ademchaoua/GeneralTextCorpus huggingface dataset:
Japanese Fish Cake Stew (Oden) Recipe by Goest
Cooking Instructions 1 hour 1 To make a flavorful stock base, bring a pot, soak Kombu in 1.5 L cold water for 30 minutes, then remove the soaked Kombu. 2 Cut daikon and cucumbers into 1/2-inch length. Rinse all vegetables. 3 Add Mirin, Sake and Tsuyu in the pot and bring it to boil. 4 Over medium heat, add daikon, tofu skin and mushrooms for 15 minutes until daikon becomes fork tender. 5 Put the rest ingredients in the boiling pot for adequate time to get best taste. (Fish cake for 3 mins, veggies for 2 mins) 6 Serve oden with Japanese mustard sauce or your favorite one. Enjoy yourself! 1 To make a flavorful stock base, bring a pot, soak Kombu in 1.5 L cold water for 30 minutes, then remove the soaked Kombu. 1 To make a flavorful stock base, bring a pot, soak Kombu in 1.5 L cold water for 30 minutes, then remove the soaked Kombu. 2 Cut daikon and cucumbers into 1/2-inch length. Rinse all vegetables. 2 Cut daikon and cucumbers into 1/2-inch length. Rinse all vegetables. 3 Add Mirin, Sake and Tsuyu in the pot and bring it to boil. 3 Add Mirin, Sake and Tsuyu in the pot and bring it to boil. 4 Over medium heat, add daikon, tofu skin and mushrooms for 15 minutes until daikon becomes fork tender. 4 Over medium heat, add daikon, tofu skin and mushrooms for 15 minutes until daikon becomes fork tender. 5 Put the rest ingredients in the boiling pot for adequate time to get best taste. (Fish cake for 3 mins, veggies for 2 mins) 5 Put the rest ingredients in the boiling pot for adequate time to get best taste. (Fish cake for 3 mins, veggies for 2 mins) 6 Serve oden with Japanese mustard sauce or your favorite one. Enjoy yourself! 6 Serve oden with Japanese mustard sauce or your favorite one. Enjoy yourself! 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 Roasted Peri-peri Chicken w/ Yellow Rice How to Make Candied Strawberry いちご飴 Turkey meatloaf Cheesy Rice Stuffed Poblanos Oreo Cheesecake Roasted Peri-peri Chicken w/ Yellow Rice How to Make Candied Strawberry いちご飴 Turkey meatloaf Cheesy Rice Stuffed Poblanos Oreo Cheesecake Japanese Wagyu Beef Tataki🇯🇵 Italian cream-stuffed cannoncini Healthy Simple Pasta Fish Fry -restaurant style Homemade Ras Malai 💛 Karak Chai Veg noodle soup my style Nankhatai Coconut biscuits. 🫓🫓 Black coffee Japanese Wagyu Beef Tataki🇯🇵 Italian cream-stuffed cannoncini Healthy Simple Pasta Fish Fry -restaurant style Homemade Ras Malai 💛 Karak Chai Veg noodle soup my style Nankhatai Coconut biscuits. 🫓🫓 Black coffee
Risotto With Squid Ink And Shrimp Recipe by Paolobertoncin
Cooking Instructions 30 minutes 1 Sauté the garlic, add the rice, and toast it. Add the ink sacs and hepatopancreas (the smell is strong but won’t affect the flavor). Deglaze with the white wine. 2 Continue cooking using the fish stock. Pay attention to detail as if you’re being judged by strict critics. 3 Five minutes before the rice is done, add the shrimp tails. Before serving, add the butter, adjust the seasoning with shrimp salt, and add the parsley. Plate the risotto with grated lemon zest and a sprinkle of chili powder. 1 Sauté the garlic, add the rice, and toast it. Add the ink sacs and hepatopancreas (the smell is strong but won’t affect the flavor). Deglaze with the white wine. 1 Sauté the garlic, add the rice, and toast it. Add the ink sacs and hepatopancreas (the smell is strong but won’t affect the flavor). Deglaze with the white wine. 2 Continue cooking using the fish stock. Pay attention to detail as if you’re being judged by strict critics. 2 Continue cooking using the fish stock. Pay attention to detail as if you’re being judged by strict critics. 3 Five minutes before the rice is done, add the shrimp tails. Before serving, add the butter, adjust the seasoning with shrimp salt, and add the parsley. Plate the risotto with grated lemon zest and a sprinkle of chili powder. 3 Five minutes before the rice is done, add the shrimp tails. Before serving, add the butter, adjust the seasoning with shrimp salt, and add the parsley. Plate the risotto with grated lemon zest and a sprinkle of chili powder. 