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Tell me how to make Stuffed French Toast By Chef Andrea Drummer. | Here's a recipe for Stuffed French Toast By Chef Andrea Drummer:
Ingredients:
French Toast
• 1 loaf brioche bread, cut into 3 in slices
• 1 cup granulated sugar
• 8 cups heavy cream
• 2 vanilla beans, seeds scraped
• 6 large eggs, beaten
Filling
• 1/2 cup cream cheese, softened
• 1/2 cup ricotta cheese
• 1/2 cup strawberry, quartered
Macerated Strawberries
• 1/2 cup strawberry, quartered
• 1/2 lemon, juiced
• 1 teaspoon granulated sugar
• 1/2 lemon
• 1/2 cup blueberry
• 1/4 cup maple syrup
Chantilly Cream
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
Assembly
• 1/2 cup turbinado sugar
• 4 fresh mint leaves
Special Equipment
• kitchen torch
Instructions:
1. Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
2. In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
3. Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
4. Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
5. Preheat the oven to 350°F (180°C).
6. Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
7. While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
8. Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
9. Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
10. Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
11. Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
12. Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
13. Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
Enjoy your Stuffed French Toast By Chef Andrea Drummer! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Avocado Cold Brew Smoothie. | Here's a recipe for Avocado Cold Brew Smoothie:
Ingredients:
• 1/2 cup cold brew coffee
• 1/2 avocado, chopped
• 1 tablespoon vanilla extract
• 1 cup coconut milk
• 1/2 cup vanilla yogurt
• 2 cups ice
• coconut flake, for serving
Instructions:
1. Add the cold brew coffee, avocado, vanilla, coconut milk, yogurt, and ice to a blender.
2. Blend until smooth.
3. Serve in a glass and top with coconut flakes.
Enjoy your Avocado Cold Brew Smoothie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make 5-Layer Breakfast Bake. | Here's a recipe for 5-Layer Breakfast Bake:
Ingredients:
• 3 cups hash brown
• 2 cups shredded sharp cheddar cheese
• 3 cups egg, scrambled
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
Sausage Gravy
• 1 tablespoon butter
• 1 lb breakfast sausage
• 2 tablespoons flour
• 4 cups whole milk, at room temperature
• salt, to taste
• pepper, to taste
Biscuit Dough
• 2 cups flour, plus more for dusting
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 cup buttermilk, cold
• 1/2 cup butter, melted, plus 2 tablespoons for brushing
• 1 teaspoon salt
Instructions:
1. For the gravy, heat the butter in a large sauce pan. Break up the sausage in the pan and let it brown for a few minutes.
2. Add in the flour and toss the sausage to toast for 1 minute.
3. Pour in the milk and stir constantly until the mixture has thickened, about 8 minutes. Season with salt and pepper to taste.
4. Grease a 9" x13" (23cmx33cm) roasting pan. Spread the hash browns evenly along the bottom of the pan and sprinkle with salt and pepper. Add the cheddar cheese in an even layer and top with scrambled eggs.
5. Pour the gravy on top of the eggs in the roasting pan.
6. For the biscuit dough, combine the flour, salt, baking powder, and baking soda in a large bowl.
7. Pour the melted butter into the cold buttermilk and stir gently with a spoon until the butter hardens and forms lumps. Pour the milk mixture into the flour and mix until well-combined.
8. Pre-heat oven to 400°F (200°C).
9. Transfer the dough to a floured sheet of cling wrap and generously dust the dough with flour. Using a floured rolling pin, roll the dough into a rectangle that matches the size of your roasting pan.
10. Roll the dough onto the rolling pin and transfer to the roasting pan, then brush with melted butter.
11. Bake for 25-30 minutes.
Enjoy your 5-Layer Breakfast Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Breakfast Biscuits. | Here's a recipe for Breakfast Biscuits:
Ingredients:
• 10 oz chorizo
• 4 eggs, or 8 egg whites
• 1 cup shredded cheddar cheese
• 1/2 cup onion, diced
• 1 cup bell pepper, diced
• 2 tablespoons vegetable oil
• 1 tube biscuit dough
• 1 egg wash
• flour, for dusting
Instructions:
1. Heat the oil in a frying pan. Add the onion and stir until translucent. Add the chorizo.
2. NOTE: You don’t need to use more salt since chorizo has enough salt.
3. Cook for about 5 minutes, stirring occasionally. Add the bell peppers and stir.
4. Beat the eggs until the yolks break and add them to the chorizo mix.
5. Stir until the eggs are just cooked.
6. Preheat oven to 375˚F (190˚C).
7. Flour a surface and open a tube of biscuits. Place them close to each other. Roll them out with a rolling pin to create one single dough.
8. Sprinkle cheddar cheese over the rolled biscuit dough. Add the chorizo and eggs. Roll it up and pinch the edge to seal it to the roll.
9. Brush the roll with egg wash.
10. Using scissors, make slits in the dough about 2 inches (5 cm) apart from each other. Then twist them to alternating sides to create a braided look.
11. Bake for 25 minutes, or until golden brown.
Enjoy your Breakfast Biscuits! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Cotton Candy Rain Cloud. | Here's a recipe for Cotton Candy Rain Cloud:
Ingredients:
Cotton Candy
• 1 hard yellow candy
• 1 tablespoon superfine granulated sugar
Royal Milk Tea
• 1 tablespoon assam black tea leaves
• 1/3 cup boiling water
• 1 1/4 cups milk
• 1 teaspoon granulated sugar
• hot water, for warming teacup
Special Equipment
• wooden skewer
Instructions:
1. Make the cotton candy: Let the machine heat for 10 minutes before using, then turn off.
2. Add the yellow hard candy and superfine sugar to the machine, then turn back on. When you see the cotton candy web begin, hold a wooden skewer into the center at a 45° angle and spin to collect the candy. Once some candy has accumulated, hold the skewer horizontally to collect the rest, moving from side to side for even distribution.
3. Secure the skewer with the cotton candy to a table sign holder and set aside.
4. Make the royal milk tea: Add the tea leaves into a small bowl. Pour the boiling water over the tea so the leaves are just covered. Steep for 2–3 minutes..
5. Add the milk, steeped tea, and sugar to a small pot over medium heat. Cover and bring to just below boiling. Uncover, stir, and strain to remove the tea leaves.
6. Meanwhile, pour hot water into a teacup. Let sit to warm the cup until ready to serve.
7. Pour the hot water out of the cup, then pour in the milk tea.
8. Set the teacup beneath the cotton candy cloud and watch the rain fall.
Enjoy your Cotton Candy Rain Cloud! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Salted Caramel French Toast Bake? | Here's a recipe for Salted Caramel French Toast Bake:
Ingredients:
Salted Caramel Sauce
• 1 cup sugar
• 3 tablespoons water
• 1 cup double cream
• 1 teaspoon rock salt
Egg Mixture
• 6 eggs
• 1 cup milk
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 14 oz white bread, chopped into chunks
• 1/2 cup chopped pecan
To serve
• icing sugar, as needed
Instructions:
1. In a small saucepan, add the sugar and water, carefully swirling the pan to make sure the water is covering all the sugar. Cook on a medium heat for 5 minutes, or until a deep amber colour, without stirring.
2. Turn off the heat and add the double cream, whisking until smooth. Stir in the salt and cool.
3. Preheat oven to 350˚F/(180°C).
4. In a large bowl, add the eggs, milk, sugar, vanilla extract, cinnamon, and most of the cooled salted caramel sauce and whisk until smooth.
5. Placed the chopped white bread into a greased heatproof dish and pour over the egg mixture. Sprinkle over chopped pecans and bake for 45 minutes. (If the top of the bread is burning, cover with foil halfway through baking.)
6. Serve with icing sugar and leftover salted caramel sauce.
Enjoy your Salted Caramel French Toast Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Breakfast Timpano? | Here's a recipe for Breakfast Timpano:
Ingredients:
Flour Tortilla
• 3 1/2 cups unbleached all-purpose flour, plus more for kneading and dusting
• 1 teaspoon salt
• 5 tablespoons extra virgin olive oil
• 1 1/4 cups water, room temperature
Fillings
Sautéed Vegetables
• 1 tablespoon canola oil
• 2 large yellow onions, sliced
• 4 large bell peppers, seeded and sliced
• 1 teaspoon salt
• 1 teaspoon dried oregano
Home Fries
• 1 tablespoon canola oil
• 6 yukon gold potatoes, skin-on, boiled and diced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon smoked paprika
Assembly
• 10 strips bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 2 cups sautéed spinach
• 10 small breakfast sausages, cooked
• 12 eggs, scrambled
• 10 italian sausages, cooked
Instructions:
1. Make the flour tortilla: In a large bowl, combine the flour and salt. Add the olive oil and mix well. The texture should look like coarse cornmeal.
2. Add the water and knead until the dough comes together in a ball. If it is too wet, add more flour. Wrap the dough with plastic wrap or cover with a damp cloth. Let rest for 10 minutes.
3. Make the sautéed vegetables: In a large skillet, heat the canola oil over medium heat. Add the onions and bell peppers. Season with the salt and oregano. Cook until the vegetables are soft, about 10 minutes. Remove from the pan and set aside.
4. Make the home fries: In a large skillet, heat the canola oil over medium heat. Add the potatoes. Season with the salt, pepper, and paprika. Cook until the outsides of the potatoes are slightly crispy, about 5 minutes. Set aside.
5. Preheat the oven to 425°F (220°C).
6. Grease 10-inch (25 cm) diameter Dutch oven well with olive oil.
7. Remove the dough from the fridge and transfer to a lightly floured surface. Using a rolling pin, roll out the dough to about 1/8 inch (3 mm) thick and 2 times larger than the Dutch oven.
8. Transfer the rolled out dough to the pot, pressing down around the edges so it forms to the inside of the pot and letting the excess hang over the sides.
9. Layer the home fries, bacon, cheese, spinach, breakfast sausages, sautéed vegetables, scrambled eggs and cooked Italian sausages over the dough. Fold the overhanging dough over the top.
10. Bake for 40 minutes, or until the top is golden brown. Let cool for 30 minutes.
11. Invert the timpano onto a cutting board and let cool for 10 more minutes before slicing.
Enjoy your Breakfast Timpano! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Stuffed French Toast Loaf. | Here's a recipe for Stuffed French Toast Loaf:
Ingredients:
Cheesecake Filling
• 8 oz cream cheese
• 1 egg
• 2 tablespoons heavy cream
• 1/3 cup sugar
• 1 teaspoon vanilla
French Toast Egg Mixture
• 9 brioche breads
• 4 eggs
• 3/4 cup milk
• 1/2 cup heavy cream
• 1 tablespoon vanilla
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup sugar
Caramelized Top
• 2 tablespoons butter
• 2 tablespoons sugar
• 1/2 lb strawberry, sliced
• 3 bananas, sliced
• powdered sugar, for dusting
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. For the cheesecake filling: in a small bowl, combine cream cheese, egg, heavy cream, sugar and vanilla. Beat until smooth.
3. For the French toast egg mixture, combine eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until well incorporated.
4. Dip slices of brioche in egg mixture.
5. Transfer brioche slices and cover bottom of a loaf pan, using a half or a quarter of a slice if necessary.
6. Cover the slices with cheesecake filling and spread evenly.
7. Layer another row of brioche slices and top with slices of strawberry and banana.
8. Layer one last row of brioche slices using small pieces of the bread to fill in the holes.
9. Bake for 30 minutes covered, then 10 minutes uncovered.
10. Let cool to room temperature.
11. Invert the loaf onto a parchment paper-lined baking tray.
12. Brush top of loaf with butter and sprinkle sugar over top.
13. Broil on high for 5 minutes or until sugar starts to carmelize.
14. Garnish with more strawberries, banana, and powdered sugar. Slice and serve.
Enjoy your Stuffed French Toast Loaf! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare The Best Pumpkin Pancakes? | Here's a recipe for The Best Pumpkin Pancakes:
Ingredients:
• 2 cups flour
• 1/4 cup sugar, or sweetener of choice
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups milk, plus more if needed
• 1/4 cup butter, melted
• 2 teaspoons vanilla
• 1 egg
• 1 cup pumpkin puree
Instructions:
1. Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
2. Make a well in the centre and whisk in the milk, slightly cooled melted butter, vanilla and egg. Whisk in the pumpkin puree until smooth.
3. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
4. Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
5. Serve with your choice of topping.
Enjoy your The Best Pumpkin Pancakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Crispy Pan-Fried Breakfast Potatoes. | Here's a recipe for Crispy Pan-Fried Breakfast Potatoes:
Ingredients:
Seasoning Mix:
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon sugar, (can use alternative such as coconut sugar)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
Main Ingredients:
• 3 tablespoons olive oil, extra virgin
• 2 medium potatoes, diced
Garnish:
• 1 tablespoon spinach, chopped
Instructions:
1. Place the frying pan on the stove on medium heat. Add 3 tbsp of extra virgin olive oil and to this, add the 2 diced potatoes.
2. Stir in seasoning mix until potatoes are well-coated. Cover the pan with lid and let sit for 5 minutes. Uncover pan and stir briefly
3. Now, cover the pan with lid again and let sit for another 5 minutes. Then, uncover the pan and garnish with 1 tbsp chopped spinach.
4. Serve warm.
Enjoy your Crispy Pan-Fried Breakfast Potatoes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Easy Tortilla Española. | Here's a recipe for Easy Tortilla Española:
Ingredients:
• 2 cups olive oil, plus more as needed
• 1 lb russet potato, peeled and sliced into 1/8 in rounds (1mm)
• 1 medium onion, thinly sliced
• 2 teaspoons kosher salt, divided
• 6 large eggs
• freshly ground black pepper, to taste
Instructions:
1. Heat the olive oil in a large, wide pan with high sides over medium-high heat until shimmering. Add the potatoes, onion, and 1 teaspoon salt. Add more olive oil as needed to ensure everything is submerged. Reduce the heat to medium and cook until the potatoes are fork tender, 5–7 minutes. Remove the pan from the heat.
2. Place a metal strainer over a large heatproof bowl. Carefully strain the potatoes and onion and set aside to cool. Reserve the cooking oil.
3. In a separate large bowl, whisk together eggs, 1 teaspoon of salt, and pepper until foamy, 2–3 minutes. Gently fold in the cooled potato and onion mixture and let sit at room temperature for 5 minutes.
4. Heat 3 tablespoons of the reserved oil in a 9 or 10-inch nonstick skillet over medium heat. When the oil is shimmering, pour in the egg and potato mixture and spread in an even layer. Cook, tilting the pan and lifting up the edges with spatula to let the uncooked egg run underneath, until the edges are pale yellow and lacy, 4–5 minutes.
5. Remove the pan from the heat and place a large heatproof plate over the skillet. Working quickly, invert the pan to flip the tortilla onto the plate.
6. Return the skillet to medium heat, add 1 tablespoon of the reserved oil, then slide the tortilla back into the pan with the uncooked side facing down. Use spatula to tuck in the sides of the tortilla. Cook until the bottom of the tortilla is browned and the center is cooked through, 2–3 minutes.
7. Slide the tortilla onto the plate and let rest for 5–10 minutes before slicing and serving.
Enjoy your Easy Tortilla Española! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Avocado Rose Avocado Toast? | Here's a recipe for Avocado Rose Avocado Toast:
Ingredients:
• bread, toasted
• 1/2 avocado, sliced
• 1 strawberry, sliced
Instructions:
1. Thinly slice half of an avocado. Keep slices together and start molding them into a line.
2. Start folding one end inside and wrapping other end around in a circle.
3. Place rose-shaped avocado on toast and add sliced strawberries at each corner of the toast.
Enjoy your Avocado Rose Avocado Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook French Toast Honey Toast? | Here's a recipe for French Toast Honey Toast:
Ingredients:
• 4 slices brioche bread, or 1 unsliced load of sandwich bread
• 5 large eggs
• 1 tablespoon cinnamon
• 1/2 cup heavy cream
• 1/4 cup honey, plus more for serving
• 1 cup cinnamon crunch cereal
• 2 cups whipped cream
• 1/2 cup fresh blueberry, for serving
• 1/2 cup fresh blackberry, for serving
• fresh strawberry , sliced, for serving
• fresh raspberry, for serving
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Cut the loaf of bread in half crosswise. Flip one of the halves cut side up, and cut out the middle of the loaf, leaving about a 1/4-inch (6 mm) border around the edge. From the outside of the loaf, about 1/2 -1 inch (1-2 cm) up from the bottom of one of the 4 sides, make a cut straight through to remove the center of the loaf.
3. Cut the center of the loaf in half and slice into approximately 1x3-inch (2x7-cm) cm sticks . Repeat with the second half of the loaf.
4. In a large bowl, whisk the eggs with the cinnamon, cream, and honey.
5. Place the hollowed-out loaf on the prepared baking sheet and brush all over with the egg mixture.
6. In a medium bowl, crush the cinnamon crunch cereal into coarse crumbs.
7. Dip the sliced toast sticks in the egg mixture, then dredge in the crushed cereal. Add to the baking sheet in a single layer.
8. Bake for 20 minutes, until golden brown.
9. To assemble, filling the toasted, hollowed loaves with French toast sticks and berries. Top with whipped cream and a drizzle of honey.
