ademchaoua/GeneralTextCorpus huggingface dataset:
Chicken Tomatoes Pasta Recipe by Sheeba Saeed RAO
Cooking Instructions 1 METHOD Heat 2 – 3 tbsp oil in a wok, add 3 – 4 cloves of chopped garlic and 1 chopped onion. Sauté till softened. Now add chicken cut into juliennes. Fry well for 3 – 4 minutes. 2 Now add 2 boiled chopped tomatoes, 3 tbsp tomato paste and 1 tsp brown sugar. Mix very well. Then add salt to taste, 1 tsp crushed black pepper, ½ cup sliced mushroom, ¼ packet of boiled pasta and ¼ bunch of chopped parsley. Cook for 4 – 5 minutes. Lastly add 2 tbsp sour cream and mix very well. Dish it out and serve hot. 1 METHOD Heat 2 – 3 tbsp oil in a wok, add 3 – 4 cloves of chopped garlic and 1 chopped onion. Sauté till softened. Now add chicken cut into juliennes. Fry well for 3 – 4 minutes. 1 METHOD Heat 2 – 3 tbsp oil in a wok, add 3 – 4 cloves of chopped garlic and 1 chopped onion. Sauté till softened. Now add chicken cut into juliennes. Fry well for 3 – 4 minutes. 2 Now add 2 boiled chopped tomatoes, 3 tbsp tomato paste and 1 tsp brown sugar. Mix very well. Then add salt to taste, 1 tsp crushed black pepper, ½ cup sliced mushroom, ¼ packet of boiled pasta and ¼ bunch of chopped parsley. Cook for 4 – 5 minutes. Lastly add 2 tbsp sour cream and mix very well. Dish it out and serve hot. 2 Now add 2 boiled chopped tomatoes, 3 tbsp tomato paste and 1 tsp brown sugar. Mix very well. Then add salt to taste, 1 tsp crushed black pepper, ½ cup sliced mushroom, ¼ packet of boiled pasta and ¼ bunch of chopped parsley. Cook for 4 – 5 minutes. Lastly add 2 tbsp sour cream and mix very well. Dish it out and serve hot. 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 Quick Gameday Sliders 🍔 Simple Sandwich Bread (Vegan) Chicken skewers (Vietnamese style) Cinnmon Roll Cake Traditional Japanese Breakfast Quick Gameday Sliders 🍔 Simple Sandwich Bread (Vegan) Chicken skewers (Vietnamese style) Cinnmon Roll Cake Traditional Japanese Breakfast Salad Eggless red velvet cupcakes Mince Samoosas Mango Milkshake🍺🍫 Traditional Japanese Breakfast Reshmi kabab Ivy moong dal Chinise lettuce salad Viazi va rojo Special potato sandwich🍽 Salad Eggless red velvet cupcakes Mince Samoosas Mango Milkshake🍺🍫 Traditional Japanese Breakfast Reshmi kabab Ivy moong dal Chinise lettuce salad Viazi va rojo Special potato sandwich🍽
Low Carb Beef Stew Recipe by Christina Hansen
Cooking Instructions 1 If possible marinate meat with salt and Worcestershire sauce (additional to recipe requirements). - optional 2 Coat meat in flour to thicken sauce. (New addition to try) 3 Clean and chop all vegetables and put in slow cooker bowl. Slice celery, half baby carrots and quarter radishes. Add small cuts of beef. 4 Stir all ingredients in slow cooker (making sure that all ingredients are mixed and vegetables/meat are below the broth) and cook on high for 8 hours (or low for 10 hours). 5 30 minutes before eating stir in frozen corn and green beans (and peas). -optional 1 If possible marinate meat with salt and Worcestershire sauce (additional to recipe requirements). - optional 1 If possible marinate meat with salt and Worcestershire sauce (additional to recipe requirements). - optional 2 Coat meat in flour to thicken sauce. (New addition to try) 2 Coat meat in flour to thicken sauce. (New addition to try) 3 Clean and chop all vegetables and put in slow cooker bowl. Slice celery, half baby carrots and quarter radishes. Add small cuts of beef. 3 Clean and chop all vegetables and put in slow cooker bowl. Slice celery, half baby carrots and quarter radishes. Add small cuts of beef. 4 Stir all ingredients in slow cooker (making sure that all ingredients are mixed and vegetables/meat are below the broth) and cook on high for 8 hours (or low for 10 hours). 