ademchaoua/GeneralTextCorpus huggingface dataset:
My Beef Kofta With Eggs And Breadcrumbs 🍖👍 Recipe by OM Muhammed
My Beef Kofta with Eggs and Breadcrumbs 🍖👍 Cooking Instructions 1 Finely chop the onions and squeeze out any excess water. In a food processor, combine the ground beef, onions, salt, black pepper, and coriander. Blend well. 2 Transfer the mixture to a bowl. Add the egg and soaked bread, and mix thoroughly. Add 2 tablespoons of oil and the breadcrumbs, then mix again. 3 Shape the mixture into small logs or patties. Place them in the refrigerator for 30 minutes to firm up. 4 Dip each piece first in beaten eggs, then coat with breadcrumbs. Fry in hot oil until golden brown, then drain on paper towels. 5 Arrange on a serving plate and serve with French fries and pasta. 6 1 Finely chop the onions and squeeze out any excess water. In a food processor, combine the ground beef, onions, salt, black pepper, and coriander. Blend well. 1 Finely chop the onions and squeeze out any excess water. In a food processor, combine the ground beef, onions, salt, black pepper, and coriander. Blend well. 2 Transfer the mixture to a bowl. Add the egg and soaked bread, and mix thoroughly. Add 2 tablespoons of oil and the breadcrumbs, then mix again. 2 Transfer the mixture to a bowl. Add the egg and soaked bread, and mix thoroughly. Add 2 tablespoons of oil and the breadcrumbs, then mix again. 3 Shape the mixture into small logs or patties. Place them in the refrigerator for 30 minutes to firm up. 3 Shape the mixture into small logs or patties. Place them in the refrigerator for 30 minutes to firm up. 4 Dip each piece first in beaten eggs, then coat with breadcrumbs. Fry in hot oil until golden brown, then drain on paper towels. 4 Dip each piece first in beaten eggs, then coat with breadcrumbs. Fry in hot oil until golden brown, then drain on paper towels. 5 Arrange on a serving plate and serve with French fries and pasta. 5 Arrange on a serving plate and serve with French fries and pasta. 6 6 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 old fashion buttermilk biscuits Honey Garlic Butter Shrimp Fried Green Tomatoes Buttery Garlic Green Beans Traditional American Apple Pie old fashion buttermilk biscuits Honey Garlic Butter Shrimp Fried Green Tomatoes Buttery Garlic Green Beans Traditional American Apple Pie Healthy murabba drink for kids Ghiya kofte Curry Oats waffles Roof Afza Sharbat/ chilled Roof Afza milk Paan Gulkand Shake Pudina chaas (mint) Khichdi Cucumbar raita Paella Home made mouth freshner Healthy murabba drink for kids Ghiya kofte Curry Oats waffles Roof Afza Sharbat/ chilled Roof Afza milk Paan Gulkand Shake Pudina chaas (mint) Khichdi Cucumbar raita Paella Home made mouth freshner
Fusillotti With Sun Dried Tomato Pesto And Toasted Bread Crumbs Recipe by Laura volse
Tomato and basil focaccia bread Tomato and basil focaccia bread #breads This crispy on the outside and soft and chewy from inside Focaccia bread is one of the easiest breads you can easily bake at home. This dimpled Italian bread is so flavourful that you can't have enough of it. I love to eat it with piping hot tomato soup and it tastes great as a snack with a cup of coffee as well. My husband calls it a pizza without cheese...haha !! With the freedom to choose whatever toppings you like makes it more versatile. Loaded with herbs, olive oil and fresh veggies makes it a great choice for breakfast, dinner or any meal. I have made Focaccia with so many toppings but cherry tomatoes are my all time favorite. Firstly they give a nice colour and look to the bread, somehow making it more tempting and secondly I love how it tastes after baking. I know Focaccia calls for a generous amount of olive oil added to the dough and the topping as well, but the end results are awesome. Olive oil infused with garlic and herbs takes the bread to an another level. Although I have used dried herbs in my recipe but you can use fresh herbs depending on the availability. I have used fresh basil leaves in the recipe and let me tell you it smells and tastes amazing and it goes well with the cherry tomatoes. Sumeet Kaur (Recipes and more by Sumi)
