ademchaoua/GeneralTextCorpus huggingface dataset:
Grilled Chili Salt Bánh Mì (Fail Proof Recipe) Recipe by Myy My
Cooking Instructions 1 Add butter, chili salt, sugar, chili sauce, and sate to a pan in a 2-1-1-1-1/2 ratio (you can use less sate if you prefer). Add a little chili powder and cook until it just starts to simmer. Add 1 tablespoon of water so the sauce doesn't get too thick. Adjust the seasoning to your taste. 2 Prepare your toppings and chop them to your preferred size. 3 Flatten the baguette, brush the sauce on top, and toast until the bread is crispy. 4 This grilled chili salt bánh mì is all about using what you have at home! You can add eggs, scallion oil, or pork floss to make it taste like the street food version. 1 Add butter, chili salt, sugar, chili sauce, and sate to a pan in a 2-1-1-1-1/2 ratio (you can use less sate if you prefer). Add a little chili powder and cook until it just starts to simmer. Add 1 tablespoon of water so the sauce doesn't get too thick. Adjust the seasoning to your taste. 1 Add butter, chili salt, sugar, chili sauce, and sate to a pan in a 2-1-1-1-1/2 ratio (you can use less sate if you prefer). Add a little chili powder and cook until it just starts to simmer. Add 1 tablespoon of water so the sauce doesn't get too thick. Adjust the seasoning to your taste. 2 Prepare your toppings and chop them to your preferred size. 2 Prepare your toppings and chop them to your preferred size. 3 Flatten the baguette, brush the sauce on top, and toast until the bread is crispy. 3 Flatten the baguette, brush the sauce on top, and toast until the bread is crispy. 4 This grilled chili salt bánh mì is all about using what you have at home! You can add eggs, scallion oil, or pork floss to make it taste like the street food version. 4 This grilled chili salt bánh mì is all about using what you have at home! You can add eggs, scallion oil, or pork floss to make it taste like the street food version. 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 Avocado Macaroni Salad Spaghetti & Meatball filled Spaghetti Squash Boats Tartar Sauce ++ Jalapeño Bacon Pinwheel 🥓 CHINESE BEEF STEW WITH STIR-FRY VEGETABLES AND LO MEIN NOODLES. JON STYLE BBQ Avocado Macaroni Salad Spaghetti & Meatball filled Spaghetti Squash Boats Tartar Sauce ++ Jalapeño Bacon Pinwheel 🥓 CHINESE BEEF STEW WITH STIR-FRY VEGETABLES AND LO MEIN NOODLES. JON STYLE Rice milk pudding Dum Aloo subji Healthier Peanut Butter cookies with air fryer Mutton Chops Potato Mustard Curry Gurasa with suya Easy beef kabab Nut Butter Protein Balls Bread Pizza Red beans and potato salad Rice milk pudding Dum Aloo subji Healthier Peanut Butter cookies with air fryer Mutton Chops Potato Mustard Curry Gurasa with suya Easy beef kabab Nut Butter Protein Balls Bread Pizza Red beans and potato salad
Salt Cod Fritters Recipe by recetaslu
Cooking Instructions 1 hour 1 Boil the potatoes and mash them. 2 Soak the salt cod in water overnight to remove excess salt. 3 Mix the mashed potatoes and the salt cod together. 4 Add the garlic and parsley. 5 Add the whole egg. 6 Beat the egg whites well and shape the mixture into small balls as desired. 7 Heat plenty of oil (I used olive oil) in a skillet over the stove. When the oil is very hot, dip the balls in the beaten egg white and fry them. 8 When they are golden brown, remove them from the oil and place them on a plate lined with paper towels to drain excess oil. 1 Boil the potatoes and mash them. 1 Boil the potatoes and mash them. 2 Soak the salt cod in water overnight to remove excess salt. 2 Soak the salt cod in water overnight to remove excess salt. 3 Mix the mashed potatoes and the salt cod together. 