4 Stir all ingredients in slow cooker (making sure that all ingredients are mixed and vegetables/meat are below the broth) and cook on high for 8 hours (or low for 10 hours). 5 30 minutes before eating stir in frozen corn and green beans (and peas). -optional 5 30 minutes before eating stir in frozen corn and green beans (and peas). -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 Coconut Cream Pie Bars Vegan thai peanut tofu stir fry Super healthy vegan granola Low-carb Salted Caramel Almond Brittle Jamerican Curry Chicken & Rice Soup Coconut Cream Pie Bars Vegan thai peanut tofu stir fry Super healthy vegan granola Low-carb Salted Caramel Almond Brittle Jamerican Curry Chicken & Rice Soup Vegan thai peanut tofu stir fry Super healthy vegan granola Beef Miso Soup Homemade Yoghurt Buttermilk Dressing The Cam Slam Tofu Steak Cashew Chocolate Cake in pressure cooker method Tangerine truffles Spicy buttery fried bananas Vegan thai peanut tofu stir fry Super healthy vegan granola Beef Miso Soup Homemade Yoghurt Buttermilk Dressing The Cam Slam Tofu Steak Cashew Chocolate Cake in pressure cooker method Tangerine truffles Spicy buttery fried bananas
Tofu Steak Recipe by SpottedByD
Cooking Instructions 20 mins 1 Slice tofu into thin lengthwise cuts and fry in hot oil until golden or crisp. 2 Let it cool. Then cut into bite size pieces like in the photo. 3 Heat another pan, sauté the garlic and onion in a little oil. Add spoonfuls of mayonnaise. How much depends on how much tofu you have. It should coat it all, but not dripping or wet. 4 Drop in the green onions/chives/scallions. It's all the same thing. Mix in with the mayo well. 5 Add the tofu bites into the mayo mix. Make sure every piece is coated well. Season with salt and pepper. 6 Remove from heat and enjoy as a siding or appetizer. 1 Slice tofu into thin lengthwise cuts and fry in hot oil until golden or crisp. 1 Slice tofu into thin lengthwise cuts and fry in hot oil until golden or crisp. 2 Let it cool. Then cut into bite size pieces like in the photo. 2 Let it cool. Then cut into bite size pieces like in the photo. 3 Heat another pan, sauté the garlic and onion in a little oil. Add spoonfuls of mayonnaise. How much depends on how much tofu you have. It should coat it all, but not dripping or wet. 3 Heat another pan, sauté the garlic and onion in a little oil. Add spoonfuls of mayonnaise. How much depends on how much tofu you have. It should coat it all, but not dripping or wet. 4 Drop in the green onions/chives/scallions. It's all the same thing. Mix in with the mayo well. 4 Drop in the green onions/chives/scallions. It's all the same thing. Mix in with the mayo well. 5 Add the tofu bites into the mayo mix. Make sure every piece is coated well. Season with salt and pepper. 5 Add the tofu bites into the mayo mix. Make sure every piece is coated well. Season with salt and pepper. 6 Remove from heat and enjoy as a siding or appetizer. 6 Remove from heat and enjoy as a siding or appetizer. 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 Coconut Cream Pie Bars Vegan thai peanut tofu stir fry Super healthy vegan granola Low-Carb Beef Stew Low-carb Salted Caramel Almond Brittle Coconut Cream Pie Bars Vegan thai peanut tofu stir fry Super healthy vegan granola Low-Carb Beef Stew Low-carb Salted Caramel Almond Brittle Beef Miso Soup Homemade Yoghurt Buttermilk Dressing Low-Carb Beef Stew The Cam Slam Cashew Chocolate Cake in pressure cooker method Tangerine truffles Spicy buttery fried bananas Egg dyeing using pantyhose Gateau basque Beef Miso Soup Homemade Yoghurt Buttermilk Dressing Low-Carb Beef Stew The Cam Slam Cashew Chocolate Cake in pressure cooker method Tangerine truffles Spicy buttery fried bananas Egg dyeing using pantyhose Gateau basque