Manchego Cheese Croquettes Coated With Panko Recipe by Fini Bautista Angulo
Cooking Instructions 30 minutes 1 Heat oil in a pot and cook the flour, stirring constantly with a whisk. Once the flour is cooked, gradually add the milk, stirring as it incorporates. 2 Grate the Manchego cheese. When the béchamel sauce is thick, add the grated cheese, season with salt and pepper, and cook for a few seconds. Transfer to a container and cover with plastic wrap, pressing it directly onto the surface of the mixture. 3 Remove the crust from the stale bread and grate it using a coarse grater to make panko for the coating. 4 Take portions of the dough and roll them in flour to help shape the croquettes. Then dip them in beaten egg and coat with the panko. Fry in plenty of hot oil. 1 Heat oil in a pot and cook the flour, stirring constantly with a whisk. Once the flour is cooked, gradually add the milk, stirring as it incorporates. 1 Heat oil in a pot and cook the flour, stirring constantly with a whisk. Once the flour is cooked, gradually add the milk, stirring as it incorporates. 2 Grate the Manchego cheese. When the béchamel sauce is thick, add the grated cheese, season with salt and pepper, and cook for a few seconds. Transfer to a container and cover with plastic wrap, pressing it directly onto the surface of the mixture. 2 Grate the Manchego cheese. When the béchamel sauce is thick, add the grated cheese, season with salt and pepper, and cook for a few seconds. Transfer to a container and cover with plastic wrap, pressing it directly onto the surface of the mixture. 3 Remove the crust from the stale bread and grate it using a coarse grater to make panko for the coating. 3 Remove the crust from the stale bread and grate it using a coarse grater to make panko for the coating. 4 Take portions of the dough and roll them in flour to help shape the croquettes. Then dip them in beaten egg and coat with the panko. Fry in plenty of hot oil. 4 Take portions of the dough and roll them in flour to help shape the croquettes. Then dip them in beaten egg and coat with the panko. Fry in plenty of hot oil. 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 Lasagna Soup GF Quick & Easy Pasta salad Spicy garlic butter pasta Yakitori chicken Strawberries and pear jam Lasagna Soup GF Quick & Easy Pasta salad Spicy garlic butter pasta Yakitori chicken Strawberries and pear jam Oats-Beetroot Sprouts Chilla Sabudana Vada 😊 5 ingredient Peshawari Namkeen Boti Barley and Moong Dal Gobhi aloo Muli ka laccha (achar) Rava /Sooji, Veggies Upma Poori Rice kheer લીલા નાળિયેરની દાળ કચોરી Oats-Beetroot Sprouts Chilla Sabudana Vada 😊 5 ingredient Peshawari Namkeen Boti Barley and Moong Dal Gobhi aloo Muli ka laccha (achar) Rava /Sooji, Veggies Upma Poori Rice kheer લીલા નાળિયેરની દાળ કચોરી
Baked Venison With Breadcrumbs Recipe by 長野県白馬村
This recipe is translated from Cookpad Japan. See original: 鹿肉のパン粉焼き！ Cooking Instructions 1 Pound the venison to thin it out. Use plastic wrap to keep things clean. Pound it well to tenderize! 2 Season the venison with salt and pepper. 3 Mix the breadcrumbs, dried parsley, and dried basil until they look nicely blended. Aim for a visually appealing gradient! 4 Spread mayonnaise on the venison. You can also use flour and beaten egg, or a thin batter. This time, I chose mayonnaise. 5 Add a generous amount of olive oil to a frying pan and cook as if frying. 6 Cook thoroughly over low to medium heat, adjusting for a nice golden brown color. 1 Pound the venison to thin it out. Use plastic wrap to keep things clean. Pound it well to tenderize! 1 Pound the venison to thin it out. Use plastic wrap to keep things clean. Pound it well to tenderize! 2 Season the venison with salt and pepper. 2 Season the venison with salt and pepper. 3 Mix the breadcrumbs, dried parsley, and dried basil until they look nicely blended. Aim for a visually appealing gradient! 3 Mix the breadcrumbs, dried parsley, and dried basil until they look nicely blended. Aim for a visually appealing gradient! 4 Spread mayonnaise on the venison. You can also use flour and beaten egg, or a thin batter. This time, I chose mayonnaise. 4 Spread mayonnaise on the venison. You can also use flour and beaten egg, or a thin batter. This time, I chose mayonnaise. 5 Add a generous amount of olive oil to a frying pan and cook as if frying. 5 Add a generous amount of olive oil to a frying pan and cook as if frying. 6 Cook thoroughly over low to medium heat, adjusting for a nice golden brown color. 6 Cook thoroughly over low to medium heat, adjusting for a nice golden brown color. 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 Chinese crispy pork belly Pork Adobo Easy Daing Na Bangus Maggi Hujan Chinese crispy pork belly Pork Adobo Easy Daing Na Bangus Maggi Hujan Shepherd’s Pie Soup: 🍞French Toast🍞 Easy Daing Na Bangus Custard Apple Bites Guava-Kumro Sabji Pork Adobo Sabudana vada Frozen Banana Cream Til vadi or Seasame chikki Bailey’s Chocolate Orange Pot Shepherd’s Pie Soup: 🍞French Toast🍞 Easy Daing Na Bangus Custard Apple Bites Guava-Kumro Sabji Pork Adobo Sabudana vada Frozen Banana Cream Til vadi or Seasame chikki Bailey’s Chocolate Orange Pot
My Delicious Fish Croquettes Recipe Recipe by Lévano
Cooking Instructions 1 Cut the cod or Alaska pollock into pieces, then finely chop it. 2 In a bowl, combine the chopped fish, egg, breadcrumbs, flour, lemon juice, parsley, salt, and pepper. Mix until you have a smooth, even mixture to use for shaping the croquettes. 3 With clean hands, shape the mixture into fish croquettes. 4 Cook the fish croquettes in an air fryer with a little olive oil at 400°F (200°C) for 12 minutes. 5 Serve your delicious fish croquettes with a squeeze of lemon juice. 6 Enjoy your meal! 1 Cut the cod or Alaska pollock into pieces, then finely chop it. 1 Cut the cod or Alaska pollock into pieces, then finely chop it. 2 In a bowl, combine the chopped fish, egg, breadcrumbs, flour, lemon juice, parsley, salt, and pepper. Mix until you have a smooth, even mixture to use for shaping the croquettes. 2 In a bowl, combine the chopped fish, egg, breadcrumbs, flour, lemon juice, parsley, salt, and pepper. Mix until you have a smooth, even mixture to use for shaping the croquettes. 3 With clean hands, shape the mixture into fish croquettes. 3 With clean hands, shape the mixture into fish croquettes. 4 Cook the fish croquettes in an air fryer with a little olive oil at 400°F (200°C) for 12 minutes. 4 Cook the fish croquettes in an air fryer with a little olive oil at 400°F (200°C) for 12 minutes. 5 Serve your delicious fish croquettes with a squeeze of lemon juice. 5 Serve your delicious fish croquettes with a squeeze of lemon juice. 6 Enjoy your meal! 6 Enjoy your meal! 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 Party-Perfect Grape Jelly Meatballs (Slow Cooker Style) Jumbo Low Carb High Protein Crustless Breakfast Quiche Overnight Crockpot French Onion Soup Sheet Pan Chicken and Veggies Filipino Tortang Talong Egg Bites w/ Chicken Giniling 🇵🇭 Party-Perfect Grape Jelly Meatballs (Slow Cooker Style) Jumbo Low Carb High Protein Crustless Breakfast Quiche Overnight Crockpot French Onion Soup Sheet Pan Chicken and Veggies Filipino Tortang Talong Egg Bites w/ Chicken Giniling 🇵🇭 Sheet Pan Chicken and Veggies Makhandi halwa Healthy chocolate ice-cream My best cookies recipe Seasoned Air Fryer Sweet Potato Fries Cottage Cheese Pancakes Overnight Crockpot French Onion Soup Soft-Boiled Egg & Buttered Toast Bowl Better-for-You Bagels Party-Perfect Grape Jelly Meatballs (Slow Cooker Style) Sheet Pan Chicken and Veggies Makhandi halwa Healthy chocolate ice-cream My best cookies recipe Seasoned Air Fryer Sweet Potato Fries Cottage Cheese Pancakes Overnight Crockpot French Onion Soup Soft-Boiled Egg & Buttered Toast Bowl Better-for-You Bagels Party-Perfect Grape Jelly Meatballs (Slow Cooker Style)
Garlic Pepper Beef & Mushroom Recipe by Erika
Garlic Pepper Beef & Mushroom Cooking Instructions 1 Marinate the beef in soy sauce, worcestershire, salt, pepper, baking soda, flour, garlic powder for at least 15 mins. 2 In a pan over medium heat, saute garlic in oil until golden brown. Careful not to burn the garlic because it cooks fast. Set aside and leave the oil in the pan. 3 In the same pan add the marinated beef. Mix well and cook for 15 minutes. Add water and simmer until the water is gone. 4 Add the mushrooms & butter. Mix well. Cook for another 5 minutes or until beef is tender. When it's done cooking, add the fried garlic. 5 Serve and enjoy! 🙂 1 Marinate the beef in soy sauce, worcestershire, salt, pepper, baking soda, flour, garlic powder for at least 15 mins. 1 Marinate the beef in soy sauce, worcestershire, salt, pepper, baking soda, flour, garlic powder for at least 15 mins. 2 In a pan over medium heat, saute garlic in oil until golden brown. Careful not to burn the garlic because it cooks fast. Set aside and leave the oil in the pan. 2 In a pan over medium heat, saute garlic in oil until golden brown. Careful not to burn the garlic because it cooks fast. Set aside and leave the oil in the pan. 3 In the same pan add the marinated beef. Mix well and cook for 15 minutes. Add water and simmer until the water is gone. 3 In the same pan add the marinated beef. Mix well and cook for 15 minutes. Add water and simmer until the water is gone. 4 Add the mushrooms & butter. Mix well. Cook for another 5 minutes or until beef is tender. When it's done cooking, add the fried garlic. 4 Add the mushrooms & butter. Mix well. Cook for another 5 minutes or until beef is tender. When it's done cooking, add the fried garlic. 5 Serve and enjoy! 🙂 5 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 Mango Boba (Tapioca pearl) Smoothie Sourdough from starter Fluffy Banana Bread Apple cake "Sharlotka" *Easy* Chocolate Chip cookie CAKE Mango Boba (Tapioca pearl) Smoothie Sourdough from starter Fluffy Banana Bread Apple cake "Sharlotka" *Easy* Chocolate Chip cookie CAKE Split Chickpeas Fry Chana Dal Tadka Lemon tuna steak Masala Khichdi Awara Mai dadi Chicpot balls Simple sponge cake Simon's Nabemono Stromboli Down to the Bone Porkchop with Flavorful Gravy Prawns wrapped in lardo/bacon Split Chickpeas Fry Chana Dal Tadka Lemon tuna steak Masala Khichdi Awara Mai dadi Chicpot balls Simple sponge cake Simon's Nabemono Stromboli Down to the Bone Porkchop with Flavorful Gravy Prawns wrapped in lardo/bacon
Philly Cheesesteak Stuffed Bell Peppers Recipe by 4everatwin
Philly cheesesteak stuffed bell peppers Cooking Instructions 1 slice peppers in half lengthwise remove ribs and seeds 2 slice onions and mushrooms, sauteed over medium heat with butter, olive oil, minced garlic and a little, saute until onions and mushrooms are caramelized about 25 to 30 minutes, you could add your choice of meat to this before or after depending on how you like your meat 3 preheat oven to 400* 4 line the inside of each pepper with a slice of provolone cheese 5 fill each pepper with meat mixture and tell they are nearly overflowing 6 top each pepper with another slice of provolone cheese bake 15 to 20 minutes until the cheese on top is golden brown 1 slice peppers in half lengthwise remove ribs and seeds 1 slice peppers in half lengthwise remove ribs and seeds 2 slice onions and mushrooms, sauteed over medium heat with butter, olive oil, minced garlic and a little, saute until onions and mushrooms are caramelized about 25 to 30 minutes, you could add your choice of meat to this before or after depending on how you like your meat 2 slice onions and mushrooms, sauteed over medium heat with butter, olive oil, minced garlic and a little, saute until onions and mushrooms are caramelized about 25 to 30 minutes, you could add your choice of meat to this before or after depending on how you like your meat 3 preheat oven to 400* 3 preheat oven to 400* 4 line the inside of each pepper with a slice of provolone cheese 4 line the inside of each pepper with a slice of provolone cheese 5 fill each pepper with meat mixture and tell they are nearly overflowing 5 fill each pepper with meat mixture and tell they are nearly overflowing 6 top each pepper with another slice of provolone cheese bake 15 to 20 minutes until the cheese on top is golden brown 6 top each pepper with another slice of provolone cheese bake 15 to 20 minutes until the cheese on top is golden brown 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 Spicy Cajun Shrimp Crab Rangoon / Easy Appetizer Stuffed Chicken Breasts Korean beef Turkey Pot Pie Casserole Spicy Cajun Shrimp Crab Rangoon / Easy Appetizer Stuffed Chicken Breasts Korean beef Turkey Pot Pie Casserole Ranch pasta Sig's Lentil, Artichoke and Scallion Soup Romaine salad with feta cheese by Pam... Delight of Bread and Sugar Crockpot Chili Cheesy Mac and Cheese (without the mess) Mike's NY Cheesecake 101 chelsea's turkey chili Evil Cranberry Chutney G'maws make everything better soup Ranch pasta Sig's Lentil, Artichoke and Scallion Soup Romaine salad with feta cheese by Pam... Delight of Bread and Sugar Crockpot Chili Cheesy Mac and Cheese (without the mess) Mike's NY Cheesecake 101 chelsea's turkey chili Evil Cranberry Chutney G'maws make everything better soup
Bell Pepper Pakoras Recipe by Gayatri Deb Lodh
Cooking Instructions 1 Slice the bell peppers as shown in the picture. 2 In a bowl, combine the rice flour and all-purpose flour. Add turmeric, salt, and chaat masala powder, then mix well to make a thick batter. 3 Heat oil in a deep pan. Once hot, dip the sliced bell peppers into the batter and fry them in the hot oil. 4 Fry the peppers on both sides until they are cooked through and crispy. 5 Your hot bell pepper pakoras are ready. Sprinkle a little chaat masala on top and serve with lentils and rice, or enjoy them on their own. 1 Slice the bell peppers as shown in the picture. 1 Slice the bell peppers as shown in the picture. 2 In a bowl, combine the rice flour and all-purpose flour. Add turmeric, salt, and chaat masala powder, then mix well to make a thick batter. 2 In a bowl, combine the rice flour and all-purpose flour. Add turmeric, salt, and chaat masala powder, then mix well to make a thick batter. 3 Heat oil in a deep pan. Once hot, dip the sliced bell peppers into the batter and fry them in the hot oil. 3 Heat oil in a deep pan. Once hot, dip the sliced bell peppers into the batter and fry them in the hot oil. 4 Fry the peppers on both sides until they are cooked through and crispy. 4 Fry the peppers on both sides until they are cooked through and crispy. 5 Your hot bell pepper pakoras are ready. Sprinkle a little chaat masala on top and serve with lentils and rice, or enjoy them on their own. 5 Your hot bell pepper pakoras are ready. Sprinkle a little chaat masala on top and serve with lentils and rice, or enjoy them on their own. 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 Churros Spam Fried Rice Strawberry Cheesecake Lush Tiramisu (the real way) Easy Apple pie Churros Spam Fried Rice Strawberry Cheesecake Lush Tiramisu (the real way) Easy Apple pie Milk Porridge Salad Cold coffee Masala golgappa Sausage pasta Hot tea Tamarind chutney Cheesy Penne with Zucchini All about lockdown Chana chaat Milk Porridge Salad Cold coffee Masala golgappa Sausage pasta Hot tea Tamarind chutney Cheesy Penne with Zucchini All about lockdown Chana chaat