ademchaoua/GeneralTextCorpus huggingface dataset:
Tomatoe And Tuna Pie Recipe by Sara Ekmen
Cooking Instructions 2h 1 In a large bowl mix the oil, the salt, with the water and the flour until get a dough. Splid the dough into 4 portions and spread each one into thin coat. After put two of this coats into the mold, and the other two reserve. 2 For the filling, cut the boiled eggs, add the tuna and the tomatoe sauce, and mix it well. 3 Add the filling mixture in both molds, and cover them with the dough that we have previously reserved, sealing the edges. With the oven previously heat at 180°C bake for 40 min. 4 Enjoy! 1 In a large bowl mix the oil, the salt, with the water and the flour until get a dough. Splid the dough into 4 portions and spread each one into thin coat. After put two of this coats into the mold, and the other two reserve. 1 In a large bowl mix the oil, the salt, with the water and the flour until get a dough. Splid the dough into 4 portions and spread each one into thin coat. After put two of this coats into the mold, and the other two reserve. 2 For the filling, cut the boiled eggs, add the tuna and the tomatoe sauce, and mix it well. 2 For the filling, cut the boiled eggs, add the tuna and the tomatoe sauce, and mix it well. 3 Add the filling mixture in both molds, and cover them with the dough that we have previously reserved, sealing the edges. With the oven previously heat at 180°C bake for 40 min. 3 Add the filling mixture in both molds, and cover them with the dough that we have previously reserved, sealing the edges. With the oven previously heat at 180°C bake for 40 min. 4 Enjoy! 4 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 Whole Wheat Dinner Roll Spicy Shrimp Fried Rice (Indonesian Style) Mom's garlic cheese bread Refreshing Summer Greek Pasta Salad 5 ingredient carrot cake bites 🥕🥕 (No sugar, No flours, No Dairy) Whole Wheat Dinner Roll Spicy Shrimp Fried Rice (Indonesian Style) Mom's garlic cheese bread Refreshing Summer Greek Pasta Salad 5 ingredient carrot cake bites 🥕🥕 (No sugar, No flours, No Dairy) Mutton/Beef Kofta - Hyderabad style Tatties with mushrooms, smoked salmon and boiled egg 😃 Slow cooker Chicken in Curry Sauce Crispy chicken fry Chat phata Tarbooz Noodles with mushroom/onion sauce Banoffee pie Mix fruit juice Cheese ball in bread Potatoes pancakes (zemiakové placky) Mutton/Beef Kofta - Hyderabad style Tatties with mushrooms, smoked salmon and boiled egg 😃 Slow cooker Chicken in Curry Sauce Crispy chicken fry Chat phata Tarbooz Noodles with mushroom/onion sauce Banoffee pie Mix fruit juice Cheese ball in bread Potatoes pancakes (zemiakové placky)
Pie Dough Cinnamon Rolls Recipe by foREVer6661
Pie dough cinnamon rolls Cooking Instructions 30 mins 1 preheat oven to 350 2 cut shortening or lard into flour, salt and 1tbs cinnamon 3 slowly add water till dough sticks into a ball be careful not to over water to where its super sticky. you also don't want a dry dough 4 roll dough into two large rectangles 5 melt then spread butter or margin on pieces of dough 6 sprinkle sugar and cinnamon as desired 7 if desired add nuts 8 roll dough onto its self like a roll 9 cut rolls into individual serving 10 place on greased cookie sheet 11 bake for 13 minutes or till golden brown 1 preheat oven to 350 1 preheat oven to 350 2 cut shortening or lard into flour, salt and 1tbs cinnamon 2 cut shortening or lard into flour, salt and 1tbs cinnamon 3 slowly add water till dough sticks into a ball be careful not to over water to where its super sticky. you also don't want a dry dough 3 slowly add water till dough sticks into a ball be careful not to over water to where its super sticky. you also don't want a dry dough 4 roll dough into two large rectangles 4 roll dough into two large rectangles 5 melt then spread butter or margin on pieces of dough 5 melt then spread butter or margin on pieces of dough 6 sprinkle sugar and cinnamon as desired 6 sprinkle sugar and cinnamon as desired 7 if desired add nuts 7 if desired add nuts 8 roll dough onto its self like a roll 8 roll dough onto its self like a roll 9 cut rolls into individual serving 9 cut rolls into individual serving 10 place on greased cookie sheet 10 place on greased cookie sheet 11 bake for 13 minutes or till golden brown 11 bake for 13 minutes or till 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 Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips
California Farm Apple Syrup Recipe by Hobby Horseman
Cooking Instructions 24 hours 1 Rinse, quarter the apples, put in pot, cover with water, put lid on, simmer till soft, about 3 hours. 2 Mash, pour contents in cheesecloth bag, drain all liquids, about 12 to 24 hours. The left over dried pulp is perfect for baking, cooking. You will have ten times more pulp than juice. 3 The drained juice contains the apple syrup ingredients. Pour in dutch oven, simmer till thick, about 3 hours. Ladle into wide mouth masonry jar. Will get thick like honey when cooled. Enjoy. 1 Rinse, quarter the apples, put in pot, cover with water, put lid on, simmer till soft, about 3 hours. 1 Rinse, quarter the apples, put in pot, cover with water, put lid on, simmer till soft, about 3 hours. 2 Mash, pour contents in cheesecloth bag, drain all liquids, about 12 to 24 hours. The left over dried pulp is perfect for baking, cooking. You will have ten times more pulp than juice. 2 Mash, pour contents in cheesecloth bag, drain all liquids, about 12 to 24 hours. The left over dried pulp is perfect for baking, cooking. You will have ten times more pulp than juice. 3 The drained juice contains the apple syrup ingredients. Pour in dutch oven, simmer till thick, about 3 hours. Ladle into wide mouth masonry jar. Will get thick like honey when cooled. Enjoy. 3 The drained juice contains the apple syrup ingredients. Pour in dutch oven, simmer till thick, about 3 hours. Ladle into wide mouth masonry jar. Will get thick like honey when cooled. 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 Chicken Wings Tuna Cake Taco Rice Dinner Air Fryer Chicken Wings Tuna Cake Taco Rice Dinner Coconut n Pointed Gourd dry Curry Taco Rice Dinner Air Fryer Chicken Wings Nutty fruitty salad Mango Kulfi Jamun Mint Cooler Mango Falooda Paneer Tikka Sandwich 📌 Bitter gourd JUICE or karele ka juice Hing Mango Pickles Coconut n Pointed Gourd dry Curry Taco Rice Dinner Air Fryer Chicken Wings Nutty fruitty salad Mango Kulfi Jamun Mint Cooler Mango Falooda Paneer Tikka Sandwich 📌 Bitter gourd JUICE or karele ka juice Hing Mango Pickles
Food & Ingredients
The Food & Ingredients section is full of useful articles about your favorite ingredients. Learn everything from the different types of fruit, the most popular kinds of beef steaks, the difference between powdered sugar and confectioners’ sugar, and more. Welcome to the Food & Ingredients section, your one-stop shop for all things delicious! This is where we unlock the secrets behind the food & ingredients that make our taste buds sing. Look no further! This is your ultimate guide to understanding the building blocks of culinary magic. So, let’s dive in and uncover the fascinating world of food & ingredients together! Meat, Poultry, Game and Seafood Dive into an in-depth exploration of meat, poultry, game, and seafood! We’re skipping the recipes and going straight to the ingredients. This is your guide to understanding these foods on a fundamental level, covering everything from various pork cuts to a wide array of seafood. Gain a comprehensive understanding of what you’re working with before you cook. Fruits and Vegetables Explore the incredible diversity of fruits and vegetables! This is your guide to understanding the vast array of produce available, from everyday staples to exotic finds. We’ll delve into their unique qualities, helping you appreciate the flavors, textures, and nutritional benefits each one offers. Herbs, Spices and Seasoning Embark on a journey into the aromatic world of herbs, spices, and seasonings! Here, we’ll delve into the individual characteristics of these powerful