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Garlic Lemon Butter Sauce With Chicken Recipe by Jessica Leigh
 Ingredients 6 cloves minced garlic 8 tbs butter 1/4 Cup freshly chopped flat-leaf parsley to taste Salt / Pepper 1 cup white wine 2 tbs lemon juice 2 chicken breast halves 6 cloves minced garlic 8 tbs butter 1/4 Cup freshly chopped flat-leaf parsley to taste Salt / Pepper 1 cup white wine 2 tbs lemon juice 2 chicken breast halves Cooking Instructions 1 Melt and lightly brown the butter and garlic in a pan over medium heat. 2 Mix in parsley, salt / pepper. The add white wine, chicken broth, and lemon juice. 3 I just used a couple of split chicken breasts, pounded out evenly. 2 Tbs olive oil in a pan, cook on each side until browned, still moist in middle. 4 Spoon sauce over chicken and serve with your choice of side! 1 Melt and lightly brown the butter and garlic in a pan over medium heat. 1 Melt and lightly brown the butter and garlic in a pan over medium heat. 2 Mix in parsley, salt / pepper. The add white wine, chicken broth, and lemon juice. 2 Mix in parsley, salt / pepper. The add white wine, chicken broth, and lemon juice. 3 I just used a couple of split chicken breasts, pounded out evenly. 2 Tbs olive oil in a pan, cook on each side until browned, still moist in middle. 3 I just used a couple of split chicken breasts, pounded out evenly. 2 Tbs olive oil in a pan, cook on each side until browned, still moist in middle. 4 Spoon sauce over chicken and serve with your choice of side! 4 Spoon sauce over chicken and serve with your choice of side! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on November 20, 2016 08:24 Portland, Oregon Seventeen. Love cooking and am always looking for new, elegant dishes. Hope you like what I have to share! Comments Similar Recipes 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 Buttermilk Corn Muffins Grilled Skirt Steak with Basil, Garlic and Herbs marinade Pumpkin bread Baked Sweet Potato Fries Easy chocolate chip cookies Buttermilk Corn Muffins Grilled Skirt Steak with Basil, Garlic and Herbs marinade Pumpkin bread Baked Sweet Potato Fries Easy chocolate chip cookies Easy Sushi Chocolate chip oat cookies Brad's fried plantains over rice Nyonya Curry Pork Rib Banana Pancake Mini Vicki Sponges Pepper sauce Biriani Purry's Zucchini and Mushrooms Pasta Banana bread (Healthy GF version) Easy Sushi Chocolate chip oat cookies Brad's fried plantains over rice Nyonya Curry Pork Rib Banana Pancake Mini Vicki Sponges Pepper sauce Biriani Purry's Zucchini and Mushrooms Pasta Banana bread (Healthy GF version)
Mini Vicki Sponges Recipe by Eibhlin
Cooking Instructions 15min 175°C fan 1 Cream the butter and sugar together until pale light colour. Gradually tip in the egg remembering to scrape down the sides of the bowl. Add the vanilla extract to carry on. 2 Sift the flour then fold in to the mixture until smooth and glossy. 3 Divide the mixture into separate fairy cases making sure each has the same amount. 4 Bake for about 15 minutes until golden brown and springy to touch. 5 Whip the cream in to soft white peaks. 6 Cut the sponges horizontally with a bread knife, then spread the cream on one side and the other with jam. 7 Finally sandwich together and enjoy👍 1 Cream the butter and sugar together until pale light colour. Gradually tip in the egg remembering to scrape down the sides of the bowl. Add the vanilla extract to carry on. 1 Cream the butter and sugar together until pale light colour. Gradually tip in the egg remembering to scrape down the sides of the bowl. Add the vanilla extract to carry on. 2 Sift the flour then fold in to the mixture until smooth and glossy. 2 Sift the flour then fold in to the mixture until smooth and glossy. 3 Divide the mixture into separate fairy cases making sure each has the same amount. 3 Divide the mixture into separate fairy cases making sure each has the same amount. 4 Bake for about 15 minutes until golden brown and springy to touch. 4 Bake for about 15 minutes until golden brown and springy to touch. 