ademchaoua/GeneralTextCorpus huggingface dataset:
Beef Noodle Soup (Gyūniku Ramen) Recipe by 麗珠厨房
This recipe is translated from Cookpad Japan. See original: 牛肉麵（牛肉ラーメン） Beef Noodle Soup (Gyūniku Ramen) Cooking Instructions 1 Boil the beef and eggs. 2 Cut the tomatoes, onions, and carrot into bite-sized pieces. Slice the king oyster mushrooms and ginger thinly. Add the bok choy to a pot, sprinkle with salt, and boil. 3 Place the beef, eggs, ginger, and seasonings in a pressure cooker. Cook for 10 minutes. 4 After cooking, add the tomatoes, onions, carrot, and mushrooms. Cook for another 5 minutes. 5 Boil the noodles and rinse to remove excess salt. 6 Place the noodles in bowls, top with the cooked beef, and add the boiled bok choy. 1 Boil the beef and eggs. 1 Boil the beef and eggs. 2 Cut the tomatoes, onions, and carrot into bite-sized pieces. Slice the king oyster mushrooms and ginger thinly. Add the bok choy to a pot, sprinkle with salt, and boil. 2 Cut the tomatoes, onions, and carrot into bite-sized pieces. Slice the king oyster mushrooms and ginger thinly. Add the bok choy to a pot, sprinkle with salt, and boil. 3 Place the beef, eggs, ginger, and seasonings in a pressure cooker. Cook for 10 minutes. 3 Place the beef, eggs, ginger, and seasonings in a pressure cooker. Cook for 10 minutes. 4 After cooking, add the tomatoes, onions, carrot, and mushrooms. Cook for another 5 minutes. 4 After cooking, add the tomatoes, onions, carrot, and mushrooms. Cook for another 5 minutes. 5 Boil the noodles and rinse to remove excess salt. 5 Boil the noodles and rinse to remove excess salt. 6 Place the noodles in bowls, top with the cooked beef, and add the boiled bok choy. 6 Place the noodles in bowls, top with the cooked beef, and add the boiled bok choy. 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 Strawberry and Mint Lemonade Crockpot Pork Beer 🍺 Chili 🌶️ Crab Casserole Brad's Tom Yum soup Spicy tortilla chips Strawberry and Mint Lemonade Crockpot Pork Beer 🍺 Chili 🌶️ Crab Casserole Brad's Tom Yum soup Spicy tortilla chips آلو بھنڈی مکس Tsukune Ajwain poori Green Beans with Eggs Lab e Shireen Chocolate pancakes فرنی Turai ki sabji 😋 Ridge gourd sabji 😋 Spaghetti and Stew Delicious Ruhu Fish Korma | Bong Fish Recipes | Golden Bengal آلو بھنڈی مکس Tsukune Ajwain poori Green Beans with Eggs Lab e Shireen Chocolate pancakes فرنی Turai ki sabji 😋 Ridge gourd sabji 😋 Spaghetti and Stew Delicious Ruhu Fish Korma | Bong Fish Recipes | Golden Bengal
Red Chili Stew Recipe by Jarrod Milstead
Cooking Instructions 2 hours 1 Make red chili sauce by removing stems and seeds from chilies. Place chilies in blender with water and blend until smooth. 2 Add 1 Tablespoon oil, beef and pork stew meat to deep skillet. Add salt and pepper to meat and brown on each side using medium heat, 10-15 minutes. 3 Place 1 Tablespoon oil, onion, and minced garlic to 5 quart pot. Cook on low until onions are clear. 4 Add red chili sauce, potatoes, ground oregano, garlic powder, and stew meat to pot. Cover and simmer on low for 1 1/2 hours. 1 Make red chili sauce by removing stems and seeds from chilies. Place chilies in blender with water and blend until smooth. 1 Make red chili sauce by removing stems and seeds from chilies. Place chilies in blender with water and blend until smooth. 2 Add 1 Tablespoon oil, beef and pork stew meat to deep skillet. Add salt and pepper to meat and brown on each side using medium heat, 10-15 minutes. 2 Add 1 Tablespoon oil, beef and pork stew meat to deep skillet. Add salt and pepper to meat and brown on each side using medium heat, 10-15 minutes. 3 Place 1 Tablespoon oil, onion, and minced garlic to 5 quart pot. Cook on low until onions are clear. 3 Place 1 Tablespoon oil, onion, and minced garlic to 5 quart pot. Cook on low until onions are clear. 4 Add red chili sauce, potatoes, ground oregano, garlic powder, and stew meat to pot. Cover and simmer on low for 1 1/2 hours. 4 Add red chili sauce, potatoes, ground oregano, garlic powder, and stew meat to pot. Cover and simmer on low for 1 1/2 hours. 