ademchaoua/GeneralTextCorpus huggingface dataset:
Rice Flour Kurkure Recipe by Seema Sharma
Cooking Instructions 20 min. 1 In a bowl add rice flour + besan + salt n mix well 2 Then in a pan add 3 cups of water when it starts boiling add mixture of flour 3 Mix well on a low flame and off the flame.Transfer this batter to a bowl & knead the dough properly 4 Now take a small portion of the dough & roll with the help of fingers of the hands 5 Then heat oil in a wok add these kurkure & fry on a medium flame 🔥 6 After frying sprinkle with chilli powder and chart masala powder mix properly & enjoy homemade kurkure 😋 7 1 In a bowl add rice flour + besan + salt n mix well 1 In a bowl add rice flour + besan + salt n mix well 2 Then in a pan add 3 cups of water when it starts boiling add mixture of flour 2 Then in a pan add 3 cups of water when it starts boiling add mixture of flour 3 Mix well on a low flame and off the flame.Transfer this batter to a bowl & knead the dough properly 3 Mix well on a low flame and off the flame.Transfer this batter to a bowl & knead the dough properly 4 Now take a small portion of the dough & roll with the help of fingers of the hands 4 Now take a small portion of the dough & roll with the help of fingers of the hands 5 Then heat oil in a wok add these kurkure & fry on a medium flame 🔥 5 Then heat oil in a wok add these kurkure & fry on a medium flame 🔥 6 After frying sprinkle with chilli powder and chart masala powder mix properly & enjoy homemade kurkure 😋 6 After frying sprinkle with chilli powder and chart masala powder mix properly & enjoy homemade kurkure 😋 7 7 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 Mediterranean Green Bean Salad Easy macaroni salad Mexican Picadillo Chinese-Style BBQ Seasoning (烧烤料） No Bake Oatmeal Balls Mediterranean Green Bean Salad Easy macaroni salad Mexican Picadillo Chinese-Style BBQ Seasoning (烧烤料） No Bake Oatmeal Balls Jowar sukhdi Easy macaroni salad Mediterranean Green Bean Salad Quinoa Dosa Deviled eggs Mango Halwa Mushroom Pepper Fry Dragon Fruit Fizz Mocktail --- 2 Good To Miss Homemade Turkey Sausage Diet Raisens cake 🍰🍰without oven Jowar sukhdi Easy macaroni salad Mediterranean Green Bean Salad Quinoa Dosa Deviled eggs Mango Halwa Mushroom Pepper Fry Dragon Fruit Fizz Mocktail --- 2 Good To Miss Homemade Turkey Sausage Diet Raisens cake 🍰🍰without oven
Waffle Maker
Kitchen Tools Waffles have a special place in the hearts of breakfast enthusiasts around the world. The golden, crispy exterior paired with a soft, fluffy interior makes them an irresistible treat. But what’s the secret behind perfect waffles every time? The answer lies in the trusty waffle maker. A waffle maker is not just a kitchen appliance; it’s a gateway to creating memories around the breakfast table. Whether it’s a classic round waffle maker or a fancy Belgian waffle maker, this device has revolutionized the way we enjoy waffles. A waffle maker is a versatile and valuable addition to any kitchen. It empowers you to create restaurant-quality waffles in the comfort of your own home. Choosing the Right Waffle Maker When selecting a waffle maker, consider the type of waffles you prefer. Choose between a regular waffle maker and a Belgian waffle maker. Some waffle makers even come in fun shapes and sizes, adding a playful touch to your breakfast. Main Differences Between Belgian and Regular Waffle Makers The primary difference between a regular waffle maker and a Belgian waffle maker lies in the design and the resulting waffles they produce. Regular waffle makers create thinner, denser waffles with smaller pockets, which are ideal for holding just the right amount of syrup and toppings. They are often more compact and have quicker cooking times. On the other hand, Belgian waffle makers are typical for their hinge, which allows them to rotate and flip while the waffle is cooking inside. Aside from the flipping mechanism, they are characterized by their larger, deeper grids, which result in thicker, fluffier waffles with big pockets – perfect for a generous helping of butter, syrup, or fruit.” Features to Look For Modern waffle makers boast a variety of features designed to enhance the cooking experience. Non-stick surfaces ensure easy waffle release and cleanup. Indicator lights and sounds alert you when your waffles are perfectly cooked. Some models offer adjustable temperature controls, allowing you to customize the crispiness to your liking. The Convenience Factor One of the greatest advantages of owning a waffle maker is the convenience it offers. Gone are the days of standing over a hot stove, flipping waffles. With a waffle maker, you simply pour in the batter, close the lid, and wait for the magic to happen. It’s a hassle-free way to enjoy a delicious breakfast or even a waffle-based dessert. A Waffle Maker for Every Kitchen Whether you’re a cooking novice or a seasoned chef, there’s a waffle maker out there for you. From budget-friendly options to high-end models with all the bells and whistles, the market is full of choices. Brands like Cuisinart, Krups, and Hamilton Beach offer reliable waffle makers that cater to various preferences and price points.
Fruit Nut Yogurt Parfait Recipe by Macintosh
Pomegranate and Walnut Parfait With Greek Yoghurt Pomegranate and Walnut Parfait With Greek Yoghurt #Colourwhite Pomegranate Parfait is a tasty and extravagant dessert that is a no-cook and easy to assemble. Food traditions are an integral part of festivals around the globe and this Persian Pomegranate and Walnut Parfait is inspired by the American Parfait but uses local ingredients to suit local palates. You might indulge in mince pies, while I would dig into Gajjar ka Halwa for instance in this part of the world. Depending on where you were born and grew up, and where you leave now, the seasonal dishes that adorn your table may be sweet, savoury, sweet and sour or a little bit of sugar and a little bit of spice and all that is nice. When my kids came visiting, I made this creamy, crunchy, crumbly, scrunchy Pomegranate and Walnut Parfait. The recipe is Persian but I am sure it is inspired by the American Parfait. I used Walnuts as I have a really wonderful stash of walnuts from Kashmir. So, this is how recipes change and take different shapes and flavours when each one of us improvises with local ingredients. Instead of whipped cream, I used Greek yoghurt which is healthier and easier to use. For this pomegranate parfait, I have used plain yoghurt and condensed milk. Pre-sweetened yoghurt does not give the same taste. The combination has a very silky and creamy texture that really goes well with the crunchy crackers and walnuts.I love Oreos and I used them as they are not as crunchy as other crackers and the texture blends well with the smooth yoghurt Harjeet Kaur
Yogurt Parfait Recipe by Jiya
Pomegranate and Walnut Parfait With Greek Yoghurt Pomegranate and Walnut Parfait With Greek Yoghurt #Colourwhite Pomegranate Parfait is a tasty and extravagant dessert that is a no-cook and easy to assemble. Food traditions are an integral part of festivals around the globe and this Persian Pomegranate and Walnut Parfait is inspired by the American Parfait but uses local ingredients to suit local palates. You might indulge in mince pies, while I would dig into Gajjar ka Halwa for instance in this part of the world. Depending on where you were born and grew up, and where you leave now, the seasonal dishes that adorn your table may be sweet, savoury, sweet and sour or a little bit of sugar and a little bit of spice and all that is nice. When my kids came visiting, I made this creamy, crunchy, crumbly, scrunchy Pomegranate and Walnut Parfait. The recipe is Persian but I am sure it is inspired by the American Parfait. I used Walnuts as I have a really wonderful stash of walnuts from Kashmir. So, this is how recipes change and take different shapes and flavours when each one of us improvises with local ingredients. Instead of whipped cream, I used Greek yoghurt which is healthier and easier to use. For this pomegranate parfait, I have used plain yoghurt and condensed milk. Pre-sweetened yoghurt does not give the same taste. The combination has a very silky and creamy texture that really goes well with the crunchy crackers and walnuts.I love Oreos and I used them as they are not as crunchy as other crackers and the texture blends well with the smooth yoghurt Harjeet Kaur
Baked Italian Cod With Cherry Tomatoes, Olives And Peppers Recipe by Tom Jacobs
Pasta with Tomatoes and Olives Pasta with Tomatoes and Olives If you’ve followed me for any length of time, you know that I turn to Nora Roberts for comfort reading and comfort eating. There is a soothing formula to her trilogies. In times of crisis (hello, pandemic…) I know what I’m going to get and that her characters are never going to let me down. The trilogies that I enjoy most feature food pretty prominently. There is almost always a member of the team who is either a professional cook or someone who cooks elaborately to think, relax, or strategize. This specific pasta comes from "Stars of Fortune" and is so simple to make that you could easily enjoy it any time the fancy strikes. Full disclosure, in the book it’s penne and black olives, but I went with what I had and thought would be delicious. Please feel free to do the same. “Pasta with Tomatoes and Olives” is as open-ended a direction as you would like it to be. Note: I used my air fryer’s dehydration setting to roast my tomatoes, but you could do them in the oven just as effectively. Or, buy a jar of sun dried. Or, use them fresh. There’s no wrong way to do this. Ann - FeastingOnFiction
Strawberry Jello/Poke Cake Recipe by Makenzies Mom
Strawberry Jello/Poke Cake Cooking Instructions 1 Preheat oven to 350° 2 Mix cake mix, 3 eggs, 1 1/4 cups of water and 1/3 cups of vegetable oil 3 Lightly grease bottom of pan with vegetable oil. Bake for about 25 minutes or until golden brown. Stick a folk in the cake (if nothing is on the folk when you pull it out, your cake is done) 4 Make jello according to package 5 Poke holes all over the cake. It's important that the holes DON'T go all the way through the cake. 6 Pour the jello in the holes (I don't use all the jello) 7 Put cake in refrigerator for about 4 to 5 hours 8 Spread whipped cream on top of cake. 9 Top it off with strawberries (if you like) 10 Enjoy :-) 1 Preheat oven to 350° 1 Preheat oven to 350° 2 Mix cake mix, 3 eggs, 1 1/4 cups of water and 1/3 cups of vegetable oil 2 Mix cake mix, 3 eggs, 1 1/4 cups of water and 1/3 cups of vegetable oil 3 Lightly grease bottom of pan with vegetable oil. Bake for about 25 minutes or until golden brown. Stick a folk in the cake (if nothing is on the folk when you pull it out, your cake is done) 3 Lightly grease bottom of pan with vegetable oil. Bake for about 25 minutes or until golden brown. Stick a folk in the cake (if nothing is on the folk when you pull it out, your cake is done) 4 Make jello according to package 4 Make jello according to package 5 Poke holes all over the cake. It's important that the holes DON'T go all the way through the cake. 5 Poke holes all over the cake. It's important that the holes DON'T go all the way through the cake. 6 Pour the jello in the holes (I don't use all the jello) 6 Pour the jello in the holes (I don't use all the jello) 7 Put cake in refrigerator for about 4 to 5 hours 7 Put cake in refrigerator for about 4 to 5 hours 8 Spread whipped cream on top of cake. 8 Spread whipped cream on top of cake. 9 Top it off with strawberries (if you like) 9 Top it off with strawberries (if you like) 10 Enjoy :-) 10 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 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
Jello Cake Recipe by 86jamielynn
jello cake Cooking Instructions 3 hours 1 first make a white cake as the box describes 2 let cake cool and poke holes in the cake 3 make jello as package decribes and poor the still liquid jello over the entire cake. 4 place in refrigerator for at least 2hrs to cool 5 take and cover the top with cool whip. 6 cut strawberries into quarters and mix in blueberries and place all over the top of cool whip. 7 if you want lower calories use light cool whip and sugar free jello. this makes a cool and refreshing cake that is light and delishes. great for summer and to add flare for July 4th do a flag style cake using the red n white berries. all my friends love this cake. 1 first make a white cake as the box describes 1 first make a white cake as the box describes 2 let cake cool and poke holes in the cake 2 let cake cool and poke holes in the cake 3 make jello as package decribes and poor the still liquid jello over the entire cake. 3 make jello as package decribes and poor the still liquid jello over the entire cake. 4 place in refrigerator for at least 2hrs to cool 4 place in refrigerator for at least 2hrs to cool 5 take and cover the top with cool whip. 5 take and cover the top with cool whip. 6 cut strawberries into quarters and mix in blueberries and place all over the top of cool whip. 6 cut strawberries into quarters and mix in blueberries and place all over the top of cool whip. 7 if you want lower calories use light cool whip and sugar free jello. this makes a cool and refreshing cake that is light and delishes. great for summer and to add flare for July 4th do a flag style cake using the red n white berries. all my friends love this cake. 7 if you want lower calories use light cool whip and sugar free jello. this makes a cool and refreshing cake that is light and delishes. great for summer and to add flare for July 4th do a flag style cake using the red n white berries. all my friends love this cake. 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
Mango Mochi Recipe by Dandanyummyfood
Cooking Instructions 45 minutes 1 Make the Mochi Dough: • Mix the flour, cornstarch, sugar, and milk until smooth. • Cover with plastic wrap (poke a few holes) and microwave for 4 minutes, stirring halfway. • Stir in the butter until smooth. 2 Make the Filling: • Whip the cream with sugar until thick. • Dice the mango. 3 Assemble: • Divide the mochi dough into 8-10 pieces. • On a floured surface, flatten each piece, add some whipped cream and mango, then seal into a ball. 4 Place the dough a small bowl and add some whipped cream and mango. 5 Seal into a ball. 6 Serve: • Place each mochi in a cupcake liner and enjoy! 1 Make the Mochi Dough: • Mix the flour, cornstarch, sugar, and milk until smooth. • Cover with plastic wrap (poke a few holes) and microwave for 4 minutes, stirring halfway. • Stir in the butter until smooth. 1 Make the Mochi Dough: • Mix the flour, cornstarch, sugar, and milk until smooth. • Cover with plastic wrap (poke a few holes) and microwave for 4 minutes, stirring halfway. • Stir in the butter until smooth. 2 Make the Filling: • Whip the cream with sugar until thick. • Dice the mango. 2 Make the Filling: • Whip the cream with sugar until thick. • Dice the mango. 3 Assemble: • Divide the mochi dough into 8-10 pieces. • On a floured surface, flatten each piece, add some whipped cream and mango, then seal into a ball. 3 Assemble: • Divide the mochi dough into 8-10 pieces. • On a floured surface, flatten each piece, add some whipped cream and mango, then seal into a ball. 4 Place the dough a small bowl and add some whipped cream and mango. 4 Place the dough a small bowl and add some whipped cream and mango. 5 Seal into a ball. 5 Seal into a ball. 6 Serve: • Place each mochi in a cupcake liner and enjoy! 6 Serve: • Place each mochi in a cupcake liner 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 Crockpot Taco Hashbrown Casserole Easy Mexican Rice Asian-Style Cucumber Salad Chinese Noodle Soup Korean spinach side dish (시금치무침) Crockpot Taco Hashbrown Casserole Easy Mexican Rice Asian-Style Cucumber Salad Chinese Noodle Soup Korean spinach side dish (시금치무침) Shrimp and Cucumber Dumplings Pepper Steak Egg and Chives Dumplings Shrimp and Broccoli Asian-Style Cucumber Salad Crisscross-Cut Asian Style Cucumber Salad Strawberry Mochi Homemade Chilli Oil Hainanese Chicken with Yellow Rice Fried Rice with Leftover Lamb Skewers Shrimp and Cucumber Dumplings Pepper Steak Egg and Chives Dumplings Shrimp and Broccoli Asian-Style Cucumber Salad Crisscross-Cut Asian Style Cucumber Salad Strawberry Mochi Homemade Chilli Oil Hainanese Chicken with Yellow Rice Fried Rice with Leftover Lamb Skewers
Mango Mochi Recipe by Dandanyummyfood
Cooking Instructions 45 minutes 1 Mix the glutinous rice flour, sugar, cornstarch, and milk or water in a bowl. 2 Cover with cling wrap, poke holes, and microwave for 4.5 minutes. 3 Add butter and stir with a spatula. 4 Let the dough cool slightly, then stretch until smooth. 5 Cook extra glutinous rice flour for dusting over medium heat for 4-6 minutes. 6 Divide the dough into 4 pieces. 7 Flatten each piece, place mango slices in the center, and seal. 8 Dust with cooked glutinous rice flour or coconut flakes before serving. 1 Mix the glutinous rice flour, sugar, cornstarch, and milk or water in a bowl. 1 Mix the glutinous rice flour, sugar, cornstarch, and milk or water in a bowl. 2 Cover with cling wrap, poke holes, and microwave for 4.5 minutes. 2 Cover with cling wrap, poke holes, and microwave for 4.5 minutes. 3 Add butter and stir with a spatula. 3 Add butter and stir with a spatula. 4 Let the dough cool slightly, then stretch until smooth. 4 Let the dough cool slightly, then stretch until smooth. 5 Cook extra glutinous rice flour for dusting over medium heat for 4-6 minutes. 5 Cook extra glutinous rice flour for dusting over medium heat for 4-6 minutes. 6 Divide the dough into 4 pieces. 6 Divide the dough into 4 pieces. 7 Flatten each piece, place mango slices in the center, and seal. 7 Flatten each piece, place mango slices in the center, and seal. 8 Dust with cooked glutinous rice flour or coconut flakes before serving. 8 Dust with cooked glutinous rice flour or coconut flakes 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 Chapaguri Homemade Sourdough Pizza Sugar Cookies Shrimp Chow Mein Pizza with Homemade Pizza Dough Chapaguri Homemade Sourdough Pizza Sugar Cookies Shrimp Chow Mein Pizza with Homemade Pizza Dough Spicy Beef Jerky Tofu Tomato Soup Grilled Cheese Sandwich Chinese Salad Sugar Cookies Grilled Chicken Salad Mongolian Beef Avocado Grilled Cheese Sandwich Twisted Dough Pastry (Ma Hua) Pico de Gallo Spicy Beef Jerky Tofu Tomato Soup Grilled Cheese Sandwich Chinese Salad Sugar Cookies Grilled Chicken Salad Mongolian Beef Avocado Grilled Cheese Sandwich Twisted Dough Pastry (Ma Hua) Pico de Gallo