ademchaoua/GeneralTextCorpus huggingface dataset:
Easy Raspberry Bbq Pork Chops Recipe by ChefDoogles
Cooking Instructions 10 mins 1 Combine raspberries, sugar, and vinegar in a food processor. Pulse until chunky. Add to bbq sauce in a small sauce pot. Reduce by 1/4. 2 Toss pork chops with enough oil to cover. Season. Roast at 350° for approximately 30 minutes or until thermometer reaches 145-155°, or desired doneness. 3 Variations; Fresh tarragon or basil, mustard, parsley, orange peel seasoning, molasses, wine, blueberries, smoked jalapenos, rosemary, roasted bell peppers, caramelized onions or shallots, 1 Combine raspberries, sugar, and vinegar in a food processor. Pulse until chunky. Add to bbq sauce in a small sauce pot. Reduce by 1/4. 1 Combine raspberries, sugar, and vinegar in a food processor. Pulse until chunky. Add to bbq sauce in a small sauce pot. Reduce by 1/4. 2 Toss pork chops with enough oil to cover. Season. Roast at 350° for approximately 30 minutes or until thermometer reaches 145-155°, or desired doneness. 2 Toss pork chops with enough oil to cover. Season. Roast at 350° for approximately 30 minutes or until thermometer reaches 145-155°, or desired doneness. 3 Variations; Fresh tarragon or basil, mustard, parsley, orange peel seasoning, molasses, wine, blueberries, smoked jalapenos, rosemary, roasted bell peppers, caramelized onions or shallots, 3 Variations; Fresh tarragon or basil, mustard, parsley, orange peel seasoning, molasses, wine, blueberries, smoked jalapenos, rosemary, roasted bell peppers, caramelized onions or shallots, 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 Homemade Burger Patty Easy Sweet & Sour BBQ Chicken Mike's Chilled Greek Feta Salad Zesty buffalo chicken (slow cooker) Vegan Fried Rice In 5 Minutes Homemade Burger Patty Easy Sweet & Sour BBQ Chicken Mike's Chilled Greek Feta Salad Zesty buffalo chicken (slow cooker) Vegan Fried Rice In 5 Minutes Chunky All-purpose Sweet Onion and Miso Sauce for Gyoza Dumplings Chicken Enchilada Filling Vegetarian Burger with Sweet & Sour Sauce Tofu & Vegetable Pasta with Salt Yuzu Flavoured Tofu Mayonnaise Simple! Macrobiotic, Whole Wheat Cookies Zesty buffalo chicken (slow cooker) Nut Cheese: Easy Raw/Living Food Kiriboshi Daikon Chinese-style Salad Green Chutney (Coriander flavored Sauce) Chunky All-purpose Sweet Onion and Miso Sauce for Gyoza Dumplings Chicken Enchilada Filling Vegetarian Burger with Sweet & Sour Sauce Tofu & Vegetable Pasta with Salt Yuzu Flavoured Tofu Mayonnaise Simple! Macrobiotic, Whole Wheat Cookies Zesty buffalo chicken (slow cooker) Nut Cheese: Easy Raw/Living Food Kiriboshi Daikon Chinese-style Salad Green Chutney (Coriander flavored Sauce)
Pan Seared Pork Chops With Mediterranean Flair Recipe by snackle time
Cooking Instructions 40 minutes 1 Marinate 4 pork chops in a mix of 1/4 cup olive oil, 2 cloves minced garlic, 1 tsp dried oregano, and 2 tbsp lemon juice for at least 30 minutes, then pan-sear until cooked through 2 Serve with a side of brown rice topped with roasted cherry tomatoes, crumbled feta cheese, and fresh parsley, where the tomatoes are made by tossing 2 cups cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, salt, and pepper, and roasting at 400°F for 5-10minutes, or until forktender 3 Added in some corn on the cob because I had it. 1 Marinate 4 pork chops in a mix of 1/4 cup olive oil, 2 cloves minced garlic, 1 tsp dried oregano, and 2 tbsp lemon juice for at least 30 minutes, then pan-sear until cooked through 1 Marinate 4 pork chops in a mix of 1/4 cup olive oil, 2 cloves minced garlic, 1 tsp dried oregano, and 2 tbsp lemon juice for at least 30 minutes, then pan-sear until cooked through 2 Serve with a side of brown rice topped with roasted cherry