ademchaoua/GeneralTextCorpus huggingface dataset:
Pappaw’s Jalapeño Cornbread Recipe by 1953kenny
Cooking Instructions 25 minutes 1 Preheat oven to 425 degrees. 2 Mix all dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a large mixing bowl 3 Add eggs, melted butter, buttermilk, and milk to bowl. Mix together well. Make sure mixture is loose. Add additional milk if needed. 4 Add in canned corn, onions, jalapeños, and cheddar cheese. Mix well. 5 Pour into greased muffin tins. Also, can be cooked in cast iron skillet. My 12 muffin tins don’t hold it all. So, I cook the rest in a small cast iron skillet. 6 Bake in 425 degree oven for 25 minutes. Enjoy. 1 Preheat oven to 425 degrees. 1 Preheat oven to 425 degrees. 2 Mix all dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a large mixing bowl 2 Mix all dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a large mixing bowl 3 Add eggs, melted butter, buttermilk, and milk to bowl. Mix together well. Make sure mixture is loose. Add additional milk if needed. 3 Add eggs, melted butter, buttermilk, and milk to bowl. Mix together well. Make sure mixture is loose. Add additional milk if needed. 4 Add in canned corn, onions, jalapeños, and cheddar cheese. Mix well. 4 Add in canned corn, onions, jalapeños, and cheddar cheese. Mix well. 5 Pour into greased muffin tins. Also, can be cooked in cast iron skillet. My 12 muffin tins don’t hold it all. So, I cook the rest in a small cast iron skillet. 5 Pour into greased muffin tins. Also, can be cooked in cast iron skillet. My 12 muffin tins don’t hold it all. So, I cook the rest in a small cast iron skillet. 6 Bake in 425 degree oven for 25 minutes. Enjoy. 6 Bake in 425 degree oven for 25 minutes. 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 Mommy sauce Red Beans & Rice Amie’s PUTO cheese Ann's Monster Cookies Homemade Naan Bread Mommy sauce Red Beans & Rice Amie’s PUTO cheese Ann's Monster Cookies Homemade Naan Bread Coconut Ice Cream Death by Chocolate Bundt Cake Milky Chocolate Swirl Bread 🍞 Kharbooz ka Meetha Hot sauce for meats Mashed potato fritters /pakora بیف آلو گوشت شوربہ Limesoda Soba Noodles Vanilla Raspberry Tart Coconut Ice Cream Death by Chocolate Bundt Cake Milky Chocolate Swirl Bread 🍞 Kharbooz ka Meetha Hot sauce for meats Mashed potato fritters /pakora بیف آلو گوشت شوربہ Limesoda Soba Noodles Vanilla Raspberry Tart
Fried Garlic Shoots And Pork Seasoned With Homemade Garlic Soy Sauce Recipe by Akira&Yukari's kitchen
Suan Ni Bai Rou (Boiled Sliced Pork with Garlic Sauce) Suan Ni Bai Rou (Boiled Sliced Pork with Garlic Sauce) Suan Ni Bai Rou can be translated loosely as "white meat with grated garlic"; suan ni means grated garlic and bai rou is white meat. Don't be fooled by how complex and fancy this dish is usually presented. It's actually very simple to make. The key is to boil the pork with rice wine, ginger, and star anise until tender and juicy with no porky smell. The main ingredient is pork belly, and served with a few veggie options such as cucumber and tomato. The choice of meat cut for the sliced pork with garlic sauce is usually pork belly. If you want to use something leaner, you can use pork shoulder. However, keep in mind that the meat texture will be firmer after being boiled than the pork belly. With the pork belly, you can even slice off the skin before boiling if you don't like it. I found that the skin adds texture to the meat. Youtube video: Julie - Mrs. Lin's Kitchen
Jambalaya Recipe by J.A.B.
Cooking Instructions 1 In a large pot coated with olive oil over medium heat, cook the chicken and sausage for 10-15 minutes. Remove from pot. 2 Add the onions, peppers and celery to the pot. Cook until the onions are slightly translucent. Around 5 minutes. Stir in the seasonings. 3 Put the chicken and sausages back into the pot. Cook together for around 5 minutes. 4 Pour in the broth and tomatoes. Increase heat to medium high and bring to a boil. 5 Once boiling, add the rice. Stir, place the lid on the pot, reduce heat to low, and cook for 30 to 35 minutes. 6 At the end, stir together and fluff the rice. 7 Enjoy! 1 In a large pot coated with olive oil over medium heat, cook the chicken and sausage for 10-15 minutes. Remove from pot. 1 In a large pot coated with olive oil over medium heat, cook the chicken and sausage for 10-15 minutes. Remove from pot. 2 Add the onions, peppers and celery to the pot. Cook until the onions are slightly translucent. Around 5 minutes. Stir in the seasonings. 2 Add the onions, peppers and celery to the pot. Cook until the onions are slightly translucent. Around 5 minutes. Stir in the seasonings. 3 Put the chicken and sausages back into the pot. Cook together for around 5 minutes. 3 Put the chicken and sausages back into the pot. Cook together for around 5 minutes. 4 Pour in the broth and tomatoes. Increase heat to medium high and bring to a boil. 4 Pour in the broth and tomatoes. Increase heat to medium high and bring to a boil. 5 Once boiling, add the rice. Stir, place the lid on the pot, reduce heat to low, and cook for 30 to 35 minutes. 5 Once boiling, add the rice. Stir, place the lid on the pot, reduce heat to low, and cook for 30 to 35 minutes. 6 At the end, stir together and fluff the rice. 6 At the end, stir together and fluff the rice. 7 Enjoy! 7 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 Best Keto Pancakes Biscuits Simple Garlic Bread Mum’s Irish Apple cake Strawberries 'and Cream Oatmeal Cookies Best Keto Pancakes Biscuits Simple Garlic Bread Mum’s Irish Apple cake Strawberries 'and Cream Oatmeal Cookies Basic Spaghetti Mushrooms and ricotta ravioli (V) with butter and sage Puran Cake or Puran Poli Cake French roll toast Matar panner Rhubarb flumble (flapjack+crumble) Maja Blanca Homemade Oat Milk Seed and raisin flapjack White cheesy pasta Basic Spaghetti Mushrooms and ricotta ravioli (V) with butter and sage Puran Cake or Puran Poli Cake French roll toast Matar panner Rhubarb flumble (flapjack+crumble) Maja Blanca Homemade Oat Milk Seed and raisin flapjack White cheesy pasta
Jambalaya Recipe by LexiiMueller
Jambalaya Cooking Instructions 1 In a large pot heat olive oil on medium heat and add in green and red peppers, onion, and celery. Season with salt and pepper. Cook 5 minutes. 2 Stir in chicken and season with salt, pepper, and oregano. Cook 5 minutes. 3 Stir in smoked sausage, garlic, and tomato paste. Cook 1 minute. 4 Add chicken or veggie broth, crushed tomatoes, rice, and old bay seasoning. Reduce heat to medium low, cover with lid, and cook 20 minutes. 5 Add shrimp, cook 3-5 minutes. Stir in green onions and serve. 1 In a large pot heat olive oil on medium heat and add in green and red peppers, onion, and celery. Season with salt and pepper. Cook 5 minutes. 1 In a large pot heat olive oil on medium heat and add in green and red peppers, onion, and celery. Season with salt and pepper. Cook 5 minutes. 2 Stir in chicken and season with salt, pepper, and oregano. Cook 5 minutes. 2 Stir in chicken and season with salt, pepper, and oregano. Cook 5 minutes. 3 Stir in smoked sausage, garlic, and tomato paste. Cook 1 minute. 3 Stir in smoked sausage, garlic, and tomato paste. Cook 1 minute. 4 Add chicken or veggie broth, crushed tomatoes, rice, and old bay seasoning. Reduce heat to medium low, cover with lid, and cook 20 minutes. 4 Add chicken or veggie broth, crushed tomatoes, rice, and old bay seasoning. Reduce heat to medium low, cover with lid, and cook 20 minutes. 5 Add shrimp, cook 3-5 minutes. Stir in green onions and serve. 5 Add shrimp, cook 3-5 minutes. Stir in green onions 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 Easy Small Batch Guacamole Super moist carrot cake 🥕 Oven baked crispy chicken wings I Can't Believe It's Not a Reuben Dip Chocolate Reeses pieces cookies in muffin tins Easy Small Batch Guacamole Super moist carrot cake 🥕 Oven baked crispy chicken wings I Can't Believe It's Not a Reuben Dip Chocolate Reeses pieces cookies in muffin tins Moist sponge cake Healthy chocolate pudding Sherry Butternaise Tomato banana smoothie Homemade Spaghetti Johnny Cakes Spicy Casserole Apricot Couscous Jeera cookies Jowar and Wheat Flour Masala Puris Moist sponge cake Healthy chocolate pudding Sherry Butternaise Tomato banana smoothie Homemade Spaghetti Johnny Cakes Spicy Casserole Apricot Couscous Jeera cookies Jowar and Wheat Flour Masala Puris
Creole Crawfish Etouffe With Grape Tomatoes Recipe by alley927cat
Cooking Instructions 45 mins to 1 hr 1 Combine softened butter and flour in a skillet to make a roux. Cook to the carmel color. Should it be a bit dry, add vegatable or seafood stock to maintain creamy consistency. 2 Add onions, celery, peppers, and spices, gradually adding stock to maintain consistency. Cook stirring often until veggies soften. 3 Fold in crawfish until thoroughly incorporated. Add stock and extra butter to tighten consistency. Add tomatoes. Use cornstarch slurry if sauce is not thick enough. 4 Add Tony's and Tobasco liberally. Serve over rice and enjoy! 1 Combine softened butter and flour in a skillet to make a roux. Cook to the carmel color. Should it be a bit dry, add vegatable or seafood stock to maintain creamy consistency. 1 Combine softened butter and flour in a skillet to make a roux. Cook to the carmel color. Should it be a bit dry, add vegatable or seafood stock to maintain creamy consistency. 2 Add onions, celery, peppers, and spices, gradually adding stock to maintain consistency. Cook stirring often until veggies soften. 2 Add onions, celery, peppers, and spices, gradually adding stock to maintain consistency. Cook stirring often until veggies soften. 3 Fold in crawfish until thoroughly incorporated. Add stock and extra butter to tighten consistency. Add tomatoes. Use cornstarch slurry if sauce is not thick enough. 3 Fold in crawfish until thoroughly incorporated. Add stock and extra butter to tighten consistency. Add tomatoes. Use cornstarch slurry if sauce is not thick enough. 4 Add Tony's and Tobasco liberally. Serve over rice and enjoy! 4 Add Tony's and Tobasco liberally. Serve over rice and 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 Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Greek Mussaka Matumbo stew Sweet Matumbo stew Stewed Fish fillet Mango kheer Baked Garlic Crab Baked corn on the cob How much cake batter in a pan? Simple DH boxed cake doctored Steak on stove!! Greek Mussaka Matumbo stew Sweet Matumbo stew Stewed Fish fillet Mango kheer Baked Garlic Crab Baked corn on the cob How much cake batter in a pan? Simple DH boxed cake doctored Steak on stove!!
Scain's Rigatoni Bolognese Recipe by Scain
Cooking Instructions 1 Add olive oil to a large skillet on medium heat. Add celery, carrot, shallot, red pepper. Cook 5 min 2 Add garlic, ground beef, salt and pepper. Once meat is browned, add can of tomatoes, paste, wine and oregano. Cook on a simmer for about 20 min. 3 Add mascarpone and heavy cream, turn heat to low. Stir, then cover. Cook 10 min. 4 Boil water for pasta, cook until all dente and drain. Add to skillet. Let cook a few min stirring so sauce gets in the rigatoni. 5 To serve, garnish with parm and basil. 1 Add olive oil to a large skillet on medium heat. Add celery, carrot, shallot, red pepper. Cook 5 min 1 Add olive oil to a large skillet on medium heat. Add celery, carrot, shallot, red pepper. Cook 5 min 2 Add garlic, ground beef, salt and pepper. Once meat is browned, add can of tomatoes, paste, wine and oregano. Cook on a simmer for about 20 min. 2 Add garlic, ground beef, salt and pepper. Once meat is browned, add can of tomatoes, paste, wine and oregano. Cook on a simmer for about 20 min. 3 Add mascarpone and heavy cream, turn heat to low. Stir, then cover. Cook 10 min. 3 Add mascarpone and heavy cream, turn heat to low. Stir, then cover. Cook 10 min. 4 Boil water for pasta, cook until all dente and drain. Add to skillet. Let cook a few min stirring so sauce gets in the rigatoni. 4 Boil water for pasta, cook until all dente and drain. Add to skillet. Let cook a few min stirring so sauce gets in the rigatoni. 5 To serve, garnish with parm and basil. 5 To serve, garnish with parm and basil. 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 Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Parmesan Chili Lime Ramen Chocolate Hunny Pots Chicken bullion chicken Steamed Savoury Turnip Meringue & Fish Yellow curry with chicken ^Chicken Salad ^ Watermelon Cooler Fruit ice cream Truffle Miso soup Eggplant in mild broth Parmesan Chili Lime Ramen Chocolate Hunny Pots Chicken bullion chicken Steamed Savoury Turnip Meringue & Fish Yellow curry with chicken ^Chicken Salad ^ Watermelon Cooler Fruit ice cream Truffle Miso soup Eggplant in mild broth
Fruit Ice Cream Pudding Recipe by Sakshi
Banana Pudding Ice Cream Banana Pudding Ice Cream What You’ll Need: - Half & Half (or Heavy Cream + Milk) - Sweetened Condensed Milk - 1 Banana Cream Pudding Mix - 2 Bananas - Vanilla Wafers (or Nilla) - 1 Big Bowl, 2 Small Separate Bowls ——————————————————— Recipe: - Put 1 Can of Sweetened Condensed Milk in Bowl - Add in Half of Banana Cream Pudding Mix - Mix those 2 Together - In Separate Bowl, Add Half & Half + Rest of Banana Cream Pudding Mix then Mix and let it Sit Aside - In Another Bowl, Mash up 1 Whole Banana and make it a “Banana Cream” - Then Crush up Vanilla Wafers while It’s still in Package - Cut 1 Banana into Slices on Cutting Board - Now, Add in the Mixed Pudding into the Condensed Milk Mixture, Stir then add in the REAL Banana Mix, Stir and then Add in More than Half of the Vanilla Wafers - Then, Add in 2 Cups of Half and Half into Mixture and Stir Until Mixture is Complete - Now, Add in Half of Sliced Bananas into the Mixture. - Pour Ice Cream into Bowl that You will Use to Freeze Ice Cream. - Add on Toppings, Vanilla Wafers + Bananas on Top - Freeze for a Whole Day! SimplyVicky23
Mango Ice Cream Recipe by Mithu Majumder
Cooking Instructions 15min 1 Wash and peel the mangoes, chopped the mangoes. 2 In a blender jar add chopped mangoes and blend it into paste. 3 Put the mango pulp in a blender jar. Add fresh cream, condensed milk and blend till smooth. 4 Pour the mixture in a air tight container with a tight fitting lid and keep it in freezer for 2-3hrs. 5 After 2-3 hrs take out the container from the freezer and open it and blend it again. 6 Then transfer it into a air tight container again and keep it in freezer for 8-10hrs. After 10hrs mango ice-cream is ready. Scoop it and put it in a serving bowl. Garnish it with cherry or mint leaves. 1 Wash and peel the mangoes, chopped the mangoes. 1 Wash and peel the mangoes, chopped the mangoes. 2 In a blender jar add chopped mangoes and blend it into paste. 2 In a blender jar add chopped mangoes and blend it into paste. 3 Put the mango pulp in a blender jar. Add fresh cream, condensed milk and blend till smooth. 3 Put the mango pulp in a blender jar. Add fresh cream, condensed milk and blend till smooth. 4 Pour the mixture in a air tight container with a tight fitting lid and keep it in freezer for 2-3hrs. 4 Pour the mixture in a air tight container with a tight fitting lid and keep it in freezer for 2-3hrs. 5 After 2-3 hrs take out the container from the freezer and open it and blend it again. 5 After 2-3 hrs take out the container from the freezer and open it and blend it again. 6 Then transfer it into a air tight container again and keep it in freezer for 8-10hrs. After 10hrs mango ice-cream is ready. Scoop it and put it in a serving bowl. Garnish it with cherry or mint leaves. 6 Then transfer it into a air tight container again and keep it in freezer for 8-10hrs. After 10hrs mango ice-cream is ready. Scoop it and put it in a serving bowl. Garnish it with cherry or mint 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 Chicken tikka pizza Salisbury Steak Auntie’s Sautéed Mushrooms Arabic ice cream Montreal Baked Chicken Chicken tikka pizza Salisbury Steak Auntie’s Sautéed Mushrooms Arabic ice cream Montreal Baked Chicken Rava idli with dahiya pudina chutney Malai bread Limca soda Maggi pakore Beetroot quinoa salad Aloo chokha Tuna Beetroot nicoise Drumstick, rawmango pulusu Chiken Manchurian Pinwheel Samosa Rava idli with dahiya pudina chutney Malai bread Limca soda Maggi pakore Beetroot quinoa salad Aloo chokha Tuna Beetroot nicoise Drumstick, rawmango pulusu Chiken Manchurian Pinwheel Samosa
Miso Soup With Ramen Noodles Recipe by Boca de Fogo
Cooking Instructions 20 mins 1 Place the chopped seaweed in a small bowl with 1/2 cup water. Set aside. 2 In a sauce pan, bring the broth to a boil and add the Ramen noodles cooking for 3 minutes. Break apart as they boil. 3 Reduce heat to medium-low and add the seaweed as well as the soaking liquid (water) and the tofu. 4 In a bowl, measure the miso paste and carefully add 1/2 cup of the hot broth. Whisk together until smooth. Add the miso mixture into the broth and mix well. 5 Spoon into a bowl and add chopped green onion and enjoy!! 1 Place the chopped seaweed in a small bowl with 1/2 cup water. Set aside. 1 Place the chopped seaweed in a small bowl with 1/2 cup water. Set aside. 2 In a sauce pan, bring the broth to a boil and add the Ramen noodles cooking for 3 minutes. Break apart as they boil. 2 In a sauce pan, bring the broth to a boil and add the Ramen noodles cooking for 3 minutes. Break apart as they boil. 3 Reduce heat to medium-low and add the seaweed as well as the soaking liquid (water) and the tofu. 3 Reduce heat to medium-low and add the seaweed as well as the soaking liquid (water) and the tofu. 4 In a bowl, measure the miso paste and carefully add 1/2 cup of the hot broth. Whisk together until smooth. Add the miso mixture into the broth and mix well. 4 In a bowl, measure the miso paste and carefully add 1/2 cup of the hot broth. Whisk together until smooth. Add the miso mixture into the broth and mix well. 5 Spoon into a bowl and add chopped green onion and enjoy!! 5 Spoon into a bowl and add chopped green onion and 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 Grinch kabobs GYOZA（pan-fried dumplings） Chimichurri Pork Sauce Vegetable beef soup Grinch kabobs GYOZA（pan-fried dumplings） Chimichurri Pork Sauce Vegetable beef soup Pork Sauce Porridge beans Jollof spaghs Delicious cin cin Moi moi and arish potatoes with cabbage souce Curried Carrot and Plantain Fondant Browned Rice with Spicy fried chicken Gluten free sweet and sour shrimp Kanten Wagashi: Marble Homemade Egg Noodles Pork Sauce Porridge beans Jollof spaghs Delicious cin cin Moi moi and arish potatoes with cabbage souce Curried Carrot and Plantain Fondant Browned Rice with Spicy fried chicken Gluten free sweet and sour shrimp Kanten Wagashi: Marble Homemade Egg Noodles