Enjoy your French Toast Honey Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Sweet Potato-Pecan Cinnamon Rolls? | Here's a recipe for Sweet Potato-Pecan Cinnamon Rolls:
Ingredients:
Rolls
• 1 cup plain unsweetened soy milk, or other non-dairy milk
• 1/4 cup vegan butter
• 1 cup mashed sweet potato, from 1 baked medium sweet potato
• 3 cups unbleached all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/4 teaspoons active dry yeast, 1 packet
• 1/2 teaspoon grapeseed oil
Filling
• 1/2 cup brown sugar, or coconut sugar, or a mix of the two
• 1/2 tablespoon ground cinnamon
• 3/4 cup toasted pecans
• 1/3 cup vegan butter
Sweet Potato Cream Cheese Frosting
• 1/2 cup vegan cream cheese
• 1/2 cup confectioners sugar
• 1/4 cup mashed sweet potato, from ¼ baked medium sweet potato
• 1/2 teaspoon pure vanilla extract
Instructions:
1. In a small saucepan, warm the soy milk and vegan butter over medium heat until the butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato.
2. In a large bowl, mix together the flour, granulated sugar, salt, and yeast. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients.
3. Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you’ve got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let rise for 1 hour. The dough should double in size.
4. Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside.
5. Once the dough has doubled in size, preheat the oven to 375°F (190°C).
6. Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about 1/4-inch (6 mm) thick. You should end up with a roughly rectangular oval, about 12x16 inches (30x40 cm).
7. Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log.
8. Carefully cut the log into twelve 1-inch (2 cm) slices. Grease a large skillet or a 10-inch (25 cm) round baking dish and place the rolls in it cut-side down.
9. Bake for 25 minutes, or until they've expanded and turned slightly golden on top.
10. Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy.
11. Remove the rolls from the oven and let cool for 5 to 10 minutes. Top with the sweet potato frosting and serve immediately. They will stay fresh for up to 2 days, but they’re best eaten the day you bake them.
Enjoy your Sweet Potato-Pecan Cinnamon Rolls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Cinnamon Toast Biscotti? | Here's a recipe for Cinnamon Toast Biscotti:
Ingredients:
Biscotti
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 stick unsalted butter, room temperature
• 1 cup granulated sugar
• 1 tablespoon McCormick® Ground Cinnamon, divided, plus 2 teaspoon
• 2 large eggs
• 1/4 cup whole milk
• 1 stick unsalted butter, melted
• 2 tablespoons turbinado sugar
Instructions:
1. Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2–3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
4. Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 81/2–9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
5. Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30–35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
6. Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into 1/2-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
7. In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
8. Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15–20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
Enjoy your Cinnamon Toast Biscotti! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Colombian Breakfast Soup (Changua)? | Here's a recipe for Colombian Breakfast Soup (Changua):
Ingredients:
• 1 handful fresh cilantro, for garnish
• 4 green onions, chopped
• 5 cherry tomatoes, chopped
• 2 cups water
• 2 cups milk
• 4 eggs
• sourdough bread, or other bread, for serving
Instructions:
1. Finely chop the cilantro. Slice the green onions. Chop the cherry tomatoes.
2. Add the water and milk to a medium pot and bring to a boil over medium heat.
3. Once boiling, crack the eggs into the pot. Without stirring, add the green onions and tomatoes. Let eggs cook for about 5 minutes, or until the egg yolks are just barely firm.
4. Scoop an egg into each bowl and ladle in more broth. Garnish with cilantro and serve with bread for dipping.
Enjoy your Colombian Breakfast Soup (Changua)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Baked Brie Bomb? | Here's a recipe for Baked Brie Bomb:
Ingredients:
• 3 wheels brie cheese
• 1 tablespoon pomegranate preserves
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon honey
• 1/4 cup pecan, chopped
• 1/4 cup shredded pepper jack cheese
• 1 tablespoon dijon mustard
• 1/4 cup shredded monterey jack cheese
• 3 oz prosciutto, sliced
• 1 large egg
• 1 tablespoon water
• 1 sheet puff pastry, thawed
• all purpose flour, for dusting
• baguette, sliced and toasted, for serving
Instructions:
1. Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the Brie wheels on a cutting board. Spread the pomegranate preserves over 1 wheel of Brie. Sprinkle the shredded mozzarella over the jam.
3. Place another wheel of Brie on top of the mozzarella. Spread the honey over the Brie. Top with the pecans, then the shredded pepper Jack.
4. Place the last wheel of Brie on top of the pepper Jack. Spread the Dijon mustard on top of the Brie. Top with the shredded Monterey Jack.
5. Drape the prosciutto over the Brie so that all sides are covered and the prosciutto overlaps on the top.
6. In a small bowl, beat the egg and water together.
7. On a lightly floured surface, roll out the puff pastry to a 12 x 14-inch (30 x 35 cm) rectangle.
8. Place the Brie tower in the center of the puff pastry. Fold the corners of the puff pastry up to the center, brushing each layer with egg wash to secure. Brush the entire tower with egg wash. Cut a few slits in the top of the tower to allow steam to escape.
9. Transfer the Brie tower to the prepared baking sheet and bake for 30–35 minutes, until golden brown. Let cool for 5 minutes before serving.
10. Serve with the toasted baguette.
Enjoy your Baked Brie Bomb! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Cinnamon Apple Quinoa Skillet Bake? | Here's a recipe for Cinnamon Apple Quinoa Skillet Bake:
Ingredients:
• 2 teaspoons coconut oil, divided
• 2 granny smith apples, diced, plus 1, sliced, divided
• 1 1/2 cups quinoa, uncooked, rinsed well
• 1/2 cup walnuts, chopped
• 2 large eggs
• 3 cups unsweetened almond milk
• 1/2 cup applesauce
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pinch salt
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. In a large cast-iron skillet, melt 1 teaspoon of coconut oil over medium-low heat. Add the diced apples and let caramelize slightly, stirring occasionally, about 5 minutes. Remove the apples from the skillet and set aside.
3. Melt the remaining teaspoon of coconut oil in the skillet, then add the quinoa and cook until it is well browned and smells toasty, about 10 minutes.
4. Return the apples to the skillet, along with the walnuts. Stir to combine, then remove the skillet from the heat and let cool.
5. In a medium bowl, lightly beat the eggs, then add the almond milk, applesauce, maple syrup, vanilla, cinnamon, nutmeg, and salt. Whisk well to combine.
6. Pour the wet ingredients into the skillet with the apple quinoa mixture. Arrange the sliced apple on top in a decorative pattern.
7. Bake for 1 hour, until the liquid is absorbed and the quinoa is tender.
8. Remove from the oven and let cool for at least 15 minutes before serving.
9. Nutrition Information, per serving - Calories: 300, Carbs: 45 grams, Dietary fiber: 5 grams, Sodium: 52 mg, Total fat: 10 grams, Total sugar: 21 grams, Total protein: 8 grams
Enjoy your Cinnamon Apple Quinoa Skillet Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Brick French Toast? | Here's a recipe for Brick French Toast:
Ingredients:
• 1/2 white bread, unsliced
• egg wash
• 2 eggs
• 1 cup milk
• 2 tablespoons butter, melted
• 1 tablespoon sugar
Cinnamon Sugar
• 2 tablespoons sugar
• 1 teaspoon cinnamon
Topping
• maple syrup
• blueberry
• strawberry
• vanilla ice cream
• cookie stick
Instructions:
1. In a medium bowl, add eggs, milk, and sugar, and mix until smooth.
2. Cut out the inside of the bread: with a knife, cut into the loaf, about 1/2 inch away from the edge until you’re just about to the bottom. DO NOT CUT THROUGH. Cut all sides.
3. Place the loaf on its side and 1/2 inch away from the bottom, make one slit through the bread without cutting through the other side.
4. Gently pull out the cube you just cut. There will now be the inner loaf and the outer piece.
5. Cut the inner loaf into small cubes.
6. In a small bowl, combine sugar and cinnamon and set aside with the egg mixture.
7. Lightly dip each side of the bread and sprinkle on cinnamon sugar.
8. For the outer piece, brush the egg wash along the inside, then sprinkle the cinnamon sugar to lightly coat the sides.
9. Place the cubes and the outer piece on a lightly oiled, parchment-lined baking tray.
10. Bake at 350°F/180°C for 15 minutes or until golden brown.
11. Place cubes into the outer piece and dress it with blueberries, strawberries, ice cream, and maple syrup.
Enjoy your Brick French Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Seeded Pumpkin Breakfast Bread? | Here's a recipe for Seeded Pumpkin Breakfast Bread:
Ingredients:
• 1 1/2 cups raw walnuts, halves, toasted and chopped
• 1 cup raw pepitas
• 1/4 cup chia seeds
• 1 cup dried fig, sliced
• 1/2 cup flaxseed
• 2 3/4 cups old fashioned rolled oat
• 1 tablespoon pumpkin spice
• 2 teaspoons fine sea salt
• 15 oz unsweetened pumpkin puree
• 1 cup almond milk
• 1/4 cup olive oil
• 1/2 cup maple syrup
• 1/3 cup flaxseed meal
Instructions:
1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.
3. In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.
4. In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.
5. Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The “dough” will be moist and somewhat loose.
6. Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.
7. Preheat the oven to 400˚F (200˚C).
8. Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.
9. Nutrition Calories: 4929 Fat: 289 grams Sodium : 373mg Carbs: 504 grams Fiber: 140 grams Sugars: 162 grams Protein: 132 grams
Enjoy your Seeded Pumpkin Breakfast Bread! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Radish Avocado Toast? | Here's a recipe for Radish Avocado Toast:
Ingredients:
• 4 slices bread, toasted, 1/2 inch (1 1/4 cm) thick
• 1 avocado
• 1 lime, juiced
• salt, to taste
• pepper, to taste
• 8 radishes, thinly sliced
Instructions:
1. Thinly slice all the fresh radishes. Set aside.
2. Cut the avocado in half, and use a knife to slice the inside, then scoop out the avocado into a bowl.
3. Mash the avocado with lime, salt and pepper.
4. Spread the mixture on some toasted bread.
5. Top the avocado toast with the sliced radishes and any other garnishes you would like.
6. Sprinkle with salt and cracked pepper.
Enjoy your Radish Avocado Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Pear Butter Chicken And Waffles By ReShawn Wilder? | Here's a recipe for Pear Butter Chicken And Waffles By ReShawn Wilder:
Ingredients:
Pear Butter
• 3 barlett pears, peeled, cored, and cut into ½-inch(1.2 cm) cubes
• 1/2 cup water
• 1/2 tablespoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 3/4 cup sugar
Waffles
• 2 cups all purpose flour
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 4 teaspoons baking powder
• 1/2 cup vegetable oil
• 3/4 cup heavy cream
• 1 cup milk
• 1 tablespoon vanilla extract
• 2 large eggs, beaten
• nonstick cooking spray, for greasing
Whipped Cream
• 1 cup heavy cream
• 1 teaspoon cinnamon
• 1 1/2 tablespoons powdered sugar
• fresh mint sprig, for garnish
Chicken
• 6 cups neutral oil, such as vegetable oil, for frying
• 4 boneless skinless chicken breasts, cut into 2-inch (5 cm) wide strips
• 1 1/2 teaspoons lemon pepper
• 1 1/2 teaspoons kosher salt
• 1 teaspoon Ac’cent® seasoning
• 1 1/2 cups all purpose flour
Special Equipment
• waffle iron
Instructions:
1. Make the pear butter: Add the pears, water, cinnamon, nutmeg, allspice, cloves, and sugar to a medium saucepan and stir to coat the pears. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook, stirring occasionally, until the pears are tender, 35–40 minutes. Remove the pot from the heat. Using a potato masher, mash the pears until broken down to the consistency of a chunky applesauce. Set aside.
2. Make the waffles: Preheat a waffle iron according to the manufacturer’s instructions.
3. In a large bowl, whisk together the flour, sugar, salt, baking powder, oil, cream, milk, and vanilla until smooth. Mix in the beaten eggs.
4. Ladle a scant 1/2 cup (55 G) of the waffle batter per waffle into the preheated waffle iron. Cook for 3–4 minutes, or until golden brown and cooked through. Repeat with the remaining batter. Keep the waffles warm in a low-heated oven until ready to use.
5. Make the whipped cream: Add the heavy cream, cinnamon, and powdered sugar to a large bowl. Whip with an electric hand mixer on medium speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use.
6. Make the chicken: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until it reaches 350°F (180°C).
7. In a large bowl, season the chicken with the lemon pepper, salt, and Ac’cent seasoning, tossing to coat well. Add the flour to a medium bowl. Dredge the chicken in the flour, shaking off any excess.
8. Working in batches, gently lower the chicken into the hot oil and fry until golden brown, 6–8 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oil using tongs or a slotted spoon and transfer to a paper-towel lined plate to drain while you fry the remaining chicken.
9. Cut the waffles into triangles and arrange 3 on each plate. Top with 2 tablespoons of pear butter, 3 fried chicken strips, and a dollop of whipped cream. Garnish with a sprig of mint.
Enjoy your Pear Butter Chicken And Waffles By ReShawn Wilder! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare 18-Inches Long Ham And Cheese Swirl Croissant? | Here's a recipe for 18-Inches Long Ham And Cheese Swirl Croissant:
Ingredients:
• 2 tablespoons all-purpose flour, for dusting
• 4 sheets puff pastry, thawed if frozen
• 1 large egg, beaten
• 16 slices swiss cheese
• 7 slices ham
Instructions:
1. Lightly flour a clean work surface. Flour a rolling pin and roll out each puff pastry sheet to flatten the seams. Lay the sheets 2 by 2.
2. Make a diagonal cut across the 2 bottom sheets of puff pastry from the lower right corner to the midpoint on the left side of the lower left sheet.
3. Make another diagonal cut across the 2 top sheets of puff pastry from the upper right corner to the midpoint on the left side of the upper left sheet.
4. Holding the bottom pieces together, rotate clockwise 180˚ and up, so that the left side of the bottom strip meets the left side of the lower middle strip.
5. Holding the top pieces together, rotate counterclockwise 180˚ and down, so that the left side of the top strip meets the left side of the up middle strip.
6. Seal the seams by brushing a bit of egg wash where the pieces of pastry meet, overlapping the pieces slightly, and pressing together.
7. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
8. Arrange the cheese slices in a single layer across the lower portion of the triangle. Top with a single layer of ham slices.
9. Roll up the puff pastry from the base of the triangle to the top point.
10. Place the croissant on the prepared baking sheet and cover with aluminum foil.
11. Bake for 45 minutes.
12. Remove the croissant from the oven, take off the foil, and brush the croissant with egg wash.
13. Bake for another 1 hour and 15 minutes, until the croissant is golden brown.
14. Let cool for 20 minutes, then slice and serve.
Enjoy your 18-Inches Long Ham And Cheese Swirl Croissant! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Green Smoothie Bowl? | Here's a recipe for Green Smoothie Bowl:
Ingredients:
For the Base
• 1/2 kiwi
• 1/4 avocado
• 1/4 cup fresh spinach
• 1/3 cup natural yogurt
• 1/3 cup coconut water
• 1 tablespoon honey
Suggested Toppings
• raspberry, to taste
• 2 tablespoons desiccated coconut, to taste
• hazelnut, to taste
• sunflower seed, to taste
• blueberry, to taste
• yogurt, to taste
Instructions:
1. Throw all of the ‘base’ ingredients into a blender and whizz until smooth.
2. NOTE: You can adapt this entire recipe as much or as little as you like, we chose to make one that looks super green with a somewhat neutral taste to let the toppings bring out the flavor.
3. Pour the smoothie into a bowl, and top with your favorite toppings. Our suggested toppings are just that too, suggestions - be as creative as you like here - pecans, flax seeds, sliced peaches - whatever you like. Make a cool design too!
Enjoy your Green Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Coconut Yogurt? | Here's a recipe for Coconut Yogurt:
Ingredients:
• 1 can full-fat coconut milk
• 2 vegan probiotic capsules, minimum 50 billion CFUs
• mix in of choice
Instructions:
1. Transfer the coconut milk to a clean 16-ounce (455 G) glass jar. 1 at a time, open the probiotic capsules and pour the powder into the coconut milk, stirring well with a non-metal utensil after each addition to evenly distribute.
2. Loosely cover the jar with cheesecloth and secure with a rubber band or kitchen twine. Leave the yogurt to ferment in a cool, dark place for at least 12 hours, up to 24 hours. The longer it ferments, the tangier the yogurt will be.
3. Stir in any mix-ins of your choosing.
4. Transfer the yogurt to the refrigerator to cool completely, about 2 hours. Store in the fridge for up to 1 week.
Enjoy your Coconut Yogurt! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Sunrise Smoothie Bowl? | Here's a recipe for Sunrise Smoothie Bowl:
Ingredients:
• 1/2 cup mango
• 1/2 cup pineapple
• 1/4 cup raspberry
• 1/4 cup strawberry
• 1/4 cup milk, (or how ever much is needed for blender to blend)
Instructions:
1. Blend fruit and milk together until smooth.
2. Place in a bowl and add your toppings of choice. Serve.
Enjoy your Sunrise Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Egg-In-Hole Layered Breakfast Bake. | Here's a recipe for Egg-In-Hole Layered Breakfast Bake:
Ingredients:
• 18 slices bread, white sandwich bread
• 3 tablespoons butter, softened
• 18 slices swiss cheese
• 12 slices ham
• 4 cups spinach
• 6 eggs
• chive, chopped, to serve
Béchamel Sauce
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pinch ground nutmeg
• 2 cups gruyère cheese, grated
• 2 cups grated parmesan cheese
Instructions:
1. Preheat the oven broiler to high. Line a baking sheet with parchment paper.
2. On a cutting board, butter all the sandwich bread and transfer to the prepared baking sheet.
3. Using a glass, cut out the centers of 6 slices of bread.
4. Toast the bread under the broiler for 5 minutes, or until toasted. Keep a close eye on it so it doesn't burn.
5. Reduce the oven temperature to 350˚F (180˚C).
6. Make the Béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk until it darkens slightly.
7. Add the milk and whisk to combine. Reduce the heat to low and simmer until reduced by half.
8. Remove the pot from the heat and add the salt, pepper, nutmeg, Gruyère, and Parmesan and stir until fully incorporated.
9. Line a 9 x 13-inch baking dish with parchment paper.
10. Lay 6 pieces of toast in the bottom of the dish. Top with 9 slices of Swiss cheese, 6 slices of ham, and 2 cups of spinach. Repeat to make another layer and top with the hollow-centered toast.
11. Crack an egg into each hole. Carefully ladle the Béchamel sauce over the bake, leaving the yolks exposed.
12. Cover and bake for 35 minutes, then uncover and bake for 10 minutes more, until the eggs are cooked to your liking and the Béchamel is starting to brown in spots.
13. Slice and serve garnished with chives, if desired.
14. Enjoy!
Enjoy your Egg-In-Hole Layered Breakfast Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Soda Bread Scones With Irish Whiskey Butter? | Here's a recipe for Soda Bread Scones With Irish Whiskey Butter:
Ingredients:
Scones
• 1/3 cup irish whiskey
• 1/2 cup golden raisin
• 2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda, scant
• 1 1/4 teaspoons fine sea salt
• 8 tablespoons unsalted butter, cold, cut into 1/2 inch (1 cm) cubes
• 3/4 cup buttermilk, plus more for brushing
• 2 teaspoons caraway seed, divided
• flaky sea salt, for sprinkling
Whiskey Butter
• 4 tablespoons unsalted butter, room temperature
• 1 tablespoon irish whiskey, leftover from soaking raisins
• 1 teaspoon flaky sea salt
Instructions:
1. In a small saucepan over medium heat, bring the whiskey to a simmer. Turn off the heat, add the raisins, and set aside for at least 15 minutes to allow the raisins to plump.
2. Drain and reserve the raisins and whiskey separately.
3. Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
4. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and fine sea salt.
5. Add the butter and use your hands to pinch together the butter and flour mixture until coarse crumbs form.
6. Add the buttermilk to the mixture and mix just until a dough begins to form. Add the whiskey-soaked raisins and 11/2 teaspoons of caraway seeds. Mix just to combine.
7. Shape the dough into a 7-inch (18 cm) round. Use a pastry brush to brush the top of the round with buttermilk. Sprinkle with the remaining 1/2 teaspoon caraway seeds and flaky salt
8. Cut the dough into 8 triangles and transfer to the parchment-lined baking sheet, spacing the scones 2 inches (5 cm) apart. Bake until golden, 20 to 25 minutes.
9. While the scones bake, make the whiskey butter: In a medium bowl, add the reserved whiskey to the butter, a little at a time, mixing after each addition until fully combined. Stir in the salt.
10. Serve the scones warm or at room temperature with the whiskey butter alongside.
Enjoy your Soda Bread Scones With Irish Whiskey Butter! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Southwestern Sweet Potato Toast? | Here's a recipe for Southwestern Sweet Potato Toast:
Ingredients:
• 1 sweet potato
• 1/2 small avocado
• salt, to taste
• pepper, to taste
• 2 tablespoons corn salsa, for serving
• hot sauce, for serving
Instructions:
1. Cut the sweet potato lengthwise into slices, about 1/4 inch (6 mm) thick.
2. Place the slices in the toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast again. Depending on the strength of your toaster and your preferences, you may need to toast once more. Remove the slices from the toaster and let cool enough to handle.
3. Mash the avocado. Add salt and pepper to taste and mix until well-combined.
4. Spread the mashed avocado evenly across the sweet potato toast and top with corn salsa. Drizzle with hot sauce.
Enjoy your Southwestern Sweet Potato Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making No-Fuss Breakfast Bake? | Here's a recipe for No-Fuss Breakfast Bake:
Ingredients:
• 3 tablespoons olive oil, divided
• 4 cups whole wheat bread, day-old, can use multigrain, or rye bread, cut into 1-inch (2 cm) cubes
• 1 yellow onion, thinly sliced
• 2 cloves garlic, finely chopped
• 6 cups fresh spinach, stems removed
• 1/2 lemon lemon zest
• 1 pinch red pepper flakes
• fine sea salt, to taste
• 1/2 teaspoon fresh ground black pepper, to taste
• 4 eggs
• 4 egg whites
• 1 1/2 cups whole milk
• 1 1/2 teaspoons whole grain mustard
• 1/4 cup grated parmesan cheese, plus 2 tbsp, divided
• 3 tablespoons fresh chives, finely chopped
Instructions:
1. Oil a 9x9-inch (23x23-cm) baking dish with 1 tablespoon of the olive oil and add the bread cubes in a single layer.
2. In a large skillet set over medium heat, add the remaining 2 tablespoons of the olive oil. Add the onions and garlic and cook until tender and starting to turn golden, 10-15 minutes.
3. In 2-3 batches, add the spinach and cook, tossing to wilt, 1-2 minutes.
4. Stir in the lemon zest and red pepper flakes and season with salt and pepper. Cook another 30 seconds then remove the pan from the heat and set aside to cool slightly.
5. Preheat the oven to 350°F (180˚C).
6. In a large bowl, whisk together the eggs, egg whites, milk, and mustard. Season with salt and pepper and stir in 1/4 cup (30 g) of the Parmesan.
7. Add the spinach mixture into the eggs. Stir in chives.
8. Transfer to the baking dish and mix gently to combine making sure the mixture is in an even layer. Top with remaining Parmesan.
9. Bake until the eggs are just set and the mixture doesn’t jiggle when you gently shake the pan, 35-40 minutes.
10. Serve warm or at room temperature.
Enjoy your No-Fuss Breakfast Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Blackberry Smoothie? | Here's a recipe for Blackberry Smoothie:
Ingredients:
• 1 cup frozen blackberry
• 1 cup almond milk
• 2 tablespoons almond butter
• 2 cups spinach
• 1/2 banana
Instructions:
1. Add blackberries, almond milk, almond butter, spinach, and banana to blender and blend until smooth.
Enjoy your Blackberry Smoothie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Ackee And Saltfish With Bammy As Made By Karamo And Jason Brown? | Here's a recipe for Ackee And Saltfish With Bammy As Made By Karamo And Jason Brown:
Ingredients:
Bammy
• 2 lb cassava, peeled and grate
• 1 teaspoon kosher salt
• 1 can coconut milk
• 2 tablespoons canola oil, divided
Ackee and Saltfish
• 1/2 lb boneless saltfish, salted codfish
• 12 cups cold water, divided
• 8 cups water, divided
• 2 tablespoons canola oil
• 1 large yellow onion, sliced
• 1 medium red bell pepper, seeded and sliced
• 1 medium green bell pepper, seeded and sliced
• 1 medium tomato, diced
• 4 cloves garlic, minced
• 1/2 scotch bonnet pepper, seeded and finely chopped
• 1 tablespoon fresh thyme leaf
• 1 teaspoon black pepper
• 1 teaspoon kosher salt, plus more to taste
• 1 can ackee, drained and rinsed
• 2 scallions, finely chopped
Instructions:
1. Make the bammy: Add the cassava to a food processor and pulse until finely shredded. Transfer to a clean towel and squeeze to extract excess liquid until the cassava is fully dry.
2. Transfer to a medium bowl and break up the cassava. Sprinkle in the salt and stir to distribute.
3. Heat an 8-inch (20 cm) skillet over medium-low heat. Carefully pour half of the cassava into the pan. Use a silicone spatula to pat the cassava into a disc. Cook the bammy for about 6-8 minutes on each side, until light golden brown..
4. Transfer the bammy to a shallow dish filled with the coconut milk and let soak for 1 minute. Do not let soak too long, or the bammy will fall apart.
5. Add 1 tablespoon of canola oil to the skillet and carefully transfer the bammy back to the pan. Fry for another 5 minutes on each side, until light golden brown. Repeat with the remaining cassava. Set aside.
6. Make the ackee and saltfish: Rinse the salted cod in a bowl with 4 cups (960 ml) of cold water. Drain and repeat twice more.
7. Add the rinsed cod to a small saucepan with 4 cups (960 ml) of water. Bring to a boil and cook for 15 minutes. Drain and repeat once more.
8. Transfer the fish to a medium bowl. Use 2 forks or your hands to flake the fish into chunks. Set aside.
9. Heat the canola oil in a large skillet over medium heat. Once shimmering, add the onion, red and green bell pepper, tomato, garlic, scotch bonnet, thyme, pepper, and salt. Sauté, stirring occasionally, for 8-10 minutes, until slightly softened.
10. Add the ackee, flaked saltfish, and scallions and carefully fold in to the vegetables. Sauté for 4-5 minutes more, until warmed through. Season to taste with more salt if needed.
11. Slice the warm bammies into quarters, then serve with the ackee and saltfish.
Enjoy your Ackee And Saltfish With Bammy As Made By Karamo And Jason Brown! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Double Chocolate and Fruit Breakfast Pastry? | Here's a recipe for Double Chocolate and Fruit Breakfast Pastry:
Ingredients:
• 1 sheet ready-made puff pastry
• 4 tablespoons chocolate spread
• 2 tablespoons chocolate, grated
• 1 banana
• 4 strawberries
• 1 tablespoon flaked almond
• 1 egg yolk
• dark chocolate, melted, to serve
• icing sugar, to serve
Instructions:
1. Roll out the sheet of puff pastry. Using a sharp knife, cut in half diagonally and then again horizontally to make 4 squares. Then cut each square diagonally to make 8 triangles.
2. Layer the triangles on a lined baking tray to make a star shape. In each triangle, spread on the chocolate spread (about 1/2 tablespoon per triangle will be enough).
3. Then, in the middle, scatter on the grated chocolate, banana, strawberries, and flaked almonds in a circle shape.
4. Fold over the triangles to meet in the middle. Glaze with some egg wash.
5. Bake in the oven at 180°C (350°F) for 25 minutes.
6. Cut out each triangle to make a serving.
7. Drizzle on some dark melted chocolate, icing sugar or with leftover strawberries and banana. Enjoy!
Enjoy your Double Chocolate and Fruit Breakfast Pastry! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Fresh Melon Smoothie Bowl? | Here's a recipe for Fresh Melon Smoothie Bowl:
Ingredients:
• 1/3 cup almond milk
• 3/4 cup cantaloupe, peeled and cubed
• 1/2 cup banana, sliced
• 1 cup mango, peeled and cubed
• 1 cup ice
Instructions:
1. Add all the ingredients to a blender and mix on high.
2. Pour into a bowl or half a hollowed out cantaloupe, and top with desired fruit and other toppings.
Enjoy your Fresh Melon Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Stuffed Hash Brown Pockets. | Here's a recipe for Stuffed Hash Brown Pockets:
Ingredients:
Hash Browns
• 4 lb russet potato, washed and peeled
• 1 tablespoon salt, plue 1 teaspoon, divided
• 1/2 cup all-purpose flour
• 1 cup shredded parmesan cheese
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
Sausage Filling
• 1 medium white onion, chopped
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 lb ground sausage
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon salt
Egg Filling
• 1 tablespoon olive oil
• 5 oz fresh spinach
• 6 large eggs
• 8 strips bacon, cooked, chopped
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 4 tablespoons shredded cheddar cheese
• 3 qt oil, for frying
Instructions:
1. Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
2. Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
3. Add the peppers and cook until slightly tender, about 6 minutes.
4. Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
5. Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
6. Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
7. Add the eggs and scramble until cooked, about 3 minutes.
8. Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
9. Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
10. Using the large holes on a cheese grater, shred the potatoes into a large bowl.
11. Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
12. Transfer half of the hash brown mixture to a greased 13” x 18” (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
13. On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
14. Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
15. Freeze for at least 2 hours.
16. In a large pot, heat oil until it reaches 380˚F (195˚C).
17. Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
18. Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
Enjoy your Stuffed Hash Brown Pockets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Cow-Shaped Veggie Buns? | Here's a recipe for Cow-Shaped Veggie Buns:
Ingredients:
Dough
• 1/3 cup milk
• 1/2 teaspoon instant yeast
• 2 tablespoons sugar
• 1 1/4 cups all purpose flour
• pink food coloring
• black food coloring
• water, for brushing
Vegetable Filling
• 1/2 cup green cabbage, finely chopped
• 1/4 shiitake mushroom, diced
• 1 green onion, finely chopped
• 1/4 teaspoon ginger, minced
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon freshly ground black pepper
Instructions:
1. Make the dough: In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
2. Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
3. Cover the dough with a wet towel and let rest for 1 hour.
4. Meanwhile, make the vegetable filling: In a medium bowl, mix together the cabbage, mushrooms, green onion, ginger, soy sauce, sesame oil, and pepper.
5. Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2–3 more times, until the dough is very smooth. Press into a flat disc.
6. Scoop 3 tablespoons of the vegetable filling into the center of the dough, then wrap the dough around the filling to seal and roll into a ball. Set on a small square of parchment paper and repeat to make 12 total buns, leaving some excess dough for decorating.
7. Add a bit of pink food coloring to a portion of dough and roll out the dough as before, until the color is uniform.
8. Add a bit of black food coloring to another portion of dough and roll out the dough a until the color is uniform.
9. Use a finger to slightly dampen the outside of a bun with water. Stick on 2 small cone-shaped pieces of black dough for the horns, 2 teardrop-shaped pieces of white dough for the ears, a piece of pink dough for the nose, and 2 small dots of black dough for the eyes. Flatten more irregular pieces of black dough for the cow spots. Use the end of a chopstick to poke 2 holes in the snout. Repeat with the remaining buns.
10. Let the buns rest for 30 minutes.
11. Meanwhile, fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don’t have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
12. Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9–10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
Enjoy your Cow-Shaped Veggie Buns! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Breakfast Waffle: The Peculiar Chooser? | Here's a recipe for Breakfast Waffle: The Peculiar Chooser:
Ingredients:
• nonstick cooking spray, for greasing
Option 1: Prepared Mix
• 2 cups waffle mix
• 1 1/3 cups milk
• 1 large egg
• 2 tablespoons vegetable oil
Option 2: From Scratch
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 large eggs
• 8 tablespoons unsalted butter
• 2 cups buttermilk
Toppings
• 4 tablespoons boysenberry syrup
• 2 teaspoons powdered sugar
• 4 tablespoons chocolate chips
• 4 teaspoons sprinkles
Instructions:
1. Preheat a waffle iron to medium-high heat. Grease with nonstick spray.
2. OPTION 1: If using prepared mix, in a medium bowl, whisk together the waffle mix, milk, egg, and vegetable oil until fully incorporated.
3. OPTION 2: If making the waffle batter from scratch, in a medium bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the eggs, melted butter, and buttermilk. Whisk the wet ingredients into the dry ingredients until fully combined.
4. Add 1 cup (130 g) of waffle batter to the center of the waffle iron. Cook until the waffle is golden brown and cooked through, 4–6 minutes. Repeat with the remaining batter.
5. Top each waffle with 1 tablespoon boysenberry syrup and 1/2 teaspoon powdered sugar. Garnish with 1 tablespoon chocolate chips and 1 teaspoon sprinkles.
Enjoy your Breakfast Waffle: The Peculiar Chooser! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Turtle Waffles? | Here's a recipe for Turtle Waffles:
Ingredients:
Servings: 8
• 1 1/4 cups waffle mix
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons vegetable oil
• 1 egg
• 1/2 cup semi-sweet chocolate chips
• 1 1/4 cups water
• 1 cup chopped pecans
• 1 whipped cream, for topping
• 1 maraschino cherry, for topping
Caramel Sauce
• 3/4 cup brown sugar
• 3 tablespoons butter
• 1/2 cup heavy cream
• 1 salt, Large pinch
Instructions:
1. In a large mixing bowl, combine waffle mix, egg, oil, cocoa powder, and chocolate chips. Stir until mixture is smooth.
2. In a small saucepan over medium-low heat, combine ingredients for caramel sauce and bring to a low boil, whisking constantly once mixture starts to boil. Continue to whisk until mixture darkens slightly and begins to thicken. Remove from heat and let cool for at least 30 minutes.
3. Preheat a greased waffle iron. Pour 1/2 cup of waffle mix into the iron, then top with 1/4 cup of pecans and a few tablespoons of caramel. Cover that with another half cup of waffle mix. Close waffle iron and cook according to manufacturer directions.
4. When waffle is cooked to desired crispness, remove to a plate. Top with more pecans, a drizzle of caramel, a dollop of whipped cream, and a cherry on top.
Enjoy your Turtle Waffles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Egg & Tomato Strata? | Here's a recipe for Egg & Tomato Strata:
Ingredients:
• 10 large eggs
• 1/2 cup 2% milk
• 1 teaspoon kosher salt
• 4 slices sprouted grain bread, cut in rough 1-inch (2 cm) squares
• 1 pt cherry tomatoes, halved
• 15 oz chickpeas, 1 can, rinsed and drained
• 1/4 cup fresh basil leaf, roughly chopped
• 4 oz goat cheese, crumbled
• 1 tablespoon extra virgin olive oil
Instructions:
1. In a large mixing bowl, whisk together the eggs, milk, and salt.
2. Add the bread and toss so that all of the bread is saturated with liquid.
3. Refrigerate the mixture and let it sit for at least 2 hours and up to overnight.
4. Take the egg and bread mixture out of the fridge and add the tomatoes, chickpeas, basil, and goat cheese to the mixing bowl. Toss everything together to thoroughly combine.
5. When you’re ready to bake the strata, preheat the oven to 375°F (190°C).
6. Heat olive oil in a large, oven-safe skillet over medium heat. Swirl the oil to coat the bottom and at least an inch (2 cm) up the sides.
7. Pour the combined ingredients into the skillet, then use a spatula to spread everything evenly over the skillet, pressing the bread into a flat, even layer.
8. Bake the strata in the preheated oven until the eggs are completely set and the edges are golden brown, 35 to 40 minutes.
9. Take the strata out of the oven and let it sit in the pan for at least 15 minutes.
10. Flip the cooled strata out of the pan and onto a cutting board, then slice it into four portions.
11. Eat immediately, or let the strata cool completely before storing in an airtight container in the fridge.
12. Note: To reheat the strata: Microwave for 1 minute on high, or reheat in a 375°F (190°C) oven for 5 minutes, just to heat through.
Enjoy your Egg & Tomato Strata! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Creamed Spinach And Egg Bread Bowl? | Here's a recipe for Creamed Spinach And Egg Bread Bowl:
Ingredients:
Creamed spinach
• 20 oz spinach
• 6 tablespoons butter
• 1/4 onion, diced
• 1/4 cup flour
• 1 cup heavy cream
• 1 cup whole milk
• 1 1/2 teaspoons salt
• 1/8 teaspoon nutmeg
• 1 teaspoon black pepper
• 1 egg
Breakfast bowl
• 1 sourdough bread bowl
• 1 slice mozzarella cheese
Instructions:
1. In a large pan, sauté spinach until cooked then place in a strainer to drain excess water.
2. Melt butter and cook onion until soft. Whisk in flour. Make sure there are no lumps. Add cream and milk, then stir until thickened.
3. Return spinach to mixture. Add salt, nutmeg and pepper, then stir until fully incorporated.
4. Hollow out a sourdough bowl, line the hole with mozzarella cheese, then spoon creamed spinach in. Spoon a dip in the middle, then crack an egg in the dip so it doesn’t fall out of the bowl.
5. Bake at 350˚F (175˚C) for 25 minutes, until the egg is set and the white has solidified.
6. Season with salt and pepper.
7. Nutrition Calories: 3030 Fat: 214 grams Carbs: 243 grams Fiber: 24 grams Sugars: 44 grams Protein: 82 grams
Enjoy your Creamed Spinach And Egg Bread Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Pancake Breakfast Sandwich? | Here's a recipe for Pancake Breakfast Sandwich:
Ingredients:
• 1/3 cup maple syrup, grade A
• 1 cup pancake mix, plus 2 tablespoons
• 1 tablespoon vegetable oil
• 3/4 cup milk
• 5 large eggs, divided
• nonstick cooking spray, for greasing
• 4 round sausage patties, (3½ inches (8 cm) wide and ¼-inch 6mm thick)
• 1 tablespoon filtered water
• 1/2 teaspoon kosher salt
• 4 slices american cheese
Special Equipment
• 2 ring molds, or mason jar lid rings 3 1/2 (8 cm)
Instructions:
1. Line a baking sheet with a nonstick mat or parchment paper.
2. In a small pan over medium heat, cook the maple syrup for 6–8 minutes, until it reaches 265°F (130°C). It will start to bubble and foam, then subside and reduce and will feel somewhat tacky with a faint burnt sugar smell. Immediately pour the reduced syrup onto the prepared baking sheet and tilt to spread into a thin layer, then let cool for 10 minutes.
3. Firmly tap the baking sheet against the counter to crack the maple candy, then use your fingers to break into small shards.
4. Preheat the oven to 250°F (120°C).
5. Make the pancake batter: In a medium bowl, whisk together the pancake mix, canola oil, milk, and 1 egg until mostly smooth (some small lumps are okay).
6. Arrange 2–4 31/2-inch (8 cm) ring molds in a large nonstick ovenproof skillet and liberally grease with nonstick spray. Turn the heat to medium. Add 11/2-2 tablespoons of pancake batter to each mold, sprinkle with about 1 teaspoon of the maple shards, and top with another 11/2 tablespoons of pancake batter. Reduce the heat to medium-low and cook for 4 minutes, or until the bottom of the pancake is set and golden brown and bubbles appear on the surface. Flip the pancakes and cook for 2 minutes more on the other side. Lift off the ring molds and remove the pancakes from the pan, then repeat with the remaining batter to make 8 pancakes total. Transfer to a baking sheet and keep warm in the oven while you prepare the sausage.
7. Wipe out the skillet used to cook the pancakes and add the sausage patties. Cook for 3–4 minutes on each side, until the internal temperature reaches 145°F (65°C). Transfer the sausage to the baking sheet with the pancakes and keep warm while you prepare the eggs.
8. In a medium bowl, whisk together the remaining 4 eggs, water, and salt.
9. Wipe out the skillet used to cook the sausage and grease again with nonstick spray. Turn the heat to medium and heat the pan for 2 minutes, then pour in the eggs. Cook until just set on the bottom and around the edges, about 2 minutes. Transfer the pan to the oven and cook for 3–4 minutes, until set on top.
10. Remove the eggs from the oven and, using a rubber spatula, gently fold into a 3-inch wide omelet. Remove from the pan and cut crosswise into 4 equal pieces.
11. Assemble the sandwiches: Add 4 pancakes to the pan over medium heat and top each with a slice of American cheese, a sausage patty, a piece of egg, and another pancake. Cover the pan and heat over medium heat until warmed through, 2–3 minutes.
12. Serve hot.
Enjoy your Pancake Breakfast Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Breakfast Biscuit Fries? | Here's a recipe for Breakfast Biscuit Fries:
Ingredients:
• 3 strips bacon, chopped
• 1 cup flour
• 1 cup chicken stock
• 1 can pre-made biscuit dough
• 4 links breakfast sausage, cooked
• 1/3 cup shredded cheddar cheese
• 3 eggs, cooked to your preference
• 2 teaspoons fresh chives, chopped
• pepper, to taste
• 1 cup bacon gravy, for serving
Instructions:
1. Fry bacon until browned and crispy, render out as much fat as possible. Remove the crispy bacon and set aside for later use. Keep the bacon fat which will be used to make the gravy.
2. Make the bacon gravy in the same pan that you fried the bacon. Add flour to the pan and stir until flour forms thick paste. Cook for about a minute without burning the flour.
3. Slowly stir in the chicken stock. Keep stirring until you have a smooth consistency. Simmer until the sauce thickens. Keep warm and set aside.
4. Flatten biscuit dough and cut into strips. Deep fry (oil at 350°F (175°C)) until brown and crispy. Drain on paper towels, and place on baking sheet. Repeat with remaining biscuit dough.
5. Layer the fried biscuit dough on the baking sheet. Sprinkle the cooked breakfast sausage, fried bacon, shredded cheddar and top with eggs. Pepper to taste.
6. Broil for 5 - 10 minutes or until the shredded cheddar has melted.
7. Remove from oven, sprinkle on the chopped chives and drizzle on the bacon gravy.
Enjoy your Breakfast Biscuit Fries! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Acai And Blueberry Smoothie? | Here's a recipe for Acai And Blueberry Smoothie:
Ingredients:
• 1/3 cup ice
• 4 oz frozen acai puree, partially thawed
• 1 cup frozen blueberry, plus more for topping
• 1 medium banana
• 1 tablespoon chia seeds, plus more for topping
• 1 cup nondairy milk, of your choice
• 1/2 orange juice
Instructions:
1. Combine the ice, acai puree, blueberries, banana, chia seeds, nondairy milk, and orange juice in a high-powered blender. Blend on high speed for 1–2 minutes, until completely smooth.
2. Pour the smoothie into a glass and top with a few blueberries and chia seeds.
Enjoy your Acai And Blueberry Smoothie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Waffles? | Here's a recipe for Waffles:
Ingredients:
• 2 cups all purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 pinch salt
• 1 3/4 cups milk
• 1 teaspoon vanilla
• 1/2 cup oil
• 2 eggs
• chocolate chip, optional
Instructions:
1. Mix the dry ingredients till just combined.
2. Add the wet ingredients and mix till small chunks are visible
3. Put 3/4 -1 cup of batter in a waffle iron. Cook for 3-4 minutes.
4. Top as desired and serve.
Enjoy your Waffles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Japanese Omelette? | Here's a recipe for Japanese Omelette:
Ingredients:
• 4 large eggs
• 2 teaspoons sugar
• 1 pinch kosher salt
• 1 teaspoon light soy sauce, plus more for serving
• 1 teaspoon mirin, or sake
• 1/4 cup bonito dashi stock
• canola oil, for cooking
• daikon radish, grated, for serving
Instructions:
1. Crack the eggs into a large bowl. Gently whisk until the yolks and whites are homogeneous, without incorporating excess air.
2. Add the sugar, salt, soy sauce, mirin, and dashi stock and whisk to combine. Pour into a spouted liquid measuring cup for easy pouring.
3. Heat a tamagoyaki pan over medium-high heat. Use a folded paper towel and chopsticks or a silicone brush to brush a generous layer of oil on the pan, making sure to get the sides and corners.
4. Pour 1/6 of the egg mixture into the pan and quickly tilt to cover the bottom evenly. When the egg is mostly set, but still looks wet on top, gently roll the egg toward you. Push the rolled egg to the opposite side of the pan. Brush the pan with oil and pour in another 1/6 of the egg mixture. Lift up the rolled egg and let the mixture flow underneath. When the egg is almost set, roll the omelette toward you, then push to the other side of the pan. Repeat, adding 1/6 of the mixture at a time and continuing to roll the egg into a large roll. If at any time the pan seems too hot, remove the pan from the heat for a few seconds to cool down instead of adjusting the heat on the stove.
5. Remove the rolled omelette from the pan and wrap in a sushi mat, then press into a rectangle, if desired.
6. Let cool slightly, then cut crosswise into 1-inch (2.54 cm) slices.
7. Serve with grated radish and soy sauce.
Enjoy your Japanese Omelette! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make High-Protein Sweet And Savory Crepes? | Here's a recipe for High-Protein Sweet And Savory Crepes:
Ingredients:
Savory Ratatouille Filling
• 1/2 cup yellow onion, thinly sliced
• 1/2 yellow bell pepper, seeded and diced into 1/4 in (6 mm) pieces
• 1/2 cup roma tomato, seeded and diced
• 1/2 cup zucchini, diced
• 3/4 cup japanese eggplant, about 1 small - diced
• 2 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme, plus more for garnish
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/4 cup goat cheese, room temperature
Sweet Crepe Filling
• 1 cup whole milk ricotta cheese
• 1/2 cup strawberry, finely chopped, plus more for garnish, quartered
• 1/4 cup blackberry, halved, plus more for garnish
• 1 teaspoon lemon zest
• 1 tablespoon honey, plus more for garnish
• whipped cream, for garnish
Crepes
• 6 large eggs
• 1 1/2 cups unsweetened coconut milk, full-fat canned
• 1/2 cup coconut flour
• 1 tablespoon coconut oil, melted, plus more for greasing
• 1/2 teaspoon kosher salt
Instructions:
1. If making the savory filling, preheat the oven to 450°F (230°C).
2. In a large bowl, toss together the onion, bell pepper, tomato, zucchini, eggplant, garlic, olive oil, thyme, salt, and pepper. Spread in an even layer on a large baking sheet.
3. Roast the vegetables until they are soft and caramelized, about 18 minutes, flipping halfway through. Set aside to cool.
4. When cool enough to handle, pick the garlic from the vegetables and remove the skin. Add to a large bowl and mash into a paste. Add the goat cheese and stir to combine, then add the vegetables and toss to coat. Season with salt and pepper.
5. Use immediately to fill the crepes, or store in an airtight container in the refrigerator for up to 3 days.
6. If making the sweet filling: In a small bowl, stir together the ricotta, strawberries, blackberries, lemon zest, and honey.
7. Use immediately to fill crepes, or store in an airtight container in the refrigerator up to 3 days.
8. Make the crepes: In a large bowl, combine the eggs, coconut milk, coconut flour, coconut oil, and salt.
9. Using an immersion blender, blend the ingredients to form a smooth batter, scraping down the sides of the bowl as needed.
10. Preheat a 9-inch (22 cm) nonstick skillet or crepe pan over medium heat. Add just enough oil to coat the pan, about 1/2 teaspoon. Swirl the pan to coat evenly.
11. Add 1/2 cup batter to the hot pan and swirl the pan around again until the batter evenly coats the bottom all the way to the edges. Cook for 4-5 minutes, or until the bottom of the crepe is golden brown in spots and the top is completely cooked through with no raw batter on the surface.
12. Add 1/4 cup of your preferred filling to the top left quarter of the crepe. Using a small spatula or spoon, evenly spread the filling over that section, leaving a 1/2-inch (1 1/4 cm) border along the outside edge.Fold the bottom half of the crepe over the top half, then fold the right (unfilled) side over the left side to form a triangle. Use a rubber spatula to gently transfer the crepe to a plate. Repeat with the remaining batter and filling.
13. Garnish the savory crepes with more thyme and the sweet crepes with whipped cream, quartered strawberries, blackberries, and honey.
Enjoy your High-Protein Sweet And Savory Crepes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Grape Juice Froyo & Cereal Pops? | Here's a recipe for Grape Juice Froyo & Cereal Pops:
Ingredients:
• 4 cups full-fat greek yogurt
• 1 cup Welch’s Grape Juice
• 1/2 cup honey
• 1 cup corn flakes cereal
• 1 cup peanut butter cereal
• 1 cup fruity cereal
• 15 lollipop sticks, or popsicle sticks
Instructions:
1. In a medium mixing bowl, whisk together the Greek yogurt, Welch’s Grape Juice, and honey. Pour into a loaf pan and freeze for one hour.
2. After one hour, remove the container and give the contents a quick stir, then place back into the freezer until fully frozen.
3. Using a 2-ounce (55 G) ice cream scoop, scoop the frozen yogurt into rounds on a parchment paper–lined sheet tray. Slide a stick into the middle of each of the pops and freeze overnight.
4. In separate plastic bags, use a rolling pin to lightly crush the corn flakes and peanut butter cereals. We left our fruity cereal pieces whole. Place in individual small bowls.
5. Remove the pops from the freezer and let sit for 5 minutes.
6. Carefully roll the froyo pops in the cereal, using a spoon to help coat if necessary and serve immediately.
Enjoy your Grape Juice Froyo & Cereal Pops! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Savory Dutch Baby? | Here's a recipe for Savory Dutch Baby:
Ingredients:
Dutch Baby
• 3 large eggs, room temperature
• 1 tablespoon unsalted butter, melted
• 3/4 cup whole milk, warm
• 3/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons fresh thyme leaf
• 2 tablespoons fresh chives, thinly sliced
• 2 tablespoons unsalted butter
Filling
• 5 oz pancetta, diced
• 1 shallot, medium, thinly sliced
• 1 teaspoon garlic, minced
• 1 medium sweet potato, diced
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 bunch lacinato kale, stemmed, chopped into 1/2 in strips
Assembly
• 3/4 cup shredded smoked gouda cheese
• 2 eggs, sunny-side
• fresh chive, thinly sliced
• freshly ground black pepper
Instructions:
1. Add the eggs, melted butter, milk, flour, and salt to a blender and blend on medium speed until frothy. Stir in the thyme and chives. Let the batter rest for 30 minutes.
2. Preheat the oven to 400°F (200°C). Place a 10-inch (25 cm) cast iron skillet in the oven to warm while it preheats.
3. Carefully remove the hot pan from the oven and melt the butter in the pan, swirling to coat evenly. Pour the batter into the hot pan and quickly return to the oven.
4. Bake for 25-30 minutes, until the Dutch baby is golden brown and has risen up the sides of the pan considerably.
5. While the Dutch baby bakes, make the filling: Add the pancetta to a cold, large, high-walled skillet. Turn the heat to medium and begin rendering the fat from the pancetta, stirring occasionally, 6–8 minutes. When the pancetta is crisp, remove from the pan with a slotted spoon and set aside, leaving the rendered fat behind.
6. Add the shallot to the pan and sauté for 1–2 minutes, until beginning to soften. Add the garlic and sauté until fragrant, about 1 minute.
7. Add the sweet potato to the pan and season with 1/2 teaspoon of salt. Cook for 8–10 minutes, stirring occasionally, until the sweet potato is golden brown and tender.
8. Add the kale and cook for 1–2 minutes, until just wilted. Season with the remaining 1/4 teaspoon of salt, plus more to taste. Remove the pan from the heat and set aside.
9. Assemble the Dutch baby. Once the Dutch baby is finished baking, remove from the oven and immediately sprinkle all over with the shredded Gouda. Top with the sweet potato and kale hash, reserved pancetta, and sunny-side up eggs. Garnish with chives and pepper.
Enjoy your Savory Dutch Baby! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Biscuit: Bit O Heaven? | Here's a recipe for Biscuit: Bit O Heaven:
Ingredients:
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 10 tablespoons unsalted butter, cold
• 3/4 cup whole milk
• 1/4 cup Great Value® Organic Raw Honey
• 9 oz TBJ® Classic Uncured Bacon Jam
• 12 large eggs, soft-boiled
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Using your hands or a pastry cutter, work the butter into the dry ingredients until the butter breaks down to pea-sized pieces.
4. Add the milk and fold with a rubber spatula until fully incorporated and the dough comes together in a ball.
5. Scoop the dough into 12 portions onto the prepared baking sheet. Brush each biscuit with honey.
6. Bake for about 20 minutes, or until the tops are golden brown.
7. Serve the biscuits with bacon jam and soft-boiled eggs.
Enjoy your Biscuit: Bit O Heaven! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Vegan Apple Fritters? | Here's a recipe for Vegan Apple Fritters:
Ingredients:
• 6 cups canola oil, for frying
• 2 3/4 cups cake flour
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon, divided
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/2 teaspoon kosher salt
• 1/2 tablespoon baking powder
• 2/3 cup unsweetened almond milk, or non-dairy milk of choice
• 1/4 cup unsweetened almond milk, or non-dairy milk of choice
• 2 tablespoons vegetable oil
• 2 granny smith apples, peeled and finely chopped
• 4 tablespoons margarine, or vegan butter substitute, melted
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar
Instructions:
1. Heat the canola oil in a large heavy-bottomed pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a rimmed baking sheet.
2. In a large bowl, whisk together the flour, brown sugar, 1/2 teaspoon cinnamon, the nutmeg, allspice, salt, and baking powder.
3. In a separate large bowl, whisk together 2/3 cup (160 ml) almond milk, the vegetable oil, apple, melted margarine, and vanilla.
4. Slowly add the dry ingredients to the wet ingredients and stir until smooth.
5. Working in batches, scoop the batter in 1/4-cup (60 ml) increments into the hot oil and fry until golden brown and cooked through, 4–5 minutes. Transfer the fritters to the wire rack with a slotted spoon and let cool.
6. Meanwhile, add the powdered sugar, remaining 1/2 teaspoon cinnamon, and remaining 1/4 cup (60 ml) almond milk to a medium bowl and whisk until smooth.
7. Drizzle the glaze over the fritters and let set for 5 minutes before serving.
Enjoy your Vegan Apple Fritters! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Vegan Breakfast Cups? | Here's a recipe for Vegan Breakfast Cups:
Ingredients:
• 2 cups chickpeas, dried
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon baking soda
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon nutritional yeast
• 1 1/2 cups water
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
Optional Toppings
• pepper
• onion
• broccoli
• mushroom
Instructions:
1. In a powerful blender, pulse chickpeas until they reach a powder-like state.
2. Transfer chickpea flour to a strainer and strain over a large bowl.
3. Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
4. Preheat oven to 400ºF (200ºC)
5. In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
6. Pour the liquid mixture into the dry mixture and whisk until smooth.
7. Let batter rest for 2 minutes.
8. Pour the mixture into a cupcake tin and add your toppings of choice
9. Bake 15 minutes.
10. Allow to cool, but serve warm.
Enjoy your Vegan Breakfast Cups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Crepes? | Here's a recipe for Crepes:
Ingredients:
• 1 cup milk
• 1 cup flour
• 2 eggs
• 1 teaspoon vanilla extract
• pam spray
Instructions:
1. Mix flour with milk until just combined. Then, add eggs, one by one, whisking until smooth. If clumps remain, strain with a sieve.
2. Add 1/3 - 1/2 cup of mixture to a medium-size nonstick skillet on medium-high heat.
3. Once the top looks cooked and slightly dry, with a few bubbles, carefully flip, cooking the other side slowly.
4. Serve with desired toppings.
Enjoy your Crepes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare 3-Ingredient Nut Crackers? | Here's a recipe for 3-Ingredient Nut Crackers:
Ingredients:
• 1 cup raw almonds, plus 1 tablespoon, divided
• 1 cup raw pepitas, plus 1 tablespoon, divided
• 1 large egg
• 2 tablespoons water, plus more for spritzing
• 1 1/2 teaspoons kosher salt, divided
• 1/4 teaspoon black pepper
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, grind 1 cup (140 g) of almonds into a coarse flour, about 1 minute. Transfer the almond flour from the processor to a medium bowl. Repeat with 1 cup (120 g) of pepitas. Transfer the pepita flour to the bowl with the almond flour.
3. To the bowl with the almond and pepita flours, add the egg, water, 1 teaspoon of salt, and the pepper. Stir with a spatula to combine.
4. Divide the dough into 2 portions.
5. Place a sheet of parchment paper on a work surface, and set a portion of dough in the center. Top with a second sheet of parchment, and use a rolling pin to roll the dough into a 7 x 11-inch rectangle about 1/8-inch thick. Remove the top sheet of parchment. Using a bench scraper, cut the dough into 12 2-inch squares. Trim the outer edges to make clean lines, then add the trimmings to the remaining dough portion. Transfer the crackers on the parchment paper to a baking sheet.
6. Roll out the remaining dough on a clean piece of parchment to a larger 9 x 11-inch (23 x 28 cm) rectangle about 1/8-inch (3mm) thick. Cut the dough into 20 2-inch (5 cm) squares. Trim the edges and discard any remaining dough. Transfer the crackers to another baking sheet.
7. Finely chop the remaining tablespoon of almonds and tablespoon of pepitas.
8. Spritz the crackers lightly with water, then evenly sprinkle the chopped almonds and pepitas on top. Sprinkle with the remaining 1/2 teaspoon of salt.
9. Bake the crackers for 13–15 minutes, until lightly browned and crisp along the edges. The crackers will continue to crisp as they cool. Leftover crackers can be stored in an airtight container for up to 3 days.
Enjoy your 3-Ingredient Nut Crackers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Pancake Macarons. | Here's a recipe for Pancake Macarons:
Ingredients:
Macarons
• 1 3/4 cups powdered sugar,
• 1 cup almond flour, finely ground
• 1 teaspoon kosher salt, divided
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 golden yellow gel food coloring
• nonstick cooking spray, for greasing
Buttercream
• 1/2 cup maple syrup
• 1 1/2 sticks unsalted butter, room temperature
• 2 1/4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1 drop golden yellow gel food coloring
• 3 drops brown gel food coloring
Assembly
• 4 teaspoons blueberry jam
• 2 teaspoons mini chocolate chips
• maple syrup, for topping
Special Equipment
• 3 pipping bags, disposable
• round piping tip, medium
• small open star piping tip
• 2 parchment paper squares
• flat paintbrush, 1/4 in
Instructions:
1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and 1/2 teaspoon of salt and process on low speed, until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
2. In a separate large bowl, beat the egg whites and the remaining 1/2 teaspoon of salt on medium-high with an electric hand mixer or in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
3. Add the vanilla and golden yellow gel food coloring and beat until just combined.
4. Add about 1/3 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons with jagged edges and you can make a figure 8 while holding the spatula up. Transfer the macaron batter to a piping bag fitted with a medium round (#12) tip.
5. Grease 2 rimmed baking sheets with nonstick spray and place a piece of parchment paper over each sheet, using the spray to help adhere the parchment to the pans.
6. Pipe the macarons onto the parchment paper in 21/2-inch (61/4-cm) circles, spacing at least 1 inch (2 cm) apart. You should have 8 per pan. Tap the baking sheets on a flat surface 5 times to release any air bubbles.
7. Let the macarons sit at room temperature for 1–2 hours, until dry to the touch.
8. Preheat the oven to 300°F (150°C).
9. Bake the macarons for 27–30 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper when lifted. Transfer the macarons to a wire rack to cool completely before filling.
10. Make the buttercream: Microwave the maple syrup in a medium heat-proof glass bowl for 90 seconds on high power. Let the syrup cool for at least 20 minutes, until warm but not hot. Warning: the syrup and bowl will be very hot; use caution.
11. In a large bowl, cream the butter with an electric hand mixer on high speed for 1 minute, until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream and beat to incorporate.
12. Add the cooled maple syrup to the buttercream and beat on high speed until smooth, scraping the sides as needed. Note: If the syrup has cooled to the point of hardening, microwave in 5-second intervals until pourable.
13. Transfer 1 tablespoon of the buttercream to a small bowl. Add the yellow gel food coloring and stir until combined. Spread the yellow buttercream in a thin, even layer, about 21/2 inches square, on a piece of parchment paper. Cover with another piece of parchment paper and smooth. Transfer to the freezer until ready to assemble the macarons.
14. Transfer 2/3 cup of the maple buttercream to a medium bowl. Add the brown gel food coloring and stir until combined.
15. Transfer 1/4 cup of the remaining uncolored maple buttercream to a piping bag fitted with a small open star (#14) tip. Transfer the remaining uncolored buttercream to a piping bag fitted with a medium round (#12) tip. Set aside.
16. Spread about 1 teaspoon of brown buttercream onto the rounded tops of half of the macaron shells, leaving a 1/4 inch border around the edges. Use a clean paintbrush to carefully (the macaron shells are fragile) clean up the edges of the buttercream.
17. Use the maple buttercream in the piping bag fitted with the round tip to pipe a thin swirl of buttercream on the rounded tops of the remaining macaron shells, leaving at least a 1/2 inch border around the edges.
18. Place a brown-painted macaron shell on top of each buttercream-frosted macaron shell.
19. Place the macarons in an airtight container for 24 hours to “bloom,” prior to decorating, if desired.
20. To decorate, use the maple buttercream in the piping bag fitted with the round tip to pipe about 2 teaspoons of buttercream on top of 4 macaron stacks to look like whipped cream. Use the tip of a butter knife to make a small well in the center of the buttercream. Scoop about 1 teaspoon of blueberry jam into each well. Use the tip of the knife to help the jam flow over the edges of the “whipped cream.”
21. Remove the yellow buttercream sheet from the freezer. Peel off the top layer of parchment. Use a sharp knife to cut the buttercream into 12 squares (they will be fragile). Run a butter knife under the squares to release from the parchment and use the flat side of the knife to transfer 2 butter pats to the top of each of the remaining 4 macaron stacks (don’t use your fingers; the buttercream will soften quickly.) Use the maple buttercream in the piping bag fitted with the open star tip to pipe “whipped cream” next to the butter pats. Sprinkle each stack with 1/2 teaspoon mini chocolate chips. Note: If chocolate chips aren’t sticking to the macarons, apply a small dot of buttercream on the bottom of each chip.
22. When ready to serve, transfer the macarons on a serving platter and pour maple syrup over the top.
Enjoy your Pancake Macarons! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Corned Beef Hash? | Here's a recipe for Corned Beef Hash:
Ingredients:
• 2 qt water
• 2 cups kosher salt
• 1 cup brown sugar
• 2 teaspoons pink curing salt
• 5 cloves garlic, crushed
• 1 fresh ginger, 2 in (5 cm) piece, sliced
• 1 cinnamon stick, broken into pieces
• 3 bay leaves, crumbled
• 1 tablespoon mustard seed
• 1 tablespoon black peppercorn
• 8 whole allspice berries
• 12 juniper berries
• 8 whole cloves
• 2 lb ice
• 5 lb beef brisket, trimmed
• 1 large yellow onion, chopped
• 3 celery stalks, chopped
• 2 large carrots, chopped
• ginger beer, 2 bottles
• dark extra-stout beer, 2 bottles
• 1 tablespoon unsalted butter
• 2 lb russet potato, peeled and small-diced
• 1 medium yellow onion, diced
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 lb corned beef, diced into 1/4in (6 mm)
in pieces
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 tablespoon worcestershire sauce
• 4 large eggs, fried sunny-side up
• fresh chive, for garnish, thinly sliced
Instructions:
1. In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
2. Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
3. Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5–7 days, flipping once a day.
4. Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 21/2–3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
5. Thinly slice the brisket against the grain for sandwiches or corned beef and cabbage, or dice for corned beef hash.
6. Melt the butter in a large cast-iron skillet over medium heat. Add the potatoes and onion and season with salt and pepper. Cook for about 5 minutes, until lightly browned.
7. Add the corned beef, garlic, paprika, and Worcestershire sauce. Cook for another 1–2 minutes, until the beef is warmed through and slightly crisped. Remove the pan from the heat.
8. Serve the hash with the eggs and garnish with chives.
Enjoy your Corned Beef Hash! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Loaded Breakfast Egg Roll. | Here's a recipe for Loaded Breakfast Egg Roll:
Ingredients:
• 24 eggs
• 1/2 cup whole milk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups spinach
• 20 slices mozzarella cheese
• 16 slices smoked ham
• 24 strips bacon
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, whisk the eggs, milk, salt, and pepper until smooth.
3. Pour the batter into greased baking sheet.
4. Bake for 20 minutes.
5. Place a layer of spinach on top of egg sheet until covered, leaving 2 inches (5 cm) free at the top.
6. Place a layer of mozzarella on the spinach until covered, leaving 1 inch (2 cm) free at the bottom.
7. Place a layer of ham on top of mozzarella until covered, leaving 1 inch (2 cm) free at the bottom.
8. Place a layer of bacon on top of ham until covered, leaving 1 inch (2 cm) free at the bottom.
9. Gently roll the egg roll up.
10. Place the breakfast roll onto parchment paper and roll until fully covered.
11. Bake for 10 minutes.
12. Remove the parchment paper.
13. Slice the breakfast roll and serve warm.
Enjoy your Loaded Breakfast Egg Roll! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Bacon & Eggs Sweet Potato Toast? | Here's a recipe for Bacon & Eggs Sweet Potato Toast:
Ingredients:
• 1 sweet potato
• 2 slices bacon, cooked
• 2 eggs, scrambled
• salt, to taste
• pepper, to taste
• green onion, for garnish
Instructions:
1. Cut sweet potato into thin slices, about 1/4 inch (6 mm) thick.
2. Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
3. Remove from toaster and let cool enough to handle.
4. Scramble eggs with salt and pepper.
5. Place two slices of cooked bacon on the sweet potato toast. Top with scrambled eggs.
6. Garnish with green onion.
Enjoy your Bacon & Eggs Sweet Potato Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Blueberry And Almond Instant Oatmeal. | Here's a recipe for Blueberry And Almond Instant Oatmeal:
Ingredients:
• 1/2 cup instant oatmeal
• 2 tablespoons freeze-dried blueberry
• 1 tablespoon slivered almond
• 1 tablespoon chia seed
• 1/8 teaspoon vanilla bean
• 2 teaspoons sugar, of choice
• 3/4 cup boiling water, or milk
Instructions:
1. Add the instant oatmeal, freeze-dried blueberries, almonds, chia seeds, vanilla bean, and sugar into a mason jar.
2. Store in a cool, dry place for up to a month.
3. To prepare, pour boiling water or milk over oats. Stir to combine and let sit for 3 minutes.
4. Serve with slivered almonds and fresh blueberries.
Enjoy your Blueberry And Almond Instant Oatmeal! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Blackberry Freezer Jam? | Here's a recipe for Blackberry Freezer Jam:
Ingredients:
• 1 3/4 cups apple juice
• 3 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
• 3 cups blackberry, crushed
• 3 cups sugar
Instructions:
1. Gradually add pectin into apple juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard for 1 minute, stirring constantly. Remove from heat.
2. Immediately add prepared blackberries into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar.
3. Ladle the Blackberry Freezer Jam into clean freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.
Enjoy your Blackberry Freezer Jam! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Orange Cinnamon Rolls? | Here's a recipe for Orange Cinnamon Rolls:
Ingredients:
• 4 large oranges
• 4 unbaked cinnamon rolls with icing, store bought
Instructions:
1. Cut off the top third of an orange. Stand upright and use the knife to cut around the flesh, then scoop out with a spoon. Repeat with the remaining oranges. Reserve the flesh for fresh-squeezed orange juice, if desired.
2. Place a cinnamon roll in each orange cup. Set upright in a medium cast iron skillet and cover the pan loosely with foil. Place the pan over a fire or grill and cook for 35–45 minutes, or until the cinnamon rolls are golden brown and cooked through.
3. Remove the foil and spread the icing over the hot cinnamon rolls. Top with orange zest from a leftover rind, if desired.
Enjoy your Orange Cinnamon Rolls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Fruity Froyo Pops? | Here's a recipe for Fruity Froyo Pops:
Ingredients:
• 1/4 cup greek yogurt
• 1/2 tablespoon honey
• 2 scoops enfagrow premium toddler nutritional drink
• blueberry
• banana, sliced
• strawberry, diced
• mango, diced
Instructions:
1. Place Greek yogurt, honey, and Enfagrow PREMIUM Toddler Nutritional Drink in a blender. Blend on high until smooth.
2. Pour into small popsicle molds.
3. For blueberry, tuck a few blueberries into popsicle mold.
4. For banana, tuck a couple banana slices into popsicle mold.
5. For strawberry, tuck a few strawberry pieces into popsicle mold.
6. For mango, tuck a few mango pieces into popsicle mold.
7. Insert stick and freeze for at least 6 hours or overnight.
Enjoy your Fruity Froyo Pops! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Iced White Mocha With Caramel And Salted Cream Cold Foam? | Here's a recipe for Iced White Mocha With Caramel And Salted Cream Cold Foam:
Ingredients:
Salted Cream Cold Foam
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons sugar
• 1/4 teaspoon kosher salt
Iced White Mocha
• 1 tablespoon caramel sauce, plus more for topping
• 1 1/2 tablespoons White Mocha Syrup
• 2 oz hot espresso
• 1/2 cup whole milk
• 1 cup ice
Instructions:
1. Make the salted cream cold foam: In a medium bowl, combine the heavy cream, whole milk, sugar, and salt. Use an immersion blender to blend until thick and foamy, about 3 minutes.
2. Make the iced white mocha: Drizzle the caramel sauce down the sides of a 20-ounce glass. Add the white mocha syrup, espresso, milk, and ice. Top with the salted cream cold foam and drizzle with more caramel sauce.
Enjoy your Iced White Mocha With Caramel And Salted Cream Cold Foam! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Moringa Smoothie? | Here's a recipe for Moringa Smoothie:
Ingredients:
• 1/4 cup frozen strawberry
• 1/4 cup banana, sliced
• 1 cup spinach
• 1 cup non-dairy milk
• 1 teaspoon moringa powder
Optional Toppings
• fresh berry
• shredded coconut
• 1 tablespoon bee pollen
Instructions:
1. Add the strawberries, banana, spinach, non-dairy milk, and moringa to a blender and blend until smooth.
2. Pour into a glass or a bowl and add your desired toppings, such as fresh berries, shredded coconut, or bee pollen.
3. Take a photo and post it on your Instagram!
Enjoy your Moringa Smoothie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Perfect Scrambled Eggs. | Here's a recipe for Perfect Scrambled Eggs:
Ingredients:
• 2 eggs
• 2 tablespoons milk
• 1 tablespoon sesame oil
• salt
• pepper
Instructions:
1. Crack eggs into a bowl and to it, add remaining ingredients.
2. Heat oil in a pan and add eggs. Cook until desired consistency is reached.
3. Serve warm.
Enjoy your Perfect Scrambled Eggs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Coconut Jam (Kaya)? | Here's a recipe for Coconut Jam (Kaya):
Ingredients:
• 4 eggs
• 1 cup coconut milk
• 1 cup coconut cream
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
To make the pandan extract:
• 5 pandan leaves, halved
• 3 tablespoons water
To make caramel:
• 1/2 cup sugar
To serve:
• 2 slices toast, crust removed
• 1 tablespoon butter
• soft boiled egg
• 1 teaspoon soy sauce
• pepper, to taste
Instructions:
1. To make the pandan extract, blend pandan leaves with water, then strain through a sieve.
2. Add coconut milk, coconut cream, eggs, pandan extract, and sugar to a bowl. Mix thoroughly then add to a saucepan.
3. Place the saucepan on very low heat and continuously stir for approximately 20 minutes. Be careful not to let the pan get too hot or the eggs will cook too quickly.
4. Combine cornstarch and water, then pour into mixture and stir rapidly until it starts to thicken.
5. To make caramel, add sugar to a pan on medium heat and allow to completely melt until golden brown. Add the caramel to the Kaya and stir until completely dissolved.
6. Run kaya through a sieve, then store in a mason jar. Refrigerate overnight until set.
7. To serve, add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side.
Enjoy your Coconut Jam (Kaya)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Brunch Strata Bake? | Here's a recipe for Brunch Strata Bake:
Ingredients:
• 6 eggs
• 2 1/2 cups milk
• 2 teaspoons salt
• 2 teaspoons pepper
• 6 cups crusty baguette, cubed
• 1 cup cubed ham
• 1 cup spinach, cooked and drained
• 1 cup shredded cheese
Instructions:
1. Whisk together eggs, milk and salt and pepper. Add the cubed crusty bread, stir and let the bread soak up all the egg mix.
2. Oil a 9x13-inch (23x33 cm) pan, put down 1/2 of the soaked bread, add ham, spinach and cheese.
3. Top with the rest of the bread. If you need to, pat down the strata with your spoon or spatula. Sprinkle more cheese over the top.
4. Bake in preheated oven at 350°F (177°C) for 45 minutes.
Enjoy your Brunch Strata Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Turkey Sausage And Pepper Muffins? | Here's a recipe for Turkey Sausage And Pepper Muffins:
Ingredients:
• nonstick cooking spray, for greasing
• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 pinch sugar
• 3 large eggs
• 1 cup buttermilk, or 1 cup milk (240 ml) mixed with 1 teaspoon white vinegar
• 5 tablespoons unsalted butter, melted or olive oil
• 3/4 cup turkey sausage, cooked
• 1/2 cup white onion, diced, caramelized
• 1 bell pepper, seeded and diced
• 1/3 cup sun-dried tomato, chopped
• 1 cup shredded mozzarella cheese
• 1 cup fresh spinach, chopped
• 1/4 cup fresh basil, chopped
• 1 tablespoon italian seasoning
Instructions:
1. Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
2. Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
3. In a medium bowl, whisk together the eggs, buttermilk, and butter.
4. Add the turkey, onion, bell pepper, sun-dried tomatoes, mozzarella cheese, spinach, basil and Italian seasoning to the egg mixture and stir to combine.
5. Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix the batter.
6. Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
7. Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
8. Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
9. Enjoy!
10. Nutrition, per muffin - Calories: 188, Total fat: 9 grams, Sodium: 486 mg, Total carbs: 19 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 10 grams
Enjoy your Turkey Sausage And Pepper Muffins! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Savory Crepe? | Here's a recipe for Savory Crepe:
Ingredients:
• olive oil
• 1/2 cup mushroom
• 1/2 cup tomato
• 2 cups spinach
• 1 clove garlic
• 3/4 cup chickpea flour
• 1 1/2 tablespoons nutritional yeast
• 1/2 teaspoon baking soda
• 1/4 teaspoon turmeric
• 1/8 teaspoon pepper
• 1/8 teaspoon black salt
• 1 teaspoon apple cider vinegar
• 3/4 cup almond milk
• salt, to taste
Instructions:
1. Add olive oil to a heated pan. Toss in 1/2 cups (100 G) of tomatoes and mushroom. Add salt and pepper to taste. Add olive oil (if required) and stir. Mix in 2 cups (80 G) of spinach and 1 clove of garlic.
2. For the batter, add nutritional yeast, chickpea flour, baking soda, garlic powder and turmeric. Add salt and pepper to taste. You can also add black salt for an eggy flavor (optional). Next, add apple cider vinegar to almond milk and mix the batter thoroughly. On your heated pan, add a drizzle of olive oil and pour the freshly made batter carefully.
3. Once it has been cooked, add the sauteed veggies. Turn off the heat and let it steam for 5 minutes with the lid on.
Enjoy your Savory Crepe! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Jammie Dodger French Toast? | Here's a recipe for Jammie Dodger French Toast:
Ingredients:
• 4 eggs
• 1 cup double cream
• 1 teaspoon icing sugar
• 1 teaspoon vanilla extract
• 2 slices bread
• strawberry jam, to taste
Instructions:
1. Add the eggs, cream, icing sugar and vanilla extract to a bowl and whisk until smooth.
2. Dip two slices of bread into the mix, soaking them thoroughly.
3. Fry both slices until golden brown on both sides.
4. Cut paper heart out of baking paper.
5. Place paper heart on one slice of bread and cut a heart shaped hole into the bread using the paper as a guide.
6. Spread jam on the other slice of bread, then place the bread with the heart on top of this slice.
7. Place the paper heart back over the hole, and sprinkle with icing sugar. Then remove the paper heart.
Enjoy your Jammie Dodger French Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Bacon Croque Madame Brunch Ring? | Here's a recipe for Bacon Croque Madame Brunch Ring:
Ingredients:
• 1/4 cup salted butter, 1/2 stick
• 12 strips bacon, chopped
• 1/4 cup all-purpose flour
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 cups milk, warm
• 1 tablespoon dijon mustard
• 15 slices white bread
• 17 slices ham
• 3 cups shredded mozzarella cheese, divided
• 1 teaspoon fresh chives, chopped, for garnish
• 8 eggs, made sunny-side up, for serving
Instructions:
1. In a medium pan over high heat, cook the bacon until browned, about 12 minutes. Transfer the bacon bits to a paper towel to drain and leave the bacon grease in the pan.
2. To the pan, add the flour, pepper, and salt and whisk to combine for 5 minutes. Add the milk and Dijon mustard and cook until thickened, about 5 minutes. Remove the béchamel sauce from the heat and cover to keep warm.
3. Preheat the oven to 350°F (180°C). Grease a bundt pan with the salted butter. Line a baking sheet with parchment paper.
4. With a rolling pin, roll out the bread to flatten and cut 8 slices in half.
5. Arrange the 7 whole slices around the outer sides of the bundt pan and 4 half slices around the inner ring. Place 5 slices of ham over the bread. Sprinkle 1 cup (100 g) of mozzarella and 1/3 of the chopped bacon on top of the ham.
6. Place 6 half slices of bread on top of the bacon layer. Top with 8 slices of ham, another cup of mozzarella, and another 1/3 of the chopped bacon. Top with another 4 slices of ham. Place 6 half slices of bread on top of the ham.
7. Bake for 25 minutes, or until golden brown.
8. Invert the ring onto the prepared baking sheet, remove the bundt pan, and brush the top of the ring with béchamel sauce. Sprinkle with the remaining cup of mozzarella and the rest of the bacon.
9. Broil for 10 minutes, until the cheese is melted and browned.
10. Sprinkle the ring with parsley. Transfer the rest of the béchamel sauce to a small bowl and place in the middle of the ring.
11. Slice the ring and serve warm with the sauce and sunny-side up eggs.
Enjoy your Bacon Croque Madame Brunch Ring! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Banana Bread Pancakes With Grilled Maple Rum Bananas? | Here's a recipe for Banana Bread Pancakes With Grilled Maple Rum Bananas:
Ingredients:
Buckwheat Banana Bread Pancakes
• 1 tablespoon flax seed
• 3 tablespoons cold water
• 1 ripe banana
• 1 1/2 cups non dairy milk, unsweetened
• 3 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons refined coconut oil, melted
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup buckwheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• nonstick cooking spray, for greasing
Grilled Bananas
• 6 tablespoons butter, melted
• 3 tablespoons maple syrup
• 3 firm bananas, cut in half, then lengthwise
Maple Rum Sauce
• 2/3 cup walnuts, chopped
• 3/4 cup maple syrup
• 1/3 cup brown sugar
• 8 tablespoons butter, divided
• 1/4 cup dark rum
• 1/2 teaspoon kosher salt
Instructions:
1. Preheat the oven to 200°F (95°C).
2. Make the pancakes: In a small bowl, combine ground flax meal and cold water. Stir well. Set aside to gel for 10 minutes while you prepare the rest of the batter.
3. In a large bowl, use the back of a fork to mash the banana until smooth. Add the nondairy milk, maple syrup, apple cider vinegar, coconut oil, vanilla, and flax egg and whisk to combine.
4. Sift in the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt. Using a spatula, stir well until there are no dry spots remaining.
5. Heat a griddle pan to 350°F (180°C). If using stovetop, place a frying pan over medium heat. Lightly grease the griddle or pan with nonstick spray.
6. Working in batches, use a 1/2 cup (120 ml) measure to scoop the batter onto the hot griddle. Cook the pancakes for 3–4 minutes, until bubbles form all over the surface and the bottom is golden brown and releases easily from the pan. Flip and cook for another 3–4 minutes on the other side, until golden brown and completely cooked through. Repeat with the remaining batter.
7. Place the cooked pancakes on a baking sheet and transfer to the oven to keep warm while you prepare the rest of the ingredients.
8. Make the grilled bananas: Increase the griddle temperature to 375°F (190°C). If using stovetop, place a frying pan over medium-high heat.
9. In a medium bowl, mix together the melted butter and maple syrup.
10. Brush each banana segment all over with the melted butter mixture. Working in batches, grill the bananas for 2–3 minutes on one side, then flip and grill for another 1–2 minutes, until golden brown grill marks appear and the banana is soft. Set aside until ready to serve.
11. Make the maple rum sauce: Add the walnuts to a small saucepan and turn the heat to medium-high. Toast the walnuts for about 1 minute, until fragrant and beginning to brown, then remove from the pan and set aside.
12. To the same saucepan, add maple syrup and brown sugar and cook until the brown sugar is melted and beginning to bubble, 3–4 minutes. Add the toasted walnuts and 6 tablespoons of butter to the pan and cook until the butter melts.
13. Reduce the heat to medium-low and add the rum. Cook for 1–2 minutes, until the alcohol cooks off. Remove the pot from the heat and add the remaining 2 tablespoons of butter and the salt. Stir to melt the butter. Let the sauce cool for 10 minutes before serving.
14. To serve, top the warm pancakes with the grilled bananas and maple rum sauce.
Enjoy your Banana Bread Pancakes With Grilled Maple Rum Bananas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Bacon Lattice Breakfast Pie? | Here's a recipe for Bacon Lattice Breakfast Pie:
Ingredients:
• 5 eggs
• 1 cup whole milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup green onion, chopped
• 1/4 cup shredded cheddar cheese
• 1 pie crust
• 10 slices bacon
Instructions:
1. Preheat the oven to 350°F (180°C)
2. Add eggs to the bowl.
3. In a medium-sized bowl, whisk the eggs, milk, salt, and pepper.
4. Add in the green onions and cheddar, and mix again.
5. Pour the egg mixture into the pie crust and bake for 35-40 minutes or until set.
6. Increase the oven temperature to 400°F (200°C).
7. Lay the bacon on top of the pie and weave to make a lattice top.
8. Bake again for 20 minutes or until bacon is crispy. Broil for crispier bacon.
Enjoy your Bacon Lattice Breakfast Pie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Spinach & Artichoke Avocado Toast? | Here's a recipe for Spinach & Artichoke Avocado Toast:
Ingredients:
• bread, toasted
• 2 tablespoons spinach and artichoke dip
• 1/2 avocado, sliced
• 2 tablespoons parmesan cheese, shaved
• 1 tablespoon fresh parsley, chopped
Instructions:
1. Spread spinach and artichoke dip on toast.
2. Top with sliced avocado and shaved Parmesan cheese, and sprinkle with parsley.
Enjoy your Spinach & Artichoke Avocado Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making The Ballybrack Wrap? | Here's a recipe for The Ballybrack Wrap:
Ingredients:
• 1 chicken breast
• 1 chipolata sausage
• 2 slices edam cheese
• 2 slices bacon, halved, or 3-4 streaky bacon slices
Seasoning
• 1/2 teaspoon paprika, smoked is good too!
• 1/2 teaspoon garlic granules
• 1/2 teaspoon pepper
• 1 pinch salt
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Prep all of the ingredients first to avoid touching things with chicken fingers. Slice the bacon, remove the cheese and sausage from their packaging, etc.
3. Mix together all of the seasonings.
4. Place the chicken breast on a sheet of clingfilm, then cut it horizontally 95% of the way through to butterfly it.
5. Wrap it in the clingfilm, then thin it out by bashing it with a rolling pin.
6. Season the chicken, then wrap the sausage in a slice of cheese and put in the centre of the flattened out chicken.
7. Roll it up, then season the other side of the chicken.
8. Wrap the chicken in one or two more slices of cheese and season the remaining side of the chicken.
9. Wrap the bacon around the cheesy chicken nice and tight.
10. Transfer to a tray and bake for 25 minutes.
Enjoy your The Ballybrack Wrap! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Juice Pulp Muffins? | Here's a recipe for Juice Pulp Muffins:
Ingredients:
• 2 tablespoons flax meal
• 6 tablespoons water
• 3/4 cup milk, of choice
• 1/2 cup maple syrup
• 1/2 cup applesauce
• 1 cup fruit and vegetable pulp
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1 cup rolled oats, plus more for sprinkling
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• nonstick cooking spray, for greasing
Instructions:
1. Preheat the oven to 350ºF (180ºC).
2. Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.
3. In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.
4. Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.
5. Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about 3/4 of the way full. Sprinkle the tops with oats.
6. Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
7. Let cool for at least 15 minutes, then serve.
Enjoy your Juice Pulp Muffins! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Grilled Cheese & Candied Maple Bacon Skewers? | Here's a recipe for Grilled Cheese & Candied Maple Bacon Skewers:
Ingredients:
Grilled Cheese
• 4 sourdough bread slices
• 2 tablespoons unsalted butter
• 4 cheddar cheese slices
Candied Maple Bacon
• 8 bacon strips
• 1/2 cup maple syrup
• 1/3 cup brown sugar
• black pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C), and double line a large baking sheet with aluminum foil fitted with a wired rack; set aside.
2. In a small mixing bowl add maple syrup and brown sugar, then mix until combined with no lumps.
3. Place bacon strips evenly on the wired rack and generously brush maple syrup mixture over the top of the bacon and bake for 12 to 15 minutes. Remove from the oven, flip each strip and brush on the remaining mixture. Return to the oven and continue to cook for another 8-10 minutes or until it reaches your desired level of crispiness, then garnish with coarse black pepper.
4. Heat a skillet over medium heat. Butter one side of each slice of bread. Place the buttered side down on the skillet, add 2 slices of cheddar cheese then top with the remaining slice of bread, buttered side out.
5. Cook until bread is toasted and golden and cheese starts to melt, about 2 minutes. Flip, and cook until cheese melty and bread toasted and golden. Remove from heat, and set aside for 5 mins.
6. Cut each grilled cheese sandwich into even 1.5x1.5-inch squares, set aside.
7. Assemble each skewer starting with a grilled cheese square, then bacon strip, alternating until the end by spiralling the bacon strip in-between each square until finished. Serve and enjoy!
Enjoy your Grilled Cheese & Candied Maple Bacon Skewers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Ham And Cheese Waffles? | Here's a recipe for Ham And Cheese Waffles:
Ingredients:
• 1 1/4 cups all purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup Sam's Choice® Premium Spiral-Cut Ham, finely chopped
• 1 1/2 cups gruyère cheese, divided, loosely packed, finely shredded
• 3 large eggs, yolks, and whites separated
• 1 1/2 cups buttermilk
• 2 tablespoons vegetable oil
• nonstick cooking spray, for greasing
For serving
• butter
• maple syrup
• 1/2 cup Sam's Choice® Premium Spiral-Cut Ham, chopped
Instructions:
1. Preheat an 8-inch waffle iron to medium-high heat.
2. In a large bowl, mix together the flour, cornstarch, baking powder, baking soda, and salt. Add the finely chopped ham and 1 cup (100 G) shredded Gruyère, and toss to coat.
3. Add the egg yolks, buttermilk, and vegetable oil, and mix until well combined.
4. Add the egg whites to a medium bowl and whip with an electric hand mixer on medium speed until soft peaks form, 3–4 minutes.
5. Gently fold the egg whites into the batter until incorporated.
6. Grease the preheated waffle iron with nonstick spray, then pour a heaping 2/3 cup of batter into the iron, smoothing with a spatula to cover the iron evenly. Sprinkle the top with 2 tablespoons of shredded Gruyère cheese. Close the lid and cook for 7 minutes, or until the waffle is cooked through and golden brown. Repeat with the remaining batter and cheese.
7. Top each waffle with a pat of butter, a drizzle of maple syrup, and 2 tablespoons of chopped ham, then serve.
Enjoy your Ham And Cheese Waffles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Breakfast Tater Tot Poutine? | Here's a recipe for Breakfast Tater Tot Poutine:
Ingredients:
Hollandaise Sauce
• 6 egg yolks
• 1 cup salted butter, melted
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• cayenne pepper, pinch
• 1 tablespoon hot water
Poutine
• 7 cups cooked tater tots
• 4 sausages, mild or hot Itallian
• 6 bacons, strips
• 2 cups cheese curds
• 1/4 cup green onion, finely chopped
• 3 eggs, sunny-side or poached
• salt and pepper, to taste
Instructions:
1. In a high-speed blender jug, add egg yolks, freshly squeezed lemon juice, salt, and cayenne pepper.
2. Melt butter in a microwave or on stove top, until completely melted and very hot to the touch.
3. Using high speed, blend the yolk mixture for 3-4 seconds, then gradually in a thin stream pour the hot melted butter into the blender jug, while it is still running on high speed. Check for desired consistency and taste, adding more salt, cayenne pepper as needed. The sauce will begin to thicken as the hot liquid begins to emulsify with the yolk mixture.
4. Start by making a base with the tater tots, then layer on the shredded cheddar cheese, crumbled Italian sausage, crumbled bacon, sunny-side up or poached egg. Season with salt and pepper to your desired preference, then top with hollandaise sauce and a garnish of green onion.
5. Serve while hot and enjoy.
Enjoy your Breakfast Tater Tot Poutine! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Vegan Buttermilk. | Here's a recipe for Vegan Buttermilk:
Ingredients:
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
Instructions:
1. Combine almond milk and apple cider vinegar, and whisk together.
2. Let sit for 5-7 minutes to “curdle”.
3. Use as a substitute to buttermilk in a variety of recipes!
Enjoy your Vegan Buttermilk! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Pancake Parcels. | Here's a recipe for Pancake Parcels:
Ingredients:
• 4/5 cup flour
• 2 tablespoons cocoa powder
• 2 tablespoons icing sugar
• salt, to taste
• 2 eggs
• 1 cup milk
• 1/5 cup water
• 2 tablespoons butter, for cooking
• 3/4 cup frozen raspberry
• vanilla ice cream, to taste
• strawberry lace
Instructions:
1. Sieve the flour, cocoa powder, icing sugar and salt into a large bowl
2. Make a well in the centre and whisk in the eggs
3. Combine the milk and water and slowly add it to the mixture while continuing to whisk.
4. Melt a small knob of butter in a large frying pan on a medium heat.
5. Spoon a ladle full of the mixture onto the pan and swirl it around to get a nice thin layer of batter.
6. Cook for approx. 2.5 minutes and flip the pancake once.
7. NOTE: You can go for it the cool way, or just use a spatula, we’re not judging you. ;)
8. Cook further for 60 more seconds and remove from the heat.
9. Pour the frozen raspberries into a pot and cook, along with 3 tbsp of water on the lowest setting with the lid on for 5-6 minutes. (You can also use fresh raspberries with 5-6 tbsp of water.)
10. Spoon a dollop of ice cream into the center of the pancake, and pour over a few spoons of the raspberries.
11. Wrap the pancake up around the ice cream and use a strawberry lace to tie it all together.
Enjoy your Pancake Parcels! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for 4-Flavor Giant Sheet Pan Breakfast Sandwich? | Here's a recipe for 4-Flavor Giant Sheet Pan Breakfast Sandwich:
Ingredients:
Pancake Layer
• 6 cups pancake mix
• 6 large eggs, lightly beaten
• 4 cups milk
• 3 tablespoons vegetable oil
Egg Layer
• 12 large eggs
• 1/2 cup milk
• salt, to taste
• pepper, to taste
Topping Ideas
Canadian Bacon, Spinach, And Hollandaise
• 6 slices canadian bacon
• fresh spinach, to taste
• hollandaise sauce, to taste
Chicken Sausage And Cheese
• 6 small chicken sausage breakfast patties
• 3 slices american cheese, halved
Veggie Burgers And Cheddar
• 4 veggie burgers
• 4 slices cheddar cheese
Bacon
• 6 bacons, cooked
Instructions:
1. Preheat the oven to 425˚F (220˚C). Line 3 11x17-inch (28x43-cm) baking sheets with parchment paper.
2. Make the pancake layer: In a large bowl, combine the pancake mix, eggs, milk, and vegetable oil. Whisk to combine, being careful not to overmix.
3. Divide batter between 2 of the prepared baking sheets. Spread evenly and bake for 10-15 minutes, until you can poke and no batter comes out
4. Make the egg layer: In a large bowl, combine the eggs, milk, salt, and pepper.
5. Pour the egg mix onto the remaining prepared baking sheet. Spread evenly and bake for 10-15 minutes, until the edges are completely set.
6. Line another baking sheet with 2 sheets of parchment paper.
7. Arrange the Canadian bacon slices in a row at the top of the baking sheet and lay spinach on top.
8. Place the chicken sausage patties in a row under the Canadian bacon and top with the American cheese slices.
9. Fold the bottom part half of the parchment paper over until you reach the patties to create a “barrier” between the meat toppings and the vegetarian toppings.
10. Place the vegetarian burgers on the bottom half of the baking sheet and top with the cheddar cheese.
11. Reduce the oven temperature to 350˚F (180˚C) and bake the toppings for 15-20 minutes, until the meat is warmed through and the cheese has melted.
12. On a cutting board, layer the sandwich starting with a pancake layer, followed by the egg layer. Arrange the bacon and other toppings in quadrants on the egg. Top the Canadian bacon and spinach with hollandaise sauce, if desired. Top with the second pancake layer.
13. Slice into 16 sandwiches and serve immediately, or wrap in parchment paper and freeze in an airtight container for up to 1 month and microwave on defrost for about 5 minutes, until it is warm.
Enjoy your 4-Flavor Giant Sheet Pan Breakfast Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Peanut Butter & Jelly Fritters? | Here's a recipe for Peanut Butter & Jelly Fritters:
Ingredients:
• all purpose flour, for dusting
• 4 unbaked canned biscuits
• 4 teaspoons creamy peanut butter
• 2 teaspoons jelly of choice
• water, for brushing
• 2 tablespoons ghee
• powdered sugar, for garnish
Instructions:
1. On a lightly floured surface, roll each biscuit into a 5-inch (12.7 cm) circle.
2. Spread the peanut butter in the center of 2 biscuits and add the jelly to the center of the remaining 2 biscuits.
3. Use a pastry brush or your fingers to lightly dampen the edges of the biscuits with water; then fold the peanut butter biscuits over the jelly biscuits and press the edges together to seal well.
4. Use a 4-inch cutter to punch out the center of the biscuit sandwiches, making sure the edges are still sealed well. Discard the dough scraps.
5. Refrigerate the sandwiches for 30 minutes.
6. Melt 1 tablespoon of ghee in a medium nonstick skillet over medium-low heat. Add the sandwiches and cook for 4–5 minutes, until golden brown and crusty. Flip, add the remaining butter, and cook for 3–4 minutes more, until golden brown and crusty.
7. Dust with powdered sugar before serving.
Enjoy your Peanut Butter & Jelly Fritters! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Taro-Stuffed Hedgehog Buns? | Here's a recipe for Taro-Stuffed Hedgehog Buns:
Ingredients:
Dough
• 1/3 cup milk
• 1/2 teaspoon instant yeast
• 2 tablespoons sugar
• 1 1/4 cups all purpose flour
• brown food coloring
• black food coloring
• water, for brushing
Taro Filling
• 1/2 cup steamed taro, hot
• 1/3 cup sugar
• 1/2 tablespoon unsalted butter, or coconut oil
Instructions:
1. Make the dough: In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
2. Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
3. Cover the dough with a wet towel and let rest for 1 hour.
4. Meanwhile, make the filling: In a medium bowl, mix together the steamed taro, sugar, and butter until smooth. Chill in the refrigerator for 1 hour.
5. Pull off a bit more than half of the dough and add a few drops of brown food coloring. Roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2–3 more times, until the dough is very smooth.
6. Pull off another small piece of dough and add a drop of black food coloring. Knead until the color is uniform.
7. Knead the remaining white dough until smooth.
8. Pull off about 2 tablespoons of white dough and press into a flat disc about 1/2 inch thick. Pull off about 3 tablespoons of brown dough and press into a flat disc about 1/2 inch thick, making sure it’s larger than the white dough portion.
9. Scoop about 1 tablespoon of taro paste into the center of the white dough and wrap about 3/4 of the way. Smooth the bottom of the dough. Wrap the brown dough around the exposed filling, slightly dampening the edges of the brown and white dough with water to seal together. Set on a small square of parchment paper and repeat to make 10 total buns, leaving some excess dough for decorating.
10. Use a finger to slightly dampen the outside of a bun with water. Stick on 2 small dots of black dough for the eyes and a larger dot for the notes, then 2 balls of white dough for the ears. 2 smaller balls of white dough for the arms, and 2 more medium balls of white dough for the feet. Use kitchen shears to cut spikes in the brown dough. Repeat with the remaining buns.
11. Let the buns rest for 30 minutes.
12. Meanwhile, fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don’t have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
13. Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for about 9 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
Enjoy your Taro-Stuffed Hedgehog Buns! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Strawberries & Cream French Toast Bake? | Here's a recipe for Strawberries & Cream French Toast Bake:
Ingredients:
• 10 slices bread, preferably stale
• 6 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 8 oz cream cheese, softened
• 2 tablespoons powdered sugar
• 1 cup strawberry, sliced
• whipped cream, optional
Instructions:
1. Preheat oven to 350°F (180°C).
2. Slice bread into bite-sized pieces.
3. In a bowl, whisk the eggs, milk, vanilla, cinnamon, and nutmeg until fully combined.
4. In a separate bowl, mix the cream cheese and powdered sugar until smooth.
5. Whisk the egg mixture into the cream cheese mixture, and add the strawberries.
6. Spread the bread evenly along the bottom of a greased 9x13 inch (23x33 cm) glass baking dish then pour the mixture over the bread.
7. Bake 45 minutes or until bread is getting slightly crunchy and golden brown on top and edges. Top with whipped cream if desired.
Enjoy your Strawberries & Cream French Toast Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Pancake And Waffle Cereal? | Here's a recipe for Pancake And Waffle Cereal:
Ingredients:
• 2 bags Birch Benders Keto Pancake & Waffle Mix
• 2 1/2 cups water
• nonstick cooking spray, for greasing
• almond milk
• 1 1/2 cups strawberry, halved
• 1 cup blueberry
• Birch Benders Keto Syrup, for serving
Special Equipment
• round cutter, 1 in
• waffle maker
Instructions:
1. In a large bowl, whisk together the Birch Benders Keto Pancake & Waffle Mix and water until smooth. Transfer half of the batter to a large piping bag. Cut about a 1/2 inch off the tip of the bag(s).
2. Make the pancakes: Heat a medium nonstick skillet over medium heat. Pipe 4–6 small pancakes, each about 1 inch wide, into the pan. Cook for 1–2 minutes on each side, or until golden brown. Use a spatula to carefully remove the pancakes from the skillet and repeat with the remaining batter.
3. Make the waffles: Preheat the waffle maker according to the manufacturer’s instructions. Grease with nonstick spray. Ladle a heaping 2/3 cup of the remaining batter into the waffle maker. Cook for 5 minutes, or until the waffle is golden brown on both sides. Remove the waffle from the iron and repeat with the remaining batter.
4. Using a 1-inch round cutter, cut out as many mini waffles from the larger waffles as possible, discarding the scraps or saving for a snack.
5. Divide the pancakes and waffles between 4 serving bowls. Pour the milk over the “cereal” and top with the strawberries, blueberries, and Birch Benders Keto Syrup. Serve immediately.
Enjoy your Pancake And Waffle Cereal! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Gluten-Free Cauliflower Toast. | Here's a recipe for Gluten-Free Cauliflower Toast:
Ingredients:
• 1 large egg
• 2 tablespoons flax meal
• 2 cups riced cauliflower
• 1 1/2 cups almond meal
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons kosher salt
• 2 teaspoons canola oil
• nonstick cooking spray, for greasing
• topping of your choice, for serving
Special Equipment
• cast iron pan, 4 1/2 in (11 cm)
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. In a small bowl, whisk together the egg and flax meal. Let sit for at least 5 minutes to gel.
3. In a medium microwave-safe bowl, microwave the riced cauliflower for 3-4 minutes on medium power until steamed and mashable with a fork. Let cool for 5 minutes, or until safe to handle.
4. Transfer the cauliflower to a clean kitchen towel and wring out all of the moisture. You should be left with about 11/2 cups (450 G) of cauliflower.
5. In a food processor, combine the cauliflower, almond meal, egg and flax mixture, garlic powder, onion powder and salt. Process for 30-60 seconds, until well combined.
6. Heat 1 teaspoon of canola oil in a small square cast iron skillet over medium heat. Add half of the cauliflower mixture to the pan, and spread in an even layer with a spatula dipped in water. Repeat with the remaining oil, skillet, and cauliflower mixture.
7. Bake for 12 minutes, until the bread begins to brown on top and is firm to the touch. Remove from the oven and turn the broiler to low.
8. Grease the tops of the cauliflower bread with nonstick spray. Return to the oven and broil for 3-4 minutes, until golden brown. Let cool in the pans for 10 minutes before topping as desired and serving.
Enjoy your Gluten-Free Cauliflower Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Turkey Bacon Breakfast Sliders? | Here's a recipe for Turkey Bacon Breakfast Sliders:
Ingredients:
• 9 slices turkey bacon
• 12 oz hawaiian roll, 1-package (12 rolls)
• 8 large eggs, scrambled
• 3 slices cheddar cheese
• 4 large leaves butter lettuce
• 3 medium tomatoes, thinly sliced
Instructions:
1. Preheat Griddler, fitted with the griddle plates, to 425°F (220°C) and grease with nonstick spray.
2. On a cutting board, arrange 4 slices of turkey bacon vertically directly next to each other. Weave the 5 remaining bacon slices horizontally through the vertical pieces.
3. Wrap the bacon weave onto a rolling pin, taking care to keep it intact. Carefully transfer the bacon to the griddle and carefully unroll in an even layer.
4. Close the Griddler and cook for 8 minutes, until the bacon is fully cooked and has begun to crisp up. Remove the bacon weave from the Griddler.
5. Use a bread knife to slice the intact loaf of rolls crosswise so that the bottoms can be separated from the tops. Set aside the top half.
6. Place the bacon weave on the bottom half of the rolls.
7. Distribute the scrambled eggs on top of the bacon weave, smoothing them into an even layer.
8. Place the cheese on top of the eggs, covering as much area as possible.
9. Place the lettuce on top of the cheese.
10. Place the tomato slices evenly on top of the lettuce leaves.
11. Replace the top half of the rolls and slice the individual sliders.
Enjoy your Turkey Bacon Breakfast Sliders! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Jalapeno Jelly. | Here's a recipe for Jalapeno Jelly:
Ingredients:
• 12 oz jalapeño pepper, (about 12 med)
• 2 cups cider vinegar, divided
• 6 cups sugar
• 2 pouches Ball® RealFruit™ Liquid Pectin
Instructions:
1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Purée peppers in food processor or blender with 1 cup (240 ml) cider vinegar until smooth. Do not strain purée.
3. Combine purée with remaining 1 cup (240 ml) cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
4. Add Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
5. Ladle hot jalapeño jelly into hot jars leaving 1/4 inch (6 mm) headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Enjoy your Jalapeno Jelly! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Raspberry Goji Berry Smoothie. | Here's a recipe for Raspberry Goji Berry Smoothie:
Ingredients:
• 1/3 cup ice
• 1 cup frozen raspberry
• 1 medium banana
• 1 tablespoon goji berry powder
• 1 fresh ginger, 1/2 inch (1.25 cm), peeled and chopped
• 3 tablespoons hemp seeds, plus more for garnish
• 1 cup non dairy milk, of choice
• 1 tablespoon goji berries, for garnish
Instructions:
1. Combine the ice, raspberries, banana, goji berry powder, ginger, hemp seeds, and nondairy milk in a high-powered blender. Blend on high speed for 1 minute, until completely smooth.
2. Pour the smoothie into a glass and top with goji berries and hemp seeds.
Enjoy your Raspberry Goji Berry Smoothie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Breakfast Onion Cups? | Here's a recipe for Breakfast Onion Cups:
Ingredients:
• 2 cups broccoli floret, minced
• 1 cup shredded cheddar cheese
• 7 eggs
• 5 strips bacon, cooked and diced
• 1 large red onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 2 tablespoons milk
Garnish
• grated parmesan cheese, to taste
Instructions:
1. Heat oven to 400˚ (200˚C).
2. Mix eggs, milk, and spices in large mixing bowl.
3. Add broccoli, bacon, and cheese, and continue mixing until all ingredients are well incorporated.
4. Cut ends off the red onion and then slice in half. Gently pop out rings, using desired size.
5. Heat cast-iron pan on low and place onion rings in the pan.
6. Spoon in small amount of egg mixture and press on the onion ring create a seal, then repeat for all rings.
7. Pour the remaining mixture filling to just about the top of each ring.
8. Cover with foil.
9. Place in oven and cook for 25 minutes, or until eggs are cooked through and slightly puffed and onion rings are tender.
10. Remove from pan immediately and sprinkle with desired topping. (We used grated parmesan cheese.)
Enjoy your Breakfast Onion Cups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Pandan Pancakes? | Here's a recipe for Pandan Pancakes:
Ingredients:
Coconut Custard
• 5 large egg yolks, room temperature
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 can unsweetened full fat coconut milk
• 1 teaspoon McCormick® vanilla extract
• 2 teaspoons coconut extract
Pandan Pancakes
• 3 cups buttermilk
• 2 large eggs
• 1 teaspoon pandan extract
• 4 tablespoons unsalted butter, melted
• 2 cups all purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• nonstick cooking spray, for greasing
For Serving
• butter
• maple syrup
• toasted coconut flake
Instructions:
1. Make the coconut custard: In a medium bowl, whisk together the egg yolks, sugar, and cornstarch.
2. Pour the coconut milk into a small saucepan and bring to a simmer over medium-low heat.
3. Once the coconut milk is simmering, very slowly pour into the bowl with the egg mixture, whisking constantly to combine and temper the eggs.
4. Return the mixture to the saucepan over medium heat and cook, whisking constantly, until thickened, 2–3 minutes. Scrape the mixture into a clean medium bowl and whisk in the vanilla and coconut extracts.
5. Set the bowl over another bowl filled with ice water (make sure the water level is not so high that it gets into the custard) and let the custard cool for 10 minutes.
6. Line a baking sheet with parchment paper.
7. Once the custard has cooled, scoop onto the prepared baking sheet in 1-tablespoon discs, spacing evenly. You should have at least 20 custard discs. Transfer to the freezer for 90 minutes, until frozen.
8. Make the pancakes: In a medium bowl, whisk together the buttermilk, eggs, and pandan extract. Add the melted butter and whisk to combine.
9. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
10. Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over-mix; some lumps are okay. Let the batter rest for 5 minutes.
11. Heat a large nonstick skillet or a pancake griddle over medium-low heat and grease with nonstick spray. Pour 1/4 cup of batter into the pan and cook the pancake halfway, about 2-3 minutes. Place a disc of frozen coconut custard in the center, cover the custard with about 1 tablespoon more batter and flip. Cook until golden brown, 2–3 minutes more. Remove from the pan and repeat with the remaining batter and coconut custard to make 20 pancakes total.
12. Serve with butter, maple syrup, and toasted coconut flakes.
13. Enjoy!
14. RECIPE BY: Mimo Ahmed
Enjoy your Pandan Pancakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Mini Cinnamon Scones? | Here's a recipe for Mini Cinnamon Scones:
Ingredients:
• 2 cups self-rising flour
• 1/4 cup butter
• 1/4 cup sugar
• 1/4 cup milk
• 1 teaspoon cinnamon
Instructions:
1. Preheat the oven to 275°F.
2. Mix the sugar and butter together until it has a sandy texture. Then, add the self-rising flour and mix until cohesive and sticks to the bowl.
3. Shape scones in the shape of your choice and bake for 10 minutes.
4. Serve warm.
Enjoy your Mini Cinnamon Scones! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Mocha Salted Caramel Beignets. | Here's a recipe for Mocha Salted Caramel Beignets:
Ingredients:
Chocolate Beignet Dough
• 2 1/2 cups whole milk
• 1/2 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 7 cups bread flour, plus more for dusting
• 2 teaspoons kosher salt
• 1/4 teaspoon ground cinnamon
• 8 tablespoons dark cocoa powder, divided
• 2 teaspoons instant espresso powder
• 2 large eggs, room temperature
• 5 tablespoons unsalted butter, melted and cooled
• 1 tablespoon vanilla extract
• 2 qt peanut oil, for frying
• 1/2 cup powdered sugar
Salted Caramel
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed and room temperature
• 1/2 cup heavy cream, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon flaky sea salt
Instructions:
1. Make the beignet dough: In a 4-cup measuring cup, whisk together 11/2 cups of milk, the sugar, and yeast. Set in a warm place for 10 minutes, until the yeast blooms and the mixture is foamy.
2. In a large bowl, whisk together the flour, kosher salt, cinnamon, and 6 tablespoons cocoa powder.
3. In a liquid measuring cup or small bowl, whisk together the remaining 1 cup of milk and the instant espresso powder until the espresso is dissolved.
4. In a medium bowl, whisk together the eggs, melted butter, and vanilla until smooth.
5. Add the egg mixture and the espresso-milk mixture to the yeast mixture and whisk until combined.
6. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
7. Turn the dough out onto a lightly floured surface and knead until it comes together and is no longer sticky, about 10 minutes. Transfer the dough to a clean large bowl, cover with plastic wrap, and let proof in a warm place until doubled in size, about 2 hours. Alternatively, transfer the dough to the refrigerator and let proof slowly overnight, or for up to 24 hours.
8. While the dough proofs, make the salted caramel: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 4–5 minutes. Add the butter and whisk until incorporated, 1–2 minutes. Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove the pot from the heat. Whisk in the vanilla and flaky salt. Transfer to an airtight container, straining through a fine-mesh sieve to remove any lumps, if needed, then refrigerate to thicken and cool completely before using, about 1 hour.
9. Fry the beignets: Heat the peanut oil in a 6-quart pot over medium-high heat to 360°F (182°C). Line a baking sheet with paper towels and set a wire rack on top.
10. In a small bowl, sift together the powdered sugar and remaining 2 tablespoons cocoa powder.
11. Turn the beignet dough onto a lightly floured surface and roll out to a 12-inch square, about 1/4-inch-thick. Trim the edges, then cut into 16 3-inch squares, discarding any scraps.
12. Working 3–4 at a time, fry the beignets in the hot oil for 2–3 minutes on each side, until slightly darker in color around the edges. Remove from the oil using a slotted spoon or spider and transfer to the prepared baking sheet. Immediately dust with the powdered sugar mixture, then repeat with the remaining beignets.
13. Transfer the salted caramel into a piping bag fitted with a small round tip.
14. Using the tip of a small knife, poke a hole in the side of each beignet and slowly fill with the caramel.
15. Arrange the beignets on a platter and serve immediately.
16. Enjoy!
17. RECIPE BY: Breana Jackson
Enjoy your Mocha Salted Caramel Beignets! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Spring Vegetable Quiche? | Here's a recipe for Spring Vegetable Quiche:
Ingredients:
Crust
• 1 1/4 cups all purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 1 stick unsalted butter, cubed and chilled
• 3 tablespoons ice water
Filling
• 1 teaspoon kosher salt, plus more for blanching
• 1 asparagu, woody ends trimmed
• 2 large egg yolks
• 3 large eggs
• 1 1/2 cups heavy cream
• 4 oz goat cheese, divided
• 1/4 teaspoon freshly ground black pepper
• 1 pinch McCormick® Ground Nutmeg
• 3 tablespoons fresh chives, divided, thinly sliced
Special Equipment
• pie weight, or dried beans
• glass pie plate, 8 in (20 cm)
Instructions:
1. Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6–8 times until broken down into pea-sized pieces. Add the water and pulse 8–10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30–60 minutes
2. Preheat the oven to 375°F (190°C).
3. On a lightly floured surface, roll the dough out to a circle about 1/8-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10–15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
5. Prick the bottom of the crust with a fork and return to the oven for another 3–5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
6. Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
7. Blanch the asparagus in the simmering water for 30–60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1–2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
8. Reserve 8–10 spears of asparagus. Cut the rest into 1-inch pieces.
9. In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
10. Spread 3 ounces of the goat cheese across the bottom.
11. Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
12. Bake the quiche for 28–35 minutes, until the center is set, but still jiggles slightly when gently shaken.
13. Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
Enjoy your Spring Vegetable Quiche! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Plantain Frittata? | Here's a recipe for Plantain Frittata:
Ingredients:
• 2 ripe plantains, sliced on bias in ¼-inch (6 mm) slices
• 10 eggs
• 1/2 cup whole milk
• 6 oz smoked sausage, (pork, turkey, chicken or beef), thinly sliced
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 large yellow onion, chopped
• 2 roma tomatoes, seeds removed and diced
• 3 cloves garlic, minced
• kosher salt, and freshly ground black pepper
• olive oil
• fresh cilantro, for garnish
• avocado, for garnish
Instructions:
1. Preheat the oven to 400-degrees. Line a baking sheet with parchment paper.
2. Toss plantain slices with 2 tablespoons olive oil and 1 teaspoon kosher salt in a large bowl and add to the prepared sheet in a single layer. Bake for 20 to 30 minutes until golden brown but soft on the inside. Set aside to cool.
3. In a large bowl whisk together the eggs and milk until evenly combined. Season with salt and pepper and set aside.
4. Meanwhile, heat 1 tablespoon of olive oil in a 10-inch (25 cm) cast iron skillet over medium heat. Add sausage and cook until evenly browned, about 5 minutes. Remove from the pan and set aside.
5. Add peppers and onions to skillet and cook until softened, about 5 minutes.
6. Add garlic and tomatoes; cook until garlic is fragrant, about 1 to 2 minutes.
7. Reduce heat to low and add egg mixture and cook for 1 to 2 minutes or until the edges start to set.
8. Remove from heat and top with cooked plantain slices.
9. Transfer to the oven and cook for about 15 to 20 minutes, just until the eggs are barely set.
10. Let cool for 10 to 15 minutes then garnish with cilantro and avocado slices.
Enjoy your Plantain Frittata! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Thanksgiving Leftover Sweet Potato Waffles? | Here's a recipe for Thanksgiving Leftover Sweet Potato Waffles:
Ingredients:
Waffles
• 2 cups whole wheat
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 large eggs, room temperature
• 1 cup milk
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed sweet potato
• oil, of choice, for greasing
Cranberry Syrup
• 1 cup cranberry sauce
• 1/4 cup orange juice
Pecan Topping
• 3 tablespoons maple syrup
• 1 pink lady apple
• 1/4 cup water
• 1/2 cup raw pecans, roughly chopped
• 2 tablespoons crumbled goat cheese
Instructions:
1. Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.
3. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.
4. Heat a waffle iron and grease with oil.
5. Scoop enough batter to fill your waffle iron into the center. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.
6. Make the cranberry syrup: Add the cranberry sauce and orange juice to a blender and blend until smooth. The syrup should be thin enough to drizzle, but not liquidy. Add more orange juice as needed to reach the right consistency. Set aside.
7. Make the pecan topping: In a small saucepan, combine the apple, pecans, maple syrup, and water. Cook over medium-high heat until the syrup starts to glaze the pecans and the apples soften, about 10 minutes.
8. Serve the waffles warm with the pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.
Enjoy your Thanksgiving Leftover Sweet Potato Waffles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Blueberry French Toast? | Here's a recipe for Blueberry French Toast:
Ingredients:
• 1/2 loaf whole wheat bread
• 1 1/2 cups frozen blueberry
• 6 eggs
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil, melted
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1 lemon, zested
• 2 cups milk, or milk alternative
• maple syrup, to serve
• powdered sugar, to serve
Instructions:
1. Slice bread into quarters and layer on bottom of a greased slow cooker.
2. Top with blueberries.
3. In a large bowl or measuring cup, whisk together eggs, maple syrup, coconut oil, vanilla extract, cinnamon, lemon zest, and milk.
4. Pour mixture over bread and stir.
5. Cook on low 7-8 hours.
6. Carefully remove lid and serve with maple syrup and powdered sugar.
Enjoy your Blueberry French Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Pistachio Milk? | Here's a recipe for Pistachio Milk:
Ingredients:
• 1 tablespoon vanilla extract
• 3 tablespoons honey
• 1 pinch salt
• 4 cups water
Instructions:
1. Place 1 cup of cracked pistachios into a blender.
2. Add 1 tablespoon of vanilla, 3 tablespoons of honey, 1 pinch of salt, and 4 cups water to the blender.
3. Blend the mixture on high for 90 seconds.
4. Use a cheesecloth to strain the liquid into a pouring container.
5. (Optional) refrigerate 1-2 hours or serve immediately.
Enjoy your Pistachio Milk! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Griddle Stackers? | Here's a recipe for Griddle Stackers:
Ingredients:
• 2 cups Birch Benders Keto Pancake & Waffle Mix
• 1 cup water
• 1/2 stick unsalted butter
• 4 breakfast sausage patties
• 4 slices cheddar cheese
• 1 1/3 cups egg white, divided
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 teaspoons olive oil, divided
• 2 1/2 cups fresh spinach
Instructions:
1. In a medium bowl, whisk together the Birch Benders Keto Pancake & Waffle Mix and water until smooth.
2. In a small nonstick skillet, melt 1/2 tablespoon of butter over medium heat. Pour 1/4 cup of the pancake batter into the pan and cook until golden brown and fully cooked through, about 2 minutes per side. The pancakes should be 3–31/2 inches wide. Remove from the pan and repeat with the remaining batter, adding more butter each time, until you have 8 pancakes total.
3. In a medium skillet over medium heat, cook the breakfast sausage patties until browned and fully cooked through, according to the package instructions. Turn the heat off and place a slice of cheddar cheese on top of each patty. Let the residual heat melt the cheese, 3–5 minutes. Remove the patties from the pan and set aside.
4. In a small bowl, whisk together the egg whites, salt, and black pepper.
5. In the same skillet used to cook the breakfast sausage patties, sauté the spinach over medium-low heat until wilted, about 45 seconds. Remove the spinach from the pan.
6. Add 1 teaspoon of olive oil to the pan. Pour in 1/3 cup of the egg whites and tilt the pan to coat the bottom evenly. Cook until the top is set, 2 minutes. Add a quarter of the sautéed spinach to the center of the egg whites and fold the edges of the egg whites inward over the spinach to create a square shape. Repeat with the remaining egg whites, adding another teaspoon of olive oil to the pan for each batch.
7. To assemble, place a sausage patty on a pancake, then place an egg white and spinach packet and another pancake on top. Repeat to make 3 more stackers.
8. Serve warm.
Enjoy your Griddle Stackers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Boba Pancakes With Milk Tea Cream? | Here's a recipe for Boba Pancakes With Milk Tea Cream:
Ingredients:
Milk Tea Cream
• 3/4 cup heavy cream
• 1 black tea bag
• 1 oz mascarpone cheese
• 1/4 cup powdered sugar
Boba with Brown Sugar Syrup
• 3/4 cup boba pearls
• 1/2 cup dark muscovado sugar
• 1/2 cup water
Black Tea Pancakes
• 1 1/4 cups whole milk
• 8 tablespoons unsalted butter, divided
• 2 black tea bags
• 1 1/2 cups all purpose flour
• 6 tablespoons sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 large egg, white and yolk separated
Instructions:
1. Infuse the milk tea cream: Add heavy cream and black tea bag to a small saucepan. Heat over low heat until the cream just barely begins to simmer, about 5 minutes. Transfer the infused cream and tea bag to a medium heatproof bowl, let cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
2. Make the boba with brown sugar syrup: Bring a large pot of water to a boil. Shake off any excess flour from the boba pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through. Drain the boba and rinse with cold water to stop the cooking process. Transfer to a medium heatproof bowl.
3. Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup thickens slightly, 5–7 minutes. Pour the syrup over the boba and stir to coat. Let sit for about 1 hour.
4. Make the pancakes: Add the milk, 4 tablespoons of butter, and the black tea bags to a small saucepan over medium heat. Bring to a gentle simmer and cook for 10 minutes. Do not let it come to a boil. Remove the pot from the heat and remove the tea bags, gently squeezing out any excess liquid. Transfer the tea milk to a medium heat-proof bowl and let cool to room temperature.
5. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
6. In a medium bowl or liquid measuring cup, whisk together the cooled tea milk, vanilla, and egg yolk.
7. Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. Add the egg white and fold until just combined. Do not overmix; some lumps are okay. Let the batter rest at room temperature for 15–30 minutes, until thickened.
8. Melt 1 tablespoon of butter in a medium nonstick skillet over medium-low heat. Once the butter begins to bubble, add about 1/4 cup of the batter to the pan. Cook for about 4 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1–2 minutes, until golden brown. Repeat with the remaining batter, adding more butter to the pan as needed. You should have about 8 pancakes.
9. Make milk tea cream: Remove the tea bag from the chilled infused cream. Pour 1/2 cup of the cream into a stand mixer fitted with the whisk attachment. Add the mascarpone and powdered sugar. Whip on medium speed until the mixture just barely starts to thicken, about 1 minute. It should still be a little runny.
10. When ready to serve, set 1 pancake on a plate and top with about 1 tablespoon of the boba pearls and syrup. Repeat to stack 3 more pancakes on top. Pour half of the milk tea cream over the top and garnish with 2 tablespoons of boba pearls. Repeat to make a second serving.
Enjoy your Boba Pancakes With Milk Tea Cream! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |