ademchaoua/GeneralTextCorpus huggingface dataset:
Rajas Con Crema, Chicken, And Cream Cheese Recipe by Maymith
Rajas con crema, chicken, and cream cheese Cooking Instructions 1 Cook the onions in 2 tablespoons of butter until they are translucent, then add the poblano pepper strips (already roasted, peeled, and sliced). 2 Once the edges of the peppers are translucent, add the shredded chicken and the rest of the butter. Stir until well combined. 3 Add the corn kernels. 4 Once everything is well mixed, add the cream cheese and heavy cream. 5 Note: Add as much cheese as you like. If you don't like cream cheese, you can substitute with Manchego cheese. 1 Cook the onions in 2 tablespoons of butter until they are translucent, then add the poblano pepper strips (already roasted, peeled, and sliced). 1 Cook the onions in 2 tablespoons of butter until they are translucent, then add the poblano pepper strips (already roasted, peeled, and sliced). 2 Once the edges of the peppers are translucent, add the shredded chicken and the rest of the butter. Stir until well combined. 2 Once the edges of the peppers are translucent, add the shredded chicken and the rest of the butter. Stir until well combined. 3 Add the corn kernels. 3 Add the corn kernels. 4 Once everything is well mixed, add the cream cheese and heavy cream. 4 Once everything is well mixed, add the cream cheese and heavy cream. 5 Note: Add as much cheese as you like. If you don't like cream cheese, you can substitute with Manchego cheese. 5 Note: Add as much cheese as you like. If you don't like cream cheese, you can substitute with Manchego cheese. 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 Chocolate Chip Peanut Butter Cookies Homemade Donuts Smores cheesecake Stir Fry Spinach with Tomato Singapore seafood noodles Chocolate Chip Peanut Butter Cookies Homemade Donuts Smores cheesecake Stir Fry Spinach with Tomato Singapore seafood noodles Fried Chicken Puff puff Oreo truffles Lahmacun pizza Pide pizza Chicken Adobo w Potatoes Addictive Shrimp Jalapeños Gulab jamun recipe Purple cabbage eggrolls Homemade Donuts Fried Chicken Puff puff Oreo truffles Lahmacun pizza Pide pizza Chicken Adobo w Potatoes Addictive Shrimp Jalapeños Gulab jamun recipe Purple cabbage eggrolls Homemade Donuts
Jauregrill Style Chipotle Salsa Recipe Recipe by Abraham Jauregui
Blended Pico de Gallo Salsa Blended Pico de Gallo Salsa Sometimes, one little tweak in technique or process using the same set of ingredients makes a noticeable difference in the result. Juicy, tangy, fresh tomatoes on your salad are one flavor experience quite different from the mellowed, sweet, almost caramelized flavor of the roasted or stewed ones on your pasta. The marinade that's grilled (and caramelized) on your steak or pork chop is a totally other, yet complementary, thing to the raw marinade used as a dipping sauce... And pico de gallo - with the separate bits of savory onion, hot jalapeno, zesty tomato and fragrant cilantro, all steeped in the refreshing juice of fresh lime - transforms into a luscious, piquant salsa suitable for dressing, dipping or marinating, when blended and emulsified with a little bit of oil. While this blended version is not necessarily superior to the chunky stuff, I've found that one advantage to blending/emulsification is that the stuff keeps its flavor and integrity longer than pico de gallo, which sweats a lot of liquid within a few hours of making, throwing off the flavor balance and altering the texture of the individual components in a way I don't enjoy as much. And sometimes you just like smooth better than chunky. ;) x
Vegetable Paella Recipe by Celia
