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dab8b7d0-e0f6-4bb0-aed9-346e80dace1f | pork chop noodle soup | we all know how satisfying it is to make great pork tenderloin, ribs, or a roast but the end of the meal creates a new quandary what do you do with the leftover pork contrary to what you might think, it's not that difficult . how to repurpose your meal is where real cooking creativity comes into play, so let us present to you our favorite pork chop soup recipe . with this recipe, you'll discover how the natural bold flavor of pork gives this hearty soup a lift that a vegetable soup or chicken noodle soup just can't get . it's a dinner recipe to warm you up on a cold winter night or a midday restorative for a long work week . throw all the ingredients in a large pot and let it simmer on the stove for a couple hours, or turn it into a slow cooker recipe and let it percolate for an afternoon . this foolproof recipe transforms your favorite comfort food into an easy meal to warm you up again and again . the health benefits of pork pork is a great option if you're on a low carb diet or trying to up your protein intake . the protein percentage of leaner cuts of pork can be as high as 89 percent pork also provides valuable vitamins and minerals that make pork recipes worthy endeavors . pork has high levels of thiamin and niacin, which other types of meat like beef and lamb lack . they are both b vitamins that aid in several body functions such as metabolism and cell function . pork also delivers a healthy amount of zinc, which aids in brain and immune system function . that makes digging into this pork chop noodle soup all the more alluring . recipe variations this pork soup recipe can be adapted to many diets . if you're following a low carb or ketogenic diet, you can modify the recipe to suit you by leaving out the noodles . if you like, you can add a little crunch by topping it with french fried onions . for cheese lovers, a sprinkle of parmesan cheese can give the soup more body and extra umami flavors . if you're not a noodle lover, this soup recipe works equally well as a potato soup with diced potatoes . if you want to make a southwestern or mexican version, add a can of diced tomatoes and bell peppers for a little extra depth . if you have a penchant for spicy soups, add a little chili powder or red pepper flakes . it's up to you this recipe is great for using up leftover pork chops, but you can make this soup using fresh chops however you decide to do it, you won't be disappointed. | https://www.yummly.com/private/recipe/Pork-Chop-Noodle-Soup-2249011?layout=prep-steps | bone in pork chops, salt, pepper, vegetable oil, chicken broth, vegetable broth, red onion, carrots, garlic, dried thyme, dried basil, rotini pasta, celery | [
"- 3.0 bone in pork chops\n",
"- salt\n",
"- pepper\n",
"- 2.0 tablespoon vegetable oil\n",
"- 2.0 cup chicken broth\n",
"- 4.0 cup vegetable broth\n",
"- 1.0 red onion\n",
"- 4.0 carrots\n",
"- 2.0 clove garlic\n",
"- 1.0 teaspoon dried thyme\n",
"- 0.5 teaspoon dried basil\n",
"- 1.0 cup rotini pasta\n",
"- 2.0 stalk celery\n"
] | [
"- season pork chops with salt and pepper.\n",
"- heat oil in a dutch oven over medium high heat.\n",
"- add chops and cook for about 4 minutes, until golden brown.\n",
"- flip and cook 4 minutes more, until golden brown.\n",
"- transfer chops to a plate and set aside.\n",
"- pour half of chicken broth into pot, scraping all browned bits from bottom.\n",
"- add remaining chicken broth, vegetable broth, onion, carrots, celery and garlic.\n",
"- mix well and bring to a simmer.\n",
"- add 1 quart water, thyme, basil, 2 teaspoons salt and 1 teaspoon pepper.\n",
"- mix well and bring to a simmer.\n",
"- add chops back to pot and return to simmer.\n",
"- reduce heat and simmer for 90 minutes, stirring occasionally, being careful not to break up chops.\n",
"- transfer chops to plate, trying not to break them up.\n",
"- set aside to cool.\n",
"- raise the heat and bring the soup to a boil.\n",
"- add pasta and cook for about 12 minutes, until tender.\n",
"- when the chops are cool, pull them apart, discarding all the bones and fat.\n",
"- add the meat back to soup and stir well.\n",
"- taste for salt and pepper, and add if needed, before serving.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 3.0 bone in pork chops
- salt
- pepper
- 2.0 tablespoon vegetable oil
- 2.0 cup chicken broth
- 4.0 cup vegetable broth
- 1.0 red onion
- 4.0 carrots
- 2.0 clove garlic
- 1.0 teaspoon dried thyme
- 0.5 teaspoon dried basil
- 1.0 cup rotini pasta
- 2.0 stalk celery
### Assistant: The ingredients you'll need are:
- 3.0 bone in pork chops
- salt
- pepper
- 2.0 tablespoon vegetable oil
- 2.0 cup chicken broth
- 4.0 cup vegetable broth
- 1.0 red onion
- 4.0 carrots
- 2.0 clove garlic
- 1.0 teaspoon dried thyme
- 0.5 teaspoon dried basil
- 1.0 cup rotini pasta
- 2.0 stalk celery
You can follows these steps to make the recipe:
- season pork chops with salt and pepper.
- heat oil in a dutch oven over medium high heat.
- add chops and cook for about 4 minutes, until golden brown.
- flip and cook 4 minutes more, until golden brown.
- transfer chops to a plate and set aside.
- pour half of chicken broth into pot, scraping all browned bits from bottom.
- add remaining chicken broth, vegetable broth, onion, carrots, celery and garlic.
- mix well and bring to a simmer.
- add 1 quart water, thyme, basil, 2 teaspoons salt and 1 teaspoon pepper.
- mix well and bring to a simmer.
- add chops back to pot and return to simmer.
- reduce heat and simmer for 90 minutes, stirring occasionally, being careful not to break up chops.
- transfer chops to plate, trying not to break them up.
- set aside to cool.
- raise the heat and bring the soup to a boil.
- add pasta and cook for about 12 minutes, until tender.
- when the chops are cool, pull them apart, discarding all the bones and fat.
- add the meat back to soup and stir well.
- taste for salt and pepper, and add if needed, before serving.
- .
|
b03f346bf39efcbace5d30a8f962147c8c4c361f | 5 ingredient almond cake with fresh berries | this simple almond cake is made with just five ingredients not counting the berries, but don't let it's simplicity fool you it's delicious and it also happens to be gluten free | https://www.skinnytaste.com/5-ingredient-almond-cake-with-fresh/ | large eggs, large egg whites, sugar, pure vanilla extract, fine sea salt, 200 grams almond flour or almond meal, mixed berries, powdered sugar | [
"- 3 large eggs\n",
"- 3 large egg whites\n",
"- 2/3 cup sugar\n",
"- 1 tsp pure vanilla extract\n",
"- pinch fine sea salt\n",
"- 2 cups 200 grams almond flour or almond meal\n",
"- 1 cup mixed berries\n",
"- powdered sugar\n"
] | [
"- position a rack in the middle of the oven and preheat to 350 degrees f.\n",
"- grease a 9 inch springform pan with nonstick spray, line with parchment paper, and flour use almond meal or a gluten free all purpose flour blend to keep the cake gluten free.\n",
"- in a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar.\n",
"- whisk until the yolks become thick and pale in color, about 1 minute.\n",
"- whisk in the vanilla extract and the salt and set aside.\n",
"- in the bowl of a standard electric mixer fitted with the whisk attachment or a bowl with a hand mixer, beat the 6 egg whites on medium speed until they become opaque, about 1 minute.\n",
"- sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.\n",
"- with a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture no need to be gentle here.\n",
"- scrape the remaining egg whites over the yolks, and about half of the almond flour.\n",
"- gently fold them into the yolks, but only partially.\n",
"- while the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter.\n",
"- be gentle pour the batter into the prepared pan and shimmy until the batter is level.\n",
"- bake the cake for about 35 minutes, until the top is golden brown and springy to the touch.\n",
"- let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.\n",
"- invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper.\n",
"- turn the cake right side up and allow to cool completely.\n",
"- dust with powdered sugar, cut into 12 slices and serve with fresh berries.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 3 large eggs
- 3 large egg whites
- 2/3 cup sugar
- 1 tsp pure vanilla extract
- pinch fine sea salt
- 2 cups 200 grams almond flour or almond meal
- 1 cup mixed berries
- powdered sugar
### Assistant: The ingredients you'll need are:
- 3 large eggs
- 3 large egg whites
- 2/3 cup sugar
- 1 tsp pure vanilla extract
- pinch fine sea salt
- 2 cups 200 grams almond flour or almond meal
- 1 cup mixed berries
- powdered sugar
You can follows these steps to make the recipe:
- position a rack in the middle of the oven and preheat to 350 degrees f.
- grease a 9 inch springform pan with nonstick spray, line with parchment paper, and flour use almond meal or a gluten free all purpose flour blend to keep the cake gluten free.
- in a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar.
- whisk until the yolks become thick and pale in color, about 1 minute.
- whisk in the vanilla extract and the salt and set aside.
- in the bowl of a standard electric mixer fitted with the whisk attachment or a bowl with a hand mixer, beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
- sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
- with a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture no need to be gentle here.
- scrape the remaining egg whites over the yolks, and about half of the almond flour.
- gently fold them into the yolks, but only partially.
- while the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter.
- be gentle pour the batter into the prepared pan and shimmy until the batter is level.
- bake the cake for about 35 minutes, until the top is golden brown and springy to the touch.
- let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
- invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper.
- turn the cake right side up and allow to cool completely.
- dust with powdered sugar, cut into 12 slices and serve with fresh berries.
- .
|
89b49e742b2c1d234b83044c14d81155dfea7f19 | shrimp cakes | these light, pan seared shrimp cakes are moist and tender, covered in a crisp panko crust . serve them with a crisp green salad to make it a meal. | https://www.skinnytaste.com/shrimp-cakes/ | peeled and deveined jumbo shrimp, plus 3 tablespoons whole wheat plain panko, red onion, finely diced red bell pepper, finely diced celery, chopped fresh parsley, light mayonnaise, dijon mustard, large egg, fresh lemon juice, old bay seasoning, garlic powder, freshly ground black pepper, kosher salt, olive oil, lemon wedges, hot sauce | [
"- 1 pound peeled and deveined jumbo shrimp\n",
"- 1 cup plus 3 tablespoons whole wheat plain panko\n",
"- 1/4 cup red onion\n",
"- 1/4 cup finely diced red bell pepper\n",
"- 1/4 cup finely diced celery\n",
"- 2 tablespoons chopped fresh parsley\n",
"- 1 tablespoons light mayonnaise\n",
"- 1 teaspoon dijon mustard\n",
"- 1 large egg\n",
"- 2 tablespoon fresh lemon juice\n",
"- 3/4 teaspoon old bay seasoning\n",
"- 1/2 teaspoon garlic powder\n",
"- freshly ground black pepper\n",
"- 1/4 teaspoon kosher salt\n",
"- 2 tablespoons olive oil\n",
"- lemon wedges\n",
"- hot sauce\n"
] | [
"- pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade.\n",
"- pulse until shrimp are finely chopped.\n",
"- transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper.\n",
"- mix gently.\n",
"- on a small plate, combine 1 cup panko with 1/4 teaspoon of salt and pepper.\n",
"- using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1 inch patty.\n",
"- place patty on the plate with panko and evenly coat with panko mixture.\n",
"- with a large spatula, carefully transfer shrimp cake to a plate you may have to re form the cake a bit.\n",
"- repeat with remaining mixture.\n",
"- you should end up with 8 patties.\n",
"- in a large skillet over medium high heat, add 1 tablespoon of oil.\n",
"- when oil is hot, add 4 patties, evenly spacing them apart.\n",
"- cook for 3 minutes, carefully flip with the spatula and cook an additional 2 3 minutes.\n",
"- place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.\n",
"- place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce if using.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1 pound peeled and deveined jumbo shrimp
- 1 cup plus 3 tablespoons whole wheat plain panko
- 1/4 cup red onion
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced celery
- 2 tablespoons chopped fresh parsley
- 1 tablespoons light mayonnaise
- 1 teaspoon dijon mustard
- 1 large egg
- 2 tablespoon fresh lemon juice
- 3/4 teaspoon old bay seasoning
- 1/2 teaspoon garlic powder
- freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil
- lemon wedges
- hot sauce
### Assistant: The ingredients you'll need are:
- 1 pound peeled and deveined jumbo shrimp
- 1 cup plus 3 tablespoons whole wheat plain panko
- 1/4 cup red onion
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced celery
- 2 tablespoons chopped fresh parsley
- 1 tablespoons light mayonnaise
- 1 teaspoon dijon mustard
- 1 large egg
- 2 tablespoon fresh lemon juice
- 3/4 teaspoon old bay seasoning
- 1/2 teaspoon garlic powder
- freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil
- lemon wedges
- hot sauce
You can follows these steps to make the recipe:
- pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade.
- pulse until shrimp are finely chopped.
- transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper.
- mix gently.
- on a small plate, combine 1 cup panko with 1/4 teaspoon of salt and pepper.
- using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1 inch patty.
- place patty on the plate with panko and evenly coat with panko mixture.
- with a large spatula, carefully transfer shrimp cake to a plate you may have to re form the cake a bit.
- repeat with remaining mixture.
- you should end up with 8 patties.
- in a large skillet over medium high heat, add 1 tablespoon of oil.
- when oil is hot, add 4 patties, evenly spacing them apart.
- cook for 3 minutes, carefully flip with the spatula and cook an additional 2 3 minutes.
- place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.
- place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce if using.
- .
|
5db9af50-63dc-4c5b-9db1-783cf96675d3 | chili roasted okra | chili roasted okra with okra, sesame oil, red pepper flakes, salt, pepper | https://www.yummly.com/private/recipe/Chili-Roasted-Okra-2099049?layout=prep-steps | okra, sesame oil, red pepper flakes, salt, pepper | [
"- 1.0 pound okra\n",
"- 1.0 tablespoon sesame oil\n",
"- 1.0 teaspoon red pepper flakes\n",
"- salt\n",
"- pepper\n"
] | [
"- preheat the oven to 425degf.\n",
"- wash and dry the okra.\n",
"- slice off the tops and cut the okra lengthwise.\n",
"- place the cut okra onto a quarter or half baking sheet, leaving plenty of space between each piece.\n",
"- drizzle with the sesame oil.\n",
"- add the red pepper flakes.\n",
"- sprinkle with salt and pepper to taste.\n",
"- roast the okra for 15 minutes, turning once.\n",
"- remove from the oven and enjoy as a warm snack or side dish.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.0 pound okra
- 1.0 tablespoon sesame oil
- 1.0 teaspoon red pepper flakes
- salt
- pepper
### Assistant: The ingredients you'll need are:
- 1.0 pound okra
- 1.0 tablespoon sesame oil
- 1.0 teaspoon red pepper flakes
- salt
- pepper
You can follows these steps to make the recipe:
- preheat the oven to 425degf.
- wash and dry the okra.
- slice off the tops and cut the okra lengthwise.
- place the cut okra onto a quarter or half baking sheet, leaving plenty of space between each piece.
- drizzle with the sesame oil.
- add the red pepper flakes.
- sprinkle with salt and pepper to taste.
- roast the okra for 15 minutes, turning once.
- remove from the oven and enjoy as a warm snack or side dish.
- .
|
9b8da42d-d07c-4766-9f15-fd3fd6e19bf6 | slow cooker chicken chili | warm up on a cold day with this slow cooker chicken chili . glutenfree get the recipe at http //www.cookingwithvinyl.com/duet slow cooker chicken chili/ | https://www.yummly.com/private/recipe/Slow-Cooker-Chicken-Chili-992094?layout=prep-steps | oil, chicken, chili powder, onion, jalapeno pepper, white beans, chicken broth, shredded cheddar cheese, sour cream | [
"- 1.0 tablespoon oil\n",
"- 1.0 pound chicken\n",
"- 1.5 tablespoon chili powder\n",
"- 1.0 onion\n",
"- 1.0 jalapeno pepper\n",
"- 30.0 ounce white beans\n",
"- 14.5 ounce chicken broth\n",
"- 2.0 cup shredded cheddar cheese\n",
"- 0.2 cup sour cream\n"
] | [
"- heat oil in skillet over medium high heat.\n",
"- add chicken.\n",
"- as it cooks, use a fork to shred the meat.\n",
"- add chili powder.\n",
"- cook until browned.\n",
"- add onion and pepper cook until tender.\n",
"- transfer to slow cooker.\n",
"- mash half of the beans in a small bowl.\n",
"- add mashed beans, along with remaining beans and broth, to slow cooker.\n",
"- cook on low for 4 hours.\n",
"- serve topped with cheese and sour cream.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.0 tablespoon oil
- 1.0 pound chicken
- 1.5 tablespoon chili powder
- 1.0 onion
- 1.0 jalapeno pepper
- 30.0 ounce white beans
- 14.5 ounce chicken broth
- 2.0 cup shredded cheddar cheese
- 0.2 cup sour cream
### Assistant: The ingredients you'll need are:
- 1.0 tablespoon oil
- 1.0 pound chicken
- 1.5 tablespoon chili powder
- 1.0 onion
- 1.0 jalapeno pepper
- 30.0 ounce white beans
- 14.5 ounce chicken broth
- 2.0 cup shredded cheddar cheese
- 0.2 cup sour cream
You can follows these steps to make the recipe:
- heat oil in skillet over medium high heat.
- add chicken.
- as it cooks, use a fork to shred the meat.
- add chili powder.
- cook until browned.
- add onion and pepper cook until tender.
- transfer to slow cooker.
- mash half of the beans in a small bowl.
- add mashed beans, along with remaining beans and broth, to slow cooker.
- cook on low for 4 hours.
- serve topped with cheese and sour cream.
- .
|
d66d10cc-4c55-4b91-832d-3f839c2fb2f3 | fall superfood beef stew | made with extra lean beef, and a bucket load of veggies, this classic comfort dish is the perfect antidote to cooler temperatures. | https://www.yummly.com/private/recipe/Fall-Superfood-Beef-Stew-2234603?layout=prep-steps | extra lean stewing beef, beef broth, olive oil, white onion, garlic, mushrooms, sweet potatoes, carrots, celery ribs, kale, rosemary, thyme, bay leaves, tomato paste, salt, corn starch, worcestershire sauce | [
"- 1.0 pound extra lean stewing beef\n",
"- 1.0 liter beef broth\n",
"- 2.0 tablespoon olive oil\n",
"- 0.5 white onion\n",
"- 5.0 clove garlic\n",
"- 2.0 cup mushrooms\n",
"- 1.0 sweet potatoes\n",
"- 2.0 carrots\n",
"- 2.0 celery ribs\n",
"- 3.0 cup kale\n",
"- 2.0 sprig rosemary\n",
"- 2.0 sprig thyme\n",
"- 3.0 bay leaves\n",
"- 0.2 cup tomato paste\n",
"- 0.5 teaspoon salt\n",
"- 2.0 tablespoon corn starch\n",
"- 2.0 teaspoon worcestershire sauce\n"
] | [
"- peel and crush the garlic, and finely dice the onion.\n",
"- peel and slice the carrots and celery.\n",
"- chop the sweet potato into 1/2 inch cubes, and thinly slice the mushrooms.\n",
"- shred the kale, and finely chop the rosemary, and thyme.\n",
"- cut the beef into 1/2 inch cubes.\n",
"- place a large pan on the stove, and turn the stove on to medium heat.\n",
"- add the olive oil and garlic to the pan.\n",
"- saute for 30 seconds then add the diced onion to the pan.\n",
"- saute the onion and garlic until the onion becomes translucent, then add the celery and carrot to the pan.\n",
"- cook for another minute or so.\n",
"- add the rosemary, and thyme to the pan, followed by the beef.\n",
"- toss the bay leaves into the pan and continue to the cook the ingredients until the beef has browned all over.\n",
"- turn off the heat, and transfer the beef and veggie mixture to the slow cooker.\n",
"- add the kale, sweet, potato, mushrooms, cornstarch, tomato paste, salt and beef broth to the slow cooker.\n",
"- mix to combine the ingredients.\n",
"- set the slow cooker to high and cook for 6 hours.\n",
"- just before serving, stir the worchestershire sauce into the stew.\n",
"- garnish with chopped rosemary.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.0 pound extra lean stewing beef
- 1.0 liter beef broth
- 2.0 tablespoon olive oil
- 0.5 white onion
- 5.0 clove garlic
- 2.0 cup mushrooms
- 1.0 sweet potatoes
- 2.0 carrots
- 2.0 celery ribs
- 3.0 cup kale
- 2.0 sprig rosemary
- 2.0 sprig thyme
- 3.0 bay leaves
- 0.2 cup tomato paste
- 0.5 teaspoon salt
- 2.0 tablespoon corn starch
- 2.0 teaspoon worcestershire sauce
### Assistant: The ingredients you'll need are:
- 1.0 pound extra lean stewing beef
- 1.0 liter beef broth
- 2.0 tablespoon olive oil
- 0.5 white onion
- 5.0 clove garlic
- 2.0 cup mushrooms
- 1.0 sweet potatoes
- 2.0 carrots
- 2.0 celery ribs
- 3.0 cup kale
- 2.0 sprig rosemary
- 2.0 sprig thyme
- 3.0 bay leaves
- 0.2 cup tomato paste
- 0.5 teaspoon salt
- 2.0 tablespoon corn starch
- 2.0 teaspoon worcestershire sauce
You can follows these steps to make the recipe:
- peel and crush the garlic, and finely dice the onion.
- peel and slice the carrots and celery.
- chop the sweet potato into 1/2 inch cubes, and thinly slice the mushrooms.
- shred the kale, and finely chop the rosemary, and thyme.
- cut the beef into 1/2 inch cubes.
- place a large pan on the stove, and turn the stove on to medium heat.
- add the olive oil and garlic to the pan.
- saute for 30 seconds then add the diced onion to the pan.
- saute the onion and garlic until the onion becomes translucent, then add the celery and carrot to the pan.
- cook for another minute or so.
- add the rosemary, and thyme to the pan, followed by the beef.
- toss the bay leaves into the pan and continue to the cook the ingredients until the beef has browned all over.
- turn off the heat, and transfer the beef and veggie mixture to the slow cooker.
- add the kale, sweet, potato, mushrooms, cornstarch, tomato paste, salt and beef broth to the slow cooker.
- mix to combine the ingredients.
- set the slow cooker to high and cook for 6 hours.
- just before serving, stir the worchestershire sauce into the stew.
- garnish with chopped rosemary.
- .
|
52213420-5108-4d90-9a0d-d7a1bf7f2132 | rotisserie turkey breast tenderloin with pesto | rotisserie turkey breast tenderloin with pesto with honeysuckle white rotisserie flavor turkey breast tenderloins, arugula, baby spinach, garlic, almonds, extra virgin olive oil, parmesan cheese, kosher salt | https://www.yummly.com/private/recipe/Rotisserie-Turkey-Breast-Tenderloin-with-Pesto-9390643?layout=prep-steps | honeysuckle white rotisserie flavor turkey breast tenderloins, arugula, baby spinach, garlic, almonds, extra virgin olive oil, parmesan cheese, kosher salt | [
"- 1.0 package honeysuckle white rotisserie flavor turkey breast tenderloins\n",
"- 1.0 cup arugula\n",
"- 3.0 cup baby spinach\n",
"- 3.0 clove garlic\n",
"- 0.2 cup almonds\n",
"- 0.5 cup extra virgin olive oil\n",
"- 0.2 cup parmesan cheese\n",
"- kosher salt\n"
] | [
"- for the tenderloin, follow package instructions preheat oven to 325degf.\n",
"- bake in pan for approximately 50 to 60 minutes.\n",
"- cook until internal temperature of the meat reaches 165degf.\n",
"- for the pesto, using a food processor, blend together the arugula or fresh basil, spinach, garlic and almonds and pulse until coarsely chopped.\n",
"- with the food processor running, slowly pour in the olive oil into the bowl, through the feed tube and blend until smooth, or to your desired consistency.\n",
"- add in the parmesan chunks and pulse again until well combined.\n",
"- taste and season with salt.\n",
"- mix one more time.\n",
"- to serve, slice and serve over mashed potatoes, or with a salad or roasted or steamed vegetables.\n",
"- serve with homemade pesto on top.\n",
"- enjoy.\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.0 package honeysuckle white rotisserie flavor turkey breast tenderloins
- 1.0 cup arugula
- 3.0 cup baby spinach
- 3.0 clove garlic
- 0.2 cup almonds
- 0.5 cup extra virgin olive oil
- 0.2 cup parmesan cheese
- kosher salt
### Assistant: The ingredients you'll need are:
- 1.0 package honeysuckle white rotisserie flavor turkey breast tenderloins
- 1.0 cup arugula
- 3.0 cup baby spinach
- 3.0 clove garlic
- 0.2 cup almonds
- 0.5 cup extra virgin olive oil
- 0.2 cup parmesan cheese
- kosher salt
You can follows these steps to make the recipe:
- for the tenderloin, follow package instructions preheat oven to 325degf.
- bake in pan for approximately 50 to 60 minutes.
- cook until internal temperature of the meat reaches 165degf.
- for the pesto, using a food processor, blend together the arugula or fresh basil, spinach, garlic and almonds and pulse until coarsely chopped.
- with the food processor running, slowly pour in the olive oil into the bowl, through the feed tube and blend until smooth, or to your desired consistency.
- add in the parmesan chunks and pulse again until well combined.
- taste and season with salt.
- mix one more time.
- to serve, slice and serve over mashed potatoes, or with a salad or roasted or steamed vegetables.
- serve with homemade pesto on top.
- enjoy.
|
15996214-b55b-4ae7-a37b-cfe3d7507e58 | j . alexander's mac and cheese | http //www.food.com/recipe/macaroni and cheese j alexanders version 487930 | https://www.yummly.com/private/recipe/J_-Alexander_s-Mac-_-Cheese-1516384?layout=prep-steps | pasta, butter, flour, heavy cream, onion, bay leaf, paprika, gruyere cheese, fresh ground black pepper, breadcrumbs | [
"- 8.0 ounce pasta\n",
"- 3.0 tablespoon butter\n",
"- 2.0 tablespoon flour\n",
"- 2.0 cup heavy cream\n",
"- 0.5 onion\n",
"- 1.0 bay leaf\n",
"- 0.2 teaspoon paprika\n",
"- 2.2 cup gruyere cheese\n",
"- fresh ground black pepper\n",
"- 0.5 cup breadcrumbs\n"
] | [
"- boil 6 cups water and 1 1/2 teaspoons salt to a boil in a medium pot.\n",
"- add macaroni and cook until tender, about 8 minutes.\n",
"- drain and put in a large bowl.\n",
"- melt 2 tablespoons butter in a large saucepan over medium low heat.\n",
"- heat oven to 350degf whisk in flour and cook 3 minutes, whisking constantly.\n",
"- gradually whisk in heavy cream.\n",
"- stir in onion, bay leaf, and paprika.\n",
"- simmer 15 minutes, stirring often.\n",
"- remove from heat and stir in 1 1/2 cups gruyere.\n",
"- season to taste with salt and pepper and remove bay leaf.\n",
"- stir in pasta.\n",
"- pour half of the pasta mixture into a deep 1 1/2 quart, buttered baking dish.\n",
"- sprinkle with half of the remaining cheese.\n",
"- top with remaining pasta mixture, then add the remaining cheese.\n",
"- melt 1 tablespoon butter in a small skillet over medium heat.\n",
"- add bread crumbs and toss to coat.\n",
"- sprinkle bread crumbs on top of macaroni and cheese.\n",
"- bake 30 minutes or until bread crumbs are lightly browned.\n",
"- cook 5 minutes then serve.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 8.0 ounce pasta
- 3.0 tablespoon butter
- 2.0 tablespoon flour
- 2.0 cup heavy cream
- 0.5 onion
- 1.0 bay leaf
- 0.2 teaspoon paprika
- 2.2 cup gruyere cheese
- fresh ground black pepper
- 0.5 cup breadcrumbs
### Assistant: The ingredients you'll need are:
- 8.0 ounce pasta
- 3.0 tablespoon butter
- 2.0 tablespoon flour
- 2.0 cup heavy cream
- 0.5 onion
- 1.0 bay leaf
- 0.2 teaspoon paprika
- 2.2 cup gruyere cheese
- fresh ground black pepper
- 0.5 cup breadcrumbs
You can follows these steps to make the recipe:
- boil 6 cups water and 1 1/2 teaspoons salt to a boil in a medium pot.
- add macaroni and cook until tender, about 8 minutes.
- drain and put in a large bowl.
- melt 2 tablespoons butter in a large saucepan over medium low heat.
- heat oven to 350degf whisk in flour and cook 3 minutes, whisking constantly.
- gradually whisk in heavy cream.
- stir in onion, bay leaf, and paprika.
- simmer 15 minutes, stirring often.
- remove from heat and stir in 1 1/2 cups gruyere.
- season to taste with salt and pepper and remove bay leaf.
- stir in pasta.
- pour half of the pasta mixture into a deep 1 1/2 quart, buttered baking dish.
- sprinkle with half of the remaining cheese.
- top with remaining pasta mixture, then add the remaining cheese.
- melt 1 tablespoon butter in a small skillet over medium heat.
- add bread crumbs and toss to coat.
- sprinkle bread crumbs on top of macaroni and cheese.
- bake 30 minutes or until bread crumbs are lightly browned.
- cook 5 minutes then serve.
- .
|
a8872816-2c93-49e6-81cd-4f44509f9e7c | spinach stuffed pork roast | elegant enough for a festive dinner, this roast reveals its colorful stuffing when sliced . serve with orange spinach salad and apple raisin pecan stuffing. | https://www.yummly.com/private/recipe/Spinach-Stuffed-Pork-Roast-2249382?layout=prep-steps | pork loin roast, fresh mushrooms, onion, red bell pepper, vegetable oil, frozen chopped spinach, breadcrumbs | [
"- 5.0 pound pork loin roast\n",
"- 0.2 cup fresh mushrooms\n",
"- 0.2 cup onion\n",
"- 0.2 cup red bell pepper\n",
"- 1.0 tablespoon vegetable oil\n",
"- 5.0 ounce frozen chopped spinach\n",
"- 1.0 cup breadcrumbs\n"
] | [
"- untie roast and set aside.\n",
"- for stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till onion is tender.\n",
"- stir in remaining ingredients.\n",
"- spread stuffing over one loin to within one inch of edges.\n",
"- top with remaining loin.\n",
"- tie securely with string.\n",
"- place roast in shallow roasting pan.\n",
"- roast in a 350 degree f.\n",
"- oven for 1 1/4 1 1/2 hours, until internal temperature on a thermometer reads 145 degrees f.\n",
"- remove roast from oven let rest about 10 minutes before slicing to serve.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 5.0 pound pork loin roast
- 0.2 cup fresh mushrooms
- 0.2 cup onion
- 0.2 cup red bell pepper
- 1.0 tablespoon vegetable oil
- 5.0 ounce frozen chopped spinach
- 1.0 cup breadcrumbs
### Assistant: The ingredients you'll need are:
- 5.0 pound pork loin roast
- 0.2 cup fresh mushrooms
- 0.2 cup onion
- 0.2 cup red bell pepper
- 1.0 tablespoon vegetable oil
- 5.0 ounce frozen chopped spinach
- 1.0 cup breadcrumbs
You can follows these steps to make the recipe:
- untie roast and set aside.
- for stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till onion is tender.
- stir in remaining ingredients.
- spread stuffing over one loin to within one inch of edges.
- top with remaining loin.
- tie securely with string.
- place roast in shallow roasting pan.
- roast in a 350 degree f.
- oven for 1 1/4 1 1/2 hours, until internal temperature on a thermometer reads 145 degrees f.
- remove roast from oven let rest about 10 minutes before slicing to serve.
- .
|
3c3ad28b4ff6927de6fa189a7fc3677d21bdfd8a | lasagna soup | everything you love about lasagna all in one bowl of soup loaded with chicken sausage, lasagna noodles, marinara and cheese . it's easy, filling, hearty and perfect for a cold winter night. | https://www.skinnytaste.com/lasagna-soup/ | for the soup, cooking spray, sweet italian chicken sausage, onion, crushed cloves garlic, chopped fresh parsley, low sodium, water, quick marinara sauce, bay leaves, fresh cracked black pepper, broken lasagna noodles, part skim shredded mozzarella cheese, part skim ricotta cheese, grated parmesan cheese, chopped fresh parsley, fresh basil chiffonade, check labels for gluten free | [
"- for the soup\n",
"- cooking spray\n",
"- 14 oz sweet italian chicken sausage\n",
"- 1/2 onion\n",
"- 2 crushed cloves garlic\n",
"- 4 tbsp chopped fresh parsley\n",
"- 3 cups low sodium\n",
"- 2 1/2 cups water\n",
"- 2 cups quick marinara sauce\n",
"- 2 bay leaves\n",
"- fresh cracked black pepper\n",
"- 6 oz broken lasagna noodles\n",
"- 6 tbsp part skim shredded mozzarella cheese\n",
"- 1/2 cup part skim ricotta cheese\n",
"- 3 tbsp grated parmesan cheese\n",
"- 2 tbsp chopped fresh parsley\n",
"- 1/4 cup fresh basil chiffonade\n",
"- check labels for gluten free\n"
] | [
"- heat a large soup pot or dutch oven over medium heat, spray with oil and add the sausage cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.\n",
"- add the chopped onion and crushed garlic and cook 2 to 3 minutes.\n",
"- add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil cover, reduce heat and simmer about 30 minutes.\n",
"- in a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.\n",
"- add the broken pasta and cook uncovered according to package directions.\n",
"- divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- for the soup
- cooking spray
- 14 oz sweet italian chicken sausage
- 1/2 onion
- 2 crushed cloves garlic
- 4 tbsp chopped fresh parsley
- 3 cups low sodium
- 2 1/2 cups water
- 2 cups quick marinara sauce
- 2 bay leaves
- fresh cracked black pepper
- 6 oz broken lasagna noodles
- 6 tbsp part skim shredded mozzarella cheese
- 1/2 cup part skim ricotta cheese
- 3 tbsp grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 1/4 cup fresh basil chiffonade
- check labels for gluten free
### Assistant: The ingredients you'll need are:
- for the soup
- cooking spray
- 14 oz sweet italian chicken sausage
- 1/2 onion
- 2 crushed cloves garlic
- 4 tbsp chopped fresh parsley
- 3 cups low sodium
- 2 1/2 cups water
- 2 cups quick marinara sauce
- 2 bay leaves
- fresh cracked black pepper
- 6 oz broken lasagna noodles
- 6 tbsp part skim shredded mozzarella cheese
- 1/2 cup part skim ricotta cheese
- 3 tbsp grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 1/4 cup fresh basil chiffonade
- check labels for gluten free
You can follows these steps to make the recipe:
- heat a large soup pot or dutch oven over medium heat, spray with oil and add the sausage cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
- add the chopped onion and crushed garlic and cook 2 to 3 minutes.
- add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil cover, reduce heat and simmer about 30 minutes.
- in a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
- add the broken pasta and cook uncovered according to package directions.
- divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
- .
|
00187d20-040d-45a3-984b-7de4a58f5b22 | mexican wedding cookies | mexican wedding cookies go by various names, including "mexican wedding cakes." whatever the name, you know the cookie soft, tender, nutty, and coated in powdered sugar . it's a crowd pleaser that can be made with any type of nut . the recipe is a yummly original created by saura madani https //www.yummly.com/dish/author/saura madani . | https://www.yummly.com/private/recipe/Mexican-Wedding-Cookies-9088916?layout=prep-steps | pecans, unsalted butter, powdered sugar, salt, vanilla extract, all purpose flour, powdered sugar | [
"- 0.8 cup pecans\n",
"- 1.0 cup unsalted butter\n",
"- 0.5 cup powdered sugar\n",
"- 0.2 teaspoon salt\n",
"- 1.0 teaspoon vanilla extract\n",
"- 2.0 cup all purpose flour\n",
"- 2.0 cup powdered sugar\n"
] | [
"- finely chop pecans.\n",
"- in the bowl of a stand mixer fitted with a paddle attachment, beat butter and powdered sugar together on low speed to blend.\n",
"- increase speed to medium and continue to beat until soft and light.\n",
"- add chopped pecans and beat until distributed, scraping inside of bowl as needed.\n",
"- add salt, vanilla, and flour and beat on low speed to blend.\n",
"- scrape inside of bowl and beat again on low speed until dough is thoroughly combined.\n",
"- pro tip feel free to substitute almonds or walnuts for pecans if you like.\n",
"- line 2 sheet pans with parchment paper.\n",
"- scoop 30 portions of dough, about 1 tablespoon each, and shape each into a ball.\n",
"- set on prepared baking sheets 1 inch apart.\n",
"- chill pans in the refrigerator while oven preheats.\n",
"- pro tip chilling the shaped cookies before baking helps them keep their shape in the oven.\n",
"- preheat oven to 300degf.\n",
"- bake cookies on racks in upper third and lower third of preheated oven for 15 minutes.\n",
"- switch pan positions, then bake until cookies feel firm to the touch and are golden on the undersides, about 15 more minutes.\n",
"- check to see that cookies are done.\n",
"- remove from oven or add time as needed.\n",
"- let cookies cool on sheet pans for 5 minutes.\n",
"- put powdered sugar in a medium bowl.\n",
"- gently toss about 4 warm cookies at a time in powdered sugar to thoroughly coat.\n",
"- set on cooling racks and let cool completely, about 30 minutes.\n",
"- roll cooled cookies again in powdered sugar.\n",
"- serve cookies, store in an airtight container up to 1 week, or freeze up to 1 month.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 0.8 cup pecans
- 1.0 cup unsalted butter
- 0.5 cup powdered sugar
- 0.2 teaspoon salt
- 1.0 teaspoon vanilla extract
- 2.0 cup all purpose flour
- 2.0 cup powdered sugar
### Assistant: The ingredients you'll need are:
- 0.8 cup pecans
- 1.0 cup unsalted butter
- 0.5 cup powdered sugar
- 0.2 teaspoon salt
- 1.0 teaspoon vanilla extract
- 2.0 cup all purpose flour
- 2.0 cup powdered sugar
You can follows these steps to make the recipe:
- finely chop pecans.
- in the bowl of a stand mixer fitted with a paddle attachment, beat butter and powdered sugar together on low speed to blend.
- increase speed to medium and continue to beat until soft and light.
- add chopped pecans and beat until distributed, scraping inside of bowl as needed.
- add salt, vanilla, and flour and beat on low speed to blend.
- scrape inside of bowl and beat again on low speed until dough is thoroughly combined.
- pro tip feel free to substitute almonds or walnuts for pecans if you like.
- line 2 sheet pans with parchment paper.
- scoop 30 portions of dough, about 1 tablespoon each, and shape each into a ball.
- set on prepared baking sheets 1 inch apart.
- chill pans in the refrigerator while oven preheats.
- pro tip chilling the shaped cookies before baking helps them keep their shape in the oven.
- preheat oven to 300degf.
- bake cookies on racks in upper third and lower third of preheated oven for 15 minutes.
- switch pan positions, then bake until cookies feel firm to the touch and are golden on the undersides, about 15 more minutes.
- check to see that cookies are done.
- remove from oven or add time as needed.
- let cookies cool on sheet pans for 5 minutes.
- put powdered sugar in a medium bowl.
- gently toss about 4 warm cookies at a time in powdered sugar to thoroughly coat.
- set on cooling racks and let cool completely, about 30 minutes.
- roll cooled cookies again in powdered sugar.
- serve cookies, store in an airtight container up to 1 week, or freeze up to 1 month.
- .
|
8a4002df3b72ad39013b9199f70d7057 | chicken and rice jambalaya | chicken and rice jambalaya with bacon, crisp cooked and crumbled, boneless, skinless chicken breast halves, green bell pepper, water, knorr cajun sides red beans and rice, green peas, hot pepper sauce | https://www.yummly.com/private/recipe/Chicken-_-rice-jambalaya-297133?layout=prep-steps | bacon, crisp cooked and crumbled, boneless, skinless chicken breast halves, green bell pepper, water, knorr cajun sides red beans and rice, green peas, hot pepper sauce | [
"- 4.0 slice bacon\n",
"- crisp cooked and crumbled\n",
"- 0.5 pound boneless\n",
"- skinless chicken breast halves\n",
"- 0.5 cup green bell pepper\n",
"- 2.0 cup water\n",
"- 1.0 package knorr cajun sides red beans and rice\n",
"- 0.5 cup green peas\n",
"- 1.0 teaspoon hot pepper sauce\n"
] | [
"- cook bacon in 12 inch skillet until crisp remove bacon and set aside.\n",
"- reserve drippings.\n",
"- add chicken and green pepper to reserved drippings in same skillet and brown chicken, about 3 minutes.\n",
"- stir in water, knorr cajun sides red beans and rice and peas.\n",
"- bring to a boil over high heat.\n",
"- reduce heat to low and simmer, stirring occasionally, 5 minutes or until chicken is thoroughly cooked and rice is tender.\n",
"- stir in hot pepper sauce.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 4.0 slice bacon
- crisp cooked and crumbled
- 0.5 pound boneless
- skinless chicken breast halves
- 0.5 cup green bell pepper
- 2.0 cup water
- 1.0 package knorr cajun sides red beans and rice
- 0.5 cup green peas
- 1.0 teaspoon hot pepper sauce
### Assistant: The ingredients you'll need are:
- 4.0 slice bacon
- crisp cooked and crumbled
- 0.5 pound boneless
- skinless chicken breast halves
- 0.5 cup green bell pepper
- 2.0 cup water
- 1.0 package knorr cajun sides red beans and rice
- 0.5 cup green peas
- 1.0 teaspoon hot pepper sauce
You can follows these steps to make the recipe:
- cook bacon in 12 inch skillet until crisp remove bacon and set aside.
- reserve drippings.
- add chicken and green pepper to reserved drippings in same skillet and brown chicken, about 3 minutes.
- stir in water, knorr cajun sides red beans and rice and peas.
- bring to a boil over high heat.
- reduce heat to low and simmer, stirring occasionally, 5 minutes or until chicken is thoroughly cooked and rice is tender.
- stir in hot pepper sauce.
- .
|
e52be7a7-4a3e-4ac2-9f26-4f966ac9f96a | lipton's carne asada ole | lipton's carne asada ole with mild salsa, lipton recipe secrets onion soup mix, lime juice, firmly packed light brown sugar, boneless flank steak | https://www.yummly.com/private/recipe/Lipton_s-carne-asada-ole-303232?layout=prep-steps | mild salsa, lipton recipe secrets onion soup mix, lime juice, firmly packed light brown sugar, boneless flank steak | [
"- 16.0 ounce mild salsa\n",
"- 1.0 envelope lipton recipe secrets onion soup mix\n",
"- 0.2 cup lime juice\n",
"- 0.2 cup firmly packed light brown sugar\n",
"- 1.0 pound boneless flank steak\n"
] | [
"- 1.\n",
"- in a mixing bowl, stir together the salsa, soup mix, lime juice and sugar until blended.\n",
"- reserve 1 cup of marinade and set aside.\n",
"- 2.\n",
"- place the flank steak into a zipper top plastic bag, and pour the remaining marinade over the steak.\n",
"- seal the bag and marinate for at least 8 hours or overnight, turning occasionally.\n",
"- 3.\n",
"- preheat a gas grill or broiler for 10 minutes, remove the steak from the marinade, discard marinade.\n",
"- grill the steak, brushing frequently with reserved marinade for 5 minutes on one side.\n",
"- turn and grill another 3 to 5 minutes, or until the meat is grilled to desired doneness.\n",
"- since grills are all a bit different, it's a good idea to use an instant read meat thermometer to gauge doneness remove from the grill, and cut across the grain, on an angle into thin strips.\n",
"- serve with rice, beans, tortillas, and condiments.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 16.0 ounce mild salsa
- 1.0 envelope lipton recipe secrets onion soup mix
- 0.2 cup lime juice
- 0.2 cup firmly packed light brown sugar
- 1.0 pound boneless flank steak
### Assistant: The ingredients you'll need are:
- 16.0 ounce mild salsa
- 1.0 envelope lipton recipe secrets onion soup mix
- 0.2 cup lime juice
- 0.2 cup firmly packed light brown sugar
- 1.0 pound boneless flank steak
You can follows these steps to make the recipe:
- 1.
- in a mixing bowl, stir together the salsa, soup mix, lime juice and sugar until blended.
- reserve 1 cup of marinade and set aside.
- 2.
- place the flank steak into a zipper top plastic bag, and pour the remaining marinade over the steak.
- seal the bag and marinate for at least 8 hours or overnight, turning occasionally.
- 3.
- preheat a gas grill or broiler for 10 minutes, remove the steak from the marinade, discard marinade.
- grill the steak, brushing frequently with reserved marinade for 5 minutes on one side.
- turn and grill another 3 to 5 minutes, or until the meat is grilled to desired doneness.
- since grills are all a bit different, it's a good idea to use an instant read meat thermometer to gauge doneness remove from the grill, and cut across the grain, on an angle into thin strips.
- serve with rice, beans, tortillas, and condiments.
- .
|
988de9df-0a14-484d-9498-a5c0ff504eda | oven braised beef brisket | simply prepared beef brisket cooks low and slow in the oven with flavorful vegetables and herbs . add a homemade pan gravy, and this tender beef is worthy of any holiday meal . the recipe is a yummly original created by sara mellas. | https://www.yummly.com/private/recipe/Oven-Braised-Beef-Brisket-9088925?layout=prep-steps | beef brisket, salt, black pepper, medium onion, medium carrots, garlic, extra virgin olive oil, fresh rosemary, fresh thyme, bay leaf, beef broth, red wine vinegar, ketchup, canned beef broth, cornstarch, fresh thyme leaves, thyme sprigs | [
"- 3.5 pound beef brisket\n",
"- 4.0 teaspoon salt\n",
"- 1.5 teaspoon black pepper\n",
"- 1.0 medium onion\n",
"- 8.0 medium carrots\n",
"- 3.0 clove garlic\n",
"- 1.0 tablespoon extra virgin olive oil\n",
"- 2.0 sprig fresh rosemary\n",
"- 6.0 sprig fresh thyme\n",
"- 1.0 bay leaf\n",
"- 2.0 cup beef broth\n",
"- 1.0 tablespoon red wine vinegar\n",
"- 1.0 tablespoon ketchup\n",
"- canned beef broth\n",
"- 2.0 tablespoon cornstarch\n",
"- fresh thyme leaves\n",
"- thyme sprigs\n"
] | [
"- lay the brisket on a large serving platter.\n",
"- using the tip of a sharp knife, prick small slits over the surface of the fatty side.\n",
"- season the brisket liberally with salt and pepper.\n",
"- let meat stand 30 minutes at room temperature.\n",
"- meanwhile, peel onion and carrots.\n",
"- slice onion into 3/4 inch thick half moons, and slice carrots on a diagonal into 1 inch pieces.\n",
"- peel and smash garlic cloves.\n",
"- preheat oven to 300degf.\n",
"- set a large dutch oven over medium high heat and add oil.\n",
"- when oil is shimmering, carefully place brisket, fat side down, into pot.\n",
"- sear brisket without moving it until deeply browned on the bottom, 3 4 minutes.\n",
"- flip brisket and sear on the opposite side, 3 4 minutes.\n",
"- transfer brisket from pot to the platter.\n",
"- reduce heat under dutch oven to medium.\n",
"- add onion, carrots, garlic, and herbs.\n",
"- cook, stirring occasionally, until onion is slightly softened, 4 5 minutes.\n",
"- pour beef broth into pot, scraping up any browned bits from the bottom.\n",
"- stir in vinegar and ketchup.\n",
"- set brisket, fat side up, on top of vegetables.\n",
"- pour any drippings from platter into pot.\n",
"- bring liquid to simmering, then remove pot from heat.\n",
"- cover dutch oven with lid lid needs to fit very snugly if it doesn't, first tightly cover pot with a piece of foil.\n",
"- bake brisket on middle rack of oven until tender when pierced with a fork, about 4 hours.\n",
"- check to see that brisket is done.\n",
"- remove from oven or add time as needed.\n",
"- transfer meat to a carving board and tent loosely with foil.\n",
"- strain liquid from dutch oven through a colander into a large bowl.\n",
"- set vegetables aside.\n",
"- measure liquid you should have 1 1/2 to 2 cups.\n",
"- add canned broth if needed or if you have too much liquid, save it for another use.\n",
"- pour 1/4 cup of strained liquid into a medium saucepan.\n",
"- add cornstarch and whisk until mixture is completely smooth.\n",
"- stream remaining liquid into saucepan and whisk to combine.\n",
"- set saucepan over medium heat and cook, whisking steadily, until sauce bubbles and thickens, 2 4 minutes.\n",
"- pour into a gravy boat.\n",
"- cut brisket into wide slices and transfer to a large platter.\n",
"- discard herb stems and bay leaf from carrots and onions, then spoon vegetables around meat.\n",
"- scatter thyme leaves over meat and carrots and tuck in thyme sprigs.\n",
"- serve with gravy.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 3.5 pound beef brisket
- 4.0 teaspoon salt
- 1.5 teaspoon black pepper
- 1.0 medium onion
- 8.0 medium carrots
- 3.0 clove garlic
- 1.0 tablespoon extra virgin olive oil
- 2.0 sprig fresh rosemary
- 6.0 sprig fresh thyme
- 1.0 bay leaf
- 2.0 cup beef broth
- 1.0 tablespoon red wine vinegar
- 1.0 tablespoon ketchup
- canned beef broth
- 2.0 tablespoon cornstarch
- fresh thyme leaves
- thyme sprigs
### Assistant: The ingredients you'll need are:
- 3.5 pound beef brisket
- 4.0 teaspoon salt
- 1.5 teaspoon black pepper
- 1.0 medium onion
- 8.0 medium carrots
- 3.0 clove garlic
- 1.0 tablespoon extra virgin olive oil
- 2.0 sprig fresh rosemary
- 6.0 sprig fresh thyme
- 1.0 bay leaf
- 2.0 cup beef broth
- 1.0 tablespoon red wine vinegar
- 1.0 tablespoon ketchup
- canned beef broth
- 2.0 tablespoon cornstarch
- fresh thyme leaves
- thyme sprigs
You can follows these steps to make the recipe:
- lay the brisket on a large serving platter.
