ademchaoua/GeneralTextCorpus huggingface dataset:
Egg Podimas/Scrambled Egg Recipe by Priyadharsini
Egg Podimas/Scrambled Egg Cooking Instructions 10 minutes 1 Heat up the oil in a pan, add onions and saute for a minute. 2 Now add chopped green chillies and saute for 2 minutes. 3 Add fresh ground pepper powder in the mixture. 4 After few seconds, just sprinkle some water and add the eggs and salt. 5 Ladle it a little in order to mix the egg yolks. 6 When eggs start to scramble, just lower the flame and cook slowly. 7 Now the dish is almost ready!! If you're a spicy liver, just sprinkle some more fresh ground pepper at this stage. 8 Serve hot as a side dish and win others' heart 9 Note: Add more onions to increase the taste and quantity. When you sprinkle more water, it may take more time to cook..be careful in it. 1 Heat up the oil in a pan, add onions and saute for a minute. 1 Heat up the oil in a pan, add onions and saute for a minute. 2 Now add chopped green chillies and saute for 2 minutes. 2 Now add chopped green chillies and saute for 2 minutes. 3 Add fresh ground pepper powder in the mixture. 3 Add fresh ground pepper powder in the mixture. 4 After few seconds, just sprinkle some water and add the eggs and salt. 4 After few seconds, just sprinkle some water and add the eggs and salt. 5 Ladle it a little in order to mix the egg yolks. 5 Ladle it a little in order to mix the egg yolks. 6 When eggs start to scramble, just lower the flame and cook slowly. 6 When eggs start to scramble, just lower the flame and cook slowly. 7 Now the dish is almost ready!! If you're a spicy liver, just sprinkle some more fresh ground pepper at this stage. 7 Now the dish is almost ready!! If you're a spicy liver, just sprinkle some more fresh ground pepper at this stage. 8 Serve hot as a side dish and win others' heart 8 Serve hot as a side dish and win others' heart 9 Note: Add more onions to increase the taste and quantity. When you sprinkle more water, it may take more time to cook..be careful in it. 9 Note: Add more onions to increase the taste and quantity. When you sprinkle more water, it may take more time to cook..be careful in 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 Best Banana Bread Beef Croquettes in Tomato Gravy Chicken and Veg stir fry Chocolate almond Keto Fat Bombs Beef Stew Best Banana Bread Beef Croquettes in Tomato Gravy Chicken and Veg stir fry Chocolate almond Keto Fat Bombs Beef Stew Watalappam dessert Olive Cornbread Jalapeño Beans Spicy Sausage Sandwich Smoothie Alsi laddoo Indian Rice Pudding Peanut muthiya Crispy sweet bread Gud ki chai Watalappam dessert Olive Cornbread Jalapeño Beans Spicy Sausage Sandwich Smoothie Alsi laddoo Indian Rice Pudding Peanut muthiya Crispy sweet bread Gud ki chai
Indian Rice Pudding Recipe by Ajay Guleria
Indian Rice Pudding Cooking Instructions 1 In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly to prevent the milk from burning. 2 Add the rice and Reduce the heat so that the milk is gently simmering and cook for 30 to 40 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a thick consistency. 3 Add the sugar,and jaggery, rosewater or vanilla, and pistachios. Stir and turn off the heat. 4 Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too. 1 In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly to prevent the milk from burning. 1 In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly to prevent the milk from burning. 2 Add the rice and Reduce the heat so that the milk is gently simmering and cook for 30 to 40 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a thick consistency. 2 Add the rice and Reduce the heat so that the milk is gently simmering and cook for 30 to 40 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a thick consistency. 3 Add the sugar,and jaggery, rosewater or vanilla, and pistachios. Stir and turn off the heat. 3 Add the sugar,and jaggery, rosewater or vanilla, and pistachios. Stir and turn off the heat. 4 Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too. 4 Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too. 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 Banana Bread Beef Croquettes in Tomato Gravy Chicken and Veg stir fry Chocolate almond Keto Fat Bombs Beef Stew Best Banana Bread Beef Croquettes in Tomato Gravy Chicken and Veg stir fry Chocolate almond Keto Fat Bombs Beef Stew Jalapeño Beans Spicy Sausage Sandwich Smoothie Egg Podimas/Scrambled Egg Alsi laddoo Peanut muthiya Crispy sweet bread Gud ki chai Matar ka jhol Suran [jimikand] ki chaat Jalapeño Beans Spicy Sausage Sandwich Smoothie Egg Podimas/Scrambled Egg Alsi laddoo Peanut muthiya Crispy sweet bread Gud ki chai Matar ka jhol Suran [jimikand] ki chaat
Chickpeas Puree And Tahini Hummus Bi Tahini Recipe by Cook Lebanese
Chickpeas puree and tahini - hummus bi tahini Cooking Instructions 10 minutes 1 Drain the chickpeas and blend them in a food processor until you get a smooth paste. 2 In a big bowl, dilute the tahini paste with 1 tablespoon of warm water. Add the crushed garlic, lemon juice and salt. Mix well until you get a whitish liquid sauce. 3 Add the chickpeas paste to the sauce and mix well. Adjust lemon juice and salt to taste. 4 Serve in a shallow dish with a drizzle of olive oil and pita bread. 5 Garnish with mint leaves, a sprinkle of cumin or some whole chickpeas. 1 Drain the chickpeas and blend them in a food processor until you get a smooth paste. 1 Drain the chickpeas and blend them in a food processor until you get a smooth paste. 2 In a big bowl, dilute the tahini paste with 1 tablespoon of warm water. Add the crushed garlic, lemon juice and salt. Mix well until you get a whitish liquid sauce. 2 In a big bowl, dilute the tahini paste with 1 tablespoon of warm water. Add the crushed garlic, lemon juice and salt. Mix well until you get a whitish liquid sauce. 3 Add the chickpeas paste to the sauce and mix well. Adjust lemon juice and salt to taste. 3 Add the chickpeas paste to the sauce and mix well. Adjust lemon juice and salt to taste. 4 Serve in a shallow dish with a drizzle of olive oil and pita bread. 4 Serve in a shallow dish with a drizzle of olive oil and pita bread. 5 Garnish with mint leaves, a sprinkle of cumin or some whole chickpeas. 5 Garnish with mint leaves, a sprinkle of cumin or some whole chickpeas. 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 The Beast Meatloaf Keto "granola" bars Shepherd's Pie Kibbeh meatballs - kibbeh 'rass Almond Lace Cookies The Beast Meatloaf Keto "granola" bars Shepherd's Pie Kibbeh meatballs - kibbeh 'rass Almond Lace Cookies Poori aalu & khatti meethi kaddu sabzi Paratha stuffed with bathua aaloo Kibbeh meatballs - kibbeh 'rass Lentils and rice puree - mujaddara mussafayeh Squash Soup Ciba sambhar masala upma Gobhi paneer Masala Dryfruits Mava Gujiya Moongdal Malpua Broccoli Chicken Poori aalu & khatti meethi kaddu sabzi Paratha stuffed with bathua aaloo Kibbeh meatballs - kibbeh 'rass Lentils and rice puree - mujaddara mussafayeh Squash Soup Ciba sambhar masala upma Gobhi paneer Masala Dryfruits Mava Gujiya Moongdal Malpua Broccoli Chicken
Till Jaggery Gujiya Recipe by Divya Konduri
Cooking Instructions 1 Take a bowl pour maida add pinch salt,pou water make roti like batter,take a bannel put til seeds do shallow fri take into mixy jar pit this seeds add GHUDE make powder this mixer take into bowl 2 Take small quantity of maida batter keep do big roti Inthis instead of that cut small pori kind 3 In this puri stuff into till mixer 4 This pori close as ghuja shape with the help of water apply on sides for bindig 5 Take cadai pour oil keep on firm once heated put ghujia one by one.fri until gold colour.. 6 Take out from oil put tissue paper it observe exces oil..ready to serve with rose petals...tasty and healthy 1 Take a bowl pour maida add pinch salt,pou water make roti like batter,take a bannel put til seeds do shallow fri take into mixy jar pit this seeds add GHUDE make powder this mixer take into bowl 1 Take a bowl pour maida add pinch salt,pou water make roti like batter,take a bannel put til seeds do shallow fri take into mixy jar pit this seeds add GHUDE make powder this mixer take into bowl 2 Take small quantity of maida batter keep do big roti Inthis instead of that cut small pori kind 2 Take small quantity of maida batter keep do big roti Inthis instead of that cut small pori kind 3 In this puri stuff into till mixer 3 In this puri stuff into till mixer 4 This pori close as ghuja shape with the help of water apply on sides for bindig 4 This pori close as ghuja shape with the help of water apply on sides for bindig 5 Take cadai pour oil keep on firm once heated put ghujia one by one.fri until gold colour.. 5 Take cadai pour oil keep on firm once heated put ghujia one by one.fri until gold colour.. 6 Take out from oil put tissue paper it observe exces oil..ready to serve with rose petals...tasty and healthy 6 Take out from oil put tissue paper it observe exces oil..ready to serve with rose petals...tasty and healthy 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 Chickpeas puree and tahini - hummus bi tahini The Beast Meatloaf Keto "granola" bars Kibbeh meatballs - kibbeh 'rass Shepherd's Pie Chickpeas puree and tahini - hummus bi tahini The Beast Meatloaf Keto "granola" bars Kibbeh meatballs - kibbeh 'rass Shepherd's Pie Cocktail Matar samosa Monaco biscuits snackes Thandai pudding Black chole chat Spice Garlic Vegetables Poha Healthy vegetable soup Chocolate Ghujiya Imitation of eggs canape- deviled eggs on bread Poori aalu & khatti meethi kaddu sabzi Cocktail Matar samosa Monaco biscuits snackes Thandai pudding Black chole chat Spice Garlic Vegetables Poha Healthy vegetable soup Chocolate Ghujiya Imitation of eggs canape- deviled eggs on bread Poori aalu & khatti meethi kaddu sabzi
Quick Honey Bread Recipe by shannalee83
Quick Honey Bread Cooking Instructions 1 hour 10 mins 1 Preheat oven to 350°F. Line a 9x5-inch loaf pan w/ parchment paper, leaving an overhang on two sides; coat well w/ cooking spray. *I used 3 mini loaf pans this time.* 2 Whisk together the flour, baking powder and salt. Set aside. 3 Beat butter w/ sugar with a mixer until fluffy; beat in eggs and vanilla, then milk and honey. Beat in dry ingredients. 4 Pour into prepared pan(s) and bake 45-55 minutes or when a toothpick inserted into the center comes out clean. 5 Let cool 1hour, then remove the loaf from the pan(s) and transfer to a rack to cool completely. 1 Preheat oven to 350°F. Line a 9x5-inch loaf pan w/ parchment paper, leaving an overhang on two sides; coat well w/ cooking spray. *I used 3 mini loaf pans this time.* 1 Preheat oven to 350°F. Line a 9x5-inch loaf pan w/ parchment paper, leaving an overhang on two sides; coat well w/ cooking spray. *I used 3 mini loaf pans this time.* 2 Whisk together the flour, baking powder and salt. Set aside. 2 Whisk together the flour, baking powder and salt. Set aside. 3 Beat butter w/ sugar with a mixer until fluffy; beat in eggs and vanilla, then milk and honey. Beat in dry ingredients. 3 Beat butter w/ sugar with a mixer until fluffy; beat in eggs and vanilla, then milk and honey. Beat in dry ingredients. 4 Pour into prepared pan(s) and bake 45-55 minutes or when a toothpick inserted into the center comes out clean. 4 Pour into prepared pan(s) and bake 45-55 minutes or when a toothpick inserted into the center comes out clean. 5 Let cool 1hour, then remove the loaf from the pan(s) and transfer to a rack to cool completely. 5 Let cool 1hour, then remove the loaf from the pan(s) and transfer to a rack to cool completely. 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 Biscuits and Gravy Casserole Chicken Rangoon Quick and Easy Spiced Chicken Breast Alabama FireCrackers Beef stew with gravy Biscuits and Gravy Casserole Chicken Rangoon Quick and Easy Spiced Chicken Breast Alabama FireCrackers Beef stew with gravy Orange Zest Whole Chicken Deviled Eggs Quick and Easy Spiced Chicken Breast Snowman cake (3D) Tomato And Cheese Santa Appetizer Moms Quick&Easy Potatoe Casserole Homemade sourdough starter Okra fried curry The Best Roasted Potatoes Marble Cake Orange Zest Whole Chicken Deviled Eggs Quick and Easy Spiced Chicken Breast Snowman cake (3D) Tomato And Cheese Santa Appetizer Moms Quick&Easy Potatoe Casserole Homemade sourdough starter Okra fried curry The Best Roasted Potatoes Marble Cake
Quick And Easy Spiced Chicken Breast Recipe by SleeplessMess
Quick and Easy Spiced Chicken Breast Cooking Instructions 15 mins 1 In a small bowl, combine the spices together and generously sprinkle the spice mixture on both sides of the chicken. 2 Preheat a nonstick skillet or grillpan on medium-high. Brush the oil on the pan and once you see a wisp of smoke, add your chicken and sautee or grill your chicken for 2-3 minutes on each side until it is cooked. 3 When chicken is finished, transfer chicken to a plate and let it rest for about 4 minutes just to keep the chicken breast juicy. 4 Optional: Slice against the grain at a diagonal and serve over a salad! Good hot or cold! Cheers! 1 In a small bowl, combine the spices together and generously sprinkle the spice mixture on both sides of the chicken. 1 In a small bowl, combine the spices together and generously sprinkle the spice mixture on both sides of the chicken. 2 Preheat a nonstick skillet or grillpan on medium-high. Brush the oil on the pan and once you see a wisp of smoke, add your chicken and sautee or grill your chicken for 2-3 minutes on each side until it is cooked. 2 Preheat a nonstick skillet or grillpan on medium-high. Brush the oil on the pan and once you see a wisp of smoke, add your chicken and sautee or grill your chicken for 2-3 minutes on each side until it is cooked. 3 When chicken is finished, transfer chicken to a plate and let it rest for about 4 minutes just to keep the chicken breast juicy. 3 When chicken is finished, transfer chicken to a plate and let it rest for about 4 minutes just to keep the chicken breast juicy. 4 Optional: Slice against the grain at a diagonal and serve over a salad! Good hot or cold! Cheers! 4 Optional: Slice against the grain at a diagonal and serve over a salad! Good hot or cold! Cheers! 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 Biscuits and Gravy Casserole Quick Honey Bread Chicken Rangoon Alabama FireCrackers Beef stew with gravy Biscuits and Gravy Casserole Quick Honey Bread Chicken Rangoon Alabama FireCrackers Beef stew with gravy Copycat cracker barrel Hashbrown casserole Easy caramel cake Pita Bread Christmas Trees Orange Zest Whole Chicken Deviled Eggs Snowman cake (3D) Tomato And Cheese Santa Appetizer Quick Honey Bread Moms Quick&Easy Potatoe Casserole Homemade sourdough starter Copycat cracker barrel Hashbrown casserole Easy caramel cake Pita Bread Christmas Trees Orange Zest Whole Chicken Deviled Eggs Snowman cake (3D) Tomato And Cheese Santa Appetizer Quick Honey Bread Moms Quick&Easy Potatoe Casserole Homemade sourdough starter
Alabama Fire Crackers Recipe by Brenda
Cooking Instructions 1 Using a large gallon or 2-gallon Ziploc baggie, pour in the olive oil and all seasonings. Close the bag and knead to thoroughly mix the ingredients together. 2 Place all 4 sleeves of crackers in the bag, reseal and gently turn the bag over several times to coat the crackers with the spice mixture. The more times you do this the better the coating. 3 Let the bag sit for at least 12 hours (overnight is good) turning it again every so often to recoat the crackers. Remove crackers and lay out on a baking sheet. Bake at 250°F for 15-20 minutes. 4 1 Using a large gallon or 2-gallon Ziploc baggie, pour in the olive oil and all seasonings. Close the bag and knead to thoroughly mix the ingredients together. 1 Using a large gallon or 2-gallon Ziploc baggie, pour in the olive oil and all seasonings. Close the bag and knead to thoroughly mix the ingredients together. 2 Place all 4 sleeves of crackers in the bag, reseal and gently turn the bag over several times to coat the crackers with the spice mixture. The more times you do this the better the coating. 2 Place all 4 sleeves of crackers in the bag, reseal and gently turn the bag over several times to coat the crackers with the spice mixture. The more times you do this the better the coating. 3 Let the bag sit for at least 12 hours (overnight is good) turning it again every so often to recoat the crackers. Remove crackers and lay out on a baking sheet. Bake at 250°F for 15-20 minutes. 3 Let the bag sit for at least 12 hours (overnight is good) turning it again every so often to recoat the crackers. Remove crackers and lay out on a baking sheet. Bake at 250°F for 15-20 minutes. 4 4 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 Biscuits and Gravy Casserole Quick Honey Bread Chicken Rangoon Quick and Easy Spiced Chicken Breast Beef stew with gravy Biscuits and Gravy Casserole Quick Honey Bread Chicken Rangoon Quick and Easy Spiced Chicken Breast Beef stew with gravy Chocolate cake with meringue Somsa or Burekas Haunch of venison oven roast Kerala Style Beef Ularthiyathu ceviche ceviche Biscuits and Gravy Casserole My moms dressing Tamale Egg Casserole Devilishly Deviled Eggs Chocolate cake with meringue Somsa or Burekas Haunch of venison oven roast Kerala Style Beef Ularthiyathu ceviche ceviche Biscuits and Gravy Casserole My moms dressing Tamale Egg Casserole Devilishly Deviled Eggs
Kuah Asam Rojak (Malaysia :Johor ) Recipe by hairi
Chicken Catch (AYAM TANGKAP) Chicken Catch (AYAM TANGKAP) Chicken is the most favorite dish in Indonesia and even the world, and each region has its own characteristic way to cook chicken. Chicken is a food that can be cooked in different variations --- baked, fried, or steamed --- but all are equally delicious, like this recipe from Aceh named “AYAM TANGKAP” (Chicken Catch). This typical dish from the region of Aceh is fried chicken served with leafy herbs. People say that the habit of eating Chicken Capture has become the culture of the Acehnese. So if you are on vacation in the Veranda of Mecca (Aceh), there are lots of famous restaurants that cook this dish. But arguably, this cuisine is still less popular and somewhat more difficult to find a vendor compared with, for example popcorn fried chicken or seasoned fried chicken. Making Ayam Tangkap is quite easy - just a few basic ingredients, along with natural ingredients that make this dish even more special. First, the chicken is flavored before frying (you can just soak it in the spices, or boil briefly with the spices). According to the story, the inventor of this recipe should catch the chicken first before cooking --- because that process was unique, and so it was called Ayam Tangkap. This dish much better if using chicken that's cut into small sizes, so the marinade can seep up into the meat. Ayam Tangkap doesn't seem attractive at first glance, because it's served with the dried herbs that are eaten with chicken. But the delicious fried chicken is wrapped in the scent of various leafy spices that give it a distinctive and tasty flavor. Looks might not be great, but this Ayam Tangkap with it's marinade make it perfect if used as a side dish when eating rice. I think it would also be nice if used for menu when celebrate #THANKSGIVING… Dapoer-Indonesia @ us