ademchaoua/GeneralTextCorpus huggingface dataset:
Pastry Bag
Pastry bags are essential tools for decorating pastries, cakes, or even for plating your mashed potatoes. You can use them by just cutting off the top after filling and get a round effect similar to a round pastry tip. Or, you can use the pastry bags with your selected pastry tip or even a coupler (the coupler allows you to switch pastry tips after the filling is placed into the pastry bag). Read more about pastry tips here. Read more about couplers here. Pastry bags can be reusable (usually from polyurethane) or disposable (usually from plastic). Reusable bags usually come in a pack of 1 and disposable usually come on a roll of 100 PCS. I personally prefer reusable for these reasons: No need to clean and dry – speeds up the process in the kitchen. No danger of molding if dried improperly. You always cut your opening based on current preferences, tip size, or coupler size (in comparison with reusable bags, which are not possible to reverse after cut). Cost-effective solution = one bag from my online store costs just around 17 cents. No need to clean and dry – speeds up the process in the kitchen. No danger of molding if dried improperly. You always cut your opening based on current preferences, tip size, or coupler size (in comparison with reusable bags, which are not possible to reverse after cut). Cost-effective solution = one bag from my online store costs just around 17 cents. You can buy them in multiple sizes, but for most households, I would always recommend 18” because it is big enough for larger quantities but also not too big if you have just a small amount of filling. See section “How to Work with a Pastry Bag” here.
Fruits and Vegetables
Fruits and vegetables are essential for a healthy diet. Here, we’ll uncover the nutritional powerhouses within the produce section. Learn about the vitamins, minerals, and other beneficial compounds packed inside each fruit and vegetable, empowering you to make informed choices about what you eat. From Tom the Chef Published: June 6, 2024 From Tom the Chef Published: June 6, 2024 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: June 6, 2024 From Tom the Chef Published: May 10, 2024 From Tom the Chef Published: June 6, 2024 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: June 7, 2024
Fruits and Vegetables
Fruits and vegetables are essential for a healthy diet. Here, we’ll uncover the nutritional powerhouses within the produce section. Learn about the vitamins, minerals, and other beneficial compounds packed inside each fruit and vegetable, empowering you to make informed choices about what you eat. From Tom the Chef Published: June 7, 2024 From Tom the Chef Published: May 24, 2024 From Tom the Chef Published: January 17, 2025 From Tom the Chef Published: July 16, 2024 From Tom the Chef Published: December 12, 2024 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: March 12, 2025 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: July 15, 2024
Pantry Items
Making informed decisions about your food starts with understanding your pantry. Here, we’ll examine the various items commonly found in a well-equipped kitchen, from different types of flour to a variety of oils. Gain the knowledge you need to choose the best ingredients for your needs and elevate your cooking. From Tom the Chef Published: May 22, 2024 From Tom the Chef Published: June 6, 2024 From Tom the Chef Published: May 13, 2024 From Tom the Chef Published: June 6, 2024 From Tom the Chef Published: May 25, 2024 From Tom the Chef Published: May 25, 2024 From Tom the Chef Published: June 5, 2024 From Tom the Chef Published: July 12, 2024 From Tom the Chef Published: June 7, 2024
Pantry Items
