ademchaoua/GeneralTextCorpus huggingface dataset:
Orange Chicken Recipe by Jon Michelena
Cooking Instructions 60 minutes 1 Marinade the chicken with the garlic, ginger, pepper, salt, and soy sauce. Let it marinate 1/2 hour. Sprinkle the chicken with the cornstarch. 2 Heat a pan with the vegetable oil and brown the chicken. In a bowl, combine the vinegar, sugar, and orange juice. 3 Add the liquid to the chicken, cover, and cook over moderate heat for 12 minutes per side. At low heat, reduce the liquid to thicken if necessary. 4 Serve with rice. 1 Marinade the chicken with the garlic, ginger, pepper, salt, and soy sauce. Let it marinate 1/2 hour. Sprinkle the chicken with the cornstarch. 1 Marinade the chicken with the garlic, ginger, pepper, salt, and soy sauce. Let it marinate 1/2 hour. Sprinkle the chicken with the cornstarch. 2 Heat a pan with the vegetable oil and brown the chicken. In a bowl, combine the vinegar, sugar, and orange juice. 2 Heat a pan with the vegetable oil and brown the chicken. In a bowl, combine the vinegar, sugar, and orange juice. 3 Add the liquid to the chicken, cover, and cook over moderate heat for 12 minutes per side. At low heat, reduce the liquid to thicken if necessary. 3 Add the liquid to the chicken, cover, and cook over moderate heat for 12 minutes per side. At low heat, reduce the liquid to thicken if necessary. 4 Serve with rice. 4 Serve with 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 French Ratatouille Recipe ｜ Traditional Home Cooking from Pixar’s Ratatouille 🍆🍅 Stove top apple crisp 🍎 Apple Ginger Cake (GF, DF) Egg in Hell 🥚🍅🔥 | A Mediterranean Home-Brunch Delight Homemade Brunch Recipe | Shrimp & Tomato Olive Oil Pasta 🫒🍽️ French Ratatouille Recipe ｜ Traditional Home Cooking from Pixar’s Ratatouille 🍆🍅 Stove top apple crisp 🍎 Apple Ginger Cake (GF, DF) Egg in Hell 🥚🍅🔥 | A Mediterranean Home-Brunch Delight Homemade Brunch Recipe | Shrimp & Tomato Olive Oil Pasta 🫒🍽️ Porcini Mushroom Risotto Navy Bean Salad Rolls🥐 Icy wind Chocolate cake Tufted Ich Poppy seed roll and walnut roll Sheet Pan Pierogis with Italian Sausage Caldo Verde Soup over White Rice Porcini Mushroom Risotto Navy Bean Salad Rolls🥐 Icy wind Chocolate cake Tufted Ich Poppy seed roll and walnut roll Sheet Pan Pierogis with Italian Sausage Caldo Verde Soup over White Rice
Buffalo Chicken Tortellini Bake & Garden Salad Recipe by Raegan Povlich
Cooking Instructions 1 Boil cheese tortellini according to package instructions, then drain. 2 Cut buffalo chicken into bite-sized pieces. 3 In a baking dish, layer buffalo chicken and cooked tortellini. 4 Drizzle ranch dressing over the top and sprinkle with mozzarella cheese. 5 Bake at 375°F for 20 minutes until cheese is melted and bubbly. 6 Garnish with chopped green onions if desired. 7 For the salad, combine arugula, cucumber, tomato, onion, egg, olives, feta, and avocado. 8 Season salad with lemon pepper and toss with champagne vinaigrette. 1 Boil cheese tortellini according to package instructions, then drain. 1 Boil cheese tortellini according to package instructions, then drain. 2 Cut buffalo chicken into bite-sized pieces. 2 Cut buffalo chicken into bite-sized pieces. 3 In a baking dish, layer buffalo chicken and cooked tortellini. 3 In a baking dish, layer buffalo chicken and cooked tortellini. 4 Drizzle ranch dressing over the top and sprinkle with mozzarella cheese. 4 Drizzle ranch dressing over the top and sprinkle with mozzarella cheese. 5 Bake at 375°F for 20 minutes until cheese is melted and bubbly. 5 Bake at 375°F for 20 minutes until cheese is melted and bubbly. 6 Garnish with chopped green onions if desired. 6 Garnish with chopped green onions if desired. 7 For the salad, combine arugula, cucumber, tomato, onion, egg, olives, feta, and avocado. 7 For the salad, combine arugula, cucumber, tomato, onion, egg, olives, feta, and avocado. 8 Season salad with lemon pepper and toss with champagne vinaigrette. 8 Season salad with lemon pepper and toss with champagne vinaigrette. Tips For an extra crispy top, broil for the last 2-3 minutes of baking. 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 Chinese Chicken Noodle Salad 鸡丝凉拌面 Mango Chili Chicken Chicken Lo Mein Banana Breakfast Mini Cake (Microwave) Rhonda’s Chicken Lasagna Chinese Chicken Noodle Salad 鸡丝凉拌面 Mango Chili Chicken Chicken Lo Mein Banana Breakfast Mini Cake (Microwave) Rhonda’s Chicken Lasagna Rhonda’s Light Caesar Salad Chicken Lo Mein Filet Steak with Herb Sauce and French Fries Brie and Blue Cheese Fondue Cowboy Caviar Garlic and Herb Marinated Pork Tenderloin with Green Beans and Fire Roasted Corn Turkey Sausage and Protein Mac Casserole Basic Syrup Jowar+ vegetable appe 10-MIN PIZZA Rhonda’s Light Caesar Salad Chicken Lo Mein Filet Steak with Herb Sauce and French Fries Brie and Blue Cheese Fondue Cowboy Caviar Garlic and Herb Marinated Pork Tenderloin with Green Beans and Fire Roasted Corn Turkey Sausage and Protein Mac Casserole Basic Syrup Jowar+ vegetable appe 10-MIN PIZZA
Box Grater or Food Processor wt Shredder (large openings)
The Humble Box Grater: A Kitchen Essential In a world of high-tech kitchen gadgets and appliances, it’s easy to overlook the simple tools that have stood the test of time. The box grater, also known as a large grater, is one such tool. This unassuming kitchen workhorse offers a surprising amount of versatility and convenience, making it a must-have for any home cook. The beauty of the box grater lies in its simplicity. It’s essentially a four-sided metal box with different sized holes punched into each side, allowing you to grate and shred a wide variety of ingredients. From coarsely shredded cheese for melting to finely grated parmesan for topping your pasta, the box grater can handle it all. But its uses extend far beyond cheese. Imagine fluffy piles of shredded carrots for salads, finely grated ginger for stir-fries, or even delicate chocolate shavings for desserts – all achievable with this one humble tool. One of the biggest advantages of a box grater is its affordability. Compared to electric appliances like food processors, box graters are incredibly budget-friendly. They require no electricity, have no complicated parts to assemble, and take up minimal storage space. This makes them a practical choice for both seasoned cooks and those just starting out in the kitchen. While food processors with grating attachments can be useful for larger quantities, the box grater shines in its convenience. It’s always ready to use, requiring no assembly or electricity. Simply grab it from the drawer and start grating. This makes it perfect for quick tasks like grating a small amount of cheese for a single serving or adding a touch of fresh zest to a dish. Cleaning a box grater is also a breeze. Unlike food processors with multiple parts to disassemble and clean, a box grater can usually be rinsed under running water with a brush. For stubborn bits, a quick soak in soapy water does the trick. Furthermore, the compact size of a box grater makes it ideal for small kitchens or those with limited counter space. It can easily be tucked away in a drawer when not in use, unlike bulkier appliances that often require dedicated storage. In conclusion, while modern kitchen appliances offer undeniable convenience, the humble box grater remains a valuable tool in any kitchen. Its affordability, versatility, ease of use, and compact size make it an essential for both everyday cooking and special occasions.
Puertorican Bistec (Beef Stew) Recipe by alovely5236
Cooking Instructions 1 hour 1 I start peeling cutting potatoes first & place in cold water just to get them out the way. 2 Cook steak in olive oil on medium-high heat. Season with salt & pepper. Cook for 5 minutes, then add garlic. 3 When steak half thoroughly cooked add vinegar and wine. Cook for 5 minutes. 4 Add rest of ingredients, except tomatoes. They go in last 10 minutes of cooking, if you decide to use. Bring to a boil. 5 After 5 minutes of boiling, lower heat to simmer & cover. Cook for 30-45 minutes until meat tender. 6 Serve with red or white rice & beans, & salad. 1 I start peeling cutting potatoes first & place in cold water just to get them out the way. 1 I start peeling cutting potatoes first & place in cold water just to get them out the way. 2 Cook steak in olive oil on medium-high heat. Season with salt & pepper. Cook for 5 minutes, then add garlic. 2 Cook steak in olive oil on medium-high heat. Season with salt & pepper. Cook for 5 minutes, then add garlic. 3 When steak half thoroughly cooked add vinegar and wine. Cook for 5 minutes. 3 When steak half thoroughly cooked add vinegar and wine. Cook for 5 minutes. 4 Add rest of ingredients, except tomatoes. They go in last 10 minutes of cooking, if you decide to use. Bring to a boil. 4 Add rest of ingredients, except tomatoes. They go in last 10 minutes of cooking, if you decide to use. Bring to a boil. 5 After 5 minutes of boiling, lower heat to simmer & cover. Cook for 30-45 minutes until meat tender. 5 After 5 minutes of boiling, lower heat to simmer & cover. Cook for 30-45 minutes until meat tender. 6 Serve with red or white rice & beans, & salad. 6 Serve with red or white rice & beans, & salad. 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 Old-Fashioned Rice Pudding sunshines sunrise sipper Puertorican RED Rice & Beans Ray's' Cinnamon roll apple pie cupcakes mini chicken pot pies Old-Fashioned Rice Pudding sunshines sunrise sipper Puertorican RED Rice & Beans Ray's' Cinnamon roll apple pie cupcakes mini chicken pot pies Puertorican RED Rice & Beans Easy Apple and Pear Flapjack Marshmallow Pop Orange Cinnamon Chicken Amy's Chunky Guacamole dip fried potato salad Bistec encebollao Amy's Simple Shepherds Pie Apple Crumble Cake (Apfel Streusel Kuchen) Oven Fried Chicken Puertorican RED Rice & Beans Easy Apple and Pear Flapjack Marshmallow Pop Orange Cinnamon Chicken Amy's Chunky Guacamole dip fried potato salad Bistec encebollao Amy's Simple Shepherds Pie Apple Crumble Cake (Apfel Streusel Kuchen) Oven Fried Chicken
Chicken Fideuá Stew Recipe by La cocina de Raquel
Chicken Fideuá Stew Cooking Instructions 50 min 1 In a paella pan, heat some oil and sauté the chopped onion and garlic. When they turn translucent, add the chicken seasoned with salt and pepper. After a few minutes, add the red bell pepper strips. 2 Add the paprika, toast it briefly, then stir in the tomato sauce. Next, pour in the white wine and cook for about 10 minutes until it is absorbed. Add the fideuá pasta and stir to coat with the juices. 3 Now add the chicken broth and food coloring. Stir to combine and cook for 15-20 minutes. Let it rest for a few minutes so the broth settles, then serve! 1 In a paella pan, heat some oil and sauté the chopped onion and garlic. When they turn translucent, add the chicken seasoned with salt and pepper. After a few minutes, add the red bell pepper strips. 1 In a paella pan, heat some oil and sauté the chopped onion and garlic. When they turn translucent, add the chicken seasoned with salt and pepper. After a few minutes, add the red bell pepper strips. 2 Add the paprika, toast it briefly, then stir in the tomato sauce. Next, pour in the white wine and cook for about 10 minutes until it is absorbed. Add the fideuá pasta and stir to coat with the juices. 2 Add the paprika, toast it briefly, then stir in the tomato sauce. Next, pour in the white wine and cook for about 10 minutes until it is absorbed. Add the fideuá pasta and stir to coat with the juices. 3 Now add the chicken broth and food coloring. Stir to combine and cook for 15-20 minutes. Let it rest for a few minutes so the broth settles, then serve! 3 Now add the chicken broth and food coloring. Stir to combine and cook for 15-20 minutes. Let it rest for a few minutes so the broth settles, then 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 Egg drop soup instant pot ip IP Beef & noodles Crescent roll Pizza ring Sir Mom's Homemade Mayo (Keto) Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone Egg drop soup instant pot ip IP Beef & noodles Crescent roll Pizza ring Sir Mom's Homemade Mayo (Keto) Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone Banana Baked Oatmeal Spaghetti Cake Viazi Karai#Weekly Jikoni Challenge Malai chap Walnuts Barfi Bhapa Doi Mishti doi Kalakand lassi Strawberry jello with fruits My hot/pepper indomie Banana Baked Oatmeal Spaghetti Cake Viazi Karai#Weekly Jikoni Challenge Malai chap Walnuts Barfi Bhapa Doi Mishti doi Kalakand lassi Strawberry jello with fruits My hot/pepper indomie
Boiled Beef Stew With Carrots And Cilantro Recipe by Eleonora Mazzanti
Cooking Instructions 1 Wash the carrots, peel them, and slice them thinly with a vegetable peeler. Add them to a wok or large skillet with oil and garlic (to taste). 2 While the carrots are sautéing, cut the leftover boiled beef into pieces and add it to the pan. Stir-fry everything over medium heat. 3 A couple of minutes before turning off the heat, increase to high heat, add the roughly chopped cilantro, salt, and sliced chili pepper. Toss everything together, turn off the heat, and it's ready! 1 Wash the carrots, peel them, and slice them thinly with a vegetable peeler. Add them to a wok or large skillet with oil and garlic (to taste). 1 Wash the carrots, peel them, and slice them thinly with a vegetable peeler. Add them to a wok or large skillet with oil and garlic (to taste). 2 While the carrots are sautéing, cut the leftover boiled beef into pieces and add it to the pan. Stir-fry everything over medium heat. 2 While the carrots are sautéing, cut the leftover boiled beef into pieces and add it to the pan. Stir-fry everything over medium heat. 3 A couple of minutes before turning off the heat, increase to high heat, add the roughly chopped cilantro, salt, and sliced chili pepper. Toss everything together, turn off the heat, and it's ready! 3 A couple of minutes before turning off the heat, increase to high heat, add the roughly chopped cilantro, salt, and sliced chili pepper. Toss everything together, turn off the heat, and it's 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 Crockpot 2 Step BBQ Chicken legs S'mores Casserole Seasoned and cheesy smashed potatoes Japanese style egg roll (crab stick with salad dressing) Meatballs Crockpot 2 Step BBQ Chicken legs S'mores Casserole Seasoned and cheesy smashed potatoes Japanese style egg roll (crab stick with salad dressing) Meatballs Meat pie Sirka Onion Banana pancakes Fried spinach Egg rolls Chicken Soup Dengu curry Besan chilra Banana maalpuaa Wainar fulawa Meat pie Sirka Onion Banana pancakes Fried spinach Egg rolls Chicken Soup Dengu curry Besan chilra Banana maalpuaa Wainar fulawa
Kofta Stew With Yogurt And Cream Recipe by أم حسام
Kofta Stew with Yogurt and Cream Cooking Instructions 1 Mix the kofta ingredients together, shape into balls, and set aside. 2 Sauté the onion, garlic, and hot green pepper until softened. Add the kofta balls, cover, and cook over low heat for 5 minutes. Add the spices, bouillon cube, and tomato paste. Stir, cover, and cook for another 2 minutes. 3 Add the blended tomatoes and cook until the kofta is done. Stir in the yogurt and heavy cream, cook for 5 more minutes, then serve. 1 Mix the kofta ingredients together, shape into balls, and set aside. 1 Mix the kofta ingredients together, shape into balls, and set aside. 2 Sauté the onion, garlic, and hot green pepper until softened. Add the kofta balls, cover, and cook over low heat for 5 minutes. Add the spices, bouillon cube, and tomato paste. Stir, cover, and cook for another 2 minutes. 2 Sauté the onion, garlic, and hot green pepper until softened. Add the kofta balls, cover, and cook over low heat for 5 minutes. Add the spices, bouillon cube, and tomato paste. Stir, cover, and cook for another 2 minutes. 3 Add the blended tomatoes and cook until the kofta is done. Stir in the yogurt and heavy cream, cook for 5 more minutes, then serve. 3 Add the blended tomatoes and cook until the kofta is done. Stir in the yogurt and heavy cream, cook for 5 more minutes, then 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 Freaking Healthy Cauliflower Crust Pizza Pour-It-In Peach Cobbler Turkey Broccoli Rice Casserole Chickpea and sweet potato curry Waffles Freaking Healthy Cauliflower Crust Pizza Pour-It-In Peach Cobbler Turkey Broccoli Rice Casserole Chickpea and sweet potato curry Waffles Pasta with spinach sauce Healthy beef spinach with chapati Classic Chicken Soup Doughnuts Aloo tamatar gravy Samosa Pinwheels Akara and yaji Samosa Pineapple cake Mochi Matcha Green Tea Ice Cream Pasta with spinach sauce Healthy beef spinach with chapati Classic Chicken Soup Doughnuts Aloo tamatar gravy Samosa Pinwheels Akara and yaji Samosa Pineapple cake Mochi Matcha Green Tea Ice Cream
Japanese Cream Stew Recipe by melodie Jelu
Cooking Instructions 1 hour 30 minutes 1 Cut the potatoes and carrots into thick pieces. Slice the onions and mushrooms. Blanch the broccoli in boiling water for 5 minutes. Sear the chicken in a little oil. 2 Sauté the vegetables (except the broccoli) in a little oil. Cover with water and add the chicken. Simmer until the vegetables and chicken are cooked, about 1 hour. 3 Meanwhile, make the white sauce: Melt the butter, then add the flour. Remove from heat and add a ladle of broth. Mix well. 4 Pour the sauce into the pot. Stir, then add the broccoli. Simmer on low heat while you cook the rice. 5 Serve the stew and rice together on the same plate. 1 Cut the potatoes and carrots into thick pieces. Slice the onions and mushrooms. Blanch the broccoli in boiling water for 5 minutes. Sear the chicken in a little oil. 1 Cut the potatoes and carrots into thick pieces. Slice the onions and mushrooms. Blanch the broccoli in boiling water for 5 minutes. Sear the chicken in a little oil. 2 Sauté the vegetables (except the broccoli) in a little oil. Cover with water and add the chicken. Simmer until the vegetables and chicken are cooked, about 1 hour. 2 Sauté the vegetables (except the broccoli) in a little oil. Cover with water and add the chicken. Simmer until the vegetables and chicken are cooked, about 1 hour. 3 Meanwhile, make the white sauce: Melt the butter, then add the flour. Remove from heat and add a ladle of broth. Mix well. 3 Meanwhile, make the white sauce: Melt the butter, then add the flour. Remove from heat and add a ladle of broth. Mix well. 4 Pour the sauce into the pot. Stir, then add the broccoli. Simmer on low heat while you cook the rice. 4 Pour the sauce into the pot. Stir, then add the broccoli. Simmer on low heat while you cook the rice. 5 Serve the stew and rice together on the same plate. 5 Serve the stew and rice together on the same plate. 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 Instant Pot Mexican Rice (Arroz Rojo) BBQ Frito Pie Instant Pot Mexican Rice (Arroz Rojo) BBQ Frito Pie Hawaiian Tikka pizza fries in Microwave oven Thekua Oven Roasted Red Lobia or Red Cow Peas Simple Tea Cake (w/o oven) Roasted Vegetables Oven Roasted White Lobia or Black Eyed Peas Breakfast Butter Board Ghiya Bhaat Desi Quesadilla Ground nut & coconut candy🥥🥜 Hawaiian Tikka pizza fries in Microwave oven Thekua Oven Roasted Red Lobia or Red Cow Peas Simple Tea Cake (w/o oven) Roasted Vegetables Oven Roasted White Lobia or Black Eyed Peas Breakfast Butter Board Ghiya Bhaat Desi Quesadilla Ground nut & coconut candy🥥🥜