Firefly Squid With Spicy Mustard & Vinegar Miso Sauce Recipe by cookpad.japan
Cooking Instructions 1 Combine the ingredients for the vinegared miso. Adjust the amount of sugar to suit your tastes. 2 Remove the eyes from the firefly squid. They come off easily with your hands, but even easier if you use a fish bone tweezers. 3 Remove the cartilage. If you use tweezers it will come out easily. It's located on the side with the fins, remove it with tweezers. 4 Here are the finished firefly squid with the eyes and cartilage removed. 5 Lay the shiso leaves on a plate and arrange the squid on top. Top with the vinegared miso from Step 1. Optionally add Japanese mustard to make it taste even better! 1 Combine the ingredients for the vinegared miso. Adjust the amount of sugar to suit your tastes. 1 Combine the ingredients for the vinegared miso. Adjust the amount of sugar to suit your tastes. 2 Remove the eyes from the firefly squid. They come off easily with your hands, but even easier if you use a fish bone tweezers. 2 Remove the eyes from the firefly squid. They come off easily with your hands, but even easier if you use a fish bone tweezers. 3 Remove the cartilage. If you use tweezers it will come out easily. It's located on the side with the fins, remove it with tweezers. 3 Remove the cartilage. If you use tweezers it will come out easily. It's located on the side with the fins, remove it with tweezers. 4 Here are the finished firefly squid with the eyes and cartilage removed. 4 Here are the finished firefly squid with the eyes and cartilage removed. 5 Lay the shiso leaves on a plate and arrange the squid on top. Top with the vinegared miso from Step 1. Optionally add Japanese mustard to make it taste even better! 5 Lay the shiso leaves on a plate and arrange the squid on top. Top with the vinegared miso from Step 1. Optionally add Japanese mustard to make it taste even better! 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 Waterlemon-aide Quinoa chili Ground Beef Pot Pie Fruit Pizza Beef and Beer Sliders Waterlemon-aide Quinoa chili Ground Beef Pot Pie Fruit Pizza Beef and Beer Sliders Easy Sausage and Shiso Leaf Gyoza Homemade Tempeh Goleng (Indonesian) Flower-Shaped Wiener Sausages to Decorate Your Bento Easy, Colorful Bean Sprout Curry in 15 Minutes Speedy Cucumber Namul Hamburger Buns Caesar Salad Udon Chicken with Nanban Sauce Rainbow Salad Xiaolongbao (Chinese Soup Dumplings) Made From Gyoza Skins Easy Sausage and Shiso Leaf Gyoza Homemade Tempeh Goleng (Indonesian) Flower-Shaped Wiener Sausages to Decorate Your Bento Easy, Colorful Bean Sprout Curry in 15 Minutes Speedy Cucumber Namul Hamburger Buns Caesar Salad Udon Chicken with Nanban Sauce Rainbow Salad Xiaolongbao (Chinese Soup Dumplings) Made From Gyoza Skins
Fried Lumpia Recipe by pauliphonik
Cooking Instructions 1 In a large wok, heat oil and saute onion and garlic until fragrant. 2 Add ground pork and cook until no longer pinkish. 3 Add shredded chicken and shrimp (and/or crab meat) and cook until shrimp turns pink. 4 Add singkamas or water chesnut. 5 Then add tomato sauce or paste. Mix well. 6 Add salt and pepper to taste. 7 Make sure you are constantly stirring the mixture all this time to avoid the ingredients from getting stuck together or from getting clunky. 8 Once done, set aside to let the mixture cool down. Also, try to drain excess sauce. 9 Then scoop a little portion and wrap in lumpia wrapper. 10 Fry until golden brown. 1 In a large wok, heat oil and saute onion and garlic until fragrant. 1 In a large wok, heat oil and saute onion and garlic until fragrant. 2 Add ground pork and cook until no longer pinkish. 2 Add ground pork and cook until no longer pinkish. 3 Add shredded chicken and shrimp (and/or crab meat) and cook until shrimp turns pink. 3 Add shredded chicken and shrimp (and/or crab meat) and cook until shrimp turns pink. 4 Add singkamas or water chesnut. 4 Add singkamas or water chesnut. 5 Then add tomato sauce or paste. Mix well. 5 Then add tomato sauce or paste. Mix well. 6 Add salt and pepper to taste. 6 Add salt and pepper to taste. 7 Make sure you are constantly stirring the mixture all this time to avoid the ingredients from getting stuck together or from getting clunky. 7 Make sure you are constantly stirring the mixture all this time to avoid the ingredients from getting stuck together or from getting clunky. 8 Once done, set aside to let the mixture cool down. Also, try to drain excess sauce. 8 Once done, set aside to let the mixture cool down. Also, try to drain excess sauce. 9 Then scoop a little portion and wrap in lumpia wrapper. 9 Then scoop a little portion and wrap in lumpia wrapper. 10 Fry until golden brown. 10 Fry until golden brown. 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 Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips
Filipino Lumpia Shanghai Recipe by Minda
Cooking Instructions 3 hr 1 Combine all filling ingredients in a bowl. Mix well. 2 Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed. 3 Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats. 4 Remove from the pot. Let excess oil drip. Serve. Share and enjoy 1 Combine all filling ingredients in a bowl. Mix well. 1 Combine all filling ingredients in a bowl. Mix well. 2 Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed. 2 Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed. 3 Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats. 3 Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats. 4 Remove from the pot. Let excess oil drip. Serve. Share and enjoy 4 Remove from the pot. Let excess oil drip. Serve. Share 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 Copycat Raising Canes Chicken Tender Garlic Parmesan Chicken GF Chicken Bacon Ranch (one pot) Filipino Vegetable Lumpia Enchiladas Verdes Copycat Raising Canes Chicken Tender Garlic Parmesan Chicken GF Chicken Bacon Ranch (one pot) Filipino Vegetable Lumpia Enchiladas Verdes Coconut milk drink Stir fried potatoes Relish this California Farm Cast Iron Ratatouille Stew Shami kebab buns Filipino Vegetable Lumpia Fried Soft Flat Bread Chocolate Donuts چوکور پیٹیز سموسہ Namkeen Sawaiyan (mince vermicelli) Coconut milk drink Stir fried potatoes Relish this California Farm Cast Iron Ratatouille Stew Shami kebab buns Filipino Vegetable Lumpia Fried Soft Flat Bread Chocolate Donuts چوکور پیٹیز سموسہ Namkeen Sawaiyan (mince vermicelli)
Turon Filipino Banana Lumpia Dessert Recipe by Minda
Cooking Instructions 1 Roll banana on brown sugar. Making sure you coat the entire banana with a lot of sugar 2 Place the banana coated with brown sugar in the spring roll wrapper and add some jackfruit 3 Fold and wrap spring roll wrapper sealing it with water or homemade paste (see my lumpia recipe for directions on how to make paste) 4 In a pan, heat up the oil and put brown sugar and wait until the brown sugar floats 5 Put in the wrapped bananas and fry until the wrapper turns golden brown and the extra sugar sticks on the wrapper 6 Serve hot with or without ice cream on top! Enjoy! 1 Roll banana on brown sugar. Making sure you coat the entire banana with a lot of sugar 1 Roll banana on brown sugar. Making sure you coat the entire banana with a lot of sugar 2 Place the banana coated with brown sugar in the spring roll wrapper and add some jackfruit 2 Place the banana coated with brown sugar in the spring roll wrapper and add some jackfruit 3 Fold and wrap spring roll wrapper sealing it with water or homemade paste (see my lumpia recipe for directions on how to make paste) 3 Fold and wrap spring roll wrapper sealing it with water or homemade paste (see my lumpia recipe for directions on how to make paste) 4 In a pan, heat up the oil and put brown sugar and wait until the brown sugar floats 4 In a pan, heat up the oil and put brown sugar and wait until the brown sugar floats 5 Put in the wrapped bananas and fry until the wrapper turns golden brown and the extra sugar sticks on the wrapper 5 Put in the wrapped bananas and fry until the wrapper turns golden brown and the extra sugar sticks on the wrapper 6 Serve hot with or without ice cream on top! Enjoy! 6 Serve hot with or without ice cream on top! 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 Breakfast Caterpillar Pork Adobo Black Beans Pork Ribs Stewed Doughnuts Potato and Peas Casserole Breakfast Caterpillar Pork Adobo Black Beans Pork Ribs Stewed Doughnuts Potato and Peas Casserole Mushroom Stew Chorizo Shakshuka Pork Adobo Crunchy Edamame & Black Rice Salad Homemade Noodle-Meat Samosa Roast chicken wings Squash and Zucchini Seafood dipping sauce Caramelised onion and cheddar burger Beer Bread Mushroom Stew Chorizo Shakshuka Pork Adobo Crunchy Edamame & Black Rice Salad Homemade Noodle-Meat Samosa Roast chicken wings Squash and Zucchini Seafood dipping sauce Caramelised onion and cheddar burger Beer Bread
1 Ingredient Banana Ice Cream (Vegan)🍌🍒🍌🍒🍌🍒🍌🍒🍌🍒🍌🍒🍌 Recipe by Zsofi's_Fusion_Kitchen✅️
1 Ingredient Banana Ice Cream (Vegan)🍌🍒🍌🍒🍌🍒🍌🍒🍌🍒🍌🍒🍌 Cooking Instructions 1 Break the bananas into 4-5 pieces and put them in a box in the deep freezer for one night. 2 The next day take your small mixer and mix the banana pieces into a puree. If there are too frozen pieces, wait a bit till they melt a bit and mix again. Scoop the puree back into the box, and mix it well, put it back to the freezer. 3 When eating, take it out, scoop it, and decorate with cherries and cake deco. 1 Break the bananas into 4-5 pieces and put them in a box in the deep freezer for one night. 1 Break the bananas into 4-5 pieces and put them in a box in the deep freezer for one night. 2 The next day take your small mixer and mix the banana pieces into a puree. If there are too frozen pieces, wait a bit till they melt a bit and mix again. Scoop the puree back into the box, and mix it well, put it back to the freezer. 2 The next day take your small mixer and mix the banana pieces into a puree. If there are too frozen pieces, wait a bit till they melt a bit and mix again. Scoop the puree back into the box, and mix it well, put it back to the freezer. 3 When eating, take it out, scoop it, and decorate with cherries and cake deco. 3 When eating, take it out, scoop it, and decorate with cherries and cake deco. 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 Sharon's Potato Salad Basbusa Wheat vermicelli upma Cinnamon Rolls Sushi Rice (Shari, Sumeshi, Sushimeshi) Sharon's Potato Salad Basbusa Wheat vermicelli upma Cinnamon Rolls Sushi Rice (Shari, Sumeshi, Sushimeshi) Watermelon Elderflower Lemonade Stuffed eggs Corn fritters Khatta Dokhla Chicken Pinwheels + green rita Creamy Masala Pasta And Masala Buns Dilkhush bread Lauki Chana Daal Meal Soya stuffed tomatoes Aloo salan Watermelon Elderflower Lemonade Stuffed eggs Corn fritters Khatta Dokhla Chicken Pinwheels + green rita Creamy Masala Pasta And Masala Buns Dilkhush bread Lauki Chana Daal Meal Soya stuffed tomatoes Aloo salan