ademchaoua/GeneralTextCorpus huggingface dataset:
Overnight Breakfast Casserole Recipe by carrie
Overnight Breakfast Casserole Cooking Instructions 1 Cook sausage and set a side and place half of the hashbrowns in a lightly greased 9×13 inch dish then sprinkle on 2 cups cheese 2 Then add the rest of the hashbrowns and add cooked sausage, ham and peppers 3 Mix eggs, salt, pepper and condensed milk. Mix all together and then pour evenly over top and sprinkle on rest of cheese. Cover with oiled foil and refrigerate overnight then bake covered at 350 degrees for 1 hour then remove cover and bake for 15 more minutes. Let rest for a few minutes then serve. Hope you enjoy ! 1 Cook sausage and set a side and place half of the hashbrowns in a lightly greased 9×13 inch dish then sprinkle on 2 cups cheese 1 Cook sausage and set a side and place half of the hashbrowns in a lightly greased 9×13 inch dish then sprinkle on 2 cups cheese 2 Then add the rest of the hashbrowns and add cooked sausage, ham and peppers 2 Then add the rest of the hashbrowns and add cooked sausage, ham and peppers 3 Mix eggs, salt, pepper and condensed milk. Mix all together and then pour evenly over top and sprinkle on rest of cheese. Cover with oiled foil and refrigerate overnight then bake covered at 350 degrees for 1 hour then remove cover and bake for 15 more minutes. Let rest for a few minutes then serve. Hope you enjoy ! 3 Mix eggs, salt, pepper and condensed milk. Mix all together and then pour evenly over top and sprinkle on rest of cheese. Cover with oiled foil and refrigerate overnight then bake covered at 350 degrees for 1 hour then remove cover and bake for 15 more minutes. Let rest for a few minutes then serve. Hope you 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 Happy New Year, everyone! What’s cooking? Spaghetti & meatball birdsnest bites Potato Broccoli Soup Homemade Salsa Roja Chocolate mousse pie Happy New Year, everyone! What’s cooking? Spaghetti & meatball birdsnest bites Potato Broccoli Soup Homemade Salsa Roja Chocolate mousse pie Black tea Malai sandwich How to wrap samosa Butter chicken Kwado/datun latas Cookies 3 Mom's Szkeley Goulash Tuwan semo miyar kubewa Taushe Shawarma Black tea Malai sandwich How to wrap samosa Butter chicken Kwado/datun latas Cookies 3 Mom's Szkeley Goulash Tuwan semo miyar kubewa Taushe Shawarma
Banana Coffee Pancake Recipe by Er. Amrita Shrivastava
Cooking Instructions 20 min 1 Grind the banana, and make puree 2 In a bowl, add puree, flour, milk, cardamom powder, baking powder and make batter. 3 Keep this batter aside for 15 min. 4 Now add coffee, and mix it well. 5 Heat a pan, and pour the batter 6 Cover it and cook it, till bubbles appeared on it. Now flap it and again cook it till brown. 7 Banana- coffee pancake is ready. 1 Grind the banana, and make puree 1 Grind the banana, and make puree 2 In a bowl, add puree, flour, milk, cardamom powder, baking powder and make batter. 2 In a bowl, add puree, flour, milk, cardamom powder, baking powder and make batter. 3 Keep this batter aside for 15 min. 3 Keep this batter aside for 15 min. 4 Now add coffee, and mix it well. 4 Now add coffee, and mix it well. 5 Heat a pan, and pour the batter 5 Heat a pan, and pour the batter 6 Cover it and cook it, till bubbles appeared on it. Now flap it and again cook it till brown. 