5 Whip the cream in to soft white peaks. 5 Whip the cream in to soft white peaks. 6 Cut the sponges horizontally with a bread knife, then spread the cream on one side and the other with jam. 6 Cut the sponges horizontally with a bread knife, then spread the cream on one side and the other with jam. 7 Finally sandwich together and enjoy👍 7 Finally sandwich together and 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 Buttermilk Corn Muffins Grilled Skirt Steak with Basil, Garlic and Herbs marinade Pumpkin bread Baked Sweet Potato Fries Easy chocolate chip cookies Buttermilk Corn Muffins Grilled Skirt Steak with Basil, Garlic and Herbs marinade Pumpkin bread Baked Sweet Potato Fries Easy chocolate chip cookies Chocolate chip oat cookies Brad's fried plantains over rice Nyonya Curry Pork Rib Banana Pancake Garlic Lemon Butter Sauce with Chicken Pepper sauce Biriani Purry's Zucchini and Mushrooms Pasta Banana bread (Healthy GF version) Mary Ruth's YumYum Salad Chocolate chip oat cookies Brad's fried plantains over rice Nyonya Curry Pork Rib Banana Pancake Garlic Lemon Butter Sauce with Chicken Pepper sauce Biriani Purry's Zucchini and Mushrooms Pasta Banana bread (Healthy GF version) Mary Ruth's YumYum Salad
Grandma Kathy's Broccoli Bacon Pasta Recipe by Firl Family Recipes
 Ingredients 6 servings 12 oz gemelli or rotini pasta 2 tbsp salted butter 3 cups broccoli florets 1 cup heavy cream 1/4 cup salted butter 1 cup finely shredded parmesan 6 oz cooked chicken, chopped 1/2 cup cooked bacon, chopped 1/2 tsp garlic salt 12 oz gemelli or rotini pasta 2 tbsp salted butter 3 cups broccoli florets 1 cup heavy cream 1/4 cup salted butter 1 cup finely shredded parmesan 6 oz cooked chicken, chopped 1/2 cup cooked bacon, chopped 1/2 tsp garlic salt Cooking Instructions 1 Cook pasta according to package directions. 2 Melt 2 tbsp butter in large skillet. Saute broccoli in butter until crisp tender, about 5 minutes. 3 Place cream and remaining butter in small sauce pan. Cook on medium-low heat until butter is melted. 4 Stir parmesan into sauce until melted and smooth, about 5 minutes. Remove from heat. 5 Pour sauce over pasta. Stir in broccoli, chicken, bacon, and garlic salt. 1 Cook pasta according to package directions. 1 Cook pasta according to package directions. 2 Melt 2 tbsp butter in large skillet. Saute broccoli in butter until crisp tender, about 5 minutes. 2 Melt 2 tbsp butter in large skillet. Saute broccoli in butter until crisp tender, about 5 minutes. 3 Place cream and remaining butter in small sauce pan. Cook on medium-low heat until butter is melted. 3 Place cream and remaining butter in small sauce pan. Cook on medium-low heat until butter is melted. 4 Stir parmesan into sauce until melted and smooth, about 5 minutes. Remove from heat. 4 Stir parmesan into sauce until melted and smooth, about 5 minutes. Remove from heat. 5 Pour sauce over pasta. Stir in broccoli, chicken, bacon, and garlic salt. 5 Pour sauce over pasta. Stir in broccoli, chicken, bacon, and garlic salt. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on November 20, 2016 14:42 Leverett, MA Comments Similar Recipes 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 Buttermilk Corn Muffins Grilled Skirt Steak with Basil, Garlic and Herbs marinade Pumpkin bread Baked Sweet Potato Fries Easy chocolate chip cookies Buttermilk Corn Muffins Grilled Skirt Steak with Basil, Garlic and Herbs marinade Pumpkin bread Baked Sweet Potato Fries Easy chocolate chip cookies Pepper sauce Biriani Purry's Zucchini and Mushrooms Pasta Banana bread (Healthy GF version) Mary Ruth's YumYum Salad Sunday's Special Aglio Olio Red Velvet Brownies Brad's pozolé Mexican Pot Pies Lazy Jambalaya Pepper sauce Biriani Purry's Zucchini and Mushrooms Pasta Banana bread (Healthy GF version) Mary Ruth's YumYum Salad Sunday's Special Aglio Olio Red Velvet Brownies Brad's pozolé Mexican Pot Pies Lazy Jambalaya
Sunday's Special Aglio Olio Recipe by Teddy Suyanto
Cooking Instructions 20 minutes 1 Slice the garlic, herbs, champignons into small bits. 2 Boil a pot of water, and add salts. Put the spaghetti. Don't forget to stir once a while. 3 At the same time, heat (keep it medium) the olive oil in a pan, and put the garlic. Wait (3-4 mins) until it is golden-brown. 4 Spaghetti is cooked. Dump the water from the spaghetti's pot. Don't forget to take a half cup of the water. 5 Pour the water into the pan. Put champignons, herbs, and the prawns. Stir a bit. 6 Mix the sauce into the pot. Add some dried oregano. 7 Serve the spaghetti. 1 Slice the garlic, herbs, champignons into small bits. 1 Slice the garlic, herbs, champignons into small bits. 2 Boil a pot of water, and add salts. Put the spaghetti. Don't forget to stir once a while. 2 Boil a pot of water, and add salts. Put the spaghetti. Don't forget to stir once a while. 3 At the same time, heat (keep it medium) the olive oil in a pan, and put the garlic. Wait (3-4 mins) until it is golden-brown. 3 At the same time, heat (keep it medium) the olive oil in a pan, and put the garlic. Wait (3-4 mins) until it is golden-brown. 4 Spaghetti is cooked. Dump the water from the spaghetti's pot. Don't forget to take a half cup of the water. 4 Spaghetti is cooked. Dump the water from the spaghetti's pot. Don't forget to take a half cup of the water. 5 Pour the water into the pan. Put champignons, herbs, and the prawns. Stir a bit. 5 Pour the water into the pan. Put champignons, herbs, and the prawns. Stir a bit. 6 Mix the sauce into the pot. Add some dried oregano. 6 Mix the sauce into the pot. Add some dried oregano. 7 Serve the spaghetti. 7 Serve the spaghetti. 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 Buttermilk Corn Muffins Grilled Skirt Steak with Basil, Garlic and Herbs marinade Pumpkin bread Baked Sweet Potato Fries Easy chocolate chip cookies Buttermilk Corn Muffins Grilled Skirt Steak with Basil, Garlic and Herbs marinade Pumpkin bread Baked Sweet Potato Fries Easy chocolate chip cookies Biriani Purry's Zucchini and Mushrooms Pasta Banana bread (Healthy GF version) Mary Ruth's YumYum Salad Grandma Kathy's broccoli-bacon pasta Red Velvet Brownies Brad's pozolé Mexican Pot Pies Lazy Jambalaya One Pot Mediterranean Pasta Biriani Purry's Zucchini and Mushrooms Pasta Banana bread (Healthy GF version) Mary Ruth's YumYum Salad Grandma Kathy's broccoli-bacon pasta Red Velvet Brownies Brad's pozolé Mexican Pot Pies Lazy Jambalaya One Pot Mediterranean Pasta
Vegetarian Diet Archives
Vegetarianism embraces a plant-based approach to eating while excluding meat, poultry, and seafood. It’s a flexible dietary pattern with various forms, each offering potential health benefits, ethical motivations, and unique considerations. Read more about the diet here. From ChefLynn Published: December 27, 2024 From Tom the Chef Published: December 21, 2024 From Tom the Chef Published: December 15, 2024 From Tom the Chef Published: December 14, 2024 From Sarah Published: December 13, 2024 From ChefLynn Published: December 12, 2024 From Chef Jeff Published: December 12, 2024 From olivia.wyles Published: December 11, 2024 From Tom the Chef Published: December 6, 2024
Pan Seared Lemon & Garlic Chicken Recipe by Saif Abusamhadanah
Cooking Instructions 1 Butterfly chicken breast 2 Chop herbs 3 Combine chicken, herbs, olive oil, garlic, zest, and lemon juice (not all, reserve some for cooking) in a bowl 4 Toss 5 Heat coconut oil in pan on high, lay in chicken. Flip when brown 6 Add water and remaining lemon juice, turn heat to low, cover, steam for ~6min 7 Remove lid and heat, Serve 1 Butterfly chicken breast 1 Butterfly chicken breast 2 Chop herbs 2 Chop herbs 3 Combine chicken, herbs, olive oil, garlic, zest, and lemon juice (not all, reserve some for cooking) in a bowl 3 Combine chicken, herbs, olive oil, garlic, zest, and lemon juice (not all, reserve some for cooking) in a bowl 4 Toss 4 Toss 5 Heat coconut oil in pan on high, lay in chicken. Flip when brown 5 Heat coconut oil in pan on high, lay in chicken. Flip when brown 6 Add water and remaining lemon juice, turn heat to low, cover, steam for ~6min 6 Add water and remaining lemon juice, turn heat to low, cover, steam for ~6min 7 Remove lid and heat, Serve 7 Remove lid and heat, Serve More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spicy Cucumber Banchan すき焼き弁当 Sukiyaki Bento Box, Gluten Free possible Chicken Cordon Bleu Our Way Rainbow swiss chard & fennel sidedish Stuffed Alfredo Chicken Shells Spicy Cucumber Banchan すき焼き弁当 Sukiyaki Bento Box, Gluten Free possible Chicken Cordon Bleu Our Way Rainbow swiss chard & fennel sidedish Stuffed Alfredo Chicken Shells Creamy chicken burritos Spicy potatoes Crustless Coconut Pie Japanese Egg Sandwich Meringue nests, with Chantilly cream and strawberries Rainbow swiss chard & fennel sidedish Texas style casserole Concoction porridge Fried rice Chipotle bean nachos Creamy chicken burritos Spicy potatoes Crustless Coconut Pie Japanese Egg Sandwich Meringue nests, with Chantilly cream and strawberries Rainbow swiss chard & fennel sidedish Texas style casserole Concoction porridge Fried rice Chipotle bean nachos
Rainbow Swiss Chard & Fennel Sidedish Recipe by mfno
Rainbow swiss chard & fennel sidedish Cooking Instructions 1 Cut the fennel bulb in two lengthwise and then slice it the other side about 1/4" thick. 2 Do same with onion. 3 Cut the swiss chard into 1" pieces, stems and leafs. 4 In a deep and large skillet, eat up the olive oil and medium/high. 5 Toss in the fennel and cook for 1 minute, stirring constantly. 6 Add in the onion and cook for a noter minute, stirring constantly. 7 Lower heat to medium/low and add in the swiss chard little by little, stirring constantly. 8 Cook till all gets tender. Add the savory and black pepper, mix well and serve with your favorite grilled fish or meat. 9 Enjoy! 1 Cut the fennel bulb in two lengthwise and then slice it the other side about 1/4" thick. 1 Cut the fennel bulb in two lengthwise and then slice it the other side about 1/4" thick. 2 Do same with onion. 2 Do same with onion. 3 Cut the swiss chard into 1" pieces, stems and leafs. 3 Cut the swiss chard into 1" pieces, stems and leafs. 4 In a deep and large skillet, eat up the olive oil and medium/high. 4 In a deep and large skillet, eat up the olive oil and medium/high. 5 Toss in the fennel and cook for 1 minute, stirring constantly. 5 Toss in the fennel and cook for 1 minute, stirring constantly. 6 Add in the onion and cook for a noter minute, stirring constantly. 6 Add in the onion and cook for a noter minute, stirring constantly. 7 Lower heat to medium/low and add in the swiss chard little by little, stirring constantly. 7 Lower heat to medium/low and add in the swiss chard little by little, stirring constantly. 8 Cook till all gets tender. Add the savory and black pepper, mix well and serve with your favorite grilled fish or meat. 8 Cook till all gets tender. Add the savory and black pepper, mix well and serve with your favorite grilled fish or meat. 9 Enjoy! 9 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 Spicy Cucumber Banchan すき焼き弁当 Sukiyaki Bento Box, Gluten Free possible Chicken Cordon Bleu Our Way Stuffed Alfredo Chicken Shells Warm Potato Salad Spicy Cucumber Banchan すき焼き弁当 Sukiyaki Bento Box, Gluten Free possible Chicken Cordon Bleu Our Way Stuffed Alfredo Chicken Shells Warm Potato Salad Spicy potatoes Crustless Coconut Pie Japanese Egg Sandwich Meringue nests, with Chantilly cream and strawberries Pan seared lemon & garlic chicken Texas style casserole Concoction porridge Fried rice Chipotle bean nachos Beer Boiled Potatoes Spicy potatoes Crustless Coconut Pie Japanese Egg Sandwich Meringue nests, with Chantilly cream and strawberries Pan seared lemon & garlic chicken Texas style casserole Concoction porridge Fried rice Chipotle bean nachos Beer Boiled Potatoes
Concoction Porridge Recipe by Faatimah Omotola
