ademchaoua/GeneralTextCorpus huggingface dataset:
Homemade Granola Bar Recipe by Gunjan Gupta
Homemade Granola Bar Cooking Instructions 30 minutes 1 First, remove the seeds from the dates and blend them into a paste using a mixer. 2 Then, in a pan, roast the oats on low heat, then roast the flax seeds, and lightly roast the chopped cashews and almonds. 3 In a bowl, combine all the dry fruits, add the cranberries, date paste, and honey. 4 With clean hands, mix all the ingredients together, then line a container with parchment paper and spread the mixture evenly using a spatula. 5 Top with some cranberries, then refrigerate for a while to set. Once set, remove from the fridge and cut into desired shapes using a knife. 6 The prepared granola bars can be stored in the fridge for 15 to 20 days. 1 First, remove the seeds from the dates and blend them into a paste using a mixer. 1 First, remove the seeds from the dates and blend them into a paste using a mixer. 2 Then, in a pan, roast the oats on low heat, then roast the flax seeds, and lightly roast the chopped cashews and almonds. 2 Then, in a pan, roast the oats on low heat, then roast the flax seeds, and lightly roast the chopped cashews and almonds. 3 In a bowl, combine all the dry fruits, add the cranberries, date paste, and honey. 3 In a bowl, combine all the dry fruits, add the cranberries, date paste, and honey. 4 With clean hands, mix all the ingredients together, then line a container with parchment paper and spread the mixture evenly using a spatula. 4 With clean hands, mix all the ingredients together, then line a container with parchment paper and spread the mixture evenly using a spatula. 5 Top with some cranberries, then refrigerate for a while to set. Once set, remove from the fridge and cut into desired shapes using a knife. 5 Top with some cranberries, then refrigerate for a while to set. Once set, remove from the fridge and cut into desired shapes using a knife. 6 The prepared granola bars can be stored in the fridge for 15 to 20 days. 6 The prepared granola bars can be stored in the fridge for 15 to 20 days. 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 Dates and dry fruits ladoo Air Fryer Tandoori Chicken 🍗 Homemade Salad Dressings - #2 Italian Holiday Hush Puppies Crock pot Beef stew Dates and dry fruits ladoo Air Fryer Tandoori Chicken 🍗 Homemade Salad Dressings - #2 Italian Holiday Hush Puppies Crock pot Beef stew Minced meat for samosa Tuvar Stuffed Paratha Sheer khurma Mini chocolate cake Makhana roast Dum Aloo Paneer Butter Masala Pancakes: Buttermilk Makhana ladoo Green chilli pickle Minced meat for samosa Tuvar Stuffed Paratha Sheer khurma Mini chocolate cake Makhana roast Dum Aloo Paneer Butter Masala Pancakes: Buttermilk Makhana ladoo Green chilli pickle
Mango Banana Smoothie Bowl Recipe by Sudha Agrawal
Mango Banana Smoothie Bowl Cooking Instructions 10 minutes 1 Gather all the ingredients. 2 Wash the mango, strawberries, and bananas thoroughly. Peel the mango and cut it into small pieces. 3 Slice the bananas and add them to a blender. 4 Add the mango pieces, coconut milk, and honey. 5 Blend all the ingredients to make a thick batter/smoothie. Pour the smoothie into a bowl, top with banana and strawberry slices, then add chopped walnuts and sunflower seeds. 6 Sprinkle chia seeds over the smoothie. 7 Your nutritious and delicious Mango Banana Smoothie Bowl is ready. 1 Gather all the ingredients. 1 Gather all the ingredients. 2 Wash the mango, strawberries, and bananas thoroughly. Peel the mango and cut it into small pieces. 2 Wash the mango, strawberries, and bananas thoroughly. Peel the mango and cut it into small pieces. 3 Slice the bananas and add them to a blender. 3 Slice the bananas and add them to a blender. 4 Add the mango pieces, coconut milk, and honey. 4 Add the mango pieces, coconut milk, and honey. 5 Blend all the ingredients to make a thick batter/smoothie. Pour the smoothie into a bowl, top with banana and strawberry slices, then add chopped walnuts and sunflower seeds. 5 Blend all the ingredients to make a thick batter/smoothie. Pour the smoothie into a bowl, top with banana and strawberry slices, then add chopped walnuts and sunflower seeds. 6 Sprinkle chia seeds over the smoothie. 6 Sprinkle chia seeds over the smoothie. 7 Your nutritious and delicious Mango Banana Smoothie Bowl is ready. 7 Your nutritious and delicious Mango Banana Smoothie Bowl is 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 Japanese egg sandwiches Honey Walnut Shrimp Husband Casserole Coca-Cola Braised Chicken Minestrone Soup! Japanese egg sandwiches Honey Walnut Shrimp Husband Casserole Coca-Cola Braised Chicken Minestrone Soup! Japanese egg sandwiches Basic and Simple Lentil Flatbread/Pancake Masala chai Kielbasa & Cabbage (a take on bangers and mash) Shish Taouk/Tawook PINEAPPLE SWEET PONGAL/KESARI/PULAO Minestrone Soup! Air Fryer Minced Mutton Baby Pizzas Coca-Cola Braised Chicken Lapsi - Gujarati Traditional Sweet Japanese egg sandwiches Basic and Simple Lentil Flatbread/Pancake Masala chai Kielbasa & Cabbage (a take on bangers and mash) Shish Taouk/Tawook PINEAPPLE SWEET PONGAL/KESARI/PULAO Minestrone Soup! Air Fryer Minced Mutton Baby Pizzas Coca-Cola Braised Chicken Lapsi - Gujarati Traditional Sweet
🥨 Savory Tandoori Crackers Recipe by Zest' de Flow
Cooking Instructions 1 In a bowl, mix all the dry ingredients well. 2 Add the water and oil, and mix with a wooden spatula. 3 On a silicone baking mat, brush with olive oil to prevent sticking. Do the same for the parchment paper. 4 Place the dough in the center, cover with parchment paper, and spread evenly with your hands. It's important for the dough to be the same thickness throughout. 5 Bake at 350°F (180°C) for 25 minutes. Let cool and break into pieces. 6 Store in a dry container for up to 1 week. 7 Perfect for appetizers or as a bread substitute. 1 In a bowl, mix all the dry ingredients well. 1 In a bowl, mix all the dry ingredients well. 2 Add the water and oil, and mix with a wooden spatula. 2 Add the water and oil, and mix with a wooden spatula. 3 On a silicone baking mat, brush with olive oil to prevent sticking. Do the same for the parchment paper. 3 On a silicone baking mat, brush with olive oil to prevent sticking. Do the same for the parchment paper. 4 Place the dough in the center, cover with parchment paper, and spread evenly with your hands. It's important for the dough to be the same thickness throughout. 4 Place the dough in the center, cover with parchment paper, and spread evenly with your hands. It's important for the dough to be the same thickness throughout. 5 Bake at 350°F (180°C) for 25 minutes. Let cool and break into pieces. 5 Bake at 350°F (180°C) for 25 minutes. Let cool and break into pieces. 6 Store in a dry container for up to 1 week. 6 Store in a dry container for up to 1 week. 7 Perfect for appetizers or as a bread substitute. 7 Perfect for appetizers or as a bread substitute. 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 Chicken & cheese taquitos (rolled chicken tacos) Beef stroganoff, crockpot Masala fries Thyme Red Skin Potatoes Dashimaki Tamago - Japanese rolled omelet Chicken & cheese taquitos (rolled chicken tacos) Beef stroganoff, crockpot Masala fries Thyme Red Skin Potatoes Dashimaki Tamago - Japanese rolled omelet Rajma Chaat Amatriciana with Tuscan pancetta Chocos Bhel puri Rava (sooji)chilla Paneer butter masala Gobhi pakode Yummy Samosa Spicy Prawns masala Minty Lemon Moctail Rajma Chaat Amatriciana with Tuscan pancetta Chocos Bhel puri Rava (sooji)chilla Paneer butter masala Gobhi pakode Yummy Samosa Spicy Prawns masala Minty Lemon Moctail
Rye And Multigrain Bread Recipe by La Cuisine Des Coupines
Cooking Instructions 1 Mix the warm water and yeast. 2 In a large bowl, combine all the other dry ingredients: flours, salt, seeds. 3 Gradually incorporate the dry mixture into the water and yeast. 4 Knead until you have a ball of dough. 5 Cover and let rest for about 45 minutes in a warm place. 6 Knead the dough again to release the air. 7 Form small balls for the rolls and cover with a cloth. 8 Let rest for 1 hour and 30 minutes. 9 Preheat the oven to 350°F (180°C). 10 Bake the rolls for about 20 minutes. For a crispy crust, place a dish filled with water in the oven during baking. 1 Mix the warm water and yeast. 1 Mix the warm water and yeast. 2 In a large bowl, combine all the other dry ingredients: flours, salt, seeds. 2 In a large bowl, combine all the other dry ingredients: flours, salt, seeds. 3 Gradually incorporate the dry mixture into the water and yeast. 3 Gradually incorporate the dry mixture into the water and yeast. 4 Knead until you have a ball of dough. 4 Knead until you have a ball of dough. 5 Cover and let rest for about 45 minutes in a warm place. 5 Cover and let rest for about 45 minutes in a warm place. 6 Knead the dough again to release the air. 6 Knead the dough again to release the air. 7 Form small balls for the rolls and cover with a cloth. 7 Form small balls for the rolls and cover with a cloth. 8 Let rest for 1 hour and 30 minutes. 8 Let rest for 1 hour and 30 minutes. 9 Preheat the oven to 350°F (180°C). 9 Preheat the oven to 350°F (180°C). 10 Bake the rolls for about 20 minutes. For a crispy crust, place a dish filled with water in the oven during baking. 10 Bake the rolls for about 20 minutes. For a crispy crust, place a dish filled with water in the oven during baking. 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 Japanese Cream Puff Jamaican Style Cabbage Beef Chuck Country Ribs Dalgona Coffee Simple Egg & Cheese Breakfast Tortilla Japanese Cream Puff Jamaican Style Cabbage Beef Chuck Country Ribs Dalgona Coffee Simple Egg & Cheese Breakfast Tortilla Gluten Free Besan Paappri Sujji Potato Sticks Chana Dal Cooked with Rice Veggie Quesadillas Dalgona coffee Chicken keema Chess potli Khasta kachori Resturant Soup Dinner rolls Fruit Custard Gluten Free Besan Paappri Sujji Potato Sticks Chana Dal Cooked with Rice Veggie Quesadillas Dalgona coffee Chicken keema Chess potli Khasta kachori Resturant Soup Dinner rolls Fruit Custard
Creamy Wine Chicken Recipe by Catherine Malvicino
Creamy wine chicken Cooking Instructions 1 Wash and pat dry chicken. Season it with salt, pepper, paprika, and 1 lemon on both sides. Let marinate for 30min. 2 Warm a pan with 1 tsp of olive oil. 3 Cook chicken till one side looks like it has some color and add some wine to it. 4 Once wine evaporated flip the chicken and more wine and a 1/2 lemon to it while the other side cooks. (That’s the amount of wine i use to cook it i poor by eye.) 5 Finally when the wine evaporates and chicken looks cooked, add 1/2 pint of heavy whipping cream. Put heat on low,and let sit for a little while. 6 I serve this with white rice and house potatoes. Peel, chop them up and fry them! 7 Serve and enjoy 😊 1 Wash and pat dry chicken. Season it with salt, pepper, paprika, and 1 lemon on both sides. Let marinate for 30min. 1 Wash and pat dry chicken. Season it with salt, pepper, paprika, and 1 lemon on both sides. Let marinate for 30min. 2 Warm a pan with 1 tsp of olive oil. 2 Warm a pan with 1 tsp of olive oil. 3 Cook chicken till one side looks like it has some color and add some wine to it. 3 Cook chicken till one side looks like it has some color and add some wine to it. 4 Once wine evaporated flip the chicken and more wine and a 1/2 lemon to it while the other side cooks. (That’s the amount of wine i use to cook it i poor by eye.) 4 Once wine evaporated flip the chicken and more wine and a 1/2 lemon to it while the other side cooks. (That’s the amount of wine i use to cook it i poor by eye.) 5 Finally when the wine evaporates and chicken looks cooked, add 1/2 pint of heavy whipping cream. Put heat on low,and let sit for a little while. 5 Finally when the wine evaporates and chicken looks cooked, add 1/2 pint of heavy whipping cream. Put heat on low,and let sit for a little while. 6 I serve this with white rice and house potatoes. Peel, chop them up and fry them! 6 I serve this with white rice and house potatoes. Peel, chop them up and fry them! 7 Serve and enjoy 😊 7 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 Red Bean and Ground Beef Stew Swedish meat balls Cacio e Pepe Corn Soufflé Quarantine Cabbage Soup Red Bean and Ground Beef Stew Swedish meat balls Cacio e Pepe Corn Soufflé Quarantine Cabbage Soup White rice soup n banana Chicken pizza😋 California 100% Whole Grain Sourdough Bread Dahi wale baingan🍆 Sweet apple samosa turn over Dum ka queema Bhagaray hoye Dahi baray Eid Special Sheer Khorma Tamarind drink Bombay Ice Halwa or Mahim Halwa White rice soup n banana Chicken pizza😋 California 100% Whole Grain Sourdough Bread Dahi wale baingan🍆 Sweet apple samosa turn over Dum ka queema Bhagaray hoye Dahi baray Eid Special Sheer Khorma Tamarind drink Bombay Ice Halwa or Mahim Halwa
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Rajma Recipe by anujsakhuja
Cooking Instructions 1 Soak rajma overnight in excess water 2 Add ginger garlic, tez patta, dal chini, elaichi, haldi, salt, dhania powder and rajma to pressure cooker and mix 3 Add 6 bowls of water and put pressure cooker on full heat 4 After 2 whistles, put the pressure cooker on slow heat for 30 mins 5 Simultaneously, in some oil, add zeera to lightly brown 6 Mix in the onion until golden brown, then add tomato purée and cook until it is fully cooked (releases oil) 7 Add the rajma to the masala and let it cook properly and to thickness desired 1 Soak rajma overnight in excess water 1 Soak rajma overnight in excess water 2 Add ginger garlic, tez patta, dal chini, elaichi, haldi, salt, dhania powder and rajma to pressure cooker and mix 2 Add ginger garlic, tez patta, dal chini, elaichi, haldi, salt, dhania powder and rajma to pressure cooker and mix 3 Add 6 bowls of water and put pressure cooker on full heat 3 Add 6 bowls of water and put pressure cooker on full heat 4 After 2 whistles, put the pressure cooker on slow heat for 30 mins 4 After 2 whistles, put the pressure cooker on slow heat for 30 mins 5 Simultaneously, in some oil, add zeera to lightly brown 5 Simultaneously, in some oil, add zeera to lightly brown 6 Mix in the onion until golden brown, then add tomato purée and cook until it is fully cooked (releases oil) 6 Mix in the onion until golden brown, then add tomato purée and cook until it is fully cooked (releases oil) 7 Add the rajma to the masala and let it cook properly and to thickness desired 7 Add the rajma to the masala and let it cook properly and to thickness 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 Tonkatsu- classic Japanese pork cutlet Crockpot Mushroom 🍄 Chicken 🐔 with Spinach Papaya smoothie 🧡 Cheesy hash brown skillet with sunny side up eggs and sausage gravy Grill chicken 😊 Tonkatsu- classic Japanese pork cutlet Crockpot Mushroom 🍄 Chicken 🐔 with Spinach Papaya smoothie 🧡 Cheesy hash brown skillet with sunny side up eggs and sausage gravy Grill chicken 😊 Butter dosa Smoothie Cheese Cake Smoky chicken liver fry Vinegar Wale Onions Sukha dal Mushroom Salt And Pepper (Restaurant style) Bread and kabab Healthy Avocado Toast Breakfast Sweet Date and Coconut Chia Seed Pudding Butter dosa Smoothie Cheese Cake Smoky chicken liver fry Vinegar Wale Onions Sukha dal Mushroom Salt And Pepper (Restaurant style) Bread and kabab Healthy Avocado Toast Breakfast Sweet Date and Coconut Chia Seed Pudding
Sukha Dal Recipe by anujsakhuja
Cooking Instructions 1 Add zeera (cumin) into oil until it splutters but not too brown 2 Add finely chopped onions until golden brown 3 Add one teaspoon ginger garlic paste and mix 4 Add full tomato purée, salt, haldi dhania powder, and red chilli powder and mix. This goes on till masala is leaving oil and not getting stuck anymore. 5 Mix dal into the tadka and add 2 bowls of water and soak for 30 mins. Check salt and adjust per taste. 6 Put pressure cooker on for 2 whistles and then 5 minutes on slow gas then turn off 7 Take off pressure cooker clip and wait for pressure cooker top to drop.serve hot. 1 Add zeera (cumin) into oil until it splutters but not too brown 1 Add zeera (cumin) into oil until it splutters but not too brown 2 Add finely chopped onions until golden brown 2 Add finely chopped onions until golden brown 3 Add one teaspoon ginger garlic paste and mix 3 Add one teaspoon ginger garlic paste and mix 4 Add full tomato purée, salt, haldi dhania powder, and red chilli powder and mix. This goes on till masala is leaving oil and not getting stuck anymore. 4 Add full tomato purée, salt, haldi dhania powder, and red chilli powder and mix. This goes on till masala is leaving oil and not getting stuck anymore. 5 Mix dal into the tadka and add 2 bowls of water and soak for 30 mins. Check salt and adjust per taste. 5 Mix dal into the tadka and add 2 bowls of water and soak for 30 mins. Check salt and adjust per taste. 6 Put pressure cooker on for 2 whistles and then 5 minutes on slow gas then turn off 6 Put pressure cooker on for 2 whistles and then 5 minutes on slow gas then turn off 7 Take off pressure cooker clip and wait for pressure cooker top to drop.serve hot. 7 Take off pressure cooker clip and wait for pressure cooker top to drop.serve hot. 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 Tonkatsu- classic Japanese pork cutlet Crockpot Mushroom 🍄 Chicken 🐔 with Spinach Papaya smoothie 🧡 Cheesy hash brown skillet with sunny side up eggs and sausage gravy Grill chicken 😊 Tonkatsu- classic Japanese pork cutlet Crockpot Mushroom 🍄 Chicken 🐔 with Spinach Papaya smoothie 🧡 Cheesy hash brown skillet with sunny side up eggs and sausage gravy Grill chicken 😊 Smoothie Cheese Cake Smoky chicken liver fry Vinegar Wale Onions Rajma Mushroom Salt And Pepper (Restaurant style) Bread and kabab Healthy Avocado Toast Breakfast Sweet Date and Coconut Chia Seed Pudding Crepe Omelette Smoothie Cheese Cake Smoky chicken liver fry Vinegar Wale Onions Rajma Mushroom Salt And Pepper (Restaurant style) Bread and kabab Healthy Avocado Toast Breakfast Sweet Date and Coconut Chia Seed Pudding Crepe Omelette