ademchaoua/GeneralTextCorpus huggingface dataset:
Sweet Potato Tiramisu Recipe by Kayden
Cooking Instructions 45 minutes, not including chilling 1 Steam sweet potatoes until soft, around 25 minutes 2 Add steamed sweet potatoes, milk, mascarpone, sugar, salt, and vanilla extract to a blender. Blend til smooth 3 In a mixing bowl, whisk heavy whipping cream until stiff peaks form 4 Pour blended mixture into the mixing bowl and mix well 5 Dip lady fingers into diluted espresso very quickly, and line the bottom of a container 6 Layer lady fingers and cream, and garnish with grated milk chocolate 7 Chill in the fridge for at least 5 hours or overnight before consuming 1 Steam sweet potatoes until soft, around 25 minutes 1 Steam sweet potatoes until soft, around 25 minutes 2 Add steamed sweet potatoes, milk, mascarpone, sugar, salt, and vanilla extract to a blender. Blend til smooth 2 Add steamed sweet potatoes, milk, mascarpone, sugar, salt, and vanilla extract to a blender. Blend til smooth 3 In a mixing bowl, whisk heavy whipping cream until stiff peaks form 3 In a mixing bowl, whisk heavy whipping cream until stiff peaks form 4 Pour blended mixture into the mixing bowl and mix well 4 Pour blended mixture into the mixing bowl and mix well 5 Dip lady fingers into diluted espresso very quickly, and line the bottom of a container 5 Dip lady fingers into diluted espresso very quickly, and line the bottom of a container 6 Layer lady fingers and cream, and garnish with grated milk chocolate 6 Layer lady fingers and cream, and garnish with grated milk chocolate 7 Chill in the fridge for at least 5 hours or overnight before consuming 7 Chill in the fridge for at least 5 hours or overnight before consuming 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 Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Shepherds pie Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Shepherds pie Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Dhani Daliya Bhel Cucumber Salad 🥗 Lamb and rice stew Matcha Cream Cake Chia, Banana and Almond milk Zafrani Custard fruit salad shots Sprite & Jal Jeera Refresher ---- An Indian Summer Drink Perfectly Crispy Oven-Roasted Potatoes Turkish Pide - Boat Pizza - so cool and kids will love it :) Masala Shikanji Syrup (Summer Sip Special) Dhani Daliya Bhel Cucumber Salad 🥗 Lamb and rice stew Matcha Cream Cake Chia, Banana and Almond milk Zafrani Custard fruit salad shots Sprite & Jal Jeera Refresher ---- An Indian Summer Drink Perfectly Crispy Oven-Roasted Potatoes Turkish Pide - Boat Pizza - so cool and kids will love it :) Masala Shikanji Syrup (Summer Sip Special)
Pumpkin And Sweet Potato Soup Recipe by Lina Bond
One pot thick sweet potato soup One pot thick sweet potato soup Helloooo everyone, How was everyones week? Mine was filled with so many things, I was not able to post this Sweet Potato Soup recipe on Friday. 🙂 I guess you already know that I will mention the weather again, 🙂 Fall has finally arrived along with the chilly days and nights. 🙂 I made Sweet Potato Soup with some fresh Veggies, and since I was going over to my friend’s house to help out with something and I was absolutely going to bring her a bowl of soup for her to try. She does work in the mornings so it was so nice to hear her say that she was HUNGRY…:) Sandra was actually the first one to try my soup, and she loved it!!! I do love it when I make people happy when they enjoy eating what I have cooked, it gives me such a sense of happiness. 🙂 I love soups, every time I slurp 🙂 (don’t actually slurp just making a joke) I get this warm feeling, and that’s why they call it Comfort Food. 🙂 Sandra and I are working on a new project, and we are both very passionate about this, Sandra is a Pastry Chef and well me you know what I am. 🙂 The project we are working on is actually, well we started a page on Facebook where customers can purchase our cakes, cupcakes and much more. 🙂 We are both very excited, it has been about a week now, since the page has been up and we are both hoping for the best. 🙂 So, now you know and I leave you with news for now. Foodzesty
Viral Ground Beef Bowls Recipe by Kendall Sampson
Cooking Instructions 1 Preheat oven to 425°F (220°C). Cut sweet potato into cubes. 2 Toss sweet potato with olive oil, salt, pepper, garlic powder, onion powder, and paprika. 3 Roast sweet potato on a baking sheet for 25-30 min until tender and golden. 4 Cook ground beef in a pan over medium heat. Add taco seasoning and cook according to package. 5 In a bowl, add cottage cheese. Drizzle with hot honey, sprinkle salt and pepper. 6 Assemble bowl with roasted sweet potato, taco beef, and cottage cheese. Add avocado if desired. 1 Preheat oven to 425°F (220°C). Cut sweet potato into cubes. 1 Preheat oven to 425°F (220°C). Cut sweet potato into cubes. 2 Toss sweet potato with olive oil, salt, pepper, garlic powder, onion powder, and paprika. 2 Toss sweet potato with olive oil, salt, pepper, garlic powder, onion powder, and paprika. 3 Roast sweet potato on a baking sheet for 25-30 min until tender and golden. 3 Roast sweet potato on a baking sheet for 25-30 min until tender and golden. 4 Cook ground beef in a pan over medium heat. Add taco seasoning and cook according to package. 4 Cook ground beef in a pan over medium heat. Add taco seasoning and cook according to package. 5 In a bowl, add cottage cheese. Drizzle with hot honey, sprinkle salt and pepper. 5 In a bowl, add cottage cheese. Drizzle with hot honey, sprinkle salt and pepper. 6 Assemble bowl with roasted sweet potato, taco beef, and cottage cheese. Add avocado if desired. 6 Assemble bowl with roasted sweet potato, taco beef, and cottage cheese. Add avocado if desired. Tips For extra flavor, let the sweet potatoes caramelize a bit longer in the oven. 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 Chinese Chicken Noodle Salad 鸡丝凉拌面 Mango Chili Chicken Chicken Lo Mein Banana Breakfast Mini Cake (Microwave) Egg Bites with Cottage Cheese, Onion, and Bell Pepper Chinese Chicken Noodle Salad 鸡丝凉拌面 Mango Chili Chicken Chicken Lo Mein Banana Breakfast Mini Cake (Microwave) Egg Bites with Cottage Cheese, Onion, and Bell Pepper Anda curry in mustard oil 🫜🌽Beet and Corn Salad 🫜🌽 Street Corn Chicken Bowls Seasoned Chicken Tenders with Roasted Potatoes and Brussels Sprouts Nana's Green Beans Pesto Chicken Bake with Broccoli and Mozzarella PF Chang's Inspired Chicken Lettuce Wraps Columbia’s Original “1905” Salad Rhonda’s Chicken and Sausage Gumbo Page’s Spaghetti Anda curry in mustard oil 🫜🌽Beet and Corn Salad 🫜🌽 Street Corn Chicken Bowls Seasoned Chicken Tenders with Roasted Potatoes and Brussels Sprouts Nana's Green Beans Pesto Chicken Bake with Broccoli and Mozzarella PF Chang's Inspired Chicken Lettuce Wraps Columbia’s Original “1905” Salad Rhonda’s Chicken and Sausage Gumbo Page’s Spaghetti
Roasted Jalapeño Chicken Sausage And Veggies Recipe by Kendall Sampson
Cooking Instructions 1 Preheat oven to 425°F. 2 Toss sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, pepper, onion powder, garlic powder, and paprika. 3 Spread veggies on a baking sheet. Add sliced chicken sausage on top. 4 Roast for 25-30 minutes, stirring halfway, until veggies are tender and browned. 5 Serve warm with a scoop of cottage cheese on the side. 1 Preheat oven to 425°F. 1 Preheat oven to 425°F. 2 Toss sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, pepper, onion powder, garlic powder, and paprika. 2 Toss sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, pepper, onion powder, garlic powder, and paprika. 3 Spread veggies on a baking sheet. Add sliced chicken sausage on top. 3 Spread veggies on a baking sheet. Add sliced chicken sausage on top. 4 Roast for 25-30 minutes, stirring halfway, until veggies are tender and browned. 4 Roast for 25-30 minutes, stirring halfway, until veggies are tender and browned. 5 Serve warm with a scoop of cottage cheese on the side. 5 Serve warm with a scoop of cottage cheese on the side. 