ademchaoua/GeneralTextCorpus huggingface dataset:
Gooey Chocolate Chip Cookie Bar Recipe by Laura
Cooking Instructions 1 You need a 9x9 or a 8x8 square pan. Spray it with Pam or butter the pan. 2 Lay 9 tablespoons of chocolate chip in lines of three. Mix your quick cooking oats in your dough as you smash the down the cookie dough. 3 Then with floured hands and spread it to fit the bottom of your pan. Bake at 350°F for 15 - 20 minutes. Til its golden brown. 4 Once it has baked to the doness you want sprinkle the marshmellows on top. Put back into the oven and bake til the marshmellows are golden brown. 5 Let the goeey cool for one hour. Then drizzle with chocolate fudge or icing of your choice, then add the m&ms. 6 Enjoy! 1 You need a 9x9 or a 8x8 square pan. Spray it with Pam or butter the pan. 1 You need a 9x9 or a 8x8 square pan. Spray it with Pam or butter the pan. 2 Lay 9 tablespoons of chocolate chip in lines of three. Mix your quick cooking oats in your dough as you smash the down the cookie dough. 2 Lay 9 tablespoons of chocolate chip in lines of three. Mix your quick cooking oats in your dough as you smash the down the cookie dough. 3 Then with floured hands and spread it to fit the bottom of your pan. Bake at 350°F for 15 - 20 minutes. Til its golden brown. 3 Then with floured hands and spread it to fit the bottom of your pan. Bake at 350°F for 15 - 20 minutes. Til its golden brown. 4 Once it has baked to the doness you want sprinkle the marshmellows on top. Put back into the oven and bake til the marshmellows are golden brown. 4 Once it has baked to the doness you want sprinkle the marshmellows on top. Put back into the oven and bake til the marshmellows are golden brown. 5 Let the goeey cool for one hour. Then drizzle with chocolate fudge or icing of your choice, then add the m&ms. 5 Let the goeey cool for one hour. Then drizzle with chocolate fudge or icing of your choice, then add the m&ms. 6 Enjoy! 6 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 Caramel Apple Cheesecake Crumble Bars 2easy chocolate chip frappe 😆 Sweet Potato Casserole B.L.T Pinwheels Simple Chicken Casserole Caramel Apple Cheesecake Crumble Bars 2easy chocolate chip frappe 😆 Sweet Potato Casserole B.L.T Pinwheels Simple Chicken Casserole Sweet Potatoe Pies With Coconut Milk And Brandy Baked In Graham Crust Bacon Roasted Chestnut Braided Cherry Pie Bread Roasted Brussel Sprouts with Bacon and Apples Mint/Pudhina Rice Cranberry apple relish Candied yams Beef Jerky ala Mike Apple caramel trifle Cheeseburger pie Sweet Potatoe Pies With Coconut Milk And Brandy Baked In Graham Crust Bacon Roasted Chestnut Braided Cherry Pie Bread Roasted Brussel Sprouts with Bacon and Apples Mint/Pudhina Rice Cranberry apple relish Candied yams Beef Jerky ala Mike Apple caramel trifle Cheeseburger pie
Mussels In White Wine And Garlic Broth Recipe by Tegan Carrington
Mussels in white wine and garlic broth Cooking Instructions 40 mins 1 Clean mussels then leave them soaking in clean water before cooking 2 Put garlic ginger onion zest in a big pot that has butter and oil heated and leave for a few minutes stir be careful not to burn the garlic 3 Add wine and tomato paste cook out a bit then add seasonings stock cube bay leaves lemon and lime juice water and coconut cream 4 Leave simmering for about 15 mins to reduce if it gets to thick thin it white a bit of water. Add mussels and toss every few minutes so they all cook evenly add coriander 1 Clean mussels then leave them soaking in clean water before cooking 1 Clean mussels then leave them soaking in clean water before cooking 2 Put garlic ginger onion zest in a big pot that has butter and oil heated and leave for a few minutes stir be careful not to burn the garlic 2 Put garlic ginger onion zest in a big pot that has butter and oil heated and leave for a few minutes stir be careful not to burn the garlic 3 Add wine and tomato paste cook out a bit then add seasonings stock cube bay leaves lemon and lime juice water and coconut cream 3 Add wine and tomato paste cook out a bit then add seasonings stock cube bay leaves lemon and lime juice water and coconut cream 4 Leave simmering for about 15 mins to reduce if it gets to thick thin it white a bit of water. Add mussels and toss every few minutes so they all cook evenly add coriander 4 Leave simmering for about 15 mins to reduce if it gets to thick thin it white a bit of water. Add mussels and toss every few minutes so they all cook evenly add coriander 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 Grilled Cheese English Muffin How to: Alfredo Sauce Zebra cake Hawaiian Pork Tenderloin Crispy Grilled Cheese English Muffin How to: Alfredo Sauce Zebra cake Hawaiian Pork Tenderloin Mushroom Curry Pizza Cup AMIEs Special CASSAVA Cake Zebra cake Vickys Easter Nest Cake with Mini Egg Truffles, GF DF EF SF NF Roast Leg of Lamb Chocolate Truffle Brownies Kalamarakia in oil with spices Butterfinger Easter Chocolate Bark Pumpkin Bread Mushroom Curry Pizza Cup AMIEs Special CASSAVA Cake Zebra cake Vickys Easter Nest Cake with Mini Egg Truffles, GF DF EF SF NF Roast Leg of Lamb Chocolate Truffle Brownies Kalamarakia in oil with spices Butterfinger Easter Chocolate Bark Pumpkin Bread
Chilled Tofu Recipe by WH Chan
Cooking Instructions 5-10 mins 1 Open the package of silken tofu and remove all the water. 2 Remove the tofu from the package and put it on a plate. Place a paper towel on top of the 3 (Optional step - if you want to remove even more water from the tofu) - place a paper towel over the tofu and put something heavy on top to squeeze out the excess water. Set it aside from 5 mins. 4 Dice up the green onion and put it on top of the tofu. 5 Pour the soya sauce over. 6 (Optional step if you like it super cold) - put it back in the fridge and leave it there for 5-10 mins 1 Open the package of silken tofu and remove all the water. 1 Open the package of silken tofu and remove all the water. 2 Remove the tofu from the package and put it on a plate. Place a paper towel on top of the 2 Remove the tofu from the package and put it on a plate. Place a paper towel on top of the 3 (Optional step - if you want to remove even more water from the tofu) - place a paper towel over the tofu and put something heavy on top to squeeze out the excess water. Set it aside from 5 mins. 3 (Optional step - if you want to remove even more water from the tofu) - place a paper towel over the tofu and put something heavy on top to squeeze out the excess water. Set it aside from 5 mins. 4 Dice up the green onion and put it on top of the tofu. 4 Dice up the green onion and put it on top of the tofu. 5 Pour the soya sauce over. 5 Pour the soya sauce over. 6 (Optional step if you like it super cold) - put it back in the fridge and leave it there for 5-10 mins 6 (Optional step if you like it super cold) - put it back in the fridge and leave it there for 5-10 mins 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 Rich and Creamy Hot Chocolate Homemade cornbread recipe Blueberry Muffin Bake Korean Vegetable Pancake Pork Ribs Dry Rub Mix Rich and Creamy Hot Chocolate Homemade cornbread recipe Blueberry Muffin Bake Korean Vegetable Pancake Pork Ribs Dry Rub Mix Paneer popcorn Bbq Mini Beef Franks Spinach and mushroom soup Noodles Potato puri with potato curry Honey chilli potato Masala paneer Muamba De Galinha Spinach soup Biscuit cake Paneer popcorn Bbq Mini Beef Franks Spinach and mushroom soup Noodles Potato puri with potato curry Honey chilli potato Masala paneer Muamba De Galinha Spinach soup Biscuit cake
Simple Clam Chowder Recipe by bizzymama247
Cooking Instructions 50 mins 1 Drain the juice from clams and oil from smoked oysters into a large pot over onions celery garlic potatoes and carrots. Add water just to cover and cook over medium heat until tender . 2 Meanwhile in a large heavy saucepan melt the butter over medium heat. Wisk in flower until smooth. Wisk in cream and stir constantly until thick and smooth. Stir in vegetable with the water and juices they were cooked in. Heat through, but do not bring to boil. 3 Stir in clams and oysters just before serving if they cook too much they get too tough! 4 Season with salt and pepper and have crackers of your choice enjoy ! :-) 1 Drain the juice from clams and oil from smoked oysters into a large pot over onions celery garlic potatoes and carrots. Add water just to cover and cook over medium heat until tender . 1 Drain the juice from clams and oil from smoked oysters into a large pot over onions celery garlic potatoes and carrots. Add water just to cover and cook over medium heat until tender . 2 Meanwhile in a large heavy saucepan melt the butter over medium heat. Wisk in flower until smooth. Wisk in cream and stir constantly until thick and smooth. Stir in vegetable with the water and juices they were cooked in. Heat through, but do not bring to boil. 2 Meanwhile in a large heavy saucepan melt the butter over medium heat. Wisk in flower until smooth. Wisk in cream and stir constantly until thick and smooth. Stir in vegetable with the water and juices they were cooked in. Heat through, but do not bring to boil. 3 Stir in clams and oysters just before serving if they cook too much they get too tough! 3 Stir in clams and oysters just before serving if they cook too much they get too tough! 4 Season with salt and pepper and have crackers of your choice enjoy ! :-) 4 Season with salt and pepper and have crackers of your choice 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 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
New England Clam Chowder Recipe by Bizy Mom
Cooking Instructions 1 Fry bacon until crisp 2 Remove bacon, set aside to be used later 3 Add butter to bacon grease, when melted add onions and saute until golden 4 Stir in flour and cook over low heat 5 minutes, stirring constantly 5 Stir in pepper and thyme 6 Add chicken broth, half and half, and potatoes 7 Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!) 8 Add clams, clam juice, parsley; simmer another 5 minutes; stirring occasionally. 9 Add lemon juice, pepper sauce, and salt to taste 10 Serve with oyster crackers 1 Fry bacon until crisp 1 Fry bacon until crisp 2 Remove bacon, set aside to be used later 2 Remove bacon, set aside to be used later 3 Add butter to bacon grease, when melted add onions and saute until golden 3 Add butter to bacon grease, when melted add onions and saute until golden 4 Stir in flour and cook over low heat 5 minutes, stirring constantly 4 Stir in flour and cook over low heat 5 minutes, stirring constantly 5 Stir in pepper and thyme 5 Stir in pepper and thyme 6 Add chicken broth, half and half, and potatoes 6 Add chicken broth, half and half, and potatoes 7 Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!) 7 Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!) 8 Add clams, clam juice, parsley; simmer another 5 minutes; stirring occasionally. 8 Add clams, clam juice, parsley; simmer another 5 minutes; stirring occasionally. 9 Add lemon juice, pepper sauce, and salt to taste 9 Add lemon juice, pepper sauce, and salt to taste 10 Serve with oyster crackers 10 Serve with oyster crackers 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 Scalloped Potatoes Shrimp n Grits Easy Baked Chicken Thighs Cinnamon Rolls Crock pot posole Scalloped Potatoes Shrimp n Grits Easy Baked Chicken Thighs Cinnamon Rolls Crock pot posole Pork And Apple Stuffing Fish & Chips Cauliflower fried "rice"!! Cinnamon Rolls Tater Tot Casserole Garlic and Basil Salmon Springfield Missouri Style Cashew Chicken Beef Stew with Cheese Parsley Dumplings Strawberry mousse white roll cake Chicken and rice soup Pork And Apple Stuffing Fish & Chips Cauliflower fried "rice"!! Cinnamon Rolls Tater Tot Casserole Garlic and Basil Salmon Springfield Missouri Style Cashew Chicken Beef Stew with Cheese Parsley Dumplings Strawberry mousse white roll cake Chicken and rice soup
Veggie Pasta Recipe by Sana Singh
Cooking Instructions 20 mins 1 Cook pasta till al dente with little bit oil and salt in the water or according to packet instructions.Strain the pasta and keep it aside.You can use any pasta. 2 In a pan heat olive oil and add the mixed frozen veggies.saute them for 2 mins only. 3 Mix all the dry spices, herbs and sauces in a bowl. 4 In a mixing bowl add pasta add mix veggies. 5 Now add cucumber and tomato. 6 Add the prepared sauce and toss everything. 7 Sprinkle some sesamme seeds for garnishing. 8 Keep the pasta for 10 mins in fridge covered and serve cold. 1 Cook pasta till al dente with little bit oil and salt in the water or according to packet instructions.Strain the pasta and keep it aside.You can use any pasta. 1 Cook pasta till al dente with little bit oil and salt in the water or according to packet instructions.Strain the pasta and keep it aside.You can use any pasta. 2 In a pan heat olive oil and add the mixed frozen veggies.saute them for 2 mins only. 2 In a pan heat olive oil and add the mixed frozen veggies.saute them for 2 mins only. 3 Mix all the dry spices, herbs and sauces in a bowl. 3 Mix all the dry spices, herbs and sauces in a bowl. 4 In a mixing bowl add pasta add mix veggies. 4 In a mixing bowl add pasta add mix veggies. 5 Now add cucumber and tomato. 5 Now add cucumber and tomato. 6 Add the prepared sauce and toss everything. 6 Add the prepared sauce and toss everything. 7 Sprinkle some sesamme seeds for garnishing. 7 Sprinkle some sesamme seeds for garnishing. 8 Keep the pasta for 10 mins in fridge covered and serve cold. 8 Keep the pasta for 10 mins in fridge covered and serve cold. 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 Pasta Carbonara Mike's Lemon Chicken & Sweet Garlic Baby Spuds Pineapple casserole Puerco Pibil Spicy jalapeno tuna salad Easy Pasta Carbonara Mike's Lemon Chicken & Sweet Garlic Baby Spuds Pineapple casserole Puerco Pibil Spicy jalapeno tuna salad Crispy chilli baby corn Spicy jalapeno tuna salad Paneer Veggie Delight Bake Pineapple casserole Puerco Pibil Mike's Lemon Chicken & Sweet Garlic Baby Spuds Homemade Orange Julius Chicken Piccata Sweet & Savory Maple Glazed Ham Steaks Diet Mango Smoothie Crispy chilli baby corn Spicy jalapeno tuna salad Paneer Veggie Delight Bake Pineapple casserole Puerco Pibil Mike's Lemon Chicken & Sweet Garlic Baby Spuds Homemade Orange Julius Chicken Piccata Sweet & Savory Maple Glazed Ham Steaks Diet Mango Smoothie
Lemon Honey Roasted Chicken Recipe by suraj.pai.b
Cooking Instructions 1 hour 30 mins 1 Add up all the spices in a bowl and brush the chicken with olive oil before coating with spice mixture. In a separate bowl, Mix the honey, lemon juice and white wine. 2 Preheat oven to 165 C. Put the chicken in the oven and poke holes in the chicken with a fork. 3 Every 20 minutes baste it with the wine mixture. Make sure the mixture drizzles down the holes. Roast for about 60 minutes or till outer skin is crisp and inside is soft. 1 Add up all the spices in a bowl and brush the chicken with olive oil before coating with spice mixture. In a separate bowl, Mix the honey, lemon juice and white wine. 1 Add up all the spices in a bowl and brush the chicken with olive oil before coating with spice mixture. In a separate bowl, Mix the honey, lemon juice and white wine. 2 Preheat oven to 165 C. Put the chicken in the oven and poke holes in the chicken with a fork. 2 Preheat oven to 165 C. Put the chicken in the oven and poke holes in the chicken with a fork. 3 Every 20 minutes baste it with the wine mixture. Make sure the mixture drizzles down the holes. Roast for about 60 minutes or till outer skin is crisp and inside is soft. 3 Every 20 minutes baste it with the wine mixture. Make sure the mixture drizzles down the holes. Roast for about 60 minutes or till outer skin is crisp and inside is soft. 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 Perfect Prime Rib Roast Raspberry Braid Buffalo Shrimp Oreo Cheesecake non bake Easy Shawarma Perfect Prime Rib Roast Raspberry Braid Buffalo Shrimp Oreo Cheesecake non bake Easy Shawarma Jumpin' Java French sandwiches on my way :) Stuffed Dumpling White Sauce Tricolours Bebinca Mike's Old Time Beef Stew Banana and pecan pancakes Perfect Baking-powder Biscuits Tuna Soup Jumpin' Java French sandwiches on my way :) Stuffed Dumpling White Sauce Tricolours Bebinca Mike's Old Time Beef Stew Banana and pecan pancakes Perfect Baking-powder Biscuits Tuna Soup
Thick & Chunky Cayenne Lime Guacamole Recipe by Chef Mommy Nessa
Cooking Instructions 15 mins 1 Clean, cut, and dig out the avocado meat into a small mixing bowl. Chop veggies. 2 Add all ingredients to mixing bowl, season to taste, and combine well. 3 Serve & Enjoy with Chips, Bread slices, Crackers, as topping for your Spanish dishes/meals, or any way you like! 1 Clean, cut, and dig out the avocado meat into a small mixing bowl. Chop veggies. 1 Clean, cut, and dig out the avocado meat into a small mixing bowl. Chop veggies. 2 Add all ingredients to mixing bowl, season to taste, and combine well. 2 Add all ingredients to mixing bowl, season to taste, and combine well. 3 Serve & Enjoy with Chips, Bread slices, Crackers, as topping for your Spanish dishes/meals, or any way you like! 3 Serve & Enjoy with Chips, Bread slices, Crackers, as topping for your Spanish dishes/meals, or any way you like! 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 Brownie Sweet, Spicy Salty holiday Nuts Zesty Chicken and Veggies How to Marzipan a Cake Baklava Banana Brownie Sweet, Spicy Salty holiday Nuts Zesty Chicken and Veggies How to Marzipan a Cake Baklava Big easy vegan chilli Lettuce salad ALSI_K_LADOO Baked Garlic Parmesan Lavash Flatbread Chips How to Marzipan a Cake Royal Icing Germknödel (Steamed Dumpling) Green moong Dal with scrambled eggs/Dhaba style egg tarka Chili-CheeseDog Pizza Pizza, Melting Pot Big easy vegan chilli Lettuce salad ALSI_K_LADOO Baked Garlic Parmesan Lavash Flatbread Chips How to Marzipan a Cake Royal Icing Germknödel (Steamed Dumpling) Green moong Dal with scrambled eggs/Dhaba style egg tarka Chili-CheeseDog Pizza Pizza, Melting Pot