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 Chicken Parm Burgers Peanut butter cookies Alkaline Dinner Plate Chicken parm Vegan General Tso’s Tofu Chicken Parm Burgers Peanut butter cookies Alkaline Dinner Plate Chicken parm Vegan General Tso’s Tofu Green Veg Rice Peanut butter cookies Cream Pan (Custard Buns) Best sorbet ever! Chicken parm Mayo and cheese sandwich with yum dip Vegan General Tso’s Tofu Paneer kheer Garlic chips Special aloo tikki Green Veg Rice Peanut butter cookies Cream Pan (Custard Buns) Best sorbet ever! Chicken parm Mayo and cheese sandwich with yum dip Vegan General Tso’s Tofu Paneer kheer Garlic chips Special aloo tikki
Dal Tadka Recipe by Mugdha
Cooking Instructions 45-50 minutes including prep and cook time 1 Rinse and soak all dals in the given ratio for at least 30 minutes. 2 Drain and pressure cook dals with water, salt, turmeric, and asafetida until soft. 3 Adjust dal consistency with extra water if needed. 4 Heat ghee in a small pan, sauté garlic until fragrant. 5 Add onion and tomato, cook until soft. 6 Add all spices and dry red chilies, sauté for a few minutes. 7 Pour tadka over dal, add cilantro, simmer for 5 minutes. 8 Serve hot. 1 Rinse and soak all dals in the given ratio for at least 30 minutes. 1 Rinse and soak all dals in the given ratio for at least 30 minutes. 2 Drain and pressure cook dals with water, salt, turmeric, and asafetida until soft. 2 Drain and pressure cook dals with water, salt, turmeric, and asafetida until soft. 3 Adjust dal consistency with extra water if needed. 3 Adjust dal consistency with extra water if needed. 4 Heat ghee in a small pan, sauté garlic until fragrant. 4 Heat ghee in a small pan, sauté garlic until fragrant. 5 Add onion and tomato, cook until soft. 5 Add onion and tomato, cook until soft. 6 Add all spices and dry red chilies, sauté for a few minutes. 6 Add all spices and dry red chilies, sauté for a few minutes. 7 Pour tadka over dal, add cilantro, simmer for 5 minutes. 7 Pour tadka over dal, add cilantro, simmer for 5 minutes. 8 Serve hot. 8 Serve hot. Tips For extra flavor, you can add a squeeze of lemon juice 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 Rustic & Smoky Breakfast Sandwich Banana Peanut Butter Pancakes Classic Chinese Shrimp Fried Rice Best Moist Banana Bread Pancit Sotanghon Guisado (Stir-Fried Glass Noodles) Rustic & Smoky Breakfast Sandwich Banana Peanut Butter Pancakes Classic Chinese Shrimp Fried Rice Best Moist Banana Bread Pancit Sotanghon Guisado (Stir-Fried Glass Noodles) Apple, apricot slush, 🍎🍑🍎 Idly with sambar (without dal) for breakfast Vegan gyros on flatbread Đồ Chua - Vietnamese Pickle Carrot and Radish Home Made TarTar Sauce Creamy Plantain & chocolate pudding Black Eyed Beans Vegg Chilla Lobia Rich High Protein in Nutrition Beetroot Mousse Beetroot Noolputtu (Idiyappam) Punjabi Styled Kadhi Pakora-Spinach Onion Fritters Dunked In Sour and Tangy Yogurt Curry😋 Apple, apricot slush, 🍎🍑🍎 Idly with sambar (without dal) for breakfast Vegan gyros on flatbread Đồ Chua - Vietnamese Pickle Carrot and Radish Home Made TarTar Sauce Creamy Plantain & chocolate pudding Black Eyed Beans Vegg Chilla Lobia Rich High Protein in Nutrition Beetroot Mousse Beetroot Noolputtu (Idiyappam) Punjabi Styled Kadhi Pakora-Spinach Onion Fritters Dunked In Sour and Tangy Yogurt Curry😋
Street Style Bhelpuri Chaat Recipe by Shruti Naik
