ademchaoua/GeneralTextCorpus huggingface dataset:
Xxl Chicken Tikka Pizza 😋😋😋👌 Recipe by kulsoom humayun
Cooking Instructions 1 Make dough and rest 2 Prepare chicken tikka and than add vegetable after little cool down. 3 Pre heat ovan on 180 degrees.grees the backing tray,role the Dough over it,spread pizza souce,spread half of cheez,than put whole chicken and vegetables mixture and spread evenly,again a thick layr of cheez,put 1-2tea spoon of origano and dacore with both olive slices.grees the sides of pizza with oil. 4 Put in the ovan for almost 25-35 mints.rest and than ready to eat. 1 Make dough and rest 1 Make dough and rest 2 Prepare chicken tikka and than add vegetable after little cool down. 2 Prepare chicken tikka and than add vegetable after little cool down. 3 Pre heat ovan on 180 degrees.grees the backing tray,role the Dough over it,spread pizza souce,spread half of cheez,than put whole chicken and vegetables mixture and spread evenly,again a thick layr of cheez,put 1-2tea spoon of origano and dacore with both olive slices.grees the sides of pizza with oil. 3 Pre heat ovan on 180 degrees.grees the backing tray,role the Dough over it,spread pizza souce,spread half of cheez,than put whole chicken and vegetables mixture and spread evenly,again a thick layr of cheez,put 1-2tea spoon of origano and dacore with both olive slices.grees the sides of pizza with oil. 4 Put in the ovan for almost 25-35 mints.rest and than ready to eat. 4 Put in the ovan for almost 25-35 mints.rest and than 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 Best Orange Chicken Low Carb Coleslaw (sugar free!) Chicken Stew in Kolkata Style Best Banana Pudding EVER! Honey soy wings Best Orange Chicken Low Carb Coleslaw (sugar free!) Chicken Stew in Kolkata Style Best Banana Pudding EVER! Honey soy wings Besan ke gatte Mint leave tea Jollof rice and beans Rabri Kheer Mango pickle in punjabi style Macrons Honey soy wings Amritsari fish fry Chana masala Confit duck leg Besan ke gatte Mint leave tea Jollof rice and beans Rabri Kheer Mango pickle in punjabi style Macrons Honey soy wings Amritsari fish fry Chana masala Confit duck leg
Exhange Student Life Hacks: Chana Masala Recipe by jkang9
Cooking Instructions 1 hour 1 sauté garlic, onion, bell pepper, ginger and coriander in olive oil, adding pepper, salt & paprika (PSP) in a deep saucepan 2 once onions become soft, add mirin and wait until alcohol is evaporated. 3 add tomatoes, whole black peppercorns, and spice mix. 4 once tomatoes liquefy, add dried chilies and chickpeas. 5 let mixture boil, then set on low to low medium heat, and let simmer for 20-40 minutes. 6 add salt & pepper to taste along with parsley; serve with basmati rice or roti, share, and make merry! 1 sauté garlic, onion, bell pepper, ginger and coriander in olive oil, adding pepper, salt & paprika (PSP) in a deep saucepan 1 sauté garlic, onion, bell pepper, ginger and coriander in olive oil, adding pepper, salt & paprika (PSP) in a deep saucepan 2 once onions become soft, add mirin and wait until alcohol is evaporated. 2 once onions become soft, add mirin and wait until alcohol is evaporated. 3 add tomatoes, whole black peppercorns, and spice mix. 3 add tomatoes, whole black peppercorns, and spice mix. 4 once tomatoes liquefy, add dried chilies and chickpeas. 4 once tomatoes liquefy, add dried chilies and chickpeas. 5 let mixture boil, then set on low to low medium heat, and let simmer for 20-40 minutes. 5 let mixture boil, then set on low to low medium heat, and let simmer for 20-40 minutes. 6 add salt & pepper to taste along with parsley; serve with basmati rice or roti, share, and make merry! 6 add salt & pepper to taste along with parsley; serve with basmati rice or roti, share, and make merry! 