ademchaoua/GeneralTextCorpus huggingface dataset:
Easy Sweet Potatoes Recipe by SherryRandall: The Leftover Chronicles
Cooking Instructions 1 hour 1 Preheat oven to 350. Do yourself a favor and line your baking sheet with parchment paper or foil. You can thank me later. Bake pricked potatoes for about an hour or until soft and the sugar is bubbling. 2 Allow the potatoes to cool enough to handle but leave the oven on. Peel the skins off the potatoes and add to an oven proof dish. Mash with a fork then add the butter pieces around the dish. Sprinkle the brown sugar and salt over the top and slide the dish into the oven until the butter and sugar melts. About 10 minutes or so. Remove from oven and stir. 1 Preheat oven to 350. Do yourself a favor and line your baking sheet with parchment paper or foil. You can thank me later. Bake pricked potatoes for about an hour or until soft and the sugar is bubbling. 1 Preheat oven to 350. Do yourself a favor and line your baking sheet with parchment paper or foil. You can thank me later. Bake pricked potatoes for about an hour or until soft and the sugar is bubbling. 2 Allow the potatoes to cool enough to handle but leave the oven on. Peel the skins off the potatoes and add to an oven proof dish. Mash with a fork then add the butter pieces around the dish. Sprinkle the brown sugar and salt over the top and slide the dish into the oven until the butter and sugar melts. About 10 minutes or so. Remove from oven and stir. 2 Allow the potatoes to cool enough to handle but leave the oven on. Peel the skins off the potatoes and add to an oven proof dish. Mash with a fork then add the butter pieces around the dish. Sprinkle the brown sugar and salt over the top and slide the dish into the oven until the butter and sugar melts. About 10 minutes or so. Remove from oven and stir. 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 Reuben Casserole Bake Seafood fried rice Spicy Pork Lo Mein Cheddar Ranch Chicken Ground Beef Patties Reuben Casserole Bake Seafood fried rice Spicy Pork Lo Mein Cheddar Ranch Chicken Ground Beef Patties Cheddar Ranch Chicken Oven Baked Baby Back Ribs Masala Poori A Healthy Uthappam Lahori chanay Chocolate cookies 😋 Oven Roasted Chicken Sesame dates fingers ❤️ Spaghetti and beans with sauce Grilled Reuben Sandwich Cheddar Ranch Chicken Oven Baked Baby Back Ribs Masala Poori A Healthy Uthappam Lahori chanay Chocolate cookies 😋 Oven Roasted Chicken Sesame dates fingers ❤️ Spaghetti and beans with sauce Grilled Reuben Sandwich
Sweet And Salty Kabocha Squash For Your Bento Recipe by cookpad.japan
Cooking Instructions 1 If you prefer, remove the skin of the kabocha. Cut thinly, and coat in katakuriko. I dredged them on the cutting board, not in a plastic bag. Combine the A ingredients. 2 Pour a generous amount of oil in a pan, and shallow-fry the kabocha slices from Step 1. 3 Remove the kabocha from the pan, remove excess oil from the pan, then heat combined A ingredients. Heat the pan, add kabocha slices from Step 2, then simmer. 4 Remove from heat, sprinkle with sesame seeds, then serve. 1 If you prefer, remove the skin of the kabocha. Cut thinly, and coat in katakuriko. I dredged them on the cutting board, not in a plastic bag. Combine the A ingredients. 1 If you prefer, remove the skin of the kabocha. Cut thinly, and coat in katakuriko. I dredged them on the cutting board, not in a plastic bag. Combine the A ingredients. 2 Pour a generous amount of oil in a pan, and shallow-fry the kabocha slices from Step 1. 2 Pour a generous amount of oil in a pan, and shallow-fry the kabocha slices from Step 1. 3 Remove the kabocha from the pan, remove excess oil from the pan, then heat combined A ingredients. Heat the pan, add kabocha slices from Step 2, then simmer. 3 Remove the kabocha from the pan, remove excess oil from the pan, then heat combined A ingredients. Heat the pan, add kabocha slices from Step 2, then simmer. 4 Remove from heat, sprinkle with sesame seeds, then serve. 4 Remove from heat, sprinkle with sesame seeds, then 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 Spinach And Garlic Penne With Chicken Better Than Sex Pumpkin Poke Cake Avocado And Egg sweet and sour chicken Green Tea and White Chocolate Mousse Cake Spinach And Garlic Penne With Chicken Better Than Sex Pumpkin Poke Cake Avocado And Egg sweet and sour chicken Green Tea and White Chocolate Mousse Cake sweet and sour chicken Cubed Steak with Sautéed Balsamic Vegetables Amy 's Sweet Ginger . Peanut Ginger Noodles - Vegan Light and Moist! Kabocha Cake Ginger Chicken lollipops Great for Halloween! Kabocha Squash Cheesecake Cookie Dough Dip Creme Brulee For Bentos and Drinking Appetizers: Hanpen Sandwiches sweet and sour chicken Cubed Steak with Sautéed Balsamic Vegetables Amy 's Sweet Ginger . Peanut Ginger Noodles - Vegan Light and Moist! Kabocha Cake Ginger Chicken lollipops Great for Halloween! Kabocha Squash Cheesecake Cookie Dough Dip Creme Brulee For Bentos and Drinking Appetizers: Hanpen Sandwiches
Cookies and Biscuits
Welcome to our Cookies and Biscuits collection, a celebration of timeless treats that bring joy to every occasion. From the comforting simplicity of a classic chocolate chip cookie to the delicate crispness of a buttery biscuit, our recipes will fill your kitchen with warmth and delicious aromas. Discover your favorite cookies and biscuits today! Search & Filter Search & Filter Organize by: Save any recipe you like! It is super simple! From Tom the Chef Published: February 15, 2024 From Tom the Chef Published: December 14, 2023 From Tom the Chef Published: October 4, 2024 From Tom the Chef Published: December 14, 2023 From Tom the Chef Published: December 16, 2024 From Tom the Chef Published: January 31, 2024 From Tom the Chef Published: November 14, 2024 From Tom the Chef Published: February 15, 2024 From Tom the Chef Published: December 21, 2024
Spicy Eggplant And Pasta Recipe by ChefLuciano@lucianoretired
Cooking Instructions 30 mts. 1 Heat Olive oil in a Pan. Add Bell Peppers. Cook 3 minutes on medium Heat. Add Onions, Garlic, Chilli Peppers, dry roasted spices and Pauv Bhaji Masala. Add 2 TB water and cook for 3 mts. 2 Add Eggplant (Cut up into pieces). Add Salt. Cook 5 mts. on Medium heat. Reduce heat and cook for 20 mts. Add Ghee. 3 Boil water (1 Qt enough to cover Pasta). Add Pasta to Boiling water. Add 1/2 ts salt and 1 ts oil to water. Boil Pasta 8 mts. or package instructions. Drain water. Make sure Pasta is cooked. 4 Dish out Pasta in a Plate. Add Eggplant on top. Add Grated cheese and cilantro. Serve hot. 1 Heat Olive oil in a Pan. Add Bell Peppers. Cook 3 minutes on medium Heat. Add Onions, Garlic, Chilli Peppers, dry roasted spices and Pauv Bhaji Masala. Add 2 TB water and cook for 3 mts. 1 Heat Olive oil in a Pan. Add Bell Peppers. Cook 3 minutes on medium Heat. Add Onions, Garlic, Chilli Peppers, dry roasted spices and Pauv Bhaji Masala. Add 2 TB water and cook for 3 mts. 2 Add Eggplant (Cut up into pieces). Add Salt. Cook 5 mts. on Medium heat. Reduce heat and cook for 20 mts. Add Ghee. 2 Add Eggplant (Cut up into pieces). Add Salt. Cook 5 mts. on Medium heat. Reduce heat and cook for 20 mts. Add Ghee. 3 Boil water (1 Qt enough to cover Pasta). Add Pasta to Boiling water. Add 1/2 ts salt and 1 ts oil to water. Boil Pasta 8 mts. or package instructions. Drain water. Make sure Pasta is cooked. 3 Boil water (1 Qt enough to cover Pasta). Add Pasta to Boiling water. Add 1/2 ts salt and 1 ts oil to water. Boil Pasta 8 mts. or package instructions. Drain water. Make sure Pasta is cooked. 4 Dish out Pasta in a Plate. Add Eggplant on top. Add Grated cheese and cilantro. Serve hot. 4 Dish out Pasta in a Plate. Add Eggplant on top. Add Grated cheese and cilantro. 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 Medium Buffalo Wings Creamy Pesto Bacon Chicken Pasta Sausage Stuffed Mushrooms Crockpot Hot Chocolate Pepper Steak Medium Buffalo Wings Creamy Pesto Bacon Chicken Pasta Sausage Stuffed Mushrooms Crockpot Hot Chocolate Pepper Steak Cake Pancakes BgCtGal's Quick Mushroom Gravy Amazing fried calamari Honey Wheat Rolls Jamaican imancozy Stuffed Chicken Marsala Sausage Stuffed Mushrooms Easy Air-Fried Turmeric Batang Fish Eggless Chocolate Ganache Cake Cake Pancakes BgCtGal's Quick Mushroom Gravy Amazing fried calamari Honey Wheat Rolls Jamaican imancozy Stuffed Chicken Marsala Sausage Stuffed Mushrooms Easy Air-Fried Turmeric Batang Fish Eggless Chocolate Ganache Cake
Bread Recipe by ulmerlori
Bread Cooking Instructions 1 In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. 2 Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. 3 Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 4 Bake at 350°F (175 degrees C) for 30 minutes. 1 In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. 1 In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. 2 Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. 2 Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. 3 Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 3 Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 4 Bake at 350°F (175 degrees C) for 30 minutes. 4 Bake at 350°F (175 degrees C) for 30 minutes. 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 No bake peanut butter cereal bars Lemon and Butter Fried fish Parmesan Roasted Potato Apple pie ICED PUMPKIN COOKIES No bake peanut butter cereal bars Lemon and Butter Fried fish Parmesan Roasted Potato Apple pie ICED PUMPKIN COOKIES Pumpkin erissery/Mathanga erissery Pumpkin Spice Spread Peppy Pumpkin Seeds Lemon and Butter Fried fish Warm Brie Jack O' Lantern Extreme Banana Nut Bread (EBNB) Seafood mix soup New England Clam Chowder Smoked salmon and spinach Spaghetti from Mani Pumpkin erissery/Mathanga erissery Pumpkin Spice Spread Peppy Pumpkin Seeds Lemon and Butter Fried fish Warm Brie Jack O' Lantern Extreme Banana Nut Bread (EBNB) Seafood mix soup New England Clam Chowder Smoked salmon and spinach Spaghetti from Mani
Honey Orange Glazed Ham Recipe by 蛟龍Stormwyrm
Honey Orange Glazed Ham Cooking Instructions 2 hours 1 Score the surface of the ham in a diamond pattern. Insert a whole clove in each intersection of the scoring. 2 Bake at 175°C (350°F) until the internal temperature reaches 60°C, for 20-30 minutes per kg. If your ham is still frozen, bake it at 150°C (300°F). Should take 1-2 hours per kg. 3 Mix the honey, ground cloves, and orange juice to make the glaze. 4 With a basting brush or spatula, spread the glaze over the ham. Increase the oven temperature to 300°C (400°F). Bake until the glaze turns golden brown. 1 Score the surface of the ham in a diamond pattern. Insert a whole clove in each intersection of the scoring. 1 Score the surface of the ham in a diamond pattern. Insert a whole clove in each intersection of the scoring. 2 Bake at 175°C (350°F) until the internal temperature reaches 60°C, for 20-30 minutes per kg. If your ham is still frozen, bake it at 150°C (300°F). Should take 1-2 hours per kg. 2 Bake at 175°C (350°F) until the internal temperature reaches 60°C, for 20-30 minutes per kg. If your ham is still frozen, bake it at 150°C (300°F). Should take 1-2 hours per kg. 3 Mix the honey, ground cloves, and orange juice to make the glaze. 3 Mix the honey, ground cloves, and orange juice to make the glaze. 4 With a basting brush or spatula, spread the glaze over the ham. Increase the oven temperature to 300°C (400°F). Bake until the glaze turns golden brown. 4 With a basting brush or spatula, spread the glaze over the ham. Increase the oven temperature to 300°C (400°F). Bake until the glaze turns golden brown. 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 Double Chocolate Chips Cookies Easy Loaf bread Indonesian style sweet pancake Paneer curry Instant Pot Frozen Prime Rib Double Chocolate Chips Cookies Easy Loaf bread Indonesian style sweet pancake Paneer curry Instant Pot Frozen Prime Rib Ven pongal Christmas trifle Chocolate Christmas tree Grill cauliflower pocket Crepe Cake Jaggery crape rolls Roti (Indian food) Chicken chatpata Salan Tagliatelle Arrabbiata Allu karely Ven pongal Christmas trifle Chocolate Christmas tree Grill cauliflower pocket Crepe Cake Jaggery crape rolls Roti (Indian food) Chicken chatpata Salan Tagliatelle Arrabbiata Allu karely
Lightly Flavored Simmered Flounder Recipe by cookpad.japan
Cooking Instructions 1 Put all of the ingredients except for the flounder in a pot (the ginger should be sliced). 2 Bring to a boil, then add the flounder. Simmer while frequently pouring the juices over the top. It's OK if it's still got it's skin on. 3 Cover with a drop-lid and simmer on low heat for 10-15 minutes, then turn off the heat and cool to allow the flavor to soak in. It's a flavor that will touch your emotions. 4 Heat it once more before bringing it to the dinner table. It's good to go if the juices are creamy. With a tender flavor that'll make you feel like you're melting in joy. It's really plump. 1 Put all of the ingredients except for the flounder in a pot (the ginger should be sliced). 1 Put all of the ingredients except for the flounder in a pot (the ginger should be sliced). 2 Bring to a boil, then add the flounder. Simmer while frequently pouring the juices over the top. It's OK if it's still got it's skin on. 2 Bring to a boil, then add the flounder. Simmer while frequently pouring the juices over the top. It's OK if it's still got it's skin on. 3 Cover with a drop-lid and simmer on low heat for 10-15 minutes, then turn off the heat and cool to allow the flavor to soak in. It's a flavor that will touch your emotions. 3 Cover with a drop-lid and simmer on low heat for 10-15 minutes, then turn off the heat and cool to allow the flavor to soak in. It's a flavor that will touch your emotions. 4 Heat it once more before bringing it to the dinner table. It's good to go if the juices are creamy. With a tender flavor that'll make you feel like you're melting in joy. It's really plump. 4 Heat it once more before bringing it to the dinner table. It's good to go if the juices are creamy. With a tender flavor that'll make you feel like you're melting in joy. It's really plump. 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 Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip Chicken Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip Moist Crumble Cake without Butter or Dairy Oyster Shigureni How to Prepare Oysters No Heavy Cream or Eggs! Simple Black Tea Ice Cream Clam Chowder with Hamaguri Clams Flounder Soup Simple! Egg-Free, Oven-Baked Tonkatsu Simmered Flounder Offcuts Orange Marmalade & Cheese Pound Cake Scallops With Butter and Soy Sauce Baked in Their Shells Moist Crumble Cake without Butter or Dairy Oyster Shigureni How to Prepare Oysters No Heavy Cream or Eggs! Simple Black Tea Ice Cream Clam Chowder with Hamaguri Clams Flounder Soup Simple! Egg-Free, Oven-Baked Tonkatsu Simmered Flounder Offcuts Orange Marmalade & Cheese Pound Cake Scallops With Butter and Soy Sauce Baked in Their Shells
Fat Burning Water Recipe by gettin-my-grub-on
Fat burning water Cooking Instructions 1 Cut fruit,cucumber and mint bite size for a glass of water, cut large for a pitcher full and double ingredients, chill with ice, add as much cranbery juice as you like. I also make it without cranberry juice. Add Chia seeds if you want extra fiber and they also help fight hunger. I have lost 6 pounds in 1 week, I didnt think it would work, but my scale proved me wrong YAY! Its mainly to infuse the water but you can also eat everything, few calories and healthy. The longer it sits the better it tastes. 2 You can make a pitcher of this and keep it in the fridge for upto a few days. 1 Cut fruit,cucumber and mint bite size for a glass of water, cut large for a pitcher full and double ingredients, chill with ice, add as much cranbery juice as you like. I also make it without cranberry juice. Add Chia seeds if you want extra fiber and they also help fight hunger. I have lost 6 pounds in 1 week, I didnt think it would work, but my scale proved me wrong YAY! Its mainly to infuse the water but you can also eat everything, few calories and healthy. The longer it sits the better it tastes. 1 Cut fruit,cucumber and mint bite size for a glass of water, cut large for a pitcher full and double ingredients, chill with ice, add as much cranbery juice as you like. I also make it without cranberry juice. Add Chia seeds if you want extra fiber and they also help fight hunger. I have lost 6 pounds in 1 week, I didnt think it would work, but my scale proved me wrong YAY! Its mainly to infuse the water but you can also eat everything, few calories and healthy. The longer it sits the better it tastes. 2 You can make a pitcher of this and keep it in the fridge for upto a few days. 2 You can make a pitcher of this and keep it in the fridge for upto a few 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 Pepper Steak Creamy cheese chicken fetuccini Caramel Apple Bites Easy Peasy Cheesecake Chicken Spaghetti Pepper Steak Creamy cheese chicken fetuccini Caramel Apple Bites Easy Peasy Cheesecake Chicken Spaghetti Sausage and sprout stew Bacon turkey melt Fried puffball mushroom Creamy Rotisserie Chicken Enchilada Ham Turkey and Cheese Pocket Easy Vanilla and chocolate cupcakes Ketchup homemade from scratch Ladybirds Devon Mash Wraps Blue Cheese Crisps Cherry Sparkler Sausage and sprout stew Bacon turkey melt Fried puffball mushroom Creamy Rotisserie Chicken Enchilada Ham Turkey and Cheese Pocket Easy Vanilla and chocolate cupcakes Ketchup homemade from scratch Ladybirds Devon Mash Wraps Blue Cheese Crisps Cherry Sparkler