Cooking Instructions 30 min 1 In a large mixing bowl, add puffed rice,Namkeen, onions, tomatoes, boiled potatoes, raw mango, black chana and moong. 2 Add both chutneys, lemon juice, and mix well. 3 Sprinkle salt and chaat masala or red chili powder as preferred. 4 Just before serving, toss in the sev and give a quick mix (to keep it crunchy). 5 Serve immediately in a paper cone or bowl for the full street food vibe! 1 In a large mixing bowl, add puffed rice,Namkeen, onions, tomatoes, boiled potatoes, raw mango, black chana and moong. 1 In a large mixing bowl, add puffed rice,Namkeen, onions, tomatoes, boiled potatoes, raw mango, black chana and moong. 2 Add both chutneys, lemon juice, and mix well. 2 Add both chutneys, lemon juice, and mix well. 3 Sprinkle salt and chaat masala or red chili powder as preferred. 3 Sprinkle salt and chaat masala or red chili powder as preferred. 4 Just before serving, toss in the sev and give a quick mix (to keep it crunchy). 4 Just before serving, toss in the sev and give a quick mix (to keep it crunchy). 5 Serve immediately in a paper cone or bowl for the full street food vibe! 5 Serve immediately in a paper cone or bowl for the full street food vibe! 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 Cast Iron Hawaiian Pizza 15” Cheeseburger Macaroni Japanese Smashed Cucumber with Umeboshi 🍊 Easy Orange Mochi （橘子麻薯） Spinach Artichoke Dip (Vegan) Cast Iron Hawaiian Pizza 15” Cheeseburger Macaroni Japanese Smashed Cucumber with Umeboshi 🍊 Easy Orange Mochi （橘子麻薯） Spinach Artichoke Dip (Vegan) Nadru Yakhni (Kashmiri Style Lotus Stem in Yogurt) Shaadi Wali Tawa Sabji 📌 Bhadang (puff rice chivada) Mango rabdi Bitter gourd pickle Jackfruit Masala Sponge cake Sumi’s Signature Red Velvet Cake (Crowd-Pleaser Edition) 🥑🍣Avocado Sushi Rolls🍣🥑 Doughnuts 🥯 Nadru Yakhni (Kashmiri Style Lotus Stem in Yogurt) Shaadi Wali Tawa Sabji 📌 Bhadang (puff rice chivada) Mango rabdi Bitter gourd pickle Jackfruit Masala Sponge cake Sumi’s Signature Red Velvet Cake (Crowd-Pleaser Edition) 🥑🍣Avocado Sushi Rolls🍣🥑 Doughnuts 🥯
Tacos Al Pastor Con Crema De Cilantro Y Jalapeño Recipe by netty harder
Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw This is probably the most involved dish I've posted so far (until I make my famous Gumbo that is) but it's WELL worth it. This is for the slow cooker and it comes out Fanfreakintastic! I've made this a few times and I've finally got it perfected. This is good for a party or as in my case, something to make and eat for a week. The mix of the biting chipotle with the lime infused into the pork and the fresh, light slaw on top followed by the subtle zing of the cilantro.. Well, it'll make this a new favorite of anyone who tries it! I had the idea for this a couple years ago and couldn't find a recipe exactly as I imagined. So I made my own. After a few rounds of trial and error over the years I've finally got the methods down for the best results. I use purple onion because yellow, white and green were too strong. I now add the chipotle to the base instead of after pulling the pork because chipotle is very strong. It can easily overpower the subtle, delicious flavors we're infusing into this dish for hours. The trick is having the perfect blend of the spicy, tangy, zesty slaw and the savory of the cilantro. I use honey in the marinade because the sugars in it makes a world of difference in the caramelization of the sear.... Anyways just, Mmm, SO good! Enjoy! That's an order! Whitetrash Gastronome
Epis Recipe by Elyse Rose
Pasta Pie (Makaronopita) Pasta Pie (Makaronopita) Hi guys, I hope you are all well….I am trying to get myself organised again, and as they say trying to get into the groove of things. hahahaha. I thought I would start off the morning by taking Charlie for a nice long walk with a good friend and her dog. I kept bumping into the poor woman because Charlie is young and he wants to play with her dog who wanted to play too but due to a bit of small I won’t say big knee problem I was worried he might throw her down on the ground. We had a great walk laughed and talked and so enjoy her company. The weather started out foggy but turned into a beautiful day with sun and actually warm. 🙂 I had already decided what I was going to make today so the ingredients were waiting for me on the kitchen counter. 🙂 Unfortunately, I wasn’t able to make my own Tomato sauce like I usually do, because our local supermarket did not have the rest of the ingredients I needed, so I used a store bought Tomato sauce which is just as good. Pies or Pites are a tradition in Greece, if not every week at least every other week you would always have some sort of Pita, that being Spinach pie, or Cheese or Meat pie, 🙂 so today I made this fantastic Pasta pie with a variety of vegetables. The best part about this pie is that you can make this mixture the previous day and leave in the fridge overnight of course without adding the eggs. I hope you enjoy this recipe :) Foodzesty