- using the tip of a sharp knife, prick small slits over the surface of the fatty side.
- season the brisket liberally with salt and pepper.
- let meat stand 30 minutes at room temperature.
- meanwhile, peel onion and carrots.
- slice onion into 3/4 inch thick half moons, and slice carrots on a diagonal into 1 inch pieces.
- peel and smash garlic cloves.
- preheat oven to 300degf.
- set a large dutch oven over medium high heat and add oil.
- when oil is shimmering, carefully place brisket, fat side down, into pot.
- sear brisket without moving it until deeply browned on the bottom, 3 4 minutes.
- flip brisket and sear on the opposite side, 3 4 minutes.
- transfer brisket from pot to the platter.
- reduce heat under dutch oven to medium.
- add onion, carrots, garlic, and herbs.
- cook, stirring occasionally, until onion is slightly softened, 4 5 minutes.
- pour beef broth into pot, scraping up any browned bits from the bottom.
- stir in vinegar and ketchup.
- set brisket, fat side up, on top of vegetables.
- pour any drippings from platter into pot.
- bring liquid to simmering, then remove pot from heat.
- cover dutch oven with lid lid needs to fit very snugly if it doesn't, first tightly cover pot with a piece of foil.
- bake brisket on middle rack of oven until tender when pierced with a fork, about 4 hours.
- check to see that brisket is done.
- remove from oven or add time as needed.
- transfer meat to a carving board and tent loosely with foil.
- strain liquid from dutch oven through a colander into a large bowl.
- set vegetables aside.
- measure liquid you should have 1 1/2 to 2 cups.
- add canned broth if needed or if you have too much liquid, save it for another use.
- pour 1/4 cup of strained liquid into a medium saucepan.
- add cornstarch and whisk until mixture is completely smooth.
- stream remaining liquid into saucepan and whisk to combine.
- set saucepan over medium heat and cook, whisking steadily, until sauce bubbles and thickens, 2 4 minutes.
- pour into a gravy boat.
- cut brisket into wide slices and transfer to a large platter.
- discard herb stems and bay leaf from carrots and onions, then spoon vegetables around meat.
- scatter thyme leaves over meat and carrots and tuck in thyme sprigs.
- serve with gravy.
- .
|
aa655f401064ed19b2d4fd4d8e1387d57646f474 | sweet and sour eggplant | a simple chinese inspired recipe sweet and sour eggplant with red peppers . vegan, healthy, gluten free, dairy free, kosher, pareve. | https://toriavey.com/toris-kitchen/sweet-and-sour-eggplant/ | chinese or japanese eggplants, cubed, red bell pepper, soy sauce, brown sugar, rice wine vinegar, garlic, minced, cayenne, cornstarch, peanut oil, sesame seeds, salt and pepper to taste, cooked long grain rice, white or brown | [
"- 1 lb chinese or japanese eggplants\n",
"- cubed\n",
"- 1 red bell pepper\n",
"- 3 tbsp soy sauce\n",
"- 2 tbsp brown sugar\n",
"- 2 tbsp rice wine vinegar\n",
"- 1 clove garlic\n",
"- minced\n",
"- 1/4 tsp cayenne\n",
"- 2 tsp cornstarch\n",
"- 3 tbsp peanut oil\n",
"- 1 tbsp sesame seeds\n",
"- salt and pepper to taste\n",
"- 2 cups cooked long grain rice\n",
"- white or brown\n"
] | [
"- place the cubed eggplant in a single layer on a cutting board or a bed of paper towels.\n",
"- sprinkle the eggplant with salt and let stand.\n",
"- after about 30 minutes, water droplets will form on the surface of the eggplant.\n",
"- rinse salt from the eggplant thoroughly and pat dry.\n",
"- seed the bell pepper, then cut it into long thin slices.\n",
"- cut the slices in half.\n",
"- in a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper.\n",
"- reserve.\n",
"- in a small bowl, mix together cornstarch with 1 tbsp water till dissolved.\n",
"- pour cornstarch liquid into reserved sauce, whisk till well combined.\n",
"- heat oil in a skillet or wok over medium high till hot not smoking.\n",
"- add eggplant cubes and saute till the edges begin to brown, 4 5 minutes.\n",
"- add the red pepper slices and continue to saute for 3 4 more minutes till the pepper slices are tender crisp.\n",
"- reduce heat to medium.\n",
"- pour the reserved sauce over the top of the eggplant and peppers.\n",
"- stir the sauce with the vegetables till they are evenly coated.\n",
"- continue to stir till the sauce thickens, about 2 minutes.\n",
"- pour over rice, if serving as an entree.\n",
"- sprinkle sesame seeds over the top of the eggplant and peppers.\n",
"- serve.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1 lb chinese or japanese eggplants
- cubed
- 1 red bell pepper
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1 clove garlic
- minced
- 1/4 tsp cayenne
- 2 tsp cornstarch
- 3 tbsp peanut oil
- 1 tbsp sesame seeds
- salt and pepper to taste
- 2 cups cooked long grain rice
- white or brown
### Assistant: The ingredients you'll need are:
- 1 lb chinese or japanese eggplants
- cubed
- 1 red bell pepper
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1 clove garlic
- minced
- 1/4 tsp cayenne
- 2 tsp cornstarch
- 3 tbsp peanut oil
- 1 tbsp sesame seeds
- salt and pepper to taste
- 2 cups cooked long grain rice
- white or brown
You can follows these steps to make the recipe:
- place the cubed eggplant in a single layer on a cutting board or a bed of paper towels.
- sprinkle the eggplant with salt and let stand.
- after about 30 minutes, water droplets will form on the surface of the eggplant.
- rinse salt from the eggplant thoroughly and pat dry.
- seed the bell pepper, then cut it into long thin slices.
- cut the slices in half.
- in a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper.
- reserve.
- in a small bowl, mix together cornstarch with 1 tbsp water till dissolved.
- pour cornstarch liquid into reserved sauce, whisk till well combined.
- heat oil in a skillet or wok over medium high till hot not smoking.
- add eggplant cubes and saute till the edges begin to brown, 4 5 minutes.
- add the red pepper slices and continue to saute for 3 4 more minutes till the pepper slices are tender crisp.
- reduce heat to medium.
- pour the reserved sauce over the top of the eggplant and peppers.
- stir the sauce with the vegetables till they are evenly coated.
- continue to stir till the sauce thickens, about 2 minutes.
- pour over rice, if serving as an entree.
- sprinkle sesame seeds over the top of the eggplant and peppers.
- serve.
- .
|
671d2d1c-1676-4bda-97e0-011b63aa6c9f | sausage spinach quiche | sausage spinach quiche with bulk pork sausages, refrigerated piecrusts, onions, garlic, frozen spinach, cheddar cheese, eggs, light cream, salt, cherry tomatoes, watercress | https://www.yummly.com/private/recipe/Sausage-Spinach-Quiche-2248867?layout=prep-steps | bulk pork sausages, refrigerated piecrusts, onions, garlic, frozen spinach, cheddar cheese, eggs, light cream, salt, cherry tomatoes, watercress | [
"- 8.0 ounce bulk pork sausages\n",
"- 9.0 inch refrigerated piecrusts\n",
"- 0.2 cup onions\n",
"- 1.0 clove garlic\n",
"- 10.0 ounce frozen spinach\n",
"- 1.0 cup cheddar cheese\n",
"- 4.0 eggs\n",
"- 1.0 cup light cream\n",
"- 0.2 teaspoon salt\n",
"- 3.0 cherry tomatoes\n",
"- watercress\n"
] | [
"- prepare pastry and set aside.\n",
"- crumble sausage in medium skillet add onion and garlic.\n",
"- cook over medium heat till sausage is browned, stirring occasionally drain well.\n",
"- thaw spinach, drain well.\n",
"- remove remaining moisture by pressing spinach between layers of paper toweling.\n",
"- add spinach to sausage mixture mix well.\n",
"- sprinkle cheese evenly in pastry shell.\n",
"- top with sausage mixture.\n",
"- in a medium mixing bowl combine eggs, cream and salt mix well.\n",
"- pour egg mixture over sausage mixture.\n",
"- bake in a 375 degree f.\n",
"- oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean.\n",
"- let stand 10 minutes before serving.\n",
"- garnish with cherry tomatoes and watercress, if desired.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 8.0 ounce bulk pork sausages
- 9.0 inch refrigerated piecrusts
- 0.2 cup onions
- 1.0 clove garlic
- 10.0 ounce frozen spinach
- 1.0 cup cheddar cheese
- 4.0 eggs
- 1.0 cup light cream
- 0.2 teaspoon salt
- 3.0 cherry tomatoes
- watercress
### Assistant: The ingredients you'll need are:
- 8.0 ounce bulk pork sausages
- 9.0 inch refrigerated piecrusts
- 0.2 cup onions
- 1.0 clove garlic
- 10.0 ounce frozen spinach
- 1.0 cup cheddar cheese
- 4.0 eggs
- 1.0 cup light cream
- 0.2 teaspoon salt
- 3.0 cherry tomatoes
- watercress
You can follows these steps to make the recipe:
- prepare pastry and set aside.
- crumble sausage in medium skillet add onion and garlic.
- cook over medium heat till sausage is browned, stirring occasionally drain well.
- thaw spinach, drain well.
- remove remaining moisture by pressing spinach between layers of paper toweling.
- add spinach to sausage mixture mix well.
- sprinkle cheese evenly in pastry shell.
- top with sausage mixture.
- in a medium mixing bowl combine eggs, cream and salt mix well.
- pour egg mixture over sausage mixture.
- bake in a 375 degree f.
- oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean.
- let stand 10 minutes before serving.
- garnish with cherry tomatoes and watercress, if desired.
- .
|
f579329c-31d5-4a02-b0e0-cd10df94a115 | red kidney beans dumpling in rich tomato gravy | rajma chawal is never a regular item at my place and it is made occasionally . but after i tasted it in jammu, i went through the basic knowledge about kashmiri cooking . the basic difference between the two primary schools of kashmiri cooking, kashmiri "pandit" and "muslim", is that the pandit's used "hing asafetida and curd yogurt " while the muslims used "onions and garlic". you might be surprised to know that originally, onions and garlic were never used in kashmiri cooking and its only now that it has been adapted into mainstream cooking as people have acquired a taste for them . for those of you who have never made red kidney beans or rajma before, this recipe will pleasantly surprise you and give you everything that you look for in an indian curry with tangy, mildly spicy and comforting flavours . and for those of you who have been cooking rajma, this recipe will prove to be a nice variation for a change. | https://www.yummly.com/private/recipe/RED-KIDNEY-BEANS-DUMPLING-IN-RICH-TOMATO-GRAVY-1305680?layout=prep-steps | red kidney beans, spring onions, coriander leaves, cumin powder, coriander seeds, garlic cloves, chilli powder, baking soda, all purpose flour, lemon juice, black pepper, salt, onion, ginger paste, tomato puree, garam masala, chilli powder, kasoori methi, salt | [
"- 1.0 cup red kidney beans\n",
"- 6.0 spring onions\n",
"- 0.5 cup coriander leaves\n",
"- 1.0 teaspoon cumin powder\n",
"- 1.0 teaspoon coriander seeds\n",
"- 5.0 garlic cloves\n",
"- 0.5 teaspoon chilli powder\n",
"- baking soda\n",
"- 1.0 tablespoon all purpose flour\n",
"- 1.0 teaspoon lemon juice\n",
"- 1.0 teaspoon black pepper\n",
"- salt\n",
"- 1.0 onion\n",
"- 1.0 teaspoon ginger paste\n",
"- 1.5 cup tomato puree\n",
"- 1.0 teaspoon garam masala\n",
"- 1.0 teaspoon chilli powder\n",
"- 1.0 teaspoon kasoori methi\n",
"- salt\n"
] | [
"- soak the kidney beans overnight.\n",
"- wash and pressure cook with salt on medium heat till the cooker blows the whistle.\n",
"- lower the heat and cook for minimum 10 to 15 minutes.\n",
"- turn off the heat and let it cool.\n",
"- once cool, drain the water in a separate pan and keep the water which will be later used for making the gravy.\n",
"- in a blender put the boiled kidney beans and blend till semi smooth.\n",
"- add the finely chopped spring onions, fresh coriander leaves, roasted cumin powder, roasted coriander seeds, garlic cloves, red chilli powder, a pich of baking soda, lemon juice, black pepper powder and salt.\n",
"- mix everything well.\n",
"- make small balls out of it and keep aside.\n",
"- roll these dumplings over the all purpose flour and keep aside.\n",
"- heat oil in pan and fry these dumplings on slow flame till golden brown.\n",
"- drain and keep on absorbent paper to soak the excess oil.\n",
"- boil 6 to 7 medium tomatoes till it becomes soft.\n",
"- let it cool and then remove the skin of the tomatoes and grind to a smooth puree.\n",
"- to make the gravy, heat the oil in a heavy based pot and add the onions.\n",
"- fry over a medium high heat, until the onions are soft and start going golden around the edges, 7 to 8 minutes.\n",
"- add the ginger garlic paste and fry together until fragrant, another minute.\n",
"- add the tomato puree, season with a little salt.\n",
"- turn down the heat and cook, stirring every so often until the masala starts reducing, comes together in a sticky mass and the oil starts separating from it, 7 to 10 minutes.\n",
"- now add the coriander powder, cumin powder, turmeric powder and chilli powder.\n",
"- cook for a minute or so.\n",
"- add the drained kidney bean water and bring to a boil.\n",
"- donot put more water, just enough for gravy.\n",
"- add a little more hot water if the gravy is too thick.\n",
"- stir in the garam masala and adjust seasonings with salt and pepper if needed.\n",
"- before serving place the kidney beans dumplings in the gravy and sprinkle kasooori methi over it.\n",
"- top with a tsp of fresh cream just before serving.\n",
"- serve immediately with naan or phulka or roti or plain chawal.\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.0 cup red kidney beans
- 6.0 spring onions
- 0.5 cup coriander leaves
- 1.0 teaspoon cumin powder
- 1.0 teaspoon coriander seeds
- 5.0 garlic cloves
- 0.5 teaspoon chilli powder
- baking soda
- 1.0 tablespoon all purpose flour
- 1.0 teaspoon lemon juice
- 1.0 teaspoon black pepper
- salt
- 1.0 onion
- 1.0 teaspoon ginger paste
- 1.5 cup tomato puree
- 1.0 teaspoon garam masala
- 1.0 teaspoon chilli powder
- 1.0 teaspoon kasoori methi
- salt
### Assistant: The ingredients you'll need are:
- 1.0 cup red kidney beans
- 6.0 spring onions
- 0.5 cup coriander leaves
- 1.0 teaspoon cumin powder
- 1.0 teaspoon coriander seeds
- 5.0 garlic cloves
- 0.5 teaspoon chilli powder
- baking soda
- 1.0 tablespoon all purpose flour
- 1.0 teaspoon lemon juice
- 1.0 teaspoon black pepper
- salt
- 1.0 onion
- 1.0 teaspoon ginger paste
- 1.5 cup tomato puree
- 1.0 teaspoon garam masala
- 1.0 teaspoon chilli powder
- 1.0 teaspoon kasoori methi
- salt
You can follows these steps to make the recipe:
- soak the kidney beans overnight.
- wash and pressure cook with salt on medium heat till the cooker blows the whistle.
- lower the heat and cook for minimum 10 to 15 minutes.
- turn off the heat and let it cool.
- once cool, drain the water in a separate pan and keep the water which will be later used for making the gravy.
- in a blender put the boiled kidney beans and blend till semi smooth.
- add the finely chopped spring onions, fresh coriander leaves, roasted cumin powder, roasted coriander seeds, garlic cloves, red chilli powder, a pich of baking soda, lemon juice, black pepper powder and salt.
- mix everything well.
- make small balls out of it and keep aside.
- roll these dumplings over the all purpose flour and keep aside.
- heat oil in pan and fry these dumplings on slow flame till golden brown.
- drain and keep on absorbent paper to soak the excess oil.
- boil 6 to 7 medium tomatoes till it becomes soft.
- let it cool and then remove the skin of the tomatoes and grind to a smooth puree.
- to make the gravy, heat the oil in a heavy based pot and add the onions.
- fry over a medium high heat, until the onions are soft and start going golden around the edges, 7 to 8 minutes.
- add the ginger garlic paste and fry together until fragrant, another minute.
- add the tomato puree, season with a little salt.
- turn down the heat and cook, stirring every so often until the masala starts reducing, comes together in a sticky mass and the oil starts separating from it, 7 to 10 minutes.
- now add the coriander powder, cumin powder, turmeric powder and chilli powder.
- cook for a minute or so.
- add the drained kidney bean water and bring to a boil.
- donot put more water, just enough for gravy.
- add a little more hot water if the gravy is too thick.
- stir in the garam masala and adjust seasonings with salt and pepper if needed.
- before serving place the kidney beans dumplings in the gravy and sprinkle kasooori methi over it.
- top with a tsp of fresh cream just before serving.
- serve immediately with naan or phulka or roti or plain chawal.
|
a521de9ab6edfcaea2e012d73a5b0cef2d339124 | israeli style fish cakes | seasoned fishcakes, known in israel as ktzitzot dagim . fried fish patties with pine nuts, breadcrumbs, and seasonings served with tahini sauce. | https://toriavey.com/toris-kitchen/israeli-stylefish-cakes/ | pinenuts, boneless skinless fish fillets white or mild fish like whitefish, trout or tilapia, minced onion about 1 medium onion, breadcrumbs, chopped cilantro, egg, salt, or more to taste, cumin, cayenne, or more to taste, grapeseed or olive oil for frying, tahini sauce for dipping optional | [
"- 1/4 cup pinenuts\n",
"- 1 lb boneless skinless fish fillets white or mild fish like whitefish\n",
"- trout or tilapia\n",
"- 1/2 cup minced onion about 1 medium onion\n",
"- 1/2 cup breadcrumbs\n",
"- 1/4 cup chopped cilantro\n",
"- 1 large egg\n",
"- 1/2 tsp salt\n",
"- or more to taste\n",
"- 1/2 tsp cumin\n",
"- 1/4 tsp cayenne\n",
"- or more to taste\n",
"- 1/3 cup grapeseed or olive oil for frying\n",
"- 1/2 cup tahini sauce for dipping optional\n"
] | [
"- pour the pine nuts into a small skillet and toast them over medium heat for 6 8 minutes till golden and fragrant, stirring constantly.\n",
"- they will go from brown to burned very quickly, so keep a close eye on them.\n",
"- when they are golden, pour them immediately into a large mixing bowl and reserve.\n",
"- cut the fish fillet into large chunks and place it into a food processor.\n",
"- pulse just a few times until the fish chunks are coarsely chopped.\n",
"- do not overprocess or you'll end up with fish mush just a few pulses should do the trick.\n",
"- alternatively, you can chop the fish into small pieces with a sharp knife.\n",
"- place the chopped fish into the mixing bowl with the pine nuts.\n",
"- add the onion, breadcrumbs, chopped cilantro, egg, salt, cumin, and cayenne.\n",
"- stir till all ingredients are well blended.\n",
"- heat your oil over medium till hot enough for frying.\n",
"- form 2 tablespoons of fish batter into a small disk and place it into the hot oil.\n",
"- let it fry till golden on both sides if your oil is at the proper temperature, it will take 2 3 minutes per side to become dark golden brown.\n",
"- start by cooking one fish cake, then taste it after it has cooled slightly.\n",
"- adjust seasonings in the batter if desired, adding more salt or cayenne if needed cayenne is very spicy, add with care.\n",
"- once the batter is seasoned to your liking, continue frying in batches of 4 5 patties at a time.\n",
"- place cooked patties onto a paper towel to drain.\n",
"- serve hot.\n",
"- i like to serve these with tahini sauce for dipping recipe can be found on my website.\n",
"- it would also pair well with aioli, tartar sauce, cocktail sauce, or ketchup for the kids.\n",
"- try it with sriracha if you're in the mood for something spicy.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1/4 cup pinenuts
- 1 lb boneless skinless fish fillets white or mild fish like whitefish
- trout or tilapia
- 1/2 cup minced onion about 1 medium onion
- 1/2 cup breadcrumbs
- 1/4 cup chopped cilantro
- 1 large egg
- 1/2 tsp salt
- or more to taste
- 1/2 tsp cumin
- 1/4 tsp cayenne
- or more to taste
- 1/3 cup grapeseed or olive oil for frying
- 1/2 cup tahini sauce for dipping optional
### Assistant: The ingredients you'll need are:
- 1/4 cup pinenuts
- 1 lb boneless skinless fish fillets white or mild fish like whitefish
- trout or tilapia
- 1/2 cup minced onion about 1 medium onion
- 1/2 cup breadcrumbs
- 1/4 cup chopped cilantro
- 1 large egg
- 1/2 tsp salt
- or more to taste
- 1/2 tsp cumin
- 1/4 tsp cayenne
- or more to taste
- 1/3 cup grapeseed or olive oil for frying
- 1/2 cup tahini sauce for dipping optional
You can follows these steps to make the recipe:
- pour the pine nuts into a small skillet and toast them over medium heat for 6 8 minutes till golden and fragrant, stirring constantly.
- they will go from brown to burned very quickly, so keep a close eye on them.
- when they are golden, pour them immediately into a large mixing bowl and reserve.
- cut the fish fillet into large chunks and place it into a food processor.
- pulse just a few times until the fish chunks are coarsely chopped.
- do not overprocess or you'll end up with fish mush just a few pulses should do the trick.
- alternatively, you can chop the fish into small pieces with a sharp knife.
- place the chopped fish into the mixing bowl with the pine nuts.
- add the onion, breadcrumbs, chopped cilantro, egg, salt, cumin, and cayenne.
- stir till all ingredients are well blended.
- heat your oil over medium till hot enough for frying.
- form 2 tablespoons of fish batter into a small disk and place it into the hot oil.
- let it fry till golden on both sides if your oil is at the proper temperature, it will take 2 3 minutes per side to become dark golden brown.
- start by cooking one fish cake, then taste it after it has cooled slightly.
- adjust seasonings in the batter if desired, adding more salt or cayenne if needed cayenne is very spicy, add with care.
- once the batter is seasoned to your liking, continue frying in batches of 4 5 patties at a time.
- place cooked patties onto a paper towel to drain.
- serve hot.
- i like to serve these with tahini sauce for dipping recipe can be found on my website.
- it would also pair well with aioli, tartar sauce, cocktail sauce, or ketchup for the kids.
- try it with sriracha if you're in the mood for something spicy.
- .
|
da0bdee4-9c94-4df2-99bb-163c08d82558 | rum raisin cake | sporting classic italian flavors, this savory take on easter cake features a batter that includes potato flakes, rosemary and black pepper not to mention diced salami and pecorino cheese . once it rises, the batter is transferred to dove shaped baking pans much like their more traditional, sweet counterparts . the cakes are then brushed with milk, baked until golden and ready to enjoy at a holiday meal. | https://www.yummly.com/private/recipe/Rum-Raisin-Cake-518478?layout=prep-steps | raisins, rum, eggs, brown sugar, butter, flour, baking powder, jam, salt, ground cinnamon, slivered almonds | [
"- 300.0 gram raisins\n",
"- 1.5 ounce rum\n",
"- 2.0 eggs\n",
"- 60.0 gram brown sugar\n",
"- 90.0 gram butter\n",
"- 120.0 gram flour\n",
"- 0.5 teaspoon baking powder\n",
"- 2.0 tablespoon jam\n",
"- salt\n",
"- ground cinnamon\n",
"- slivered almonds\n"
] | [
"- preheat the oven to 170 degrees celsius.\n",
"- place the raisins in a bowl and add the rum except for 2 tablespoons and allow them to marinate for 30 minutes, stirring occasionally.\n",
"- add the eggs and sugar to a bowl and beat until foamy.\n",
"- in another bowl, cream the butter and add the flour sifted with the baking powder, the beaten eggs, a pinch of salt, and a pinch of cinnamon.\n",
"- drain the raisins and add them to the batter, add the almonds and a few tablespoons of the rum used to soak the raisins and stir.\n",
"- pour the batter into a parchment paper lined 10 centimeter by 20 centimeter loaf pan or muffin pan.\n",
"- bake on the middle rack of the oven for 30 minutes.\n",
"- use the toothpick to test for doneness.\n",
"- remove the cake from the oven and brush it with the jam melted on low heat and the rum set aside earlier.\n",
"- cool the cake and serve.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 300.0 gram raisins
- 1.5 ounce rum
- 2.0 eggs
- 60.0 gram brown sugar
- 90.0 gram butter
- 120.0 gram flour
- 0.5 teaspoon baking powder
- 2.0 tablespoon jam
- salt
- ground cinnamon
- slivered almonds
### Assistant: The ingredients you'll need are:
- 300.0 gram raisins
- 1.5 ounce rum
- 2.0 eggs
- 60.0 gram brown sugar
- 90.0 gram butter
- 120.0 gram flour
- 0.5 teaspoon baking powder
- 2.0 tablespoon jam
- salt
- ground cinnamon
- slivered almonds
You can follows these steps to make the recipe:
- preheat the oven to 170 degrees celsius.
- place the raisins in a bowl and add the rum except for 2 tablespoons and allow them to marinate for 30 minutes, stirring occasionally.
- add the eggs and sugar to a bowl and beat until foamy.
- in another bowl, cream the butter and add the flour sifted with the baking powder, the beaten eggs, a pinch of salt, and a pinch of cinnamon.
- drain the raisins and add them to the batter, add the almonds and a few tablespoons of the rum used to soak the raisins and stir.
- pour the batter into a parchment paper lined 10 centimeter by 20 centimeter loaf pan or muffin pan.
- bake on the middle rack of the oven for 30 minutes.
- use the toothpick to test for doneness.
- remove the cake from the oven and brush it with the jam melted on low heat and the rum set aside earlier.
- cool the cake and serve.
- .
|
d6b3ef86-ea51-40a9-be1a-ba2851e31368 | shrimp and fried tofu rad nah | shrimp and fried tofu rad nah with tiger prawn, tofu, vietnamese spinach, scallions, dark soy sauce, beansprouts, garlic, corn starch, brown sugar, chili pepper flakes, wide rice noodles, chicken stock, fish sauce, peanuts | https://www.yummly.com/private/recipe/Shrimp-and-fried-tofu-Rad-Nah-1693034?layout=prep-steps | tiger prawn, tofu, vietnamese spinach, scallions, dark soy sauce, beansprouts, garlic, corn starch, brown sugar, chili pepper flakes, wide rice noodles, chicken stock, fish sauce, peanuts | [
"- tiger prawn\n",
"- tofu\n",
"- vietnamese spinach\n",
"- scallions\n",
"- dark soy sauce\n",
"- beansprouts\n",
"- garlic\n",
"- corn starch\n",
"- brown sugar\n",
"- chili pepper flakes\n",
"- wide rice noodles\n",
"- chicken stock\n",
"- fish sauce\n",
"- peanuts\n"
] | [
"- start by combining 1 tablespoon of cornstarch or tapioca starch with 1 cup of cold water.\n",
"- mix well then set aside.\n",
"- next fry the wide rice noodles with 3 tablespoons of dark soy sauce and peanut or olive oil on high heat.\n",
"- once they start to stick together and have a fried texture remove them and set aside.\n",
"- next toss the prawns in high heat with a tablespoon of oil and chilies or pepper flakes.\n",
"- the amount depends on your preference of heat.\n",
"- i put 2 tablespoons or 5 chilies.\n",
"- fry the prawns till they have turned red.\n",
"- turn the heat up to high and pour in 2 cups of chicken or vegetable stock.\n",
"- bring to a boil.\n",
"- add the tofu scallions and spinach, garlic, 2 tablespoons of fish sauce, 1 tablespoon of sugar in the raw and tablespoon of soy sauce.\n",
"- cook on high for 5 minutes or so, then add the starch we set aside earlier.\n",
"- bring back to boil then shut off heat.\n",
"- ladel over the fried wide noodles.\n",
"- njoy.\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- tiger prawn
- tofu
- vietnamese spinach
- scallions
- dark soy sauce
- beansprouts
- garlic
- corn starch
- brown sugar
- chili pepper flakes
- wide rice noodles
- chicken stock
- fish sauce
- peanuts
### Assistant: The ingredients you'll need are:
- tiger prawn
- tofu
- vietnamese spinach
- scallions
- dark soy sauce
- beansprouts
- garlic
- corn starch
- brown sugar
- chili pepper flakes
- wide rice noodles
- chicken stock
- fish sauce
- peanuts
You can follows these steps to make the recipe:
- start by combining 1 tablespoon of cornstarch or tapioca starch with 1 cup of cold water.
- mix well then set aside.
- next fry the wide rice noodles with 3 tablespoons of dark soy sauce and peanut or olive oil on high heat.
- once they start to stick together and have a fried texture remove them and set aside.
- next toss the prawns in high heat with a tablespoon of oil and chilies or pepper flakes.
- the amount depends on your preference of heat.
- i put 2 tablespoons or 5 chilies.
- fry the prawns till they have turned red.
- turn the heat up to high and pour in 2 cups of chicken or vegetable stock.
- bring to a boil.
- add the tofu scallions and spinach, garlic, 2 tablespoons of fish sauce, 1 tablespoon of sugar in the raw and tablespoon of soy sauce.
- cook on high for 5 minutes or so, then add the starch we set aside earlier.
- bring back to boil then shut off heat.
- ladel over the fried wide noodles.
- njoy.
|
284073ff025bf037645ad723f1655fc847aabd98 | rum and coffee brisket | recipe for rum and coffee brisket cooked with onions, garlic and red bell peppers . savory and perfect for the holidays . kosher, jewish. | https://toriavey.com/toris-kitchen/rum-and-coffee-brisket/ | brisket, first cut, onion, red bell pepper, garlic, strong brewed coffee or espresso blend, dark rum, extra virgin olive oil, divided, beef broth, kosher salt, black pepper, cornstarch | [
"- 5 7 lb brisket\n",
"- first cut\n",
"- 4 cups onion\n",
"- 4 cups red bell pepper\n",
"- 4 clove garlic\n",
"- 2 cups strong brewed coffee or espresso blend\n",
"- 3/4 cup dark rum\n",
"- 1/4 cup extra virgin olive oil\n",
"- divided\n",
"- beef broth\n",
"- 2 tsp kosher salt\n",
"- 1 1/2 tsp black pepper\n",
"- 4 tsp cornstarch\n"
] | [
"- preheat your oven to 300 degrees f.\n",
"- rinse the brisket and pat dry, rub with salt and pepper.\n",
"- heat 2 tbsp of olive oil in a large roasting pan over medium high heat.\n",
"- place the brisket into the pan.\n",
"- brown the brisket on both sides about 5 minutes per side.\n",
"- if you don't have a roasting pan that will heat up on your stovetop, you can do these initial browning and sauteing steps in a large skillet, then transfer everything over to a large roasting dish before putting in the oven.\n",
"- remove brisket from the pan.\n",
"- drizzle remaining 2 tbsp olive oil in the pan and add the diced onions, diced red peppers and garlic.\n",
"- saute the vegetables for a few minutes, scraping up the brown bits on the bottom of the pan with your spatula.\n",
"- when onion is translucent, add coffee and rum and bring to a simmer.\n",
"- scrape up any remaining brown bits on the bottom of the pan as the liquid heats up.\n",
"- place brisket back into the pan, cover with peppers, onions and liquid.\n",
"- pour beef broth into the pan until it goes halfway up the sides of your brisket.\n",
"- cover roasting pan tightly with foil, tenting slightly so there is no contact between the foil and the ingredients inside, and place in the oven.\n",
"- let the brisket roast undisturbed for 5 to 7 hours.\n",
"- it will take about 1 hour per pound of meat leaner cuts of meat may take longer test for doneness.\n",
"- brisket is ready when it flakes and is fork tender.\n",
"- you can let it cook even longer for a soft, shredded texture if that's what you prefer.\n",
"- when fully cooked, the brisket will have shrunk in size.\n",
"- i recommend making this brisket ahead allowing it to sit in the refrigerator for 1 2 nights will improve the flavor.\n",
"- if you would like to do this, skip ahead to where it says \"make ahead directions.\n",
"- \" if you are not making ahead, continue reading.\n",
"- remove brisket from the pan and let it rest on the cutting board fat side up for 20 30 minutes.\n",
"- meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan.\n",
"- skim fat from the surface of the cooking sauce, then reheat the sauce until hot.\n",
"- mix together 4 tsp cornstarch and 2 tbsp cold water till smooth, then stir into the sauce.\n",
"- bring sauce to a boil till it thickens add more cornstarch and water mixture to thicken further, if desired don't add cornstarch directly to the hot sauce without first mixing a little cold water in.\n",
"- cut fat cap off the brisket, then cut the brisket in thin slices against the grain.\n",
"- serve brisket topped with warm sauce and softened veggies.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 5 7 lb brisket
- first cut
- 4 cups onion
- 4 cups red bell pepper
- 4 clove garlic
- 2 cups strong brewed coffee or espresso blend
- 3/4 cup dark rum
- 1/4 cup extra virgin olive oil
- divided
- beef broth
- 2 tsp kosher salt
- 1 1/2 tsp black pepper
- 4 tsp cornstarch
### Assistant: The ingredients you'll need are:
- 5 7 lb brisket
- first cut
- 4 cups onion
- 4 cups red bell pepper
- 4 clove garlic
- 2 cups strong brewed coffee or espresso blend
- 3/4 cup dark rum
- 1/4 cup extra virgin olive oil
- divided
- beef broth
- 2 tsp kosher salt
- 1 1/2 tsp black pepper
- 4 tsp cornstarch
You can follows these steps to make the recipe:
- preheat your oven to 300 degrees f.
- rinse the brisket and pat dry, rub with salt and pepper.
- heat 2 tbsp of olive oil in a large roasting pan over medium high heat.
- place the brisket into the pan.
- brown the brisket on both sides about 5 minutes per side.
- if you don't have a roasting pan that will heat up on your stovetop, you can do these initial browning and sauteing steps in a large skillet, then transfer everything over to a large roasting dish before putting in the oven.
- remove brisket from the pan.
- drizzle remaining 2 tbsp olive oil in the pan and add the diced onions, diced red peppers and garlic.
- saute the vegetables for a few minutes, scraping up the brown bits on the bottom of the pan with your spatula.
- when onion is translucent, add coffee and rum and bring to a simmer.
- scrape up any remaining brown bits on the bottom of the pan as the liquid heats up.
- place brisket back into the pan, cover with peppers, onions and liquid.
- pour beef broth into the pan until it goes halfway up the sides of your brisket.
- cover roasting pan tightly with foil, tenting slightly so there is no contact between the foil and the ingredients inside, and place in the oven.
- let the brisket roast undisturbed for 5 to 7 hours.
- it will take about 1 hour per pound of meat leaner cuts of meat may take longer test for doneness.
- brisket is ready when it flakes and is fork tender.
- you can let it cook even longer for a soft, shredded texture if that's what you prefer.
- when fully cooked, the brisket will have shrunk in size.
- i recommend making this brisket ahead allowing it to sit in the refrigerator for 1 2 nights will improve the flavor.
- if you would like to do this, skip ahead to where it says "make ahead directions.
- " if you are not making ahead, continue reading.
- remove brisket from the pan and let it rest on the cutting board fat side up for 20 30 minutes.
- meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan.
- skim fat from the surface of the cooking sauce, then reheat the sauce until hot.
- mix together 4 tsp cornstarch and 2 tbsp cold water till smooth, then stir into the sauce.
- bring sauce to a boil till it thickens add more cornstarch and water mixture to thicken further, if desired don't add cornstarch directly to the hot sauce without first mixing a little cold water in.
- cut fat cap off the brisket, then cut the brisket in thin slices against the grain.
- serve brisket topped with warm sauce and softened veggies.
- .
|
bb37b10a-f075-42f2-94a8-b0d052ebfbf7 | pb and j waffle sandwich | http //caitsplate.com/peanut butter and jelly waffle sandwich/ | https://www.yummly.com/private/recipe/PB-_-J-Waffle-Sandwich-1589478?layout=prep-steps | waffles, natural peanut butter, preserves | [
"- 2.0 whole waffles\n",
"- 2.0 tablespoon natural peanut butter\n",
"- 2.0 teaspoon preserves\n"
] | [
"- toast waffles spread peanut butter and jelly on each side sandwich together and slice in half if desired sprinkle with berries or sandwich berries in between before pressing both sides together.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 2.0 whole waffles
- 2.0 tablespoon natural peanut butter
- 2.0 teaspoon preserves
### Assistant: The ingredients you'll need are:
- 2.0 whole waffles
- 2.0 tablespoon natural peanut butter
- 2.0 teaspoon preserves
You can follows these steps to make the recipe:
- toast waffles spread peanut butter and jelly on each side sandwich together and slice in half if desired sprinkle with berries or sandwich berries in between before pressing both sides together.
- .
|
cccaf405-c070-4570-86db-aff70a222962 | shredded carrot, arugula, and wild rice salad | shredded carrot, arugula, and wild rice salad with wild rice, sliced almonds, pomegranate, carrots, baby arugula, clementine juice, white balsamic vinegar, extra virgin olive oil, shallots, white miso, honey, kosher salt, freshly ground black pepper | https://www.yummly.com/private/recipe/Shredded-Carrot_-Arugula_-and-Wild-Rice-Salad-2260764?layout=prep-steps | wild rice, sliced almonds, pomegranate, carrots, baby arugula, clementine juice, white balsamic vinegar, extra virgin olive oil, shallots, white miso, honey, kosher salt, freshly ground black pepper | [
"- 1.2 cup wild rice\n",
"- 1.0 cup sliced almonds\n",
"- 1.0 pomegranate\n",
"- 8.0 carrots\n",
"- 4.0 ounce baby arugula\n",
"- 0.5 cup clementine juice\n",
"- 3.0 tablespoon white balsamic vinegar\n",
"- 3.0 tablespoon extra virgin olive oil\n",
"- 2.0 shallots\n",
"- 0.2 cup white miso\n",
"- 1.0 tablespoon honey\n",
"- kosher salt\n",
"- freshly ground black pepper\n"
] | [
"- combine the wild rice with 2 1/4 cups of water in the 2.\n",
"- 7 quart saucepan with lid from your kitchenaid hard anodized nonstick 10 piece set and bring to a boil over high heat.\n",
"- reduce the heat to low so water is just simmering, cover with a lid, and cook until the wild rice is al dente, about 30 to 35 minutes.\n",
"- turn off heat and let wild rice sit with lid on to steam for 5 minutes.\n",
"- drain off any excess water then spread wild rice on a rimmed baking sheet to cool completely.\n",
"- wild rice can be cooked up to 3 days ahead of time and stored refrigerated in an airtight container until ready to use.\n",
"- place the almonds in a 10'' skillet and cook over medium heat, stirring frequently, until golden brown and toasted.\n",
"- remove from heat and set aside until ready to use.\n",
"- note almonds can be toasted up to 3 days ahead of time and seeds stored at room temperature in an airtight container until ready to use.\n",
"- meanwhile, cut one pomegranate in half then make small cuts in the membrane i.\n",
"- e.\n",
"- the \"white part\" of the fruit.\n",
"- holding one pomegranate half cut side down over a medium bowl, take a sturdy spoon or even your knife sharpener and hit the back of the pomegranate repeatedly until the seeds fall out into the bowl.\n",
"- discard any white membrane and repeat with the second pomegranate half.\n",
"- note pomegranate can be seeded up to 2 days ahead of time and seeds stored refrigerated in an airtight container.\n",
"- meanwhile, mount the kitchenaid food processor attachment fitted with the fine shredding disc onto the power hub of your stand mixer and place a medium bowl below the attachment.\n",
"- peel and trim the carrots to fit the food processor attachment feeding tube then use the food pusher to feed all the carrots into the tube and shred them.\n",
"- note carrots can be shredded up to 2 days ahead of time and stored refrigerated in an airtight container.\n",
"- combine clementine or tangerine juice, miso paste, vinegar, olive oil, honey, and shallot in a blender and blend until the dressing is really smooth, at least 1 minute.\n",
"- season generously with freshly ground black pepper and a pinch of salt, taste, and adjust seasoning as desired.\n",
"- note dressing can be made up to 2 days ahead of time and stored refrigerated in an airtight container.\n",
"- combine the wild rice, carrots, and pomegranate seeds in a large bowl, add 2/3 of the dressing and stir to combine.\n",
"- note the recipe can be stored at this step refrigerated in an airtight container up to 4 hours before serving.\n",
"- just before serving, stir the carrot and wild rice mixture.\n",
"- taste and season with salt and pepper as needed.\n",
"- layer the mixture in a serving bowl with the greens and toasted almonds and serve additional dressing on the side.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.2 cup wild rice
- 1.0 cup sliced almonds
- 1.0 pomegranate
- 8.0 carrots
- 4.0 ounce baby arugula
- 0.5 cup clementine juice
- 3.0 tablespoon white balsamic vinegar
- 3.0 tablespoon extra virgin olive oil
- 2.0 shallots
- 0.2 cup white miso
- 1.0 tablespoon honey
- kosher salt
- freshly ground black pepper
### Assistant: The ingredients you'll need are:
- 1.2 cup wild rice
- 1.0 cup sliced almonds
- 1.0 pomegranate
- 8.0 carrots
- 4.0 ounce baby arugula
- 0.5 cup clementine juice
- 3.0 tablespoon white balsamic vinegar
- 3.0 tablespoon extra virgin olive oil
- 2.0 shallots
- 0.2 cup white miso
- 1.0 tablespoon honey
- kosher salt
- freshly ground black pepper
You can follows these steps to make the recipe:
- combine the wild rice with 2 1/4 cups of water in the 2.
- 7 quart saucepan with lid from your kitchenaid hard anodized nonstick 10 piece set and bring to a boil over high heat.
- reduce the heat to low so water is just simmering, cover with a lid, and cook until the wild rice is al dente, about 30 to 35 minutes.
- turn off heat and let wild rice sit with lid on to steam for 5 minutes.
- drain off any excess water then spread wild rice on a rimmed baking sheet to cool completely.
- wild rice can be cooked up to 3 days ahead of time and stored refrigerated in an airtight container until ready to use.
- place the almonds in a 10'' skillet and cook over medium heat, stirring frequently, until golden brown and toasted.
- remove from heat and set aside until ready to use.
- note almonds can be toasted up to 3 days ahead of time and seeds stored at room temperature in an airtight container until ready to use.
- meanwhile, cut one pomegranate in half then make small cuts in the membrane i.
- e.
- the "white part" of the fruit.
- holding one pomegranate half cut side down over a medium bowl, take a sturdy spoon or even your knife sharpener and hit the back of the pomegranate repeatedly until the seeds fall out into the bowl.
- discard any white membrane and repeat with the second pomegranate half.
- note pomegranate can be seeded up to 2 days ahead of time and seeds stored refrigerated in an airtight container.
- meanwhile, mount the kitchenaid food processor attachment fitted with the fine shredding disc onto the power hub of your stand mixer and place a medium bowl below the attachment.
- peel and trim the carrots to fit the food processor attachment feeding tube then use the food pusher to feed all the carrots into the tube and shred them.
- note carrots can be shredded up to 2 days ahead of time and stored refrigerated in an airtight container.
- combine clementine or tangerine juice, miso paste, vinegar, olive oil, honey, and shallot in a blender and blend until the dressing is really smooth, at least 1 minute.
- season generously with freshly ground black pepper and a pinch of salt, taste, and adjust seasoning as desired.
- note dressing can be made up to 2 days ahead of time and stored refrigerated in an airtight container.
- combine the wild rice, carrots, and pomegranate seeds in a large bowl, add 2/3 of the dressing and stir to combine.
- note the recipe can be stored at this step refrigerated in an airtight container up to 4 hours before serving.
- just before serving, stir the carrot and wild rice mixture.
- taste and season with salt and pepper as needed.
- layer the mixture in a serving bowl with the greens and toasted almonds and serve additional dressing on the side.
- .
|
9629cac7-6e99-4fc4-89fb-2846d04e2870 | slow cooker balsamic red wine pot roast | you'll want to add this special occasion roast to your repertoire . it's made in the slow cooker and frees up oven space for the rest of your dinner prep . don't be tempted to skip browning the roast before adding it to the slow cooker it adds deep flavor to the dish . serve over creamy polenta or mashed potatoes to round out the meal . the recipe is a yummly original created by ashley strickland freeman https //www.yummly.com/dish/author/ashley strickland freeman . | https://www.yummly.com/private/recipe/Slow-Cooker-Balsamic-Red-Wine-Pot-Roast-9317098?layout=prep-steps | large carrots, large shallots, extra virgin olive oil, boneless chuck roast, salt, black pepper, dry red wine, balsamic vinegar, light brown sugar, beef base, tomato paste, fresh thyme, fresh rosemary, all purpose flour, cold water, fresh thyme sprigs, fresh rosemary sprigs | [
"- 4.0 large carrots\n",
"- 3.0 large shallots\n",
"- 1.0 tablespoon extra virgin olive oil\n",
"- 1.0 boneless chuck roast\n",
"- 1.0 teaspoon salt\n",
"- 0.5 teaspoon black pepper\n",
"- 0.8 cup dry red wine\n",
"- 3.0 tablespoon balsamic vinegar\n",
"- 2.0 tablespoon light brown sugar\n",
"- 1.0 tablespoon beef base\n",
"- 1.0 tablespoon tomato paste\n",
"- 4.0 sprig fresh thyme\n",
"- 1.0 sprig fresh rosemary\n",
"- 1.5 tablespoon all purpose flour\n",
"- 3.0 tablespoon cold water\n",
"- fresh thyme sprigs\n",
"- fresh rosemary sprigs\n"
] | [
"- peel carrots, cut into 3 inch chunks, and cut large pieces in half again lengthwise.\n",
"- peel shallots and cut in half through the root.\n",
"- heat oil in a large frying pan over medium high heat for best browning, do not use a nonstick pan.\n",
"- sprinkle chuck roast with salt and pepper.\n",
"- brown roast on both sides in hot oil, turning as needed, 6 8 minutes total.\n",
"- transfer roast to a 6 qt.\n",
"- slow cooker.\n",
"- top with carrots and shallots.\n",
"- pour red wine into hot frying pan used to brown roast.\n",
"- scrape any browned bits from the bottom of the skillet using a wooden spoon.\n",
"- stir in vinegar, brown sugar, beef base, and tomato paste.\n",
"- pour mixture over roast in slow cooker.\n",
"- top roast and vegetables with fresh thyme and rosemary.\n",
"- cover slow cooker and cook on low setting until roast is tender when pierced with a fork, 6 hours.\n",
"- transfer roast from slow cooker to a cutting board and vegetables to a serving platter.\n",
"- whisk together flour and cold water in a small saucepan.\n",
"- measure 1 cup cooking liquid and strain into pan, whisking.\n",
"- bring to a boil, whisking often.\n",
"- reduce heat and simmer, whisking occasionally, until gravy is thickened, 5 minutes.\n",
"- slice meat and arrange on platter with vegetables.\n",
"- spoon gravy on top.\n",
"- scatter fresh herbs over roast and vegetables, and serve.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 4.0 large carrots
- 3.0 large shallots
- 1.0 tablespoon extra virgin olive oil
- 1.0 boneless chuck roast
- 1.0 teaspoon salt
- 0.5 teaspoon black pepper
- 0.8 cup dry red wine
- 3.0 tablespoon balsamic vinegar
- 2.0 tablespoon light brown sugar
- 1.0 tablespoon beef base
- 1.0 tablespoon tomato paste
- 4.0 sprig fresh thyme
- 1.0 sprig fresh rosemary
- 1.5 tablespoon all purpose flour
- 3.0 tablespoon cold water
- fresh thyme sprigs
- fresh rosemary sprigs
### Assistant: The ingredients you'll need are:
- 4.0 large carrots
- 3.0 large shallots
- 1.0 tablespoon extra virgin olive oil
- 1.0 boneless chuck roast
- 1.0 teaspoon salt
- 0.5 teaspoon black pepper
- 0.8 cup dry red wine
- 3.0 tablespoon balsamic vinegar
- 2.0 tablespoon light brown sugar
- 1.0 tablespoon beef base
- 1.0 tablespoon tomato paste
- 4.0 sprig fresh thyme
- 1.0 sprig fresh rosemary
- 1.5 tablespoon all purpose flour
- 3.0 tablespoon cold water
- fresh thyme sprigs
- fresh rosemary sprigs
You can follows these steps to make the recipe:
- peel carrots, cut into 3 inch chunks, and cut large pieces in half again lengthwise.
- peel shallots and cut in half through the root.
- heat oil in a large frying pan over medium high heat for best browning, do not use a nonstick pan.
- sprinkle chuck roast with salt and pepper.
- brown roast on both sides in hot oil, turning as needed, 6 8 minutes total.
- transfer roast to a 6 qt.
- slow cooker.
- top with carrots and shallots.
- pour red wine into hot frying pan used to brown roast.
- scrape any browned bits from the bottom of the skillet using a wooden spoon.
- stir in vinegar, brown sugar, beef base, and tomato paste.
- pour mixture over roast in slow cooker.
- top roast and vegetables with fresh thyme and rosemary.
- cover slow cooker and cook on low setting until roast is tender when pierced with a fork, 6 hours.
- transfer roast from slow cooker to a cutting board and vegetables to a serving platter.
- whisk together flour and cold water in a small saucepan.
- measure 1 cup cooking liquid and strain into pan, whisking.
- bring to a boil, whisking often.
- reduce heat and simmer, whisking occasionally, until gravy is thickened, 5 minutes.
- slice meat and arrange on platter with vegetables.
- spoon gravy on top.
- scatter fresh herbs over roast and vegetables, and serve.
- .
|
75afda45-4cd7-4e6c-aa54-8adeaad7ff67 | peach and prosciutto flatbread | peach and prosciutto flatbread with flatbread dough, olive oil, peaches, goat cheese, sea salt, fresh ground black pepper, prosciutto, lemon, honey, arugula, basil leaves | https://www.yummly.com/private/recipe/Peach-and-Prosciutto-Flatbread-2531685?layout=prep-steps | flatbread dough, olive oil, peaches, goat cheese, sea salt, fresh ground black pepper, prosciutto, lemon, honey, arugula, basil leaves | [
"- flatbread dough\n",
"- 1.0 teaspoon olive oil\n",
"- 2.0 peaches\n",
"- 4.0 ounce goat cheese\n",
"- 0.5 teaspoon sea salt\n",
"- 0.5 teaspoon fresh ground black pepper\n",
"- 4.0 ounce prosciutto\n",
"- 1.0 lemon\n",
"- 1.0 tablespoon honey\n",
"- 1.0 cup arugula\n",
"- 6.0 basil leaves\n"
] | [
"- place the smart oven baking stone attachment in oven.\n",
"- select stone bake mode and preheat to 450degf.\n",
"- sprinkle parchment paper with cornmeal.\n",
"- shape dough, with floured fingers, into a rustic oval, about 1/4 inch thick.\n",
"- place on parchment paper.\n",
"- brush with 1 teaspoon olive oil.\n",
"- arrange peaches over dough and sprinkle with goat cheese then season with salt and pepper carefully slide parchment paper with dough onto baking stone.\n",
"- bake 12 15 minutes until golden and puffed.\n",
"- remove from oven and top with prosciutto, lemon zest and juice.\n",
"- arrange arugula and basil over flatbread, then drizzle with honey.\n",
"- cut and serve immediately.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- flatbread dough
- 1.0 teaspoon olive oil
- 2.0 peaches
- 4.0 ounce goat cheese
- 0.5 teaspoon sea salt
- 0.5 teaspoon fresh ground black pepper
- 4.0 ounce prosciutto
- 1.0 lemon
- 1.0 tablespoon honey
- 1.0 cup arugula
- 6.0 basil leaves
### Assistant: The ingredients you'll need are:
- flatbread dough
- 1.0 teaspoon olive oil
- 2.0 peaches
- 4.0 ounce goat cheese
- 0.5 teaspoon sea salt
- 0.5 teaspoon fresh ground black pepper
- 4.0 ounce prosciutto
- 1.0 lemon
- 1.0 tablespoon honey
- 1.0 cup arugula
- 6.0 basil leaves
You can follows these steps to make the recipe:
- place the smart oven baking stone attachment in oven.
- select stone bake mode and preheat to 450degf.
- sprinkle parchment paper with cornmeal.
- shape dough, with floured fingers, into a rustic oval, about 1/4 inch thick.
- place on parchment paper.
- brush with 1 teaspoon olive oil.
- arrange peaches over dough and sprinkle with goat cheese then season with salt and pepper carefully slide parchment paper with dough onto baking stone.
- bake 12 15 minutes until golden and puffed.
- remove from oven and top with prosciutto, lemon zest and juice.
- arrange arugula and basil over flatbread, then drizzle with honey.
- cut and serve immediately.
- .
|
c34fe516eb4ff19030c31de3b82aab4577caeef7 | protein egg and quinoa salad jars | a protein packed meatless salad in a jar made with quinoa, lentils, grape tomatoes, arugula, avocado and hard boiled eggs are perfect to pack for work, the beach, picnics, or anywhere you need a portable lunch on the go | https://www.skinnytaste.com/protein-egg-and-quinoa-salad-jars/ | large lemon, olive oil, kosher salt, black pepper, avocado, cooked lentils, cooked quinoa, halved grape tomatoes, baby arugula, large eggs | [
"- 1/2 large lemon\n",
"- 4 teaspoons olive oil\n",
"- 1/4 tsp kosher salt\n",
"- black pepper\n",
"- 3 oz avocado\n",
"- 1/2 cup cooked lentils\n",
"- 1/2 cup cooked quinoa\n",
"- 1/2 cup halved grape tomatoes\n",
"- 2 cups baby arugula\n",
"- 2 large eggs\n"
] | [
"- whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars.\n",
"- in this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally.\n",
"- close jar and refrigerate for up to 2 days.\n",
"- to eat, shake well and pour onto a plate and eat.\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1/2 large lemon
- 4 teaspoons olive oil
- 1/4 tsp kosher salt
- black pepper
- 3 oz avocado
- 1/2 cup cooked lentils
- 1/2 cup cooked quinoa
- 1/2 cup halved grape tomatoes
- 2 cups baby arugula
- 2 large eggs
### Assistant: The ingredients you'll need are:
- 1/2 large lemon
- 4 teaspoons olive oil
- 1/4 tsp kosher salt
- black pepper
- 3 oz avocado
- 1/2 cup cooked lentils
- 1/2 cup cooked quinoa
- 1/2 cup halved grape tomatoes
- 2 cups baby arugula
- 2 large eggs
You can follows these steps to make the recipe:
- whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars.
- in this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally.
- close jar and refrigerate for up to 2 days.
- to eat, shake well and pour onto a plate and eat.
|
ec90830b-600c-4731-9a8e-037a3236ecde | eye opening spicy bloody mary ham steaks | grilled ham steaks are given the works with this spicy marinade . serve with the spicy bloody mary salsa . grill vegetables and a baked potato round out this flavor packed meal. | https://www.yummly.com/private/recipe/Eye-Opening-Spicy-Bloody-Mary-Ham-Steaks-2248268?layout=prep-steps | smoked bone in ham center slices, bloody mary mix, brown sugar, cider vinegar, worcestershire sauce | [
"- 2.0 slice smoked bone in ham center slices\n",
"- 2.5 cup bloody mary mix\n",
"- 1.0 tablespoon brown sugar\n",
"- 1.0 teaspoon cider vinegar\n",
"- 0.5 teaspoon worcestershire sauce\n"
] | [
"- stir together bloody mary mix, brown sugar, vinegar and worcestershire sauce in medium bowl.\n",
"- set aside 3/4 cup bloody mary marinade.\n",
"- place ham slices in large, resealable bag.\n",
"- pour remaining 1 3/4 cups bloody mary marinade over ham close bag to seal.\n",
"- turn bag to evenly coat ham with bloody mary marinade place in baking dish.\n",
"- refrigerate for 6 8 hours, turning bag occasionally.\n",
"- remove ham from marinade discard marinade from ham.\n",
"- prepare a medium hot fire in grill.\n",
"- grill ham, uncovered, over direct heat for 5 8 minutes or until heated through, turning ham slices over halfway during grilling and brushing often with 1/4 cup of the reserved marinade.\n",
"- transfer ham to cutting board and cut into serving size pieces.\n",
"- serve with spicy bloody mary salsa.\n",
"- serves 6 to 8.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 2.0 slice smoked bone in ham center slices
- 2.5 cup bloody mary mix
- 1.0 tablespoon brown sugar
- 1.0 teaspoon cider vinegar
- 0.5 teaspoon worcestershire sauce
### Assistant: The ingredients you'll need are:
- 2.0 slice smoked bone in ham center slices
- 2.5 cup bloody mary mix
- 1.0 tablespoon brown sugar
- 1.0 teaspoon cider vinegar
- 0.5 teaspoon worcestershire sauce
You can follows these steps to make the recipe:
- stir together bloody mary mix, brown sugar, vinegar and worcestershire sauce in medium bowl.
- set aside 3/4 cup bloody mary marinade.
- place ham slices in large, resealable bag.
- pour remaining 1 3/4 cups bloody mary marinade over ham close bag to seal.
- turn bag to evenly coat ham with bloody mary marinade place in baking dish.
- refrigerate for 6 8 hours, turning bag occasionally.
- remove ham from marinade discard marinade from ham.
- prepare a medium hot fire in grill.
- grill ham, uncovered, over direct heat for 5 8 minutes or until heated through, turning ham slices over halfway during grilling and brushing often with 1/4 cup of the reserved marinade.
- transfer ham to cutting board and cut into serving size pieces.
- serve with spicy bloody mary salsa.
- serves 6 to 8.
- .
|
4004cd39-d2e3-4169-a658-d5b444bef957 | chili a la jimmy fallon | click to see more recipe details http //bit.ly/1vnzjtm | https://www.yummly.com/private/recipe/Chili-a-la-Jimmy-Fallon-997059?layout=prep-steps | olive oil, ground chuck, onion, garlic, habanero chile, chile powder, dried oregano, ground cumin, cayenne pepper, diced tomatoes, fresh cilantro, beer, kidney beans, black beans, shredded cheddar | [
"- 2.0 tablespoon olive oil\n",
"- 3.5 pound ground chuck\n",
"- 1.0 onion\n",
"- 3.0 clove garlic\n",
"- 2.0 habanero chile\n",
"- 0.2 cup chile powder\n",
"- 1.0 dried oregano\n",
"- 1.5 teaspoon ground cumin\n",
"- 0.5 teaspoon cayenne pepper\n",
"- 56.0 ounce diced tomatoes\n",
"- 0.3 cup fresh cilantro\n",
"- 12.0 ounce beer\n",
"- 30.0 ounce kidney beans\n",
"- 15.0 ounce black beans\n",
"- shredded cheddar\n"
] | [
"- click to see more recipe details http //bit.\n",
"- ly/1vnzjtm.\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 2.0 tablespoon olive oil
- 3.5 pound ground chuck
- 1.0 onion
- 3.0 clove garlic
- 2.0 habanero chile
- 0.2 cup chile powder
- 1.0 dried oregano
- 1.5 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 56.0 ounce diced tomatoes
- 0.3 cup fresh cilantro
- 12.0 ounce beer
- 30.0 ounce kidney beans
- 15.0 ounce black beans
- shredded cheddar
### Assistant: The ingredients you'll need are:
- 2.0 tablespoon olive oil
- 3.5 pound ground chuck
- 1.0 onion
- 3.0 clove garlic
- 2.0 habanero chile
- 0.2 cup chile powder
- 1.0 dried oregano
- 1.5 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 56.0 ounce diced tomatoes
- 0.3 cup fresh cilantro
- 12.0 ounce beer
- 30.0 ounce kidney beans
- 15.0 ounce black beans
- shredded cheddar
You can follows these steps to make the recipe:
- click to see more recipe details http //bit.
- ly/1vnzjtm.
|
d05e8a91-e67c-47f7-a486-0f0b0634e479 | oyakudon | read up on http //bit.ly/1csye3r | https://www.yummly.com/private/recipe/Oyakudon-1051169?layout=prep-steps | chicken, spinach, green onions, onion, cooked rice, dashi, soy sauce, sake, sugar, mirin | [
"- 1.0 pound chicken\n",
"- 1.0 pound spinach\n",
"- 4.0 green onions\n",
"- 1.0 onion\n",
"- cooked rice\n",
"- 0.2 cup dashi\n",
"- 3.0 tablespoon soy sauce\n",
"- 1.5 tablespoon sake\n",
"- 1.5 tablespoon sugar\n",
"- 1.5 tablespoon mirin\n"
] | [
"- read up on http //bit.\n",
"- ly/1csye3r.\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.0 pound chicken
- 1.0 pound spinach
- 4.0 green onions
- 1.0 onion
- cooked rice
- 0.2 cup dashi
- 3.0 tablespoon soy sauce
- 1.5 tablespoon sake
- 1.5 tablespoon sugar
- 1.5 tablespoon mirin
### Assistant: The ingredients you'll need are:
- 1.0 pound chicken
- 1.0 pound spinach
- 4.0 green onions
- 1.0 onion
- cooked rice
- 0.2 cup dashi
- 3.0 tablespoon soy sauce
- 1.5 tablespoon sake
- 1.5 tablespoon sugar
- 1.5 tablespoon mirin
You can follows these steps to make the recipe:
- read up on http //bit.
- ly/1csye3r.
|
8a4002df3b72ad39013b929a42f7075b | maddy's favorite brownie sundaes | maddy's favorite brownie sundaes with brownie mix, breyers ice cream, topping, topping, sweetened whipped cream, maraschino cherries | https://www.yummly.com/private/recipe/Maddy_s-favorite-brownie-sundaes-298414?layout=prep-steps | brownie mix, breyers ice cream, topping, topping, sweetened whipped cream, maraschino cherries | [
"- 2.0 brownie mix\n",
"- 1.0 cup breyers ice cream\n",
"- 0.5 cup topping\n",
"- 0.2 cup topping\n",
"- 2.0 sweetened whipped cream\n",
"- 2.0 maraschino cherries\n"
] | [
"- place brownies on 2 dessert plates or in bowls.\n",
"- top with breyers ice cream, then spoon on ice cream toppings.\n",
"- garnish with whipped cream and cherries.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 2.0 brownie mix
- 1.0 cup breyers ice cream
- 0.5 cup topping
- 0.2 cup topping
- 2.0 sweetened whipped cream
- 2.0 maraschino cherries
### Assistant: The ingredients you'll need are:
- 2.0 brownie mix
- 1.0 cup breyers ice cream
- 0.5 cup topping
- 0.2 cup topping
- 2.0 sweetened whipped cream
- 2.0 maraschino cherries
You can follows these steps to make the recipe:
- place brownies on 2 dessert plates or in bowls.
- top with breyers ice cream, then spoon on ice cream toppings.
- garnish with whipped cream and cherries.
- .
|
bfb392db341acfc73bcd27bd1db1739de123aacf | gluten free matzo balls potato knaidelach | gluten free matzo balls recipe, made with potatoes like german potato knaidelach . kosher for passover, celiac, grain free, gluten intolerant | https://toriavey.com/toris-kitchen/gluten-free-potato-knaidelach/ | large red potatoes, egg, potato starch, blanched almond meal, salt and white pepper | [
"- 2 lbs large red potatoes\n",
"- 1 large egg\n",
"- 1/4 cup potato starch\n",
"- 1 1/2 2 cups blanched almond meal\n",
"- salt and white pepper\n"
] | [
"- place a large pot of salted water on the stove to boil.\n",
"- scrub the unpeeled potatoes till clean.\n",
"- boil the unpeeled potatoes until tender it will take about 45 minutes.\n",
"- drain.\n",
"- allow potatoes to cool to room temperature.\n",
"- peel the skin from the potatoes and discard.\n",
"- chop the peeled potatoes into large chunks.\n",
"- place in the refrigerator and chill until they are cold all the way through at least 2 hours.\n",
"- you can refrigerate them overnight, if you need to.\n",
"- place a fresh pot of salted water on the stove to boil.\n",
"- from this point on, work quickly, or refrigerate the ingredients between steps.\n",
"- the potato mixture works best when it's cold.\n",
"- remove potatoes from refrigerator and pat them dry if any moisture has accumulated.\n",
"- place potatoes in a bowl and mash them with a potato masher or run them through a ricer.\n",
"- mash again with a fork to get out as many lumps as possible.\n",
"- mix in the egg, potato starch, 1 1/2 cups of almond meal, 1 1/4 tsp salt and a pinch of white pepper to form a dough.\n",
"- if the dough seems sticky, or if you prefer a denser and heavier dumpling, you can add more almond meal.\n",
"- by now your water should be boiling.\n",
"- turn the stove heat down until the water is nearly boiling the water should be \"shivering\" slightly, just on the verge of a boil.\n",
"- form potato dough into balls using 1/4 cup of dough for each.\n",
"- gently place the knaidelach into the hot water.\n",
"- the dumplings will sink to the bottom of the pot and slowly rise as they cook.\n",
"- cook knaidelach in batches of 4 5 at a time do not cook more than that or they will stick together and fall apart in the pot.\n",
"- the dumplings will lose a little bit of their potato coating as they cook, but should retain their shape.\n",
"- let the knaidelach cook for 10 15 minutes, then remove them with a slotted spoon and transfer to a dish.\n",
"- keep the dumplings covered with a clean, damp towel until ready to serve.\n",
"- serve 1 or 2 knaidelach per bowl of soup.\n",
"- they go great in chicken soup as an alternative to matzo balls if you need a recipe, check out my chicken soup for knaidelach.\n",
"- they can also be added to vegetarian soup or cholent.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 2 lbs large red potatoes
- 1 large egg
- 1/4 cup potato starch
- 1 1/2 2 cups blanched almond meal
- salt and white pepper
### Assistant: The ingredients you'll need are:
- 2 lbs large red potatoes
- 1 large egg
- 1/4 cup potato starch
- 1 1/2 2 cups blanched almond meal
- salt and white pepper
You can follows these steps to make the recipe:
- place a large pot of salted water on the stove to boil.
- scrub the unpeeled potatoes till clean.
- boil the unpeeled potatoes until tender it will take about 45 minutes.
- drain.
- allow potatoes to cool to room temperature.
- peel the skin from the potatoes and discard.
- chop the peeled potatoes into large chunks.
- place in the refrigerator and chill until they are cold all the way through at least 2 hours.
- you can refrigerate them overnight, if you need to.
- place a fresh pot of salted water on the stove to boil.
- from this point on, work quickly, or refrigerate the ingredients between steps.
- the potato mixture works best when it's cold.
- remove potatoes from refrigerator and pat them dry if any moisture has accumulated.
- place potatoes in a bowl and mash them with a potato masher or run them through a ricer.
- mash again with a fork to get out as many lumps as possible.
- mix in the egg, potato starch, 1 1/2 cups of almond meal, 1 1/4 tsp salt and a pinch of white pepper to form a dough.
- if the dough seems sticky, or if you prefer a denser and heavier dumpling, you can add more almond meal.
- by now your water should be boiling.
- turn the stove heat down until the water is nearly boiling the water should be "shivering" slightly, just on the verge of a boil.
- form potato dough into balls using 1/4 cup of dough for each.
- gently place the knaidelach into the hot water.
- the dumplings will sink to the bottom of the pot and slowly rise as they cook.
- cook knaidelach in batches of 4 5 at a time do not cook more than that or they will stick together and fall apart in the pot.
- the dumplings will lose a little bit of their potato coating as they cook, but should retain their shape.
- let the knaidelach cook for 10 15 minutes, then remove them with a slotted spoon and transfer to a dish.
- keep the dumplings covered with a clean, damp towel until ready to serve.
- serve 1 or 2 knaidelach per bowl of soup.
- they go great in chicken soup as an alternative to matzo balls if you need a recipe, check out my chicken soup for knaidelach.
- they can also be added to vegetarian soup or cholent.
- .
|
3b1bbad4-07e0-453a-9543-0bb986761312 | easy chicken and rice casserole | easy chicken and rice casserole with nonstick cooking spray, cooked rice, cooked chicken, scallions, grated parmesan cheese, shredded cheddar cheese, evaporated milk, sour cream, salt, black pepper, garlic powder, round buttery crackers, grated parmesan cheese, butter | https://www.yummly.com/private/recipe/Easy-Chicken-and-Rice-Casserole-9092212?layout=prep-steps | nonstick cooking spray, cooked rice, cooked chicken, scallions, grated parmesan cheese, shredded cheddar cheese, evaporated milk, sour cream, salt, black pepper, garlic powder, round buttery crackers, grated parmesan cheese, butter | [
"- nonstick cooking spray\n",
"- 4.0 cup cooked rice\n",
"- 3.0 cup cooked chicken\n",
"- 2.0 scallions\n",
"- 0.5 cup grated parmesan cheese\n",
"- 0.5 cup shredded cheddar cheese\n",
"- 1.0 can evaporated milk\n",
"- 1.0 cup sour cream\n",
"- 1.0 teaspoon salt\n",
"- 0.2 teaspoon black pepper\n",
"- 1.5 teaspoon garlic powder\n",
"- 32.0 round buttery crackers\n",
"- 0.2 cup grated parmesan cheese\n",
"- 3.0 tablespoon butter\n"
] | [
"- preheat the oven to 350degf.\n",
"- spray a 9x13 inch baking dish with nonstick cooking spray.\n",
"- set aside.\n",
"- place the rice, chicken, scallions, parmesan cheese, cheddar cheese, evaporated milk, sour cream, salt, black pepper, and garlic powder in a large mixing bowl.\n",
"- mix until the ingredients are well combined.\n",
"- transfer the mixture to the prepared baking dish and smooth it into an even layer.\n",
"- place the cracker crumbs and parmesan cheese in a mixing bowl.\n",
"- pour in the melted butter.\n",
"- mix with a fork until the crumbs are evenly moistened.\n",
"- sprinkle the crumbs in an even layer over the casserole.\n",
"- bake the casserole on middle rack of oven until the cheese is golden brown and casserole is gently bubbling at the edges, 40 45 minutes.\n",
"- check to see that casserole is done.\n",
"- remove from oven or add time as needed.\n",
"- allow the casserole to cool for 15 minutes before serving.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- nonstick cooking spray
- 4.0 cup cooked rice
- 3.0 cup cooked chicken
- 2.0 scallions
- 0.5 cup grated parmesan cheese
- 0.5 cup shredded cheddar cheese
- 1.0 can evaporated milk
- 1.0 cup sour cream
- 1.0 teaspoon salt
- 0.2 teaspoon black pepper
- 1.5 teaspoon garlic powder
- 32.0 round buttery crackers
- 0.2 cup grated parmesan cheese
- 3.0 tablespoon butter
### Assistant: The ingredients you'll need are:
- nonstick cooking spray
- 4.0 cup cooked rice
- 3.0 cup cooked chicken
- 2.0 scallions
- 0.5 cup grated parmesan cheese
- 0.5 cup shredded cheddar cheese
- 1.0 can evaporated milk
- 1.0 cup sour cream
- 1.0 teaspoon salt
- 0.2 teaspoon black pepper
- 1.5 teaspoon garlic powder
- 32.0 round buttery crackers
- 0.2 cup grated parmesan cheese
- 3.0 tablespoon butter
You can follows these steps to make the recipe:
- preheat the oven to 350degf.
- spray a 9x13 inch baking dish with nonstick cooking spray.
- set aside.
- place the rice, chicken, scallions, parmesan cheese, cheddar cheese, evaporated milk, sour cream, salt, black pepper, and garlic powder in a large mixing bowl.
- mix until the ingredients are well combined.
- transfer the mixture to the prepared baking dish and smooth it into an even layer.
- place the cracker crumbs and parmesan cheese in a mixing bowl.
- pour in the melted butter.
- mix with a fork until the crumbs are evenly moistened.
- sprinkle the crumbs in an even layer over the casserole.
- bake the casserole on middle rack of oven until the cheese is golden brown and casserole is gently bubbling at the edges, 40 45 minutes.
- check to see that casserole is done.
- remove from oven or add time as needed.
- allow the casserole to cool for 15 minutes before serving.
- .
|
e5f5580f-ee57-4f21-8ce1-52a359fa2734 | roasted garlic beef and vegetable stir fry | roasted garlic beef and vegetable stir fry with water, soy sauce, roasted garlic, cornstarch, mccormick ginger, oil, boneless beef sirloin steak, broccoli florets, red bell pepper, snow peas | https://www.yummly.com/private/recipe/Roasted-Garlic-Beef-and-Vegetable-Stir-Fry-1044722?layout=prep-steps | water, soy sauce, roasted garlic, cornstarch, mccormick ginger, oil, boneless beef sirloin steak, broccoli florets, red bell pepper, snow peas | [
"- 1.0 cup water\n",
"- 2.0 tablespoon soy sauce\n",
"- 1.0 tablespoon roasted garlic\n",
"- 2.0 teaspoon cornstarch\n",
"- 0.5 teaspoon mccormick ginger\n",
"- 1.0 tablespoon oil\n",
"- 1.5 pound boneless beef sirloin steak\n",
"- 2.0 cup broccoli florets\n",
"- 1.5 cup red bell pepper\n",
"- 1.5 cup snow peas\n"
] | [
"- mix water, soy sauce, seasoning, cornstarch and ginger in small bowl until smooth.\n",
"- set aside.\n",
"- heat oil in large nonstick skillet on medium high heat.\n",
"- add beef in batches stir fry 5 minutes or until no longer pink.\n",
"- add additional oil if needed.\n",
"- remove beef from skillet.\n",
"- add vegetables to skillet stir fry 3 minutes.\n",
"- return beef to skillet.\n",
"- stir soy sauce mixture.\n",
"- add to skillet stirring constantly, bring to boil on medium heat and boil 1 minute.\n",
"- serve with cooked rice, if desired.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.0 cup water
- 2.0 tablespoon soy sauce
- 1.0 tablespoon roasted garlic
- 2.0 teaspoon cornstarch
- 0.5 teaspoon mccormick ginger
- 1.0 tablespoon oil
- 1.5 pound boneless beef sirloin steak
- 2.0 cup broccoli florets
- 1.5 cup red bell pepper
- 1.5 cup snow peas
### Assistant: The ingredients you'll need are:
- 1.0 cup water
- 2.0 tablespoon soy sauce
- 1.0 tablespoon roasted garlic
- 2.0 teaspoon cornstarch
- 0.5 teaspoon mccormick ginger
- 1.0 tablespoon oil
- 1.5 pound boneless beef sirloin steak
- 2.0 cup broccoli florets
- 1.5 cup red bell pepper
- 1.5 cup snow peas
You can follows these steps to make the recipe:
- mix water, soy sauce, seasoning, cornstarch and ginger in small bowl until smooth.
- set aside.
- heat oil in large nonstick skillet on medium high heat.
- add beef in batches stir fry 5 minutes or until no longer pink.
- add additional oil if needed.
- remove beef from skillet.
- add vegetables to skillet stir fry 3 minutes.
- return beef to skillet.
- stir soy sauce mixture.
- add to skillet stirring constantly, bring to boil on medium heat and boil 1 minute.
- serve with cooked rice, if desired.
- .
|
b8a6cee3e4502e8a5d02a328314b17cc3dd321e3 | easy blueberry buttermilk cake | this light and easy blueberry buttermilk cake loaded with fresh, juicy blueberries in a lightly sweetened, moist buttermilk cake is ideal for summer. | https://www.skinnytaste.com/easy-blueberry-buttermilk-cake/ | cake flour, baking soda, salt, sugar, unsalted butter, unsweetened applesauce, low fat buttermilk, blueberries, large egg, large egg whites, vanilla, baking spray | [
"- 2 3/4 cups cake flour\n",
"- 1 1/2 tsp baking soda\n",
"- 1/2 tsp salt\n",
"- 1 1/4 cups sugar\n",
"- 4 tbsp unsalted butter\n",
"- 3/4 cups unsweetened applesauce\n",
"- 3/4 cups low fat buttermilk\n",
"- 2 cups blueberries\n",
"- 1 large egg\n",
"- 2 large egg whites\n",
"- 2 tsp vanilla\n",
"- baking spray\n"
] | [
"- preheat oven to 325f.\n",
"- grease a 13 x 9 inch baking pan with baking spray.\n",
"- in a large bowl combine flour, baking soda, and salt in a large bowl.\n",
"- mix well.\n",
"- using a hand mixer or stand mixer, in a medium bowl, beat sugar and butter for about 3 minutes.\n",
"- add egg and egg whites one at a time and beat until combined.\n",
"- add buttermilk, vanilla and applesauce until incorporated.\n",
"- add wet ingredients to the flour mixture and stir until just blended.\n",
"- gently fold in blueberries.\n",
"- place the batter into the prepared cake pan bake cake until a toothpick comes out clean, about 30 32 minutes.\n",
"- serve room temperature.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 2 3/4 cups cake flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups sugar
- 4 tbsp unsalted butter
- 3/4 cups unsweetened applesauce
- 3/4 cups low fat buttermilk
- 2 cups blueberries
- 1 large egg
- 2 large egg whites
- 2 tsp vanilla
- baking spray
### Assistant: The ingredients you'll need are:
- 2 3/4 cups cake flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups sugar
- 4 tbsp unsalted butter
- 3/4 cups unsweetened applesauce
- 3/4 cups low fat buttermilk
- 2 cups blueberries
- 1 large egg
- 2 large egg whites
- 2 tsp vanilla
- baking spray
You can follows these steps to make the recipe:
- preheat oven to 325f.
- grease a 13 x 9 inch baking pan with baking spray.
- in a large bowl combine flour, baking soda, and salt in a large bowl.
- mix well.
- using a hand mixer or stand mixer, in a medium bowl, beat sugar and butter for about 3 minutes.
- add egg and egg whites one at a time and beat until combined.
- add buttermilk, vanilla and applesauce until incorporated.
- add wet ingredients to the flour mixture and stir until just blended.
- gently fold in blueberries.
- place the batter into the prepared cake pan bake cake until a toothpick comes out clean, about 30 32 minutes.
- serve room temperature.
- .
|
bb4f9928-c58c-4b71-8e77-9ff0e75962e3 | thai fish cakes with spicy sauce todman bla | thai fish cakes with spicy sauce todman bla with meat, thai red curry paste, green bean, cassava, oil, cucumber, peanut, red chillis, sauce | https://www.yummly.com/private/recipe/Thai-Fish-Cakes-With-Spicy-Sauce-_Todman-Bla_-1691878?layout=prep-steps | meat, thai red curry paste, green bean, cassava, oil, cucumber, peanut, red chillis, sauce | [
"- 150.0 gram meat\n",
"- 3.0 tablespoon thai red curry paste\n",
"- 100.0 gram green bean\n",
"- 1.0 tablespoon cassava\n",
"- oil\n",
"- 20.0 gram cucumber\n",
"- 10.0 gram peanut\n",
"- 2.0 red chillis\n",
"- 3.0 tablespoon sauce\n"
] | [
"- 1.\n",
"- pre heat a deap fat fryer to 150 degrees celsius medium.\n",
"- 2.\n",
"- add the fish meat, red curry paste, cassava starch, to a blender and blend it.\n",
"- 3.\n",
"- cut the green beans into very short pieces and mix into the mixture.\n",
"- 4.\n",
"- take a spoonful of mixture and form it into flat round 'cookie' shaped fish cakes.\n",
"- 5.\n",
"- drop the fish cakes into the hot oil, when the fish cake is cooked it will float back to the surface.\n",
"- 6.\n",
"- remove from the oil onto kitchen paper to dry out the excess oil.\n",
"- 1.\n",
"- chop the cucumber and chilles, and mixed with sweet chicken sauce.\n",
"- 2.\n",
"- pound the peanuts in a mortar into smaller pieces.\n",
"- 3.\n",
"- top the sauce off with the peanuts.\n",
"- 4.\n",
"- serve as a side dish, or you can pour it over the fish cakes as we've done in the top photograph.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 150.0 gram meat
- 3.0 tablespoon thai red curry paste
- 100.0 gram green bean
- 1.0 tablespoon cassava
- oil
- 20.0 gram cucumber
- 10.0 gram peanut
- 2.0 red chillis
- 3.0 tablespoon sauce
### Assistant: The ingredients you'll need are:
- 150.0 gram meat
- 3.0 tablespoon thai red curry paste
- 100.0 gram green bean
- 1.0 tablespoon cassava
- oil
- 20.0 gram cucumber
- 10.0 gram peanut
- 2.0 red chillis
- 3.0 tablespoon sauce
You can follows these steps to make the recipe:
- 1.
- pre heat a deap fat fryer to 150 degrees celsius medium.
- 2.
- add the fish meat, red curry paste, cassava starch, to a blender and blend it.
- 3.
- cut the green beans into very short pieces and mix into the mixture.
- 4.
- take a spoonful of mixture and form it into flat round 'cookie' shaped fish cakes.
- 5.
- drop the fish cakes into the hot oil, when the fish cake is cooked it will float back to the surface.
- 6.
- remove from the oil onto kitchen paper to dry out the excess oil.
- 1.
- chop the cucumber and chilles, and mixed with sweet chicken sauce.
- 2.
- pound the peanuts in a mortar into smaller pieces.
- 3.
- top the sauce off with the peanuts.
- 4.
- serve as a side dish, or you can pour it over the fish cakes as we've done in the top photograph.
- .
|
810694f1-2a32-4f63-a734-44dc77f38d1b | green smoothie aka the hulk | green smoothie aka the hulk super quick breakfast packed with green goodness . made with spinach, pear, kiwi, avocado and bananas. | https://www.yummly.com/private/recipe/Green-smoothie-aka-THE-HULK-1572865?layout=prep-steps | spinach, bananas, kiwi, pear, avocado, water | [
"- 1.5 cup spinach\n",
"- 2.0 bananas\n",
"- 2.0 kiwi\n",
"- 1.0 pear\n",
"- 1.0 avocado\n",
"- 400.0 milliliter water\n"
] | [
"- add spinach and water to your blender, blend until smooth.\n",
"- peel bananas and kiwi, roughly chop and add to blender.\n",
"- wash and deseed pear.\n",
"- roughly chop and add to blender.\n",
"- cut avocado in half, take the stone out and scoop the flesh into the blender.\n",
"- blend again until smooth.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.5 cup spinach
- 2.0 bananas
- 2.0 kiwi
- 1.0 pear
- 1.0 avocado
- 400.0 milliliter water
### Assistant: The ingredients you'll need are:
- 1.5 cup spinach
- 2.0 bananas
- 2.0 kiwi
- 1.0 pear
- 1.0 avocado
- 400.0 milliliter water
You can follows these steps to make the recipe:
- add spinach and water to your blender, blend until smooth.
- peel bananas and kiwi, roughly chop and add to blender.
- wash and deseed pear.
- roughly chop and add to blender.
- cut avocado in half, take the stone out and scoop the flesh into the blender.
- blend again until smooth.
- .
|
9828e751-d716-447d-bf6e-7408b178417e | braised chickpeas with tomato, spinach, and feta | big chunks of salty feta cheese bake in a spinach and chickpea laced tomato sauce for the ultimate 20 minute meatless monday meal . recipe and photo by brittany conerly. | https://www.yummly.com/private/recipe/Braised-Chickpeas-with-Tomato_-Spinach_-and-Feta-2712016?layout=prep-steps | extra virgin olive oil, garlic, red pepper flakes, baby spinach, marinara sauce, whole peeled tomatoes, chickpeas, kosher salt, lemon, feta cheese | [
"- 3.0 tablespoon extra virgin olive oil\n",
"- 5.0 clove garlic\n",
"- 0.5 teaspoon red pepper flakes\n",
"- 5.0 ounce baby spinach\n",
"- 24.0 ounce marinara sauce\n",
"- 1.0 can whole peeled tomatoes\n",
"- 1.0 can chickpeas\n",
"- 1.0 teaspoon kosher salt\n",
"- 1.0 lemon\n",
"- 8.0 ounce feta cheese\n"
] | [
"- heat the oven to 375 degrees fahrenheit.\n",
"- in a skillet over medium heat, add the olive oil and garlic cloves and cook for 1 2 minutes, making sure not to burn the garlic.\n",
"- add in the red pepper flakes and spinach.\n",
"- saute until the spinach has wilted.\n",
"- add in the marinara, roma tomatoes, chickpeas, and kosher salt along with the zest and juice of the lemon.\n",
"- cook for 5 minutes until a simmer is reached.\n",
"- remove from heat and place the blocks of feta cheese into the sauce.\n",
"- place skillet in preheated oven and cook for 8 10 minutes until the cheese has melted.\n",
"- serve with additional crumbled feta, red pepper flakes, olive oil, and a nice crusty piece of bread.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 3.0 tablespoon extra virgin olive oil
- 5.0 clove garlic
- 0.5 teaspoon red pepper flakes
- 5.0 ounce baby spinach
- 24.0 ounce marinara sauce
- 1.0 can whole peeled tomatoes
- 1.0 can chickpeas
- 1.0 teaspoon kosher salt
- 1.0 lemon
- 8.0 ounce feta cheese
### Assistant: The ingredients you'll need are:
- 3.0 tablespoon extra virgin olive oil
- 5.0 clove garlic
- 0.5 teaspoon red pepper flakes
- 5.0 ounce baby spinach
- 24.0 ounce marinara sauce
- 1.0 can whole peeled tomatoes
- 1.0 can chickpeas
- 1.0 teaspoon kosher salt
- 1.0 lemon
- 8.0 ounce feta cheese
You can follows these steps to make the recipe:
- heat the oven to 375 degrees fahrenheit.
- in a skillet over medium heat, add the olive oil and garlic cloves and cook for 1 2 minutes, making sure not to burn the garlic.
- add in the red pepper flakes and spinach.
- saute until the spinach has wilted.
- add in the marinara, roma tomatoes, chickpeas, and kosher salt along with the zest and juice of the lemon.
- cook for 5 minutes until a simmer is reached.
- remove from heat and place the blocks of feta cheese into the sauce.
- place skillet in preheated oven and cook for 8 10 minutes until the cheese has melted.
- serve with additional crumbled feta, red pepper flakes, olive oil, and a nice crusty piece of bread.
- .
|
5a26a28e74267f74fd836b07c0de5a84080f1d5e | whole roasted baby cauliflower | this simple, whole roasted baby cauliflower is perfectly charred on the outside and tender in the middle . made with just four ingredients salted water, extra virgin olive oil, coarse sea salt and cauliflower. | https://www.skinnytaste.com/whole-roasted-baby-cauliflower/ | small head cauliflower with leaves, water, course sea salt or kosher salt, best quality extra virgin olive oil, serve with tahini | [
"- 1 small head cauliflower with leaves\n",
"- 2 gallons water\n",
"- 1/4 cup course sea salt or kosher salt\n",
"- 1 tablespoons best quality extra virgin olive oil\n",
"- serve with tahini\n"
] | [
"- preheat oven to 550degf with oven rack in center of oven.\n",
"- trim stem of cauliflower, keeping leaves intact, so it will sit level on a sheet pan.\n",
"- bring 2 gallons water to a boil in a large pot over high heat.\n",
"- stir in salt until dissolved.\n",
"- add the cauliflower, placing something over the cauliflower to keep it submerged.\n",
"- boil until very tender, 12 to 13 minutes.\n",
"- carefully lift the cauliflower from water and drain.\n",
"- transfer to the sheet pan, stem side down.\n",
"- use a brush and brush the cauliflower with olive oil all over.\n",
"- sprinkle remaining sea salt and bake in preheated oven until browned, about 25 to 35 minutes.\n",
"- broil 2 minutes.\n",
"- serve hot.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1 small head cauliflower with leaves
- 2 gallons water
- 1/4 cup course sea salt or kosher salt
- 1 tablespoons best quality extra virgin olive oil
- serve with tahini
### Assistant: The ingredients you'll need are:
- 1 small head cauliflower with leaves
- 2 gallons water
- 1/4 cup course sea salt or kosher salt
- 1 tablespoons best quality extra virgin olive oil
- serve with tahini
You can follows these steps to make the recipe:
- preheat oven to 550degf with oven rack in center of oven.
- trim stem of cauliflower, keeping leaves intact, so it will sit level on a sheet pan.
- bring 2 gallons water to a boil in a large pot over high heat.
- stir in salt until dissolved.
- add the cauliflower, placing something over the cauliflower to keep it submerged.
- boil until very tender, 12 to 13 minutes.
- carefully lift the cauliflower from water and drain.
- transfer to the sheet pan, stem side down.
- use a brush and brush the cauliflower with olive oil all over.
- sprinkle remaining sea salt and bake in preheated oven until browned, about 25 to 35 minutes.
- broil 2 minutes.
- serve hot.
- .
|
3d012f9e-54c6-4c46-9e1d-dfa317e39a2b | roasted man pecans | i'm sorry, but i was reading a recipe about roasted, buttered and salted pecans . ten minutes at 350 degrees oh, no no, this can't be . it offends my tender sensibilities as a man's man self characterized . men need salt . salt and butter . here is a simple, perennial winner. | https://www.yummly.com/private/recipe/Roasted-Man-Pecans-968033?layout=prep-steps | cookie, melted butter, sea salt | [
"- cookie\n",
"- 4.0 tablespoon melted butter\n",
"- sea salt\n"
] | [
"- everything is going to be done in 20 minute increments.\n",
"- it's easier for me to remember that way.\n",
"- you start off by heating the oven to 230 240 degrees.\n",
"- 220 230 for convection oven.\n",
"- spread the pecans on the sheet s one layer deep.\n",
"- now here is the key dry no salt or butter yet.\n",
"- roast 20 min.\n",
"- , stir roast 20 min.\n",
"- , stir roast 20 min.\n",
"- , stir.\n",
"- at this time take a bite and see if they are drying out inside.\n",
"- there will be a little sliver of moist pecan in the middle when they are ready for the next step.\n",
"- if they aren't ready do one more 20 minute dry roast.\n",
"- now you can pour on the 1/2 stick of melted butter and stir.\n",
"- then, and only then can you add salt.\n",
"- a nice little snow layer.\n",
"- roast 20 min.\n",
"- then pull them out and stir again, then add salt and put back in the oven for, hopefully, one last 20 minute roast.\n",
"- this hopefully last step is where you will need a female taste tester.\n",
"- by now you have roasted a total of at least five 20 minute sessions, added butter once, and salt twice.\n",
"- pull the pecans out and let the female taste tester see how she likes them.\n",
"- if she says something like \"yum, these are good, \" then you haven't put on enough salt.\n",
"- salt them again and roast them 20 more minutes.\n",
"- but, if she says \"yuk, these are too salty \" then you have done it just right, and there you have roasted man pecans.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- cookie
- 4.0 tablespoon melted butter
- sea salt
### Assistant: The ingredients you'll need are:
- cookie
- 4.0 tablespoon melted butter
- sea salt
You can follows these steps to make the recipe:
- everything is going to be done in 20 minute increments.
- it's easier for me to remember that way.
- you start off by heating the oven to 230 240 degrees.
- 220 230 for convection oven.
- spread the pecans on the sheet s one layer deep.
- now here is the key dry no salt or butter yet.
- roast 20 min.
- , stir roast 20 min.
- , stir roast 20 min.
- , stir.
- at this time take a bite and see if they are drying out inside.
- there will be a little sliver of moist pecan in the middle when they are ready for the next step.
- if they aren't ready do one more 20 minute dry roast.
- now you can pour on the 1/2 stick of melted butter and stir.
- then, and only then can you add salt.
- a nice little snow layer.
- roast 20 min.
- then pull them out and stir again, then add salt and put back in the oven for, hopefully, one last 20 minute roast.
- this hopefully last step is where you will need a female taste tester.
- by now you have roasted a total of at least five 20 minute sessions, added butter once, and salt twice.
- pull the pecans out and let the female taste tester see how she likes them.
- if she says something like "yum, these are good, " then you haven't put on enough salt.
- salt them again and roast them 20 more minutes.
- but, if she says "yuk, these are too salty " then you have done it just right, and there you have roasted man pecans.
- .
|
8903d8feeb6917fd5e4fdef0d322e0d20333d3f6 | skinny er shamrock shake | confession, i've never had a shamrock shake from mcdonald's . but i love the idea of a green minty milkshake for st patrick's day, so i set out to make my own, with a bit less fat and calories. | https://www.skinnytaste.com/skinnyer-shamrock-shake/ | fat free milk, stonyfield organic 0 fat vanilla frozen yogurt, sliced avocado, a few drops nu naturals stevia or 1 tbsp raw sugar, mint extract, crushed ice | [
"- 3/4 cup fat free milk\n",
"- 3/4 cup stonyfield organic 0 fat vanilla frozen yogurt\n",
"- 1/3 cup sliced avocado\n",
"- a few drops nu naturals stevia or 1 tbsp raw sugar\n",
"- 1/4 tsp mint extract\n",
"- 1 cup crushed ice\n"
] | [
"- pour the milk, frozen yogurt, avocado, sugar, mint extract and ice into your blender.\n",
"- blend 3 4 minutes until the mixture is thick and icy.\n",
"- pour into two glasses, and serve with a straw.\n",
"- serve immediately.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 3/4 cup fat free milk
- 3/4 cup stonyfield organic 0 fat vanilla frozen yogurt
- 1/3 cup sliced avocado
- a few drops nu naturals stevia or 1 tbsp raw sugar
- 1/4 tsp mint extract
- 1 cup crushed ice
### Assistant: The ingredients you'll need are:
- 3/4 cup fat free milk
- 3/4 cup stonyfield organic 0 fat vanilla frozen yogurt
- 1/3 cup sliced avocado
- a few drops nu naturals stevia or 1 tbsp raw sugar
- 1/4 tsp mint extract
- 1 cup crushed ice
You can follows these steps to make the recipe:
- pour the milk, frozen yogurt, avocado, sugar, mint extract and ice into your blender.
- blend 3 4 minutes until the mixture is thick and icy.
- pour into two glasses, and serve with a straw.
- serve immediately.
- .
|
ff5c7662-d288-434c-87ec-d8e8e10f6824 | blackened pork tenderloin | serve this slightly spicy meat with a cooling slaw, green salad, or grain salad . any leftovers make great sandwiches, especially slathered with chipotle mayo . inspired by the dish chef jeff mauro prepared for food network in concert. | https://www.yummly.com/private/recipe/Blackened-Pork-Tenderloin-2248120?layout=prep-steps | pork tenderloin, sugar, kosher salt, paprika, garlic powder, onion powder, coriander, salt, black pepper, cayenne, white pepper, butter | [
"- 1.5 pound pork tenderloin\n",
"- 6.0 tablespoon sugar\n",
"- 1.5 tablespoon kosher salt\n",
"- 2.0 tablespoon paprika\n",
"- 2.0 teaspoon garlic powder\n",
"- 2.0 teaspoon onion powder\n",
"- 0.8 teaspoon coriander\n",
"- 0.8 teaspoon salt\n",
"- 0.2 teaspoon black pepper\n",
"- 0.2 teaspoon cayenne\n",
"- 0.2 teaspoon white pepper\n",
"- 2.0 tablespoon butter\n"
] | [
"- in a large measuring cup, combine sugar, kosher salt and 1 cup hot water, stirring to dissolve sugar and salt.\n",
"- add 1 cup cold water.\n",
"- transfer mixture to a large resealable bag and add pork.\n",
"- set aside at room temperature for at least 30 minutes or as long as an hour.\n",
"- meanwhile, in a small bowl, combine paprika, garlic powder, onion powder, coriander, table salt, black pepper, cayenne pepper and white pepper.\n",
"- heat a medium skillet over medium heat, and add the butter.\n",
"- when foaming subsides, add spice mixture and cook, whisking frequently, until it becomes a dark rust color, about 2 minutes.\n",
"- transfer to a plate and set aside to cool to room temperature.\n",
"- remove tenderloin from brine and pat dry.\n",
"- rub all over with spice mixture.\n",
"- preheat a grill with an area for direct high heat and an area for indirect heat.\n",
"- grill tenderloin over direct heat until well browned on all 4 sides, about 2 1/2 minutes per side.\n",
"- move to indirect heat, cover with an overturned disposable aluminum pan, and continue cooking until the internal temperature reaches 145 degrees f.\n",
"- medium rare and 160 degrees f.\n",
"- medium, on a meat thermometer, 6 to 8 minutes.\n",
"- transfer to a cutting board and let rest 3 minutes.\n",
"- slice the tenderloin and serve.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.5 pound pork tenderloin
- 6.0 tablespoon sugar
- 1.5 tablespoon kosher salt
- 2.0 tablespoon paprika
- 2.0 teaspoon garlic powder
- 2.0 teaspoon onion powder
- 0.8 teaspoon coriander
- 0.8 teaspoon salt
- 0.2 teaspoon black pepper
- 0.2 teaspoon cayenne
- 0.2 teaspoon white pepper
- 2.0 tablespoon butter
### Assistant: The ingredients you'll need are:
- 1.5 pound pork tenderloin
- 6.0 tablespoon sugar
- 1.5 tablespoon kosher salt
- 2.0 tablespoon paprika
- 2.0 teaspoon garlic powder
- 2.0 teaspoon onion powder
- 0.8 teaspoon coriander
- 0.8 teaspoon salt
- 0.2 teaspoon black pepper
- 0.2 teaspoon cayenne
- 0.2 teaspoon white pepper
- 2.0 tablespoon butter
You can follows these steps to make the recipe:
- in a large measuring cup, combine sugar, kosher salt and 1 cup hot water, stirring to dissolve sugar and salt.
- add 1 cup cold water.
- transfer mixture to a large resealable bag and add pork.
- set aside at room temperature for at least 30 minutes or as long as an hour.
- meanwhile, in a small bowl, combine paprika, garlic powder, onion powder, coriander, table salt, black pepper, cayenne pepper and white pepper.
- heat a medium skillet over medium heat, and add the butter.
- when foaming subsides, add spice mixture and cook, whisking frequently, until it becomes a dark rust color, about 2 minutes.
- transfer to a plate and set aside to cool to room temperature.
- remove tenderloin from brine and pat dry.
- rub all over with spice mixture.
- preheat a grill with an area for direct high heat and an area for indirect heat.
- grill tenderloin over direct heat until well browned on all 4 sides, about 2 1/2 minutes per side.
- move to indirect heat, cover with an overturned disposable aluminum pan, and continue cooking until the internal temperature reaches 145 degrees f.
- medium rare and 160 degrees f.
- medium, on a meat thermometer, 6 to 8 minutes.
- transfer to a cutting board and let rest 3 minutes.
- slice the tenderloin and serve.
- .
|
abfc3dc7-059e-48c1-a483-0dde49b71dcb | maple roasted butternut squash | sweet maple syrup imparts a slightly caramelized flavor to this irresistible roasted butternut squash. | https://www.yummly.com/private/recipe/Maple-Roasted-Butternut-Squash-9073083?layout=prep-steps | butternut squash, melted butter, pure maple syrup, ground cinnamon, salt, black pepper | [
"- 1.0 butternut squash\n",
"- 1.0 tablespoon melted butter\n",
"- 2.0 tablespoon pure maple syrup\n",
"- 0.2 teaspoon ground cinnamon\n",
"- 0.5 teaspoon salt\n",
"- 0.1 teaspoon black pepper\n"
] | [
"- preheat the oven to 400degf.\n",
"- line a large baking sheet with parchment paper.\n",
"- set aside.\n",
"- chop the butternut squash into 3/4 inch cubes and transfer to a large mixing bowl.\n",
"- drizzle the squash with the melted butter and maple syrup, and season with the cinnamon, salt, and black pepper.\n",
"- use a rubber spatula to toss the squash until it is evenly coated in the syrup mixture.\n",
"- arrange the squash in an even layer on the prepared baking sheet.\n",
"- roast the squash on middle rack of oven, stirring halfway through the cook time, until it is fork tender and caramelized, 30 35 minutes.\n",
"- check to see that squash is done.\n",
"- remove from oven or add time as needed.\n",
"- serve immediately.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.0 butternut squash
- 1.0 tablespoon melted butter
- 2.0 tablespoon pure maple syrup
- 0.2 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.1 teaspoon black pepper
### Assistant: The ingredients you'll need are:
- 1.0 butternut squash
- 1.0 tablespoon melted butter
- 2.0 tablespoon pure maple syrup
- 0.2 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.1 teaspoon black pepper
You can follows these steps to make the recipe:
- preheat the oven to 400degf.
- line a large baking sheet with parchment paper.
- set aside.
- chop the butternut squash into 3/4 inch cubes and transfer to a large mixing bowl.
- drizzle the squash with the melted butter and maple syrup, and season with the cinnamon, salt, and black pepper.
- use a rubber spatula to toss the squash until it is evenly coated in the syrup mixture.
- arrange the squash in an even layer on the prepared baking sheet.
- roast the squash on middle rack of oven, stirring halfway through the cook time, until it is fork tender and caramelized, 30 35 minutes.
- check to see that squash is done.
- remove from oven or add time as needed.
- serve immediately.
- .
|
acd0ae5e-5384-48b0-89a3-4980ccf164d1 | mapo eggplant mabo nasu | this recipe is courtesy of just one cookbook https //www.justonecookbook.com/mapo eggplant/ wprm recipe container 102851 . | https://www.yummly.com/private/recipe/Mapo-Eggplant-Mabo-Nasu-9348517?layout=prep-steps | japanese eggplants, green onions, ginger, garlic, potato starch, oil, sesame oil, ground pork, potato starch, water, sake, doubanjiang, tienmienjiang, chicken stock, miso, sugar, soy sauce, rice vinegar | [
"- 10.0 ounce japanese eggplants\n",
"- 2.0 green onions\n",
"- 1.0 knob ginger\n",
"- 1.0 clove garlic\n",
"- 1.0 tablespoon potato starch\n",
"- 0.3 cup oil\n",
"- 1.0 tablespoon sesame oil\n",
"- 3.5 ounce ground pork\n",
"- 1.0 tablespoon potato starch\n",
"- 2.0 tablespoon water\n",
"- 1.0 tablespoon sake\n",
"- 1.0 tablespoon doubanjiang\n",
"- 1.0 teaspoon tienmienjiang\n",
"- 1.0 cup chicken stock\n",
"- 1.0 teaspoon miso\n",
"- 1.0 teaspoon sugar\n",
"- 1.0 tablespoon soy sauce\n",
"- 2.0 teaspoon rice vinegar\n"
] | [
"- discard the ends of the eggplants.\n",
"- cut them in halves widthwise and then cut into equal sized wedges.\n",
"- soak them in water for 5 minutes to remove astringency.\n",
"- cut 2 green onions into thin rounds and keep the white and green separated.\n",
"- cut the knob of ginger and julienne into thin slices and mince them.\n",
"- you will need heaping 1 tsp.\n",
"- mince the garlic clove.\n",
"- transfer the eggplant to a tray/plate, and pat dry with a paper towel.\n",
"- sprinkle 1 tbsp potato starch/cornstarch and coat well, so there's no moisture on the eggplant.\n",
"- to make the slurry mixture, combine 1 tbsp potato starch/cornstarch and 2 tbsp water in a measuring cup.\n",
"- mix well and set aside.\n",
"- in a large frying pan, heat 1/3 cup oil on medium high heat.\n",
"- add the eggplant in a single layer or fry in batches if the eggplant overlaps.\n",
"- pan fry the eggplant until golden brown and transfer to a plate.\n",
"- the oil used for frying eggplant should be all absorbed by the eggplant.\n",
"- heat 1 tbsp sesame oil on medium heat and add garlic and ginger.\n",
"- stir fry until they are fragrant.\n",
"- then add the ground pork and increase the heat to medium high medium on the professional stove.\n",
"- when the pork is 80 cooked, add 1 tbsp sake and stir.\n",
"- add the white part of green onions, 1 tbsp doubanjiang, and 1 tsp tienmienjiang and stir well to combine.\n",
"- add 1 cup chicken broth.\n",
"- add 1 tsp miso, 1 tsp sugar, and 1 tbsp soy sauce.\n",
"- bring it to simmer and add the eggplant.\n",
"- coat the eggplant with the sauce and slowly drizzle the slurry mixture.\n",
"- bring it to simmer and check the consistency of the sauce.\n",
"- if it's too loose, let the moisture evaporate.\n",
"- if the sauce is too thick, you can drizzle a small amount of water to loosen up.\n",
"- when the consistency is good, drizzle 2 tsp rice vinegar over the sauce.\n",
"- add the green part of green onions right before serving.\n",
"- serve over steamed rice in a bowl or on a plate by itself.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 10.0 ounce japanese eggplants
- 2.0 green onions
- 1.0 knob ginger
- 1.0 clove garlic
- 1.0 tablespoon potato starch
- 0.3 cup oil
- 1.0 tablespoon sesame oil
- 3.5 ounce ground pork
- 1.0 tablespoon potato starch
- 2.0 tablespoon water
- 1.0 tablespoon sake
- 1.0 tablespoon doubanjiang
- 1.0 teaspoon tienmienjiang
- 1.0 cup chicken stock
- 1.0 teaspoon miso
- 1.0 teaspoon sugar
- 1.0 tablespoon soy sauce
- 2.0 teaspoon rice vinegar
### Assistant: The ingredients you'll need are:
- 10.0 ounce japanese eggplants
- 2.0 green onions
- 1.0 knob ginger
- 1.0 clove garlic
- 1.0 tablespoon potato starch
- 0.3 cup oil
- 1.0 tablespoon sesame oil
- 3.5 ounce ground pork
- 1.0 tablespoon potato starch
- 2.0 tablespoon water
- 1.0 tablespoon sake
- 1.0 tablespoon doubanjiang
- 1.0 teaspoon tienmienjiang
- 1.0 cup chicken stock
- 1.0 teaspoon miso
- 1.0 teaspoon sugar
- 1.0 tablespoon soy sauce
- 2.0 teaspoon rice vinegar
You can follows these steps to make the recipe:
- discard the ends of the eggplants.
- cut them in halves widthwise and then cut into equal sized wedges.
- soak them in water for 5 minutes to remove astringency.
- cut 2 green onions into thin rounds and keep the white and green separated.
- cut the knob of ginger and julienne into thin slices and mince them.
- you will need heaping 1 tsp.
- mince the garlic clove.
- transfer the eggplant to a tray/plate, and pat dry with a paper towel.
- sprinkle 1 tbsp potato starch/cornstarch and coat well, so there's no moisture on the eggplant.
- to make the slurry mixture, combine 1 tbsp potato starch/cornstarch and 2 tbsp water in a measuring cup.
- mix well and set aside.
- in a large frying pan, heat 1/3 cup oil on medium high heat.
- add the eggplant in a single layer or fry in batches if the eggplant overlaps.
- pan fry the eggplant until golden brown and transfer to a plate.
- the oil used for frying eggplant should be all absorbed by the eggplant.
- heat 1 tbsp sesame oil on medium heat and add garlic and ginger.
- stir fry until they are fragrant.
- then add the ground pork and increase the heat to medium high medium on the professional stove.
- when the pork is 80 cooked, add 1 tbsp sake and stir.
- add the white part of green onions, 1 tbsp doubanjiang, and 1 tsp tienmienjiang and stir well to combine.
- add 1 cup chicken broth.
- add 1 tsp miso, 1 tsp sugar, and 1 tbsp soy sauce.
- bring it to simmer and add the eggplant.
- coat the eggplant with the sauce and slowly drizzle the slurry mixture.
- bring it to simmer and check the consistency of the sauce.
- if it's too loose, let the moisture evaporate.
- if the sauce is too thick, you can drizzle a small amount of water to loosen up.
- when the consistency is good, drizzle 2 tsp rice vinegar over the sauce.
- add the green part of green onions right before serving.
- serve over steamed rice in a bowl or on a plate by itself.
- .
|
3c46649c42b813f1bab75e8af99cab5b8b1a9d67 | easy no cook salsa recipe | get the chips ready for this quick and easy no cook restaurant style salsa recipe in less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love . it's bright, fresh and perfect for parties | https://www.skinnytaste.com/easy-no-cook-salsa-recipe/ | small onion, small cloves peeled garlic, jalapeno, can diced tomatoes, handful cilantro, juice of 1 lime, kosher salt | [
"- 1/4 small onion\n",
"- 2 small cloves peeled garlic\n",
"- 1/2 jalapeno\n",
"- 14.5 ounce can diced tomatoes\n",
"- handful cilantro\n",
"- juice of 1 lime\n",
"- 1/4 teaspoon kosher salt\n"
] | [
"- place everything in the chopper of food processor and pulse a few times until combined and chunky.\n",
"- don't over process.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1/4 small onion
- 2 small cloves peeled garlic
- 1/2 jalapeno
- 14.5 ounce can diced tomatoes
- handful cilantro
- juice of 1 lime
- 1/4 teaspoon kosher salt
### Assistant: The ingredients you'll need are:
- 1/4 small onion
- 2 small cloves peeled garlic
- 1/2 jalapeno
- 14.5 ounce can diced tomatoes
- handful cilantro
- juice of 1 lime
- 1/4 teaspoon kosher salt
You can follows these steps to make the recipe:
- place everything in the chopper of food processor and pulse a few times until combined and chunky.
- don't over process.
- .
|
990aa136-bf6f-420b-8cf9-d6d37718a805 | chocolate cake in a cup | homemade chocolate cake takes time, effort and patience... unless you have a mug, 5 minutes and a microwave . this tasty mug cake recipe is simple, easy and can be customized to suit your sweet tooth . chocolate cake in a cup, perfect for a serving size of one, delivers a big treat with a small effort . we like to eat it still warm, with vanilla ice cream . we're also not above "frosting" it with nutella or a scoop of peanut butter for rich chocolate peanut butter perfection . can you really bake a chocolate cake in the microwave an entire cake nope but the magic of microwave cookery is in full effect for this single serving recipe it works great for one when you want a quick treat . if you want to double the recipe it'll work just fine, but you'll need to divide the final batter between two mugs and increase cooking time by 15 seconds if you cook both cakes at once . do i need a special kind of cup or mug for this to work all the vessel has to be is microwave safe, more or less mug shaped i.e . not flat, and able to hold 8 ounces . and because the entire recipe is made right in the microwave safe mug, clean up is easy and fast . does it taste the same as a cake baked in the oven this cake is a little different, texture wise . it's a bit denser because the microwaves cook the cake differently than the heat of a traditional oven . the effect is more lava cake, less birthday cake . but what you trade off in texture you get back in speed what other cake gets "baked" in less than two minutes this chocolate mug cake is the perfect option when you're craving a delicious sweet treat and don't want to wait 45 minutes . will it really rise doesn't cake need baking powder or baking soda while most cakes require a helpful lift from baking soda or baking powder, in this recipe whisking the egg into the small amount of batter gives it enough puff from the air incorporated into the egg white that the cake still rises . what if i don't have one of the ingredients is this a strict recipe all baking, even when it's done in the microwave, is a more precise than regular cooking because of the chemical reactions involved . however, see the next two questions below for exceptions... mini chocolate chips do i need them must they be mini you can leave out chocolate chips if you don't have any, but using two types of chocolate makes for a richer, more flavorful cake . mini chocolate chips will suspend most evenly throughout the batter . but if you only have regular sized chips, stir a few into the batter and then sprinkle the rest across the top right before you pop it in the microwave . some will sink, but not all . and use whatever kind of chips you like butterscotch is a satisfying counterpoint to the chocolate, as are white chocolate chips, or try peppermint chips during the holidays . do i have to use both brown and white sugar using these two kinds of sugar gives the cake a more complex sweetness and interesting flavor and be sure to gently pack the brown sugar into the measuring spoon for maximum deliciousness and accuracy so, for the best mug cake, use both . but if you only have white sugar, that can work too . is this safe for kids could a child make it while it's always best to have an adult present in the kitchen, this microwave mug cake is an excellent starter recipe for a young cook eager to bake something by her or himself no hot oven or flame on the stove makes it a no worry lesson in following directions, counting, and the wonders of kitchen chemistry . can i customize this cake what if i want to incorporate some mix ins go wild give a nod to chocolate's heritage it's indigenous to latin america and was originally cultivated by the ancient mayans by making a mexican hot chocolate cake add 1/4 teaspoon of cinnamon and a dash of cayenne to the dry ingredients . or make a s'mores cake stir 1 tablespoon of mini marshmallows into the prepared batter just before baking and serve with graham crackers. | https://www.yummly.com/private/recipe/Chocolate-Cake-in-a-Cup-497713?layout=prep-steps | all purpose flour, brown sugar, white sugar, milk, unsweetened cocoa powder, egg, vanilla extract, salt, mini chocolate chips, whipped cream | [
"- 3.0 tablespoon all purpose flour\n",
"- 2.0 tablespoon brown sugar\n",
"- 1.0 tablespoon white sugar\n",
"- 4.0 tablespoon milk\n",
"- 2.0 tablespoon unsweetened cocoa powder\n",
"- 1.0 egg\n",
"- 0.2 teaspoon vanilla extract\n",
"- 0.2 teaspoon salt\n",
"- 1.0 tablespoon mini chocolate chips\n",
"- whipped cream\n"
] | [
"- mix all the ingredients together with a fork in a large mug or in two smaller ones.\n",
"- mix for 2 minutes.\n",
"- microwave for 2 minutes.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 3.0 tablespoon all purpose flour
- 2.0 tablespoon brown sugar
- 1.0 tablespoon white sugar
- 4.0 tablespoon milk
- 2.0 tablespoon unsweetened cocoa powder
- 1.0 egg
- 0.2 teaspoon vanilla extract
- 0.2 teaspoon salt
- 1.0 tablespoon mini chocolate chips
- whipped cream
### Assistant: The ingredients you'll need are:
- 3.0 tablespoon all purpose flour
- 2.0 tablespoon brown sugar
- 1.0 tablespoon white sugar
- 4.0 tablespoon milk
- 2.0 tablespoon unsweetened cocoa powder
- 1.0 egg
- 0.2 teaspoon vanilla extract
- 0.2 teaspoon salt
- 1.0 tablespoon mini chocolate chips
- whipped cream
You can follows these steps to make the recipe:
- mix all the ingredients together with a fork in a large mug or in two smaller ones.
- mix for 2 minutes.
- microwave for 2 minutes.
- .
|
8a4002df3b72ad39013b92741e61714f | quick string cheese spaghetti and meatballs | quick string cheese spaghetti and meatballs with shredded mozzarella cheese, spaghetti, ragu old world style pasta sauce | https://www.yummly.com/private/recipe/Quick-string-cheese-spaghetti-_-meatballs-298235?layout=prep-steps | shredded mozzarella cheese, spaghetti, ragu old world style pasta sauce | [
"- none shredded mozzarella cheese\n",
"- none spaghetti\n",
"- none ragu old world style pasta sauce\n"
] | [
"- combine leftover spaghetti and meatballs, cheese and ragu old world style pasta sauce.\n",
"- heat on the stovetop or in the oven until the cheese is melted.\n",
"- serve, if desired, with additional ragu old world style pasta sauce.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- none shredded mozzarella cheese
- none spaghetti
- none ragu old world style pasta sauce
### Assistant: The ingredients you'll need are:
- none shredded mozzarella cheese
- none spaghetti
- none ragu old world style pasta sauce
You can follows these steps to make the recipe:
- combine leftover spaghetti and meatballs, cheese and ragu old world style pasta sauce.
- heat on the stovetop or in the oven until the cheese is melted.
- serve, if desired, with additional ragu old world style pasta sauce.
- .
|
f0bc96a0-1971-48b9-a18b-3d2043423558 | golden cod with baked peppers | cod is a versatile fish that pairs great with peppers . both the fish and the peppers are sweet and bold . this golden cod with baked peppers also includes potatoes and onions, with garlic to add a layer of bite . the potatoes are cut into thin strips for texture and taste . this dinner goes great with a side salad . this dish is not only pretty to look at, it also tastes great | https://www.yummly.com/private/recipe/Golden-Cod-with-Baked-Peppers-897889?layout=prep-steps | cod, potato, onion, garlic clove, eggs, chopped parsley, red pepper, olive oil, salt, ground black pepper | [
"- 1.0 cod\n",
"- 700.0 gram potato\n",
"- 1.0 onion\n",
"- 1.0 garlic clove\n",
"- 5.0 eggs\n",
"- chopped parsley\n",
"- 1.0 red pepper\n",
"- olive oil\n",
"- salt\n",
"- ground black pepper\n"
] | [
"- slightly scald the cod, drain, and set aside.\n",
"- fry the potatoes, drain on paper towels.\n",
"- grill the pepper, cut into strips, set aside.\n",
"- heat a large skillet with onion, garlic, and little olive oil.\n",
"- when the onion is translucent and golden, add the cod, and cook for a few minutes.\n",
"- beat eggs with chopped parsley, reserving some for the garnish.\n",
"- season with salt and pepper.\n",
"- add the potatoes to the cod, mix well.\n",
"- add eggs, stir, and cook to taste.\n",
"- to serve, garnish with strips of roasted peppers and chopped parsley.\n",
"- accompany with a salad.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1.0 cod
- 700.0 gram potato
- 1.0 onion
- 1.0 garlic clove
- 5.0 eggs
- chopped parsley
- 1.0 red pepper
- olive oil
- salt
- ground black pepper
### Assistant: The ingredients you'll need are:
- 1.0 cod
- 700.0 gram potato
- 1.0 onion
- 1.0 garlic clove
- 5.0 eggs
- chopped parsley
- 1.0 red pepper
- olive oil
- salt
- ground black pepper
You can follows these steps to make the recipe:
- slightly scald the cod, drain, and set aside.
- fry the potatoes, drain on paper towels.
- grill the pepper, cut into strips, set aside.
- heat a large skillet with onion, garlic, and little olive oil.
- when the onion is translucent and golden, add the cod, and cook for a few minutes.
- beat eggs with chopped parsley, reserving some for the garnish.
- season with salt and pepper.
- add the potatoes to the cod, mix well.
- add eggs, stir, and cook to taste.
- to serve, garnish with strips of roasted peppers and chopped parsley.
- accompany with a salad.
- .
|
e32cc10a73e53df66408c9ec9d5f390cd7bd73a4 | sandra's mexican israeli salad | a recipe for israeli salad made mexican style with cucumbers, tomatoes, lime juice, shredded lettuce, cilantro, onion and salt . vegan pareve kosher | https://toriavey.com/toris-kitchen/sandras-mexican-israeli-salad/ | persian cucumbers, diced small, fresh ripe red tomatoes, seeded and diced, iceberg lettuce, sliced into thin shreds, white onion, minced, fresh jalapenos, seeded and diced use more peppers for more heat, fresh minced cilantro, fresh lime juice, extra virgin olive oil, salt to taste | [
"- 1 lb persian cucumbers\n",
"- diced small\n",
"- 1 lb fresh ripe red tomatoes\n",
"- seeded and diced\n",
"- 1/2 head iceberg lettuce\n",
"- sliced into thin shreds\n",
"- 1/2 white onion\n",
"- minced\n",
"- 2 6 fresh jalapenos\n",
"- seeded and diced use more peppers for more heat\n",
"- 1/2 cup fresh minced cilantro\n",
"- 1/4 cup fresh lime juice\n",
"- 1/4 cup extra virgin olive oil\n",
"- salt to taste\n"
] | [
"- combine all ingredients in a bowl.\n",
"- add 2 jalapeno peppers for mild, 6 for a kick.\n",
"- use serrano peppers for a super spicy salad.\n",
"- make sure you remove all seeds from the jalapenos before adding to the salad serranos don't need to be seeded.\n",
"- toss the salad till all vegetables are well coated with cilantro, oil, lime juice, and salt.\n",
"- best served fresh at room temperature.\n",
"- variation add 2 ripe diced avocados.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 1 lb persian cucumbers
- diced small
- 1 lb fresh ripe red tomatoes
- seeded and diced
- 1/2 head iceberg lettuce
- sliced into thin shreds
- 1/2 white onion
- minced
- 2 6 fresh jalapenos
- seeded and diced use more peppers for more heat
- 1/2 cup fresh minced cilantro
- 1/4 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- salt to taste
### Assistant: The ingredients you'll need are:
- 1 lb persian cucumbers
- diced small
- 1 lb fresh ripe red tomatoes
- seeded and diced
- 1/2 head iceberg lettuce
- sliced into thin shreds
- 1/2 white onion
- minced
- 2 6 fresh jalapenos
- seeded and diced use more peppers for more heat
- 1/2 cup fresh minced cilantro
- 1/4 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- salt to taste
You can follows these steps to make the recipe:
- combine all ingredients in a bowl.
- add 2 jalapeno peppers for mild, 6 for a kick.
- use serrano peppers for a super spicy salad.
- make sure you remove all seeds from the jalapenos before adding to the salad serranos don't need to be seeded.
- toss the salad till all vegetables are well coated with cilantro, oil, lime juice, and salt.
- best served fresh at room temperature.
- variation add 2 ripe diced avocados.
- .
|
71d0473d-f9ed-42f2-a4fa-f5a3ea6a8532 | pasta met paddestoelen en ham | pasta met paddestoelen en ham with tagliatelle, ui, knoflook, ham, paddestoelen, kruid, knorr mix voor spaghetti, mozzarella, basilicum | https://www.yummly.com/private/recipe/Pasta-Met-Paddestoelen-En-Ham-674173?layout=prep-steps | tagliatelle, ui, knoflook, ham, paddestoelen, kruid, knorr mix voor spaghetti, mozzarella, basilicum | [
"- 300.0 gram tagliatelle\n",
"- 1.0 ui\n",
"- 1.0 clove knoflook\n",
"- 1.0 ham\n",
"- 150.0 gram paddestoelen\n",
"- 250.0 gram kruid\n",
"- 1.0 bag knorr mix voor spaghetti\n",
"- 1.0 mozzarella\n",
"- 0.5 bunch basilicum\n"
] | [
"- kook de tagliatelle beetgaar zoals aangegeven op de verpakking.\n",
"- snipper de ui en hak de knoflook.\n",
"- snijd de ham in blokjes en de champignons in plakjes.\n",
"- bak het gehakt zonder olie of margarine rul en bruin.\n",
"- bak de ui, de knoflook, de ham en de champignons mee.\n",
"- voeg 500 ml water en de inhoud van het zakje knorr mix toe.\n",
"- breng het geheel al roerend aan de kook, zet het vuur laag en laat de saus 2 3 minuten zachtjes doorkoken.\n",
"- serveer de tagliatelle met de saus.\n",
"- strooi de mozzarella en de basilicumblaadjes erover.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 300.0 gram tagliatelle
- 1.0 ui
- 1.0 clove knoflook
- 1.0 ham
- 150.0 gram paddestoelen
- 250.0 gram kruid
- 1.0 bag knorr mix voor spaghetti
- 1.0 mozzarella
- 0.5 bunch basilicum
### Assistant: The ingredients you'll need are:
- 300.0 gram tagliatelle
- 1.0 ui
- 1.0 clove knoflook
- 1.0 ham
- 150.0 gram paddestoelen
- 250.0 gram kruid
- 1.0 bag knorr mix voor spaghetti
- 1.0 mozzarella
- 0.5 bunch basilicum
You can follows these steps to make the recipe:
- kook de tagliatelle beetgaar zoals aangegeven op de verpakking.
- snipper de ui en hak de knoflook.
- snijd de ham in blokjes en de champignons in plakjes.
- bak het gehakt zonder olie of margarine rul en bruin.
- bak de ui, de knoflook, de ham en de champignons mee.
- voeg 500 ml water en de inhoud van het zakje knorr mix toe.
- breng het geheel al roerend aan de kook, zet het vuur laag en laat de saus 2 3 minuten zachtjes doorkoken.
- serveer de tagliatelle met de saus.
- strooi de mozzarella en de basilicumblaadjes erover.
- .
|
519d1e28-205f-493b-bba2-d4ca5dcf06d6 | cherry nut bread | this soft, vanilla scented dessert bread is studded with sweet maraschino cherries and toasted nuts . it's perfect for gifting throughout the holidays, or enjoyed with tea any time of year. | https://www.yummly.com/private/recipe/Cherry-Nut-Bread-9061270?layout=prep-steps | nonstick cooking spray, unsalted butter, granulated sugar, vanilla extract, almond extract, large eggs, sour cream, milk, all purpose flour, baking powder, baking soda, salt, maraschino cherries, walnuts | [
"- nonstick cooking spray\n",
"- 0.5 cup unsalted butter\n",
"- 0.8 cup granulated sugar\n",
"- 1.0 teaspoon vanilla extract\n",
"- 0.2 teaspoon almond extract\n",
"- 2.0 large eggs\n",
"- 0.5 cup sour cream\n",
"- 0.2 cup milk\n",
"- 1.8 cup all purpose flour\n",
"- 1.0 teaspoon baking powder\n",
"- 0.5 teaspoon baking soda\n",
"- 0.5 teaspoon salt\n",
"- 1.0 jar maraschino cherries\n",
"- 0.5 cup walnuts\n"
] | [
"- preheat the oven to 350degf.\n",
"- spray a 9x5 inch loaf pan with nonstick cooking spray.\n",
"- set aside.\n",
"- use a mixer to cream together butter, granulated sugar, vanilla extract, and almond extract on medium high speed in a large mixing bowl until smooth and combined, 1 2 minutes.\n",
"- add the eggs and beat until mixture is pale and fluffy, about 1 minute.\n",
"- add the sour cream and milk.\n",
"- continue to beat on medium high speed, scraping down sides of bowl with a rubber spatula as needed, until fully incorporated.\n",
"- add the flour, baking powder, baking soda, and salt to bowl.\n",
"- beat mixture on medium low speed, scraping down sides of bowl with a rubber spatula, until just combined.\n",
"- do not over mix.\n",
"- fold in the chopped cherries and walnuts and pour batter into the prepared loaf pan.\n",
"- bake the bread on middle rack of oven until a toothpick inserted in center comes out clean, 55 65 minutes.\n",
"- check to see that bread is done.\n",
"- remove from oven or add time as needed.\n",
"- allow the bread to rest in the pan for 10 minutes, then release bread onto a cooling rack.\n",
"- allow to cool at least 1 hour before slicing and serving.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- nonstick cooking spray
- 0.5 cup unsalted butter
- 0.8 cup granulated sugar
- 1.0 teaspoon vanilla extract
- 0.2 teaspoon almond extract
- 2.0 large eggs
- 0.5 cup sour cream
- 0.2 cup milk
- 1.8 cup all purpose flour
- 1.0 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.0 jar maraschino cherries
- 0.5 cup walnuts
### Assistant: The ingredients you'll need are:
- nonstick cooking spray
- 0.5 cup unsalted butter
- 0.8 cup granulated sugar
- 1.0 teaspoon vanilla extract
- 0.2 teaspoon almond extract
- 2.0 large eggs
- 0.5 cup sour cream
- 0.2 cup milk
- 1.8 cup all purpose flour
- 1.0 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.0 jar maraschino cherries
- 0.5 cup walnuts
You can follows these steps to make the recipe:
- preheat the oven to 350degf.
- spray a 9x5 inch loaf pan with nonstick cooking spray.
- set aside.
- use a mixer to cream together butter, granulated sugar, vanilla extract, and almond extract on medium high speed in a large mixing bowl until smooth and combined, 1 2 minutes.
- add the eggs and beat until mixture is pale and fluffy, about 1 minute.
- add the sour cream and milk.
- continue to beat on medium high speed, scraping down sides of bowl with a rubber spatula as needed, until fully incorporated.
- add the flour, baking powder, baking soda, and salt to bowl.
- beat mixture on medium low speed, scraping down sides of bowl with a rubber spatula, until just combined.
- do not over mix.
- fold in the chopped cherries and walnuts and pour batter into the prepared loaf pan.
- bake the bread on middle rack of oven until a toothpick inserted in center comes out clean, 55 65 minutes.
- check to see that bread is done.
- remove from oven or add time as needed.
- allow the bread to rest in the pan for 10 minutes, then release bread onto a cooling rack.
- allow to cool at least 1 hour before slicing and serving.
- .
|
ddefb42fa843e2ac50f1de1ba9df0aa1e40e8bfb | chicken sausage and peppers macaroni casserole | chicken sausage, bell peppers, onions and mushrooms simmered in a marinara sauce then baked in the casserole with whole wheat macaroni topped with mozzarella. | https://www.skinnytaste.com/chicken-sausage-and-peppers-macaroni/ | chicken sausage, olive oil, chopped onion, medium red pepper, medium yellow pepper, chopped garlic, sliced mushrooms, 14.5 oz can petite diced tomatoes, drained, marinara sauce, water, italian seasoning or dried thyme, kosher salt, shredded mozzarella cheese, uncooked delallo whole wheat or gluten free elbows | [
"- 14 ounces chicken sausage\n",
"- 1 tbsp olive oil\n",
"- 1 cup chopped onion\n",
"- 1 medium red pepper\n",
"- 1 medium yellow pepper\n",
"- 3 cloves chopped garlic\n",
"- 1 cup sliced mushrooms\n",
"- 1 14.5 oz can petite diced tomatoes\n",
"- drained\n",
"- 2 cups marinara sauce\n",
"- 2 cups water\n",
"- 1/2 tsp italian seasoning or dried thyme\n",
"- 1 tsp kosher salt\n",
"- 8 oz shredded mozzarella cheese\n",
"- 8 oz uncooked delallo whole wheat or gluten free elbows\n"
] | [
"- preheat oven to 350degf.\n",
"- in a large deep non stick skillet, brown the sausage over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks.\n",
"- set aside on a dish.\n",
"- add olive oil to the skillet, reduce heat to medium and add the onions, garlic and peppers saute until the vegetables soft, about 6 to 7 minutes.\n",
"- return the sausage to the skillet along with the remaining ingredients except for the pasta and cheese.\n",
"- bring to a boil and then lower heat to medium low and simmer for 10 minutes, until the vegetables are soft.\n",
"- spoon just enough of the sausage/vegetable mixture to cover the bottom of a 9x13 pan.\n",
"- cover with uncooked pasta.\n",
"- spoon remaining sauce mixture evenly over the top and sprinkle with cheese.\n",
"- cover with foil and bake 50 55 minutes.\n",
"- remove from oven and let stand, covered, for 15 minutes.\n",
"- divide into 8 servings.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 14 ounces chicken sausage
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 medium red pepper
- 1 medium yellow pepper
- 3 cloves chopped garlic
- 1 cup sliced mushrooms
- 1 14.5 oz can petite diced tomatoes
- drained
- 2 cups marinara sauce
- 2 cups water
- 1/2 tsp italian seasoning or dried thyme
- 1 tsp kosher salt
- 8 oz shredded mozzarella cheese
- 8 oz uncooked delallo whole wheat or gluten free elbows
### Assistant: The ingredients you'll need are:
- 14 ounces chicken sausage
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 medium red pepper
- 1 medium yellow pepper
- 3 cloves chopped garlic
- 1 cup sliced mushrooms
- 1 14.5 oz can petite diced tomatoes
- drained
- 2 cups marinara sauce
- 2 cups water
- 1/2 tsp italian seasoning or dried thyme
- 1 tsp kosher salt
- 8 oz shredded mozzarella cheese
- 8 oz uncooked delallo whole wheat or gluten free elbows
You can follows these steps to make the recipe:
- preheat oven to 350degf.
- in a large deep non stick skillet, brown the sausage over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks.
- set aside on a dish.
- add olive oil to the skillet, reduce heat to medium and add the onions, garlic and peppers saute until the vegetables soft, about 6 to 7 minutes.
- return the sausage to the skillet along with the remaining ingredients except for the pasta and cheese.
- bring to a boil and then lower heat to medium low and simmer for 10 minutes, until the vegetables are soft.
- spoon just enough of the sausage/vegetable mixture to cover the bottom of a 9x13 pan.
- cover with uncooked pasta.
- spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
- cover with foil and bake 50 55 minutes.
- remove from oven and let stand, covered, for 15 minutes.
- divide into 8 servings.
- .
|
da015a16-d2dc-47a2-aef9-55d4cee8e3b4 | southwestern green chile pork roast | southwestern green chile pork roast with pork shoulder, olive oil, onion, tomatoes, green chiles, ground cumin, corn tortillas, salsa verde, avocados, sour cream | https://www.yummly.com/private/recipe/Southwestern-Green-Chile-Pork-Roast-1887813?layout=prep-steps | pork shoulder, olive oil, onion, tomatoes, green chiles, ground cumin, corn tortillas, salsa verde, avocados, sour cream | [
"- 4.0 pound pork shoulder\n",
"- 2.0 tablespoon olive oil\n",
"- 1.0 cup onion\n",
"- 14.5 ounce tomatoes\n",
"- 8.0 ounce green chiles\n",
"- 2.0 teaspoon ground cumin\n",
"- corn tortillas\n",
"- salsa verde\n",
"- avocados\n",
"- sour cream\n"
] | [
"- heat the oil in a large skillet over medium high heat.\n",
"- add pork and cook until browned on all sides, about 6 to 8 minutes, turning to brown each side.\n",
"- place pork in slow cooker and add onion, tomatoes, green chilies and cumin.\n",
"- season to taste with salt and pepper.\n",
"- add 1 cup water.\n",
"- cook on low for 6 to 8 hours, until tender remove pork and cool slightly.\n",
"- shred meat with a fork discarding fat.\n",
"- spoon some vegetables from the slow cooker over the pork.\n",
"- serve on corn tortillas and top with salsa verde, avocados and sour cream, if desired.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 4.0 pound pork shoulder
- 2.0 tablespoon olive oil
- 1.0 cup onion
- 14.5 ounce tomatoes
- 8.0 ounce green chiles
- 2.0 teaspoon ground cumin
- corn tortillas
- salsa verde
- avocados
- sour cream
### Assistant: The ingredients you'll need are:
- 4.0 pound pork shoulder
- 2.0 tablespoon olive oil
- 1.0 cup onion
- 14.5 ounce tomatoes
- 8.0 ounce green chiles
- 2.0 teaspoon ground cumin
- corn tortillas
- salsa verde
- avocados
- sour cream
You can follows these steps to make the recipe:
- heat the oil in a large skillet over medium high heat.
- add pork and cook until browned on all sides, about 6 to 8 minutes, turning to brown each side.
- place pork in slow cooker and add onion, tomatoes, green chilies and cumin.
- season to taste with salt and pepper.
- add 1 cup water.
- cook on low for 6 to 8 hours, until tender remove pork and cool slightly.
- shred meat with a fork discarding fat.
- spoon some vegetables from the slow cooker over the pork.
- serve on corn tortillas and top with salsa verde, avocados and sour cream, if desired.
- .
|
fba301bf1f892ca0de7a066aab4fe3d866b2c723 | gluten free chicken schnitzel | learn to make gluten free chicken schnitzel with this easy gf, low carb recipe for crispy fried and seasoned chicken breasts . kosher, meat. | https://toriavey.com/toris-kitchen/gluten-free-chicken-schnitzel/ | boneless skinless chicken breasts, eggs, almond meal, za'atar spice blend, paprika, sesame seeds, salt and pepper, oil for frying, fresh lemon wedges for garnish, parsley flakes, dried crushed mint, sesame seeds | [
"- 2 lbs boneless skinless chicken breasts\n",
"- 2 large eggs\n",
"- 1 cup almond meal\n",
"- 1/4 cup za'atar spice blend\n",
"- 1 tbsp paprika\n",
"- 1/2 tbsp sesame seeds\n",
"- salt and pepper\n",
"- oil for frying\n",
"- fresh lemon wedges for garnish\n",
"- 2 tbsp parsley flakes\n",
"- 1/2 tsp dried crushed mint\n",
"- 1 tbsp sesame seeds\n"
] | [
"- lay down a 2 foot long strip of plastic wrap on your kitchen countertop.\n",
"- place chicken breasts on the plastic, leaving a 2 inch space between each breast.\n",
"- cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic.\n",
"- use a mallet to pound the breasts until they are a little less than 1/4 inch thick.\n",
"- season breasts with salt and pepper.\n",
"- set up two wide, shallow bowls and a large plate on your countertop.\n",
"- in your first bowl, beat the eggs.\n",
"- in your second bowl, stir together the almond meal, za'atar spice blend, paprika, sesame seeds, and 1 tsp salt till well blended.\n",
"- leave an empty plate nearby where you will place your coated schnitzels.\n",
"- pour oil into a skillet until it's deep enough for frying about 1/2 inch.\n",
"- heat the oil slowly over medium.\n",
"- while oil is heating, dip each breast one by one into your breading bowls first coat with egg, then with almond meal mixture.\n",
"- pat the almond meal coating onto all visible sides of the breasts, making sure there's an even layer of coating over all the visible surfaces.\n",
"- the ideal temperature to fry schnitzel is around 375 degrees f.\n",
"- when the oil is hot but not smoking or splattering, fry the coated breasts in single layer batches until they are golden brown on both sides.\n",
"- if your oil is at the right temperature, it should take about 3 4 minutes per side.\n",
"- don't fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.\n",
"- frying note the gluten free schnitzel coating will shed a bit during the frying process, which dirties the oil.\n",
"- frying up to four breasts in the oil two batches of two breasts each, one immediately after the other will work fine.\n",
"- if you are planning on frying more than four breasts, dispose of the oil, clean the skillet, and reheat a batch of fresh oil before proceeding.\n",
"- or, you can let the oil cool and strain it clean between batches.\n",
"- if you don't, you'll wind up with some dirty looking schnitzels after frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil.\n",
"- sprinkle the schnitzels with salt to taste.\n",
"- serve hot garnished with lemon wedges and your favorite condiment.\n",
"- .\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 2 lbs boneless skinless chicken breasts
- 2 large eggs
- 1 cup almond meal
- 1/4 cup za'atar spice blend
- 1 tbsp paprika
- 1/2 tbsp sesame seeds
- salt and pepper
- oil for frying
- fresh lemon wedges for garnish
- 2 tbsp parsley flakes
- 1/2 tsp dried crushed mint
- 1 tbsp sesame seeds
### Assistant: The ingredients you'll need are:
- 2 lbs boneless skinless chicken breasts
- 2 large eggs
- 1 cup almond meal
- 1/4 cup za'atar spice blend
- 1 tbsp paprika
- 1/2 tbsp sesame seeds
- salt and pepper
- oil for frying
- fresh lemon wedges for garnish
- 2 tbsp parsley flakes
- 1/2 tsp dried crushed mint
- 1 tbsp sesame seeds
You can follows these steps to make the recipe:
- lay down a 2 foot long strip of plastic wrap on your kitchen countertop.
- place chicken breasts on the plastic, leaving a 2 inch space between each breast.
- cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic.
- use a mallet to pound the breasts until they are a little less than 1/4 inch thick.
- season breasts with salt and pepper.
- set up two wide, shallow bowls and a large plate on your countertop.
- in your first bowl, beat the eggs.
- in your second bowl, stir together the almond meal, za'atar spice blend, paprika, sesame seeds, and 1 tsp salt till well blended.
- leave an empty plate nearby where you will place your coated schnitzels.
- pour oil into a skillet until it's deep enough for frying about 1/2 inch.
- heat the oil slowly over medium.
- while oil is heating, dip each breast one by one into your breading bowls first coat with egg, then with almond meal mixture.
- pat the almond meal coating onto all visible sides of the breasts, making sure there's an even layer of coating over all the visible surfaces.
- the ideal temperature to fry schnitzel is around 375 degrees f.
- when the oil is hot but not smoking or splattering, fry the coated breasts in single layer batches until they are golden brown on both sides.
- if your oil is at the right temperature, it should take about 3 4 minutes per side.
- don't fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
- frying note the gluten free schnitzel coating will shed a bit during the frying process, which dirties the oil.
- frying up to four breasts in the oil two batches of two breasts each, one immediately after the other will work fine.
- if you are planning on frying more than four breasts, dispose of the oil, clean the skillet, and reheat a batch of fresh oil before proceeding.
- or, you can let the oil cool and strain it clean between batches.
- if you don't, you'll wind up with some dirty looking schnitzels after frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil.
- sprinkle the schnitzels with salt to taste.
- serve hot garnished with lemon wedges and your favorite condiment.
- .
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dfd6b5bc-cc9d-4187-9204-fb9698439a4c | kimchi fried rice with sesame egg | this is the perfect recipe to cook when you don't feel like cooking . maybe it's a late night or maybe you didn't make it to the market . whatever the reason, whipping up a quick meal in your kitchen doesn't need to be a complicated or lengthy process . in this dish we clean out the fridge and the raid the pantry, bringing together the flavors of korea with ingredients you already have on hand . we layer ingredients as we build the fried rice, then we top it with the most perfectly fried, sesame kissed egg you've ever seen. | https://www.yummly.com/private/recipe/Kimchi-Fried-Rice-with-Sesame-Egg-9141508?layout=prep-steps | quick cooking rice, red onion, carrots, chili, garlic cloves, kimchi, frozen peas, soy sauce, sesame seeds, salt, butter, egg, ginger, chili | [
"- 2.0 cup quick cooking rice\n",
"- 0.5 red onion\n",
"- 2.0 carrots\n",
"- 0.5 chili\n",
"- 2.0 garlic cloves\n",
"- 1.0 cup kimchi\n",
"- 1.0 cup frozen peas\n",
"- 1.0 tablespoon soy sauce\n",
"- 1.0 tablespoon sesame seeds\n",
"- salt\n",
"- 3.0 tablespoon butter\n",
"- 1.0 egg\n",
"- ginger\n",
"- chili\n"
] | [
"- grab a small pot and place over medium heat.\n",
"- add equal parts hot water and rice.\n",
"- once it comes to a boil, turn the heat down and cook for about 3 minutes.\n",
"- place a large pan over high heat.\n",
"- dice up your onion and grate your carrots.\n",
"- chop up the chili and garlic.\n",
"- add a couple of tablespoons of butter to your hot pan.\n",
"- add the onions, carrots, chili, and garlic to the pan.\n",
"- give it a good toss and season with salt.\n",
"- give your kimchi a rough chop and add it to the pan.\n",
"- now add your rice to the pan and stir to combine.\n",
"- place a small, non stick pan over high heat.\n",
"- add a tablespoon of butter to the pan.\n",
"- crack the egg into the pan, sprinkle with salt, and cook for 1 minute.\n",
"- after one minute, cover the pan and remove it from the heat.\n",
"- after about 30 seconds you will have a perfectly fried egg.\n",
"- season the fried rice with salt and hit it with the soy sauce.\n",
"- now grab a dinner plate.\n",
"- pile the fried rice on the plate, lift the egg out of the butter, and plate on top of rice.\n",
"- garnish with a sprinkling of sesame seeds.\n",
"- hot tip hot pan, little butter, crack egg, cook 1 minute, cover, remove from heat, wait 30 seconds, and the perfect fried egg.\n"
] | ### Human: Generate cooking recipes. Include ingredients:
- 2.0 cup quick cooking rice
- 0.5 red onion
- 2.0 carrots
- 0.5 chili
- 2.0 garlic cloves
- 1.0 cup kimchi
- 1.0 cup frozen peas
- 1.0 tablespoon soy sauce
- 1.0 tablespoon sesame seeds
- salt
- 3.0 tablespoon butter
- 1.0 egg
- ginger
- chili
### Assistant: The ingredients you'll need are:
- 2.0 cup quick cooking rice
- 0.5 red onion
- 2.0 carrots
- 0.5 chili
- 2.0 garlic cloves
- 1.0 cup kimchi
- 1.0 cup frozen peas
- 1.0 tablespoon soy sauce
- 1.0 tablespoon sesame seeds
- salt
- 3.0 tablespoon butter
- 1.0 egg
- ginger
- chili
You can follows these steps to make the recipe:
- grab a small pot and place over medium heat.
- add equal parts hot water and rice.
- once it comes to a boil, turn the heat down and cook for about 3 minutes.
- place a large pan over high heat.
- dice up your onion and grate your carrots.
- chop up the chili and garlic.
- add a couple of tablespoons of butter to your hot pan.
- add the onions, carrots, chili, and garlic to the pan.
- give it a good toss and season with salt.
- give your kimchi a rough chop and add it to the pan.
- now add your rice to the pan and stir to combine.
- place a small, non stick pan over high heat.
- add a tablespoon of butter to the pan.
- crack the egg into the pan, sprinkle with salt, and cook for 1 minute.
- after one minute, cover the pan and remove it from the heat.
- after about 30 seconds you will have a perfectly fried egg.
- season the fried rice with salt and hit it with the soy sauce.
- now grab a dinner plate.
- pile the fried rice on the plate, lift the egg out of the butter, and plate on top of rice.
- garnish with a sprinkling of sesame seeds.
- hot tip hot pan, little butter, crack egg, cook 1 minute, cover, remove from heat, wait 30 seconds, and the perfect fried egg.
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