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 Vegetarian Seitan Stew Cake Pan Smoothie Bicol Laing (Easy Recipe) Vegetarian Seitan Stew Cake Pan Smoothie Bicol Laing (Easy Recipe) Cornmeal Muthiya Garlic perhattay ★ Caramel Sweet potato ★ Nachos Sandwich 🥪 Cake Pan Smoothie Cornmeal Roti Amla Ki Launji (amla and jaggery) Gond Makhana Laddu Radish methi Paratha made with cornmeal Cornmeal Muthiya Garlic perhattay ★ Caramel Sweet potato ★ Nachos Sandwich 🥪 Cake Pan Smoothie Cornmeal Roti Amla Ki Launji (amla and jaggery) Gond Makhana Laddu Radish methi Paratha made with cornmeal
Grilled Squid (Ikayaki) Recipe by くmaki
Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce Usually, the squid used for stuffed squid is tough. I thought it would be so much better if the meat was tender, so I challenged myself to achieve this. I cooked it simply using Mrs. Adachi's (a recipe blogger and writer) teriyaki sauce, which was shown on TV the other day. It's a bit sweet, so if you don't like sweet sauces, you can omit the sugar for a savory sauce. Usually, rice stuffed squid is made with a small portion of mochi rice... but in this recipe, I just used already cooked rice to keep things simple. The squid is not simmered, but is finished quickly over high heat, which means the squid remains tender. If you simmer squid for a long time, it'll turn tough. If you mix the sauce into the rice that's stuffed in the squid, it'll become pretty sweet. If you prefer it less sweet, use plain rice for the stuffing instead. Recipe by Mekamahao cookpad.japan
Easy Japanese Festival Style Grilled Squid Recipe by アキッチン(Akitchen☆)渡部アキ
Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce Usually, the squid used for stuffed squid is tough. I thought it would be so much better if the meat was tender, so I challenged myself to achieve this. I cooked it simply using Mrs. Adachi's (a recipe blogger and writer) teriyaki sauce, which was shown on TV the other day. It's a bit sweet, so if you don't like sweet sauces, you can omit the sugar for a savory sauce. Usually, rice stuffed squid is made with a small portion of mochi rice... but in this recipe, I just used already cooked rice to keep things simple. The squid is not simmered, but is finished quickly over high heat, which means the squid remains tender. If you simmer squid for a long time, it'll turn tough. If you mix the sauce into the rice that's stuffed in the squid, it'll become pretty sweet. If you prefer it less sweet, use plain rice for the stuffing instead. Recipe by Mekamahao cookpad.japan
Super Easy! Festival Style Grilled Squid With Shichimi Flavor Recipe by 海原ミツコ
Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce Ultra-Easy Plump Squid Stuffed with Rice (Ikameshi) and Teriyaki-Style Sauce Usually, the squid used for stuffed squid is tough. I thought it would be so much better if the meat was tender, so I challenged myself to achieve this. I cooked it simply using Mrs. Adachi's (a recipe blogger and writer) teriyaki sauce, which was shown on TV the other day. It's a bit sweet, so if you don't like sweet sauces, you can omit the sugar for a savory sauce. Usually, rice stuffed squid is made with a small portion of mochi rice... but in this recipe, I just used already cooked rice to keep things simple. The squid is not simmered, but is finished quickly over high heat, which means the squid remains tender. If you simmer squid for a long time, it'll turn tough. If you mix the sauce into the rice that's stuffed in the squid, it'll become pretty sweet. If you prefer it less sweet, use plain rice for the stuffing instead. Recipe by Mekamahao cookpad.japan
Vietnamese Beet Soup (Canh Củ Dền) Recipe by Tâm
