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How do you make Easy Dutch Oven Shredded Chicken Molè Tacos (Spicy)? | Here's a recipe for Easy Dutch Oven Shredded Chicken Molè Tacos (Spicy):
Ingredients:
• 2 lb boneless, skinless chicken thighs, or breasts
• 3 serrano peppers
• 2 cups chicken stock
• 2 tablespoons oil
• 1 small yellow onion, diced
• 1/2 jar Doña Maria MOLÈ Sauce
• 1 can Rotel Chillies
• 1 can chipotle peppers in adobo
• 4 cloves garlic, minced
• salt
• pepper
• small tortilla
Toppings (optional):
• fresh cilantro
• queso fresco
• pickled red onion
Instructions:
1. Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
2. In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
3. Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add 1/2 jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
4. Return chicken to pot, submerging in sauce. Add more stock if needed.
5. Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
6. Remove the pot from the oven. Remove the chicken and let rest.
7. Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
8. Assemble tacos, topping as desired. Serve.
Enjoy your Easy Dutch Oven Shredded Chicken Molè Tacos (Spicy)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Pan Seared Salmon With White Wine Butter Sauce? | Here's a recipe for Pan Seared Salmon With White Wine Butter Sauce:
Ingredients:
• 1 1/2 lb fresh Atlantic salmon, skin-on
• salt and pepper, for seasoning
• 2 tablespoons extra virgin olive oil
• 8 tablespoons unsalted butter
• 2 shallots, diced
• 5 cloves garlic, minced
• 1 large lemon, halved, leave one half as is and slice the other half
• 2 tablespoons caper
• 1 bunch italian parsley, finely chopped
• 16 oz rainbow tomatoes, halved
• 8 oz dry white wine
• 2 cups fresh baby spinach
Instructions:
1. First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.
2. Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.
3. When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
4. After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn’t, continue to let it cook for another 2 minutes. If you’re able to slide and lift the salmon from the pan with nothing sticking, it’s time to flip.
5. Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.
6. Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.
7. Add in capers, parsley, tomatoes, and white wine and mix well to combine.
8. Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.
9. Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.
10. Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.
Enjoy your Pan Seared Salmon With White Wine Butter Sauce! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Shredded Salsa Chicken? | Here's a recipe for Shredded Salsa Chicken:
Ingredients:
• 2 lb boneless skinless chicken breast
• 1 jar salsa, any
• 1 medium onion, chopped
• salt and pepper, to taste
• cumin, to taste
Instructions:
1. In a crockpot, add raw chicken, onions, and salsa.
2. Cook on high for 3-4 hours or on low for 6-8 hours until chicken is thoroughly cooked.
3. Shred. Then, season to taste with salt, pepper, and cumin.
4. Serve with tortillas or on hamburger buns.
Enjoy your Shredded Salsa Chicken! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Instant Pot Cubano Sandwiches? | Here's a recipe for Instant Pot Cubano Sandwiches:
Ingredients:
Pulled Pork
• 2 1/2 teaspoons Mccormick® ground cumin
• 2 1/2 teaspoons McCormick® Smoked Paprika
• 1 1/2 teaspoons McCormick® Chipotle Powder
• 1 teaspoon McCormick® Garlic Powder
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 1 pork loin
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, thinly sliced
• 3 limes, juiced
• 3 oranges, juiced
• 1 1/2 cups chicken stock
• 1 dried bay leaf
Sandwiches
• 4 ciabatta rolls, halved
• 12 tablespoons French’s® Creamy Mustard
• 18 slices swiss cheese
• 12 slices deli ham
• 12 dill pickles, sandwich slices
• 4 tablespoons olive oil, or butter
• potato chip, for serving
Instructions:
1. Make the pulled pork: In a small bowl, mix together the cumin, smoked paprika, chipotle powder, garlic powder, 11/2 teaspoons salt, and the black pepper.
2. Rub the spice mixture all over the pork loin.
3. Turn the Instant Pot on to the Sauté setting. When the pot is hot, add 11/2 tablespoons of olive oil. Once the oil is shimmering, add the pork loin and sear on both sides until golden brown, about 6 minutes. Remove the pork from the pot and set aside.
4. Add the remaining 1/2 tablespoon of olive oil to the pot and the onion to the pot. Cook for about 3 minutes, until fragrant.
5. Add the lime juice, orange juice, chicken stock, and bay leaf, then return the seared pork to the pot. Secure the lid (make sure the valve is set to sealing) and cook on high pressure for 1 hour. Carefully turn the valve to venting and let the pressure release completely, about 15 minutes.
6. Remove the pork from the pot and shred. Transfer to a medium bowl with 1/3 cup of the cooking liquid and the remaining teaspoon of salt and toss to combine.
7. Assemble the sandwiches: Toast the ciabatta rolls in a toaster for about 3 minutes, or until the cut sides of the rolls are light golden brown.
8. Spread 1 tablespoon of French’s® Creamy Mustard over the cut side of each ciabatta roll half, 2 tablespoons total per roll. Add 2 Swiss cheese slices to the top half of each roll and 1 Swiss cheese slice to the bottom halves. Pile the pulled pork generously on the bottom halves, then top each with 2 slices of ham and 2 pickle slices. Close the sandwiches and press down to compact.
9. Heat 1 tablespoon of olive oil in a small cast iron skillet over medium-low heat. Place a sandwich, upside down, in the skillet and place a sheet of aluminum foil on top, then weigh down with another small cast iron skillet. Toast for 1–2 minutes, or until the top is golden brown. Flip and press down again, then cook until the other side is toasted and the cheese has melted, 1–2 minutes more. Remove the sandwich from the pan and cut in half. Serve immediately with potato chips alongside. Repeat with the remaining sandwiches, adding more olive oil to the pan as needed.
Enjoy your Instant Pot Cubano Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Chicken Salad 2.0? | Here's a recipe for Chicken Salad 2.0:
Ingredients:
• 2 heads lettuce, washed and chopped and dried
• 4 cans chicken breast, drain and rinse right before using in recipe
• 3/4 cup dried cranberries
• 1/2 cup slivered almonds
• poppyseed dressing, to taste
Instructions:
1. In a small pan on low heat, roast almonds until lightly browned (2 minutes). Take off heat and set aside.
2. Put lettuce, chicken, and dried cranberries in a bowl. Add desired amount of dressing and toss well. Mix until everything is evenly dispersed.
3. Add almonds and serve.
Enjoy your Chicken Salad 2.0! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for One-Pan Flavorful Tenders? | Here's a recipe for One-Pan Flavorful Tenders:
Ingredients:
• 1 tablespoon oil
• 1/2 tablespoon red chili flakes
• 1 jalapeño, cut into slices
• 2 tablespoons white vinegar
• 1/2 tablespoon soy sauce
• 2 pinches salt
• 1/2 teaspoon sugar
• 1 1/2 tablespoons chili garlic sauce
• 4 chicken tenders, baked and julienne cut
Instructions:
1. Heat oil in a pan. Add chili flakes and fry slightly on medium flame.
2. Then, add jalapeños, vinegar, soy sauce, salt, sugar and chili garlic sauce.
3. Mix and turn off the flame. Then, add julienned chicken tenders and mix to coat.
4. Serve warm.
Enjoy your One-Pan Flavorful Tenders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Sweet And Spicy Cherry-Glazed Ribs? | Here's a recipe for Sweet And Spicy Cherry-Glazed Ribs:
Ingredients:
• 3 tablespoons sweet paprika
• 2 tablespoons kosher salt
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon chili powder
• 3 tablespoons light brown sugar
• 2 teaspoons freshly ground black pepper
• 1 rack pork rib, membrane removed
Cherry Glaze
• 2 1/2 cups frozen cherry, and their juices included, thawed
• 3/4 cup Frank's RedHot® Buffalo Wing Sauce
• 1/2 teaspoon lemon zest, grated
• 1 lemon, juiced
• 1/2 tablespoon worcestershire sauce
• 2 tablespoons unsalted butter
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
Instructions:
1. Preheat the oven to 275°F (135°C).
2. In a small bowl, stir together the paprika, salt, granulated garlic, granulated onion, chili powder, brown sugar, and black pepper until well-combined.
