ademchaoua/GeneralTextCorpus huggingface dataset:
California Farm Aleppo Hot Red Paprika Pepper Recipe by Hobby Horseman
Cooking Instructions 10 minutes 1 Wash, blister fresh California Wonder peppers in the microwave, destem, peel, dehydrate in air fryer or in the sun till brittle. Pulverize in coffee grinder. 2 Add 1 Tsp dried cayenne pepper flakes to 2 Tbs dried sweet pepper in coffee grinder and grind fine to equal size. Even size particles for both peppers will mix better. Put in shaker, shake, rest a day. Do a taste test when making fresh lamb kebabs, the aleppo pepper makes them special. See lamb kebab recipe. Enjoy. 1 Wash, blister fresh California Wonder peppers in the microwave, destem, peel, dehydrate in air fryer or in the sun till brittle. Pulverize in coffee grinder. 1 Wash, blister fresh California Wonder peppers in the microwave, destem, peel, dehydrate in air fryer or in the sun till brittle. Pulverize in coffee grinder. 2 Add 1 Tsp dried cayenne pepper flakes to 2 Tbs dried sweet pepper in coffee grinder and grind fine to equal size. Even size particles for both peppers will mix better. Put in shaker, shake, rest a day. Do a taste test when making fresh lamb kebabs, the aleppo pepper makes them special. See lamb kebab recipe. Enjoy. 2 Add 1 Tsp dried cayenne pepper flakes to 2 Tbs dried sweet pepper in coffee grinder and grind fine to equal size. Even size particles for both peppers will mix better. Put in shaker, shake, rest a day. Do a taste test when making fresh lamb kebabs, the aleppo pepper makes them special. See lamb kebab recipe. 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 Potato Enchiladas 🥔🌶️ Vegetable Fritters 🥒 California Farm Broiled Lamb Kebabs Potato Enchiladas 🥔🌶️ Vegetable Fritters 🥒 California Farm Broiled Lamb Kebabs Chilled Tamarin flavoring juice Lima beans curry Amazing tasty Lima beans sabji Vegetable Fritters 🥒 Lychee Smoothie Sweet and spicy crispy pork Chestnuts & Dried Mushrooms Rice Paneer Paratha Easy Baked Macaroni and Cheese🧀 Jamun Candy Chilled Tamarin flavoring juice Lima beans curry Amazing tasty Lima beans sabji Vegetable Fritters 🥒 Lychee Smoothie Sweet and spicy crispy pork Chestnuts & Dried Mushrooms Rice Paneer Paratha Easy Baked Macaroni and Cheese🧀 Jamun Candy
Tortellini Pasta Salad Recipe by cindybear
Cooking Instructions 1 In a pot of heavily salted water,boil the tortellini per package directions. Drain in colander and shake dry. Add red onion to colander and rinse pasta and onion under cold water until pasta is cool. Dry the pasta pot and put tortellini and onion in the pot. 2 Add peppers, salami, oil and vinegar and stir to combine. Season to taste with salt, black pepper and crushed red pepper. Stir in arugula and refrigerate. (If you are making this ahead of time, lay arugula on top of pasta and store in airtight container in refrigerator up to 3 days,stir before serving.) 1 In a pot of heavily salted water,boil the tortellini per package directions. Drain in colander and shake dry. Add red onion to colander and rinse pasta and onion under cold water until pasta is cool. Dry the pasta pot and put tortellini and onion in the pot. 1 In a pot of heavily salted water,boil the tortellini per package directions. Drain in colander and shake dry. Add red onion to colander and rinse pasta and onion under cold water until pasta is cool. Dry the pasta pot and put tortellini and onion in the pot. 2 Add peppers, salami, oil and vinegar and stir to combine. Season to taste with salt, black pepper and crushed red pepper. Stir in arugula and refrigerate. (If you are making this ahead of time, lay arugula on top of pasta and store in airtight container in refrigerator up to 3 days,stir before serving.) 2 Add peppers, salami, oil and vinegar and stir to combine. Season to taste with salt, black pepper and crushed red pepper. Stir in arugula and refrigerate. (If you are making this ahead of time, lay arugula on top of pasta and store in airtight container in refrigerator up to 3 days,stir before serving.) 