Cooking Instructions 1 hr 1 Parboil the pork spare ribs for 5–10 minutes, then drain and rinse under cold water. 2 In a clean pot, bring water and vegetable stock to a boil. Add the pork, onion, and ginger, and boil for 5 minutes. 3 Skim off any impurities from the surface. 4 Add the chopped carrots, potatoes, and beets. Cover and let simmer for 30–40 minutes. 5 Remove the onion and ginger. Season the soup with fish sauce, MSG, salt, and pepper. Let cook for another 2 minutes. 6 Serve hot and garnish with chopped green onion and cilantro. 1 Parboil the pork spare ribs for 5–10 minutes, then drain and rinse under cold water. 1 Parboil the pork spare ribs for 5–10 minutes, then drain and rinse under cold water. 2 In a clean pot, bring water and vegetable stock to a boil. Add the pork, onion, and ginger, and boil for 5 minutes. 2 In a clean pot, bring water and vegetable stock to a boil. Add the pork, onion, and ginger, and boil for 5 minutes. 3 Skim off any impurities from the surface. 3 Skim off any impurities from the surface. 4 Add the chopped carrots, potatoes, and beets. Cover and let simmer for 30–40 minutes. 4 Add the chopped carrots, potatoes, and beets. Cover and let simmer for 30–40 minutes. 5 Remove the onion and ginger. Season the soup with fish sauce, MSG, salt, and pepper. Let cook for another 2 minutes. 5 Remove the onion and ginger. Season the soup with fish sauce, MSG, salt, and pepper. Let cook for another 2 minutes. 6 Serve hot and garnish with chopped green onion and cilantro. 6 Serve hot and garnish with chopped green onion and cilantro. 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 Polo shevid with chicken Metis Bannock Nürnberger Lebkuchen - German Gingerbread 79. Classic Doughnut - Donat Kampung Vietnamese Tofu Chive Soup Polo shevid with chicken Metis Bannock Nürnberger Lebkuchen - German Gingerbread 79. Classic Doughnut - Donat Kampung Vietnamese Tofu Chive Soup Mango & Coconut Sorbet Stir-fried Cabbage & Black Fungus Banana Tapioca Pudding (Chè Chuối) Vietnamese Tofu Chive Soup Mango Tapioca Pudding Tri-Colour Paratha Mango salsa shrimp bowl Fried Boneless Pork Chops INDEPENDENCE DAY Special DHOKLA Fireless Cucumber Sandwiches Mango & Coconut Sorbet Stir-fried Cabbage & Black Fungus Banana Tapioca Pudding (Chè Chuối) Vietnamese Tofu Chive Soup Mango Tapioca Pudding Tri-Colour Paratha Mango salsa shrimp bowl Fried Boneless Pork Chops INDEPENDENCE DAY Special DHOKLA Fireless Cucumber Sandwiches
*Easy* Crab Cakes W/ Spicy Mayo *No Egg* Recipe by Leanzism
Cooking Instructions 30 min Max 1 Combine all Spices bread crumbs, and flour in a large bowl with lump crab. Fold in peppers in onions. 2 Scoop and create crab cake. To make about 7-8 use a 1/2 cup measuring cup to scoop. Use smaller cup for bite size 3 Coat cakes with a thin layer of flour to keep shape and to keep it crispy 4 Preheat skillet with about 1/2 cup of oil and sear each side until golden brown and crispy. When removing Crab cakes, Top with a little salt 5 For spicy Mayo just mix together the two ingredients and you’re done ! 1 Combine all Spices bread crumbs, and flour in a large bowl with lump crab. Fold in peppers in onions. 1 Combine all Spices bread crumbs, and flour in a large bowl with lump crab. Fold in peppers in onions. 2 Scoop and create crab cake. To make about 7-8 use a 1/2 cup measuring cup to scoop. Use smaller cup for bite size 2 Scoop and create crab cake. To make about 7-8 use a 1/2 cup measuring cup to scoop. Use smaller cup for bite size 3 Coat cakes with a thin layer of flour to keep shape and to keep it crispy 3 Coat cakes with a thin layer of flour to keep shape and to keep it crispy 4 Preheat skillet with about 1/2 cup of oil and sear each side until golden brown and crispy. When removing Crab cakes, Top with a little salt 4 Preheat skillet with about 1/2 cup of oil and sear each side until golden brown and crispy. When removing Crab cakes, Top with a little salt 5 For spicy Mayo just mix together the two ingredients and you’re done ! 5 For spicy Mayo just mix together the two ingredients and you’re done ! 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 Chocolate Pie Taco Pasta Tamale Red Sauce (or Enchilada Sauce) Spring Rolls with Homemade Spring Roll Wrappers Crockpot Thai Peanut chicken Chocolate Pie Taco Pasta Tamale Red Sauce (or Enchilada Sauce) Spring Rolls with Homemade Spring Roll Wrappers Crockpot Thai Peanut chicken Turmeric root and Ginger pickle Lauki ka Halwa Mawa samosa Chocolate Pastry Milky Roses Soya Dipping Sauce Bread Rasmalai Roll Nutella tart Aloo matar samosa Punjabi Rajma Turmeric root and Ginger pickle Lauki ka Halwa Mawa samosa Chocolate Pastry Milky Roses Soya Dipping Sauce Bread Rasmalai Roll Nutella tart Aloo matar samosa Punjabi Rajma
Easy Garlic Pepper Aioli Recipe by StephieCanCook
Fast, Delicious Aioli Fast, Delicious Aioli If you take an egg yolk, some crushed garlic and maybe 1 cup of olive oil, drizzle the oil very slowly while stirring for maybe 20 - 30 minutes, you'll get Mayonnaise, which is the same as.... Aioli. And if you take some (good quality) Mayonnaise add some ingredient to it, you'll have a very fast Aioli, done in a couple of minutes! _____ Aioli goes very well with everything, but I think it's best with grilled fish or chicken (Rotisserie chicken too!). But it is also delicious with just crusty bread or even vegetables (grilled, steamed or raw). Put some on a piece of toasted bread and let it float in a bowl of soup (especially fish or seafood soup but any soup will do) and see what happens.... ... This recipe is for super fast Aioli. It's up to you to add the herbs (Parsley, Basil, Dill) that you like or spices (Cayenne, Sriracha, etc). The result is always good, so go ahead and experiment!! ______ PS: Don't use less than 1/2 cup of Mayo.....you will kick yourself for not making more! PaulN
“Halal Guys” White Sauce Recipe by Celestial Enigma
Cooking Instructions 5 minutes 1 If you don’t have left over white sauce, make a new batch. Load all mayo, plain greek yogurt, fresh dill, salt, pepper, garlic powder, vinegar, lime juice, and sugar into a blender or food processor and blend for about 30 seconds. *Mayo and Greek yogurt may be substituted with vegan options 2 Taste to adjust you flavors. (For instance, I prefer more dill, so I’m a bit heavy he added with it. Or if you want creamier consistency, add more yogurt) 3 Pour into a lidded container. This can be stored up to 5 days. Enjoy on top of your favorite fixings. 1 If you don’t have left over white sauce, make a new batch. Load all mayo, plain greek yogurt, fresh dill, salt, pepper, garlic powder, vinegar, lime juice, and sugar into a blender or food processor and blend for about 30 seconds. *Mayo and Greek yogurt may be substituted with vegan options 1 If you don’t have left over white sauce, make a new batch. Load all mayo, plain greek yogurt, fresh dill, salt, pepper, garlic powder, vinegar, lime juice, and sugar into a blender or food processor and blend for about 30 seconds. *Mayo and Greek yogurt may be substituted with vegan options 2 Taste to adjust you flavors. (For instance, I prefer more dill, so I’m a bit heavy he added with it. Or if you want creamier consistency, add more yogurt) 2 Taste to adjust you flavors. (For instance, I prefer more dill, so I’m a bit heavy he added with it. Or if you want creamier consistency, add more yogurt) 3 Pour into a lidded container. This can be stored up to 5 days. Enjoy on top of your favorite fixings. 3 Pour into a lidded container. This can be stored up to 5 days. Enjoy on top of your favorite fixings. 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 How to Make Japanese Yaki Gyoza (Fried Dumpling) Shrimp Fajita Tacos Chocolate Coconut Fudge 🍫🌴 (3 Ingredients - Gluten Free & Dairy-Free) Spicy Seafood Seasoning Lasagna How to Make Japanese Yaki Gyoza (Fried Dumpling) Shrimp Fajita Tacos Chocolate Coconut Fudge 🍫🌴 (3 Ingredients - Gluten Free & Dairy-Free) Spicy Seafood Seasoning Lasagna Classic Cottage Fries: Nduma fries #recipemarathon 3 spices Matar pulao Cheesy Loaded Nachos (No-Fry & No-Maida) Three spice daal Veggi chicken pizza Vegetable stew Fruit yogurt Three spice Aloo methi 3 spice karak chai (tea) Classic Cottage Fries: Nduma fries #recipemarathon 3 spices Matar pulao Cheesy Loaded Nachos (No-Fry & No-Maida) Three spice daal Veggi chicken pizza Vegetable stew Fruit yogurt Three spice Aloo methi 3 spice karak chai (tea)
Potato Salad With Mayonnaise Recipe by Sitronella
Potato Salad with Mayonnaise Cooking Instructions 25 minutes 1 Wash the potatoes with their skins on and boil for 30–35 minutes until tender. Drain, peel, cut into pieces, and place in a salad bowl. 2 Add the onion and drained capers. 3 Whisk together the mayonnaise, mustard, heavy cream, and olive oil until smooth. 4 Season the potatoes with salt and pepper, then pour the cold dressing over them while they are still warm. 5 Gently toss, sprinkle with parsley, and serve. 1 Wash the potatoes with their skins on and boil for 30–35 minutes until tender. Drain, peel, cut into pieces, and place in a salad bowl. 1 Wash the potatoes with their skins on and boil for 30–35 minutes until tender. Drain, peel, cut into pieces, and place in a salad bowl. 2 Add the onion and drained capers. 2 Add the onion and drained capers. 3 Whisk together the mayonnaise, mustard, heavy cream, and olive oil until smooth. 3 Whisk together the mayonnaise, mustard, heavy cream, and olive oil until smooth. 4 Season the potatoes with salt and pepper, then pour the cold dressing over them while they are still warm. 4 Season the potatoes with salt and pepper, then pour the cold dressing over them while they are still warm. 5 Gently toss, sprinkle with parsley, and serve. 5 Gently toss, sprinkle with parsley, and 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 Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini
Crispy Tempura Batter Using Mayonnaise Recipe by MMa☆
Crispy Tempura Batter Using Mayonnaise Cooking Instructions 1 Finely chop the shiso leaves. 2 Add the mayonnaise to a bowl. 3 Prepare cold water with an ice cube. 4 Gradually add the cold water to the mayonnaise, mixing well until combined. 5 Add the flour and gently mix until just combined—it's okay if some lumps remain. 6 Add the chopped shiso leaves and sesame salt. 7 Lightly mix everything together to finish the tempura batter. 8 Coat your favorite ingredients with the batter and deep-fry in oil. (This time, I made tempura with kabocha squash, sweet potato, eggplant, and shiso leaves.) 9 Thank you to everyone who tried this recipe or found it through a search. I appreciate it. 1 Finely chop the shiso leaves. 1 Finely chop the shiso leaves. 2 Add the mayonnaise to a bowl. 2 Add the mayonnaise to a bowl. 3 Prepare cold water with an ice cube. 3 Prepare cold water with an ice cube. 4 Gradually add the cold water to the mayonnaise, mixing well until combined. 4 Gradually add the cold water to the mayonnaise, mixing well until combined. 5 Add the flour and gently mix until just combined—it's okay if some lumps remain. 5 Add the flour and gently mix until just combined—it's okay if some lumps remain. 6 Add the chopped shiso leaves and sesame salt. 6 Add the chopped shiso leaves and sesame salt. 7 Lightly mix everything together to finish the tempura batter. 7 Lightly mix everything together to finish the tempura batter. 8 Coat your favorite ingredients with the batter and deep-fry in oil. (This time, I made tempura with kabocha squash, sweet potato, eggplant, and shiso leaves.) 8 Coat your favorite ingredients with the batter and deep-fry in oil. (This time, I made tempura with kabocha squash, sweet potato, eggplant, and shiso leaves.) 9 Thank you to everyone who tried this recipe or found it through a search. I appreciate it. 9 Thank you to everyone who tried this recipe or found it through a search. I appreciate it. 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 Mango 🥭 pico. (Mexican style mango 🥭 Vavo's Peach Mango Salsa Energy ball (oatmeal, dates, almond butter) GF EF DF Vavo's Camp Beans Vavo's Brisket Sauce Mango 🥭 pico. (Mexican style mango 🥭 Vavo's Peach Mango Salsa Energy ball (oatmeal, dates, almond butter) GF EF DF Vavo's Camp Beans Vavo's Brisket Sauce Pepper idly fry Masala Puffed Rice Cheese Crackers Toor Dal Rice Oil free Sabudana vada Sandwich 😋 Stir fried macaroni Canape Assam Pedas Chicken Toordal subji/usli Pepper idly fry Masala Puffed Rice Cheese Crackers Toor Dal Rice Oil free Sabudana vada Sandwich 😋 Stir fried macaroni Canape Assam Pedas Chicken Toordal subji/usli