Making informed decisions about your food starts with understanding your pantry. Here, we’ll examine the various items commonly found in a well-equipped kitchen, from different types of flour to a variety of oils. Gain the knowledge you need to choose the best ingredients for your needs and elevate your cooking. From Tom the Chef Published: June 4, 2025 From Tom the Chef Published: July 1, 2025 From Tom the Chef Published: June 19, 2025 From Tom the Chef Published: March 26, 2024 From Tom the Chef Published: June 4, 2025 From Tom the Chef Published: June 3, 2025 From Tom the Chef Published: April 30, 2025 From Tom the Chef Published: March 12, 2025 From Tom the Chef Published: June 6, 2024
Greek Salad With Shrimps Recipe by ALEX xx ✈🇬🇧🇱🇹
Traditional Greek Salad (Choriatiki Salata) Traditional Greek Salad (Choriatiki Salata) Hi everyone, I hope you all enjoyed your weekend :) A brand new week ahead of us and I am hoping that it is a good one for everyone. I am back with a salad again today, and this one I know that everyone knows and has tried :) the Traditional Greek Salad, or otherwise known in Greece as "Choriatiki Salata" which translated into English means "Country Salad" or "Village Salad" This reminds of a story, my Dad had a really great sense of humour sometimes his jokes were just to funny that my stomach would hurt from laughing so much, but sometimes he would say things that were just so nonchalant...This is really funny but you need to understand Greek to be able to understand. We had gone to a Greek Tavern in Chasia which is an area in Athens that mainly has Greek Taverns. :) We were just about to order the appetisers when my dad turned around in a very nonchalant way and asked the waiter if they had "Vlaxiki salata" instead of saying "Choriatiki salata". We had never heard this salad referred to as Vlaxiki Salad, we had a good laugh and so did the waiter!! :) The truth is that back in those days the Villagers would grow there own tomatoes, cucumbers, so when working in the fields they would have a Tomato, Cucumber a few olives on a napkin to eat. So the term Vlaxiki Salata comes from how they used to eat, as years followed the named changed to Greek Salad, or Choriatiki. :) My mom grew up in a village so she told me that back then this is what my grandfather use Foodzesty
Grilled Salmon Recipe by peachestree.24
Cooking Instructions 10 mins 1 Place salmon fillet on a sheet of tin foil. 2 Cut butter into chunks and place in salmon. Next sprinkle as little or as much as you want of lemon pepper. Place mint leaves all over the salmon. 3 Form a pocket with your tin foil around the salmon. Place directly on the grill. Around ten minutes open the packet and check with fork to see if its done. 4 Salmon should be flakey. And do not flip as all the butter will go out of the foil. Once the salmon flakes apart it is done. Time varies on how hot the grill is. 1 Place salmon fillet on a sheet of tin foil. 1 Place salmon fillet on a sheet of tin foil. 2 Cut butter into chunks and place in salmon. Next sprinkle as little or as much as you want of lemon pepper. Place mint leaves all over the salmon. 2 Cut butter into chunks and place in salmon. Next sprinkle as little or as much as you want of lemon pepper. Place mint leaves all over the salmon. 3 Form a pocket with your tin foil around the salmon. Place directly on the grill. Around ten minutes open the packet and check with fork to see if its done. 3 Form a pocket with your tin foil around the salmon. Place directly on the grill. Around ten minutes open the packet and check with fork to see if its done. 4 Salmon should be flakey. And do not flip as all the butter will go out of the foil. Once the salmon flakes apart it is done. Time varies on how hot the grill is. 4 Salmon should be flakey. And do not flip as all the butter will go out of the foil. Once the salmon flakes apart it is done. Time varies on how hot the grill is. 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 Apple Pie Easy peanut butter cookies Buffalo Chicken Wraps Pizza Cookies Chili con Carne Apple Pie Easy peanut butter cookies Buffalo Chicken Wraps Pizza Cookies Chili con Carne Paleo olive oil mayo - whole 30 Gingerbread Reindeer Cookies Paleo Ranch Dressing -Whole 30 Pizza Cookies Gram flour fried potatoe Banana Nut Bread Cinnamon Spice Bread Cinnamon Sugar Puppy Chow Leek and potato lumpy soup Paleo olive oil mayo - whole 30 Gingerbread Reindeer Cookies Paleo Ranch Dressing -Whole 30 Pizza Cookies Gram flour fried potatoe Banana Nut Bread Cinnamon Spice Bread Cinnamon Sugar Puppy Chow Leek and potato lumpy soup
Lemon Garlic Salmon Recipe by Rima Burton
Lemon-garlic salmon Cooking Instructions 30 minutes 1 Heat oven 375 degrees F 2 In a bowl mix togetherg the garlic, lemon zest, lemon juice, 3 tbsp olive oil, oregano, black pepper and paprika. Give the sauce a good whisk. 3 Coat the bottom of the cooking dish with olive oil, add salmon season with salt. 4 Pour in the lemon-garlic sauce, and make sure to fully cover the salmon. Top with lemon slices, cover with foil and bake for 15 to 20 minutes. 5 Then remove the foil and bake for another 3 to 5 minutes. Serve with your choices of side. Enjoy! 🥰 1 Heat oven 375 degrees F 1 Heat oven 375 degrees F 2 In a bowl mix togetherg the garlic, lemon zest, lemon juice, 3 tbsp olive oil, oregano, black pepper and paprika. Give the sauce a good whisk. 2 In a bowl mix togetherg the garlic, lemon zest, lemon juice, 3 tbsp olive oil, oregano, black pepper and paprika. Give the sauce a good whisk. 3 Coat the bottom of the cooking dish with olive oil, add salmon season with salt. 3 Coat the bottom of the cooking dish with olive oil, add salmon season with salt. 4 Pour in the lemon-garlic sauce, and make sure to fully cover the salmon. Top with lemon slices, cover with foil and bake for 15 to 20 minutes. 4 Pour in the lemon-garlic sauce, and make sure to fully cover the salmon. Top with lemon slices, cover with foil and bake for 15 to 20 minutes. 5 Then remove the foil and bake for another 3 to 5 minutes. Serve with your choices of side. Enjoy! 🥰 5 Then remove the foil and bake for another 3 to 5 minutes. Serve with your choices of side. 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 Tiramisu Overnight Oats Grilled Korean bbq wraps Air Fryer Chicken Drummies Ham and Cheese Pizza Rolls Resurrection rolls Tiramisu Overnight Oats Grilled Korean bbq wraps Air Fryer Chicken Drummies Ham and Cheese Pizza Rolls Resurrection rolls Green chutney Ermine Frosting Zesty Smoked Salmon Linguine Aam pora sarbat Key Lime Pie Chinese Steamed Egg Papaya and Banana Smoothie Mulberry Smoothie Coconut cream pie Vanilla banana smoothie Green chutney Ermine Frosting Zesty Smoked Salmon Linguine Aam pora sarbat Key Lime Pie Chinese Steamed Egg Papaya and Banana Smoothie Mulberry Smoothie Coconut cream pie Vanilla banana smoothie
Fusilli With Salmon And Cream Recipe by Martha Maldonado
Cooking Instructions 30 min 1 In a pan, melt the butter, add the chopped salmon, mix and sprinkle with lemon juice. 2 Let it evaporate, add cream, whiskey, salt and pepper and cook for five minutes. Boil the penne in abundant salted water, drain them al dente, pass them in the saucepan and sauté for a minute. 3 Transfer to a serving dish, bring your fusilli with salmon to the table, adding chives to taste. 1 In a pan, melt the butter, add the chopped salmon, mix and sprinkle with lemon juice. 1 In a pan, melt the butter, add the chopped salmon, mix and sprinkle with lemon juice. 2 Let it evaporate, add cream, whiskey, salt and pepper and cook for five minutes. Boil the penne in abundant salted water, drain them al dente, pass them in the saucepan and sauté for a minute. 2 Let it evaporate, add cream, whiskey, salt and pepper and cook for five minutes. Boil the penne in abundant salted water, drain them al dente, pass them in the saucepan and sauté for a minute. 3 Transfer to a serving dish, bring your fusilli with salmon to the table, adding chives to taste. 3 Transfer to a serving dish, bring your fusilli with salmon to the table, adding chives to taste. 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 Banana Bread Pudding Layered lemon pie Sausage, zucchini and mushroom pasta Gazpacho (Cold Tomato Soup) Pork Dumpling Banana Bread Pudding Layered lemon pie Sausage, zucchini and mushroom pasta Gazpacho (Cold Tomato Soup) Pork Dumpling Besan modak recipe Banana almond (milkshake) 🍻 Matar paneer Vanilla foilcake topped with buttercream Chicken Curry Khus Khus Matar Curry (Poppy Seeds Green Peas Curry) !! Hilsa Bhapa Chocolate bread toast Pork Dumpling Vermicelli sabudana kheer Besan modak recipe Banana almond (milkshake) 🍻 Matar paneer Vanilla foilcake topped with buttercream Chicken Curry Khus Khus Matar Curry (Poppy Seeds Green Peas Curry) !! Hilsa Bhapa Chocolate bread toast Pork Dumpling Vermicelli sabudana kheer
Spanish Style Octopus And Potato Appetizer Recipe by cookpad.japan
Cooking Instructions 1 Mince the garlic and cut the boiled octopus into bite sized pieces. Lightly boil the potatoes so they're still hard and cut into bite sized pieces. 2 Fry the garlic in olive oil over high heat. When it's aromatic, add the octopus, and potato and stir fry quickly. 3 Put in a serving dish, add salt, olive oil, paprika, parsley, and enjoy! 1 Mince the garlic and cut the boiled octopus into bite sized pieces. Lightly boil the potatoes so they're still hard and cut into bite sized pieces. 1 Mince the garlic and cut the boiled octopus into bite sized pieces. Lightly boil the potatoes so they're still hard and cut into bite sized pieces. 2 Fry the garlic in olive oil over high heat. When it's aromatic, add the octopus, and potato and stir fry quickly. 2 Fry the garlic in olive oil over high heat. When it's aromatic, add the octopus, and potato and stir fry quickly. 3 Put in a serving dish, add salt, olive oil, paprika, parsley, and enjoy! 3 Put in a serving dish, add salt, olive oil, paprika, parsley, 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 Homemade Queso Blanco Gorda's Cali style beer battered fish tacos Bangin' Crockpot Chicken & Pasta Perfect Bacon! Can be cooked while naked! :-) Double Pie Crust, Flaky, and very good Homemade Queso Blanco Gorda's Cali style beer battered fish tacos Bangin' Crockpot Chicken & Pasta Perfect Bacon! Can be cooked while naked! :-) Double Pie Crust, Flaky, and very good Skipjack Tuna in Garlic and Soy Sauce Pacific Saury Simmered in Refreshing Ponzu Sauce♪ Cabbage, Tuna, and Chikuwa Fish Paste Sticks Stir-fry Easy Simmered Yellowtail Rice Flour and Soy Milk Pancakes Fried Yellowtail with Green Onions and Ponzu Sauce Stimulate Your Appetite Eggplant and Tuna Spicy Miso Stir Fry Rice Flour Pancakes Hyuga-meshi Rice Dish Dangerously Good Oatmeal Maple Cookies Skipjack Tuna in Garlic and Soy Sauce Pacific Saury Simmered in Refreshing Ponzu Sauce♪ Cabbage, Tuna, and Chikuwa Fish Paste Sticks Stir-fry Easy Simmered Yellowtail Rice Flour and Soy Milk Pancakes Fried Yellowtail with Green Onions and Ponzu Sauce Stimulate Your Appetite Eggplant and Tuna Spicy Miso Stir Fry Rice Flour Pancakes Hyuga-meshi Rice Dish Dangerously Good Oatmeal Maple Cookies
Spicy & Tangy Power Protein Moong : Khatta Moong Recipe by Ketki Dave
Moong beans detox Soup Moong beans detox Soup #Weightloss To reduce weight,Moongbeans Soup is the best natural,made with easily available simple ingredients at home.This comes under 3 _8 days basic detox programme. Benefits:- Weight loss, retains shape of the body, decreases bloating,swelling and water retention ,controls menopause,reduces baad cholesterol,reduces weight after pregnancy. This programme if followed sincerely and seriously ,reduces 4_6 kilos weight. Who can not follow this programme:- Pregnant Woman A mother who is feeding her baby Whose Uric acid is increased Who has Ashthana Serious health issues, or if you are on medication ,then consult a doctor before following this programme. Programme:- 1)First 3 days:- Breakfast: 8-9 am. 1 medium bowl Moongbeans Soup 10.30- 11.30am. -Moong soup(optional) Lunch: 12.30- 1.30 1 bowl Moong Soup If hungry then evening:: 1boul Moong Soup Dinner: 7.30-8.30 1 bowl Moong Soup 4 to 7 days: Along with Moong Soup ,vegetables like carrot,beet,cucumber,pumpkin,radish,bottle gourd,ridge gourd etc can be eaten as salad or Boiled or steam cook, with salt and pepper. As follows: 8-9. Moong Soup 1 bowl 10.30-11.30 Salad Lunch 12.30-1.30 1 bowl Moong Soup Evening - vegetables Dinner: 7.30-8.30. 1 bowl Moong Soup From 8th-10 days:: Along with Moong Soup and vegies, eat sprouted moong and Moong Chillas. From 11th-13 days::Moong Soup,vegies, sprouted moong+ fruits Jagruti Jhobalia
