ademchaoua/GeneralTextCorpus huggingface dataset:
Sweet Papaya Gulgula Recipe by Ratna Lalwani
Cooking Instructions 10mins 1 In a bowl, collect all the ingredients. Make a batter with 1/2cup water or less to make medium thick consistency. Keep aside for 30mins. 2 Peel off the skin of ripe papaya. Clean the fiber at the center. Cut into medium size cubes. Add few papaya cubes into the batter and mix upside down so that the papaya cubes are covered with the batter completely. 3 Heat oil in a nonstick pan. When the oil becomes hot, reduce the flame. Add papaya cubes with batter one by one into the hot oil. When the bottom becomes golden in color, flip gently and fry the other side. Collect gulgulas in a plate and serve hot. 1 In a bowl, collect all the ingredients. Make a batter with 1/2cup water or less to make medium thick consistency. Keep aside for 30mins. 1 In a bowl, collect all the ingredients. Make a batter with 1/2cup water or less to make medium thick consistency. Keep aside for 30mins. 2 Peel off the skin of ripe papaya. Clean the fiber at the center. Cut into medium size cubes. Add few papaya cubes into the batter and mix upside down so that the papaya cubes are covered with the batter completely. 2 Peel off the skin of ripe papaya. Clean the fiber at the center. Cut into medium size cubes. Add few papaya cubes into the batter and mix upside down so that the papaya cubes are covered with the batter completely. 3 Heat oil in a nonstick pan. When the oil becomes hot, reduce the flame. Add papaya cubes with batter one by one into the hot oil. When the bottom becomes golden in color, flip gently and fry the other side. Collect gulgulas in a plate and serve hot. 3 Heat oil in a nonstick pan. When the oil becomes hot, reduce the flame. Add papaya cubes with batter one by one into the hot oil. When the bottom becomes golden in color, flip gently and fry the other side. Collect gulgulas in a plate 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 Chocolate Chip Brownies Coquito Beef Barley Soup Watergate Salad Fall pumpkin tortellini pasta Chocolate Chip Brownies Coquito Beef Barley Soup Watergate Salad Fall pumpkin tortellini pasta Chocolate Peda Kunafa Green or wax beans Chocolate Chip Brownies Beef Barley Soup Crunchy Muesli Energy Bars Sago Tikki Banana Coconut milk Toast Chocolatety Caremal coffee ice-cream Cucumber juice Chocolate Peda Kunafa Green or wax beans Chocolate Chip Brownies Beef Barley Soup Crunchy Muesli Energy Bars Sago Tikki Banana Coconut milk Toast Chocolatety Caremal coffee ice-cream Cucumber juice
Crunchy Muesli Energy Bars Recipe by Suruchi (Dr. Ruchi Sharma)
Cooking Instructions 10-15 minutes 1 First mix oats and muesli and roast them on low to medium heat till it turns slightly brown and crispy. 2 Take peanut butter in a vessel and heat it for a few seconds just to get a slightly thin consistency. 3 Add honey and mix well with the help of a spoon. 4 Now mix both roasted muesli and this peanut butter well and pour it into the greased cake mould. Tap and spread evenly. 5 Sprinkle a little roasted muesli over it and press. Refridgerate it for 3-4 hours to get it set. Cut into the bars of desired size. It's ready. 6 Serve it as a snack or with breakfast. 1 First mix oats and muesli and roast them on low to medium heat till it turns slightly brown and crispy. 1 First mix oats and muesli and roast them on low to medium heat till it turns slightly brown and crispy. 2 Take peanut butter in a vessel and heat it for a few seconds just to get a slightly thin consistency. 2 Take peanut butter in a vessel and heat it for a few seconds just to get a slightly thin consistency. 3 Add honey and mix well with the help of a spoon. 3 Add honey and mix well with the help of a spoon. 4 Now mix both roasted muesli and this peanut butter well and pour it into the greased cake mould. Tap and spread evenly. 4 Now mix both roasted muesli and this peanut butter well and pour it into the greased cake mould. Tap and spread evenly. 5 Sprinkle a little roasted muesli over it and press. Refridgerate it for 3-4 hours to get it set. Cut into the bars of desired size. It's ready. 5 Sprinkle a little roasted muesli over it and press. Refridgerate it for 3-4 hours to get it set. Cut into the bars of desired size. It's ready. 