ademchaoua/GeneralTextCorpus huggingface dataset:
Mixed Vegetable Salad Recipe by Minh Hayes
Cooking Instructions 40 minutes 1 Combine the chopped salad greens, spinach (or amaranth, Malabar spinach), and shredded cabbage in a large bowl. Thinly slice the cucumber, bell pepper, and celery. Cut the cherry tomatoes in half. Julienne the beets. Arrange each prepared vegetable in sections on top of the salad greens. 2 Arrange the sliced vegetables on the salad plate. For garnish, thinly slice strawberries and place them around the center, adding a few blackberries for decoration. 3 Before serving, sprinkle a little cheese on top and serve with ranch dressing and crunchy snacks on the side. 1 Combine the chopped salad greens, spinach (or amaranth, Malabar spinach), and shredded cabbage in a large bowl. Thinly slice the cucumber, bell pepper, and celery. Cut the cherry tomatoes in half. Julienne the beets. Arrange each prepared vegetable in sections on top of the salad greens. 1 Combine the chopped salad greens, spinach (or amaranth, Malabar spinach), and shredded cabbage in a large bowl. Thinly slice the cucumber, bell pepper, and celery. Cut the cherry tomatoes in half. Julienne the beets. Arrange each prepared vegetable in sections on top of the salad greens. 2 Arrange the sliced vegetables on the salad plate. For garnish, thinly slice strawberries and place them around the center, adding a few blackberries for decoration. 2 Arrange the sliced vegetables on the salad plate. For garnish, thinly slice strawberries and place them around the center, adding a few blackberries for decoration. 3 Before serving, sprinkle a little cheese on top and serve with ranch dressing and crunchy snacks on the side. 3 Before serving, sprinkle a little cheese on top and serve with ranch dressing and crunchy snacks on 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 Capsicum Tomato Curd Sabzi Tasty Crispy Ivy Gourd Chips Stuffed Masaledar Bhindi Idli Anando 's Chilled Masala Milk Blackcurrant with sugar Mackerel marinated Mackerel in the oven with garlic Plum and Cherry Tart Besan burfi Capsicum Tomato Curd Sabzi Tasty Crispy Ivy Gourd Chips Stuffed Masaledar Bhindi Idli Anando 's Chilled Masala Milk Blackcurrant with sugar Mackerel marinated Mackerel in the oven with garlic Plum and Cherry Tart Besan burfi
Baked Mixed Veggies Recipe by Zsofi's_Fusion_Kitchen✅️
Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰 Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.
Creamy Garlic Shrimp Toss Recipe by Jay-O
Creamy Garlic Shrimp Toss Cooking Instructions 30 mins 1 Cook pasta according to directions, drain but reserve 1/2 cup of liquid. 2 Mince garlic, in a skillet bring to a boil garlic and broth. Reduce heat to low. Simmer for 10 min. 3 Then add evaporated milk, heavy cream, and cayenne to skillet and simmer for 5 more minutes. That will be your sauce. Put aside. 4 In a bowl, toss shrimp with lemon juice. In a skillet over medium heat with olive oil, cook shrimp for 4 minutes or until pink. Then add prepared sauce, increase heat to high and bring to a boil. Turn off heat. 5 Mix in the pasta, parmesan, basil. Thin sauce with reserved water. 1 Cook pasta according to directions, drain but reserve 1/2 cup of liquid. 1 Cook pasta according to directions, drain but reserve 1/2 cup of liquid. 2 Mince garlic, in a skillet bring to a boil garlic and broth. Reduce heat to low. Simmer for 10 min. 2 Mince garlic, in a skillet bring to a boil garlic and broth. Reduce heat to low. Simmer for 10 min. 3 Then add evaporated milk, heavy cream, and cayenne to skillet and simmer for 5 more minutes. That will be your sauce. Put aside. 3 Then add evaporated milk, heavy cream, and cayenne to skillet and simmer for 5 more minutes. That will be your sauce. Put aside. 4 In a bowl, toss shrimp with lemon juice. In a skillet over medium heat with olive oil, cook shrimp for 4 minutes or until pink. Then add prepared sauce, increase heat to high and bring to a boil. Turn off heat. 4 In a bowl, toss shrimp with lemon juice. In a skillet over medium heat with olive oil, cook shrimp for 4 minutes or until pink. Then add prepared sauce, increase heat to high and bring to a boil. Turn off heat. 5 Mix in the pasta, parmesan, basil. Thin sauce with reserved water. 5 Mix in the pasta, parmesan, basil. Thin sauce with reserved water. 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
Garlic Parmesan Salmon Patties Recipe by Derrick B
Garlic Parmesan Salmon Patties Cooking Instructions 25 mins 1 Drain the Salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt the butter in a large skillet over medium high heat. Add onion and cook until tender. 2 In a medium bowl, combine the onions, 2/3 of the cracker crumbs, eggs, Parsley, mustard, parmesean and salmon. Mix until well blended and then shape them into patties. 3 Take the remaining crumbs and coat the patties. 4 Drizzle olive oil in a large skillet over medium heat. Cook the patties until brown and then carefully flip them over and brown the other side 1 Drain the Salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt the butter in a large skillet over medium high heat. Add onion and cook until tender. 1 Drain the Salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt the butter in a large skillet over medium high heat. Add onion and cook until tender. 2 In a medium bowl, combine the onions, 2/3 of the cracker crumbs, eggs, Parsley, mustard, parmesean and salmon. Mix until well blended and then shape them into patties. 2 In a medium bowl, combine the onions, 2/3 of the cracker crumbs, eggs, Parsley, mustard, parmesean and salmon. Mix until well blended and then shape them into patties. 3 Take the remaining crumbs and coat the patties. 3 Take the remaining crumbs and coat the patties. 4 Drizzle olive oil in a large skillet over medium heat. Cook the patties until brown and then carefully flip them over and brown the other side 4 Drizzle olive oil in a large skillet over medium heat. Cook the patties until brown and then carefully flip them over and brown the other 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 Whole green beans with bacon Chocolate covered strawberries LuBella's Stuffed Eggplant Parmigiana Stuffed Green Bell Peppers Southern Potato Salad Whole green beans with bacon Chocolate covered strawberries LuBella's Stuffed Eggplant Parmigiana Stuffed Green Bell Peppers Southern Potato Salad *CRACK* LuBella's Stuffed Eggplant Parmigiana Thrown Together Cottage Pie Greek island chicken kebab Chicken spaghetti Blondie's Grilled Pineapple 2 Stuffed Green Bell Peppers Apple Crumble Potato Kugel Oven Baked Chicken Quesadillas *CRACK* LuBella's Stuffed Eggplant Parmigiana Thrown Together Cottage Pie Greek island chicken kebab Chicken spaghetti Blondie's Grilled Pineapple 2 Stuffed Green Bell Peppers Apple Crumble Potato Kugel Oven Baked Chicken Quesadillas
Grilled Lamb Chops With Garlic And Onions (Skillet Method) Recipe by لورباك
Cooking Instructions 40 minutes 1 Marinate the lamb chops with salt, black pepper, vinegar, olive oil, onions, oregano, parsley, and garlic for 20–30 minutes. 2 In a skillet over medium heat, add the cooking liquid or unsalted butter and let it heat up. 3 Grill the lamb chops for 3–4 minutes on each side, or until cooked to your liking. 4 In a large skillet over medium heat, add the onion mixture and sauté until golden brown. 5 Arrange the lamb chops and sautéed onions on a serving plate, garnish with parsley, and serve hot. 1 Marinate the lamb chops with salt, black pepper, vinegar, olive oil, onions, oregano, parsley, and garlic for 20–30 minutes. 1 Marinate the lamb chops with salt, black pepper, vinegar, olive oil, onions, oregano, parsley, and garlic for 20–30 minutes. 2 In a skillet over medium heat, add the cooking liquid or unsalted butter and let it heat up. 2 In a skillet over medium heat, add the cooking liquid or unsalted butter and let it heat up. 3 Grill the lamb chops for 3–4 minutes on each side, or until cooked to your liking. 3 Grill the lamb chops for 3–4 minutes on each side, or until cooked to your liking. 4 In a large skillet over medium heat, add the onion mixture and sauté until golden brown. 4 In a large skillet over medium heat, add the onion mixture and sauté until golden brown. 5 Arrange the lamb chops and sautéed onions on a serving plate, garnish with parsley, and serve hot. 5 Arrange the lamb chops and sautéed onions on a serving plate, garnish with parsley, and serve hot. 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 Buffalo Chicken & Potato Casserole Banana cupcake THE BEST EVER!! Candied Cinnamon Carrots Shrimp, spinach and cream cheese ragoons Pumpkin cream cheese danish (easy) Buffalo Chicken & Potato Casserole Banana cupcake THE BEST EVER!! Candied Cinnamon Carrots Shrimp, spinach and cream cheese ragoons Pumpkin cream cheese danish (easy) Balsamic Honey Glazed Chicken with Rice Buffalo Chicken & Potato Casserole Onion In Whole Grain Mustard Sauce Thai Chicken Red Curry Spaghetti In Whole Grain Mustard Sauce Turkey Gobbler sandwiches Fruit Popsicle Tomato Uppitu Fall Of The Bone Sweet & Spicy Ribs Quick and easy asparagus and cheesy Balsamic Honey Glazed Chicken with Rice Buffalo Chicken & Potato Casserole Onion In Whole Grain Mustard Sauce Thai Chicken Red Curry Spaghetti In Whole Grain Mustard Sauce Turkey Gobbler sandwiches Fruit Popsicle Tomato Uppitu Fall Of The Bone Sweet & Spicy Ribs Quick and easy asparagus and cheesy
Garlic Shrimp (Gambas Al Ajillo) Recipe by Rafael Romero Martinez.
Garlic Shrimp (Gambas al Ajillo) Cooking Instructions About 30 minutes 1 2 Peel the shrimp and set aside. 3 Slice the garlic. Meanwhile, heat a generous amount of olive oil in a skillet. 4 Once the oil is hot, add the garlic and cook for about 2 minutes. Add the chili pepper if you want it spicy. 5 After 2-3 minutes, add the shrimp. Cover the skillet and cook for another couple of minutes. 6 Remove from heat and let the shrimp finish cooking in the residual heat and steam for about 5 minutes. Serve and enjoy. 1 1 2 Peel the shrimp and set aside. 2 Peel the shrimp and set aside. 3 Slice the garlic. Meanwhile, heat a generous amount of olive oil in a skillet. 3 Slice the garlic. Meanwhile, heat a generous amount of olive oil in a skillet. 4 Once the oil is hot, add the garlic and cook for about 2 minutes. Add the chili pepper if you want it spicy. 4 Once the oil is hot, add the garlic and cook for about 2 minutes. Add the chili pepper if you want it spicy. 5 After 2-3 minutes, add the shrimp. Cover the skillet and cook for another couple of minutes. 5 After 2-3 minutes, add the shrimp. Cover the skillet and cook for another couple of minutes. 6 Remove from heat and let the shrimp finish cooking in the residual heat and steam for about 5 minutes. Serve and enjoy. 6 Remove from heat and let the shrimp finish cooking in the residual heat and steam for about 5 minutes. Serve 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 Mocha Frappe Beef Sirloin Stew Mom’s Beef Stroganoff (Crockpot) Lazy Italian Wedding Soup Chocolate banana bread Mocha Frappe Beef Sirloin Stew Mom’s Beef Stroganoff (Crockpot) Lazy Italian Wedding Soup Chocolate banana bread Lauki dalcha Millet Paste Ricotta cheese and spinach pockets Water Chestnut Chaat with Sumac Special Iced Christmas Cake Pasta Linguine with Tuna sauce Sweet Mini mathri Rice flour Chakli (murukku) Ragi flour nankhatai Taco Night Lauki dalcha Millet Paste Ricotta cheese and spinach pockets Water Chestnut Chaat with Sumac Special Iced Christmas Cake Pasta Linguine with Tuna sauce Sweet Mini mathri Rice flour Chakli (murukku) Ragi flour nankhatai Taco Night
Spicy Garlic Edamame (Addictive Snack Style) Recipe by TTroco
Spicy Garlic Edamame (Addictive Snack Style) Cooking Instructions 1 Use boiled edamame. When preparing, rinse with salted water and boil in salted water, but skip salting after boiling. (You can also use frozen edamame.) 2 Grate the garlic and mix well with the soy sauce and doubanjiang in a small bowl. 3 Dry-roast the boiled edamame in a skillet over medium to low heat for about 3 minutes, stirring, until the moisture evaporates but without burning. 4 Turn off the heat, immediately add the sauce mixture from step 2, and toss to coat the edamame evenly. 1 Use boiled edamame. When preparing, rinse with salted water and boil in salted water, but skip salting after boiling. (You can also use frozen edamame.) 1 Use boiled edamame. When preparing, rinse with salted water and boil in salted water, but skip salting after boiling. (You can also use frozen edamame.) 2 Grate the garlic and mix well with the soy sauce and doubanjiang in a small bowl. 2 Grate the garlic and mix well with the soy sauce and doubanjiang in a small bowl. 3 Dry-roast the boiled edamame in a skillet over medium to low heat for about 3 minutes, stirring, until the moisture evaporates but without burning. 3 Dry-roast the boiled edamame in a skillet over medium to low heat for about 3 minutes, stirring, until the moisture evaporates but without burning. 4 Turn off the heat, immediately add the sauce mixture from step 2, and toss to coat the edamame evenly. 4 Turn off the heat, immediately add the sauce mixture from step 2, and toss to coat the edamame evenly. 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 broccoli alfredo stuffed shells Buttermilk Pancake Bakery style muffins Crockpot fiesta chicken Crockpot Chili Chicken broccoli alfredo stuffed shells Buttermilk Pancake Bakery style muffins Crockpot fiesta chicken Crockpot Chili Fizzy Orange Ice lollies Wheat bhatura Garlic Nan without Oven Balinese Orange Salad Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF Garlic Peas Oatmeal soup Khaman dhokla Mini Coconut Cream Pies Kaimati Fizzy Orange Ice lollies Wheat bhatura Garlic Nan without Oven Balinese Orange Salad Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF Garlic Peas Oatmeal soup Khaman dhokla Mini Coconut Cream Pies Kaimati
My Homemade Pesto With Garlic Recipe by 🦋Fede2321🦋
Homemade tomato pesto Homemade tomato pesto I was making Pasta and Rice for lunch on Saturday and wanted to top it off with something other than sauce. Actually, I do have a delicious Lemon Sauce recipe but I didn’t have lemons on hand so I made Tomato Pesto with some tomatoes that I picked up a few days ago, which I absolutely love. Now, that I think of it I think my next post might just be the Lemon Sauce for Pasta. Not sure will have to check if I have all the ingredients. hehehhe I don’t really like to add Basil into my recipes, because I find the taste and smell to be a bit intense. But I did add just a few pieces of Basil into this recipe. (Now if you enjoy the intense taste then go ahead and add as much as you want) Maybe this is one of the reasons I do not eat Garlic. My husband doesn’t like to eat Pesto, so this was a nice opportunity for me to make something I truly enjoy. I always add a few fresh tomatoes when making my Pesto, and beat it just a few minutes more so that they can combine with the sun dried tomatoes. You might just like this recipe…a bit different but still tastes gooddddd!!! Foodzesty
Easy Spicy Garlic Edamame Recipe by 毛玉の親父
This recipe is translated from Cookpad Japan. See original: 簡単⭐︎ピリ辛ニンニク枝豆 Cooking Instructions 1 Rinse the edamame and drain well. 2 Add the sesame oil to a skillet and heat over medium. If using garlic, add it now and let it infuse the oil with flavor. 3 Add the edamame and quickly stir-fry over medium heat. Cover and steam for 5 minutes. (If using pre-cooked edamame, you can skip this step.) 4 Remove the lid and stir-fry for another 4–5 minutes, until the pods are lightly browned. 5 Turn off the heat, add the kimchi base sauce, and toss to coat evenly. Enjoy! 1 Rinse the edamame and drain well. 1 Rinse the edamame and drain well. 2 Add the sesame oil to a skillet and heat over medium. If using garlic, add it now and let it infuse the oil with flavor. 2 Add the sesame oil to a skillet and heat over medium. If using garlic, add it now and let it infuse the oil with flavor. 3 Add the edamame and quickly stir-fry over medium heat. Cover and steam for 5 minutes. (If using pre-cooked edamame, you can skip this step.) 3 Add the edamame and quickly stir-fry over medium heat. Cover and steam for 5 minutes. (If using pre-cooked edamame, you can skip this step.) 4 Remove the lid and stir-fry for another 4–5 minutes, until the pods are lightly browned. 4 Remove the lid and stir-fry for another 4–5 minutes, until the pods are lightly browned. 5 Turn off the heat, add the kimchi base sauce, and toss to coat evenly. Enjoy! 5 Turn off the heat, add the kimchi base sauce, and toss to coat evenly. 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 5 ingredients 1 pot goulash Apple 🍎 Crisp 😋 Yet, another Chili Lasagna Stir Fried Breakfast Rice Jiffy mix corn bread 5 ingredients 1 pot goulash Apple 🍎 Crisp 😋 Yet, another Chili Lasagna Stir Fried Breakfast Rice Jiffy mix corn bread Broken Wheat Kheer Gulkand Rabadi Panjiri - Janmashtami Divine Prasad Aloo ka paratha Banana Carrot Cake Dhokhla Asian-style Braised Lamb Shanks Watermelon pineapple mojito Nutella banana smoothie Panchamrit 🙏🌹 Bhog Prasad and Krishna ji Abhisheka 🌹🌹🙏 Broken Wheat Kheer Gulkand Rabadi Panjiri - Janmashtami Divine Prasad Aloo ka paratha Banana Carrot Cake Dhokhla Asian-style Braised Lamb Shanks Watermelon pineapple mojito Nutella banana smoothie Panchamrit 🙏🌹 Bhog Prasad and Krishna ji Abhisheka 🌹🌹🙏