ademchaoua/GeneralTextCorpus huggingface dataset:
Coconut Curry Chicken Recipe by elroy.galbraith
Cooking Instructions 40 mins 1 Dice chicken breasts. Season with salt, pepper, curry powder, and turmeric. 2 Dice onions, garlic and tomato. 3 In a blender, combine coconut milk, soy sauce, sugar, lemon juice and grated ginger. 4 In a pan or skillet heat oil on high heat. 5 Reduce heat to medium and saute onions, garlic, tomatoes and red pepper flakes. 6 Make space then add chicken slowly, sauteing 5-7 minutes. 7 Add coconut mixture and bring to boil. 8 Add bay leaf, and continue to simmer. 1 Dice chicken breasts. Season with salt, pepper, curry powder, and turmeric. 1 Dice chicken breasts. Season with salt, pepper, curry powder, and turmeric. 2 Dice onions, garlic and tomato. 2 Dice onions, garlic and tomato. 3 In a blender, combine coconut milk, soy sauce, sugar, lemon juice and grated ginger. 3 In a blender, combine coconut milk, soy sauce, sugar, lemon juice and grated ginger. 4 In a pan or skillet heat oil on high heat. 4 In a pan or skillet heat oil on high heat. 5 Reduce heat to medium and saute onions, garlic, tomatoes and red pepper flakes. 5 Reduce heat to medium and saute onions, garlic, tomatoes and red pepper flakes. 6 Make space then add chicken slowly, sauteing 5-7 minutes. 6 Make space then add chicken slowly, sauteing 5-7 minutes. 7 Add coconut mixture and bring to boil. 7 Add coconut mixture and bring to boil. 8 Add bay leaf, and continue to simmer. 8 Add bay leaf, and continue to simmer. 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 MAKE AHEAD HOLIDAY side dish.* Southern Corn Casserole * Yogurt Brined Fried Chicken (& General Fried Chicken How-To) Never-Fail Chocolate Chip Banana Muffins - Vegan Ground Turkey Quick Hash Fluffy Tiramisu Mocha Cotton chiffon Cake MAKE AHEAD HOLIDAY side dish.* Southern Corn Casserole * Yogurt Brined Fried Chicken (& General Fried Chicken How-To) Never-Fail Chocolate Chip Banana Muffins - Vegan Ground Turkey Quick Hash Fluffy Tiramisu Mocha Cotton chiffon Cake Glazed Sweet Potato with Pecans Orzo soup with vegetables Blueberry surprise muffins Quinoa, Chicken, and bean stir fry Japanese Inari Sushi Asian Pork Egg rolls Pickles with Ginger Chicken and Green Bean Casserole Banna Japanese Square Beans Salad Glazed Sweet Potato with Pecans Orzo soup with vegetables Blueberry surprise muffins Quinoa, Chicken, and bean stir fry Japanese Inari Sushi Asian Pork Egg rolls Pickles with Ginger Chicken and Green Bean Casserole Banna Japanese Square Beans Salad
My Peppered Bacon, Tomato And Cheese Dip Recipe by Maureen 😀
Cooking Instructions 10 minutes 1 Chop off the fat off the bacon and grill until cooked. 2 Dice the onion as small as possible. If you put it through a blender dont worry about the size 3 Chop the small cherry tomatoes 4 Grate the cheese 5 Heat up a small sauce pan add the cheese and a little drop of the milk 6 And cream stir 7 Add the rest and stir until the cherse melts into a sauce. 8 Heat up on low stirring until it goes thick then set aside 9 Add onion 10 Heat up a small sauce pan add the cheese and a little drop of the milk 11 And cream stir 12 Add the rest and stir until the cheese melts into a sauce. 13 Heat up on low stirring until it goes thick then set aside. Dip toast. 1 Chop off the fat off the bacon and grill until cooked. 1 Chop off the fat off the bacon and grill until cooked. 2 Dice the onion as small as possible. If you put it through a blender dont worry about the size 2 Dice the onion as small as possible. If you put it through a blender dont worry about the size 3 Chop the small cherry tomatoes 3 Chop the small cherry tomatoes 4 Grate the cheese 4 Grate the cheese 5 Heat up a small sauce pan add the cheese and a little drop of the milk 5 Heat up a small sauce pan add the cheese and a little drop of the milk 6 And cream stir 6 And cream stir 7 Add the rest and stir until the cherse melts into a sauce. 7 Add the rest and stir until the cherse melts into a sauce. 8 Heat up on low stirring until it goes thick then set aside 8 Heat up on low stirring until it goes thick then set aside 9 Add onion 9 Add onion 10 Heat up a small sauce pan add the cheese and a little drop of the milk 10 Heat up a small sauce pan add the cheese and a little drop of the milk 11 And cream stir 11 And cream stir 12 Add the rest and stir until the cheese melts into a sauce. 12 Add the rest and stir until the cheese melts into a sauce. 13 Heat up on low stirring until it goes thick then set aside. Dip toast. 13 Heat up on low stirring until it goes thick then set aside. Dip toast. 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 Sausage, Mushroom, Asparagus Delight Cucumber, Tomato, & Onion Salad Curry Chicken - Caribbean Style Banana Pudding South Chili Sausage, Mushroom, Asparagus Delight Cucumber, Tomato, & Onion Salad Curry Chicken - Caribbean Style Banana Pudding South Chili Crunchy Corn Puff mandazi Dates Chicken Kosha Khichdi Piped DanWaken Semolina Curry Chicken - Caribbean Style Bhanpa ilish(steamed hilsha) Roti sandwich Poha vada Crunchy Corn Puff mandazi Dates Chicken Kosha Khichdi Piped DanWaken Semolina Curry Chicken - Caribbean Style Bhanpa ilish(steamed hilsha) Roti sandwich Poha vada
Roti Sandwich Recipe by Nirali Desai
Cooking Instructions 20 minutes 1 There are 4 rotis in one roti sandwich. 2 First take one roti apply butter and chutney after that put boiled potatoes and capsicum ring add grated cheese and add pinch of salt pepper and chaat masala 3 Put roti over it apply butter and coriander chutney put tomato and cucumber add grated cheese and add pinch of salt pepper and chaat masala 4 Put roti over it apply butter and coriander chutney put onion add grated cheese and add pinch of salt pepper and chaat masala 5 Put roti over it applying butter and chutney 6 Now take a pan put ghee or butter put roti sandwich fry from both sides your roti sandwich is ready... 1 There are 4 rotis in one roti sandwich. 1 There are 4 rotis in one roti sandwich. 2 First take one roti apply butter and chutney after that put boiled potatoes and capsicum ring add grated cheese and add pinch of salt pepper and chaat masala 2 First take one roti apply butter and chutney after that put boiled potatoes and capsicum ring add grated cheese and add pinch of salt pepper and chaat masala 3 Put roti over it apply butter and coriander chutney put tomato and cucumber add grated cheese and add pinch of salt pepper and chaat masala 3 Put roti over it apply butter and coriander chutney put tomato and cucumber add grated cheese and add pinch of salt pepper and chaat masala 4 Put roti over it apply butter and coriander chutney put onion add grated cheese and add pinch of salt pepper and chaat masala 4 Put roti over it apply butter and coriander chutney put onion add grated cheese and add pinch of salt pepper and chaat masala 5 Put roti over it applying butter and chutney 5 Put roti over it applying butter and chutney 6 Now take a pan put ghee or butter put roti sandwich fry from both sides your roti sandwich is ready... 6 Now take a pan put ghee or butter put roti sandwich fry from both sides your roti sandwich is ready... 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 Sausage, Mushroom, Asparagus Delight Cucumber, Tomato, & Onion Salad Curry Chicken - Caribbean Style Banana Pudding South Chili Sausage, Mushroom, Asparagus Delight Cucumber, Tomato, & Onion Salad Curry Chicken - Caribbean Style Banana Pudding South Chili Khichdi My peppered Bacon, tomato and Cheese dip Piped DanWaken Semolina Curry Chicken - Caribbean Style Bhanpa ilish(steamed hilsha) Poha vada Sausage rolls Upma Arhar daal Cabbage sandwich Khichdi My peppered Bacon, tomato and Cheese dip Piped DanWaken Semolina Curry Chicken - Caribbean Style Bhanpa ilish(steamed hilsha) Poha vada Sausage rolls Upma Arhar daal Cabbage sandwich
