ademchaoua/GeneralTextCorpus huggingface dataset:
Delicious And Simple Brownies Recipe by Moimoire_
Cooking Instructions 1 Set a large heat-proof bowl over a saucepan of simmering water to create a bain-marie. Add butter and break the 200g dark chocolate into small pieces to bowl. Heat, stirring occasionally until the chocolate and butter are completely melted and smooth. Remove bowl from heat and let it cool down. 2 Beat the eggs with the salt until foamy. Add sugar, vanilla extract, the mix of chocolate and butter, the flour and walnuts (walnuts are optional) 3 Pour batter into prepared pan. Bake in preheated oven in 180° for 25 minutes if you want it to be moist and 30 if you want it to be dry. (I prefer 30 minutes) Let it cool down and enjoy! 1 Set a large heat-proof bowl over a saucepan of simmering water to create a bain-marie. Add butter and break the 200g dark chocolate into small pieces to bowl. Heat, stirring occasionally until the chocolate and butter are completely melted and smooth. Remove bowl from heat and let it cool down. 1 Set a large heat-proof bowl over a saucepan of simmering water to create a bain-marie. Add butter and break the 200g dark chocolate into small pieces to bowl. Heat, stirring occasionally until the chocolate and butter are completely melted and smooth. Remove bowl from heat and let it cool down. 2 Beat the eggs with the salt until foamy. Add sugar, vanilla extract, the mix of chocolate and butter, the flour and walnuts (walnuts are optional) 2 Beat the eggs with the salt until foamy. Add sugar, vanilla extract, the mix of chocolate and butter, the flour and walnuts (walnuts are optional) 3 Pour batter into prepared pan. Bake in preheated oven in 180° for 25 minutes if you want it to be moist and 30 if you want it to be dry. (I prefer 30 minutes) Let it cool down and enjoy! 3 Pour batter into prepared pan. Bake in preheated oven in 180° for 25 minutes if you want it to be moist and 30 if you want it to be dry. (I prefer 30 minutes) Let it cool down 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 Quick and Easy Flatbread My Quick Garlic Bread sticks Easy enchilada “lasagna” casserole Chocolate chips cookies Baked pork cube steaks Quick and Easy Flatbread My Quick Garlic Bread sticks Easy enchilada “lasagna” casserole Chocolate chips cookies Baked pork cube steaks Vanilla Muffins with chocolate chips Pizza Pasta Sauce Moong Paratha Dramstick ke flowers ki chilla Healthy Clear Soup Chicken Corn Soup Strawberry Shake Mussel Soup with Soaked Crackers (Seblak Kerang) Raw Plantain Tamarind Curry Kadai mushroom Vanilla Muffins with chocolate chips Pizza Pasta Sauce Moong Paratha Dramstick ke flowers ki chilla Healthy Clear Soup Chicken Corn Soup Strawberry Shake Mussel Soup with Soaked Crackers (Seblak Kerang) Raw Plantain Tamarind Curry Kadai mushroom
Brownies Recipe by Sonya Bankester
Cooking Instructions 25 minutes 1 Melt margarine & chocolate squares in microwave or over double boiler. *if using cocoa, mix with dry ingredients. 2 Mix dry ingredients together, add melted margarine & vanilla. Stir well, add slightly beaten eggs. Mix well. 3 Add nuts. 4 Place in square baking pan. 5 Bake @ 350* for 25 minutes. 6 When done, let cool completely before cutting in squares. 7 Variation: right after removing from oven, scatter some favorite (chocolate, butterscotch, vanilla) chips over top, cover with foil, let sit for a few minutes, then spread over top evenly. 1 Melt margarine & chocolate squares in microwave or over double boiler. *if using cocoa, mix with dry ingredients. 1 Melt margarine & chocolate squares in microwave or over double boiler. *if using cocoa, mix with dry ingredients. 2 Mix dry ingredients together, add melted margarine & vanilla. Stir well, add slightly beaten eggs. Mix well. 2 Mix dry ingredients together, add melted margarine & vanilla. Stir well, add slightly beaten eggs. Mix well. 3 Add nuts. 3 Add nuts. 4 Place in square baking pan. 4 Place in square baking pan. 5 Bake @ 350* for 25 minutes. 5 Bake @ 350* for 25 minutes. 6 When done, let cool completely before cutting in squares. 6 When done, let cool completely before cutting in squares. 7 Variation: right after removing from oven, scatter some favorite (chocolate, butterscotch, vanilla) chips over top, cover with foil, let sit for a few minutes, then spread over top evenly. 7 Variation: right after removing from oven, scatter some favorite (chocolate, butterscotch, vanilla) chips over top, cover with foil, let sit for a few minutes, then spread over top 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 Mexicorn Rotel Dip Zucchini Bread Italian Cabbage Pork floss shrimp roll Garlic Buttered Shrimps Mexicorn Rotel Dip Zucchini Bread Italian Cabbage Pork floss shrimp roll Garlic Buttered Shrimps Qulcha Naan Muthi Kabab Masala Salan Samosa Mocktail Sumac Popcorn Mohanthal Wainar fulawa Kaju kurma #FM#W3#Khasta Chakli without rice flour Eggless Marble cake Qulcha Naan Muthi Kabab Masala Salan Samosa Mocktail Sumac Popcorn Mohanthal Wainar fulawa Kaju kurma #FM#W3#Khasta Chakli without rice flour Eggless Marble cake
Peanut And Tomato Chutney Recipe by Anamika Agrawal
Peanut Chutney Peanut Chutney #GA4 #Week12 #Peanut Peanut Chutney is quick, easy to make and delicious recipe of chutney made with peanuts that can be served with idli, dosa, uttapam, pongal or upma for a wholesome healthy meal. This delicious peanut chutney is protein packed and boosts the nutrition profile of breakfast or dinner. It is excellent substitute for coconut chutney. The sweet nutty flavor of peanuts are perfectly balanced with heat from red chili and tanginess from tamarind. The blend of flavors is finger licking good. Peanuts are dry roasted, skin is removed and used for grinding chutney. That’s a lot of work but the chutney tastes much more nutty, creamy, flavorful and delicious. Peanuts can be roasted in bulk and stored for 1-2 months. And chutney can prepared in jiffy for breakfast or dinner. Roasted peanuts are grounded to fine paste with garlic, red chili, tamarind and salt. Grounded chutney is diluted with water and tempered with mustard and urad dal tadka. If you love peanuts, you would go Gaga over this South Indian recipe of Peanut Chutney. Do try once and would end up making many a times. Monica Rangaswamy
Chocolate Brownie Batter (Edible) Recipe by Brandy T.
Cooking Instructions 1 Mix cocoa and flour together. 2 Mix in butter, sugar and honey. 3 Mix in milk. 4 Once everything is mixed together, add mini chocolate chips. 5 Place in a container and top with more chocolate chips (I know chocolate overload, but so worth it). 6 Refrigerate for 30 minutes or until firm. 7 Serve with some ice cream or you can be like me, grab a tablespoon full of this and disappear like David Copperfield. This recipe is very rich so I can only handle one tablespoon per day. 1 Mix cocoa and flour together. 1 Mix cocoa and flour together. 2 Mix in butter, sugar and honey. 2 Mix in butter, sugar and honey. 3 Mix in milk. 3 Mix in milk. 4 Once everything is mixed together, add mini chocolate chips. 4 Once everything is mixed together, add mini chocolate chips. 5 Place in a container and top with more chocolate chips (I know chocolate overload, but so worth it). 5 Place in a container and top with more chocolate chips (I know chocolate overload, but so worth it). 6 Refrigerate for 30 minutes or until firm. 6 Refrigerate for 30 minutes or until firm. 7 Serve with some ice cream or you can be like me, grab a tablespoon full of this and disappear like David Copperfield. This recipe is very rich so I can only handle one tablespoon per day. 7 Serve with some ice cream or you can be like me, grab a tablespoon full of this and disappear like David Copperfield. This recipe is very rich so I can only handle one tablespoon per day. 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 Milky mango shake Sauteed rice ball, with oil and soy sauce Chocolate cake Basil Pesto & Mozarella Chicken Thighs Potato Wedges Milky mango shake Sauteed rice ball, with oil and soy sauce Chocolate cake Basil Pesto & Mozarella Chicken Thighs Potato Wedges Puff Puff Potato Chips Easy open toasted chicken sambo Seafood Chowder Turkey sliders Sindhi Dal Pakwan Easy spaghetti eggplant bolognese Egg Bread Roll Flatbread Taco Creamy chocolate Puff Puff Potato Chips Easy open toasted chicken sambo Seafood Chowder Turkey sliders Sindhi Dal Pakwan Easy spaghetti eggplant bolognese Egg Bread Roll Flatbread Taco Creamy chocolate
Oil Free Chocolate Brownie Recipe by Vertika Tyagi
Cooking Instructions 1 Preheat oven at 180℃. Lightly grease the tin/mould with coconut oil and place the butter paper over it so that brownie do not stick to the base. 2 Into food processor, add curd, oats, cocoa powder, coconut sugar, vanilla, skim milk, salt, baking powder, egg, flax seeds, cinnamon and coffee, blend to smooth paste. 3 Pour brownie mixture into prepared cake tin/mould and garnish it with sesame seeds, pistachios and cashews. Now bake it for 15 mins at 180 ℃. 4 Once baked, let it cool down for 5-10 mins and then demould and cut into desired shape. 1 Preheat oven at 180℃. Lightly grease the tin/mould with coconut oil and place the butter paper over it so that brownie do not stick to the base. 1 Preheat oven at 180℃. Lightly grease the tin/mould with coconut oil and place the butter paper over it so that brownie do not stick to the base. 2 Into food processor, add curd, oats, cocoa powder, coconut sugar, vanilla, skim milk, salt, baking powder, egg, flax seeds, cinnamon and coffee, blend to smooth paste. 2 Into food processor, add curd, oats, cocoa powder, coconut sugar, vanilla, skim milk, salt, baking powder, egg, flax seeds, cinnamon and coffee, blend to smooth paste. 3 Pour brownie mixture into prepared cake tin/mould and garnish it with sesame seeds, pistachios and cashews. Now bake it for 15 mins at 180 ℃. 3 Pour brownie mixture into prepared cake tin/mould and garnish it with sesame seeds, pistachios and cashews. Now bake it for 15 mins at 180 ℃. 4 Once baked, let it cool down for 5-10 mins and then demould and cut into desired shape. 4 Once baked, let it cool down for 5-10 mins and then demould and cut into desired shape. 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 Japchae (Korean Glass Noodles) Baked Fruit Pancakes Soft and Fluffy Pancakes Chocolate Mousse Leche Flan Japchae (Korean Glass Noodles) Baked Fruit Pancakes Soft and Fluffy Pancakes Chocolate Mousse Leche Flan Ice Lemon Tea Toblerone shake Palak Mushroom Alexandrian liver Banana Blossom/Vazhaipoo/Mocha Curry(Bangladeshi style)❤ Mexican bites RAGI-ALMOND Modak Dharosh posto Chicken Burger Roasted beetroot hummus Ice Lemon Tea Toblerone shake Palak Mushroom Alexandrian liver Banana Blossom/Vazhaipoo/Mocha Curry(Bangladeshi style)❤ Mexican bites RAGI-ALMOND Modak Dharosh posto Chicken Burger Roasted beetroot hummus
Moist Rich Brownie Recipe by cookpad.japan
Cooking Instructions 1 Roast the walnuts at 160℃ in the oven for 10 minutes. Cut any large walnuts. 2 Combine the butter and chocolate in a bowl, wrap with plastic, and microwave until the chocolate has completely melted (about 1 minute?). Mix well. 3 Add the sugar and eggs, and beat in a circular motion using a whisk. 4 Combine and add the ● ingredients. 5 Add the walnuts, switch to a rubber spatula and mix well. 6 Pour into a pan lined with baking paper. Cook at 170℃ for 20 minutes. 7 It's all done. Cool well then cut into pieces of your desired size. 8 1 Roast the walnuts at 160℃ in the oven for 10 minutes. Cut any large walnuts. 1 Roast the walnuts at 160℃ in the oven for 10 minutes. Cut any large walnuts. 2 Combine the butter and chocolate in a bowl, wrap with plastic, and microwave until the chocolate has completely melted (about 1 minute?). Mix well. 2 Combine the butter and chocolate in a bowl, wrap with plastic, and microwave until the chocolate has completely melted (about 1 minute?). Mix well. 3 Add the sugar and eggs, and beat in a circular motion using a whisk. 3 Add the sugar and eggs, and beat in a circular motion using a whisk. 4 Combine and add the ● ingredients. 4 Combine and add the ● ingredients. 5 Add the walnuts, switch to a rubber spatula and mix well. 5 Add the walnuts, switch to a rubber spatula and mix well. 6 Pour into a pan lined with baking paper. Cook at 170℃ for 20 minutes. 6 Pour into a pan lined with baking paper. Cook at 170℃ for 20 minutes. 7 It's all done. Cool well then cut into pieces of your desired size. 7 It's all done. Cool well then cut into pieces of your desired size. 8 8 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 Crispy potato rounds Blueberry Scones* Futako Tamagawa Cheesecake SOPES' gingerbread cookie Crispy potato rounds Blueberry Scones* Futako Tamagawa Cheesecake SOPES' gingerbread cookie Butter cookies LG CHICKEN SOUP / STOCK ( CARROT AND CORN COB ) Vichyssoise Recipe Vanilla and Walnut Cookies Easy Gâteau au chocolat Easy Foolproof Ganache Shell Garlic Shoot Bokkeum (Korean-Style Sauté Dish) Rice Flour Chocolate Cake with Kiwi Corn Bread Moist and Rich Chocolate Gateau Butter cookies LG CHICKEN SOUP / STOCK ( CARROT AND CORN COB ) Vichyssoise Recipe Vanilla and Walnut Cookies Easy Gâteau au chocolat Easy Foolproof Ganache Shell Garlic Shoot Bokkeum (Korean-Style Sauté Dish) Rice Flour Chocolate Cake with Kiwi Corn Bread Moist and Rich Chocolate Gateau
Brownie Bites Recipe by shasha.hamel
Cooking Instructions 1 Mix together butter, sugar, vanilla. 2 Add each egg 1 at a time, mix after each. Then mix in syrup or sauce. 3 In separate bowl mix cocoa, floor, baking powder, salt. Gradually add to wet mix;dont over mix. 4 Preheat oven to 350*; spray tiny cupcake tins with butter spray. 5 Place teaspoon of brownie mix into each spot, dont overfill. 6 Place in oven for about 13 minutes. After time had ended check them with a toothpick. Let to rest in the pan for a few minutes. Then take each one out carefully and set on wire rack. 1 Mix together butter, sugar, vanilla. 1 Mix together butter, sugar, vanilla. 2 Add each egg 1 at a time, mix after each. Then mix in syrup or sauce. 2 Add each egg 1 at a time, mix after each. Then mix in syrup or sauce. 3 In separate bowl mix cocoa, floor, baking powder, salt. Gradually add to wet mix;dont over mix. 3 In separate bowl mix cocoa, floor, baking powder, salt. Gradually add to wet mix;dont over mix. 4 Preheat oven to 350*; spray tiny cupcake tins with butter spray. 4 Preheat oven to 350*; spray tiny cupcake tins with butter spray. 5 Place teaspoon of brownie mix into each spot, dont overfill. 5 Place teaspoon of brownie mix into each spot, dont overfill. 6 Place in oven for about 13 minutes. After time had ended check them with a toothpick. Let to rest in the pan for a few minutes. Then take each one out carefully and set on wire rack. 6 Place in oven for about 13 minutes. After time had ended check them with a toothpick. Let to rest in the pan for a few minutes. Then take each one out carefully and set on wire rack. 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 Best ever chocolate chip cookies Spinach and Sausage Pasta The BEST Potato Wedges EVER Crockpot Queso Chinese Orange Chicken Best ever chocolate chip cookies Spinach and Sausage Pasta The BEST Potato Wedges EVER Crockpot Queso Chinese Orange Chicken Peach Cake Best ever chocolate chip cookies A Lot of Chocolate Chip Cookies Pizza Banana Bread Banana Bread Cajun Chicken Strips Corn Bread Casserole Homemade Chocolate Pudding Egg in a Nest Fried Rice Peach Cake Best ever chocolate chip cookies A Lot of Chocolate Chip Cookies Pizza Banana Bread Banana Bread Cajun Chicken Strips Corn Bread Casserole Homemade Chocolate Pudding Egg in a Nest Fried Rice
Thick Fried Tofu With Tasty Sauce Recipe by Rie
Korean Style Fried Tofu with Chili Garlic Soy Sauce Korean Style Fried Tofu with Chili Garlic Soy Sauce The best way to get a meateater who's never tried tofu to hate it is to serve it as a meat substitute. Because there is no way a brick of soybean curd is ever going to take the place of a juicy steak, or a meaty pork chop, or even a piece of chicken breast. Well, maybe a chicken breast... specially if it's the boneless, skinless kind... But anyways, you don't hate tofu. What you hate is tofu that's served as meat. What you hate is tofu fashioned into *burger* patties. What you hate is when people tell you to just sprinkle some Bacos on tofu and it'll taste just like bacon. You like tofu. You know why? Because firstly, tofu tastes like tofu - mildly nutty and yes, wildly adaptable, but not as a substitute for meat. And when you prepare tofu to complement its flavor rather than mask it, you don't have the undesired effect of finding out that it really doesn't taste just like whatever you sprinkled on it. Secondly, because it is such a simple and elegant food, it takes well to simple, easy, and elegant preparations. :) x
Home Made Split Pea Soup Recipe by jedwards.cna
Slow Cooker Split Pea Soup Slow Cooker Split Pea Soup My wife and I love Split Pea Soup. The weird thing is that I hate peas by themselves. I will systematically remove them from anything that has them. We took an old recipe that she has had for a while and converted it to the slow cooker. After a few tries and tweaks, we have worked out all the kinks and made a great soup. It is so good and it will thicken as time passes. It goes great with some rolls to dip into it. One of the best split pea soups that I have ever had. I am sure that this can be made into a vegan dish, by taking out the ham and replacing the chicken stock with vegetable. Worth the try. This is the prototypical slow cooker recipe. You just put all of the ingredients into the slow cooker, set the time, and forget about it for 8 hours. You can try to forget about it, but the smell will drive you crazy those 8 long hours. Be strong, the wait will be worth it. Enjoy! J.A.B.
So Easy No Bake Oreo Cheesecake Recipe by Apryl Dyan
So Easy No Bake Oreo Cheesecake Cooking Instructions 1 CHOP 15 cookies coarsely. Set Aside.Finely crush graham biscuits; mix with butter. Press onto springform pan. Refrigerate while preparing filling. 2 BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP. 3 POUR into the springform pan. 4 TOPPED with chopped cookies. 5 REFRIGERATE 4 hours or until firm. You may decorate it too, just like what i did. 1 CHOP 15 cookies coarsely. Set Aside.Finely crush graham biscuits; mix with butter. Press onto springform pan. Refrigerate while preparing filling. 1 CHOP 15 cookies coarsely. Set Aside.Finely crush graham biscuits; mix with butter. Press onto springform pan. Refrigerate while preparing filling. 2 BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP. 2 BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP. 3 POUR into the springform pan. 3 POUR into the springform pan. 4 TOPPED with chopped cookies. 4 TOPPED with chopped cookies. 5 REFRIGERATE 4 hours or until firm. You may decorate it too, just like what i did. 5 REFRIGERATE 4 hours or until firm. You may decorate it too, just like what i did. 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 Louisiana Rub Chicken Company casserole Shakshuka S'mores Cookie Bars Fire chicken, Buldak Louisiana Rub Chicken Company casserole Shakshuka S'mores Cookie Bars Fire chicken, Buldak Shakshuka Fig ice cream Easy tartar sauce Louisiana Rub Chicken Asparagus And Egg In Bacon Cup Fire chicken, Buldak Mike's Snow Crab Leg Creamy Dip Skyes half and half Green bean chicken Company casserole Shakshuka Fig ice cream Easy tartar sauce Louisiana Rub Chicken Asparagus And Egg In Bacon Cup Fire chicken, Buldak Mike's Snow Crab Leg Creamy Dip Skyes half and half Green bean chicken Company casserole