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Easy Apple Cobbler Recipe by skunkmonkey101
 Easy Apple Cobbler Delicious Ingredients 15 ounce yellow cake mix boxed 1 stick butter 6 large apples 2/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup apple juice 1/4 cup lemon juice 15 ounce yellow cake mix boxed 1 stick butter 6 large apples 2/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup apple juice 1/4 cup lemon juice Cooking Instructions 1 Preheat oven 350 degrees Fahrenheit 2 Peel and slice the apples 3 Add to a bowl with lemon juice, Apple juice, cinnamon, salt, and sugar. 4 Mix and put into the refrigerator for 1 hour. 5 Melt the butter. Add apple to a 9x13 pan. Pour cake mix over the apple mixture. 6 Bake in oven for 40-45 minutes until golden brown. Serve I hope you enjoy! 1 Preheat oven 350 degrees Fahrenheit 1 Preheat oven 350 degrees Fahrenheit 2 Peel and slice the apples 2 Peel and slice the apples 3 Add to a bowl with lemon juice, Apple juice, cinnamon, salt, and sugar. 3 Add to a bowl with lemon juice, Apple juice, cinnamon, salt, and sugar. 4 Mix and put into the refrigerator for 1 hour. 4 Mix and put into the refrigerator for 1 hour. 5 Melt the butter. Add apple to a 9x13 pan. Pour cake mix over the apple mixture. 5 Melt the butter. Add apple to a 9x13 pan. Pour cake mix over the apple mixture. 6 Bake in oven for 40-45 minutes until golden brown. Serve I hope you enjoy! 6 Bake in oven for 40-45 minutes until golden brown. Serve I hope you enjoy! Cooksnaps (4) Copied! on May 09, 2017 18:51 Dover, Florida This picture is me and my oldest daughter. I love Asian, Mediterranean, and Southern food. I hope you enjoy my recipes, if you have any questions please ask. The app only allows so many followings, they put a limit on how many we can follow I have reached my limit. If it wasn't there I would follow back everyone, sorry.... Comments (3) Nancy @nrich3333 This looks delicious, but I have one question. In step 5, after you melt the butter, do you mix it with the cake mix? Thanks! 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 Easy Sausage & Bean Stew Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice Slow cooker tri tip with pan gravy Easy Sausage & Bean Stew Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice Slow cooker tri tip with pan gravy French Toast French beans and mint vegetables Boiled sweet potatoes Honey Mustard Cabbage 1963 recipe for Corndogs Easy Sausage & Bean Stew Traditional lamb curry Salmon with pea salad Ganished beans Japanese pancake - 'Okonomiyaki' French Toast French beans and mint vegetables Boiled sweet potatoes Honey Mustard Cabbage 1963 recipe for Corndogs Easy Sausage & Bean Stew Traditional lamb curry Salmon with pea salad Ganished beans Japanese pancake - 'Okonomiyaki'
Mom's Far Breton Recipe by Harune H
Mom's Far Breton Cooking Instructions 5 hours 1 Soak dried prunes in rum 2 Mix flour, sugar, milk, eggs, and vanilla extract. 3 Add 2 into pan, and cook it in low heat. 4 Preheat the oven 180℃ 5 Cook it until it becomes really really heavily sticky...! 6 Put butter on cake pan and add the dough and raisins. Use wooden spoon to shape nicely 7 Bake it about 30 - 45 minutes 180°C. Cool it in the refrigerator longer than 3 hours. Serve with caramel sauce if you like. (This is not traditional way, but somehow mom adds it all the time.) 8 1 Soak dried prunes in rum 1 Soak dried prunes in rum 2 Mix flour, sugar, milk, eggs, and vanilla extract. 2 Mix flour, sugar, milk, eggs, and vanilla extract. 3 Add 2 into pan, and cook it in low heat. 3 Add 2 into pan, and cook it in low heat. 4 Preheat the oven 180℃ 4 Preheat the oven 180℃ 5 Cook it until it becomes really really heavily sticky...! 5 Cook it until it becomes really really heavily sticky...! 6 Put butter on cake pan and add the dough and raisins. Use wooden spoon to shape nicely 6 Put butter on cake pan and add the dough and raisins. Use wooden spoon to shape nicely 7 Bake it about 30 - 45 minutes 180°C. Cool it in the refrigerator longer than 3 hours. Serve with caramel sauce if you like. (This is not traditional way, but somehow mom adds it all the time.) 7 Bake it about 30 - 45 minutes 180°C. Cool it in the refrigerator longer than 3 hours. Serve with caramel sauce if you like. (This is not traditional way, but somehow mom adds it all the time.) 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 Easy Apple Cobbler Easy Sausage & Bean Stew Mini sweet chili meat loaf Easy Spanish rice Slow cooker tri tip with pan gravy Easy Apple Cobbler Easy Sausage & Bean Stew Mini sweet chili meat loaf Easy Spanish rice Slow cooker tri tip with pan gravy Easy Spanish rice Grilled fish and miso soup<Japan> Pulled Pork Table Sauce Slow cooker tri tip with pan gravy Spaghetti aglio e olio with sausage Sabudana Vada High Energy Balls Vegetarian Sausage rolls Boiled rice Mashed potatoes with greens Easy Spanish rice Grilled fish and miso soup<Japan> Pulled Pork Table Sauce Slow cooker tri tip with pan gravy Spaghetti aglio e olio with sausage Sabudana Vada High Energy Balls Vegetarian Sausage rolls Boiled rice Mashed potatoes with greens
Ganished Beans Recipe by Enefola Joy Owoicho
Cooking Instructions 24 min 1 Wash and blend fresh pepper,cut green pepper,cut onion thinly,scribe carrot and cube.keep them separately.wash and slice spinach leaf. 2 Get pressure pot add plenty water,wash and add the beans,place on heat allow to boil for 15min,allow to cool down then wash and drain beans 3 Put the beans back on heat,add onion,salt,maggi,pepper allow to boil for 5 min,add crayfish and oil allow to boil for 3 min 4 Add green pepper and carrot stir together then add spinach for 1 min turn off heat 5 Ganished beans is ready so so delicious trust me. 1 Wash and blend fresh pepper,cut green pepper,cut onion thinly,scribe carrot and cube.keep them separately.wash and slice spinach leaf. 1 Wash and blend fresh pepper,cut green pepper,cut onion thinly,scribe carrot and cube.keep them separately.wash and slice spinach leaf. 2 Get pressure pot add plenty water,wash and add the beans,place on heat allow to boil for 15min,allow to cool down then wash and drain beans 2 Get pressure pot add plenty water,wash and add the beans,place on heat allow to boil for 15min,allow to cool down then wash and drain beans 3 Put the beans back on heat,add onion,salt,maggi,pepper allow to boil for 5 min,add crayfish and oil allow to boil for 3 min 3 Put the beans back on heat,add onion,salt,maggi,pepper allow to boil for 5 min,add crayfish and oil allow to boil for 3 min 4 Add green pepper and carrot stir together then add spinach for 1 min turn off heat 4 Add green pepper and carrot stir together then add spinach for 1 min turn off heat 5 Ganished beans is ready so so delicious trust me. 5 Ganished beans is ready so so delicious trust me. 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 Easy Apple Cobbler Easy Sausage & Bean Stew Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice Easy Apple Cobbler Easy Sausage & Bean Stew Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice 1963 recipe for Corndogs Easy Apple Cobbler Easy Sausage & Bean Stew Traditional lamb curry Salmon with pea salad Japanese pancake - 'Okonomiyaki' Pumpkin Fritters Makhani Chicken Brinjal Kheer Stuffed soya Granules Sabzi 1963 recipe for Corndogs Easy Apple Cobbler Easy Sausage & Bean Stew Traditional lamb curry Salmon with pea salad Japanese pancake - 'Okonomiyaki' Pumpkin Fritters Makhani Chicken Brinjal Kheer Stuffed soya Granules Sabzi
Brinjal Tikka Recipe by Bishakha Kumari Saxena
