ademchaoua/GeneralTextCorpus huggingface dataset:
Lotus Root And Peanut Vegan Soup Recipe by Lyii G
Cooking Instructions 30 mins 1 put all ingredient in a preasure cooker on high for 30 minute 2 add salt simmer 5 minute and serve hot 1 put all ingredient in a preasure cooker on high for 30 minute 1 put all ingredient in a preasure cooker on high for 30 minute 2 add salt simmer 5 minute and serve hot 2 add salt simmer 5 minute and 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 Vickys Fruit Skewers, Kids Favourite Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF Vickys Fruit Puree Ice Lollies, Gluten, Dairy, Egg & Soy-Free Vickys Vanilla / Chocolate Avocado Ice Cream, GF DF EF SF NF Vickys Kids Cowboy Pie, Gluten, Dairy, Egg, Soy & Nut-Free Vickys Fruit Skewers, Kids Favourite Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF Vickys Fruit Puree Ice Lollies, Gluten, Dairy, Egg & Soy-Free Vickys Vanilla / Chocolate Avocado Ice Cream, GF DF EF SF NF Vickys Kids Cowboy Pie, Gluten, Dairy, Egg, Soy & Nut-Free Vickys Blondies, GF DF EF SF NF Vickys Pork and Apple Meatloaf GF DF EF SF NF Vickys Vegan Mayonnaise, GF DF EF SF NF Vickys Vegan French Toast, GF DF EF SF NF Lemon Syrupy Cake Potato 65 Microwave Mug Cake Jeera Aalu- Fried version Vickys Kids Cowboy Pie, Gluten, Dairy, Egg, Soy & Nut-Free Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF Vickys Blondies, GF DF EF SF NF Vickys Pork and Apple Meatloaf GF DF EF SF NF Vickys Vegan Mayonnaise, GF DF EF SF NF Vickys Vegan French Toast, GF DF EF SF NF Lemon Syrupy Cake Potato 65 Microwave Mug Cake Jeera Aalu- Fried version Vickys Kids Cowboy Pie, Gluten, Dairy, Egg, Soy & Nut-Free Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF
Thanksgiving Desserts Beyond the Pumpkin Pie
While pie is a Thanksgiving staple, the holiday’s sweet repertoire extends far beyond its flaky crusts and fruit fillings. Warm, comforting desserts like cobblers and crisps offer a rustic charm with their bubbling fruit fillings and buttery crumbles. Elegant cakes, adorned with seasonal flavors and festive decorations, provide a celebratory centerpiece for the dessert table. For those seeking lighter fare, Thanksgiving puddings and custards offer a delicate sweetness that complements the richness of the meal. Smooth, creamy textures and subtle spices create a sophisticated and satisfying finish to the feast. And fruit-based desserts, with their vibrant colors and refreshing flavors, provide a palate-cleansing finale that celebrates the bounty of the season. Modern Twists and Creative Inspirations Modern Thanksgiving celebrations often embrace innovation, leading to creative twists on traditional desserts. Familiar flavors are reimagined in new forms, offering exciting surprises for the palate. Classic desserts are deconstructed and reconstructed, resulting in elegant presentations and unexpected textures. And seasonal ingredients are combined in novel ways, creating unique flavor profiles that capture the essence of autumn. Cultural Significance and Shared Joy Thanksgiving desserts hold cultural significance, reflecting the diverse heritage and culinary traditions of America. Many desserts have roots in early American history, showcasing the resourcefulness of settlers who utilized the abundance of the New World. Regional influences can be seen in the use of specific ingredients and flavor combinations, representing the diverse culinary landscape of the country. Beyond their cultural significance, Thanksgiving desserts bring joy and shared experiences. The act of baking and sharing these sweet treats fosters a sense of community and togetherness. Gathering around the dessert table, sampling a variety of flavors, and savoring the sweet creations forge lasting memories and strengthen bonds with loved ones. A Sweet Conclusion As you plan your Thanksgiving feast, remember that dessert is more than just a sweet ending; it’s a celebration of flavors, traditions, and shared joy. Thanksgiving desserts offer a delightful way to conclude the holiday meal on a sweet and memorable note. So, gather your ingredients, embrace your creativity, and let the aroma of freshly baked treats fill your home with the warmth and sweetness of Thanksgiving. Read less
