ademchaoua/GeneralTextCorpus huggingface dataset:
🍓 Strawberry Mochi (草莓麻薯) Recipe by Dandanyummyfood
Cooking Instructions 15 minutes 1 Add homemade strawberry syrup and lemon juice to the fresh strawberries, then blend into a purée. 2 Whisk together glutinous rice flour, cornstarch, sugar, and strawberry purée until smooth and lump-free. 3 Cover with cling wrap, poke holes and microwave for 4½ minutes, stirring halfway through. Stir in the butter while the dough is hot until fully melted and smooth. 4 Once slightly cooled, pinch off small pieces, roll into balls, and flatten slightly. 5 Roll each piece in unsweetened coconut flakes to prevent sticking and add texture. Enjoy! 1 Add homemade strawberry syrup and lemon juice to the fresh strawberries, then blend into a purée. 1 Add homemade strawberry syrup and lemon juice to the fresh strawberries, then blend into a purée. 2 Whisk together glutinous rice flour, cornstarch, sugar, and strawberry purée until smooth and lump-free. 2 Whisk together glutinous rice flour, cornstarch, sugar, and strawberry purée until smooth and lump-free. 3 Cover with cling wrap, poke holes and microwave for 4½ minutes, stirring halfway through. Stir in the butter while the dough is hot until fully melted and smooth. 3 Cover with cling wrap, poke holes and microwave for 4½ minutes, stirring halfway through. Stir in the butter while the dough is hot until fully melted and smooth. 4 Once slightly cooled, pinch off small pieces, roll into balls, and flatten slightly. 4 Once slightly cooled, pinch off small pieces, roll into balls, and flatten slightly. 5 Roll each piece in unsweetened coconut flakes to prevent sticking and add texture. Enjoy! 5 Roll each piece in unsweetened coconut flakes to prevent sticking and add texture. 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 Italian-Seasoned Biscuits and Gravy Coca cola braised chicken wings Mango Sticky Rice Dessert Chicken congee Cardamom Date Cookies Italian-Seasoned Biscuits and Gravy Coca cola braised chicken wings Mango Sticky Rice Dessert Chicken congee Cardamom Date Cookies Tortas de carne asada The EASIEST Mango Sticky Rice Mango Sticky Rice Dessert ✨✨Mackerel🐟& Kiwi🥝Refreshing Pizza✨✨ Muskmelon and papaya salad MANGO & PINEAPPLE SANZ aur SAWERA MOCKTAIL Nungu sharbat/ Ice apple sharbat Spicy Kimchi Beef Funazushi Pizza Italian-Seasoned Biscuits and Gravy Tortas de carne asada The EASIEST Mango Sticky Rice Mango Sticky Rice Dessert ✨✨Mackerel🐟& Kiwi🥝Refreshing Pizza✨✨ Muskmelon and papaya salad MANGO & PINEAPPLE SANZ aur SAWERA MOCKTAIL Nungu sharbat/ Ice apple sharbat Spicy Kimchi Beef Funazushi Pizza Italian-Seasoned Biscuits and Gravy
Oreo Mochi Recipe by Dandanyummyfood
Cooking Instructions 45 minutes 1 Make the Mochi Dough: • Mix the flour, cornstarch, sugar, and milk until smooth. • Filter (strain) the mixture to remove any lumps. • Cover with plastic wrap (poke a few holes) and microwave for 4 minutes, stirring halfway. 2 Make the Filling: • Whip the cream with sugar until thick. • Add Oreo crumbs. 3 Assemble: • Divide the mochi dough into 8-10 pieces. • On a floured surface, flatten each piece, add some whipped cream and Oreo crumbs, then seal into a ball. 4 Serve: • Place each mochi in a cupcake liner and enjoy! 1 Make the Mochi Dough: • Mix the flour, cornstarch, sugar, and milk until smooth. • Filter (strain) the mixture to remove any lumps. • Cover with plastic wrap (poke a few holes) and microwave for 4 minutes, stirring halfway. 1 Make the Mochi Dough: • Mix the flour, cornstarch, sugar, and milk until smooth. • Filter (strain) the mixture to remove any lumps. • Cover with plastic wrap (poke a few holes) and microwave for 4 minutes, stirring halfway. 2 Make the Filling: • Whip the cream with sugar until thick. • Add Oreo crumbs. 2 Make the Filling: • Whip the cream with sugar until thick. • Add Oreo crumbs. 3 Assemble: • Divide the mochi dough into 8-10 pieces. • On a floured surface, flatten each piece, add some whipped cream and Oreo crumbs, then seal into a ball. 3 Assemble: • Divide the mochi dough into 8-10 pieces. • On a floured surface, flatten each piece, add some whipped cream and Oreo crumbs, then seal into a ball. 4 Serve: • Place each mochi in a cupcake liner and enjoy! 4 Serve: • Place each mochi in a cupcake liner 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 Crockpot Taco Hashbrown Casserole Easy Mexican Rice Asian-Style Cucumber Salad Chinese Noodle Soup Strawberry Mochi Crockpot Taco Hashbrown Casserole Easy Mexican Rice Asian-Style Cucumber Salad Chinese Noodle Soup Strawberry Mochi Chikoo Halwa Chinese Noodle Soup Pineapple Shrimp Fried Rice Eggs and Pepper Stir Fry Fried Chives Pockets Pan-Fried Bao Zi Creamy Mixed Nuts Mochi Chinese Long Bean Stir Fry Slow Cooker Chinese Porridge Eggs and Chinese Yellow Chives Stir Fry Chikoo Halwa Chinese Noodle Soup Pineapple Shrimp Fried Rice Eggs and Pepper Stir Fry Fried Chives Pockets Pan-Fried Bao Zi Creamy Mixed Nuts Mochi Chinese Long Bean Stir Fry Slow Cooker Chinese Porridge Eggs and Chinese Yellow Chives Stir Fry
Easy! Chewy Kabocha Squash Mochi Recipe by cookpad.japan
Pumpkin Mochi Pumpkin Mochi Mimic the shape of a pumpkin, each of these pumpkin mochi has a chewy outer shell and gooey chocolate filling inside. They make a yummy treat for the spooky Halloween season. In this recipe, you'll only need 4 easy-to-find ingredients. Chocolate goes well with pumpkin. However, you can also choose a more traditional filling such as red bean paste or raisin. The pumpkin I use for my recipe is kabocha but any edible pumpkin will do. In order for the little pumpkin mochi to hold their shape after steaming, the consistency of the dough is very important. You want the dough to be soft enough to mold it into shape but not too crumbly. When you read the recipe, you'll see that I didn't add any water to my dough because the consistency is perfect. However, each pumpkin has different moisture content. If your dough is too dry, you can slowly add some more water until you reach the desired consistency. If it’s too wet, add more sweet rice flour. Also, I don't add any sugar to my dough. Feel free to add sugar if you want your mochi to be sweeter. Julie - Mrs. Lin's Kitchen
Spinach Artichoke Dip (Vegan) Recipe by Spice and Zeal
Cooking Instructions 30 minutes 1 Blanch spinach in salted water for 30 seconds. Drain and rinse in cold water. Squeeze out extra moisture and finely chop. 2 Melt butter in saucepan over medium heat, then add onion, garlic, and pinch of salt; cook until until onion is soft. 3 Add flour and stir until it’s a gentle toasted color. Whisk in milk, whisking continuously until thick. Remove from heat and stir in lemon juice/zest, Worcestershire sauce, and sour cream. 4 Put the pot back on the stove over medium heat; add spinach, artichokes, and cheese. Stir until cheese melts. Serve warm with toasted bread or kettle chips! 1 Blanch spinach in salted water for 30 seconds. Drain and rinse in cold water. Squeeze out extra moisture and finely chop. 1 Blanch spinach in salted water for 30 seconds. Drain and rinse in cold water. Squeeze out extra moisture and finely chop. 2 Melt butter in saucepan over medium heat, then add onion, garlic, and pinch of salt; cook until until onion is soft. 2 Melt butter in saucepan over medium heat, then add onion, garlic, and pinch of salt; cook until until onion is soft. 3 Add flour and stir until it’s a gentle toasted color. Whisk in milk, whisking continuously until thick. Remove from heat and stir in lemon juice/zest, Worcestershire sauce, and sour cream. 3 Add flour and stir until it’s a gentle toasted color. Whisk in milk, whisking continuously until thick. Remove from heat and stir in lemon juice/zest, Worcestershire sauce, and sour cream. 4 Put the pot back on the stove over medium heat; add spinach, artichokes, and cheese. Stir until cheese melts. Serve warm with toasted bread or kettle chips! 4 Put the pot back on the stove over medium heat; add spinach, artichokes, and cheese. Stir until cheese melts. Serve warm with toasted bread or kettle chips! 