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 Chicken with Mash Potatoes Sweet Potato Quinoa Vegan Salad Best Microwave Fudge Summer Steak Salad sunshine key lime pie Spicy Chicken with Mash Potatoes Sweet Potato Quinoa Vegan Salad Best Microwave Fudge Summer Steak Salad sunshine key lime pie Apple Pie Bites cassava jelly Macs egg bars AJ's Shepherds Pie Super easy apple crumble Summer Steak Salad sunshine key lime pie Indian Sabji Best Microwave Fudge Spicy Chicken with Mash Potatoes Apple Pie Bites cassava jelly Macs egg bars AJ's Shepherds Pie Super easy apple crumble Summer Steak Salad sunshine key lime pie Indian Sabji Best Microwave Fudge Spicy Chicken with Mash Potatoes
Jollof Rice Recipe by alfredsanpedro
Cooking Instructions 20-30 minutes 1 Puree the tomatoes, red bell pepper and onion in a food processor. Set aside. 2 Heat oil in a pot then saute tomato paste. Add the spices and continue to saute until fragrant. Add the ginger (if using fresh) and garlic and saute for about 30 seconds. 3 Add rice. Saute until evenly coated by the spices then add the pureed vegetables and water. Season with salt and stir. 4 Once the pot starts to simmer, reduce heat to low and cook with cover for 20-30 minutes or until rice is soft and cooked through. 5 Garnish with cilantro or parsley before serving. 1 Puree the tomatoes, red bell pepper and onion in a food processor. Set aside. 1 Puree the tomatoes, red bell pepper and onion in a food processor. Set aside. 2 Heat oil in a pot then saute tomato paste. Add the spices and continue to saute until fragrant. Add the ginger (if using fresh) and garlic and saute for about 30 seconds. 2 Heat oil in a pot then saute tomato paste. Add the spices and continue to saute until fragrant. Add the ginger (if using fresh) and garlic and saute for about 30 seconds. 3 Add rice. Saute until evenly coated by the spices then add the pureed vegetables and water. Season with salt and stir. 3 Add rice. Saute until evenly coated by the spices then add the pureed vegetables and water. Season with salt and stir. 4 Once the pot starts to simmer, reduce heat to low and cook with cover for 20-30 minutes or until rice is soft and cooked through. 4 Once the pot starts to simmer, reduce heat to low and cook with cover for 20-30 minutes or until rice is soft and cooked through. 5 Garnish with cilantro or parsley before serving. 5 Garnish with cilantro or parsley 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 Korean Beef Rice Bowl Avgolemono Soup Egg Roll in a Bowl Split Pea Soup with Kielbasa (For the Slow Cooker) Greek Turkey Burgers Korean Beef Rice Bowl Avgolemono Soup Egg Roll in a Bowl Split Pea Soup with Kielbasa (For the Slow Cooker) Greek Turkey Burgers Crab cakes Split Pea Soup with Kielbasa (For the Slow Cooker) Easy, Oat Bread Perkedel Jagung (Corn Fritter) Sambal Tomat California Farm Egg Fried Rice Sizzler Soy-glazed Salmon Korean Beef Rice Bowl Homemade Curd /Dahi Crab cakes Split Pea Soup with Kielbasa (For the Slow Cooker) Easy, Oat Bread Perkedel Jagung (Corn Fritter) Sambal Tomat California Farm Egg Fried Rice Sizzler Soy-glazed Salmon Korean Beef Rice Bowl Homemade Curd /Dahi
Mashed Rice With Miyan Kubewa Recipe by Sasher's_confectionery
Cooking Instructions 1 Here are all my ingredient 2 First you will put water in the pot and set it on fire to boil, pour in ur rice and allow it to cooked completely 3 As you can see here my rice is cooked, I mashed the rice well till it soft 4 And for the soup add ur palm oil and onions in a pot and fry it 5 Add your ground red bell pepper and scotch bonnet 6 Add in your spices 7 Pour little amount of water 8 Add in your fried chicken 9 Cut ur kubewa and blend 10 Add your blended kubewa and allow it to cooked for five minutes 11 And your mashed rice with miyan kubewa is ready to eat 1 Here are all my ingredient 1 Here are all my ingredient 2 First you will put water in the pot and set it on fire to boil, pour in ur rice and allow it to cooked completely 2 First you will put water in the pot and set it on fire to boil, pour in ur rice and allow it to cooked completely 3 As you can see here my rice is cooked, I mashed the rice well till it soft 3 As you can see here my rice is cooked, I mashed the rice well till it soft 4 And for the soup add ur palm oil and onions in a pot and fry it 4 And for the soup add ur palm oil and onions in a pot and fry it 5 Add your ground red bell pepper and scotch bonnet 5 Add your ground red bell pepper and scotch bonnet 6 Add in your spices 6 Add in your spices 7 Pour little amount of water 7 Pour little amount of water 8 Add in your fried chicken 8 Add in your fried chicken 9 Cut ur kubewa and blend 9 Cut ur kubewa and blend 10 Add your blended kubewa and allow it to cooked for five minutes 10 Add your blended kubewa and allow it to cooked for five minutes 11 And your mashed rice with miyan kubewa is ready to eat 11 And your mashed rice with miyan kubewa is 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 Easy Peanut Butter Cookies Crockpot garlic Parmesan chicken Greek pasta salad Keto Friendly Shrimp Roll Ups Root beer bbq sauce Easy Peanut Butter Cookies Crockpot garlic Parmesan chicken Greek pasta salad Keto Friendly Shrimp Roll Ups Root beer bbq sauce Steamed rice Keema Whole Moong Dal Curry Leftover dal paratha Romesco or Romescu? Mango cake Badam Pista Kaju Shrikhand Paneer Curry Lau diye Bhaja Muger Dal (Split Green Gram & Bottle Gourd Curry - Bengali style) Chicken cheese bun Oats idli Steamed rice Keema Whole Moong Dal Curry Leftover dal paratha Romesco or Romescu? Mango cake Badam Pista Kaju Shrikhand Paneer Curry Lau diye Bhaja Muger Dal (Split Green Gram & Bottle Gourd Curry - Bengali style) Chicken cheese bun Oats idli
Dhokla Recipe by Rakhi Mishra
Cooking Instructions 1 First mix gram flour and semolina and curd keep for 15 to 20 min 2 Second take mix paste and add some salt and eno ginger garlic paste 3 Third take a jar and Grease jar and add paste and steam 20 min after cool cut dhokla and frying mustard seed curry leave chilli and add some water and add sugar for boil 5 min and keep dhokla pan tadka after garnish in coriander leaf and eat sauce or chutney 1 First mix gram flour and semolina and curd keep for 15 to 20 min 1 First mix gram flour and semolina and curd keep for 15 to 20 min 2 Second take mix paste and add some salt and eno ginger garlic paste 2 Second take mix paste and add some salt and eno ginger garlic paste 3 Third take a jar and Grease jar and add paste and steam 20 min after cool cut dhokla and frying mustard seed curry leave chilli and add some water and add sugar for boil 5 min and keep dhokla pan tadka after garnish in coriander leaf and eat sauce or chutney 3 Third take a jar and Grease jar and add paste and steam 20 min after cool cut dhokla and frying mustard seed curry leave chilli and add some water and add sugar for boil 5 min and keep dhokla pan tadka after garnish in coriander leaf and eat sauce or 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 Rara Cookie Natchitoches Meat Pies Shrimp Scampi Linguine Russian Walnut Tea Cookies Flan Rara Cookie Natchitoches Meat Pies Shrimp Scampi Linguine Russian Walnut Tea Cookies Flan Paneer Butter Masala Lady finger Potatoes Fingers Chips veggies Plum cake Methi Dhirde Ice cola Rava chat Garlic Bread Sesame burger buns Strawberry milk shake Paneer Butter Masala Lady finger Potatoes Fingers Chips veggies Plum cake Methi Dhirde Ice cola Rava chat Garlic Bread Sesame burger buns Strawberry milk shake
Masaledar Mamra Recipe by Bhavna Rathod
Cooking Instructions 1 Keep one kadhai on flame add 2 tablespoons oil, add mustard seed when mustard seed crackle add green chillies pieces and curry leaves roast little add asafoetida too. Now add turmeric powder Red chilli powder turmeric powder, salt saute and immediately add mamra mix all properly roast on medium to low flame till mamra gets crispy now add sev and mix it switch off the flame and add fried potato papad pieces and Udad papad pieces mix again add black salt mix altogether. 2 Let it cool down completely then store in airtight container. Serve with tea or coffee. 1 Keep one kadhai on flame add 2 tablespoons oil, add mustard seed when mustard seed crackle add green chillies pieces and curry leaves roast little add asafoetida too. Now add turmeric powder Red chilli powder turmeric powder, salt saute and immediately add mamra mix all properly roast on medium to low flame till mamra gets crispy now add sev and mix it switch off the flame and add fried potato papad pieces and Udad papad pieces mix again add black salt mix altogether. 1 Keep one kadhai on flame add 2 tablespoons oil, add mustard seed when mustard seed crackle add green chillies pieces and curry leaves roast little add asafoetida too. Now add turmeric powder Red chilli powder turmeric powder, salt saute and immediately add mamra mix all properly roast on medium to low flame till mamra gets crispy now add sev and mix it switch off the flame and add fried potato papad pieces and Udad papad pieces mix again add black salt mix altogether. 2 Let it cool down completely then store in airtight container. Serve with tea or coffee. 2 Let it cool down completely then store in airtight container. Serve with tea or coffee. 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 Yakhni Pulao Gulai Ayam - Indonesian Chicken Curry 5-Layered blueberry cheesecake Lemon herb rotisserie chicken Stir-fried Lettuce with Egg Yakhni Pulao Gulai Ayam - Indonesian Chicken Curry 5-Layered blueberry cheesecake Lemon herb rotisserie chicken Stir-fried Lettuce with Egg Mixed Salad with Natto (fermented soy beans) and White Radish Sprouts Cinnamon doughnuts Microwaved Cheese & Potato Grilled halloumi sandwich Salmon with Orange Fish Sauce Suji ka halwa Lauki do pyaza Veg Handvo Protein ladoos MasalaPapad Mixed Salad with Natto (fermented soy beans) and White Radish Sprouts Cinnamon doughnuts Microwaved Cheese & Potato Grilled halloumi sandwich Salmon with Orange Fish Sauce Suji ka halwa Lauki do pyaza Veg Handvo Protein ladoos MasalaPapad
Fried Dhokla Recipe by Neetu
Cooking Instructions 30 mins 1 Mix besan, sugar,curd, haldi, salt and water mix well keep it aside for 10 mins. 2 After 10 mins add 1 pouch eno then Grease with oil a round shaped container and cook it in pre heat oven for 10 to 12 mins. 3 After 10 mins take it out in a plate and cut in a small pieces now heat a kadai and add 2 tbsp oil, mustard seed, curry leaves. 4 Then add chopped onion and capsicum and green chilli, salt,red chilli powder and saute it. 5 Now add chut pieces of dhokla in kadai and fry it for 2 mins now add vinegar to it. 6 Now take a plate garnish it and your fried dhokla is ready ENJOY 1 Mix besan, sugar,curd, haldi, salt and water mix well keep it aside for 10 mins. 1 Mix besan, sugar,curd, haldi, salt and water mix well keep it aside for 10 mins. 2 After 10 mins add 1 pouch eno then Grease with oil a round shaped container and cook it in pre heat oven for 10 to 12 mins. 2 After 10 mins add 1 pouch eno then Grease with oil a round shaped container and cook it in pre heat oven for 10 to 12 mins. 3 After 10 mins take it out in a plate and cut in a small pieces now heat a kadai and add 2 tbsp oil, mustard seed, curry leaves. 3 After 10 mins take it out in a plate and cut in a small pieces now heat a kadai and add 2 tbsp oil, mustard seed, curry leaves. 4 Then add chopped onion and capsicum and green chilli, salt,red chilli powder and saute it. 4 Then add chopped onion and capsicum and green chilli, salt,red chilli powder and saute it. 5 Now add chut pieces of dhokla in kadai and fry it for 2 mins now add vinegar to it. 5 Now add chut pieces of dhokla in kadai and fry it for 2 mins now add vinegar to it. 6 Now take a plate garnish it and your fried dhokla is ready ENJOY 6 Now take a plate garnish it and your fried dhokla is ready 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 Oven Roasted Potatoes Biscuits and gravy breakfast bake Choliya pulao Air fry Cauliflower Cheese Chocolate-Vanilla Pudding Shots Oven Roasted Potatoes Biscuits and gravy breakfast bake Choliya pulao Air fry Cauliflower Cheese Chocolate-Vanilla Pudding Shots Cabbage, carrot, tomato n onion Kolhapuri Paneer Dublan/Dephla Mango Milkshake Spaghetti meat ball Homemade Shawarma bread/ Pita bread Tostated bread Cheese corn sandwich Lasagne with porcini mushrooms Choc chip cookes Cabbage, carrot, tomato n onion Kolhapuri Paneer Dublan/Dephla Mango Milkshake Spaghetti meat ball Homemade Shawarma bread/ Pita bread Tostated bread Cheese corn sandwich Lasagne with porcini mushrooms Choc chip cookes
Orange Halwa Recipe by Drishya Subash [Intimate Stranger]
Cooking Instructions 45 minutes 1 Pour cups of orange juice into the corn flour and mix well. 2 Mix sugar and water in a sauce and bring to boil. 3 Add lemon juice. 4 Mix the cornflour mixture again. Make sure that there is no lumps.and pour it into the sugar syrup and mix it continuously. 5 After 15 minutes add a tablespoon of ghee and mix it. 6 Again after 15 minutes add a tablespoon of ghee and food color and mix well. 7 After 5 minutes add cardamom powder, 1 tbsp ghee and nuts and mix again. 8 Once it attains a jelly like consistency pour it into a dish brushed with ghee and set it for a couple of hours. 9 Garnish with nuts and serve. 1 Pour cups of orange juice into the corn flour and mix well. 1 Pour cups of orange juice into the corn flour and mix well. 2 Mix sugar and water in a sauce and bring to boil. 2 Mix sugar and water in a sauce and bring to boil. 3 Add lemon juice. 3 Add lemon juice. 4 Mix the cornflour mixture again. Make sure that there is no lumps.and pour it into the sugar syrup and mix it continuously. 4 Mix the cornflour mixture again. Make sure that there is no lumps.and pour it into the sugar syrup and mix it continuously. 5 After 15 minutes add a tablespoon of ghee and mix it. 5 After 15 minutes add a tablespoon of ghee and mix it. 6 Again after 15 minutes add a tablespoon of ghee and food color and mix well. 6 Again after 15 minutes add a tablespoon of ghee and food color and mix well. 7 After 5 minutes add cardamom powder, 1 tbsp ghee and nuts and mix again. 7 After 5 minutes add cardamom powder, 1 tbsp ghee and nuts and mix again. 8 Once it attains a jelly like consistency pour it into a dish brushed with ghee and set it for a couple of hours. 8 Once it attains a jelly like consistency pour it into a dish brushed with ghee and set it for a couple of hours. 9 Garnish with nuts and serve. 9 Garnish with nuts 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 Brownie Cheesecake Ice 🧊 Cream Spiced Rum Bread 🍞 Oatmeal cookies Lentils, Leeks, and Garlic Strawberry & Blueberry Waffles Brad's reverse chili Colorado burritos Brownie Cheesecake Ice 🧊 Cream Spiced Rum Bread 🍞 Oatmeal cookies Lentils, Leeks, and Garlic Strawberry & Blueberry Waffles Brad's reverse chili Colorado burritos Beef Spicy Roll Schezwan veg momos Rabri gulab jamun Donuts Mutton karahi Beef Masala Kaleji Basil leaves and tomato soup Malpua Badam Halwa Peanut Coconut Burfi Beef Spicy Roll Schezwan veg momos Rabri gulab jamun Donuts Mutton karahi Beef Masala Kaleji Basil leaves and tomato soup Malpua Badam Halwa Peanut Coconut Burfi