ademchaoua/GeneralTextCorpus huggingface dataset:
Deep Fried Vegetables In Mild Broth Recipe by Rie
Cooking Instructions 1 Heat the oil to 170~180℃(340~350°F) in a pot for deep frying. Pat all vegetables dry with paper towels. Deep fry them without breading or batter for 1 to 2 minutes (depends on vegetables and the size of them). Immediately plunge into the sauce and soak. 2 Dust the koyadofu with cornstarch, shake off excess, and deep fry until crisp, plunge into the sauce and soak. 3 Arrange the vegetables on a serving plate and pour the sauce over. 4 ※Don't deep fry too many vegetables at one time in a pot. It's better to have the half empty space in a pot. 1 Heat the oil to 170~180℃(340~350°F) in a pot for deep frying. Pat all vegetables dry with paper towels. Deep fry them without breading or batter for 1 to 2 minutes (depends on vegetables and the size of them). Immediately plunge into the sauce and soak. 1 Heat the oil to 170~180℃(340~350°F) in a pot for deep frying. Pat all vegetables dry with paper towels. Deep fry them without breading or batter for 1 to 2 minutes (depends on vegetables and the size of them). Immediately plunge into the sauce and soak. 2 Dust the koyadofu with cornstarch, shake off excess, and deep fry until crisp, plunge into the sauce and soak. 2 Dust the koyadofu with cornstarch, shake off excess, and deep fry until crisp, plunge into the sauce and soak. 3 Arrange the vegetables on a serving plate and pour the sauce over. 3 Arrange the vegetables on a serving plate and pour the sauce over. 4 ※Don't deep fry too many vegetables at one time in a pot. It's better to have the half empty space in a pot. 4 ※Don't deep fry too many vegetables at one time in a pot. It's better to have the half empty space in a pot. 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 Mexican Stuffed Shells Soft Chocolate Chip Cookies Vanilla Microwave Cake Bread Cones! Grandma's Apple Pie Mexican Stuffed Shells Soft Chocolate Chip Cookies Vanilla Microwave Cake Bread Cones! Grandma's Apple Pie Spicy Hamburgers Ciabatta pepperoni pizza Kale and zucchini salad Pizza Dip Mint coconut chutney Chewy chocolate chip cookies w/ crispy edges Mexican wrap Hummus with Chickpeas (Basic) Colorful Puto Leche Healthy chicken burger sliders Spicy Hamburgers Ciabatta pepperoni pizza Kale and zucchini salad Pizza Dip Mint coconut chutney Chewy chocolate chip cookies w/ crispy edges Mexican wrap Hummus with Chickpeas (Basic) Colorful Puto Leche Healthy chicken burger sliders
Vegetable Broth For Maak Kook Soo Recipe by 2choi
Cooking Instructions 1 You can see some green onion roots among other vegetables. I always save them to use making broth. There is some sweetness in them. I save the sack that contained garlic or ginger to use for this purpose. 2 Slice ginger, crush the garlic. Cut carrots into halves. The same for onion so the sack won’t be too bulky. Put all vegetables in the sack. Tie it. 3 Put in a pot. Add 10 cups of water and some salt. 4 Boil on high heat for 30 minutes. Turn down heat, simmer for 1 1/2 to 2 hours. Reduce to 5 or 6 cups from the original 10 cups. 5 Discard the sack. No hassle at all. Pour broth into a jar. Refrigerate for later use. 1 You can see some green onion roots among other vegetables. I always save them to use making broth. There is some sweetness in them. I save the sack that contained garlic or ginger to use for this purpose. 1 You can see some green onion roots among other vegetables. I always save them to use making broth. There is some sweetness in them. I save the sack that contained garlic or ginger to use for this purpose. 2 Slice ginger, crush the garlic. Cut carrots into halves. The same for onion so the sack won’t be too bulky. Put all vegetables in the sack. Tie it. 2 Slice ginger, crush the garlic. Cut carrots into halves. The same for onion so the sack won’t be too bulky. Put all vegetables in the sack. Tie it. 3 Put in a pot. Add 10 cups of water and some salt. 3 Put in a pot. Add 10 cups of water and some salt. 4 Boil on high heat for 30 minutes. Turn down heat, simmer for 1 1/2 to 2 hours. Reduce to 5 or 6 cups from the original 10 cups. 4 Boil on high heat for 30 minutes. Turn down heat, simmer for 1 1/2 to 2 hours. Reduce to 5 or 6 cups from the original 10 cups. 5 Discard the sack. No hassle at all. Pour broth into a jar. Refrigerate for later use. 5 Discard the sack. No hassle at all. Pour broth into a jar. Refrigerate for later use. 