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 Fried Egg BLT Loaded Bacon, Cheddar, Ranch Potatoes The BEST Vanilla Ice Cream Old Fashioned Grits My favorite club sandwich!! Fried Egg BLT Loaded Bacon, Cheddar, Ranch Potatoes The BEST Vanilla Ice Cream Old Fashioned Grits My favorite club sandwich!! Black Chana Taco Paratha(Protien Packed) Sattu mini chillas Kala chana chaat White Sauce Pasta Pakhala Bhata (Fermented rice dish) Rose Mocktail Baked Mango Cheesecake Black chana Kabab Aloo tikki Burgur Sauce Gribiche Black Chana Taco Paratha(Protien Packed) Sattu mini chillas Kala chana chaat White Sauce Pasta Pakhala Bhata (Fermented rice dish) Rose Mocktail Baked Mango Cheesecake Black chana Kabab Aloo tikki Burgur Sauce Gribiche
Homemade Spicy Harissa Paste Recipe by YogChakra Vegan Kitchen
Cooking Instructions 25 mins 1 Soak & Prep Chiles – Place the dried chiles in a heatproof bowl and cover with hot water. Let them soak for 30 minutes until soft, then drain, remove the stems and seeds. 2 Blend Ingredients – In a food processor, combine the softened chiles, roasted red peppers, tomato paste, garlic, caraway, coriander, cumin, smoked paprika, cayenne, salt, vinegar, and olive oil. Blend, pausing to scrape down the sides. 3 Finish & Serve – Continue blending until smooth. Transfer to a dish and optionally drizzle with olive oil before serving. 1 Soak & Prep Chiles – Place the dried chiles in a heatproof bowl and cover with hot water. Let them soak for 30 minutes until soft, then drain, remove the stems and seeds. 1 Soak & Prep Chiles – Place the dried chiles in a heatproof bowl and cover with hot water. Let them soak for 30 minutes until soft, then drain, remove the stems and seeds. 2 Blend Ingredients – In a food processor, combine the softened chiles, roasted red peppers, tomato paste, garlic, caraway, coriander, cumin, smoked paprika, cayenne, salt, vinegar, and olive oil. Blend, pausing to scrape down the sides. 2 Blend Ingredients – In a food processor, combine the softened chiles, roasted red peppers, tomato paste, garlic, caraway, coriander, cumin, smoked paprika, cayenne, salt, vinegar, and olive oil. Blend, pausing to scrape down the sides. 3 Finish & Serve – Continue blending until smooth. Transfer to a dish and optionally drizzle with olive oil before serving. 3 Finish & Serve – Continue blending until smooth. Transfer to a dish and optionally drizzle with olive oil before serving. 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 Spaghetti Apple Bourbon BBQ Pork Caramel pretzel brownie Korean Marinated Raw Crabs Cocoa, Orange & Peanut Cookies!! Chicken Spaghetti Apple Bourbon BBQ Pork Caramel pretzel brownie Korean Marinated Raw Crabs Cocoa, Orange & Peanut Cookies!! California Farm Stuffed Lamb or Pork Meatball Dinner Aloo Chokha - Bihari Style Caramel pretzel brownie Pork spring roll bowl Vegan Pumpkin Seed Brittle Cocoa, Orange & Peanut Cookies!! Green Papaya Salad Homemade mixed choco-bread Hummus (Chickpea Dip - Mediterranean style) Khava Poli / Mava poli / Pedha Poli California Farm Stuffed Lamb or Pork Meatball Dinner Aloo Chokha - Bihari Style Caramel pretzel brownie Pork spring roll bowl Vegan Pumpkin Seed Brittle Cocoa, Orange & Peanut Cookies!! Green Papaya Salad Homemade mixed choco-bread Hummus (Chickpea Dip - Mediterranean style) Khava Poli / Mava poli / Pedha Poli
California Farm Airdrying Thai Hot Peppers Recipe by Hobby Horseman
California Farm Beef Tamarind California Farm Beef Tamarind Tough beef cuts are less expensive, like flank steak, but flank steak has gone from $4 to $12 a pound in the store. So, here is a hack: replace flank steaks with less expensive but tough beef rump roast, and use the natural tenderizing enzyme from tamarind beans to tenderize. These thin steaks, grilled at high heat, with these spices, are called Carne Asada Steaks in Mexican Cuisine. We keep the rump roast frozen. We trim off the fat cap and then slice off 1/4” thin steaks AGAINST the grain, which are then marinaded individually. Each Carne Asada steak measures about 3” x 4” x 1/4”. We add tamarind beans to traditional marinade with lime juice and lemon juice to tenderize, and garlic, cilantro, cumin, achiote chili pepper to flavor the marinade. No salt. After serving, you add pepper and flaked seasalt to individual taste. Thin steaks are charred over high heat and cooked medium rare. Served on iceberg lettuce with sweet red pepper and steamed yellow corn, black beans, chopped green onion stalks and rice. Enjoy. #CA2025 Hobby Horseman