Cooking Instructions 1 Firstly cut the brinjal and paneer in cubes. Than take bowl put besan, curd, Turmeric powder, red chilli powder, ajwain, amchur, ginger paste then mix it nicely. 2 After that put brinjal and paneer separate in this mixture for marination for 1/2 hour. 3 Then take non- stick pan and swallow fry the all brinjal cubes and paneer cubes on a medium flame using oil till the brinjal and paneer is become light brown in colour from all sides. 4 Then take sticks and fix brinjal and paneer one by one and sprinkle chat masala. 5 Then served with onion sliced and sauce. 1 Firstly cut the brinjal and paneer in cubes. Than take bowl put besan, curd, Turmeric powder, red chilli powder, ajwain, amchur, ginger paste then mix it nicely. 1 Firstly cut the brinjal and paneer in cubes. Than take bowl put besan, curd, Turmeric powder, red chilli powder, ajwain, amchur, ginger paste then mix it nicely. 2 After that put brinjal and paneer separate in this mixture for marination for 1/2 hour. 2 After that put brinjal and paneer separate in this mixture for marination for 1/2 hour. 3 Then take non- stick pan and swallow fry the all brinjal cubes and paneer cubes on a medium flame using oil till the brinjal and paneer is become light brown in colour from all sides. 3 Then take non- stick pan and swallow fry the all brinjal cubes and paneer cubes on a medium flame using oil till the brinjal and paneer is become light brown in colour from all sides. 4 Then take sticks and fix brinjal and paneer one by one and sprinkle chat masala. 4 Then take sticks and fix brinjal and paneer one by one and sprinkle chat masala. 5 Then served with onion sliced and sauce. 5 Then served with onion sliced and sauce. 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 Easy Apple Cobbler Easy Sausage & Bean Stew Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice Easy Apple Cobbler Easy Sausage & Bean Stew Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice Japanese pancake - 'Okonomiyaki' Pumpkin Fritters Makhani Chicken Brinjal Kheer Stuffed soya Granules Sabzi Green Splash Mango curd ice cream Salmon fish with turmeric-ginger rice OR with Spinach puree Roasted Aubergine with Sweet Onions Mini sweet chili meat loaf Japanese pancake - 'Okonomiyaki' Pumpkin Fritters Makhani Chicken Brinjal Kheer Stuffed soya Granules Sabzi Green Splash Mango curd ice cream Salmon fish with turmeric-ginger rice OR with Spinach puree Roasted Aubergine with Sweet Onions Mini sweet chili meat loaf
Pumpkin Fritters Recipe by Lea Solomon
Pumpkin Fritters Cooking Instructions 1 Once the pumpkin is smashed, whisk this along with the sugar, cinnamon and eggs 2 Stir in the flour, baking powder, salt and mix until just combined 3 Heat about 1cm in depth of vegetable oil in a non stick pan and drop dollops of the batter into it once hot 4 Fry until golden and cooked through 5 Use some leftover sugar and cinnamon to sprinkle over the hot fritters. Perhaps even drizzle with some honey or syrup if you have some on hand. Yum! 1 Once the pumpkin is smashed, whisk this along with the sugar, cinnamon and eggs 1 Once the pumpkin is smashed, whisk this along with the sugar, cinnamon and eggs 2 Stir in the flour, baking powder, salt and mix until just combined 2 Stir in the flour, baking powder, salt and mix until just combined 3 Heat about 1cm in depth of vegetable oil in a non stick pan and drop dollops of the batter into it once hot 3 Heat about 1cm in depth of vegetable oil in a non stick pan and drop dollops of the batter into it once hot 4 Fry until golden and cooked through 4 Fry until golden and cooked through 5 Use some leftover sugar and cinnamon to sprinkle over the hot fritters. Perhaps even drizzle with some honey or syrup if you have some on hand. Yum! 5 Use some leftover sugar and cinnamon to sprinkle over the hot fritters. Perhaps even drizzle with some honey or syrup if you have some on hand. Yum! 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 Easy Apple Cobbler Easy Sausage & Bean Stew Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice Easy Apple Cobbler Easy Sausage & Bean Stew Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice Easy Sausage & Bean Stew Traditional lamb curry Salmon with pea salad Ganished beans Japanese pancake - 'Okonomiyaki' Makhani Chicken Brinjal Kheer Stuffed soya Granules Sabzi Brinjal Tikka Green Splash Easy Sausage & Bean Stew Traditional lamb curry Salmon with pea salad Ganished beans Japanese pancake - 'Okonomiyaki' Makhani Chicken Brinjal Kheer Stuffed soya Granules Sabzi Brinjal Tikka Green Splash