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 Cast Iron Hawaiian Pizza 15” Cheeseburger Macaroni Japanese Smashed Cucumber with Umeboshi 🍊 Easy Orange Mochi （橘子麻薯） Asian Chicken Wraps Cast Iron Hawaiian Pizza 15” Cheeseburger Macaroni Japanese Smashed Cucumber with Umeboshi 🍊 Easy Orange Mochi （橘子麻薯） Asian Chicken Wraps Mango Seeds Mouth Freshner😋 Tamatar Dhaniya Ka Shorba 📌 Mango ice cream sandwich Banarasi Tamatar Chaat 📌 Kesar mango Lassi Quick and Crispy poha pizza balls 10 minutes Snack dry Murmura Bhel (jalmuri) Lime Carlota Mango Chia Pudding Cast Iron Hawaiian Pizza 15” Mango Seeds Mouth Freshner😋 Tamatar Dhaniya Ka Shorba 📌 Mango ice cream sandwich Banarasi Tamatar Chaat 📌 Kesar mango Lassi Quick and Crispy poha pizza balls 10 minutes Snack dry Murmura Bhel (jalmuri) Lime Carlota Mango Chia Pudding Cast Iron Hawaiian Pizza 15”
Tapioca Masala Fry Recipe by Renukabala
Cooking Instructions 25 minutes 1 Collect fresh tapioca clean with plain water. Take a pressure cooker, add water and tapioca. Cook for three whistles. Let it cool. Peel out the skin. 2 Cut the cooked tapioca into small pieces. Keep it aside. 3 Keep a kadai on low heat,add oil, mustard seeds, urad dal,curry leaves, turmeric powder,red chilli powder, amchur powder and salt, and saute for a few seconds.Then add the tapioca pieces. Mix well to combine the masala thoroughly for three minutes. Now tasty masala fry is ready. 4 Transfer to a serving plate. Enjoy the tasty crispy tapioca masala fry. 1 Collect fresh tapioca clean with plain water. Take a pressure cooker, add water and tapioca. Cook for three whistles. Let it cool. Peel out the skin. 1 Collect fresh tapioca clean with plain water. Take a pressure cooker, add water and tapioca. Cook for three whistles. Let it cool. Peel out the skin. 2 Cut the cooked tapioca into small pieces. Keep it aside. 2 Cut the cooked tapioca into small pieces. Keep it aside. 3 Keep a kadai on low heat,add oil, mustard seeds, urad dal,curry leaves, turmeric powder,red chilli powder, amchur powder and salt, and saute for a few seconds.Then add the tapioca pieces. Mix well to combine the masala thoroughly for three minutes. Now tasty masala fry is ready. 3 Keep a kadai on low heat,add oil, mustard seeds, urad dal,curry leaves, turmeric powder,red chilli powder, amchur powder and salt, and saute for a few seconds.Then add the tapioca pieces. Mix well to combine the masala thoroughly for three minutes. Now tasty masala fry is ready. 4 Transfer to a serving plate. Enjoy the tasty crispy tapioca masala fry. 4 Transfer to a serving plate. Enjoy the tasty crispy tapioca masala fry. 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 Cast Iron Hawaiian Pizza 15” Cheeseburger Macaroni Japanese Smashed Cucumber with Umeboshi 🍊 Easy Orange Mochi （橘子麻薯） Spinach Artichoke Dip (Vegan) Cast Iron Hawaiian Pizza 15” Cheeseburger Macaroni Japanese Smashed Cucumber with Umeboshi 🍊 Easy Orange Mochi （橘子麻薯） Spinach Artichoke Dip (Vegan) Thai Papaya Salad (Som Tum) Oreo tres leches cake Asian Chicken Wraps 🍊 Easy Orange Mochi （橘子麻薯） California Farm Greek Pizza Cast Iron Frozen Sourdough Pizza 17” Sponge gourd sabji Pizza sauce Japanese Smashed Cucumber with Umeboshi Garlic chilli butter toast Thai Papaya Salad (Som Tum) Oreo tres leches cake Asian Chicken Wraps 🍊 Easy Orange Mochi （橘子麻薯） California Farm Greek Pizza Cast Iron Frozen Sourdough Pizza 17” Sponge gourd sabji Pizza sauce Japanese Smashed Cucumber with Umeboshi Garlic chilli butter toast
Pizza Sauce Recipe by Ketki Dave
Cooking Instructions 1 hour 1 In a non-stick pan, once the oil is hot, sauté the ginger and garlic. After that, add the onions and add salt.... let them turn pink." 2 "Now, add the tomato puree.... when it boils, add sugar, vinegar, oregano, and chili flakes and let it cook. Keep stirring occasionally." 3 "When all the water evaporates and it thickens, turn off the gas. Once it cools, mix in the tomato ketchup and pack it in an airtight container to store in the freezer." 4 5 6 1 In a non-stick pan, once the oil is hot, sauté the ginger and garlic. After that, add the onions and add salt.... let them turn pink." 1 In a non-stick pan, once the oil is hot, sauté the ginger and garlic. After that, add the onions and add salt.... let them turn pink." 2 "Now, add the tomato puree.... when it boils, add sugar, vinegar, oregano, and chili flakes and let it cook. Keep stirring occasionally." 2 "Now, add the tomato puree.... when it boils, add sugar, vinegar, oregano, and chili flakes and let it cook. Keep stirring occasionally." 3 "When all the water evaporates and it thickens, turn off the gas. Once it cools, mix in the tomato ketchup and pack it in an airtight container to store in the freezer." 3 "When all the water evaporates and it thickens, turn off the gas. Once it cools, mix in the tomato ketchup and pack it in an airtight container to store in the freezer." 4 4 5 5 6 6 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 Cast Iron Hawaiian Pizza 15” Cheeseburger Macaroni Japanese Smashed Cucumber with Umeboshi 🍊 Easy Orange Mochi （橘子麻薯） Spinach Artichoke Dip (Vegan) Cast Iron Hawaiian Pizza 15” Cheeseburger Macaroni Japanese Smashed Cucumber with Umeboshi 🍊 Easy Orange Mochi （橘子麻薯） Spinach Artichoke Dip (Vegan) 🍊 Easy Orange Mochi （橘子麻薯） California Farm Greek Pizza Tapioca masala fry Cast Iron Frozen Sourdough Pizza 17” Sponge gourd sabji Japanese Smashed Cucumber with Umeboshi Garlic chilli butter toast Healthy Booster Pomegranate Quick Sweet Potato Porridge Kesar Mango & Marie Ice cream (5 ingredients Ice cream) 🍊 Easy Orange Mochi （橘子麻薯） California Farm Greek Pizza Tapioca masala fry Cast Iron Frozen Sourdough Pizza 17” Sponge gourd sabji Japanese Smashed Cucumber with Umeboshi Garlic chilli butter toast Healthy Booster Pomegranate Quick Sweet Potato Porridge Kesar Mango & Marie Ice cream (5 ingredients Ice cream)
Easy Lo Mein Recipe by kanisuroll
Cooking Instructions 20 minutes 1 In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, sesame oil, and chile garlic sauce. Set aside. 2 Boil noodles according to package instructions. Drain. 3 Heat sesame oil in a large wok skillet over medium-high heat. Add garlic, ginger, mushrooms, bell pepper, carrot, chicken, asparagus, and shrimp. Cook, stirring often until tender, about 4 minutes. Stir in the snow peas and sauté until tender, about 2 minutes. 4 Stir in the scallions and noodles along with the sauce mixture, and toss to combine. 5 Serve. I doubled the sauce and covered it with as much as I wanted. 1 In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, sesame oil, and chile garlic sauce. Set aside. 1 In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, sesame oil, and chile garlic sauce. Set aside. 2 Boil noodles according to package instructions. Drain. 2 Boil noodles according to package instructions. Drain. 3 Heat sesame oil in a large wok skillet over medium-high heat. Add garlic, ginger, mushrooms, bell pepper, carrot, chicken, asparagus, and shrimp. Cook, stirring often until tender, about 4 minutes. Stir in the snow peas and sauté until tender, about 2 minutes. 3 Heat sesame oil in a large wok skillet over medium-high heat. Add garlic, ginger, mushrooms, bell pepper, carrot, chicken, asparagus, and shrimp. Cook, stirring often until tender, about 4 minutes. Stir in the snow peas and sauté until tender, about 2 minutes. 4 Stir in the scallions and noodles along with the sauce mixture, and toss to combine. 4 Stir in the scallions and noodles along with the sauce mixture, and toss to combine. 5 Serve. I doubled the sauce and covered it with as much as I wanted. 5 Serve. I doubled the sauce and covered it with as much as I wanted. 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 Creamy shrimp udon 🦐 Miso Honey Salmon in a Toaster Oven Beef lasagna Kimchi cabbage rolls Chicken Panang Curry Creamy shrimp udon 🦐 Miso Honey Salmon in a Toaster Oven Beef lasagna Kimchi cabbage rolls Chicken Panang Curry Daal, Bati and Churma (Rajasthani Thali) White Dhokla Digestive Cake Lasaniya Bataka sabji Miso Honey Salmon in a Toaster Oven Pomegranate salad Pastillas Banana kheer Carrot rice with beans stew Kimchi cabbage rolls Daal, Bati and Churma (Rajasthani Thali) White Dhokla Digestive Cake Lasaniya Bataka sabji Miso Honey Salmon in a Toaster Oven Pomegranate salad Pastillas Banana kheer Carrot rice with beans stew Kimchi cabbage rolls
White Asparagus So Amazing And Easy And Then Perfect :P Recipe by farang31
Cooking Instructions 10 mins 1 Heat water in a pan with lid until gentle simmer - pan needs to be wide enough the the asparagus can lay down fully under water. 2 Cut the bottom end off about 1.5 cm and discard. Then using a speed peeler gently hold the top and about 2 cm from there peel down to remove the other hard layer. Repeat with all. 3 Carefully put into water and cook for 8 mins - use a small knife to test the base is soft then remove from water and serve immediately with a little more butter on top. ENJOY :P 1 Heat water in a pan with lid until gentle simmer - pan needs to be wide enough the the asparagus can lay down fully under water. 1 Heat water in a pan with lid until gentle simmer - pan needs to be wide enough the the asparagus can lay down fully under water. 2 Cut the bottom end off about 1.5 cm and discard. Then using a speed peeler gently hold the top and about 2 cm from there peel down to remove the other hard layer. Repeat with all. 2 Cut the bottom end off about 1.5 cm and discard. Then using a speed peeler gently hold the top and about 2 cm from there peel down to remove the other hard layer. Repeat with all. 3 Carefully put into water and cook for 8 mins - use a small knife to test the base is soft then remove from water and serve immediately with a little more butter on top. ENJOY :P 3 Carefully put into water and cook for 8 mins - use a small knife to test the base is soft then remove from water and serve immediately with a little more butter on top. ENJOY :P 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 Scarpariello Chili 🌶️ Oil Thai Fried Chicken New Orleans style Crawfish Monica Coconut Cake Supreme Chicken Scarpariello Chili 🌶️ Oil Thai Fried Chicken New Orleans style Crawfish Monica Coconut Cake Supreme Chana dal Stir-Fry Taro Stems New Orleans style Crawfish Monica Creamy Cheesy White Chicken Soup Ragi cheela Falahari papad chaat Healthy Roasted Carrot Soup 🥕 Poha Namkin (पोहा चिवडा) Kulith pithi Soya Flour Jalebi Style MeduVada Chana dal Stir-Fry Taro Stems New Orleans style Crawfish Monica Creamy Cheesy White Chicken Soup Ragi cheela Falahari papad chaat Healthy Roasted Carrot Soup 🥕 Poha Namkin (पोहा चिवडा) Kulith pithi Soya Flour Jalebi Style MeduVada
Yogurt Harissa Dip Amazing Crowd Pleaser And So Easy Recipe by farang31
Roasted broccoli with a side order of greek yogurt dip Roasted broccoli with a side order of greek yogurt dip Hello everyone, Ok, well I think I will start with this news before I go into my recipe post for the day. I have a bit of news, I have been put on the list of the Top 40 Greek Food Blogs and Websites to follow for 2018, 🙂 I would like to thank FEEDSPOT for this honor as I am very humbled and grateful. :THANK YOU FEEDSPOT!! 🙂 This is exciting news for me, and so I wanted to share this with all of you, and to thank you for your so very kind comments and support. 🙂 THANK YOU!!! Do you love yogurt or maybe Greek Yogurt? Well here is a dip for those Veggies that you love. Since it continues to be warm and sunny, a refreshing dip was exactly what I wanted for lunch. I had Broccoli in the fridge. 🙁 I know as a Food Blogger not having more veggies is ridiculous but honestly this weeks batch of veggies in the market ufff well lets just say “no like”. I could say that I am a bit picky when it comes to shopping veggies and fruit, I like them to smell and taste as good like fruits and veggies but sometimes that is surely is not the case. 🙁 I cut the Broccoli into bite size pieces and roasted these delicious little treats, drizzled with Olive Oil, a pinch of Salt & Pepper and my absolutely must topping Sweet Paprika. Love it!! Foodzesty