6 Cover it and cook it, till bubbles appeared on it. Now flap it and again cook it till brown. 7 Banana- coffee pancake is ready. 7 Banana- coffee pancake is ready. 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 Happy New Year, everyone! What’s cooking? Spaghetti & meatball birdsnest bites Potato Broccoli Soup Overnight Breakfast Casserole Homemade Salsa Roja Happy New Year, everyone! What’s cooking? Spaghetti & meatball birdsnest bites Potato Broccoli Soup Overnight Breakfast Casserole Homemade Salsa Roja Homemade Salsa Roja Sprouts Vermicelli (Oilfree) Urad dal fry Maggi with lots of veggies Potato Broccoli Soup Egg pulsu (egg gravy) Baked Ponk Wada(Sorghum Wada) Pav bhaji Mushroom masala Shell pasta Homemade Salsa Roja Sprouts Vermicelli (Oilfree) Urad dal fry Maggi with lots of veggies Potato Broccoli Soup Egg pulsu (egg gravy) Baked Ponk Wada(Sorghum Wada) Pav bhaji Mushroom masala Shell pasta
Baked Ponk Wada(sorghum Wada) Recipe by Jasmin Motta _ #BeingMotta
Cooking Instructions 1 Grind 1/2 cup of ponk/sorghum into smooth paste. In mixing bowl add all mentioned ingredients. 2 Mix and little water to bind into semi thick mixture. 3 Make Small balls from prepared mixture as shown sprinkle 1 tbsp oil with hands roll them so they are evenly coated. 4 Preheat Airfryer at 200C for 5 mins. Bake in preheated Airfryer at 200C for 5 mins then lower the temperature to 180,bake for 10-15 mins till golden brown in colour. 5 Serve / relish hot Baked Ponk Wada/ Sorghum Wada with red khajur chutney & green mint-coriander chutney. 1 Grind 1/2 cup of ponk/sorghum into smooth paste. In mixing bowl add all mentioned ingredients. 1 Grind 1/2 cup of ponk/sorghum into smooth paste. In mixing bowl add all mentioned ingredients. 2 Mix and little water to bind into semi thick mixture. 2 Mix and little water to bind into semi thick mixture. 3 Make Small balls from prepared mixture as shown sprinkle 1 tbsp oil with hands roll them so they are evenly coated. 3 Make Small balls from prepared mixture as shown sprinkle 1 tbsp oil with hands roll them so they are evenly coated. 4 Preheat Airfryer at 200C for 5 mins. Bake in preheated Airfryer at 200C for 5 mins then lower the temperature to 180,bake for 10-15 mins till golden brown in colour. 4 Preheat Airfryer at 200C for 5 mins. Bake in preheated Airfryer at 200C for 5 mins then lower the temperature to 180,bake for 10-15 mins till golden brown in colour. 5 Serve / relish hot Baked Ponk Wada/ Sorghum Wada with red khajur chutney & green mint-coriander chutney. 5 Serve / relish hot Baked Ponk Wada/ Sorghum Wada with red khajur chutney & green mint-coriander chutney. 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 Happy New Year, everyone! What’s cooking? Spaghetti & meatball birdsnest bites Potato Broccoli Soup Overnight Breakfast Casserole Homemade Salsa Roja Happy New Year, everyone! What’s cooking? Spaghetti & meatball birdsnest bites Potato Broccoli Soup Overnight Breakfast Casserole Homemade Salsa Roja Urad dal fry Maggi with lots of veggies Potato Broccoli Soup Banana-Coffee Pancake Egg pulsu (egg gravy) Pav bhaji Mushroom masala Shell pasta Creme Caramel à La Mode Sarso da saag Urad dal fry Maggi with lots of veggies Potato Broccoli Soup Banana-Coffee Pancake Egg pulsu (egg gravy) Pav bhaji Mushroom masala Shell pasta Creme Caramel à La Mode Sarso da saag
Simple Buttermilk Biscuits Dipped In Some Butter Recipe by Brandy T.
