ademchaoua/GeneralTextCorpus huggingface dataset:
Creamy Green Chilaquiles Recipe by Ivette.Bañuelos
Creamy Green Chilaquiles Cooking Instructions 30 minutes 1 In a saucepan, bring 3 cups of water (about 710 ml) to a boil. Add the cleaned tomatillos and serrano peppers. 2 Once the tomatillos are soft, transfer them to a blender along with the peppers, onion, half of the avocado (cut into pieces), cilantro, salt, and pepper. Blend until you have a creamy, smooth sauce. 3 In a deep skillet, heat the green sauce you just made and coat the tortilla chips in it. 4 Serve with refried beans on the side and garnish with the remaining half of the avocado. Enjoy! 1 In a saucepan, bring 3 cups of water (about 710 ml) to a boil. Add the cleaned tomatillos and serrano peppers. 1 In a saucepan, bring 3 cups of water (about 710 ml) to a boil. Add the cleaned tomatillos and serrano peppers. 2 Once the tomatillos are soft, transfer them to a blender along with the peppers, onion, half of the avocado (cut into pieces), cilantro, salt, and pepper. Blend until you have a creamy, smooth sauce. 2 Once the tomatillos are soft, transfer them to a blender along with the peppers, onion, half of the avocado (cut into pieces), cilantro, salt, and pepper. Blend until you have a creamy, smooth sauce. 3 In a deep skillet, heat the green sauce you just made and coat the tortilla chips in it. 3 In a deep skillet, heat the green sauce you just made and coat the tortilla chips in it. 4 Serve with refried beans on the side and garnish with the remaining half of the avocado. Enjoy! 4 Serve with refried beans on the side and garnish with the remaining half of the avocado. 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 No bake cheesecake pie Baked cheese ravioli Brad's fix my boo boo, kinda Tuscan soup Chicken Marinade No butter mushed potatoes No bake cheesecake pie Baked cheese ravioli Brad's fix my boo boo, kinda Tuscan soup Chicken Marinade No butter mushed potatoes Mocha (banana flower) 100 calorie snack pizza R&B (Rice and Beans) #MyRiceDishContest Pilau Mbuzi #MyRiceDishContest Bread Pizza Baked cheese ravioli Brad's fix my boo boo, kinda Tuscan soup Coconut cake Honey glazed salmon Simple Side dishes: sweet potato ribbons with garlic spinach Mocha (banana flower) 100 calorie snack pizza R&B (Rice and Beans) #MyRiceDishContest Pilau Mbuzi #MyRiceDishContest Bread Pizza Baked cheese ravioli Brad's fix my boo boo, kinda Tuscan soup Coconut cake Honey glazed salmon Simple Side dishes: sweet potato ribbons with garlic spinach
Green Cambray Tamal Recipe by Botanas Istmeñas
Cooking Instructions 1 hr 20 min 1 Boil the chicken with the garlic, onion, and salt. Remove and shred the chicken. 2 Boil the tomatillo and serrano pepper. Once cooked, blend the tomatillo, garlic, onion, pepper, salt, and cilantro to make a sauce. 3 For the dough, mix the masa, salt, and liquids together. 4 Moisten the corn husks to make them easier to handle. Spread half the dough in a line down the center. Add the chicken. 5 After adding the chicken, spoon the sauce on top. Finish wrapping and place in a steamer for 45 minutes. 1 Boil the chicken with the garlic, onion, and salt. Remove and shred the chicken. 1 Boil the chicken with the garlic, onion, and salt. Remove and shred the chicken. 2 Boil the tomatillo and serrano pepper. Once cooked, blend the tomatillo, garlic, onion, pepper, salt, and cilantro to make a sauce. 2 Boil the tomatillo and serrano pepper. Once cooked, blend the tomatillo, garlic, onion, pepper, salt, and cilantro to make a sauce. 3 For the dough, mix the masa, salt, and liquids together. 3 For the dough, mix the masa, salt, and liquids together. 4 Moisten the corn husks to make them easier to handle. Spread half the dough in a line down the center. Add the chicken. 4 Moisten the corn husks to make them easier to handle. Spread half the dough in a line down the center. Add the chicken. 5 After adding the chicken, spoon the sauce on top. Finish wrapping and place in a steamer for 45 minutes. 5 After adding the chicken, spoon the sauce on top. Finish wrapping and place in a steamer for 45 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 Country fried steak with beef pepper gravy Air Fryer Brussels Sprouts Special Meatloaf Air Fryer Chicken Chimichangas Keto THM Queso Taco Soup Country fried steak with beef pepper gravy Air Fryer Brussels Sprouts Special Meatloaf Air Fryer Chicken Chimichangas Keto THM Queso Taco Soup Fruit cream 🍧 Moist vanilla cake Green Chilli maggi Rice with chilli beef and cabbage Strawberry delight Fettuccine Alfredo Cheese, Mushroom, onion and pepper omelette Egg tomato onion omlette Stuffed Crust Deep Dish Pizza Mushroom Shepherd's Pie Fruit cream 🍧 Moist vanilla cake Green Chilli maggi Rice with chilli beef and cabbage Strawberry delight Fettuccine Alfredo Cheese, Mushroom, onion and pepper omelette Egg tomato onion omlette Stuffed Crust Deep Dish Pizza Mushroom Shepherd's Pie
Chilaquiles With Green Salsa Recipe by Gladys Fernández
Cooking Instructions 10 minutes 1 Heat a skillet over medium heat and add 2 tablespoons of oil. Add the tortilla chips and eggs, and stir together with a pinch of salt. Alternatively, fry the eggs separately and place them on top. 2 In a blender, combine the tomatillos, a pinch of salt, garlic, and green chili pepper. Blend until smooth. Pour the sauce over the tortilla chips and cook for 5 minutes, then remove from heat. 3 Serve on a plate with the refried beans and chilaquiles. Top with chopped onion, cheese, and sour cream. Enjoy! 1 Heat a skillet over medium heat and add 2 tablespoons of oil. Add the tortilla chips and eggs, and stir together with a pinch of salt. Alternatively, fry the eggs separately and place them on top. 1 Heat a skillet over medium heat and add 2 tablespoons of oil. Add the tortilla chips and eggs, and stir together with a pinch of salt. Alternatively, fry the eggs separately and place them on top. 2 In a blender, combine the tomatillos, a pinch of salt, garlic, and green chili pepper. Blend until smooth. Pour the sauce over the tortilla chips and cook for 5 minutes, then remove from heat. 2 In a blender, combine the tomatillos, a pinch of salt, garlic, and green chili pepper. Blend until smooth. Pour the sauce over the tortilla chips and cook for 5 minutes, then remove from heat. 3 Serve on a plate with the refried beans and chilaquiles. Top with chopped onion, cheese, and sour cream. Enjoy! 3 Serve on a plate with the refried beans and chilaquiles. Top with chopped onion, cheese, and sour cream. 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 Dump and Bake: Chicken Parmesan Casserole French Toast French toast casserole recipe Apple Crumble Crispy Garlic Boneless Thighs Dump and Bake: Chicken Parmesan Casserole French Toast French toast casserole recipe Apple Crumble Crispy Garlic Boneless Thighs Sausage and peppers (crockpot) Coca Cola Beef Tapa Apple Crumble Garlic butter steak bites Kiwi Lassi Restaurant Style Egg Biryani Black eyed peas Masala Garlic Mushrooms Paan Kulfi Tamil Nadu Style Lemon Quinoa Pulihora Sausage and peppers (crockpot) Coca Cola Beef Tapa Apple Crumble Garlic butter steak bites Kiwi Lassi Restaurant Style Egg Biryani Black eyed peas Masala Garlic Mushrooms Paan Kulfi Tamil Nadu Style Lemon Quinoa Pulihora
Besan Palak Cheela Recipe by Vedangi Kokate
