ademchaoua/GeneralTextCorpus huggingface dataset:
Ami Es Delish Fruit Smoothie Recipe by Armilie
 Armilie @Armilie1962 Perugia, Italy I have many left-over fruits in the fridge so i blended it all together and here what it became, a yummy fruit smoothie. This was Geromes drink this morning. He asked another glass. It came out good, healthy and tasted lovely. I have many left-over fruits in the fridge so i blended it all together and here what it became, a yummy fruit smoothie. This was Geromes drink this morning. He asked another glass. It came out good, healthy and tasted lovely. AMIEs Delish Fruit Smoothie Share its first Cooksnap! I have many left-over fruits in the fridge so i blended it all together and here what it became, a yummy fruit smoothie. This was Geromes drink this morning. He asked another glass. It came out good, healthy and tasted lovely. I have many left-over fruits in the fridge so i blended it all together and here what it became, a yummy fruit smoothie. This was Geromes drink this morning. He asked another glass. It came out good, healthy and tasted lovely. Ingredients 10 mins 2 servings 2 ripe peach 1 banana 1 cup fresh or frozen pineapple 100 ml vanilla yogurt 2 tsp honey, or to taste 8 ice cubes 2 ripe peach 1 banana 1 cup fresh or frozen pineapple 100 ml vanilla yogurt 2 tsp honey, or to taste 8 ice cubes Cooking Instructions 10 mins 1 Put all ingredients in a blender. Blend it until become smoothly liquid. Serve in glasses. Share and enjoy! 1 Put all ingredients in a blender. Blend it until become smoothly liquid. Serve in glasses. Share and enjoy! 1 Put all ingredients in a blender. Blend it until become smoothly liquid. Serve in glasses. Share and enjoy! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 22, 2014 11:54 Perugia, Italy A MOTHERs LOVE is INSTINCTUAL, UNCONDITIONAL and FOREVER! 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 Blueberry muffins Orange Fluff Jello Salad Best Chicken Salad White chocolate SOUFFLE Brigadeiros (Brazilian Truffles) Blueberry muffins Orange Fluff Jello Salad Best Chicken Salad White chocolate SOUFFLE Brigadeiros (Brazilian Truffles) Baked red snapper with lemon and tomato Baked Garlic Butter Prawn Oh my goodness potato bake Stuffed Plantain Roll White chocolate SOUFFLE Crispy Milk Dessert:- (Eggless) Stir-fried Brussels Sprouts and Prawns with Garlic Barsha's Melted chocolate muffins Strawberry Pie Oats uthappam Baked red snapper with lemon and tomato Baked Garlic Butter Prawn Oh my goodness potato bake Stuffed Plantain Roll White chocolate SOUFFLE Crispy Milk Dessert:- (Eggless) Stir-fried Brussels Sprouts and Prawns with Garlic Barsha's Melted chocolate muffins Strawberry Pie Oats uthappam
Prawns Bitter Guard Curry Recipe by Shrajiv Kosanam
Cooking Instructions 30 minutes 1 Clean and wash prawns and add salt and turmeirc 2 Marinate for for 30 minutes 3 Qdd chiili powder & fry in a oil prawns fully 4 Take a vok add oil jeera chillies curry leqves saute for a minute 5 Add ginfer garlic paste & chopped onions 6 Saute it till golden brown then add bitterguard keep stiring till bitterguard completly fry. 7 Then add chilli powder and fry and later add coruander leavs and add prawns fry till oil starts to separate 8 Then add lemon juice few dropa 1 Clean and wash prawns and add salt and turmeirc 1 Clean and wash prawns and add salt and turmeirc 2 Marinate for for 30 minutes 2 Marinate for for 30 minutes 3 Qdd chiili powder & fry in a oil prawns fully 3 Qdd chiili powder & fry in a oil prawns fully 4 Take a vok add oil jeera chillies curry leqves saute for a minute 4 Take a vok add oil jeera chillies curry leqves saute for a minute 5 Add ginfer garlic paste & chopped onions 5 Add ginfer garlic paste & chopped onions 6 Saute it till golden brown then add bitterguard keep stiring till bitterguard completly fry. 6 Saute it till golden brown then add bitterguard keep stiring till bitterguard completly fry. 7 Then add chilli powder and fry and later add coruander leavs and add prawns fry till oil starts to separate 7 Then add chilli powder and fry and later add coruander leavs and add prawns fry till oil starts to separate 8 Then add lemon juice few dropa 8 Then add lemon juice few dropa 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 Fluffy Japanese Pancakes Breakfast Potatoes and Ham Alfredo bread bowl Baked Ziti Cream of Chicken Burritos Fluffy Japanese Pancakes Breakfast Potatoes and Ham Alfredo bread bowl Baked Ziti Cream of Chicken Burritos Meethi boondi Paneer Bhurji Watermelon poori Cucumber and boondi raita Mini pizza nests Aloo poori Custard Jelly Pudding Cheez palak paneer Chilli Chocolate Suji ke namkeen meethe gulab Meethi boondi Paneer Bhurji Watermelon poori Cucumber and boondi raita Mini pizza nests Aloo poori Custard Jelly Pudding Cheez palak paneer Chilli Chocolate Suji ke namkeen meethe gulab
