ademchaoua/GeneralTextCorpus huggingface dataset:
Barnyard Millet Idli Recipe by Srilakshmi
Cooking Instructions 20 minutes 1 Soak barnyard millets over night and also urad dall, Chana Daal, fenugreek seeds for 3 to 4 hours 2 Grind barnyard millets coarsely. Grind urad dall, chana daal, fenugreek seeds together into a thick batter separately. 3 Add millets batter and urad Daal batter and mix well and leave it for 8 hours for fermentation. 4 When the mixture fermented add salt and take the greased Idli stand add grated carrot and pour required quantity of batter into the moulds 5 Steam them for 20 minutes or until done 6 Serve hot with peanut chutney and sambar. 1 Soak barnyard millets over night and also urad dall, Chana Daal, fenugreek seeds for 3 to 4 hours 1 Soak barnyard millets over night and also urad dall, Chana Daal, fenugreek seeds for 3 to 4 hours 2 Grind barnyard millets coarsely. Grind urad dall, chana daal, fenugreek seeds together into a thick batter separately. 2 Grind barnyard millets coarsely. Grind urad dall, chana daal, fenugreek seeds together into a thick batter separately. 3 Add millets batter and urad Daal batter and mix well and leave it for 8 hours for fermentation. 3 Add millets batter and urad Daal batter and mix well and leave it for 8 hours for fermentation. 4 When the mixture fermented add salt and take the greased Idli stand add grated carrot and pour required quantity of batter into the moulds 4 When the mixture fermented add salt and take the greased Idli stand add grated carrot and pour required quantity of batter into the moulds 5 Steam them for 20 minutes or until done 5 Steam them for 20 minutes or until done 6 Serve hot with peanut chutney and sambar. 6 Serve hot with peanut chutney and sambar. 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 Korean Kimchi Moroccan Chicken Rice Bowl Super Easy Remoulade Sauce Hushpuppy Chicken Thighs Black Sesame Mochi Cake Korean Kimchi Moroccan Chicken Rice Bowl Super Easy Remoulade Sauce Hushpuppy Chicken Thighs Black Sesame Mochi Cake Dhuska Rice Rava Upma Banana protein bites Wheatflour Laddoo Sponch vanilla and Marble cake in blender without oven Mini Paneer Pizza | Paneer Pizza Dalgona Cold Coffee Linguine with bay scallops, bacon, and tomatoes Panchratna Dal (Dhaba style Dal Tadka) Kodo Millets Soup Dhuska Rice Rava Upma Banana protein bites Wheatflour Laddoo Sponch vanilla and Marble cake in blender without oven Mini Paneer Pizza | Paneer Pizza Dalgona Cold Coffee Linguine with bay scallops, bacon, and tomatoes Panchratna Dal (Dhaba style Dal Tadka) Kodo Millets Soup
Soft Sooji Balls Recipe by Pallavi Pinge - Ambrosia Wellness
Cooking Instructions 1 In a kadhai, heat 2 tsp Oil. Sauté chopped chilli and ginger. 2 Pour in 2.5 cups water. 3 Add 1/2 tsp salt and 1/3 cup grated coconut. Mix well. 4 Allow the water to boil rapidly. 5 Lower the flame, and add roasted rava little by little, stirring continuously. 6 Cover and cook for 3 mins or until the rava turns soft and fluffy. 7 Knead the dough for 5 mins and prepare small balls. Steam for 10 mins. 8 Take a Kadhai, heat 3 tsp oil. Add tempering ingredients. 9 Add 1/4 tsp. Each of turmeric, chilli powder and salt. 10 Now lightly add the steamed rava balls and mix gently. 11 Then add the chopped coriander leaves and squeeze 2 tsp lemon juice on top. 1 In a kadhai, heat 2 tsp Oil. Sauté chopped chilli and ginger. 1 In a kadhai, heat 2 tsp Oil. Sauté chopped chilli and ginger. 2 Pour in 2.5 cups water. 2 Pour in 2.5 cups water. 3 Add 1/2 tsp salt and 1/3 cup grated coconut. Mix well. 3 Add 1/2 tsp salt and 1/3 cup grated coconut. Mix well. 4 Allow the water to boil rapidly. 4 Allow the water to boil rapidly. 5 Lower the flame, and add roasted rava little by little, stirring continuously. 5 Lower the flame, and add roasted rava little by little, stirring continuously. 6 Cover and cook for 3 mins or until the rava turns soft and fluffy. 6 Cover and cook for 3 mins or until the rava turns soft and fluffy. 7 Knead the dough for 5 mins and prepare small balls. Steam for 10 mins. 7 Knead the dough for 5 mins and prepare small balls. Steam for 10 mins. 8 Take a Kadhai, heat 3 tsp oil. Add tempering ingredients. 8 Take a Kadhai, heat 3 tsp oil. Add tempering ingredients. 9 Add 1/4 tsp. Each of turmeric, chilli powder and salt. 9 Add 1/4 tsp. Each of turmeric, chilli powder and salt. 10 Now lightly add the steamed rava balls and mix gently. 10 Now lightly add the steamed rava balls and mix gently. 11 Then add the chopped coriander leaves and squeeze 2 tsp lemon juice on top. 11 Then add the chopped coriander leaves and squeeze 2 tsp lemon juice on top. 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 Broiled fresh garlic parm tomatoes Oats Milkshake with Dates Lemon Meringue Pie Bread pizza Boeuf Braisé Broiled fresh garlic parm tomatoes Oats Milkshake with Dates Lemon Meringue Pie Bread pizza Boeuf Braisé Chili Pork Fry Cabbage Idli(with a twist) Mutton korma Beans and potatoes with classic freid stew Kosai Mini chicken samosa Efo riro Indonesian Salad w/ Peanut Sauce (Gado-Gado) Sambhar Vada Fruit custard Chili Pork Fry Cabbage Idli(with a twist) Mutton korma Beans and potatoes with classic freid stew Kosai Mini chicken samosa Efo riro Indonesian Salad w/ Peanut Sauce (Gado-Gado) Sambhar Vada Fruit custard
Instant Pot Beef Stew Recipe by icancervive10
 Ingredients 1 pound chuck stew beef, small cubes 2 Tbs flour 1/2 pound carrots, peeled and sliced 1 medium white onion, diced 1 pound white or golden potatoes, cubed 6 cloves garlic, minced 4 cups low sodium beef stock 3 Tbsp steak sauce 2 tsp thyme, rosemary to taste S&P 1 bag frozen peas, thawed 1 pound chuck stew beef, small cubes 2 Tbs flour 1/2 pound carrots, peeled and sliced 1 medium white onion, diced 1 pound white or golden potatoes, cubed 6 cloves garlic, minced 4 cups low sodium beef stock 3 Tbsp steak sauce 2 tsp thyme, rosemary to taste S&P 1 bag frozen peas, thawed Cooking Instructions 1 Put IP on sautè mode, add 2 Tbs olive oil 2 Add beef 3 Cook until about half done, add flour and continue cooking 4 Add veggies (except peas), stock, sauce and seasoning 5 Put IP on stew setting and set time for 35 minutes 6 Release steam and open IP, add peas 7 Serve with crusty bread or hearty crackers or use my biscuit recipe 1 Put IP on sautè mode, add 2 Tbs olive oil 1 Put IP on sautè mode, add 2 Tbs olive oil 2 Add beef 2 Add beef 3 Cook until about half done, add flour and continue cooking 3 Cook until about half done, add flour and continue cooking 4 Add veggies (except peas), stock, sauce and seasoning 4 Add veggies (except peas), stock, sauce and seasoning 5 Put IP on stew setting and set time for 35 minutes 5 Put IP on stew setting and set time for 35 minutes 6 Release steam and open IP, add peas 6 Release steam and open IP, add peas 7 Serve with crusty bread or hearty crackers or use my biscuit recipe 7 Serve with crusty bread or hearty crackers or use my biscuit recipe Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 29, 2019 11:38 Started cooking/baking with Gram just as soon as I was old enough to stand in a chair, with her apron tied around my chest. Made my first solo Thanksgiving meal at age 8. Putting a new flair on classic nothern New England style cooking. Comments Similar Recipes 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 fried potato wedges Canna-banana-zucchini micromuffins Sweet chili 🌶🌽 قلّاية بندورة Chinese Chao Fan Rice Air fried potato wedges Canna-banana-zucchini micromuffins Sweet chili 🌶🌽 قلّاية بندورة Chinese Chao Fan Rice Tomato Sausage Soup Mutton karahi Peanut chocolate dunked bananas Vegetable noodle soup Aalo ke katliya Spinach Peanut halwa😋 BBQ beef masala boti Baked Cheesy Palak Parcels Beef_nihari Iced Matcha Tomato Sausage Soup Mutton karahi Peanut chocolate dunked bananas Vegetable noodle soup Aalo ke katliya Spinach Peanut halwa😋 BBQ beef masala boti Baked Cheesy Palak Parcels Beef_nihari Iced Matcha Cookpad Premium Find the most popular recipes on the top of your search results.
