ademchaoua/GeneralTextCorpus huggingface dataset:
Brussels Sprouts Recipe by Kachuck
Cooking Instructions 45 mins 1 Toss Brussels sprouts in evoo and place in a pan over medium low to medium heat. You don't won't to cook them to fast because you want to draw the sugars out slowly. Once they start to brown evenly, toss in garlic and stir to mix. 2 Once the garlic has been in the pan a couple minutes, season with salt and garam masala 3 Continue to cook down until Brussels sprouts have a nice browned color (don't burn the garlic though!). Remove from heat. 4 You can serve these hot, warm, or even reheated - always squeeze the lemon over the cooked sprouts right before serving! 1 Toss Brussels sprouts in evoo and place in a pan over medium low to medium heat. You don't won't to cook them to fast because you want to draw the sugars out slowly. Once they start to brown evenly, toss in garlic and stir to mix. 1 Toss Brussels sprouts in evoo and place in a pan over medium low to medium heat. You don't won't to cook them to fast because you want to draw the sugars out slowly. Once they start to brown evenly, toss in garlic and stir to mix. 2 Once the garlic has been in the pan a couple minutes, season with salt and garam masala 2 Once the garlic has been in the pan a couple minutes, season with salt and garam masala 3 Continue to cook down until Brussels sprouts have a nice browned color (don't burn the garlic though!). Remove from heat. 3 Continue to cook down until Brussels sprouts have a nice browned color (don't burn the garlic though!). Remove from heat. 4 You can serve these hot, warm, or even reheated - always squeeze the lemon over the cooked sprouts right before serving! 4 You can serve these hot, warm, or even reheated - always squeeze the lemon over the cooked sprouts right before serving! 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 Lemon Ice Box Pie Super Rich Gateau au Chocolat Crispy potato rounds SOPES' Apple and Gouda Stuffed Chicken Breasts Stuffed Pork Chops Spinach and artichoke dip Soy Sauce Broth Ramen Rich Chocolate Gateau Honey Barbecue Ranch Baked Pork Chops Lemon Ice Box Pie Super Rich Gateau au Chocolat Crispy potato rounds SOPES' Apple and Gouda Stuffed Chicken Breasts Stuffed Pork Chops Spinach and artichoke dip Soy Sauce Broth Ramen Rich Chocolate Gateau Honey Barbecue Ranch Baked Pork Chops
Quick Pickled Jalapeño Rings I Hear This Are Great On Nachos Recipe by 🌈NinjaMommaKitchen🌈
Cooking Instructions 1 Wash off jalapeño peppers 2 Start cutting jalapeños peppers in thin rings with a serrated knife. 3 In a colander place jalapeño peppers rings and run under cold water for a few. To remove some of the seeds.. 4 Time to make the, in a sauce pan add sugar,Salt,vinegar,water,oregano garlic, bring to a boil add in rings bring to a boil again then remove from heat let sit for 10 mims peppers should turn to a dark green 5 Place in clean sterilized jar placed on the lid let’s sit until room temperature can eat right away or place in refrigerator this is best to make the night before you want to use them. 6 No water bath necessary. 1 Wash off jalapeño peppers 1 Wash off jalapeño peppers 2 Start cutting jalapeños peppers in thin rings with a serrated knife. 2 Start cutting jalapeños peppers in thin rings with a serrated knife. 3 In a colander place jalapeño peppers rings and run under cold water for a few. To remove some of the seeds.. 3 In a colander place jalapeño peppers rings and run under cold water for a few. To remove some of the seeds.. 