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How do I prepare Grilled Sausage & Pepper Wraps? | Here's a recipe for Grilled Sausage & Pepper Wraps:
Ingredients:
• 2 tablespoons canola oil, divided
• 5 Kroger® Brand Mild Italian Sausages
• 1 medium yellow onion, sliced
• 2 cups Kroger® Brand Mini Sweet Peppers, sliced
• 1/4 cup water
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 5 flour tortillas, 8 in (20 cm)
• 2 cups shredded mozzarella cheese
• 1 tablespoon fresh parsley, for garnish
Special Equipment
• 10 long skewers
Instructions:
1. Preheat a gas grill to medium heat.
2. Lightly oil the grates of the grill with canola oil. Add the Kroger® Brand Mild Italian Sausages and close the lid. Cook for 8–10 minutes covered, turning frequently to brown on all sides until sausage juices run clear. Remove from the grill and set aside.
3. Heat a tablespoon of canola oil in a skillet over high heat. Add the onion, Kroger® Brand Mini Sweet Peppers, and water, and season with the salt and pepper. Sauté for 8–10 minutes, or until the vegetables are caramelized.
4. Lay the flour tortillas on a cutting board and sprinkle evenly with the shredded mozzarella cheese. Top with the pepper mixture, then place a sausage on top of each tortilla. Tightly roll up.
5. Wipe the pan with a damp paper towel. Set the pan over medium-high heat, then add the pepper and sausage wraps, seam-side down. (Depending on the size of the pan, you may need to work in batches.) Cook for 3–4 minutes, or until the tortillas are golden brown, pressing down slightly to seal. Flip and cook on the other side for another 3 minutes, until golden brown and the cheese is melted.
6. Transfer the wraps to a cutting board and use a serrated knife to trim the ends. Then cut each wrap into 6 pieces.
7. Skewer 3 pieces of wrap onto each skewer. Garnish with parsley.
Enjoy your Grilled Sausage & Pepper Wraps! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Crispy Chili Oil-Fried Eggs. | Here's a recipe for Crispy Chili Oil-Fried Eggs:
Ingredients:
Chili Oil
• 1 large shallot, peeled and quartered
• 5 garlics, crushed
• 2 tablespoons whole sichuan peppercorns
• 2 dried bay leaves
• 2 whole cinnamon sticks
• 2 cups peanut oil, or other neutral, high-heat oil, such as safflower
• 1 cup Sichuan red chile flakes
• 1 1/2 teaspoons Chinese five-spice powder
• 1 1/2 teaspoons kosher salt
Egg Skillet
• 4 tablespoons chili oil
• 4 large eggs
• kosher salt, to taste
• 2 tablespoons fresh dill fronds, roughly chopped
• 2 tablespoons scallions, thinly sliced
• flaky sea salt, to taste
• toasted bread, for serving
Instructions:
1. Make the chili oil: Add the shallot, garlic, Sichuan peppercorns, bay leaves, cinnamon sticks, and peanut oil to a small saucepan. Cook over medium-low heat until the temperature reaches 215–225°F (101–107°C). Simmer for 30 minutes, until the aromatics are golden brown, but not burnt. The oil should be gently simmering, with tiny bubbles rising to the surface. If the oil gets too hot or the aromatics start to brown too quickly, reduce the heat to low.
2. Add the Sichuan red chili flakes and Chinese five-spice powder to a medium, heatproof bowl. Place a fine-mesh strainer over the bowl. Carefully pour the hot oil through the strainer over the chili flakes and discard the aromatics left behind. Stir in the salt until dissolved. Let the chili oil cool completely before transferring to an airtight container. The chili oil will keep in the refrigerator for up to 6 months.
3. Make the egg skillet: In a 10-inch cast iron skillet, heat 4 tablespoons of chili oil over medium heat until sizzling. Crack the eggs into the skillet and season with kosher salt. Cook for 2–3 minutes, depending on your preferred yolk doneness. Carefully tilt the skillet to distribute the chili oil around the eggs and use a spoon to baste the eggs with the oil.
4. Remove the skillet from heat and top the eggs with the dill, scallions, and flaky sea salt. Serve with toasted bread.
Enjoy your Crispy Chili Oil-Fried Eggs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Tenable Avocado Toast (Virgo)? | Here's a recipe for Tenable Avocado Toast (Virgo):
Ingredients:
• 1/2 avocado
• kosher salt, to taste
• 1 teaspoon lemon juice
• 1 slice multigrain toast
• 3 slices cucumber
• 2 cherry tomatoes, halveed
• 3 radishes, half-moon sliced
• 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. Spread the avocado on the slice of toast. Line the cucumber slices, cherry tomato halves, and radish slices on top, then sprinkle with flaky salt.
Enjoy your Tenable Avocado Toast (Virgo)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Los Angeles Dog. | Here's a recipe for Los Angeles Dog:
Ingredients:
• 2 teaspoons vegetable oil
• 1 yellow onion, thinly sliced
• 4 hot dog buns
• mayonnaise
• 4 beef hot dogs, bacon wrapped
• 1 poblano pepper
• 1/4 cup French's yellow mustard
Instructions:
1. Heat oil in a skillet over medium heat. Add onion and saute for 7–10 minutes. Set aside.
2. Open hot dog buns and spread with mayonnaise. Grill hot dogs and place in buns.
3. Grill poblano until soft and slightly charred in spots. Let cool for a few minutes, then thinly slice.
4. Top hot dogs with sauteed onions, poblanos, and French’s yellow mustard.
Enjoy your Los Angeles Dog! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Chipotle Chicken Burritos? | Here's a recipe for Chipotle Chicken Burritos:
Ingredients:
• 1 can fire-roasted diced tomatoes, drained
• 1 chipotle pepper in adobo sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1 package Kroger® Hardwood Smoked Pulled Chicken
• 3 cups rice, cooked
• 1 lime, zested
• 1/2 lime, juiced
• 1/3 cup fresh cilantro, chopped
• 4 flour tortillas, burrito-sized
• 1 cup monterey jack cheese, shredded
• 1/3 cup pico de gallo
• 1/2 oz avocado, diced
• 1/3 cup sour cream
Instructions:
1. Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
2. Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5–6 minutes.
3. In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
4. Assemble burritos: Place a tortilla on a work surface. Scoop about 3/4 cup of the rice onto the lower third of the tortilla. Top with 1/4 of the chicken, 1/4 cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
Enjoy your Chipotle Chicken Burritos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Grilled Salmon With Lemon-Sesame Sauce? | Here's a recipe for Grilled Salmon With Lemon-Sesame Sauce:
Ingredients:
• 2 Walmart® Fresh Antibiotic-Free Salmon portions
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 lemon, sliced into ¼–½-inch rounds
• 2 tablespoons fresh basil, sliced into ribbons
Lemon-Sesame Sauce
• 1 shallot, minced
• 1 large lemon, zested
• 1 large lemon
• 1 1/2 teaspoons honey
• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• 2 teaspoons sesame seeds
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
Instructions:
1. Heat a grill to medium-high heat.
2. Coat the Walmart® Fresh Antibiotic-Free Salmon portions with the olive oil and sprinkle the salt evenly on both sides. Set aside.
3. Make the lemon-sesame sauce: In a small bowl, combine the shallot, lemon zest and juice, honey, sesame oil, olive oil, sesame seeds, salt, and pepper and whisk until well combined.
4. Place the lemon slices on the grill and cook for 60–90 seconds on each side, until charred. Remove from the grill and set aside.
5. Place the salmon fillets, skin-side down, on the grill. Cook with the lid closed for 5–6 minutes, then flip and cook for another 1–2 minutes, or until the salmon is cooked through and has lightly charred grill marks on the flesh side.
6. Place the salmon fillets skin-side down on a serving platter and spoon half the sauce over each fillet. Garnish with the charred lemon slices and basil.
Enjoy your Grilled Salmon With Lemon-Sesame Sauce! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Loco Moco Short Rib Tacos? | Here's a recipe for Loco Moco Short Rib Tacos:
Ingredients:
• 3 lb bone in beef short ribs
• 2 1/2 teaspoons kosher salt, plus more to taste
• 1 1/2 teaspoons freshly ground black pepper, plus more to taste
• 1 tablespoon canola oil
• 1/2 medium yellow onion, cut into 1 in (2.54 cm), plus 1/2 diced
• 3 cloves garlic, crushed, plus 3 cloves, minced
• 2 1/2 tablespoons light soy sauce
• 1 1/2 teaspoons worcestershire sauce
• 1 1/2 cups low sodium beef broth
• 2 tablespoons sugar
• 2 tablespoons ketchup
• 2 tablespoons all purpose flour
Rice Taco Shells
• 4 cups short grain rice, steamed
• 2 1/2 cups all purpose flour, divided, plus more for dusting
• nonstick cooking spray, for greasing
• 2 cups canola oil
• kosher salt, to taste
Assembly
• 8 fried eggs
• 2 tablespoons green onion, thinly sliced, white and light green parts
• freshly ground black pepper, to taste
Special Equipment
• instant pot
• taco stand
Instructions:
1. Season the short ribs on all sides with the salt and pepper.
2. Turn the Instant Pot to sauté mode and set the timer to 40 minutes. Add the canola oil and heat until shimmering. Sear the short ribs on all sides until golden brown, 3–4 minutes per side. Remove the short ribs from the Instant Pot.
3. Add the 1-inch onion pieces, crushed garlic, soy sauce, Worcestershire sauce, beef stock, and sugar to the Instant Pot and stir to combine. Return the short ribs to the pot, secure the lid, and set the valve to sealing. Pressure cook for 45 minutes. Let the pressure naturally release for 15 minutes, then manually release the remaining pressure. Remove the short ribs from the Instant Pot and transfer to a bowl to cool. Strain the braising liquid, discarding the solids, and transfer to the refrigerator to cool for 1–2 hours, until the fat rises to the surface and solidifies.
4. Once the meat is cool enough to handle, remove the bones and any tough connective tissue, and break up into bite-size pieces. Cover the meat and refrigerate until ready to use.
5. Once the braising liquid has cooled, remove from the refrigerator. Reserve 2 tablespoons of the solidified fat and discard the rest. Reserve the braising liquid.
6. Melt the reserved fat in a medium skillet over medium heat. Add the diced onion and cook until softened and beginning to caramelize, 8–10 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Add the ketchup and stir to incorporate. Add the flour and stir to coat evenly. Cook for 2–3 minutes, until the flour is no longer raw. Pour in the reserved braising liquid and whisk until everything is well incorporated. Bring to a simmer and cook for 4–6 minutes, until thickened. Transfer 1 cup of the gravy to a liquid measuring cup and set aside.
7. Add the reserved short rib meat to the remaining gravy in the pan and cook until heated through, about 5 minutes. Season to taste with salt and pepper.
8. Using an immersion blender, blend the reserved gravy until smooth.
9. Make the rice taco shells: Add the steamed rice and 1/2 cup (60 g) flour to a food processor and pulse 10–12 times, until the rice is broken down and a sticky, dense dough begins to form.
10. Transfer the dough to a floured surface and sprinkle with more flour. Knead for 1–2 minutes, until the dough is still tacky, but not so much that it sticks to your hands, adding more flour little by little as necessary.
11. Portion the dough into 8 equal pieces, each about 3 ounces/the size of a lime. With wet hands, roll each piece into a smooth ball.
12. Add the remaining 2 cups of flour to a plate or baking sheet.
13. Set a sheet of parchment paper in front of you and spray a small circle on either side with nonstick spray. Place a rice ball on a circle and fold the other side of the parchment over to cover. Press down with a skillet to flatten the rice ball into a 4-inch-wide circle. Gently roll over the tortilla with a rolling pin to thin, if necessary. Carefully remove the tortilla from the parchment paper and dredge in the flour. Set aside and repeat with the remaining tortillas.
14. Heat the canola oil in a large skillet over medium-high heat until the temperature reaches 375°F (190°C).
15. Working 1 at a time, fry each tortilla for 45–60 seconds, then carefully flip (the tortilla should puff up) and fry for another minute or so, until golden brown on both sides. Remove the tortilla from the pan and shake off any excess oil, then transfer to a paper towel-lined plate to drain before gently placing into a taco stand to shape. Season lightly with salt. Repeat with the remaining tortillas.
16. Assemble the tacos: Fill each rice tortilla with about 1/2 cup of the short rib meat. Top each taco with a fried egg and drizzle with the gravy. Garnish with green onions and black pepper.
Enjoy your Loco Moco Short Rib Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Pho-Flavored Ribeye Rice Bowl? | Here's a recipe for Pho-Flavored Ribeye Rice Bowl:
Ingredients:
Pho-Flavored Rice
• 1/2 cup O Organics jasmine rice
• 1 cup O Organics Beef Flavored Pho Broth
• 1/2 teaspoon kosher salt
Marinated Ribeye
• 1/4 cup O Organics soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons O Organics honey
• 3 O Organics garlic cloves, chopped
• 1/4 teaspoon O Organics cinnamon
• 1 teaspoon kosher salt
• 2 tablespoons rice vinegar
• 1 lb O Organics boneless ribeye steak
• 1 tablespoon canola oil
• 3 tablespoons hoisin sauce
Rice Bowl
• 1/2 cup O Organics cremini mushrooms, sliced
• 1/2 cup O Organics rainbow baby carrots, sliced thin
• 5 O Organics baby bell peppers, sliced thin
• 1/2 cup bean sprout, washed
• 2 O Organics eggs, fried sunny-side up
• 2 tablespoons O Organics chives, sliced, for garnish
• 1/4 cup O Organics basil, for garnish, chopped
• 1/4 O Organics mint, for garnish, chopped
• 2 slices lime
• 2 fresh thai chili peppers, thinly sliced, for garnish (optional)
Instructions:
1. Pho rice: In a small saucepan with lid, combine rice, O Organics Beef Flavored Pho Broth, and salt. Bring to a boil. Cover and reduce to a simmer. Let simmer, covered for 20 minutes or until all liquid has been absorbed by the rice. Remove from heat, fluff rice with a fork, and set aside.
2. Marinated ribeye: In a medium bowl, mix together soy sauce, fish sauce, honey, chopped garlic, cinnamon, kosher salt, and rice vinegar. Prick holes in the ribeye with a fork and place in marinade for 20 minutes, flipping once after 10 minutes.
3. In a medium cast iron skillet, heat canola oil over medium-high heat and sear ribeye for 5 minutes on one side and then 3 minutes on the other side or until desired temperature is reached. Transfer the ribeye to a plate and brush with hoisin sauce and allow to rest.
4. Rice Bowl: In the same skillet as the steak, add mushrooms and cook for 5 minutes, tossing occasionally. Remove the mushrooms from the skillet and set aside.
5. Slice the rested steak on a bias as thin as possible.
6. In two shallow bowls, evenly divide pho rice. Top rice with marinated ribeye, cremini mushrooms, rainbow baby carrots, baby bell peppers, bean sprouts, and sunny-side up egg.
7. Garnish with chives, basil, mint, lime, and Thai chili peppers.
8. Enjoy!
Enjoy your Pho-Flavored Ribeye Rice Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Cobb Salad? | Here's a recipe for Cobb Salad:
Ingredients:
• 8 strips bacon
• 2 chicken breasts
• salt
• pepper
• 1 shallot, diced
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/4 teaspoon pepper
• 1 romaine lettuce
• 2 hard boiled eggs, sliced
• 1 roma tomato, diced
• 1 avocado, sliced
• 4 oz blue cheese
Instructions:
1. Slice strips of bacon into 1-inch (2 1/2 cm) pieces
2. Aggressively season chicken breast on both sides with salt and pepper
3. Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat
4. Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C.
5. In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.
6. Chop romaine into bite size pieces and dice chicken into cubes.
7. In a serving bowl, add a bed of romaine lettuce.
8. In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes.
9. Drizzle the dressing over the top.
Enjoy your Cobb Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Chili Pepper Noodles? | Here's a recipe for Chili Pepper Noodles:
Ingredients:
• 1 pack ramen
• 1/8 cup chili pepper paste
• 1 pinch salt
• 1 pinch pepper
• 1/8 cup half & half
• 1 egg
• oil, as needed
Instructions:
1. Cook ramen noodles according to package directions. Drain and set aside.
2. Saute garlic and onions skillet on medium-high heat. Once aromatic, add chili paste, salt, pepper, and mix well. Then, add half-and-half slowly, lowering the heat to a simmer.
3. Slowly add the noodles, combining on low heat to coat with the sauce.
4. Place in a serving bowl. In a separate pan, fry the egg as desired. Once done, top noodles with the fried egg.
5. Garnish with red pepper and serve.
Enjoy your Chili Pepper Noodles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make 2 Easy Homemade School Lunches. | Here's a recipe for 2 Easy Homemade School Lunches:
Ingredients:
• 2 whole whole-grain English muffins, split and toasted
• 6 tablespoons pizza sauce, divided
• 6 tablespoons shredded mozzarella cheese
• 1/4 cup bell pepper, thinly sliced
• 1/4 cup mushrooms, thinly sliced
• 1/4 cup pepperoni slices
• 1 teaspoon dried oregano
• 1/4 cup red onion, finely diced
• 1/3 cup cucumber, finely diced
• 1/3 cup granny smith apple, finely diced
• 2 tablespoons chopped fresh dill
• 2 tablespoons apple cider vinegar
• 1 3/4 cups rotisserie chicken breast, finely chopped
• 2 tablespoons mayonnaise
• 1/4 cup sour cream
• 1/3 cup greek yogurt
• 1 lime lime zest
• 1 lime lime juice
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 whole lavash wraps
• 1/2 cup mashed avocado
• 2 whole Pillsbury® Soft-Baked Cookies
• 1 oz rainbow carrot sticks
• 1 oz red seedless grapes
• 1 oz mini cheese wheels
• 1 oz sliced cucumbers
• 1 oz snacking tomatoes
• 1 oz apple slices
Instructions:
1. Make the English muffin pizzas: Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
2. Lay the toasted English muffin halves, cut-side up, on the prepared baking sheet. Spread 11/2 tablespoons of pizza sauce over each half and sprinkle each with 11/2 tablespoons of shredded mozzarella. Top with sliced bell pepper, sliced mushrooms, and/or pepperoni, if using, then sprinkle with dried oregano.
3. Bake the pizzas for 6–10 minutes, or until the cheese has melted and the toppings are warmed through. Remove from the oven and let cool for 10 minutes.
4. Make the avocado lime chicken salad rolls: In a medium bowl, combine the red onion, cucumber, apple, dill, and apple cider vinegar. Stir to combine, then set aside to lightly pickle for 5–10 minutes.
5. Add the chicken, mayonnaise, sour cream, Greek yogurt, lime zest and juice, salt, and pepper to the pickled fruit and vegetable mixture, and mix to evenly combine.
6. Lay out a wrap and spread with a thin layer of mashed avocado. Top with about 1/3 cup (40 G) of the chicken salad, spreading evenly. Roll the wrap tightly. Gently cut with a serrated knife into 2-inch (5 cm) pieces. Repeat with the remaining ingredients to make 3 more wraps.
7. To assemble, place the English muffin pizzas or avocado lime chicken salad rolls into lunchboxes, along with 2–4 Pillsbury Soft-Baked Cookies, rainbow carrot sticks, red seedless grapes, mini cheese wheels, cucumber slices, snacking tomatoes, and/or apple slices.
Enjoy your 2 Easy Homemade School Lunches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Mini Muffulettas? | Here's a recipe for Mini Muffulettas:
Ingredients:
Olive Salad
• 1 cup kalamata olive, drained, pitted
• 1/2 cup roasted red pepper, roughly chopped
• 2 tablespoons caper, drained
• 1/4 teaspoon black pepper
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon celery seed
• 1/4 teaspoon red pepper flakes
• 1 jar italian giardiniera, drained
• 1/3 cup extra virgin olive oil
Muffalettas
• 2 mini French boules
• 8 slices salami
• 8 slices mortadella
• 8 slices sopressata
• 4 slices provolone cheese
Instructions:
1. Make the olive salad: Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
2. Make the muffalettas: Cut off the top 1/3 of each boule and set aside. Carefully remove the inside of the loaf, leaving about a 1/2-inch-thick (1 1/4 cm) layer of bread behind. Reserve the bread scraps for another use.
3. Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of sopressata, and 2 slices of provolone in each loaf. Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
4. When ready to serve, slice the muffalettas into quarters.
Enjoy your Mini Muffulettas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Air Fryer Sweet Honey Mustard Chicken? | Here's a recipe for Air Fryer Sweet Honey Mustard Chicken:
Ingredients:
• 3 chicken breasts, cut in half and flattened thin
• 1/2 cup flour
• 2 eggs
• 1 tablespoon classic yellow mustard
• salt, to taste
• pepper, to taste
• paprika, to taste
• 1 box panko breadcrumbs
Honey Mustard Dipping Sauce:
• 1/4 cup mayonnaise
• 2 tablespoons dijon mustard
• 1/4 cup honey
• 1 teaspoon lemon juice
• 1/4 teaspoon cayenne pepper
Instructions:
1. Season the chicken breasts with salt, pepper, and paprika evenly and on both sides.
2. In a shallow bowl, add the flour and in a second, separate bowl, add the eggs and yellow mustard and whisk together. In a third bowl, add the panko bread crumbs (you’re essentially creating a dredge to coat the chicken).
3. Coat the chicken breast with flour, then the egg wash, then bread crumbs, breading the tender. Move to a separate tray or plate and repeat with the remaining 5 tenders. Refrigerate for 10-20 minutes.
4. Set the air fryer to 400°F and add a few tenders at a time, ensuring not to layer them over each other.
5. Air-fry for 15 minutes, then flip and continue cooking for 12-15 minutes more. Then, move tenders to a cutting board or platter and cover with foil. Continue air frying the rest.
6. While the tenders are cooking, in a separate clean bowl, whisk together the ingredients for the honey mustard sauce.
7. Serve.
Enjoy your Air Fryer Sweet Honey Mustard Chicken! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Fantasy / Reality Toast (Pisces)? | Here's a recipe for Fantasy / Reality Toast (Pisces):
Ingredients:
• 1/2 avocado
• 1 slice multigrain toast
• 1 tablespoon mayonnaise
• 4 slices radish
• 3 edible flowers
Instructions:
1. Peel the avocado, then slice very thinly crosswise. Starting from one end, fan out the sliced avocado in straight line, then curl into a ring shape.
2. Spread the mayonnaise over the slice of toast. Top with the radish slices. Carefully transfer the avocado ring to the toast and decorate with edible flowers
Enjoy your Fantasy / Reality Toast (Pisces)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Shrimp And Herb Lettuce Wraps? | Here's a recipe for Shrimp And Herb Lettuce Wraps:
Ingredients:
• 1 lb black tiger shrimp, fully-cooked, deveined and thawed
• 1/2 cup mayonnaise
• 1/2 bunch fresh tarragon, finely chopped
• 1/4 bunch fresh parsley, finely chopped
• 1/4 bunch fresh dill, finely chopped
• 2 stalks celery, finely chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon salt
To assemble:
• 2 heads bibb lettuce, washed and seperated
• 1/2 bunch fresh chives, finely sliced
• 2 lemons, grilled, for squeezing
Instructions:
1. Start by preparing your shrimp. Roughly chop the cooked shrimp into 1/2” pieces and add to a mixing bowl. Then add the mayo, tarragon, parsley, dill, celery, paprika, garlic powder, onion powder, and salt. Mix well to combine, then set aside and keep chilled. This can be done up to 2 hours before serving.
2. When ready to serve, separate the washed bibb lettuce into individual leaves. Place approximately a 1/3 cup of the shrimp mixture into the center of each piece of lettuce, then top with the finely sliced chives and a generous squeeze of grilled lemon juice. Enjoy!
Enjoy your Shrimp And Herb Lettuce Wraps! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Hawaiian BBQ Pulled Jackfruit Pizza? | Here's a recipe for Hawaiian BBQ Pulled Jackfruit Pizza:
Ingredients:
For the Dough
• 1 1/2 cups warm water
• 2 teaspoons caster sugar
• 1 teaspoon dried yeast
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 lb white bread flour
For the BBQ Sauce
• 1 tablespoon oil
• 1 red onion, diced
• 2 garlic cloves, peeled and crushed
• 2 teaspoons smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 cup ketchup
• 6 tablespoons rice vinegar
• 1/4 cup light brown sugar
Knorr Vegetable Stock Pot
• 2 1/2 cups jackfruit
• 1 red onion, sliced
• 1 green pepper, sliced
• 1 cup passata
• 1 cup pineapple, choppedd
• 3 cups mozzarella cheese, grated
• dried oregano
• rocket
Instructions:
1. Start by making the pizza dough. Add the sugar to your warm water and stir to dissolve. Next add the yeast, stir to combine and leave to activate for 10 minutes.
2. Meanwhile, add the strong white bread flour and salt to a large bowl and stir to combine. Once your yeast is bubbly and alive add to your dry ingredients along with your olive oil.
3. Bring together into a dough and turn out onto a floured work surface. Knead for 10-15 minutes or until nice and elastic.
4. Lightly grease a large bowl and place your kneaded dough in the bowl. Cover and leave to prove for 1 hour or until doubled in size.
5. Whilst you are waiting for that lovely dough to rise, get on with your BBQ sauce. Place a saucepan over a medium heat and add the oil, red onion and garlic. Cook for 5-6 minutes stirring occasionally.
6. Next add the 2 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1 tsp salt. Stir and toast the spices for 1-2 minutes.
7. Add the ketchup, rice vinegar, light brown sugar, Knorr Vegatable Stock Pot and 300ml of hot water. Stir, bring to a simmer and cook for 20 minutes. Once cooked, puree in a blender. Set aside.
8. Preheat the oven to 190C.
9. Place your jackfruit, red onion, green pepper on a baking tray along with 6 tbsp of your BBQ sauce. Stir until your veggies are nicely coated with your BBQ sauce. Roast in the oven for 25 minutes. Once starting to char and nicely roasted pull the jackfruit, give everything a good stir and place into a bowl.
10. When you are ready to cook your pizzas turn your oven up as high as it will go! Next simply remove your dough from the bowl, stretch into a rough sausage shape and divide the dough into four.
11. Stretch the dough out thin into a pizza shape and top with passata, your jackfruit mix, pineapple chunks and lashings of cheese. Place onto a baking tray and bake for 8-10 minutes or until the bottom is crispy, the cheese is bubbling and the crust is charring.
12. Once cooked top an extra drizzle of BBQ sauce, dried oregano and rocket. Serve & enjoy!
Enjoy your Hawaiian BBQ Pulled Jackfruit Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Chickpea Curry With Coconut Cream And Potato? | Here's a recipe for Chickpea Curry With Coconut Cream And Potato:
Ingredients:
• 1/2 lb chickpeas
• 1 large onion, chopped
• 2 small potatoes
• 1 large carrot, peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder, or cayenne
• 1/2 cup hot water
• 1/2 lemon, juiced
• 1 1/2 cups coconut milk, or cream
• 3 tablespoons olive oil
• 1 cup coriander
Instructions:
1. Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
2. Add chickpeas, mix well, and cook for 2-3 minutes.
3. Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
4. On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
5. Let cool slightly, then garnish with coriander and serve alongside steamed rice.
Enjoy your Chickpea Curry With Coconut Cream And Potato! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Korean Pork Neck Soup? | Here's a recipe for Korean Pork Neck Soup:
Ingredients:
Broth
• 3 lb pork neck bones
• 1 yellow onion, halved
• 3 green onions, white parts only
• 10 cloves garlic
• 2 teaspoons fresh ginger, minced
• 4 medium yukon gold potatoes, quartered
• 10 leaves napa cabbage
• 2 cups bean sprout
• 3 crown daisy leaves
• 3 perilla leaves, or to taste
• steamed rice, for serving (optional)
Seasoning Paste
• 3 tablespoons korean chile flakes, gochugaru
• 2 tablespoons soybean paste, doejang
• 2 tablespoons korean hot pepper paste, gochujang
• 2 tablespoons rice wine
• 2 tablespoons fish sauce
• 1/4 cup perilla seed powder
• 2 tablespoons garlic, minced
• freshly ground black pepper, to taste
Instructions:
1. Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
2. Bring a large pot of water to a boil.
3. Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
4. Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
5. While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and 1/4 cup of the pork broth and mix until well combined.
6. Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
7. Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
8. Serve the soup hot with steamed rice, if desired.
Enjoy your Korean Pork Neck Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Charter Reserve® Golden Roast Chicken Pesto Sliders? | Here's a recipe for Charter Reserve® Golden Roast Chicken Pesto Sliders:
Ingredients:
• 2 tablespoons butter
• 4 large cloves garlic, minced
• 12 rolls hawaiian sweet roll
• 5 oz pesto
• 2 cups arugula
• 1/4 cup marinated tomatoes, strips
• 1 lb Charter Reserve® Golden Roasted Chicken, deli-sliced
• 10 slices swiss cheese
• 5 leaves fresh basil, sliced thin, for garnish
• 9 cherry tomatoes, sliced in half, for garnish
• 18 slices olive, for garnish
Instructions:
1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
2. Combine garlic and butter in a small pan over medium-low heat. Sauté just until butter melts, about 2 minutes.
3. Cut the Hawaiian sweet rolls in half (keeping the whole sheet intact) and place the bottom half on the baking sheet. Spread pesto on the bottom layer and top with arugula, marinated tomatoes, Charter Reserve® Golden Roasted Chicken, and Swiss cheese. Place on the top rolls.
4. Brush the tops of the rolls with the garlic butter and cook in the oven for 12 minutes. Let cool for 5 minutes before slicing.
5. Sprinkle the sliders with basil and skewer an olive and half a cherry tomato into each slider with a toothpick.
Enjoy your Charter Reserve® Golden Roast Chicken Pesto Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Precise Avocado Toast (Capricorn)? | Here's a recipe for Precise Avocado Toast (Capricorn):
Ingredients:
• 1/2 avocado
• kosher salt, to taste
• 1 teaspoon lemon juice
• 1 slice rye toast
• 1/4 cup chickpeas, cooked or canned
• 12 edamames, frozen, thawed
Instructions:
1. Scoop the avocado into a medium bowl. Season with salt and add the lemon juice. Mash until smooth.
2. Spread the avocado on the slice of toast. Line 8 chickpeas at the top of the toast, then 6 edamame underneath, then repeat with the remaining chickpeas and edamame.
Enjoy your Precise Avocado Toast (Capricorn)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Tomato And Roasted Garlic Pizza Pie? | Here's a recipe for Tomato And Roasted Garlic Pizza Pie:
Ingredients:
• 1 head garlic
• 3 tablespoons olive oil, divided
• 2 1/2 lb Walmart Beefsteak Slicing Tomatoes
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 12 oz refrigerated pizza dough, rolled out to a 12 in circle
• 1 1/2 cups shredded gruyère cheese
• 1/2 cup grated parmesan cheese, fresh
• 1/2 cup mayonnaise
• 1 tablespoon fresh thyme leaf, plus ½ tablespoon whole leaves, divided
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil.
2. Peel the outer papery layers off of the head of garlic. Slice the top 1/2 inch off of the bulb and place on a small square of foil. Drizzle the top with 1 tablespoon of olive oil. Wrap tightly in the foil and set in a ramekin or small baking dish. Set aside while you prepare the tomatoes.
3. Slice the Walmart tomatoes crosswise into 1/4-inch rounds, discarding the stems. Arrange the tomato slices in a single layer on the prepared baking sheet, overlapping slightly if needed. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Place the tomatoes and garlic in the oven and roast for 35–40 minutes, until the tomatoes are softened and dry looking on top and the garlic cloves are golden brown and soft to the touch. Remove from the oven and let cool while you prepare the remaining ingredients. Leave the oven on.
5. Lay the pizza dough round in a 9-inch springform pan and gently press against the bottom, letting the dough go about 2 inches up the sides. Using a fork, gently press the sides of the dough against the pan, and then prick the bottom of the dough a few times.
6. Bake for 8 minutes, until the dough is just starting to puff up and set. Remove the pan from the oven and let cool slightly.
7. Reduce the oven temperature to 375°F (190°C).
8. Gently remove 8 cloves of roasted garlic from the bulb. Roughly chop 6 cloves, and thinly slice the remaining 2 lengthwise.
9. Add the chopped garlic, Gruyère, parmesan, mayonnaise, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and chopped thyme to a medium bowl and stir until well combined.
10. Spoon half of the cheese mixture onto the pizza crust and gently smooth in an even layer. Using a spatula, transfer half of the roasted tomatoes onto the cheese and press very gently into an even layer. Repeat with the remaining cheese and tomatoes. Sprinkle the sliced roasted garlic on top.
11. Bake the pizza pie for 45–60 minutes, until the filling is bubbling and the crust is golden brown. If the crust is browning too quickly, cover the edges of the pan with foil. Remove from the oven and let rest for 1 hour.
12. Garnish with the whole thyme leaves, then slice and serve.
Enjoy your Tomato And Roasted Garlic Pizza Pie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Ultimate Spicy Grilled Cheese? | Here's a recipe for Ultimate Spicy Grilled Cheese:
Ingredients:
• 2 slices sourdough bread
• 4 slices jalapeño, to taste
• 1 1/4 cups shredded Cabot Pepper Jack Cheese, divided
• 2 tablespoons jalapeño, finely chopped
• 1/2 tablespoon habanero pepper, optional, finely chopped
• 1 tablespoon green onion, finely chopped
• 6 jalapeño-flavored potato chips, lightly crushed
Instructions:
1. Heat a large nonstick skillet over medium heat. Hold a slice of bread over the skillet to measure the space for the cheese crust. Place 2–4 jalapeño slices in the skillet where the bread will go, then top with 1/4 cup Cabot Pepper Jack Cheese roughly the shape and size of the slice of bread. Place the bread on top of the cheese and press down lightly so the melting cheese sticks to the bread.
2. Top the bread with 3/4 cup Cabot Pepper Jack Cheese, the chopped jalapeño, habanero (if using), green onions, and potato chips. Cover with the other slice of bread. Cook for 2–3 minutes, or until the cheese on the bottom forms a browned crust.
3. Using a spatula, lift the sandwich out of the pan and layer the remaining jalapeño slices and Cabot Pepper Jack Cheese in the skillet. Place the sandwich on top of the cheese in the pan, cheese-crust side up, and press down lightly to adhere. Cook for 3–5 minutes, or until the cheese crust is well browned and the cheese in the middle of the sandwich is completely melted. Let the sandwich rest for 1 minute before slicing.
Enjoy your Ultimate Spicy Grilled Cheese! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Yaki Stir-Fried Udon Noodles (Vegan)? | Here's a recipe for Yaki Stir-Fried Udon Noodles (Vegan):
Ingredients:
• 2 tablespoons cooking oil
• 3 cups pre-cooked udon noodles
• 3 cups cabbage, sliced
• 1 cup carrot, sliced
• 10 shiitake mushrooms
• 1/2 cup brown onion, sliced
• 2 cloves garlic, minced
• 3 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons vegan oyster sauce
• 4 tablespoons black vinegar
• 2 tablespoons mirin
• 2 teaspoons sesame oil
• 1/4 teaspoon ground white pepper
• 4 tablespoons mushroom-soaking water
Garnishes:
• mixed black and white sesame seed
• shredded nori
• spring onion
Instructions:
1. First, soak shiitake mushrooms in boiling water for 15 minutes and slice.
2. Cook udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them, then set them aside.
3. In a frying pan on medium-heat, saute brown onion, shiitake mushrooms, carrot, and garlic until soft. Then, add cabbage and mushroom-soaking liquid and cook until cabbage is softened. Then, add light and dark soy sauce, oyster sauce, and ground white pepper and cook for 1-2 minutes.
4. Return udon noodles back to the pan, stir and mix with the sauces until noodles are well-coated.
5. Add black vinegar in, stir, and cook for a few minutes. Add salt to taste.
6. Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion.
7. Serve warm.
Enjoy your Yaki Stir-Fried Udon Noodles (Vegan)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Creamy Veggie Tuna Pasta Salad? | Here's a recipe for Creamy Veggie Tuna Pasta Salad:
Ingredients:
• 1 lemon, zested
• 1 lemon, juiced
• 1/2 small red onion, diced
• 1 small yellow bell pepper
• 1 small red bell pepper
• 3 celery stalks, diced
• 2 carrots, grated, tops reserved for dressing
• 12 oz solid white canned tuna in water, drained
• 8 oz dried farfalle pasta, cooked acording to package instructions
• 1/4 cup celery, finely chopped
Herb Mayo Dressing
• 1/2 teaspoon whole cumin seeds, lightly toasted
• 1/4 teaspoon ground turmeric
• 2 1/2 tablespoons white vinegar
• 1 tablespoon dijon mustard
• 1/3 cup Hellmann's® Mayonnaise
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 4 large fresh basil leaves, finely chopped
• 1/4 cup fresh chives, finely chopped
• reserved carrot tops and stem, finely chopped
Instructions:
1. In a large bowl, combine the lemon zest, lemon juice, and red onion. Let pickle for about 15 minutes.
2. Remove the stems from the yellow and red bell peppers. Cut off the sides of the peppers, keeping the seeds and tops intact in the centers, then slice into strips and dice into small pieces. Transfer the bell peppers to the bowl with the pickled onion, along with the diced celery, grated carrots, tuna, and pasta. Toss to combine.
3. Make the herb mayo dressing: In a small bowl, combine the cumin seeds, turmeric, white vinegar, Dijon mustard, Hellmann’s® Mayonnaise, salt, red pepper flakes, black pepper, basil, chives, and carrot tops. Whisk until smooth.
4. Pour the dressing over the pasta salad and toss until well coated.
5. Garnish with the celery leaves and serve immediately.
Enjoy your Creamy Veggie Tuna Pasta Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Smoky BBQ Black Bean Burger? | Here's a recipe for Smoky BBQ Black Bean Burger:
Ingredients:
• 1 cup sweet potato, peeled and sliced into 1/4 in thick half moons
• 3 1/2 tablespoons olive oil, divided
• 2/3 cup raw walnut
• 1 can black beans, drained, rinsed, and air-dried
• 2 cups cremini mushroom, washed and stemmed
• 1 1/4 teaspoons kosher salt, divided, plus more to taste
• 1 cup cooked quinoa, cooled, divided
• 2 1/2 teaspoons McCormick® chili powder, plus more to taste
• 1 teaspoon McCormick® Smoked Paprika, plus more to taste
• 1 teaspoon Mccormick® ground cumin, plus more to taste
• 1 cup Stubb’s® Original BBQ Sauce, divided
Assembly
• 4 burger buns, sliced and toasted
• 4 butter lettuce leaves
• 1 avocado, peeled, pitted, and thinly sliced
• 1 cup shredded red cabbage
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange the sweet potato in a single layer on one third of the baking sheet. Drizzle with 1/2 tablespoon of olive oil and toss to coat. Bake for 10 minutes, then remove the baking sheet from the oven and spread the walnuts next to the sweet potatoes, taking up another third of the baking sheet. Return to the oven for 5 minutes, then remove the baking sheet from the oven. Flip the sweet potatoes and stir the walnuts, then spread the black beans in a single layer on the remaining third of the baking sheet. Return the baking sheet to the oven and bake for another 5 minutes, until the black beans are dry and cracked open, the walnuts are golden brown, and the sweet potatoes are cooked through and browning around the edges. Remove from the oven and set aside to cool slightly. Leave the oven on.
3. Heat 1 tablespoon of olive oil in a large cast iron skillet or grill pan over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook for 4–5 minutes, stirring occasionally, until the mushrooms are browned and have shrunk to half of their original size. Transfer the mushrooms to a bowl. Set aside the pan for cooking the burgers (no need to wipe it out).
4. Add the roasted black beans and walnuts to a food processor and pulse 3–4 times, until the mixture is just crumbly (do not overprocess). Add the mushrooms, sweet potatoes, 1/2 cup quinoa, McCormick® Chili Powder, McCormick® Smoked Paprika, McCormick® Ground Cumin, remaining teaspoon of salt, and 1/4 cup Stubb’s® Original BBQ Sauce and pulse until the sweet potatoes and mushrooms are broken down into smaller pieces and the mixture is well combined but still has some texture; do not overprocess into a paste.
5. Transfer the black bean mixture to a large bowl and stir in the remaining 1/2 cup quinoa. Season with more salt, chili powder, paprika, and/or cumin to taste.
6. Line the baking sheet with a clean sheet of parchment paper.
7. Using a 1/2-cup measuring cup and wet hands, pack the black bean mixture into the measuring cup, then tap out onto the palm of one hand. Use the other hand to gently press into a 1/2-inch-thick patty. Carefully place on the prepared baking sheet, then repeat to make 3 more patties. Chill the patties in the refrigerator, uncovered, for 30 minutes.
8. In the same pan used for the mushrooms, heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the burgers to the pan and cook for 8–10 minutes, carefully flipping halfway, until browned on both sides. Brush the top of each patty with 1 tablespoon of Stubb’s® Original BBQ Sauce, then transfer the pan to the oven for 10 minutes, or until the sauce starts to brown.
9. To assemble, place a leaf of butter lettuce on the bottom half of a toasted bun, then top with a black bean patty, 1/4 of the avocado, and 1/4 cup red cabbage and drizzle with 2 tablespoons of Stubb’s® Original BBQ Sauce. Finish with the top bun. Repeat with the remaining ingredients.
Enjoy your Smoky BBQ Black Bean Burger! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Everything Bagel And Salmon Fresh Spring Rolls? | Here's a recipe for Everything Bagel And Salmon Fresh Spring Rolls:
Ingredients:
• 4 oz cream cheese, room temperature
• 1 lemon, zested
• 1 lemon, juiced
• 1/2 teaspoon kosher salt
• 1 tablespoon McCormick® Freeze-Dried Chives
• hot water, for soaking
• 8 rice paper wrappers
• 8 bibb lettuces
• 8 oz smoked salmon, sliced
• 1 1/2 cups english cucumber, cut into 2 in (5 cm)
• 1/3 cup red onion, thinly sliced
• 1 avocado, thinly sliced
• 1 tomato, thinly sliced
• McCormick® Everything Bagel All Purpose Seasoning
Instructions:
1. In a small bowl, mix together the cream cheese, lemon zest and juice, salt, and McCormick® Freeze-Dried Chives until smooth.
2. Pour 1 inch of hot water into a large, shallow dish. Dip a rice paper sheet in the hot water for 5–8 seconds, until slightly softened. Transfer to a flat surface and spread a thin layer of the cream cheese mixture over the center, leaving a 2-inch border around the edges. Place a Bibb lettuce leaf in the center of the rice paper and top with 1 ounce of smoked salmon slices, 2 tomato slices 3–5 cucumber sticks, 2-3 red onion slices, 1–2 avocado slices, and a sprinkle of McCormick® Everything Bagel All Purpose Seasoning. Fold the sides of the rice paper wrapper inward over the filling, then roll to seal. Place the roll, seam-side down, on a serving platter and cover with a damp towel to prevent it from drying out while you repeat with the remaining ingredients.
3. Sprinkle McCormick® Everything Bagel All Purpose Seasoning in a line down the center of each spring roll. Serve immediately.
Enjoy your Everything Bagel And Salmon Fresh Spring Rolls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for One Pot Taco Soup? | Here's a recipe for One Pot Taco Soup:
Ingredients:
• 1 lb ground beef
• 1 onion, sliced
• 1 green pepper, sliced
• 6 cloves garlic, fresh minced
• 1 can crushed tomato
• 1 can black beans, undrained
• 1 cup corn
• 1/8 teaspoon black pepper
• 1 cup water
• 3 tablespoons taco seasoning, or you can use 1 pack of taco seasoning
• sour cream
• shredded cheddar cheese
Instructions:
1. Brown ground beef in a pan. Drain, then add sliced onion and green peppers and slice for several minutes.
2. Add minced garlic to the pan and cook for about 2 minutes.
3. Add black pepper and taco seasoning to the pan, then add a can of black beans and the water. Next, add the corn and the can of crushed tomatoes to the pan and mix well.
4. Bring everything to a boil, then reduce heat to low and cook for 45 minutes, covered, stirring occasionally
5. Serve warm, topped with sour cream and shredded cheese.
Enjoy your One Pot Taco Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Swedish Meatball Sliders? | Here's a recipe for Swedish Meatball Sliders:
Ingredients:
Sliders
• 1 lb ground beef
• 1 lb ground pork
• 2 large eggs
• 1/2 cup panko breadcrumbs
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 2 1/2 teaspoons kosher salt
• 2 1/2 teaspoons freshly ground black pepper
• 3 teaspoons garlic powder
• 1/3 cup yellow onion, finely minced
• 1/2 cup fresh parsley, divided
• 1 tablespoon olive oil
• 16 slider buns
• 1/2 cup cranberry sauce
Mushroom Sauce
• 1 tablespoon unsalted butter
• 3 cups baby bella mushroom, (option to use frozen mushrooms)
• 1 tablespoon all purpose flour
• 1 1/2 cups Swanson® Beef Stock, (option to use Vegetable or Chicken Stock)
• 1 can Campbell's® Cream of Mushroom Soup
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
Instructions:
1. Make the sliders: In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, allspice, nutmeg, salt, pepper, garlic powder, onion, and 1/4 cup (10 g) parsley and mix until fully combined.
2. Roll the ground meat mixture into 21/2-inch-wide meatballs. You should have 16–18 meatballs total.
3. In a large skillet, heat the olive oil over medium heat. Working in batches, cook the meatballs until browned on all sides and cooked through, about 2 minutes per side. Transfer the meatballs to a plate as they finish cooking and set aside.
4. Make the mushroom sauce: Wipe out any excess oil from the skillet, then return to medium-low heat. Add the butter. Once melted, add the mushrooms and cook until softened and crispy, about 5 minutes.
5. Add the flour and cook, stirring, until light beige in color, 1–2 minutes. Whisk in the Swanson® Beef Stock and Campbell's® Cream of Mushroom Soup until smooth. Stir in the salt, pepper, nutmeg, and allspice.
6. Add the meatballs, turning to coat in the sauce. Continue cooking for 2–3 minutes, until the sauce thickens.
7. Assemble the sliders: Dollop about 11/2 teaspoons of cranberry sauce onto the bottom half of each slider bun, then scoop a meatball and a tablespoon of mushroom sauce on top. Garnish with the remaining 1/4 cup parsley. Place the top halves of the slider buns on top and secure each slider with a toothpick.
8. Serve warm.
Enjoy your Swedish Meatball Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Plant-Based Cheeseburger? | Here's a recipe for Plant-Based Cheeseburger:
Ingredients:
• 2 lb closed cup white mushrooms
• 2 cups beetroot juice
• 1/4 cup dried porcini mushrooms, soaked in 150ml (1/2 cup) 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 plain breadcrumbs
• 4 slices vegan cheese
• 1 burger bun, toasted
• lettuce
• tomato, sliced
• red onion, sliced
• american mustard
• vegan mayonnaise
• ketchup
Instructions:
1. Add the porcini mushrooms to a bowl and cover with 150ml (1/2 cup) 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 patty and cover the pan with a lid to melt the cheese.
12. Build your burgers with all your favourite toppings and enjoy!
Enjoy your Plant-Based Cheeseburger! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Hawaii Rice Dish? | Here's a recipe for Hawaii Rice Dish:
Ingredients:
• 4 1/2 cups rice, cooked
• 2 eggs
• 1 container spam, cubed
• 1 yellow onion, diced
• mayonnaise
• 1/4 cup green onion, chopped
Instructions:
1. Put rice in a bowl, then flip it over on a plate, making dome rice.
2. Cook spam in a skillet, then set aside. In the same skillet, scramble eggs and set aside. Once set aside, sauté onion. Put aside.
3. To assemble, top rice with eggs, then add onions and spam. Finally, garnish with green onion and drizzle with mayo.
4. Serve.
Enjoy your Hawaii Rice Dish! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Avocado Citrus Salad. | Here's a recipe for Avocado Citrus Salad:
Ingredients:
• 2 1/2 lb mixed citrus, such as navel oranges, grapefruits, and cara cara oranges
• 1 shallot
• 1 tablespoon olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 ripe avocado, large
• arugula
• flaky sea salt, for garnish
Instructions:
1. Wash the citrus well, then pat dry with paper towels. Use a microplane to finely grate the zest of 1 orange into a medium bowl, avoiding the bitter white pith.
2. Set the orange on a cutting board and use a sharp paring knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand over a liquid measuring cup, use the knife to cut between the membranes to release the segments and transfer to a separate medium bowl. Let the juice drip into the measuring cup below as you cut. Once all of the segments have been released, squeeze the remaining juice from the membranes into the bowl. Repeat with the remaining citrus. Pour 1/4 cup of the citrus juice into the bowl with the zest. Reserve the rest of the juice for another use.
3. Very thinly slice the shallot crosswise using a mandoline or very sharp knife. Add the shallot to the bowl with the zest and juice and let sit for 10 minutes to mellow the sharp flavor of the shallot.
4. Add the olive oil to the bowl with the citrus juice and shallot and whisk to emulsify. Season with salt and pepper to taste.
5. Halve the avocado lengthwise. Remove the pit. Thinly slice the flesh inside the peel lengthwise, then in half crosswise.
6. Spread the arugula on a serving platter and season with salt and pepper. Use a spoon to release the avocado slices into the bowl with the arugula, then add the citrus segments. Spoon the dressing over the salad and finish with a sprinkle of flaky salt. Serve immediately.
Enjoy your Avocado Citrus Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Chicken And Waffle Tacos? | Here's a recipe for Chicken And Waffle Tacos:
Ingredients:
Fried Chicken
• 8 chicken tenders
• 1 cup buttermilk
• 1 tablespoon kosher salt, plus 2 teaspoons, divided
• 1 teaspoon McCormick® Smoked Paprika
• 1 tablespoon McCormick® chili powder
• 1 tablespoon McCormick® Onion Powder, divided, plus 2 teaspoons
• 1 tablespoon McCormick® Garlic Powder, divided, plus 2 teaspoons
• vegetable oil, for frying
• 1 1/2 cups all purpose flour
• 1/4 cup cornstarch
• 2 teaspoons baking powder
• 2 teaspoons freshly ground black pepper
• 2 large eggs
• 1/3 cup milk
• 1 1/4 cups Frank’s® RedHot® Sauce
Slaw
• 1 1/2 cups shredded red cabbage
• 1 cup shredded green cabbage
• 2 tablespoons maple syrup
• 1/3 cup apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
Waffles
• 3 cups waffle mix
• 2 1/4 cups water
• 2 tablespoons unsalted butter, melted
For Garnish
• scallion, sliced
• maple syrup
Instructions:
1. Marinate the chicken: In a medium bowl, combine the chicken tenders, buttermilk, 1 tablespoon salt, McCormick® Smoked Paprika, McCormick® Chili Powder, 1 tablespoon McCormick® Onion Powder, and 1 tablespoon McCormick® Garlic Powder. Mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
2. Make the slaw: In a medium bowl, toss together the red and green cabbage, maple syrup, apple cider vinegar, salt, black pepper, and red pepper flakes. Cover the bowl and refrigerate for 30–60 minutes.
3. Make the waffles: Preheat a waffle iron according to the manufacturer’s instructions. Preheat the oven to 200°F (95°C).
4. In a medium bowl, whisk together the waffle mix, water, and melted butter until smooth.
5. Ladle the batter into the waffle iron and cook until golden brown. Remove and cut the waffle in half. Repeat with the remaining batter; you should have 4 full waffles. Keep warm in the oven until ready to serve.
6. Fry the chicken: Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
7. In a medium bowl, whisk together the remaining 2 teaspoons salt, 2 teaspoons McCormick® Onion Powder, 2 teaspoons McCormick® Garlic Powder, the flour, cornstarch, baking powder, and black pepper.
8. In a separate medium bowl, whisk together the eggs and milk until smooth.
9. Remove the marinated chicken from the refrigerator. Toss the tenders in the flour mixture until fully coated. Coat in the egg mixture, then again in the flour mixture.
10. Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), about 8 minutes. Transfer to a paper towel–lined plate to drain.
11. Add the Frank’s® RedHot® sauce to a medium bowl. Toss the chicken in the sauce until fully coated.
12. Assemble the tacos: Place a chicken tender on a waffle half. Top with the slaw, green onions, and a drizzle of maple syrup. Secure with a skewer, then repeat with the remaining ingredients. Serve warm.
Enjoy your Chicken And Waffle Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Castle Wood Reserve® Angus Seasoned Roast Beef, Horseradish Cream, And Spinach Croissant Sandwich? | Here's a recipe for Castle Wood Reserve® Angus Seasoned Roast Beef, Horseradish Cream, And Spinach Croissant Sandwich:
Ingredients:
Pickled Onions
• 1 cup red wine vinegar
• 2 tablespoons sugar
• 1/2 cup water
• 1 red onion, thinly sliced
Horseradish Cream
• 1 cup sour cream
• 1/3 cup horseradish
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 5 dashes hot sauce
Assembly
• 2 large croissants
• 4 tablespoons olive tapenade
• 2 slices swiss cheese
• 3 tablespoons marinated tomatoes
• 10 slices Castle Wood Reserve® Angus Seasoned Roast Beef
• 1 cup baby spinach
• 2 cherry tomatoes, for garnish
• gherkin, for garnish
Instructions:
1. Preheat the oven to 350ºF.
2. Pickled red onions: In a small saucepan, combine red wine vinegar, sugar, and water. Stir and bring to a boil. Turn off the heat. Pour the vinegar mixture over the red onions in a heat resistant bowl and let sit uncovered to cool for at least 15 minutes.
3. Horseradish cream: In a small bowl, mix together sour cream, horseradish, kosher salt, pepper, and hot sauce.
4. Assembly: Slice croissants in half and place on a parchment-lined baking sheet. On the top croissant half, spread the olive tapenade and place on the Swiss cheese and marinated tomatoes. On the bottom croissant half, spread 2 tablespoons horseradish cream and top with 5 slices Castle Wood Reserve® Angus Seasoned Roast Beef. Repeat with the other croissant.
5. Bake open-face for 10 minutes. Remove from the oven and top each sandwich with 1/4 cup pickled red onion and 1/2 cup (20 G) baby spinach. Close the sandwich. Serve with a skewered tomato and gherkin for garnish.
Enjoy your Castle Wood Reserve® Angus Seasoned Roast Beef, Horseradish Cream, And Spinach Croissant Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Grilled Cheese With Smoky Tomato Jam? | Here's a recipe for Grilled Cheese With Smoky Tomato Jam:
Ingredients:
Tomato Jam
• 1 pt cherry tomato, finely chopped
• 3 tablespoons dark brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon fresh ginger, grated and peeled
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
Grilled Cheese
• 2 slices sourdough bread
• 1 tablespoon cabot unsalted butter, sotened
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup Cabot Seriously Sharp Cheddar Cheese
Instructions:
1. Make the tomato jam: In a medium saucepan, combine the cherry tomatoes, brown sugar, apple cider vinegar, ginger, salt, cumin, paprika, and red pepper flakes. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, for 45–60 minutes, or until most of the liquid has evaporated and the mixture has thickened to a jam-like consistency. Remove the pot from the heat and let the jam cool. The jam will keep in an airtight container in the refrigerator for up to 2 days.
2. Make the grilled cheese: Spread 1/2 tablespoon of butter on one side of each slice of bread. Sprinkle the buttered sides with 1/4 teaspoon pepper each.
3. Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the skillet. Spread 1/4 cup (60 g) tomato jam over the bread, then layer the Cabot Seriously Sharp Cheddar on top and cover with the remaining slice of bread, buttered side out. Cook for 2–3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and cook for another 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.
Enjoy your Grilled Cheese With Smoky Tomato Jam! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Corn And Halloumi Summer Salad? | Here's a recipe for Corn And Halloumi Summer Salad:
Ingredients:
• 2 ears corn, husked
• 4 oz halloumi cheese, cut into 1/4in (6 mm) slabs
• 2 whole wheat pitas
• 2 tablespoons olive oil
• 1 tablespoon Za’atar
• 1 teaspoon kosher salt, plus more to taste
• 1/3 cup hazelnuts, toasted
• 4 cups mixed greens
• 1 cup fresh mint leaf, torn
• 1 cup cherry tomato, halved lengthwise
Shallot Vinaigrette
• 1 1/2 teaspoons dijon mustard
• 1 tablespoon maple syrup
• 1 small shallot, minced
• 2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Heat a large cast iron skillet over medium-high heat. Add the corn and cook for 10–12 minutes, turning occasionally, until charred on all sides. Remove the corn from the pan and set aside to cool.
3. Reduce the heat to medium. Add the halloumi to the skillet and sear for 2–3 minutes, or until golden brown. Flip and sear for another 1–2 minutes, or until golden brown on the other side.
4. Tear the pita into irregular pieces directly onto an unlined baking sheet. Drizzle with the olive oil and season with the za’atar and salt. Use your hands to toss until evenly coated. Bake for 10–12 minutes, stirring halfway through, until the pita is golden brown and begins to crisp.
5. Make the dressing: in a small jar with a lid, combine the Dijon mustard, maple syrup, shallot, red wine vinegar, olive oil, black pepper, and salt. Secure the lid and shake vigorously to emulsify. Refrigerate until ready to assemble the salad. The dressing will keep in the refrigerator for up to 1 week.
6. On a cutting board, lay an ear of corn on its side and cut off the kernels, keeping the kernels in clusters if possible. Roughly chop the hazelnuts. Cut each halloumi slab diagonally into quarters.
7. Assemble the salad: In a large shallow bowl, combine half of the greens, half of the mint, half of the pita, half of the cherry tomatoes, and half of the corn. Season with salt and top with half of the halloumi. Repeat with the remaining ingredients (layering helps make the salad more interesting and full). Top the salad with the toasted hazelnuts. Drizzle the dressing over the salad just before serving.
Enjoy your Corn And Halloumi Summer Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Steak Sandwich Kabobs. | Here's a recipe for Steak Sandwich Kabobs:
Ingredients:
• water, for soaking
Creamy Peppercorn Dijon Mustard Sauce
• 1/2 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup white wine
• 2 tablespoons dijon mustard
• 1/4 cup heavy cream
• 1 1/2 tablespoons coarsely ground black pepper
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cold
Kabobs
• 1 1/2 lb sirloin steak, cut into 1 1/2 in (3 cm) cubes
• 1 1/2 tablespoons McCormick® Grill Mates Roasted Garlic and Herb Seasoning
• 1 red bell pepper, seeded and cut into 1 1/2 in (3 cm)
• 1/2 green bell pepper, seeded and cut into 1 1/2 in (3 cm)
• 1/2 medium red onion, cut into 1 1/2 (3 cm)
• 1 1/2 cups small mushroom caps, stems removed
• 1 1/2 tablespoons olive oil
• 1/3 cup shredded white cheddar cheese
Special Equipment
• 6 wooden skewers
Instructions:
1. Arrange the skewers in a shallow baking dish. Cover with water and let soak for 20 minutes.
2. Make the creamy peppercorn Dijon mustard sauce: In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant and tender, about 1 minute. Deglaze the pot with the white wine, then whisk in the mustard, heavy cream, black pepper, lemon juice, and butter until smooth. Cook for 3–5 minutes, until the sauce is thick enough to coat the back of a spoon. Cover to keep warm until ready to serve.
