ademchaoua/GeneralTextCorpus huggingface dataset:
Cheese Steak Sloppy Joe's Recipe by Christina
Cooking Instructions 1 Heat the oil in a large skillet over med-high heat. Once hot, add the peppers and onions and cook until they start to soften, about 5 minutes. Then add in the beef. Cook until the beef is browned through and drain any grease out. 2 Stir in the garlic, beef broth, Worcestershire and ketchup. Then add seasoning to taste. Let it simmer for about 10 minutes to let the flavors meld a bit. Then make a cornstarch slurry by stirring together the cornstarch and water. Stir the slurry into the beef. Serve on some toasted rolls and provolone cheese. 1 Heat the oil in a large skillet over med-high heat. Once hot, add the peppers and onions and cook until they start to soften, about 5 minutes. Then add in the beef. Cook until the beef is browned through and drain any grease out. 1 Heat the oil in a large skillet over med-high heat. Once hot, add the peppers and onions and cook until they start to soften, about 5 minutes. Then add in the beef. Cook until the beef is browned through and drain any grease out. 2 Stir in the garlic, beef broth, Worcestershire and ketchup. Then add seasoning to taste. Let it simmer for about 10 minutes to let the flavors meld a bit. Then make a cornstarch slurry by stirring together the cornstarch and water. Stir the slurry into the beef. Serve on some toasted rolls and provolone cheese. 2 Stir in the garlic, beef broth, Worcestershire and ketchup. Then add seasoning to taste. Let it simmer for about 10 minutes to let the flavors meld a bit. Then make a cornstarch slurry by stirring together the cornstarch and water. Stir the slurry into the beef. Serve on some toasted rolls and provolone cheese. 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 Vegetable Beef Soup Coconut Pecan Cake Best 1 pot Butter chicken Vegetable casserole Parmesan Garlic Crusted Pork Homemade Vegetable Beef Soup Coconut Pecan Cake Best 1 pot Butter chicken Vegetable casserole Parmesan Garlic Crusted Pork Ground Beef Enchilada Patterned Fries Chicken spicy pasta Parmesan Garlic Crusted Pork Chicken spring rolls Coconut Pecan Cake Ragda Pattice Best 1 pot Butter chicken Gobhi ki sabji Sindhi Street Food Butter Papdi Chaat Ground Beef Enchilada Patterned Fries Chicken spicy pasta Parmesan Garlic Crusted Pork Chicken spring rolls Coconut Pecan Cake Ragda Pattice Best 1 pot Butter chicken Gobhi ki sabji Sindhi Street Food Butter Papdi Chaat
Sindhi Street Food Butter Papdi Chaat Recipe by Rita Talukdar Adak
Cooking Instructions 10 minutes 1 Take boiled potatoes in a bowl add chopped onion, green chillies,chaat masala, red chilli powder and salt, mix it well. Keep aside. Cut butter biscuit into half very carefully with the help of a knife. Keep aside. 2 Now arrenge butter biscuit in the serving bowl, spread some prepared potato mixture on the butter biscuit and sprinkle little chaat masala. 3 Now pour the panipuri green chutney pani on it, then add tamarind sweet chutney. 4 Now spread some fried papdi pieces and nylon sev and lastly garnish with pomegranate pearls. 5 Butter Papdi Chaat is ready to serve. 6 1 Take boiled potatoes in a bowl add chopped onion, green chillies,chaat masala, red chilli powder and salt, mix it well. Keep aside. Cut butter biscuit into half very carefully with the help of a knife. Keep aside. 1 Take boiled potatoes in a bowl add chopped onion, green chillies,chaat masala, red chilli powder and salt, mix it well. Keep aside. Cut butter biscuit into half very carefully with the help of a knife. Keep aside. 2 Now arrenge butter biscuit in the serving bowl, spread some prepared potato mixture on the butter biscuit and sprinkle little chaat masala. 2 Now arrenge butter biscuit in the serving bowl, spread some prepared potato mixture on the butter biscuit and sprinkle little chaat masala. 3 Now pour the panipuri green chutney pani on it, then add tamarind sweet chutney. 3 Now pour the panipuri green chutney pani on it, then add tamarind sweet chutney. 4 Now spread some fried papdi pieces and nylon sev and lastly garnish with pomegranate pearls. 4 Now spread some fried papdi pieces and nylon sev and lastly garnish with pomegranate pearls. 5 Butter Papdi Chaat is ready to serve. 5 Butter Papdi Chaat is ready to serve. 6 6 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 Vegetable Beef Soup Coconut Pecan Cake Cheese Steak Sloppy Joe's Vegetable casserole Best 1 pot Butter chicken Homemade Vegetable Beef Soup Coconut Pecan Cake Cheese Steak Sloppy Joe's Vegetable casserole Best 1 pot Butter chicken Cheese Steak Sloppy Joe's Coconut Pecan Cake Ragda Pattice Best 1 pot Butter chicken Gobhi ki sabji Homemade Vegetable Beef Soup Pasta چاکلیٹ ساس Healthy Drink #5 Baby corn Manchurian Cheese Steak Sloppy Joe's Coconut Pecan Cake Ragda Pattice Best 1 pot Butter chicken Gobhi ki sabji Homemade Vegetable Beef Soup Pasta چاکلیٹ ساس Healthy Drink #5 Baby corn Manchurian
Easy Panner Curry Recipe by Malvika M
Cooking Instructions 30 minutes 1 Cut the onions and capsicums either length wise or diced. 2 Heat 2 teaspoon oil in a non stick skillet and sauté Panner cubes on low flame till they become light brown. 3 Take the Panner to a plate and set aside to the same skillet add little oil followed by Ginger and Garlic paste. After a minute add Onions and Capsicum sauté till they are crunchy but don’t overcook. 4 To the skillet add 2 puréed Tomatoes add 1 teaspoon red chilli powder,1 teaspoon Coriander powder, 1/2 teaspoon garam Masala and sauté for 5 minutes add some water at this stage. 5 Blend it well then add cashew paste, milk,Salt and paneer followed by a pinch of kasuri methi for garnish. 1 Cut the onions and capsicums either length wise or diced. 1 Cut the onions and capsicums either length wise or diced. 2 Heat 2 teaspoon oil in a non stick skillet and sauté Panner cubes on low flame till they become light brown. 2 Heat 2 teaspoon oil in a non stick skillet and sauté Panner cubes on low flame till they become light brown. 3 Take the Panner to a plate and set aside to the same skillet add little oil followed by Ginger and Garlic paste. After a minute add Onions and Capsicum sauté till they are crunchy but don’t overcook. 3 Take the Panner to a plate and set aside to the same skillet add little oil followed by Ginger and Garlic paste. After a minute add Onions and Capsicum sauté till they are crunchy but don’t overcook. 4 To the skillet add 2 puréed Tomatoes add 1 teaspoon red chilli powder,1 teaspoon Coriander powder, 1/2 teaspoon garam Masala and sauté for 5 minutes add some water at this stage. 4 To the skillet add 2 puréed Tomatoes add 1 teaspoon red chilli powder,1 teaspoon Coriander powder, 1/2 teaspoon garam Masala and sauté for 5 minutes add some water at this stage. 5 Blend it well then add cashew paste, milk,Salt and paneer followed by a pinch of kasuri methi for garnish. 5 Blend it well then add cashew paste, milk,Salt and paneer followed by a pinch of kasuri methi for 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 General Tso's Chicken Puto cheese Croissants Best Crock Pot Chicken Cheesy Cabbage Sausage One Skillet Dinner General Tso's Chicken Puto cheese Croissants Best Crock Pot Chicken Cheesy Cabbage Sausage One Skillet Dinner Besani saag Alkaline Mayo Chicken karahi Chicken cheese stuff rollups Paan pasand cocktail (Halloween dish) GUI Gruel. 🙂 Cucumber Sushi Bread Roll Coriander chutney Paneer Chilli Dry Besani saag Alkaline Mayo Chicken karahi Chicken cheese stuff rollups Paan pasand cocktail (Halloween dish) GUI Gruel. 🙂 Cucumber Sushi Bread Roll Coriander chutney Paneer Chilli Dry
Banana Ice Cream Recipe by Pakim
Banana Pudding Ice Cream Banana Pudding Ice Cream What You’ll Need: - Half & Half (or Heavy Cream + Milk) - Sweetened Condensed Milk - 1 Banana Cream Pudding Mix - 2 Bananas - Vanilla Wafers (or Nilla) - 1 Big Bowl, 2 Small Separate Bowls ——————————————————— Recipe: - Put 1 Can of Sweetened Condensed Milk in Bowl - Add in Half of Banana Cream Pudding Mix - Mix those 2 Together - In Separate Bowl, Add Half & Half + Rest of Banana Cream Pudding Mix then Mix and let it Sit Aside - In Another Bowl, Mash up 1 Whole Banana and make it a “Banana Cream” - Then Crush up Vanilla Wafers while It’s still in Package - Cut 1 Banana into Slices on Cutting Board - Now, Add in the Mixed Pudding into the Condensed Milk Mixture, Stir then add in the REAL Banana Mix, Stir and then Add in More than Half of the Vanilla Wafers - Then, Add in 2 Cups of Half and Half into Mixture and Stir Until Mixture is Complete - Now, Add in Half of Sliced Bananas into the Mixture. - Pour Ice Cream into Bowl that You will Use to Freeze Ice Cream. - Add on Toppings, Vanilla Wafers + Bananas on Top - Freeze for a Whole Day! SimplyVicky23
Comforting Chicken Udon Recipe by Kanaaneko
Authentic Gourmet Vegan Udon Noodles Authentic Gourmet Vegan Udon Noodles Cooking video: youtu.be/2JgrsmcoRu8 We have created a delicious Udon noodle soup, carefully flavored with only pure plant-based ingredients and free from artificial flavorings! The leftover ingredients to make the Udon Dashi can also be eaten and are very tasty. We have made a delicious vegan Udon noodle soup, using vegan braised Shiitake as a base, and can be eaten as a side dish or condiment. The braised Shiitake was highly acclaimed at Shiitake tasting events. It's delicious, so please make sure you cook a lot of noodles. This recipe brings out the ultimate Umami taste for Dashi. Please read each step carefully. Each detail and step is used to deepen and strengthen the Dashi flavors. It might seem a bit complicated and detailed, but we think you will be rewarded for the extra work. We have also provided a quick and easy Vegan Udon Dashi when you don't have the time or the will ("Easy Vegan Udon Noodle Soup, made with Shiitake powder"). It is also good but not at the same level as this Dashi. When cooking for a lot of people or using the finest Shiitake, there are times when the Umami taste of the Shiitake is too strong, giving rise to bitterness. If that happens, it's ok to thin out the Shiitake Dashi broth with water or increase the kelp Dashi amount. #givingthanks Tony Sugimoto
Chicken And Butternut Squash Curry Recipe by Gina
Cooking Instructions 1 Finely dice onion and fry in a little oil until clear. add curry powder and mix in 2 Add chicken and mix until the chicken is nearly cooked. add butternut squash and apple 3 Crush garlic and add to the pot. add the tomatoes, spinich and stock (and sultanas if using) 4 Bring to the boil and reduce to a simmer. cover and stir every 10 minutes until the butternut squash is tender 5 Boil up some rice to serve. my favourite toppings on a curry are sliced boiled egg, sliced banana, salted peanuts and mango chutney 6 If its too hot, stir in some coconut milk or a tablespoon of cream cheese or natural yoghurt 1 Finely dice onion and fry in a little oil until clear. add curry powder and mix in 1 Finely dice onion and fry in a little oil until clear. add curry powder and mix in 2 Add chicken and mix until the chicken is nearly cooked. add butternut squash and apple 2 Add chicken and mix until the chicken is nearly cooked. add butternut squash and apple 3 Crush garlic and add to the pot. add the tomatoes, spinich and stock (and sultanas if using) 3 Crush garlic and add to the pot. add the tomatoes, spinich and stock (and sultanas if using) 4 Bring to the boil and reduce to a simmer. cover and stir every 10 minutes until the butternut squash is tender 4 Bring to the boil and reduce to a simmer. cover and stir every 10 minutes until the butternut squash is tender 5 Boil up some rice to serve. my favourite toppings on a curry are sliced boiled egg, sliced banana, salted peanuts and mango chutney 5 Boil up some rice to serve. my favourite toppings on a curry are sliced boiled egg, sliced banana, salted peanuts and mango chutney 6 If its too hot, stir in some coconut milk or a tablespoon of cream cheese or natural yoghurt 6 If its too hot, stir in some coconut milk or a tablespoon of cream cheese or natural yoghurt 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 Asparagus Broccoli Cauliflower Cheese How to Bake Bacon My Favorite Mac n Cheese Coconut Shrimp Bacon wrapped Asparagus Broccoli Cauliflower Cheese How to Bake Bacon My Favorite Mac n Cheese Coconut Shrimp Melt-in-Your-Mouth Custard Pudding Herbs Chicken Broiled Fish Crab and Passion Fruit Mousse Rosemary & Honey Soda Bread *GG* Vegetarian amazing omlette Pizza Dough Exquisite Pizza Sauce Crème Brulée French Toast Carot and Cumin Soup Melt-in-Your-Mouth Custard Pudding Herbs Chicken Broiled Fish Crab and Passion Fruit Mousse Rosemary & Honey Soda Bread *GG* Vegetarian amazing omlette Pizza Dough Exquisite Pizza Sauce Crème Brulée French Toast Carot and Cumin Soup
Chicken And Veg Javanese Curry Recipe by Aini
Cooking Instructions 30 mins 1 Ground all the grounded spices using a blender. 2 Preheat a pot with cooking oil, add grounded spices, stir until well cooked, add lemongrass, kaffir lime leaves, cinnamon stick, bay leaves, star anise, curry powder, salt, sugar, pepper, and cardamom, mix them well. 3 Add a water, chicken breast diced, wait until the chicken cooked well. 4 Add sliced carrots and green peas, wait until all the vegetables cooked. Stir occasionally. 5 Ready to serve with rice or the side. 1 Ground all the grounded spices using a blender. 1 Ground all the grounded spices using a blender. 2 Preheat a pot with cooking oil, add grounded spices, stir until well cooked, add lemongrass, kaffir lime leaves, cinnamon stick, bay leaves, star anise, curry powder, salt, sugar, pepper, and cardamom, mix them well. 2 Preheat a pot with cooking oil, add grounded spices, stir until well cooked, add lemongrass, kaffir lime leaves, cinnamon stick, bay leaves, star anise, curry powder, salt, sugar, pepper, and cardamom, mix them well. 3 Add a water, chicken breast diced, wait until the chicken cooked well. 3 Add a water, chicken breast diced, wait until the chicken cooked well. 4 Add sliced carrots and green peas, wait until all the vegetables cooked. Stir occasionally. 4 Add sliced carrots and green peas, wait until all the vegetables cooked. Stir occasionally. 5 Ready to serve with rice or the side. 5 Ready to serve with rice or the side. 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 Punjabi Samosa Crockpot Orange 🍊 Teriyaki Chicken 4 Ingredient Peanut Butter Cookies Chocolate Chip Pumpkin Bread Wild blueberry bites Punjabi Samosa Crockpot Orange 🍊 Teriyaki Chicken 4 Ingredient Peanut Butter Cookies Chocolate Chip Pumpkin Bread Wild blueberry bites Methi Butter Prawns Cornflakes Eggless Nutella Mug Cake Corn Tikki Corn Masala with chutney Pyaaz Karele Dates and walnut whole wheat flour cake Sunrise Mocktail Beef stew served with mashed potatoes and guacamole Grape juice Savory Toast Methi Butter Prawns Cornflakes Eggless Nutella Mug Cake Corn Tikki Corn Masala with chutney Pyaaz Karele Dates and walnut whole wheat flour cake Sunrise Mocktail Beef stew served with mashed potatoes and guacamole Grape juice Savory Toast
Green Chicken Curry Recipe by Mehraj Farheen
Green Chicken Curry Cooking Instructions 1 Marinate the chicken with ginger garlic paste, turmeric, zeera powder, whole garam masala, salt and keep for 1 hours as shown in pic Next, add green chilli paste, youghurt and fresh leaves, oil(in which the onions are fried) cook on high flame for 5 minutes and then let it simmer for on low heat for 30 mins. Cover the curry and do not add any water. Occasionally stir with very light hands. After 30 minutes, the oil separates, at this point add fried onions and simmer. Add lemon. 1 Marinate the chicken with ginger garlic paste, turmeric, zeera powder, whole garam masala, salt and keep for 1 hours as shown in pic Next, add green chilli paste, youghurt and fresh leaves, oil(in which the onions are fried) cook on high flame for 5 minutes and then let it simmer for on low heat for 30 mins. Cover the curry and do not add any water. Occasionally stir with very light hands. After 30 minutes, the oil separates, at this point add fried onions and simmer. Add lemon. 1 Marinate the chicken with ginger garlic paste, turmeric, zeera powder, whole garam masala, salt and keep for 1 hours as shown in pic Next, add green chilli paste, youghurt and fresh leaves, oil(in which the onions are fried) cook on high flame for 5 minutes and then let it simmer for on low heat for 30 mins. Cover the curry and do not add any water. Occasionally stir with very light hands. After 30 minutes, the oil separates, at this point add fried onions and simmer. Add lemon. 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 Cream Cheese Bacon Cheddar Chicken Mango cake Batata Nu Shaak No-Oil Spinach Chillas Garlic Turkey Club Cream Cheese Bacon Cheddar Chicken Mango cake Batata Nu Shaak No-Oil Spinach Chillas Garlic Turkey Club Quick fish fry masala 😊 Hara Bhara Kebabs Crescenza and veg parcels Moi moi with vegetables sauce Porrage Yam Chicken biryani Tasty pav bhaji Paneer Hara Korma Soji ka halwa Sandwich Quick fish fry masala 😊 Hara Bhara Kebabs Crescenza and veg parcels Moi moi with vegetables sauce Porrage Yam Chicken biryani Tasty pav bhaji Paneer Hara Korma Soji ka halwa Sandwich
Fruity Curry Chicken With Hoisin Sauce Added Recipe by Maureen 😀
Cooking Instructions 30 mins 1 In a fry pan melt butter, add chopped onions and fry until soft. Add garlic and fry for one minute add diced chicken. Fry for 5 mins or until chicken is coloured. Add the apple and stir in. 2 Fry chicken on low add the turmeric and mix in then the curry powder mix and add the water stir in. Crumble the chicken stock in mix well and leave to simmer for 15 - 20 minutes, stirring to stop it sticking to pan. 3 Add the hoisin, tomato paste, sweet frozen peas and simmer for 5 mins. If you would like it thicker, add 1 teaspoon of corn flour mixed in a little water to thicken, then serve. 1 In a fry pan melt butter, add chopped onions and fry until soft. Add garlic and fry for one minute add diced chicken. Fry for 5 mins or until chicken is coloured. Add the apple and stir in. 1 In a fry pan melt butter, add chopped onions and fry until soft. Add garlic and fry for one minute add diced chicken. Fry for 5 mins or until chicken is coloured. Add the apple and stir in. 2 Fry chicken on low add the turmeric and mix in then the curry powder mix and add the water stir in. Crumble the chicken stock in mix well and leave to simmer for 15 - 20 minutes, stirring to stop it sticking to pan. 2 Fry chicken on low add the turmeric and mix in then the curry powder mix and add the water stir in. Crumble the chicken stock in mix well and leave to simmer for 15 - 20 minutes, stirring to stop it sticking to pan. 3 Add the hoisin, tomato paste, sweet frozen peas and simmer for 5 mins. If you would like it thicker, add 1 teaspoon of corn flour mixed in a little water to thicken, then serve. 3 Add the hoisin, tomato paste, sweet frozen peas and simmer for 5 mins. If you would like it thicker, add 1 teaspoon of corn flour mixed in a little water to thicken, then 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 Granny's Party Pinwheels Neiman Marcus $250 Chocolate Chip Cookies Fresh homemade hash brown Blueberry Cheesecake Cookies Best Breaded Pork Chops You'll Ever Have Granny's Party Pinwheels Neiman Marcus $250 Chocolate Chip Cookies Fresh homemade hash brown Blueberry Cheesecake Cookies Best Breaded Pork Chops You'll Ever Have Cranberry Chutney Meat pie from Contessa Cranberry Feta Rollups Frozen Turkey! Still Delicious Cooked From Frozen. Chocolate Cupcakes (Eggless) Julie's Hashbrown Casserole Fluffy White Rice Green Salad With Avocado Caribbean Pork with Pineapple Apple Crisp Cranberry Chutney Meat pie from Contessa Cranberry Feta Rollups Frozen Turkey! Still Delicious Cooked From Frozen. Chocolate Cupcakes (Eggless) Julie's Hashbrown Casserole Fluffy White Rice Green Salad With Avocado Caribbean Pork with Pineapple Apple Crisp