Carrot Soup Recipe by Priyanka Pachhapur
Cooking Instructions 30 mins. 1 Blend 6 carrots and 3 tomatoes in a juicer. In a cooking pan add oil (any cooking oil) sauté garlic and onions. add desired quantity of salt,cilantro,pepper,garlic and herb seasoning. 2 Fry till 3 minutes. Cool it down and add the puréed carrot tomatoes mixer in it and let it cook for 2 mins. Now transfer the mixture into blender and purée it again. After crushing now let it be transferred back into the cooking pan and boil for 10 mins. 3 Now add milk and boil for another 4-5 mins. End the soup with 2 tbsp of whipped cream. And serve hot with bread croutons. 1 Blend 6 carrots and 3 tomatoes in a juicer. In a cooking pan add oil (any cooking oil) sauté garlic and onions. add desired quantity of salt,cilantro,pepper,garlic and herb seasoning. 1 Blend 6 carrots and 3 tomatoes in a juicer. In a cooking pan add oil (any cooking oil) sauté garlic and onions. add desired quantity of salt,cilantro,pepper,garlic and herb seasoning. 2 Fry till 3 minutes. Cool it down and add the puréed carrot tomatoes mixer in it and let it cook for 2 mins. Now transfer the mixture into blender and purée it again. After crushing now let it be transferred back into the cooking pan and boil for 10 mins. 2 Fry till 3 minutes. Cool it down and add the puréed carrot tomatoes mixer in it and let it cook for 2 mins. Now transfer the mixture into blender and purée it again. After crushing now let it be transferred back into the cooking pan and boil for 10 mins. 3 Now add milk and boil for another 4-5 mins. End the soup with 2 tbsp of whipped cream. And serve hot with bread croutons. 3 Now add milk and boil for another 4-5 mins. End the soup with 2 tbsp of whipped cream. And serve hot with bread croutons. 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 BBQ Pork Chops Easy Breakfast Casserole Bananas Foster Hearty Kale Soup (low sodium) Creamy Limeade Slow Cooker BBQ Pork Chops Easy Breakfast Casserole Bananas Foster Hearty Kale Soup (low sodium) Creamy Limeade Pizza dough Easy Breakfast Casserole Gajar halwa Winter Vegetable Sambar Roasted broccoli corn salad Garlic Bread Arugula Salad Kachumber Salad Vegetable Dalia Onion Rice Pizza dough Easy Breakfast Casserole Gajar halwa Winter Vegetable Sambar Roasted broccoli corn salad Garlic Bread Arugula Salad Kachumber Salad Vegetable Dalia Onion Rice
Roasted Carrots And Asparagus Recipe by Curt March
Cooking Instructions 20-30 mins 1 Preheat the oven to 425ºF/210ºC 2 Halve the baby carrots or cut the large carrots into long thin pieces a similar size to the asparagus. 3 Trim the woody ends of the asparagus. 4 Line a large sheet pan with parchment paper or aluminum foil for easier clean up. 5 Toss the carrots with the olive oil and seasoning on the large sheet pan. Spread the pieces out and roast for 5 minutes. 6 Take the carrots out and add the asparagus to the pan. Gently toss everything together then spread out in a single layer. 7 Roast for a further 10-15 minutes, until the carrots and asparagus are tender. 1 Preheat the oven to 425ºF/210ºC 1 Preheat the oven to 425ºF/210ºC 2 Halve the baby carrots or cut the large carrots into long thin pieces a similar size to the asparagus. 2 Halve the baby carrots or cut the large carrots into long thin pieces a similar size to the asparagus. 3 Trim the woody ends of the asparagus. 3 Trim the woody ends of the asparagus. 4 Line a large sheet pan with parchment paper or aluminum foil for easier clean up. 4 Line a large sheet pan with parchment paper or aluminum foil for easier clean up. 5 Toss the carrots with the olive oil and seasoning on the large sheet pan. Spread the pieces out and roast for 5 minutes. 