3. Make the kabobs: Preheat the grill to 350°F (180°C).
4. In a medium bowl, toss the steak with the McCormick® Grill Mates Roasted Garlic and Herb Seasoning until well coated.
5. Thread the steak pieces onto the skewers, alternating with the vegetables, so that each skewer has an assortment of steak and vegetables on it. Make sure to leave 2–3 inches of exposed skewer at the bottom of each. Drizzle the olive oil over the kabobs.
6. Arrange the kabobs on the grill and grill for 3 minutes per side, until the vegetables are slightly tender and blistered, and the steak is cooked through.
7. Transfer the kabobs to a sheet of aluminum foil or baking sheet and sprinkle the cheese on top. Let the cheese melt from the residual heat, about 1 minute.
8. Arrange the kabobs on a serving platter. Serve warm with the mustard sauce alongside.
Enjoy your Steak Sandwich Kabobs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Mini Taco Dippers? | Here's a recipe for Mini Taco Dippers:
Ingredients:
• 1 cup refried beans
• 1 can green chile, diced, drained
• 1 cup shredded chicken
• 1/2 cup shredded mexican cheese blend
• 1 teaspoon lime juice
• 1/2 teaspoon kosher salt, plus more to taste
• 15 corn tortillas
• 2 tablespoons fresh cilantro, chopped
• 1 container Heluva Good!® Nacho Queso Supreme Dip
Instructions:
1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix together the refried beans, green chiles, chicken, shredded cheese, lime juice, and salt.
3. Place tortillas on a plate, cover with a wet paper towel, and microwave on high power for 20 seconds, or until the tortillas are warm and pliable. If the tortillas cool while assembling the tacos, rewarm in the microwave.
4. Using a 4-inch round cookie cutter, cut out the centers of the tortillas.
5. Scoop 11/2–2 tablespoons of the chicken filling into the center of each mini tortilla and gently fold in half, pressing very lightly until the tortilla holds the folded position.
6. Place the mini tacos on the prepared baking sheet, then bake for 10–15 minutes, or until the filling is hot and the shells are golden brown.
7. Sprinkle the mini tacos with cilantro and serve with Heluva Good!® Nacho Queso Supreme Dip.
Enjoy your Mini Taco Dippers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Cheesy Asparagus Tart? | Here's a recipe for Cheesy Asparagus Tart:
Ingredients:
Asiago and Parmesan Cream Sauce
• 1 tablespoon unsalted butter
• 1 tablespoon all purpose flour
• 1 cup whole milk
• 1/2 cup Private Selection™ Shaved Parmesan Cheese
• 1/2 cup Private Selection™ Aged Asiago Cheese, grated
• 1/4 teaspoon Private Selection™ Himalayan Pink Salt
• 1/2 teaspoon mustard powder
• Freshly ground Private Selection™ Black Pepper,, to taste
Asparagus Tart
• 1 sheet puff pastry, thawed
• 1/2 bag Private Selection™ Frozen Asparagus Spears
• 1 tablespoon olive oil
• 1/4 teaspoon Private Selection™ Himalayan Pink Salt
• Private Selection™ Black Pepper, to taste
• 1/4 cup Private Selection™ Himalayan Pink Salt
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Make the Asiago and Parmesan cream sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2–3 minutes, or until light golden. Pour in the milk and cook, whisking constantly, until the sauce thickens, about 5 minutes. Turn off the heat and add the Shaved Parmesan Cheese, Aged Asiago Cheese, Himalayan Pink Salt, mustard powder, and Black Pepper. Whisk until the cheese is melted, about 2 minutes.
3. Make the asparagus tart: Roll out the puff pastry to an 8-inch square. Transfer to the prepared baking sheet and bake for 10 minutes, until it puffs up. Remove from the oven and let cool for 5 minutes, or until deflated. Use the back of a spoon if needed to flatten the pastry evenly.
4. Spread the cream sauce over the puff pastry, leaving a 1/2-inch border all the way around.
5. Arrange the Frozen Asparagus Spears in a row over the sauce, placing close together. Drizzle the olive oil over the Frozen Asparagus Spears, then sprinkle with the Himalayan Pink Salt and Black Pepper.
6. Bake the tart for 15 minutes or until the edges are golden brown.
7. Remove the tart from the oven and sprinkle with Aged Asiago Cheese.
8. Slice and serve.
Enjoy your Cheesy Asparagus Tart! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Cantaloupe Gazpacho With Crisped Prosciutto? | Here's a recipe for Cantaloupe Gazpacho With Crisped Prosciutto:
Ingredients:
• 2 cups cantaloupe, peeled and cubed
• 1 cucumber, peeled and cubed
• 1 orange bell pepper, diced
• 1 1/4 teaspoons salt
• 1 teaspoon red wine vinegar
• 1/4 cup olive oil, plus more for drizzling
• 1 1/4 cups prosciutto, thinly sliced
• 1/4 bunch fresh basil, picked
• freshly cracked pepper, for garnish
Instructions:
1. Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 - 12 minutes, until the prosciutto crisps, then remove and set aside.
2. In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
3. When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto, an extra drizzle of olive oil, and a fresh crack of black pepper. Enjoy!
Enjoy your Cantaloupe Gazpacho With Crisped Prosciutto! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make New Orleans BBQ Shrimp? | Here's a recipe for New Orleans BBQ Shrimp:
Ingredients:
• 1 1/2 sticks butter
• 1/4 cup olive oil
• 1/4 cup worcestershire sauce
• 6 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon creole seasoning
• 1 teaspoon oregano
• 1 1/2 teaspoons paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 green onions, sliced
• 2 tablespoons lemon juice
• 1 lemon, sliced
• 2 lb large fresh shrimp, unpeeled
Instructions:
1. Preheat the oven to 350°F.
2. Combine all ingredients EXCEPT shrimp in a medium saucepan and bring to a simmer. Remove from heat. Salt to taste.
3. Place shrimp in a 9X13-inch baking dish. Then, pour butter mixture over shrimp.
4. Bake 15 to 20 minutes, stirring once.
5. Serve with toasted French bread.
Enjoy your New Orleans BBQ Shrimp! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Grilled Brown Sugar Bourbon Salmon Salad? | Here's a recipe for Grilled Brown Sugar Bourbon Salmon Salad:
Ingredients:
Vinaigrette
• 1 1/2 tablespoons shallot, minced
• 1 1/2 tablespoons champagne vinegar
• 1/2 lemon, juiced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
Salad
• 1/4 cup olive oil, plus 2 tablespoons, divided
• 2 tablespoons Grill Mates® Brown Sugar Bourbon Seasoning
• 2 oz salmon fillet, skin removed
• 2 ears corn, shucked
• 8 spears asparagus
• 1/3 cup red onion, sliced into 1/4 in (6 mm) wedges
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 roma tomato, cut into ½-inch (1.24 cm) wedges and halved crosswise
• 1/3 cup cucumber, quartered lengthwise and sliced ¼ inch (6 mm) thick
• 1/2 lemon, juiced
• 4 cups crunchy spring salad mix
Instructions:
1. Preheat the grill to 350°F (180°C).
2. Make the vinaigrette. In a small bowl, whisk together the shallot, champagne vinegar, lemon juice, olive oil, and red pepper flakes.
3. Make the salad: In a small bowl, whisk together 2 tablespoons olive oil and the Grill Mates® Brown Sugar Bourbon Seasoning. Rub the seasoning paste over the salmon filets.
4. Place the salmon on the grill grates, skin-side up, and grill for 4–6 minutes, then flip and continue cooking for another 4–6 minutes, until white lines appear across the filet. Remove the salmon from the grill and flake into thick pieces with a fork. Let cool for about 10 minutes.
5. On a small baking sheet, toss the corn, asparagus, and red onion with the remaining 1/4 cup olive oil, 1 teaspoon salt, and the black pepper until well coated.
6. Place the corn on the grill grates. Cook, turning often, until charred, about 10 minutes. Place the asparagus and red onion on the grill grates and cook, flipping once, for 3–4 minutes, until charred and tender. Remove the vegetables from the grill.
7. Stand the corn cobs upright and cut off the kernels, then transfer to a large bowl. Cut the asparagus into 1-inch pieces and add to the same bowl, along with the grilled red onion, tomato, cucumber, and lemon juice. Toss until well combined.
8. In a large salad bowl, combine the spring salad mix, grilled vegetable mixture, and salmon. Drizzle with the vinaigrette. Toss well, then serve immediately.
Enjoy your Grilled Brown Sugar Bourbon Salmon Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Chloe Bailey's Cauliflower Popcorn "Chicken"? | Here's a recipe for Chloe Bailey's Cauliflower Popcorn "Chicken":
Ingredients:
• 8 cups neutral oil, for frying
• 1/2 cup all purpose flour
• 1/2 cup cornstarch
• baking powder
• 1 teaspoon baking soda
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon granulated sugar
• 2 tablespoons garlic powder
• 1 tablespoon smoked paprika
• 2 teaspoons cayenne pepper
• 1 tablespoon dried basil
• 1 cup soda water
• 1 large head cauliflower, cut into bite-size florets
• 1/4 cup fresh basil leaf, roughly chopped
• 1 lime, quartered into wedges
• DoorDash Make ‘Em Sweat Sauce, for serving
Instructions:
1. In a large, high-walled pot, heat the oil over medium heat until the temperature reaches 350°F (180°C).
2. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, black pepper, sugar, garlic powder, paprika, cayenne, and basil until thoroughly combined. Drizzle in the soda water and whisk until there are no visible lumps.
3. Add the cauliflower florets to the batter and stir with a rubber spatula until evenly coated.
4. Working in batches to avoid overcrowding the pot, use a fork to lift the florets from the batter and gently lower into the hot oil. Fry until golden brown, about 1-2 minutes. Using a slotted spoon, transfer the cauliflower to a paper towel-lined baking sheet to drain.
5. Garnish the cauliflower with the cilantro and a squeeze of lime juice. Serve with Make “Em Sweat Sauce for dipping.
Enjoy your Chloe Bailey's Cauliflower Popcorn "Chicken"! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Sashimi-Style Crunchy Tuna Roll? | Here's a recipe for Sashimi-Style Crunchy Tuna Roll:
Ingredients:
Ponzu Sauce
• 2 1/2 tablespoons soy sauce
• 1/4 cup mirin
• 1 lemon, zested
• 1 lemon, juiced
• 1/2 grapefruit, juiced
• 1/2 orange, juiced
• 1 tablespoon dried bonito flakes
• 2 tablespoons dried kelp
Lime Crema
• 4 tablespoons sour cream
• 1/2 lime, zested
• 1/2 lime, juiced
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon kosher salt
Tuna Roll
• 2 1/2 sticks imitation crab, cut into ¼-inch-wide strips
• 3 tablespoons japanese mayonnaise
• 1 teaspoon sriracha sauce
• 1 teaspoon sesame oil
• 1 teaspoon togarashi
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 teaspoon unsalted butter
• 4 spears asparagus, tops removed
• 1/2 teaspoon garlic, minced
• 2 tablespoons red quinoa, cooked for 5–10 minutes and drained
• 1/2 lb sashimi grade yellowfin tuna
• 2 tablespoons tobiko
• 2 slices avocado
Special Equipment
• sushi mat
Instructions:
1. Make the ponzu sauce: In a small bowl, combine the soy sauce, mirin, lemon zest and juice, grapefruit juice, orange juice, bonito flakes, and kelp. Mix until well combined, then cover and let steep in the refrigerator overnight.
2. Make the lime crema: In a small bowl, mix together the sour cream, lime zest and juice, garlic, and salt until smooth. Refrigerate until ready to use.
3. Prep the roll: In a medium bowl, combine the imitation crab, mayo, Sriracha, sesame oil, and togarashi. Mix until well combined, then season with salt and pepper to taste. Refrigerate until ready to use.
4. Melt the butter in a small pan over medium-low heat. Add the asparagus and garlic and sauté until the asparagus is tender, 2–3 minutes.
5. In a separate small pan over medium heat, toast the cooked quinoa until darkened in color and crispy, 4–5 minutes.
6. Assemble the roll: Slice the tuna about 1/8 inch thick.
7. Lay a sheet of plastic wrap on top of the sushi mat. Carefully arrange the tuna slices, starting at the bottom of the mat, into a 91/2 x 31/2-inch rectangle. Spoon the crab mixture on top of the tuna toward the bottom of the mat in a thin line. Place the asparagus and avocado on top of the crab mixture, then spoon the tobiko next to the crab. Roll the sushi tightly away from you, leaving about 1/2 inch of tuna exposed, then roll again until closed tightly. Refrigerate the roll for 30 minutes.
8. Trim the ends, then slice the roll crosswise into 8–10 1/2-inch-thick pieces. Transfer the sushi to a plate. Spoon a small dollop of lime crema on top of each piece and sprinkle the toasted quinoa over the top and sides. Serve with the ponzu sauce alongside for dipping.
Enjoy your Sashimi-Style Crunchy Tuna Roll! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Spicy Tuna Pasta? | Here's a recipe for Spicy Tuna Pasta:
Ingredients:
• 4 uncooked pastas, (4 portions)
• 1 tablespoon oil
• 4 cups boiling water
• 1 teaspoon tomato puree
• 1/4 cup salted butter
• 1 cube vegetable stock
• 1 Tin tomato, chopped
• 1 Tin tuna
• 1 clove garlic, crushed
• 4 teaspoons paprika
• 2 pinches dried chili flakes
• 1/2 block grated cheese
• salt and pepper, as needed
Instructions:
1. Put the pasta into a saucepan and pour over one tablespoon of chosen oil to stop the pasta from clumping together. Add the vegetable stock cube to the boiling water and stir until dissolved then pour the water over the pasta and bring to a boil. Cook the pasta until just undercooked and drain the pasta water, saving about a cupful of the water for the sauce.
2. Into the pan of cooked pasta, add the tin of tomatoes, the tuna, the butter, crushed garlic, paprika, salt and pepper to taste and chili flakes. Stir and bring to a simmer to finish cooking the pasta.
3. Add the pasta water saved previously and stir in whilst still simmering, then add the cheese in and stir this in. Simmer until the cheese has melted and then serve, adding more cheese, black pepper and chili flakes if needed.
Enjoy your Spicy Tuna Pasta! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Spicy Beer Braised Chicken Wings With Sweet Donair Sauce? | Here's a recipe for Spicy Beer Braised Chicken Wings With Sweet Donair Sauce:
Ingredients:
Wings
• 2 lb chicken wings
• 2 teaspoons fine kosher salt
• 3 teaspoons mustard powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 2 tablespoons canola oil
• 1 cup lager beer
Glaze
• 1/2 cup lager beer
• 1/2 teaspoon cornstarch
• 2 teaspoons maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon yellow mustard
• 1/4 teaspoon fine kosher salt
Donair Sauce
• 3/4 cup sweetened condensed milk
• 1/4 cup white vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon fine kosher salt
Instructions:
1. Preheat oven to 375F
2. Place chicken wings in a high-sided baking dish, add salt, spices, oil and toss with tongs until evenly coated. Pour in beer and bake at 375F for 55 minutes.
3. In a small saucepot whisk together beer and cornstarch until fully dissolved. Set over medium high heat and whisk in maple syrup, lemon juice, yellow mustard and salt. Simmer until thickened, about 5 minutes. Transfer cooked wings to a large metal bowl, drizzle over glaze and toss until fully coated.
4. When ready to eat, mix together all dipping sauce ingredients in a small bowl. Serve wings on a large platter alongside sauce, enjoy!
Enjoy your Spicy Beer Braised Chicken Wings With Sweet Donair Sauce! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Korean-Inspired Pulled Pork Sandwiches? | Here's a recipe for Korean-Inspired Pulled Pork Sandwiches:
Ingredients:
• 2 teaspoons canola oil
• 1 garlic, minced
• 1/4 cup gochujang
• 1/4 cup soy sauce
• 2 tablespoons honey
• 3 tablespoons rice vinegar, divided
• 1 tablespoon sesame oil, divided, plus 2 teaspoons
• 1 package Kroger® Hardwood Smoked Pulled Pork
• 3 cups purple cabbage, shredded
• 3/4 cup carrot, shredded
• 1 pinch kosher salt
• 4 brioche buns
• 8 sprigs fresh cilantro
• 1 jalapeño, thinly sliced
Instructions:
1. Heat the canola oil in a medium skillet over medium heat. Add the garlic and let sizzle for 1 minute. Add the gochujang, soy sauce, honey, 1 tablespoon rice vinegar, and 2 teaspoons sesame oil. Stir and bring to a simmer, then add the Kroger® Hardwood Smoked Pulled Pork and toss to coat. Cover and cook until the pork is heated through, 5–6 minutes.
2. In a medium bowl, toss together the cabbage and shredded carrots. Drizzle the remaining 2 tablespoons rice vinegar and 1 tablespoon sesame oil over the vegetables. Sprinkle with a pinch of salt and toss to coat.
3. Assemble the sandwiches: Divide the pork between the bottom brioche buns. Top each with the cabbage slaw, a couple sprigs of cilantro, and a couple slices of jalapeño. Finish with the top buns.
Enjoy your Korean-Inspired Pulled Pork Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Takoyaki? | Here's a recipe for Takoyaki:
Ingredients:
Batter
• 1 large egg
• 1 1/4 cups water
• 1 teaspoon dashi stock powder
• 3/4 cup cake flour
• 2 tablespoons vegetable oil, divided
Filling
• 3 1/2 oz fresh boiled octopus, cut into 18 equal pieces
• 2 tablespoons green onion, thinly sliced
• 2 tablespoons red pickled ginger
• 1 tablespoon tempura flakes
Toppings
• takoyaki sauce
• japanese mayonnaise
• aonori, powdered seaweed flakes
• katsuobushi, bonito flakes
Special Equipment
• takoyaki plate
• takoyaki turner
Instructions:
1. Make the batter: In a medium bowl, whisk together the egg, water, dashi stock powder, and flour until well incorporated. Transfer the batter to a squeeze bottle or spouted measuring cup for easy pouring.
2. Preheat the takoyaki plate over medium heat for 2 minutes. Grease the holes with 1 tablespoon of vegetable oil. Fill each hole halfway with the batter. Place a piece of octopus in the center of each hole, then top with green onions, ginger, and tempura flakes. Cover with more batter (it’s okay if it overflows a bit) and cook for 2 minutes, until starting to turn golden brown. Use 2 takoyaki turners or chopsticks to turn the takoyaki 3/4 of the way and cook for 2 minutes more, until the other side is starting to turn golden brown. Continue rotating and cooking the takoyaki until evenly golden brown on all sides. Drizzle the remaining tablespoon of vegetable oil over the takoyaki, flip over completely, and cook for 1 minute more on each side, until crispy and golden brown.
3. Transfer the takoyaki to a plate and drizzle with takoyaki sauce and Japanese mayonnaise, then sprinkle with aonori and katsuobushi.
Enjoy your Takoyaki! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Easy Barbecue Baguette Chicken Pizza? | Here's a recipe for Easy Barbecue Baguette Chicken Pizza:
Ingredients:
• 1 baguette
• barbecue sauce
• shredded chicken
• shredded mozzarella cheese
• red onion, 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 barbecue 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 shredded chicken, and sliced red onion.
