ademchaoua/GeneralTextCorpus huggingface dataset:
Nutella Filled Cookies Recipe by Viraj Naik
Cooking Instructions 30 mins 1 First in a bowl add cream and sugar and beat it well until it's light and fluffy. 2 Now add essence, cornflour, maida, food colour and mix, now add milk and mix. 3 It's should be paste type consistency so you can pipe it easily. 4 Now add star nozzle to a piping bag, fill the mixture and pipe out it on a baking tray. 5 Make some cavity in the center and bake it in a preheated oven at 180 degrees for about 15 minutes. 6 Once it baked and cooled down add nutella in center and serve it. 1 First in a bowl add cream and sugar and beat it well until it's light and fluffy. 1 First in a bowl add cream and sugar and beat it well until it's light and fluffy. 2 Now add essence, cornflour, maida, food colour and mix, now add milk and mix. 2 Now add essence, cornflour, maida, food colour and mix, now add milk and mix. 3 It's should be paste type consistency so you can pipe it easily. 3 It's should be paste type consistency so you can pipe it easily. 4 Now add star nozzle to a piping bag, fill the mixture and pipe out it on a baking tray. 4 Now add star nozzle to a piping bag, fill the mixture and pipe out it on a baking tray. 5 Make some cavity in the center and bake it in a preheated oven at 180 degrees for about 15 minutes. 5 Make some cavity in the center and bake it in a preheated oven at 180 degrees for about 15 minutes. 6 Once it baked and cooled down add nutella in center and serve it. 6 Once it baked and cooled down add nutella in center and serve 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 Mini Egg Biscuit Kadhi Chicken biryani Hamburger Mac and cheese Fried Shrimps Mini Egg Biscuit Kadhi Chicken biryani Hamburger Mac and cheese Fried Shrimps Carry Cumin Chutney Eggless Mango Cheesecake Beetroot juice Chocolate truffle cake Pan shake Easy No-Bake Banoffee Pie திண்டுக்கல் சிக்கன் பிரியாணி Kurkure Paneer Omelette Bread Omlette Carry Cumin Chutney Eggless Mango Cheesecake Beetroot juice Chocolate truffle cake Pan shake Easy No-Bake Banoffee Pie திண்டுக்கல் சிக்கன் பிரியாணி Kurkure Paneer Omelette Bread Omlette
Pizza Recipe by pooja jeswani
Pizza Cooking Instructions 30 min 1 Take oil in a pan put Ginger Garlic paste then add onion let it cook for 2 min then add capsicum and cabbage finely chooped cook for 2-3 min 2 Add black pepper,salt and all sauces (except pizza topping sauce) 3 Now take a pizza base and apply pizza topping sauce follwed by tomato ketchup and shezwan chutney.After this put all prepared cooked vegetables on it spread evenlly 4 Then grate some cheese on it and put some oragano and chilli flex on it. 5 Now take a pan heat it up on low flame and put our pizza on it.Cover it up till the cheese will melt. Cut it in pieces 4,6 or 8 and ready to serve 😋 1 Take oil in a pan put Ginger Garlic paste then add onion let it cook for 2 min then add capsicum and cabbage finely chooped cook for 2-3 min 1 Take oil in a pan put Ginger Garlic paste then add onion let it cook for 2 min then add capsicum and cabbage finely chooped cook for 2-3 min 2 Add black pepper,salt and all sauces (except pizza topping sauce) 2 Add black pepper,salt and all sauces (except pizza topping sauce) 3 Now take a pizza base and apply pizza topping sauce follwed by tomato ketchup and shezwan chutney.After this put all prepared cooked vegetables on it spread evenlly 3 Now take a pizza base and apply pizza topping sauce follwed by tomato ketchup and shezwan chutney.After this put all prepared cooked vegetables on it spread evenlly 4 Then grate some cheese on it and put some oragano and chilli flex on it. 4 Then grate some cheese on it and put some oragano and chilli flex on it. 5 Now take a pan heat it up on low flame and put our pizza on it.Cover it up till the cheese will melt. Cut it in pieces 4,6 or 8 and ready to serve 😋 5 Now take a pan heat it up on low flame and put our pizza on it.Cover it up till the cheese will melt. Cut it in pieces 4,6 or 8 and ready to 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 Mini Egg Biscuit Kadhi Chicken biryani Hamburger Mac and cheese Fried Shrimps Mini Egg Biscuit Kadhi Chicken biryani Hamburger Mac and cheese Fried Shrimps Easy No-Bake Banoffee Pie திண்டுக்கல் சிக்கன் பிரியாணி Kurkure Paneer Omelette Bread Omlette Aloo fry bhujiaya/chapati roll Chicken Biryani Choco vanilla pudding Chappati grill sandwiches Besan laddu Easy No-Bake Banoffee Pie திண்டுக்கல் சிக்கன் பிரியாணி Kurkure Paneer Omelette Bread Omlette Aloo fry bhujiaya/chapati roll Chicken Biryani Choco vanilla pudding Chappati grill sandwiches Besan laddu
Aloo Fry Bhujiaya/Chapati Roll Recipe by Mumtaz Ramzan
Aloo fry bhujiaya/chapati roll Cooking Instructions 15 minute 1 Cut the onion in slice 2 Cut potatoes in thin slices 3 Cut green chillies into thin slices 4 Chop the tomatoes 5 Now heat up a wok add oil and add the potato slices and fry it on high flame for 2-3 minute 6 Now add tomatoes chillies and dry spices and fry it on low flame 7 Fry the patatoes until golden or done now add fresh coriander and turn off the heat 8 Try this with chapati it is realy good in taste 9 You can also make chapati roll 10 For chapati roll take a chapati spread katchup mayonise and sone shraded cabbage 11 Now put fry aloo bhujiya and just roll it and enjoy with soft drink 1 Cut the onion in slice 1 Cut the onion in slice 2 Cut potatoes in thin slices 2 Cut potatoes in thin slices 3 Cut green chillies into thin slices 3 Cut green chillies into thin slices 4 Chop the tomatoes 4 Chop the tomatoes 5 Now heat up a wok add oil and add the potato slices and fry it on high flame for 2-3 minute 5 Now heat up a wok add oil and add the potato slices and fry it on high flame for 2-3 minute 6 Now add tomatoes chillies and dry spices and fry it on low flame 6 Now add tomatoes chillies and dry spices and fry it on low flame 7 Fry the patatoes until golden or done now add fresh coriander and turn off the heat 7 Fry the patatoes until golden or done now add fresh coriander and turn off the heat 8 Try this with chapati it is realy good in taste 8 Try this with chapati it is realy good in taste 9 You can also make chapati roll 9 You can also make chapati roll 10 For chapati roll take a chapati spread katchup mayonise and sone shraded cabbage 10 For chapati roll take a chapati spread katchup mayonise and sone shraded cabbage 11 Now put fry aloo bhujiya and just roll it and enjoy with soft drink 11 Now put fry aloo bhujiya and just roll it and enjoy with soft drink 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 Mini Egg Biscuit Kadhi Chicken biryani Hamburger Mac and cheese Fried Shrimps Mini Egg Biscuit Kadhi Chicken biryani Hamburger Mac and cheese Fried Shrimps திண்டுக்கல் சிக்கன் பிரியாணி Kurkure Paneer Omelette Bread Omlette Pizza Chicken Biryani Choco vanilla pudding Chappati grill sandwiches Besan laddu Leftover rice cutlets திண்டுக்கல் சிக்கன் பிரியாணி Kurkure Paneer Omelette Bread Omlette Pizza Chicken Biryani Choco vanilla pudding Chappati grill sandwiches Besan laddu Leftover rice cutlets
Tamagoyaki Japanese Omelette Recipe by Abdulrahman91
Cooking Instructions 20 mins 1 Mix all the Ingrediants (withot the oil) 2 Brush a pan with a little oil 3 Add couple of tablespoons of egg mixture on the pan. Spread it around, lifting the cooked egg so the uncooked egg flows below it 4 Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is 5 Brush the pan again with Oil 6 Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg 7 Keep repeating this procedure until the egg mixture is used 1 Mix all the Ingrediants (withot the oil) 1 Mix all the Ingrediants (withot the oil) 2 Brush a pan with a little oil 2 Brush a pan with a little oil 3 Add couple of tablespoons of egg mixture on the pan. Spread it around, lifting the cooked egg so the uncooked egg flows below it 3 Add couple of tablespoons of egg mixture on the pan. Spread it around, lifting the cooked egg so the uncooked egg flows below it 4 Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is 4 Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is 5 Brush the pan again with Oil 5 Brush the pan again with Oil 6 Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg 6 Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg 7 Keep repeating this procedure until the egg mixture is used 7 Keep repeating this procedure until the egg mixture is used 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
Tamogayaki (Japanese Omelette) Recipe by Santy Coy
Cooking Instructions 45 minutes 1 Beat together all the ingredients 2 Heat 1/3 of the oil in a non stick frypan over medium heat. 3 Add 1/3 of the egg mixture, making sure it evenly covers the bottom of the pan. Once the omelette has just set, star rolling it up like a sausage from the one edge 4 Keep rolled the egg to one side of the pan and add another 1/3 of the egg mixture, evenly covering the pan as before. 5 Once set, roll the cooked egg roll back the other way, adding another layer of the egg to the sausage. 1 Beat together all the ingredients 1 Beat together all the ingredients 2 Heat 1/3 of the oil in a non stick frypan over medium heat. 2 Heat 1/3 of the oil in a non stick frypan over medium heat. 3 Add 1/3 of the egg mixture, making sure it evenly covers the bottom of the pan. Once the omelette has just set, star rolling it up like a sausage from the one edge 3 Add 1/3 of the egg mixture, making sure it evenly covers the bottom of the pan. Once the omelette has just set, star rolling it up like a sausage from the one edge 4 Keep rolled the egg to one side of the pan and add another 1/3 of the egg mixture, evenly covering the pan as before. 4 Keep rolled the egg to one side of the pan and add another 1/3 of the egg mixture, evenly covering the pan as before. 5 Once set, roll the cooked egg roll back the other way, adding another layer of the egg to the sausage. 5 Once set, roll the cooked egg roll back the other way, adding another layer of the egg to the sausage. 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 Berry Cheesecake Yogurt Parfait Thai Style Lettuce Wraps Homemade Corn Dogs Mike's 3 Minute Tangy Garden Side Salad Buffalo chicken pasta bake Berry Cheesecake Yogurt Parfait Thai Style Lettuce Wraps Homemade Corn Dogs Mike's 3 Minute Tangy Garden Side Salad Buffalo chicken pasta bake Egg Free Chocolate Cake Greens with fish Potato Cheese Bites for kids Omelette Anzac Cookies White rice with fried liver Fish Stew Ugali Turkey and pepper bake Penne arrabiata Egg Free Chocolate Cake Greens with fish Potato Cheese Bites for kids Omelette Anzac Cookies White rice with fried liver Fish Stew Ugali Turkey and pepper bake Penne arrabiata
Japanese Omelet With Green Nori Flakes And Baby Sardines✿ Recipe by cookpad.japan
Japanese Omelette with Okonomiyaki Sauce (お好み焼きオムレツ) Japanese Omelette with Okonomiyaki Sauce (お好み焼きオムレツ) おはよう友達 ! That means good morning friends in Japanese. I (Gianni) am currently fully embracing my inner otaku by learning to speak, read and write in Japanese. This recipe is an homage to the Japanese “omeretsu” which is actually an homage to the standard American omelette. Inception, or should I say omelette-ception. I’ll stop. This recipe is also the first installment of a segment I like to call: Gourmet Versions of Things I Saw My Roommates Cook in College This one is inspired by my former roommate and one of my best friends, Caleb Rittler. In college, I watched Cal make the same breakfast every day. A two egg omelette. Pretty standard. He would then slather/glaze the omelette in a thick layer of ketchup. Disgusting, I know. But then again, I’ve never really been a ketchup and eggs person… Or so I thought… Flash forward a few years and I’m getting bored with standard breakfast fare and trying to find some more creative recipes to break the fast. I stumble upon a video of a Japanese chef effortlessly whipping up a beautifully fluffy omelette over fried rice and drizzling it with a dark, savory sauce. I had to try it! The creamy, custard like omelette, the nutty toasted fried rice, the tangy, umami-packed okonomiyaki sauce. Cal, if you’re reading this, おはよう友達 which means I am deeply, and respectfully sorry. I will no longer be a ketchup on eggs hater, but I will try to make it a little more “extra.” Meals with the Massaros
Wild Mushroom Omelette With Cilantro Recipe by Becky
Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 25, 2016 07:13 Alicante, Spain Born in the UK, I came to Spain after graduating many moons and meals ago, and I'm still here. For me cooking is a great way to unwind at the end of the day. My recipes tend to be quite quick and simple and (mostly!!) healthy too. Also quite seasonal - I prefer buying fresh local produce as much as possible. When I have time, I love spending a few hours cooking, filling my kitchen with delicious smells and great music and then hosting family and friends for long happy meals, laughs, conversation and chilled white wine. I'm a great believer in the power and value of home cooking for our own health, happiness and wellbeing and those of our loved ones and since I joined the Cookpad team 11 years ago I am committed to helping to make everyday cooking more fun for people all over the World. You can see more recipes (in Spanish) on my Cookpad Spain profile here: Comments (3)
Cilantro Lime Chicken Noodle Soup Recipe by @chefcraig
Cooking Instructions 1 Cook wide noodles in a pot of boiling water per the product directions. Drain and rinse with cold water then place in a bowl for later 2 Place oil, carrots, onions, celery, drained potatoes and garlic in a 4 qt sauce pan. Sweat the vegetable, covered at a moderate heat for 5 minutes we are not trying to brown, just draw out the liquid. 3 Add the cooked chicken, thyme, sage and cumin. 4 Sprinkle and stir in the flour. 5 Add the stock and bring to a boil then turn to a simmer for 15 minutes. 6 Add the noodles,cilantro and lime juice and adjust the seasoning as needed. 1 Cook wide noodles in a pot of boiling water per the product directions. Drain and rinse with cold water then place in a bowl for later 1 Cook wide noodles in a pot of boiling water per the product directions. Drain and rinse with cold water then place in a bowl for later 2 Place oil, carrots, onions, celery, drained potatoes and garlic in a 4 qt sauce pan. Sweat the vegetable, covered at a moderate heat for 5 minutes we are not trying to brown, just draw out the liquid. 2 Place oil, carrots, onions, celery, drained potatoes and garlic in a 4 qt sauce pan. Sweat the vegetable, covered at a moderate heat for 5 minutes we are not trying to brown, just draw out the liquid. 3 Add the cooked chicken, thyme, sage and cumin. 3 Add the cooked chicken, thyme, sage and cumin. 4 Sprinkle and stir in the flour. 4 Sprinkle and stir in the flour. 5 Add the stock and bring to a boil then turn to a simmer for 15 minutes. 5 Add the stock and bring to a boil then turn to a simmer for 15 minutes. 6 Add the noodles,cilantro and lime juice and adjust the seasoning as needed. 6 Add the noodles,cilantro and lime juice and adjust the seasoning as needed. 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 Brad's roasted red pepper stuffed with chicken apple sausage Sweet and Mild French Onion Soup Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys Chicken Alfredo Rollups Cheesecake stuffed apples Brad's roasted red pepper stuffed with chicken apple sausage Sweet and Mild French Onion Soup Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys Chicken Alfredo Rollups Cheesecake stuffed apples Wild mushroom omelette with cilantro Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys Japanese omelet White Sauce - Dairy, Gluten & Wheat Free Banana Bread with dry fruits Beef Ravioli Chicken Alfredo Rollups Cheesecake stuffed apples Crustless pumpkin pie Candy corn bark Wild mushroom omelette with cilantro Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys Japanese omelet White Sauce - Dairy, Gluten & Wheat Free Banana Bread with dry fruits Beef Ravioli Chicken Alfredo Rollups Cheesecake stuffed apples Crustless pumpkin pie Candy corn bark
Scrambled Eggs Recipe by Jeffrey Woodison
Cooking Instructions 15 minutes 1 Add eggs, coconut milk, salt, and pepper into a small bowl and beat well until frothy. 2 Heat skillet or griddle to medium-low and add bacon fat or butter. 3 Once fat (or butter) is hot, add green onions (reserving approximately 1/2 teaspoon for garnish) and saute for a minute or two. 4 Turn heat down to low and add egg mixture. Using spatula, slowly and gently fold eggs over to form fluffy curds. Repeat until eggs are almost cooked. 5 Once eggs are almost completely set, turn heat off. Sprinkle with grated cheese if using and allow to melt over residual heat. 6 Transfer scrambled eggs to plate and sprinkle with reserved green onion garnish. 1 Add eggs, coconut milk, salt, and pepper into a small bowl and beat well until frothy. 1 Add eggs, coconut milk, salt, and pepper into a small bowl and beat well until frothy. 2 Heat skillet or griddle to medium-low and add bacon fat or butter. 2 Heat skillet or griddle to medium-low and add bacon fat or butter. 3 Once fat (or butter) is hot, add green onions (reserving approximately 1/2 teaspoon for garnish) and saute for a minute or two. 3 Once fat (or butter) is hot, add green onions (reserving approximately 1/2 teaspoon for garnish) and saute for a minute or two. 4 Turn heat down to low and add egg mixture. Using spatula, slowly and gently fold eggs over to form fluffy curds. Repeat until eggs are almost cooked. 4 Turn heat down to low and add egg mixture. Using spatula, slowly and gently fold eggs over to form fluffy curds. Repeat until eggs are almost cooked. 5 Once eggs are almost completely set, turn heat off. Sprinkle with grated cheese if using and allow to melt over residual heat. 5 Once eggs are almost completely set, turn heat off. Sprinkle with grated cheese if using and allow to melt over residual heat. 6 Transfer scrambled eggs to plate and sprinkle with reserved green onion garnish. 6 Transfer scrambled eggs to plate and sprinkle with reserved green onion garnish. 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 Chilli garlic noodles 🍜🍜 Walnut Pound Cake Tricia’s Cinnamon Rolls Goulash Chinese cabbage stirfry Chilli garlic noodles 🍜🍜 Walnut Pound Cake Tricia’s Cinnamon Rolls Goulash Chinese cabbage stirfry Vegetable cutlets Ragi Mudde Kesari Sheera Pearl millet kheer Winter Special Turicha Sambar with Idli (Fresh pigeon peas) Walnut Pound Cake Tomato-Beetroot Soup Vegetable chop Spicy Tawa Chicken Nolen gurer payesh Vegetable cutlets Ragi Mudde Kesari Sheera Pearl millet kheer Winter Special Turicha Sambar with Idli (Fresh pigeon peas) Walnut Pound Cake Tomato-Beetroot Soup Vegetable chop Spicy Tawa Chicken Nolen gurer payesh