ademchaoua/GeneralTextCorpus huggingface dataset:
Chicken Shawarma Pita Pockets Recipe by Muna’s Kitchen
Cooking Instructions 1 Add 1 tbsp olive oil, garlic ginger paste, and lemon juice to chicken 2 Season with cumin, paprika, coriander, cayenne, cinnamon, salt, and black pepper and mix 3 Cook chicken on both sides 4 Assemble pita pocket with spicy mayo, lettuce, tomato, cucumber, onion, and sliced chicken 5 Serve with potato wedges 1 Add 1 tbsp olive oil, garlic ginger paste, and lemon juice to chicken 1 Add 1 tbsp olive oil, garlic ginger paste, and lemon juice to chicken 2 Season with cumin, paprika, coriander, cayenne, cinnamon, salt, and black pepper and mix 2 Season with cumin, paprika, coriander, cayenne, cinnamon, salt, and black pepper and mix 3 Cook chicken on both sides 3 Cook chicken on both sides 4 Assemble pita pocket with spicy mayo, lettuce, tomato, cucumber, onion, and sliced chicken 4 Assemble pita pocket with spicy mayo, lettuce, tomato, cucumber, onion, and sliced chicken 5 Serve with potato wedges 5 Serve with potato wedges 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 Bento Fluffy Pizza Cups Gluten-Free Dessert Pizza with Miso Cream & Dates Taste of Summer: Mango Falooda (pasta meets dessert) No cook Protein packed Tostada Spicy tuna pizza Bento Fluffy Pizza Cups Gluten-Free Dessert Pizza with Miso Cream & Dates Taste of Summer: Mango Falooda (pasta meets dessert) No cook Protein packed Tostada Spicy tuna pizza Masala Uttapam From Leftover Dosa Batter Mushroom Shaped Chilli Garlic Potato Bites: Shin Ramyun Fried Rice Coast of the Gods biricci con asparagi, pomodori, aglio selvatico e dolcelatte Upgrade duncan hines brand box cake Masala Cheese Corn Chaat Rock Drops with only Currants Pizza Dough 🍕 or “Coca de Sal”!! Zucchini noodles with spinach masala curry Traditional Cali-Style Colombian Empanadas (from scratch with ground corn) Masala Uttapam From Leftover Dosa Batter Mushroom Shaped Chilli Garlic Potato Bites: Shin Ramyun Fried Rice Coast of the Gods biricci con asparagi, pomodori, aglio selvatico e dolcelatte Upgrade duncan hines brand box cake Masala Cheese Corn Chaat Rock Drops with only Currants Pizza Dough 🍕 or “Coca de Sal”!! Zucchini noodles with spinach masala curry Traditional Cali-Style Colombian Empanadas (from scratch with ground corn)
Masala Cheese Corn Chaat Recipe by Kumkum Chatterjee
Sweet potato and chips chaat Sweet potato and chips chaat Chaat is a bold and colourful snack that is a “must” have for iftar. It is made almost on daily basis with some variations. Chaat is a popular street food snack that combines the crunch of chips with bold flavours of chaat masala, fresh herbs, chutneys, vegetables, spices and lemon juice. The best thing is that it is easy to prepare and takes little time, which makes it ideal for a weekday when you are too exhausted to stand by a stove after a lengthy fast. A humble blend of sweet, tangy, and spicy flavours, this Sweet Potato and Chips Chaat, on the other hand, is different from the regular aloo channa chaat (Chickpeas and Potato Chaat). Here sweet potato replaces the regular boiled potatoes and there are no chickpeas either. This recipe is simple. Chop the boiled, peeled sweet potato and mix it with onion, cilantro and green chillies along with salt, chilli powder, cumin powder, chaat masala and lemon juice. Just combine everything and just before serving, crush chips and add. Enjoy! In this recipe, everything is balanced – sweetness of the sweet potato, faint pungency of chaat masala, and tanginess of lemon juice and crunch of chips. That’s the flavor pairing, you would absolutely love. This is a super quick, low-fat, nutritious snack to enjoy. Sarvat Hanif
Fridge Leftovers Scrambled Eggs Recipe by ben_lee04
Cooking Instructions 12 mins 1 Chop onions and tomatoes. 2 Crack eggs into a bowl and whisk with milk. 3 Preheat saucepan and add Olive oil. Put in chopped veg. 4 On a moderate heat place spinach in another saucepan with 2 teaspoons of water. Cover and leave for 4 minutes. 5 Fry the onions, tomatoes to your liking and add the spinach when ready. 6 Keeping at a moderate temperature add the eggs, leave for twenty seconds and start to fold the mixture. 7 Toast the bread to your liking, cut in half and ready them on a plate. Keep folding the mixture for 3-4 minutes. Add salt and pepper to taste. 8 Once the mixture is to your liking, serve directly onto toast and enjoy! 1 Chop onions and tomatoes. 1 Chop onions and tomatoes. 2 Crack eggs into a bowl and whisk with milk. 2 Crack eggs into a bowl and whisk with milk. 3 Preheat saucepan and add Olive oil. Put in chopped veg. 3 Preheat saucepan and add Olive oil. Put in chopped veg. 4 On a moderate heat place spinach in another saucepan with 2 teaspoons of water. Cover and leave for 4 minutes. 4 On a moderate heat place spinach in another saucepan with 2 teaspoons of water. Cover and leave for 4 minutes. 5 Fry the onions, tomatoes to your liking and add the spinach when ready. 5 Fry the onions, tomatoes to your liking and add the spinach when ready. 6 Keeping at a moderate temperature add the eggs, leave for twenty seconds and start to fold the mixture. 6 Keeping at a moderate temperature add the eggs, leave for twenty seconds and start to fold the mixture. 7 Toast the bread to your liking, cut in half and ready them on a plate. Keep folding the mixture for 3-4 minutes. Add salt and pepper to taste. 7 Toast the bread to your liking, cut in half and ready them on a plate. Keep folding the mixture for 3-4 minutes. Add salt and pepper to taste. 8 Once the mixture is to your liking, serve directly onto toast and enjoy! 8 Once the mixture is to your liking, serve directly onto toast 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 Breaded Ranch Chicken Teriyaki Chicken and Peppers Sausage And Potato Bake Bacon and Apple Stuffed Pork Loin Taco ring Breaded Ranch Chicken Teriyaki Chicken and Peppers Sausage And Potato Bake Bacon and Apple Stuffed Pork Loin Taco ring Simple Syrup Sausage And Potato Bake Almond broccoli chicken Tomato Onions and eggplant Crock pot ranch pork chops Onion- stuffed squid Beef Noodle Goulash Taisen's vanilla pudding strawberry shortcake Beef potatoes and noodles Simple Syrup Sausage And Potato Bake Almond broccoli chicken Tomato Onions and eggplant Crock pot ranch pork chops Onion- stuffed squid Beef Noodle Goulash Taisen's vanilla pudding strawberry shortcake Beef potatoes and noodles
Vietnamese Grilled Salmon | Cá Hồi Nướng Mỡ Hành Recipe by Quoc Nguyen | Chef Q
Cooking Instructions 45 mins 1 Dry salmon clean with paper towels. Remove salmon skin and set aside. Score salmon at thickest part for even cooking and for marinate to penetrate. Marinade with ingredients listed at “marinated Salmon” section. Let marinade for at least 15 minutes (no fridge). 2 Cut salmon skin into long strips. Season with sea salt, black pepper, and cornstarch. Add cooking oil and mix again. 3 Using Air-fryer, air-fry salmon & salmon skin at 390F for 20 minutes. 4 Top salmon with: green onion oil, crushed toasted peanuts, & fried shallots. Crispy salmon skin on side. 5 Enjoy! 1 Dry salmon clean with paper towels. Remove salmon skin and set aside. Score salmon at thickest part for even cooking and for marinate to penetrate. Marinade with ingredients listed at “marinated Salmon” section. Let marinade for at least 15 minutes (no fridge). 1 Dry salmon clean with paper towels. Remove salmon skin and set aside. Score salmon at thickest part for even cooking and for marinate to penetrate. Marinade with ingredients listed at “marinated Salmon” section. Let marinade for at least 15 minutes (no fridge). 2 Cut salmon skin into long strips. Season with sea salt, black pepper, and cornstarch. Add cooking oil and mix again. 2 Cut salmon skin into long strips. Season with sea salt, black pepper, and cornstarch. Add cooking oil and mix again. 3 Using Air-fryer, air-fry salmon & salmon skin at 390F for 20 minutes. 3 Using Air-fryer, air-fry salmon & salmon skin at 390F for 20 minutes. 4 Top salmon with: green onion oil, crushed toasted peanuts, & fried shallots. Crispy salmon skin on side. 4 Top salmon with: green onion oil, crushed toasted peanuts, & fried shallots. Crispy salmon skin on side. 5 Enjoy! 