Egg On Toast With Sausage, Ham And Broccoli Salad Recipe by Jeerapa K.
Egg on toast with sausage, ham and broccoli salad Cooking Instructions 15 mins 1 Toast whole wheat bread in the oven. 2 In a cup, add water and egg. Microwave for 60 sec, using low-medium heat. 3 Microwave chicken breast sausage for 1-2 min. 4 Clean the broccoli. Cut into bite-size chunks. Pat dry with paper towel. Put in microwaveable container. Add salt. Microwave for 3-5 min, using medium-high heat. 5 Put all ingredients on a serving platter. Season with black pepper. Add some cottage cheese to the broccoli. Enjoy! 1 Toast whole wheat bread in the oven. 1 Toast whole wheat bread in the oven. 2 In a cup, add water and egg. Microwave for 60 sec, using low-medium heat. 2 In a cup, add water and egg. Microwave for 60 sec, using low-medium heat. 3 Microwave chicken breast sausage for 1-2 min. 3 Microwave chicken breast sausage for 1-2 min. 4 Clean the broccoli. Cut into bite-size chunks. Pat dry with paper towel. Put in microwaveable container. Add salt. Microwave for 3-5 min, using medium-high heat. 4 Clean the broccoli. Cut into bite-size chunks. Pat dry with paper towel. Put in microwaveable container. Add salt. Microwave for 3-5 min, using medium-high heat. 5 Put all ingredients on a serving platter. Season with black pepper. Add some cottage cheese to the broccoli. Enjoy! 5 Put all ingredients on a serving platter. Season with black pepper. Add some cottage cheese to the broccoli. 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 Crispy potato roll Tuna Noodle Casserole California Farm Smoked Eggplant Hummus Sauerkraut Pumpkin and Sausage Pasta Crispy potato roll Tuna Noodle Casserole California Farm Smoked Eggplant Hummus Sauerkraut Pumpkin and Sausage Pasta Malai Khaja Halwai Style😋 Vegetable pulao Fried potato fritters meatless version Scrambled eggs with broccoli 🥦 Bengali 🍅 tomato chutney 😋 Flaxseed crackers Kuttu k pakore Malai sandwich Zlevanka Chanay Maash ki daal Malai Khaja Halwai Style😋 Vegetable pulao Fried potato fritters meatless version Scrambled eggs with broccoli 🥦 Bengali 🍅 tomato chutney 😋 Flaxseed crackers Kuttu k pakore Malai sandwich Zlevanka Chanay Maash ki daal
Fried Konjac Rice Recipe by Jeerapa K.
Cooking Instructions 30 min 1 Rinse and drain konjac rice 2-3 times before cooking. Transfer to the saucepan. Season with salt. Turn on medium-high heat. Stir-fry for 3-5 min. 2 When the konjac rice turns dry, it’s ready for cooking. 3 Prepare other ingredients. 4 Turn on high heat. Add vegetable oil. Crack the egg and stir well for 30 sec. Add bell pepper and champignon mushroom. Stir fry for 3 min until they become tender. 5 Season with mushroom soy sauce, black pepper and sesame oil. Mix well 6 Sprinkle green onion. Mix well. Turn off the heat. Transfer to a serving platter. 1 Rinse and drain konjac rice 2-3 times before cooking. Transfer to the saucepan. Season with salt. Turn on medium-high heat. Stir-fry for 3-5 min. 1 Rinse and drain konjac rice 2-3 times before cooking. Transfer to the saucepan. Season with salt. Turn on medium-high heat. Stir-fry for 3-5 min. 2 When the konjac rice turns dry, it’s ready for cooking. 2 When the konjac rice turns dry, it’s ready for cooking. 3 Prepare other ingredients. 3 Prepare other ingredients. 4 Turn on high heat. Add vegetable oil. Crack the egg and stir well for 30 sec. Add bell pepper and champignon mushroom. Stir fry for 3 min until they become tender. 4 Turn on high heat. Add vegetable oil. Crack the egg and stir well for 30 sec. Add bell pepper and champignon mushroom. Stir fry for 3 min until they become tender. 5 Season with mushroom soy sauce, black pepper and sesame oil. Mix well 5 Season with mushroom soy sauce, black pepper and sesame oil. Mix well 6 Sprinkle green onion. Mix well. Turn off the heat. Transfer to a serving platter. 6 Sprinkle green onion. Mix well. Turn off the heat. Transfer to a serving platter. 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 Nana’s Famous Chocolate Cake Best quesadilla pockets Apple Squares with Lemon Glaze Sweet Cream Chocolate Chip Muffins Homemade Double Strength Vanilla Extract Nana’s Famous Chocolate Cake Best quesadilla pockets Apple Squares with Lemon Glaze Sweet Cream Chocolate Chip Muffins Homemade Double Strength Vanilla Extract Cheesy Palak Paneer Lifafa Paneer bhurji Chicken Skewers Banana nut overnight oats Roti Fry rice Malai Coconut Rolls Nana’s Famous Chocolate Cake Best quesadilla pockets Herring with Mushrooms Cheesy Palak Paneer Lifafa Paneer bhurji Chicken Skewers Banana nut overnight oats Roti Fry rice Malai Coconut Rolls Nana’s Famous Chocolate Cake Best quesadilla pockets Herring with Mushrooms
Kimchi Fried Rice (Chicken) Recipe by Jeerapa K.
Cooking Instructions 20 min 1 Prepare ingredients and seasonings. 2 Bring a saucepan. Heat vegetable oil with high heat. Add chicken and stir fry for 3 to 5 min until the chicken become no longer pink. 3 At mushroom and cook for 1 to 2 minutes until tender. 4 Add Bell pepper and green onion’s stem. Add all seasonings and kimchi. Stir fry for 2-3 min until excessive fluid dries out. 5 Add steamed brown rice and mixed well for 1-2 min. 6 Sprinkle sliced green onion’s leaves and mix well before turning off the heat. Transfer to a serving platter. 7 Garnish with shredded nori and sesame seeds. Note: I add fresh vegetables and steamed tofu skin as side dishes. 1 Prepare ingredients and seasonings. 1 Prepare ingredients and seasonings. 2 Bring a saucepan. Heat vegetable oil with high heat. Add chicken and stir fry for 3 to 5 min until the chicken become no longer pink. 2 Bring a saucepan. Heat vegetable oil with high heat. Add chicken and stir fry for 3 to 5 min until the chicken become no longer pink. 3 At mushroom and cook for 1 to 2 minutes until tender. 3 At mushroom and cook for 1 to 2 minutes until tender. 4 Add Bell pepper and green onion’s stem. Add all seasonings and kimchi. Stir fry for 2-3 min until excessive fluid dries out. 4 Add Bell pepper and green onion’s stem. Add all seasonings and kimchi. Stir fry for 2-3 min until excessive fluid dries out. 5 Add steamed brown rice and mixed well for 1-2 min. 5 Add steamed brown rice and mixed well for 1-2 min. 6 Sprinkle sliced green onion’s leaves and mix well before turning off the heat. Transfer to a serving platter. 6 Sprinkle sliced green onion’s leaves and mix well before turning off the heat. Transfer to a serving platter. 7 Garnish with shredded nori and sesame seeds. Note: I add fresh vegetables and steamed tofu skin as side dishes. 7 Garnish with shredded nori and sesame seeds. Note: I add fresh vegetables and steamed tofu skin as side dishes. 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 Poor Boys Cookies Italian Beef sandwiches Slow-roasted chicken and enchilada pan sauce Hangover Fries Poor Boys Cake Poor Boys Cookies Italian Beef sandwiches Slow-roasted chicken and enchilada pan sauce Hangover Fries Poor Boys Cake Cupcake 🧁 🧁 🧁 Gulgule Jowar Dosa Chocolate cake Masala brinjal Chinese rice Potato fry Rice flour roti Lauki ke kofte Maggi Cupcake 🧁 🧁 🧁 Gulgule Jowar Dosa Chocolate cake Masala brinjal Chinese rice Potato fry Rice flour roti Lauki ke kofte Maggi
Roasted Pork Loin Recipe by SherryRandall: The Leftover Chronicles
Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 16, 2019 21:16 Benton, Kentucky I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time. Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me. I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya! Comments
Crockpot Parmesan Honey Pork Loin Roast Recipe by Atasha Ashley
Crockpot Parmesan Honey Pork loin Roast Cooking Instructions 1 Place roast in bottom of crock pot 2 In a bowl combine the cheese, honey, soy sauce, basil, oregano, garlic, oil and salt. 3 Pour mixture over roast, cover, cook on low up to 6 hours. 4 Transfer meat to a platter and strain the juices from the pot and put into a sauce pan. 5 Mix cornstarch and chicken broth together and add into the meat juices 6 Stir and heat until thickened, you may add a little sugar if you want it to be sweeter. 7 Slice roast and serve with the glaze 1 Place roast in bottom of crock pot 1 Place roast in bottom of crock pot 2 In a bowl combine the cheese, honey, soy sauce, basil, oregano, garlic, oil and salt. 2 In a bowl combine the cheese, honey, soy sauce, basil, oregano, garlic, oil and salt. 3 Pour mixture over roast, cover, cook on low up to 6 hours. 3 Pour mixture over roast, cover, cook on low up to 6 hours. 4 Transfer meat to a platter and strain the juices from the pot and put into a sauce pan. 4 Transfer meat to a platter and strain the juices from the pot and put into a sauce pan. 5 Mix cornstarch and chicken broth together and add into the meat juices 5 Mix cornstarch and chicken broth together and add into the meat juices 6 Stir and heat until thickened, you may add a little sugar if you want it to be sweeter. 6 Stir and heat until thickened, you may add a little sugar if you want it to be sweeter. 7 Slice roast and serve with the glaze 7 Slice roast and serve with the glaze 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 Scain's version Shepherds Pie Brad's collard greens Five-minute salad with avocado & tomato Jambalaya Banana Pancakes (no flour) Scain's version Shepherds Pie Brad's collard greens Five-minute salad with avocado & tomato Jambalaya Banana Pancakes (no flour) Keto (Low Carb High Fat) Dark Chocolate, Peanut Butter Fat Bombs Easy Garlic Herb and Cheese Breadsticks Cheesy Potato Casserole Creamy Curry Udon Noodle クリーミーカレーうどん Blue Whipped cream Fruit Salsa Chicken Florentine Spicy Chicken Pasta Prosciutto wrapped Chicken Breasts Creamy Parmesan Risotto Keto (Low Carb High Fat) Dark Chocolate, Peanut Butter Fat Bombs Easy Garlic Herb and Cheese Breadsticks Cheesy Potato Casserole Creamy Curry Udon Noodle クリーミーカレーうどん Blue Whipped cream Fruit Salsa Chicken Florentine Spicy Chicken Pasta Prosciutto wrapped Chicken Breasts Creamy Parmesan Risotto