Atayef Asafiri Recipe by عاشقة المنتظر
This recipe is translated from Cookpad Lebanon. See original: قطايف عصافيري Cooking Instructions 1 First, pour the warm water into a blender, then add the remaining ingredients. Blend well until the mixture is completely smooth and the flour is fully incorporated. 2 Pour the batter into a bowl, cover with plastic wrap and a cloth, and let it rest for 30 minutes. 3 Heat a nonstick skillet or griddle, then pour the batter to form small pancakes. Cook until the bottoms are golden and the tops are dry. 4 Let the pancakes cool completely, then fill them with ashta (clotted cream) and garnish with chopped pistachios. 5 Serve with simple syrup on the side. 6 Enjoy! 1 First, pour the warm water into a blender, then add the remaining ingredients. Blend well until the mixture is completely smooth and the flour is fully incorporated. 1 First, pour the warm water into a blender, then add the remaining ingredients. Blend well until the mixture is completely smooth and the flour is fully incorporated. 2 Pour the batter into a bowl, cover with plastic wrap and a cloth, and let it rest for 30 minutes. 2 Pour the batter into a bowl, cover with plastic wrap and a cloth, and let it rest for 30 minutes. 3 Heat a nonstick skillet or griddle, then pour the batter to form small pancakes. Cook until the bottoms are golden and the tops are dry. 3 Heat a nonstick skillet or griddle, then pour the batter to form small pancakes. Cook until the bottoms are golden and the tops are dry. 4 Let the pancakes cool completely, then fill them with ashta (clotted cream) and garnish with chopped pistachios. 4 Let the pancakes cool completely, then fill them with ashta (clotted cream) and garnish with chopped pistachios. 5 Serve with simple syrup on the side. 5 Serve with simple syrup on the side. 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 Delicious Pumpkin Pie Jalepeno popper hot dog Carrot, Walnut Bread Shortbread Cookies with variations Caldereta Delicious Pumpkin Pie Jalepeno popper hot dog Carrot, Walnut Bread Shortbread Cookies with variations Caldereta Meatpie in a sandwich toaster Party jollof rice Stuffed onion rings 🍉Water melon mojito🍹 Veggies Soup with Beef Chicken white malai biryani Instant Mug Cake Edamame Mixed Beans Salad Papri Aloo Nimko Mix Plate Meatpie in a sandwich toaster Party jollof rice Stuffed onion rings 🍉Water melon mojito🍹 Veggies Soup with Beef Chicken white malai biryani Instant Mug Cake Edamame Mixed Beans Salad Papri Aloo Nimko Mix Plate
Churmur Chaat Recipe by Sunita Shah
Churmur Chaat Cooking Instructions 15 minutes 1 Take a bowl. Finely chop the potatoes and add them to the bowl. Add the chickpeas, onion, and green chili. Add salt, black salt, roasted cumin powder, chaat masala, and chili flakes. Mix everything well. 2 Add the tamarind chutney and green chutney. Crush the golgappas with your hands and add them to the bowl. Add cilantro and lemon juice. Mix everything thoroughly. 3 Transfer to a serving plate and sprinkle sev on top before serving. 4 Your churmur chaat is ready to enjoy. 1 Take a bowl. Finely chop the potatoes and add them to the bowl. Add the chickpeas, onion, and green chili. Add salt, black salt, roasted cumin powder, chaat masala, and chili flakes. Mix everything well. 1 Take a bowl. Finely chop the potatoes and add them to the bowl. Add the chickpeas, onion, and green chili. Add salt, black salt, roasted cumin powder, chaat masala, and chili flakes. Mix everything well. 2 Add the tamarind chutney and green chutney. Crush the golgappas with your hands and add them to the bowl. Add cilantro and lemon juice. Mix everything thoroughly. 