ademchaoua/GeneralTextCorpus huggingface dataset:
Sweet Grilled Pineapple Spears Recipe by Julie T.
Cooking Instructions 12 minutes 1 Cut pineapple into spears. 2 Mix together the sugar, butter and cinnamon. 3 Toss the pineapple in the glaze and take to the grill, bringing a pastry brush. 4 Place on grill using direct heat method. We used a charcoal grill. 5 Place on grill and leave for 5 minutes. 6 Brush on more glaze and flip, leaving for 5 more minutes. 7 Brush more glaze on and flip, leaving for 2 more minutes. 8 Once tender and golden brown, remove from grill and serve. It goes really great with BBQ chicken. 9 Enjoy! 1 Cut pineapple into spears. 1 Cut pineapple into spears. 2 Mix together the sugar, butter and cinnamon. 2 Mix together the sugar, butter and cinnamon. 3 Toss the pineapple in the glaze and take to the grill, bringing a pastry brush. 3 Toss the pineapple in the glaze and take to the grill, bringing a pastry brush. 4 Place on grill using direct heat method. We used a charcoal grill. 4 Place on grill using direct heat method. We used a charcoal grill. 5 Place on grill and leave for 5 minutes. 5 Place on grill and leave for 5 minutes. 6 Brush on more glaze and flip, leaving for 5 more minutes. 6 Brush on more glaze and flip, leaving for 5 more minutes. 7 Brush more glaze on and flip, leaving for 2 more minutes. 7 Brush more glaze on and flip, leaving for 2 more minutes. 8 Once tender and golden brown, remove from grill and serve. It goes really great with BBQ chicken. 8 Once tender and golden brown, remove from grill and serve. It goes really great with BBQ chicken. 9 Enjoy! 9 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 Pizza bomb Strawberry Marble Cake Skillet Lasagna Mike's Mexican Grilled Chicken Salad Home Made Super Easy Taco Seasoning Pizza bomb Strawberry Marble Cake Skillet Lasagna Mike's Mexican Grilled Chicken Salad Home Made Super Easy Taco Seasoning Oven baked chicken Cheesy Tots Roasted Chicken batch 8 Healthy Sponge Guard Cabbage and Ham Chicken pot pie Moong daal pancakes(chilla) with salad filling Pizza supremo Boiled fava beans Jap Chae (stir fried sweet potato glass noodles) Oven baked chicken Cheesy Tots Roasted Chicken batch 8 Healthy Sponge Guard Cabbage and Ham Chicken pot pie Moong daal pancakes(chilla) with salad filling Pizza supremo Boiled fava beans Jap Chae (stir fried sweet potato glass noodles)
Real Pineapple Sherbet Recipe by cookpad.japan
Pineapple Tart Pineapple Tart As you already know that I am not a fan of the pineapple tart. This is my humble version. Can you imagine that I had been planning to make this for about a year? I am glad that my idea had finally come to a fruition. It is very fulfilling to accomplish a goal whether it will be a success or a failure. It is the process which I had fallen in love with. This consist of a chocolate tart with a marzipan and pineapple jam fillings. I really love marzipan. It is probably my top 3 desserts ingredients, aside from chocolate and lemon. The tart is topped with a frozen mousse. Yes, a frozen pineapple mousse glazed with a white chocolate based mirror-effect syrup. I decided to add some decoration with some small mint leaves and dark chocolate shavings. Yes, this takes massive amount of time and effort, but as soon as you see the end results, it is all worth it. It is even more rewarding when you see the smiles of those whom you served these to. My daughters commented this is like heaven. I hope you will not be intimidated to give this recipe a try, cos if a geezer like me can do this, so can anyone. Let's get started with the recipe. Daniel Lim
Panjri (Prasad) Recipe by Hetal Vithlani
Cooking Instructions 20 mins 1 First fry the whole coriander in a pan on a slow flame. 2 Improve the dried fruit and fry in a teaspoon of ghee on a slow flame. Once it is cooked, take it out in a bowl. Crush the copra or chips and fry in the same pan. Discard in a bowl. 3 Once the roasted coriander cools down, grind it in a mixer. Now fry the coriander powder in a teaspoon of ghee on a very slow flame for one minute. 4 Once all the ingredients have cooled, mix them in a large bowl. Panjari is ready... Garnish with Sakaria seeds and Tulsi leaves.. Ramji and Shrikrishna's favorite Prasad Panjari is ready.. 1 First fry the whole coriander in a pan on a slow flame. 1 First fry the whole coriander in a pan on a slow flame. 2 Improve the dried fruit and fry in a teaspoon of ghee on a slow flame. Once it is cooked, take it out in a bowl. Crush the copra or chips and fry in the same pan. Discard in a bowl. 2 Improve the dried fruit and fry in a teaspoon of ghee on a slow flame. Once it is cooked, take it out in a bowl. Crush the copra or chips and fry in the same pan. Discard in a bowl. 3 Once the roasted coriander cools down, grind it in a mixer. Now fry the coriander powder in a teaspoon of ghee on a very slow flame for one minute. 3 Once the roasted coriander cools down, grind it in a mixer. Now fry the coriander powder in a teaspoon of ghee on a very slow flame for one minute. 4 Once all the ingredients have cooled, mix them in a large bowl. Panjari is ready... Garnish with Sakaria seeds and Tulsi leaves.. Ramji and Shrikrishna's favorite Prasad Panjari is ready.. 4 Once all the ingredients have cooled, mix them in a large bowl. Panjari is ready... Garnish with Sakaria seeds and Tulsi leaves.. Ramji and Shrikrishna's favorite Prasad Panjari 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 Crockpot Beer 🍺 London Broil Steamed buns Dirt Pudding Chicken Macaroni Salad Baked Croissant French Toast Crockpot Beer 🍺 London Broil Steamed buns Dirt Pudding Chicken Macaroni Salad Baked Croissant French Toast Pineapple Blast Mocktail Spicy Tomato Dip Mango Slush Crispy Beef Pakora 😋 Hyderabadi Ramadan Special Anda Samosas (Egg Samosas) Hyderabadi Lukhmi Kababs Makhana butterscotch kheer Custard apple basundi Chicken tikka creamy cheesy macaroni/indo Italian style Sundubu Jjigae (Sup Tahu Pedas Ala Drakor) Pineapple Blast Mocktail Spicy Tomato Dip Mango Slush Crispy Beef Pakora 😋 Hyderabadi Ramadan Special Anda Samosas (Egg Samosas) Hyderabadi Lukhmi Kababs Makhana butterscotch kheer Custard apple basundi Chicken tikka creamy cheesy macaroni/indo Italian style Sundubu Jjigae (Sup Tahu Pedas Ala Drakor)
My Lentle & Tomato Dip 😁 Recipe by Maureen 😀
Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 23, 2019 09:51 Liverpool England Cookpad founder Member Ambassador, Also a Cookaholic. I love this Cookpad Site, Recipes, friends, interesting people and outstanding recipes, and able to see and to taste food from all over the world. i have learned so much more here, spices , herbs and lovely recipes of different cultures. also experimenting mixing different herbs and spices and making my own creations .I have cooked for my family since I was 14yrs, home from school as my Grandmother could no longer cook she was 91yrs, my Dad worked and there was only me so I learned quite quick and have always enjoyed it. I only started experimenting with herbs and spices and items I had never heard of before through joining Cookpad 2014 and I'm still learning new things. It is a passion of mine and I always invite my family around so I can create something new for them to try. my children grew up learning lots from me I have 3 daughters all with their own families and two Sons one who cooks for his family also my youngest son who is still at home with me,he comes up with some lovely meals and ideas so I'm proud of them all. 💜 Comments
Basic Tomato Bruschetta Dip Recipe by x
Cooking Instructions 1 After you chop your tomatoes, either take the back of a fork and mash them up a bit or use your knife in a rocking action to mash them. Doing this will give your dip some thickness and body to stick to your bread. 2 Put the tomatoes in a medium bowl and grate a small clove (or half a regular one) into the bowl. Preferable to grate rather than chop so you don't get chunks of garlic in the mixture. 3 Add salt and chopped basil, stir, give it a taste, and adjust seasoning if needed. 4 Pour a good glug or two of olive oil into the bowl (1.5 to 2 Tablespoons is good). 5 Garnish with fresh basil and serve with bread of choice. 6 Enjoy! 1 After you chop your tomatoes, either take the back of a fork and mash them up a bit or use your knife in a rocking action to mash them. Doing this will give your dip some thickness and body to stick to your bread. 1 After you chop your tomatoes, either take the back of a fork and mash them up a bit or use your knife in a rocking action to mash them. Doing this will give your dip some thickness and body to stick to your bread. 2 Put the tomatoes in a medium bowl and grate a small clove (or half a regular one) into the bowl. Preferable to grate rather than chop so you don't get chunks of garlic in the mixture. 2 Put the tomatoes in a medium bowl and grate a small clove (or half a regular one) into the bowl. Preferable to grate rather than chop so you don't get chunks of garlic in the mixture. 3 Add salt and chopped basil, stir, give it a taste, and adjust seasoning if needed. 3 Add salt and chopped basil, stir, give it a taste, and adjust seasoning if needed. 4 Pour a good glug or two of olive oil into the bowl (1.5 to 2 Tablespoons is good). 4 Pour a good glug or two of olive oil into the bowl (1.5 to 2 Tablespoons is good). 5 Garnish with fresh basil and serve with bread of choice. 5 Garnish with fresh basil and serve with bread of choice. 6 Enjoy! 6 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 My Favorite Fried Rice Buttermilk Blueberry Pie NY Cherry Cheesecake Apple-Sweet Potato Hash Easy Peasy Pumpkin Pie My Favorite Fried Rice Buttermilk Blueberry Pie NY Cherry Cheesecake Apple-Sweet Potato Hash Easy Peasy Pumpkin Pie Lemony Vegetable, Soya & Lobia Stew Beef stew Beef stew and ugali SOft Maandazi Beef stew Indori Sev Paratha Bites Chapo Rice and peas Ripe plantain with agoyin beans with stew Chicken Curry Sauce Lemony Vegetable, Soya & Lobia Stew Beef stew Beef stew and ugali SOft Maandazi Beef stew Indori Sev Paratha Bites Chapo Rice and peas Ripe plantain with agoyin beans with stew Chicken Curry Sauce
Cream Cheese Dip Recipe by Mama Prabable
 Mama Prabable @cook_21263572 This flavourfull dip, goes with chips, veggies and spread for bagels, crackers or toast. This flavourfull dip, goes with chips, veggies and spread for bagels, crackers or toast. Cream cheese dip Share its first Cooksnap! This flavourfull dip, goes with chips, veggies and spread for bagels, crackers or toast. This flavourfull dip, goes with chips, veggies and spread for bagels, crackers or toast. Cooking Instructions 1 Put all the ingredients together and mix it with a hand mixer 2 Leave it in the fridge for 1 hour before serving. 3 Enjoy it with chips, crackers, veggies, toast or bagel. 4 Nutritional value 1 Put all the ingredients together and mix it with a hand mixer 1 Put all the ingredients together and mix it with a hand mixer 2 Leave it in the fridge for 1 hour before serving. 2 Leave it in the fridge for 1 hour before serving. 3 Enjoy it with chips, crackers, veggies, toast or bagel. 3 Enjoy it with chips, crackers, veggies, toast or bagel. 4 Nutritional value 4 Nutritional value Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 09, 2020 04:10 Comments Similar Recipes 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 Mongolian Beef Vegetables Fritters (Indonesian Bala-Bala) Italian Meatballs Ayam Rendang / Chicken Rendang No Knead Rustic Bread Mongolian Beef Vegetables Fritters (Indonesian Bala-Bala) Italian Meatballs Ayam Rendang / Chicken Rendang No Knead Rustic Bread Chickpea Lasagna Pasta 🍝 Grapes Raita Tik tok coffee #HCC #Post_4 #Dish_Name_Almond_Ladoo Flammkuchen Veg. Grill Sandwich Adobong Pusit Ice cream (malai) Tomato chutney or Veg chutney No Knead Rustic Bread Chickpea Lasagna Pasta 🍝 Grapes Raita Tik tok coffee #HCC #Post_4 #Dish_Name_Almond_Ladoo Flammkuchen Veg. Grill Sandwich Adobong Pusit Ice cream (malai) Tomato chutney or Veg chutney No Knead Rustic Bread Cookpad Premium Find the most popular recipes on the top of your search results.
Mango Kulfi Recipe by Khansa fatima
Cooking Instructions 1 Heat 1 and half cup of milk and let it simmer for a while than add 1/2 cup sugar and mix it well until sugar dissolves, 2 Take a small bowl add 2 tbsp corn flour and mix it with 1/4 cup water and add this slurry into milk and stir continuously until it starts thickening 3 Now add mango puree and vanilla extract and mix well for couple of minutes than turn the flame on low and add 1/2 cup fresh cream ane mix it well and let it cook for another 5 mins than trun off the flame and let it cool completely, 4 Pour the mixture into kulfi moulds or glass place the ice cream stick in the centre and freez it for 8 hours or overnight and your delicious creamy mango kulfi is ready. 1 Heat 1 and half cup of milk and let it simmer for a while than add 1/2 cup sugar and mix it well until sugar dissolves, 1 Heat 1 and half cup of milk and let it simmer for a while than add 1/2 cup sugar and mix it well until sugar dissolves, 2 Take a small bowl add 2 tbsp corn flour and mix it with 1/4 cup water and add this slurry into milk and stir continuously until it starts thickening 2 Take a small bowl add 2 tbsp corn flour and mix it with 1/4 cup water and add this slurry into milk and stir continuously until it starts thickening 3 Now add mango puree and vanilla extract and mix well for couple of minutes than turn the flame on low and add 1/2 cup fresh cream ane mix it well and let it cook for another 5 mins than trun off the flame and let it cool completely, 3 Now add mango puree and vanilla extract and mix well for couple of minutes than turn the flame on low and add 1/2 cup fresh cream ane mix it well and let it cook for another 5 mins than trun off the flame and let it cool completely, 4 Pour the mixture into kulfi moulds or glass place the ice cream stick in the centre and freez it for 8 hours or overnight and your delicious creamy mango kulfi is ready. 4 Pour the mixture into kulfi moulds or glass place the ice cream stick in the centre and freez it for 8 hours or overnight and your delicious creamy mango kulfi 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 Creamy Chicken Pasta Home made Jalaibi Dried Sawaiyyan Cajun Crack Chicken Pasta (Instant Pot) Crockpot buffalo ranch chicken sliders Creamy Chicken Pasta Home made Jalaibi Dried Sawaiyyan Cajun Crack Chicken Pasta (Instant Pot) Crockpot buffalo ranch chicken sliders Chicken cheese balls Lemon cake Beef Spicy Biryani Coleslaw Chicken samosa Aalu and chicken cutlets Mango Milkshake Yam balls Pan cake and fried fish Lab E Shireen Chicken cheese balls Lemon cake Beef Spicy Biryani Coleslaw Chicken samosa Aalu and chicken cutlets Mango Milkshake Yam balls Pan cake and fried fish Lab E Shireen
Mango Sevayian Recipe by Anjali Sunayna Verma
Cooking Instructions 20 minutes 1 First heat milk in a deep pan. 2 Add roasted sevaiyan in it and keep boiling on low flame till sevaiyan softens. 3 When sewaiyan are completely cooked, then add sugar in it and mix nicely. Now keep sewaiyan aside to cool completely. 4 When sewaiyan cools completely then add mango puree and mix nicely. 5 Referigerate mango sewaiyan for 3-4 hours. Now serve chilled sewaiyan. Garnish with pistachio or any dry fruit of your choice. Enjoy yummy fusioned sewaiyan. 1 First heat milk in a deep pan. 1 First heat milk in a deep pan. 2 Add roasted sevaiyan in it and keep boiling on low flame till sevaiyan softens. 2 Add roasted sevaiyan in it and keep boiling on low flame till sevaiyan softens. 3 When sewaiyan are completely cooked, then add sugar in it and mix nicely. Now keep sewaiyan aside to cool completely. 3 When sewaiyan are completely cooked, then add sugar in it and mix nicely. Now keep sewaiyan aside to cool completely. 4 When sewaiyan cools completely then add mango puree and mix nicely. 4 When sewaiyan cools completely then add mango puree and mix nicely. 5 Referigerate mango sewaiyan for 3-4 hours. Now serve chilled sewaiyan. Garnish with pistachio or any dry fruit of your choice. Enjoy yummy fusioned sewaiyan. 5 Referigerate mango sewaiyan for 3-4 hours. Now serve chilled sewaiyan. Garnish with pistachio or any dry fruit of your choice. Enjoy yummy fusioned sewaiyan. 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 Cinnamon Rolls (Great Grandma's Recipe) The Most Popular Green Pepper Beef in China Pita bread Mango ice cream Veggies loaded cheesy garlic bread Cinnamon Rolls (Great Grandma's Recipe) The Most Popular Green Pepper Beef in China Pita bread Mango ice cream Veggies loaded cheesy garlic bread Ewedu Apple and banana milkshake Egg sandwich Kaju Anjeer Rolls Amaranth greens Gujju locho Tabouleh Chicken karhai Veggies loaded cheesy garlic bread Mini Rainbow Tomato & Hummus Tarts Ewedu Apple and banana milkshake Egg sandwich Kaju Anjeer Rolls Amaranth greens Gujju locho Tabouleh Chicken karhai Veggies loaded cheesy garlic bread Mini Rainbow Tomato & Hummus Tarts
Spaghetti In Mango Sauce Topped With Mango Cubes Recipe by Kanwaljeet Chhabra
Cooking Instructions 1 First for mango sauce - combine the mango cubes,water and oil in a nonstick pan and cook till the mango turns soft and shiny turn off the gas. 2 Mash the mango mixture using a spatula until it is nice and saucy. Transfer to a bowl and keep in the refrigerator for about 10 minutes.mango sauce is ready. 3 For the caramel syrup - combine the sugar,water and oil in a nostickpan and coon until sugar becomes brown in colour.caramel syrup is ready 4 Now for serving - in a big serving bowl combine cooked spaghetti and caramel syrup.Mix well. 5 Pour mango sauce and mango cubes over the spaghetti. Serve chilled. 1 First for mango sauce - combine the mango cubes,water and oil in a nonstick pan and cook till the mango turns soft and shiny turn off the gas. 1 First for mango sauce - combine the mango cubes,water and oil in a nonstick pan and cook till the mango turns soft and shiny turn off the gas. 2 Mash the mango mixture using a spatula until it is nice and saucy. Transfer to a bowl and keep in the refrigerator for about 10 minutes.mango sauce is ready. 2 Mash the mango mixture using a spatula until it is nice and saucy. Transfer to a bowl and keep in the refrigerator for about 10 minutes.mango sauce is ready. 3 For the caramel syrup - combine the sugar,water and oil in a nostickpan and coon until sugar becomes brown in colour.caramel syrup is ready 3 For the caramel syrup - combine the sugar,water and oil in a nostickpan and coon until sugar becomes brown in colour.caramel syrup is ready 4 Now for serving - in a big serving bowl combine cooked spaghetti and caramel syrup.Mix well. 4 Now for serving - in a big serving bowl combine cooked spaghetti and caramel syrup.Mix well. 5 Pour mango sauce and mango cubes over the spaghetti. Serve chilled. 5 Pour mango sauce and mango cubes over the spaghetti. Serve chilled. 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 Emily’s Easy Chicken Shawarma Meat Pies (easy method!) Cafe’s Pancake Instant Pot Rotisserie Chicken Pineapple Chicken Teriyaki Emily’s Easy Chicken Shawarma Meat Pies (easy method!) Cafe’s Pancake Instant Pot Rotisserie Chicken Pineapple Chicken Teriyaki French beans(michiri)#4weeks challange Palak paneer Vegetable Maggi with Poached Egg Hara bhara kabab Dry brinjal and potatoes curry Tuwon shinkafa with baobab soup Batkas(leftover roti makeover) Pineapple platter Stuffed Small shimla mirch Kiwi paneer delight French beans(michiri)#4weeks challange Palak paneer Vegetable Maggi with Poached Egg Hara bhara kabab Dry brinjal and potatoes curry Tuwon shinkafa with baobab soup Batkas(leftover roti makeover) Pineapple platter Stuffed Small shimla mirch Kiwi paneer delight