6. BAKE for 10 minutes
7. Slice and serve!
8. Enjoy
Enjoy your Easy Barbecue Baguette Chicken Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Tuna Avocado Tartine? | Here's a recipe for Tuna Avocado Tartine:
Ingredients:
• 3 pouches Bumble Bee® Wild Caught Albacore Tuna
• 1/3 cup plain full-fat greek yogurt
• 2 ripe avocados, pitted, and peeled, and diced
• 3 tablespoons lemon juice
• 1/4 cup red onion, divided, plus 2 tablespoons
• 1/4 cup small cucumber, diced
• 1/3 cup celery
• 1 lemon, zested
• 1 clove garlic, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, plus more for garnish
• 1/2 teaspoon red pepper flakes
• 3/4 cup cherry tomato, halved, divided
• 4 large eggs
• 4 sourdough breads, cut ½-inch thick on the bias, toasted
• 1/3 cup radish, sliced
• 2 tablespoons fresh chives, minced
• 2 tablespoons fresh dill, chopped
Instructions:
1. In a medium bowl, mash together the Greek yogurt, avocados, and lemon juice. Add 1/4 cup red onion, the cucumber, celery, lemon zest, garlic, salt, black pepper, and red pepper flakes and mix until evenly combined.
2. Fold in 1/2 cup (100 G) of the cherry tomatoes and the Bumble Bee® Albacore Tuna.
3. Fill a small pot halfway with water. Bring to a rolling boil over high heat. Add the eggs and cook for 61/2–7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3–4 minutes. Once cool enough to handle, peel and halve the eggs.
4. To assemble, spread the tuna-avocado mixture over the toasted sourdough bread. Garnishing each slice with 2 halves of a jammy egg, the remaining 2 tablespoons red onion, remaining 1/4 cup (50 G) tomatoes, the radishes, chives, and dill. Finish with a sprinkle of black pepper.
5. Serve Immediately.
Enjoy your Tuna Avocado Tartine! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Mango Citrus Bowl? | Here's a recipe for Mango Citrus Bowl:
Ingredients:
• 1/2 cup Planet Oat® Unsweetened Original Oatmilk
• 1 orange, juice
• 1/2 grapefruit, juiced
• 1/2 frozen banana
• 1/3 cup frozen mango chunks
• 1/3 cup frozen pineapple chunks
• 1 fresh ginger, peeled and sliced
• 1/2 cup frozen cantaloupe chunks
For Garnish
• grapefruit, sliced
• unsweetend coconut flake
• pomegranate seed
• strawberry, sliced
Instructions:
1. In a high-powered blender, combine the Planet Oat® Unsweetened Original Oatmilk, orange juice, grapefruit juice, banana, mango, pineapple, ginger, and cantaloupe. Blend on high speed until smooth, about 2 minutes.
2. Pour the smoothie into a bowl and garnish with grapefruit, coconut flakes, pomegranate seeds, and strawberries.
Enjoy your Mango Citrus Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Regina-Style Pizza. | Here's a recipe for Regina-Style Pizza:
Ingredients:
Dough
• 1/3 cup beer
• 1/4 cup warm water
• 1 1/4 cups bread flour
• 2 teaspoons granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon table salt
• 1 teaspoon olive oil
Pizza
• 1/3 cup pizza sauce
• 1 teaspoon tomato paste
• 1 teaspoon barbecue sauce
• 3/4 teaspoon honey
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon greek seasoning
• 3 tablespoons olive oil
• 1/2 cup mushroom, sliced
• 20 slices pepperoni
• 9 slices black forest ham
• 14 slices sweet genoa salami
• 1/4 onion, thinly sliced
• 1/4 green pepper, thinly sliced
• 2 1/2 cups low-moisture shredded mozzarella cheese
Instructions:
1. Dough: In food processor, mix the beer, warm water, flour, sugar, yeast, salt, and 1 teaspoon oil until dough starts to form and gather into a ball, about 30 seconds. The dough will be sticky. (Add 1 to 2 tablespoons of water if dough isn’t balling up.)
2. Grease a medium bowl. Shape dough into a ball and transfer it to the bowl.
3. Cover and rise in a warm spot until it has risen slightly, about 1 hour. (Depending on the temperature, it probably won’t double in size – but it should be slightly puffier.)
4. Pizza: Whisk together pizza sauce, tomato paste, barbecue sauce, honey, Worcestershire sauce, and Greek seasoning; set aside.
5. Set one rack to lower and one rack to upper oven. Preheat oven to 475°F.
6. Grease bottom of 3.5 litre braiser or 9-inch oven-proof skillet with 3 tablespoons of oil.
7. Turn proofed dough into skillet. Oil fingers; shape and stretch dough to fit bottom of pan, forming a slight lip around the edge.
8. Spread pizza sauce evenly over dough. Top in this order; mushrooms, 2 layers of pepperoni, 3 layers of ham, 2 layers of salami, onion, green pepper, and mozzarella.
9. Bake on lower rack until crust is golden brown, about 10 to 14 minutes. Broil on upper rack until cheese is melted and golden brown, about 4 to 6 minutes. (Keep your eye on it while broiling so it doesn’t overbake.)
10. Let pizza rest in pan for 2 to 4 minutes. Transfer to cutting board. Cut into 16 squares/pieces.
Enjoy your Regina-Style Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Grilled Stuffed Pork Chops? | Here's a recipe for Grilled Stuffed Pork Chops:
Ingredients:
• 4 porterhouse pork chops
• 12 oz bacon, chopped
• 8 oz smoked gouda cheese, grated
• 1 bunch fresh cilantro, chopped
• 1 teaspoon fresh thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1 teaspoon salt
• 1 teaspoon pepper
Instructions:
1. Brown bacon in a skillet. Once browned, drain and set aside.
2. Combine bacon, gouda, and cilantro in a bowl and mix well. Set aside.
3. Stuff pork chops with bacon, gouda, and cilantro stuffing. Season both sides with all seasonings and grill on medium heat for about 20 minutes, or until the middle measures 160°F.
4. Top with any remaining stuffing mixture and allow to melt.
5. Serve warm.
Enjoy your Grilled Stuffed Pork Chops! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Banana- Free Berry Smoothie Bowl? | Here's a recipe for Banana- Free Berry Smoothie Bowl:
Ingredients:
• 1 cup mixed frozen berries, (strawberries, blueberries, blackberries, raspberries)
• 1/2 scoop protein powder, of choice
• 1 tablespoon greek yogurt
• 1/3 cup almond milk
• granola, as desired
Instructions:
1. Thaw the berries for 10 minutes.
2. Add all the ingredients to a blender and blend to desired consistency.
3. Top with granola and serve.
Enjoy your Banana- Free Berry Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Roasted Garlic Chicken & Bacon Pizza? | Here's a recipe for Roasted Garlic Chicken & Bacon Pizza:
Ingredients:
• 2 heads garlic, tops, removed
• 1/4 cup olive oil, divided, plus 3 1/2 tablespoons
• 2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 1 boneless, skinless chicken breast
• 1 boneless, skinless chicken thigh
• 1/2 teaspoon paprika
• 1 teaspoon italian seasoning
• 3 strips hickory smoked thick cut bacon
• 1 lb pizza dough
• 1/3 cup pizza sauce
• 1 1/4 cups shredded mozzarella cheese
• 1/3 cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped
Instructions:
1. Preheat the grill to 400°F (200°C).
2. Place the garlic heads on a small sheet of aluminum foil. Drizzle 11/2 tablespoons of olive oil over the garlic and season with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap tightly. Place the garlic on one side of the grill, close the lid, and roast for 35–40 minutes, until the cloves are tender and golden brown. Remove from the grill and let cool for 10 minutes, then unwrap the foil and squeeze the garlic cloves out of the skins.
3. Meanwhile, season the chicken breast and thigh with the remaining 11/2 teaspoons of salt, remaining 11/2 teaspoons black pepper, the paprika, Italian seasoning, and 2 tablespoons of olive oil. Add the seasoned chicken to the rotisserie basket and turn on the motor so that the chicken rotates and cooks evenly. Cook for 10–12 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken and let rest for about 5 minutes, then roughly chop.
4. Heat a small cast-iron skillet on the sizzle zone over medium-high heat. Add the bacon to the pan and cook, flipping occasionally, for 6–8 minutes, until very crispy and cooked through. Remove the bacon from the pan and roughly chop.
5. Roll out the pizza dough to your desired shape, about 1/2 inch thick. Brush the remaining 1/4 cup of olive oil over both sides of the dough, then place directly on the grill grates (or use a pizza stone if preferred). Close the lid and cook for 5–6 minutes, or until the bottom is lightly browned.
6. Flip the dough over and top with the pizza sauce, mozzarella cheese, cheddar cheese, chopped chicken, chopped bacon, and roasted garlic cloves. Close the lid and cook for another 5–6 minutes, or until the bottom of the dough is cooked through and the cheese has melted.
7. Remove the pizza from the grill and sprinkle with the parsley. Slice and serve immediately.
Enjoy your Roasted Garlic Chicken & Bacon Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Sweet Corn And Shrimp Tacos? | Here's a recipe for Sweet Corn And Shrimp Tacos:
Ingredients:
Sweet Corn Slaw
• 1 cup corn kernel, canned or frozen
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, plus more for garnish
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 2 limes, zested
• 2 limes, juiced
• 2 tablespoons mayonnaise
• 2 tablespoons crema
• 1/4 cup cotija cheese, plus more for garnish
Shrimp Tacos
• 1 1/2 cups red cabbage, finely shredded
• 2 limes, divided, juiced
• 1 1/2 teaspoons kosher salt, divided
• 1 lb large shrimp, peeled and deveined, tails removed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried mexican oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cloves garlic, minced
• 2 limes, zested
• 3 1/2 tablespoons olive oil, divided
• 8 corn tortillas, 8 in (20 cm)
Instructions:
1. Make the sweet corn slaw: In a medium bowl, combine the corn, jalapeño, cilantro, salt, paprika, lime zest and juice, mayonnaise, crema, and cotija cheese. Toss until well combined.
2. Make the shrimp tacos: In a medium bowl, combine the red cabbage, juice of 1 lime, and 1/2 teaspoon salt. Toss until well combined and set aside.
3. In a separate medium bowl, toss the shrimp with the remaining teaspoon of salt, the black pepper, oregano, chili powder, cumin, garlic, lime zest, remaining lime juice, and 2 tablespoons olive oil until well coated.
4. Heat the remaining 11/2 tablespoons of olive oil in a medium skillet over medium-low heat. Fry the tortillas until lightly crispy, about 2 minutes per side. Transfer to a paper towel–lined plate and cover with foil to keep warm until ready to assemble the tacos.
5. In the same skillet, cook the shrimp, 8–10 at a time, until pink and cooked through, 2–3 minutes per side.
6. Assemble the tacos: Top each crispy tortilla with some of the red cabbage, sweet corn slaw, and shrimp. Garnish with cotija cheese and cilantro. Serve immediately.
Enjoy your Sweet Corn And Shrimp Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Vegan Broccoli, Lime Rice Bowl? | Here's a recipe for Vegan Broccoli, Lime Rice Bowl:
Ingredients:
Broccoli:
• 1/4 broccoli crown
• 1/2 lemon
• salt, to taste
• black pepper, to taste
• 4 tablespoons water
• 1 tablespoon olive oil
Rice:
• 1/4 cup rice
• 1/3 cup water
• 1 tablespoon oil
• salt, to taste
• 1/2 lemon
Instructions:
1. In a small pot, add water, oil, salt, and the rice. Let rice come to a boil, and cook until soft.
2. Meanwhile, in another small pan, add water, oil, lemon/lime juice, salt, black pepper and broccoli and cook for 8 min.
3. Drain rice once cooked and, separately, drain broccoli. Add lemon juice/lime juice to the cooked broccoli and rice.
4. Add rice and broccoli to the bowl and garnish with lemon/lime slices.
5. Serve.
Enjoy your Vegan Broccoli, Lime Rice Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Sushi-Style Salmon? | Here's a recipe for Sushi-Style Salmon:
Ingredients:
• 1 lb salmon
• 3 sticks kani
• spicy mayonnaise, to taste
• sweet sushi sauce, to taste
• 1 avocado
• sesame seed, for garnish
Instructions:
1. Shred kani sticks into thin strings
2. Place in a small bowl and mix with a squirt of each sauce
3. Spread kani sticks evenly on top of salmon.
4. Bake at 400°F for 15 minutes and allow to cool.
5. Thinly slice avocado and place neatly on salmon, then drizzle sauces as desired.
6. Garnish with sesame seeds and serve.
Enjoy your Sushi-Style Salmon! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Fried Rice: Soy, Spice, and Everything Nice? | Here's a recipe for Fried Rice: Soy, Spice, and Everything Nice:
Ingredients:
• 2 cups firm tofu, diced
• 1 cup teriyaki sauce
• 1 tablespoon vegetable oil
• 1 1/2 cups kimchi
• 2 large eggs
• 2 cups cauliflower rice
• 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 cauliflower 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, Spice, and Everything Nice! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for PB&J: The Encrusted Glitz? | Here's a recipe for PB&J: The Encrusted Glitz:
Ingredients:
• 2 slices cinnamon raisin bread
• 1/4 cup crunchy peanut butter
• 2 tablespoons grape 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: The Encrusted Glitz! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Buffalo Chicken Pizza? | Here's a recipe for Buffalo Chicken Pizza:
Ingredients:
• 1 lb pizza dough
• 2 tablespoons unsalted butter
• 2 chicken breasts, cut into bite-sized pieces
• salt and pepper
• 3 tablespoons unsalted butter
• 1/2 cup Frank's Red Hot® Sauce
• 2 tablespoons white vinegar
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon red cayenne pepper
• 1 teaspoon garlic powder
• 1 tablespoon all purpose flour
• 1/2 cup mozzarella cheese, shredded
• 2 oz blue cheese crumbles
• ranch dressing, for serving
Instructions:
1. Rub raw chicken with salt and pepper - set aside.
2. Melt 2 tbsp butter in a saute pan over medium-high heat. Add chicken and cook until the chicken is almost cooked through. It will finish cooking in the oven. Then, remove chicken from the pan and place in a bowl.
3. In the same pan, melt 3 tbsp of butter over medium heat. Whisk in Frank’s pepper sauce, white wine vinegar, and Worcestershire sauce. Add red cayenne pepper, garlic powder, salt, and pepper. Bring the mixture to a slow boil and cook for 5 minutes.
4. Pour the buffalo sauce over the cooked chicken and mix until the chicken is covered. If the sauce is too thin, add in 1 tbsp all-purpose flour and mix thoroughly.
5. Preheat the oven to 500°F with a baking stone or a heavy baking sheet inside the oven.
6. Stretch the pizza dough into a 14” thin disk. Place the dough on a lightly floured pizza peel or an upside-down baking sheet.
7. Working quickly so that the dough does not adhere to the peel, top the dough with a thin layer of mozzarella cheese, then add the buffalo chicken and blue cheese crumbles, and finally top with the remaining mozzarella cheese. In addition, you can drizzle some hot sauce on the top.
8. Transfer the pizza to the baking stone (or baking sheet) and cook until the crust is golden brown, about 8-10 minutes. Remove from the oven and top with blue cheese or ranch dressing.
Enjoy your Buffalo Chicken Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Jazzy Guacamole. | Here's a recipe for Jazzy Guacamole:
Ingredients:
• 1 avocado, ripe
• 1 tablespoon sour cream
• garlic, to taste, minced
• lemon juice, to taste
• lime juice, to taste
• 1 pinch fresh basil, chopped
Instructions:
1. In a small bowl, smash your avocado. In a separate bowl, combine the garlic, lemon juice, lime juice, sour cream, and basil. Once combined, add avocado and mix well.
2. Serve with tortilla chips.
Enjoy your Jazzy Guacamole! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Korean Garlic Cheese Bread? | Here's a recipe for Korean Garlic Cheese Bread:
Ingredients:
• 1 lb bread flour
• 2 tablespoons instant yeast
• 1 cup milk
• 1 tablespoon salt
• 3 eggs
• 1 cup sugar
• 1 cup unsalted butter
• 1/4 cup garlic, minced
• 5 tablespoons condensed milk
• 1 tablespoon fresh parsley
• 2 cups cream cheese
• 1/2 cup powdered milk
• 5 tablespoons water
Instructions:
1. For the bread:
2. In a bowl, combine together the yeast, milk, and 60 grams of your sugar and mix it well until the sugar and yeast dissolve.
3. Add in the flour, salt, and 2 eggs to the mixture. Fold the ingredients together until no more flour pockets can be seen. Then, place your dough on your work surface and knead it for 1 minute. After kneading for a minute, add in 40 grams of your unsalted butter(softened) and fold it in the dough. Continue kneading for about 8-10 minutes.
4. After kneading the dough, form it into a round shape, put it in a large bowl, and cover it with cling wrap. Let it rest for over 1-2 hours or when the dough has doubled in size. After resting, knead the dough for over 3-5 minutes to release the air inside and even it out.
5. Divide your dough into 16 even pieces and shape it into buns. Let the dough rest again for about 30 minutes.
6. Bake them in the oven at 180°C for 15-20 minutes or until the bread is a dark golden brown. Let it cool for 30 minutes to an hour.
7. For the cream cheese filling:
8. In a bowl, mix together the water and powdered milk to create some sort of paste. Set the bowl aside and grab another bowl. Here, add in your cream cheese and 30 grams of your sugar and stir it well.
9. Mix in your powdered milk mixture to the cream cheese mixture and stir until there are no more lumps.
10. Put it in a piping bag and place it in the refrigerator.
11. For the garlic sauce:
12. In a bowl, mix together 160 grams of unsalted butter(melted), 1 egg, minced garlic, condensed milk, 25 grams of sugar, and parsley.
13. To assemble:
14. Using a serrated knife, cut your bread into four or six segments but not all the way through.
15. Pipe in the cream cheese filling into the gaps and add a generous amount of the garlic sauce to the bread.
16. Bake for 10 minutes.
17. Remove from oven and serve warm.
Enjoy your Korean Garlic Cheese Bread! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Puerto Rican Sandwich Spread. | Here's a recipe for Puerto Rican Sandwich Spread:
Ingredients:
• 1 can spam, cubed into 1 in (2.54 cm)
• 1 jar fancy pimientos, (including oil), deseeded (reserve oil in jar for recipe)
• 1 tablespoon garlic
• 4 oz cream cheese, cubed into 1 in (2.54 cm)
• 5 tablespoons milk
• 1 cup cheez whiz
Instructions:
1. Blend spam, fancy pimientos, garlic, cream cheese, milk, Cheez Whiz, and oil from fancy pimiento jar until creamy.
2. Serve as desired.
Enjoy your Puerto Rican Sandwich Spread! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Sheet Pan Tacos? | Here's a recipe for Sheet Pan Tacos:
Ingredients:
• 1/2 cup black beans, rinsed and drained
• 1 portobello mushroom
• 1 cup pepper, mixed green, yellow and orange, sliced
• 1/2 jalapeño, sliced
• 1/2 red onion
• 5 grape tomatoes
• 1 avocado, cut into small chunks
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon olive oil
• salt and pepper
• 1/2 tablespoon chili powder
• 1 teaspoon cumin
• tortilla shell, of your choice
• lime, optional
• hot sauce, optional
Instructions:
1. Preheat the oven to 400°F.and place parchment paper on a baking tray, or lubricate it well with olive oil.
2. Place your tomatoes, onions, peppers, and mushrooms on the sheet pan. Drizzle with approx. 1 tsp of olive oil, then sprinkle on the salt, pepper, chili powder and cumin.
3. Place in the oven and cook for 25 minutes.
4. Remove the tray from the oven, place black beans on the tray and mix the contents well. Place the tray back in the oven for 5 more minutes to warm up the beans.
5. Remove from the oven. Use any tortilla shell you enjoy, add in avocado and then garnish with cilantro.
6. Top with lime juice and hot sauce if desired. Serve.
Enjoy your Sheet Pan Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Ponzu Chili Steak Bowl. | Here's a recipe for Ponzu Chili Steak Bowl:
Ingredients:
• 1 1/4 cups jasmine rice
• 2 cloves garlic, peeled and minced
• 1 piece ginger, peeled and minced
• 8 oz sugar snap peas
• 8 oz mayonnaise
• 2 oz sweet thai chili sauce
• 16 oz steak, diced
• 4 oz ponzu sauce
• 2 tablespoons butter
• 4 teaspoons cooking oil
• 2 1/4 cups water
• salt
• pepper
Instructions:
1. Melt butter in a small pot over medium high heat. Add garlic and half of the ginger and cook, stirring, until fragrant, 30 seconds.