Cooking Instructions 1 Peel, wash your yam and cut into large cubes 2 Cut the plantain anyhow you like. 3 Blend the tomatoes, scotch bonnet, onions and garlic. 4 In a pot, pour in the yam cubes, plantain and blended pepper. Put in salt and seasoning cube. Add half teaspoon of coriander and 2 cooking spoon of vegetable oil to it. Pour water enough to cook the yam and cover the pot. 5 Allow to cook till the yam is soft. Using a wooden spoon, break the yam and gently mash together with the plantain. Cover the pot again and allow to steam for just two minutes. Your concoction is ready! Tellme if you enjoyed it or not 😉 1 Peel, wash your yam and cut into large cubes 1 Peel, wash your yam and cut into large cubes 2 Cut the plantain anyhow you like. 2 Cut the plantain anyhow you like. 3 Blend the tomatoes, scotch bonnet, onions and garlic. 3 Blend the tomatoes, scotch bonnet, onions and garlic. 4 In a pot, pour in the yam cubes, plantain and blended pepper. Put in salt and seasoning cube. Add half teaspoon of coriander and 2 cooking spoon of vegetable oil to it. Pour water enough to cook the yam and cover the pot. 4 In a pot, pour in the yam cubes, plantain and blended pepper. Put in salt and seasoning cube. Add half teaspoon of coriander and 2 cooking spoon of vegetable oil to it. Pour water enough to cook the yam and cover the pot. 5 Allow to cook till the yam is soft. Using a wooden spoon, break the yam and gently mash together with the plantain. Cover the pot again and allow to steam for just two minutes. Your concoction is ready! Tellme if you enjoyed it or not 😉 5 Allow to cook till the yam is soft. Using a wooden spoon, break the yam and gently mash together with the plantain. Cover the pot again and allow to steam for just two minutes. Your concoction is ready! Tellme if you enjoyed it or not 😉 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 Spicy Cucumber Banchan すき焼き弁当 Sukiyaki Bento Box, Gluten Free possible Chicken Cordon Bleu Our Way Rainbow swiss chard & fennel sidedish Stuffed Alfredo Chicken Shells Spicy Cucumber Banchan すき焼き弁当 Sukiyaki Bento Box, Gluten Free possible Chicken Cordon Bleu Our Way Rainbow swiss chard & fennel sidedish Stuffed Alfredo Chicken Shells Japanese Egg Sandwich Meringue nests, with Chantilly cream and strawberries Pan seared lemon & garlic chicken Rainbow swiss chard & fennel sidedish Texas style casserole Fried rice Chipotle bean nachos Beer Boiled Potatoes 'Kinako' Biscuits Chicken Broccoli Casserole Japanese Egg Sandwich Meringue nests, with Chantilly cream and strawberries Pan seared lemon & garlic chicken Rainbow swiss chard & fennel sidedish Texas style casserole Fried rice Chipotle bean nachos Beer Boiled Potatoes 'Kinako' Biscuits Chicken Broccoli Casserole
Pumpkin Salad Recipe by Cecil Dcruz Badilla Natulla
Cooking Instructions 1 Layer the spinach in a bown,then put sweet chili,next pumpkin and nuts,last the white cheese,bake the pumpkin.togethere.with chili and garlic,using for sauce. sauce ingr.garlic bake,lemon.,salt black pepper,honey.and.salt, 1 Layer the spinach in a bown,then put sweet chili,next pumpkin and nuts,last the white cheese,bake the pumpkin.togethere.with chili and garlic,using for sauce. sauce ingr.garlic bake,lemon.,salt black pepper,honey.and.salt, 1 Layer the spinach in a bown,then put sweet chili,next pumpkin and nuts,last the white cheese,bake the pumpkin.togethere.with chili and garlic,using for sauce. sauce ingr.garlic bake,lemon.,salt black pepper,honey.and.salt, 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 Tiramisu, and Cocoa Sponge with plenty of Coffee Syrup Pork Tenderloin with Mustard Cream Sauce Oriental egg-drop sweet corn soup Shrimp con Corn Noodle Raisin Bread Tiramisu, and Cocoa Sponge with plenty of Coffee Syrup Pork Tenderloin with Mustard Cream Sauce Oriental egg-drop sweet corn soup Shrimp con Corn Noodle Raisin Bread Chatpata Qeema Tawa parcha💕 Mutton soup Namkeen beef roast Creamy Fruit delight Dambu nama Shredded beef sauce Steam-fried Garlic Chilli Broccoli & Prawns 🍲 Fry Lamb Liver 🍲 Peri Peri Chicken Burger Chatpata Qeema Tawa parcha💕 Mutton soup Namkeen beef roast Creamy Fruit delight Dambu nama Shredded beef sauce Steam-fried Garlic Chilli Broccoli & Prawns 🍲 Fry Lamb Liver 🍲 Peri Peri Chicken Burger