ademchaoua/GeneralTextCorpus huggingface dataset:
Gnocchi With Asparagus And Mushrooms Recipe by voula.g
Cooking Instructions 1 Cut asparagus and bake at 450 till ready, about 15-20 minutes (or sooner, keep an eye on them) Boil water for gnocchi, follow directions on package. When ready reserve one cup of cooking water 2 Chop onion and mushrooms. Add a tbsp of olive oil and tbsp butter to pan and cook mushrooms. Add onions once mushrooms ready. 3 Remove asparagus from oven. Add gnocchi and asparagus to pan with vegetables. I added some wine and then the cooking water to thicken the sauce. Grate parmeson and mix in. 4 Grate lemon and season with salt and pepper 1 Cut asparagus and bake at 450 till ready, about 15-20 minutes (or sooner, keep an eye on them) Boil water for gnocchi, follow directions on package. When ready reserve one cup of cooking water 1 Cut asparagus and bake at 450 till ready, about 15-20 minutes (or sooner, keep an eye on them) Boil water for gnocchi, follow directions on package. When ready reserve one cup of cooking water 2 Chop onion and mushrooms. Add a tbsp of olive oil and tbsp butter to pan and cook mushrooms. Add onions once mushrooms ready. 2 Chop onion and mushrooms. Add a tbsp of olive oil and tbsp butter to pan and cook mushrooms. Add onions once mushrooms ready. 3 Remove asparagus from oven. Add gnocchi and asparagus to pan with vegetables. I added some wine and then the cooking water to thicken the sauce. Grate parmeson and mix in. 3 Remove asparagus from oven. Add gnocchi and asparagus to pan with vegetables. I added some wine and then the cooking water to thicken the sauce. Grate parmeson and mix in. 4 Grate lemon and season with salt and pepper 4 Grate lemon and season with salt and pepper 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 Parmesan Pineapple Upside Down Cake Thai Curry Butternut Squash Soup Caramel Apple Pie Cookies Easy Stovetop Chicken Spaghetti Chicken Parmesan Pineapple Upside Down Cake Thai Curry Butternut Squash Soup Caramel Apple Pie Cookies Easy Stovetop Chicken Spaghetti Caramel Apple Muffins Soup Caramel Apple Pie Cookies Savory cookies Pumpkin Oreo Cookie /Jello Pudding Mousse Tart Cornbread (Muffins or Bread) Chicken Parmesan Maple Barbecue Ribs Hearty Cheesy Broccoli Soup Garlic Black Pepper and Cheese Flatbread Caramel Apple Muffins Soup Caramel Apple Pie Cookies Savory cookies Pumpkin Oreo Cookie /Jello Pudding Mousse Tart Cornbread (Muffins or Bread) Chicken Parmesan Maple Barbecue Ribs Hearty Cheesy Broccoli Soup Garlic Black Pepper and Cheese Flatbread
Hearty Cheesy Broccoli Soup Recipe by bossman74
Cooking Instructions 1 In a sauce pan, simmer broccoli, carrots, onion in the water, until softened. Remove 1/4 of the softened ingredients from simmer and set aside. 2 Using hand blender or other device, blend the remainder of softened ingredients until smooth. Add seasonings, cream, sour cream, Parmesan cheese, and 4 oz (about 1/2) of the cheddar, bring to a simmer for about 20 minutes, and stir frequently. 3 Once simmering is complete, add broccoli, carrots and onion that was set aside. Stir in until heated, add parmesan cheese, and reduce to warm. Once cheddar is melted, serve in bowls. 1 In a sauce pan, simmer broccoli, carrots, onion in the water, until softened. Remove 1/4 of the softened ingredients from simmer and set aside. 1 In a sauce pan, simmer broccoli, carrots, onion in the water, until softened. Remove 1/4 of the softened ingredients from simmer and set aside. 2 Using hand blender or other device, blend the remainder of softened ingredients until smooth. Add seasonings, cream, sour cream, Parmesan cheese, and 4 oz (about 1/2) of the cheddar, bring to a simmer for about 20 minutes, and stir frequently. 2 Using hand blender or other device, blend the remainder of softened ingredients until smooth. Add seasonings, cream, sour cream, Parmesan cheese, and 4 oz (about 1/2) of the cheddar, bring to a simmer for about 20 minutes, and stir frequently. 3 Once simmering is complete, add broccoli, carrots and onion that was set aside. Stir in until heated, add parmesan cheese, and reduce to warm. Once cheddar is melted, serve in bowls. 3 Once simmering is complete, add broccoli, carrots and onion that was set aside. Stir in until heated, add parmesan cheese, and reduce to warm. Once cheddar is melted, serve in bowls. 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 Garlic Black Pepper and Cheese Flatbread Cholia Aalu (Green Chickpea-potato Curry) Greek Tomato Salad Zesty Shrimp Scampi Spinach,feta and bacon quiche Garlic Black Pepper and Cheese Flatbread Cholia Aalu (Green Chickpea-potato Curry) Greek Tomato Salad Zesty Shrimp Scampi Spinach,feta and bacon quiche Pumpkin Oreo Cookie /Jello Pudding Mousse Tart Gnocchi with Asparagus and Mushrooms Cornbread (Muffins or Bread) Chicken Parmesan Maple Barbecue Ribs Garlic Black Pepper and Cheese Flatbread Cholia Aalu (Green Chickpea-potato Curry) Dijon Pork Chops Peruvian Chicken & Green Sauce Brad's ez black bean and steak tamale pie Pumpkin Oreo Cookie /Jello Pudding Mousse Tart Gnocchi with Asparagus and Mushrooms Cornbread (Muffins or Bread) Chicken Parmesan Maple Barbecue Ribs Garlic Black Pepper and Cheese Flatbread Cholia Aalu (Green Chickpea-potato Curry) Dijon Pork Chops Peruvian Chicken & Green Sauce Brad's ez black bean and steak tamale pie
Sop Merah Recipe by peanutbutter
Sop merah Cooking Instructions 1hr 30m 1 Boiled the chicken, pisahkan ayam & chicken stock 2 Cut all with the same size (all the meat, chicken, spam, carrot, potatoes if u want) 3 Pan fried onion + garlic + nutmeg (medium low) 4 Then put in flour together till cooked, then flour 5 Then put the chicken stock together with ingredients, taste it 6 Put in all the veggies, meats, let it boil 7 Put in the tomato pastes ( u can boiled some fresh tomatoes or use tomato paste ( i usually use POMI 1-2pack 8 And taste it as u like :) put dark sweet soy sauce for better colour and taste! enjoy! let me know if you re cook 1 Boiled the chicken, pisahkan ayam & chicken stock 1 Boiled the chicken, pisahkan ayam & chicken stock 2 Cut all with the same size (all the meat, chicken, spam, carrot, potatoes if u want) 2 Cut all with the same size (all the meat, chicken, spam, carrot, potatoes if u want) 3 Pan fried onion + garlic + nutmeg (medium low) 3 Pan fried onion + garlic + nutmeg (medium low) 4 Then put in flour together till cooked, then flour 4 Then put in flour together till cooked, then flour 5 Then put the chicken stock together with ingredients, taste it 5 Then put the chicken stock together with ingredients, taste it 6 Put in all the veggies, meats, let it boil 6 Put in all the veggies, meats, let it boil 7 Put in the tomato pastes ( u can boiled some fresh tomatoes or use tomato paste ( i usually use POMI 1-2pack 7 Put in the tomato pastes ( u can boiled some fresh tomatoes or use tomato paste ( i usually use POMI 1-2pack 8 And taste it as u like :) put dark sweet soy sauce for better colour and taste! enjoy! let me know if you re cook 8 And taste it as u like :) put dark sweet soy sauce for better colour and taste! enjoy! let me know if you re cook 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 Spanish rice with ground beef Lee's Breakfast Cheesy Hashbrown-Sausage Casserole Garlic Knots Thin noodles Chicken Chowmein Edible High Protein Cookie Dough Spanish rice with ground beef Lee's Breakfast Cheesy Hashbrown-Sausage Casserole Garlic Knots Thin noodles Chicken Chowmein Edible High Protein Cookie Dough Ragi idli Gobhi ghosht. (Mutton with cauliflower) Garlic Knots Pumpkin stuffed meat and Vegetables Lasagne Rice with dry fruit Methi thepla KUE LAPIS (Steamed Layer Cake) Jenang grendul PEPES TAHU (TOFU STEAMED IN BANANA LEAVES) Ragi idli Gobhi ghosht. (Mutton with cauliflower) Garlic Knots Pumpkin stuffed meat and Vegetables Lasagne Rice with dry fruit Methi thepla KUE LAPIS (Steamed Layer Cake) Jenang grendul PEPES TAHU (TOFU STEAMED IN BANANA LEAVES)
Bhona Gosht Recipe by Ashi Mir Lahorizaiqa.pk
Bhona Gosht Cooking Instructions 30 minutes 1 Wash the mutton and add whole spices (zeera,curry leave,cinnamon stick,cloves,black pepper,javitri). 2 Add ready basic masala and mix well, add cup of water 3 Add crushed cumin and coriander seeds.and cover with lid let it cook for 20 minutes on low medium heat, 4 Cook it till tender, you can add more water if required, add garam masala and roast it until you start seeing oil on the edges. 5 Serve in serving dish and garnish with Ginger julienne,cilantro leaves and green Chillies 1 Wash the mutton and add whole spices (zeera,curry leave,cinnamon stick,cloves,black pepper,javitri). 1 Wash the mutton and add whole spices (zeera,curry leave,cinnamon stick,cloves,black pepper,javitri). 2 Add ready basic masala and mix well, add cup of water 2 Add ready basic masala and mix well, add cup of water 3 Add crushed cumin and coriander seeds.and cover with lid let it cook for 20 minutes on low medium heat, 3 Add crushed cumin and coriander seeds.and cover with lid let it cook for 20 minutes on low medium heat, 4 Cook it till tender, you can add more water if required, add garam masala and roast it until you start seeing oil on the edges. 4 Cook it till tender, you can add more water if required, add garam masala and roast it until you start seeing oil on the edges. 5 Serve in serving dish and garnish with Ginger julienne,cilantro leaves and green Chillies 5 Serve in serving dish and garnish with Ginger julienne,cilantro leaves and green Chillies 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 Spanish rice with ground beef Lee's Breakfast Cheesy Hashbrown-Sausage Casserole Garlic Knots Sop merah Thin noodles Chicken Chowmein Spanish rice with ground beef Lee's Breakfast Cheesy Hashbrown-Sausage Casserole Garlic Knots Sop merah Thin noodles Chicken Chowmein Aloo Matar ki Tahari💖👌 Cauliflower & Broccoli Fried Rice Uttrakhand urad dal vadas One Pot Meal - Egg Polau Spanish paella Pig foot trotters a la vinagrette Manchow veg soup Overnight oats with yogurt Chicken aloo Dudhi Kofta Aloo Matar ki Tahari💖👌 Cauliflower & Broccoli Fried Rice Uttrakhand urad dal vadas One Pot Meal - Egg Polau Spanish paella Pig foot trotters a la vinagrette Manchow veg soup Overnight oats with yogurt Chicken aloo Dudhi Kofta
Crispy Honey Baby Corn Recipe by Ruma Guha Das Sharma
Cooking Instructions 20-30 minutes 1 At first clean the baby corn and boiled them with salt 2 Now mix all the dry ingredients along with ginger garlic paste and make a coating of each baby corn 3 Now add a dash of water for final coating 4 Now fry them until it turns golden brown 5 Now make a sauce using tomato ketchup and honey 6 Then take a pan heat some oil add chopped onion fry them little bit add the sauce then fried baby corn toss them. Finally sprinkle some white seaseme and sping onion. Your crispy honey baby corn is ready to serve 1 At first clean the baby corn and boiled them with salt 1 At first clean the baby corn and boiled them with salt 2 Now mix all the dry ingredients along with ginger garlic paste and make a coating of each baby corn 2 Now mix all the dry ingredients along with ginger garlic paste and make a coating of each baby corn 3 Now add a dash of water for final coating 3 Now add a dash of water for final coating 4 Now fry them until it turns golden brown 4 Now fry them until it turns golden brown 5 Now make a sauce using tomato ketchup and honey 5 Now make a sauce using tomato ketchup and honey 6 Then take a pan heat some oil add chopped onion fry them little bit add the sauce then fried baby corn toss them. Finally sprinkle some white seaseme and sping onion. Your crispy honey baby corn is ready to serve 6 Then take a pan heat some oil add chopped onion fry them little bit add the sauce then fried baby corn toss them. Finally sprinkle some white seaseme and sping onion. Your crispy honey baby corn is ready to 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 Spanish rice with ground beef Lee's Breakfast Cheesy Hashbrown-Sausage Casserole Garlic Knots Sop merah Thin noodles Chicken Chowmein Spanish rice with ground beef Lee's Breakfast Cheesy Hashbrown-Sausage Casserole Garlic Knots Sop merah Thin noodles Chicken Chowmein Pig foot trotters a la vinagrette Manchow veg soup Overnight oats with yogurt Chicken aloo Dudhi Kofta Cabbage Kabab Walnut cookies (texture like macarons) Mixed flour n mix leafy green vegetables thepla Egg Malai Kofta Curry Nuts milk for dulha Pig foot trotters a la vinagrette Manchow veg soup Overnight oats with yogurt Chicken aloo Dudhi Kofta Cabbage Kabab Walnut cookies (texture like macarons) Mixed flour n mix leafy green vegetables thepla Egg Malai Kofta Curry Nuts milk for dulha
Supernatural Brownies Recipe by Ricardo
Cooking Instructions 1h 30m plus a day in fridge 1 Butter a 13-by-9-inch baking pan and line with buttered parchment paper. 2 In top of a double boiler set over barely simmering water melt butter, chocolate and sugars together. Cool slightly. 3 Preheat oven to 350 F. In a large bowl or mixer, whisk eggs, salt and vanilla. 4 Whisk in chocolate mixture. Fold in flour just until combined. Stir in chopped walnuts. 5 Pour batter into prepared pan. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack. 6 For best flavor, bake 1 day before serving, let cool and store, tightly wrapped in plastic. 1 Butter a 13-by-9-inch baking pan and line with buttered parchment paper. 1 Butter a 13-by-9-inch baking pan and line with buttered parchment paper. 2 In top of a double boiler set over barely simmering water melt butter, chocolate and sugars together. Cool slightly. 2 In top of a double boiler set over barely simmering water melt butter, chocolate and sugars together. Cool slightly. 3 Preheat oven to 350 F. In a large bowl or mixer, whisk eggs, salt and vanilla. 3 Preheat oven to 350 F. In a large bowl or mixer, whisk eggs, salt and vanilla. 4 Whisk in chocolate mixture. Fold in flour just until combined. Stir in chopped walnuts. 4 Whisk in chocolate mixture. Fold in flour just until combined. Stir in chopped walnuts. 5 Pour batter into prepared pan. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack. 5 Pour batter into prepared pan. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack. 6 For best flavor, bake 1 day before serving, let cool and store, tightly wrapped in plastic. 6 For best flavor, bake 1 day before serving, let cool and store, tightly wrapped in plastic. 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 Shortcake Chicken Alfredo (quick and simple) Glossy Chocolate Cherry Cake, Chocolate Mirror Glaze Spicy pickling brine Mushroom Risotto (Pressure Cooker) Strawberry Shortcake Chicken Alfredo (quick and simple) Glossy Chocolate Cherry Cake, Chocolate Mirror Glaze Spicy pickling brine Mushroom Risotto (Pressure Cooker) Milky sawaiyan Chocolate cake Chocolate cup cakes Little dessert pots quick and easy Tomatoes Mix Base for Christmas meal Strawberry Shortcake Melophine🍉🍍🍋 Fruit Salad Cinnamon rice Risotto-Indo Italian Style Milky sawaiyan Chocolate cake Chocolate cup cakes Little dessert pots quick and easy Tomatoes Mix Base for Christmas meal Strawberry Shortcake Melophine🍉🍍🍋 Fruit Salad Cinnamon rice Risotto-Indo Italian Style
Brownie With Oreo Biscuits Recipe by Мариела Еленска
Cooking Instructions 30 minutes 1 Melt the chocolate and butter in a water bath. 2 Mix the sugar and eggs, after that add the mixture with the chocolate and butter. After mixing them add the flour, vanilla, baking soda and cocoa and mix until a homogeneous mixture is achieved. 3 Break 2/3 from the biscuits and add to the mixture. Pour into a pan in which you have previously placed baking paper or greased with oil. 4 Bake in preheated oven on 180 degrees for about 30 minutes. 1 Melt the chocolate and butter in a water bath. 1 Melt the chocolate and butter in a water bath. 2 Mix the sugar and eggs, after that add the mixture with the chocolate and butter. After mixing them add the flour, vanilla, baking soda and cocoa and mix until a homogeneous mixture is achieved. 