Simple Buttermilk Biscuits Dipped in Some Butter Cooking Instructions 1 Heat oven to 450 degrees. 2 Melt butter and pour melted butter into baking dish. 3 Combine the flour, sugar, baking powder and salt. 4 Mix in buttermilk. Batter will be sticky. That's what you want. If it's dry, add a bit more buttermilk so batter is sticky, but not too sticky. 5 Pour batter on top of butter inside baking dish. I used a knife to cut some squares. It's ok if the butter flows to top of batter. 6 Bake 20-25 minutes or until brown on top. 7 Enjoy with some whipped butter, preserves or whatever you like to eat biscuits with. 1 Heat oven to 450 degrees. 1 Heat oven to 450 degrees. 2 Melt butter and pour melted butter into baking dish. 2 Melt butter and pour melted butter into baking dish. 3 Combine the flour, sugar, baking powder and salt. 3 Combine the flour, sugar, baking powder and salt. 4 Mix in buttermilk. Batter will be sticky. That's what you want. If it's dry, add a bit more buttermilk so batter is sticky, but not too sticky. 4 Mix in buttermilk. Batter will be sticky. That's what you want. If it's dry, add a bit more buttermilk so batter is sticky, but not too sticky. 5 Pour batter on top of butter inside baking dish. I used a knife to cut some squares. It's ok if the butter flows to top of batter. 5 Pour batter on top of butter inside baking dish. I used a knife to cut some squares. It's ok if the butter flows to top of batter. 6 Bake 20-25 minutes or until brown on top. 6 Bake 20-25 minutes or until brown on top. 7 Enjoy with some whipped butter, preserves or whatever you like to eat biscuits with. 7 Enjoy with some whipped butter, preserves or whatever you like to eat biscuits with. 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 Alfredo in a garlic parm & herb bread bowl Canned Tuna or Sardines con Pasta - Canned Goods Leveled Up #lockdown Kung pao Noodles Truffle Parmesan Sweet Potato Fries Pineapple Halwa Chicken Alfredo in a garlic parm & herb bread bowl Canned Tuna or Sardines con Pasta - Canned Goods Leveled Up #lockdown Kung pao Noodles Truffle Parmesan Sweet Potato Fries Pineapple Halwa Cilantro Lime Steak Tacos Chicken gravy Crispy Cabage Pakoras 🍲 Noodle bhel Pilau Corn spinach fritters Oven roasted yam with native palm oil sauce Crispy Jalebi Kachumbari Spicy couscous with mussels Cilantro Lime Steak Tacos Chicken gravy Crispy Cabage Pakoras 🍲 Noodle bhel Pilau Corn spinach fritters Oven roasted yam with native palm oil sauce Crispy Jalebi Kachumbari Spicy couscous with mussels
Dahi Batata Puri Recipe by Reena Andavarapu
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
White Peas Chaat Recipe by Truptirani Sahu
Cooking Instructions 45min 1 Soak white peas over night. Heat a pressure cooker add soaked peas,water and salt. Boil till it becomes tender. 2 Heat a pan. Pour 2 tbsp oil. Add mustard seed. When it splutters add onion. Fry till golden. Then add garlic ginger paste. Fry it well. Add all the spices to it. Then add tomato and salt. Cover the lid for 2 mins. Then fry for sometime till the spices starts leaving oil. 3 Then add boiled peas along with water. Cook it until the gravy becomes thick. 4 Then transfer it to a plate. Add curd, chutney, chopped onion, chopped tomato, coriander leaves, green chilli. Sprinkle cumin powder and sev while serving. 1 Soak white peas over night. Heat a pressure cooker add soaked peas,water and salt. Boil till it becomes tender. 1 Soak white peas over night. Heat a pressure cooker add soaked peas,water and salt. Boil till it becomes tender. 2 Heat a pan. Pour 2 tbsp oil. Add mustard seed. When it splutters add onion. Fry till golden. Then add garlic ginger paste. Fry it well. Add all the spices to it. Then add tomato and salt. Cover the lid for 2 mins. Then fry for sometime till the spices starts leaving oil. 2 Heat a pan. Pour 2 tbsp oil. Add mustard seed. When it splutters add onion. Fry till golden. Then add garlic ginger paste. Fry it well. Add all the spices to it. Then add tomato and salt. Cover the lid for 2 mins. Then fry for sometime till the spices starts leaving oil. 3 Then add boiled peas along with water. Cook it until the gravy becomes thick. 3 Then add boiled peas along with water. Cook it until the gravy becomes thick. 