5 Toss the carrots with the olive oil and seasoning on the large sheet pan. Spread the pieces out and roast for 5 minutes. 6 Take the carrots out and add the asparagus to the pan. Gently toss everything together then spread out in a single layer. 6 Take the carrots out and add the asparagus to the pan. Gently toss everything together then spread out in a single layer. 7 Roast for a further 10-15 minutes, until the carrots and asparagus are tender. 7 Roast for a further 10-15 minutes, until the carrots and asparagus are tender. 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 Mousse Pie Cake Asin/Tuzlu Cake/Salty Cake (Turkish Style) Steak with gorgonzola and spinach Honeyed apricot cake Steak pan sauce Chocolate Mousse Pie Cake Asin/Tuzlu Cake/Salty Cake (Turkish Style) Steak with gorgonzola and spinach Honeyed apricot cake Steak pan sauce Lauki Sabzi Raw mango dal Cake Asin/Tuzlu Cake/Salty Cake (Turkish Style) Creamy Riced Potatoes Masala Lauki Sous vide steak Steak pan sauce Celery Smoothie Pabda Shorshe Bake and steam roast Spice Lauki Sabzi Raw mango dal Cake Asin/Tuzlu Cake/Salty Cake (Turkish Style) Creamy Riced Potatoes Masala Lauki Sous vide steak Steak pan sauce Celery Smoothie Pabda Shorshe Bake and steam roast Spice
Asian Style Sugar Snap Peas And Baby Carrots Recipe by Sarah
Cooking Instructions 1 In a skillet add the oil over medium high heat. 2 Add the rest of the ingredients and stir so everything is coated well. 3 Let cook uncovered for a couple minutes. 4 Add the lid and let the veggies steam until they are tender with a bite to them. I don't like soft veggies, but if that's how you like to cook them go for it. 5 Once they are done remove them from the skillet and key the liquid cook down for about a minute. 6 Add veggies back to the pan just to coat them, then pour into a serving dish to cool before eating them. 7 I served mine with sirloin pork steaks and white rice. 1 In a skillet add the oil over medium high heat. 1 In a skillet add the oil over medium high heat. 2 Add the rest of the ingredients and stir so everything is coated well. 2 Add the rest of the ingredients and stir so everything is coated well. 3 Let cook uncovered for a couple minutes. 3 Let cook uncovered for a couple minutes. 4 Add the lid and let the veggies steam until they are tender with a bite to them. I don't like soft veggies, but if that's how you like to cook them go for it. 4 Add the lid and let the veggies steam until they are tender with a bite to them. I don't like soft veggies, but if that's how you like to cook them go for it. 5 Once they are done remove them from the skillet and key the liquid cook down for about a minute. 5 Once they are done remove them from the skillet and key the liquid cook down for about a minute. 6 Add veggies back to the pan just to coat them, then pour into a serving dish to cool before eating them. 6 Add veggies back to the pan just to coat them, then pour into a serving dish to cool before eating them. 7 I served mine with sirloin pork steaks and white rice. 7 I served mine with sirloin pork steaks and white rice. 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 REALLY EASY DINNER The best peanut butter cookies EVER Orange Cream Popsicles Eggs in a cloud Tortilla Oven Baked Pizza REALLY EASY DINNER The best peanut butter cookies EVER Orange Cream Popsicles Eggs in a cloud Tortilla Oven Baked Pizza Orange Cream Popsicles Coconut Curry Quinoa (Vegan + Gluten Free) Tortilla Oven Baked Pizza Creamy chipotle spaghetti Stuffed Burgers With A Kick! Chef Cooking Tip #1: White Pepper Fried beef Chef Cooking Tip #2: Use Kosher Salt Carolina Style BBQ Chicken The best peanut butter cookies EVER Orange Cream Popsicles Coconut Curry Quinoa (Vegan + Gluten Free) Tortilla Oven Baked Pizza Creamy chipotle spaghetti Stuffed Burgers With A Kick! Chef Cooking Tip #1: White Pepper Fried beef Chef Cooking Tip #2: Use Kosher Salt Carolina Style BBQ Chicken The best peanut butter cookies EVER