ademchaoua/GeneralTextCorpus huggingface dataset:
Dry Fruit Sweet Balls Recipe by Surekha Dongargaonkar
Cooking Instructions 1 hour 1 Dry roast each nut quantity separately for 5 to 7min on medium flame. 2 Roast poppy seeds for one minute. 3 Heat ghee and fry edible gum in two batches nicely. 4 Then fry dates using ghee till soft. Put off the gas. Add jaggery and mix well. 5 When the roasted nuts coo down, grind roasted nuts in food processor, coarsely. Remove in a bowl. 6 Grind dates in food processor. 7 Again grind nuts and-dates together to mix it well. 8 Take out mixture in a big bowl; add fried gum, roasted poppy seeds, cardamom powder and nutmeg powder. 9 Mix all ingredients nicely with hands. Form into balls like ladoos. 10 Enjoy these delicious laddoos. The shelf life is 15 to 20 days. 1 Dry roast each nut quantity separately for 5 to 7min on medium flame. 1 Dry roast each nut quantity separately for 5 to 7min on medium flame. 2 Roast poppy seeds for one minute. 2 Roast poppy seeds for one minute. 3 Heat ghee and fry edible gum in two batches nicely. 3 Heat ghee and fry edible gum in two batches nicely. 4 Then fry dates using ghee till soft. Put off the gas. Add jaggery and mix well. 4 Then fry dates using ghee till soft. Put off the gas. Add jaggery and mix well. 5 When the roasted nuts coo down, grind roasted nuts in food processor, coarsely. Remove in a bowl. 5 When the roasted nuts coo down, grind roasted nuts in food processor, coarsely. Remove in a bowl. 6 Grind dates in food processor. 6 Grind dates in food processor. 7 Again grind nuts and-dates together to mix it well. 7 Again grind nuts and-dates together to mix it well. 8 Take out mixture in a big bowl; add fried gum, roasted poppy seeds, cardamom powder and nutmeg powder. 8 Take out mixture in a big bowl; add fried gum, roasted poppy seeds, cardamom powder and nutmeg powder. 9 Mix all ingredients nicely with hands. Form into balls like ladoos. 9 Mix all ingredients nicely with hands. Form into balls like ladoos. 10 Enjoy these delicious laddoos. The shelf life is 15 to 20 days. 10 Enjoy these delicious laddoos. The shelf life is 15 to 20 days. 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 Coconut Rice Vegetable stew Fluffy cheese and bacon eggs Cheese triangles Coconut Rice Vegetable stew Fluffy cheese and bacon eggs Cheese triangles Peanut halwa recipe Egg sandwich Roohafza milk drink Chicken tikka chunks pasta 🍝🍝 Plain paratha Multi purpose dough Stuffed Arabic box paratha Creamy chicken filling Kuttu aloo paratha Creamy chicken dumplings smosay Peanut halwa recipe Egg sandwich Roohafza milk drink Chicken tikka chunks pasta 🍝🍝 Plain paratha Multi purpose dough Stuffed Arabic box paratha Creamy chicken filling Kuttu aloo paratha Creamy chicken dumplings smosay
Cheese Triangles Recipe by Macintosh
Cheese Flute Cheese Flute Hello there, I hope things are good with everyone. Ok, well I have been busy painting the house, and I have to admit I am doing a pretty good job. Since, everything, well mostly everything here in Holland are written in Dutch, (I am taking Dutch lessons) I was not sure if the paints I bought were the right ones if you know what I mean. Living in a another country with a completely different language is challenging enough, let alone buying paints, brushes, etc. I had to use google translate, just to be sure. I don’t know if anyone else uses google translate, but sometimes the translation from Dutch to English or Greek for that matter has me on the floor laughing. Your probably wondering were there no sales people at the stores? there were, some do speak and understand English and others don’t, and of course I would find the sales person who’s English was ahhhh so and so. The Sales person was helpful in her own way, I can’t complain…we were basically pointing at the paints, walls, and brushes, she was shaking her head letting me know that what I was pointing at is correct, so it worked out well. Since, we are having a bit of heatwave here this week, I decided to make these 2 cheese flutes, because they bake quickly and not too much work involved, I can’t have the oven working too long. No air conditioning, just a fan which just blows back hot air uhhhhh. Foodzesty
Rose Mojito Recipe by Sarita Srivastava
Cooking Instructions 5 minutes 1 First, take a small bowl and soak sabja seeds or sweet basil sweets in water for 5 minutes or until they are bloomed. 2 Next, take a tall glass and add rose syrup, bloomed sabja seeds, lemon juice, and salt. After that, mix well. 3 Then, top it up with chilled soda water. Finally, add a couple of drops of rose syrup on top and stir it. Serve it immediately. 4 After that, add a couple of ice cubes and then tear some mint leaves into pieces and add it to the glass. 1 First, take a small bowl and soak sabja seeds or sweet basil sweets in water for 5 minutes or until they are bloomed. 1 First, take a small bowl and soak sabja seeds or sweet basil sweets in water for 5 minutes or until they are bloomed. 2 Next, take a tall glass and add rose syrup, bloomed sabja seeds, lemon juice, and salt. After that, mix well. 2 Next, take a tall glass and add rose syrup, bloomed sabja seeds, lemon juice, and salt. After that, mix well. 3 Then, top it up with chilled soda water. Finally, add a couple of drops of rose syrup on top and stir it. Serve it immediately. 3 Then, top it up with chilled soda water. Finally, add a couple of drops of rose syrup on top and stir it. Serve it immediately. 4 After that, add a couple of ice cubes and then tear some mint leaves into pieces and add it to the glass. 4 After that, add a couple of ice cubes and then tear some mint leaves into pieces and add it to 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 Coconut Rice Vegetable stew Fluffy cheese and bacon eggs Dry fruit sweet balls Cheese triangles Coconut Rice Vegetable stew Fluffy cheese and bacon eggs Dry fruit sweet balls Cheese triangles Curd Vermicelli Chocolate bread Crispy crunchy fries Pakora Watermelon Lemonade Aloo k pakory😋آلو کے پکوڑے😋 Egg Potato Sandwich Tamarind pap Vannila sponge cake Rasna Cooler Basundi Curd Vermicelli Chocolate bread Crispy crunchy fries Pakora Watermelon Lemonade Aloo k pakory😋آلو کے پکوڑے😋 Egg Potato Sandwich Tamarind pap Vannila sponge cake Rasna Cooler Basundi
Basundi Recipe by Sarita Srivastava
Cooking Instructions 45 minutes 1 Take a heavy-based or nonstick deep pan and pour milk into it. bring it to boil on medium flame. when the milk starts to boil, reduce the flame to low and let it simmer until reduced to half of its original quantity. 2 Stir in between at regular intervals (approx every 2-3 minutes). 3 Turn off the flame and transfer into a Serving bowl. Garnish with pistachios and almond sliced and saffron strands. Serve it to hot or cold according to choice. 4 Add cardamom powder and sugar. cook for 5 minutes over low flame while stirring continuously. 1 Take a heavy-based or nonstick deep pan and pour milk into it. bring it to boil on medium flame. when the milk starts to boil, reduce the flame to low and let it simmer until reduced to half of its original quantity. 1 Take a heavy-based or nonstick deep pan and pour milk into it. bring it to boil on medium flame. when the milk starts to boil, reduce the flame to low and let it simmer until reduced to half of its original quantity. 2 Stir in between at regular intervals (approx every 2-3 minutes). 2 Stir in between at regular intervals (approx every 2-3 minutes). 3 Turn off the flame and transfer into a Serving bowl. Garnish with pistachios and almond sliced and saffron strands. Serve it to hot or cold according to choice. 3 Turn off the flame and transfer into a Serving bowl. Garnish with pistachios and almond sliced and saffron strands. Serve it to hot or cold according to choice. 4 Add cardamom powder and sugar. cook for 5 minutes over low flame while stirring continuously. 4 Add cardamom powder and sugar. cook for 5 minutes over low flame while stirring continuously. 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 Coconut Rice Vegetable stew Fluffy cheese and bacon eggs Dry fruit sweet balls Cheese triangles Coconut Rice Vegetable stew Fluffy cheese and bacon eggs Dry fruit sweet balls Cheese triangles Rose Mojito Egg Potato Sandwich Tamarind pap Vannila sponge cake Rasna Cooler Peri Peri paratha Summer/Ramadan Special: Kulukki Sherbet 🍶 Summer/Ramadan Special: Blue Lagoons-Chia Mojito Sooji ka Hareera Kathiawari cholay Rose Mojito Egg Potato Sandwich Tamarind pap Vannila sponge cake Rasna Cooler Peri Peri paratha Summer/Ramadan Special: Kulukki Sherbet 🍶 Summer/Ramadan Special: Blue Lagoons-Chia Mojito Sooji ka Hareera Kathiawari cholay
Summer/Ramadan Special: Blue Lagoons Chia Mojito Recipe by Anamika Banerjee
Summer/Ramadan Special: Blue Lagoons-Chia Mojito Cooking Instructions 10-15 mins. 1 In a tall pitcher/tumbler/jar: Add in all the aforementioned ingredients, before that get the lemon wedges & mint leaves muddled a bit- Add in the chia seeds & the fresh lemon juice- With rest all other ingredients that’s been stated above 2 Add in the ice cubes (I’ve avoided it for my tonsils)- Fill in with the chilled sparkling water or any plain carbonated drink or perhaps, simply just the normal chilled water- Give it all a really good mix/shake vigorously- Pour it out into the drinking glasses/pitchers/pegs or similar 3 Garnish it your own way & simply close your eyes to… Enjoy…🍹 1 In a tall pitcher/tumbler/jar: Add in all the aforementioned ingredients, before that get the lemon wedges & mint leaves muddled a bit- Add in the chia seeds & the fresh lemon juice- With rest all other ingredients that’s been stated above 1 In a tall pitcher/tumbler/jar: Add in all the aforementioned ingredients, before that get the lemon wedges & mint leaves muddled a bit- Add in the chia seeds & the fresh lemon juice- With rest all other ingredients that’s been stated above 2 Add in the ice cubes (I’ve avoided it for my tonsils)- Fill in with the chilled sparkling water or any plain carbonated drink or perhaps, simply just the normal chilled water- Give it all a really good mix/shake vigorously- Pour it out into the drinking glasses/pitchers/pegs or similar 2 Add in the ice cubes (I’ve avoided it for my tonsils)- Fill in with the chilled sparkling water or any plain carbonated drink or perhaps, simply just the normal chilled water- Give it all a really good mix/shake vigorously- Pour it out into the drinking glasses/pitchers/pegs or similar 3 Garnish it your own way & simply close your eyes to… Enjoy…🍹 3 Garnish it your own way & simply close your eyes to… 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 Coconut Rice Vegetable stew Fluffy cheese and bacon eggs Dry fruit sweet balls Cheese triangles Coconut Rice Vegetable stew Fluffy cheese and bacon eggs Dry fruit sweet balls Cheese triangles Vannila sponge cake Rasna Cooler Basundi Peri Peri paratha Summer/Ramadan Special: Kulukki Sherbet 🍶 Sooji ka Hareera Kathiawari cholay Ginger Tea Spicy chicken roll Rose Bread Pudding Vannila sponge cake Rasna Cooler Basundi Peri Peri paratha Summer/Ramadan Special: Kulukki Sherbet 🍶 Sooji ka Hareera Kathiawari cholay Ginger Tea Spicy chicken roll Rose Bread Pudding
Sooji Ka Hareera Recipe by Shaheen,s cooking
Cooking Instructions 10 mint 1 Half kg Sooji saf kar ky bhoon lein slow flame py golden ho jaey to utar lein Thandi ho jaey to jaar mein rakh lein 2 Milk pan mein dalen or boil any py sugar add kar dein 3 Pakny lgy to sooji alag bowl mein nikalen 2,3 tsp or pani dal ky wash kar lein is sy Jo gard Hoti hai woh saf ho jate hai 4 Pani phenk dein or sooji milk mein add kar dein or chalaen 5 Pakny lgy to bowl mein nikal lein mazydaar hareera taeyar hai Roz khaen baht healthy hota hai, 1 Half kg Sooji saf kar ky bhoon lein slow flame py golden ho jaey to utar lein Thandi ho jaey to jaar mein rakh lein 1 Half kg Sooji saf kar ky bhoon lein slow flame py golden ho jaey to utar lein Thandi ho jaey to jaar mein rakh lein 2 Milk pan mein dalen or boil any py sugar add kar dein 2 Milk pan mein dalen or boil any py sugar add kar dein 3 Pakny lgy to sooji alag bowl mein nikalen 2,3 tsp or pani dal ky wash kar lein is sy Jo gard Hoti hai woh saf ho jate hai 3 Pakny lgy to sooji alag bowl mein nikalen 2,3 tsp or pani dal ky wash kar lein is sy Jo gard Hoti hai woh saf ho jate hai 4 Pani phenk dein or sooji milk mein add kar dein or chalaen 4 Pani phenk dein or sooji milk mein add kar dein or chalaen 5 Pakny lgy to bowl mein nikal lein mazydaar hareera taeyar hai Roz khaen baht healthy hota hai, 5 Pakny lgy to bowl mein nikal lein mazydaar hareera taeyar hai Roz khaen baht healthy hota hai, 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 Coconut Rice Vegetable stew Fluffy cheese and bacon eggs Dry fruit sweet balls Cheese triangles Coconut Rice Vegetable stew Fluffy cheese and bacon eggs Dry fruit sweet balls Cheese triangles Rasna Cooler Basundi Peri Peri paratha Summer/Ramadan Special: Kulukki Sherbet 🍶 Summer/Ramadan Special: Blue Lagoons-Chia Mojito Kathiawari cholay Ginger Tea Spicy chicken roll Rose Bread Pudding Qalaqand Rasna Cooler Basundi Peri Peri paratha Summer/Ramadan Special: Kulukki Sherbet 🍶 Summer/Ramadan Special: Blue Lagoons-Chia Mojito Kathiawari cholay Ginger Tea Spicy chicken roll Rose Bread Pudding Qalaqand
Homemade Spicy Miso Ramen Recipe by Maggie
Cooking Instructions 20 min 1 Set protein aside to marinate in mirin and pepper 2 If using, soak dried shiitake mushrooms in cold water until soft. 3 In a large bowl, mix together your marinated protein and leftover marinade, veggies (except bok choy), miso paste, sesame oil, Thai chili paste, pepper, and gochujang. 4 Transfer mixture to a medium pot and saute for about 3 minutes. 5 Add 2 1/2 cups of water and bring to a light boil for about 15 minutes or until desired richness. 6 Add noodle pack and bok choy. Cook until noodles are done and finish with an egg, scallions, and a drizzle of sesame oil and soy sauce if desired. 1 Set protein aside to marinate in mirin and pepper 1 Set protein aside to marinate in mirin and pepper 2 If using, soak dried shiitake mushrooms in cold water until soft. 2 If using, soak dried shiitake mushrooms in cold water until soft. 3 In a large bowl, mix together your marinated protein and leftover marinade, veggies (except bok choy), miso paste, sesame oil, Thai chili paste, pepper, and gochujang. 3 In a large bowl, mix together your marinated protein and leftover marinade, veggies (except bok choy), miso paste, sesame oil, Thai chili paste, pepper, and gochujang. 4 Transfer mixture to a medium pot and saute for about 3 minutes. 4 Transfer mixture to a medium pot and saute for about 3 minutes. 5 Add 2 1/2 cups of water and bring to a light boil for about 15 minutes or until desired richness. 5 Add 2 1/2 cups of water and bring to a light boil for about 15 minutes or until desired richness. 6 Add noodle pack and bok choy. Cook until noodles are done and finish with an egg, scallions, and a drizzle of sesame oil and soy sauce if desired. 6 Add noodle pack and bok choy. Cook until noodles are done and finish with an egg, scallions, and a drizzle of sesame oil and soy sauce if desired. 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 Avocado salad in an avocado! Beef Steak Bento Box ステーキ弁当, Gluten Free possible Melting Potatoes Blue berry pineapple smoothie Goan-style Fish Curry Avocado salad in an avocado! Beef Steak Bento Box ステーキ弁当, Gluten Free possible Melting Potatoes Blue berry pineapple smoothie Goan-style Fish Curry Healthy appetizers on a toothpick Beef Steak Bento Box ステーキ弁当, Gluten Free possible Oven Roasted Broccoli Feta and Orzo pasta salad Ginataang paksiw na tilapia Fast noodles Avocado salad in an avocado! Off-Cut Beef & Daikon ‘Nimono’ Goan-style Fish Curry Melting Potatoes Healthy appetizers on a toothpick Beef Steak Bento Box ステーキ弁当, Gluten Free possible Oven Roasted Broccoli Feta and Orzo pasta salad Ginataang paksiw na tilapia Fast noodles Avocado salad in an avocado! Off-Cut Beef & Daikon ‘Nimono’ Goan-style Fish Curry Melting Potatoes
Rugelach Cinnamon Walnut, Almond And Plum Jam Recipe by Jean Layton
Cooking Instructions 20 mins 1 In food processor bowl-combine flour, baking powder and gelatin. 2 With motor running, drop butter and cream cheese cubes through intake hole. 3 Let dough work till it gathers into a squishy barbell-shaped mass. Turn it over and work for another couple of minutes. This insures that the cream cheese and butter are really incorporated. 4 Shape into 3 equal sized patties, wrap in plastic wrap and chill ½ hour. Prepare fillings. 5 Preheat oven to 425. 6 Roll out dough into circle 10” in diameter or so. 7 Cut into 8-12 pie shaped pieces. 8 ½ inch in from the outer edge, place filling in a circle. 9 Roll each pie wedge into the center, the filling will spill out a bit, but those crispy parts are some of the best. 10 Bake in 425 degree oven for 10-15 minutes or till golden brown. 1 In food processor bowl-combine flour, baking powder and gelatin. 1 In food processor bowl-combine flour, baking powder and gelatin. 2 With motor running, drop butter and cream cheese cubes through intake hole. 2 With motor running, drop butter and cream cheese cubes through intake hole. 3 Let dough work till it gathers into a squishy barbell-shaped mass. Turn it over and work for another couple of minutes. This insures that the cream cheese and butter are really incorporated. 3 Let dough work till it gathers into a squishy barbell-shaped mass. Turn it over and work for another couple of minutes. This insures that the cream cheese and butter are really incorporated. 4 Shape into 3 equal sized patties, wrap in plastic wrap and chill ½ hour. Prepare fillings. 4 Shape into 3 equal sized patties, wrap in plastic wrap and chill ½ hour. Prepare fillings. 5 Preheat oven to 425. 5 Preheat oven to 425. 6 Roll out dough into circle 10” in diameter or so. 6 Roll out dough into circle 10” in diameter or so. 7 Cut into 8-12 pie shaped pieces. 7 Cut into 8-12 pie shaped pieces. 8 ½ inch in from the outer edge, place filling in a circle. 8 ½ inch in from the outer edge, place filling in a circle. 9 Roll each pie wedge into the center, the filling will spill out a bit, but those crispy parts are some of the best. 9 Roll each pie wedge into the center, the filling will spill out a bit, but those crispy parts are some of the best. 10 Bake in 425 degree oven for 10-15 minutes or till golden brown. 10 Bake in 425 degree oven for 10-15 minutes or till golden brown. 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! Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Pop, Pop, Popovers! Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail