ademchaoua/GeneralTextCorpus huggingface dataset:
Strawberry Pineapple Smoothie Recipe by Quinnn
 Quinnn @cook_25065222 It can fill 3-5 people depending on how much you fill your glasses. The Milk, Juice, and Fruit can be interchangable with anything, and you can replace the Milk with either water or more juice if you can't have dairy. It can fill 3-5 people depending on how much you fill your glasses. The Milk, Juice, and Fruit can be interchangable with anything, and you can replace the Milk with either water or more juice if you can't have dairy. Strawberry Pineapple Smoothie Share its first Cooksnap! It can fill 3-5 people depending on how much you fill your glasses. The Milk, Juice, and Fruit can be interchangable with anything, and you can replace the Milk with either water or more juice if you can't have dairy. It can fill 3-5 people depending on how much you fill your glasses. The Milk, Juice, and Fruit can be interchangable with anything, and you can replace the Milk with either water or more juice if you can't have dairy. Cooking Instructions 10 minutes 1 Put the Ingredients in the blender and blend. 1 Put the Ingredients in the blender and blend. 1 Put the Ingredients in the blender and blend. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 16, 2020 23:47 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 Crispy pork belly with chimichurri Crockpot BBQ Chicken Sandwiches Cauliflower in Bèshamel Sauce Heavenly Tomato Salad Candied Brussels sprouts Crispy pork belly with chimichurri Crockpot BBQ Chicken Sandwiches Cauliflower in Bèshamel Sauce Heavenly Tomato Salad Candied Brussels sprouts Doodh Patti Moringa salad Casserole Russian Salad In Baked Bread Baskets Chicken Grilled Omu rice (Japanese style Rice omelette) Sweet & Spicy Cole Slaw Watermelon &white cheese Bheja Katakat Slow cooker honey garlic chicken with pasta Doodh Patti Moringa salad Casserole Russian Salad In Baked Bread Baskets Chicken Grilled Omu rice (Japanese style Rice omelette) Sweet & Spicy Cole Slaw Watermelon &white cheese Bheja Katakat Slow cooker honey garlic chicken with pasta
Egg Pulsu (Egg Gravy) Recipe by shravani j
Cooking Instructions 20 minutes 1 First boil the eggs for 10 minutes and keep it a side 2 Then make all ingredients ready and take a kadai pour oil and once hot add mustard and cumin seeds 3 Once splutter add garlic ginger paste and chillies and mix and saute 4 Then add onions and little salt and mix and saute it for 2-3 minutes 5 Then add tomatoes and capsicum and mix All and close lid and allow to cook for 10 minutes and mix and allow it to cook for 5 minute 6 Then add all powders and egg and mix all well and garnish with coriander leaves 1 First boil the eggs for 10 minutes and keep it a side 1 First boil the eggs for 10 minutes and keep it a side 2 Then make all ingredients ready and take a kadai pour oil and once hot add mustard and cumin seeds 2 Then make all ingredients ready and take a kadai pour oil and once hot add mustard and cumin seeds 3 Once splutter add garlic ginger paste and chillies and mix and saute 3 Once splutter add garlic ginger paste and chillies and mix and saute 4 Then add onions and little salt and mix and saute it for 2-3 minutes 4 Then add onions and little salt and mix and saute it for 2-3 minutes 5 Then add tomatoes and capsicum and mix All and close lid and allow to cook for 10 minutes and mix and allow it to cook for 5 minute 5 Then add tomatoes and capsicum and mix All and close lid and allow to cook for 10 minutes and mix and allow it to cook for 5 minute 6 Then add all powders and egg and mix all well and garnish with coriander leaves 6 Then add all powders and egg and mix all well and garnish with coriander leaves 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 Happy New Year, everyone! What’s cooking? Spaghetti & meatball birdsnest bites Potato Broccoli Soup Overnight Breakfast Casserole Homemade Salsa Roja Happy New Year, everyone! What’s cooking? Spaghetti & meatball birdsnest bites Potato Broccoli Soup Overnight Breakfast Casserole Homemade Salsa Roja Sprouts Vermicelli (Oilfree) Urad dal fry Maggi with lots of veggies Potato Broccoli Soup Banana-Coffee Pancake Baked Ponk Wada(Sorghum Wada) Pav bhaji Mushroom masala Shell pasta Creme Caramel à La Mode Sprouts Vermicelli (Oilfree) Urad dal fry Maggi with lots of veggies Potato Broccoli Soup Banana-Coffee Pancake Baked Ponk Wada(Sorghum Wada) Pav bhaji Mushroom masala Shell pasta Creme Caramel à La Mode
Egg Gravy Recipe by AnithaUmasankar
Cooking Instructions 20 mins 1 Grind red chillies, fennel seeds,kasa kasa, tomato, cinnamon in a mixie to a fine paste. 2 In a pan add oil and cook the onions until they become gold brown. 3 Now add the ginger garlic paste and stir well. 4 Now after a min, add the mixture that we grinded in the pan. 5 Cook till the raw smell of the mixture goes off. 6 Add water according to the liquidity of the gravy. 7 Break the eggs in the gravy, as still they are in the stove. 8 Do not stir the egg. 9 Keep the flame in sim and cook the egg for 5 mins. 10 Serve hot with white rice, veg fried rice, Chapati,etc. 11 Make the love of Cooking visible. 1 Grind red chillies, fennel seeds,kasa kasa, tomato, cinnamon in a mixie to a fine paste. 1 Grind red chillies, fennel seeds,kasa kasa, tomato, cinnamon in a mixie to a fine paste. 2 In a pan add oil and cook the onions until they become gold brown. 2 In a pan add oil and cook the onions until they become gold brown. 3 Now add the ginger garlic paste and stir well. 3 Now add the ginger garlic paste and stir well. 4 Now after a min, add the mixture that we grinded in the pan. 4 Now after a min, add the mixture that we grinded in the pan. 5 Cook till the raw smell of the mixture goes off. 5 Cook till the raw smell of the mixture goes off. 6 Add water according to the liquidity of the gravy. 6 Add water according to the liquidity of the gravy. 7 Break the eggs in the gravy, as still they are in the stove. 7 Break the eggs in the gravy, as still they are in the stove. 8 Do not stir the egg. 8 Do not stir the egg. 9 Keep the flame in sim and cook the egg for 5 mins. 9 Keep the flame in sim and cook the egg for 5 mins. 10 Serve hot with white rice, veg fried rice, Chapati,etc. 10 Serve hot with white rice, veg fried rice, Chapati,etc. 11 Make the love of Cooking visible. 11 Make the love of Cooking visible. 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 Cream of Chicken, Cheese and Broccoli over Rice Sheet Pan Shrimp Fajitas Dutch Baby Strawberry ice box cake Chocolate Cereal Treats Cream of Chicken, Cheese and Broccoli over Rice Sheet Pan Shrimp Fajitas Dutch Baby Strawberry ice box cake Chocolate Cereal Treats Karachi halwa Boiled egg Sandwich Vanilla spongy cake Sandwich chaat Mango malai roll Sheik's traditional Syrian Meat Pies (Sfeeha) Hadin kayan marmari da madara Fried potatoes with scramble egg sauce Sweet pasta sauce Drum sticks for iftar Karachi halwa Boiled egg Sandwich Vanilla spongy cake Sandwich chaat Mango malai roll Sheik's traditional Syrian Meat Pies (Sfeeha) Hadin kayan marmari da madara Fried potatoes with scramble egg sauce Sweet pasta sauce Drum sticks for iftar
Crab Pulsu /Crab Gravy Recipe by Shrajiv Kosanam
Cooking Instructions 30 minuted 1 Wash and boil in a turmeric water crabs 2 Aftr boiling keep it aside 3 Then add chilli powder and garlic ginger paste and keep it aside 4 Heat oil in a pan add fenugreek seeds & sauf saute it 5 Then add slit green chillies and onion paste 6 Fry till brown and add tomato puree and saute it till oil separates 7 Thrn add tamarind puree salt chilli pwd corainder cumin powder and boil it till tamarind puree completly mixs 8 Then add water and boil and add coriander leaves add let it for10 minutes 9 Thrn add crabs keep flame in medium flame and after 15 minutes its done 10 Sprinkle corianderleaves and ready to serve 1 Wash and boil in a turmeric water crabs 1 Wash and boil in a turmeric water crabs 2 Aftr boiling keep it aside 2 Aftr boiling keep it aside 3 Then add chilli powder and garlic ginger paste and keep it aside 3 Then add chilli powder and garlic ginger paste and keep it aside 4 Heat oil in a pan add fenugreek seeds & sauf saute it 4 Heat oil in a pan add fenugreek seeds & sauf saute it 5 Then add slit green chillies and onion paste 5 Then add slit green chillies and onion paste 6 Fry till brown and add tomato puree and saute it till oil separates 6 Fry till brown and add tomato puree and saute it till oil separates 7 Thrn add tamarind puree salt chilli pwd corainder cumin powder and boil it till tamarind puree completly mixs 7 Thrn add tamarind puree salt chilli pwd corainder cumin powder and boil it till tamarind puree completly mixs 8 Then add water and boil and add coriander leaves add let it for10 minutes 8 Then add water and boil and add coriander leaves add let it for10 minutes 9 Thrn add crabs keep flame in medium flame and after 15 minutes its done 9 Thrn add crabs keep flame in medium flame and after 15 minutes its done 10 Sprinkle corianderleaves and ready to serve 10 Sprinkle corianderleaves and 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 Spicy Chili Springtime Cacio e Pepe, Cheese and Pepper Chicken and potato adobo soup Panda cookies Lemon Pepper Chicken Spicy Chili Springtime Cacio e Pepe, Cheese and Pepper Chicken and potato adobo soup Panda cookies Lemon Pepper Chicken Apple jam Soft layered chapatis Idly Manchurian Garlic potatoes Open sandwich Eggless Mango mousse Paneer cheese bread roll How to make simsim Shahi fish korma Goat Pilau Apple jam Soft layered chapatis Idly Manchurian Garlic potatoes Open sandwich Eggless Mango mousse Paneer cheese bread roll How to make simsim Shahi fish korma Goat Pilau
Dum Ka Mutton Gravy Hyd Style Recipe by Asma Farheen
Cooking Instructions 30min 1 Wash mutton peices and marinate with ginger garlic paste, salt, turmeric powder and red chilli powder. 2 Deep fry onions till they turn brown colour and keep it aside to cool it off in freezer for few minutes. Remove excess oil which remains after deep fry. 3 Pour the remained excess oil in a pan and add marinated mutton curd, cut tomatoes, green chillies, coriander and mint leaves. Take out the onions and crush them before adding them. Mix well 4 Pour them in a pressure cooker till 5-6 whistle on low flame so that mutton is cooked. Serve hot and enjoy with roti, bread or rice. 1 Wash mutton peices and marinate with ginger garlic paste, salt, turmeric powder and red chilli powder. 1 Wash mutton peices and marinate with ginger garlic paste, salt, turmeric powder and red chilli powder. 2 Deep fry onions till they turn brown colour and keep it aside to cool it off in freezer for few minutes. Remove excess oil which remains after deep fry. 2 Deep fry onions till they turn brown colour and keep it aside to cool it off in freezer for few minutes. Remove excess oil which remains after deep fry. 3 Pour the remained excess oil in a pan and add marinated mutton curd, cut tomatoes, green chillies, coriander and mint leaves. Take out the onions and crush them before adding them. Mix well 3 Pour the remained excess oil in a pan and add marinated mutton curd, cut tomatoes, green chillies, coriander and mint leaves. Take out the onions and crush them before adding them. Mix well 4 Pour them in a pressure cooker till 5-6 whistle on low flame so that mutton is cooked. Serve hot and enjoy with roti, bread or rice. 4 Pour them in a pressure cooker till 5-6 whistle on low flame so that mutton is cooked. Serve hot and enjoy with roti, bread or rice. 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 Tasty Ground Beef Special Edible Cookie Dough Milk small buns😊 Meat Loaf Japanese braised pork belly Tasty Ground Beef Special Edible Cookie Dough Milk small buns😊 Meat Loaf Japanese braised pork belly Mutton Fry - Afghani Style Matar mushroom Nesquik Popsicle With 3 ingredients Burani Raita (Garlic Raita) Steam Egg with Milk Garden salad Sinasir din shinkafa Homemade Tomato Ketchup Bread toasts Spaghetti jellop Mutton Fry - Afghani Style Matar mushroom Nesquik Popsicle With 3 ingredients Burani Raita (Garlic Raita) Steam Egg with Milk Garden salad Sinasir din shinkafa Homemade Tomato Ketchup Bread toasts Spaghetti jellop
Kondaikadalai Gravy (Chickpea) Recipe by AnithaUmasankar
Cooking Instructions 20 mins 1 Soak the chickpea 12 hrs before cooking. Now cook it until it becomes soft for 5 whistles. 2 Take a handful of cooked chickpea and keep aside. 3 Now in a pan add tomatoes, brinjal in a slices manner. By the side in a mixie jar grind coconut, red chillies, coriander seeds, pepper,Jeera,that hand full chickpea to a fine paste. Add salt 4 Add the mixture into the pan, and cook for 2 whistles. 5 In a separate bowl, add some oil and saute the cinnamon, star anise, bay leaf, urad dal, curry leaves. Pour this into that gravy. 6 Serve hot. 1 Soak the chickpea 12 hrs before cooking. Now cook it until it becomes soft for 5 whistles. 1 Soak the chickpea 12 hrs before cooking. Now cook it until it becomes soft for 5 whistles. 2 Take a handful of cooked chickpea and keep aside. 2 Take a handful of cooked chickpea and keep aside. 3 Now in a pan add tomatoes, brinjal in a slices manner. By the side in a mixie jar grind coconut, red chillies, coriander seeds, pepper,Jeera,that hand full chickpea to a fine paste. Add salt 3 Now in a pan add tomatoes, brinjal in a slices manner. By the side in a mixie jar grind coconut, red chillies, coriander seeds, pepper,Jeera,that hand full chickpea to a fine paste. Add salt 4 Add the mixture into the pan, and cook for 2 whistles. 4 Add the mixture into the pan, and cook for 2 whistles. 5 In a separate bowl, add some oil and saute the cinnamon, star anise, bay leaf, urad dal, curry leaves. Pour this into that gravy. 5 In a separate bowl, add some oil and saute the cinnamon, star anise, bay leaf, urad dal, curry leaves. Pour this into that gravy. 6 Serve hot. 6 Serve hot. 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 Jhat pat Aloo k kababs Zucchini Bread Spicy Asian Cucumber Salad Cheese & Pepperoni Roll Ups Japanese Souffle Pancake Jhat pat Aloo k kababs Zucchini Bread Spicy Asian Cucumber Salad Cheese & Pepperoni Roll Ups Japanese Souffle Pancake Chapli kabab Thai Tom Yum Goong Soup 冬陰功湯 Peanut salad Spaghetti veg #4week challenge Bread lasagna with noodles Andaa Lapeta Swiss roll Poori Macaroni Masala rice Chapli kabab Thai Tom Yum Goong Soup 冬陰功湯 Peanut salad Spaghetti veg #4week challenge Bread lasagna with noodles Andaa Lapeta Swiss roll Poori Macaroni Masala rice
Eggs And Tomato Gravy Batch 3 Recipe by skunkmonkey101
Cooking Instructions 1 Chop the ham. Add to a pot and sauté 5 minutes. Add tomatoes and half the ground black pepper, and 2/3's the salt. 2 Simmer and allow to reduce till thickened a bit. Melt the butter in a skillet beat the eggs and season with remaining seasonings. Add seasoned eggs to the skillet with the butter. 3 Remove eggs when cooked. Serve eggs with gravy on top. I hope you enjoy!!!! 1 Chop the ham. Add to a pot and sauté 5 minutes. Add tomatoes and half the ground black pepper, and 2/3's the salt. 1 Chop the ham. Add to a pot and sauté 5 minutes. Add tomatoes and half the ground black pepper, and 2/3's the salt. 2 Simmer and allow to reduce till thickened a bit. Melt the butter in a skillet beat the eggs and season with remaining seasonings. Add seasoned eggs to the skillet with the butter. 2 Simmer and allow to reduce till thickened a bit. Melt the butter in a skillet beat the eggs and season with remaining seasonings. Add seasoned eggs to the skillet with the butter. 3 Remove eggs when cooked. Serve eggs with gravy on top. I hope you enjoy!!!! 3 Remove eggs when cooked. Serve eggs with gravy on top. I hope you 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 Sliced baked potatoes Pepperoni crescent rolls Caesar Chicken Macaroni salad Vegetable Fried Rice Sliced baked potatoes Pepperoni crescent rolls Caesar Chicken Macaroni salad Vegetable Fried Rice Simple poha Buns Makhni karahi Chocolate layered cake Kalakand Plum crumble Shinwari chicken Dhokla Shakar paray Mash ki dal Simple poha Buns Makhni karahi Chocolate layered cake Kalakand Plum crumble Shinwari chicken Dhokla Shakar paray Mash ki dal
Potato Broccoli Soup Recipe by Jacqueline
Cooking Instructions 1 In a large pot, combine chicken broth, carrots, potatoes, and onion. Bring to a boil, cover and simmer for about 10 minutes. 2 Add broccoli, cover and simmer for an additional 10 minutes. 3 While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens. 4 Add cheese and stir until it is all melted. Pour cheese sauce into the large pot and stir until well combined. 5 Add salt and garlic pepper. Add bacon pieces to the soup. 6 Serve warm. Enjoy. 1 In a large pot, combine chicken broth, carrots, potatoes, and onion. Bring to a boil, cover and simmer for about 10 minutes. 1 In a large pot, combine chicken broth, carrots, potatoes, and onion. Bring to a boil, cover and simmer for about 10 minutes. 2 Add broccoli, cover and simmer for an additional 10 minutes. 2 Add broccoli, cover and simmer for an additional 10 minutes. 3 While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens. 3 While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens. 4 Add cheese and stir until it is all melted. Pour cheese sauce into the large pot and stir until well combined. 4 Add cheese and stir until it is all melted. Pour cheese sauce into the large pot and stir until well combined. 5 Add salt and garlic pepper. Add bacon pieces to the soup. 5 Add salt and garlic pepper. Add bacon pieces to the soup. 6 Serve warm. Enjoy. 6 Serve warm. 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 Happy New Year, everyone! What’s cooking? Spaghetti & meatball birdsnest bites Overnight Breakfast Casserole Homemade Salsa Roja Chocolate mousse pie Happy New Year, everyone! What’s cooking? Spaghetti & meatball birdsnest bites Overnight Breakfast Casserole Homemade Salsa Roja Chocolate mousse pie Fish fry Homemade Salsa Roja Sprouts Vermicelli (Oilfree) Urad dal fry Maggi with lots of veggies Banana-Coffee Pancake Egg pulsu (egg gravy) Baked Ponk Wada(Sorghum Wada) Pav bhaji Mushroom masala Fish fry Homemade Salsa Roja Sprouts Vermicelli (Oilfree) Urad dal fry Maggi with lots of veggies Banana-Coffee Pancake Egg pulsu (egg gravy) Baked Ponk Wada(Sorghum Wada) Pav bhaji Mushroom masala