Fermented Brown Porridge With A Sweet Twist! Recipe by Miss Josefina
Spiced Porridge (Bubur Lambuk) Spiced Porridge (Bubur Lambuk) This year's Ramadhan, is the first year that all mosques in SG are closed, and nationwide are staying home as part of the Circuit Breaker. Meaning there can't be any iftar gathering with families, no terawih at mosques. And there are no distribution of Ramadhan porridge by mosques. I felt it would be nice to attempt this porridge myself, to serve my fasting hubby and kids. However, it was challenging because I forgot how the usual mosque's porridge tasted like, and I had to cook without tasting. Thank God, I came across LinsFood's recipe: I am not sure if I can tag her.. Admins, do let me know. 👐 If any case the taggings works, @azlinbloor & #linsfood , Kak Lin, your recipe is a keeper! I adjusted the cooking method to suit my preference. LinsFood's recipe is foolproof by many. So you may want to attempt hers if mine seems complicated. However the ingredients are all the same, just different in some of the quantities. And oh! My garnishing was unfortunately very depressing.. because the supermarkets here ran out of coriander leaves.. 😖 So red chillies was the best I could dig out from my fridge. Ramadhan Kareem to all Muslims! 🤲😘 Cooking Ibu
My Porridge With Desicated Coconut & Chia Seeds 😗 Recipe by Maureen 😀
Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 25, 2019 09:54 Liverpool England Cookpad founder Member Ambassador, Also a Cookaholic. I love this Cookpad Site, Recipes, friends, interesting people and outstanding recipes, and able to see and to taste food from all over the world. i have learned so much more here, spices , herbs and lovely recipes of different cultures. also experimenting mixing different herbs and spices and making my own creations .I have cooked for my family since I was 14yrs, home from school as my Grandmother could no longer cook she was 91yrs, my Dad worked and there was only me so I learned quite quick and have always enjoyed it. I only started experimenting with herbs and spices and items I had never heard of before through joining Cookpad 2014 and I'm still learning new things. It is a passion of mine and I always invite my family around so I can create something new for them to try. my children grew up learning lots from me I have 3 daughters all with their own families and two Sons one who cooks for his family also my youngest son who is still at home with me,he comes up with some lovely meals and ideas so I'm proud of them all. 💜 Comments
Minced Pork Porridge Recipe by alice
Minced Pork Porridge Cooking Instructions 90 mins 1 Boil rice, water, minced pork, peanuts, ginger, garlic clove and salt in pot on stove over low heat or in rice cooker on congee setting. This takes about 1.5 hours. 2 Fry onions with egg, soy sauce and sesame oil to make a scrambled omelette as a topping for the porridge. 3 Make garlic oil by frying 1 clove minced garlic in 1 tablespoon peanut oil until fragrant and slightly golden. 4 Add a generous dash of white pepper and few drops of sesame oil into the porridge. Serve with onion omelette, coriander, spring onions and garlic oil. 5 Mix everything together and enjoy! 1 Boil rice, water, minced pork, peanuts, ginger, garlic clove and salt in pot on stove over low heat or in rice cooker on congee setting. This takes about 1.5 hours. 1 Boil rice, water, minced pork, peanuts, ginger, garlic clove and salt in pot on stove over low heat or in rice cooker on congee setting. This takes about 1.5 hours. 2 Fry onions with egg, soy sauce and sesame oil to make a scrambled omelette as a topping for the porridge. 2 Fry onions with egg, soy sauce and sesame oil to make a scrambled omelette as a topping for the porridge. 3 Make garlic oil by frying 1 clove minced garlic in 1 tablespoon peanut oil until fragrant and slightly golden. 3 Make garlic oil by frying 1 clove minced garlic in 1 tablespoon peanut oil until fragrant and slightly golden. 4 Add a generous dash of white pepper and few drops of sesame oil into the porridge. Serve with onion omelette, coriander, spring onions and garlic oil. 4 Add a generous dash of white pepper and few drops of sesame oil into the porridge. Serve with onion omelette, coriander, spring onions and garlic oil. 5 Mix everything together and enjoy! 5 Mix everything 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 Breakfast Casserole Taco Enchilada Lasagna Strawberry Crumble Yummy Taco Salad Penne with Cajun Hot Links and Chipotle Shrimp Breakfast Casserole Taco Enchilada Lasagna Strawberry Crumble Yummy Taco Salad Penne with Cajun Hot Links and Chipotle Shrimp Herbed citrus grilled shrimp and scallops Sweet Banana Rice Vickys Easter Roast Lamb, GF DF EF SF NF Lamb and vegetable curry Mexican Lasagna Roasted Portabello Mushroom Pecan Pie Mashed & Baked - Sweet Potatoes & Apples Breakfast Casserole Karaköy Poğaçası Herbed citrus grilled shrimp and scallops Sweet Banana Rice Vickys Easter Roast Lamb, GF DF EF SF NF Lamb and vegetable curry Mexican Lasagna Roasted Portabello Mushroom Pecan Pie Mashed & Baked - Sweet Potatoes & Apples Breakfast Casserole Karaköy Poğaçası
Eggplant Rolled With Ham And Cheese Recipe by fenway
Cooking Instructions 1 Preheat the oven to 425. Line a baking sheet with foil, spray foil with non stick spray 2 Combine all basting ingredients in a bowl 3 Brush both sides of eggplant with mixture and place on prepared pan, bake until tender, turning once about 20 minutes 4 Place some marinara in a baking dish, large enough to hold rolls in one layer 5 Assemble rolls 6 Place each eggplant on a work surface 7 Add provalone to cover eggplant 8 Then cover with ham 9 Then roll up 10 Place in sauce covered prepared pan 11 Add some sauce on each roll and sprinkle with Romano cheese and a strip of provolone. Sprinkle with crispy pepperoni and green onion 12 Bake at 425 until hot, about 15 minutes 1 Preheat the oven to 425. Line a baking sheet with foil, spray foil with non stick spray 1 Preheat the oven to 425. Line a baking sheet with foil, spray foil with non stick spray 2 Combine all basting ingredients in a bowl 2 Combine all basting ingredients in a bowl 3 Brush both sides of eggplant with mixture and place on prepared pan, bake until tender, turning once about 20 minutes 3 Brush both sides of eggplant with mixture and place on prepared pan, bake until tender, turning once about 20 minutes 4 Place some marinara in a baking dish, large enough to hold rolls in one layer 4 Place some marinara in a baking dish, large enough to hold rolls in one layer 5 Assemble rolls 5 Assemble rolls 6 Place each eggplant on a work surface 6 Place each eggplant on a work surface 7 Add provalone to cover eggplant 7 Add provalone to cover eggplant 8 Then cover with ham 8 Then cover with ham 9 Then roll up 9 Then roll up 10 Place in sauce covered prepared pan 10 Place in sauce covered prepared pan 11 Add some sauce on each roll and sprinkle with Romano cheese and a strip of provolone. Sprinkle with crispy pepperoni and green onion 11 Add some sauce on each roll and sprinkle with Romano cheese and a strip of provolone. Sprinkle with crispy pepperoni and green onion 12 Bake at 425 until hot, about 15 minutes 12 Bake at 425 until hot, about 15 minutes 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 Oatmeal Cookies Chocolate Chip Cookies Boneless Pork Chops Tandoori Pan-Fried Chicken Lemon cilantro rice Oatmeal Cookies Chocolate Chip Cookies Boneless Pork Chops Tandoori Pan-Fried Chicken Lemon cilantro rice Spicy Hot Pepper Jelly Dressing Skillet potatoes Chicken bread pakordy Brown Rice Masala Dosa Mangolian sauce Cucumber & Carrot salad Bread muffins bake in pateela oven Banana cupcakes Soji ka halwa Potato Curry Spicy Hot Pepper Jelly Dressing Skillet potatoes Chicken bread pakordy Brown Rice Masala Dosa Mangolian sauce Cucumber & Carrot salad Bread muffins bake in pateela oven Banana cupcakes Soji ka halwa Potato Curry