2. Stir in rice, water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.
3. In a separate small bowl, combine mayonnaise with half the amount of chili sauce. Stir in 1 tsp of water at a time until the mixture reaches a thin consistency that can be drizzled. Season the mixture with salt and pepper.
4. Heat oil in a large pan over medium high heat. Add snap peas OR green beans; cook, undisturbed, until charred on one side, 1-2 minutes. Continue cooking, stirring occasionally, until charred all over, 1-2 minutes more. Transfer to a small bowl and season with salt and pepper. Cover to keep warm.
5. In the same pan, heat oil to high. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. Add remaining ginger; cook until fragrant, 30 seconds. Stir in ponzu and remaining chili sauce until coated. 1-2 minutes. Remove from heat and season with salt and pepper.
6. To serve, fluff rice and season with salt and pepper. Add to a bowl and top with steak and snap peas OR green beans. Drizzle chili mayo on top.
Enjoy your Ponzu Chili Steak Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Super Simple Citrus And Fennel Salad? | Here's a recipe for Super Simple Citrus And Fennel Salad:
Ingredients:
• 1/2 medium fennel bulb, trimmed
• 1 teaspoon coarse ground dijon mustard
• 1 tablespoon olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 grapefruit
• 2 tangeloes
• 1 blood orange
• 1 lime
• 2 tablespoons fennel fronds, chopped
• 1/4 cup macadamia nut
Instructions:
1. Using a mandolin, thinly shave the fennel bulb. Transfer to a large bowl.
2. Add the Dijon mustard, olive oil, and a pinch of salt and pepper to the bowl with the fennel. Gently toss to coat.
3. Working one at a time, cut the ends off of the grapefruit, tangeloes, blood orange, and lime. Place upright on a cutting board and cut the rind off, working your way around the fruit. Thinly slice the citrus crosswise into rounds, removing any seeds.
4. Arrange the citrus on a serving platter. Gently spoon the fennel on top. Top with the fennel fronds and macadamia nuts.
Enjoy your Super Simple Citrus And Fennel Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Grilled Corn And Zoodle Salad With Avocado-Yogurt Sauce? | Here's a recipe for Grilled Corn And Zoodle Salad With Avocado-Yogurt Sauce:
Ingredients:
For the sauce:
• 1/2 avocado
• 3/4 cup plain yogurt
• 1/4 cup mayonnaise
• 1 teaspoon salt
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1/2 lime, (+ more to taste if needed), juiced
For the salad:
• 2 small zucchinis, spiralized, (or sliced lengthwise into noodle-like strands)
• 2 ears corn, grilled and cut off the cob
• 1 cup cherry tomato, halved
• 3 scallions, chopped
• 1/2 cup crumbled queso fresco, or feta
Instructions:
1. For the sauce:
2. Put all of the ingredients in a food processor or blender and blend until smooth.
3. Add more lime juice and salt to taste (if needed).
4. For the salad:
5. Toss the zucchini noodles, corn kernels, tomatoes, scallions, and cheese with the sauce.
6. Sprinkle extra cheese and scallions on top.
7. Serve with grilled chicken or fish and some crunchy tortilla chips.
Enjoy your Grilled Corn And Zoodle Salad With Avocado-Yogurt Sauce! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Vegan Creamy Cashew Mac? | Here's a recipe for Vegan Creamy Cashew Mac:
Ingredients:
• 2 cups elbow macaroni, cooked
• 1 medium yellow onion, diced
• 1 cup raw cashews
• 2 cloves garlic, minced
• 1 cup grated potato
• 1 teaspoon mustard
• 1 teaspoon salt
• 1 teaspoon chili flakes,
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup nutritional yeast
• 2 teaspoons apple cider vinegar
• 1 cup reserved pasta water
Instructions:
1. Boil macaroni according to package directions. While it boils, in a separate pan on medium-heat, saute onions with salt until translucent. Then, add in garlic and grated potato and stir together.
2. Once the mixture is combined, add mustard, onion powder, garlic powder, chili flakes, and salt and stir.
3. If pasta has cooked through, drain and set aside, reserving 1 cup of pasta water. Add the pasta water and cashews to the saute pan and simmer for 10 minutes.
4. After the mixture simmers and has combined together, add to a blender with the nutritional yeast and apple cider vinegar.
5. Blend the mixture on high until smooth and creamy. Once combined, season with salt and pepper to taste and add the sauce to the pasta. Stir to combine.
6. Taste and season if needed.
7. Serve warm.
Enjoy your Vegan Creamy Cashew Mac! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Shrimp Pad Thai? | Here's a recipe for Shrimp Pad Thai:
Ingredients:
• 8 oz pad thai noodle, softened and set aside
• 4 tablespoons tamarind concentrate
• 2 tablespoons fish sauce
• 3 tablespoons palm sugar, or 1 tsp light brown sugar
• 1 tablespoon sriracha, optional
• 2 tablespoons canola oil
• 8 oz fresh shrimp, uncooked
• salt and pepper
• 2 eggs, beaten
• 1/4 cup garlic chives
• 1/2 cup bean sprout
• 1/2 cup peanuts, chopped
• 1/4 cup purple cabbage, sliced
• carrot, few thinly-sliced
• 1/2 lime
Instructions:
1. To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
2. Heat canola oil in a pan. Sear 8 oz. of uncooked fresh shrimp for 1-2 minutes on each side. Season with salt and pepper. Set aside.
3. In the same pan, add a little more oil and scramble 2 beaten eggs, breaking them down into small pieces with a wooden spoon. Add noodles, sauce, garlic chives sliced into 1 1/4” thick strips, 1/4 cup (25 g) bean sprouts, and 1/4 cup (30 g) chopped peanuts. Toss.
4. Add back cooked shrimp and give it another toss. Top with sliced purple cabbage and a few thinly-sliced carrots for color (optional), 1/4 cup (25 g) bean sprouts, and 1/4 cup (30 g) chopped peanuts.
5. Squeeze juice of half a lime over the time and serve warm.
Enjoy your Shrimp Pad Thai! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Easy Beef Hand Pies? | Here's a recipe for Easy Beef Hand Pies:
Ingredients:
• 1 large onion, diced and chopped
• 1/2 green pepper, diced and chopped
• 1 1/4 cups ground beef mince, fully defrosted
• 1 teaspoon sweet basil leaves, dried
• 1/2 teaspoon chili flakes
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 teaspoons dried mixed herbs
• 1 tablespoon beef seasoning
• 1 lb puff pastry, fully thawed
• 2 eggs
• 2 teaspoons soy sauce
• 1 teaspoon garlic, crushed
Instructions:
1. Preheat the oven to 200°C.
2. Combine the onion, green pepper, spices, and soy sauce together in a medium bowl. Add the mince and the egg to the other bowl and mix well until all the ingredients are well-combined.
3. Roll out the thawed puff pastry until it measures approximately 33 x 27 cm. Once this is done, cut the puff pastry into 4 equal pieces (approximately 8cm in size).
4. Fill each piece of puff pastry with approximately 55g of the mince mixture. Spread the mixture generously onto the puff pastry, making sure to leave enough space around the edges for folding.
5. Dab some water around the edges of the puff pastry and fold to make a “pie shape”. Use a fork to help you seal the edges, if necessary. Brush the top of the pies with a beaten egg. Make slight incisions on the top of each hand pie to allow the steam to escape.
6. Bake for 20-25 minutes, or until the crust is golden-brown and crispy.
7. Serve alongside tomato sauce.
Enjoy your Easy Beef Hand Pies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Seafood Soup (Sopa Marinera). | Here's a recipe for Seafood Soup (Sopa Marinera):
Ingredients:
For Sofrito Mix:
• 5 cloves garlic, minced
• 2 tablespoons ground pepper
• 1 tablespoon ground cumin
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1 cup onion, chopped
• 1/2 cup fresh cilantro, chopped
• salt, to taste
• annatto oil, dash
• olive oil, dash
Raw Ingredients:
• 2 lb raw shrimp
• 2 lb blanched octopusblanched octopus
• 1 lb Seafood Mix
• 2 lb mussels
• 2 lb sea scallop
• 2 lb clams
• 2 lb blue crabs
• 2 lb linguine
Instructions:
1. In a large pot, add the Sofrito with 2 cups of water, giving it a stir. Increase to medium heat until boiling. Then, add the raw ingredients with enough water to cover the mixture, adding salt and cilantro to taste.
2. Once cooked through, add linguine and simmer for 15-20 minutes, salting additionally if needed.
3. Serve warm.
Enjoy your Seafood Soup (Sopa Marinera)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Ultimate Cheesesteak Skewers? | Here's a recipe for Ultimate Cheesesteak Skewers:
Ingredients:
• 1/2 white loaf bread
• 2 green bell peppers
• 3 red bell peppers
• 1 onion
• oil
• 1 lb flank steak
• salt, to taste
• pepper, to taste
• 10 slices provolone cheese
Instructions:
1. Preheat oven to 350°F (180°C).
2. Turn the loaf on its end, and cut a square out, leaving a 1/2-inch (1 cm) thick edge. Remove the center of the bread.
3. Cut the hollowed bread piece into two and roll them down for compression.
4. Slice the bell peppers.
5. Cut the onions.
6. Thinly slice the flank steak.
7. Season the flank steak with salt and pepper to taste.
8. Heat oil in a pan over medium heat. Cook the flank steak until browned on all sides, about 2 minutes. Remove the steak from the pan.
9. Add the green peppers, red peppers, and onions, and cook until softened, about 4 minutes.
10. Season the peppers and onions with salt and pepper to taste.
11. Place the hollowed bread piece into the bread box.
12. Line the bread box with provolone on all five sides.
13. Add the flank steak, green peppers, red peppers, onions, and cheese to the bread box.
14. Seal the top with cheese and cover it with the second half of the hollowed bread.
15. Place cheese on top of the box.
16. Bake the cheesesteak box for 10 minutes.
17. Take the cheesesteak box out and and place nine skewers sticks in the cheesebox.
18. Slice the cheesesteak box into 9 cubes, forming 9 cheesesteak skewers.
Enjoy your Ultimate Cheesesteak Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Shrimp Creole? | Here's a recipe for Shrimp Creole:
Ingredients:
• 1/8 teaspoon salt, and more to taste
• 1/8 teaspoon baking soda
• 5 oz shrimp, peeled and deveined
• 3/4 teaspoon oil
• 1/2 yellow onion, chopped
• 1 celery, sliced
• 1/2 bell pepper, sliced
• 1/2 tablespoon tomato paste
• 1/4 can crushed tomatoes
• 1/2 teaspoon cajun seasoning
• 1/8 teaspoon ground red pepper
• 1/2 tablespoon worcestershire sauce
• 1/4 cup water
• black pepper
• 1 1/2 green onions, sliced
Instructions:
1. Mix 1/8 tsp salt and baking soda in a bowl. Place shrimp in bowl and mix to coat. Set aside for 10 minutes.
2. Next, heat oil in a pot over medium-high heat. Add yellow onion, celery, and bell pepper. Cook until softened, about 4-5 minutes. Add tomato paste and cook until darkened, about 1-2 minutes.
3. Add tomatoes, cajun seasoning, ground red pepper, worcestershire sauce, and water. Bring to a boil, then reduce heat to medium- low and simmer covered for until thickened, about 3-5 minutes. Season to taste with salt and black pepper.
4. Add shrimp and cook until pink, about 3-5 minutes.
5. Top with green onions and serve warm.
Enjoy your Shrimp Creole! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Margarita Shrimp With Coconut Greens And Hawaiian Macaroni Salad? | Here's a recipe for Margarita Shrimp With Coconut Greens And Hawaiian Macaroni Salad:
Ingredients:
Hawaiian Macaroni Salad
• 1 tablespoon kosher salt, divided, plus 1 teaspoon
• 1 lb elbow macaroni
• 2 cups mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon sugar
• 2 medium carrots, shredded
• 2 scallions, thinly sliced
• 1/4 cup buttermilk
Margarita Shrimp
• 1 lb jumbo shrimp, peeled and deveined, tails on
• 1 teaspoon kosher salt
• 1 1/2 cups margarita mix
• 4 tablespoons blanco tequila, divided
• 2 tablespoons fresh cilantro, finely chopped
• 1 lime, zested
• Lime wedge, for serving
Braised Coconut Greens
• 2 tablespoons unrefined coconut oil
• 1 clove garlic, thinly sliced
• 1 small red onion, thinly sliced
• kosher salt, and freshly ground black pepper, to taste
• 1/4 cup unsweetend coconut milk, plus 2 tablespoons for serving
• 1 tablespoon light brown sugar
• 1 lime, juiced
• 2 bunches kale, stems discarded, leaves roughly chopped
• 4 oz snow peas, ends trimmed, halved crosswise
• 1/4 cup unsweetened toasted coconut flakes, for serving
Instructions:
1. Make the macaroni salad: Bring 3 quarts of water to boil in a Dutch oven over high heat. Add 1 tablespoon of salt and the macaroni. Cook al dente according to the package directions. Drain the pasta and return to the Dutch oven. Cool for 5 minutes.
2. Add the mayonnaise, apple cider vinegar, onion powder, sugar, and remaining 1 teaspoon of kosher salt to the pasta fold to thoroughly combine. Set aside to cool completely, about 30 minutes.
3. Marinate the margarita shrimp: Add the shrimp and kosher salt to a large bowl. Toss to combine. Pour the margarita mix over top. Cover and refrigerate for 15 minutes while you prepare the braised greens.
4. Make the braised coconut greens: Heat the oil in a medium saucepan over medium-low heat. When the oil is shimmering, add the garlic and onion. Season with salt and pepper. Cook for about 3 minutes, stirring often, until fragrant and just starting to soften.
5. Add 1/4 cup of coconut milk plus the sugar and lime juice to the saucepan, stirring to dissolve the sugar.
6. Add the kale leaves and snow peas, and season again with salt and pepper. Cover the saucepan and simmer for about 5 minutes, until the leaves are wilted and soft and the snow peas are tender.
7. Cook the shrimp: Pour the marinade liquid into a 10-inch skillet, leaving the shrimp in the bowl. Bring the liquid to a boil over high heat and simmer for about 10 minutes, until the liquid is reduced by two-thirds to about 1/2 cup.
8. Add the shrimp and 2 tablespoons of tequila to the skillet. Cook, tossing occasionally, for about 3 minutes, until the shrimp are bright pink and opaque.
9. Add the remaining 2 tablespoons of tequila plus the cilantro and lime zest. Simmer for about 1 minute, tossing the shrimp to thoroughly coat. Serve immediately alongside the macaroni salad and braised greens.
10. Just before serving, fold in the carrots, scallions, and buttermilk into the cooled macaroni salad. Add the remaining 2 tablespoons of coconut milk to the greens and garnish with toasted coconut flakes.
Enjoy your Margarita Shrimp With Coconut Greens And Hawaiian Macaroni Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Vegan Thai Basil Stir Fry (Vegan Pad Kra Pao). | Here's a recipe for Vegan Thai Basil Stir Fry (Vegan Pad Kra Pao):
Ingredients:
• 1/2 lb firm tofu, crumbled and drained
• 1/2 cup brown onion, diced
• 1/2 lb pearl oyster mushrooms, chopped
• red chili, sliced
• 5 teaspoons ginger, finely chopped
• 2 tomatoes, diced and deseeded
• 1 cup water
• 1 bunch fresh thai basil, or holy basil
• 1/2 lime, juiced
Cooking sauce:
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 1/2 tablespoons vegan oyster sauce
• 1 tablespoon coconut sugar
More saltIness:
• vegan fish sauce
Instructions:
1. Add tofu and crumble into a hot pan with oil and shallow-fry until it has golden crust outside.
2. Saute onions, ginger and red chili until aromatic. Add tomatoes, pearl oyster mushroom, and fried tofu crumbles.
3. Add light dark soy sauce, vegan oyster sauce and coconut sugar. Then add water, simmer and reduce the sauce by half.
4. Squeeze lime juice in and add Thai basil. Let basil wilt.
5. Serve warm.
Enjoy your Vegan Thai Basil Stir Fry (Vegan Pad Kra Pao)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Cauliflower “Hot Wing” Bites. | Here's a recipe for Cauliflower “Hot Wing” Bites:
Ingredients:
For the cauliflower:
• 1 head cauliflower, fresh or frozen
• 3/4 cup flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper, to taste
• 1 cup milk, of choice
• 1 cup panko breadcrumbs
• ranch dressing, for dipping
For the sauce:
• 1 1/2 cups hot sauce, I used Siete Traditional Hot Sauce and used the whole bottle
• 2 tablespoons cream
Instructions:
1. Preheat your oven to 450°F. Chop up your cauliflower into bite sized pieces.
2. In a small bowl, combine the flour, spices, salt, pepper, and milk. In a separate bowl, pour in the panko bread crumbs.
3. Dip your cauliflower pieces into the wet mixture, then into the breadcrumbs. Set the pieces on a baking sheet lined with parchment paper. Bake for 20 minutes flipping halfway through.
4. In a separate bowl, combine the hot sauce with cream. Once the cauliflower is done, dip the pieces into the sauce and let it sit for a minute.
5. If desired, put the cauliflower back into the oven for 5-10 minutes at 400°F.
6. Serve hot with ranch, if desired.
Enjoy your Cauliflower “Hot Wing” Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Grilled Kimcheese. | Here's a recipe for Grilled Kimcheese:
Ingredients:
Sesame Kimchi Mayo
• 1 tablespoon mayonnaise
• 1/2 tablespoon sesame seed
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kimchi brine
Grilled Cheese
• 2 slices sourdough bread
• 1/4 cup kimchi, chopped
• 3/4 cup Cabot 1 Year Cheddar Cheese, finely shredded
• 1 tablespoon fresh cilantro, divided, chopped
Instructions:
1. Make the sesame kimchi mayonnaise: In a small bowl, stir together the mayonnaise, sesame seeds, garlic powder, and kimchi brine.
2. Make the grilled cheese: Spread the kimchi mayo over on one side of each slice of bread.
3. Heat a large nonstick skillet over medium heat. Place one piece of bread, mayo side down, in the pan and top with the kimchi, Cabot 1 Year Cheddar Cheese, and 1/2 tablespoon cilantro. Cover with the remaining slice of bread, mayo side up. 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.
4. Sprinkle with the remaining cilantro and serve.
Enjoy your Grilled Kimcheese! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook The Ocean Smoothie Bowl? | Here's a recipe for The Ocean Smoothie Bowl:
Ingredients:
• 1 cup frozen banana
• 1 cup frozen mango
• 1/4 teaspoon blue spirulina powder
• 1/4 teaspoon green spirulina
• milk, a splash
Instructions:
1. Add the frozen banana, frozen mango, blue spirulina, and green spirulina to a blender. Add a splash of milk for moisture if desired.
2. Blend until smooth and creamy.
3. Scoop into a bowl and top with desired toppings.
4. Serve.
Enjoy your The Ocean Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Oxtail Beignets? | Here's a recipe for Oxtail Beignets:
Ingredients:
Oxtail Stew
• 2 teaspoons freshly ground black pepper
• 1 tablespoon kosher salt
• 2 teaspoons McCormick® Garlic Powder
• 2 teaspoons McCormick® Onion Powder
• 2 teaspoons ground allspice
• 3 tablespoons dark brown sugar
• 2 1/2 lb oxtail, cleaned
• 2 tablespoons vegetable oil, divided
• 1 tablespoon soy sauce
• 1 tablespoon worcestershire sauce
• 2 teaspoons browning sauce
• 5 cloves garlic, smashed
• 1/2 medium yellow onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 1 cup scallions, chopped
• 1 scotch bonnet pepper
• 1 teaspoon whole allspice berry
• 2 bay leaves, dried
• 4 sprigs fresh thyme
• 1 teaspoon beef bouillon powder
• 1 tablespoon ketchup
• 3 cups beef broth
Spice Mixture
• 2 tablespoons lightly dried parsley
• 1/2 teaspoon allspice, ground
• 1/2 tablespoon McCormick® Paprika
• 1/2 teaspoon kosher salt
Beignets
• 2 qt peanut oil, for frying
• all purpose flour, for dusting
• 1 batch Beignet
Instructions:
1. Prepare the oxtails: In a small bowl, mix together the black pepper, salt, garlic powder, onion powder, ground allspice, and brown sugar.
2. Place the oxtails in a large bowl and rub all over with the spice blend. Cover with plastic wrap and marinate in the refrigerator for at least 45 minutes, or overnight.
3. After marinating, remove the oxtails from the refrigerator. Set the Instant Pot to high sauté.
4. While the Instant Pot is heating, whisk together the soy sauce, Worcestershire sauce, and browning sauce in a small bowl. Massage the sauce mixture into the oxtails until well coated on all sides.
5. Heat 1 tablespoon of vegetable oil in the Instant Pot until shimmering, then add the oxtails and brown on all sides, being careful not to burn, about 2 minutes per side. Remove the oxtails from the pot and transfer to a clean bowl.
6. Add the remaining tablespoon of vegetable oil to the Instant Pot. When the oil is shimmering, add the garlic, onion, celery, and carrots. Cook until the vegetables are translucent, stirring occasionally, 2–3 minutes. Add the scallions, habanero pepper, allspice berries, bay leaves, thyme, bouillon powder, and ketchup and cook for another 2 minutes, until well combined.
7. Return the oxtails to the pot, then pour in the beef broth. Secure the lid of the Instant Pot and seal the vent. Set to pressure cook on high for 62 minutes.
8. Once the Instant Pot timer goes off, allow the pressure to naturally release. Remove the lid and transfer the oxtails to a cutting board. Remove the meat from the bones and transfer the meat to a fine-mesh strainer set over a small bowl to catch any remaining liquid. Pour the remaining liquid in the pot, along with the meat drippings, through the strainer into a medium bowl. Chill in the refrigerator for 20–30 minutes, until the fat rises to the surface. Skim off the fat and discard.
9. Transfer the skimmed broth to a 2-quart pot. Cook over medium-high heat until reduced by half, 15–20 minutes. Cover to keep warm until ready to serve, then transfer to a small bowl for dipping.
10. Make the spice mixture: Add the dried parsley, allspice, paprika, and salt until to a spice grinder and grind into a fine powder, about 10–12 pulses. Transfer to a small bowl.
11. Heat the peanut oil in a 4-quart pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
12. After the beignet dough has proofed, roll out on a lightly floured surface to about 1/4 inch thick. Trim the edges, then cut into about 16 3-inch squares.
13. Roll each dough square out into a rectangle. Scoop 1 tablespoon of the oxtail meat onto one side of each rectangle, leaving space around the edges. Fold the other side of the beignet over the meat and press the edges together to seal.
14. Working in batches of 3–4, fry the beignets in the hot oil for 2–3 minutes on each side, until light golden brown. Transfer to the wire rack to drain and immediately sprinkle the spice mix on top.
15. Place the beignets on a platter, top with the spice mix, and serve with the reduced broth for dipping.
16. Enjoy!
17. RECIPE BY: Breana Jackson
Enjoy your Oxtail Beignets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Lemon Turmeric Fruit Salad. | Here's a recipe for Lemon Turmeric Fruit Salad:
Ingredients:
• 2 Simple Truth™ Organic Kiwi Fruits
• 1 Simple Truth™ Navel Orange
• 1 cup raspberry
• 1 cup blackberry, halved lengthwise
• 1 cup Simple Truth™ Organic Blueberries
• 1 cup Simple Truth™ Organic Grapes
• 1 cup strawberry, stemmed and sliced lengthwise
• 1/2 cup Simple Truth™ Organic Mini Seedless Cucumbers, sliced into half-moons
• 1/4 cup Simple Truth™ Organic Lemon Turmeric Dressing
• 3 tablespoons Simple Truth™ Organic Mint leaves
Instructions:
1. Peel the kiwis, then, using a small knife, carefully cut small wedges lengthwise every 1/2 inch around each kiwi. Cut crosswise into 1/4-inch-thick pieces to make flower-cut kiwi slices. Discard the scrap wedges.
2. Using a sharp knife, carefully slice off the top and bottom of the orange. Set the orange on a flat side and, working from top to bottom, slice the skin away from the flesh and discard, making sure to remove any remaining white pith. Cut between the membranes to release the orange segments, discarding the membrane.
3. Add the kiwi flowers and orange segments to a large bowl with the raspberries, blackberries, blueberries, grapes, strawberries, and cucumbers. Drizzle the Simple Truth™ Organic Lemon Turmeric Dressing over the fruit and gently toss to coat.
4. Garnish with the mint.
Enjoy your Lemon Turmeric Fruit Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Pink Smoothie Bowl. | Here's a recipe for Pink Smoothie Bowl:
Ingredients:
• 1/2 cup unsweetened almond milk
• 1/4 cup old fashion oat
• 1 medium banana
• 1/2 cup plain greek yogurt
• 3/4 cup frozen mango
• 1/2 cup frozen pineapple
• 3/4 cup frozen strawberry
Toppings:
• strawberry
• kiwi
• banana
• granola
Instructions:
1. Pour almond milk in a blender along with oats and greek yogurt. Add fruit and blend well, adding a little more almond milk if needed.
2. Place in a bowl and add desired toppings.
3. Serve.
Enjoy your Pink Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Chorizo-Spiced Brussels Sprout Tacos. | Here's a recipe for Chorizo-Spiced Brussels Sprout Tacos:
Ingredients:
• 12 oz Simple Truth® Organic Brussels Sprouts
• 12 medium Simple Truth® Organic Whole Baby Bella Mushrooms
• 1/4 cup Simple Truth® Organic Extra Virgin Olive Oil
• 1 packet Simple Truth® Organic Mild Chorizo Spice Blend
• 6 corn tortillas, lightly charred
• 1 Simple Truth® Organic Hass Avocado, pitted, peeled, and sliced
• 1/2 cup crumbled queso fresco
• Simple Truth® Organic Salsa Verde
• 1/4 cup Simple Truth® Organic cilantro
Chipotle Crema
• 1/4 cup mexican crema
• 2 tablespoons adobo sauce, from canned chipotles in adobo
• 1 pinch kosher salt
• pickled red onion
• 1/2 cup Simple Truth® Organic Distilled White Vinegar
• 2 tablespoons Simple Truth® Organic Cane Sugar
• 1/4 cup red onion, thinly sliced
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Trim the ends off the Simple Truth® Organic Brussels Sprouts and cut into quarters. Remove the stems from the mushrooms and cut into quarters.
3. On the prepared baking sheet, toss the Brussels sprouts and mushrooms with the olive oil and Simple Truth® Organic Mild Chorizo Spice Blend until well coated. Bake for about 25 minutes, or until the Brussels sprouts and mushrooms are crispy and brown.
4. Meanwhile, make the chipotle crema: In a small bowl, stir together the Mexican crema, adobo sauce, and salt until well combined. Refrigerate until ready to use.
5. Make the pickled red onions. Add the white vinegar and sugar to a small saucepan. Bring to a simmer over medium-high heat, then add the red onions. Boil for 5–10 minutes, or until the onions have softened and the liquid is bright pink. Remove the pot from the heat and set aside. Drain pickled onions before using.
6. Assemble the tacos: Arrange the tortillas on a plate and smear with some of the chipotle crema. Divide the Brussels sprout and mushroom mixture evenly between the tortillas. Top with the avocado, queso fresco, Simple Truth® Salsa Verde, pickled red onions, and Simple Truth® Organic cilantro. Serve immediately.
7. Meal prep instructions: If not serving right away, store roasted vegetables, crema, and red onions in separate containers in the refrigerator. Warm up vegetables in the oven at 400°F (200°C) for 5–10 minutes, then assemble.
Enjoy your Chorizo-Spiced Brussels Sprout Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Green Bean Caesar Salad With Zesty Torn Croutons? | Here's a recipe for Green Bean Caesar Salad With Zesty Torn Croutons:
Ingredients:
Zesty Torn Croutons
• 1 Simple Truth™Artisan Baguette
• 1 Simple Truth™ Organic Lemon, 1/2 teaspoon reserved for garnish, zested
• 1/4 teaspoon Simple Truth™ Organic Ground Garlic Powder
• 1/4 teaspoon kosher salt
• 1 1/2 tablespoons Simple Truth™ Organic Filtered Extra Virgin Olive Oil
Salad
• 1 tablespoon kosher salt
• 1 lb Simple Truth™ Organic Green Beans, ends trimmed
• 1/2 cup Simple Truth™ Plant-Based Caesar Dressing
• 1 tablespoon Simple Truth™ Organic Raw Pumpkin Seeds
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons Simple Truth™ Organic Aged Parmesan Cheese
Instructions:
1. Make the croutons: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Tear the baguette into 1/2-inch pieces. You should have about 2 cups.
3. Add the bread pieces to a large bowl and toss with the lemon zest, garlic powder, and salt. Drizzle with the olive oil and toss to coat.
4. Spread the croutons in a single layer on the prepared baking sheet and toast, stirring halfway through, for 15–20 minutes, or until dried and starting to turn golden brown.
5. While the croutons toast, prepare the green beans: Bring a large pot of water to a boil over high heat and add the salt. Fill a large bowl with ice water.
6. Add the Simple Truth™ Organic Green Beans to the boiling water and cook for 4–6 minutes, until slightly tender, but still crisp. Drain the beans, then immediately transfer to the ice bath and let sit for 2 minutes, until cool. Transfer the green beans to a paper towel and pat dry.
7. Stack the green beans on a serving platter and drizzle with the Simple Truth™ Plant-Based Caesar Dressing. Sprinkle with the Simple Truth™ Organic Raw Pumpkin Seeds, the pepper, and reserved 1/2 teaspoon lemon zest. Top with the croutons and shaved Simple Truth™ Organic Aged Parmesan Cheese.
Enjoy your Green Bean Caesar Salad With Zesty Torn Croutons! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Creamy Potato Soup? | Here's a recipe for Creamy Potato Soup:
Ingredients:
• 2 large potatoes, peeled and cubed
• 2 cloves garlic
• 1/2 cup milk
• butter, knob
• crouton
• parmesan cheese, to taste
• chili flake, to taste
• salt, to taste
• pepper, to taste
Instructions:
1. Put potatoes and garlic cloves in a saucepan. Cover with boiling water and boil until soft. Once softened, blend into a puree, covering 2/3 of the potato/garlic mixture with water and blending until smooth.
2. Add milk, salt, and pepper to taste and blend to desired consistency.
3. Pour soup back into saucepan and add the butter, stirring until it melts.
4. Pour into a bowl and top with croutons, chilli flakes and parmesan to taste.
5. Serve.
Enjoy your Creamy Potato Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Burrata With Tomatoes, Balsamic Pearls, And Basil Dust? | Here's a recipe for Burrata With Tomatoes, Balsamic Pearls, And Basil Dust:
Ingredients:
• 2 cups Mediterranean tomatoes, (some fresh, some roasted, some soaked in olive oil and balsamic vinegar- preparation methods outlined below)
• olive oil, a drizzle
• 1 sprig fresh thyme, roughly chopped
• salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 1/2 cups fresh basil
• 1/2 lb burrata
• 1 tablespoon balsamic vinegar pearls
Instructions:
1. Preheat the oven to 160º C.
2. Place half the tomatoes on a baking tray and drizzle with olive oil, add the chopped thyme, season with salt and pepper and place in the oven to roast for approximately 15 minutes.
3. Place the balsamic vinegar and olive oil in a bowl and whisk. Cut the rest of the tomatoes in halves and allow to soak in the vinegar-and-oil mixture for 20 minutes.
4. Rinse about 50 g of the basil leaves and cut off the stems where they are joined. Separate the leaves. Dry with a paper towel and place on a plate, then microwave at medium-high heat for 30 seconds or until leaves begin to darken.
5. Remove the tomatoes from the oven and let them cool. Also remove the tomatoes from the olive oil and balsamic vinegar. Cut the remaining tomatoes into thin circles.
6. To plate: Arrange the burrata on a plate (either kept whole or sliced halfway if preferred). Place the different tomatoes around the burrata on the plate and sprinkle the balsamic vinegar pearls around the plate.
7. Using a sieve, shave the dried basil onto the plate to your liking.
8. Garnish with the remaining fresh basil and serve.
Enjoy your Burrata With Tomatoes, Balsamic Pearls, And Basil Dust! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Divinity Soup? | Here's a recipe for Divinity Soup:
Ingredients:
• 2 collard greens, washed, dried, and cut into long strips
• 1 bunch kale, washed, dried, and cut into long strips
• 6 portobello mushrooms, washed, dried, and sliced
• 1 lb shiitake mushroom, (15-20 mushrooms), washed, dried, and sliced
• 1 lb oyster mushroom, (10-15), washed, dried, and sliced
• 3 cartons vegan broth
• 6 cloves garlic
• 1 small red onion
• 1 jalapeño pepper
• 2 packs shirataki noodles, rinsed and halved (or cut to desired length)
• 6 tablespoons paprika
• 3 whole star anises
• liquid amino
• 1/4 cup olive oil, as needed
• topping of your choice, Hemp seeds, avocado or scallions
Instructions:
1. Pour the broth into a large stock pot over low heat. Add star anise and allow to simmer slowly for 20 minutes.
2. Then, pour enough olive oil in a wide-bottomed skillet to cover the surface and heat to medium. Once heated, add the first bunch of collard greens to the skillet and cook 2-3 minutes.
3. Add a few squirts of liquid aminos into the skillet with the greens. Cook an additional 1-2 minutes on medium-high heat. Transfer the batch of cooked collards to the stock pot.
4. Repeat steps 2 and 3 until all the collards and the kale have been cooked.
5. Then, in the same skillet, heat 1 tbsp olive oil, add mushrooms, and cook until browned. Once browned, add to the stock pot.
6. Once mixture is combined, add shirataki noodles. Stir to combine.
7. Turn off the heat. Serve hot, garnishing with hemp seeds, avocado or scallions.
Enjoy your Divinity Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Tomato And Ginger Pressure Cooker Short Ribs? | Here's a recipe for Tomato And Ginger Pressure Cooker Short Ribs:
Ingredients:
• 3 lb bone in, english-cut, short ribs, cut into 2 in (5 cm)
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1/3 cup soy sauce
• 1/2 cup beef broth
• 1 teaspoon sesame oil
• 1 tablespoon red pepper flakes
• 1/4 cup light brown sugar
• 4 cloves garlic, grated
• 3 tablespoons ginger paste
• 2 cans Campbell’s® Tomato Soup
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 teaspoons mirin
• white rice, for serving, cooked
• scallion, for garnish
• sesame seed, for garnish
Instructions:
1. Season the short ribs all over with salt and pepper.
2. Turn the pressure cooker on to the Sauté setting. Add the olive oil to the pot and heat until shimmering. Working in batches, add the short ribs and sear on all sides until browned, 2–3 minutes per side. Once all of the short ribs have been seared, return to the pot, nestling to fit in an even layer.
3. In a small bowl, whisk together the soy sauce, beef broth, sesame oil, red pepper flakes, brown sugar, garlic, and ginger.
4. Pour the sauce and Campbell’s® Tomato Soup into the pot over the short ribs. Secure the lid and turn off the Sauté setting, then set to pressure cook on high for 1 hour.
5. In a small bowl, whisk together the cornstarch, water, and mirin until smooth.
6. Release the pressure valve until all the steam has been released. Transfer the short ribs to a bowl and skim off any fat from the surface of the braising liquid. Turn on the Sauté setting and stir the cornstarch slurry into the braising liquid. Bring to a simmer and cook until the sauce has thickened, about 3 minutes. Return the short ribs to the pressure cooker and turn to coat in the sauce.
7. Serve the short ribs over white rice and garnish with sliced scallions and sesame seeds.
Enjoy your Tomato And Ginger Pressure Cooker Short Ribs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Authentic Taiwanese Cabbage Stew? | Here's a recipe for Authentic Taiwanese Cabbage Stew:
Ingredients:
• 1 1/2 lb Chinese cabbage, cut into large chunks
• 1/4 cup ginger, chopped
• 1 cup carrot, chopped
• 10 dried shiitake mushrooms, chopped
• 1 1/2 teaspoons dried wood-ear mushroom, chopped
• 1/4 cup dried tofu skin
• 3 tablespoons sesame oil, (as cooking oil)
• 2 tablespoons light soy sauce
• 2 tablespoons vegan oyster sauce
• 1/4 teaspoon ground white pepper
• 2 cups water
• cornstarch slurry, (2 tbsp cornstarch mixed with 2 tbsp warm water)
• salt, to taste
Instructions:
1. Add Chinese cabbage and 1/2 tsp salt to boiling water and cook together until cabbage softens. Drain and set aside.
2. Heat sesame oil in a heavy-bottomed pot on medium-low heat. Once sizzling, add ginger, carrot, and shiitake mushrooms and saute for 5 minutes or aromatic.
3. Add cooked cabbage, mushroom-soaking liquid, and water. Then, mix in seasonings, light soy sauce, vegan oyster sauce, and ground white pepper. Finally, add wood-ear mushroom and tofu skin.
4. Cover with lid and simmer for 30 minutes on low heat. After 30 minutes, add cornstarch slurry and mix well.
5. Serve.
Enjoy your Authentic Taiwanese Cabbage Stew! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Fried Chicken Crouton Caesar Salad? | Here's a recipe for Fried Chicken Crouton Caesar Salad:
Ingredients:
Caesar Dressing
• 2 oil-packed anchovy fillets, drained
• 1 large egg yolk
• 2 teaspoons dijon mustard
• 2 teaspoons McCormick® Garlic Powder
• 1 lemon, juiced
• 1/3 cup canola oil
• 1/3 cup parmesan cheese, plus more for garnish
• 1/2 teaspoon kosher salt
• freshly ground black pepper, to taste
Fried Chicken
• 3/4 cup all purpose flour
• 1/4 teaspoon kosher salt
• 1/2 teaspoon McCormick® Garlic Powder
• 1/2 teaspoon McCormick® Paprika
• 2 large eggs
• 1/2 cup buttermilk
• 1 lb boneless skinless chicken thighs
• canola oil, for frying
Salad
• 8 little gem lettuces, cut into 1 in (2.54 cm)
• 2 cups cherry tomato, halved
Instructions:
1. Make the Caesar dressing: In a blender or food processor, combine the anchovies, egg yolk, Dijon mustard, McCormick® Garlic Powder, lemon juice, and canola oil. Blend until combined with a consistency similar to mayonnaise. Add the Parmesan, salt, and pepper to taste, and blend until smooth. Refrigerate until ready to use.
2. Make the fried chicken: In a medium bowl, combine the flour, salt, McCormick® Garlic Powder, and McCormick® Paprika. In a separate medium bowl, whisk together the eggs and buttermilk.
3. Pat the chicken thighs dry with a paper towel. Coat the chicken in the flour mixture, then the egg mixture, then again in the flour mixture.
4. Heat 1/2 inch of canola oil in a large, heavy-bottomed pan over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken thighs to the hot oil and fry until golden brown and crisp, 6–8 minutes per side. Transfer to a paper towel–lined plate to cool, then cut into 1-inch cubes.
5. Make the salad: In a large bowl, gently toss together the Little Gem lettuce, tomatoes, and Caesar dressing. Garnish with fried chicken croutons and more Parmesan.
Enjoy your Fried Chicken Crouton Caesar Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Curried Potato Leek Soup? | Here's a recipe for Curried Potato Leek Soup:
Ingredients:
• 2 tablespoons unsalted butter
• 1 leek, white and light green parts only, thinly sliced
• 1 large carrot, small diced
• 2 cloves garlic, roughly chopped
• 2 yukon gold potatoes, cut into 1/2 (1.24 cm) pieces
• 1 teaspoon ground turmeric
• 1 tablespoon yellow curry powder
• 4 cups chicken broth
• 2 cans Campbell's® Cream of Chicken Soup
• 2 tablespoons fresh parsley, divided
• 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 leeks, carrots, and garlic and cook, stirring frequently, until softened, 6–7 minutes. Transfer half of the sautéed vegetables to a small bowl.
2. Add the potatoes, turmeric, curry powder, and chicken broth to the pot with the remaining vegetables. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 8–10 minutes, or until the potatoes are tender.
3. Transfer the soup to a standing blender or (use an immersion blender directly in the pot) and purée until smooth (work in batches if necessary and let cool slightly before blending the liquid). Return the soup to the pot.
4. Stir in the Campbell's® Cream of Chicken Soup and bring to a boil.
5. Remove the pot from the heat and stir in the reserved vegetables and half of the parsley. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with the remaining parsley.
Enjoy your Curried Potato Leek Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Gyro Chicken Salad? | Here's a recipe for Gyro Chicken Salad:
Ingredients:
Chicken
• 1 boneless, skinless chicken breast, 8 ounce (225 g)
• 1 tablespoon olive oil
• 1 1/2 tablespoons Grill Mates® Montreal Chicken Seasoning
Tzatziki Dressing
• 1/3 cup full fat greek yogurt
• 2 teaspoons olive oil
• 1 lemon, zested
• 1 lemon, juiced
• 2 cloves garlic, grated
• 2 tablespoons cucumber, grated
• 1 teaspoon kosher salt
Salad
• 1 large head romaine lettuce, chopped
• 1/3 cup cherry tomato, halved
• 1/3 cup cucumber, quartered
• 1/4 cup kalamata olive, roughly chopped
• 1/4 cup red onion, thinly sliced
• 1/3 cup chickpeas, rinsed and drained
• 2 tablespoons crumbled feta cheese
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 tablespoon lemon juice
• 1 teaspoon McCormick® dried oregano
• 1/2 teaspoon McCormick® Crushed Red Pepper
• 1/3 cup pita chip
Instructions:
1. Make the chicken: Preheat the grill to 350°F (180°C).
2. Season the chicken all over with olive oil and Grill Mates® Montreal Chicken Seasoning.
3. Place the chicken on the grill and with the lid closed, cook the chicken for 6–8 minutes on each side, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the chicken from the grill and cut into bite-size pieces.
4. Make the tzatziki dressing: In a small bowl, mix together the yogurt, olive oil, lemon zest and juice, garlic, cucumber, and salt until well combined.
5. Assemble the salad: Swoop the tzatziki dressing across the bottom of a large bowl. Top with the romaine, tomatoes, cucumber, olives, red onion, chickpeas, feta, and chopped chicken. Drizzle the red wine vinegar, olive oil, and lemon juice all over the salad. Garnish with McCormick® Dried Oregano, McCormick® Crushed Red Pepper, and pita chips. Serve immediately.
Enjoy your Gyro Chicken Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Blue Spirulina Bowl? | Here's a recipe for Blue Spirulina Bowl:
Ingredients:
• 1/2 cup Planet Oat® Unsweetened Original Oatmilk
• 1/4 cup frozen blueberry
• 2 frozen bananas
• 1/2 cup frozen mango chunks
• 1/3 cup frozen apple chunks
• 1 teaspoon blue spirulina powder
For Garnish
• kiwi, sliced
• fresh blueberry
• hemp seed
• granola
Instructions:
1. In a high-powered blender, combine the Planet Oat® Unsweetened Original Oatmilk, frozen blueberries, bananas, mango, apples, and spirulina. Blend on high speed until smooth, about 2 minutes.
2. Pour the smoothie into a bowl and garnish with kiwi, blueberries, hemp seeds, and granola.
Enjoy your Blue Spirulina Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Surf And Turf Tacos (Tacos Mar Y Tierra)? | Here's a recipe for Surf And Turf Tacos (Tacos Mar Y Tierra):
Ingredients:
• 1 package corn tortilla
• 1 lb beef skirt, chopped
• 1 lb shrimp, deveined
Seasoning for the meat :
• 10 cloves garlic, peeled
• 1 tablespoon ground cumin
• 2 tablespoons ground black pepper
• 4 tablespoons mint
• salt, to taste
• 1 teaspoon annatto oil
Seasoning for the shrimps:
• salt, to taste
• freshly ground black pepper, a dash
For guacamole :
• 1 avocado, diced
• 1/2 onion, finely chopped
• 1 tomato, chopped
• 1 jalapeño, deseeded and chopped (if you don’t like it to spicy remove the seeds)
• 1 teaspoon fresh cilantro, finely chopped
Instructions:
1. In two separate bowls, combine seasonings for the meat (bowl 1) and shrimps (bowl 2). Then, add meat to bowl #1, shrimps to bowl #2, and marinate for 30 minutes. After marinating, sear meat in a cast-iron skillet on low heat, set aside, and saute the shrimps. Once done, set aside in a separate bowl.
2. Warm tortillas on a grill or nonstick skillet and place on plates.
3. In a separate bowl, combine ingredients for the guacamole and mix thoroughly, mashing the avocado until a spread forms.
4. Assemble tacos by dividing meat, shrimps, and guacamole among your corn tortillas.
5. Serve.
Enjoy your Surf And Turf Tacos (Tacos Mar Y Tierra)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Grilled Steak And Mushroom Flatbread? | Here's a recipe for Grilled Steak And Mushroom Flatbread:
Ingredients:
• 1 lb pizza dough
• 1 bunapi mushroom bunch, roots trimmed
• 3 medium oyster mushrooms
• 1/2 cup olive oil, divided
• 1/4 lb beef flat iron steak
• 1 1/2 tablespoons Grill Mates® Montreal Steak Seasoning, plus more for garnish
• 1 cup shredded mozzarella cheese
• 1/3 cup shredded parmesan cheese
• 1/2 teaspoon McCormick® Dried Parsley
Instructions:
1. Preheat the grill to 350°F (180°C).
2. Roll the pizza dough out to 1/2 inch (1.24 cm) thick in your desired shape and place on a baking sheet. Brush 1/4 cup (60 ml) olive oil over both sides of the dough.
3. Break apart the bunapi and oyster mushrooms into thick chunks. Transfer to a small bowl and toss with 2 tablespoons of olive oil and 1/2 tablespoon Grill Mates® Montreal Steak Seasoning.
4. Slice the flat iron steak into 1/2-inch-thick strips. Transfer to a medium bowl and toss with 11/2 tablespoons of olive oil and the remaining 1 tablespoon Grill Mates® Montreal Steak Seasoning.
5. Arrange the steak strips on one side of the grill. Cook until light pink in the center, 3–4 minutes per side. Arrange the mushrooms on the other side of the grill and cook until lightly browned around the edges and tender, about 2 minutes per side. Transfer the steak and mushrooms to a cutting board. Break apart some of the mushrooms and chop the steak strips into smaller, bite-size pieces.
6. Place the oiled pizza dough directly on the grill grates. Close the lid and grill for about 4 minutes, until the bottom is light browned and cooked through. Flip the pizza dough and sprinkle with the mozzarella and Parmesan cheeses. Scatter the mushrooms and steak on top of the cheese. Sprinkle with more Grill Mates® Montreal Steak Seasoning. Close the lid and cook for another 5 minutes, until the cheese is melted and the pizza dough is cooked through.
7. Remove the flatbread from the grill and top with the McCormick® Dried Parsley and remaining 1/2 tablespoon olive oil. Serve immediately.
Enjoy your Grilled Steak And Mushroom Flatbread! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Honey Mustard Pretzel Chicken Tenders? | Here's a recipe for Honey Mustard Pretzel Chicken Tenders:
Ingredients:
• 1/2 cup Happy Belly Honey Mustard
• 1/3 cup plain full-fat greek yogurt
• 2 Happy Belly Large Eggs
• 1 pinch kosher salt
• 2 teaspoons freshly ground black pepper, divided, plus a pinch
• 1 lb boneless, skinless chicken tenders
• 2 tablespoons garlic powder
• 3 tablespoons Happy Belly Onion Powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon Happy Belly Celery Salt
• 2 tablespoons Happy Belly Paprika
• 3 cups whole pretzel twists
• Happy Belly Vegetable Oil, for frying
Lunchbox Assembly
• Happy Belly Honey Mustard
• Amazon Fresh Brand Carrots and Celery Stick
• Amazon Fresh Brand Aplenty Sea Salt Pita Chip
Instructions:
1. In a medium bowl, whisk together Happy Belly Honey Mustard, Greek yogurt, Happy Belly Large Eggs, a pinch of salt, and a pinch of black pepper until smooth. Add the chicken tenders and toss to coat completely in the honey mustard mixture. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours, or overnight.
2. In a separate medium bowl, stir together the garlic powder, Happy Belly Onion Powder, cayenne, Happy Belly Celery Salt, remaining 2 teaspoons of black pepper, and the Happy Belly Paprika.
3. Add the pretzel twists to a food processor and pulse into coarse crumbs. Transfer about half of the pretzel crumbs to the bowl with the spice mixture. Pulse the remaining pretzel crumbs until finely ground, then add to the bowl with the spice mixture and stir to combine.
4. Heat 2 inches of Happy Belly Vegetable Oil in a large, high-walled skillet over medium heat until the temperature reaches 365–375°F (185–190°C). Line a plate with paper towels.
5. Toss the honey mustard chicken tenders, a few at a time, in the pretzel crumbs until fully coated.
6. Working in batches to avoid overcrowding the pan, fry the chicken tenders in the hot oil for 8–10 minutes, or until crispy and golden brown all over. Transfer to the paper towel–lined plate to drain.
7. Assemble the lunchboxes: Pack the honey mustard pretzel chicken tenders with a side of Happy Belly Honey Mustard for dipping, a few Amazon Fresh Brand Carrots and Celery Sticks, and Amazon Fresh Brand Aplenty Sea Salt Pita Chips.
Enjoy your Honey Mustard Pretzel Chicken Tenders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Easy Beef Tacos With Guacamole, Sour Cream And Pico De Gallo. | Here's a recipe for Easy Beef Tacos With Guacamole, Sour Cream And Pico De Gallo:
Ingredients:
FOR THE SHELLS:
• 20 soft small tortillas, (if you have only big tortillas, cut them into regular DVD sized circles.)
FOR THE MEAT:
• 1/2 cup salted butter
• 1 tablespoon olive oil
• 1/2 lb ground pork meat
• 1 lb ground beef
• 3 tablespoons taco seasoning
FOR THE GUACAMOLE:
• 2 medium size avocados, peeled, de-seeded, and mashed
• 1/2 lime, juiced
• 1/3 tablespoon salt
• 1/4 tablespoon pepper
• 2 cloves garlic, chopped
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1/2 tablespoon cilantro powder
FOR THE PICO DE GALLO:
• 1/4 cup red onion, chopped
• 1/2 cup onion, chopped, yellow, regular
• 1/2 cup fresh cilantro
• 1 clove garlic, chopped
• 1/2 pickled jalapeno, chopped into tiny pieces (Optional)
• 6 cherry tomatoes, (each chopped in 1/2 inch pieces)
• 1/2 lime, juiced
• 1/2 teaspoon salt
• 2 teaspoons ground pepper
TOPPINGS:
• 1/2 cup shredded cheddar cheese
• 1 cup romaine lettuce, chopped
• 1/3 cup sour cream, for serving
Instructions:
1. For the guacamole: Mash together ingredients in a bowl. Cover with plastic wrap and let chill in the fridge.
2. For the pico de gallo: In a medium-sized bowl, combine the onions, fresh cilantro, chopped garlic, *pickled jalapeño, cherry tomatoes, lime juice, salt and pepper. Cover with plastic wrap and let chill in the fridge.
3. For the meat: Into a large pan, turn on the low heat and combine the oil with the butter. Add the ground beef and pork and mix them until combined. Turn on the medium heat, then add the taco seasoning.
4. Once the taco meat mixture is cooked, turn off the heat and preheat your oven to 180°C (356°F) . On an inverted (upside-down) cupcake tin, place the small tortillas in crevices to create ‘taco shells.’ Place in the oven and let dry for 10-15 minutes until crisp.
5. To serve: Fill each taco shell with 2 tbsp meat mixture and garnish/assemble with condiments and toppings as desired.
Enjoy your Easy Beef Tacos With Guacamole, Sour Cream And Pico De Gallo! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Ricotta Toast For Every Season? | Here's a recipe for Ricotta Toast For Every Season:
Ingredients:
Whipped Ricotta
• 3 1/2 cups Homemade Ricotta, or store-bought, loosely packed
• 1/4 cup olive oil
• 1 tablespoon heavy cream
• toast
• 4 slices sourdough bread
• 4 teaspoons olive oil
Winter Citrus Topping
• 1 orange, skin removed and cut into 1/4 in (6 mm)
• 1 blood orange, skin removed and cut into 1/4 in (6 mm)
• 2 teaspoons demerara sugar
• 1 tablespoon pomegranate molasses, optional
• pomegranate seed, for garnish
• fresh mint leaf, for garnish
• olive oil, for garnish
• flaky sea salt, for garnish
Spring Greens Whipped Ricotta Toast
• 3 cups arugula
• 1 cup mixed fresh herbs, such as dill, parsley, tarragon, and/or chives, plus more for garnish
• 1/4 cup walnut halves
• 2 tablespoons lemon juice
• 1 teaspoon kosher salt
• 1/3 cup olive oil
• 1 tablespoon water
• 1/2 cup frozen peas, thawed
• 1 small radish, thinly sliced
• olive oil, for garnish
• flaky sea salt, for garnish
• freshly ground black pepper, for garnish
Summer Berry Ricotta Toast
• 1 cup fresh berries, such as blackberries, strawberries, and/or raspberries
• 1 tablespoon balsamic vinegar
• 2 teaspoons sugar
• 1/2 teaspoon vanilla extract, or vanilla bean paste
• 1/8 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• fresh basil leaf, for garnish
• balsamic glaze, to taste
Fall Pear Ricotta Toast
• 1 medium ripe red Anjou pear, thinly sliced
• 3 tablespoons walnuts, roughly chopped, toasted
• 1 tablespoon honey
• 1 sprig fresh thyme
• freshly ground black pepper, for garnish
• flaky sea salt, for garnish
Instructions:
1. Whip the ricotta: Add the ricotta, the olive oil, and 1 tablespoon heavy cream to the bowl of a food processor and blend on high speed for 1–2 minutes, scraping down the sides of the bowl as necessary, until the mixture is completely smooth. If the mixture is too thick, add another tablespoon of heavy cream to reach your desired consistency. The whipped ricotta will keep in an airtight container in the refrigerator for up to 3 days. Before using to make the toasts, transfer the ricotta to a piping bag and cut an opening about 1/2 inch from the tip. You should have about 31/3 cups.
2. Toast the bread: Preheat the oven to 425°F (220°C).
3. Arrange the sourdough on a 9 x 13-inch (22x33 cm) baking sheet and generously drizzle with the olive oil. Toast for 12–14 minutes, flipping halfway through, until golden and crusty.
4. Make the winter citrus toast: Preheat the oven to 500˚F(260˚C). Line a baking sheet with parchment paper.
5. Arrange the orange and blood orange on the prepared baking sheet and sprinkle with the demerara sugar. Broil for 8–10 minutes, or until the oranges are caramelized and charred in some places.
6. Pipe the whipped ricotta onto a slice of toasted sourdough. Top with the caramelized oranges, drizzle with the pomegranate molasses, if using, and garnish with pomegranate seeds, mint leaves, a drizzle of olive oil, and a sprinkle of flaky salt.
7. Make the spring greens ricotta toast: add the arugula, herbs, walnuts, lemon juice, salt, and olive oil to a food processor. Blend until smooth, 1–2 minutes, scraping down the sides of the bowl as needed. Add the water, 1 tablespoon at a time, to thin the pesto to your desired consistency.
8. Pipe the whipped ricotta onto a slice of toasted sourdough. Top with the peas, radish, and pesto. Garnish with more fresh herbs, a drizzle of olive oil, and a sprinkle of flaky salt and black pepper.
9. Make the summer berry ricotta toast: in a medium bowl, combine the berries, balsamic vinegar, sugar, vanilla, salt, and black pepper. Stir to coat the berries well, then let macerate for 30 minutes, until the berries release some of their juices.
10. Pipe the whipped ricotta onto a slice of toasted sourdough. Spoon the macerated berries and some of their juices on top. Garnish a drizzle of balsamic glaze and basil leaves.
11. To make the fall ricotta toast, pipe the whipped ricotta onto a slice of toasted sourdough. Top with the sliced pear, honey, and thyme and garnish with flaky salt and black pepper.
Enjoy your Ricotta Toast For Every Season! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Couscous And Turkey Sandwiches. | Here's a recipe for Couscous And Turkey Sandwiches:
Ingredients:
• 4 slices smoked turkey
• 2 bread buns
• 3 tablespoons couscous
• 2 teaspoons teriyaki sauce
• 1/2 cup boiling hot water
• 1 tablespoon fried onion, optional
• soy sauce, optional
• mixed dried herb, optional
Instructions:
1. Toss couscous in teriyaki sauce and add hot water to cook couscous. If desired, add fried onions.
2. Once cooked, spread couscous mixture onto buns and top with 2 slices of turkey per bun.
3. Top with soy sauce and herbs as desired. Then, close each sandwich.
4. Serve.
Enjoy your Couscous And Turkey Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Thai-Inspired Pumpkin Soup? | Here's a recipe for Thai-Inspired Pumpkin Soup:
Ingredients:
• 1 tablespoon sunflower oil
• 1 tablespoon ginger purée
• 1 onion, roughly chopped, medium size
• 1 clove garlic, roughly chopped
• 1 yellow bell pepper, roughly chopped
• 1 stalk lemongrass, smashed
• 1 can coconut milk
• 1 can pumpkin puree
• 2 tablespoons red thai curry paste
• 1 teaspoon sugar
• 1 teaspoon fish sauce, optional
• 1 teaspoon lime juice
• 1/2 lb frozen peas
• 1 bird’s eye chile, optional
Instructions:
1. Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
2. Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
3. Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
4. Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
5. Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
6. Bring to a boil and then leave on a low; simmer for another 10 minutes.
7. Remove lemongrass stalks.
8. Blend in batches (or use a hand held immersion blender) till smooth.
9. Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
10. Serve.
Enjoy your Thai-Inspired Pumpkin Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Spicy Pulled Mushroom? | Here's a recipe for Spicy Pulled Mushroom:
Ingredients:
• 2 king oyster mushrooms, shredded
• 2 tablespoons rapeseed oil
• 1/2 teaspoon cumin seeds
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• ginger, 1 in (2.54 cm)
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1 teaspoon kashmiri chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chaat masala
• 2 tablespoons tomato puree
• fresh coriander, to garnish
Instructions:
1. Mix all seasoning powders together in a bowl and toss shredded mushrooms in the blend. Marinate overnight.
2. In a hot pan, gently fry the seasoned mushrooms for 2-3 minutes, remove them from the pan.
3. Temper the cumin seeds in oil, fry the onions, ginger, garlic for 2-3 minutes, add the remaining seasoning and the tomato puree to form a thick paste.
4. Add the fried mushrooms, mix, and coat well for a further 2 minutes. Top with fresh coriander.
5. Serve warm as desired.
Enjoy your Spicy Pulled Mushroom! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |