ademchaoua/GeneralTextCorpus huggingface dataset:
Grating Soft Cheeses - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
How to Cut a Fresh Pineapple - Recipes Food and Cooking
First when shopping for a fresh pineapple, I smell the end of it to see if it smells ripe. It should have a sweet pineapple smell, if you don’t smell anything it might not be ripe yet. You can also try to pull a leaf from the center – it should come out easily and entact. The pineapple should be evenly colored and have deep green leaves. Avoid pineapples with brown leaves, bruises or moldy spots. Tools Needed to Cut a Pineapple: Cutting Board Sharp Knife The first thing you want to do is to lay the pineapple on its side and remove the top. Then you cut off the bottom. Stand the pineapple up on the bottom and cut the skin off in strips. If some of the eyes remain you can get them off after the skin is removed. You can use a potato parer to do this. If you want rings cut the pineapple into slices depending on the thickness you want them. You will need to cut out the center core of each slice. If you want chunks, cut the pineapple in half and then into 3 pieces. With your knife remove the core. Then slice up the pineapple into chunks. You can use the pineapple shell as a bowl if you want. Cut the pineapple in half with the leaves intact. Carefully remove the fruit creating a shell.
How to Peel Pearl Onions - Recipes Food and Cooking
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How to Make Mashed Potatoes - Recipes Food and Cooking
What’s the perfect mashed potato? In our house you get a couple of different answers. I think the answer is whatever you grew up on. Mashed potatoes are the perfect comfort food. Number two for me right after macaroni and cheese. We don’t agree on that either… I just love the mashed potatoes being served in the restaurants right now. It is great being able to real ones again instead of those ones in the cans that seemed to be standard fair for way too long. One of the secrets to making fluffed mashed potatoes is to avoid over working them. Use Idaho’s, Russets or Yukon Gold for consistent results. Idaho’s will make a drier mashed potatoes while the Yukon Gold will be the creamiest, with Russets somewhere in the middle. Round whites are less starchy than the ones above and a good choice also. To ensure even cooking, cut all potatoes in roughly the same size. You’ll need about 2 lbs. of potatoes for 4 to 6 servings. Cover with cold water and bring to a boil. I usually add a teaspoon of salt at this point. Cook until potatoes are tender and drain in the pan or a colander. After draining, I usually put the potatoes in the pan over medium heat and make sure all of the water is out. Here are 2 of the ways I most often make mashed potatoes: Add butter, salt and pepper. Use a mixer and mash the potatoes with the beaters until all of the lumps are out. Then slowly add milk as necessary to reach desired consistency. The other way is to use a ricer and put each potato thru it. Usually if I doing this I heat some milk in a pan with salt and pepper. Then I hold the ricer over the pan and add the potatoes. Use a wooden spoon and stir until incorporated. Add the butter and using a wire whisk incorporate the butter. If you need to keep the mashed potatoes warm, put potatoes in a double boiler and keep heated for up to 2 hours over a barely simmering pot of water. Check water often. Cover the potatoes with a lid or foil to keep in the steam. For options you can add a couple cloves of garlic, roasted garlic, caramelized onions, cream cheese, cheddar cheese, bacon, green pepppers, onions, or leave the skins on and on and on. You get the idea, about anything goes.
Roasting Pumpkins - Recipes Food and Cooking
I have bought a bunch of sugar pumpkins and today I roasted some of them so that I could start making some pumpkin butter tomorrow and pumpkin smoothies! Yummy!!! Pick sugar pumpkins that feel heavy for their size, these will have the most pulp in them. Preheat your oven to 350 degrees. I start by slicing them thru the middle. Scoop the seeds out. Put the seeds in a colander to save for roasted pumpkin seeds. Put upside down on your baking sheet. Put them in the oven and then add 2 cups of water to the bottom of the pan. Cook for 30 minutes or until tender when pierced with a fork. Be careful when taking them out of the oven, the steam can quickly burn you if you are not careful. Drain off the water and let the pumpkins cool. Scoop the pumpkin pulp out into a bowl. At this point you can mash it and measure it into freezer bags for pies, breads, basically whatever you can think of. I usually weight mine into 1 lb. bags or measure 1 and 2 cup bags. It really depends on what I think I am going to use it for. If you want to roast the seeds, rinse and clean the seeds of all of the goopy stuff. So technical but for lack of a better word, it works. Rinse well and let drain. Spray a cookie sheet with cooking spray. Spread seeds out in a single layer. Give them a spray of the cooking spray. Sprinkle with salt. Stir. Roast at 350 for about 20 minutes. Take out and see if they are salty enough by tasting a couple. Usually at this point I usually give them a quick spray of cooking spray and add a little more salt. Roast for 5 more minutes or until seeds start turning golden brown.
How to Peel Tomatoes - Recipes Food and Cooking
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How to Seed a Tomato - Recipes Food and Cooking
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How to Segment Citrus Fruits - Recipes Food and Cooking
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Lemons, Limes and Oranges - Recipes Food and Cooking
When choosing lemons, oranges or limes look for ones that are fragrant with brightly colored oily skin. They should be firm, plump, and heavy for their size. Avoid fruits that have blemishes, soft spots, dark spots, or are hard and wrinkled. Zest is the outer colored portion of the citrus peel, it contains the fruits oils and perfumes. The white part the pith is bitter, and can make your dish have a bitter taste. Use a citrus zester to obtain long, thin strands of citrus zest. A zester has five tiny cutting holes that create threadlike strips of peel. Going lengthwise with the zester will produce long strips and if you go around the fruit you will get long curly zest. How To Use A Zester – Press firmly as you draw the zester down along the skin of the fruit. If you do not have a zester, use a vegetable peeler or a small, sharp knife to cut long thin slices. Some recipes will call for grated peel, use your cheese grater or microplane grater for this. Avoid the white part. Use a piece of plastic wrap over the grater to keep the zest from sticking in the holes of the grater. Just shake the zest off of the plastic. If you are using the fruit for zest and juice, grate the zest first and then squeeze the juice. Lemon juice may be stored in a covered container in the refrigerator for a few days or frozen in ice cube trays for future use. 1 medium lemon yields 2-3 tablespoons juice and 2-3 teaspoons zest Candied Orange Zest 2 oranges 3 1/4 cups water 1/3 cup sugar additional sugar for dredging zest strips Wash oranges thoroughly. Carefully trim zest (orange outer layer of peel) in wide strips using a small knife or vegetable peeler. Cut zest strips lengthwise into thin julienne strips. In a small saucepan, bring 1 cup of the water to a boil. Add the orange zest, and boil about 3 minutes. Drain and repeat the boiling for a total of three times, changing the water each time. Drain. In the same saucepan, dissolve the sugar in the remaining 1/4 cup water. Bring the sugar mixture to a boil, and add the orange zest. Simmer over low heat until all the liquid has evaporated, and the zest is covered with the thick syrup, 8 to 10 minutes. Be careful not to caramelize sugar. Remove from the heat, and using a fork, take the strips from the sauce pan and place on a sheet of wax paper. Separate and spread out the strips on the wax paper and allow to cool slightly. Then roll the strips in sugar until well coated and allow to cool completely before storing in an airtight container.
Measuring in the Kitchen - Recipes Food and Cooking
 It is very important to use the right device when measuring in the kitchen, especially in baking or in portion control. Measurements may be either weight or volume. Examples of weight would be ounces or pounds. Examples of volume are teaspoons, cups or pints. It is important to have both. Thermometers are also a measuring device. Ingredients being measured by volume include measuring cups and measuring spoons. There are 2 types of measuring cups, one for liquids which are usually glass, which measure from 1 cup to 1 gallon and the measuring cups we are all familiar with. This image shows the importance of using the correct measuring cup. I used the metal cup to measure 1 cup of water. When I poured it into the liquid measuring cup it was a 1 tablespoon and 1 teaspoon short of a cup. When measuring in the glass measuring cup, you need to look at it at eye level to see it correctly. The measuring cup in the top picture is the exception to that as it has measurements in it so that you can see how much you’ve got by looking into the measuring cup. Then we have our measuring spoons which usually include 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon. THe two measuring spoons on the left in the photo are adjustable measuring spoons. Ladles can also be helpful for measuring in the kitchen and are usually in ounces. You will find the amount of the ounces usually on the handle. Portion scoops are like ice cream scoopers. The higher the number on the scoop, the smaller the capacity. I love using mine for cookies and muffins especially. Thermometers measure the heat or cold. These can include the instant read, digital, candy thermometers, fat thermometers, refrigerator and oven thermometers. Instant read thermometers should never be left in foods that are cooking. Candy and fat thermometers work by raising the mercury contained in a glass container. Do not subject them to quick temperature changes as the glass can break. The instant digital thermometers are very easy to use now and provide quick results when checking foods in the oven, grill or on the stove.
Mold Capacity - Recipes Food and Cooking
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Paillards and Cutlets - Recipes Food and Cooking
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Peeling Peaches - Recipes Food and Cooking
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Mixing Nuts and Fruits into Batter - Recipes Food and Cooking
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Ripening Fruits - Recipes Food and Cooking
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