Besan Palak Cheela Cooking Instructions 15 mins 1 Wash and finely chop the palak.. 2 In a big bowl add finely chopped palak, finely chopped onions, finely chopped tomato, green chillies, ginger and garlic and mix well. 3 Add besan, salt, chaat masala, red chilli powder, jeera powder and mix well. 4 Then add little water at a time and make a batter which is not too thick and not too watery.. 5 Take a tawa or non-stick pan.. And apply some oil and pour some batter and spread it evenly.. Let it cook on medium flame.. Once cooked flip and cook from other side also.. by applying some oil. Serve hot with chutney or tomato ketchup.. 1 Wash and finely chop the palak.. 1 Wash and finely chop the palak.. 2 In a big bowl add finely chopped palak, finely chopped onions, finely chopped tomato, green chillies, ginger and garlic and mix well. 2 In a big bowl add finely chopped palak, finely chopped onions, finely chopped tomato, green chillies, ginger and garlic and mix well. 3 Add besan, salt, chaat masala, red chilli powder, jeera powder and mix well. 3 Add besan, salt, chaat masala, red chilli powder, jeera powder and mix well. 4 Then add little water at a time and make a batter which is not too thick and not too watery.. 4 Then add little water at a time and make a batter which is not too thick and not too watery.. 5 Take a tawa or non-stick pan.. And apply some oil and pour some batter and spread it evenly.. Let it cook on medium flame.. Once cooked flip and cook from other side also.. by applying some oil. Serve hot with chutney or tomato ketchup.. 5 Take a tawa or non-stick pan.. And apply some oil and pour some batter and spread it evenly.. Let it cook on medium flame.. Once cooked flip and cook from other side also.. by applying some oil. Serve hot with chutney or tomato ketchup.. 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 Ranch Bacon 🥓 and Chicken 🐔 Yummy 🤤!!! Crunchy brownies with crumble Mini Chicken “Pizzas” Steak and Gravy Chicken Sicky Soup Ranch Bacon 🥓 and Chicken 🐔 Yummy 🤤!!! Crunchy brownies with crumble Mini Chicken “Pizzas” Steak and Gravy Chicken Sicky Soup Plain Pulao Bread pakoda Appam Vegetable Upma Kashmiri Raita Mango nuts grape sewai dessert# Seviyan kheer Cucumber Raita Mini Chicken “Pizzas” Sattu Buttermilk Plain Pulao Bread pakoda Appam Vegetable Upma Kashmiri Raita Mango nuts grape sewai dessert# Seviyan kheer Cucumber Raita Mini Chicken “Pizzas” Sattu Buttermilk
Black Chana Salad Recipe by Vedangi Kokate
Black Chana Salad Cooking Instructions 1 Wash and soam the chana overnight. Morning again wash it nicely and add it to pressure cooker along with 3 cups water and pressure cook till 4-5 whistles or till soft. 2 Drain the water and keep aside. 3 Take a big bowl and add boiled chana, chopped cucumbers, chopped onion, green chillies,chopped tomato, salt, chaat masala, jeera powder, roasted peanuts, raisins and mix well. 4 Lastly add some lemon juice and chopped coriander and mix.. 5 Your yummy and healthy chatpata chana salad is ready to serve.. Enjoy.. 1 Wash and soam the chana overnight. Morning again wash it nicely and add it to pressure cooker along with 3 cups water and pressure cook till 4-5 whistles or till soft. 1 Wash and soam the chana overnight. Morning again wash it nicely and add it to pressure cooker along with 3 cups water and pressure cook till 4-5 whistles or till soft. 2 Drain the water and keep aside. 2 Drain the water and keep aside. 3 Take a big bowl and add boiled chana, chopped cucumbers, chopped onion, green chillies,chopped tomato, salt, chaat masala, jeera powder, roasted peanuts, raisins and mix well. 3 Take a big bowl and add boiled chana, chopped cucumbers, chopped onion, green chillies,chopped tomato, salt, chaat masala, jeera powder, roasted peanuts, raisins and mix well. 4 Lastly add some lemon juice and chopped coriander and mix.. 4 Lastly add some lemon juice and chopped coriander and mix.. 5 Your yummy and healthy chatpata chana salad is ready to serve.. Enjoy.. 5 Your yummy and healthy chatpata chana salad is ready to serve.. 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 Easy Cajun SeaFood bake BK's Crockpot Cabbage Rolls (Golabki) Low Carb Keto Friendly Maple Coconut syrup Waffle California Farm Fermented Napa Cabbage Kim Chi Squid ink pasta with calamari Easy Cajun SeaFood bake BK's Crockpot Cabbage Rolls (Golabki) Low Carb Keto Friendly Maple Coconut syrup Waffle California Farm Fermented Napa Cabbage Kim Chi Squid ink pasta with calamari Sharba milk and dates smoothie 😋 Homemade Yogurt Navratna Korma Veg Momos Grilled chicken Shahi Suji Halwa Potato Sandwich Mango Lassi Ramadan special Aloo Wara Homemade Yogurt Sharba milk and dates smoothie 😋 Homemade Yogurt Navratna Korma Veg Momos Grilled chicken Shahi Suji Halwa Potato Sandwich Mango Lassi Ramadan special Aloo Wara Homemade Yogurt
Moong Dal Bhajia Recipe by Vedangi Kokate
Cooking Instructions 1 hr 15 mins 1 Wash and soak the moong dal for 1 hour.Wash the dal again and drain the water.. 2 In a grinder add soaked dal without water and add green chillies and ginger and grind to a smooth paste. Remove in a bowl. Take a spoon and whisk the batter nicely for 5-6 mins.. 3 Add finely chopped onion, chopped coriander, curry leaves, ajwain, salt, chaat masala, hing, coriander seeds, garam masala, red chilli powder and mix well. 4 Keep oil for frying and make small bhajias and fry till nice golden in colour.. Serve with spicy coriander and mint chutney.. 1 Wash and soak the moong dal for 1 hour.Wash the dal again and drain the water.. 1 Wash and soak the moong dal for 1 hour.Wash the dal again and drain the water.. 2 In a grinder add soaked dal without water and add green chillies and ginger and grind to a smooth paste. Remove in a bowl. Take a spoon and whisk the batter nicely for 5-6 mins.. 2 In a grinder add soaked dal without water and add green chillies and ginger and grind to a smooth paste. Remove in a bowl. Take a spoon and whisk the batter nicely for 5-6 mins.. 3 Add finely chopped onion, chopped coriander, curry leaves, ajwain, salt, chaat masala, hing, coriander seeds, garam masala, red chilli powder and mix well. 3 Add finely chopped onion, chopped coriander, curry leaves, ajwain, salt, chaat masala, hing, coriander seeds, garam masala, red chilli powder and mix well. 4 Keep oil for frying and make small bhajias and fry till nice golden in colour.. Serve with spicy coriander and mint chutney.. 4 Keep oil for frying and make small bhajias and fry till nice golden in colour.. Serve with spicy coriander and mint chutney.. 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 Easy Boston Cream Cake California Farm Whole Chicken Thigh Stir Fry Veggie Spring Rolls Manicotti 🍕The Best Pizza Easy Boston Cream Cake California Farm Whole Chicken Thigh Stir Fry Veggie Spring Rolls Manicotti 🍕The Best Pizza Sponge Cake Healthy Lobia Dosa. Zobo🤩 Simple And yummy Kala Jamun Besan chilla with sabzi Croutons -Don't throw away stale bread! Kunun aya Custard Jelly Drink: Refreshing Tapioca Drink Aloo sem ki fali Sponge Cake Healthy Lobia Dosa. Zobo🤩 Simple And yummy Kala Jamun Besan chilla with sabzi Croutons -Don't throw away stale bread! Kunun aya Custard Jelly Drink: Refreshing Tapioca Drink Aloo sem ki fali
Pasta Open Toast Sandwiches Recipe by Vedangi Kokate
Cooking Instructions 20-25mins 1 Take 4 cups of water and add a little salt and 1 tsp oil and let it boil. Then add pasta and let it cook for 10 to 12 mins or till soft. Drain the water and wash the pasta with cold water and keep it in a strainer. 2 In a big bowl take all veggies, boiled macaroni pasta, salt to taste, mayonnaise, schezwan sauce, and mix well. 3 Take bread slices and cut them with a cutter or a bowl. Apply butter and toast it nicely from both sides till nice crisp. 4 Arrange the bread slices in a plate and keep the stuffing evenly on it and add some grated cheese on top and Serve. 1 Take 4 cups of water and add a little salt and 1 tsp oil and let it boil. Then add pasta and let it cook for 10 to 12 mins or till soft. Drain the water and wash the pasta with cold water and keep it in a strainer. 