tomatoes, crumbled feta cheese, and fresh parsley, where the tomatoes are made by tossing 2 cups cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, salt, and pepper, and roasting at 400°F for 5-10minutes, or until forktender 2 Serve with a side of brown rice topped with roasted cherry tomatoes, crumbled feta cheese, and fresh parsley, where the tomatoes are made by tossing 2 cups cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, salt, and pepper, and roasting at 400°F for 5-10minutes, or until forktender 3 Added in some corn on the cob because I had it. 3 Added in some corn on the cob because I had it. 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 Knock off birria tacos Palak Dal (spinach-lentil soup) Strawberry Peanut Butter Smoothie Three Friends Thai Roast Chicken Green smoothie for acne very healthy Knock off birria tacos Palak Dal (spinach-lentil soup) Strawberry Peanut Butter Smoothie Three Friends Thai Roast Chicken Green smoothie for acne very healthy Mango paneer kalakand Chili Salted Chicken | Gà Nướng Muối Ớt Amaretti cookies Chia fruit drink Orange Watermelon Sunrise Mocktail P&J Garden Bites Bento box Biscoff Truffles Strawberry upside down cake Buckwheat Protein Pancakes (Healthy breakfast) Muskmelon Kulfi Mango paneer kalakand Chili Salted Chicken | Gà Nướng Muối Ớt Amaretti cookies Chia fruit drink Orange Watermelon Sunrise Mocktail P&J Garden Bites Bento box Biscoff Truffles Strawberry upside down cake Buckwheat Protein Pancakes (Healthy breakfast) Muskmelon Kulfi
California Farm Panfried Pineapple Porkchop Recipe by Hobby Horseman
Cooking Instructions 25 minutes 1 Over high heat, in cast iron skillet, fry 2 whole dried Thai peppers in 2 Tbs of grapeseed oil till fragrant, about five minutes. Discard thai peppers. Turn heat to medium, add pork chop, pine apple, onion, sweet peppers, cucumber. Fry till carmelized, five minutes, flip pork to other side, fry five more minutes. 2 Turn heat to low, pile fried fruits and vegetables on top of pork chop, simmer five more minutes till they release their juices. Taste fruit and vegetable mix. Squeeze as much lemon juice on top as you prefer. Taste again, then apply salt. Enjoy. 1 Over high heat, in cast iron skillet, fry 2 whole dried Thai peppers in 2 Tbs of grapeseed oil till fragrant, about five minutes. Discard thai peppers. Turn heat to medium, add pork chop, pine apple, onion, sweet peppers, cucumber. Fry till carmelized, five minutes, flip pork to other side, fry five more minutes. 1 Over high heat, in cast iron skillet, fry 2 whole dried Thai peppers in 2 Tbs of grapeseed oil till fragrant, about five minutes. Discard thai peppers. Turn heat to medium, add pork chop, pine apple, onion, sweet peppers, cucumber. Fry till carmelized, five minutes, flip pork to other side, fry five more minutes. 2 Turn heat to low, pile fried fruits and vegetables on top of pork chop, simmer five more minutes till they release their juices. Taste fruit and vegetable mix. Squeeze as much lemon juice on top as you prefer. Taste again, then apply salt. Enjoy. 2 Turn heat to low, pile fried fruits and vegetables on top of pork chop, simmer five more minutes till they release their juices. Taste fruit and vegetable mix. Squeeze as much lemon juice on top as you prefer. Taste again, then apply salt. 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 My high-protein pancake recipe Marinated Eggs (Korean Mayak Marinade 마약계란) Italian Tiramisu Linguine w/Shrimp and veggies Stir Fry Pasta Sai Ua My high-protein pancake recipe Marinated Eggs (Korean Mayak Marinade 마약계란) Italian Tiramisu Linguine w/Shrimp and veggies Stir Fry Pasta Sai Ua Coconut Chana Dal Mint Lemonade (Welcome Drinks) Japanese Curry Muskmelon juice without sugar Pasta Sai Ua Amazing Caramel Sauce Raw mango shots My high-protein pancake recipe Carrot thoran (kerala style) Wild Garlic Salad Coconut Chana Dal Mint Lemonade (Welcome Drinks) Japanese Curry Muskmelon juice without sugar Pasta Sai Ua Amazing Caramel Sauce Raw mango shots My high-protein pancake recipe Carrot thoran (kerala style) Wild Garlic Salad
Easy Mac N Cheese! Recipe by curvy.n.sexii
Cooking Instructions 45 mins 1 preheat oven @ 350°F 2 take 2 cups dried elbow macaroni. cook as package says. drain water, rinse noodles with hot water. 3 in a bowl combine 2 cups of cheese, cream of mushroom soup, salt, pepper and garlic. stir and put into microwave. microwave until cheese melts. takes about 3 minutes stir once every minute until smooth. once cheese is melted take out of microwave add 2 tbs of milk. stir and add noodles blend well. poor into casserol dish and put remaining cheese on top. bake for about 25 - 30 minutes. 1 preheat oven @ 350°F 1 preheat oven @ 350°F 2 take 2 cups dried elbow macaroni. cook as package says. drain water, rinse noodles with hot water. 2 take 2 cups dried elbow macaroni. cook as package says. drain water, rinse noodles with hot water. 3 in a bowl combine 2 cups of cheese, cream of mushroom soup, salt, pepper and garlic. stir and put into microwave. microwave until cheese melts. takes about 3 minutes stir once every minute until smooth. once cheese is melted take out of microwave add 2 tbs of milk. stir and add noodles blend well. poor into casserol dish and put remaining cheese on top. bake for about 25 - 30 minutes. 3 in a bowl combine 2 cups of cheese, cream of mushroom soup, salt, pepper and garlic. stir and put into microwave. microwave until cheese melts. takes about 3 minutes stir once every minute until smooth. once cheese is melted take out of microwave add 2 tbs of milk. stir and add noodles blend well. poor into casserol dish and put remaining cheese on top. bake for about 25 - 30 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 Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips
Stain Glass Jello Bars Easy Recipe by Chef Nena
Cooking Instructions 1 Prepare all 4 boxes of your flavored jello and put into four separate dishes and place in fridge for 4 hours or until set firm. Cut into cubes of various sizes. 2 Places all cubes into a 13x9 baking dish that has been lightly sprayed with PAM or any similar cooking spray. 3 Mix both envelopes of unflavored gelatin with two cups of boiling water and stir in condensed milk. Allow to cool 10 minutes and pour over the cubes. Place in fridge for 4 hours or until set firm. Slice into bars. Keep in the fridge until ready to eat! 1 Prepare all 4 boxes of your flavored jello and put into four separate dishes and place in fridge for 4 hours or until set firm. Cut into cubes of various sizes. 1 Prepare all 4 boxes of your flavored jello and put into four separate dishes and place in fridge for 4 hours or until set firm. Cut into cubes of various sizes. 2 Places all cubes into a 13x9 baking dish that has been lightly sprayed with PAM or any similar cooking spray. 2 Places all cubes into a 13x9 baking dish that has been lightly sprayed with PAM or any similar cooking spray. 3 Mix both envelopes of unflavored gelatin with two cups of boiling water and stir in condensed milk. Allow to cool 10 minutes and pour over the cubes. Place in fridge for 4 hours or until set firm. Slice into bars. Keep in the fridge until ready to eat! 3 Mix both envelopes of unflavored gelatin with two cups of boiling water and stir in condensed milk. Allow to cool 10 minutes and pour over the cubes. Place in fridge for 4 hours or until set firm. Slice into bars. Keep in the fridge until ready to eat! 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 Crockpot Southwest Chicken 🐔 Pear Mascarpone Cake Grilled cheese cheeseburger Basque Burnt Cheesecake Japanese Chashu Crockpot Southwest Chicken 🐔 Pear Mascarpone Cake Grilled cheese cheeseburger Basque Burnt Cheesecake Japanese Chashu Crispy chicken broast Tea Chicken Vegetable Chowmin Mini Cheesecake with Blueberry Sauce Papaya Smoothie Papaya Smoothie Vegetable Omelette Toasts Chicken changezi Sprouted green moong and chana chaat Urad dal kachori tamatar ki sabji Crispy chicken broast Tea Chicken Vegetable Chowmin Mini Cheesecake with Blueberry Sauce Papaya Smoothie Papaya Smoothie Vegetable Omelette Toasts Chicken changezi Sprouted green moong and chana chaat Urad dal kachori tamatar ki sabji
Super Easy Summer Dessert: Mango Yogurt Pudding Recipe by Mrs Ps Kitchen
Mango, Rum & Yogurt Dessert Mango, Rum & Yogurt Dessert Your probably thinking to yourselves right about now, OMG Sophie another Mango recipe!! ufff hehehehe. I know, I know but I still have a few more Mangos to get through and well, why not share with you another wonderful recipe that has Mango in it. This one is so yummy because it has yogurt, honey and rum & blueberry topping. 🙂 Have I gotten your attention yet with this one? I hope so 🙂 I have a really close friend who just the other day told me that she doesn’t like Mangos :(. It was so funny because I had just posted the Mango Smoothie and I was on the phone with her when she saw my post and right away voiced in a really hilarious way “I don’t like Mangos SORRYYY”. hehehe I was quite surprised because I have known her for more than 10 yrs. and this I think is the only topic we have never discussed…Tropical Fruit. 🙂 I am sure that there are more people out there who do not care for this fruit, just like I don’t care for bananas..:) I think, no I know when I stopped eating bananas, I was very young and heading into the kitchen when I saw my mom who was about to feed my baby brother at the time take a banana and mush it all up (just remembering the site makes my face all cringy) and started to feed him. I’m not exactly sure what happened it could have been the smell of the banana or the site hmm. but that was the last time I ate one. 🙂 Till this day if I see someone eating a banana I walk the other way or go into another room..yep that’s what I do. 🙂 Anyway, Foodzesty
Three Milks Gelatin With Pecans Recipe by LuzMa SG
Cooking Instructions 20 minutes plus chilling time 1 Gather all the ingredients. Sprinkle the gelatin over the cold water to bloom. Grease the molds with neutral oil to make unmolding easier. You can use a large mold or individual molds. 2 Once the gelatin is hydrated, microwave it for 30 seconds until dissolved. In a blender, combine the sweetened condensed milk, evaporated milk, whole milk, and pecans. 3 Blend the mixture well, then slowly pour in the dissolved gelatin while the blender is running. Pour the mixture into the prepared molds, let it set until firm, then unmold. Enjoy! 1 Gather all the ingredients. Sprinkle the gelatin over the cold water to bloom. Grease the molds with neutral oil to make unmolding easier. You can use a large mold or individual molds. 1 Gather all the ingredients. Sprinkle the gelatin over the cold water to bloom. Grease the molds with neutral oil to make unmolding easier. You can use a large mold or individual molds. 2 Once the gelatin is hydrated, microwave it for 30 seconds until dissolved. In a blender, combine the sweetened condensed milk, evaporated milk, whole milk, and pecans. 2 Once the gelatin is hydrated, microwave it for 30 seconds until dissolved. In a blender, combine the sweetened condensed milk, evaporated milk, whole milk, and pecans. 3 Blend the mixture well, then slowly pour in the dissolved gelatin while the blender is running. Pour the mixture into the prepared molds, let it set until firm, then unmold. Enjoy! 3 Blend the mixture well, then slowly pour in the dissolved gelatin while the blender is running. Pour the mixture into the prepared molds, let it set until firm, then unmold. 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 Garlic Fried Chicken Red Beans and Rice Goan Sausage Pulao Banana and Cheese Sandwich Classic Chocolate Chip Cookies Garlic Fried Chicken Red Beans and Rice Goan Sausage Pulao Banana and Cheese Sandwich Classic Chocolate Chip Cookies Sabudana kheer Makhana kheer Masala milk Salmon Wellington Spicy Porridge Beans Famous Korean style Strawberry Milk #WMD (Shahi mater paneer with mawagravy) Blueberry yoghurt smoothie Cold Coffee Sweet Sattu Butetrmilk Sabudana kheer Makhana kheer Masala milk Salmon Wellington Spicy Porridge Beans Famous Korean style Strawberry Milk #WMD (Shahi mater paneer with mawagravy) Blueberry yoghurt smoothie Cold Coffee Sweet Sattu Butetrmilk
Chilled Walnut Ajoblanco Soup With Vermouth Gelatin Recipe by M.E.T.R. (MªElena)
Cooking Instructions 15 min 1 To make the vermouth gelatin, soak the gelatin sheets in water for about 10 minutes. Heat the vermouth until hot but not boiling, then add the softened gelatin and stir until fully dissolved. Pour into a small container so you can cut it into small cubes once set. Refrigerate for about 4 hours, or ideally overnight, until firm. 2 For the soup, blend all the ingredients together. Adjust the amount of lemon, EVOO, and salt to your taste, but remember this is ajoblanco, so the garlic flavor should stand out. 3 Serve the soup topped with anchovies, vermouth gelatin cubes, and a drizzle of EVOO. 1 To make the vermouth gelatin, soak the gelatin sheets in water for about 10 minutes. Heat the vermouth until hot but not boiling, then add the softened gelatin and stir until fully dissolved. Pour into a small container so you can cut it into small cubes once set. Refrigerate for about 4 hours, or ideally overnight, until firm. 1 To make the vermouth gelatin, soak the gelatin sheets in water for about 10 minutes. Heat the vermouth until hot but not boiling, then add the softened gelatin and stir until fully dissolved. Pour into a small container so you can cut it into small cubes once set. Refrigerate for about 4 hours, or ideally overnight, until firm. 2 For the soup, blend all the ingredients together. Adjust the amount of lemon, EVOO, and salt to your taste, but remember this is ajoblanco, so the garlic flavor should stand out. 2 For the soup, blend all the ingredients together. Adjust the amount of lemon, EVOO, and salt to your taste, but remember this is ajoblanco, so the garlic flavor should stand out. 3 Serve the soup topped with anchovies, vermouth gelatin cubes, and a drizzle of EVOO. 3 Serve the soup topped with anchovies, vermouth gelatin cubes, and a drizzle of EVOO. 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 Homemade Philly Cheesesteaks Japanese style Grilled Chicken Wings with shio-koji Slow cooked cinnamon roll casserole Bbq chicken pizza rolls Chicken & Stuffing Homemade Philly Cheesesteaks Japanese style Grilled Chicken Wings with shio-koji Slow cooked cinnamon roll casserole Bbq chicken pizza rolls Chicken & Stuffing Puffed Rice Pakoda | Murmura Pakoda Besan & Oats Chilla Tuc nuggets sandwich Chaap masala tikka Pkoda kadi Chhiba Dhokli / Steamed Dhokli Ridge gourd and Mushroom Masala Curry One Pot seafood Baked French Fries With Dip Tandoori Pomfret Puffed Rice Pakoda | Murmura Pakoda Besan & Oats Chilla Tuc nuggets sandwich Chaap masala tikka Pkoda kadi Chhiba Dhokli / Steamed Dhokli Ridge gourd and Mushroom Masala Curry One Pot seafood Baked French Fries With Dip Tandoori Pomfret