ademchaoua/GeneralTextCorpus huggingface dataset:
Spicy Indian Chicken Curry Recipe by Karan Kumar
Spicy Indian chicken curry Cooking Instructions 25 mins 1 In a pressure cooker put oil then add chopped onions. 2 Cook onions till it gets light brown and then add all the mentioned ingredents. 3 Mix it properly and then put the boneless chicken into the cooker. 4 Now,mix it properly so that the mixture gets on chicken properly. 5 In a low simmer,leave it till the water drains out from the chicken. 6 After sometime when you see water drained out,add 1/2 cup of water and put the pressure cooker lid. 7 In high flame let it whistle 4 times and then leave it for 10mins in low flame. 8 Ready to serve! 1 In a pressure cooker put oil then add chopped onions. 1 In a pressure cooker put oil then add chopped onions. 2 Cook onions till it gets light brown and then add all the mentioned ingredents. 2 Cook onions till it gets light brown and then add all the mentioned ingredents. 3 Mix it properly and then put the boneless chicken into the cooker. 3 Mix it properly and then put the boneless chicken into the cooker. 4 Now,mix it properly so that the mixture gets on chicken properly. 4 Now,mix it properly so that the mixture gets on chicken properly. 5 In a low simmer,leave it till the water drains out from the chicken. 5 In a low simmer,leave it till the water drains out from the chicken. 6 After sometime when you see water drained out,add 1/2 cup of water and put the pressure cooker lid. 6 After sometime when you see water drained out,add 1/2 cup of water and put the pressure cooker lid. 7 In high flame let it whistle 4 times and then leave it for 10mins in low flame. 7 In high flame let it whistle 4 times and then leave it for 10mins in low flame. 8 Ready to serve! 8 Ready to 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 Strawberry Brownies Southern Mac and Cheese Crab Nachos Cauliflower buffalo wings Homemade Dark Chocolate Almond & Cranberries Strawberry Brownies Southern Mac and Cheese Crab Nachos Cauliflower buffalo wings Homemade Dark Chocolate Almond & Cranberries Homemade tahini Fresh Prawns Angelhair Noodles Kale Gratin with Bacon Homemade Dark Chocolate Almond & Cranberries Lemon Kale Pasta Ice Wine Sangria Mom's Marvelous Melon Ball Lemonade Strawberry milk bread pudding Chicken and dumpling soup. Blueberry Pudding Cake Homemade tahini Fresh Prawns Angelhair Noodles Kale Gratin with Bacon Homemade Dark Chocolate Almond & Cranberries Lemon Kale Pasta Ice Wine Sangria Mom's Marvelous Melon Ball Lemonade Strawberry milk bread pudding Chicken and dumpling soup. Blueberry Pudding Cake
Easy Butter Chicken (Murgh Makhani) Recipe by Missus C
Cooking Instructions 20-30 minutes 1 Heat pan in medium heat and add oil, and cook onions until 2-3 minutes, add garlic and cook until golden brown add ginger and cook for about 30 seconds. Set aside. 2 Cook chicken in a left over oil from cooking onions earlier. Cook for about 5-8 minutes until a little brown. Add back cooked onions, garlic, ginger and spices (garam masala, cumin, cayenne, paprika/chili powder, and turmeric). 3 Add tomato sauce, butter and chicken bouillon cube and simmer for about 3-5 minutes. Add cream, salt and pepper to taste and simmer for another 3 minutes while stirring continuously/frequently. Turn off heat and drizzle/add yogurt. 4 Serve with naan or white rice with a side of vegetables. 1 Heat pan in medium heat and add oil, and cook onions until 2-3 minutes, add garlic and cook until golden brown add ginger and cook for about 30 seconds. Set aside. 1 Heat pan in medium heat and add oil, and cook onions until 2-3 minutes, add garlic and cook until golden brown add ginger and cook for about 30 seconds. Set aside. 2 Cook chicken in a left over oil from cooking onions earlier. Cook for about 5-8 minutes until a little brown. Add back cooked onions, garlic, ginger and spices (garam masala, cumin, cayenne, paprika/chili powder, and turmeric). 2 Cook chicken in a left over oil from cooking onions earlier. Cook for about 5-8 minutes until a little brown. Add back cooked onions, garlic, ginger and spices (garam masala, cumin, cayenne, paprika/chili powder, and turmeric). 3 Add tomato sauce, butter and chicken bouillon cube and simmer for about 3-5 minutes. Add cream, salt and pepper to taste and simmer for another 3 minutes while stirring continuously/frequently. Turn off heat and drizzle/add yogurt. 3 Add tomato sauce, butter and chicken bouillon cube and simmer for about 3-5 minutes. Add cream, salt and pepper to taste and simmer for another 3 minutes while stirring continuously/frequently. Turn off heat and drizzle/add yogurt. 4 Serve with naan or white rice with a side of vegetables. 4 Serve with naan or white rice with a side of vegetables. 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 Grandma's Tuna Noodle Casserole Blueberry Muffins Air Fryer Pumpkin Seeds Nine Egg Pound Cake Honey Garlic Salmon Grandma's Tuna Noodle Casserole Blueberry Muffins Air Fryer Pumpkin Seeds Nine Egg Pound Cake Honey Garlic Salmon Chicken pockets Recipe no 2 Chicken and veggies sauce Meat pies #teamcontest#supersnackers#snacks Toaster Cake Malai cake Shrikhand Chocolate flower Appam Tomato Biryani Bombay biscuts Chicken pockets Recipe no 2 Chicken and veggies sauce Meat pies #teamcontest#supersnackers#snacks Toaster Cake Malai cake Shrikhand Chocolate flower Appam Tomato Biryani Bombay biscuts
Veg Grilled Cheese Sandwich Recipe by Falgooni Mangrola
Veg grilled cheese sandwich Cooking Instructions 1 Get all ingredients ready. Boil and peel the potatoes. Slice the onions, capsicum, potatoes and cucumber. Prepare the chutney. 2 Take a slice, apply butter on one slice, chutney on another, then layer it with sliced onions, cucumer, capsicum and potatoes. Sprinkle chaat masala after each layer. Grate the cheese and cover it with the slice which you applied chutney. Now in a grill pan apply 🧈 and place the sandwich. Grill it on both sides till done. 3 Remove and serve it with ketchup. Enjoy hot hot veg grilled sandwich 1 Get all ingredients ready. Boil and peel the potatoes. Slice the onions, capsicum, potatoes and cucumber. Prepare the chutney. 1 Get all ingredients ready. Boil and peel the potatoes. Slice the onions, capsicum, potatoes and cucumber. Prepare the chutney. 2 Take a slice, apply butter on one slice, chutney on another, then layer it with sliced onions, cucumer, capsicum and potatoes. Sprinkle chaat masala after each layer. Grate the cheese and cover it with the slice which you applied chutney. Now in a grill pan apply 🧈 and place the sandwich. Grill it on both sides till done. 2 Take a slice, apply butter on one slice, chutney on another, then layer it with sliced onions, cucumer, capsicum and potatoes. Sprinkle chaat masala after each layer. Grate the cheese and cover it with the slice which you applied chutney. Now in a grill pan apply 🧈 and place the sandwich. Grill it on both sides till done. 3 Remove and serve it with ketchup. Enjoy hot hot veg grilled sandwich 3 Remove and serve it with ketchup. Enjoy hot hot veg grilled sandwich 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 MURGH MAKHANI / BUTTER CHICKEN CURRY Lee's Homestyle Meatloaf Pancakes - Joshua Weissman Shredded Chicken Broccoli 🥦 Pasta Bake Chocolate chip cookies - Joshua Weissman MURGH MAKHANI / BUTTER CHICKEN CURRY Lee's Homestyle Meatloaf Pancakes - Joshua Weissman Shredded Chicken Broccoli 🥦 Pasta Bake Chocolate chip cookies - Joshua Weissman Bread halwa Potato bread sandwich Cheesy bread Sandwich Chocolate Sandwich Natkhat Sev bhelpuri MURGH MAKHANI / BUTTER CHICKEN CURRY Bread Paneer Sandwich Bread Mango Kulfi Namkeen mixture bhel Namkeen seviya Bread halwa Potato bread sandwich Cheesy bread Sandwich Chocolate Sandwich Natkhat Sev bhelpuri MURGH MAKHANI / BUTTER CHICKEN CURRY Bread Paneer Sandwich Bread Mango Kulfi Namkeen mixture bhel Namkeen seviya
Japanese Curry Chicken Recipe by KatieVedder
The Best Japanese Curry Rice The Best Japanese Curry Rice Have you ever tried Japanese curry rice before? You'll be amazed at the rich taste if you cook it this way! In Japan, this type of basic curry rice is eaten at nurseries, schools, food courts, restaurants, and of course at home! A popular menu for all generations and each family has it's own unique taste. "The taste of moms' cooking". Very easy to cook this curry. All you need to do is just cut the ingredients, stir-fry, and stew. No need to add seasonings, just put curry soup blocks in the pan and stew well. My mom always says "Every brand uses different spices, so it's better to mix two different kinds of curry. Vermont & Java mixture always makes the best!" Vermont & Java are among the most famous and best sellers in Japan. Vermont has been sold since 1963 and Java since 1968. These two brands are available in the US through Amazon. Each box of curry blocks are about $4-5. Japanese curry will usually be served with Fukushinzuke pickles, which is a sweet pickle mix of vegetables like radish, eggplant, cucumber, lotus root, gourd, perilla and more... That sweetness makes the curry much tastier and resets your tongue. Jungle Jim's in Cincinnati, OH has many flavors of Vermont & Java curry. Even Fukushinzuke pickles are available if you are near there. 2nd day curry is really, really good just like a stew, and everybody's favorite! #heirloom n_u
Japanese Curry (Sweet) Recipe by BirdieNumbNumbs
Cooking Instructions 1 Make a roux in a sauce pan by mixing flour and butter. Stir constantly until golden. 2 On low heat add garam masala, curry powder and cayenne pepper. Stir well. 3 Add Apple sauce and honey. This should form a paste almost like gingerbread dough. 4 The smell is fragrant! Start cutting your vegetables and chicken. Add to a large pot with 2 cups of water 5 Stew for 20 minutes. Then add all of your curry paste. Mix until dissolved. Cover and simmer for 25 minutes. 6 By this time your stew should be thick and vegetables cooked. If not, keep simmering. 7 Traditionally Japanese curry is served with rice. Enjoy this recipe! 1 Make a roux in a sauce pan by mixing flour and butter. Stir constantly until golden. 1 Make a roux in a sauce pan by mixing flour and butter. Stir constantly until golden. 2 On low heat add garam masala, curry powder and cayenne pepper. Stir well. 2 On low heat add garam masala, curry powder and cayenne pepper. Stir well. 3 Add Apple sauce and honey. This should form a paste almost like gingerbread dough. 3 Add Apple sauce and honey. This should form a paste almost like gingerbread dough. 4 The smell is fragrant! Start cutting your vegetables and chicken. Add to a large pot with 2 cups of water 4 The smell is fragrant! Start cutting your vegetables and chicken. Add to a large pot with 2 cups of water 5 Stew for 20 minutes. Then add all of your curry paste. Mix until dissolved. Cover and simmer for 25 minutes. 5 Stew for 20 minutes. Then add all of your curry paste. Mix until dissolved. Cover and simmer for 25 minutes. 6 By this time your stew should be thick and vegetables cooked. If not, keep simmering. 6 By this time your stew should be thick and vegetables cooked. If not, keep simmering. 7 Traditionally Japanese curry is served with rice. Enjoy this recipe! 7 Traditionally Japanese curry is served with rice. Enjoy this recipe! 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 Cola Chicken Wings 2 Cheese Mac & Cheese 🧀 Cups Creamy Sausage Bolognese Sheet pan sausage and green beans Cream of mushroom chicken Cola Chicken Wings 2 Cheese Mac & Cheese 🧀 Cups Creamy Sausage Bolognese Sheet pan sausage and green beans Cream of mushroom chicken Tasty tikkay Carrot sweet Tamatar gosht Vegetable Pasta Beef kofta curry recipe Nan khatai Tricolour Dal kachori Biryani Custard Apple & Roasted Almond kulfi Mango magician Tasty tikkay Carrot sweet Tamatar gosht Vegetable Pasta Beef kofta curry recipe Nan khatai Tricolour Dal kachori Biryani Custard Apple & Roasted Almond kulfi Mango magician
Kare Rice (Japanese Curry Rice) Recipe by iris.bt
Kare Rice (Japanese Curry Rice) Cooking Instructions 40 mins 1 Cut vegetables to size 3x2cm. 2 Heat up a tablespoon of oil in the stewpan, fry the meat and vegetables. 3 Add 450ml of water, when boil, cook 15min. simmering. 4 Put the curry paste and cook slowly 20min. simmering. Occasionally mix whith wooden palette. 5 While the curry is cooking, prepare the rice. (Make it to your liking). Personally, I put water to boil with one or two segments of garlic, a teaspoon of salt and a little bit of oil. And then, I cook the rice simmering for 20min. 6 Distribute the cooked rice in a dish, add the curry on the side and serve. 1 Cut vegetables to size 3x2cm. 1 Cut vegetables to size 3x2cm. 2 Heat up a tablespoon of oil in the stewpan, fry the meat and vegetables. 2 Heat up a tablespoon of oil in the stewpan, fry the meat and vegetables. 3 Add 450ml of water, when boil, cook 15min. simmering. 3 Add 450ml of water, when boil, cook 15min. simmering. 4 Put the curry paste and cook slowly 20min. simmering. Occasionally mix whith wooden palette. 4 Put the curry paste and cook slowly 20min. simmering. Occasionally mix whith wooden palette. 5 While the curry is cooking, prepare the rice. (Make it to your liking). Personally, I put water to boil with one or two segments of garlic, a teaspoon of salt and a little bit of oil. And then, I cook the rice simmering for 20min. 5 While the curry is cooking, prepare the rice. (Make it to your liking). Personally, I put water to boil with one or two segments of garlic, a teaspoon of salt and a little bit of oil. And then, I cook the rice simmering for 20min. 6 Distribute the cooked rice in a dish, add the curry on the side and serve. 6 Distribute the cooked rice in a dish, add the curry on the side 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 Loaded Potato Soup Cajun Dirty Rice New School Shepard's Pie Cajun Sausage Pistolettes Chicken Enchilada Soup Loaded Potato Soup Cajun Dirty Rice New School Shepard's Pie Cajun Sausage Pistolettes Chicken Enchilada Soup AMIEs CASTAGNA Cake Amish Funeral Pie Stef Chili breakfast casserole Sticky Cinnamon rolls Yakitori Chicken Brochette Dilled Crackers Deer steak With potatoes onions carrots BBQ Chicken Pizza banana sweet AMIEs CASTAGNA Cake Amish Funeral Pie Stef Chili breakfast casserole Sticky Cinnamon rolls Yakitori Chicken Brochette Dilled Crackers Deer steak With potatoes onions carrots BBQ Chicken Pizza banana sweet
Super Easy Japanese Curry Rice Pressure Cooker Recipe by Bo okaasan
Cooking Instructions 1 Slice onion, chop vegetables in bite sizes then sump them in pressure cooker. Chop meat in bite size and add to the pot. 2 Add chopped garlic and curry cubes. You can also add curry powder if you like spicy. Add 1and 1/2 cup water. Cook for 50 minutes per manufacturer’s instruction. 3 Add Worcestershire and soy sauce. Worcestershire is very useful for many types dish to add umami. Adjust taste. Add more cubes spicy and thicker curry is preferred. Serve with rice. 1 Slice onion, chop vegetables in bite sizes then sump them in pressure cooker. Chop meat in bite size and add to the pot. 1 Slice onion, chop vegetables in bite sizes then sump them in pressure cooker. Chop meat in bite size and add to the pot. 2 Add chopped garlic and curry cubes. You can also add curry powder if you like spicy. Add 1and 1/2 cup water. Cook for 50 minutes per manufacturer’s instruction. 2 Add chopped garlic and curry cubes. You can also add curry powder if you like spicy. Add 1and 1/2 cup water. Cook for 50 minutes per manufacturer’s instruction. 3 Add Worcestershire and soy sauce. Worcestershire is very useful for many types dish to add umami. Adjust taste. Add more cubes spicy and thicker curry is preferred. Serve with rice. 3 Add Worcestershire and soy sauce. Worcestershire is very useful for many types dish to add umami. Adjust taste. Add more cubes spicy and thicker curry is preferred. Serve with rice. 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 Aloo Paratha Plain Dosa Mini “Shepherds Pie” (Sans Corn) Italian Pasta Salad Instant Pot Beef Stew Aloo Paratha Plain Dosa Mini “Shepherds Pie” (Sans Corn) Italian Pasta Salad Instant Pot Beef Stew Mango Milkshake Rajma Dalna Daal Baati with Baigan Sabzi Chana Chat...💞 Banana ice-cream Papri chaat Suji ki Kheer...💞 Konafa Brinjal Masal-e-daar Yoghurt with Coconut Chia Seed Pudding Mango Milkshake Rajma Dalna Daal Baati with Baigan Sabzi Chana Chat...💞 Banana ice-cream Papri chaat Suji ki Kheer...💞 Konafa Brinjal Masal-e-daar Yoghurt with Coconut Chia Seed Pudding
Curry Chicken Recipe by Rodi
Cooking Instructions 1 Mix all the marinate ingredients together in a bowl 2 Chop chicken breast into medium cubes then add it to the marinate 3 Put the marinated chicken in fridge for 1 hour 4 In a medium pot put vegetable oil, onion and carrots then stir for 3 minutes on medium heat 5 Add the chicken and stir on high heat until it becomes white 6 Addthe boiling water and stir on medium heat 7 Add more curry powder and salt if it need 8 Cover the pot for 25-30 minutes 9 Add pepper four minutes before you turn off the oven 10 Pour it in a dish and serve it with rice or noodles 1 Mix all the marinate ingredients together in a bowl 1 Mix all the marinate ingredients together in a bowl 2 Chop chicken breast into medium cubes then add it to the marinate 2 Chop chicken breast into medium cubes then add it to the marinate 3 Put the marinated chicken in fridge for 1 hour 3 Put the marinated chicken in fridge for 1 hour 4 In a medium pot put vegetable oil, onion and carrots then stir for 3 minutes on medium heat 4 In a medium pot put vegetable oil, onion and carrots then stir for 3 minutes on medium heat 5 Add the chicken and stir on high heat until it becomes white 5 Add the chicken and stir on high heat until it becomes white 6 Addthe boiling water and stir on medium heat 6 Addthe boiling water and stir on medium heat 7 Add more curry powder and salt if it need 7 Add more curry powder and salt if it need 8 Cover the pot for 25-30 minutes 8 Cover the pot for 25-30 minutes 9 Add pepper four minutes before you turn off the oven 9 Add pepper four minutes before you turn off the oven 10 Pour it in a dish and serve it with rice or noodles 10 Pour it in a dish and serve it with rice or noodles 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 Jello Candy Rolls Deviled Egg Macaroni Salad Wonton soup Caribbean Cornbread Horseradish Bacon Dip Jello Candy Rolls Deviled Egg Macaroni Salad Wonton soup Caribbean Cornbread Horseradish Bacon Dip Orange Cranberry Sauce Fried Zucchini Chips breakfast casserole Broad beans salad peanut butter pretzel bites Jello Candy Rolls Waffles with dried fruits and cinnamon Fried Herb Potatoes Pesto Turkey Florentine Lasagna Roll Ups Banana Pudding Ice cream Orange Cranberry Sauce Fried Zucchini Chips breakfast casserole Broad beans salad peanut butter pretzel bites Jello Candy Rolls Waffles with dried fruits and cinnamon Fried Herb Potatoes Pesto Turkey Florentine Lasagna Roll Ups Banana Pudding Ice cream