California Farm Fresh Pickling Spices Recipe by Hobby Horseman
Cooking Instructions Collect all season 1 Mix enough pickling spices for the season, one small jar: tsp crushed dried red pepper, like Arbol or Kashmiri. Tsp crushed dried Laurel leaves, tsp coriander seeds, 1 tsp yellow mustand seeds, 1 tsp black indian mustard seeds, tsp green peppercorn seeds, tsp juniperberry seeds, tsp fennel seeds, tsp star anise seeds, tsp dill seeds, tsp cloves. Use 2 tsp of this pickling mix per pint of vinegar. 1 Mix enough pickling spices for the season, one small jar: tsp crushed dried red pepper, like Arbol or Kashmiri. Tsp crushed dried Laurel leaves, tsp coriander seeds, 1 tsp yellow mustand seeds, 1 tsp black indian mustard seeds, tsp green peppercorn seeds, tsp juniperberry seeds, tsp fennel seeds, tsp star anise seeds, tsp dill seeds, tsp cloves. Use 2 tsp of this pickling mix per pint of vinegar. 1 Mix enough pickling spices for the season, one small jar: tsp crushed dried red pepper, like Arbol or Kashmiri. Tsp crushed dried Laurel leaves, tsp coriander seeds, 1 tsp yellow mustand seeds, 1 tsp black indian mustard seeds, tsp green peppercorn seeds, tsp juniperberry seeds, tsp fennel seeds, tsp star anise seeds, tsp dill seeds, tsp cloves. Use 2 tsp of this pickling mix per pint of vinegar. 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 Kielbasa and Potatoes Creamy Chicken Cacciatore Soup Kung Pao Chicken Mango iced tea Banana Nut White Chocolate Chip Cookies Kielbasa and Potatoes Creamy Chicken Cacciatore Soup Kung Pao Chicken Mango iced tea Banana Nut White Chocolate Chip Cookies Sultani chicken korma & Rosemary buns Creamy Mango Mousse Mango iced tea Onion/pyaz ke Pakode Low Carb Chili California Farm Pickled Eggplant Creamy Chicken Cacciatore Soup My Signature Cabbage Sauce Mussels and Shrimp Tomato Pasta Sabudana Khichdi Sultani chicken korma & Rosemary buns Creamy Mango Mousse Mango iced tea Onion/pyaz ke Pakode Low Carb Chili California Farm Pickled Eggplant Creamy Chicken Cacciatore Soup My Signature Cabbage Sauce Mussels and Shrimp Tomato Pasta Sabudana Khichdi
Keto Friendly Vegan Gf Seed Bread Recipe by Rae
Cooking Instructions 1 Preheat the oven to 375 f use parchment paper to line the loaf pan size 9 by 5 inch.leave 2 inches of extra parchment on each long side of the pan to remove the loaf easy after bake. 2 In a mixing bowl whisk together seeds, protein powder, psyllium husks and salt 3 In a small bowl stir tahini and water 4 Pour tahini mixture over seed mixture and stir until they combined and thickened 5 Scoop the dough into the lined loaf pan, spread evenly 6 Bake 85-90 minutes or until the crust is hard. Remove the bread and let cool completely 1 Preheat the oven to 375 f use parchment paper to line the loaf pan size 9 by 5 inch.leave 2 inches of extra parchment on each long side of the pan to remove the loaf easy after bake. 1 Preheat the oven to 375 f use parchment paper to line the loaf pan size 9 by 5 inch.leave 2 inches of extra parchment on each long side of the pan to remove the loaf easy after bake. 2 In a mixing bowl whisk together seeds, protein powder, psyllium husks and salt 2 In a mixing bowl whisk together seeds, protein powder, psyllium husks and salt 3 In a small bowl stir tahini and water 3 In a small bowl stir tahini and water 4 Pour tahini mixture over seed mixture and stir until they combined and thickened 4 Pour tahini mixture over seed mixture and stir until they combined and thickened 5 Scoop