2 Add the tamarind chutney and green chutney. Crush the golgappas with your hands and add them to the bowl. Add cilantro and lemon juice. Mix everything thoroughly. 3 Transfer to a serving plate and sprinkle sev on top before serving. 3 Transfer to a serving plate and sprinkle sev on top before serving. 4 Your churmur chaat is ready to enjoy. 4 Your churmur chaat is ready to 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 Crockpot Sweet and Sour Keilbasa Easy crab rangoons Chocolate fudge brownies 😊 5-minute Ambrosia salad Zuppa Toscana Crockpot Sweet and Sour Keilbasa Easy crab rangoons Chocolate fudge brownies 😊 5-minute Ambrosia salad Zuppa Toscana Pasta in veggies Coffee Cake with walnuts Coconut nan khatai Slow cooked Beef and Beans Turkish style bread Muter mushroom Speghittie Nankhatai Beef Chilli to Share Diet Cookies Pasta in veggies Coffee Cake with walnuts Coconut nan khatai Slow cooked Beef and Beans Turkish style bread Muter mushroom Speghittie Nankhatai Beef Chilli to Share Diet Cookies
Roman Style Gnocchi With Sage, Rosemary, And Black Sesame Seeds Recipe by Anna Vella
Cooking Instructions 1 In a small saucepan, combine the margarine and water. Bring to a boil, then add the flour. Mix well, then add olive oil, salt, pepper, and nutmeg. Cook for about 15 minutes, until the dough is firm. 2 Wrap the dough in a sheet of parchment paper, shaping it into a log. Let it cool. 3 In a small skillet, heat the herbs and olive oil for a few seconds to infuse the flavors. 4 Slice the dough into 1/2-inch thick rounds, arrange them in a baking dish, drizzle with the infused oil, and sprinkle with black sesame seeds. 5 Bake at 400°F (200°C) for about 25–30 minutes, until a golden crust forms. 6 Serve hot! Enjoy! 1 In a small saucepan, combine the margarine and water. Bring to a boil, then add the flour. Mix well, then add olive oil, salt, pepper, and nutmeg. Cook for about 15 minutes, until the dough is firm. 1 In a small saucepan, combine the margarine and water. Bring to a boil, then add the flour. Mix well, then add olive oil, salt, pepper, and nutmeg. Cook for about 15 minutes, until the dough is firm. 2 Wrap the dough in a sheet of parchment paper, shaping it into a log. Let it cool. 2 Wrap the dough in a sheet of parchment paper, shaping it into a log. Let it cool. 3 In a small skillet, heat the herbs and olive oil for a few seconds to infuse the flavors. 3 In a small skillet, heat the herbs and olive oil for a few seconds to infuse the flavors. 4 Slice the dough into 1/2-inch thick rounds, arrange them in a baking dish, drizzle with the infused oil, and sprinkle with black sesame seeds. 4 Slice the dough into 1/2-inch thick rounds, arrange them in a baking dish, drizzle with the infused oil, and sprinkle with black sesame seeds. 5 Bake at 400°F (200°C) for about 25–30 minutes, until a golden crust forms. 5 Bake at 400°F (200°C) for about 25–30 minutes, until a golden crust forms. 6 Serve hot! Enjoy! 6 Serve hot! 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 BBQ Mac and Cheese Creamy Spinach Roll Baked Salmon Beef Patties in Mushroom Sauce The best chocolate chip cookies ever BBQ Mac and Cheese Creamy Spinach Roll Baked Salmon Beef Patties in Mushroom Sauce The best chocolate chip cookies ever Potato Bread Zebra dessert Multani malai chicken tikka boti Doodh Pak Bacon wrapped venison Sheer-khurma Mutton steam Kali mirch qeema Butterfly Chicken Cookie frappuchino Potato Bread Zebra dessert Multani malai chicken tikka boti Doodh Pak Bacon wrapped venison Sheer-khurma Mutton steam Kali mirch qeema Butterfly Chicken Cookie frappuchino
Basbousa Cupcakes Recipe by Samira Ahmed
This recipe is translated from Cookpad Egypt. See original: كبات البسبوسة👌 Cooking Instructions 30 minutes 1 In a large bowl, combine the semolina flour, vanilla extract, shredded coconut, and ghee. Mix well. 2 Add the baking powder, egg, and milk. Stir until everything is well combined. 3 Line a muffin tin with cupcake liners. Spoon 2 tablespoons of the batter into each cup. 4 Bake in the oven at 400°F (200°C) until the bottoms are cooked through and the tops are golden brown. 5 While still hot, pour simple syrup over the cupcakes and serve warm. 6 Find all recipes on the 'With Samira' YouTube channel. Hope to see you there! 1 In a large bowl, combine the semolina flour, vanilla extract, shredded coconut, and ghee. Mix well. 1 In a large bowl, combine the semolina flour, vanilla extract, shredded coconut, and ghee. Mix well. 2 Add the baking powder, egg, and milk. Stir until everything is well combined. 2 Add the baking powder, egg, and milk. Stir until everything is well combined. 3 Line a muffin tin with cupcake liners. Spoon 2 tablespoons of the batter into each cup. 3 Line a muffin tin with cupcake liners. Spoon 2 tablespoons of the batter into each cup. 4 Bake in the oven at 400°F (200°C) until the bottoms are cooked through and the tops are golden brown. 4 Bake in the oven at 400°F (200°C) until the bottoms are cooked through and the tops are golden brown. 5 While still hot, pour simple syrup over the cupcakes and serve warm. 5 While still hot, pour simple syrup over the cupcakes and serve warm. 6 Find all recipes on the 'With Samira' YouTube channel. Hope to see you there! 6 Find all recipes on the 'With Samira' YouTube channel. Hope to see you there! 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 Mom’s Lentil Soup Corn soufflé Crispy Air Fryer Wings Biscuits Tricia’s Sweet Mustard Pecan Salmon Mom’s Lentil Soup Corn soufflé Crispy Air Fryer Wings Biscuits Tricia’s Sweet Mustard Pecan Salmon Hot Cinnamon Drink CANELAZO Biscuits Hawaiian Crab "Ceviche" Tricia’s Sweet Mustard Pecan Salmon Clove Water Easy butter croissants Oven Roasted White Baby Lima Beans Oven Roasted Brown Lima or Butter Beans California Farm Salt Encrusted Fresh Fish Bake Air Fryer Broccoli and Green Peas Fry Hot Cinnamon Drink CANELAZO Biscuits Hawaiian Crab "Ceviche" Tricia’s Sweet Mustard Pecan Salmon Clove Water Easy butter croissants Oven Roasted White Baby Lima Beans Oven Roasted Brown Lima or Butter Beans California Farm Salt Encrusted Fresh Fish Bake Air Fryer Broccoli and Green Peas Fry
Vegetable Tempura And Isobe Age With Rice Flour Recipe by rnaga99
This recipe is translated from Cookpad Japan. See original: 米粉で作る野菜天ぷらと磯辺揚げ Cooking Instructions 1 In a bowl, combine the rice flour, egg, and water. Mix well. Add the water gradually to adjust the thickness of the batter. 2 Wash the shiitake mushrooms, lotus root, green beans, chrysanthemum greens, and any other vegetables. Pat them dry to remove excess moisture. 3 For the natto and chikuwa isobe-age, cut the chikuwa in half lengthwise, top with natto, and wrap with a sheet of nori (seaweed). 4 Pour the vegetable oil into a frying pan and heat to 320–340°F (160–170°C). Dip the prepared vegetables and chikuwa into the batter, then fry until golden and crispy. 1 In a bowl, combine the rice flour, egg, and water. Mix well. Add the water gradually to adjust the thickness of the batter. 1 In a bowl, combine the rice flour, egg, and water. Mix well. Add the water gradually to adjust the thickness of the batter. 2 Wash the shiitake mushrooms, lotus root, green beans, chrysanthemum greens, and any other vegetables. Pat them dry to remove excess moisture. 2 Wash the shiitake mushrooms, lotus root, green beans, chrysanthemum greens, and any other vegetables. Pat them dry to remove excess moisture. 