3 Mix the mashed potatoes and the salt cod together. 4 Add the garlic and parsley. 4 Add the garlic and parsley. 5 Add the whole egg. 5 Add the whole egg. 6 Beat the egg whites well and shape the mixture into small balls as desired. 6 Beat the egg whites well and shape the mixture into small balls as desired. 7 Heat plenty of oil (I used olive oil) in a skillet over the stove. When the oil is very hot, dip the balls in the beaten egg white and fry them. 7 Heat plenty of oil (I used olive oil) in a skillet over the stove. When the oil is very hot, dip the balls in the beaten egg white and fry them. 8 When they are golden brown, remove them from the oil and place them on a plate lined with paper towels to drain excess oil. 8 When they are golden brown, remove them from the oil and place them on a plate lined with paper towels to drain excess oil. 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 Baked Chicken with Bbq sauce Tostones Muffins on Eggs Baked Chicken with Bbq sauce Tostones Muffins on Eggs Cluster beans cheese cutlets CAPE GOOSEBERRY RELISH (RASBHARI CHUTNEY) Lemon loaf 🍋 🍞 North Indian style jackfruit sabzi Beetroot salad (बीटरूट कोशिंबीर) Black Currant Ice cream 🍨 Thandai flavoured Matka Kulfi Vegan and Gluten-Free Date & Granola Cookies Moringa leaves Powder Lasoda pickle Cluster beans cheese cutlets CAPE GOOSEBERRY RELISH (RASBHARI CHUTNEY) Lemon loaf 🍋 🍞 North Indian style jackfruit sabzi Beetroot salad (बीटरूट कोशिंबीर) Black Currant Ice cream 🍨 Thandai flavoured Matka Kulfi Vegan and Gluten-Free Date & Granola Cookies Moringa leaves Powder Lasoda pickle
Salt Cod Fritters Recipe by hoy_cocina_lisson (Pilar)
Salt Cod Fritters Cooking Instructions 1 hour 1 Clean the cod by removing the skin and bones. Flake the fish into small pieces. 2 Peel and crush the garlic. Chop the cilantro. 3 In a bowl, combine the flour, cod, baking powder, egg, garlic, cilantro, a pinch of salt, water, and turmeric. Mix thoroughly. 4 Pour plenty of olive oil into a deep skillet and heat over medium-high heat until hot. 5 When the oil is hot, scoop portions of the batter with a spoon and drop them into the oil. 6 The fritters will puff up; let them turn golden brown. 7 Transfer to a plate lined with paper towels to drain excess oil. 8 Plate and serve. 1 Clean the cod by removing the skin and bones. Flake the fish into small pieces. 1 Clean the cod by removing the skin and bones. Flake the fish into small pieces. 2 Peel and crush the garlic. Chop the cilantro. 2 Peel and crush the garlic. Chop the cilantro. 3 In a bowl, combine the flour, cod, baking powder, egg, garlic, cilantro, a pinch of salt, water, and turmeric. Mix thoroughly. 3 In a bowl, combine the flour, cod, baking powder, egg, garlic, cilantro, a pinch of salt, water, and turmeric. Mix thoroughly. 4 Pour plenty of olive oil into a deep skillet and heat over medium-high heat until hot. 4 Pour plenty of olive oil into a deep skillet and heat over medium-high heat until hot. 5 When the oil is hot, scoop portions of the batter with a spoon and drop them into the oil. 5 When the oil is hot, scoop portions of the batter with a spoon and drop them into the oil. 6 The fritters will puff up; let them turn golden brown. 6 The fritters will puff up; let them turn golden brown. 7 Transfer to a plate lined with paper towels to drain excess oil. 7 Transfer to a plate lined with paper towels to drain excess oil. 8 Plate and serve. 8 Plate 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 Meat Floss Ribeye Beef Tapa - Kamayan Ranch Dressing (WS) Korean Beef and Radish soup California Farm Instant Sweet and Sour Onion Pickles Meat Floss Ribeye Beef Tapa - Kamayan Ranch Dressing (WS) Korean Beef and Radish soup California Farm Instant Sweet and Sour Onion Pickles Grapes Chutney Raw mango refreshing drink Dalgona mango lassi Apple rose cake Basanti Pulao/Mishti Pulao Watermelon Mint Mojito Beetroot Banana Smoothie Trending Dubai Ruby Chocolate Raw Mango Aam Papad Chole Bhature Grapes Chutney Raw mango refreshing drink Dalgona mango lassi Apple rose cake Basanti Pulao/Mishti Pulao Watermelon Mint Mojito Beetroot Banana Smoothie Trending Dubai Ruby Chocolate Raw Mango Aam Papad Chole Bhature
Appetizers & Party food
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Delicious Tofu With Umeboshi Mayo Sauce Recipe by cookpad.japan
Cooking Instructions 1 Horizontally cut the tofu into 3 slices, wrap with a paper towel, and drain excess water. 2 Mix the finely chopped umeboshi, mayonnaise, mirin, and bonito flakes in a bowl. Add tofu cut into 1 cm cubes, and toss. 3 Sprinkle sesame seeds (not listed) if you like, serve in a bowl, then it's done. 4 Mayonnaise and soy sauce dressing with green onions: 2 teaspoons of soy sauce, 1 teaspoon of sugar, and 2 tablespoons of mayonnaise. 1 Horizontally cut the tofu into 3 slices, wrap with a paper towel, and drain excess water. 1 Horizontally cut the tofu into 3 slices, wrap with a paper towel, and drain excess water. 2 Mix the finely chopped umeboshi, mayonnaise, mirin, and bonito flakes in a bowl. Add tofu cut into 1 cm cubes, and toss. 2 Mix the finely chopped umeboshi, mayonnaise, mirin, and bonito flakes in a bowl. Add tofu cut into 1 cm cubes, and toss. 3 Sprinkle sesame seeds (not listed) if you like, serve in a bowl, then it's done. 3 Sprinkle sesame seeds (not listed) if you like, serve in a bowl, then it's done. 4 Mayonnaise and soy sauce dressing with green onions: 2 teaspoons of soy sauce, 1 teaspoon of sugar, and 2 tablespoons of mayonnaise. 4 Mayonnaise and soy sauce dressing with green onions: 2 teaspoons of soy sauce, 1 teaspoon of sugar, and 2 tablespoons of mayonnaise. 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 Baked crab ragoons Crock pot ham and bean soup Fried Fish batter (cod, flounder, tillapia) Chocolate Devotion Cake Spiral sugar cookies Baked crab ragoons Crock pot ham and bean soup Fried Fish batter (cod, flounder, tillapia) Chocolate Devotion Cake Spiral sugar cookies Apple Bread Pudding Easy & Fluffy Tofu Naan Easy Kamaboko Cheese Piccata Easy Honey Lemon Sweet Potato Bites Sangria Basic Pâte Sucrée (Tart Crust) Easy Daikon Namul Steak Sauce Easy Clam Pasta 4-Colour Bento Apple Bread Pudding Easy & Fluffy Tofu Naan Easy Kamaboko Cheese Piccata Easy Honey Lemon Sweet Potato Bites Sangria Basic Pâte Sucrée (Tart Crust) Easy Daikon Namul Steak Sauce Easy Clam Pasta 4-Colour Bento
Enoki Mushrooms And Cucumber With Umeboshi Flavored Ponzu Dressing Recipe by Japanese cooking with Makiko
Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing Cooking Instructions 1 Remove the very bottom (dirt) of enoki mushroom and cut them in half (lengthwise). Boil them until soft. (2-3 mins) and let them cool to room temperature. 2 Peel cucumber but not completely so some skin is left on and slice them diagonally. 3 Cut sliced cucumber in strips. 4 In a small bowl, mash umeboshi and add ponzu. Mix well. 5 Add cooled mushrooms and cucumber. Mix well till evenly flavored. Cool in fridge. 6 Place a pinch of bonito flakes on top when serving. 7 FYI - Ponzu dressing bought at Mitsuwa supermarket, Japanese store in San Jose. 1 Remove the very bottom (dirt) of enoki mushroom and cut them in half (lengthwise). Boil them until soft. (2-3 mins) and let them cool to room temperature. 1 Remove the very bottom (dirt) of enoki mushroom and cut them in half (lengthwise). Boil them until soft. (2-3 mins) and let them cool to room temperature. 2 Peel cucumber but not completely so some skin is left on and slice them diagonally. 2 Peel cucumber but not completely so some skin is left on and slice them diagonally. 3 Cut sliced cucumber in strips. 3 Cut sliced cucumber in strips. 4 In a small bowl, mash umeboshi and add ponzu. Mix well. 4 In a small bowl, mash umeboshi and add ponzu. Mix well. 5 Add cooled mushrooms and cucumber. Mix well till evenly flavored. Cool in fridge. 5 Add cooled mushrooms and cucumber. Mix well till evenly flavored. Cool in fridge. 6 Place a pinch of bonito flakes on top when serving. 6 Place a pinch of bonito flakes on top when serving. 7 FYI - Ponzu dressing bought at Mitsuwa supermarket, Japanese store in San Jose. 7 FYI - Ponzu dressing bought at Mitsuwa supermarket, Japanese store in San Jose. 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 Keto Egg Roll in a Bowl Yogurt Chocolate Chip Scones Italian Stuffed Shells Shoyu ramen 3 ingredients Lemon Mousse Keto Egg Roll in a Bowl Yogurt Chocolate Chip Scones Italian Stuffed Shells Shoyu ramen 3 ingredients Lemon Mousse Chettinad Baby Corn Pulao Stuffed Omelette Muskmelon-rose lassi Yogurt Chocolate Chip Scones Rj special mayonnaise Street style aloo Miso soup Japanese Oyako Don (Chicken & Egg on Rice) Pakki Mutton Biryani Fish cutlets (Japanese style Fried Fish) Chettinad Baby Corn Pulao Stuffed Omelette Muskmelon-rose lassi Yogurt Chocolate Chip Scones Rj special mayonnaise Street style aloo Miso soup Japanese Oyako Don (Chicken & Egg on Rice) Pakki Mutton Biryani Fish cutlets (Japanese style Fried Fish)
Rice Balls With Umeboshi And Bonito Flakes Recipe by cookpad.japan
Cooking Instructions 1 Remove the pit from the umeboshi, then finely mince with chopsticks or a knife. Mix the minced umeboshi with the bonito flakes and soy sauce. 2 Place plastic wrap over a plate, give it a dash of salt, spread half of the rice over the plastic wrap, then spread the umeboshi mixture from Step 1 on top. 3 Cover with the rest of the rice, give it a dash of salt, wrap the plastic over the rice, shape into a triangle, wrap with nori seaweed, then serve. 1 Remove the pit from the umeboshi, then finely mince with chopsticks or a knife. Mix the minced umeboshi with the bonito flakes and soy sauce. 1 Remove the pit from the umeboshi, then finely mince with chopsticks or a knife. Mix the minced umeboshi with the bonito flakes and soy sauce. 2 Place plastic wrap over a plate, give it a dash of salt, spread half of the rice over the plastic wrap, then spread the umeboshi mixture from Step 1 on top. 2 Place plastic wrap over a plate, give it a dash of salt, spread half of the rice over the plastic wrap, then spread the umeboshi mixture from Step 1 on top. 3 Cover with the rest of the rice, give it a dash of salt, wrap the plastic over the rice, shape into a triangle, wrap with nori seaweed, then serve. 3 Cover with the rest of the rice, give it a dash of salt, wrap the plastic over the rice, shape into a triangle, wrap with nori seaweed, then 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 Oven Roasted Asparagus Pizza stuffed chicken Ray's' Garlic Bacon Twister Garlic & Lemongrass Roast Chicken Apple Cake Oven Roasted Asparagus Pizza stuffed chicken Ray's' Garlic Bacon Twister Garlic & Lemongrass Roast Chicken Apple Cake Mashed Cauliflower Chaab's Sweet Macaroni Salad Baked Asparagus Muffin Mix Garlic & Lemongrass Roast Chicken Lasagña Cupcakes Oatmeal, Matcha, and White Sesame Steamed Bread Meatballs Packed with Cabbage Ray's' Beer Cheesy dipper & garlic herb bread sticks Low Cal Raspberry Peanut Butter Banana Smoothie Mashed Cauliflower Chaab's Sweet Macaroni Salad Baked Asparagus Muffin Mix Garlic & Lemongrass Roast Chicken Lasagña Cupcakes Oatmeal, Matcha, and White Sesame Steamed Bread Meatballs Packed with Cabbage Ray's' Beer Cheesy dipper & garlic herb bread sticks Low Cal Raspberry Peanut Butter Banana Smoothie
Crispy Gyoza With Chicken, Umeboshi, Shiso, And Cheese Recipe by 高畑結希
Crispy Gyoza with Chicken, Umeboshi, Shiso, and Cheese Cooking Instructions 1 Bring a pot of water to a boil and cook the chicken tenderloin until done. 2 Once cooked, shred the chicken. 3 Remove the pits from the umeboshi and mash them. Remove the stems from the shiso leaves and tear each leaf in half. 4 Place a piece of shiso, a piece of cheese, some shredded chicken, and a bit of umeboshi in the center of each gyoza wrapper. Moisten the edge of the wrapper with water and fold to seal. 5 Heat a generous amount of oil in a skillet and pan-fry the gyoza until golden brown and crispy. 6 Plate and serve. 1 Bring a pot of water to a boil and cook the chicken tenderloin until done. 1 Bring a pot of water to a boil and cook the chicken tenderloin until done. 2 Once cooked, shred the chicken. 2 Once cooked, shred the chicken. 3 Remove the pits from the umeboshi and mash them. Remove the stems from the shiso leaves and tear each leaf in half. 3 Remove the pits from the umeboshi and mash them. Remove the stems from the shiso leaves and tear each leaf in half. 4 Place a piece of shiso, a piece of cheese, some shredded chicken, and a bit of umeboshi in the center of each gyoza wrapper. Moisten the edge of the wrapper with water and fold to seal. 4 Place a piece of shiso, a piece of cheese, some shredded chicken, and a bit of umeboshi in the center of each gyoza wrapper. Moisten the edge of the wrapper with water and fold to seal. 5 Heat a generous amount of oil in a skillet and pan-fry the gyoza until golden brown and crispy. 5 Heat a generous amount of oil in a skillet and pan-fry the gyoza until golden brown and crispy. 6 Plate and serve. 6 Plate 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 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 ટોમેટો ચટણી.(Tomato Chutney Recipe in Gujarati) Bombay karachi halwa recipe Green chilli Imlee ginger sauce Poha cutlet Dry Fruit Milkshake Prasad(Wheat flour Halva) Mapo Tofu (ground pork and tofu in a spicy bean sauce) Awara tofu(Ramadan) Soupy Maggie Badam halwa (Instant badam halwa ટોમેટો ચટણી.(Tomato Chutney Recipe in Gujarati) Bombay karachi halwa recipe Green chilli Imlee ginger sauce Poha cutlet Dry Fruit Milkshake Prasad(Wheat flour Halva) Mapo Tofu (ground pork and tofu in a spicy bean sauce) Awara tofu(Ramadan) Soupy Maggie Badam halwa (Instant badam halwa