ingredients, exploring how they can transform dishes with their unique flavors and aromas. Discover the magic behind the seasonings that elevate food from ordinary to extraordinary. Pantry Items A well-stocked pantry is the foundation of any great kitchen. This is your guide to understanding the essential ingredients that make up the backbone of countless meals. We’ll delve into the world of pantry staples, exploring their versatility and how they contribute to the culinary process. Dairy and Refrigerated Items The refrigerator is home to a variety of essential cooking ingredients. This is your guide to understanding the items found in the dairy and refrigerated section, exploring their unique characteristics and culinary roles. From creamy textures to tangy flavors, discover the importance of these cool staples. Food and Ingredient Knowledge Making informed choices about food goes beyond simply knowing how to cook. This is your guide to understanding the broader world of food and ingredients and provide you with food and Ingredient Knowledge. We’ll explore important topics that impact our food system and empower you to make more conscious decisions about what you eat. Discover Newest Articles about Food & Ingredients From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: July 12, 2024 From Tom the Chef Published: July 12, 2024
Food & Ingredients
The Food & Ingredients section is full of useful articles about your favorite ingredients. Learn everything from the different types of fruit, the most popular kinds of beef steaks, the difference between powdered sugar and confectioners’ sugar, and more. Welcome to the Food & Ingredients section, your one-stop shop for all things delicious! This is where we unlock the secrets behind the food & ingredients that make our taste buds sing. Look no further! This is your ultimate guide to understanding the building blocks of culinary magic. So, let’s dive in and uncover the fascinating world of food & ingredients together! Meat, Poultry, Game and Seafood Dive into an in-depth exploration of meat, poultry, game, and seafood! We’re skipping the recipes and going straight to the ingredients. This is your guide to understanding these foods on a fundamental level, covering everything from various pork cuts to a wide array of seafood. Gain a comprehensive understanding of what you’re working with before you cook. Fruits and Vegetables Explore the incredible diversity of fruits and vegetables! This is your guide to understanding the vast array of produce available, from everyday staples to exotic finds. We’ll delve into their unique qualities, helping you appreciate the flavors, textures, and nutritional benefits each one offers. Herbs, Spices and Seasoning Embark on a journey into the aromatic world of herbs, spices, and seasonings! Here, we’ll delve into the individual characteristics of these powerful ingredients, exploring how they can transform dishes with their unique flavors and aromas. Discover the magic behind the seasonings that elevate food from ordinary to extraordinary. Pantry Items A well-stocked pantry is the foundation of any great kitchen. This is your guide to understanding the essential ingredients that make up the backbone of countless meals. We’ll delve into the world of pantry staples, exploring their versatility and how they contribute to the culinary process. Dairy and Refrigerated Items The refrigerator is home to a variety of essential cooking ingredients. This is your guide to understanding the items found in the dairy and refrigerated section, exploring their unique characteristics and culinary roles. From creamy textures to tangy flavors, discover the importance of these cool staples. Food and Ingredient Knowledge Making informed choices about food goes beyond simply knowing how to cook. This is your guide to understanding the broader world of food and ingredients and provide you with food and Ingredient Knowledge. We’ll explore important topics that impact our food system and empower you to make more conscious decisions about what you eat. Discover Newest Articles about Food & Ingredients From Tom the Chef Published: May 24, 2024 From Tom the Chef Published: May 22, 2024 From Tom the Chef Published: May 22, 2024 From Tom the Chef Published: May 22, 2024 From Tom the Chef Published: May 21, 2024 From Tom the Chef Published: May 21, 2024 From Tom the Chef Published: May 21, 2024 From Tom the Chef Published: May 18, 2024 From Tom the Chef Published: May 17, 2024