Curry Khausay Recipe by Iqra Junaid
Cooking Instructions 1 For making curry...Put all ingredients in blender and blend. Take pan heat oil 4tbsp add more 10 kari pata soty and add mixture with 3 cup of water and ciok in low flame when curry is thick add salt to taste. 2 For making chicken gravy : In a pan heat oil...add onions and fry till.golden brown den add chicken and all the chicke ingredients one by one..add one cup of water and cover it till it fully cooked 3 Boiled kolson spagetthy one pack 4 How to serve : put few spoons spagetthy in a plate den add chicken gravy on the top of noodles...den add curry over it...after that garnish all the above ingredients...and enjoy yummy khausa💕 1 For making curry...Put all ingredients in blender and blend. Take pan heat oil 4tbsp add more 10 kari pata soty and add mixture with 3 cup of water and ciok in low flame when curry is thick add salt to taste. 1 For making curry...Put all ingredients in blender and blend. Take pan heat oil 4tbsp add more 10 kari pata soty and add mixture with 3 cup of water and ciok in low flame when curry is thick add salt to taste. 2 For making chicken gravy : In a pan heat oil...add onions and fry till.golden brown den add chicken and all the chicke ingredients one by one..add one cup of water and cover it till it fully cooked 2 For making chicken gravy : In a pan heat oil...add onions and fry till.golden brown den add chicken and all the chicke ingredients one by one..add one cup of water and cover it till it fully cooked 3 Boiled kolson spagetthy one pack 3 Boiled kolson spagetthy one pack 4 How to serve : put few spoons spagetthy in a plate den add chicken gravy on the top of noodles...den add curry over it...after that garnish all the above ingredients...and enjoy yummy khausa💕 4 How to serve : put few spoons spagetthy in a plate den add chicken gravy on the top of noodles...den add curry over it...after that garnish all the above ingredients...and enjoy yummy khausa💕 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 Aloo mutter toast sandwich Simple Potato Salad Chicken cheese balls Moong Dal Sabzi Japanese Chawanmushi (Steamed Egg Custard) Aloo mutter toast sandwich Simple Potato Salad Chicken cheese balls Moong Dal Sabzi Japanese Chawanmushi (Steamed Egg Custard) Aftar platter with Huma kitchen Dahi phulki🥣 Odia style Kheer Herby feta couscous salad Chocolate chip cookies Bread til roll Chicken zinger flay with Ramadan aftar special Mitha Malai Gujia Mango bytes Fruit chaat with aftari Ramadan special #wtih Huma kitchen Aftar platter with Huma kitchen Dahi phulki🥣 Odia style Kheer Herby feta couscous salad Chocolate chip cookies Bread til roll Chicken zinger flay with Ramadan aftar special Mitha Malai Gujia Mango bytes Fruit chaat with aftari Ramadan special #wtih Huma kitchen
*Easy* Vegan “Salt Fish” Fritter Recipe by Leanzism
Cooking Instructions 1 Combine flour, baking soda and all spices. Combine well 2 Now add the peppers and onions (artichoke if you want) Artichoke is for fish like texture. Either way will be fine 3 Now little by little add the water. You need a thick pancake like consistency. Not too loose. You may NOT need all of the water 4 Once oil is hot, get a heaping spoon and carefully place the batter in the oil. Once hard one one side, flip and lightly flatten the fritter. For even cooking. May have to flip a few times. This should make about 8-10 fritters 5 Once golden brown. Sprinkle some salt and you’re done. Pair with some fried plantain. !! 1 Combine flour, baking soda and all spices. Combine well 1 Combine flour, baking soda and all spices. Combine well 2 Now add the peppers and onions (artichoke if you want) Artichoke is for fish like texture. Either way will be fine 2 Now add the peppers and onions (artichoke if you want) Artichoke is for fish like texture. Either way will be fine 3 Now little by little add the water. You need a thick pancake like consistency. Not too loose. You may NOT need all of the water 3 Now little by little add the water. You need a thick pancake like consistency. Not too loose. You may NOT need all of the water 4 Once oil is hot, get a heaping spoon and carefully place the batter in the oil. Once hard one one side, flip and lightly flatten the fritter. For even cooking. May have to flip a few times. This should make about 8-10 fritters 4 Once oil is hot, get a heaping spoon and carefully place the batter in the oil. Once hard one one side, flip and lightly flatten the fritter. For even cooking. May have to flip a few times. This should make about 8-10 fritters 5 Once golden brown. Sprinkle some salt and you’re done. Pair with some fried plantain. !! 5 Once golden brown. Sprinkle some salt and you’re done. Pair with some fried plantain. !! 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 Garlicky Honey Sesame Ribs Insanely Delish Bacon Gravy Calico Beans Oreo choco mousse Bacon and Mushroom Frittata Garlicky Honey Sesame Ribs Insanely Delish Bacon Gravy Calico Beans Oreo choco mousse Bacon and Mushroom Frittata Ginka Martini Chicken Bread Sticky and sweet beef short ribs (Airfryer) Indonesian Fruit Salad Kebabs Rainbow Juice Cabbage peas veg Fried idli Italian Veggie Salmon Grill Veg khada masala in brown gravy Ginka Martini Chicken Bread Sticky and sweet beef short ribs (Airfryer) Indonesian Fruit Salad Kebabs Rainbow Juice Cabbage peas veg Fried idli Italian Veggie Salmon Grill Veg khada masala in brown gravy
Cauliflower Kofta Curry Recipe by Divyanshi 's Cooking Diary (Divyanshi Hiran)vegetarian Recipes
Cooking Instructions 40 minutes 1 In bowl add grated Gobi, paneer, potato, cumin powder, coriander leaves, red chilli powder, turmeric powder, Salt, coriander powder, garam masala, corn flour, besan. 2 Mix it well to foam a soft dough grease hands with oil, make small balls from the dough. 3 Deep fry in medium hot oil. 4 In one pan heat the oil, add whole garam masala, ginger garlic paste, green chilli,saute well,add onion saute till it golden brown, add tomato pulp, saute until oil separates. 5 Add water and cream cook for a minute,Add koftas, add coriander leaves. 6 Served in another plate garnish with coriander leaves and cream. 1 In bowl add grated Gobi, paneer, potato, cumin powder, coriander leaves, red chilli powder, turmeric powder, Salt, coriander powder, garam masala, corn flour, besan. 1 In bowl add grated Gobi, paneer, potato, cumin powder, coriander leaves, red chilli powder, turmeric powder, Salt, coriander powder, garam masala, corn flour, besan. 2 Mix it well to foam a soft dough grease hands with oil, make small balls from the dough. 2 Mix it well to foam a soft dough grease hands with oil, make small balls from the dough. 3 Deep fry in medium hot oil. 3 Deep fry in medium hot oil. 4 In one pan heat the oil, add whole garam masala, ginger garlic paste, green chilli,saute well,add onion saute till it golden brown, add tomato pulp, saute until oil separates. 4 In one pan heat the oil, add whole garam masala, ginger garlic paste, green chilli,saute well,add onion saute till it golden brown, add tomato pulp, saute until oil separates. 5 Add water and cream cook for a minute,Add koftas, add coriander leaves. 5 Add water and cream cook for a minute,Add koftas, add coriander leaves. 6 Served in another plate garnish with coriander leaves and cream. 6 Served in another plate garnish with coriander leaves and cream. 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 cheesy chicken breasts Japanese Potato Salad Ramen Noodle Egg Drop Soup Shrimp Alfredo Easy Tuna Pasta Salad Stuffed cheesy chicken breasts Japanese Potato Salad Ramen Noodle Egg Drop Soup Shrimp Alfredo Easy Tuna Pasta Salad French fries Semo with okro soup Aloo tikki chat Patra | Spicy Colocassia leaves layered and steamed My Spinach & Goats Cheese Muffins 😍 Methi-vadi sabji Desi Naan khatai Bbq Chicken Rollups Jollof rice Rice kheer with malpua French fries Semo with okro soup Aloo tikki chat Patra | Spicy Colocassia leaves layered and steamed My Spinach & Goats Cheese Muffins 😍 Methi-vadi sabji Desi Naan khatai Bbq Chicken Rollups Jollof rice Rice kheer with malpua
Curd Rice Recipe by Sanchita Mittal
Cooking Instructions 10 minutes 1 Combine the rice and curd together in a bowl and keep aside. 2 Heat the oil in a pan and add the mustard seeds. 3 When the seeds crackle, add hing, urad dal, curry leaves, cashews and green chillies and sauté on a medium flame for 1 minute, while stirring continuously. 4 Add prepared curd-rice mixture, mix well and cook on a slow flame for a minute, press lightly with the back of ladle, while stirring continuously. 5 Add the salt, mix well and switch off the flame. 6 Serve as it is garnished with coriander or keep in refrigerator for 30 minutes and serve cold. 1 Combine the rice and curd together in a bowl and keep aside. 1 Combine the rice and curd together in a bowl and keep aside. 2 Heat the oil in a pan and add the mustard seeds. 2 Heat the oil in a pan and add the mustard seeds. 3 When the seeds crackle, add hing, urad dal, curry leaves, cashews and green chillies and sauté on a medium flame for 1 minute, while stirring continuously. 3 When the seeds crackle, add hing, urad dal, curry leaves, cashews and green chillies and sauté on a medium flame for 1 minute, while stirring continuously. 4 Add prepared curd-rice mixture, mix well and cook on a slow flame for a minute, press lightly with the back of ladle, while stirring continuously. 4 Add prepared curd-rice mixture, mix well and cook on a slow flame for a minute, press lightly with the back of ladle, while stirring continuously. 5 Add the salt, mix well and switch off the flame. 5 Add the salt, mix well and switch off the flame. 6 Serve as it is garnished with coriander or keep in refrigerator for 30 minutes and serve cold. 6 Serve as it is garnished with coriander or keep in refrigerator for 30 minutes 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 Homemade mac and cheese Shrimp Scampi Blueberry Cornbread Muffins Oreo Milkshake Steamed bread/Idombolo Homemade mac and cheese Shrimp Scampi Blueberry Cornbread Muffins Oreo Milkshake Steamed bread/Idombolo Pomegranate and Walnut Parfait With Greek Yoghurt Arvi gosht with bhagaray rice Samake chawal Coconut rice and peanut chicken Idli burger Chicken 65 Plain rice or curd rice Paneer Kulfa Saag Coconut- Phool Makhana Kheer Cornflakes shake Pomegranate and Walnut Parfait With Greek Yoghurt Arvi gosht with bhagaray rice Samake chawal Coconut rice and peanut chicken Idli burger Chicken 65 Plain rice or curd rice Paneer Kulfa Saag Coconut- Phool Makhana Kheer Cornflakes shake
Pan Fried Baby Corn / Baby Corn Fry Recipe by Mehathab Manzoor
Crispy Baby Corn Satay Recipe Crispy Baby Corn Satay Recipe #Colourorange This Crispy Baby corn Satay Recipe is a bright and vibrant coloured, delicious recipe of baby corn marinated in spices and yoghurt. Usually, we all go ooh and aah over miniature and these cute and tiny veggies do sell. Baby corn is chiefly corn that’s harvested when it’s undeveloped and before it is pollinated so we get baby corn. The monsoon is a season which is synonymous with happiness. Once it starts raining heavily, your heart craves either for romance or yearning to gorge on lip-smacking, mouth-watering food. Make these Crispy Baby corn Satay Recipe in order to satiate those pitter-patter raindrop craving. . Indonesia is believed to be the real birthplace of satay, but the dish was carried to adjoining countries comprising of Thailand, Malaysia, Singapore, and others. The marinated baby corn is pan-fried or grilled and then served. The sweetness of the baby corn along with the Indian spices makes this satay a spicy delectable and easy-to-make finger food. Serve the Baby Corn Satay along with a peanut dipping sauce as an appetizer and watch it disappear in minutes. Satay is customarily served with satay sauce, which is a fresh peanut sauce. The corn satay with peanut sauce makes it a lip-smacking combo and is relished by every satay lover. Baby corn is a low-calorie vegetable and when cooked with less oil in a pan or grilled makes for a healthy starter. Harjeet Kaur
Bhindi Matar (Okra White Peas) Stir Fry Recipe by Bethica Das
Cooking Instructions 1 Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame. 2 Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well. 3 Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well. 4 Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis. 1 Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame. 1 Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame. 2 Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well. 2 Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well. 3 Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well. 3 Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well. 4 Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis. 4 Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis. 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 Hard Boiled Eggs Buttermilk Pancakes S.O.S (S#@& on a shingle) Glazed Popcorn Simple Cranberry Chicken Salad Perfect Hard Boiled Eggs Buttermilk Pancakes S.O.S (S#@& on a shingle) Glazed Popcorn Simple Cranberry Chicken Salad Instant moong dal halwa Garlic Fries Gizzards with cabbage Paan Delight Lauki halwa tart Gabe's Caramel Cake Tadka Dal Cheela Bull's heart tomato with Feta cheese Turkish style Moong dal magaz Quick Strawberry Pancakes Instant moong dal halwa Garlic Fries Gizzards with cabbage Paan Delight Lauki halwa tart Gabe's Caramel Cake Tadka Dal Cheela Bull's heart tomato with Feta cheese Turkish style Moong dal magaz Quick Strawberry Pancakes