1 Take 4 cups of water and add a little salt and 1 tsp oil and let it boil. Then add pasta and let it cook for 10 to 12 mins or till soft. Drain the water and wash the pasta with cold water and keep it in a strainer. 2 In a big bowl take all veggies, boiled macaroni pasta, salt to taste, mayonnaise, schezwan sauce, and mix well. 2 In a big bowl take all veggies, boiled macaroni pasta, salt to taste, mayonnaise, schezwan sauce, and mix well. 3 Take bread slices and cut them with a cutter or a bowl. Apply butter and toast it nicely from both sides till nice crisp. 3 Take bread slices and cut them with a cutter or a bowl. Apply butter and toast it nicely from both sides till nice crisp. 4 Arrange the bread slices in a plate and keep the stuffing evenly on it and add some grated cheese on top and Serve. 4 Arrange the bread slices in a plate and keep the stuffing evenly on it and add some grated cheese on top and 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 Oyster Sauce Chicken Thigh Budget Friendly (American) Mexican Macaroni Air Fryer Loaded Chicken Taquitos California Farm Indoor Mung Bean Sprouts The Best Steamed Broccoli Ever Oyster Sauce Chicken Thigh Budget Friendly (American) Mexican Macaroni Air Fryer Loaded Chicken Taquitos California Farm Indoor Mung Bean Sprouts The Best Steamed Broccoli Ever Shredded chicken sauce with couscous Fried Chinese rice The Best Steamed Broccoli Ever KULTHI KEBAB (Horsegram Kebabs) Stuffed veg garlic bread Butter Cookies Water Yam Cake (Ojojo) Pineapple 🍍 and ginger drink Dhokla How to Store Paratha 🫓🫓 Shredded chicken sauce with couscous Fried Chinese rice The Best Steamed Broccoli Ever KULTHI KEBAB (Horsegram Kebabs) Stuffed veg garlic bread Butter Cookies Water Yam Cake (Ojojo) Pineapple 🍍 and ginger drink Dhokla How to Store Paratha 🫓🫓
Black Chana & Potato Cutlets Recipe by Vedangi Kokate
Cooking Instructions 15 mins. 1 Take boiled chana. 2 In a big bowl take chana and mash it coarsely. Add boiled and mashed potatoes, green chillies, coriander, salt, chaat masala, grated ginger, jeera powder, garam masala and rava. Mix everything well. 3 Grease your palm and make cutlets. 4 Take a non-stick pan and grease it with oil and shallow fry the cutlets from both the sides till nice golden in colour.. 5 Serve hot with chutney of your choice.. 1 Take boiled chana. 1 Take boiled chana. 2 In a big bowl take chana and mash it coarsely. Add boiled and mashed potatoes, green chillies, coriander, salt, chaat masala, grated ginger, jeera powder, garam masala and rava. Mix everything well. 2 In a big bowl take chana and mash it coarsely. Add boiled and mashed potatoes, green chillies, coriander, salt, chaat masala, grated ginger, jeera powder, garam masala and rava. Mix everything well. 3 Grease your palm and make cutlets. 3 Grease your palm and make cutlets. 4 Take a non-stick pan and grease it with oil and shallow fry the cutlets from both the sides till nice golden in colour.. 4 Take a non-stick pan and grease it with oil and shallow fry the cutlets from both the sides till nice golden in colour.. 5 Serve hot with chutney of your choice.. 5 Serve hot with chutney of your choice.. 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 biryani or chicken rice Fool-Proof Poached Eggs 🥚 French Dip sandwiches Spicy, Bold Chicken Salad California Farm Ahi Tuna Sushi Dinner Chicken biryani or chicken rice Fool-Proof Poached Eggs 🥚 French Dip sandwiches Spicy, Bold Chicken Salad California Farm Ahi Tuna Sushi Dinner Groundnuts Candy Coffee milkshake Potato nuggets Jeera aloo Pasta Pasta Tea Concoction rice with salad Frozen Rolls! Water yam fritters Groundnuts Candy Coffee milkshake Potato nuggets Jeera aloo Pasta Pasta Tea Concoction rice with salad Frozen Rolls! Water yam fritters