ademchaoua/GeneralTextCorpus huggingface dataset:
Garlic, Cream, And Emmental Mashed Potato Gratin Recipe by Mila Skull
Cooking Instructions 40 minutes 1 Wash the potatoes. 2 Place the potatoes in a large pot of water, add the coarse salt, and cook for 30 minutes. 3 Peel the garlic. 4 Press the garlic and drain the potatoes. 5 Peel the potatoes carefully (they will be hot), and cut them into pieces in a large dish as you go. 6 Mash the potatoes with a potato masher, add the garlic, and mix. Preheat the oven to 400°F (200°C). 7 Add the cream and season with white pepper. 8 Mix well, then add the cheese. 9 Stir, then transfer the mashed potatoes to a baking dish. 10 Smooth the top and use a fork to create a pattern. Bake for 10 minutes. 11 It's ready! 12 1 Wash the potatoes. 1 Wash the potatoes. 2 Place the potatoes in a large pot of water, add the coarse salt, and cook for 30 minutes. 2 Place the potatoes in a large pot of water, add the coarse salt, and cook for 30 minutes. 3 Peel the garlic. 3 Peel the garlic. 4 Press the garlic and drain the potatoes. 4 Press the garlic and drain the potatoes. 5 Peel the potatoes carefully (they will be hot), and cut them into pieces in a large dish as you go. 5 Peel the potatoes carefully (they will be hot), and cut them into pieces in a large dish as you go. 6 Mash the potatoes with a potato masher, add the garlic, and mix. Preheat the oven to 400°F (200°C). 6 Mash the potatoes with a potato masher, add the garlic, and mix. Preheat the oven to 400°F (200°C). 7 Add the cream and season with white pepper. 7 Add the cream and season with white pepper. 8 Mix well, then add the cheese. 8 Mix well, then add the cheese. 9 Stir, then transfer the mashed potatoes to a baking dish. 9 Stir, then transfer the mashed potatoes to a baking dish. 10 Smooth the top and use a fork to create a pattern. Bake for 10 minutes. 10 Smooth the top and use a fork to create a pattern. Bake for 10 minutes. 11 It's ready! 11 It's ready! 12 12 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 Panko chicken thighs Breakfast taco Resolutions… French Onion Pot Roast HomeMade Marzipan Panko chicken thighs Breakfast taco Resolutions… French Onion Pot Roast HomeMade Marzipan Mixed Nuts Chikki Thepla from leftover daal and sabji Italian Pasta Methi no ghegho Mix sprout Falafal Dryfruit stuffed Gulab Jamun with Jaggery Syrup Keto biscotti (twice cooked) Tuna/salmon cupcakes The best gingerbread cookies Carrot Kheer Mixed Nuts Chikki Thepla from leftover daal and sabji Italian Pasta Methi no ghegho Mix sprout Falafal Dryfruit stuffed Gulab Jamun with Jaggery Syrup Keto biscotti (twice cooked) Tuna/salmon cupcakes The best gingerbread cookies Carrot Kheer
Basil Tomato Soup (Instant Pot) Recipe by Chef Weird Beard
Basil Tomato Soup (Instant Pot) Cooking Instructions 1 Chop onion and sauté with garlic in butter until translucent using instant pot. 2 Added tomatoes 🍅, chicken broth, water, basil (saving a bit for garnish), salt, pepper, oregano, and cook for 6 minutes. 3 Using a blender, blend until smooth in 2 batches, move to a stovetop pot on “Lo” or “Keep warm” and mix in heavy cream (you can take this time to make a grilled cheese or toast some bread if desired) 4 Move to serving bowls, evenly sprinkle Parmesan cheese, add a pinch or two of red pepper flakes for taste and color, and place remaining basil 🌿 in center of bowl. 5 VOILA! Take a cooksnap & let us know what you thought! 1 Chop onion and sauté with garlic in butter until translucent using instant pot. 1 Chop onion and sauté with garlic in butter until translucent using instant pot. 2 Added tomatoes 🍅, chicken broth, water, basil (saving a bit for garnish), salt, pepper, oregano, and cook for 6 minutes. 2 Added tomatoes 🍅, chicken broth, water, basil (saving a bit for garnish), salt, pepper, oregano, and cook for 6 minutes. 3 Using a blender, blend until smooth in 2 batches, move to a stovetop pot on “Lo” or “Keep warm” and mix in heavy cream (you can take this time to make a grilled cheese or toast some bread if desired) 3 Using a blender, blend until smooth in 2 batches, move to a stovetop pot on “Lo” or “Keep warm” and mix in heavy cream (you can take this time to make a grilled cheese or toast some bread if desired) 4 Move to serving bowls, evenly sprinkle Parmesan cheese, add a pinch or two of red pepper flakes for taste and color, and place remaining basil 🌿 in center of bowl. 4 Move to serving bowls, evenly sprinkle Parmesan cheese, add a pinch or two of red pepper flakes for taste and color, and place remaining basil 🌿 in center of bowl. 5 VOILA! Take a cooksnap & let us know what you thought! 5 VOILA! Take a cooksnap & let us know what you thought! 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 Chicken Suizas Enchiladas Duck breasts fillet with orange sauce Crispy Pork Belly Hamburger Stroganoff Mango Float Chicken Suizas Enchiladas Duck breasts fillet with orange sauce Crispy Pork Belly Hamburger Stroganoff Mango Float Pepper chicken Multinectar fruit juice Cheese brust paratha Banana and coconut smoothie Pudine ki chutney Potatoes soup Pea potato samosa Fodnicha Bhat Flower Oreo Bites with Cadbury Gems Roasted Almond And Rose Bounty Rocks Pepper chicken Multinectar fruit juice Cheese brust paratha Banana and coconut smoothie Pudine ki chutney Potatoes soup Pea potato samosa Fodnicha Bhat Flower Oreo Bites with Cadbury Gems Roasted Almond And Rose Bounty Rocks
Tomato Basil Soup Recipe by Danielle Barnes
Cooking Instructions 1 hr. 1 In a large pot, melt the butter over medium-low heat. Add onions and cook gently until soft and translucent, about 15 minutes. 2 Add flour and stir to combine until slightly pale gold, do not allow to brown. 3 Stir in the tomatoes, chicken broth, sugar, salt, celery salt, and pepper. Rise heat to medium until it starts to boil then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently. 4 Stir in torn basil, heavy cream and honey. Remove from heat and puree with immersion blender or in batches in a standing blender until smooth. Top with drizzle of heavy cream and more fresh basil. 1 In a large pot, melt the butter over medium-low heat. Add onions and cook gently until soft and translucent, about 15 minutes. 1 In a large pot, melt the butter over medium-low heat. Add onions and cook gently until soft and translucent, about 15 minutes. 2 Add flour and stir to combine until slightly pale gold, do not allow to brown. 2 Add flour and stir to combine until slightly pale gold, do not allow to brown. 3 Stir in the tomatoes, chicken broth, sugar, salt, celery salt, and pepper. Rise heat to medium until it starts to boil then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently. 3 Stir in the tomatoes, chicken broth, sugar, salt, celery salt, and pepper. Rise heat to medium until it starts to boil then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently. 4 Stir in torn basil, heavy cream and honey. Remove from heat and puree with immersion blender or in batches in a standing blender until smooth. Top with drizzle of heavy cream and more fresh basil. 4 Stir in torn basil, heavy cream and honey. Remove from heat and puree with immersion blender or in batches in a standing blender until smooth. Top with drizzle of heavy cream and more fresh basil. 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 Sausage gravy Shredded Beef for Tacos/Burritos Veggie Ramen (instant) #tRGj Fresh Salmon Ninja Foodi AF Nankhatai Recipe | Eggless Nankhatai | Indian cookies | Mouth melting Crunchy Nankhatai Sausage gravy Shredded Beef for Tacos/Burritos Veggie Ramen (instant) #tRGj Fresh Salmon Ninja Foodi AF Nankhatai Recipe | Eggless Nankhatai | Indian cookies | Mouth melting Crunchy Nankhatai Grilled seafood with a tropical blend of high protein veggies Raw banana cutlets Authentic Cone idlies! Banana Balls Nankhatai Dhokla Cake(bake theme) Pav bhaji Spinach mint pulao Oven Baked Creamy Cream Cheese Dip Grilled seafood with a tropical blend of high protein veggies Raw banana cutlets Authentic Cone idlies! Banana Balls Nankhatai Dhokla Cake(bake theme) Pav bhaji Spinach mint pulao Oven Baked Creamy Cream Cheese Dip
Tomato Soup (No Cream) Recipe by lilis.home
Cooking Instructions 30 mins 1 Chop onions while pot is on medium high 2 Add oil, onions, garlic, anchovy and sautee on medium high heat until onions soften 3 Add tomatoes, water and chicken bullion and let simmer for 10 minutes 4 Use a hand blender or transfer soup into a blender, blend till smooth 5 After tomatoes, onions and garlic are blended, add basil, bay leaf, sugar, black pepper, let simmer for 15 minutes 6 Add butter and salt to taste 1 Chop onions while pot is on medium high 1 Chop onions while pot is on medium high 2 Add oil, onions, garlic, anchovy and sautee on medium high heat until onions soften 2 Add oil, onions, garlic, anchovy and sautee on medium high heat until onions soften 3 Add tomatoes, water and chicken bullion and let simmer for 10 minutes 3 Add tomatoes, water and chicken bullion and let simmer for 10 minutes 4 Use a hand blender or transfer soup into a blender, blend till smooth 4 Use a hand blender or transfer soup into a blender, blend till smooth 5 After tomatoes, onions and garlic are blended, add basil, bay leaf, sugar, black pepper, let simmer for 15 minutes 5 After tomatoes, onions and garlic are blended, add basil, bay leaf, sugar, black pepper, let simmer for 15 minutes 6 Add butter and salt to taste 6 Add butter and salt to taste 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 Spicy burrata rigatoni Miso mushroom oats Chicken Shawarma Beef and Bean Burrito Korean Black Bean Chicken Lettuce Wraps Spicy burrata rigatoni Miso mushroom oats Chicken Shawarma Beef and Bean Burrito Korean Black Bean Chicken Lettuce Wraps Lemon and white chocolate cake Sweet Corn Dhokala, मक्याचा ढोकळा Chinese Black Beans Chicken Shawarma Miso mushroom oats Caprese pizza with garlic and herb dip Chashu pork with rice cooker- Easy! Gluten Free Loaf Oatmeal & Coconut 🥥 Cookies!! Omani mqallai Lemon and white chocolate cake Sweet Corn Dhokala, मक्याचा ढोकळा Chinese Black Beans Chicken Shawarma Miso mushroom oats Caprese pizza with garlic and herb dip Chashu pork with rice cooker- Easy! Gluten Free Loaf Oatmeal & Coconut 🥥 Cookies!! Omani mqallai
Seafood Pappa Al Pomodoro Recipe by mavlini
Cooking Instructions 1 Slice the bread and rub the edges with the garlic cloves. 2 Lay the bread slices in a wide saucepan, add the tomato, season with salt and pepper, and cover with some broth. Let it cook down a bit. 3 Clean the cuttlefish and cut them into strips. Add them to the bread and cook, stirring occasionally. 4 Continue adding broth as needed until you've used it all, the bread has broken down, and the cuttlefish are cooked through. 5 When the pappa is ready, turn off the heat and add the fresh basil leaves and a drizzle of extra virgin olive oil. 1 Slice the bread and rub the edges with the garlic cloves. 1 Slice the bread and rub the edges with the garlic cloves. 2 Lay the bread slices in a wide saucepan, add the tomato, season with salt and pepper, and cover with some broth. Let it cook down a bit. 2 Lay the bread slices in a wide saucepan, add the tomato, season with salt and pepper, and cover with some broth. Let it cook down a bit. 3 Clean the cuttlefish and cut them into strips. Add them to the bread and cook, stirring occasionally. 3 Clean the cuttlefish and cut them into strips. Add them to the bread and cook, stirring occasionally. 4 Continue adding broth as needed until you've used it all, the bread has broken down, and the cuttlefish are cooked through. 4 Continue adding broth as needed until you've used it all, the bread has broken down, and the cuttlefish are cooked through. 5 When the pappa is ready, turn off the heat and add the fresh basil leaves and a drizzle of extra virgin olive oil. 5 When the pappa is ready, turn off the heat and add the fresh basil leaves and a drizzle of extra virgin olive oil. 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 Cast iron skillet Pineapple Upside Down Cake Drive-thru Chili Slow Cooker Carrot Ginger Soup Mexican Breakfast Burrito Cheesecake Cast iron skillet Pineapple Upside Down Cake Drive-thru Chili Slow Cooker Carrot Ginger Soup Mexican Breakfast Burrito Cheesecake Yellow daal Creamy kienyeji veges Vegetable Appetizer My Sweet onion Pork Seaks with Applesauce. 😘 Air Fryer Crispy Cheese Sandwich General Tso’s chicken Avocado smoothie Onion pie My Delicious Mango & Cream 😍 Cinnamon rolls Yellow daal Creamy kienyeji veges Vegetable Appetizer My Sweet onion Pork Seaks with Applesauce. 😘 Air Fryer Crispy Cheese Sandwich General Tso’s chicken Avocado smoothie Onion pie My Delicious Mango & Cream 😍 Cinnamon rolls
Cod Bouillabaisse Recipe by Zypoff
Cooking Instructions 1 Heat 1/3 cup olive oil (about 80 ml) in a large pot. Sauté the onions, leek whites, and chopped garlic uncovered for 15 minutes, stirring occasionally. 2 Add the peeled tomatoes. Squeeze out the excess liquid and chop them into pieces. Add to the other vegetables and cook for a few more minutes. 3 Season with saffron, salt, pepper, bouquet garni, and basil. Add enough water to cover, then pour in the dry white wine and tomato paste. Cook for 20 minutes. 4 Cut the cod into pieces and add them to the pot. Continue cooking for about 8 minutes. 5 Serve with rice or steamed potatoes. 1 Heat 1/3 cup olive oil (about 80 ml) in a large pot. Sauté the onions, leek whites, and chopped garlic uncovered for 15 minutes, stirring occasionally. 1 Heat 1/3 cup olive oil (about 80 ml) in a large pot. Sauté the onions, leek whites, and chopped garlic uncovered for 15 minutes, stirring occasionally. 2 Add the peeled tomatoes. Squeeze out the excess liquid and chop them into pieces. Add to the other vegetables and cook for a few more minutes. 2 Add the peeled tomatoes. Squeeze out the excess liquid and chop them into pieces. Add to the other vegetables and cook for a few more minutes. 3 Season with saffron, salt, pepper, bouquet garni, and basil. Add enough water to cover, then pour in the dry white wine and tomato paste. Cook for 20 minutes. 3 Season with saffron, salt, pepper, bouquet garni, and basil. Add enough water to cover, then pour in the dry white wine and tomato paste. Cook for 20 minutes. 4 Cut the cod into pieces and add them to the pot. Continue cooking for about 8 minutes. 4 Cut the cod into pieces and add them to the pot. Continue cooking for about 8 minutes. 5 Serve with rice or steamed potatoes. 5 Serve with rice or steamed potatoes. 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 Classic chicken pasta Alfredo Turnip Stew Mini Shredded Salsa Chicken Tortilla Pizzas 🍕 Mashed Potato Patties Chocolate Milk Powder Classic chicken pasta Alfredo Turnip Stew Mini Shredded Salsa Chicken Tortilla Pizzas 🍕 Mashed Potato Patties Chocolate Milk Powder Children favorite bread roll MACRONI 👍 Khatta Meetha Amla Crispy Thai fishcakes Punjabi Platter Makki Ki Roti and Kadhi Kawaii Cheese Cookie Cheese Toast Masala Maggi Fried Water Yam Rajma rice Cauliflower vegetable Children favorite bread roll MACRONI 👍 Khatta Meetha Amla Crispy Thai fishcakes Punjabi Platter Makki Ki Roti and Kadhi Kawaii Cheese Cookie Cheese Toast Masala Maggi Fried Water Yam Rajma rice Cauliflower vegetable
Pappa Al Pomodoro Recipe by Anna Vella
Cooking Instructions 1 Slice the bread and dry it in the oven at 300°F for 15 minutes. 2 Finely chop the onion and garlic, then sauté them in a saucepan. 3 Add the crushed tomatoes and cook for about 15 minutes. 4 Add the dried bread, cook for another 5 minutes, and add broth as needed. 5 Break up the bread slices and use a whisk to mix until smooth and uniform. 6 Cook for another 15 minutes. 7 At the end of cooking, add basil, oregano, Pecorino cheese, and a drizzle of olive oil. Serve! 1 Slice the bread and dry it in the oven at 300°F for 15 minutes. 1 Slice the bread and dry it in the oven at 300°F for 15 minutes. 2 Finely chop the onion and garlic, then sauté them in a saucepan. 2 Finely chop the onion and garlic, then sauté them in a saucepan. 3 Add the crushed tomatoes and cook for about 15 minutes. 3 Add the crushed tomatoes and cook for about 15 minutes. 4 Add the dried bread, cook for another 5 minutes, and add broth as needed. 4 Add the dried bread, cook for another 5 minutes, and add broth as needed. 5 Break up the bread slices and use a whisk to mix until smooth and uniform. 5 Break up the bread slices and use a whisk to mix until smooth and uniform. 6 Cook for another 15 minutes. 6 Cook for another 15 minutes. 7 At the end of cooking, add basil, oregano, Pecorino cheese, and a drizzle of olive oil. Serve! 7 At the end of cooking, add basil, oregano, Pecorino cheese, and a drizzle of olive oil. Serve! 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 Korean fried chicken Meat Curry Buns Watermelon juice (Ramadan iftar) No Churn Vegan Strawberry Ice Cream Lemon sugar cookie Korean fried chicken Meat Curry Buns Watermelon juice (Ramadan iftar) No Churn Vegan Strawberry Ice Cream Lemon sugar cookie Stuffed capsicums Strawberry delight Pasta with Italian sausage & tender stem broccoli Laasssiii Yam pizza Samosa Chips Cookies Dates Ladoo or Lollipop Recipe Brekkie Cups Bhindi and Shallots Masala Stuffed capsicums Strawberry delight Pasta with Italian sausage & tender stem broccoli Laasssiii Yam pizza Samosa Chips Cookies Dates Ladoo or Lollipop Recipe Brekkie Cups Bhindi and Shallots Masala
Pappa Al Pomodoro Recipe by ricettegustose.it
Pomodorini Spaghetti Pomodorini Spaghetti #MysteryBag2 I hope I am not too late to post another entry for the Cookpad's Mystery Bag 2 challenge. If you read my previous recipe post, you will know that my daughters suggested this dish. Well, they suggested and they shall receive. I also have some cherry tomatoes and pasta leftovers, so why not? I wanted to keep this vegan, so I am using some vegan mozzarella. You can of cos use any cheese you desire, some hard aged cheese will work very well here. Be sure not to use a grater. Yes, not a grater, but rather use a potato peeler to thinly peel off the cheese over the top just before serving. That would be perfect! I also decided to take my time to slowly bake the tomatoes until it resembles raisins but still remain plump and juicy. Once you pop these into your mouth, it will explode with tomato-fruity-sweetness! I hope I am not disqualified as I am using dried lavender for this recipe too. It adds another layer of floral aroma to the dish. To make this worth a million dollars, I seasoned with matcha salt. While I was devouring my previous dish (pomodorini mozzarella), I was drinking matcha latte at the same time. It was a lightbulb moment! Matcha elevates the cheese flavor profile even more! You really need to give this recipe a try to find out. Daniel Lim