3. Rub the ribs with the spice mixture to cover both sides. Place ribs on a large sheet of heavy-duty aluminum foil and wrap tightly.
4. Place the wrapped ribs on a baking sheet and bake for 2 hours, or until tender.
5. Make the cherry glaze: In a medium saucepan, combine the thawed cherries and their juices, the Frank's RedHot® Buffalo Wing Sauce, lemon zest and juice, Worcestershire sauce, butter, granulated sugar, salt, and black pepper. Bring to a simmer over medium-high heat and cook for 10–15 minutes, or until the cherries are tender enough to mash completely. Mash the cherries, then remove the pot from the heat. Let the glaze cool for about 20 minutes.
6. Pour the glaze into a blender and blend on high speed until smooth for 2 minutes. Set aside until ready to use.
7. Remove the ribs from the oven and increase the oven temperature to 450°F (220°C).
8. Set a wire rack over a baking sheet. Place the ribs on the rack and unwrap and discard the foil. Coat the ribs all over with the cherry glaze.
9. Return the ribs to the oven and bake until caramelized, 10–12 minutes.
10. Remove the ribs from the oven and let rest for 15 minutes before slicing between the bones into individual ribs and serving.
Enjoy your Sweet And Spicy Cherry-Glazed Ribs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Easiest Stir-Fry Noodles. | Here's a recipe for Easiest Stir-Fry Noodles:
Ingredients:
• 2 teaspoons oil
• 1 packet noodle
• 4 cloves garlic, finely chopped
• 1 white onion, julienned
• 1 carrot, julienned
• 1 green bell pepper, julienned
• 5 green onions, medium diced
• 1 teaspoon soy sauce
• 1 teaspoon vinegar
• 2 teaspoons salt, or as per taste
• 1 teaspoon pepper powder, optional
Instructions:
1. Cook noodles according to package directions. Once cooked. Drain and add oil to prevent noodles from sticking together.
2. In a wok on medium-heat, saute garlic until fragrant. Then, add onions, bell pepper, and green onions and saute until fried and golden brown.
3. Add soy sauce and vinegar. Then, add noodles and mix well to combine.
4. Season to taste and serve.
Enjoy your Easiest Stir-Fry Noodles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Maque Choux (Fried Corn With Green Peppers)? | Here's a recipe for Maque Choux (Fried Corn With Green Peppers):
Ingredients:
• 3 ears corn, shucked and hulled
• 2 tablespoons butter
• 1/2 cup onion, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes, crushed
• 1/8 teaspoon black pepper, or to taste
• 1/2 teaspoon salt
• 1/2 teaspoon sugar, optional
• 3/4 cup heavy whipping cream, or half and half
• 1 tablespoon fresh parsley, minced
• 2 tablespoons green onion, minced
Instructions:
1. In a heavy skillet, heat the butter over medium-high heat until melted and sizzling. Add the onion, bell pepper, and garlic and sauté until softened, about 3 minutes.
2. Stir in the thyme, red pepper flakes, black pepper, salt, sugar (if using), and corn. Cook, stirring, until the corn is cooked through, about 5 minutes.
3. Add the cream and cook 5 minutes more to thicken. Stir in the parsley and green onions. Taste and adjust seasoning with more salt and pepper.
4. Serve warm.
Enjoy your Maque Choux (Fried Corn With Green Peppers)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Summer Asian Salad? | Here's a recipe for Summer Asian Salad:
Ingredients:
• 1/2 teaspoon sesame oil
• 1/2 teaspoon fresh ginger, grated
• 1/4 teaspoon Simple Truth Organic™ Minced Garlic
• 1 tablespoon Simple Truth™ Organic Brown Sugar
• 1/2 teaspoon water
• 1/2 cup Simple Truth™ Roasted Peanuts, crushed
• 1 tablespoon Simple Truth™ Organic Whole Sesame Seeds
• 1 container Simple Truth™ Organic Power Greens with Fresh Carrot
• 4 scallions, sliced on the bias
• 1 jalapeño, stemmed, seeded, halved lengthwise, and thinly sliced
• 2 tablespoons Simple Truth™ Organic Cilantro leaves, chopped
• 2 tablespoons Simple Truth™ Organic Basil leaves, chopped
• 1/2 cup Simple Truth™ Asian Style Sesame Vinaigrette
Instructions:
1. Heat a small nonstick skillet medium heat. Add the sesame oil, ginger, and garlic and sauté for 1 minute, until fragrant. Add the brown sugar and water and stir until the sugar is dissolved and the mixture is bubbling, being careful not to let it burn. Fold in the peanuts and sesame seeds until well-coated in the sugar mixture. Remove the pan from the heat and set aside to cool for 10–15 minutes.
2. In a large serving bowl, combine the Simple Truth™ Organic Power Greens with Fresh Carrot, scallions, jalapeño, cilantro, and basil. Drizzle with the Simple Truth™ Asian Style Sesame Vinaigrette. Toss until the salad is well mixed and evenly coated.
3. Garnish with the glazed peanuts and sesame seeds.
Enjoy your Summer Asian Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Raspberry Jalapeño Popper Chicken? | Here's a recipe for Raspberry Jalapeño Popper Chicken:
Ingredients:
• 6 boneless, skinless chicken breasts
• 6 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/4 cup jalapeño pepper, deseeded
• 1/4 teaspoon garlic powder
• 1 teaspoon salt and pepper
• 1 teaspoon paprika
• 2 eggs
• 2 cups seasoned bread crumbs
• cooking spray
• raspberry sauce
• 1 jar seedless raspberry jam
• 1/4 cup water
Instructions:
1. Preheat the oven to 375°F. Coat a sheet pan with cooking spray.
2. Place the cream cheese, cheddar cheese, jalapenos and garlic powder in a bowl stir to combine, and set aside.
3. In another bowl, whisk together egg, salt and pepper and set aside.
4. In a third bowl, mix breadcrumbs, salt and paprika and set aside.
5. Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side.
6. Fill the pocket of each chicken breast with the cream cheese mixture.
7. Sprinkle salt and pepper on both sides of the breast and then dip each breast first in the egg mixture and then dredge it with breadcrumbs.
8. Place the chicken on a baking sheet & brush with melted butter.
9. Cook for 30-35 minutes, or until chicken is cooked through. (If you have a meat thermometer, the internal temp should be 165F.) You can broil the chicken for 3-4 minutes to darken the outside if needed.
