ademchaoua/GeneralTextCorpus huggingface dataset:
Tasty Marinated Pork Neck Steak Polish Style Recipe
 Home » Poland » Marinated pork neck steak polish style If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta July 22, 2014 Last updated on April 28, 2025 No Comments Marta July 22, 2014 Last updated on April 28, 2025 No Comments We all love BBQ season and therefore here is my favorite steak recipe. This will be typical hearty polish recipe, so you will not find in the ingredients something like soya sauce or honey. The marinade is easy to prepare and the steaks are delicious. The meat tastes better if you leave it in marinade overnight. Portions: 2 Time to prepare: 10min Ingredients: 2 pork steaks 1 chopped onion 2 tbsp of paprika powder 2 tbsp olive oil 2 tbsp oil 1 tbsp Herbs de Provence 1 tbsp ketchup 1 tbsp mustard 2 chopped cloves of garlic pinch of chili powder salt and pepper 2 pork steaks 1 chopped onion 2 tbsp of paprika powder 2 tbsp olive oil 2 tbsp oil 1 tbsp Herbs de Provence 1 tbsp ketchup 1 tbsp mustard 2 chopped cloves of garlic pinch of chili powder salt and pepper How to marinate pork neck steaks? You need to place all ingredients in the bowl, mix them and leave in the fridge overnight. The steak will be good seasoned and very soft – exactly how it should be! Are you going on a trip to Poland? Do you already know what to eat in Poland? If no you are in the right place! We have prepared a video for you where we are showing and explaining TRADITIONAL POLISH dishes: If you are interested in traditional food, please subscribe to our channel and turn on the notification bell so each time when we publish a new video, you will be informed! If you are looking for more Polish Grill Recipes, check those out: Marinated mushrooms in garlic Shashlik polish style – Szaszłyk na grilla Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Traditional Polish Open-Faced Sandwich - Simple And Delicious
 Home » Poland » Traditional Polish Open-Faced Sandwich If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta October 21, 2014 Last updated on June 27, 2022 No Comments Marta October 21, 2014 Last updated on June 27, 2022 No Comments Traditional Polish open-faced sandwich is a common Polish fast food that is believed to have been invented in the 1970s Communist Poland. We don’t have any particular story with this dish. Polish people usually eat it after party or while partying:) There are some local varieties of this dish, some people eat it with sausages, ham, onion or different cheeses. The basic recipe stays the same and includes mushrooms, cheese, ketchup and spring onions on the top. Are you going on a trip to Poland? Do you already know what to eat in Poland? If no you are in the right place! We have prepared a video for you where we are showing and explaining TRADITIONAL POLISH dishes: If you are interested in traditional food, please subscribe to our channel and turn on the notification bell so each time when we publish a new video, you will be informed! Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Traditional Polish Potato Pancakes With Sour Cream - Crispy And Mouthwatering
 Home » Poland » Traditional Polish Potato Pancakes with Sour Cream If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta October 5, 2014 Last updated on April 30, 2025 No Comments Marta October 5, 2014 Last updated on April 30, 2025 No Comments Potato pancakes in my family were served mostly on Fridays. They are easy to make and taste delicious! Polish serve them with sour cream, so savory. Polish potato pancakes No ratings yet Prep Time 20 minutes Total Time 20 minutes Cuisine German, Polish Servings 2 people INGREDIENTS 4 potaoes large1 onion1 egg1 tsp salt2-4 tbsp flour1/2 cup oil for fryingpepper 4 potaoes large 1 onion 1 egg 1 tsp salt 2-4 tbsp flour 1/2 cup oil for frying pepper INSTRUCTIONS Grate potatoes finely, chop the onion and put them into a large bowl. Drain off any liquid.Add egg, salt, and black pepper and flour.Heat the oil in the frying pan over medium high heat and place one tablespoon of potato mixture so the pancake is 0,5 cm thick and round.Fry until golden brown each side.Repeat until you use all mixture. Grate potatoes finely, chop the onion and put them into a large bowl. Drain off any liquid. Grate potatoes finely, chop the onion and put them into a large bowl. Drain off any liquid. Add egg, salt, and black pepper and flour. Add egg, salt, and black pepper and flour. Heat the oil in the frying pan over medium high heat and place one tablespoon of potato mixture so the pancake is 0,5 cm thick and round. Heat the oil in the frying pan over medium high heat and place one tablespoon of potato mixture so the pancake is 0,5 cm thick and round. Fry until golden brown each side. Fry until golden brown each side. Repeat until you use all mixture. Repeat until you use all mixture. Are you going on a trip to Poland? Do you already know what to eat in Poland? If no you are in the right place! We have prepared a video for you where we are showing and explaining TRADITIONAL POLISH dishes: If you are interested in traditional food, please subscribe to our channel and turn on the notification bell so each time when we publish a new video, you will be informed! Looking for sweet Polish Pancakes? Check our Traditional Polish Racuchy Recipe next. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
3 Favorite Bircher Müsli Recipes
 Home » Error 404: Page not found If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta October 18, 2017 Last updated on October 3, 2024 Marta October 18, 2017 Last updated on October 3, 2024 Bircher Müsli No ratings yet Cuisine Swiss Servings 1 person INGREDIENTS Müsli Base 40 g oatmeal70 ml milk15 ml apple juice0,5 apple chopped into small pieces5 ml lemon juice 40 g oatmeal 70 ml milk 15 ml apple juice 0,5 apple chopped into small pieces 5 ml lemon juice OPTION 1: Peach Müsli 50 g yorhurt1 peach chopped into small pieces10 g raisins10 g haselnut ground 50 g yorhurt 1 peach chopped into small pieces 10 g raisins 10 g haselnut ground OPTION 2: Berry Müsli 50 g yorhurt20 g blueberries20 g raspberries10 g sunflower seeds/cashew nuts 50 g yorhurt 20 g blueberries 20 g raspberries 10 g sunflower seeds/cashew nuts OPTION 3: Banana Mouse Müsli 50 g yoghurt1 kiwi chopped into small pieces10 g walnuts 50 g yoghurt 1 kiwi chopped into small pieces 10 g walnuts INSTRUCTIONS Place the oatmeal in a bowl, pour the milk over it and leave it over night in the fridge. If you are using raisins in your meal you can add them at this stage. Overnight they get soft and taste just better! Place the oatmeal in a bowl, pour the milk over it and leave it over night in the fridge. If you are using raisins in your meal you can add them at this stage. Overnight they get soft and taste just better! Place the oatmeal in a bowl, pour the milk over it and leave it over night in the fridge. If you are using raisins in your meal you can add them at this stage. Overnight they get soft and taste just better! OPTION 1 & 2 Next morning add yoghurt, juices, chopped fruits and nuts. Mix all well and enjoy! Next morning add yoghurt, juices, chopped fruits and nuts. Mix all well and enjoy! Next morning add yoghurt, juices, chopped fruits and nuts. Mix all well and enjoy! Blend banana and yoghurt until creamy and smooth.Add juices, chopped fruits and nuts. Mix all well and enjoy!Use honey or sugar if you like your müsli sweeter! Blend banana and yoghurt until creamy and smooth. Blend banana and yoghurt until creamy and smooth. Add juices, chopped fruits and nuts. Mix all well and enjoy! Add juices, chopped fruits and nuts. Mix all well and enjoy! Use honey or sugar if you like your müsli sweeter! Use honey or sugar if you like your müsli sweeter! Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Classic Crème Brûlée Recipe With A Perfect Sugar Crust
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta July 4, 2016 Last updated on January 9, 2025 Marta July 4, 2016 Last updated on January 9, 2025 Yesterday I have finally got what I was waiting for for the past 3 years: Creme Brûlée from my husband. Crème Brûlée is one of my favorite desserts and I have eaten it in London for the first time in my life. Growing up in Poland the only dessert which I knew were all different cakes. Of course my mum made for us milk pudding or Eggnock (non-alcoholic version!) now and then but that was pretty much it. Germans are in very similar situation: apart Rote Grütze (fruit desert) there is not much left what would count as a real „dessert“. Crème Brûlée originated in France and brûlée means „burnt“ in french. The dessert was mention the first time in french cookbook in eighteenth century. There are many versions of this dessert in the neighbor countries: Spain (Crema catalana) and Portugal (Crème caramel). Those are flavored with lemon or orange zest and/or cinnamon. Crème Brûlée is made out of egg yolks, cream, sugar and milk. The mixture is flavored with vanilla. At first we prepared cream which rested for 30 minutes in the fridge. Afterwards the desert has to be baked in low temperature in water bath for 55 minutes. After baking the desert has to be cooled down in the fridge immediately, as it has to be cold while preparing the caramel layer. The desert should be cold at the bottom and warm at the top when served, thats why the caramel layer should be done just before serving. And below you can see how easy it is to make the sugar crust! Traditional French Crème Brûlée No ratings yet Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
French Onion Purée With Cognac - Delicious And Creamy Recipe
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta December 30, 2014 Last updated on October 3, 2024 No Comments Marta December 30, 2014 Last updated on October 3, 2024 No Comments I found this recipe in traditional French cookbook. Onion purée comes from Champagne/Paris region. It goas well with any meat dishes and mashed potatoes. I mix sometimes mash potatoes and onion purée together, but they taste also very well seperate. For the onions I used cogniac but the original recipe says that you should use Marc de Champagne. Portions: 4 Time to prepare: over 2h Ingredients: 1kg onions 60g butter 200ml white wine 4 cl cognac salt & pepper 1kg onions 60g butter 200ml white wine 4 cl cognac salt & pepper How do I prepare onion puree? 1. Peel and cut onion into large cubes. 2. Melt butter in large pot. Add the onions and fry them for about 5 minutes. Add wine and braise the whole thing one hour. Stir every 10 minutes. 3. Add cognac and braise another 40-50 minutes. 4. Purée the onions with hand blender. 6. Serve with meat. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Pumpkin Pie - Classic Fall Dessert Recipe
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta December 9, 2014 Last updated on April 30, 2025 No Comments Marta December 9, 2014 Last updated on April 30, 2025 No Comments Our friend Bori got this amazing pumpkin pie recipe form one of ther American friends and she decided to bake it for our Christmas dinner. Once again – thank you for introducing to us this traditional and delicious dessert! Ingredients: 1 deep dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 small pumpkin, roasted 240ml heavy cream 120ml milk 1 deep dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 small pumpkin, roasted 240ml heavy cream 120ml milk How to prepare Pumpkin Pie? 1. Preheat oven to 220 degrees. 2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in cream and milk. Pour into unbaked pie shell. 3. Bake for 15 minutes. Reduce temperature to 170 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.) 1. Sauté ground beef, onion, and garlic with a little bit of oil for about 5-10min. 2. Add spices, tomato paste and beef broth. 3. Simmer, covered for about 3 hours (I cook it usually 20-30 minutes in pressure cooker). 4. Add beans and cook it for another 15min. 5. Serve with sour cream and shredded sharp cheddar cheese. And how to prepare Roasted Pumpkin? 1. Cut pumpkin in half 2. Roast each half with the fleshy side down. 3. Roast at 220 degrees for 45 minutes- 1 hour or until you can easily poke a fork into it. Looking for more delicious recipes? Please check our Crème Brûlée with Crunchy Crust. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Chili Con Carne - Spicy And Satisfying Tex-Mex Dish
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta November 22, 2014 Last updated on October 3, 2024 No Comments Marta November 22, 2014 Last updated on October 3, 2024 No Comments Etymology / History Chili con care it is a chili pepper dish made of carne (meat). AND IT IS NOT MEXICAN. Chili con care has his origins in San Antonio in Texas and it is listed as its offical dish. On the blog “History of Chili, Chili Con Carne” of Linda Stradley (website: What’s Cooking America) wen can read: According to an old Southwestern American Indian legend and tale (several modern writer have documented – or maybe just passed along) it is said that the first recipe for chili con carne was put on paper in the 17th century by a beautiful nun, Sister Mary of Agreda of Spain. She was mysteriously known to the Indians of the Southwest United States as “La Dama de Azul,” the lady in blue. As we all know – there is many versions of chili con carne. In Europe we tend to prepare chili con carne with minced meat – the original version was made of dried beef. Preparation time: over an hour Ingredients: 1kg of beef 1 large chopped onion 4 cloves of garlic 1 tbsp cumin 1 tbsp oregano chopped, fresh chili peppers 1l of beef broth 150ml tomato paste 1 can rinsed and drained kidney beans salt and pepper 1kg of beef 1 large chopped onion 4 cloves of garlic 1 tbsp cumin 1 tbsp oregano chopped, fresh chili peppers 1l of beef broth 150ml tomato paste 1 can rinsed and drained kidney beans salt and pepper How to prepare Chili con carne? 1. Sauté ground beef, onion, and garlic with a little bit of oil for about 5-10min. 2. Add spices, tomato paste and beef broth. 3. Simmer, covered for about 3 hours (I cook it usually 20-30 minutes in pressure cooker). 4. Add beans and cook it for another 15min. 5. Serve with sour cream and shredded sharp cheddar cheese. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Coconut Rice - A Tropical Twist To Your Meal
 Coconut Rice – Arroz con Coco If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta September 23, 2014 Last updated on October 3, 2024 No Comments Marta September 23, 2014 Last updated on October 3, 2024 No Comments Coconut rice is a sweet-savory rice served in Colombia to all seafood and fish dishes, including soups. It was very confusing for me (Europeans…) at the beginning, because I didn´t really know how to eat it. Should I have put the rice in the soup or eat it as a side dish? For all of you who are confused: In any case you eat it on the side! Ingredients 200g long-grain white rice 200ml water 1 can coconut milk 2 teaspoons sugar salt 100g toasted coconut flakes 200g long-grain white rice 200ml water 1 can coconut milk 2 teaspoons sugar salt 100g toasted coconut flakes How to prepare Coconut Rice? 1. Place rice, water, coconut milk, sugar and the salt in pan and bring it to a boil. 2. Reduce the heat to low, cover the saucepan and simmer for about 25 minutes, stirring occasionally so that the rice doesn’t stick to the bottom of the pan. 3. Sprinkle the rice with the toasted coconut and serve warm. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.
Colombian Seafood Stew - A Taste Of The Coast
 Colombian Seafood Stew – Cazuela de Mariscos If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta September 21, 2014 Last updated on October 3, 2024 No Comments Marta September 21, 2014 Last updated on October 3, 2024 No Comments This was the first seafood soup i have tried in my life. While visiting Colombia, my friend Maja who is now on her journey through South America recommended this dish. And she was right – Cazuela de Mariscos is one of meals you need to try. For different reasons Colombia for most people is not on the list of places that they want to go to, but nothing stays on their way to try Colombian food! On Friday we have organized Colombian dinner and all our guests loved it! We served coconut lemonade, seafood stew and cheesecake with guava paste. But anyway, here it is: Seafood Stew recipe – Colombian style. Portions: 6 Time to prepare: 30min Ingredients: 2 tablespoon butter 2 tablespoon oil 2 green pepper 2 red pepper 3 onions 2 minced fresh garlic cloves 4 grated carrot 0,5l of vegetable or fish bouillon 5 tablespoon tomato paste 1 teaspoon paprika 800ml cream 200ml coconut milk 1/3 cup white wine 1kg peeled shrimps 400g mussels 1kg fish, cutted into small pieces 10g fresh coriander 10g fresh parsley 2 tablespoon butter 2 tablespoon oil 2 green pepper 2 red pepper 3 onions 2 minced fresh garlic cloves 4 grated carrot 0,5l of vegetable or fish bouillon 5 tablespoon tomato paste 1 teaspoon paprika 800ml cream 200ml coconut milk 1/3 cup white wine 1kg peeled shrimps 400g mussels 1kg fish, cutted into small pieces 10g fresh coriander 10g fresh parsley How to prepare Colombian Seafood Stew? 1. Chop onions and peppers. 2. Place butter over medium heat into saucepan, as soon as it melts add carrots, onions and peppers and sauté until tender. 3. Add fish/veg bullion, cream, coconut milk and wait till the broth boils. 4. Place fish and shrimps in frying pan and fry them for about 3 minutes. Add fish, shripms, mussels, tomato paste and wine to the soup and simmer it for 20 minutes. 5. Add coriander and parsley, serve hot with patacon chips or coconut rice. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.