ademchaoua/GeneralTextCorpus huggingface dataset:
30 Minute Spinach&Mushroom Ricotta And Pizza Stuffed Shells Recipe by Chef Nena
30 minute Spinach&mushroom ricotta and pizza Stuffed shells Cooking Instructions 1 Heat oven to 375. Boil al the shells in salted water 12-14 minutes until aldente. Drain and rinse. 2 Place shells on a foil lined pan. Cook and ground sausage. 3 In a bowl mix the ingredients for the spinach shells. Scoop 1 tablespoon of the mixture into each shell. Top with pasta sauce and cheese and Italian seasoning. 4 For the pizza shells scoop 1 tablespoon of sausage into the shells and stuff two pepperoni in each one and top with sauce and cheese. Sprinkle with Italian seasoning. 5 Bake for 15-20 minutes and top with Parmesan cheese if desired. 1 Heat oven to 375. Boil al the shells in salted water 12-14 minutes until aldente. Drain and rinse. 1 Heat oven to 375. Boil al the shells in salted water 12-14 minutes until aldente. Drain and rinse. 2 Place shells on a foil lined pan. Cook and ground sausage. 2 Place shells on a foil lined pan. Cook and ground sausage. 3 In a bowl mix the ingredients for the spinach shells. Scoop 1 tablespoon of the mixture into each shell. Top with pasta sauce and cheese and Italian seasoning. 3 In a bowl mix the ingredients for the spinach shells. Scoop 1 tablespoon of the mixture into each shell. Top with pasta sauce and cheese and Italian seasoning. 4 For the pizza shells scoop 1 tablespoon of sausage into the shells and stuff two pepperoni in each one and top with sauce and cheese. Sprinkle with Italian seasoning. 4 For the pizza shells scoop 1 tablespoon of sausage into the shells and stuff two pepperoni in each one and top with sauce and cheese. Sprinkle with Italian seasoning. 5 Bake for 15-20 minutes and top with Parmesan cheese if desired. 5 Bake for 15-20 minutes and top with Parmesan cheese if desired. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Simple chicken ka salan Taco Casserole (Instant Pot) Chicken Parmesan lasagna 🍗 🧀 🍝 🍅 Old Fashioned Pancakes Sour patch 🍇 Grapes Simple chicken ka salan Taco Casserole (Instant Pot) Chicken Parmesan lasagna 🍗 🧀 🍝 🍅 Old Fashioned Pancakes Sour patch 🍇 Grapes Sardai Coleslaw Mango ice cream Mirchi bhajji and aloo bhajji My fakeaway chicken chow mein Classic Pav Bhaji Malai boti without seekh and angheeti🎊🎊 Black rice porridge with greek yoghurt,fruits and flaked almonds French Toast Saucy Beef Sirloin Strips w/ Broccoli & Carrots Sardai Coleslaw Mango ice cream Mirchi bhajji and aloo bhajji My fakeaway chicken chow mein Classic Pav Bhaji Malai boti without seekh and angheeti🎊🎊 Black rice porridge with greek yoghurt,fruits and flaked almonds French Toast Saucy Beef Sirloin Strips w/ Broccoli & Carrots
Ricotta Cheese And Spinach Stuffed Peppers Recipe by Lauren
Cooking Instructions 1 Pre heat oven 375 degrees... My kitchen doesn't look like this anymore. 🤣 2 In a large skillet, add your garlic, onion and brown your turkey or beef. 3 Add your ricotta cheese and spinach, Italian seasoning, fire roasted tomatoes, soup base, Worcestershire sauce, salt and pepper. Give it a great stir and make sure your spinach is wilted. 4 Now cut the tops off bell peppers and pull seeds out. Place on a baking sheet. Stuff your peppers full. Use the rest of the filling around your peppers. Sprinkle parmesan cheese on top. 5 Cook for 30 minutes. Enjoy! 1 Pre heat oven 375 degrees... My kitchen doesn't look like this anymore. 🤣 1 Pre heat oven 375 degrees... My kitchen doesn't look like this anymore. 🤣 2 In a large skillet, add your garlic, onion and brown your turkey or beef. 2 In a large skillet, add your garlic, onion and brown your turkey or beef. 3 Add your ricotta cheese and spinach, Italian seasoning, fire roasted tomatoes, soup base, Worcestershire sauce, salt and pepper. Give it a great stir and make sure your spinach is wilted. 3 Add your ricotta cheese and spinach, Italian seasoning, fire roasted tomatoes, soup base, Worcestershire sauce, salt and pepper. Give it a great stir and make sure your spinach is wilted. 4 Now cut the tops off bell peppers and pull seeds out. Place on a baking sheet. Stuff your peppers full. Use the rest of the filling around your peppers. Sprinkle parmesan cheese on top. 4 Now cut the tops off bell peppers and pull seeds out. Place on a baking sheet. Stuff your peppers full. Use the rest of the filling around your peppers. Sprinkle parmesan cheese on top. 5 Cook for 30 minutes. Enjoy! 5 Cook for 30 minutes. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Spaghetti Casserole Dark Chocolate Chocolate Chip Brownie Cookies Keto Cheesecake Kung Pao Chicken Easy No-Bake Cheesecake with Caramel Sauce #myfavouriterecipe Baked Spaghetti Casserole Dark Chocolate Chocolate Chip Brownie Cookies Keto Cheesecake Kung Pao Chicken Easy No-Bake Cheesecake with Caramel Sauce #myfavouriterecipe Royal icing Keto Cheesecake Potato pies Tawa pasandey Potli samosas Fry aloo Shami kabab burger Fried Chicken Merguez Sausage and Cumin Lentils with Dandelion Greens Chilli Paneer Royal icing Keto Cheesecake Potato pies Tawa pasandey Potli samosas Fry aloo Shami kabab burger Fried Chicken Merguez Sausage and Cumin Lentils with Dandelion Greens Chilli Paneer
Cheese Based Keto Bread Recipe by Zsofi's_Fusion_Kitchen✅️
Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰 Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.
☆Quinoa Patties With Carrots And Mustard☆ Recipe by Au Rèl
Courgette Patties with Tzaziki Dip Courgette Patties with Tzaziki Dip Hello everyone, The other day I was chatting with a really sweet new blogger friend, in regards to recipes with Courgettes/Zucchinis. She mentioned that her garden is filled with Courgettes, and besides soups she really didn’t know what else to do with them. So, because I know she is a very busy bee, I am posting another recipe that I think she will enjoy, as I hope you will too. 🙂 This appetizer goes great with the famous Tzaziki Dip, which I think or I am sure most know of, so to accompany this absolutely delicious Courgette dish, I made the traditional Tzatziki dip. This dip recipe varies from region to region in Greece, others add dill, other add capers, personally the taste is the same as long as there is cucumber, olive oil, and garlic it’s Tzaziki. The drinks that usually accompany these types of appetizers is Ouzo or Tsipouro, but again it could be beer, (I don’t drink Ouzo or Tsipouro…I am more of a wine person 🙂 ) it all comes down to what you enjoy drinking. 🙂 Foodzesty
Quinoa, Bulgur, And Feta Salad Recipe by George Adamides
Quinoa, Bulgur, and Feta Salad Cooking Instructions 1 hour 1 Cook the bulgur and quinoa in the water for 20 minutes. Once the water is absorbed, let it cool for at least 30 minutes. 2 Place the bulgur-quinoa mixture in a salad bowl. Add the olives and feta cheese. 3 Add the lettuce leaves, radishes, and cucumber. 4 In a glass, mix the lemon juice, olive oil, dried mint, and black pepper. Pour the mixture over the salad. Drizzle the balsamic glaze on top and toss to combine. 5 Serve and enjoy! 1 Cook the bulgur and quinoa in the water for 20 minutes. Once the water is absorbed, let it cool for at least 30 minutes. 1 Cook the bulgur and quinoa in the water for 20 minutes. Once the water is absorbed, let it cool for at least 30 minutes. 2 Place the bulgur-quinoa mixture in a salad bowl. Add the olives and feta cheese. 2 Place the bulgur-quinoa mixture in a salad bowl. Add the olives and feta cheese. 3 Add the lettuce leaves, radishes, and cucumber. 3 Add the lettuce leaves, radishes, and cucumber. 4 In a glass, mix the lemon juice, olive oil, dried mint, and black pepper. Pour the mixture over the salad. Drizzle the balsamic glaze on top and toss to combine. 4 In a glass, mix the lemon juice, olive oil, dried mint, and black pepper. Pour the mixture over the salad. Drizzle the balsamic glaze on top and toss to combine. 5 Serve and enjoy! 5 Serve and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls One Pot Jambalaya Winter Beef Stew Mushroom, Garlic, and Onion Stuffed Venison Backstrap Avocado Deviled Eggs Deep Fried Cinnamon Crescents One Pot Jambalaya Winter Beef Stew Mushroom, Garlic, and Onion Stuffed Venison Backstrap Avocado Deviled Eggs Deep Fried Cinnamon Crescents Pasanday Vegetables soup with Hot sweet chilli sauce 🌶 #NEWYEARNEWYOU Vegetable soup Nariyal ka Laddu Banana Custard with Cake Dahi bhalle Mozzarella Cheese Spring Onion Omelette Hara bhara Paneer 🥦🧅🥗 #cook123 Rosted broccoli tikka Chocolate banana bread Pasanday Vegetables soup with Hot sweet chilli sauce 🌶 #NEWYEARNEWYOU Vegetable soup Nariyal ka Laddu Banana Custard with Cake Dahi bhalle Mozzarella Cheese Spring Onion Omelette Hara bhara Paneer 🥦🧅🥗 #cook123 Rosted broccoli tikka Chocolate banana bread
Superfood Salad With Quinoa And Chickpeas Recipe by George Adamides
Cooking Instructions 15 minutes 1 Rinse the quinoa thoroughly under cold water. 2 In a pot of boiling salted water, simmer the quinoa for 12 minutes. Drain and let cool for about 15-30 minutes. 3 Spread the quinoa on a platter or in a salad bowl. 4 Slice the cherry tomatoes and place them on top of the quinoa. 5 Add the peas, green onion, chickpeas (drained), and cumin on top. 6 Finely chop the basil and cilantro and sprinkle over the salad. 7 Season with salt and pepper, then add the lemon zest and juice. 8 Mix, add the olive oil, and toss well to combine. 9 Serve. Enjoy it on its own or as a side dish. 1 Rinse the quinoa thoroughly under cold water. 1 Rinse the quinoa thoroughly under cold water. 2 In a pot of boiling salted water, simmer the quinoa for 12 minutes. Drain and let cool for about 15-30 minutes. 2 In a pot of boiling salted water, simmer the quinoa for 12 minutes. Drain and let cool for about 15-30 minutes. 3 Spread the quinoa on a platter or in a salad bowl. 3 Spread the quinoa on a platter or in a salad bowl. 4 Slice the cherry tomatoes and place them on top of the quinoa. 4 Slice the cherry tomatoes and place them on top of the quinoa. 5 Add the peas, green onion, chickpeas (drained), and cumin on top. 5 Add the peas, green onion, chickpeas (drained), and cumin on top. 6 Finely chop the basil and cilantro and sprinkle over the salad. 6 Finely chop the basil and cilantro and sprinkle over the salad. 7 Season with salt and pepper, then add the lemon zest and juice. 7 Season with salt and pepper, then add the lemon zest and juice. 8 Mix, add the olive oil, and toss well to combine. 8 Mix, add the olive oil, and toss well to combine. 9 Serve. Enjoy it on its own or as a side dish. 9 Serve. Enjoy it on its own or as a side dish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Basic Hummus Basic Hummus Stuffed Radish Paratha Coriander Cheese Cutlet Spicy fish curry masala Peas Creamy Masala Milk Cookies Bombay Style Black Chickpea Chaat Matar Paneer Gajar Matar Sabji Orange Raisin Muffins Mix Macaronies Stuffed Radish Paratha Coriander Cheese Cutlet Spicy fish curry masala Peas Creamy Masala Milk Cookies Bombay Style Black Chickpea Chaat Matar Paneer Gajar Matar Sabji Orange Raisin Muffins Mix Macaronies
Greek Salad With Quinoa Recipe by iotz08
Cooking Instructions 1 First, prepare the quinoa. Rinse it well and let it drain. Heat a small saucepan over medium heat with a little olive oil and add the quinoa. Stir, and after a few minutes, add the 2 cups of boiling water and a pinch of salt. Cover with a lid and cook for 15 minutes. Turn off the heat and let it sit with the lid on. 2 Finely chop all the vegetables and place them in a large bowl, where you will also add the quinoa. 3 In a small container, mix the lemon juice, vinegar, olive oil, a little salt, and pepper. Pour this mixture over the salad and sprinkle with oregano. 4 Mix well, and your salad is ready to serve! 1 First, prepare the quinoa. Rinse it well and let it drain. Heat a small saucepan over medium heat with a little olive oil and add the quinoa. Stir, and after a few minutes, add the 2 cups of boiling water and a pinch of salt. Cover with a lid and cook for 15 minutes. Turn off the heat and let it sit with the lid on. 1 First, prepare the quinoa. Rinse it well and let it drain. Heat a small saucepan over medium heat with a little olive oil and add the quinoa. Stir, and after a few minutes, add the 2 cups of boiling water and a pinch of salt. Cover with a lid and cook for 15 minutes. Turn off the heat and let it sit with the lid on. 2 Finely chop all the vegetables and place them in a large bowl, where you will also add the quinoa. 2 Finely chop all the vegetables and place them in a large bowl, where you will also add the quinoa. 3 In a small container, mix the lemon juice, vinegar, olive oil, a little salt, and pepper. Pour this mixture over the salad and sprinkle with oregano. 3 In a small container, mix the lemon juice, vinegar, olive oil, a little salt, and pepper. Pour this mixture over the salad and sprinkle with oregano. 4 Mix well, and your salad is ready to serve! 4 Mix well, and your salad is ready to serve! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Southwest Chicken 🐔 Pear Mascarpone Cake Grilled cheese cheeseburger Basque Burnt Cheesecake Stain glass jello bars EASY Crockpot Southwest Chicken 🐔 Pear Mascarpone Cake Grilled cheese cheeseburger Basque Burnt Cheesecake Stain glass jello bars EASY Besan chilla Pilau-Spiced Turmeric Fried Rice My banana and nutella French toast Tikka beryani Masala papad cone Custard Trifle Burghul kabab Mithe jave Moong daal (Mangodi pakora) Sharbat Besan chilla Pilau-Spiced Turmeric Fried Rice My banana and nutella French toast Tikka beryani Masala papad cone Custard Trifle Burghul kabab Mithe jave Moong daal (Mangodi pakora) Sharbat
Quinoa With Tuna And Fried Egg Recipe by María
Quinoa with Tuna and Fried Egg Cooking Instructions 10 min 1 In a pan with a little oil, sauté the garlic. You can chop it finely or leave the cloves whole to remove them later after they've flavored the oil. 2 Once the garlic is golden, add the can of tuna, draining the oil if necessary. Stir a couple of times and add the cups of quinoa (you can also heat them in the microwave). Add the soy sauce, a pinch of pepper, and chopped parsley, mix well, and plate. 3 Top the quinoa with a fried or grilled egg and it's ready! 1 In a pan with a little oil, sauté the garlic. You can chop it finely or leave the cloves whole to remove them later after they've flavored the oil. 1 In a pan with a little oil, sauté the garlic. You can chop it finely or leave the cloves whole to remove them later after they've flavored the oil. 2 Once the garlic is golden, add the can of tuna, draining the oil if necessary. Stir a couple of times and add the cups of quinoa (you can also heat them in the microwave). Add the soy sauce, a pinch of pepper, and chopped parsley, mix well, and plate. 2 Once the garlic is golden, add the can of tuna, draining the oil if necessary. Stir a couple of times and add the cups of quinoa (you can also heat them in the microwave). Add the soy sauce, a pinch of pepper, and chopped parsley, mix well, and plate. 3 Top the quinoa with a fried or grilled egg and it's ready! 3 Top the quinoa with a fried or grilled egg and it's ready! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheesy Au Gratin Potatoes Ranch Pasta Salad Bruschetta Bombay masala sandwich Cheesy Au Gratin Potatoes Ranch Pasta Salad Bruschetta Bombay masala sandwich MANGO Milk Shake 🤝 Beef Keema Kabab: 5 min Chocolate sauce 🍫🍫(Homemade chocolate sauce) Oats Veggies Chillas Semolina and Vermicelli idli Protein loaded Masala oats 5 min Wood apple milk shake Lychee Sorbet Oats Omelette 3 minutes besan chilla MANGO Milk Shake 🤝 Beef Keema Kabab: 5 min Chocolate sauce 🍫🍫(Homemade chocolate sauce) Oats Veggies Chillas Semolina and Vermicelli idli Protein loaded Masala oats 5 min Wood apple milk shake Lychee Sorbet Oats Omelette 3 minutes besan chilla
Lentil And Quinoa Salad Recipe by mairoulamar
Cooking Instructions 1 hour 1 Boil the lentils for about half an hour (after cleaning and rinsing them). They should be cooked but not mushy. In another pot, boil the quinoa for about 15-20 minutes. Drain both the lentils and quinoa and let them cool. 2 Wash the vegetables thoroughly and chop them into small pieces. Do the same with the orange. Place them in a large bowl, add the lentils and quinoa, and season with salt, pepper, balsamic vinegar, and olive oil. Mix well and refrigerate for 30 minutes to let the flavors meld. Serve. 1 Boil the lentils for about half an hour (after cleaning and rinsing them). They should be cooked but not mushy. In another pot, boil the quinoa for about 15-20 minutes. Drain both the lentils and quinoa and let them cool. 1 Boil the lentils for about half an hour (after cleaning and rinsing them). They should be cooked but not mushy. In another pot, boil the quinoa for about 15-20 minutes. Drain both the lentils and quinoa and let them cool. 2 Wash the vegetables thoroughly and chop them into small pieces. Do the same with the orange. Place them in a large bowl, add the lentils and quinoa, and season with salt, pepper, balsamic vinegar, and olive oil. Mix well and refrigerate for 30 minutes to let the flavors meld. Serve. 2 Wash the vegetables thoroughly and chop them into small pieces. Do the same with the orange. Place them in a large bowl, add the lentils and quinoa, and season with salt, pepper, balsamic vinegar, and olive oil. Mix well and refrigerate for 30 minutes to let the flavors meld. Serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pork Chop Brownie Pudding No Bake Cookies Thick Brownies Cobbler Pork Chop Brownie Pudding No Bake Cookies Thick Brownies Cobbler Cabbage Thoran Mooli/Radish Laccha Creamy Mushroom Soup Gur Daliya Millet Dumplings EZ Breakfast Pizza Pazham Pori Thalipeeth Indian Garlic Potatoes Orange & Almond Cake Cabbage Thoran Mooli/Radish Laccha Creamy Mushroom Soup Gur Daliya Millet Dumplings EZ Breakfast Pizza Pazham Pori Thalipeeth Indian Garlic Potatoes Orange & Almond Cake