10. To make the raspberry sauce while the chicken is cooking, pour jam and water (or apple juice) into a medium-sized saucepan over low-medium heat. Stir continuously until the jam melts into a smooth sauce.
11. Let the chicken rest for 5-7 minutes. then slice & drizzle raspberry sauce over top.
Enjoy your Raspberry Jalapeño Popper Chicken! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Summer Veggie Sandwich? | Here's a recipe for Summer Veggie Sandwich:
Ingredients:
• 2 eggplants, sliced
• salt, to taste
• 2 tomatoes, sliced
• 2 eggs
• 1/2 cup flour
• 1/4 cup mayonnaise
• 1 garlic, minced
• fresh parsley, to taste, minced
Instructions:
1. Soak eggplant slices in salted water 10 minutes to drain bitterness. In a separate bowl, whisk eggs and in a third bowl, place flour. Dip eggplants slices first in egg wash, then in flour to create a ‘crust.’
2. Pan-fry eggplant slices until softened and golden-brown, then set aside.
3. Assemble the sandwiches by layering a bottom slice of eggplant with garlic, tomato, mayo, and then parsley. Top with another eggplant slice.
4. Serve.
Enjoy your Summer Veggie Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Zesty Artichoke Basil Grain Bowl? | Here's a recipe for Zesty Artichoke Basil Grain Bowl:
Ingredients:
• kosher salt, to taste
• 1 carrot, large bunch, cut into thirds
• 2 tablespoons olive oil
• 1 tablespoon McCormick® Zesty Spice Blend
• 1/2 teaspoon freshly ground black pepper
• 2 cups vegetable stock
• 1 cup buckwheat groats
Dressing
• 1 tablespoon champagne vinegar
• 1/2 cup pistachio
• 1/4 cup grapeseed oil
• 1/4 cup water
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/3 cup fresh basil, torn
Assembly
• 1/2 cup crumbled feta cheese
• 14 oz artichoke heart, drained and halved (1 can)
• 1/2 cup fresh spinach, torn
• 1/2 cup fresh basil, chopped
Instructions:
1. Preheat oven to 425˚F (220˚C).
2. Bring a large pot of salted water to a boil, then add the carrots and cook for about 5 minutes, until slightly tender but not cooked through. Drain and pat dry.
3. In a large bowl, toss the carrots with the olive oil, Zesty spice blend, and pepper until evenly coated. Spread the carrots on a rimmed baking sheet in a single layer. Roast for 10-15 minutes, until cooked through and crispy.
4. Using vegetable stock instead of water, cook the buckwheat groats according to the package instructions. Set aside.
5. Make the dressing: In a blender, combine the champagne vinegar, pistachios, grapeseed oil, and water and blend until a semi-smooth consistency is reached. Season with salt and pepper to taste. Add the basil and pulse a few times to incorporate.
6. Divide buckwheat groats between 2 bowls. Top with the carrots, feta, artichoke hearts, spinach, and basil. Drizzle over the dressing.
Enjoy your Zesty Artichoke Basil Grain Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Homemade Tomato Soup? | Here's a recipe for Homemade Tomato Soup:
Ingredients:
• 2 cans whole peeled, plum tomatoes with basil
• 2 fresh tomatoes, diced
• 2 cups chicken broth
• 2 cans v8 juice, spicy version
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 pinch red pepper flakes
• 2 tablespoons butter
• 2 tablespoons fresh basil
• 3/4 cup heavy whipping cream
• 4 oz goat cheese
Instructions:
1. In a large pan, combine canned tomatoes, fresh diced tomatoes, chicken broth, V8 juice, and then the salt, pepper, and red pepper flakes.
2. Let the mixture cook on medium heat for at least 30 minutes. Blend with an immersion blender to emulsify.
3. Add the butter, whipping cream, and goat cheese. Stir to combine.
4. Garnish with fresh basil and serve.
Enjoy your Homemade Tomato Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Lemon Pepper & Parsley Chicken Wings? | Here's a recipe for Lemon Pepper & Parsley Chicken Wings:
Ingredients:
• 1 bag frozen chicken wings, thawed and patted dry
• 2 1/2 teaspoons lemon pepper seasoning
• 2 cups flour
• 1 teaspoon paprika
• 2 tablespoons lemon juice
• 1 teaspoon fresh parsley
Instructions:
1. In a bowl, combine flour, paprika, and lemon pepper seasoning. Add wings to bag and fully coat, then add lemon juice.
2. Bake wings in an air fryer at 380 degrees Fahrenheit for 16 minutes. Once done, sprinkle with parsley while still warm.
3. Serve.
Enjoy your Lemon Pepper & Parsley Chicken Wings! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Easy Weeknight Chicken Tortilla Soup. | Here's a recipe for Easy Weeknight Chicken Tortilla Soup:
Ingredients:
• 4 cups water
• 2 cubes chicken bouillon
• fresh cilantro, to taste - can substitute dried cilantro
• 1/4 cup onion, diced - can substitute 1 tbsp of dried onion
• 3 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 can tomato, petite, diced
• 1 can whole kernel corn
• 1 can red bean, or kidney beans (can substitute black beans)
• 8 oz chicken, pre-cooked
Toppings:
• tortilla chip, or tortilla
• shredded cheese
• lime wedge
• avocado, optional
• sour cream, optional
Instructions:
1. Boil water in a crockpot. Once boiling, add bouillon cubes and stir until dissolved.
2. Once dissolved, add remaining ingredients except chicken. Simmer for 10 minutes, stirring occasionally.
3. Add chicken and simmer for 5 more minutes.
4. Serve warm with toppings.
Enjoy your Easy Weeknight Chicken Tortilla Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Honey Sriracha Bagel? | Here's a recipe for Honey Sriracha Bagel:
Ingredients:
• 1 bagel, of choice
• 2 tablespoons honey, divided
• 1 tablespoon sriracha
• 1/2 avocado
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
Instructions:
1. Preheat the toaster oven according to the manufacturer’s instructions.
2. Cut the bagel in half, then spread 1 tablespoon of honey and the Sriracha across both halves of the bagel.
3. Transfer the bagel to the toaster oven and toast to your desired shade.
4. Scoop the avocado flesh into a small bowl and mash until slightly chunky. Add the remaining tablespoon of honey, salt, black pepper, and red pepper flakes and stir to combine.
5. Remove the bagel from the toaster oven and spread the avocado mash on both sides.
Enjoy your Honey Sriracha Bagel! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Quinoa Curry Leaves Dosa. | Here's a recipe for Quinoa Curry Leaves Dosa:
Ingredients:
• 1 cup white organic quinoa
• 1 cup fresh curry leaves
• 1/2 cup rolled oats
• 1/4 cup split chana dal, (unskinned split chickpea lentil)
• 1/2 cup split urad da, (black unskinned lentil)
• 1 1/2 cups water, for making the batter
• 1 1/2 teaspoons kosher salt
• 1/4 cup oil, or ghee to apply to the cooked dosa
Instructions:
1. Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.
2. Drain out all the water. Add to a blender and blend with fresh curry leaves and water. The dosa batter consistency will be like pancake batter. Add salt and mix well.
3. Allow the batter to rest for 20 minutes or an hour.
4. Preheat a nonstick griddle on low heat and pour about 1/3 cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Starting from the middle, spread the batter in a circular motion going outwards.
5. Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes, then lower the heat slightly.
6. Using a flat spatula, start by removing the dosa from the outer edges, then gently fold the dosa.
7. Serve warm with coconut chutney and spicy tomato onion chutney.
Enjoy your Quinoa Curry Leaves Dosa! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Berry-Loaded Smoothie Bowl? | Here's a recipe for Berry-Loaded Smoothie Bowl:
Ingredients:
• 1 frozen ripe banana
• 1 cup frozen mixed berry
• 1/2 cup leafy greens
• 1/2 cup greek yogurt, or non-dairy yogurt
• 1 tablespoon almond butter
• 3/4 cup almond milk
Toppings:
• fresh berry
• 1 tablespoon pecan
• 1 tablespoon pistachio
• 1 tablespoon shredded coconut,
Instructions:
1. Blend the first five ingredients together in a high-powered blender and pour into a bowl.
2. Top with a few fresh berries of choice, pecans, pistachios and coconut.
3. Serve.
Enjoy your Berry-Loaded Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Rib Dogs 4-Ways? | Here's a recipe for Rib Dogs 4-Ways:
Ingredients:
• 1 rack baby back ribs
• 2 tablespoons paprika
• 1 1/2 tablespoons kosher salt
• 1 tablespoon cumin
• 1 tablespoon granulated garlic
• 1 tablespoon chilli powder
• 1 teaspoon brown sugar
• ¹⁄₂₁ tablespoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon granulated onion
Instructions:
1. Place 1 rack of baby ribs on foil paper.
2. In a bowl, add 1 tbsp paprika, 1 1/2 tbsp kosher salt, 1 tbsp cumin, 1 tbsp granulated garlic, 1 tbsp chili powder ,1 tsp brown sugar, 1/2 tbsp black pepper, 1/2 tsp cayenne pepper and 1 tbsp granulated onion and mix them well.
3. Sprinkle this mixture onto our ribs, thoroughly coating both sides.
4. Cover the rib with your foil paper and bake it for 300 degrees Fahrenheit (150 degree Celsius) for 3-3.5 hours.
5. Unwrap your cooked ribs and carefully remove the bones.
6. Chop the ribs into hot-dog sized bites and place them on your hot dog breads.
7. Add a variety of seasoning, relishes and sauces as per your liking. Here's a few options we love!
8. a) Season with barbecue sauce, coleslaw and red onion
9. b) Use caramelised onion. sauerkraut and Dijon mustard
10. c) Top with chipotle sauce, avocado pickled red onion and quest fresco
11. d) Or, use mayonnaise, sriracha pickled vegetables and jalapeño cilantro
12. Serve hot. Enjoy!
Enjoy your Rib Dogs 4-Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Pasta Sandwich? | Here's a recipe for Pasta Sandwich:
Ingredients:
• farfalle pasta, cooked according to package instructions
• 8 slices black forest ham, diced
• 8 slices cheddar cheese, diced
• 1/2 cup fresh spinach, chopped
• 1/3 cup bell pepper, diced
• 1/4 medium red onion, diced
• 1/2 cup mayonnaise
• 1 tablespoon mustard
• 1/4 cup heavy cream
• kosher salt, to taste
• freshly ground black pepper, to taste
Instructions:
1. In a large bowl, combine the cooked farfalle, ham, cheese, spinach, bell pepper, onion, mayonnaise, mustard, heavy cream, salt, and pepper. Toss until evenly incorporated and the pasta and vegetables are well-coated in the dressing.
2. Serve at room temperature or chilled. Leftovers will keep in an airtight container in the refrigerator for up to 7 days.
Enjoy your Pasta Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Asian Chicken Sesame Salad? | Here's a recipe for Asian Chicken Sesame Salad:
Ingredients:
• 4 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 tablespoons soy sauce
• 6 tablespoons ground sesame seeds
• 4 teaspoons brown sugar
• 1 pinch salt and white pepper
• 3 cups lettuce
• 1 cup red cabbage
• 2/3 cup green onion
• 3/4 cup roasted almond
• 1 cup roasted chicken
• 4 tablespoons sesame seeds
• 1 tablespoon black sesame seeds
Instructions:
1. In a small bowl, mix together the vinegar, oil, soy sauce, tahini, brown sugar, and salt.
2. Add the lettuce, cabbage, green onions, almonds, chicken, and the seeds and stir into the sauce until the sauce covers all the ingredients.
3. Serve.
Enjoy your Asian Chicken Sesame Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Best Chili Ever? | Here's a recipe for Best Chili Ever:
Ingredients:
• 1 jalapeño, de-seeded & finely minced
• 1 red bell pepper
• 1 yellow onion
• 1 lb ground beef
• 2 tablespoons garlic, minced
• 1/4 cup bone broth
• 1 tablespoon canola oil
• 1 can unflavored tomato sauce
• 1 cup water
• 1 can stewed tomato, strained
• 1 1/2 tablespoons honey
• 2 teaspoons cumin
• 2 tablespoons chili powder
• 1 teaspoon oregano
• 1 tablespoon smoked paprika
• 1/2 packet McCormick® Chili Seasoning
• salt and pepper, as needed
• 1 can corn, rinsed
• 1 can black beans, rinsed
Instructions:
1. Cook down onions & bell pepper in canola oil. Then, add finely minced jalapeno and garlic and sauté for 1 minute.
2. Add seasonings, bone broth, corn, tomatoes, and beans and cook until fragrant.
3. Add cooked ground beef & water.
4. Bring to a boil, then simmer for 1-2 hours uncovered.
5. Serve warm.
Enjoy your Best Chili Ever! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Homemade Pad Thai? | Here's a recipe for Homemade Pad Thai:
Ingredients:
• flat rice noodle
• 5 green onions
• 1 block tofu, sliced
• bean sprout
• fresh cilantro
• 2 cloves garlic
• 1/4 cup fish sauce
• 1/3 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1/3 cup tamarind paste
• 1 tablespoon sriracha
• 1/3 cup organic peanut butter
Instructions:
1. Sear tofu in a pan. Once seared on both sides, add remaining ingredients and let simmer until sauce thickens
2. Serve warm.
Enjoy your Homemade Pad Thai! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Baby Friendly Quesadilla? | Here's a recipe for Baby Friendly Quesadilla:
Ingredients:
• 2 tortillas
• 2 tablespoons pesto
• 1/2 avocado, mashed
• 1/4 cup grated cheddar cheese
• 1 tablespoon melted butter
• 1/2 teaspoon dried italian herbs
Instructions:
1. On a tortilla, spread pesto, avocado and cheese. Cover it with the other tortilla.
2. Mix the herbs with butter and brush it on the tortillas. Cook on a hot pan, cut and serve.
Enjoy your Baby Friendly Quesadilla! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Chicken And Veggie Grain Salad? | Here's a recipe for Chicken And Veggie Grain Salad:
Ingredients:
Chicken
• 8 oz boneless, skinless chicken breast
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon italian seasoning
• 1 1/2 tablespoons olive oil
Lemon Vinaigrette
• 2 tablespoons shallot, minced
• 1 1/2 tablespoons champagne vinegar
• 1/2 lemon, plus more to taste, juiced
• 4 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
Grain Salad
• 2 1/2 cups spring mix
• 1/4 cup red onion, sliced
• 1/3 cup cherry tomato, quartered
• 1/4 cup cucumber, diced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh dill, chopped
• 3 tablespoons dried cherry, chopped
• 1 tablespoon dried oregano
• 1/3 cup pearled couscous, cooked according to package instructions and cooled
Instructions:
1. Make the chicken: Preheat the oven to 375°F (190°C).
2. Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
3. In a small ovenproof skillet, heat the olive oil over medium heat until it shimmers. Add the chicken and cook until golden brown on both sides, about 3 minutes per side.
4. Transfer the skillet to the oven and cook the chicken for 10–15 minutes, or until the internal temperature reaches 165°F (75°C).
5. Meanwhile, make the vinaigrette. In a small bowl, combine the minced shallot and champagne vinegar. Let sit for about 5 minutes.
6. Add the lemon juice, olive oil, salt, black pepper, and red pepper flakes, and whisk together until emulsified.
7. Assemble the salad: In a large bowl, combine the spring mix, red onion, cherry tomatoes, cucumber, feta cheese, dill, dried cherries, dried oregano, and couscous.
8. Pour the lemon vinaigrette over the salad and toss until well combined. Season with more salt and lemon juice to taste. Divide the salad between individual bowls.
9. Slice the chicken, then divide among the salad bowls. Serve immediately.
Enjoy your Chicken And Veggie Grain Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Salad With Zucchini And Baby Spinach. | Here's a recipe for Salad With Zucchini And Baby Spinach:
Ingredients:
• 1 zucchini, julienned
• 2 tablespoons olive oil
• 2 tablespoons dried cranberries
• 2 tablespoons walnuts, chopped
• 1 lb baby spinach, washed and dried
• 1 cup goat cheese
• reduced balsamic vinegar, for the topping
• salt, as needed
• lemon juice
Instructions:
1. Mix zucchini with olive oil. Fry in a hot pan for 1 minute on each side, until browned.
2. In a bowl, season spinach with salt to taste and toss with lemon juice. Then, add walnuts, cranberries, cheese, and zucchini.
3. Toss with balsamic vinegar.
4. Serve.
Enjoy your Salad With Zucchini And Baby Spinach! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Low-Calorie Vegetarian Kimchi Jiggae? | Here's a recipe for Low-Calorie Vegetarian Kimchi Jiggae:
Ingredients:
• 2 cloves garlic, whole
• 2/3 cup kimchi, chopped
• 1 tablespoon gochujang
• 2 cups dashi stock
• 1/4 cup enoki mushroom
• 1/2 cup shirataki noodles, rinsed and washed
• 1/4 cup potato starch, Mung Bean noodles
• 2 stalks bok choy
• 1 egg
• salt and pepper, to taste
Instructions:
1. Lightly char the garlic in a hot pot (no oil needed). When it starts sizzling, add kimchi and stir-fry until aromatic. Then, incorporate the gochujang until well-combined.
2. Slowly add the dashi stock and bring to a boil.
3. Add enoki mushrooms, shirataki noodles, and potato starch or mung bean noodles and continue to boil. Then, lower heat and cover. Let cook for 10 minutes.
4. Season to taste with salt and pepper. Then, add bok choy. Cover and let cook.
5. Crack the egg into a separate small bowl and beat it. Add some liquid from the stew to make it more light.
6. Once vegetables are 75% cooked in the stew, pour the egg into it in a circular motion and let simmer for 5 minutes while occasionally stirring.
7. Serve hot.
Enjoy your Low-Calorie Vegetarian Kimchi Jiggae! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Hummus Soup? | Here's a recipe for Hummus Soup:
Ingredients:
• 1/4 cup olive oil
• 1 onion yellow onion, medium, diced
• 3 garlic cloves, minced or pressed
• 2 cups vegetable stock
• 1 cup water
• 15 oz can of chickpeas
• 1 lemon, juiced
• 1/2 cup tahini
• 1/4 cup nutritional yeast
• sea salt, to taste
Pita Croutons
• 2 pita breads
• olive oil, to taste
• za'atar, to taste
• crumbled feta cheese, for topping (optional)
• fresh parsley leaf, torn, for topping
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes.
3. Add the vegetable stock, water, and chickpeas. Cover, bring to a simmer, and cook for 10–15 minutes. Remove the pot from the heat and stir in the lemon juice.
4. Meanwhile, make the pita croutons: Tear the pita into small pieces. Spread on a baking sheet, drizzle with the olive oil, and sprinkle with za'atar. Toss until well coated.
5. Transfer to the oven and toast until the pita croutons are golden brown, 7-10 minutes.
6. Use an immersion blender to purée the soup until smooth and creamy. Stir in tahini, nutritional yeast, and salt.
7. Ladle the soup into bowls and top with the pita croutons, feta, and parsley. Serve immediately.
Enjoy your Hummus Soup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Air Fried Soy Chicken With Potatoes? | Here's a recipe for Air Fried Soy Chicken With Potatoes:
Ingredients:
• 4 lb chicken free range, internals removed
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon five spices powder
• 1/2 teaspoon white pepper
• 6 cloves garlic, peeled and grated
• 1 blue ginger, peeled and grated
• 1 lb potato, other root vegetables (optional)
Instructions:
1. In a bowl, make the marinade by mixing grated ginger and garlic, white pepper, five spice powder, sesame oil, and soy sauce into a marinade.
2. Rub marinade all over the chicken evenly, including under the folds and inside the cavity. Chill in the fridge covered with a lid for at least 2 hours. Before air frying, take marinated chicken out from the fridge to bring to room temperature.
3. Pre-heat air fryer at 200°C for 3 minutes.
4. Optional: peel and cut potatoes or any root vegetables such as carrots or sweet potatoes into pre-heated air fryer as the base.
5. Place chicken into the air fryer, breast side down and air-fry at 200°C for 30 minutes.
6. Flip the chicken and toss the potatoes every 7-8 minutes to ensure even cooking.
7. Serve warm.
Enjoy your Air Fried Soy Chicken With Potatoes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Roasted Moroccan Carrots With Baba Ganoush? | Here's a recipe for Roasted Moroccan Carrots With Baba Ganoush:
Ingredients:
• 1 bunch dutch carrots, washed and tops trimmed
• 2 large purple carrots, washed and tops trimmed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 corn, boiled and shucked
• 1/4 cup pistachio, chopped
• 1/2 cup Baba Ganoush
Instructions:
1. Place carrots on a baking dish lined with baking paper. Drizzle with olive oil, salt and paprika.
2. Bake at 180°C until tender – approx. 20 minutes.
3. To plate the dish, spread the baba ganoush across the bottom of the entireR plate. Lay the roast carrots on the baba ganoush and top with corn and pistachio nuts.
Enjoy your Roasted Moroccan Carrots With Baba Ganoush! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make The Best Ratatouille. | Here's a recipe for The Best Ratatouille:
Ingredients:
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 5 zucchinis, peeled and sliced
• 1 green bell pepper, desseded and chopped
• 1 red bell pepper, desseded and chopped
• 1 can tomato sauce
• Herbe de provence, to taste
• salt and pepper, to taste
Instructions:
1. Heat oil in a large, heavy-bottomed pot on medium high. Add onions and garlic to the pot and saute until translucent.
2. Add peppers to onions, reduce heat to medium-low with lid on, and cook for 20 minutes (stirring occasionally).
3. Add zucchini and keep cooking with lid on for an additional 20-30 minutes until vegetables are softened.
4. Add seasonings and tomato sauce and cook for an additional 10-15 minutes on low heat.
5. Serve warm.
Enjoy your The Best Ratatouille! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Spinach Chicken Curry? | Here's a recipe for Spinach Chicken Curry:
Ingredients:
• 3 lb spinach, puréed
• 4 lb chicken breast, cubed
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• 2 teaspoons Achari chicken masala
• 4 cloves
• 4 elaichi seeds
• 1 white onion, chopped
• 2 teaspoons heavy whipping cream
• 1/4 teaspoon chili powder
• 3 teaspoons salt
• 2 teaspoons sugar
• 1 tablespoon olive oil
Instructions:
1. Add cloves, garlic, ginger and onion, to oil until fragrant.
2. Add chicken and chili powder and cook thoroughly.
3. Add spinach purée and stir. Then, add elaichi seeds, masala, salt, and sugar. Cook on medium low heat for 10-15 minutes.
4. Add heavy cream and stir.
5. Serve hot.
Enjoy your Spinach Chicken Curry! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Pique Lo Macho? | Here's a recipe for Pique Lo Macho:
Ingredients:
• lb beef sirloin, cut into bize-size pieces
• 2 packages hotdogs-sliced into diagonal cuts
• red onion, or white, largely diced
• 3 whole tomatoes
• 4 hard boiled eggs
• 1 cup light beer
• 1/2 cup white vinegar
• 2 packets sazon seasoning
• 2 tablespoons salt, divided
• 1 tablespoon pepper
• 4 cloves garlic
• 5 potatoes, (or a bag of fries)- if using potatoes, julienne to look like french fries
• green pepper
• jalapeño, optional
• 1 cup canola oil, or vegetable oil as needeed
Instructions:
1. Steep onions and tomatoes in a mixture of white vinegar with 1 tbsp salt. Set aside.
2. Cut the onions and tomatoes into big long chunks, cut the jalapeños into smaller circle cuts and add all to a half cup of white vinegar with salt and put aside.
3. Heat up oil in a fry pan or deep wok. Fry potatoes/fries until crispy on the outside but soft on the inside. Set aside.
4. Cook cut hotdogs in the same oil for ~2 minutes. Retrieve and place on top of potatoes.
5. Season beef pieces with Sazon, pepper, and salt to taste.
6. Add beer and minced garlic to the same oil. To this, add bite size beef and cook on medium heat until tender (~5 minutes). Retrieve and put on top of hot dogs.
7. Retrieve veggies from vinegar and place in oil. Saute for 1-2 minutes until soft and then place on top of beef.
8. Peel and slice hard boiled eggs into 4 pieces each and place on top of mixture.
9. Serve alongside crusty bread.
Enjoy your Pique Lo Macho! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Avocado Mung Bean Jelly Noodle Salad? | Here's a recipe for Avocado Mung Bean Jelly Noodle Salad:
Ingredients:
Ingredients:
• 1/2 avocado
• 1 cup mung bean starch
• 3 1/2 cups water
• 2 tablespoons garlic, crushed
• 1 cup cucumber
• 1 cup carrot
• 2 tablespoons sesame seeds
Salad Dressing:
• 2 tablespoons black vinegar
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons homemade chili oil
• 1/4 teaspoon ground sichuan pepper
• 1/4 teaspoon salt
Instructions:
1. Pour 300 ml water in a mixing bowl, then mix with 100g mung bean starch. Stir until combined well (no lumps).
2. Pour the remaining 600 ml of water into a saucepan and heat water to 60°C (140 f). Start pouring mixture into water, whisking constantly.
3. Cook the mixture on low heat until the color becomes transparent, then remove from heat. Then, pour the mixture into a lightly-greased mould and set aside in a fridge or at room temperature for a few hours or until set.
4. To make the dressing, mix together light soy sauce, black vinegar, and water until combined. Then add homemade chili oil, ground Sichuan pepper, sesame oil, crushed garlic and salt.
5. When the jelly noodle is completely set and flip it over onto a cutting board. Cut the noodles into a desired shape and size.
6. Place carrot, cucumber and avocado on the top of the salad and drizzle with salad dressing.
7. Garnish with sesame seeds and fresh herbs and serve.
Enjoy your Avocado Mung Bean Jelly Noodle Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Grilled Apricot & Burrata Board? | Here's a recipe for Grilled Apricot & Burrata Board:
Ingredients:
• 3 apricots, halved and pits removed
• 8 oz burrata
• 1/4 lb serrano (jambon) ham, sliced
• swiss chard, roughly chopped - (~3 large leaves + stems left on)
• 1 tablespoon apricot preserve
• 2 tablespoons orange juice
• 1 tablespoon white balsamic vinegar
• 3 tablespoons extra virgin olive oil
• salt and pepper
• balsamic glaze, to finish
Instructions:
1. Brush apricots with 1 tbsp olive oil, and grill apricots on both sides for about 2-3 minutes per side, or until nice grill marks are achieved. Let apricots cool.
2. Whisk together apricot preserves, orange juice, white balsamic, 2 tbsp olive oil, and salt and pepper to taste.
3. In a bowl, gently toss swiss chard, grilled apricots and vinaigrette. Set aside any leftover vinaigrette on the bottom of the bowl.
4. On a medium cutting board or serving platter, add dressed swiss chard and apricots.
5. Pull apart burrata and serrano ham into large chunks and place pieces throughout the board.
6. Drizzle any leftover vinaigrette on top of the board and finish with balsamic glaze.
7. Serve.
Enjoy your Grilled Apricot & Burrata Board! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Salmon Patty Bowl. | Here's a recipe for Salmon Patty Bowl:
Ingredients:
• 2 handfuls mixed greens salad
• 1/4 cup chickpeas
• 1/4 cup roasted broccoli
• 1 salmon burger, air fried
• 1/4 cup grape tomatoes, sliced
• 1 tablespoon cilantro ranch dressing
• 2 tablespoons chipotle cauliflower dip
Instructions:
1. In a bowl, combine the mixed green salad with the tomatoes, broccoli and chickpeas. Mix. Place cooked salmon burger on top.
2. Add chipotle cauliflower dip on the side of the salmon. Drizzle cilantro ranch dressing on top.
3. Serve.
Enjoy your Salmon Patty Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Chicken Taco Ciabatta Pizza? | Here's a recipe for Chicken Taco Ciabatta Pizza:
Ingredients:
• 1 loaf ciabatta bread, cut in half lengthwise
• 2 tablespoons butter
• 1/2 cup white onion, diced
• 2 tablespoons garlic, minced
• 1 can green chillies
• 1 cup mild salsa
• 2 cups rotisserie chicken, shredded
• 1 packet taco seasoning
• 1/2 cup chicken stock
• 1 cup frozen corn
• 1 cup shredded monterey jack cheese
Instructions:
1. Slice the ciabatta bread lengthwise and place on a foil-lined cookie sheet. Set aside.
2. Saute the onion and garlic in butter until soft in a skillet over medium heat.
3. Stir in the shredded chicken, chilies, salsa, broth, and taco seasoning. Cook, stirring occasionally, until the mixture thickens, about 10 minutes.
4. Stir in frozen corn and cook for another 5 minutes, stirring often.
5. Lightly toast bread halves.
6. Spoon 1/2 of the chicken mixture on each bread half. Then, sprinkle with the cheese.
7. Place the pan back under the broiler for about 3-5 minutes, until the filling is hot and the cheese is melted.
8. Serve warm.
Enjoy your Chicken Taco Ciabatta Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Braciole Bites? | Here's a recipe for Braciole Bites:
Ingredients:
• 1 lb beef carpaccio, cut into 2 x 3-inch (5 x 7.5 cm) pieces
• 1 1/2 teaspoons kosher salt, divided
• 3/4 cup olive oil, divided, plus more as needed
• 1 1/2 cups bread crumbs
• 1/4 cup fresh flat-leaf parsley, plus more for garnish, chopped
• 1/2 cup freshly grated parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 24 provolone cheeses
Special Equipment
• 4 metal skewers, 12 in (30 cm)
Instructions:
1. Arrange the beef in a single layer on a large platter. Sprinkle with 1/2 teaspoon salt, then drizzle with 1/4 cup (60 ml) olive oil. Turn the pieces of beef over and sprinkle with another 1/2 teaspoon salt and another 1/4 cup olive oil. Let sit while you prepare the bread crumb mixture.
2. Add the bread crumbs, remaining 1/2 teaspoon salt, the parsley, Parmesan cheese, pepper, and garlic powder to a large, shallow bowl and mix together. Add 2 tablespoons of olive oil and mix until the bread crumbs are lightly coated, but not greasy.
3. Working with one piece at a time, lift the beef and let the excess olive oil drip off. Place in the bread crumb mixture and press into the crumbs to coat both sides. Set the beef down in the crumbs and place a piece of provolone cheese on. Starting from a short side, roll tightly. Thread the beef roll onto a 12-inch metal skewer, and repeat with the rest of the beef, 6–7 rolls per skewer.
4. Heat the remaining 2 tablespoons of olive oil on a large flat-top pan or griddle over high heat. Working in batches, place the skewers in the pan and cook for 5–7 minutes on each side, until the braciole are browned and cooked through. Add more olive oil between batches, if needed.
5. Serve immediately garnished with more parsley.
Enjoy your Braciole Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Spicy Small Prawns Ceviche And Beef-Mince Tacos? | Here's a recipe for Spicy Small Prawns Ceviche And Beef-Mince Tacos:
Ingredients:
CEVICHE:
• 12 medium hard shell tacoes
• 1/2 lb small prawens, deveined and peeled
• 1/2 cup lemon juice
• 1 handful coriander, chopped
MINCE:
• 1/4 cup butter
• 1 1/2 onions, chopped
• 1 lb beef mince
• 1 tablespoon garlic powder
GUACAMOLE:
• 3 avocados, pitted and chopped roughly into chunks
• 2 tomatoes, chopped
TACOS:
• 12 medium soft shell tacoes
• 1/2 cucumber, diced
• 2 tomatoes, diced
• 1 red spring onion, chopped
• 1 Tin sweet corn, liquid strained
• 1/4 cup mayonnaise
• 1 tablespoon red chili flakes
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 jalapeñoes, seeded and chopped
• 6 sweet and sour pickles, roughly chopped
• butter lettuce, shredded
• 1 tablespoon wasabi
• 2 spring onions, chiffonaded for garnish
• 1/2 cup beef stock
• 3 tablespoons tomato paste
• salt and pepper
• 2 cups grated cheddar cheese
Instructions:
1. To make the ceviche, mix all the ingredients together in a bowl and refrigerate.
2. To make the mince, heat a pan and melt the butter. Fry the onions till soft, then add the mince and cook for 2–3 minutes. Then add the garlic powder, chilli flakes, cayenne pepper, cumin, coriander and beef stock. Bring to a gentle simmer. Lastly, add the tomato paste and mix well. Cook the mince for a further 5 minutes, season with salt and pepper, and continue to gently stir.
3. To make the guacamole, combine all of the ingredients in a bowl and mash together to your desired consistency.
4. Assemble your tacos with your favorite flavor combinations. Serve.
Enjoy your Spicy Small Prawns Ceviche And Beef-Mince Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Tomato Shorba? | Here's a recipe for Tomato Shorba:
Ingredients:
• 7 medium sized red tomatoes, roughly chopped
• 1 medium sized onion, roughly chopped
• 1 medium carrot, roughly chopped
• 6 cloves garlic
• 2 tablespoons grated ginger
• 1/2 lemon
• 8 black peppercorns
• 2 teaspoons coriander seed
• 1 teaspoon cumin seeds
• cinnamon stick, 1.5 cm (1/2 in)
• 4 cloves
• 2 cardamom pods
• 2 teaspoons oil
• 2 teaspoons salt
• 2 tablespoons sugar
• 1/4 teaspoon red chilli powder
• 1/4 cup coriander
• 4 cups water
• fresh cilantro
Instructions:
1. In a large saucepan, roast the spices (peppercorns, coriander seeds , cumin , cinnamon sticks , cloves , cardamom pods) in oil until slightly golden brown and aromatic .
2. To the saucepan, add ginger and garlic until the raw smell goes off for 3-4 min on medium heat. To this, add onions and carrots. Saute until onions turn translucent.
3. Add tomatoes and coriander / cilantro stems. Mix them well. Then, add 1.5 cups water - simmer the mixture until tomatoes are completely cooked and mushy- about 10 minutes on medium flame.
4. Add the remaining 2.5 cups of water and let simmer for 10 more minutes. Then, let the mixture cool. Once cooled, grind mixture into a fine paste and pass through a sieve to collect the liquid, which is the soup.
5. Boil the soup until hot.
6. Serve hot with garlic bread.
Enjoy your Tomato Shorba! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Classic Pizza? | Here's a recipe for Classic Pizza:
Ingredients:
• 1 package frozen pizza dough
• 1 jar Orlando's tomato sauce
• 1 package grated mozzarella cheese
• 1 packet fresh mozzarella cheese
• 2 packs string cheese
• topping of your choice, meats, cheeses, herbs, etc
Instructions:
1. Extend the pizza dough (make sure to flatten the ends). Meanwhile, preheat the oven to 180°C.
2. Place the string cheese on those flattened ends. Then, roll them to create a cheese-filled crust.
3. Top with sauce, grated and fresh mozzarella, and remaining toppings.
4. Bake for 20-25 minutes or until dough is cooked through and cheese is lightly browned.
5. Serve.
Enjoy your Classic Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Instant Spinach Dhokla? | Here's a recipe for Instant Spinach Dhokla:
Ingredients:
For Dhokla Batter:
• 1 1/2 cups finely ground rava flour
• 1 cup spinach, chopped
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon ginger and green chili paste
• 1 1/2 tablespoons yogurt
• 1 1/2 cups warm water
• 1/3 cup water, (to smooth batter once rested)
• 1 teaspoon eno salt
For Tempering:
• 1 1/2 tablespoons peanut oil
• 1 teaspoon mustard seed
• 1 teaspoon cumin seeds
• 1 teaspoon white sesame seeds
• 2 slit green chillies
• 8 fresh curry leaves
Instructions:
1. Grease a 9-inch round or square cake pan.
2. Add Rava (semolina) to a mixing bowl. Next, add chopped spinach, ginger and green chili paste, salt, and turmeric.
3. Add 1 and a half cups of warm water little by little, and start whisking the batter until smooth and lump-free. Let the batter rest for 20 minutes.
4. After 20 minutes, the rava would have swelled soaking up all the water. Whisk - if the batter is too thick/unmixable, add remaining 1/3 cup water and little by little and whisk. If the batter is smooth before this, don’t add the remaining 1/3 cup water. Add about 3 cups of water to a dhokla steamer or a deep wide-mouthed pot.
5. Cover and let it simmer.
6. Now add eno (fruit salt) to the batter and whisk well. The batter will become fluffy.
7. Pour the batter into the prepared dhokla plate or cake pan and place the cake pan in the pot.
8. Cover and steam for 15 mins. Once cooked, check that the batter is cooked by testing with a knife. Insert knife - if the knife comes out clean, then the dhokla is cooked.
9. Cut the dhoklas into squares or diamond shape
10. To make the tempering, add oil to a small saucepan.
11. Once hot, add mustard seeds, once they start to crackle add cumin seeds, white sesame seeds. Once they splutter. Turn off the heat. Add curry leaves.
12. Top dhokla with tempering and serve.
Enjoy your Instant Spinach Dhokla! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Loaded Hot Dogs? | Here's a recipe for Loaded Hot Dogs:
Ingredients:
• 8 plant-based hot dog sausages
• 8 hot dog rolls
• vegan cheese, optional
Curried mustard sauce
• 1/3 cup dijon mustard
• 1 spring onion
• 1 teaspoon curry powder
• 1/4 cup almond milk
• 1 pinch of sugar
For the onion rings
• 1 onion, sliced into rings
• sunflower oil, for deep frying
• 1/2 cup all purpose flour
• 1/2 cup cornflour
• 1/4 cup polenta
• 1/2 teaspoon salt
• 1/2 cup almond milk
• 1/4 cup coconut cream
For the salsa
• 1/2 cucumber, finely chopped
• 1 avocado, chopped
• 1/2 red onion, finely chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• salt and pepper, to taste
Instructions:
1. For the curried mustard sauce, combine all the ingredients in a small saucepan over a medium heat and simmer for 2 minutes. Blend with a hand blender or in a food processor until smooth and set aside to cool.
2. For the onion rings: Heat the sunflower oil over a medium-high heat until it reaches 180°C. (Test this before frying by placing one ring in the oil. If it bubbles immediately, the oil is ready.)
3. Stir all the dry ingredients together in a large mixing bowl. Combine the almond milk and coconut cream in a separate mixing bowl.
4. Dip each onion ring into the dry mixture, then dip into the wet mixture and then back into the dry mixture. Fry the rings in batches until golden and crisp (1–2 minutes). Drain on a paper towel and set aside.
5. For the salsa, combine all the ingredients in a bowl.
6. Lightly chargrill the hot dog sausages on a barbecue grid over medium-hot coals until heated all the way through. Slice each roll, lengthways, without cutting all the way through. Spread the roll with the curried mustard sauce, then add the hot dog sausages and top with salsa and onion rings. Add some vegan cheese for an extra treat.
7. Serve.
Enjoy your Loaded Hot Dogs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Gluten-Free Vegan Black Bean Burgers. | Here's a recipe for Gluten-Free Vegan Black Bean Burgers:
Ingredients:
• 2 cans black beans, drained, rinsed, and patted dry
• 1/4 cup oats, gluten free if preferred
• 1/2 cup walnuts
• 1 poblano pepper, roughly chopped
• 1/2 medium onion, roughly chopped
• 1/2 lime, juiced
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon fresh parsley
• salt and pepper, to taste
• olive oil, for cooking - optional
Instructions:
1. Preheat the oven to 325 degrees.
2. Spread beans on a lined baking sheet and bake for 15 minutes until slightly dried out. Reserve 1/2 cup black beans.
3. In a food processor, combine the remaining beans, lime, onion powder, garlic powder, cumin, and parsley. Pulse until mixture comes together. Remove from processor and set aside.
4. In a food processor, combine poblano, onion, oats, and walnuts. Pulse a few times until you reach your desired consistency. I prefer a chunky texture, so I only pulse a couple of times.
5. In a large bowl, combine the bean mixture, oat mixture, the reserved 1/2 cup black beans, salt, and pepper. Stir until well combined.
6. Using a large cookie or ice cream scoop, scoop the mixture, and form into patties. I used 2 scoops per patty. Place patties on a parchment or waxed paper-lined tray and freeze for one hour.
7. In a non-stick or cast-iron skillet, heat 1 tbsp olive oil over medium heat. Place two frozen patties in a skillet and cook for approximately 4 minutes on each side. Cook remaining burgers, adding a little oil each time.
8. Assemble with desired toppings/bun and serve.
Enjoy your Gluten-Free Vegan Black Bean Burgers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Veggie Roast And Tuna Salad. | Here's a recipe for Veggie Roast And Tuna Salad:
Ingredients:
Salad Dressing:
• 2 teaspoons tahini
• 1 1/2 teaspoons harissa paste
• 1 1/2 teaspoons pomegranate molasses
• 1 tablespoon brine, from pickled olives
• salt, as needed
Salad Ingredients:
• 1 cup tuna, canned
• 1 red bell pepper, cubed
• 2 1/2 cups brussels sprouts, cut into halves
• 1 tablespoon olive oil
• 1 tablespoon Za’atar spice mix
• 2 teaspoons balsamic vinegar
• salt, to taste
For Garnish:
• 1 handful fresh parsley
• 2 teaspoons Za’atar
• 2 teaspoons balsamic vinegar
• 1 teaspoon red chili flakes
• 2 cloves garlic, cut into thin slivers
• 1 shallot, sliced thin
• 2 teaspoons caper
• 1 tablespoon olive oil
• 3/4 cup bread croutons, toasted, dressed with extra virgin olive oil and a pinch of salt
Instructions:
1. Roast the brussel sprouts and bell pepper with za’atar, salt, olive oil and balsamic vinegar at 400°F for 25-30 minutes or more, depending on how charred you like your veggies.
2. Once the veggies are roasted, take a salad bowl and mix the sprouts, bell pepper and canned tuna together. Then, mix together dressing ingredients and, once combined, toss salad in this.
3. Fry a few capers and slivers of small onions and garlic in olive oil and add this on top of the salad.
4. Finish the salad with a final dash of balsamic vinegar, toasted bread croutons, a sprinkle of fresh parsley, za’atar spice mix and red chilli flakes.
Enjoy your Veggie Roast And Tuna Salad! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Salmon "Spaghetti" Agilo E Olio? | Here's a recipe for Salmon "Spaghetti" Agilo E Olio:
Ingredients:
• 1 lb salmon, skinned
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 shallot, sliced
• fresh parsley, to taste
• 1/2 teaspoon red pepper flakes
• salt and pepper, to taste
• nutritional yeast, to taste
Instructions:
1. Slice salmon into thin strips.
2. Place strips of salmon into a shallow bowl and then add the rest of the ingredients and toss everything together.
3. To serve, sprinkle salt and pepper over the top along with extra nutritional yeast and parsley.
Enjoy your Salmon "Spaghetti" Agilo E Olio! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |