add bacon on top of cheese.
4. Add additional cheddar cheese slices on top of bacon.
5. Add onions on top of cheese.
6. On low heat, add sandwich to a pan and grill mayo side down.
7. Grill for 3–5 minutes or until cheese melts and bread browns.
Enjoy your Loaded Grill Cheese: The Porky Porker! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make New York City Dog. | Here's a recipe for New York City Dog:
Ingredients:
• 2 teaspoons vegetable oil
• onion, thinly sliced
• 1/4 cup water
• 2 tablespoons ketchup
• 1 teaspoon salt
• 4 Kosher beef hot dogs
• 4 hot dog buns
• sauerkraut
• French's yellow mustard
Instructions:
1. Onion sauce: Heat oil in a skillet over low heat. Add in onion and cook for a few minutes until softened. Stir in water, ketchup, and salt. Cover pan and cook for about 20 minutes, stirring occasionally, until onions are completely soft and saucy.
2. Boil hot dogs until cooked. Place in buns and then layer sauerkraut, onion sauce, and French’s spicy brown mustard on top.
Enjoy your New York City Dog! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make 4-Flavor Sandwich Ring? | Here's a recipe for 4-Flavor Sandwich Ring:
Ingredients:
• 11 oz french bread dough, 2 packages
• 4 tablespoons mayonnaise, divided
• 2 tablespoons mustard, divided
• 1/4 lb sliced provolone cheese
• 1/4 lb sliced deli cheese
• 1/4 lb sliced deli turkey
• 1/4 lb sliced deli roast beef
• 1/2 lb sliced deli ham
• 4 slices bacon, cooked, halved
• 10 pieces romaine lettuce, rinsed and dried
• 3 slices salami
• 4 slices pepperoni
• 1 tomato, sliced, divided
• 1 tablespoon ranch dressing
Instructions:
1. Preheat oven to 350˚F (180˚C)
2. Spray a bundt pan with cooking spray and place both pieces of French bread dough into the bundt pan, pressing the edges together.
3. Bake for 20-25 minutes, or until the crust is golden brown. Cool completely, and carefully slice in half. Place the top half aside during assembly.
4. Visually separate the round bread into four quarters. The first quarter is on the top left, second, top right, third, bottom left, and fourth, bottom right. Spread mayonnaise on all four quarters of the bottom slice of bread. Then, spread mustard on quarters 2 and 3.
5. Place slices of provolone cheese on quarters 1 and 3, followed by cheddar cheese on quarters 2 and 4. Place deli turkey slices on quarter 1 and roast beef slices on quarter 2. Put deli ham slices on quarters 3 and 4.
6. Add bacon slices on top of the turkey in quarter 1, then lettuce on quarters 2 and 4. Add salami and pepperoni slices to quarter 3.
7. Finish off the first quarter with some tomato slices, ranch dressing, and lettuce. Spread mustard on top of the lettuce of quarter 2, and mayonnaise onto the lettuce of quarter 8.
8. Add tomatoes and lettuce to finish off quarter 3. Place the reserved piece of bread on top and carefully cut the ring into sandwiches. It may help to use toothpicks to hold the sandwiches together.
Enjoy your 4-Flavor Sandwich Ring! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Curry Beef Puffs? | Here's a recipe for Curry Beef Puffs:
Ingredients:
• 3 tablespoons olive oil
• 1 large yellow onion, finely diced
• 2 large cloves garlic, minced
• 1 lb lean ground beef
• 2 tablespoons McCormick® Curry Powder
• 1/2 teaspoon Mccormick® ground cumin
• 1/4 teaspoon sugar
• 1/4 teaspoon McCormick® black pepper
• 1 teaspoon kosher salt, plus more to taste
• 2/3 cup beef broth
• 1 tablespoon cornstarch
• 2 sheets frozen puff pastry
• 1 large egg
• 1 tablespoon water
• 12 sprigs fresh cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3–4 minutes, until the onion is translucent and starting to caramelize.
2. Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4–6 minutes. Drain off any excess grease.
3. Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
4. Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3–5 minutes. Transfer the beef mixture to a bowl and let cool completely.
5. While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25–35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
6. Line 2 baking sheets with parchment paper.
7. Spoon 21/2–3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
8. Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
9. Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
10. In a small bowl, whisk together the egg and water.
11. Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18–20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
12. Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
Enjoy your Curry Beef Puffs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Vegan Pesto Tomato Pizza? | Here's a recipe for Vegan Pesto Tomato Pizza:
Ingredients:
Vegan Parmesan Cheese
• 1/2 cup raw unsalted cashew
• 2 tablespoons nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper
Pesto
• 2 cups fresh basil leaf
• 2 cups arugula
• 1/3 cup raw walnut
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• pepper, to taste
• 6 tablespoons olive oil
Pizza
• 1 lb pizza dough
• 7 slices tomato
Instructions:
1. Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month.
2. Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week.
3. Preheat the oven to 425°F (220°C).
4. Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and 1/2-inch (1 1/4 cm) thick. Lay on a sheet of parchment paper.
5. Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet.
6. Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes.
7. Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve.
Enjoy your Vegan Pesto Tomato Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Creamy Mushroom Risotto? | Here's a recipe for Creamy Mushroom Risotto:
Ingredients:
• 3 1/4 cups cremini mushrooms, thinly sliced, divided (can use frozen mushrooms if desired)
• 2 1/2 tablespoons olive oil, divided
• 1 1/2 teaspoons fresh thyme, divided (if using dried, use half the amount)
• 2 teaspoons kosher salt, divided
• 3/4 cup yellow onion, finely chopped
• 1 teaspoon garlic, minced
• 1/2 stick unsalted butter, divided
• 1/4 cup white wine, or broth
• 1 cup arborio rice
• 1 can Campbell’s® Family Size Cream of Mushroom Soup
• 3 cups water
• 1 3/4 cups grated parmesan cheese, plus more for garnish
• 1/2 teaspoon freshly ground black pepper, plus more for garnish
• 1 1/2 tablespoons fresh parsley, plus more for garnish
Instructions:
1. Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.
2. On the prepared baking sheet, toss 3/4 cup mushrooms with 11/2 tablespoons olive oil, 1/2 teaspoon thyme, and 1/2 teaspoon salt until well coated.
3. Bake the mushrooms for 10–15 minutes, or until crispy. Remove from the oven and set aside in a warm place.
4. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, remaining 21/2 cups sliced mushrooms, remaining teaspoon of thyme, 1/2 tablespoon butter, and 1/2 teaspoon salt. Cook until fragrant, 6–8 minutes.
5. Pour in the white wine and cook until slightly reduced, 1–2 minutes. Add the rice and stir until lightly toasted, about 1 minute.
6. In a medium bowl or large measuring cup, combine the Campbell’s® Cream of Mushroom Soup and the water. Stir until completely combined.
7. Add the mushroom soup mixture, about 11/2 cups at a time, to the rice mixture and stir until reduced by half. Continue adding more liquid, stirring frequently, until rice is tender and the liquid has been fully absorbed, 10–15 minutes total.
8. Reduce the heat to low and stir in the remaining 31/2 tablespoons butter and the Parmesan cheese until melted and well incorporated. Remove the pot from the heat and stir in the remaining teaspoon of salt, the black pepper, and parsley.
9. Immediately divide the risotto between serving bowls and garnish with more Parmesan, the roasted mushrooms, black pepper, and parsley.
Enjoy your Creamy Mushroom Risotto! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Ginger Turmeric Chicken Soup? | Here's a recipe for Ginger Turmeric Chicken Soup:
Ingredients:
• 4 cups water
• 1 1/2 lb Simple Truth® Chicken Breasts
• 2 bay leaves
• 1 teaspoon whole black peppercorn
• 1 teaspoon kosher salt, plus more to taste
• 1 1/2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 medium carrots, sliced 1/4 (6 mm) think on the bias
• 1 3/4 cups shiitake mushroom, sliced
• 2 cloves garlic, minced
• 5 teaspoons grated fresh ginger
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground turmeric
• 2 sprigs fresh rosemary
• 1 cup dinosaur kale
• 8 cups chicken stock
• 1/4 lb angel hair pasta, broken crosswise into thirds
• freshly ground black pepper, to taste
Instructions:
1. In a medium pot, bring the water to a simmer, about 5 minutes. Add the Simple Truth® Chicken Breasts, bay leaves, whole black peppercorns, and salt. Cook until the internal temperature of the chicken reaches 165°F (75°C), about 15 minutes. Remove the chicken from the poaching liquid and transfer to a cutting board. Let cool enough to handle, then dice into 3/4” pieces.
2. In a large pot, heat the olive oil over medium-low heat. Add the onion and sauté until translucent, about 2 minutes. Add the carrots and mushrooms, and cook until softened, about 3 minutes. Add the garlic and fresh ginger, and cook until fragrant, 30–45 seconds. Add the ground ginger, turmeric, rosemary, and kale. Stir to combine for 30 seconds, then pour in the chicken stock. Bring to a simmer and cook for 10–15 minutes.
3. Increase the heat to medium-high to bring the soup to a boil, then add the angel hair pasta and diced Simple Truth® Chicken Breasts. Cook according to the package instructions until the pasta is tender. Season with salt and pepper to taste.
4. Serve warm.
Enjoy your Ginger Turmeric Chicken Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Halloumi And Vegetables Skewers? | Here's a recipe for Halloumi And Vegetables Skewers:
Ingredients:
• 1/2 cup olive oil
• 1/4 cup sweet chilli sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/4 cups halloumi cheese, cut into 1-inch (2 1/2cm) cubes
• 1 courgette, cut into 1-inch pieces
• 1 cup cherry tomatoes
Special Equipment
• 6 skewers bamboo skewer, soaked in water
Instructions:
1. In a small bowl, mix together the olive oil, sweet chilli sauce, salt, and pepper.
2. On soaked bamboo sticks, skewer on the halloumi cubes, then courgette chunks and cherry tomatoes. Repeat until the skewer is full. Brush the sweet chilli oil mix onto to skewer.
3. On a coal BBQ, cook the steak skewers for 2-3 minutes a side, until the cheese and vegetables are soft and turn golden brown.
Enjoy your Halloumi And Vegetables Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Air-Fried Garlic Popcorn Chicken? | Here's a recipe for Air-Fried Garlic Popcorn Chicken:
Ingredients:
• 1/2 cup all purpose flour
• 2 teaspoons freshly ground black pepper
• 2 teaspoons paprika
• 4 tablespoons Lawry’s® Seasoned Salt, divided, plus 3 teaspoons
• 5 large eggs
• 1/2 cup whole milk
• 3 cups cornflakes, crushed
• 2 Large boneless skinless chicken breasts, cut into 1 in (2.54 cm) pieces
• 2 1/2 cups unsalted butter, divided
• 8 cloves garlic, divided
• 3 teaspoons garlic powder, divided
• ranch dressing, for dipping
Instructions:
1. Line a small baking sheet with parchment paper.
2. In a medium bowl, mix together the flour, pepper, paprika, and 2 tablespoons of McCormick® Lawry’s® Seasoned Salt.
3. In a second medium bowl, whisk together the eggs and milk.
4. In a third medium bowl, mix together the cornflakes and 2 tablespoons of Lawry’s® Seasoned Salt.
5. Working in batches, toss the chicken pieces in the flour mixture until fully coated, shaking off any excess. Transfer to the egg mixture and toss until fully coated. Transfer the chicken to the cornflake mixture and coat completely, then coat once more in the eggs and cornflakes. Transfer to the prepared baking sheet. Once all of the chicken has been coated, chill in the refrigerator for about 10 minutes.
6. Meanwhile make the garlic butter: To each of 2 separate medium, microwave-safe bowls, add 11/4 cups of butter and microwave in 30-second intervals until completely melted.
7. Grate 4 garlic cloves directly into each bowl, then add 11/2 teaspoons garlic powder and 11/2 teaspoons McCormick® Lawry’s® Seasoned Salt to each bowl, and stir until fully combined.
8. Add the coated chicken to a bowl of garlic butter and toss until completely coated.
9. Preheat the air fryer to 350°F (180°C). Set a wire rack over a baking sheet.
10. Working in batches to avoid overcrowding, air-fry the popcorn chicken for 10 minutes, until fully cooked through and golden brown.
11. Toss the cooked chicken in the second bowl of garlic butter to coat completely, then transfer to the wire rack to cool slightly.
12. Serve the popcorn chicken with ranch dressing for dipping.
Enjoy your Air-Fried Garlic Popcorn Chicken! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Grilled Mango BBQ Chicken Wings? | Here's a recipe for Grilled Mango BBQ Chicken Wings:
Ingredients:
• 1 ripe mango, peeled, pitted, and cubed
• 1 cup Juicy Juice® 100% juice, mango
• 2 tablespoons brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon dried onion
• 1 teaspoon ground cumin
• 1/4 cup tomato paste
• 1 tablespoon garlic, minced
• 3 tablespoons apple cider vinegar
• 3 lb chicken wings
Instructions:
1. Preheat the grill to 400°F (200°C).
2. In a blender, combine the mango, Juicy Juice® 100% juice, mango, brown sugar, paprika, salt, dried onion, cumin, tomato paste, garlic, and apple cider vinegar. Blend until smooth.
3. Pour the mango BBQ sauce into a small saucepan and cook over medium-high heat, stirring frequently so the mixture doesn’t burn, for 10 minutes or until darkened slightly. Divide the sauce between 2 small bowls.
4. Place the chicken wings on the grill and close the lid. Grill for 5 minutes or until grill marks appear, then flip the chicken, cover again, and grill for 5 minutes more on the other side.
5. Using one bowl of mango BBQ sauce to avoid cross-contamination, brush the exposed side of the chicken with the mango BBQ sauce. Flip again and cook, uncovered, for 5 minutes, making sure the chicken doesn’t burn. Brush the other side of the chicken, flip, and cook for another 5 minutes. Brush the remaining sauce over the wings, cover, and cook for another 5 minutes, or until an instant-read thermometer registers at least 165°F (75°C) when inserted into the thickest part of the chicken.
6. Serve the wings with the remaining bowl of mango BBQ sauce for dipping.
Enjoy your Grilled Mango BBQ Chicken Wings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Shareable Avocado Toast (Libra)? | Here's a recipe for Shareable Avocado Toast (Libra):
Ingredients:
• 1/2 avocado
• kosher salt, to taste
• 1 teaspoon lemon juice
• 1 slice multigrain toast
• 1/2 cup mini mozzarella ball, halved
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaf
• flaky sea salt, to taste
Instructions:
1. Scoop the avocado into a medium bowl. Season with salt and add the lemon juice. Mash until smooth.
2. Cut the slice of toast in half crosswise, then spread the avocado on the toast. Top with the mozzarella, tomatoes, basil, and flaky salt.
Enjoy your Shareable Avocado Toast (Libra)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Mexican Street Corn Dip? | Here's a recipe for Mexican Street Corn Dip:
Ingredients:
• 16 oz cream cheese, softened
• 3/4 cup Lala® Crema, plus more for drizzling
• 2 cloves garlic, chopped
• 2 tablespoons hot sauce
• 2 tablespoons lime juice
• 2 cups shredded pepper jack cheese, divided
• 1/4 cup cotija cheese, crumbled, plus 2 tablespoons, for garnish
• 1 jalapeño, seeded and diced
• 1/4 cup red onion, chopped
• 1/2 cup fresh cilantro, plus 1 tablespoon, for garnish
• 4 1/2 cups frozen corn, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon chili powder
• tortilla chip, for dipping
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1–2 minutes, until mostly smooth.
3. Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, 1/4 cup Cotija cheese, the jalapeño, red onion, 1/2 cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
4. Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining 1/2 cup (85 G) corn on top.
5. Bake the dip for 30–40 minutes, until bubbling and hot.
6. Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
7. Serve warm with tortilla chips for dipping.
Enjoy your Mexican Street Corn Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Pack And Go Avocado Toast (Sagittarius)? | Here's a recipe for Pack And Go Avocado Toast (Sagittarius):
Ingredients:
• 1/2 avocado
• kosher salt, to taste
• 1 teaspoon lemon juice
• 2 slices multigrain toast, divided
• 1 teaspoon mayonnaise
• 1 persian cucumber, sliced
• tomato, large slice
Instructions:
1. Scoop the avocado into a medium bowl. Season with salt and add the lemon juice. Mash until smooth.
2. Spread the mayonnaise over 1 slice of toast. Spread the avocado on top, then add the cucumber slices and tomato slice. Top with the remaining piece of toast.
Enjoy your Pack And Go Avocado Toast (Sagittarius)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Watermelon Salad With Fresh Herbs? | Here's a recipe for Watermelon Salad With Fresh Herbs:
Ingredients:
• 1 small watermelon
• 1 cup balsamic vinaigrette
• 1/2 red onion, peeled, halved, and thinly sliced
• 1/4 cup fresh mint leaf
• 1/4 cup fresh basil leaf, thinly sliced
• 2 tablespoons fresh thyme leaf
Instructions:
1. Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
2. Cut the watermelon into roughly 1-inch (2-cm) cubes and transfer to a large bowl.
3. In a medium pot over high heat, bring the balsamic vinegar to a boil and reduce until roughly 1/4 cup (60 ml) remains and the vinegar has thickened significantly, about 10 minutes. Remove the pot from the heat and set aside to cool.
4. Arrange the watermelon cubes on a plate or place in a large bowl.
5. Arrange the red onion, mint leaves, drops of balsamic reduction, basil, and thyme decoratively over the watermelon. Or, if using a bowl, toss the watermelon, onion, and herbs together, then drizzle with balsamic reduction.
Enjoy your Watermelon Salad With Fresh Herbs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Coconut Chia Pudding With Oranges, Pineapple And Dried Cherries. | Here's a recipe for Coconut Chia Pudding With Oranges, Pineapple And Dried Cherries:
Ingredients:
• 1 1/2 cups sweetened vanilla-flavored almond milk
• 1/2 cup chia seeds
• 1/2 cup dried cherry
• 1/2 teaspoon kosher salt
• 2 tablespoons maple syrup
• 1 orange, peeled and segmented
• 1/4 pineapple, cored and finely chopped
• toasted coconut flake, for garnish (optional)
Instructions:
1. In a large bowl, stir together the almond milk, chia seeds, cherries, salt, and maple syrup. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or up to overnight.
2. Uncover the bowl and stir the chia pudding well, then divide it among 4 serving cups. Divide the orange segments and chopped pineapple evenly among the cups. Serve immediately, sprinkled with toasted coconut, if desired, or cover with plastic wrap and store refrigerated for up to 5 days (wait until just before serving to sprinkle with coconut).
Enjoy your Coconut Chia Pudding With Oranges, Pineapple And Dried Cherries! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Castle Wood Reserve® Uncured Honey Ham, Apricot, And Brie Croissant Sandwich? | Here's a recipe for Castle Wood Reserve® Uncured Honey Ham, Apricot, And Brie Croissant Sandwich:
Ingredients:
• 1 tablespoon butter
• 1/2 white onion, thinly sliced
• 1 pinch salt
• 1 sprig fresh thyme
• 2 large croissants
• 4 tablespoons apricot preserve
• 1/2 wheel of brie, sliced
• 10 slices Castle Wood Reserve® Uncured Honey Ham
• 1 cup baby arugula
• 2 strawberries, cut on half, for garnish
Instructions:
1. Preheat the oven to 350ºF.
2. Melt butter in a medium pan over medium heat. Add onion and salt and cook until onion is golden brown, about 10 minutes. Add in the sprig of thyme and cook for another 2 minutes.
3. Slice croissants in half and place on a parchment-lined baking sheet, cut side up. Spread apricot preserves on the top half and place 3 pieces of brie cheese. On the bottom croissant half, place caramelized onions and folded slices of Castle Wood Reserve® Uncured Honey Ham. Repeat with the other croissant.
4. Bake open-face for 10 minutes.
5. Remove from the oven and add arugula. Close the sandwiches and serve with a skewered strawberry for a garnish.
Enjoy your Castle Wood Reserve® Uncured Honey Ham, Apricot, And Brie Croissant Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Memphis Dog. | Here's a recipe for Memphis Dog:
Ingredients:
• 4 hot dogs, wrapped in bacon
• 4 hot dog buns
• BBQ sauce
• shredded cheddar cheese
• scallion, sliced
Instructions:
1. Grill hot dogs and buns. Place hot dogs in buns. Top with barbeque sauce, shredded cheddar, and scallions.
Enjoy your Memphis Dog! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make BBQ Chicken Corn Dogs? | Here's a recipe for BBQ Chicken Corn Dogs:
Ingredients:
• 2 cups shredded chicken
• 1 cup BBQ sauce
• 1 cup flour
• 1 cup cornmeal
• 1/4 cup sugar
• 4 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg
• 1 cup milk
• oil, for frying
• BBQ sauce, for serving
Instructions:
1. In a bowl, mix the shredded chicken with the barbecue sauce.
2. On a baking sheet, portion the BBQ chicken into 3 logs and place a skewer through the chicken.
3. Freeze for 1 hour, or until solid.
4. In a bowl, whisk the flour, cornmeal, sugar, baking soda, salt, and pepper.
5. Add the egg and milk, and mix until combined. Set aside for 20 minutes.
6. Pour mixture into a cup.
7. In a large pot or Dutch oven, heat oil to 350°F (180°C).
8. Remove the chicken from the freezer and gently loosen the chicken from the sheet with a fork.
9. Dip the chicken skewer into the cornmeal batter until completely coated.
10. Place corndog into the oil and fry for 3-5 minutes, or until golden brown.
11. Place on a paper towel to drain.
12. Serve with BBQ sauce.
13. Nutrition Calories: 2050 Fat: 172 grams Carbs: 117 grams Fiber: 4 grams Sugars: 47 grams Protein: 13 grams
Enjoy your BBQ Chicken Corn Dogs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Savory Stuffing Waffles? | Here's a recipe for Savory Stuffing Waffles:
Ingredients:
Maple Cranberry Sauce
• 1 cup cranberry sauce
• 1/2 cup maple syrup
• 1 teaspoon kosher salt
Waffles
• 3 cups prepared stuffing
• 2 large eggs, beaten
• 1 cup shredded cheddar cheese
• 1 teaspoon kosher salt
• nonstick cooking spray, for greasing
Special Equipment
• waffle iron
Instructions:
1. Make the maple cranberry sauce: Add the cranberry sauce, maple syrup, and salt to a blender and blend until smooth. Transfer to a bowl and set aside until ready to use, or store in the refrigerator for up to 1 week.
2. Preheat the waffle iron on medium-high.
3. In a large bowl, mix together the stuffing, eggs, cheddar cheese, and salt.
4. Grease the waffle iron with nonstick spray. Scoop half of the stuffing mixture at a time onto the waffle iron and cook until golden brown and crisp, about 10 minutes.
5. Serve the waffles with the maple cranberry sauce.
Enjoy your Savory Stuffing Waffles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Brats In A Blanket With Beer Mustard Cheese Sauce? | Here's a recipe for Brats In A Blanket With Beer Mustard Cheese Sauce:
Ingredients:
• 1/2 stick unsalted butter, divided
• 1/2 medium yellow onion, thinly sliced
• 6 bratwurst sausages
• 24 oz pilsner-style beer
• 1/4 cup baking soda
• 16 oz premade pizza dough
• 2 tablespoons all purpose flour, plus more for dusting
• 6 tablespoons sauerkraut, plus more for serving
• 2 large egg yolks, beaten
• 1 tablespoon flaky sea salt
• 1 cup whole milk
• 2 tablespoons heavy cream
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon McCormick® Garlic Powder
• 1 pinch McCormick® cayenne pepper
• 2 tablespoons whole grain mustard
• 1 teaspoon kosher salt
• 4 oz sharp cheddar cheese, grated
Instructions:
1. Preheat the oven to 450°F (220°C).
2. In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the onion and sauté for 2–3 minutes, until beginning to soften. Add the bratwurst to the pot and pour in the beer. Bring to a boil, then cover and cook for 8–10 minutes, until the bratwurst are white and firm, but not completely cooked through. Transfer the sausages to a paper towel-lined plate and set aside. Reserve 1/2 cup of the beer and discard the rest.
3. Bring a large pot of water to a boil over high heat. Once boiling, add the baking soda and stir to dissolve.
4. Line a baking sheet with parchment paper.
5. While the water is boiling, roll out the pizza dough on a lightly floured surface to a 10 x 6-inch (25 x 15 cm) rectangle, about 1/4 inch (6 mm) thick. Cut the dough in half horizontally, then cut each half into 3 triangles.
6. Set a dough in front of you with the short end at the bottom and roll out to flatten slightly. Place a sausage at the bottom of the triangle and scoop a heaping tablespoon of sauerkraut above the sausage. Pull the bottom edge of the dough over the sausage and sauerkraut, tucking snugly, then roll up and over the tip of the triangle to seal. Repeat with remaining dough, bratwurst, and sauerkraut.
7. Working in batches of 2–3, carefully drop the wrapped bratwurst into the boiling water for 20–30 seconds. Use a slotted spoon to remove the bratwurst and transfer to the prepared baking sheet.
8. Let the dough dry out for about 5 minutes, then brush with the egg yolks and sprinkle generously with flaky sea salt.
9. Bake for 20–25 minutes, turning halfway through, until the dough is deep golden brown and the bratwurst begins to brown.
10. While the bratwurst are baking, make the cheese sauce: In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 2–3 minutes, until golden brown. Whisk in the reserved beer, milk, and cream until smooth. Add the Worcestershire sauce, garlic powder, cayenne, mustard, and kosher salt. Cook until the sauce is bubbling and thick, whisking occasionally to prevent burning, 2–4 minutes.
11. Whisk in the cheddar cheese and cook for 2–3 minutes, until completely melted and smooth. Transfer the sauce to a serving bowl.
12. Serve the hot bratwurst in a blanket and cheese sauce immediately, along with additional sauerkraut if desired.
Enjoy your Brats In A Blanket With Beer Mustard Cheese Sauce! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook PB&J: Crusty Cinnamon Life? | Here's a recipe for PB&J: Crusty Cinnamon Life:
Ingredients:
• 2 slices cinnamon raisin bread
• 1/4 cup crunchy peanut butter
• 2 tablespoons strawberry jelly
Instructions:
1. Spread the peanut butter evenly across 1 slice of bread. Spread the jelly evenly across the other slice.
2. Sandwich the slices together. Cut the sandwich diagonally.
Enjoy your PB&J: Crusty Cinnamon Life! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Slow-Roasted Pork Ribs With Maple Bbq Sauce? | Here's a recipe for Slow-Roasted Pork Ribs With Maple Bbq Sauce:
Ingredients:
• 5 lb pork spare ribs
• 1 tablespoon paprika
• 2 teaspoons coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon chili flakes
Maple BBQ sauce:
• 3 tablespoons olive oil
• 1 onion, finely diced
• 3 cloves garlic, finely minced
• 1 cup ketchup
• 2 teaspoons worcestershire sauce
• 1/4 cup balsamic vinegar
• 1/3 cup maple syrup
• 1 teaspoon salt
• 1/2 cup water
Instructions:
1. Preheat your oven to 300⁰. Combine the spices and brown sugar together, then rub all over the ribs. Wrap the ribs tightly in tin foil, then place on a baking sheet. Slowly roast the ribs for 2 - 2 1/2 hours.
2. While the ribs cook, make your maple bbq sauce. In a sauce pot, heat the olive oil over medium low heat. Add the onions and garlic and sweat for 8-10 minutes, or until softened and translucent. Add the ketchup, worcestershire, vinegar, syrup, salt, and water. Bring the sauce up to a gentle boil, then reduce to a low simmer for 35 minutes, or until the sauce has darkened and thickened.
3. When the ribs are done, remove and unwrap the foil. To finish, grill the ribs on medium heat for 3-4 minutes per side, while brushing on the sauce to slightly caramelize. Serve with additional sauce on the side.
Enjoy your Slow-Roasted Pork Ribs With Maple Bbq Sauce! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Garlic And Dill Pesto Grilled Cheese? | Here's a recipe for Garlic And Dill Pesto Grilled Cheese:
Ingredients:
Herb Pesto
• 1 cup fresh dill fronds
• 1 cup fresh parsley leaves, loosely packed
• 1 clove garlic
• 1/4 cup walnuts
• 1/4 teaspoon kosher salt
• 1/2 lemon, juiced
• 1/4 cup olive oil
Grilled Cheese
• 1 tablespoon cabot unsalted butter, softened
• 2 slices sourdough bread
• 1/2 cup Cabot Garlic and Dill Cheddar Cheese, finely shredded
• 1 teaspoon fresh dill, chopped
Instructions:
1. Make the pesto: Add the dill, parsley, garlic, walnuts, salt, and lemon juice to a high-powered blender or food processor and pulse, scraping down the sides as needed, until roughly chopped.
2. Turn the blender or food processor on medium speed and slowly pour in the olive oil, stopping to scrape down the sides if needed. Blend for 1–2 minutes, until the pesto is smooth. The pesto will keep in an airtight container in the refrigerator for up to 3 days.
3. Make the grilled cheese: Spread one side of each slice of bread with 1/2 tablespoon butter, then spread 1/2 teaspoon pesto on top of the butter on each slice.
4. Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the pan, then spread with 1/4 cup (10 g) pesto and top with the Cabot Garlic and Dill Cheddar Cheese. Cover with the other slice of bread, buttered side up.
5. Cook for 2–3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and and cook for 3–5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
6. Sprinkle with the dill and serve.
Enjoy your Garlic And Dill Pesto Grilled Cheese! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette. | Here's a recipe for Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette:
Ingredients:
• 4 cups carrot, chopped
• 4 cups turnip, chopped
• 4 cups parsnip, peeled and chopped
• 2 teaspoons extra virgin olive oil
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon Schwartz® ground black pepper
• 6 cups fresh arugula
• 1/2 lb bacon, cooked and crumbled
• 1/4 cup crumbled goat cheese
Black Onion Seed Vinaigrette
• 1 teaspoon Schwartz® Black Onion Seeds
• 1 teaspoon Schwartz® Mustard Seeds
• 1/4 teaspoon kosher salt
• 1 tablespoon dijon mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1/4 cup extra virgin olive oil
Instructions:
1. Preheat the oven to 425˚F (220˚C).
2. Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
3. Roast the vegetables until crispy and tender, 30-35 minutes.
4. Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
5. In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
6. Transfer the roasted vegetables to a large bowl and pour in 1/3 cup (80 ml) of the dressing. Toss to coat.
7. In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
8. Divide between plates and serve.
Enjoy your Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Vegan Cheeseburger? | Here's a recipe for Vegan Cheeseburger:
Ingredients:
• 2 lb closed cup white mushrooms
• 2 cups beetroot juice
• 1 oz dried porcini mushrooms, soaked in 150ml (1/2 cups) hot water - then chopped
• 1 cup walnuts, ground
• 1 brown onion
• 3 tablespoons oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 4 teaspoons bread crumbs
• 4 slices vegan cheese
• 1 burger bun, toastedd
• lettuce
• tomato, sliced
• red onion, sliced
• american mustard
• vegan mayonnaise
• ketchup
Instructions:
1. Add the porcini mushrooms to a bowl and cover with 150ml of hot water. Leave to sit for 30 minutes. (As you do this your kitchen will smell of so much goodness!)
2. Blitz the mushrooms & onions in the food processor until finely chopped. (you will need to do this in a few stages as there's so many mushrooms!) Place into a large bowl.
3. Once you have soaked the porcini mushroom, drain and reserve the water. Roughly chop the mushrooms and add to your blitzed mushrooms.
4. Add the reserved porcini mushroom water and beetroot juice to the bowl. Stir to combine and leave to soak for 15 minutes.
5. Next, drain the mushroom mix through and sieve and discard the juices.
6. Place a large frying pan over a medium heat and add 2 tbsp of oil. Add the mushroom mix, walnuts, salt, black pepper, garlic powder and smoked paprika. Cook for 20-30 minutes continuously stirring. (Your aim here is to cook out the water from the mushrooms and dry everything out, be patient I promise it's worth it!)
7. Reduce the heat and add the breadcrumbs. Stir and cook for a further 2 minutes.
8. Remove from the heat and pour out into a bowl. Leave to cool for 10 minutes or until it's cool enough to handle.
9. Divide into 4 and form into patties.
10. Place a large frying pan over a medium heat and add 1 tbsp oil. Add your patties and cook for 3-4 minutes aside or until brown.
11. In the remaining 1 minutes add a slice of cheese to each burger pattie and cover the pan with a lid to melt the cheese.
12. Build your burgers with all your favourite toppings.
Enjoy your Vegan Cheeseburger! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Taiwan Pork Belly Buns ? | Here's a recipe for Taiwan Pork Belly Buns :
Ingredients:
Buns
• 1 cup warm water
• 2 tablespoons sugar
• 1 1/2 teaspoons instant dry yeast
• 3 cups plain flour
• 1 1/2 teaspoons baking powder
• 1 tablespoon vegetable oil
• 2 tablespoons sesame oil
Pork
• 1 lb pork belly
• 1/4 cup spring onion, Chopped in half
• 1/2 cup ginger, sliced
• 4 tablespoons cooking wine
• 1 tablespoon vegetable oil
• 1/4 cup garlic
• 3 tablespoons sugar
• 2 tablespoons five spice
• 4 tablespoons soy sauce
• 4 tablespoons dark soy sauce
• 2 cups water
• 1/2 cup pickled cabage
• 1/2 cup coriander, finely chopped
• 1/4 cup crushed peanut, finely chopped
Instructions:
1. The Buns: In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved.
2. Add the active yeast, then stir and set aside for 10-15 minutes.
3. In a large bowl, mix together the flour and baking powder.
4. Add the yeast mixture to the bowl and stir until nearly combined.
5. Add the oil, then stir until fully incorporated.
6. Turn the dough out onto a floured work surface and knead for 10-15 minutes.
7. Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size.
8. Remove the dough from the bowl and knock it back by kneading for 1 minute.
9. Cut into 10 equal pieces.
10. Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes.
11. Onto a floured work surface, flatten each ball with the palm of your hand.
12. Roll out to 2 millimetres.
13. Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes.
14. Set steamer over a high heat, then steam buns for 8-10 minutes.
15. The Pork: Slice the pork belly into 1 inch-thick (2 1/2 cm) pieces.
16. Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil.
17. Drain the pork and discard the remaining water and vegetables. Clean and dry the pot.
18. Return the pot to a high heat and add oil.
19. Fry the pork until it browned.
20. Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined.
21. Add the water, stir, and cover.
22. Reduce to a low heat and simmer for about 45 minutes to an hour. Check and stir every 10 minutes or so and add water if the pot is getting dry.
23. Bao
24. Fill one bun with one slice of pork, top with coriander, pickled cabbage, and roasted crushed peanuts.
Enjoy your Taiwan Pork Belly Buns ! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Cubano Sliders? | Here's a recipe for Cubano Sliders:
Ingredients:
Roasted Pork
• 1 head garlic, separated and peeled
• 2 teaspoons ground cumin
• 2 teaspoons freshly ground black pepper
• 2 teaspoons kosher salt
• 1/3 cup fresh oregano
• 1/3 cup fresh orange juice, from about 1 large orange
• 1/4 cup fresh lime juice, about 3 limes
• 1/4 cup olive oil
• 1 lb pork tenderloin
Sliders
• 12 slider rolls
• 6 slices baked ham
• 12 slices roasted pork
• 12 slices salami
• 4 slices swiss cheese
• 3 kosher pickles, thinly sliced lengthwise
• 3 tablespoons yellow mustard
• 2 tablespoons unsalted butter, melted
Instructions:
1. In a blender, combine the garlic cloves, cumin, black pepper, salt, oregano, orange juice, and lime juice. Blend on high speed until smooth.
2. Pour the marinade into a large zip top plastic bag and add the pork tenderloin, massaging to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
3. Preheat the oven to 500°F (260°C).
4. Transfer the pork to a roasting pan and roast until a crust begins to form and the internal temperature reaches 145°F (63°C) , about 20 minutes. Remove from the oven and let the pork rest for at least 10 minutes before carving (if you have time, you can refrigerate the pork overnight so it’s easier to slice).
5. Cut 15 slices from the pork tenderloin, reserving any leftovers for another use.
6. Make the sliders: Reduce the oven temperature to 350°F (180°C). Line a baking sheet with parchment.
7. Place the bottom halves of the slider rolls on the baking sheet and layer with the ham, pork, salami, Swiss cheese, and pickles.
8. Slather the inside of the top halves of the rolls with the mustard, then place on top of the sliders. Brush the tops with melted butter.
9. Bake the sliders until the top turns golden brown and the cheese is completely melted, about 10 minutes.
10. Pull the sandwiches apart and serve.
Enjoy your Cubano Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Winter Citrus Salad? | Here's a recipe for Winter Citrus Salad:
Ingredients:
• 1 small fennel bulb
• 3 blood oranges
• 3 cara cara oranges
• 1 grapefruit
• 1 tablespoon fresh mint, torn
• kosher salt, to taste
• olive oil, to taste
• 1/2 cup uncooked farro, rinsed
• 1 1/2 cups water
• 1/4 cup pistachio
Honey Tarragon Dressing
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh tarragon, finely chopped
• 1/4 cup olive oil
Instructions:
1. Trim the fronds and stalks off of the fennel bulb. Cut the bulb in half crosswise, remove the core, then thinly slice. Add the sliced fennel to a medium bowl and set aside.
2. Slice off the top and bottom of a blood orange so it sits flat on your cutting board. Carefully cut off the peel and pith in downward strips around the orange, removing as little fruit as possible. Carefully cut between the membranes to remove the segments. Repeat with the rest of the blood oranges, the Cara Cara oranges, and the grapefruit.
3. Add the citrus segments to the bowl with the fennel, along with the mint. Season with salt and toss to combine. Set aside while you make the dressing and farro.
4. Make the dressing: In a medium bowl, whisk together the lemon juice, honey, salt, and tarragon. Add the olive oil, a bit at a time, and whisk until fully incorporated. Set aside.
5. Heat a bit of olive oil in a small pot over medium heat. Add the farro and toast until just slightly golden brown. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, until the farro is tender and has absorbed the water.
6. Add 2 tablespoons of the honey tarragon dressing to the warm farro and toss well.
7. In a small pan over medium heat, toast the pistachios until slightly brown and aromatic.
8. Divide the citrus fennel mixture between serving bowls and top with the farro and pistachios. Add more dressing to taste, if desired.
9. Enjoy!
10. Nutrition - Salad, with dressing - Calories: 415, Total fat: 15 grams, Sodium: 429 mg, Total carbs: 70 grams, Dietary fiber: 11 grams, Sugars: 33 grams, Protein: 6 grams
Enjoy your Winter Citrus Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Fried Egg Pizza? | Here's a recipe for Fried Egg Pizza:
Ingredients:
• all-purpose flour, for dusting
• 12 oz prepared pizza dough
• 2 tablespoons olive oil, divided
• 6 large eggs, separated
• 1/2 cup prepared pizza sauce
• 1/2 cup frozen spinach, thawed and squeezed dry
• 1/2 cup shredded whole-milk mozzarella cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flake
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese
Instructions:
1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll the pizza dough into a rope 36 inches (1 m) long and 1/2-inch (13 mm) thick. Arrange the rope around the outer edge of a 12-inch (30.5 cm) nonstick ovenproof skillet and pinch together the ends to form a ring. Cover with a kitchen towel and let stand until the dough is slightly puffed, about 30 minutes.
3. Drizzle 1 tablespoon of olive oil into the center of the skillet.
4. Lightly beat the egg whites, then pour into the center of the skillet.
5. Spoon the pizza sauce over the egg whites, then top with the spinach and mozzarella.
6. Sprinkle the oregano, red pepper flakes, salt, and pepper over everything.
7. Brush some of the remaining tablespoon olive oil over the dough ring, then drizzle any remaining olive oil over the center.
8. Bake the pizza until the dough is golden brown, the cheese has melted, and the egg whites are cooked through, 20–25 minutes. Remove the skillet from the oven and arrange the egg yolks on top of the pizza. Return it to the oven and bake until the yolks are warmed through but still soft, about 5 minutes more (a thin film will develop on top of the yolks).
9. Transfer the skillet to a wire rack. Sprinkle evenly with the Parmesan and let cool for 1 minute. Run a spatula around the edges of the skillet to loosen the pizza, then carefully slide it onto a cutting board and slice into 4 large wedges. Serve hot.
Enjoy your Fried Egg Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Curry Sticky Rice Stuffed With Short Rib By Chef JJ Johnson? | Here's a recipe for Curry Sticky Rice Stuffed With Short Rib By Chef JJ Johnson:
Ingredients:
Coconut Curry Sticky Rice
• 3 cups sticky rice, uncooked
• warm water, for soaking
• 2 cups unsweetened coconut milk, canned
• 1/4 cup sugar
• 1 1/2 tablespoons curry powder
• 1 tablespoon lime zest, about 2 limes
• 1/2 teaspoon kosher salt
Braised Short Ribs
• 2 lb boneless short ribs, cut into 3 inch (7 1/2 cm) pieces
• kosher salt, to taste
• black pepper, to taste
• 2 tablespoons canola oil
• 1 jalepeno, seeded and roughly chopped
• 2 bay leaves
• 2 sprigs fresh thyme
• 5 sprigs fresh parsley
• 2/3 cup dry red wine
• 1 1/2 cups beef stock
• 1/3 cup orange juice, freshly squeezed
• 2 cinnamon sticks
• 1 tablespoon sesame seeds
• lime wedge, for serving
Instructions:
1. Add the rice to a large nonreactive bowl that holds at least double the volume of the rice. Cover the rice by 2-3 inches (5- 7 1/2 cm) with warm water and soak for 2 hours.
2. Drain the rice and transfer to a steamer basket lined with cheesecloth. Set the steamer basket over a large pot with several inches of boiling water.
3. Cover and steam the rice for 30 minutes, or until shiny and tender. Be careful that the pot doesn’t run dry during steaming; add more water if necessary.
4. While the rice steams, pour the coconut milk into a large heavy pot over medium heat and bring to a simmer. Make sure it does not boil.
5. Once the coconut milk is simmering, add the sugar, curry powder, lime zest, and salt, and whisk to completely dissolve the sugar and salt in the hot coconut milk.
6. When the sticky rice is done, turn it out into a large dish and use a wooden spoon to mix in the coconut milk mixture. Let stand, covered, for 30 minutes-1 hour to allow the flavors to melt.
7. Preheat the oven to 350°F (180°C).
8. Season the short ribs all over with salt and pepper.
9. Heat the canola oil in a large Dutch oven over high heat. Working in batches, sear the short ribs on all sides until golden brown, 5-6 minutes. Remove from the pot and set aside.
10. To the Dutch oven, add the jalapeño, bay leaves, thyme, and parsley, and cook until fragrant, 1-2 minutes.
11. Deglaze the pan with the red wine, scraping any browned bits from the bottom of the pot, then add the beef stock and orange juice.
12. Return the short ribs back to the pan. Cover and braise in the oven for 3 hours, until the meat pulls apart easily with a fork. Set aside to cool slightly, then shred the short ribs with 2 forks.
13. Using a 3-inch square mold, add a scoop of rice to the mold and spread in an even layer. Scoop in a layer of short rib, then cover with more rice. Garnish with sesame seeds. Unmold the rice and repeat with the remaining ingredients.
14. Serve with lime wedges.
Enjoy your Curry Sticky Rice Stuffed With Short Rib By Chef JJ Johnson! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Loaded Grill Cheese: Mo’ Chedda? | Here's a recipe for Loaded Grill Cheese: Mo’ Chedda:
Ingredients:
• 2 slices brioche bread
• 3 slices cheddar cheese
• 1/4 cup bacon, chopped
• 1 jalapeño, sliced
• 2 tablespoons mayonnaise
Instructions:
1. Spread mayo on one side of each slice of bread.
2. Add 1 slice of cheddar cheese to one slice of bread.
3. Add bacon on top of cheese.
4. Add additional cheddar cheese slices on top of bacon.
5. Add jalapeños on top of cheese.
6. On low heat, add sandwich to a pan and grill mayo side down.
7. Grill for 3–5 minutes or until cheese melts and bread browns.
8. Enjoy!
9.
Enjoy your Loaded Grill Cheese: Mo’ Chedda! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Wing Charcuterie Board. | Here's a recipe for Wing Charcuterie Board:
Ingredients:
• 3 lb chicken wings, divided
Lemon Pepper Marinade
• 1/4 cup vegetable oil
• 2 lemons, zested, about 2 tablespoons
• 2 lemons, juiced
• 1 teaspoon freshly ground black pepper
Hawaiian BBQ Marinade
• 1/2 cup unsweetened pineapple juice
• 1/4 cup soy sauce
• 1 tablespoon light brown sugar
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 teaspoon sriracha
• 1 tablespoon scallions, sliced, for garnish
Buffalo Sauce
• 5 tablespoons unsalted butter, melted
• 1/4 cup hot sauce
Blue Cheese Dipping Sauce
• 4 oz blue cheese, crumbled
• 1/4 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons lemon juice
Ranch
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh dill, chopped
• 2 tablespoons fresh chives, minced
• 3/4 teaspoon worcestershire sauce
• 1 large clove garlic, grated
• 1/2 teaspoon kosher salt
Assembly
• carrot stick
• celery stick
• cherry tomato
• lemon wedge
• tortilla chip
• guacamole
• salsa
• Onion Ring
• Waffle Fry
Instructions:
1. Make the lemon pepper marinade: In a large bowl, whisk together the vegetable oil, lemon zest and juice, and black pepper. Add 1 pound (455 G) of chicken wings and toss to coat, then let marinate for 30 minutes.
2. Make the Hawaiian BBQ marinade: In a separate large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, garlic, and sriracha. Add 1 pound of chicken wings and toss to coat, then let marinate for 30 minutes.
3. Make the buffalo sauce: In a medium bowl, whisk together the melted butter and hot sauce. Set aside.
4. Make the blue cheese sauce: In a separate medium bowl, whisk together the crumbled blue cheese, mayonnaise, sour cream, and lemon juice. Refrigerate until ready to serve.
5. Make the ranch: In a separate medium bowl, whisk together the mayonnaise, buttermilk, pepper, dill, chives, Worcestershire sauce, garlic, and salt. Refrigerate until ready to serve.
6. Preheat the oven to 375°F (190°C).
7. Arrange a cooling rack on a large baking sheet. Arrange the lemon pepper wings in a single layer. Arrange the Hawaiian BBQ wings in a single layer. Add the remaining pound of wings in a single layer.
8. Bake the wings until cooked through, about 45 minutes.
9. Remove the wings from the oven and pour the buffalo sauce over the naked wings, tossing to coat completely.
10. Assemble the board: Pour the blue cheese and ranch sauces into small serving bowls and place on the board. Arrange the wings around the sauces, sprinkling the scallions over the Hawaiian BBQ wings. Fill in the board with carrot sticks, celery sticks, cherry tomatoes, lemon wedges, tortilla chips, onion rings, waffle fries, and small bowls of guacamole and salsa.
Enjoy your Wing Charcuterie Board! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Fall Harvest Salad Supreme? | Here's a recipe for Fall Harvest Salad Supreme:
Ingredients:
Salad
• 1 delicata squash, halved lengthwise, seeded, and cut into 1-inch (2.54 cm) pieces
• 1 lb brussels sprouts, outer leaves and stems removed, halved lengthwise
• 3 tablespoons olive oil, divided
• 4 tablespoons McCormick® Salad Supreme seasoning, divided
• 2 boneless, skinless chicken breasts
• 1 head green leaf lettuce, sliced into 1-inch (2.54 cm) strips
• 1 bunch lacinato kale, ribs removed and sliced into 1-inch pieces
• 1 red apple, cored and diced
• 1/4 cup toasted pumpkin seeds
• 1/2 cup candied walnuts, roughly chopped
Dressing
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon McCormick® Salad Supreme seasoning
• 1/2 cup extra virgin olive oil
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the delicata squash and Brussels sprouts with 11/2 tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
3. On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 11/2 tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
4. Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and browned. Remove from the oven and let cool completely, 10–15 minutes.
5. While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
6. Chop the chicken into 1-inch (2.54 cm) pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
7. Serve with the remaining dressing alongside.
Enjoy your Fall Harvest Salad Supreme! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Steak And Cheddar Grilled Cheese Sandwiches? | Here's a recipe for Steak And Cheddar Grilled Cheese Sandwiches:
Ingredients:
• 1 cup white wine vinegar
• 1 tablespoon kosher salt, plus more to taste
• 1 tablespoon whole black peppercorn
• 2 teaspoons red pepper flakes
• 4 medium carrots, cut into ½-inch (1.24 cm) wide sticks
• 2 cloves garlic, peeled and smashed
• 1 large shallot, thinly sliced
• 1 1/4 cups water
• 1 tablespoon vegetable oil
• 8 oz flank steak
• freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 4 slices sourdough bread
• 2 cups shredded sharp cheddar cheese
Instructions:
1. In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
2. Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
3. Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6–8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
4. Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with 1/2 cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with 1/2 cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2–3 minutes more.
5. Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
Enjoy your Steak And Cheddar Grilled Cheese Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Instant Pot Italian Chicken & Veggie Soup? | Here's a recipe for Instant Pot Italian Chicken & Veggie Soup:
Ingredients:
• 1 tablespoon olive oil
• 1 medium sweet onion, finely diced
• 1 jar Prego® Traditional Italian Sauce
• 7 cups Swanson Chicken Broth
• 4 celery stalks, cut into ½-inch (1.24 cm) pieces (option to swap for your favorite veggie)
• 2 medium carrots, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
• 1 lb red potato, cut into 1 inch (2.5 cm) (option to swap for your favorite veggie)
• 2 medium zucchinis, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
• 1 lb chicken breast, cut in half
• kosher salt
• ground black pepper
• 1/4 cup fresh parsley, chopped, for garnish (optional)
Instructions:
1. Turn the Instant Pot to the sauté function and add the olive oil. When the oil is hot, add the onion and sauté for 3 minutes, until soft and starting to brown.
2. Add the Prego® Traditional Italian Sauce and Swanson Chicken Broth and stir to combine. Add the celery, carrots, potatoes, and zucchini, then place the chicken breast portions on top.
3. Close and lock the lid of the Instant Pot. Cook on high pressure for 8 minutes, then release the pressure.
4. Remove the chicken from the pot, shred, then return to the soup. Season to taste with salt and pepper.
5. Ladle the soup into bowls and garnish with parsley.
Enjoy your Instant Pot Italian Chicken & Veggie Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Mac ‘N’ Cheese Crust Pizza? | Here's a recipe for Mac ‘N’ Cheese Crust Pizza:
Ingredients:
Mac ‘N’ Cheese
• 1/2 stick unsalted butter
• 1/4 cup all purpose flour
• 1/2 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper
• 2 cups milk
• 2 cups Happy Belly Shredded Sharp Cheddar Cheese
• 1 lb elbow macaroni, cooked until al dente according to package instructions
• 2 large eggs, beaten
• 1/2 cup panko breadcrumbs
• nonstick cooking spray, for greasing
Pizza Assembly
• 1 3/4 cups pizza sauce
• 1 1/2 cups Happy Belly Shredded Low Moisture Part-Skim Mozzarella Cheese
• 1/3 cup pepperoni slices
• 1/2 green bell pepper, thinly sliced
• 1/4 cup mushroom, sliced
• 1/2 teaspoon red pepper flakes, crushed
• 1/2 teaspoon italian seasoning, optional
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Make the mac ‘n’ cheese: Melt the butter in a large saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. Slowly pour in the milk, stirring constantly, until the mixture is smooth and bubbling, about 5 minutes. Add the Happy Belly Cheddar and stir until melted, 2–4 minutes.
3. Fold the cooked macaroni into the cheese sauce until well coated.
4. Fold in the eggs and bread crumbs until incorporated.
5. Grease a 16-inch pizza pan with nonstick spray. Spoon the mac ‘n’ cheese onto the pan and smooth in an even layer, pressing gently on the top and sides to release any air bubbles and tidy up the edges.
6. Bake the mac ‘n’ cheese crust for 25–30 minutes, until browned on top and holding together.
7. Remove the crust from the oven and spread the pizza sauce evenly over the top, leaving a 1-inch border around the edges.
8. Top with the Happy Belly Mozzarella, pepperoni, bell pepper, and mushrooms.
9. Return the pizza to the oven for 5–10 minutes, or until the cheese is melted and browned to your liking.
10. Remove the pizza from the oven and sprinkle the red pepper flakes and Italian seasoning on top, if using. Let the pizza rest in the pan for 6–8 minutes, until cool enough to handle.
11. Transfer the pizza to a cutting board and cut into 10–12 slices.
Enjoy your Mac ‘N’ Cheese Crust Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Sweet Potato And Poblano Tacos? | Here's a recipe for Sweet Potato And Poblano Tacos:
Ingredients:
• 2 cups sweet potato, cut into 1/2 (1/4 cm)
• 2 cups poblano pepper, cut into 1/2 in pieces (1/4 cm)
• 1/4 cup olive oil
• 1 oz McCormick® Original Taco Seasoning, 1 packet
• 1/2 cup black beans, drained and rinsed
• 10 corn tortillas, warmed
• 1/2 cup cotija cheese, crumbled
• 1 cup shredded lettuce
Pickled Onions
• 1/2 medium red onion, thinly sliced
• 1/2 cup water
• 1/2 cup white vinegar
• 2 tablespoons sugar
Avocado Crema
• 1 medium avocado, pitted and peeled
• 1/4 cup plain yogurt
• 1/2 teaspoon kosher salt
• 1/2 lime juice
Instructions:
1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
4. Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
5. Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
6. Pour the pickling liquid over the onion to submerge. Let cool.
7. Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
8. When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
9. To assemble the tacos, spread 1–2 tablespoons of avocado crema in the center of a warm tortilla and top with about 1/3 cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, 1/2 tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
Enjoy your Sweet Potato And Poblano Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Avocado Rose Toast (Leo)? | Here's a recipe for Avocado Rose Toast (Leo):
Ingredients:
• 1/2 avocado
• 1 slice multigrain toast
• 1 tablespoon pomegranate seeds
Instructions:
1. Peel the avocado half, then slice crosswise very thinly, keeping the avocado shape intact as you go. Starting from one end, fan out the sliced avocado in straight line, then curl into a rose shape.
2. Carefully transfer the avocado rose to the slice of toast. Top with the pomegranate seeds.
Enjoy your Avocado Rose Toast (Leo)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Primanti’s Sandwich From Pittsburgh? | Here's a recipe for Primanti’s Sandwich From Pittsburgh:
Ingredients:
• soft italian bread
• 8 slices capicola
• 1 slice provolone cheese
• 1 handful french fry
• 1 handful coleslaw
• 2 slices tomato
Instructions:
1. Slice the Italian loaf, cutting slices about an inch (2 cm) in thickness. (Make sure the bread is room temperature for the best taste!)
2. Place 8 slices of capicola, all stacked on top of each other, on a pan or griddle. Cook over medium heat for 3-4 minutes.
3. Flip the capicola over and add the provolone cheese. Cook until the cheese melts.
4. Place the capicola and cheese on one slice of bread.
5. Top with fries, coleslaw, tomato slices, and top with the other slice of bread.
Enjoy your Primanti’s Sandwich From Pittsburgh! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Boozy Cheese On Toast (Welsh Rarebit)? | Here's a recipe for Boozy Cheese On Toast (Welsh Rarebit):
Ingredients:
• 6 slices white bread
• 2 tablespoons butter
• 2 1/2 cups mature cheddar, or a welsh farmhouse cheese if you want to be more traditional
• 1/3 cup beer
• 1 teaspoon mustard
• 2 teaspoons worcestershire sauce
Instructions:
1. Cut the centre out of a slice of bread, leaving only the thin crust in one piece - then cut that centre into smaller squares.
2. Place all of the bread along with another regular full slice on a baking tray and lightly toast under a grill for a few minutes.
3. Melt the butter in a pot on a medium-low heat, then add the cheese. Stir it all in until everything is melted.
4. Gradually add the beer bit by bit, stirring until combined before adding the next bit of beer.
5. Stir in the mustard and Worcestershire sauce and remove from the heat.
6. Stack the hollowed out crust of the bread onto the full slice and drop in half of the small squares.
7. Fill this with the cheese mixture, then top with whatever squares you have left over.
8. Put it under the grill for another 1 or 2 minutes until the bread has fully toasted and the cheese mixture is slightly brown.
Enjoy your Boozy Cheese On Toast (Welsh Rarebit)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Chicago Dog? | Here's a recipe for Chicago Dog:
Ingredients:
Chicago Dog
• 4 beef hot dogs
• 4 poppy seed buns
• tomato, slices
• 1 tablespoon celery salt
• 4 dill pickle spears
• sport pepper
• sweet onion, chopped
• green pickle relish
• French's yellow mustard
Instructions:
1. Grill hot dogs and place in buns. Top dogs with tomatoes, celery salt, pickle spears, sport peppers, chopped sweet onion, green pickle relish, and French’s yellow mustard.
Enjoy your Chicago Dog! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Fried Rice: Soy, Soy Revolution!. | Here's a recipe for Fried Rice: Soy, Soy Revolution!:
Ingredients:
• 2 cups firm tofu, diced
• 1 cup teriyaki sauce
• 1 tablespoon vegetable oil
• 1 1/2 cups kimchi
• 2 large eggs
• 2 cups white rice, cooked
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
Instructions:
1. In a medium bowl, combine the tofu and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
2. In a large pan, heat the vegetable oil over medium-high heat. Add the marinated tofu and cook until golden and crispy, about 5 minutes. Remove the tofu from pan and set aside.
3. To the same pan, add the kimchi and cook until heated through, about 3 minutes.
4. In a small nonstick pan, fry the eggs over easy, about 2 minutes.
5. Add the rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
6. Top with the fried eggs and serve.
Enjoy your Fried Rice: Soy, Soy Revolution!! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Vegan Margherita Pizza? | Here's a recipe for Vegan Margherita Pizza:
Ingredients:
Vegan Cheese
• 1/2 cup raw unsalted cashew
• 2 tablespoons nutritional yeast
• 2 tablespoons tapioca starch
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 lb pizza dough
• 1/3 cup marinara sauce
• fresh basil leaf, for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain, reserving 1 cup (240 ML) plus 2 tablespoons of the cooking water.
3. In a blender, combine the boiled cashews, nutritional yeast, tapioca starch, lemon juice, garlic powder, salt, and reserved cooking water. Blend on high speed until completely smooth with no grittiness.
4. Pour the cashew mixture into a small pot. Cook over low heat, stirring continuously, until the sauce thickens, about 5-7 minutes. Once the sauce is stretching and pulls away from the sides of the pot, remove from the heat.
5. Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and 1/2-inch (1 1/4 cm) thick. Lay on a sheet of parchment paper.
6. Spread the marinara sauce over the pizza dough in an even layer. Use an ice cream scoop to dollop the cashew mozzarella on top.
7. Bake for 14-16 minutes, until the crust is lightly golden around the edges.
8. Remove from oven and top with the basil. Cut into 8 slices and serve.
Enjoy your Vegan Margherita Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make French Fry Pizza. | Here's a recipe for French Fry Pizza:
Ingredients:
• 1 bag McCain® Quick Cook Crinkle Fries
• 8 oz shredded mozzarella cheese, divided
• 6 slices salami
• 4 pieces prosciutto
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup fresh basil, torn
• 1 cup marinara sauce, warmed
SPECIAL EQUIPMENT
• cast iron skillet, 10 in
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Spread the McCain® Quick Cook Crinkle Fries in an even layer on a nonstick baking sheet and bake until cooked through, about 10 minutes. Remove the fries from the oven and let cool slightly, about 5 minutes.
3. Spread a single layer of fries in a 10-inch cast iron skillet. Sprinkle with about 2 ounces of the shredded mozzarella. Top with another layer of fries and another 2 ounces of mozzarella. Use any smaller remaining fries to create a raised crust around the edge of the pan.
4. Transfer the skillet to the oven and bake until the cheese has melted, about 5 minutes.
5. Sprinkle the remaining 4 ounces of mozzarella over the crust, then top with the salami and prosciutto.
6. Return the skillet to the oven until the cheese melts and turns golden brown and the salami and prosciutto are crispy, about 15 minutes.
7. Grate the Parmesan cheese over the pizza and garnish with the torn basil. Slice the pizza into 6 pieces and serve with a bowl of warm marinara sauce.
Enjoy your French Fry Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Heart-Shaped Scalloped Potato–Crust Pizza? | Here's a recipe for Heart-Shaped Scalloped Potato–Crust Pizza:
Ingredients:
Potato Heart Crust
• 5 red potatoes
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
Classic Toppings
• 2 tablespoons tomato sauce
• 1/3 cup shredded mozzarella cheese
• 4 oz mozzarella cheese, sliced, to serve
• 2 tablespoons fresh basil, rougly torn
BBQ Chicken Toppings
• 2 tablespoons tomato sauce
• 1/3 cup shredded mozzarella cheese
• 1/3 cup shredded cheddar cheese
• 4 oz mozzarella cheese, sliced, to serve
• 1/8 red onion, thinly sliced
• 1/2 barbecue chicken breast, 1/2 cooked, sliced
• 2 tablespoons fresh parsley, finely chopped
• 1 strip bacon, finely chopped
Supreme Combo Toppings
• 2 tablespoons tomato sauce
• 1/3 cup shredded mozzarella cheese
• 1 pepperoni
• 1 Italian sausage, diced
• 1 mushroom, thinly sliced
• 1/8 white onion, thinly sliced
• 1/8 green pepper, thinly sliced
Spinach Artichoke Toppings
• 1/4 cup spinach artichoke dip
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Thinly slice the potatoes using a mandoline and a hand guard.
3. Fill the bowl of sliced potatoes with water to rinse off excess starch.
4. Drain the potatoes through colander and transfer back into the bowl.
5. Add the salt, garlic powder, and black pepper, and mix thoroughly until fully coated.
6. Assemble the potato slices in heart shape onto a parchment paper-lined baking sheet.
7. Place a sheet of parchment paper on top of the potatoes, and add a pan with heavy ovenproof weight, such as a cast-iron pan.
8. Bake for 50 minutes.
9. Remove the parchment paper, baking sheet, and weight on top of the potatoes.
10. For the Classic toppings, add tomato sauce, mozzarella, fresh mozzarella, and basil in the upper left corner of the potato heart.
11. For Barbeque Chicken toppings, add tomato sauce, mozzarella, cheddar, red onion, BBQ chicken, parsley, and bacon in the lower left corner of the potato heart.
12. For Supreme Combo toppings, add tomato sauce, mozzarella, pepperoni, Italian sausage, mushroom, white onion, and green pepper in the lower right corner of the potato heart.
13. For Spinach Artichoke toppings, add the spinach artichoke dip in the upper right corner of the potato heart.
14. Bake for 10 minutes.
Enjoy your Heart-Shaped Scalloped Potato–Crust Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Jerk Chicken Wings? | Here's a recipe for Jerk Chicken Wings:
Ingredients:
• 1 small yellow onion, quartered
• 2 cloves garlic
• 1 fresh ginger, peeled
• 1 medium jalapeno, halved and seeded
• 2 1/2 tablespoons brown sugar
• 1 tablespoon fresh thyme leaf
• 2 1/2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1/2 cup olive oil
• 1/4 cup Guinness® Extra Stout, plus more for serving
• 1/4 cup orange juice
• 1/4 cup lime juice
• 4 lb chicken wings, broken down into drumettes and flats
Instructions:
1. Add the onion, garlic, ginger, jalapeño, brown sugar, thyme, salt, black pepper, allspice, nutmeg, cinnamon, cayenne, ground cloves, olive oil, Guinness® Extra Stout, orange juice, and lime juice to a high-powered blender or food processor and blend on high speed until smooth.
2. Place the chicken wings in a large resealable bag and pour in the marinade. Make sure all of the wings are well coated, then seal the bag and place in the refrigerator to marinate for at least 2 hours, up to overnight.
3. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
4. Remove the chicken wings from the bag, reserving the marinade, and place on the prepared baking sheet.
5. Bake the chicken wings for 25 minutes. Remove from the oven and brush the wings generously with the reserved marinade, then return to the oven and bake for another 20 minutes. Remove the wings from the oven again, flip, and generously brush with marinade again. Bake for 10 minutes more, or until the wings are deep golden brown in color and the internal temperature reaches 165°F (75°C). Remove from the oven and let cool for at least 5 minutes, until cool enough to handle.
6. Serve the wings with glasses of Guinness® Extra Stout.
Enjoy your Jerk Chicken Wings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Cubano Sandwiches? | Here's a recipe for Cubano Sandwiches:
Ingredients:
Roasted Pork
• 1 head garlic, cloves seperated and peeled
• 2 teaspoons ground cumin
• 2 teaspoons freshly ground black pepper
• 2 teaspoons kosher salt
• 1/3 cup fresh oregano
• 1/3 cup fresh orange juice, (from about 1 large orange)
• 1/4 cup fresh lime juice, from about 3 limes
• 1/4 cup olive oil
• 2 lb boneless pork shoulder
Sandwiches
• 2 loaves cuban bread, halved crosswise and lengthwise
• 16 slices sweet ham, baked
• 8 slices salami
• 8 slices swiss cheese
• 4 kosher pickles, thinly sliced lengthwise
• 4 tablespoons yellow mustard
• 4 tablespoons unsalted butter, melted
Instructions:
1. Make the roasted pork: In a blender, combine the garlic cloves, cumin, pepper, salt, oregano, orange juice, and lime juice. Blend on high speed until smooth.
2. Pour the marinade into a large zip-top plastic bag and add the pork shoulder, rubbing to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
3. Preheat the oven to 325°F (160°C).
4. Transfer the pork and its marinade to a roasting pan. Roast until a crust begins to form and the internal temperature reaches 190–195°F (85-90°C), about 3 hours. Remove from the oven and let the pork rest for at least 15 minutes before carving (if you have time, you can refrigerate the pork overnight so it’s easier to slice).
5. Cut 12 slices of pork for the sandwiches and reserve the rest for another use.
6. Make the sandwiches: Heat a 10-inch (25 cm) cast iron skillet over medium heat.
7. Set the bottom halves of the Cuban bread on a cutting board and layer each piece with 4 slices of ham, 3 slices of pork, 2 slices of salami, 2 slices of Swiss cheese, and 4 pickle slices.
8. Slather 1 tablespoon of yellow mustard on the inside of each top half of bread, then place on top of each sandwich.
9. Brush the tops of the sandwiches with melted butter, then place in the hot skillet, top side down. Place a small pan on top of sandwiches and weigh down with a heavy can. Cook until the bread begins to crisp, about 2 minutes. Uncover and flip the sandwiches, then press again and cook until the bottom is crisp and the cheese is completely melted, about 2 minutes more.
10. Slice the sandwiches in half and serve.
Enjoy your Cubano Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Turkey Chili Quinoa Bowl? | Here's a recipe for Turkey Chili Quinoa Bowl:
Ingredients:
Turkey Chili
• 4 tablespoons olive oil, divided
• 1 lb ground turkey
• 1 scallion, thinly sliced, white and light green parts separated from dark green parts
• 2 large carrots, cut into 1/4 in (6 mm) pieces
• 1 cup sweet potato, peeled, cut into 1/4 in (6 mm) pieces
• 1 red bell pepper, seeded and diced
• 1 can diced tomato
• 1 packet McCormick® Chili Seasoning Mix
• 2 cups vegetable broth
• 1 teaspoon kosher salt
• 1 can great northern or cannellini beans, drained and rinsed
Seasoned Cabbage
• 1/2 cup shredded red cabbage
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon kosher salt
Avocado Lime Crema
• 1 ripe avocado
• 2 tablespoons fresh cilantro leaves
• 1/4 cup plain greek yogurt
• 1 lime, juiced
• 1/2 teaspoon kosher salt
For Serving
• 2 cups quinoa, cooked
• 2 tablespoons fresh cilantro
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the turkey and white and light green scallion parts, and cook until the meat is lightly browned, about 5 minutes. Transfer the turkey to a medium bowl.
2. Heat the remaining 2 tablespoons of olive oil in the same pot over medium-high heat. When the oil is shimmering, add the carrots, sweet potato, and red bell pepper. Cook, stirring frequently, until beginning to soften, about 5 minutes.
3. Add the diced tomatoes, McCormick® Chili Seasoning Mix, chicken broth, ground turkey, and salt. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened slightly, about 10 minutes. Add the beans and cook, stirring occasionally, until warmed through, about 5 minutes longer.
4. Meanwhile, make the seasoned cabbage: In a medium bowl, combine the cabbage, apple cider vinegar, and salt. Toss with tongs.
5. Make the avocado lime crema: In a blender or food processor, combine the avocado, cilantro, yogurt, lime juice, and salt. Blend until smooth.
6. Divide the quinoa between 4 bowls. Spoon the turkey chili over the quinoa, then top with a dollop of avocado lime crema, a pile of seasoned cabbage, the dark green scallion parts, and cilantro.
Enjoy your Turkey Chili Quinoa Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare White Lasagna Soup? | Here's a recipe for White Lasagna Soup:
Ingredients:
• 2 tablespoons unsalted butter
• 1 small yellow onion, diced
• 1 red bell pepper, seeded and diced
• 5 cups chicken broth
• 1 boneless, skinless chicken breast
• 2 cans Campbell's® Cream of Mushroom Soup
• 1 teaspoon crushed red pepper flake
• 1 tablespoon fresh thyme leaf
• 6 lasagna noodles, broken into 2 in (5cm) pieces
• 2 cups baby spinach
• 1/2 cup shredded white cheddar cheese
• kosher salt, to taste
• freshly ground black pepper, to taste
Instructions:
1. Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the onion and bell pepper. Cook, stirring frequently until softened, 5–6 minutes.
2. Add the chicken broth and chicken. Cover the pot, reduce the heat to medium, and cook for 15–20 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot and shred.
4. Add the Campbell's® Cream of Mushroom Soup, red pepper flakes, and thyme to the pot. Increase the heat to high and bring to a boil. Add the lasagna noodles and cook for 6–8 minutes, or until the noodles are al dente.
5. Add the shredded chicken, spinach, and cheese to the soup. Stir until the spinach wilts and the cheese melts, 2–3 minutes. Season with salt and black pepper to taste.
6. Ladle the soup into bowls and garnish with more red pepper flakes, if desired.
Enjoy your White Lasagna Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Guatemalan Paches As Made By Erwin Perez? | Here's a recipe for Guatemalan Paches As Made By Erwin Perez:
Ingredients:
• 1 tablespoon pepitas
• 1 tablespoon sesame seeds
• 4 francese rolls
• 4 medium tomatoes
• 5 tomatilloes
• 1 pasilla chile, seeded
• 1 dried guajillo chile, seeded
• 2 small onions, divided
• 4 cloves garlic, divided
• 3 lb pork shoulder, cubed
• salt, to taste
• 4 cups water
• 1/4 teaspoon ground allspice
• 1 lb pork lard
• 1 tablespoon annatto paste
• 5 lb russet potato, boiled and peeled
• 1 lb instant corn masa
For Wrapping
• 24 leaves banana leaves, cut into 10x12-inch (24x30 cm) rectangles
Instructions:
1. In a medium cast iron skillet over medium-high heat, toast the pepitas and sesame seeds until aromatic and lightly browned, 2-4 minutes. Transfer the seeds to a small bowl and return the pan to the heat.
2. Add the Francese rolls to the pan and toast until charred on both sides, about 5 minutes. Transfer the charred bread to a pan and cover with water. Let soak for 1 hour.
3. Add the tomatoes, tomatillos, 1/2 of an onion, pasilla, guajillo, and 1 clove of garlic to the pan and char on all sides, 10-20 minutes. Remove items as they become charred and set aside.
4. In a medium pot, combine the cubed pork, salt, 1/2 of an onion, 1 garlic clove, and the water. Bring to a boil, then cover and simmer for 1 hour, or until the pork is tender. Strain the pork from the broth and set both aside.
5. Squeeze out as much water as possible from the soaked bread, then add to a blender with the toasted seeds, charred vegetables, pepper, and allspice. Blend until smooth. Set aside.
6. Add the pork lard to a medium bowl and microwave for 2 minutes, until melted. Stir in the annatto paste until smooth. Set aside.
7. Add the hot, peeled potatoes to a large roasting pan. Mash the potatoes until smooth. Add the melted lard mixture, half the of blended tomatillo sauce, and 1/2 of the instant corn masa. Mix with your hands until well combined. Season with salt. The mixture should be red and somewhat tacky. If the dough is too dry, add more of the sauce. If too thin, add more corn masa.
8. To assemble the paches, lay a banana leaf on a clean work surface. Add a bit of potato dough to the center. Place some of the meat in the center, covering with the potato dough. Fold the leaf around the dough, then wrap with a second leaf and a piece of aluminum foil. Repeat with the remaining ingredients.
9. Layer a base of banana leaves in a large pot and place the wrapped paches on top. Fill the pot halfway with water. Cover the top with more banana leaves and the lid, then steam over medium heat for 1 hour. Remove the paches from the pot and let cool slightly.
Enjoy your Guatemalan Paches As Made By Erwin Perez! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Masala Chicken Burger? | Here's a recipe for Masala Chicken Burger:
Ingredients:
Masala Chicken Burger
• 1 1/2 teaspoons McCormick® Garlic Powder
• 1 1/2 teaspoons McCormick® ground ginger
• 2 teaspoons Mccormick® ground cumin
• 2 teaspoons McCormick® Gourmet Organic Ground Coriander
• 1 teaspoon McCormick® Ground Turmeric
• 1 teaspoon McCormick® Paprika
• 1 teaspoon McCormick® chili powder
• 1 1/4 teaspoons kosher salt
• 1 lb ground chicken
• 3 tablespoons red onion
• 1 small jalapeño, stemmed, seeded, and finely chopped (optional)
• 1 large egg
• 1 tablespoon olive oil
Yogurt Sauce
• 3/4 cup unsweetened full fat yogurt
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 tablespoon fresh parsley, chopped
• 1/2 teaspoon McCormick® Garlic Powder
• 1/2 teaspoon kosher salt
• 3/4 tablespoon olive oil
Assembly
• 4 pieces naan bread, warmed
• 1 cucumber, thinly sliced into half moons
• 1/2 small red onion, thinly sliced
• 4 leaves butter lettuce
Instructions:
1. Make the chicken burgers: Line a baking sheet with parchment paper.
2. In a small bowl, mix together the McCormick® Garlic Powder, ground ginger, cumin, coriander, turmeric, paprika, chili powder, and salt.
3. Add the ground chicken to a large bowl with the spice mix, red onion, jalapeño, if using, and egg. Using clean hands or a spatula, mix until just combined, being careful not to overmix to prevent tough burgers.
4. Divide the chicken mixture into 4 portions and shape into 1-inch-thick patties. Place on the prepared baking sheet. Using the back of a spoon or your thumb, gently press down on the center of each patty (this will help keep them flat during cooking). Chill the patties in the refrigerator for 30 minutes, until slightly more firm.
5. While the patties are chilling, make the yogurt sauce: In a medium bowl, whisk together the yogurt, lemon zest and juice, parsley, McCormick® Garlic Powder, salt, and olive oil until smooth. Refrigerate until ready to use.
6. Cook the burgers: Heat the olive oil in a large skillet over medium heat. Add the chicken patties and cook for about 5 minutes per side, or until the internal temperature reaches at least 165°F (75°C) and the patties are golden brown. Remove the patties from the pan and let rest for 5 minutes before assembling the burgers.
7. Place a piece of lettuce and a burger patty on one side of a piece of warmed naan bread, then dollop 3 tablespoons of yogurt sauce on top. Top with cucumber and red onion. Fold the other side of the naan over the burger patty and secure with a toothpick or skewer. Repeat with the remaining ingredients.
Enjoy your Masala Chicken Burger! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Pack-And-Go Frittata Sandwiches? | Here's a recipe for Pack-And-Go Frittata Sandwiches:
Ingredients:
• 1 tablespoon olive oil
• 8 eggs
• 1/4 cup whole milk
• 2 tablespoons chives, finely chopped
• fine sea salt, to taste
• freshly ground black pepper, to taste
• 9 english muffins, halved lengthwise
• cheddar cheese, sliced, to serve
• mustard, to serve
• roasted red pepper, sliced, to serve
• 1 handful fresh arugula, to serve
Instructions:
1. Preheat the oven to 350°F (180˚C).
2. Brush a 9x9-inch (23x23-cm) baking dish with the olive oil.
3. In a medium bowl, whisk together the eggs, milk, and chives. Season with salt and pepper.
4. Add the egg mixture to the baking dish and bake until just set in the middle, 15-20 minutes. Cut into 9 squares.
5. For kids, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square. Spread the remaining English muffin half with mustard, and sandwich together.
6. For adults, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square, roasted red pepper slices, and arugula. Spread the remaining English muffin half with mustard, and sandwich together.
Enjoy your Pack-And-Go Frittata Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Miso-Glazed Tofu And Noodle Salad? | Here's a recipe for Miso-Glazed Tofu And Noodle Salad:
Ingredients:
Tofu:
• 1 cup extra firm tofu, cut into 1 (2.54 cm)
• 2 tablespoons miso paste
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon fish sauce
• 1 teaspoon sriracha
• 1 teaspoon honey
• 1 lime, juiced
Noodle Salad:
• 1 cup vermicelli rice noodle, cooked, cooled, and rinsed
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon fish sauce
• 1 teaspoon sriracha
• 1 teaspoon honey
• 1 lime, juiced
• 2 tablespoons sesame seed
• 1 red pepper, julienned
• 2 baby cucumbers, peeled and sliced
• 4 green onions, finely sliced
• 1 large carrot, julienned
• 1 avocado, thinly sliced
Instructions:
1. Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
2. Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
3. To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
4. Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
5. Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
Enjoy your Miso-Glazed Tofu And Noodle Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Crispy Pork Chop With Honey Mustard. | Here's a recipe for Crispy Pork Chop With Honey Mustard:
Ingredients:
Pork Chops
• 1 lb boneless pork chop
• 1/2 cup French’s® Creamy Yellow Mustard, plus 1 tablespoon
• 1 tablespoon honey, warmed
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt, plus more for sprinkling
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon McCormick® Paprika
• 1 large egg
• 2 tablespoons milk
• 1/3 cup all purpose flour
• 1/2 teaspoon McCormick® Garlic Powder
• 1 teaspoon McCormick® Onion Powder
• 1 cup panko breadcrumbs
• 1/4 cup grapeseed oil
Honey Mustard Sauce
• 2 tablespoons unsalted butter
• 1/2 shallot, minced
• 1/4 cup white wine
• 1 cup chicken broth
• 2 tablespoons French’s® Creamy Yellow Mustard
• 1 tablespoon honey
• 1/4 cup heavy cream
• 2 teaspoons lemon juice
• 1/2 tablespoon McCormick® Dried Parsley flakes
• kosher salt, to taste
• freshly ground black pepper, to taste
Crunchy Green Salad
• 2 1/2 cups kale, chopped
• 3/4 cup shredded radicchio
• 1/4 cup dried cranberries
• 1 apple, cored and diced
• 1/3 cup grapeseed oil
• 3 tablespoons apple cider vinegar
• 2 teaspoons honey
• 1/2 lemon, juiced
• 1/2 teaspoon red pepper flakes
• kosher salt, to taste
• freshly ground black pepper, to taste
Instructions:
1. Marinate the pork chops: Place the pork chops in a gallon-size ziplock bag. Add 1/2 cup French’s Creamy Yellow Mustard, warmed honey, the apple cider vinegar, salt, pepper, and McCormick® Paprika. Massage through the bag until the pork chops are completely covered, then seal the bag and refrigerate for 2 hours.
2. Make the honey mustard sauce: In a small saucepan, melt the butter over medium heat. Add the shallot and cook until fragrant and translucent, about 2 minutes. Deglaze the pot with the white wine, then whisk in the chicken broth, French’s® Creamy Yellow Mustard, honey, heavy cream, and lemon juice. Simmer until thickened, 3–5 minutes. Remove the pot from the heat and stir in the McCormick® Dried Parsley flakes. Season with salt and pepper to taste.
3. Make the crunchy green salad: In a large bowl, toss together the kale, radicchio, dried cranberries, and apple.
4. In a small bowl, whisk together the grapeseed oil, apple cider vinegar, honey, lemon juice, and red pepper flakes.
5. Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
6. Cook the pork chops: In a shallow bowl, whisk together 1 egg, the milk, and the remaining tablespoon of French’s® Creamy Yellow Mustard. In a separate shallow bowl, stir together the flour, McCormick® Garlic Powder, and McCormick® Onion Powder. Add the panko to a third shallow bowl.
7. Dip the pork chops into the flour mixture, then the egg mixture, then into the panko, pressing the bread crumbs into both sides of the meat to coat completely.
8. Heat the grapeseed oil in a medium high-walled skillet over medium heat until the temperature reaches 350°F (180°C). Working in batches to avoid overcrowding the pan, cook the pork chops until golden brown and the internal temperature reaches 145°F, 2–3 minutes per side. Transfer to a paper towel–lined plate to drain and sprinkle with salt.
9. Serve the crispy pork chops with the honey mustard sauce and crunchy green salad alongside.
Enjoy your Crispy Pork Chop With Honey Mustard! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Skillet BBQ Vegan Baked Beans? | Here's a recipe for Skillet BBQ Vegan Baked Beans:
Ingredients:
Portobello Bacon
• 2 portobello mushrooms
• 1/3 cup canola oil
• 1/4 cup liquid aminos
• 1/3 cup maple syrup
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
Baked Beans
• 1 tablespoon canola oil
• 1/2 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dijon mustard
• 3/4 cup water, plus more as needed
• 1/4 cup tomato paste
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons kosher salt, plus more taste
• 1/4 cup brown sugar
• 1 tablespoon vegan worcestershire sauce
• 2 tablespoons molasses
• 1 tablespoon maple syrup
• 3 tablespoons apple cider vinegar
• 30 oz great northern beans, drained and rinsed
Instructions:
1. Make the portobello bacon: Slice the portobello mushrooms into 1/4-inch (6 mm) thick slices.
2. In a 9 x 13-inch (22 x 33 cm) baking dish, whisk together the canola oil, liquid aminos, maple syrup, brown sugar, and paprika.
3. Lay the mushroom slices in the dish, and let marinate for 30 minutes, flipping halfway through.
4. Make the portobello bacon: Preheat the oven to 400°F (200°C). Set a wire rack inside a rimmed baking sheet.
5. Transfer the mushroom slices to the wire rack, spacing evenly so they aren’t touching.
6. Bake for 30-40 minutes, until the mushrooms are slightly leathery and have lost most of their moisture and the edges are crispy. Remove from the oven and let cool completely; the mushrooms will continue to crisp as they cool. Once cool, roughly chop the mushrooms into 1/2-inch (1 1/4 cm) pieces.
7. Meanwhile, make the baked beans: Heat the canola oil in a large skillet over medium-low heat. When the oil is shimmering, add the onion and sauté for 10 minutes, until translucent and starting to caramelize. Add the garlic and sauté for another 5 minutes, until translucent and softened. Add the paprika and mustard and cook for about 30 seconds, until fragrant.
8. Stir in the water, tomato paste, pepper, and salt. Bring to a simmer, and then add the brown sugar, vegan Worcestershire, molasses, maple syrup, and apple cider vinegar and stir to combine. Add the beans. Increase the heat to medium and simmer for 30 minutes, stirring frequently so the sauce doesn’t burn. Adjust the heat as necessary to maintain a low simmer, and add more water, a few tablespoons at a time, if the mixture starts to look dry. Season with more salt to taste, then remove the pan from the heat.
9. Serve the beans immediately, garnished with the portobello bacon, or let cool to room temperature, cover, and refrigerate until ready to serve. Store the portobello bacon in an airtight container at room temperature until ready to use.
Enjoy your Skillet BBQ Vegan Baked Beans! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Charter Reserve® Turkey Jalapeno Popper Sliders? | Here's a recipe for Charter Reserve® Turkey Jalapeno Popper Sliders:
Ingredients:
• 1 lb bacon, chopped into 1 inch (2.5 cm) pieces
• 2 tablespoons water
• 12 rolls hawaiian sweet roll
• 8 oz cream cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 jalapeñoes, sliced into thin wheels
• 3/4 cup shredded colby jack
• 1 lb Charter Reserve® Goldenroast Special Recipe Turkey Breast, deli-sliced
• 8 slices cheddar cheese
• 1 egg, whisked
Instructions:
1. Preheat the oven to 350ºF.
2. In a large skillet over medium heat, place chopped bacon and water. Mix every 2 minutes until brown and crispy, about 10 minutes. Drain.
3. Line a sheet tray with parchment. Slice the Hawaiian sweet rolls in half (keeping the whole sheet intact) and place them on the sheet tray.
4. Spread cream cheese on the bottom layer of the rolls and season with salt and pepper.
5. Place jalapeños on the cream cheese (reserving 12 wheels for garnish) and top with Colby Jack cheese, Charter Reserve® Goldenroast Special Recipe Turkey Breast, cooked bacon, and cheddar cheese slices. Place on the top rolls.
6. Brush the tops of the sliders with whisked egg and place 1 jalapeño slice on top of each roll.
7. Bake for 15–20 minutes and let cool for 5 minutes before slicing.
Enjoy your Charter Reserve® Turkey Jalapeno Popper Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Easy Baguette Pizza? | Here's a recipe for Easy Baguette Pizza:
Ingredients:
• 1 baguette
• marinara sauce
• shredded mozzarella cheese
• fresh mozzarella cheese, crumbled
• 1 handful fresh basil
• baby tomato, sliced
Instructions:
1. Preheat the over to 350°F (180°C)
2. Cut the baguette in half and place bread cut-side up on a prepared baking sheet.
3. Take your tomato sauce and spread a layer of sauce over each piece of the baguette.
4. Once complete, you can sprinkle mozzarella cheese over each piece.
5. Then add fresh basil, fresh crumbled mozzarella, and sliced baby tomatoes.
6. BAKE for 10 minutes
7. Slice and serve!
8. Enjoy
Enjoy your Easy Baguette Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Instant Pot Birria Tacos? | Here's a recipe for Instant Pot Birria Tacos:
Ingredients:
Birria
• 4 guajillo chiles, dried
• 2 dried ancho chiles
• 1 dried new mexico chile
• 4 dried chiles de arbol pepper
• 3 lb boneless short ribs
• 2 teaspoons kosher salt, plus more to taste
• 2 teaspoons freshly ground black pepper, plus more to taste
• 2 1/2 tablespoons vegetable oil, divided
• 1 medium white onion, thinly sliced
• 8 garlics, roughly chopped
• 3 McCormick® Dried Bay Leaves
• 1 whole cinnamon stick
• 1 teaspoon McCormick® Whole Black Peppercorns
• 3 teaspoons McCormick® dried oregano
• 2 teaspoons Mccormick® ground cumin
• 1 teaspoon McCormick® Ground Coriander
• 1/4 teaspoon McCormick® Ground Cloves
• 1 piece fresh ginger
• 1 tablespoon tomato paste
• 2 tablespoons apple cider vinegar
• 4 cups beef stock
Tacos
• 8 corn tortillas
• 2 cups shredded Chihuahua
• 1/2 cup white onion, diced
• 1/2 cup fresh cilantro, chopped
Instructions:
1. Remove the stems and seeds from the guajillo, ancho, New Mexico, and arbol chiles.
2. Season the short ribs with salt and pepper.
3. Set the Instant Pot to Sauté mode. Add the chiles and toast until aromatic, 6–8 minutes. Remove from the Instant Pot.
4. Heat 2 tablespoons of vegetable oil in the Instant Pot until shimmering. Working in batches, add the short ribs and sear on each side for 4 minutes, or until golden brown. Remove from the pot.
5. Add the remaining 1/2 tablespoon vegetable oil to the Instant Pot. Once shimmering, add the onion and garlic and sauté until softened, about 8 minutes. Stir frequently with a wooden spoon, scraping up any browned bits from the bottom of the pot.
6. Add the McCormick® Dried Bay Leaves, cinnamon stick, McCormick® Whole Black Peppercorns, McCormick® Dried Oregano, McCormick® Ground Cumin, McCormick® Ground Coriander, McCormick® Ground Cloves, ginger, and tomato paste. Cook, stirring, for 2 minutes, or until combined. Add the apple cider vinegar and beef stock.
7. Return the chiles and short ribs to the pot, making sure they are completely submerged in the stock. Secure the lid, making sure the vent is closed. Select “Cancel” to disable sauté mode, then set the Instant Pot to pressure cook on high for 1 hour.
8. Once the timer goes off, release the vent. It will take approximately 15 minutes for all the steam to be released. Remove the lid, discard the bay leaves and cinnamon stick, and transfer the beef to a large bowl. Shred the meat with 2 forks.
9. Transfer the chiles and half of the braising liquid to a blender. Blend on medium speed until smooth. Pour the blended liquid back into the pot. Add the shredded beef, then season with salt and pepper to taste.
10. Make the tacos: Heat a medium skillet over medium heat. Working in batches, dip a tortilla in the birria broth to coat, then transfer to the skillet and cook until toasted, about 2 minutes per side. Add Chihuahua or mozzarella cheese and shredded beef to one side of the tortilla. Close the tortilla and continue cooking for 2 minutes more, or until the cheese has melted.
11. Garnish the tacos with onion and cilantro. Serve with the birria broth alongside for dipping.
Enjoy your Instant Pot Birria Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Loaded Savoury Quesadilla? | Here's a recipe for Loaded Savoury Quesadilla:
Ingredients:
• 2 flour tortillas, 12 inches (30 cm)
• nonstick cooking spray, for greasing
• 2 1/2 cups shredded mexican cheese blend, divided
• 1 1/2 teaspoons Tasty Savoury Spice Blend, divided
• 1 cup refried beans
• 1/4 cup red onion, thinly sliced
• 2 tablespoons pickled jalapenos, thinly sliced
• 2 tablespoons pitted black olives, sliced
• 2 tablespoons salsa
• 2 tablespoons sour cream, thinned with water or milk
Instructions:
1. Lightly spray a tortilla on both sides with nonstick spray. Transfer the tortilla to a microwave-safe plate and microwave for 90 seconds on high power. Flip the tortilla over and microwave for another 30 seconds. Repeat with the other tortilla.
2. Lay one of the crispy tortillas on the plate and sprinkle with shredded cheese and 1 teaspoon savory spice blend. Cover with the second tortilla.
3. Spread the refried beans evenly over the top tortilla. Sprinkle with the remaining cup of cheese. Top with the red onion, pickled jalapeño, black olives, and remaining 1/2 teaspoon of savoury spice blend.
4. Return to the microwave and cook for 4-5 minutes on high power, until the cheese is melted and the pizza is warmed through.
5. Carefully remove the pizza from the microwave (the plate will be hot!) and dollop the salsa and sour cream on top. Slice and serve.
Enjoy your Loaded Savoury Quesadilla! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Nashville Hot Cauliflower Bites? | Here's a recipe for Nashville Hot Cauliflower Bites:
Ingredients:
Spice Mix
• 1 tablespoon paprika
• 2 teaspoons cayenne
• 2 teaspoons garlic powder
• 2 teaspoons mustard powder
• 2 teaspoons freshly ground black pepper
• 2 teaspoons onion powder
Cauliflower
• 1 lb cauliflower florets
• 1 teaspoon kosher salt
Batter
• 1 cup buttermilk
• 1/2 cup all purpose flour
• 1 tablespoon louisiana hot sauce
• 1 cup panko breadcrumbs
Spicy Oil
• 1 teaspoon light brown sugar
• 1/3 cup canola oil
• nonstick cooking spray
For Serving
• white bread
• dill pickle chip
Special Equipment
• air fryer
Instructions:
1. Make the spice mix: In a small bowl, whisk together the paprika, cayenne, garlic powder, mustard powder, black pepper, and onion powder.
2. Add the cauliflower florets to a large bowl and sprinkle with the salt and 2 tablespoons of the spice mix, tossing to coat the cauliflower completely. Cover with plastic wrap and refrigerate for 30 minutes.
3. Preheat the air fryer to 350°F (180°C). Line a baking sheet with foil and place a wire rack on top.
4. Make the batter: In a large bowl, whisk together the buttermilk, flour, and hot sauce until smooth.
5. Add a cauliflower floret to the batter and toss to coat completely.
6. Shake off any excess batter and dip the cauliflower into the panko bread crumbs tossing to coat completely.
7. Spray the air fryer basket with nonstick spray. Add the cauliflower in a single layer, working in batches if necessary. Fry until golden and crispy, about 15 minutes.
8. Make the spicy oil: In a small saucepan, combine 1 tablespoon of the spice mix, the sugar, and canola oil. Cook over medium heat, stirring, for about 2 minutes, until the sugar dissolves.
9. Drizzle the crispy cauliflower with the spicy oil and sprinkle with the remaining spice mix.
10. Serve with white bread and dill pickle chips.
Enjoy your Nashville Hot Cauliflower Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Tomato Soup Upgrades? | Here's a recipe for Tomato Soup Upgrades:
Ingredients:
Tomato And Basil Tortellini Soup
• 1 box Pacific Foods® Organic Creamy Tomato Soup
• 1 package cheese tortellini
• 1 bunch fresh basil, chopped
• freshly grated parmesan cheese, for garnish
Spicy Garlic Tomato Soup
• 1/4 cup olive oil
• 1 head garlic, cloves peeled and thinly sliced
• 1/4 teaspoon kosher salt
• 1 teaspoon red pepper flakes
• 1 box Pacific Foods® Organic Creamy Tomato Soup
Grilled Cheese Crouton Tomato Soup
• 1 box Pacific Foods® Organic Creamy Tomato Soup
• 2 tablespoons unsalted butter, softened
• 4 slices sourdough bread
• 4 slices cheddar cheese
• 1/2 cup freshly grated parmesan cheese
Instructions:
1. Make the tomato and basil tortellini soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a boil over medium-high heat. Add the tortellini and cook until tender, about 6 minutes. Remove the pot from the heat and stir in the chopped basil.
2. Ladle the soup into serving bowls and garnish with more basil and grated Parmesan.
3. Make the spicy garlic tomato soup: Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and fry, stirring constantly, until it begins to turn golden brown, about 4 minutes. With a slotted spoon, transfer the garlic to a paper towel–lined plate to drain.
4. Add the chili flakes to the remaining oil and continue cooking, stirring frequently until fragrant, about 2 minutes. Remove all but 1 teaspoon of the chili oil from the pot, reserving the excess oil.
5. Add the Pacific Foods® Organic Creamy Tomato Soup to the pot and bring to a simmer over medium heat.
6. Ladle the soup into serving bowls and top with the reserved chili oil and garlic chips.
7. Make the grilled cheese crouton tomato soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a simmer over medium-heat.
8. Meanwhile, spread 1/2 tablespoon softened butter over one side of each slice of bread. With the buttered side facing out, layer 2 slices of cheddar and 1/4 cup shredded Parmesan on 2 slices of bread, then top with the remaining bread, buttered side out.
9. In a large pan over medium heat, toast the sandwiches, buttered side down, until golden brown, about 3 minutes. Flip and repeat on the other side, placing a heavy skillet on top to press the sandwiches, until the cheese is completely melted, about 3 minutes. Remove the sandwiches from the pan and let cool for 1 minute. Trim the crust from each sandwich and cut the sandwiches into 1-inch cubes.
10. Ladle the soup into serving bowls and top with the grilled cheese croutons.
Enjoy your Tomato Soup Upgrades! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Crispy Kettle Chip Chicken Strips? | Here's a recipe for Crispy Kettle Chip Chicken Strips:
Ingredients:
Chicken Strips
• 1 cup all purpose flour
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 3 large eggs
• 1 bag Kroger® Brand Kettle Chips: Mesquite BBQ
• 1 lb Kroger® Brand Chicken Breast Tenders
• 1 Kroger® brand all over it sauce, for serving, or other preferred sauce from Kroger
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large zip-top bag, combine the flour, salt, pepper, garlic powder, onion powder, and paprika.
3. Beat the eggs in a shallow baking dish.
4. Crush the Kroger® Brand Kettle Chips: Mesquite BBQ in the bag with a rolling pin. Then transfer to a shallow baking dish.
5. Place the Kroger Brand® Chicken Breast Tenders in the bag with the flour mixture and shake until well coated.
6. Using tongs, transfer the chicken tenders to the egg mixture and coat well.
7. Using tongs, transfer the chicken tenders to the crushed chips and turn to coat.
8. Place the chicken tenders on the prepared baking sheet. Bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
9. Serve the chicken tenders with the Kroger® All Over It Sauce.
Enjoy your Crispy Kettle Chip Chicken Strips! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Delicious Air Fried Chicken With Sesame Salad. | Here's a recipe for Delicious Air Fried Chicken With Sesame Salad:
Ingredients:
Chicken
• 1/2 cup Simple Truth Organic® Soy Sauce
• 1/4 cup Simple Truth Organic™ Honey
• 2 tablespoons sriracha
• 2 tablespoons lemon juice
• 1 lb Simple Truth Organic™ Air-Chilled Boneless Skinless Chicken Thighs
• 2 teaspoons Simple Truth Organic® Canola Oil
Salad
• 2 cloves garlic, minced
• 1 1/2 tablespoons Simple Truth Organic® Soy Sauce
• 1 tablespoon Simple Truth Organic™ Apple Cider Vinegar
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon monk fruit sweetener
• 1 pinch Simple Truth Organic™ Crushed Red Pepper
• 2 cups Simple Truth® Organic Baby Spinach
• 2 cups Simple Truth Organic® Baby Lettuces
• 1/3 cup Simple Truth Organic™ Yellow Onion, thinly sliced
• 2 scallions, sliced
• toasted sesame seed, for garnish
Instructions:
1. Make the chicken: In a medium bowl, whisk together the soy sauce, honey, Sriracha, and lemon juice. Nestle the Simple Truth Organic™ Air-Chilled Boneless Skinless Chicken Thighs into the marinade, turning to coat. Cover the bowl and marinate in the refrigerator overnight.
2. When ready to cook, preheat the air fryer to 400°F (200°C).
3. Remove the chicken from the marinade and coat with the canola oil.
4. Arrange the chicken thighs in the air fryer basket in a single layer, working in batches if needed. Air-fry for 5 minutes, then flip the chicken with tongs and cook for another 5 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the air fryer.
5. Meanwhile, make the salad: In a small bowl, whisk together the garlic, soy sauce, apple cider vinegar, sesame oil, monk fruit sweetener, and red pepper flakes.
6. In a large bowl, combine the Simple Truth® Organic Baby Spinach, baby lettuces, yellow onion, and scallions. Toss with half of the dressing until well-coated, then drizzle on more dressing to taste.
7. Divide the salad between plates with the chicken thighs alongside. Garnish the salad with toasted sesame seeds.
Enjoy your Delicious Air Fried Chicken With Sesame Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Creamy Chicken Instant Ramen? | Here's a recipe for Creamy Chicken Instant Ramen:
Ingredients:
• 1 boneless, skinless, chicken breast
• 2 scallions, whole, plus 1, sliced on the bias, divided
• 3 1/2 cups water
• 1 tablespoon olive oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, grated
• 1/4 cup diced carrot, fresh or frozen
• 1/4 cup edamame, fresh or frozen
• 1/4 cup red bell pepper, fresh or frozen
• 1 can Campbell’s® Cream of Chicken Soup
• 1 tablespoon soy sauce
• 4 oz ramen noodle, cooked
• 1 poached egg
Instructions:
1. Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8–10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 11/2 cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
2. Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3–4 minutes, until the vegetables are starting to become tender.
3. Stir in the Campbell’s® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3–4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
4. Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
Enjoy your Creamy Chicken Instant Ramen! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Chicken Salad Sweet Potato Toast? | Here's a recipe for Chicken Salad Sweet Potato Toast:
Ingredients:
• 1 sweet potato
• 1/2 cup chicken salad, to taste
• green onion, for garnish
Instructions:
1. Cut sweet potato into thin slices, about 1/4 inch (6 mm) thick.
2. Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
3. Remove from toaster and let cool enough to handle.
4. Spread chicken salad evenly across sweet potato toast.
5. Garnish with green onion.
Enjoy your Chicken Salad Sweet Potato Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Bruschetta 3 Ways? | Here's a recipe for Bruschetta 3 Ways:
Ingredients:
Crostini
• 1 multi-grain baguette
• 1/4 cup olive oil
Classic Heirloom Tomato Topping (pair with Sevilla Orange & Soda)
• 1/2 medium red tomato
• 1/2 medium yellow tomato
• 1 tablespoon olive oil
• freshly ground black pepper, to taste
• 1 tablespoon fresh basil, plus 8 small whole leaves, for garnish
• 1 tablespoon freshly grated parmesan cheese
• 1/8 teaspoon flaky sea salt
Asparagus and Smoked Salmon Topping (pair with The Classic Gin & Tonic)
• 1 tablespoon olive oil
• 4 stalks asparagus, sliced on a bias into 5 pieces
• sea salt, to taste
• 1 lemon, zested
• 1 lemon, juiced
• 1/3 cup ricotta cheese
• 2 oz smoked salmon, sliced
• freshly ground black pepper, to taste
Avocado and Radish Topping (pair with Rangpur Lime & Soda)
• 11 avocados, peeled, pitted, and halved
• red radish
• 1 tablespoon olive oil
• 1/4 teaspoon everything bagel seasoning
• 1/8 teaspoon flaky sea salt
• 2 tablespoons sprouts
• Tanqueray® RTD Can, for serving
Instructions:
1. Make the crostini: Turn the oven to broil on high.
2. Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
3. Broil on each side for 2–5 minutes, until golden brown, watching closely to make sure the bread doesn’t burn. Remove from the oven and let cool.
4. Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5–10 minutes.
5. Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
6. Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
7. In a small bowl, combine the ricotta, lemon zest (set aside 1/2 teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
8. Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
9. Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
10. Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
11. Serve the bruschetta with Tanqueray® RTD Cans.
Enjoy your Bruschetta 3 Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |