ademchaoua/GeneralTextCorpus huggingface dataset:
Stir Fry Beef In Lightly Spiced Coconut Sauce (Curry / Garam Masala) Recipe by SpottedByD
Cooking Instructions 30 mins 1 Heat oil in pan and sauté garlic and onions until fragrant 2 Add and stir fry okra and beans.Season with salt and pepper. Note: Slice these in same sizes so it cooks at the same time. 3 Halfway thru, remove veggies from the pan, add a bit more oil and stir fry the beef until lightly brown 4 Return veggies to the pan and continue stir frying. 5 Add coconut milk. Let simmer until it thickens a bit. Sprinkle garam masala or your choice of curry spice. Season with a drop of oyster sauce or soy sauce (to taste). Mix with spatula well. 6 When everything is coated, serve hot with rice. 1 Heat oil in pan and sauté garlic and onions until fragrant 1 Heat oil in pan and sauté garlic and onions until fragrant 2 Add and stir fry okra and beans.Season with salt and pepper. Note: Slice these in same sizes so it cooks at the same time. 2 Add and stir fry okra and beans.Season with salt and pepper. Note: Slice these in same sizes so it cooks at the same time. 3 Halfway thru, remove veggies from the pan, add a bit more oil and stir fry the beef until lightly brown 3 Halfway thru, remove veggies from the pan, add a bit more oil and stir fry the beef until lightly brown 4 Return veggies to the pan and continue stir frying. 4 Return veggies to the pan and continue stir frying. 5 Add coconut milk. Let simmer until it thickens a bit. Sprinkle garam masala or your choice of curry spice. Season with a drop of oyster sauce or soy sauce (to taste). Mix with spatula well. 5 Add coconut milk. Let simmer until it thickens a bit. Sprinkle garam masala or your choice of curry spice. Season with a drop of oyster sauce or soy sauce (to taste). Mix with spatula well. 6 When everything is coated, serve hot with rice. 6 When everything is coated, serve hot 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 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 Tandori kabab Red chilli chicken karahi Talbina❤ Beef qeema Spaghetti Red Spicy Fried Chicken Red Sauce Pasta Sweet and Sour Carp Suji uttapam Fried Pompano Cottage Cheese, Tomato and Green leafy Salad Tandori kabab Red chilli chicken karahi Talbina❤ Beef qeema Spaghetti Red Spicy Fried Chicken Red Sauce Pasta Sweet and Sour Carp Suji uttapam Fried Pompano Cottage Cheese, Tomato and Green leafy Salad
Chicken Meatball In Thai Red Curry Sauce Recipe by isti.zaharia
Cooking Instructions 1 Make the chicken meatballs : mix all together minced chicken,chopped green onion and corriander leaf,salt pepper and chicken powder 2 Put 2-3 spoon of vegetable oil in the pan with medium heat, cook the meatballs till golden brown and put aside 3 In the same pan, saute garlic together with chopped onion until fragrant, and add thai red curry paste stir until fragrant,then add coconut milk. let simmer for about 5-10 mins 4 After the sauce simmer add the baby corn, let it simmer about 2-3 mins till soft and add chicken meatballs 5 Stir well and add chopped green onion,chilli 6 Best serve with hot rice 1 Make the chicken meatballs : mix all together minced chicken,chopped green onion and corriander leaf,salt pepper and chicken powder 1 Make the chicken meatballs : mix all together minced chicken,chopped green onion and corriander leaf,salt pepper and chicken powder 2 Put 2-3 spoon of vegetable oil in the pan with medium heat, cook the meatballs till golden brown and put aside 2 Put 2-3 spoon of vegetable oil in the pan with medium heat, cook the meatballs till golden brown and put aside 3 In the same pan, saute garlic together with chopped onion until fragrant, and add thai red curry paste stir until fragrant,then add coconut milk. let simmer for about 5-10 mins 3 In the same pan, saute garlic together with chopped onion until fragrant, and add thai red curry paste stir until fragrant,then add coconut milk. let simmer for about 5-10 mins 4 After the sauce simmer add the baby corn, let it simmer about 2-3 mins till soft and add chicken meatballs 4 After the sauce simmer add the baby corn, let it simmer about 2-3 mins till soft and add chicken meatballs 5 Stir well and add chopped green onion,chilli 5 Stir well and add chopped green onion,chilli 6 Best serve with hot rice 6 Best serve with hot 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 Cucumber and onion salad Ginger and lemon turkey (or chicken) Pan seared marinated Rib Eye Steak Cream Cheese Pound Cake Scain's hamburger stroganoff Cucumber and onion salad Ginger and lemon turkey (or chicken) Pan seared marinated Rib Eye Steak Cream Cheese Pound Cake Scain's hamburger stroganoff Omena fried with greens and ugali Beef Pork and Beans Bouillabaisse White Rice, Moi moi and Carrot Stew Sausage Alfredo Skillet Simple Homemade Potato Salad Individual Chicken Cordon Bleu Brad's signature grilled salmon Diana's Granola Chocolate fudge Omena fried with greens and ugali Beef Pork and Beans Bouillabaisse White Rice, Moi moi and Carrot Stew Sausage Alfredo Skillet Simple Homemade Potato Salad Individual Chicken Cordon Bleu Brad's signature grilled salmon Diana's Granola Chocolate fudge
Panang Curry With Chicken Wings Recipe by ร้านกับแกล้ม kabkram1
Cooking Instructions 1 Turn on the stove and heat a pan. Add the coconut milk and simmer until the oil separates. Add the red curry paste and shrimp paste, stirring with a ladle until both are fully dissolved and combined. 2 Add the chicken wing drumettes. Lower the heat and simmer. Add the potatoes (peeled and cut into large pieces). Cover with a lid and cook until the chicken is tender to your liking. 3 Season with palm sugar, a little MSG (optional), and fish sauce. 4 Once the chicken and potatoes are tender, tear the kaffir lime leaves and add them in. Taste and adjust the seasoning as desired. Turn off the heat to finish. 1 Turn on the stove and heat a pan. Add the coconut milk and simmer until the oil separates. Add the red curry paste and shrimp paste, stirring with a ladle until both are fully dissolved and combined. 1 Turn on the stove and heat a pan. Add the coconut milk and simmer until the oil separates. Add the red curry paste and shrimp paste, stirring with a ladle until both are fully dissolved and combined. 2 Add the chicken wing drumettes. Lower the heat and simmer. Add the potatoes (peeled and cut into large pieces). Cover with a lid and cook until the chicken is tender to your liking. 2 Add the chicken wing drumettes. Lower the heat and simmer. Add the potatoes (peeled and cut into large pieces). Cover with a lid and cook until the chicken is tender to your liking. 3 Season with palm sugar, a little MSG (optional), and fish sauce. 3 Season with palm sugar, a little MSG (optional), and fish sauce. 4 Once the chicken and potatoes are tender, tear the kaffir lime leaves and add them in. Taste and adjust the seasoning as desired. Turn off the heat to finish. 4 Once the chicken and potatoes are tender, tear the kaffir lime leaves and add them in. Taste and adjust the seasoning as desired. Turn off the heat to finish. 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 Orange Sunset Mocktail Classic Banana Pudding Orange Dream Fluff Salad Garlic Parmesan Asparagus Mini Blueberry Tart [using muffin tin] Orange Sunset Mocktail Classic Banana Pudding Orange Dream Fluff Salad Garlic Parmesan Asparagus Mini Blueberry Tart [using muffin tin] Purple float Makhana Raita Grilled Panner Khaman Sweet Potatoes porridge Yummy yum tikkis Garlic Parmesan Asparagus Quinoa beans salad Bun tikki Scrambled egg with spinach Purple float Makhana Raita Grilled Panner Khaman Sweet Potatoes porridge Yummy yum tikkis Garlic Parmesan Asparagus Quinoa beans salad Bun tikki Scrambled egg with spinach
Green Curry Chicken With Young Coconut Shoots (Clean Recipe) Recipe by ครัวเด็กหอ
Green Curry Chicken with Young Coconut Shoots (Clean Recipe) Cooking Instructions 1 hour 1 Heat a pan over medium heat. Sauté the Thai aromatic paste until fragrant, then add the green curry paste. (For a cleaner version, do not use oil. If you prefer more aroma, you can sauté with oil.) 2 Add the prepared chicken breast and stir-fry with the curry paste. 3 Pour in the milk, add the young coconut shoots, and season with fish sauce and coconut sugar. Simmer over medium heat for 15 minutes, until the coconut shoots are tender. 4 Once everything is cooked through, add the Thai basil leaves just before turning off the heat. 1 Heat a pan over medium heat. Sauté the Thai aromatic paste until fragrant, then add the green curry paste. (For a cleaner version, do not use oil. If you prefer more aroma, you can sauté with oil.) 1 Heat a pan over medium heat. Sauté the Thai aromatic paste until fragrant, then add the green curry paste. (For a cleaner version, do not use oil. If you prefer more aroma, you can sauté with oil.) 2 Add the prepared chicken breast and stir-fry with the curry paste. 2 Add the prepared chicken breast and stir-fry with the curry paste. 3 Pour in the milk, add the young coconut shoots, and season with fish sauce and coconut sugar. Simmer over medium heat for 15 minutes, until the coconut shoots are tender. 3 Pour in the milk, add the young coconut shoots, and season with fish sauce and coconut sugar. Simmer over medium heat for 15 minutes, until the coconut shoots are tender. 4 Once everything is cooked through, add the Thai basil leaves just before turning off the heat. 4 Once everything is cooked through, add the Thai basil leaves just before turning off the heat. 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 Biscuits and Sausage Gravy Banana pudding cheesecake Loaded Potato Soup- the quick cheat version Tuscan Butter Chicken (Recipe No.118) Cashew Butter Cookies Biscuits and Sausage Gravy Banana pudding cheesecake Loaded Potato Soup- the quick cheat version Tuscan Butter Chicken (Recipe No.118) Cashew Butter Cookies Coconut and dry fruits kheer Chocolate Cake Pop Baked sweet potato french fries Garlic lemon chicken Cheese Loaded Veg and Egg Toaster Sandwiches Veg Sandwich Paneer veg roll Veg poha Baked spinach pizza puff Misal Pav Coconut and dry fruits kheer Chocolate Cake Pop Baked sweet potato french fries Garlic lemon chicken Cheese Loaded Veg and Egg Toaster Sandwiches Veg Sandwich Paneer veg roll Veg poha Baked spinach pizza puff Misal Pav
Green Curry With Chicken And Chicken Offal Recipe by JomJam Phummasophon
Cooking Instructions 1 Pour the coconut cream into a pot and simmer over medium heat until the oil separates. 2 Add the green curry paste and stir-fry in the coconut cream until fragrant. 3 Add the chicken pieces and cook until they are no longer pink. 4 Add the chicken offal and cook until done. 5 Pour in the coconut milk and bring to a boil. 6 Once boiling, add the Thai eggplant and cook until just tender. 7 Add the cooked chicken blood cubes. 8 Add the sliced green chili peppers. 9 Season with fish sauce and sugar. 10 Sprinkle with Thai basil leaves before serving. 1 Pour the coconut cream into a pot and simmer over medium heat until the oil separates. 1 Pour the coconut cream into a pot and simmer over medium heat until the oil separates. 2 Add the green curry paste and stir-fry in the coconut cream until fragrant. 2 Add the green curry paste and stir-fry in the coconut cream until fragrant. 3 Add the chicken pieces and cook until they are no longer pink. 3 Add the chicken pieces and cook until they are no longer pink. 4 Add the chicken offal and cook until done. 4 Add the chicken offal and cook until done. 5 Pour in the coconut milk and bring to a boil. 5 Pour in the coconut milk and bring to a boil. 6 Once boiling, add the Thai eggplant and cook until just tender. 6 Once boiling, add the Thai eggplant and cook until just tender. 7 Add the cooked chicken blood cubes. 7 Add the cooked chicken blood cubes. 8 Add the sliced green chili peppers. 8 Add the sliced green chili peppers. 9 Season with fish sauce and sugar. 9 Season with fish sauce and sugar. 10 Sprinkle with Thai basil leaves before serving. 10 Sprinkle with Thai basil leaves before serving. 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 chocolate chip cookies with only 5 ingredients Chicken teriyaki My Homemade Chicken and Noodles Lemon Meringue Pie Ooey gooey cheesy crab bake 🦀 Easy chocolate chip cookies with only 5 ingredients Chicken teriyaki My Homemade Chicken and Noodles Lemon Meringue Pie Ooey gooey cheesy crab bake 🦀 Keto Cheesecake Fat Bombs Southern Hamburger Chunks with Onion Gravy Meethi Dahi Pholkiyan Chicken jhat phat karahi Lachcha Paratha Bhel Golgappe Bread rolls Deep Fried Chicken Potato chutney samosa Chocolate and Fresh Cream stuffed Dates Keto Cheesecake Fat Bombs Southern Hamburger Chunks with Onion Gravy Meethi Dahi Pholkiyan Chicken jhat phat karahi Lachcha Paratha Bhel Golgappe Bread rolls Deep Fried Chicken Potato chutney samosa Chocolate and Fresh Cream stuffed Dates
Green Curry Chicken With Young Coconut Shoots And Fish Balls Recipe by Visanu
Green Curry Chicken with Young Coconut Shoots and Fish Balls Cooking Instructions 20-30 minutes 1 Pour the coconut cream into a pot and bring to a boil. Add the green curry paste and stir until well combined. 2 Add the chicken breast and mix so the curry paste coats the chicken. Let it sit for 30-60 seconds to let the flavors absorb. 3 Add water, but do not stir yet. Wait until it comes to a boil, then stir. 4 Once boiling, add the young coconut shoots, eggplants, and fish balls. 5 Season to taste as you like. 6 Add the Thai basil leaves and prepared red chili peppers for garnish. *Add a little more coconut cream for extra richness if desired.* Then serve in a bowl and enjoy. 1 Pour the coconut cream into a pot and bring to a boil. Add the green curry paste and stir until well combined. 1 Pour the coconut cream into a pot and bring to a boil. Add the green curry paste and stir until well combined. 2 Add the chicken breast and mix so the curry paste coats the chicken. Let it sit for 30-60 seconds to let the flavors absorb. 2 Add the chicken breast and mix so the curry paste coats the chicken. Let it sit for 30-60 seconds to let the flavors absorb. 3 Add water, but do not stir yet. Wait until it comes to a boil, then stir. 3 Add water, but do not stir yet. Wait until it comes to a boil, then stir. 4 Once boiling, add the young coconut shoots, eggplants, and fish balls. 4 Once boiling, add the young coconut shoots, eggplants, and fish balls. 5 Season to taste as you like. 5 Season to taste as you like. 6 Add the Thai basil leaves and prepared red chili peppers for garnish. *Add a little more coconut cream for extra richness if desired.* Then serve in a bowl and enjoy. 6 Add the Thai basil leaves and prepared red chili peppers for garnish. *Add a little more coconut cream for extra richness if desired.* Then serve in a bowl and 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 Kuku paka No churn homemade soft serve ice cream!!! Sausage gravy Crockpot Shredded Chicken Paprika Mini Churro bites Kuku paka No churn homemade soft serve ice cream!!! Sausage gravy Crockpot Shredded Chicken Paprika Mini Churro bites Palak pakora Onion maggie and manchow maggie soup Jackfruit seed mixed veg sabzi Drumstick curry Samosa Brinjal Chutney Green smoothie #breakfastideas KidneyBeans - Corn Raita Chicken Kofta Blueberry Pie Palak pakora Onion maggie and manchow maggie soup Jackfruit seed mixed veg sabzi Drumstick curry Samosa Brinjal Chutney Green smoothie #breakfastideas KidneyBeans - Corn Raita Chicken Kofta Blueberry Pie
Keto Green Curry Chicken Recipe by frame
Cooking Instructions 1 Simmer the thick part of the coconut milk over medium heat until the oil separates. Add the green curry paste and stir-fry until fragrant. 2 Add the chicken breast and stir-fry. Pour in a little more thick coconut milk and cook until the chicken is done. Then add the remaining coconut milk and mix well. 3 Add torn kaffir lime leaves, Thai eggplants, and pea eggplants. 4 Bring to a boil, then add the chicken blood cubes, Thai basil leaves, and sliced red chili peppers. Stir to combine. 5 Serve and enjoy. 1 Simmer the thick part of the coconut milk over medium heat until the oil separates. Add the green curry paste and stir-fry until fragrant. 1 Simmer the thick part of the coconut milk over medium heat until the oil separates. Add the green curry paste and stir-fry until fragrant. 2 Add the chicken breast and stir-fry. Pour in a little more thick coconut milk and cook until the chicken is done. Then add the remaining coconut milk and mix well. 2 Add the chicken breast and stir-fry. Pour in a little more thick coconut milk and cook until the chicken is done. Then add the remaining coconut milk and mix well. 3 Add torn kaffir lime leaves, Thai eggplants, and pea eggplants. 3 Add torn kaffir lime leaves, Thai eggplants, and pea eggplants. 4 Bring to a boil, then add the chicken blood cubes, Thai basil leaves, and sliced red chili peppers. Stir to combine. 4 Bring to a boil, then add the chicken blood cubes, Thai basil leaves, and sliced red chili peppers. Stir to combine. 5 Serve and enjoy. 5 Serve and 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 Cottage Pie Lauren's Baked Beans Irish Stew (Vegan) Chicken Parm for two Pancit Cottage Pie Lauren's Baked Beans Irish Stew (Vegan) Chicken Parm for two Pancit Fruit Chaat🍎🍓 Tang Pineapple Maska melon juice Jam e shireen Salad Green Elaichi quice Crispy Chicken wonton Creamy Banana 🍌 shake Melon cooler Quick lemon juice Fruit Chaat🍎🍓 Tang Pineapple Maska melon juice Jam e shireen Salad Green Elaichi quice Crispy Chicken wonton Creamy Banana 🍌 shake Melon cooler Quick lemon juice
Stock Pot
Stock pots in comparison to a sauce pot (read more about sauce pots here) is usually taller than wider. This makes them great for any cooking technique that can benefit from eliminating the chance of overboiling and easily accommodate large objects. Similar to the sauce pot and brazier pot, they always have two handles (one on each side) to lift the pot using both hands. They are great for: Preparing stocks and broth Preparing soups (for soups you can also use a sauce pot based on your preference) Cooking pasta Steaming large volumes of food (for example, corn on the cob) Boiling shellfish Preparing stocks and broth Preparing soups (for soups you can also use a sauce pot based on your preference) Cooking pasta Steaming large volumes of food (for example, corn on the cob) Boiling shellfish How to select the best stock pot? You need at least one stock pot 8 QT or more. Buy a professional grade NSF certified stock pot – it will last a lifetime in most households Buy stock pots made from stainless steel with an aluminum-clad bottom for best performance, heat distribution, and durability. Buy stock pots that are ovenproof – can be placed in the oven giving you even greater versatility. Always buy with matching lids. You need at least one stock pot 8 QT or more. Buy a professional grade NSF certified stock pot – it will last a lifetime in most households Buy stock pots made from stainless steel with an aluminum-clad bottom for best performance, heat distribution, and durability. Buy stock pots that are ovenproof – can be placed in the oven giving you even greater versatility. Always buy with matching lids. General info about pots here.