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 Chinese Chicken Noodle Salad 鸡丝凉拌面 Mango Chili Chicken Chicken Lo Mein Banana Breakfast Mini Cake (Microwave) Egg Bites with Cottage Cheese, Onion, and Bell Pepper Chinese Chicken Noodle Salad 鸡丝凉拌面 Mango Chili Chicken Chicken Lo Mein Banana Breakfast Mini Cake (Microwave) Egg Bites with Cottage Cheese, Onion, and Bell Pepper PF Chang's Inspired Chicken Lettuce Wraps Columbia’s Original “1905” Salad Rhonda’s Chicken and Sausage Gumbo Page’s Spaghetti Chicken Chili Salmon Sushi Rice Bowl Shaved Beef with Soyaki Sauce Greek Chicken Bowl Roasted Spicy Italian Chicken Sausage with Veggies and Cottage Cheese Buffalo Chicken Spaghetti Squash PF Chang's Inspired Chicken Lettuce Wraps Columbia’s Original “1905” Salad Rhonda’s Chicken and Sausage Gumbo Page’s Spaghetti Chicken Chili Salmon Sushi Rice Bowl Shaved Beef with Soyaki Sauce Greek Chicken Bowl Roasted Spicy Italian Chicken Sausage with Veggies and Cottage Cheese Buffalo Chicken Spaghetti Squash
Grinch Fudge Recipe by Elyse Rose
Cooking Instructions 1 Line an 8-inch square baking pan with lightly-greased parchment paper or non-stick foil. Set aside. Place the chocolate chips in a microwave-safe bowl. Microwave at 70 percent power for 90 seconds. If needed, microwave for additional 15 second intervals. Stir the sweetened condensed milk into the melted chocolate until smooth. Add food coloring to desired shade of green, stirring very well. 2 Pour the mixture into the prepared pan and place the hearts on top. For 25 pieces of fudge, make 5 rows and columns of hearts. Chill until well set, about 4 hours. Cut into squares, one heart per square. I would recommend chilling over night. 1 Line an 8-inch square baking pan with lightly-greased parchment paper or non-stick foil. Set aside. Place the chocolate chips in a microwave-safe bowl. Microwave at 70 percent power for 90 seconds. If needed, microwave for additional 15 second intervals. Stir the sweetened condensed milk into the melted chocolate until smooth. Add food coloring to desired shade of green, stirring very well. 1 Line an 8-inch square baking pan with lightly-greased parchment paper or non-stick foil. Set aside. Place the chocolate chips in a microwave-safe bowl. Microwave at 70 percent power for 90 seconds. If needed, microwave for additional 15 second intervals. Stir the sweetened condensed milk into the melted chocolate until smooth. Add food coloring to desired shade of green, stirring very well. 2 Pour the mixture into the prepared pan and place the hearts on top. For 25 pieces of fudge, make 5 rows and columns of hearts. Chill until well set, about 4 hours. Cut into squares, one heart per square. I would recommend chilling over night. 2 Pour the mixture into the prepared pan and place the hearts on top. For 25 pieces of fudge, make 5 rows and columns of hearts. Chill until well set, about 4 hours. Cut into squares, one heart per square. I would recommend chilling 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 Medium heat great taste salsa Jar Steak California Farm No Onion Honey Fennel Pie California Farm Fennel Greens Pesto Sauce Medium heat great taste salsa Jar Steak California Farm No Onion Honey Fennel Pie California Farm Fennel Greens Pesto Sauce Almonds Soup Apple Crumble Jhalmuri Christmas Soup Krämig Kikärtscurry California Farm No Onion Honey Fennel Pie Kara Mixture Mooli pooriyan Bread vada Sandwich dhokla Almonds Soup Apple Crumble Jhalmuri Christmas Soup Krämig Kikärtscurry California Farm No Onion Honey Fennel Pie Kara Mixture Mooli pooriyan Bread vada Sandwich dhokla
Basmati Rice With Olive Oil And Coconut Milk Recipe by belle
Cooking Instructions 1hr30mins 1 Dice your onions and tomatoes, withe the garlic and ginger. 2 Boil the rice for thirty minutes, then drain the water 3 Heat the olive oil, and fry onions in it, with the garlic 4 After frying the onions in low minimum heat add the coconut milk. 5 Add water,seasoning,salt and ginger. 6 Let the water boil before adding the rice and stir it. 7 Add diced tomatoes. And let it boil for fifty minutes. Then switch off the fire. And let rice steam for five minutes. 8 Basmati rice is ready, you can eat it with ketchup or any tomato sauce you like. 1 Dice your onions and tomatoes, withe the garlic and ginger. 1 Dice your onions and tomatoes, withe the garlic and ginger. 2 Boil the rice for thirty minutes, then drain the water 2 Boil the rice for thirty minutes, then drain the water 3 Heat the olive oil, and fry onions in it, with the garlic 3 Heat the olive oil, and fry onions in it, with the garlic 4 After frying the onions in low minimum heat add the coconut milk. 4 After frying the onions in low minimum heat add the coconut milk. 5 Add water,seasoning,salt and ginger. 5 Add water,seasoning,salt and ginger. 6 Let the water boil before adding the rice and stir it. 6 Let the water boil before adding the rice and stir it. 7 Add diced tomatoes. And let it boil for fifty minutes. Then switch off the fire. And let rice steam for five minutes. 7 Add diced tomatoes. And let it boil for fifty minutes. Then switch off the fire. And let rice steam for five minutes. 8 Basmati rice is ready, you can eat it with ketchup or any tomato sauce you like. 8 Basmati rice is ready, you can eat it with ketchup or any tomato sauce you like. 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 OOOO!! #bestcombinationeva! Soup ! 😋 Easy cheesy Jalepeno poppers Diner Style Lemon Meringue Pie Vegan coconut chocolate Pasta Primavera OOOO!! #bestcombinationeva! Soup ! 😋 Easy cheesy Jalepeno poppers Diner Style Lemon Meringue Pie Vegan coconut chocolate Pasta Primavera Matoke Stew#authormarathon# Banana milkshake with coconut cinnamon Burmese samosa curry with saffron rice Kaddu ka Meetha Perkedel Mash Potato Pasta mare e monti Palak Patta Chaat Gajar ka halwa Moi moi yam en onions sauce wiv minced chicken Pancake Matoke Stew#authormarathon# Banana milkshake with coconut cinnamon Burmese samosa curry with saffron rice Kaddu ka Meetha Perkedel Mash Potato Pasta mare e monti Palak Patta Chaat Gajar ka halwa Moi moi yam en onions sauce wiv minced chicken Pancake
Baked Vegan Churros Recipe by mycinnamonlife
Cooking Instructions 15 min 1 Preheat the oven to 350°F (180°C). 2 In a small saucepan, combine the water, coconut oil, and sugar. Bring to a boil, then reduce the heat to low and add the 1/2 cup of flour. 3 Remove from heat; add the flaxseed mixture and the teaspoon of vanilla extract. 4 Transfer the mixture to a piping bag and pipe the churros onto a baking sheet lined with parchment paper or greased. 5 Bake for 10 minutes. 6 When they’re done, prepare a mixture of sugar and cinnamon. Brush the churros with coconut oil, then roll them in the sugar and cinnamon mixture. 7 Enjoy! 1 Preheat the oven to 350°F (180°C). 1 Preheat the oven to 350°F (180°C). 2 In a small saucepan, combine the water, coconut oil, and sugar. Bring to a boil, then reduce the heat to low and add the 1/2 cup of flour. 2 In a small saucepan, combine the water, coconut oil, and sugar. Bring to a boil, then reduce the heat to low and add the 1/2 cup of flour. 3 Remove from heat; add the flaxseed mixture and the teaspoon of vanilla extract. 3 Remove from heat; add the flaxseed mixture and the teaspoon of vanilla extract. 4 Transfer the mixture to a piping bag and pipe the churros onto a baking sheet lined with parchment paper or greased. 4 Transfer the mixture to a piping bag and pipe the churros onto a baking sheet lined with parchment paper or greased. 5 Bake for 10 minutes. 5 Bake for 10 minutes. 6 When they’re done, prepare a mixture of sugar and cinnamon. Brush the churros with coconut oil, then roll them in the sugar and cinnamon mixture. 6 When they’re done, prepare a mixture of sugar and cinnamon. Brush the churros with coconut oil, then roll them in the sugar and cinnamon mixture. 7 Enjoy! 7 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 Creamy White Chicken Chili - Slow Cooker friendly Cheeseburger Casserole Quick and Easy Pizza Dough Southwestern Chili Potatoes Creamy White Chicken Chili - Slow Cooker friendly Cheeseburger Casserole Quick and Easy Pizza Dough Southwestern Chili Potatoes Baked aubergine with cheese Fried chicken Goat meat peppersoup Alkubus Peppered fish Wainar flour Jhinge aaloo posto (ridged gourd Potatoes Poppy seed curry) Suji halwa Cup cake Fish shahi rezala (Katla petir shahi rezala) Baked aubergine with cheese Fried chicken Goat meat peppersoup Alkubus Peppered fish Wainar flour Jhinge aaloo posto (ridged gourd Potatoes Poppy seed curry) Suji halwa Cup cake Fish shahi rezala (Katla petir shahi rezala)
Authentic Homemade Italian Tomato Sauce Recipe by Rosanas Ideas
Slow Cooker Italian Tomato Sauce Slow Cooker Italian Tomato Sauce Every now and then, I love to make tomato sauce. Not to brag, but I do make a good sauce. To everyone, except my son. My dad would get bread to dip into the pot that I used to make my sauce. My son? He would say, "Mmmmm! Delicious!" That was it, he would not want any more of it. I took the chance to make my sauce in the slow cooker and boy did it pay off. Even my son loved it. That was it for me. I am sold on making my sauce in the slow cooker. He could not get enough of it and that convinced me to keep making it in the slow cooker. For the sauce, you can use any can of sauce that you wish to use. Whether it be crushed, whole tomato, pureed, sauce, it all works in this recipe. For this recipe, I used tomato puree and sauce. I usually use crushed tomatoes and sauce, but I thought that I would keep the pieces of tomato to a minimum for my son. Pure Genius! We cooked it for 8 hours and it was perfect, but you can cook it for 6 hours instead. Either way, at the halfway point, stir the sauce, put the lid back on the pot, and cook for the remaining time. You can also use fresh herbs & spices and cloves of garlic. It will really give this recipe a nice flavor punch. I hope that you like this sauce as much as my family & friends do. Enjoy! J.A.B.
Red Lentil And Bulgur Soup With Tomato Sauce – Amazing Flavor Recipe by Waffa Omar
Cooking Instructions 1 Rinse the lentils and bulgur. 2 Place the lentils and bulgur in a pot over medium heat. Add the water and bring to a boil. Let it cook until the mixture thickens. 3 Chop the onion and sauté it lightly in olive oil until it softens. 4 Add the tomato paste, salt, black pepper, red pepper flakes, cumin, sautéed onion, and garlic. Mix well. 5 Add the dried mint and stir to combine. 6 Add lemon juice and mix. If the soup is too thick, add more hot water to reach your desired consistency. 7 Serve hot and enjoy! 8 1 Rinse the lentils and bulgur. 1 Rinse the lentils and bulgur. 2 Place the lentils and bulgur in a pot over medium heat. Add the water and bring to a boil. Let it cook until the mixture thickens. 2 Place the lentils and bulgur in a pot over medium heat. Add the water and bring to a boil. Let it cook until the mixture thickens. 3 Chop the onion and sauté it lightly in olive oil until it softens. 3 Chop the onion and sauté it lightly in olive oil until it softens. 4 Add the tomato paste, salt, black pepper, red pepper flakes, cumin, sautéed onion, and garlic. Mix well. 4 Add the tomato paste, salt, black pepper, red pepper flakes, cumin, sautéed onion, and garlic. Mix well. 5 Add the dried mint and stir to combine. 5 Add the dried mint and stir to combine. 6 Add lemon juice and mix. If the soup is too thick, add more hot water to reach your desired consistency. 6 Add lemon juice and mix. If the soup is too thick, add more hot water to reach your desired consistency. 7 Serve hot and enjoy! 7 Serve hot and enjoy! 8 8 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 Potato Fries Double Dilly Burger Dal tadka Ema datshi Steam Egg with Sesame Oil Potato Fries Double Dilly Burger Dal tadka Ema datshi Steam Egg with Sesame Oil Fruits skewers Choco-milk Candy Mango juice Pink Petal Gin and Tonic Stir Fried Vegetables Steam Egg with Sesame Oil Steam Soft Tofu Steam Chung Fan Potato Fries Capsicum pakoda Fruits skewers Choco-milk Candy Mango juice Pink Petal Gin and Tonic Stir Fried Vegetables Steam Egg with Sesame Oil Steam Soft Tofu Steam Chung Fan Potato Fries Capsicum pakoda