6 Serve it as a snack or with breakfast. 6 Serve it as a snack or with breakfast. 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 Chip Brownies Coquito Beef Barley Soup Watergate Salad Fall pumpkin tortellini pasta Chocolate Chip Brownies Coquito Beef Barley Soup Watergate Salad Fall pumpkin tortellini pasta Kunafa Green or wax beans Chocolate Chip Brownies Beef Barley Soup Sweet Papaya Gulgula Sago Tikki Banana Coconut milk Toast Chocolatety Caremal coffee ice-cream Cucumber juice Jowar- Ragi Ghavan/Chilla Kunafa Green or wax beans Chocolate Chip Brownies Beef Barley Soup Sweet Papaya Gulgula Sago Tikki Banana Coconut milk Toast Chocolatety Caremal coffee ice-cream Cucumber juice Jowar- Ragi Ghavan/Chilla
Reese's Style Brownie Recipe by K Curtis
Reese's style brownie Cooking Instructions 1 hour 30 mins 1 Prepare brownies according to package instructions. 2 While brownies bake combine powdered sugar, peanut butter and softened butter. Stir until creamy, spreadable consistency. 3 After brownies have cooled completely spread the peanut butter mixture on top. 4 Melt the chocolate chips and 6 tbsp. butter in the microwave or on stove top. Spread over the peanut butter topped brownies. Let cool before serving. 5 I usually pop it in the fridge for a bit before serving. 1 Prepare brownies according to package instructions. 1 Prepare brownies according to package instructions. 2 While brownies bake combine powdered sugar, peanut butter and softened butter. Stir until creamy, spreadable consistency. 2 While brownies bake combine powdered sugar, peanut butter and softened butter. Stir until creamy, spreadable consistency. 3 After brownies have cooled completely spread the peanut butter mixture on top. 3 After brownies have cooled completely spread the peanut butter mixture on top. 4 Melt the chocolate chips and 6 tbsp. butter in the microwave or on stove top. Spread over the peanut butter topped brownies. Let cool before serving. 4 Melt the chocolate chips and 6 tbsp. butter in the microwave or on stove top. Spread over the peanut butter topped brownies. Let cool before serving. 5 I usually pop it in the fridge for a bit before serving. 5 I usually pop it in the fridge for a bit before serving. 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 Beefy Vegetable Stew Tinklee's Homemade Hot Cocoa Grandma Elsie's Meltaway Cookies W/ flavor variations Mike's Garlic Parmesan Steak Fries & Aioli Monster Cookies Beefy Vegetable Stew Tinklee's Homemade Hot Cocoa Grandma Elsie's Meltaway Cookies W/ flavor variations Mike's Garlic Parmesan Steak Fries & Aioli Monster Cookies Blueberry dumplings Best-ever pancakes Wild blueberry sauce Strawberry jello pie Blueberry cake Date squares Pistachio cake Rhubarb custard pie Morrocan Salmon Tagine Honey garlic chicken wings Blueberry dumplings Best-ever pancakes Wild blueberry sauce Strawberry jello pie Blueberry cake Date squares Pistachio cake Rhubarb custard pie Morrocan Salmon Tagine Honey garlic chicken wings
Tootie's Microwave Mug Brownie Recipe by King-Crimson
Cooking Instructions 5 mins 1 Add the flour, sugar, cocoa, salt, cinnamon, and instant coffee to a microwave safe ceramic mug. Mix together with a fork, breaking up any clumps. 2 Add the butter, water, and vanilla to the mug. Stir until smooth. 3 Microwave on high for about 2 minutes or until the brownie is cooked all the way through. The time will vary depending on the wattage of your microwave so you may have to experiment a little. (Our microwave is 1000 watts) 4 Allow to cool and serve as is or with a topping of your choice. Ice cream, whipped cream, confectioners sugar.....etc. 1 Add the flour, sugar, cocoa, salt, cinnamon, and instant coffee to a microwave safe ceramic mug. Mix together with a fork, breaking up any clumps. 1 Add the flour, sugar, cocoa, salt, cinnamon, and instant coffee to a microwave safe ceramic mug. Mix together with a fork, breaking up any clumps. 2 Add the butter, water, and vanilla to the mug. Stir until smooth. 2 Add the butter, water, and vanilla to the mug. Stir until smooth. 3 Microwave on high for about 2 minutes or until the brownie is cooked all the way through. The time will vary depending on the wattage of your microwave so you may have to experiment a little. (Our microwave is 1000 watts) 3 Microwave on high for about 2 minutes or until the brownie is cooked all the way through. The time will vary depending on the wattage of your microwave so you may have to experiment a little. (Our microwave is 1000 watts) 4 Allow to cool and serve as is or with a topping of your choice. Ice cream, whipped cream, confectioners sugar.....etc. 4 Allow to cool and serve as is or with a topping of your choice. Ice cream, whipped cream, confectioners sugar.....etc. 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 Best Marinara / Pasta sauce from scratch Jalapeño, cream cheese & mozzarella stuffed chicken Meat sauce for spaghetti Toe Curling Banana Pudding Brn Sgr Peppercorn and Herb Glazed Chicken Best Marinara / Pasta sauce from scratch Jalapeño, cream cheese & mozzarella stuffed chicken Meat sauce for spaghetti Toe Curling Banana Pudding Brn Sgr Peppercorn and Herb Glazed Chicken L.i.s.a infused water Beautifuldesign's Multi-Purpose Sauce Home Pickled Cucumbers Are Just Better Headache relieving tea pops Debbie's Baked Beans (Pressure Cooker) Nuts Greek sauce chicken stove top "Quick" Gumbo!!! (Minus celery because I'm allergic 😬) Hassleback style potatoes Pork Rice Bowl L.i.s.a infused water Beautifuldesign's Multi-Purpose Sauce Home Pickled Cucumbers Are Just Better Headache relieving tea pops Debbie's Baked Beans (Pressure Cooker) Nuts Greek sauce chicken stove top "Quick" Gumbo!!! (Minus celery because I'm allergic 😬) Hassleback style potatoes Pork Rice Bowl
Sourdough Focaccia Recipe by Lulu Galaviz
Cooking Instructions 1 Mix flour, sourdough starter, water, olive oil, salt, garlic powder, and paprika until combined. 2 Let the dough rest for 30 minutes, then stretch and fold a few times. 3 Cover and let rise at room temperature for 4-6 hours, until doubled. 4 Line trays with parchment paper and spread dough evenly. 5 Dimple the dough with your fingers, drizzle with olive oil, and sprinkle rosemary and black pepper. 6 Let rise for another 1 hour. 7 Bake at 220°C for 20-25 minutes until golden brown. 1 Mix flour, sourdough starter, water, olive oil, salt, garlic powder, and paprika until combined. 1 Mix flour, sourdough starter, water, olive oil, salt, garlic powder, and paprika until combined. 2 Let the dough rest for 30 minutes, then stretch and fold a few times. 2 Let the dough rest for 30 minutes, then stretch and fold a few times. 3 Cover and let rise at room temperature for 4-6 hours, until doubled. 3 Cover and let rise at room temperature for 4-6 hours, until doubled. 4 Line trays with parchment paper and spread dough evenly. 4 Line trays with parchment paper and spread dough evenly. 5 Dimple the dough with your fingers, drizzle with olive oil, and sprinkle rosemary and black pepper. 5 Dimple the dough with your fingers, drizzle with olive oil, and sprinkle rosemary and black pepper. 6 Let rise for another 1 hour. 6 Let rise for another 1 hour. 7 Bake at 220°C for 20-25 minutes until golden brown. 7 Bake at 220°C for 20-25 minutes until golden brown. Tips For extra flavor, consider using fresh garlic or adding more herbs. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls French Ratatouille Recipe ｜ Traditional Home Cooking from Pixar’s Ratatouille 🍆🍅 Stove top apple crisp 🍎 Fruit kuchen Apple Ginger Cake (GF, DF) Homemade Brunch Recipe | Shrimp & Tomato Olive Oil Pasta 🫒🍽️ French Ratatouille Recipe ｜ Traditional Home Cooking from Pixar’s Ratatouille 🍆🍅 Stove top apple crisp 🍎 Fruit kuchen Apple Ginger Cake (GF, DF) Homemade Brunch Recipe | Shrimp & Tomato Olive Oil Pasta 🫒🍽️ Moong Kurma Air fried Stuffed Mutton Shami Kebab Kerala style fried rice Stove top apple crisp 🍎 Raspberry sorbet with fruit Tangy lime pickle Semiya Payasam Brownies with raisins and walnuts Bahubali Paratha My own moi moi 🫘 Moong Kurma Air fried Stuffed Mutton Shami Kebab Kerala style fried rice Stove top apple crisp 🍎 Raspberry sorbet with fruit Tangy lime pickle Semiya Payasam Brownies with raisins and walnuts Bahubali Paratha My own moi moi 🫘
Bahubali Paratha Recipe by Dave Vishakha
Cooking Instructions 1:30 minit 1 Boil corn and potatoes, then mash together in a bowl. 2 Add onion, capsicum, carrot, cabbage, cheese, paneer, and all spices. 3 Squeeze in lemon juice and mix well to make the filling. 4 Prepare a soft dough with wheat flour and water. 5 Take a dough ball, roll into a small circle, and add 1 tbsp filling. 6 Seal and roll out again into a paratha. 7 Heat a tawa, place the paratha, and roast on low heat with butter until golden brown. 8 Serve hot. 1 Boil corn and potatoes, then mash together in a bowl. 1 Boil corn and potatoes, then mash together in a bowl. 2 Add onion, capsicum, carrot, cabbage, cheese, paneer, and all spices. 2 Add onion, capsicum, carrot, cabbage, cheese, paneer, and all spices. 3 Squeeze in lemon juice and mix well to make the filling. 3 Squeeze in lemon juice and mix well to make the filling. 4 Prepare a soft dough with wheat flour and water. 4 Prepare a soft dough with wheat flour and water. 5 Take a dough ball, roll into a small circle, and add 1 tbsp filling. 5 Take a dough ball, roll into a small circle, and add 1 tbsp filling. 6 Seal and roll out again into a paratha. 6 Seal and roll out again into a paratha. 7 Heat a tawa, place the paratha, and roast on low heat with butter until golden brown. 7 Heat a tawa, place the paratha, and roast on low heat with butter until golden brown. 8 Serve hot. 8 Serve hot. Tips Using butter for roasting enhances the flavor and makes the paratha crispy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls French Ratatouille Recipe ｜ Traditional Home Cooking from Pixar’s Ratatouille 🍆🍅 Stove top apple crisp 🍎 Apple Ginger Cake (GF, DF) Egg in Hell 🥚🍅🔥 | A Mediterranean Home-Brunch Delight Homemade Brunch Recipe | Shrimp & Tomato Olive Oil Pasta 🫒🍽️ French Ratatouille Recipe ｜ Traditional Home Cooking from Pixar’s Ratatouille 🍆🍅 Stove top apple crisp 🍎 Apple Ginger Cake (GF, DF) Egg in Hell 🥚🍅🔥 | A Mediterranean Home-Brunch Delight Homemade Brunch Recipe | Shrimp & Tomato Olive Oil Pasta 🫒🍽️ Raspberry sorbet with fruit Sourdough Focaccia Tangy lime pickle Semiya Payasam Brownies with raisins and walnuts My own moi moi 🫘 California Farm Wine Poached Pears Oven-Baked Cod with Fennel My Best Mint Artichokes Spicy Hot Corn Dip Raspberry sorbet with fruit Sourdough Focaccia Tangy lime pickle Semiya Payasam Brownies with raisins and walnuts My own moi moi 🫘 California Farm Wine Poached Pears Oven-Baked Cod with Fennel My Best Mint Artichokes Spicy Hot Corn Dip
European Brownies Recipe by Chiara Passera
European Brownies Cooking Instructions 50 mins 1 Melt butter and chocolate together in a bain-marie (double saucepan), remove from heat 2 Add cocoa powder and stir to avoid lumps, allow to cool 3 In a bowl beat eggs together with sugar, salt and vanilla extract 4 Now slowly add flour (to this last eggs+sugar+salt mix) and keep stirring 5 Add also melted chocolate and butter to the same bowl 6 When the mixture is homogenous add walnuts 7 Line a square baking pan with parchment paper and grease it 8 Put your homemade mix in the pan and cook for 35 minutes at 180°C 9 Let the brownie rest for an hour then take it out of the pan and cut in squares! 1 Melt butter and chocolate together in a bain-marie (double saucepan), remove from heat 1 Melt butter and chocolate together in a bain-marie (double saucepan), remove from heat 2 Add cocoa powder and stir to avoid lumps, allow to cool 2 Add cocoa powder and stir to avoid lumps, allow to cool 3 In a bowl beat eggs together with sugar, salt and vanilla extract 3 In a bowl beat eggs together with sugar, salt and vanilla extract 4 Now slowly add flour (to this last eggs+sugar+salt mix) and keep stirring 4 Now slowly add flour (to this last eggs+sugar+salt mix) and keep stirring 5 Add also melted chocolate and butter to the same bowl 5 Add also melted chocolate and butter to the same bowl 6 When the mixture is homogenous add walnuts 6 When the mixture is homogenous add walnuts 7 Line a square baking pan with parchment paper and grease it 7 Line a square baking pan with parchment paper and grease it 8 Put your homemade mix in the pan and cook for 35 minutes at 180°C 8 Put your homemade mix in the pan and cook for 35 minutes at 180°C 9 Let the brownie rest for an hour then take it out of the pan and cut in squares! 9 Let the brownie rest for an hour then take it out of the pan and cut in squares! 