Sizzling Steak Platter With Creamy Maitake Mushrooms (Bò Né Sốt Nấm) Recipe by Kat Truong
Cooking Instructions 40 minutes 1 Slice the steak into ¼ in thick slabs. Marinate with soy sauce, oyster sauce, garlic, sugar, salt and pepper. Let sit for 30 minutes. 2 Saute shallots until fragrant, add maitake, season. Deglaze with white wine, reduce to au sec or almost dry, then add cream and turn off heat when thickened. 3 Heat up a cast iron skillet until it’s very hot. Add oil and add marinated steak on one side, and tomatoes on the other. As soon as steak becomes caramelized, add egg, mushrooms, and slice of pate. 4 Garnish with scallions. Serve with bánh mi on the side for dipping. 1 Slice the steak into ¼ in thick slabs. Marinate with soy sauce, oyster sauce, garlic, sugar, salt and pepper. Let sit for 30 minutes. 1 Slice the steak into ¼ in thick slabs. Marinate with soy sauce, oyster sauce, garlic, sugar, salt and pepper. Let sit for 30 minutes. 2 Saute shallots until fragrant, add maitake, season. Deglaze with white wine, reduce to au sec or almost dry, then add cream and turn off heat when thickened. 2 Saute shallots until fragrant, add maitake, season. Deglaze with white wine, reduce to au sec or almost dry, then add cream and turn off heat when thickened. 3 Heat up a cast iron skillet until it’s very hot. Add oil and add marinated steak on one side, and tomatoes on the other. As soon as steak becomes caramelized, add egg, mushrooms, and slice of pate. 3 Heat up a cast iron skillet until it’s very hot. Add oil and add marinated steak on one side, and tomatoes on the other. As soon as steak becomes caramelized, add egg, mushrooms, and slice of pate. 4 Garnish with scallions. Serve with bánh mi on the side for dipping. 4 Garnish with scallions. Serve with bánh mi on the side for dipping. 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 Japanese egg sandwiches Honey Walnut Shrimp Husband Casserole Coca-Cola Braised Chicken Minestrone Soup! Japanese egg sandwiches Honey Walnut Shrimp Husband Casserole Coca-Cola Braised Chicken Minestrone Soup! Faraa Samosa Carrot curd rice Puran Poli Gudi Padwa Special Entrance Exams, Top Colleges, and Careers Options One pan Cookie (with induction) Grated Potato Fritters with Green Chutney Chili con carne Delicious refreshing Mohabbat ka Sharbat.(Sharbat-e- Mohabbat) Chhena Poda Faraa Samosa Carrot curd rice Puran Poli Gudi Padwa Special Entrance Exams, Top Colleges, and Careers Options One pan Cookie (with induction) Grated Potato Fritters with Green Chutney Chili con carne Delicious refreshing Mohabbat ka Sharbat.(Sharbat-e- Mohabbat) Chhena Poda
Braised Short Ribs Recipe by Helen Klassen
Cooking Instructions 1 Season the short ribs with salt and pepper. In a skillet, brown the short ribs on all sides with olive oil, for about 8 minutes, transfer to slow cooker. 2 Heat more olive oil in a large skillet over medium heat. Add the onion, garlic and carrots and saute for 3 min. 3 Pour the wine over the vegetables and add the tomato paste and herbs and simmer for 5 min to reduce the sauce a bit. 4 Pour this mixture over the ribs. 5 Add the beef broth/water. Stir to combine. Cover and cook on med heat for 7-8 hours or until the short ribs are tender. Serve the braised short ribs with your desired sides. Enjoy! 1 Season the short ribs with salt and pepper. In a skillet, brown the short ribs on all sides with olive oil, for about 8 minutes, transfer to slow cooker. 1 Season the short ribs with salt and pepper. In a skillet, brown the short ribs on all sides with olive oil, for about 8 minutes, transfer to slow cooker. 2 Heat more olive oil in a large skillet over medium heat. Add the onion, garlic and carrots and saute for 3 min. 2 Heat more olive oil in a large skillet over medium heat. Add the onion, garlic and carrots and saute for 3 min. 3 Pour the wine over the vegetables and add the tomato paste and herbs and simmer for 5 min to reduce the sauce a bit. 3 Pour the wine over the vegetables and add the tomato paste and herbs and simmer for 5 min to reduce the sauce a bit. 4 Pour this mixture over the ribs. 4 Pour this mixture over the ribs. 5 Add the beef broth/water. Stir to combine. Cover and cook on med heat for 7-8 hours or until the short ribs are tender. Serve the braised short ribs with your desired sides. Enjoy! 5 Add the beef broth/water. Stir to combine. Cover and cook on med heat for 7-8 hours or until the short ribs are tender. Serve the braised short ribs with your desired sides. 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 Best Chocolate Chip Cookie Best Meatloaf Recipe Beef and Broccoli Stir-Fry Chocolate Chip Banana Muffins Creamy Paprika Chicken Best Chocolate Chip Cookie Best Meatloaf Recipe Beef and Broccoli Stir-Fry Chocolate Chip Banana Muffins Creamy Paprika Chicken Strawberry Pie Crock Pot Hearty Stew Ham Potatoe Soup Crunchy Asian Slaw Smash Burger Sauce 4 Cheese Hot Spinach Dip Chocolate Chip Banana Muffins Best Strawberry Poke Cake Best Chocolate Chip Cookie Mini Apple Crisp Strawberry Pie Crock Pot Hearty Stew Ham Potatoe Soup Crunchy Asian Slaw Smash Burger Sauce 4 Cheese Hot Spinach Dip Chocolate Chip Banana Muffins Best Strawberry Poke Cake Best Chocolate Chip Cookie Mini Apple Crisp
Oven Roasted Pork Ribs 🐖 Recipe by Mad Cook
Cooking Instructions 3-5 hrs 1 In a small bowl combine all spices. 2 Clean and score back of the ribs. Pat dry and remove membrane. 3 Cover both sides of ribs with honey mustard. Sprinkle seasoning mix on both sides. 4 Cover ribs tightly with tinfoil and place on a baking sheet. 5 Move to oven and let back for 3-5 hrs checking periodically. 6 In the last 30 minutes uncover ribs from the tinfoil add pads of butter and brown sugar. Cover again and move back to the oven. 7 Once done move from the oven and let cool for 10-15 minutes before serving. 1 In a small bowl combine all spices. 1 In a small bowl combine all spices. 2 Clean and score back of the ribs. Pat dry and remove membrane. 2 Clean and score back of the ribs. Pat dry and remove membrane. 3 Cover both sides of ribs with honey mustard. Sprinkle seasoning mix on both sides. 3 Cover both sides of ribs with honey mustard. Sprinkle seasoning mix on both sides. 4 Cover ribs tightly with tinfoil and place on a baking sheet. 4 Cover ribs tightly with tinfoil and place on a baking sheet. 5 Move to oven and let back for 3-5 hrs checking periodically. 5 Move to oven and let back for 3-5 hrs checking periodically. 6 In the last 30 minutes uncover ribs from the tinfoil add pads of butter and brown sugar. Cover again and move back to the oven. 6 In the last 30 minutes uncover ribs from the tinfoil add pads of butter and brown sugar. Cover again and move back to the oven. 7 Once done move from the oven and let cool for 10-15 minutes before serving. 7 Once done move from the oven and let cool for 10-15 minutes 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 Banana Chocolate Chip Muffins Sweet Hawaiian Dinner rolls 🍍 Basic Pesto Easy Banana Nut Muffins Pizza dough Banana Chocolate Chip Muffins Sweet Hawaiian Dinner rolls 🍍 Basic Pesto Easy Banana Nut Muffins Pizza dough Beet salad Pomegranate salad Chickpeas in a yogurt sauce Sweet Hawaiian Dinner rolls 🍍 Sautéed Mix Vegetable Paneer for Kids White Bitter Gourd/Karela Fry Gawar Beans Easy Banana Nut Muffins Banana Chocolate Chip Muffins Satvik poha Beet salad Pomegranate salad Chickpeas in a yogurt sauce Sweet Hawaiian Dinner rolls 🍍 Sautéed Mix Vegetable Paneer for Kids White Bitter Gourd/Karela Fry Gawar Beans Easy Banana Nut Muffins Banana Chocolate Chip Muffins Satvik poha