ademchaoua/GeneralTextCorpus huggingface dataset:
Mini Canelés Recipe by Mes patisseries ont bonnes Minh
This recipe is translated from Cookpad France. See original: Mini-cannelés Cooking Instructions 35 minutes 1 Heat the milk, butter, and vanilla extract to 140°F (60°C), then set aside. 2 In a separate bowl, mix the flour, sugar, salt, egg, and egg yolk. 3 Gradually add the warm milk mixture, stirring constantly, then add the rum. 4 Let the batter rest in the refrigerator for 8 hours. 5 Preheat the oven to 410°F (210°C). 6 Fill mini silicone molds, leaving about 1/4 inch (5 mm) from the top. 7 Bake for 35 minutes at 410°F (210°C). 8 Let cool for 5 minutes, then remove from the molds. 1 Heat the milk, butter, and vanilla extract to 140°F (60°C), then set aside. 1 Heat the milk, butter, and vanilla extract to 140°F (60°C), then set aside. 2 In a separate bowl, mix the flour, sugar, salt, egg, and egg yolk. 2 In a separate bowl, mix the flour, sugar, salt, egg, and egg yolk. 3 Gradually add the warm milk mixture, stirring constantly, then add the rum. 3 Gradually add the warm milk mixture, stirring constantly, then add the rum. 4 Let the batter rest in the refrigerator for 8 hours. 4 Let the batter rest in the refrigerator for 8 hours. 5 Preheat the oven to 410°F (210°C). 5 Preheat the oven to 410°F (210°C). 6 Fill mini silicone molds, leaving about 1/4 inch (5 mm) from the top. 6 Fill mini silicone molds, leaving about 1/4 inch (5 mm) from the top. 7 Bake for 35 minutes at 410°F (210°C). 7 Bake for 35 minutes at 410°F (210°C). 8 Let cool for 5 minutes, then remove from the molds. 8 Let cool for 5 minutes, then remove from the molds. 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 Just Like “Red Lobster” cheddar biscuits Homemade Noodles (to go with my homemade chicken soup) Crockpot Buffalo Ranch Chicken 🐔 Quick & Easy Homemade chicken soup Thanksgiving Dinner; FUN Veggie Dip Platter Just Like “Red Lobster” cheddar biscuits Homemade Noodles (to go with my homemade chicken soup) Crockpot Buffalo Ranch Chicken 🐔 Quick & Easy Homemade chicken soup Thanksgiving Dinner; FUN Veggie Dip Platter Namkeen seviyan My Blueberry and white chocolate Muffins Vermicelli kheer Chana daal Hong kong style french toast Beetroot Juice Green Chutney Pav omelette Seyal pav (sindhi breakfast) Mangalore buns Namkeen seviyan My Blueberry and white chocolate Muffins Vermicelli kheer Chana daal Hong kong style french toast Beetroot Juice Green Chutney Pav omelette Seyal pav (sindhi breakfast) Mangalore buns
"White Bread" Recipe by Pam (Pammie) ~ Livetoride ~♥
"White Bread" Cooking Instructions 1 hour 30 mins 1 In large bowl, dissolve yeast in warm water. Add sugar, salt , oil. Add 3 cups of the flour stir. Add in enough flour to form soft dough.This will make 2 loaves. 2 Turn onto floured surface.knead for 8-10 min. Place in greased bowl. Let rise for about 1&1/2 hours. 3 Punch down.Turn on lightly floured surface. Divide dough in half. Form into loafs. Place in greased 9 x5 loaf pans. Cover let rise in warm place. Let rise for about 30-35 min. 4 Bake at 375° for 30-35 min. Or until golden brown. Remove from pans. Let cool on wire rack. ( I brushed butter on top of mine soon as it came out of oven( . 1 In large bowl, dissolve yeast in warm water. Add sugar, salt , oil. Add 3 cups of the flour stir. Add in enough flour to form soft dough.This will make 2 loaves. 1 In large bowl, dissolve yeast in warm water. Add sugar, salt , oil. Add 3 cups of the flour stir. Add in enough flour to form soft dough.This will make 2 loaves. 2 Turn onto floured surface.knead for 8-10 min. Place in greased bowl. Let rise for about 1&1/2 hours. 2 Turn onto floured surface.knead for 8-10 min. Place in greased bowl. Let rise for about 1&1/2 hours. 3 Punch down.Turn on lightly floured surface. Divide dough in half. Form into loafs. Place in greased 9 x5 loaf pans. Cover let rise in warm place. Let rise for about 30-35 min. 3 Punch down.Turn on lightly floured surface. Divide dough in half. Form into loafs. Place in greased 9 x5 loaf pans. Cover let rise in warm place. Let rise for about 30-35 min. 4 Bake at 375° for 30-35 min. Or until golden brown. Remove from pans. Let cool on wire rack. ( I brushed butter on top of mine soon as it came out of oven( . 4 Bake at 375° for 30-35 min. Or until golden brown. Remove from pans. Let cool on wire rack. ( I brushed butter on top of mine soon as it came out of oven( . 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 Caramel Apple Cupcakes apple bread Mexi Churro Waffles From Scratch Italian Style Chicken Soup Vegetable Noodle Soup Caramel Apple Cupcakes apple bread Mexi Churro Waffles From Scratch Italian Style Chicken Soup Vegetable Noodle Soup Egg Masala Vickys Halloween Stuffed Slugs! GF DF EF SF NF Apple Pie Filling Banna nut bread "1Loaf" Homemade Taco Seasoning Potato Soup Luxurious Lamb Shanks AMIES Chocolate HALLOWEEN Cake Home made burger patties Peanut Butter and Banana Overnight Oats (Vegan and Gluten-Free) Egg Masala Vickys Halloween Stuffed Slugs! GF DF EF SF NF Apple Pie Filling Banna nut bread "1Loaf" Homemade Taco Seasoning Potato Soup Luxurious Lamb Shanks AMIES Chocolate HALLOWEEN Cake Home made burger patties Peanut Butter and Banana Overnight Oats (Vegan and Gluten-Free)
Crusty Pizza Dough Recipe by fatimazahra
crusty pizza dough Cooking Instructions 25 mins 1 dissolve yeast in warm water in warmed mixer bowl. add salt , olive oil and add all purpose flour attach bowl and dough hook to mixer. turn to speed 2 and mix about 1 minutes. continueing on speed 2. mix until dough clinging to hook and cleans Sides of bowl. place dough in greased bowl, turning to grease top. cover. let rise in warm place, free form draft, about 1 hour or until doubled in bulk. punch dough down. brush 14 inch pizza pan with oil. sprinkle with cornmeal. press dough across bottom of pan, forming a collar around edge to hold toppings .add toppings as desired. bake at 450°f for 15 to 20 minutes 1 dissolve yeast in warm water in warmed mixer bowl. add salt , olive oil and add all purpose flour attach bowl and dough hook to mixer. turn to speed 2 and mix about 1 minutes. continueing on speed 2. mix until dough clinging to hook and cleans Sides of bowl. place dough in greased bowl, turning to grease top. cover. let rise in warm place, free form draft, about 1 hour or until doubled in bulk. punch dough down. brush 14 inch pizza pan with oil. sprinkle with cornmeal. press dough across bottom of pan, forming a collar around edge to hold toppings .add toppings as desired. bake at 450°f for 15 to 20 minutes 1 dissolve yeast in warm water in warmed mixer bowl. add salt , olive oil and add all purpose flour attach bowl and dough hook to mixer. turn to speed 2 and mix about 1 minutes. continueing on speed 2. mix until dough clinging to hook and cleans Sides of bowl. place dough in greased bowl, turning to grease top. cover. let rise in warm place, free form draft, about 1 hour or until doubled in bulk. punch dough down. brush 14 inch pizza pan with oil. sprinkle with cornmeal. press dough across bottom of pan, forming a collar around edge to hold toppings .add toppings as desired. bake at 450°f for 15 to 20 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 easy sponge cake Hamburger Pickle Slices Cajun Spice Mix Ochro Rice Moose's Easy Pizza Bread easy sponge cake Hamburger Pickle Slices Cajun Spice Mix Ochro Rice Moose's Easy Pizza Bread Turkey fettuccine skillet Strawberry spritzer Winter Warmer Easy bbq chicken sandwich Ochro Rice Pizza Balls Asparagus Stuffed Ham Rolls Pineapple Halwa chicken broccoli stir fry Bacon wrapped sausage stuffed chicken with sweet potatoes Turkey fettuccine skillet Strawberry spritzer Winter Warmer Easy bbq chicken sandwich Ochro Rice Pizza Balls Asparagus Stuffed Ham Rolls Pineapple Halwa chicken broccoli stir fry Bacon wrapped sausage stuffed chicken with sweet potatoes
Pita Bread For Souvlaki Recipe by mama
Pita Bread for Souvlaki Cooking Instructions 18 Minutes 1 Make a soft dough that doesn't stick to your hands, following the usual bread-making order, and divide it into 12 equal parts. 2 Let them rise, then flatten them with your fingers and make diagonal fork marks (like mashing food) not too deep. 3 Lightly fry them, and once they cool, you can freeze them. 4 When it's time to use them, grill them briefly over charcoal or in a pan. 1 Make a soft dough that doesn't stick to your hands, following the usual bread-making order, and divide it into 12 equal parts. 1 Make a soft dough that doesn't stick to your hands, following the usual bread-making order, and divide it into 12 equal parts. 2 Let them rise, then flatten them with your fingers and make diagonal fork marks (like mashing food) not too deep. 2 Let them rise, then flatten them with your fingers and make diagonal fork marks (like mashing food) not too deep. 3 Lightly fry them, and once they cool, you can freeze them. 3 Lightly fry them, and once they cool, you can freeze them. 4 When it's time to use them, grill them briefly over charcoal or in a pan. 4 When it's time to use them, grill them briefly over charcoal or in a pan. 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 Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt
Buttermilk Belgium Waffles Recipe by Taylor Topp Comacho
Belgian waffles Belgian waffles Everyone loves waffles, the free-hotel-continental-breakfast waffles. And whenever we try to make them at home, they keep falling short. And it makes us wonder the “secrete” ingredients that we are missing out on? Using pre-made waffle mix, homemade mix all resulted in disappointment. Did research upon research and I found out that “secrete” ingredient—corn flour or starch. And, of course, keeping the waffles warm in the oven. Another trick is to separate the egg yolks from the egg whites. While the egg yolks are whisked till smooth and added along with the other wet ingredients and added to the dry, the whites are whisked till stiff peaks are formed and folded into the batter. This is why you will see some frothy egg in the batter. Do not be tempted to use buttermilk. Use regular milk. Buttermilk makes the waffles creamy not crispy. The batter will be runny. Thinner than other waffle batter. Belgian waffles are a type of waffle known for their lighter batter, larger squares, and deeper pockets compared to American waffles, making them ideal for holding syrup and toppings. Originally, Belgian waffles were leavened with yeast, but modern recipes often use baking powder for convenience. Belgian waffles are commonly eaten for breakfast but can also be served as dessert with ice cream and fruit. Next time you are making waffles, try these tips mentioned above and see the result! Sarvat Hanif
Sandwichitos Puertorriquenos Recipe by Mayeliz
Argentinian Crumb Sandwiches Argentinian Crumb Sandwiches This dish is very simple to prepare, fresh and delicious. How many beautiful memories come to my mind and go hand in hand with this recipe, birthday parties, end of the year in family, meeting with friends, etc. To prepare these delicious crumb sandwiches in Argentinean bakeries, they make the uncut bread loaf (English bread), each piece measures approximately 2 ft long x 1 ft wide, and has a crust around it. Once prepared, they remove the crust and then cut it into thin slices of approximately 1/4 inch high, it is sold on bread plates in almost all Argentinean bakeries. Unfortunately in the area where I live it is very difficult to find the bread plate, for that reason I use the classic white bread for this recipe, but when I tell you my secret, everyone will be able to make the classic bread just as fine and appropriate for these delicious "Sandwiches de miga Argentinos" Today I am going to make some of the delicious combinations of triple crumb sandwiches that exist, but there is an infinite variety of combinations to choose from. I invite you to prepare it and share with your loved ones. Rosanas Ideas
Belgian Waffles Recipe by Bailey
Cooking Instructions 20 Minutes 1 Preheat your waffle iron, put some butter, and set aside 2 In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon 3 In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside 4 In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract. 5 Add the egg yolk mixture to the dry ingredients and mix well. 6 Fold in the egg whites. 7 Pour the batter onto your hot waffle iron and cook until steam is gone, or light turns green. 1 Preheat your waffle iron, put some butter, and set aside 1 Preheat your waffle iron, put some butter, and set aside 2 In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon 2 In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon 3 In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside 3 In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside 4 In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract. 4 In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract. 5 Add the egg yolk mixture to the dry ingredients and mix well. 5 Add the egg yolk mixture to the dry ingredients and mix well. 6 Fold in the egg whites. 6 Fold in the egg whites. 7 Pour the batter onto your hot waffle iron and cook until steam is gone, or light turns green. 7 Pour the batter onto your hot waffle iron and cook until steam is gone, or light turns green. 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 Honey Butter Korean Fried Chicken Skillet Shepherds Pie 19. Eggless Sourdough Pancake Crepes Cookies Honey Butter Korean Fried Chicken Skillet Shepherds Pie 19. Eggless Sourdough Pancake Crepes Cookies Gullab jaman Ek Toap Na Dal Bhat (One pot dal - rice) (Ek Handi Dal - Chawal) Orange 🍊 Pani With Roasted Puri & Potato 🥔 Chana Filling 19. Eggless Sourdough Pancake Cookies Honey Butter Korean Fried Chicken Kabob koobideh Adana Kebab Kam heong prawns Kimchi Fried Rice Gullab jaman Ek Toap Na Dal Bhat (One pot dal - rice) (Ek Handi Dal - Chawal) Orange 🍊 Pani With Roasted Puri & Potato 🥔 Chana Filling 19. Eggless Sourdough Pancake Cookies Honey Butter Korean Fried Chicken Kabob koobideh Adana Kebab Kam heong prawns Kimchi Fried Rice
Belgian Waffles Recipe by Britt
Belgian waffles Belgian waffles Everyone loves waffles, the free-hotel-continental-breakfast waffles. And whenever we try to make them at home, they keep falling short. And it makes us wonder the “secrete” ingredients that we are missing out on? Using pre-made waffle mix, homemade mix all resulted in disappointment. Did research upon research and I found out that “secrete” ingredient—corn flour or starch. And, of course, keeping the waffles warm in the oven. Another trick is to separate the egg yolks from the egg whites. While the egg yolks are whisked till smooth and added along with the other wet ingredients and added to the dry, the whites are whisked till stiff peaks are formed and folded into the batter. This is why you will see some frothy egg in the batter. Do not be tempted to use buttermilk. Use regular milk. Buttermilk makes the waffles creamy not crispy. The batter will be runny. Thinner than other waffle batter. Belgian waffles are a type of waffle known for their lighter batter, larger squares, and deeper pockets compared to American waffles, making them ideal for holding syrup and toppings. Originally, Belgian waffles were leavened with yeast, but modern recipes often use baking powder for convenience. Belgian waffles are commonly eaten for breakfast but can also be served as dessert with ice cream and fruit. Next time you are making waffles, try these tips mentioned above and see the result! Sarvat Hanif
Homemade Belgian Waffles Recipe by LITTLE_Chef
Belgian waffles Belgian waffles Everyone loves waffles, the free-hotel-continental-breakfast waffles. And whenever we try to make them at home, they keep falling short. And it makes us wonder the “secrete” ingredients that we are missing out on? Using pre-made waffle mix, homemade mix all resulted in disappointment. Did research upon research and I found out that “secrete” ingredient—corn flour or starch. And, of course, keeping the waffles warm in the oven. Another trick is to separate the egg yolks from the egg whites. While the egg yolks are whisked till smooth and added along with the other wet ingredients and added to the dry, the whites are whisked till stiff peaks are formed and folded into the batter. This is why you will see some frothy egg in the batter. Do not be tempted to use buttermilk. Use regular milk. Buttermilk makes the waffles creamy not crispy. The batter will be runny. Thinner than other waffle batter. Belgian waffles are a type of waffle known for their lighter batter, larger squares, and deeper pockets compared to American waffles, making them ideal for holding syrup and toppings. Originally, Belgian waffles were leavened with yeast, but modern recipes often use baking powder for convenience. Belgian waffles are commonly eaten for breakfast but can also be served as dessert with ice cream and fruit. Next time you are making waffles, try these tips mentioned above and see the result! Sarvat Hanif
🍉🍹 Watermelon Mojito 🍹🍉 Recipe by Irum Zaidi Home Cooking
Cooking Instructions 5 minutes 1 Put the watermelon chunks with sugar and mint leaves in a blender and blend until smooth. Strain through a fine strainer, pressing through well but holding back seeds and thick pulp. You should get around 4oz/120ml of juice. 2 Squeeze the juice from the lemon into watermelon juice and mix together with chia seeds(if you used), then add some ice. Top up the glass with soda water and stir before serving. Slap a sprig of mint in your hand to use as a garnish, as well as a slice of watermelon over the glass. 1 Put the watermelon chunks with sugar and mint leaves in a blender and blend until smooth. Strain through a fine strainer, pressing through well but holding back seeds and thick pulp. You should get around 4oz/120ml of juice. 1 Put the watermelon chunks with sugar and mint leaves in a blender and blend until smooth. Strain through a fine strainer, pressing through well but holding back seeds and thick pulp. You should get around 4oz/120ml of juice. 2 Squeeze the juice from the lemon into watermelon juice and mix together with chia seeds(if you used), then add some ice. Top up the glass with soda water and stir before serving. Slap a sprig of mint in your hand to use as a garnish, as well as a slice of watermelon over the glass. 2 Squeeze the juice from the lemon into watermelon juice and mix together with chia seeds(if you used), then add some ice. Top up the glass with soda water and stir before serving. Slap a sprig of mint in your hand to use as a garnish, as well as a slice of watermelon over the glass. 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 White Sauce Pasta Crispy Chicken Seaweed Rolls Panang Curry Primavera Beef Garlic Fried Rice White Sauce Pasta Crispy Chicken Seaweed Rolls Panang Curry Primavera Beef Garlic Fried Rice Panang Curry Sweet & Sour Eggplant School Vanilla/lemon Tray bake California Farm Cashew Spring Roll 🍝 Macaroni Salad 🍝 Primavera Braised Pork Belly w/ Quail Eggs Belgian waffles Ground beef and potato casserole Sattu Pani with Amla Juice Panang Curry Sweet & Sour Eggplant School Vanilla/lemon Tray bake California Farm Cashew Spring Roll 🍝 Macaroni Salad 🍝 Primavera Braised Pork Belly w/ Quail Eggs Belgian waffles Ground beef and potato casserole Sattu Pani with Amla Juice