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 Alkaline - Vegan Sausage Patties Roasted Pork TenderLoin Alkaline- Fried Portabella Fingers Alkaline - Avocado Salad Dressing Alkaline VEGAN Hashbrowns Alkaline - Vegan Sausage Patties Roasted Pork TenderLoin Alkaline- Fried Portabella Fingers Alkaline - Avocado Salad Dressing Alkaline VEGAN Hashbrowns Fried Rice Scrambled Egg Mini Pretzels Left over roast frittata Hot carrot and potato chicken soup Water leaf Stew #abjmom #MyHubFav Easy Fresh Lemonade Steak & Ale Kensington Club Steak / Hawaiian Chicken Marinade Toasted cake Moringa juice Fried Rice Scrambled Egg Mini Pretzels Left over roast frittata Hot carrot and potato chicken soup Water leaf Stew #abjmom #MyHubFav Easy Fresh Lemonade Steak & Ale Kensington Club Steak / Hawaiian Chicken Marinade Toasted cake Moringa juice
Dumpling In Thai Chili Broth Recipe by Lyii G
Cooking Instructions 30 mins 1 STEAM CHINESE SAUSAGE 2 dice up 1 chinese sausage and steam for 20 minute 3 MAKE DUMPLING 4 mix all ingredient then filling up dumpling and seal top with wet finger 5 steam dumpling for 15 minute to hold its shape then set aside 6 MAKE SWEET THAI CHILI BROTH 7 in pan with oil brown ginger and garlic with lemongrass and onion then add stock 8 add cooked dumpling then add thai sweet chili sauce bring to a boil then add coriander leaf and spring onion 9 add egg white and stir gently 2 circle only then off heat 10 serve hot 11 1 STEAM CHINESE SAUSAGE 1 STEAM CHINESE SAUSAGE 2 dice up 1 chinese sausage and steam for 20 minute 2 dice up 1 chinese sausage and steam for 20 minute 3 MAKE DUMPLING 3 MAKE DUMPLING 4 mix all ingredient then filling up dumpling and seal top with wet finger 4 mix all ingredient then filling up dumpling and seal top with wet finger 5 steam dumpling for 15 minute to hold its shape then set aside 5 steam dumpling for 15 minute to hold its shape then set aside 6 MAKE SWEET THAI CHILI BROTH 6 MAKE SWEET THAI CHILI BROTH 7 in pan with oil brown ginger and garlic with lemongrass and onion then add stock 7 in pan with oil brown ginger and garlic with lemongrass and onion then add stock 8 add cooked dumpling then add thai sweet chili sauce bring to a boil then add coriander leaf and spring onion 8 add cooked dumpling then add thai sweet chili sauce bring to a boil then add coriander leaf and spring onion 9 add egg white and stir gently 2 circle only then off heat 9 add egg white and stir gently 2 circle only then off heat 10 serve hot 10 serve hot 11 11 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 flour tortillas TZATZIKI SAUCE Tilapia Amy's cucumber wraps 4 cheese grilled cheese EASY flour tortillas TZATZIKI SAUCE Tilapia Amy's cucumber wraps 4 cheese grilled cheese Zucchini Hummus (paleo) My Creamy Jalapeño Won Tons Steam Tapioca Pearl And Coconut /Kuih Sago Cookies with jam to cut Oyster Sauce Rice Tilapia Carrot cake 4 cheese grilled cheese side dish of kale. wicked good and healthy Lasagna Rolls Zucchini Hummus (paleo) My Creamy Jalapeño Won Tons Steam Tapioca Pearl And Coconut /Kuih Sago Cookies with jam to cut Oyster Sauce Rice Tilapia Carrot cake 4 cheese grilled cheese side dish of kale. wicked good and healthy Lasagna Rolls
Kenyan Liver Stew Recipe by Catherine Ochieng