4 Time to make the, in a sauce pan add sugar,Salt,vinegar,water,oregano garlic, bring to a boil add in rings bring to a boil again then remove from heat let sit for 10 mims peppers should turn to a dark green 4 Time to make the, in a sauce pan add sugar,Salt,vinegar,water,oregano garlic, bring to a boil add in rings bring to a boil again then remove from heat let sit for 10 mims peppers should turn to a dark green 5 Place in clean sterilized jar placed on the lid let’s sit until room temperature can eat right away or place in refrigerator this is best to make the night before you want to use them. 5 Place in clean sterilized jar placed on the lid let’s sit until room temperature can eat right away or place in refrigerator this is best to make the night before you want to use them. 6 No water bath necessary. 6 No water bath necessary. 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 Chef Miguel’s Chili Verde Air Fryer BBQ Chicken Wings Delicious cupcake recipe Chicken salad / keto Cereals Chef Miguel’s Chili Verde Air Fryer BBQ Chicken Wings Delicious cupcake recipe Chicken salad / keto Cereals Zucchini in Teriyake Sauce Easy mug cake Healthy Oats Cutlet In Air Fryer Cheesy Chicken Spaghetti Sweet fluffy Egg Spicy cheesy garlic bread😋 Sondesh recipe Tomato khagina Palak muli sabzi mixture Turkish Beetroot/Pink Dip: 'Kiž Güzeli' Zucchini in Teriyake Sauce Easy mug cake Healthy Oats Cutlet In Air Fryer Cheesy Chicken Spaghetti Sweet fluffy Egg Spicy cheesy garlic bread😋 Sondesh recipe Tomato khagina Palak muli sabzi mixture Turkish Beetroot/Pink Dip: 'Kiž Güzeli'
Oats Breakfast Smoothie Recipe by Poonam N Jhaveri
Oaty Breakfast smoothie Oaty Breakfast smoothie Slightly heavier smoothies can be great if you've got a packed morning ahead. A few weeks back, I finally took the plunge and ordered a NutriBullet. After seeing so many tempting instagram snaps and Pinterest recipes, I couldn't resist. About the same time, the Almond Board of California got in touch with me to ask if I'd like to take their 21-day Snack Happy Challenge ( The stars had aligned perfectly. I've been snacking on a handful of almonds every day this month, and including them in my favourite smoothie recipes. Why almonds? • A handful of almonds (30g) provide approximately 65% of your daily requirement of vitamin E. • Almonds are a high source of fibre, are packed with healthy, unsaturated fats and are a natural source of protein. • Almonds are rich in calcium, which is needed for the maintenance of normal bones and teeth. • Almonds are a high source of magnesium, which contributes to reducing tiredness and fatigue. • Almonds provide linoleic acid, which contributes to maintaining normal cholesterol levels. • Just a handful of these noble nuts is all you need to up your daily nutrient intake. Pop them in your handbag to snack on-the-go in your moments of need. Lottie Storey
Easy Homemade Spiced Pumpkin Purée 🎃 Recipe by Yui Miles
Pumpkin Mochi Pumpkin Mochi Mimic the shape of a pumpkin, each of these pumpkin mochi has a chewy outer shell and gooey chocolate filling inside. They make a yummy treat for the spooky Halloween season. In this recipe, you'll only need 4 easy-to-find ingredients. Chocolate goes well with pumpkin. However, you can also choose a more traditional filling such as red bean paste or raisin. The pumpkin I use for my recipe is kabocha but any edible pumpkin will do. In order for the little pumpkin mochi to hold their shape after steaming, the consistency of the dough is very important. You want the dough to be soft enough to mold it into shape but not too crumbly. When you read the recipe, you'll see that I didn't add any water to my dough because the consistency is perfect. However, each pumpkin has different moisture content. If your dough is too dry, you can slowly add some more water until you reach the desired consistency. If it’s too wet, add more sweet rice flour. Also, I don't add any sugar to my dough. Feel free to add sugar if you want your mochi to be sweeter. Julie - Mrs. Lin's Kitchen
Unique & Delicious Makhana Custard Dessert Recipe by Alka Bhandari
Grape Spoon Dessert Grape Spoon Dessert This is such an old fashion/traditional Greek Dessert, when I was little I would always laugh when they handed me this dessert. (Oh!! I wasn’t alone on this journey I had my side kick my cousin. hahahahaha really cool human being. Love her!!!) So, where was I, oh yes, my mother would always give me that greek one eye slanted face, that usually meant stop it!!! because I was being rude. But my side kick would continue to laugh after I would get that face!! she wasn’t much help. My brother on the other hand who is younger, would always take this little dessert and eat it even though he didn’t like it, just so he would not get that greek slanted eye face. hahahahhaha Coming from the states from Pepperidge farm cookies, Oreos, Oatmeal cookies and so much more to this!!! Every year from the age of 10, we used to go on vacation to Greece for the summer and every house, I mean literally every house either in the village or in the city we went to had this Dessert. Now, that I am all grown up, of course I see this with a completely different attitude, and I do enjoy making it. 🙂 It is so easy to make, the ingredients basically are Water, Sugar, Grapes. All it needs is a overnight stay in the fridge and a boil the next morning and your done. 🙂 Foodzesty
Beef And Garlic Mushrooms In Ginger Shoyu Sauce Recipe by Gem
Cooking Instructions 1 Mix all seasoning ingredients in a small bowl and set aside. 2 Heat a non-stick pan and pan fry beef. There is no need to add oil since the beef Shabu has lots of fat. Wiped away excess oil with a kitchen towel. Once beef is no longer pink, remove from pan and set aside. 3 Using the same pan, add minced garlic and pan fry till slightly brown. Add in mushrooms and fry for about 5-8 mins till mushrooms soften. Then add Bok choy and cook till desired texture. 4 Add in seasonings and add back the beef. Mix them well and done! 1 Mix all seasoning ingredients in a small bowl and set aside. 1 Mix all seasoning ingredients in a small bowl and set aside. 2 Heat a non-stick pan and pan fry beef. There is no need to add oil since the beef Shabu has lots of fat. Wiped away excess oil with a kitchen towel. Once beef is no longer pink, remove from pan and set aside. 2 Heat a non-stick pan and pan fry beef. There is no need to add oil since the beef Shabu has lots of fat. Wiped away excess oil with a kitchen towel. Once beef is no longer pink, remove from pan and set aside. 3 Using the same pan, add minced garlic and pan fry till slightly brown. Add in mushrooms and fry for about 5-8 mins till mushrooms soften. Then add Bok choy and cook till desired texture. 3 Using the same pan, add minced garlic and pan fry till slightly brown. Add in mushrooms and fry for about 5-8 mins till mushrooms soften. Then add Bok choy and cook till desired texture. 4 Add in seasonings and add back the beef. Mix them well and done! 4 Add in seasonings and add back the beef. Mix them well and done! 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 Crockpot Garlic Parmesan Chicken Pasta Crockpot Crack Chicken Sandwiches Apple Cake with Streusel Topping Lemon garlic pork chops Southern green beans Crockpot Garlic Parmesan Chicken Pasta Crockpot Crack Chicken Sandwiches Apple Cake with Streusel Topping Lemon garlic pork chops Southern green beans Stuffed Brinjal Papaya Banana Smoothie Milky bar sweet White Gravy ★ Marshmallow cookies ★ Falahari Aloo curry White gravy noodles White choco dates ball Dry fruits sukhdi Vegetable white gravy Stuffed Brinjal Papaya Banana Smoothie Milky bar sweet White Gravy ★ Marshmallow cookies ★ Falahari Aloo curry White gravy noodles White choco dates ball Dry fruits sukhdi Vegetable white gravy
Squash And Bok Choy Recipe by skunkmonkey101
Cooking Instructions 1 Add 1 cup chicken broth season with half the salt, to a pot and simmer. Wash the bok-choy very well, I found moss, oak leaves, as well as dirt in my bok-choy. Chop the bok-choy well. Add to the pot of the simmering chicken broth. 2 Bring the bok-choy to simmer again. Watch this well. Cook till the liquids are gone. Set the bok-choy aside. 3 Slice the squash season with salt and pepper. Add to a pot with 1/2 cup of chicken broth. Cook till done most of the liquids are reduced. 4 Taste the squash does it need seasonings, if so add. Add remaining chicken broth to the bok-choy and add to the squash. Mix bring to a simmer it's ready to serve. I hope you enjoy!!! 1 Add 1 cup chicken broth season with half the salt, to a pot and simmer. Wash the bok-choy very well, I found moss, oak leaves, as well as dirt in my bok-choy. Chop the bok-choy well. Add to the pot of the simmering chicken broth. 1 Add 1 cup chicken broth season with half the salt, to a pot and simmer. Wash the bok-choy very well, I found moss, oak leaves, as well as dirt in my bok-choy. Chop the bok-choy well. Add to the pot of the simmering chicken broth. 2 Bring the bok-choy to simmer again. Watch this well. Cook till the liquids are gone. Set the bok-choy aside. 2 Bring the bok-choy to simmer again. Watch this well. Cook till the liquids are gone. Set the bok-choy aside. 3 Slice the squash season with salt and pepper. Add to a pot with 1/2 cup of chicken broth. Cook till done most of the liquids are reduced. 3 Slice the squash season with salt and pepper. Add to a pot with 1/2 cup of chicken broth. Cook till done most of the liquids are reduced. 4 Taste the squash does it need seasonings, if so add. Add remaining chicken broth to the bok-choy and add to the squash. Mix bring to a simmer it's ready to serve. I hope you enjoy!!! 4 Taste the squash does it need seasonings, if so add. Add remaining chicken broth to the bok-choy and add to the squash. Mix bring to a simmer it's ready to serve. I hope you 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 7up Bundt Bake $8 Easy pizza braid Old Fashioned cranberry sauce Saint Barbara sweet البرباره Quick cabbage & Kielbasa 7up Bundt Bake $8 Easy pizza braid Old Fashioned cranberry sauce Saint Barbara sweet البرباره Quick cabbage & Kielbasa Chicken sandwich Ceviche Red sauce macaroni My juicy curry noodles Teriyaki Bowl Qeema Allu AkaraMayoSandwish. #SandwishContest #onetreerecipe #LagosState 3 ingredient applesauce Spicy Allu fry 7up Bundt Bake Chicken sandwich Ceviche Red sauce macaroni My juicy curry noodles Teriyaki Bowl Qeema Allu AkaraMayoSandwish. #SandwishContest #onetreerecipe #LagosState 3 ingredient applesauce Spicy Allu fry 7up Bundt Bake
Chicken And Thai Noodles Recipe by fenway
Cooking Instructions 20 minutes 1 Mix all sauce ingredients in a small bowl and set aside. 2 Cook noodles: Add rice noodles to a pot of boiling water and cook for 4 minutes. Drain in a colander and rinse with cold water. Transfer to a bowl and add 1-2 Tbsp olive oil and mix to prevent sticking. 3 Add oil to a wok or large skillet and heat on high. When hot add chicken and cook until just done. Remove to a bowl. 4 Add the bell peppers, jalapeños, bok choy, and black pepper to the skillet and cook until the vegetables are just starting to soften. 5 Add in sauce and noodles and mix well. Add in the chicken and any juices and mix together. 6 Plate the food and garnish with cilantro. Serve and enjoy! 1 Mix all sauce ingredients in a small bowl and set aside. 1 Mix all sauce ingredients in a small bowl and set aside. 2 Cook noodles: Add rice noodles to a pot of boiling water and cook for 4 minutes. Drain in a colander and rinse with cold water. Transfer to a bowl and add 1-2 Tbsp olive oil and mix to prevent sticking. 2 Cook noodles: Add rice noodles to a pot of boiling water and cook for 4 minutes. Drain in a colander and rinse with cold water. Transfer to a bowl and add 1-2 Tbsp olive oil and mix to prevent sticking. 3 Add oil to a wok or large skillet and heat on high. When hot add chicken and cook until just done. Remove to a bowl. 3 Add oil to a wok or large skillet and heat on high. When hot add chicken and cook until just done. Remove to a bowl. 4 Add the bell peppers, jalapeños, bok choy, and black pepper to the skillet and cook until the vegetables are just starting to soften. 4 Add the bell peppers, jalapeños, bok choy, and black pepper to the skillet and cook until the vegetables are just starting to soften. 5 Add in sauce and noodles and mix well. Add in the chicken and any juices and mix together. 5 Add in sauce and noodles and mix well. Add in the chicken and any juices and mix together. 6 Plate the food and garnish with cilantro. Serve and enjoy! 6 Plate the food and garnish with cilantro. 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 Steak Fajita Ranch Man Potato’s🥔 Keto chocolate chip muffin Chicken Mango Curry Summer Chicken Salad- little Mayo! Steak Fajita Ranch Man Potato’s🥔 Keto chocolate chip muffin Chicken Mango Curry Summer Chicken Salad- little Mayo! Crispy Lemon-Pepper Chicken Baked Broccoli Cheddar Pasta Pape’s Saucy Onion Gravy Steak Fajita Wood Apple Sharbat Pasta🍝 Masala Bael or Wood-apple Poha Homemade Ranch dressing Mix 🌱 Ranch Man Potato’s🥔 Crispy Lemon-Pepper Chicken Baked Broccoli Cheddar Pasta Pape’s Saucy Onion Gravy Steak Fajita Wood Apple Sharbat Pasta🍝 Masala Bael or Wood-apple Poha Homemade Ranch dressing Mix 🌱 Ranch Man Potato’s🥔
Chilled Avocado Soup With Cucumber And Pomegranate Salsa Recipe by pomdoro
Chilled avocado soup with cucumber and pomegranate salsa Cooking Instructions 20 mins 1 Saute garlic, onions, zucchini,and squash until tender. remove from heat and allow to cool. (Added 1 peperoncini red chili pepper-remove before blending and optional) 2 While vegetables are cooling, chop cucumbers, and add pomegranate seeds, lime juice and green onions in a separate bowl cover and chill. 3 Blend sauteed vegetable, avocados, fresh cilantro, broth, lime juice and cumin. 4 Refrigerate and allow flavors to merge (about 2 hours). Serve cold with pomegranate cucumber salsa. 5 Chayote squash: 1 Saute garlic, onions, zucchini,and squash until tender. remove from heat and allow to cool. (Added 1 peperoncini red chili pepper-remove before blending and optional) 1 Saute garlic, onions, zucchini,and squash until tender. remove from heat and allow to cool. (Added 1 peperoncini red chili pepper-remove before blending and optional) 2 While vegetables are cooling, chop cucumbers, and add pomegranate seeds, lime juice and green onions in a separate bowl cover and chill. 2 While vegetables are cooling, chop cucumbers, and add pomegranate seeds, lime juice and green onions in a separate bowl cover and chill. 3 Blend sauteed vegetable, avocados, fresh cilantro, broth, lime juice and cumin. 3 Blend sauteed vegetable, avocados, fresh cilantro, broth, lime juice and cumin. 4 Refrigerate and allow flavors to merge (about 2 hours). Serve cold with pomegranate cucumber salsa. 4 Refrigerate and allow flavors to merge (about 2 hours). Serve cold with pomegranate cucumber salsa. 5 Chayote squash: 5 Chayote squash: 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 Easy Chicken with Broccoli Orange honey-mustard Salmon Poached Eggs Cool & Fruity Lemon-Limeade Fried Rice Peruvian Style (chaufa) Easy Chicken with Broccoli Orange honey-mustard Salmon Poached Eggs Cool & Fruity Lemon-Limeade Fried Rice Peruvian Style (chaufa) mushroom rizoto with krispy beef Bacon Spaghetti Banana Smoothies Balsamic-Braised Chicken with Swiss Chard Crockpot Mac and Cheese Homemade Beef Cornbread Stuffing Double Chocolate Chip Cookies Mashed Potato with Gravy Sauce (in english & bahasa) sweet scone biscuits (Drum Best Recipe Summer 2013) chocolate cake roll mushroom rizoto with krispy beef Bacon Spaghetti Banana Smoothies Balsamic-Braised Chicken with Swiss Chard Crockpot Mac and Cheese Homemade Beef Cornbread Stuffing Double Chocolate Chip Cookies Mashed Potato with Gravy Sauce (in english & bahasa) sweet scone biscuits (Drum Best Recipe Summer 2013) chocolate cake roll