Green Dahi Tikhari Recipe by Rekha Bapodra
Cooking Instructions 1 Whisk yogurt in a bowl until smooth. 2 Coarsely grind coriander, green garlic, and green chillies using the pulse method. 3 Heat oil in a pan. Add mustard seeds; when they flutter, add 1 teaspoon cumin seeds, curry leaves, dried red chilli, and asafoetida. 4 Add the green masala and sauté for 1 minute. Add turmeric and salt. 5 Add the remaining 1 teaspoon raw cumin seeds and cook until oil separates. 6 Turn off the heat. Add yogurt and mix thoroughly. 7 Serve with paratha, roti, or rotla. 1 Whisk yogurt in a bowl until smooth. 1 Whisk yogurt in a bowl until smooth. 2 Coarsely grind coriander, green garlic, and green chillies using the pulse method. 2 Coarsely grind coriander, green garlic, and green chillies using the pulse method. 3 Heat oil in a pan. Add mustard seeds; when they flutter, add 1 teaspoon cumin seeds, curry leaves, dried red chilli, and asafoetida. 3 Heat oil in a pan. Add mustard seeds; when they flutter, add 1 teaspoon cumin seeds, curry leaves, dried red chilli, and asafoetida. 4 Add the green masala and sauté for 1 minute. Add turmeric and salt. 4 Add the green masala and sauté for 1 minute. Add turmeric and salt. 5 Add the remaining 1 teaspoon raw cumin seeds and cook until oil separates. 5 Add the remaining 1 teaspoon raw cumin seeds and cook until oil separates. 6 Turn off the heat. Add yogurt and mix thoroughly. 6 Turn off the heat. Add yogurt and mix thoroughly. 7 Serve with paratha, roti, or rotla. 7 Serve with paratha, roti, or rotla. Tips Adding raw cumin gives a nice taste to the 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 🥞 Eggless Banana Pancakes 🥞 Cinnamon Rolls Pork Adobo Macaroni salad Steak Garlic Noodles 🥞 Eggless Banana Pancakes 🥞 Cinnamon Rolls Pork Adobo Macaroni salad Steak Garlic Noodles Pork Adobo Sabudana burfi(vrat) Macaroni salad Nourishing Makhana Cashew Kheer for A Healthy Fast 😋 Sweet Himachali Siddu - Warm & Festive Treat Cinnamon Rolls Miso Aubergine & Butter Bean Hummus Vrat Farali Thali: Potato Peanut Kadhi, Barnyard Khichdi, Rajgira Potato Paratha, Potato Sabzi Baigan bujia 🍆🍆🧅 AMARANTH FLOUR (RAJGIRA) SHEERA Pork Adobo Sabudana burfi(vrat) Macaroni salad Nourishing Makhana Cashew Kheer for A Healthy Fast 😋 Sweet Himachali Siddu - Warm & Festive Treat Cinnamon Rolls Miso Aubergine & Butter Bean Hummus Vrat Farali Thali: Potato Peanut Kadhi, Barnyard Khichdi, Rajgira Potato Paratha, Potato Sabzi Baigan bujia 🍆🍆🧅 AMARANTH FLOUR (RAJGIRA) SHEERA
Pistachio Peda Recipe by Rekha Bapodra
Pistachio tartlets Pistachio tartlets These pistachio tartlets are a celebration of pistachios. Pistachio tartlets are delightful pastries that can be prepared in various styles, each showcasing the rich, nutty flavor of pistachios. These tartlets feature a sweet pastry shell filled with a rich pistachio frangipane filling. In fact, this is not true frangipane, but humour me. These elegant little pistachio tartlets are definitely for the true pistachio fan. Loaded with pistachio flavour from pistachio paste to that gorgeous creamy topping, these mini tarts are a glorious contrast of soft and crisp, sweet and nutty and a flavour sensation. It’s a pistachio paradise! The tartlets will easily appeal to anyone who loves pistachios. It’s also incredibly simple to make. If using premade tartlets then all that is left is to hand-mix the filling, pour it into the crust, and bake for just under an hour. These charming petits tartes then get a topping of the delicious pistachio paste and sprinkled with crumbly pistachios, creating a harmonious blend of textures and the rich, nutty flavour of pistachios in every bite. You can make these pistachio tartlets completely from scratch or use premade. Premade saves time! These tartlets will keep 2-3 days in an airtight container in the fridge. #CA2025 Sarvat Hanif