Cooking Instructions 1hr 1 Place the liver in the cooking pan and add one cup of water and heat to cook for 40 minutes. 2 Meanwhile chop the tomatoes, onions, capsicum and coriander leaves. 3 When the water is diminished add oil and onions to the liver then stir to mix. let it cook for 3 minutes. 4 Then add tomatoes and stir to mix and cover to cook till the tomatoes are soft. 5 Then add the Coriander, capsicum and salt then stir again to mix well. Cover the mixture to simmer for 2 minutes. 6 Add a half cup of water and cover to simmer for 5 minutes. Then remove from heat and serve with either Ugali, rice or chapatti 1 Place the liver in the cooking pan and add one cup of water and heat to cook for 40 minutes. 1 Place the liver in the cooking pan and add one cup of water and heat to cook for 40 minutes. 2 Meanwhile chop the tomatoes, onions, capsicum and coriander leaves. 2 Meanwhile chop the tomatoes, onions, capsicum and coriander leaves. 3 When the water is diminished add oil and onions to the liver then stir to mix. let it cook for 3 minutes. 3 When the water is diminished add oil and onions to the liver then stir to mix. let it cook for 3 minutes. 4 Then add tomatoes and stir to mix and cover to cook till the tomatoes are soft. 4 Then add tomatoes and stir to mix and cover to cook till the tomatoes are soft. 5 Then add the Coriander, capsicum and salt then stir again to mix well. Cover the mixture to simmer for 2 minutes. 5 Then add the Coriander, capsicum and salt then stir again to mix well. Cover the mixture to simmer for 2 minutes. 6 Add a half cup of water and cover to simmer for 5 minutes. Then remove from heat and serve with either Ugali, rice or chapatti 6 Add a half cup of water and cover to simmer for 5 minutes. Then remove from heat and serve with either Ugali, rice or chapatti 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 Baked Smothered Pork Chops Broccoli Cheese Casserole Shrimp avocado salad Chocolate Chip Pumpkin Bread Mike's Sweet, Sticky & Spicy Asian Meatball Appetizers Baked Smothered Pork Chops Broccoli Cheese Casserole Shrimp avocado salad Chocolate Chip Pumpkin Bread Mike's Sweet, Sticky & Spicy Asian Meatball Appetizers Cooked cabbage Fruit Salad Kenyan Boiled Arrow roots Fruit plater Fruit plater Himalayan Hailstones Broc, Mozz, bac quiche Broccoli soup Vegan Apple Pancake No bake Oreo Cheesecake Cooked cabbage Fruit Salad Kenyan Boiled Arrow roots Fruit plater Fruit plater Himalayan Hailstones Broc, Mozz, bac quiche Broccoli soup Vegan Apple Pancake No bake Oreo Cheesecake
Kamande Stew Recipe by Zipporah Thiong'o
Cooking Instructions 1 Put oil in a clean sufuria and warm. 2 Add onion and cook till golden brown. 3 Add the tomatoes, coriander, carrots and pepper. Stir and allow to cook for 2 minutes. 4 Add the potatoes, add the salt to taste and stir. 5 Cover and allow to cook for 2 minutes. 6 Add cabbage, stir and cover to cook for another 2 minutes. 7 Add the kamande. Stir and cook for 1 minute. 8 Add water, stir, cover and allow to boil. 9 Make sure that the potatoes are well cooked before serving. 10 Serve with chapatti or beetroot rice. 1 Put oil in a clean sufuria and warm. 1 Put oil in a clean sufuria and warm. 2 Add onion and cook till golden brown. 2 Add onion and cook till golden brown. 3 Add the tomatoes, coriander, carrots and pepper. Stir and allow to cook for 2 minutes. 3 Add the tomatoes, coriander, carrots and pepper. Stir and allow to cook for 2 minutes. 4 Add the potatoes, add the salt to taste and stir. 4 Add the potatoes, add the salt to taste and stir. 5 Cover and allow to cook for 2 minutes. 5 Cover and allow to cook for 2 minutes. 6 Add cabbage, stir and cover to cook for another 2 minutes. 6 Add cabbage, stir and cover to cook for another 2 minutes. 7 Add the kamande. Stir and cook for 1 minute. 7 Add the kamande. Stir and cook for 1 minute. 8 Add water, stir, cover and allow to boil. 8 Add water, stir, cover and allow to boil. 9 Make sure that the potatoes are well cooked before serving. 9 Make sure that the potatoes are well cooked before serving. 10 Serve with chapatti or beetroot rice. 10 Serve with chapatti or beetroot 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 Seasoned Oven Baked Fries Mushroom Gravy Sauce for Steak Exploding chocolate lava cheesecake cookie cup Quinoa salad Sweet potato wedges Seasoned Oven Baked Fries Mushroom Gravy Sauce for Steak Exploding chocolate lava cheesecake cookie cup Quinoa salad Sweet potato wedges Beetroot cutlet Microwave Sprouted Chana Chaat Fried carrots kales Vegetable salad Sweet potato wedges Rice beef and kales Sweet Chapati Garlic bread Chocolate Icecream Normal beef Stew Beetroot cutlet Microwave Sprouted Chana Chaat Fried carrots kales Vegetable salad Sweet potato wedges Rice beef and kales Sweet Chapati Garlic bread Chocolate Icecream Normal beef Stew
California Farm Beef Liver Broth Cubes And Dumplings Recipe by Hobby Horseman
Cooking Instructions 4 hours 1 Dice beef liver and Canadian bacon and sautee in olive oil in cast iron dutch oven till browned 2 Simmer in dutch oven with soy sauce and four pints of water, till liquid is reduced to one pint of broth. 3 Cool and Grind leftover simmered liver and bacon dices with herbs and spices in food processor and mix with bread crumbs, eggs, onion, other ingredients. 4 When sticky, roll into balls, simmer in hot, non boiling broth till solid. 5 Drain, sieve and freeze broth in ice cube trays. 6 Freeze liver dumplings for future use. 1 Dice beef liver and Canadian bacon and sautee in olive oil in cast iron dutch oven till browned 1 Dice beef liver and Canadian bacon and sautee in olive oil in cast iron dutch oven till browned 2 Simmer in dutch oven with soy sauce and four pints of water, till liquid is reduced to one pint of broth. 2 Simmer in dutch oven with soy sauce and four pints of water, till liquid is reduced to one pint of broth. 3 Cool and Grind leftover simmered liver and bacon dices with herbs and spices in food processor and mix with bread crumbs, eggs, onion, other ingredients. 3 Cool and Grind leftover simmered liver and bacon dices with herbs and spices in food processor and mix with bread crumbs, eggs, onion, other ingredients. 4 When sticky, roll into balls, simmer in hot, non boiling broth till solid. 4 When sticky, roll into balls, simmer in hot, non boiling broth till solid. 5 Drain, sieve and freeze broth in ice cube trays. 5 Drain, sieve and freeze broth in ice cube trays. 6 Freeze liver dumplings for future use. 6 Freeze liver dumplings for future use. 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 Hawaiian Loco Moco Butter Masala Pasta Pasta Primavera Hotdog "Empanadas" 🌭 Somali Rice (Bariis) Hawaiian Loco Moco Butter Masala Pasta Pasta Primavera Hotdog "Empanadas" 🌭 Somali Rice (Bariis) SWEET PICKLE of CHERRY 🍒 & PINEAPPLE 🍍 No cheese! Tuna and corn pizza！ Sugar Free Mulberry Syrup Apple Pie Cake with Cinnamon-Infused Cream Cheese Icing Mango Trifle Pudding Goli Idli (rice flour) Matki sprouts pakoda Quinoa Chatpati Chat Kesar Mango milk custard Rava upma with peanuts SWEET PICKLE of CHERRY 🍒 & PINEAPPLE 🍍 No cheese! Tuna and corn pizza！ Sugar Free Mulberry Syrup Apple Pie Cake with Cinnamon-Infused Cream Cheese Icing Mango Trifle Pudding Goli Idli (rice flour) Matki sprouts pakoda Quinoa Chatpati Chat Kesar Mango milk custard Rava upma with peanuts
Fried Eggs Recipe by Emily Ogolla
Cooking Instructions 20 minutes 1 Using a different bowl whisk the eggs and put aside. Then chop the tomatoes and onion differently. Place a frying pan over heat then add oil. let the oil heat then add eggs. 2 Let the eggs cook for 3 minutes then stir for the whole mixture to cook well to form a yellow colour. 3 Then add the onions and stir for a few minutes until the onions are cooked then add tomatoes then stir again. 4 Add the salt the then cover for 5 minutes or until the tomatoes are soft. stir again and let it cook for 1 minute then remove from heat and serve with Ugali or rice 1 Using a different bowl whisk the eggs and put aside. Then chop the tomatoes and onion differently. Place a frying pan over heat then add oil. let the oil heat then add eggs. 1 Using a different bowl whisk the eggs and put aside. Then chop the tomatoes and onion differently. Place a frying pan over heat then add oil. let the oil heat then add eggs. 2 Let the eggs cook for 3 minutes then stir for the whole mixture to cook well to form a yellow colour. 2 Let the eggs cook for 3 minutes then stir for the whole mixture to cook well to form a yellow colour. 3 Then add the onions and stir for a few minutes until the onions are cooked then add tomatoes then stir again. 3 Then add the onions and stir for a few minutes until the onions are cooked then add tomatoes then stir again. 4 Add the salt the then cover for 5 minutes or until the tomatoes are soft. stir again and let it cook for 1 minute then remove from heat and serve with Ugali or rice 4 Add the salt the then cover for 5 minutes or until the tomatoes are soft. stir again and let it cook for 1 minute then remove from heat and serve with Ugali or 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 Honey Mustard Chicken Skillet Bake Baked lemon herb salmon Easy Apple Crisp For Two Steamed Rice with Fried Egg, Sausage & Kimchi Poor mans pot roast (stew meat) Honey Mustard Chicken Skillet Bake Baked lemon herb salmon Easy Apple Crisp For Two Steamed Rice with Fried Egg, Sausage & Kimchi Poor mans pot roast (stew meat) Sukhi Urad Dal Spinach and gizard Chicken aloo curry Spaghetti and beef Fried yam with egg and Irish potatoes Sour,Sweet and Spicy Raw Mango Chutney Coconut flavored noodles with cabbage Chikoo(Sapodilla) Icecream Wet fry beef Cheesy Goulash Sukhi Urad Dal Spinach and gizard Chicken aloo curry Spaghetti and beef Fried yam with egg and Irish potatoes Sour,Sweet and Spicy Raw Mango Chutney Coconut flavored noodles with cabbage Chikoo(Sapodilla) Icecream Wet fry beef Cheesy Goulash
Meat Free Silken Tofu Hamburger Recipe by cookpad.japan
Cooking Instructions 1 Drain the water from the silken tofu. Finely chop the onions and sauté until browned. Transfer to a plate to cool. 2 Combine the silken tofu, egg, panko, salt, and pepper in a bowl and thoroughly mix. Add the onion from Step 1 and mix again until even. The mixture is now done. Form the mixture into patties of your desired sizes. 3 Oil a frying pan and place the patties into the pan. Cover with a lid and fry both sides. Once they're cooked, pour your favorite sauce on top and you're done! It's also fine to pour the sauce over the hamburgers while they're still in the frying pan. 1 Drain the water from the silken tofu. Finely chop the onions and sauté until browned. Transfer to a plate to cool. 1 Drain the water from the silken tofu. Finely chop the onions and sauté until browned. Transfer to a plate to cool. 2 Combine the silken tofu, egg, panko, salt, and pepper in a bowl and thoroughly mix. Add the onion from Step 1 and mix again until even. The mixture is now done. Form the mixture into patties of your desired sizes. 2 Combine the silken tofu, egg, panko, salt, and pepper in a bowl and thoroughly mix. Add the onion from Step 1 and mix again until even. The mixture is now done. Form the mixture into patties of your desired sizes. 3 Oil a frying pan and place the patties into the pan. Cover with a lid and fry both sides. Once they're cooked, pour your favorite sauce on top and you're done! It's also fine to pour the sauce over the hamburgers while they're still in the frying pan. 3 Oil a frying pan and place the patties into the pan. Cover with a lid and fry both sides. Once they're cooked, pour your favorite sauce on top and you're done! It's also fine to pour the sauce over the hamburgers while they're still in the frying pan. 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 ranch pork chops Pumpkin bread Spinach pie Mae's Broccoli Rice Casserole Banana Cupcakes with Strawberry Frosting Creamy ranch pork chops Pumpkin bread Spinach pie Mae's Broccoli Rice Casserole Banana Cupcakes with Strawberry Frosting Healthy and Chewy Okara Dumplings Daikon Radish Salad Agedashi Tofu in a Single Frying Pan Chewy Cheese Hijiki & Okara Balls Okara Fried Rice Beef Stir-Fry with Gochujiang & Yakiniku Sauce Okara Gratin Soup Garlic Rice Simmered Chinese Cabbage & Atsuage Tofu Chocolate Chip Muffins Healthy and Chewy Okara Dumplings Daikon Radish Salad Agedashi Tofu in a Single Frying Pan Chewy Cheese Hijiki & Okara Balls Okara Fried Rice Beef Stir-Fry with Gochujiang & Yakiniku Sauce Okara Gratin Soup Garlic Rice Simmered Chinese Cabbage & Atsuage Tofu Chocolate Chip Muffins