4 Then transfer it to a plate. Add curd, chutney, chopped onion, chopped tomato, coriander leaves, green chilli. Sprinkle cumin powder and sev while serving. 4 Then transfer it to a plate. Add curd, chutney, chopped onion, chopped tomato, coriander leaves, green chilli. Sprinkle cumin powder and sev while 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 Japchae (Korean Glass Noodles) Baked Fruit Pancakes Soft and Fluffy Pancakes Chocolate Mousse Leche Flan Japchae (Korean Glass Noodles) Baked Fruit Pancakes Soft and Fluffy Pancakes Chocolate Mousse Leche Flan Thai style egg noodles stir-fry served with fried egg Cake Gaining shake Shingda Papad ki sabji Custard ice cream Apple ground sabzi Alelan dankali da kifi Big John's fried spuds Egg Fried Rice Thai style egg noodles stir-fry served with fried egg Cake Gaining shake Shingda Papad ki sabji Custard ice cream Apple ground sabzi Alelan dankali da kifi Big John's fried spuds Egg Fried Rice
Roasted Peanut Chaat Recipe by Kitchen_Flavor_
Cooking Instructions 1 To make this firstly dry roast peanut on medium -low flame for around 15 minutes. 2 When peanut get roasted nicely.. Let them cool, when it get remove it's skin by rubbing between your palms. 3 Now just take a bowl, in it add roasted peanuts, chopped onion, tomato, cucumber, green chilli and boiled potato with this add red chilli powder, salt, lemon juice and coriander leaves. 4 At last just mix up everything properly and serve in bowl garnish with coriander leaves. 1 To make this firstly dry roast peanut on medium -low flame for around 15 minutes. 1 To make this firstly dry roast peanut on medium -low flame for around 15 minutes. 2 When peanut get roasted nicely.. Let them cool, when it get remove it's skin by rubbing between your palms. 2 When peanut get roasted nicely.. Let them cool, when it get remove it's skin by rubbing between your palms. 3 Now just take a bowl, in it add roasted peanuts, chopped onion, tomato, cucumber, green chilli and boiled potato with this add red chilli powder, salt, lemon juice and coriander leaves. 3 Now just take a bowl, in it add roasted peanuts, chopped onion, tomato, cucumber, green chilli and boiled potato with this add red chilli powder, salt, lemon juice and coriander leaves. 4 At last just mix up everything properly and serve in bowl garnish with coriander leaves. 4 At last just mix up everything properly and serve in bowl garnish with coriander leaves. 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 Overnight Casserole Stuffed Crust Black Iron Skillet Pizza Keto GF Lemon Bars Italian Stuffed Shells Quick London Broil Overnight Casserole Stuffed Crust Black Iron Skillet Pizza Keto GF Lemon Bars Italian Stuffed Shells Quick London Broil Flower pot shawarma Chicken money bag Chatpate Aloo Motichur kheer parfait / fusion dessert Potlis samosa Falahari thepla Pineapple cake Semovita cake Baigan aloo bharta Dahi bhalle Flower pot shawarma Chicken money bag Chatpate Aloo Motichur kheer parfait / fusion dessert Potlis samosa Falahari thepla Pineapple cake Semovita cake Baigan aloo bharta Dahi bhalle
Sticky Ginger Lime Chicken Recipe by Robert Gonzal
Sticky ginger lime chicken Cooking Instructions 20 minutes 1 Season the chicken lightly with salt and pepper. Cut a slit along the bone on the underside (the side opposite the skin). This will help speed cooking. 2 Put the chicken skin-side down in a nonstick pan on medium-high heat. You won't need oil, the chicken will render enough fat. Let fry for 8 minutes. Flip and let fry on the other side for 6 minutes. 3 Whisk the remaining ingredients together and pour it into the pan. Slide the chicken around to spread the glaze. Cook for 2 minutes, then flip and cook another 2 minutes. Plate the chicken and pour the glaze over the top. 1 Season the chicken lightly with salt and pepper. Cut a slit along the bone on the underside (the side opposite the skin). This will help speed cooking. 1 Season the chicken lightly with salt and pepper. Cut a slit along the bone on the underside (the side opposite the skin). This will help speed cooking. 2 Put the chicken skin-side down in a nonstick pan on medium-high heat. You won't need oil, the chicken will render enough fat. Let fry for 8 minutes. Flip and let fry on the other side for 6 minutes. 2 Put the chicken skin-side down in a nonstick pan on medium-high heat. You won't need oil, the chicken will render enough fat. Let fry for 8 minutes. Flip and let fry on the other side for 6 minutes. 3 Whisk the remaining ingredients together and pour it into the pan. Slide the chicken around to spread the glaze. Cook for 2 minutes, then flip and cook another 2 minutes. Plate the chicken and pour the glaze over the top. 3 Whisk the remaining ingredients together and pour it into the pan. Slide the chicken around to spread the glaze. Cook for 2 minutes, then flip and cook another 2 minutes. Plate the chicken and pour the glaze over the top. 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 Veg samosa (Indian) Pad Thai Orange/Lemon Curd Pavlova🍋🍊 Kadai Mushroom gravy 🧑🏽‍🍳🧑🏼‍🍳 How to Make Pad Thai with Glass Noodles • Pad Thai Sauce Recipe Veg samosa (Indian) Pad Thai Orange/Lemon Curd Pavlova🍋🍊 Kadai Mushroom gravy 🧑🏽‍🍳🧑🏼‍🍳 How to Make Pad Thai with Glass Noodles • Pad Thai Sauce Recipe Wheat flour biscuits Egg muffins Unni Appam Sev Tameta nu Shake Apple Dates Milkshake(No sugar) Aloo ki sabzi-tomato gravy ke sath Flax seed chutney Palak Chicken Buns Palak paneer Mutton Seekh kabab Wheat flour biscuits Egg muffins Unni Appam Sev Tameta nu Shake Apple Dates Milkshake(No sugar) Aloo ki sabzi-tomato gravy ke sath Flax seed chutney Palak Chicken Buns Palak paneer Mutton Seekh kabab
Ragi Ki Pinni / Ragi Laddoo Recipe by Vaishali Suhas
Cooking Instructions 20 minutes 1 Heat a kadhai. Add both the flours and dry roast them on medium heat while stirring constantly, till aromatic. Then take out from heat and transfer to another bowl. 2 Now heat the kadhai again and add 1/2 of the ghee. Add the floors and roast for 5 minutes. 3 Then add milk and mix till the mixture turns a little light. Then add jaggery, chopped dry fruits, cardamom powder and mix well till all combined and jaggery melts. Add a little more milk if mixture turns dry. 4 Take away from flame. Add more ghee and roll into round balls while still hot. You can use gloves if needed. 5 Store in a steel or glass box after cooled. Eat whenever you crave for dessert. 1 Heat a kadhai. Add both the flours and dry roast them on medium heat while stirring constantly, till aromatic. Then take out from heat and transfer to another bowl. 1 Heat a kadhai. Add both the flours and dry roast them on medium heat while stirring constantly, till aromatic. Then take out from heat and transfer to another bowl. 2 Now heat the kadhai again and add 1/2 of the ghee. Add the floors and roast for 5 minutes. 2 Now heat the kadhai again and add 1/2 of the ghee. Add the floors and roast for 5 minutes. 3 Then add milk and mix till the mixture turns a little light. Then add jaggery, chopped dry fruits, cardamom powder and mix well till all combined and jaggery melts. Add a little more milk if mixture turns dry. 3 Then add milk and mix till the mixture turns a little light. Then add jaggery, chopped dry fruits, cardamom powder and mix well till all combined and jaggery melts. Add a little more milk if mixture turns dry. 4 Take away from flame. Add more ghee and roll into round balls while still hot. You can use gloves if needed. 4 Take away from flame. Add more ghee and roll into round balls while still hot. You can use gloves if needed. 5 Store in a steel or glass box after cooled. Eat whenever you crave for dessert. 5 Store in a steel or glass box after cooled. Eat whenever you crave for dessert. 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 Sticky ginger lime chicken Veg samosa (Indian) Pad Thai Orange/Lemon Curd Pavlova🍋🍊 Kadai Mushroom gravy Sticky ginger lime chicken Veg samosa (Indian) Pad Thai Orange/Lemon Curd Pavlova🍋🍊 Kadai Mushroom gravy Slow Cooker Lamb & Root Veg Stew Dhokla Curd aloo gravy Gujrati Chutney Banana shake Oreo milkshake Roasted bell pepper chutney Chicken tikka with paratha and chutney Baked Chocolate Cupcake Healthy Brown Chick Peas Chaat Slow Cooker Lamb & Root Veg Stew Dhokla Curd aloo gravy Gujrati Chutney Banana shake Oreo milkshake Roasted bell pepper chutney Chicken tikka with paratha and chutney Baked Chocolate Cupcake Healthy Brown Chick Peas Chaat