ademchaoua/GeneralTextCorpus huggingface dataset:
Ema's Fried Rice And Beetroot Coleslaw Recipe by EMA's Signature Cuisines
Cooking Instructions 2hours 1 Wash the chicken and cut into parts, add curry, thyme, seasoning cube, onions and salt and marinate for 1 hour 2 Cook the marinated chicken, and fry or grill till brown. 3 Wash the rice generously till the water is clear, Bring the chicken stock add a little water to boil and add the washed rice, cook till done. 4 Wash and slice all the vegetables, in a separate pan add vegetable oil, onion saute and add the vegetables, sweet corn, liver and seasoning cubes fry for five minutes 5 Put a frying pan on fire add the vegetables and rice bit by bit and fry. 6 Wash and grate the cabbage, beetroot and carrots mix together with mayonnaise and serve with baked beans. 1 Wash the chicken and cut into parts, add curry, thyme, seasoning cube, onions and salt and marinate for 1 hour 1 Wash the chicken and cut into parts, add curry, thyme, seasoning cube, onions and salt and marinate for 1 hour 2 Cook the marinated chicken, and fry or grill till brown. 2 Cook the marinated chicken, and fry or grill till brown. 3 Wash the rice generously till the water is clear, Bring the chicken stock add a little water to boil and add the washed rice, cook till done. 3 Wash the rice generously till the water is clear, Bring the chicken stock add a little water to boil and add the washed rice, cook till done. 4 Wash and slice all the vegetables, in a separate pan add vegetable oil, onion saute and add the vegetables, sweet corn, liver and seasoning cubes fry for five minutes 4 Wash and slice all the vegetables, in a separate pan add vegetable oil, onion saute and add the vegetables, sweet corn, liver and seasoning cubes fry for five minutes 5 Put a frying pan on fire add the vegetables and rice bit by bit and fry. 5 Put a frying pan on fire add the vegetables and rice bit by bit and fry. 6 Wash and grate the cabbage, beetroot and carrots mix together with mayonnaise and serve with baked beans. 6 Wash and grate the cabbage, beetroot and carrots mix together with mayonnaise and serve with baked beans. 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 Cinnamon Raisin Buttercream Biscuits Sausage and Spinach Bake Instapot Pot Roast Mushroom & Spinach bruschetta My Favorite Dessert -- Lemon Tart Cinnamon Raisin Buttercream Biscuits Sausage and Spinach Bake Instapot Pot Roast Mushroom & Spinach bruschetta My Favorite Dessert -- Lemon Tart Ribbon salad Tamarin drink Banana shake Bread Sandwich Cake Dahi pyaza French fries sabji Sweet potato in stew Avocado smoothie.#4weekschallenge Muhogo wa Nazi #4weekschallenge Ribbon salad Tamarin drink Banana shake Bread Sandwich Cake Dahi pyaza French fries sabji Sweet potato in stew Avocado smoothie.#4weekschallenge Muhogo wa Nazi #4weekschallenge
Fried Rice And Chicken Salad Recipe by Chef Gold
Cooking Instructions 1 Wash rice and par boil, wash and set aside 2 Spice and marinate chicken for a while and cook until done 3 Remove few chicken for salad. Fry chicken with soya oil until golden brown 4 Mix rice with enough curry, timeric, seasoning cubes, Benny chicken spices and chicken stock and cook half done 5 Fry green pepper, green peas, carrot with little oil and butter, crumble seasoning cubes and salt to taste 6 Mix rice bit by bit with fried veggies until done 7 For the salad 🥗 shred some chicken and mix all the shredded veggies, sliced cucumber, sliced tomato and sweet corn. Sprinkle mixed salad cream 8 Serve rice and salad 🥗 1 Wash rice and par boil, wash and set aside 1 Wash rice and par boil, wash and set aside 2 Spice and marinate chicken for a while and cook until done 2 Spice and marinate chicken for a while and cook until done 3 Remove few chicken for salad. Fry chicken with soya oil until golden brown 3 Remove few chicken for salad. Fry chicken with soya oil until golden brown 4 Mix rice with enough curry, timeric, seasoning cubes, Benny chicken spices and chicken stock and cook half done 4 Mix rice with enough curry, timeric, seasoning cubes, Benny chicken spices and chicken stock and cook half done 5 Fry green pepper, green peas, carrot with little oil and butter, crumble seasoning cubes and salt to taste 5 Fry green pepper, green peas, carrot with little oil and butter, crumble seasoning cubes and salt to taste 6 Mix rice bit by bit with fried veggies until done 6 Mix rice bit by bit with fried veggies until done 7 For the salad 🥗 shred some chicken and mix all the shredded veggies, sliced cucumber, sliced tomato and sweet corn. Sprinkle mixed salad cream 7 For the salad 🥗 shred some chicken and mix all the shredded veggies, sliced cucumber, sliced tomato and sweet corn. Sprinkle mixed salad cream 8 Serve rice and salad 🥗 8 Serve rice and salad 🥗 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 Cubed Steak & Gravy Beef Stroganoff Slow Cooker Mushroom Ranch Pork Chops Easy Sautéed Shrimp Kanten Wagashi:"Sakura" Cubed Steak & Gravy Beef Stroganoff Slow Cooker Mushroom Ranch Pork Chops Easy Sautéed Shrimp Kanten Wagashi:"Sakura" Fried rice with liver Banga soup Irish potatoes with veggies Stew and boiled rice with mixed vegetables French Toast with blueberries compote Vegetable soup with rice Chicken with asparagus & Feta Strawberry milkshake Cake in Doughnut Shape Fish and Irish Potatoes Fried rice with liver Banga soup Irish potatoes with veggies Stew and boiled rice with mixed vegetables French Toast with blueberries compote Vegetable soup with rice Chicken with asparagus & Feta Strawberry milkshake Cake in Doughnut Shape Fish and Irish Potatoes
Feta Chilli Bombs Recipe by Passi Vikshali
Cooking Instructions 1 hr 1 Mix cheese,peas,broccoli,chilli and onion.add all the spices mentioned.make small balls and lets it rest in freezer for 10 minutes.make thick mixture of all-purpose flour by adding water 2 Make oil hot in a pan and coat balls first in thick mixture of all-purpose flour and then in bread crumbs.do this two time for each balls. 3 Immediately put in hot oil and fry at medium flame.when it becomes golden it seems cooked.serve with yumm chutneys if available in refrigerator.merry Christmas 🎄 ♥ 1 Mix cheese,peas,broccoli,chilli and onion.add all the spices mentioned.make small balls and lets it rest in freezer for 10 minutes.make thick mixture of all-purpose flour by adding water 1 Mix cheese,peas,broccoli,chilli and onion.add all the spices mentioned.make small balls and lets it rest in freezer for 10 minutes.make thick mixture of all-purpose flour by adding water 2 Make oil hot in a pan and coat balls first in thick mixture of all-purpose flour and then in bread crumbs.do this two time for each balls. 2 Make oil hot in a pan and coat balls first in thick mixture of all-purpose flour and then in bread crumbs.do this two time for each balls. 3 Immediately put in hot oil and fry at medium flame.when it becomes golden it seems cooked.serve with yumm chutneys if available in refrigerator.merry Christmas 🎄 ♥ 3 Immediately put in hot oil and fry at medium flame.when it becomes golden it seems cooked.serve with yumm chutneys if available in refrigerator.merry Christmas 🎄 ♥ 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 Carrot laddu Red Velvet Swirled New York Cheese Cake Aate ka halwa Falafel Juicy crockpot BBQ chicken Carrot laddu Red Velvet Swirled New York Cheese Cake Aate ka halwa Falafel Juicy crockpot BBQ chicken Chicken Tikka Masala Chicken Stew sauce with Mash Alivache Halim ladoo Peppermint bark Chocolate cake Ginger Milk Coffee/Kopi Susu Jahe Grilled cottage potatoes Shami kabab No Bake Oatmeal Energy Balls Palak Mong masoor ki Daal ka saag Chicken Tikka Masala Chicken Stew sauce with Mash Alivache Halim ladoo Peppermint bark Chocolate cake Ginger Milk Coffee/Kopi Susu Jahe Grilled cottage potatoes Shami kabab No Bake Oatmeal Energy Balls Palak Mong masoor ki Daal ka saag
Chana Daal Vada Recipe by zaidi's kitchen
Cooking Instructions 1 Grind chana dal into a very coarse paste. 2 Combine all the ingredients in a bowl. 3 Scoop out medium sized balls and flatten them gently between palms making round and flat vada. 4 Fry in hot oil over low to medium heat, changing sides of the vadas till they become golden brown from all sides. 5 Crispy Vada's are ready. 6 Now for chutney, take a jar and put all the ingredients of coconut chutney in it. 7 Also add little water and grind to a fine paste. 8 Now, your coconut chutney is also ready. 9 After all of this serve your vadas with coconut chutney. 1 Grind chana dal into a very coarse paste. 1 Grind chana dal into a very coarse paste. 2 Combine all the ingredients in a bowl. 2 Combine all the ingredients in a bowl. 3 Scoop out medium sized balls and flatten them gently between palms making round and flat vada. 3 Scoop out medium sized balls and flatten them gently between palms making round and flat vada. 4 Fry in hot oil over low to medium heat, changing sides of the vadas till they become golden brown from all sides. 4 Fry in hot oil over low to medium heat, changing sides of the vadas till they become golden brown from all sides. 5 Crispy Vada's are ready. 5 Crispy Vada's are ready. 6 Now for chutney, take a jar and put all the ingredients of coconut chutney in it. 6 Now for chutney, take a jar and put all the ingredients of coconut chutney in it. 7 Also add little water and grind to a fine paste. 7 Also add little water and grind to a fine paste. 8 Now, your coconut chutney is also ready. 8 Now, your coconut chutney is also ready. 9 After all of this serve your vadas with coconut chutney. 9 After all of this serve your vadas with coconut chutney. 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 No-bake Cheesecake Healthy Pizza Dough Zucchini Bread Jalapeno Popper Cheeseball Pork Fillet Porchetta No-bake Cheesecake Healthy Pizza Dough Zucchini Bread Jalapeno Popper Cheeseball Pork Fillet Porchetta Twisted Doughnuts Instant Bread Samosa Mango Dryfruits Diet lassi Shaksukha Beef with vegetables Chicken salad meal prep How To Make Gianduja Veggie Hakka Noodles Banana milk shake Dark chocolate mirin brownies (flourless, dairy and oil free) Twisted Doughnuts Instant Bread Samosa Mango Dryfruits Diet lassi Shaksukha Beef with vegetables Chicken salad meal prep How To Make Gianduja Veggie Hakka Noodles Banana milk shake Dark chocolate mirin brownies (flourless, dairy and oil free)
Sago Soup/ Sabudana Ka Soup Recipe by RUCHIKA
Cooking Instructions 1 Heat ghee in a deep pan, add the cumin seeds and curry leaves. 2 When seeds crackle, add green chilies, potatoes, and grated ginger mix well and saute for 2 or 3 minutes. 3 Add sago and peanuts mix well and saute for 3 mins. Add enough water, mix well and simmer for 10 to 15 minutes. 4 Add salt, black pepper powder, lemon juice and sugar, mix well. 5 Serve hot garnished with coriander leaves. 1 Heat ghee in a deep pan, add the cumin seeds and curry leaves. 1 Heat ghee in a deep pan, add the cumin seeds and curry leaves. 2 When seeds crackle, add green chilies, potatoes, and grated ginger mix well and saute for 2 or 3 minutes. 2 When seeds crackle, add green chilies, potatoes, and grated ginger mix well and saute for 2 or 3 minutes. 3 Add sago and peanuts mix well and saute for 3 mins. Add enough water, mix well and simmer for 10 to 15 minutes. 3 Add sago and peanuts mix well and saute for 3 mins. Add enough water, mix well and simmer for 10 to 15 minutes. 4 Add salt, black pepper powder, lemon juice and sugar, mix well. 4 Add salt, black pepper powder, lemon juice and sugar, mix well. 5 Serve hot garnished with coriander leaves. 5 Serve hot garnished with coriander leaves. 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 Four cheese fried ravioli Sweet-and-sour chicken Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss) Chicken and Pork Adobo Egyptian rice pudding (Roz blaban) Easy, creamy, quick and lush :) Four cheese fried ravioli Sweet-and-sour chicken Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss) Chicken and Pork Adobo Egyptian rice pudding (Roz blaban) Easy, creamy, quick and lush :) Sabudana waffles Smokey Chicken Noodle Soup Muglai paneer Bread omlate Sabudana khichadi Vegetable noodles Spicy Cocoyam Chips Creamy grape salad Fruit salad Sabudana Momos Sabudana waffles Smokey Chicken Noodle Soup Muglai paneer Bread omlate Sabudana khichadi Vegetable noodles Spicy Cocoyam Chips Creamy grape salad Fruit salad Sabudana Momos
Almondigas Recipe by Gerard Mallari
Cooking Instructions 1 Mix all ingredients of the meat ball and form small balls of a marble size 2 Sauté onions and garlic in two tablespoons cooking oil then add chopped carrots 3 Put chicken stock and put it in a boil 4 Add slowly the meat balls in the boiling soup add more water if needed 5 When the meat ball floats the meat is cooked. 6 Add the misua noodles and wait for it to cook for 5 minutes 7 Put off the fire and add the chopped onion springs. Put salt and pepper to taste. 1 Mix all ingredients of the meat ball and form small balls of a marble size 1 Mix all ingredients of the meat ball and form small balls of a marble size 2 Sauté onions and garlic in two tablespoons cooking oil then add chopped carrots 2 Sauté onions and garlic in two tablespoons cooking oil then add chopped carrots 3 Put chicken stock and put it in a boil 3 Put chicken stock and put it in a boil 4 Add slowly the meat balls in the boiling soup add more water if needed 4 Add slowly the meat balls in the boiling soup add more water if needed 5 When the meat ball floats the meat is cooked. 5 When the meat ball floats the meat is cooked. 6 Add the misua noodles and wait for it to cook for 5 minutes 6 Add the misua noodles and wait for it to cook for 5 minutes 7 Put off the fire and add the chopped onion springs. Put salt and pepper to taste. 7 Put off the fire and add the chopped onion springs. Put salt and pepper to taste. 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 Keto Pancakes Biscuits Simple Garlic Bread Mum’s Irish Apple cake Strawberries 'and Cream Oatmeal Cookies Best Keto Pancakes Biscuits Simple Garlic Bread Mum’s Irish Apple cake Strawberries 'and Cream Oatmeal Cookies Fried Siakap with Garlic, Capsicum and Sauce Carbonara One-pot Meal using leftovers Sun Kong Tofu Candied walnuts Rabri Pulao Raw Dates Milkshake Paneer Matar Gravy Aloo puri Fried Siakap with Garlic, Capsicum and Sauce Carbonara One-pot Meal using leftovers Sun Kong Tofu Candied walnuts Rabri Pulao Raw Dates Milkshake Paneer Matar Gravy Aloo puri
Crockpot Black Bean Chili Recipe by Crock Pot Girl 🤡
Crockpot Black Bean Chili Cooking Instructions 1 Brown and drain fat from ground beef...... 2 Add to ground beef the chopped onion, green pepper and garlic,sauté until veggies are tender....... 3 Add ground beef mixture to crockpot...... 4 To crock pot add : black beans, crushed tomatoes and tomato paste.....Stir well... 5 Next add : chili powder, cumin, oregano, black pepper, cayenne pepper and adobo, stir well..... 6 Cover and cook on low for 6 hours.....Stir occasionally...... 7 Serve with some cornbread, sour cream, shredded Mexican cheese OR cheddar cheese and enjoy 😉! 1 Brown and drain fat from ground beef...... 1 Brown and drain fat from ground beef...... 2 Add to ground beef the chopped onion, green pepper and garlic,sauté until veggies are tender....... 2 Add to ground beef the chopped onion, green pepper and garlic,sauté until veggies are tender....... 3 Add ground beef mixture to crockpot...... 3 Add ground beef mixture to crockpot...... 4 To crock pot add : black beans, crushed tomatoes and tomato paste.....Stir well... 4 To crock pot add : black beans, crushed tomatoes and tomato paste.....Stir well... 5 Next add : chili powder, cumin, oregano, black pepper, cayenne pepper and adobo, stir well..... 5 Next add : chili powder, cumin, oregano, black pepper, cayenne pepper and adobo, stir well..... 6 Cover and cook on low for 6 hours.....Stir occasionally...... 6 Cover and cook on low for 6 hours.....Stir occasionally...... 7 Serve with some cornbread, sour cream, shredded Mexican cheese OR cheddar cheese and enjoy 😉! 7 Serve with some cornbread, sour cream, shredded Mexican cheese OR cheddar cheese 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 Air Fryer Hard 'Boiled' Eggs Crock-Pot Chicken & Dumplings Honeyed Chicken Chicken Tortilla Soup Frozen samosa Air Fryer Hard 'Boiled' Eggs Crock-Pot Chicken & Dumplings Honeyed Chicken Chicken Tortilla Soup Frozen samosa Tuwon shinkafa miyan alayyaho Instant stuffed masala idli Dahi Bhalla Zucchini omelette Dil Bahar White Yam with sauce Almond cake Palak paneer Shahi Seekh Chatpatay Aloo Tuwon shinkafa miyan alayyaho Instant stuffed masala idli Dahi Bhalla Zucchini omelette Dil Bahar White Yam with sauce Almond cake Palak paneer Shahi Seekh Chatpatay Aloo
California Rolls Recipe by cookpad.japan
Cooking Instructions 1 Cook the rice to a slightly harder firmness than usual to make sushi rice, then mix with the sushi vinegar. Cut the avocado in half vertically, then slice vertically into 16 slices. 2 Put the nori on top of the sushi rolling mat, then top it with the rice and press down slightly. Sprinkle the white sesame seeds on top. Cover with plastic wrap and flip over. 3 Put the avocado, cucumber, crab sticks, and masago on top of the nori. Wrap it up, including the plastic wrap, while pressing down with your hands. 4 When slicing, cut through the plastic wrap. Finally, remove the plastic wrap and transfer to a plate. 1 Cook the rice to a slightly harder firmness than usual to make sushi rice, then mix with the sushi vinegar. Cut the avocado in half vertically, then slice vertically into 16 slices. 1 Cook the rice to a slightly harder firmness than usual to make sushi rice, then mix with the sushi vinegar. Cut the avocado in half vertically, then slice vertically into 16 slices. 2 Put the nori on top of the sushi rolling mat, then top it with the rice and press down slightly. Sprinkle the white sesame seeds on top. Cover with plastic wrap and flip over. 2 Put the nori on top of the sushi rolling mat, then top it with the rice and press down slightly. Sprinkle the white sesame seeds on top. Cover with plastic wrap and flip over. 3 Put the avocado, cucumber, crab sticks, and masago on top of the nori. Wrap it up, including the plastic wrap, while pressing down with your hands. 3 Put the avocado, cucumber, crab sticks, and masago on top of the nori. Wrap it up, including the plastic wrap, while pressing down with your hands. 4 When slicing, cut through the plastic wrap. Finally, remove the plastic wrap and transfer to a plate. 4 When slicing, cut through the plastic wrap. Finally, remove the plastic wrap and transfer to a plate. 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 super easy, super moist banana bread AMIEs ORANGE TEA Punch Sheri's red beans and rice Pasty (pasties) Southwestern Meat Pie super easy, super moist banana bread AMIEs ORANGE TEA Punch Sheri's red beans and rice Pasty (pasties) Southwestern Meat Pie California Rolls Temari Sushi buttetcream cupcakes children's cupcakes AMIEs ORANGE TEA Punch Smoked Salmon Temarizushi with Leftover Rice Marinated Tuna (Maguro Zuke) Balsamic Steak Sauce Spaghetti with tomato salad Deli-style Borscht Soup with Beans and Beetroot California Rolls Temari Sushi buttetcream cupcakes children's cupcakes AMIEs ORANGE TEA Punch Smoked Salmon Temarizushi with Leftover Rice Marinated Tuna (Maguro Zuke) Balsamic Steak Sauce Spaghetti with tomato salad Deli-style Borscht Soup with Beans and Beetroot