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 Banana Pudding cake Broiled parmesan asparagus Italian Tiramisu Fast & Easy Cinnamon French Toasts Crockpot fajitas Banana Pudding cake Broiled parmesan asparagus Italian Tiramisu Fast & Easy Cinnamon French Toasts Crockpot fajitas Cucumber Salad Rice & Orzo Pilaf Chinese Chicken Wings Mouth watering Kabobs! Sunshines strawberry champagne cake Harira - Red Lentil Soup Raspberry Yogurt Pie 20-Garlic Chicken Orange Glazed Smokies AMIEs Mamon (muffin cake) Cucumber Salad Rice & Orzo Pilaf Chinese Chicken Wings Mouth watering Kabobs! Sunshines strawberry champagne cake Harira - Red Lentil Soup Raspberry Yogurt Pie 20-Garlic Chicken Orange Glazed Smokies AMIEs Mamon (muffin cake)
Slow Cooker Brisket Recipe by My Rad Kitchen | Eva
I’d love for you to visit my food blog at www.myradkitchen.com Hi, I’m Eva. Mama to Radcliffe and a wife to my high school sweetheart. If you’d told my college self that I’d one day be sharing recipes on my own blog, I’d have probably laughed—while pretending to cook my way through a show in my head (and entertaining an imaginary audience!). Fast forward 16 years, and I was running my own wedding and event photography business, Philosophy Studios, until the pandemic hit. With events on pause, I took a deep dive into food photography and recipe creation through an excellent program from Pretty Focused. The experience reignited my love for cooking, and after graduating, I started working full-time with food bloggers as a content creator. A couple of years later, My Rad Kitchen was born! When I’m not cooking, you’ll find me spending time with my family (and our puppy, Penny), traveling, or soaking up music with my gals. I’m passionate about learning, business, and always trying to improve—but I’m also an emotional, sensitive, and sometimes overthinking soul. I love my quiet moments but also thrive in the hustle. My heart is always full of gratitude for this journey, and I couldn’t be more excited to share My Rad Kitchen with you, alongside my incredible team.
Tomato Omelette Recipe by shadi
Cooking Instructions 10min 1 Blend tomatoes and garlic for 4 min until smooth. 2 Pour mixture into a pan, heat for 6 min until water evaporates. 3 Add melted butter and tomato paste, stir well. 4 Beat egg whites first, then yolks, mixing gently to avoid bad smell. 5 Add eggs to pan, season with salt, turmeric, oregano, and paprika. 6 Cook gently until eggs are just set. 7 Serve with toast, lemon, olives, and vegetables as you like. 1 Blend tomatoes and garlic for 4 min until smooth. 1 Blend tomatoes and garlic for 4 min until smooth. 2 Pour mixture into a pan, heat for 6 min until water evaporates. 2 Pour mixture into a pan, heat for 6 min until water evaporates. 3 Add melted butter and tomato paste, stir well. 3 Add melted butter and tomato paste, stir well. 4 Beat egg whites first, then yolks, mixing gently to avoid bad smell. 4 Beat egg whites first, then yolks, mixing gently to avoid bad smell. 5 Add eggs to pan, season with salt, turmeric, oregano, and paprika. 5 Add eggs to pan, season with salt, turmeric, oregano, and paprika. 6 Cook gently until eggs are just set. 6 Cook gently until eggs are just set. 7 Serve with toast, lemon, olives, and vegetables as you like. 7 Serve with toast, lemon, olives, and vegetables as you like. Tips Blend tomatoes for 4 minutes and heat for 6 minutes. When beating the eggs, mix the whites and yolks gently to prevent any bad smell. 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 Gheymeh Tomato Basil Chicken Slow Cooker Brisket Espresso Chocolate Chip Cookies Steamed Cornmeal Multigrain Buns （玉米面杂粮包） Gheymeh Tomato Basil Chicken Slow Cooker Brisket Espresso Chocolate Chip Cookies Steamed Cornmeal Multigrain Buns （玉米面杂粮包） No-Bake Strawberry Green Tea Tart Galka chana dal Sabji Modak Kaju-kesar modak Unique Filling Wale Ghughare --- French Beans & Paneer Snack Orange poppy seed loaf cake Guava jem Mawa Modak Gheymeh Double layer sooji modak No-Bake Strawberry Green Tea Tart Galka chana dal Sabji Modak Kaju-kesar modak Unique Filling Wale Ghughare --- French Beans & Paneer Snack Orange poppy seed loaf cake Guava jem Mawa Modak Gheymeh Double layer sooji modak