Slow Cooker Curry Chicken And Easy Rice And Peas Recipe by iluvCookiee
Cooking Instructions 5 mins 1 Place carrots and onion at bottom of slow cooker. 2 Put chicken in slow cooker 3 In separate bowl, mix cream of chicken, curry, garlic salt and seasoning. Spoon over chicken 4 Separate 2 biscuits into a out 10-12 pieces. Form pieces into spinners (oblong dumplings) and place on top of everything. 5 Let cook on low for 5-7 hours 6 For rice and peas: put rice in rice cooker and add coconut milk instead of water. 7 Add as many beans as you want and turn on rice cooker. 8 (For color) add soy sauce at the end of the cooking process and stir rice with rice spoon. 9 Serve chicken over rice and enjoy! 1 Place carrots and onion at bottom of slow cooker. 1 Place carrots and onion at bottom of slow cooker. 2 Put chicken in slow cooker 2 Put chicken in slow cooker 3 In separate bowl, mix cream of chicken, curry, garlic salt and seasoning. Spoon over chicken 3 In separate bowl, mix cream of chicken, curry, garlic salt and seasoning. Spoon over chicken 4 Separate 2 biscuits into a out 10-12 pieces. Form pieces into spinners (oblong dumplings) and place on top of everything. 4 Separate 2 biscuits into a out 10-12 pieces. Form pieces into spinners (oblong dumplings) and place on top of everything. 5 Let cook on low for 5-7 hours 5 Let cook on low for 5-7 hours 6 For rice and peas: put rice in rice cooker and add coconut milk instead of water. 6 For rice and peas: put rice in rice cooker and add coconut milk instead of water. 7 Add as many beans as you want and turn on rice cooker. 7 Add as many beans as you want and turn on rice cooker. 8 (For color) add soy sauce at the end of the cooking process and stir rice with rice spoon. 8 (For color) add soy sauce at the end of the cooking process and stir rice with rice spoon. 9 Serve chicken over rice and enjoy! 9 Serve chicken 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 Spicy Coconut Shrimp Soup Chocolate Peanut Butter Dream Cookies Easy Pumpkin Dip with Ginger Snaps Chicken stuffing casserole Thanksgiving Dressing (Southern style) Spicy Coconut Shrimp Soup Chocolate Peanut Butter Dream Cookies Easy Pumpkin Dip with Ginger Snaps Chicken stuffing casserole Thanksgiving Dressing (Southern style) Peanut butter chocolate popcorn Pina Colada Jello Shots Tilapia in Mustard gravy Pancakes❤️ Ivy gourd/Tindora fry(kovakkai) Pesto Potatoes Raw Powerhouse Cookies Slow baked quinces of Constantinople Easy Pumpkin Dip with Ginger Snaps Spicy sombrero salad Peanut butter chocolate popcorn Pina Colada Jello Shots Tilapia in Mustard gravy Pancakes❤️ Ivy gourd/Tindora fry(kovakkai) Pesto Potatoes Raw Powerhouse Cookies Slow baked quinces of Constantinople Easy Pumpkin Dip with Ginger Snaps Spicy sombrero salad
Chicken Curry Over Rice Recipe by lonnie muncy
Cooking Instructions 1 hour 1 Cook the rice as directed on the package. Note: You can use any kind of rice you wish. 2 Add butter to a stock pot on medium high heat, then add celery and the onion and sauté 3 Turn down the stove to medium, then add stock and cream of Mushroom soup, coconut milk stir 4 Add half and half stir 5 Note: curry is a aquired taste and we use a lot in this dish. Only add a little at a time until the spices are good for you 6 Add the curry, corriander and cumin and stir 7 Simmer 15 to 20 minutes and serve over cooked rice 8 Add any or all condiments (Optional) 1 Cook the rice as directed on the package. Note: You can use any kind of rice you wish. 1 Cook the rice as directed on the package. Note: You can use any kind of rice you wish. 2 Add butter to a stock pot on medium high heat, then add celery and the onion and sauté 2 Add butter to a stock pot on medium high heat, then add celery and the onion and sauté 3 Turn down the stove to medium, then add stock and cream of Mushroom soup, coconut milk stir 3 Turn down the stove to medium, then add stock and cream of Mushroom soup, coconut milk stir 4 Add half and half stir 4 Add half and half stir 5 Note: curry is a aquired taste and we use a lot in this dish. Only add a little at a time until the spices are good for you 5 Note: curry is a aquired taste and we use a lot in this dish. Only add a little at a time until the spices are good for you 6 Add the curry, corriander and cumin and stir 6 Add the curry, corriander and cumin and stir 7 Simmer 15 to 20 minutes and serve over cooked rice 7 Simmer 15 to 20 minutes and serve over cooked rice 8 Add any or all condiments (Optional) 8 Add any or all condiments (Optional) 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 Honey BBQ Baked Chicken Wings Philadelphia cheesecake (classic) Baked barbecue chicken thighs Blueberry Cobbler Broccoli Cheese Casserole Honey BBQ Baked Chicken Wings Philadelphia cheesecake (classic) Baked barbecue chicken thighs Blueberry Cobbler Broccoli Cheese Casserole AMIEs Carrots & Apricot Bread Bacon wrapped lemon pepper pork loin Pizza Subs Salade gegrilde kip Mike's Negima Yakitori Crèpe Bites Sally's Beans Apple Streusel Cheesecake Bars Sriracha Feta Burgers or Meatballs Ma G's Avocado and Carrot Sandwhich AMIEs Carrots & Apricot Bread Bacon wrapped lemon pepper pork loin Pizza Subs Salade gegrilde kip Mike's Negima Yakitori Crèpe Bites Sally's Beans Apple Streusel Cheesecake Bars Sriracha Feta Burgers or Meatballs Ma G's Avocado and Carrot Sandwhich
Thai Coconut Curry Soup Recipe by Mrsrachaelr
Delicious Thai-style Soup Curry with Shiitake Powder Delicious Thai-style Soup Curry with Shiitake Powder Adding Shiitake powder to any type of curry makes it more delicious, but as Thai curries use herbs, it pairs perfectly with dried Shiitake! Shiitake has 2 types of aroma, the scent picked up by the nose before we eat it, and the smell that rises up from deep inside our throat after swallowing it. The latter scent is stronger for Shiitake, so it also amplifies spices' aroma and other ingredients. Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. Tips and tricks: Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. "Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020 Our presentation: Tony Sugimoto
Simple Thai Chicken Curry Recipe by Vernon
Cooking Instructions 30 mins 1 Cut the chicken into strips, spice with chicken spice, and set aside 2 Heat the butter, and fry the onions, garlic, until translucent 3 Add the mushrooms and chicken, and fry until chicken is no longer pink (about 5-10mins). 4 Add the baby marrow, chicken stock, Thai green curry paste, and coconut cream, and bring to boil. (You can reduce the amount of curry paste, depending on how hot you enjoy your food). 5 Reduce heat, and simmer for about 15-20mins on low heat, stirring regularly. If need be, extra curry paste can be added for a stronger flavour 6 Remove from heat and serve on a bed of Pad Thai Noodles 1 Cut the chicken into strips, spice with chicken spice, and set aside 1 Cut the chicken into strips, spice with chicken spice, and set aside 2 Heat the butter, and fry the onions, garlic, until translucent 2 Heat the butter, and fry the onions, garlic, until translucent 3 Add the mushrooms and chicken, and fry until chicken is no longer pink (about 5-10mins). 3 Add the mushrooms and chicken, and fry until chicken is no longer pink (about 5-10mins). 4 Add the baby marrow, chicken stock, Thai green curry paste, and coconut cream, and bring to boil. (You can reduce the amount of curry paste, depending on how hot you enjoy your food). 4 Add the baby marrow, chicken stock, Thai green curry paste, and coconut cream, and bring to boil. (You can reduce the amount of curry paste, depending on how hot you enjoy your food). 5 Reduce heat, and simmer for about 15-20mins on low heat, stirring regularly. If need be, extra curry paste can be added for a stronger flavour 5 Reduce heat, and simmer for about 15-20mins on low heat, stirring regularly. If need be, extra curry paste can be added for a stronger flavour 6 Remove from heat and serve on a bed of Pad Thai Noodles 6 Remove from heat and serve on a bed of Pad Thai Noodles 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 Adobo - Filipino style Easy Lasagna Avocado Egg Sandwich CREAMY CARMEL CRUNCH BARS Jello Pie Chicken Adobo - Filipino style Easy Lasagna Avocado Egg Sandwich CREAMY CARMEL CRUNCH BARS Jello Pie Veggie Chicken pasta Bacon wrap stuff chicken Crock pot stuff meatloaf Split Pea and Ham Soup Easy Lasagna Apple Rose Pastries Stewed Shredded Chicken Chicken Adobo - Filipino style Buttered Shrimp Monkey Butter Veggie Chicken pasta Bacon wrap stuff chicken Crock pot stuff meatloaf Split Pea and Ham Soup Easy Lasagna Apple Rose Pastries Stewed Shredded Chicken Chicken Adobo - Filipino style Buttered Shrimp Monkey Butter
Old Kale With Ginger And Garlic Recipe by curtis
Old Kale with Ginger and Garlic Cooking Instructions Fast 1 Roughly chop the green (maybe turning somewhat yellow) leaves of the kale 2 Roughly chop the stems (and attendant stray leaves) 3 Chop or slice as much fresh ginger as you get a hold of 4 Quickly sear the ginger in the oil under high heat then dump in the kale stems. Toss them as they lose water. Take your time. Dump in the kale leaves. Let them cook down. 5 Throw in as much minced garlic as you think your lowest common denominator eater can handle along with a toss or two of soy sauce. Use maximum heat to rid the water, tossing all the time. Just a minute or two. 6 You could squeeze a bit of lemon if you are fancy and all that 1 Roughly chop the green (maybe turning somewhat yellow) leaves of the kale 1 Roughly chop the green (maybe turning somewhat yellow) leaves of the kale 2 Roughly chop the stems (and attendant stray leaves) 2 Roughly chop the stems (and attendant stray leaves) 3 Chop or slice as much fresh ginger as you get a hold of 3 Chop or slice as much fresh ginger as you get a hold of 4 Quickly sear the ginger in the oil under high heat then dump in the kale stems. Toss them as they lose water. Take your time. Dump in the kale leaves. Let them cook down. 4 Quickly sear the ginger in the oil under high heat then dump in the kale stems. Toss them as they lose water. Take your time. Dump in the kale leaves. Let them cook down. 5 Throw in as much minced garlic as you think your lowest common denominator eater can handle along with a toss or two of soy sauce. Use maximum heat to rid the water, tossing all the time. Just a minute or two. 5 Throw in as much minced garlic as you think your lowest common denominator eater can handle along with a toss or two of soy sauce. Use maximum heat to rid the water, tossing all the time. Just a minute or two. 6 You could squeeze a bit of lemon if you are fancy and all that 6 You could squeeze a bit of lemon if you are fancy and all that 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 Curry Chicken Taco Salad Lemon Chicken Enchilada Ravioli Faux Chicken Parmagiana Curry Chicken Taco Salad Lemon Chicken Enchilada Ravioli Faux Chicken Parmagiana Mango Pulao Stuffed brinjal Green Salad Maggi Grapes juice Masoor Dal khichdi Vermicelli Vegetable Pulao Whipped chocolate ice cream 🍦 Red Cabbage & Apple Soup Taco Salad Mango Pulao Stuffed brinjal Green Salad Maggi Grapes juice Masoor Dal khichdi Vermicelli Vegetable Pulao Whipped chocolate ice cream 🍦 Red Cabbage & Apple Soup Taco Salad