the dough into the lined loaf pan, spread evenly 5 Scoop the dough into the lined loaf pan, spread evenly 6 Bake 85-90 minutes or until the crust is hard. Remove the bread and let cool completely 6 Bake 85-90 minutes or until the crust is hard. Remove the bread and let cool completely 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 Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction Keto friendly sugar cookies Turkish Red Cabbage Salad Simple Slow Cooker Vegetable Soup My Triple Grilled Cheese Sandwich Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction Keto friendly sugar cookies Turkish Red Cabbage Salad Simple Slow Cooker Vegetable Soup My Triple Grilled Cheese Sandwich Keema Semolina Bread Stirfry coscos Cheese and corn pizza Pigs in blankets, mash and onion gravy Rice cake Stuffed chicken lava burger with cream cheese sauce Wainar Shinkafa Chocolate pancake Chicken Bharta Keema Semolina Bread Stirfry coscos Cheese and corn pizza Pigs in blankets, mash and onion gravy Rice cake Stuffed chicken lava burger with cream cheese sauce Wainar Shinkafa Chocolate pancake Chicken Bharta
Red Lentil Fussili With Veggie Sauce And Sunflower Seeds (Vegan) 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.
Fried Steamed Veggies With Soy Sauce And Sunflower Seeds (Vegan) 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.
Roasted Sunflower Seeds Recipe by abik.kanzieper
Cooking Instructions 15 mins 1 Preheat oven to 170C-180C. 2 In a bowl, mix the sunflower seeds with the flour. 3 In another bowl, mix the salt with the water, and the spices you want. 4 Mix the seeds with the water, and make sure that all the seeds are covered with salt water. 5 Put them in the oven for about 5 minutes. 6 Take the seeds out of the oven, they should be sticked each to another. 7 Break them apart so every seed will be by its own. 8 Put them in the oven for another 5-8 minutes. 9 Enjoy them fresh or put into a seald box to the fridge. They can hold up for a month. Goes great with beer. 1 Preheat oven to 170C-180C. 1 Preheat oven to 170C-180C. 2 In a bowl, mix the sunflower seeds with the flour. 2 In a bowl, mix the sunflower seeds with the flour. 3 In another bowl, mix the salt with the water, and the spices you want. 3 In another bowl, mix the salt with the water, and the spices you want. 4 Mix the seeds with the water, and make sure that all the seeds are covered with salt water. 4 Mix the seeds with the water, and make sure that all the seeds are covered with salt water. 5 Put them in the oven for about 5 minutes. 5 Put them in the oven for about 5 minutes. 6 Take the seeds out of the oven, they should be sticked each to another. 6 Take the seeds out of the oven, they should be sticked each to another. 7 Break them apart so every seed will be by its own. 7 Break them apart so every seed will be by its own. 8 Put them in the oven for another 5-8 minutes. 8 Put them in the oven for another 5-8 minutes. 9 Enjoy them fresh or put into a seald box to the fridge. They can hold up for a month. Goes great with beer. 9 Enjoy them fresh or put into a seald box to the fridge. They can hold up for a month. Goes great with beer. 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 White Chicken Enchiladas with Green Chile Sour Cream Sauce Chedder bacon ranch dip No bake peanut butter bars Stuffed Mushrooms (Olive Garden Copycat) Chicken Fried Rice White Chicken Enchiladas with Green Chile Sour Cream Sauce Chedder bacon ranch dip No bake peanut butter bars Stuffed Mushrooms (Olive Garden Copycat) Chicken Fried Rice Homemade icecream White dip Marinated Veggie Salad Southern Style Meatloaf Crawfish Baguettes Beef Tacos Chicken Fried Rice Sour Cream, Carmel, Cream Cheese Apple Pie Spicy Buttery Squash And Chicken With Penne Oven Roasted Tomatoes Homemade icecream White dip Marinated Veggie Salad Southern Style Meatloaf Crawfish Baguettes Beef Tacos Chicken Fried Rice Sour Cream, Carmel, Cream Cheese Apple Pie Spicy Buttery Squash And Chicken With Penne Oven Roasted Tomatoes