2 Mix the sugar and eggs, after that add the mixture with the chocolate and butter. After mixing them add the flour, vanilla, baking soda and cocoa and mix until a homogeneous mixture is achieved. 3 Break 2/3 from the biscuits and add to the mixture. Pour into a pan in which you have previously placed baking paper or greased with oil. 3 Break 2/3 from the biscuits and add to the mixture. Pour into a pan in which you have previously placed baking paper or greased with oil. 4 Bake in preheated oven on 180 degrees for about 30 minutes. 4 Bake in preheated oven on 180 degrees for about 30 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 Apple Raisin Oatmeal Strawberry Pretzel Salad Fish Finger and Chicken Nuggets Banana donuts Chicken Cucumber Apple Raisin Oatmeal Strawberry Pretzel Salad Fish Finger and Chicken Nuggets Banana donuts Chicken Cucumber Bhel puri Butter Cookies Homemade Cranberry Juice Vanilla strawberry cup cakes Beetroot and carrot cutlet Mango Rolls Cherry crunch Coffee chocolate Cake 🎂 Orange French toast Veg pulao Bhel puri Butter Cookies Homemade Cranberry Juice Vanilla strawberry cup cakes Beetroot and carrot cutlet Mango Rolls Cherry crunch Coffee chocolate Cake 🎂 Orange French toast Veg pulao
Bacon Wrapped Roasted Cabbage Recipe by SherryRandall: The Leftover Chronicles
Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 02, 2021 22:55 Benton, Kentucky I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time. Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me. I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya! Comments (5)
Mike's 30 Minute Complete Salmon Dinner Recipe by MMOBRIEN
Cooking Instructions 30 Minutes 1 Make your side salads. 2 Use only a quality Parmesan to shred for your asparagus if possible. 3 Season your disposable pans with garlic olive oil. Add seasonings listed above. 4 Add rinsed and pat dry salmon to pan. Coat with garlic olive oil. Then, season again. 5 Do the same with your asparagus. But with Parmesan Cheese. 6 Baked at 375° for 30 minutes. Internal temp of fish must be at least 145°. Turn your asparagus once while baking. 7 Quick mix your side salad. 8 Serve with warm crispy bread and honey butter. Enjoy! 1 Make your side salads. 1 Make your side salads. 2 Use only a quality Parmesan to shred for your asparagus if possible. 2 Use only a quality Parmesan to shred for your asparagus if possible. 3 Season your disposable pans with garlic olive oil. Add seasonings listed above. 3 Season your disposable pans with garlic olive oil. Add seasonings listed above. 4 Add rinsed and pat dry salmon to pan. Coat with garlic olive oil. Then, season again. 4 Add rinsed and pat dry salmon to pan. Coat with garlic olive oil. Then, season again. 5 Do the same with your asparagus. But with Parmesan Cheese. 5 Do the same with your asparagus. But with Parmesan Cheese. 6 Baked at 375° for 30 minutes. Internal temp of fish must be at least 145°. Turn your asparagus once while baking. 6 Baked at 375° for 30 minutes. Internal temp of fish must be at least 145°. Turn your asparagus once while baking. 7 Quick mix your side salad. 7 Quick mix your side salad. 8 Serve with warm crispy bread and honey butter. Enjoy! 8 Serve with warm crispy bread and honey butter. 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 Instant pot Portuguese Chicken and Rice Cheese Steak Egg Rolls Napa Cabbage & Bok Choy with Bacon Chocolate Cheesecake Pie The WORST EVER Chocolate Chip Cookies Instant pot Portuguese Chicken and Rice Cheese Steak Egg Rolls Napa Cabbage & Bok Choy with Bacon Chocolate Cheesecake Pie The WORST EVER Chocolate Chip Cookies Apple Cinnamon Cookies Beef stew No bake Oreo cheesecake Ugali Rasgulla Kenyan Fried Rice Colourful Bengali Rasgulle Ekpang Nkwukwo Fried rice, Cole slaw, fried chicken drum stick Mandazis Apple Cinnamon Cookies Beef stew No bake Oreo cheesecake Ugali Rasgulla Kenyan Fried Rice Colourful Bengali Rasgulle Ekpang Nkwukwo Fried rice, Cole slaw, fried chicken drum stick Mandazis