Vegetable Paella Cooking Instructions 60 min 1 Prepare the vegetables and sauté them lightly. Mince the garlic and add it. Once the vegetables are softened, add the crushed tomatoes and cook until done. Mix everything together and add the rice. Let the rice toast slightly. Add saffron and a little sweet paprika. 2 Add some green beans on top, then sprinkle in the spices. Finally, add 5 cups of water mixed with half a bouillon cube. 3 When most of the liquid has been absorbed, the paella is ready to serve. 1 Prepare the vegetables and sauté them lightly. Mince the garlic and add it. Once the vegetables are softened, add the crushed tomatoes and cook until done. Mix everything together and add the rice. Let the rice toast slightly. Add saffron and a little sweet paprika. 1 Prepare the vegetables and sauté them lightly. Mince the garlic and add it. Once the vegetables are softened, add the crushed tomatoes and cook until done. Mix everything together and add the rice. Let the rice toast slightly. Add saffron and a little sweet paprika. 2 Add some green beans on top, then sprinkle in the spices. Finally, add 5 cups of water mixed with half a bouillon cube. 2 Add some green beans on top, then sprinkle in the spices. Finally, add 5 cups of water mixed with half a bouillon cube. 3 When most of the liquid has been absorbed, the paella is ready to serve. 3 When most of the liquid has been absorbed, the paella 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 Rosemary chicken breasts Eggplant Oyster Sauce Stir Fry Korean SpareRibs Old Fashioned Instant-Pot Chicken Soup😷🏥🍵 Meatball Sliders 🍔 Rosemary chicken breasts Eggplant Oyster Sauce Stir Fry Korean SpareRibs Old Fashioned Instant-Pot Chicken Soup😷🏥🍵 Meatball Sliders 🍔 Cookies Bbq chicken legs and roasted potatoes Lahmajun Beans Medley Caramal custard Kamoniya pepper soup Aloo Bukhara Chutney Mango meethi chutney Shish kebab Eton Mess Cookies Bbq chicken legs and roasted potatoes Lahmajun Beans Medley Caramal custard Kamoniya pepper soup Aloo Bukhara Chutney Mango meethi chutney Shish kebab Eton Mess
Chicken, Potato, And Bell Pepper Gratin Recipe by la cuisine de sese
Cooking Instructions 30 minutes 1 Wash, peel, and dice the potatoes, then steam them for 30 minutes at 230°F (110°C). 2 Meanwhile, finely chop the onion, slice the bell peppers, and sauté them with the chicken cubes. 3 Add the spices, salt, pepper, and heavy cream. Stir over low heat. 4 In a baking dish, add the potatoes (seasoned with salt and pepper), then top with the chicken mixture and vegetables. 5 Cover with the cheese sauce and shredded cheese. Bake at 400°F (200°C) for about 30 minutes. 6 7 1 Wash, peel, and dice the potatoes, then steam them for 30 minutes at 230°F (110°C). 1 Wash, peel, and dice the potatoes, then steam them for 30 minutes at 230°F (110°C). 2 Meanwhile, finely chop the onion, slice the bell peppers, and sauté them with the chicken cubes. 2 Meanwhile, finely chop the onion, slice the bell peppers, and sauté them with the chicken cubes. 3 Add the spices, salt, pepper, and heavy cream. Stir over low heat. 3 Add the spices, salt, pepper, and heavy cream. Stir over low heat. 4 In a baking dish, add the potatoes (seasoned with salt and pepper), then top with the chicken mixture and vegetables. 4 In a baking dish, add the potatoes (seasoned with salt and pepper), then top with the chicken mixture and vegetables. 5 Cover with the cheese sauce and shredded cheese. Bake at 400°F (200°C) for about 30 minutes. 5 Cover with the cheese sauce and shredded cheese. Bake at 400°F (200°C) for about 30 minutes. 6 6 7 7 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 My Best -Ever Spaghetti Glossy! Creamy Chocolate Mousse Cake Everything Sourdough Bagels Creamy Chicken Tortelloni Soup Pork Tenderloin with Spicy Mustard Horseradish Sauce My Best -Ever Spaghetti Glossy! Creamy Chocolate Mousse Cake Everything Sourdough Bagels Creamy Chicken Tortelloni Soup Pork Tenderloin with Spicy Mustard Horseradish Sauce Mexican Elotes. Corn on the cob Spicy Green Chutney (Teekhi Chutney) भाजलेला हुरडा Moimoi Garlic Broccoli Soup Cauliflower Peas Curry Bathua Saag Palak ki sabzi Yam balls Fish Jollof spaghetti with egg 🍝😋 Mexican Elotes. Corn on the cob Spicy Green Chutney (Teekhi Chutney) भाजलेला हुरडा Moimoi Garlic Broccoli Soup Cauliflower Peas Curry Bathua Saag Palak ki sabzi Yam balls Fish Jollof spaghetti with egg 🍝😋
Peppers Stuffed With Pesto Rice Recipe by Daniela Innamorati
Cooking Instructions 1 Cut off the tops of the peppers and set them aside. Remove the seeds and inner membranes from the peppers. 2 Boil the rice in plenty of salted water and drain it a few minutes before it is fully cooked. 3 In a large bowl, combine the rice, pesto, diced mozzarella, and chopped spinach. Mix well. 4 Season the inside of the peppers with a pinch of salt and the olive oil, then fill them with the prepared mixture. 5 Place the peppers with their tops on in a baking dish lined with parchment paper, arranging them close together so they fit snugly. Bake in a preheated oven at 400°F (200°C) for 20 minutes. 6 Remove from the oven and serve immediately. 1 Cut off the tops of the peppers and set them aside. Remove the seeds and inner membranes from the peppers. 1 Cut off the tops of the peppers and set them aside. Remove the seeds and inner membranes from the peppers. 2 Boil the rice in plenty of salted water and drain it a few minutes before it is fully cooked. 2 Boil the rice in plenty of salted water and drain it a few minutes before it is fully cooked. 3 In a large bowl, combine the rice, pesto, diced mozzarella, and chopped spinach. Mix well. 3 In a large bowl, combine the rice, pesto, diced mozzarella, and chopped spinach. Mix well. 4 Season the inside of the peppers with a pinch of salt and the olive oil, then fill them with the prepared mixture. 4 Season the inside of the peppers with a pinch of salt and the olive oil, then fill them with the prepared mixture. 5 Place the peppers with their tops on in a baking dish lined with parchment paper, arranging them close together so they fit snugly. Bake in a preheated oven at 400°F (200°C) for 20 minutes. 5 Place the peppers with their tops on in a baking dish lined with parchment paper, arranging them close together so they fit snugly. Bake in a preheated oven at 400°F (200°C) for 20 minutes. 6 Remove from the oven and serve immediately. 6 Remove from the oven and serve immediately. 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 Stuffed chicken buns Easy Tamale Pie Matcha Mochi Cookie🍪🥰 Tortellini with Shredded Beef 🥩 Peanut Butter Fudge Stuffed chicken buns Easy Tamale Pie Matcha Mochi Cookie🍪🥰 Tortellini with Shredded Beef 🥩 Peanut Butter Fudge Coleslaw 🥗🍖Lamb Chops🍖🥗 Zinger burger Kareelay Kabab Curry Macarons Double chocolate protein brownie Seekh kabab Moi moi Egg White & Almond Cookies Puff pastry mini chocolate croissant Coleslaw 🥗🍖Lamb Chops🍖🥗 Zinger burger Kareelay Kabab Curry Macarons Double chocolate protein brownie Seekh kabab Moi moi Egg White & Almond Cookies Puff pastry mini chocolate croissant
Roasted Pepper And Eggplant (Escalibada) Recipe by Concha Rivas
Roasted Pepper and Eggplant (Escalibada) Cooking Instructions 1 Place the peppers and eggplants in a baking dish and roast in the oven at 350°F (180°C). 2 Turn them occasionally so they roast evenly on all sides. Add a little salt. (Optionally, add chopped onion.) 3 When the vegetables are soft, remove from the oven and let them cool so you can peel the peppers. 4 Cut the peppers, eggplants, and onion (if used) into thick strips. 5 Arrange everything in the serving dish, pouring over any juices released during roasting. 6 In a skillet, heat the olive oil and fry the sliced garlic cloves, then add them to the roasted vegetables. 7 Serve hot or cold, as you prefer. 1 Place the peppers and eggplants in a baking dish and roast in the oven at 350°F (180°C). 1 Place the peppers and eggplants in a baking dish and roast in the oven at 350°F (180°C). 2 Turn them occasionally so they roast evenly on all sides. Add a little salt. (Optionally, add chopped onion.) 2 Turn them occasionally so they roast evenly on all sides. Add a little salt. (Optionally, add chopped onion.) 3 When the vegetables are soft, remove from the oven and let them cool so you can peel the peppers. 3 When the vegetables are soft, remove from the oven and let them cool so you can peel the peppers. 4 Cut the peppers, eggplants, and onion (if used) into thick strips. 4 Cut the peppers, eggplants, and onion (if used) into thick strips. 5 Arrange everything in the serving dish, pouring over any juices released during roasting. 5 Arrange everything in the serving dish, pouring over any juices released during roasting. 6 In a skillet, heat the olive oil and fry the sliced garlic cloves, then add them to the roasted vegetables. 6 In a skillet, heat the olive oil and fry the sliced garlic cloves, then add them to the roasted vegetables. 7 Serve hot or cold, as you prefer. 7 Serve hot or cold, as you prefer. 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 Grinch kabobs Miso Soup with Ramen Noodles GYOZA（pan-fried dumplings） Chimichurri Pork Sauce Grinch kabobs Miso Soup with Ramen Noodles GYOZA（pan-fried dumplings） Chimichurri Pork Sauce Stockfish and african salad Matar paneer Paneer burji Watermelon smoothie Panner Kasuri methi paratha for kids Chhena aloo tarkari Okro soup Goat Meat Assorted Peppersoup Brown rice with mince meat and pepper chicken Paneer Tiranga Stockfish and african salad Matar paneer Paneer burji Watermelon smoothie Panner Kasuri methi paratha for kids Chhena aloo tarkari Okro soup Goat Meat Assorted Peppersoup Brown rice with mince meat and pepper chicken Paneer Tiranga
Stuffed Zucchini And Green Peppers Recipe by Manal Ali
Stuffed Zucchini and Green Peppers Cooking Instructions 1 Wash the zucchini and hollow them out. Wash the bell peppers and remove the stems. 2 Soak the rice, then rinse it. 3 Add the ground beef, cinnamon, black pepper, a pinch of salt, and 1 tablespoon tomato paste to the soaked rice. Mix well. 4 Stuff the zucchini and bell peppers with the rice mixture and arrange them in a pot. 5 Crush the garlic and add it to the pot along with the dried mint, citric acid (or lemon juice), tomato paste, salt, and water. 6 Once the mixture comes to a boil, reduce the heat and simmer until the vegetables are cooked through. 1 Wash the zucchini and hollow them out. Wash the bell peppers and remove the stems. 1 Wash the zucchini and hollow them out. Wash the bell peppers and remove the stems. 2 Soak the rice, then rinse it. 2 Soak the rice, then rinse it. 3 Add the ground beef, cinnamon, black pepper, a pinch of salt, and 1 tablespoon tomato paste to the soaked rice. Mix well. 3 Add the ground beef, cinnamon, black pepper, a pinch of salt, and 1 tablespoon tomato paste to the soaked rice. Mix well. 4 Stuff the zucchini and bell peppers with the rice mixture and arrange them in a pot. 4 Stuff the zucchini and bell peppers with the rice mixture and arrange them in a pot. 5 Crush the garlic and add it to the pot along with the dried mint, citric acid (or lemon juice), tomato paste, salt, and water. 5 Crush the garlic and add it to the pot along with the dried mint, citric acid (or lemon juice), tomato paste, salt, and water. 6 Once the mixture comes to a boil, reduce the heat and simmer until the vegetables are cooked through. 6 Once the mixture comes to a boil, reduce the heat and simmer until the vegetables are cooked through. 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 Pork Chops Smoked beef ribs on a gas bbq🇨🇦 Chicken Chili Salmon Potato Foil Packets Brad's blackened salmon with blueberry balsamic reduction Air Fryer Pork Chops Smoked beef ribs on a gas bbq🇨🇦 Chicken Chili Salmon Potato Foil Packets Brad's blackened salmon with blueberry balsamic reduction Masala Papad Urad or chana daal Finger millet puris with boondi raita Nigerian Puff puff Fruity platter Jowar atta ladoo Smoked beef ribs on a gas bbq🇨🇦 Bajre ki kheer Samak ke churma laddu Spring onion subji Masala Papad Urad or chana daal Finger millet puris with boondi raita Nigerian Puff puff Fruity platter Jowar atta ladoo Smoked beef ribs on a gas bbq🇨🇦 Bajre ki kheer Samak ke churma laddu Spring onion subji
Pambazos With Chicken Tinga Recipe by poramoralhambre
Cooking Instructions 2 hours 1 Prepare the chicken tinga ahead of time. If you like, or if you can't find them, you can also make the rolls yourself. You'll find step-by-step instructions in the linked recipes. 2 Make the pambazo sauce by blending all the ingredients well. If needed, add a little more water gradually. 3 Spread the sauce on the rolls and fry them in oil, or spray with oil and cook for a few minutes in the air fryer. This is how I made them lighter. 4 Fill the pambazos with the chicken tinga, then add chopped lettuce, green salsa, sour cream, and crumbled cheese as desired. 1 Prepare the chicken tinga ahead of time. If you like, or if you can't find them, you can also make the rolls yourself. You'll find step-by-step instructions in the linked recipes. 1 Prepare the chicken tinga ahead of time. If you like, or if you can't find them, you can also make the rolls yourself. You'll find step-by-step instructions in the linked recipes. 2 Make the pambazo sauce by blending all the ingredients well. If needed, add a little more water gradually. 2 Make the pambazo sauce by blending all the ingredients well. If needed, add a little more water gradually. 3 Spread the sauce on the rolls and fry them in oil, or spray with oil and cook for a few minutes in the air fryer. This is how I made them lighter. 3 Spread the sauce on the rolls and fry them in oil, or spray with oil and cook for a few minutes in the air fryer. This is how I made them lighter. 4 Fill the pambazos with the chicken tinga, then add chopped lettuce, green salsa, sour cream, and crumbled cheese as desired. 4 Fill the pambazos with the chicken tinga, then add chopped lettuce, green salsa, sour cream, and crumbled cheese as desired. 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 Jawe ki Kheer with Dry fruits Banana + coconut cheat ice cream Roasted masala corn cob Toasted Choco cream 🍨 roll Palak masala puri #HBC# Jowar Panner paratha,saag,snake gaurd,banana steam subji Methi Matar Paratha Maska bun Green moong dal Handwa Rajma Rice Jawe ki Kheer with Dry fruits Banana + coconut cheat ice cream Roasted masala corn cob Toasted Choco cream 🍨 roll Palak masala puri #HBC# Jowar Panner paratha,saag,snake gaurd,banana steam subji Methi Matar Paratha Maska bun Green moong dal Handwa Rajma Rice
France
Recipes France Cuisine From Tom the Chef Published: November 16, 2023 Pescatarian diet, France Boiling, Cold Cuisine Niçoise Salad with Tuna 30 min.30 min. 30 min. 30 min. From Tom the Chef Published: November 16, 2023 Vegetarian Diet, France Cold Cuisine Vinaigrette Salad 15 min.15 min. 15 min. 15 min. From Tom the Chef Published: November 16, 2023 Vegetarian Diet, France Baking Large Cheesy Croutons 10 min.10 min. 10 min. 10 min. From Tom the Chef Published: November 14, 2023 Vegetarian Diet, France Cold Cuisine Tartar Sauce 10 min.10 min. 10 min. 10 min. From Tom the Chef Published: November 14, 2023 France Demi-Glace Sauce (easy version) 2 h.2h. 2 h. 2h. From Tom the Chef Published: November 10, 2023 France Baking Herb Baguette 15 min.15 min. 15 min. 15 min. From Tom the Chef Published: November 10, 2023 Vegetarian Diet, France Finishing in the Oven Fondant Potatoes Recipe 75 min.75 min. 75 min. 75 min. From Tom the Chef Published: November 9, 2023 Vegetarian Diet, France Sautéing Easy Sautéed Asparagus 10 min.10 min. 10 min. 10 min. From Tom the Chef Published: November 8, 2023 France Baking Rustic Bread or Baguettes 30 min.3 ½ hours + 30 min. 3 ½ hours + 1234 1 2 3 4