ademchaoua/GeneralTextCorpus huggingface dataset:
Cheeseburger Mac And Cheese Recipe by SherryRandall: The Leftover Chronicles
Cooking Instructions 1 Preheat oven to 375 2 Melt cubed velveeta and 1 cup milk or half and half in microwave til smooth. 3 Par-boil pasta for about 3 minutes, drain. 4 Brown ground beef and season. Once browned stir in flour til absorbed. Splash in last cup of milk and stir to a boil and it thickens. Turn off heat. Stir cheese sauce into beef mixture. Add pasta and stir. 5 Poor into sprayed dish and cover with foil. Bake about 20 minutes. Remove foil and add bread crumbs. Crank heat to 425 til browned. Enjoy 1 Preheat oven to 375 1 Preheat oven to 375 2 Melt cubed velveeta and 1 cup milk or half and half in microwave til smooth. 2 Melt cubed velveeta and 1 cup milk or half and half in microwave til smooth. 3 Par-boil pasta for about 3 minutes, drain. 3 Par-boil pasta for about 3 minutes, drain. 4 Brown ground beef and season. Once browned stir in flour til absorbed. Splash in last cup of milk and stir to a boil and it thickens. Turn off heat. Stir cheese sauce into beef mixture. Add pasta and stir. 4 Brown ground beef and season. Once browned stir in flour til absorbed. Splash in last cup of milk and stir to a boil and it thickens. Turn off heat. Stir cheese sauce into beef mixture. Add pasta and stir. 5 Poor into sprayed dish and cover with foil. Bake about 20 minutes. Remove foil and add bread crumbs. Crank heat to 425 til browned. Enjoy 5 Poor into sprayed dish and cover with foil. Bake about 20 minutes. Remove foil and add bread crumbs. Crank heat to 425 til browned. 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 Healthy Almond Joy Bars Cheesy Yummy Broccoli Cheddar Soup Savory pie dough Chicken On A Stick 5 ingredient penne bake Healthy Almond Joy Bars Cheesy Yummy Broccoli Cheddar Soup Savory pie dough Chicken On A Stick 5 ingredient penne bake Double power lemonade Lemony Garlic Shrimp & Pineapple Kabobs Roast Pork Joint Spicy Chili Mac GF Parmesean crusted Tilapia Eggplant lasagna Eggs over sausage Healthy Almond Joy Bars Mixed origin Spatzal Carne guisada Double power lemonade Lemony Garlic Shrimp & Pineapple Kabobs Roast Pork Joint Spicy Chili Mac GF Parmesean crusted Tilapia Eggplant lasagna Eggs over sausage Healthy Almond Joy Bars Mixed origin Spatzal Carne guisada
Cheeseburger Macaroni Recipe by Minda
Cooking Instructions 20 minutes 1 Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains. 2 Add onions and cook until softened, about 5 minutes 3 Stir in the tomato paste, seasonings and flour 4 Pour in the milk and broth and stir. 5 Add the macaroni and stir. 6 Bring to a boil then reduce to medium-low, cover and simmer for 10-12 minutes or until the macaroni is done. For al dente check after 9 minutes. 7 Stir in the Cheddar cheese until melted. 8 Serve immediately garnished with some chopped fresh parsley if desired. 1 Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains. 1 Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains. 2 Add onions and cook until softened, about 5 minutes 2 Add onions and cook until softened, about 5 minutes 3 Stir in the tomato paste, seasonings and flour 3 Stir in the tomato paste, seasonings and flour 4 Pour in the milk and broth and stir. 4 Pour in the milk and broth and stir. 5 Add the macaroni and stir. 5 Add the macaroni and stir. 6 Bring to a boil then reduce to medium-low, cover and simmer for 10-12 minutes or until the macaroni is done. For al dente check after 9 minutes. 6 Bring to a boil then reduce to medium-low, cover and simmer for 10-12 minutes or until the macaroni is done. For al dente check after 9 minutes. 7 Stir in the Cheddar cheese until melted. 7 Stir in the Cheddar cheese until melted. 8 Serve immediately garnished with some chopped fresh parsley if desired. 8 Serve immediately garnished with some chopped fresh parsley if desired. 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 Rhubarb Streusel Muffins Layered Cabbage Roll Casserole Pound cake Halloween Veggie Tray Decoration ☠💀👿👺👹 Car Shop Cookies Rhubarb Streusel Muffins Layered Cabbage Roll Casserole Pound cake Halloween Veggie Tray Decoration ☠💀👿👺👹 Car Shop Cookies Noodles omelette (Egg noodles omelette) Mixed vegitables Khichdi Halloween Veggie Tray Decoration ☠💀👿👺👹 Black forest cake🌹 🌭Persian spices mix🌭 (Advieh) My style chicken wings Dal Masoor Khichdi in my style Sugar coated sesame balls Mediterranean Chicken: Cold choco Noodles omelette (Egg noodles omelette) Mixed vegitables Khichdi Halloween Veggie Tray Decoration ☠💀👿👺👹 Black forest cake🌹 🌭Persian spices mix🌭 (Advieh) My style chicken wings Dal Masoor Khichdi in my style Sugar coated sesame balls Mediterranean Chicken: Cold choco
Mini Banana Chocolate Chip Muffins Recipe by Kels Ro
Cooking Instructions 1 Preheat oven to 375°F 2 In a bowl, mix the first 4 ingredients and set aside 3 In another bowl, mix sugar, oil, extract and eggs and beat on medium speed for 2 min. Add mashed bananas and mix another 1 min 4 Pour 1/2 the flour into the mixture and mix for few seconds until combined 5 Mix in the sour cream until well blended. 6 Next put in the rest of the flour mix until just Blended, do NOT overmix. 7 Stir in chocolate chips 8 Fill 12 muffin tins, or 24 mini muffin tins. I baked these minis for 14 minutes. Regular size muffins I'd say 20-24 min 1 Preheat oven to 375°F 1 Preheat oven to 375°F 2 In a bowl, mix the first 4 ingredients and set aside 2 In a bowl, mix the first 4 ingredients and set aside 3 In another bowl, mix sugar, oil, extract and eggs and beat on medium speed for 2 min. Add mashed bananas and mix another 1 min 3 In another bowl, mix sugar, oil, extract and eggs and beat on medium speed for 2 min. Add mashed bananas and mix another 1 min 4 Pour 1/2 the flour into the mixture and mix for few seconds until combined 4 Pour 1/2 the flour into the mixture and mix for few seconds until combined 5 Mix in the sour cream until well blended. 5 Mix in the sour cream until well blended. 6 Next put in the rest of the flour mix until just Blended, do NOT overmix. 6 Next put in the rest of the flour mix until just Blended, do NOT overmix. 7 Stir in chocolate chips 7 Stir in chocolate chips 8 Fill 12 muffin tins, or 24 mini muffin tins. I baked these minis for 14 minutes. Regular size muffins I'd say 20-24 min 8 Fill 12 muffin tins, or 24 mini muffin tins. I baked these minis for 14 minutes. Regular size muffins I'd say 20-24 min 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 Slow cooker Garlic-Parmesan Chicken Italian Sausage with Rice 🍚 Indonesian Salad with Peanut Sauce Dressing (Gado-gado) Skillet Jalapeno Corn Bread Chocolate Roll Cake Slow cooker Garlic-Parmesan Chicken Italian Sausage with Rice 🍚 Indonesian Salad with Peanut Sauce Dressing (Gado-gado) Skillet Jalapeno Corn Bread Chocolate Roll Cake Cheeseburger Macaroni No box here! Bindi fry Pizza potli Chana dal ka kofta Beetroot pomegranates fried rice Chhattisgarhi Chawal ke Atte ke Fare(Both ways) Pancake No Sugar Muesli Bars Pink flipper My Granola (Oven-baked Muesli) Cheeseburger Macaroni No box here! Bindi fry Pizza potli Chana dal ka kofta Beetroot pomegranates fried rice Chhattisgarhi Chawal ke Atte ke Fare(Both ways) Pancake No Sugar Muesli Bars Pink flipper My Granola (Oven-baked Muesli)
Pistachio Ice Box Cake Recipe by cmar838
Cooking Instructions 1 Beat cream cheese, vanilla extract and half the cool whip. (I used a food processor) 2 Prepare both boxes of pudding mix with 2 cups milk and incorporate with cream cheese mixture 3 Make 1 even layer of graham crackers on bottom of your pan 4 Add thick layer of the pistachio mix and a layer of crushed pistachios 5 Then add a second layer of crackers, pistachio mix and crushed pistachios 6 Top it with the last layer of graham crackers! Then spread on the the rest of the cool whip! 7 I crushed some left over crackers and added on top of the cool whip with some left over pistachios 8 Refrigerate for 6+ hours! Better if left over night! 1 Beat cream cheese, vanilla extract and half the cool whip. (I used a food processor) 1 Beat cream cheese, vanilla extract and half the cool whip. (I used a food processor) 2 Prepare both boxes of pudding mix with 2 cups milk and incorporate with cream cheese mixture 2 Prepare both boxes of pudding mix with 2 cups milk and incorporate with cream cheese mixture 3 Make 1 even layer of graham crackers on bottom of your pan 3 Make 1 even layer of graham crackers on bottom of your pan 4 Add thick layer of the pistachio mix and a layer of crushed pistachios 4 Add thick layer of the pistachio mix and a layer of crushed pistachios 5 Then add a second layer of crackers, pistachio mix and crushed pistachios 5 Then add a second layer of crackers, pistachio mix and crushed pistachios 6 Top it with the last layer of graham crackers! Then spread on the the rest of the cool whip! 6 Top it with the last layer of graham crackers! Then spread on the the rest of the cool whip! 7 I crushed some left over crackers and added on top of the cool whip with some left over pistachios 7 I crushed some left over crackers and added on top of the cool whip with some left over pistachios 8 Refrigerate for 6+ hours! Better if left over night! 8 Refrigerate for 6+ hours! Better if left over night! 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 Cheeseburger Ziti Skillet Omelet Sandwich Chocolate Banana bread Instant Pot Shrimp curry Marinated and baked beef strips - shawarma lahmeh Cheeseburger Ziti Skillet Omelet Sandwich Chocolate Banana bread Instant Pot Shrimp curry Marinated and baked beef strips - shawarma lahmeh Scotch eggs Fried chilli chicken Peas stew with chapati #vegan contest Bafauri White onions Ka aachaar Matar paneer Masala Chicken changeji Mixed Sabji Curry Chocolate Banana bread Sweety chicken Scotch eggs Fried chilli chicken Peas stew with chapati #vegan contest Bafauri White onions Ka aachaar Matar paneer Masala Chicken changeji Mixed Sabji Curry Chocolate Banana bread Sweety chicken
Strawberry Cake Recipe by Ashley
Strawberry & Cream Cake Strawberry & Cream Cake Strawberry Season is here! I just couldn't resist myself from making this cake ♥_♥ Clip: Social Links: Facebook: Instagram: Youtube: ♣ ♦ ♣ ♦ ♣ ♦ ♣ ♦ ♣ ♦ ♣ ♦ 1. Sponge: 1.1 Preheat oven 190C 1.2 Combine ‘D. Whisk ‘B’ until pale and fluffy, then mix both ingredients. Sieve ‘C’ stir until smooth. 1.3 Whisk ‘A’ to a medium peak, divide the sugar into 3 sessions 1.4 Gently add ‘A’ into the ‘B, C and D’ bowl. Mix to a smooth consistency without deflating the egg white. 1.5 Pour into a 11x11 inch pan. Spread the mix evenly. Bake 15 -20 minutes 1.6 Remove from oven, leave few minutes before turning the sponge over. Leave to cool completely. Cut into pan size 2. Strawberry sauce: 2.1 Place ‘E’ on medium heat, cook until the strawberries are soft. Mash the strawberries. 2.2 Dissolve ‘F’, add into the ‘E’ lower the heat, stir constantly until it thickens. Transfer to a bowl, refrigerate several hours. 3. Cake: 3.1 Cut ‘G’ into half and quarter size pieces, mix with the sauce. 3.2 In a prepared tin, place a piece of sponge then follow by a layer of strawberry sauce and a layer of whipping cream 3.3 Repeat step 3.2 once more then end with a piece of sponge. 3.4 Wrap the tin, refrigerate overnight 3.5 Remove from tin, cut the sides (optional) decorate with a layer of ‘H’ and ‘I’ Pooky Linda
Cream Of Chicken, Cheese And Broccoli Over Rice Recipe by SherryRandall: The Leftover Chronicles
Cooking Instructions 1 Heat up enough oil to brown the chicken, 2-3 tbsp. Spread it into a single layer. Season well. Keep browning until the moisture evaporates and the chicken browns. 2 Once the chicken has good color, add the flour. stir and coat. Let that cook for a bit, stirring. Add the milk, cream cheese and cheddar. Bring to a bubble. Add the broccoli then turn the heat down to simmer with a lid on. Stir occasionally to help the cream cheese melt. 3 Make rice, however you make yours. 4 When your rice is done, spoon the mixture over your rice. The Cajun in me puts chopped green onions on everything 😊 1 Heat up enough oil to brown the chicken, 2-3 tbsp. Spread it into a single layer. Season well. Keep browning until the moisture evaporates and the chicken browns. 1 Heat up enough oil to brown the chicken, 2-3 tbsp. Spread it into a single layer. Season well. Keep browning until the moisture evaporates and the chicken browns. 2 Once the chicken has good color, add the flour. stir and coat. Let that cook for a bit, stirring. Add the milk, cream cheese and cheddar. Bring to a bubble. Add the broccoli then turn the heat down to simmer with a lid on. Stir occasionally to help the cream cheese melt. 2 Once the chicken has good color, add the flour. stir and coat. Let that cook for a bit, stirring. Add the milk, cream cheese and cheddar. Bring to a bubble. Add the broccoli then turn the heat down to simmer with a lid on. Stir occasionally to help the cream cheese melt. 3 Make rice, however you make yours. 3 Make rice, however you make yours. 4 When your rice is done, spoon the mixture over your rice. The Cajun in me puts chopped green onions on everything 😊 4 When your rice is done, spoon the mixture over your rice. The Cajun in me puts chopped green onions on everything 😊 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 Sheet Pan Shrimp Fajitas Dutch Baby Strawberry ice box cake Chocolate Cereal Treats Stuffed Flounder Fillets Sheet Pan Shrimp Fajitas Dutch Baby Strawberry ice box cake Chocolate Cereal Treats Stuffed Flounder Fillets Meat pie Pan pizza Grilled native chicken Spicy Cheesey noodels Cookies Sheik's Garden Fresh Vegetable Cream Cheese Vegetable salad with meat Mashed potatoes and egg Easy breezy chicken legs Easy breezy spicy chicken legs Meat pie Pan pizza Grilled native chicken Spicy Cheesey noodels Cookies Sheik's Garden Fresh Vegetable Cream Cheese Vegetable salad with meat Mashed potatoes and egg Easy breezy chicken legs Easy breezy spicy chicken legs
Stir Fry Couscous And Kale Fried Egg Salad Recipe by purpink04
Cooking Instructions 1 Boil the water, pour into a deep bowl, add a knob of water, a drop of vegetable oil, a pinch of salt, the couscous and mix together. Cover the bowl, set aside for 5 mins. 2 Heat wok, add vegetable oil,add knob of butter and heat, pour onions, vegetables, ginger, garlic,stir fry for 2 minutes. 3 Pour couscous into wok, mix well, add stock cubes, a pinch of salt. Stir fry together. 4 Rough chop kale, parsley, toss in salad bowl, add tomatoes, fry eggs and add on top of the salad 5 Serve and enjoy. You can add a sprinkling of chopped parsley on the stir-fry couscous 1 Boil the water, pour into a deep bowl, add a knob of water, a drop of vegetable oil, a pinch of salt, the couscous and mix together. Cover the bowl, set aside for 5 mins. 1 Boil the water, pour into a deep bowl, add a knob of water, a drop of vegetable oil, a pinch of salt, the couscous and mix together. Cover the bowl, set aside for 5 mins. 2 Heat wok, add vegetable oil,add knob of butter and heat, pour onions, vegetables, ginger, garlic,stir fry for 2 minutes. 2 Heat wok, add vegetable oil,add knob of butter and heat, pour onions, vegetables, ginger, garlic,stir fry for 2 minutes. 3 Pour couscous into wok, mix well, add stock cubes, a pinch of salt. Stir fry together. 3 Pour couscous into wok, mix well, add stock cubes, a pinch of salt. Stir fry together. 4 Rough chop kale, parsley, toss in salad bowl, add tomatoes, fry eggs and add on top of the salad 4 Rough chop kale, parsley, toss in salad bowl, add tomatoes, fry eggs and add on top of the salad 5 Serve and enjoy. You can add a sprinkling of chopped parsley on the stir-fry couscous 5 Serve and enjoy. You can add a sprinkling of chopped parsley on the stir-fry couscous 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 Cream of Chicken, Cheese and Broccoli over Rice Sheet Pan Shrimp Fajitas Dutch Baby Strawberry ice box cake Chocolate Cereal Treats Cream of Chicken, Cheese and Broccoli over Rice Sheet Pan Shrimp Fajitas Dutch Baby Strawberry ice box cake Chocolate Cereal Treats Cold coffee with ice-cream Roasted cauliflower Amritsari pindi chole Bhature Kerala Style Bhindi Fry Dryfruit shots Chana Dal Vada Strawberry ice box cake Potato nuggets | potato snacks Whey protein chocolate cake Sig's Beetroot, Cumin and Salmon Soup Cold coffee with ice-cream Roasted cauliflower Amritsari pindi chole Bhature Kerala Style Bhindi Fry Dryfruit shots Chana Dal Vada Strawberry ice box cake Potato nuggets | potato snacks Whey protein chocolate cake Sig's Beetroot, Cumin and Salmon Soup
Dryfruit Shots Recipe by Shikha Vijay
Cheese Corn Pani Puri Shots Cheese Corn Pani Puri Shots #5pm Presenting this fusion recipe of Indian Street Food Pani Puri with Italian Seasoning; Cheese Corn Pani Puri Shots. These are bite-size Pani Puri stuffed with corn and peppers which look delectable and will make for an eye-catching starter for any party or dinner at home. India’s favourite chaat has always enjoyed a special place in street food in the north and now has stormed the traditional South Indian bastion. The crispy round puri stuffed with potato, imli chutney and spicy flavoured water, packs in a punch and bursts into a shower of flavours the moment it enters your mouth. Now purists may be dismayed at this quintessential street food staple in anything but it's traditional recipe but the millennial is looking for a change. So these Cheese Corn Pani Puri Shots is a new avatar of the traditional Pani Puri. Cheese Corn Pani Puri Shots are a manifestation of peppers, olives, corn and lots’ of cheese used for the filling. I then added some pizza, tomato sauce and schezwan sauce, and heaps of shredded mozzarella cheese over it. If you’re a die-hard Pani Puri fan like me, then you will savour the fusion of Pani Puris with cheese and corn. These enchanting hors the’ oeuvres will surely tantalize your taste buds. Team this scrumptious snack recipe with a hot cup of tea at 5pm Harjeet Kaur
Pumpkin Pie Cake Recipe by Babydee58
Cooking Instructions 20 mins 1 Preheat oven to 350°F. Grease 9 x13 inch cake pan. 2 Cake base: Reserve 1 cup cake mix for topping. Mix the rest of the cake mix with melted margarine and 1 beaten egg. Spread in bottom of greased pan. 3 Pumpkin Filling: With mixer, combine pumpkin, 3 eggs, milk, both sugars and spices. Mix well and pour over unbaked cake base. 4 With pastry cutter, combine 1 cup reserved cake mix, softened margarine, 1/2 cup white sugar and nuts. Sprinkle evenly over pumpkin filling. 5 Bake at 350°F for 50-55 minutes. Serve warm or chilled with whipped topping. 6 Enjoy! 1 Preheat oven to 350°F. Grease 9 x13 inch cake pan. 1 Preheat oven to 350°F. Grease 9 x13 inch cake pan. 2 Cake base: Reserve 1 cup cake mix for topping. Mix the rest of the cake mix with melted margarine and 1 beaten egg. Spread in bottom of greased pan. 2 Cake base: Reserve 1 cup cake mix for topping. Mix the rest of the cake mix with melted margarine and 1 beaten egg. Spread in bottom of greased pan. 3 Pumpkin Filling: With mixer, combine pumpkin, 3 eggs, milk, both sugars and spices. Mix well and pour over unbaked cake base. 3 Pumpkin Filling: With mixer, combine pumpkin, 3 eggs, milk, both sugars and spices. Mix well and pour over unbaked cake base. 4 With pastry cutter, combine 1 cup reserved cake mix, softened margarine, 1/2 cup white sugar and nuts. Sprinkle evenly over pumpkin filling. 4 With pastry cutter, combine 1 cup reserved cake mix, softened margarine, 1/2 cup white sugar and nuts. Sprinkle evenly over pumpkin filling. 5 Bake at 350°F for 50-55 minutes. Serve warm or chilled with whipped topping. 5 Bake at 350°F for 50-55 minutes. Serve warm or chilled with whipped topping. 6 Enjoy! 6 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 Kayla's easy fail proof fudge ~ Mini Pecan Pie Bites~ Hamburger soup VIDELIA SWEET VIDELIA Onion Patties(ez onion rings) 7-Up Pound Cake Kayla's easy fail proof fudge ~ Mini Pecan Pie Bites~ Hamburger soup VIDELIA SWEET VIDELIA Onion Patties(ez onion rings) 7-Up Pound Cake No bake peanut butter bars Jenny's easy chili Comforting Peanut Butter Cookies Ray's ~Turkey Herb Butter~ Hamburger soup 7-Up Pound Cake Summer Squash Saute Chicken Pot Pie Kayla's easy fail proof fudge Daikon Radish Miso Soup with Small Dried Sardines No bake peanut butter bars Jenny's easy chili Comforting Peanut Butter Cookies Ray's ~Turkey Herb Butter~ Hamburger soup 7-Up Pound Cake Summer Squash Saute Chicken Pot Pie Kayla's easy fail proof fudge Daikon Radish Miso Soup with Small Dried Sardines