3 For the natto and chikuwa isobe-age, cut the chikuwa in half lengthwise, top with natto, and wrap with a sheet of nori (seaweed). 3 For the natto and chikuwa isobe-age, cut the chikuwa in half lengthwise, top with natto, and wrap with a sheet of nori (seaweed). 4 Pour the vegetable oil into a frying pan and heat to 320–340°F (160–170°C). Dip the prepared vegetables and chikuwa into the batter, then fry until golden and crispy. 4 Pour the vegetable oil into a frying pan and heat to 320–340°F (160–170°C). Dip the prepared vegetables and chikuwa into the batter, then fry until golden and crispy. 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 Death by Chocolate Bundt Cake Mango Salsa Korean Style Chicken Wings Basic Perfect Scones using 100% strong bread flour Chicken with Spicy Tomato Creamy Sauce Death by Chocolate Bundt Cake Mango Salsa Korean Style Chicken Wings Basic Perfect Scones using 100% strong bread flour Chicken with Spicy Tomato Creamy Sauce Mung Mash Baray Chicken with Spicy Tomato Creamy Sauce Mango Salsa Espicy Ranch Sauce Tried and tested keto condensed milk Chick pea Salad Veg fried momos Vegetables patties Carrot kheer with sooji 🥕🥕🍛 Aloo ka paratha Mung Mash Baray Chicken with Spicy Tomato Creamy Sauce Mango Salsa Espicy Ranch Sauce Tried and tested keto condensed milk Chick pea Salad Veg fried momos Vegetables patties Carrot kheer with sooji 🥕🥕🍛 Aloo ka paratha
Chur Chur Naan Recipe by Soni Mehrotra
This recipe is translated from Cookpad India. See original: चूर चूर नान Cooking Instructions 10 minutes 1 To make the naan, first gather all the ingredients. Place the all-purpose flour in a bowl, add salt and baking powder, then add the ghee for mixing. 2 Mix everything together. Check the dough by pressing it in your hand; if it holds together, the amount of ghee is right. Add 1/2 cup milk and mix well. Then add yogurt and mix all the ingredients thoroughly. If needed, add water and knead the flour to make a smooth dough. 3 Knead the dough for half an hour, then cover it with a cloth and let it rest. 1 To make the naan, first gather all the ingredients. Place the all-purpose flour in a bowl, add salt and baking powder, then add the ghee for mixing. 1 To make the naan, first gather all the ingredients. Place the all-purpose flour in a bowl, add salt and baking powder, then add the ghee for mixing. 2 Mix everything together. Check the dough by pressing it in your hand; if it holds together, the amount of ghee is right. Add 1/2 cup milk and mix well. Then add yogurt and mix all the ingredients thoroughly. If needed, add water and knead the flour to make a smooth dough. 2 Mix everything together. Check the dough by pressing it in your hand; if it holds together, the amount of ghee is right. Add 1/2 cup milk and mix well. Then add yogurt and mix all the ingredients thoroughly. If needed, add water and knead the flour to make a smooth dough. 3 Knead the dough for half an hour, then cover it with a cloth and let it rest. 3 Knead the dough for half an hour, then cover it with a cloth and let it rest. 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 Bucatini all’ Amatriciana Pasta Argentine Pork Ribs Herb Crusted Salmon S'mores Pudding Charred Shishito Peppers Bucatini all’ Amatriciana Pasta Argentine Pork Ribs Herb Crusted Salmon S'mores Pudding Charred Shishito Peppers Quinoa Tikki : healthy, nutritious breakfast recipe Crispy Rolls Easy cheesy potato bake: Bottle gourd pakoda Sprouted Bhel Colourful fireless vegetable canapes chat Arbi leaves Paneer pocket fritters Baby Corn Fritters for Rainy Day Cravings Jamun Popsicle Baby corn Manchurian Quinoa Tikki : healthy, nutritious breakfast recipe Crispy Rolls Easy cheesy potato bake: Bottle gourd pakoda Sprouted Bhel Colourful fireless vegetable canapes chat Arbi leaves Paneer pocket fritters Baby Corn Fritters for Rainy Day Cravings Jamun Popsicle Baby corn Manchurian