ademchaoua/GeneralTextCorpus huggingface dataset:
Pig Pickin’ Cake Recipe by Elyse Rose
Cooking Instructions 1 Preheat oven to 350. Prepare the cake: Mix together cake mix, mandarin oranges with juice, eggs, and oil. Pour batter into two or three greased and floured 8-inch round pans. Layers will be thin. 2 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes. Cool layers on wire racks. If you only did two, cut layers in half once cooked. 3 Make the frosting: Mix together whipped topping (I let it defrost for a bit), crushed pineapple, and instant pudding mix. 4 Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Refrigerate until ready to eat. 1 Preheat oven to 350. Prepare the cake: Mix together cake mix, mandarin oranges with juice, eggs, and oil. Pour batter into two or three greased and floured 8-inch round pans. Layers will be thin. 1 Preheat oven to 350. Prepare the cake: Mix together cake mix, mandarin oranges with juice, eggs, and oil. Pour batter into two or three greased and floured 8-inch round pans. Layers will be thin. 2 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes. Cool layers on wire racks. If you only did two, cut layers in half once cooked. 2 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes. Cool layers on wire racks. If you only did two, cut layers in half once cooked. 3 Make the frosting: Mix together whipped topping (I let it defrost for a bit), crushed pineapple, and instant pudding mix. 3 Make the frosting: Mix together whipped topping (I let it defrost for a bit), crushed pineapple, and instant pudding mix. 4 Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Refrigerate until ready to eat. 4 Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Refrigerate until ready to eat. 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 Baked Feta with Honey California Farm Quinoa Stuffed Sweet Pepper Strawberries & Cream Spaghetti pedas Singapore Baked Feta with Honey California Farm Quinoa Stuffed Sweet Pepper Strawberries & Cream Spaghetti pedas Singapore Orange moist cake Jowar Bhakari with vegetable Raw papaya Roti Raw Papaya dessert Peach Almond Delight Smoothie Sweet peach chutney Mango banana smoothie bowl Spaghetti pedas Singapore Papaya Multi Grain Waffle Beef with Ampalaya Orange moist cake Jowar Bhakari with vegetable Raw papaya Roti Raw Papaya dessert Peach Almond Delight Smoothie Sweet peach chutney Mango banana smoothie bowl Spaghetti pedas Singapore Papaya Multi Grain Waffle Beef with Ampalaya
Yummy Mix Veggie Recipe by Inez Taniwangsa
Cooking Instructions 20mins 1 Cut the french green beans 2 Tear the oyster mushroom, slice the bacon to small pieces. 3 Slice the onion, garlic, and red pepper 4 Heat the pan, pour the oil 5 After the oil heated, stir fry the slices of onion, garlic, and the red pepper. Wait until it fragrant 6 Put in the corn and the green beans wait until it softens a bit 7 Put in the oyster sauce and soya sauces, mix well 8 Put in the bacon, and the oyster mushroom. Stir and mix well. Add the sugar and pepper. Stir and mix well 9 It is ready to serve 1 Cut the french green beans 1 Cut the french green beans 2 Tear the oyster mushroom, slice the bacon to small pieces. 2 Tear the oyster mushroom, slice the bacon to small pieces. 3 Slice the onion, garlic, and red pepper 3 Slice the onion, garlic, and red pepper 4 Heat the pan, pour the oil 4 Heat the pan, pour the oil 5 After the oil heated, stir fry the slices of onion, garlic, and the red pepper. Wait until it fragrant 5 After the oil heated, stir fry the slices of onion, garlic, and the red pepper. Wait until it fragrant 6 Put in the corn and the green beans wait until it softens a bit 6 Put in the corn and the green beans wait until it softens a bit 7 Put in the oyster sauce and soya sauces, mix well 7 Put in the oyster sauce and soya sauces, mix well 8 Put in the bacon, and the oyster mushroom. Stir and mix well. Add the sugar and pepper. Stir and mix well 8 Put in the bacon, and the oyster mushroom. Stir and mix well. Add the sugar and pepper. Stir and mix well 9 It is ready to serve 9 It is ready to serve 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 Baked Smothered Pork Chops Broccoli Cheese Casserole Shrimp avocado salad Chocolate Chip Pumpkin Bread Mike's Sweet, Sticky & Spicy Asian Meatball Appetizers Baked Smothered Pork Chops Broccoli Cheese Casserole Shrimp avocado salad Chocolate Chip Pumpkin Bread Mike's Sweet, Sticky & Spicy Asian Meatball Appetizers Simple sa Sooji ka sheera 😊😊😊 Osuga Skillet pork with potatoes Stewed chicken served with rice and greens Chocolate coconut porridge Kaddu chane ki sabji Cinder toffee Macaroni ball with cheese Fresh fish pepper soup Macaroni mixed with chicken livers Simple sa Sooji ka sheera 😊😊😊 Osuga Skillet pork with potatoes Stewed chicken served with rice and greens Chocolate coconut porridge Kaddu chane ki sabji Cinder toffee Macaroni ball with cheese Fresh fish pepper soup Macaroni mixed with chicken livers
Authentic Sangria With Red Wine Recipe by cookpad.japan
Cooking Instructions 1 Pour red wine into a wide-mouthed jar, and dissolve the granulated sugar. Add brandy. It's tasty enough to use red wine that you can get at the supermarket under 10 dollars. 2 Wash away the wax from the lemon and orange. Peel thinly so as not to cut off the pith. 3 Remove the pith (because it's bitter) from your citrus fruits. 4 Add the cut fruits, citrus peels and cinnamon stick (if you like cinnamon). 5 Add brandy and granulated sugar. 6 Add cloves, nutmeg, or star anise for flair. 7 Let it sit for a day, and you can enjoy. If you want to let it sit longer, discard the fruits and cinnamon. 8 1 Pour red wine into a wide-mouthed jar, and dissolve the granulated sugar. Add brandy. It's tasty enough to use red wine that you can get at the supermarket under 10 dollars. 1 Pour red wine into a wide-mouthed jar, and dissolve the granulated sugar. Add brandy. It's tasty enough to use red wine that you can get at the supermarket under 10 dollars. 2 Wash away the wax from the lemon and orange. Peel thinly so as not to cut off the pith. 2 Wash away the wax from the lemon and orange. Peel thinly so as not to cut off the pith. 3 Remove the pith (because it's bitter) from your citrus fruits. 3 Remove the pith (because it's bitter) from your citrus fruits. 4 Add the cut fruits, citrus peels and cinnamon stick (if you like cinnamon). 4 Add the cut fruits, citrus peels and cinnamon stick (if you like cinnamon). 5 Add brandy and granulated sugar. 5 Add brandy and granulated sugar. 6 Add cloves, nutmeg, or star anise for flair. 6 Add cloves, nutmeg, or star anise for flair. 7 Let it sit for a day, and you can enjoy. If you want to let it sit longer, discard the fruits and cinnamon. 7 Let it sit for a day, and you can enjoy. If you want to let it sit longer, discard the fruits and cinnamon. 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 French Toast Muffins beat the bloat slushie Mike's New Orleans Truck Fries Meatball Stroganoff Blueberry Cookie Bars French Toast Muffins beat the bloat slushie Mike's New Orleans Truck Fries Meatball Stroganoff Blueberry Cookie Bars Hawaiian-Style Huli Huli Chicken Hawaiian Butter Mochi! Sakura Spritz Cookies Chewy Non-fried Sesame Balls Dark fantasy cake Carrot Shirishiri Easy Tartar Sauce Spicy Wine Spritzer Mike's New Orleans Truck Fries Draniki Potato Pancakes Hawaiian-Style Huli Huli Chicken Hawaiian Butter Mochi! Sakura Spritz Cookies Chewy Non-fried Sesame Balls Dark fantasy cake Carrot Shirishiri Easy Tartar Sauce Spicy Wine Spritzer Mike's New Orleans Truck Fries Draniki Potato Pancakes
Spag Bowl Recipe by Miikii
Cooking Instructions 30 mins 1 place 2 cups of water into a medium saucepan, add a dash of salt. bring to boil. 2 put a dash of oil into a fry pan. 3 finely chop half a red onion, add onion to fry pan, cook until brown, add mince. 4 while mine and onion is cooking place spaghetti into pot of boiling water, cook until just rite. 5 once mince and onion are cooked stir in your pasta sauce, simmer for 10 mins. 6 when spaghetti is cooked, drain water and start plating up, put spaghetti on plate then add your mince ontop. 7 top with cheese and serve. 1 place 2 cups of water into a medium saucepan, add a dash of salt. bring to boil. 1 place 2 cups of water into a medium saucepan, add a dash of salt. bring to boil. 2 put a dash of oil into a fry pan. 2 put a dash of oil into a fry pan. 3 finely chop half a red onion, add onion to fry pan, cook until brown, add mince. 3 finely chop half a red onion, add onion to fry pan, cook until brown, add mince. 4 while mine and onion is cooking place spaghetti into pot of boiling water, cook until just rite. 4 while mine and onion is cooking place spaghetti into pot of boiling water, cook until just rite. 5 once mince and onion are cooked stir in your pasta sauce, simmer for 10 mins. 5 once mince and onion are cooked stir in your pasta sauce, simmer for 10 mins. 6 when spaghetti is cooked, drain water and start plating up, put spaghetti on plate then add your mince ontop. 6 when spaghetti is cooked, drain water and start plating up, put spaghetti on plate then add your mince ontop. 7 top with cheese and serve. 7 top with cheese and serve. 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 crusty pizza dough easy sponge cake Hamburger Pickle Slices Cajun Spice Mix Ochro Rice crusty pizza dough easy sponge cake Hamburger Pickle Slices Cajun Spice Mix Ochro Rice Kim's Chicken Noodle Soup Fall Harvest Sage Sausage Supper Avocado Shake Chicken Kobelak Cajun Spice Mix My style Shrimp Dynamite Olan with coconut milk Easy thai deep fried banana dessert Banana Nutmeg Smoothie Appam- Rice pancakes Kim's Chicken Noodle Soup Fall Harvest Sage Sausage Supper Avocado Shake Chicken Kobelak Cajun Spice Mix My style Shrimp Dynamite Olan with coconut milk Easy thai deep fried banana dessert Banana Nutmeg Smoothie Appam- Rice pancakes
Spag😘😋 Recipe by Temayaz Princez
Cooking Instructions 1 Put spaghetti on fire to boil. Add a pinch of salt too. 2 Wash and cut vegetables. 3 Take spaghetti off fire and strain the stock. 4 Break eggs and add a pinch of salt. Put oil in a pan. Put the pan on fire to heat. Pour eggs into pan to fry. Scramble eggs. Add vegetables and stir. 5 Add spaghetti to the eggs and vegetables. Stir to ensure a complete mix. 6 Sprinkle shrimp powder on the spaghetti. Add pepper(powdered) and stir. Add sardines if you wish. 7 Take spaghetti of fire and dish yourself a plate of steaming hit spaghetti 😚😋. Add a glass of fruit juice to complete the package 😂. 1 Put spaghetti on fire to boil. Add a pinch of salt too. 1 Put spaghetti on fire to boil. Add a pinch of salt too. 2 Wash and cut vegetables. 2 Wash and cut vegetables. 3 Take spaghetti off fire and strain the stock. 3 Take spaghetti off fire and strain the stock. 4 Break eggs and add a pinch of salt. Put oil in a pan. Put the pan on fire to heat. Pour eggs into pan to fry. Scramble eggs. Add vegetables and stir. 4 Break eggs and add a pinch of salt. Put oil in a pan. Put the pan on fire to heat. Pour eggs into pan to fry. Scramble eggs. Add vegetables and stir. 5 Add spaghetti to the eggs and vegetables. Stir to ensure a complete mix. 5 Add spaghetti to the eggs and vegetables. Stir to ensure a complete mix. 6 Sprinkle shrimp powder on the spaghetti. Add pepper(powdered) and stir. Add sardines if you wish. 6 Sprinkle shrimp powder on the spaghetti. Add pepper(powdered) and stir. Add sardines if you wish. 7 Take spaghetti of fire and dish yourself a plate of steaming hit spaghetti 😚😋. Add a glass of fruit juice to complete the package 😂. 7 Take spaghetti of fire and dish yourself a plate of steaming hit spaghetti 😚😋. Add a glass of fruit juice to complete the package 😂. 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 Loaded flavour explosion salad Lemon Iced tea Koko 😂😋 Parsley and White Bean Soup Quinoa tabouli Blueberry Plantain Pancakes Allu ki sabzi Crab sandwich with whole wheat bread Allu and Anda gravy Anita's Healthy Lunch Chicken Nuggets & Roasted Yams🍠 Loaded flavour explosion salad Lemon Iced tea Koko 😂😋 Parsley and White Bean Soup Quinoa tabouli Blueberry Plantain Pancakes Allu ki sabzi Crab sandwich with whole wheat bread Allu and Anda gravy Anita's Healthy Lunch Chicken Nuggets & Roasted Yams🍠
Tofu With Hot Chilli Tomato Sauce Recipe by healthyhappysally
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
Tofu Eggplant With Chili And Tomato Sauce (Terong Balado) Recipe by DelyRista
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
Tomato Sauce Recipe by kate
Cooking Instructions 2 hours 30 mins 1 Sautee onions, garlic and pepper in oil/butter til soft. Deglaze pan with wine. Add all other ingredients except paste. 2 Bring mix to a boil, then simmer for 2 hrs to reduce. Add salt and pepper to taste. Run through food mill to strain seeds and skins. 3 Add tomato paste and mix well. Can use right away or refrigerate overnight. 4 Makes 6 QTS finished sauce. Can can and seal as well. Fill jars with hot sauce, Hot water bath for 20 min. For quarts. 1 Sautee onions, garlic and pepper in oil/butter til soft. Deglaze pan with wine. Add all other ingredients except paste. 1 Sautee onions, garlic and pepper in oil/butter til soft. Deglaze pan with wine. Add all other ingredients except paste. 2 Bring mix to a boil, then simmer for 2 hrs to reduce. Add salt and pepper to taste. Run through food mill to strain seeds and skins. 2 Bring mix to a boil, then simmer for 2 hrs to reduce. Add salt and pepper to taste. Run through food mill to strain seeds and skins. 3 Add tomato paste and mix well. Can use right away or refrigerate overnight. 3 Add tomato paste and mix well. Can use right away or refrigerate overnight. 4 Makes 6 QTS finished sauce. Can can and seal as well. Fill jars with hot sauce, Hot water bath for 20 min. For quarts. 4 Makes 6 QTS finished sauce. Can can and seal as well. Fill jars with hot sauce, Hot water bath for 20 min. For quarts. 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 Hawaiian Meatloaf Pepsi cake Black Bean & Avocado Burgers Pumpkin Spice Creamer Peach cobbler Hawaiian Meatloaf Pepsi cake Black Bean & Avocado Burgers Pumpkin Spice Creamer Peach cobbler Detox smoothie Black Bean & Avocado Burgers Jicama Salad Yummy Potato Soup Home made cheese fries Chicken cordon bleu Peach cobbler Pumpkin Spice Cupcakes Laap Gai aka Minced Chicken Salad Sweet and spicy corn Detox smoothie Black Bean & Avocado Burgers Jicama Salad Yummy Potato Soup Home made cheese fries Chicken cordon bleu Peach cobbler Pumpkin Spice Cupcakes Laap Gai aka Minced Chicken Salad Sweet and spicy corn
Amatriciana (Tomato Sauce) Recipe by Michael Clarke
Cooking Instructions 1 to 1.1/2 hrs 1 Add tomatoes to blender and puree. Put aside for later use. 2 In a large Dutch oven cook onion and garlic in olive oil until onions are translucent. 3 Add bacon and water. Cook until water is evaporated and fat has rendered. 4 Add tomato paste and red pepper flakes and a few teaspoons of salt. Cook for 5 minutes. 5 Add wine and cook until reduced by half. 6 Add tomato puree and bring to a low boil. Reduce heat, cover partially and simmer for at least 45 minutes. 7 Serve with pasta noodle of your choice. Corkscrew or penne work best. 1 Add tomatoes to blender and puree. Put aside for later use. 1 Add tomatoes to blender and puree. Put aside for later use. 2 In a large Dutch oven cook onion and garlic in olive oil until onions are translucent. 2 In a large Dutch oven cook onion and garlic in olive oil until onions are translucent. 3 Add bacon and water. Cook until water is evaporated and fat has rendered. 3 Add bacon and water. Cook until water is evaporated and fat has rendered. 4 Add tomato paste and red pepper flakes and a few teaspoons of salt. Cook for 5 minutes. 4 Add tomato paste and red pepper flakes and a few teaspoons of salt. Cook for 5 minutes. 5 Add wine and cook until reduced by half. 5 Add wine and cook until reduced by half. 6 Add tomato puree and bring to a low boil. Reduce heat, cover partially and simmer for at least 45 minutes. 6 Add tomato puree and bring to a low boil. Reduce heat, cover partially and simmer for at least 45 minutes. 7 Serve with pasta noodle of your choice. Corkscrew or penne work best. 7 Serve with pasta noodle of your choice. Corkscrew or penne work best. 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 Salisbury Steak with mushroom gravy Brad's smoked salmon eggs benedict Grilled Teriyaki Pork Tenderloin Breakfast potatoes Meatloaf for 1, with Glaze Salisbury Steak with mushroom gravy Brad's smoked salmon eggs benedict Grilled Teriyaki Pork Tenderloin Breakfast potatoes Meatloaf for 1, with Glaze Thandai Lassi Pete Evans Chicken Bone Broth Colourful Gujiya Bel Pana(wood apple juice) Salmon Tartare Rainbow Gujiya Instant jalebi Layer upon Layer Chandrakala gujiya Chirote sweet Thandai Lassi Pete Evans Chicken Bone Broth Colourful Gujiya Bel Pana(wood apple juice) Salmon Tartare Rainbow Gujiya Instant jalebi Layer upon Layer Chandrakala gujiya Chirote sweet