5 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 Creamy chicken spinach pasta ✨ Cheddar Biscuit Dupe (Vegan) Palm nut soup/ ofe akwu California Farm Quesa Birria Tacos and Consommé Fridge clean out box Creamy chicken spinach pasta ✨ Cheddar Biscuit Dupe (Vegan) Palm nut soup/ ofe akwu California Farm Quesa Birria Tacos and Consommé Fridge clean out box Oats bowl Lemon Chia seeds detox drink Honey Lemon Detox Drink Oats veggies chilla Upma Palakura Pappu (Spinach dal) Konkani Style Authentic Dadpe Pohe California Farm Quesa Birria Tacos and Consommé Fridge clean out box Cheddar Biscuit Dupe (Vegan) Oats bowl Lemon Chia seeds detox drink Honey Lemon Detox Drink Oats veggies chilla Upma Palakura Pappu (Spinach dal) Konkani Style Authentic Dadpe Pohe California Farm Quesa Birria Tacos and Consommé Fridge clean out box Cheddar Biscuit Dupe (Vegan)
Konkani Style Authentic Dadpe Pohe Recipe by Prasel
Cooking Instructions 10 minutes 1 In a bowl, Add poha, chopped onion, chopped tomato, grated coconut, lemon juice, coriander, salt and sugar. Mix thoroughly. Keep this aside for 5 minutes. 2 Now in a pan add oil. Once hot add mustard seeds, cumin seeds. Once mustard seeds crackled add curry leaves, peanuts, turmeric. Once peanuts roasted, pour this over the poha mix. 3 Mix thoroughly serve it immediately as a breakfast or snack. Yummy Tummy... 1 In a bowl, Add poha, chopped onion, chopped tomato, grated coconut, lemon juice, coriander, salt and sugar. Mix thoroughly. Keep this aside for 5 minutes. 1 In a bowl, Add poha, chopped onion, chopped tomato, grated coconut, lemon juice, coriander, salt and sugar. Mix thoroughly. Keep this aside for 5 minutes. 2 Now in a pan add oil. Once hot add mustard seeds, cumin seeds. Once mustard seeds crackled add curry leaves, peanuts, turmeric. Once peanuts roasted, pour this over the poha mix. 2 Now in a pan add oil. Once hot add mustard seeds, cumin seeds. Once mustard seeds crackled add curry leaves, peanuts, turmeric. Once peanuts roasted, pour this over the poha mix. 3 Mix thoroughly serve it immediately as a breakfast or snack. Yummy Tummy... 3 Mix thoroughly serve it immediately as a breakfast or snack. Yummy Tummy... 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 Creamy chicken spinach pasta ✨ Vietnamese Grilled Salmon | Cá Hồi Nướng Mỡ Hành Cheddar Biscuit Dupe (Vegan) Palm nut soup/ ofe akwu California Farm Quesa Birria Tacos and Consommé Creamy chicken spinach pasta ✨ Vietnamese Grilled Salmon | Cá Hồi Nướng Mỡ Hành Cheddar Biscuit Dupe (Vegan) Palm nut soup/ ofe akwu California Farm Quesa Birria Tacos and Consommé Honey Lemon Detox Drink Oats veggies chilla Upma Vietnamese Grilled Salmon | Cá Hồi Nướng Mỡ Hành Palakura Pappu (Spinach dal) California Farm Quesa Birria Tacos and Consommé Fridge clean out box Cheddar Biscuit Dupe (Vegan) Garnet Glow Jewel Stack Sweet potato dessert alias bubur candil Honey Lemon Detox Drink Oats veggies chilla Upma Vietnamese Grilled Salmon | Cá Hồi Nướng Mỡ Hành Palakura Pappu (Spinach dal) California Farm Quesa Birria Tacos and Consommé Fridge clean out box Cheddar Biscuit Dupe (Vegan) Garnet Glow Jewel Stack Sweet potato dessert alias bubur candil
Crockpot Corned Beef And Cabbage Recipe by cindybear
Corned Beef with Cabbage Instapot Corned Beef with Cabbage Instapot First time I used the instapot for this recipe. Corned beef exist because of England. When the Roman armies invaded Briton they introduced beef to England. They became the number one consumer of beef way back since the 1600's. They imported cattle from Ireland, and Europe. In the cattle acts of 1663 and 1667 the live cattle could no longer be imported into England. So the Irish started production of salted beef. The salt was the size of corn kernels. Thus corned beef. This also drove the price of beef down. After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Irelands salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. With the large quantities of cattle and high quality of salt, Irish corned beef was the best on the market. It didn’t take long for Ireland to be supplying Europe and the Americas with its wares. But, this corned beef was much different than what we call corned beef today. With the meat being cured with salt the size of corn kernels, the taste was much more salt than beef. skunkmonkey101
Potatoes With Chanterelles In A Slow Cooker Recipe by ALEX xx ✈🇬🇧🇱🇹
Cooking Instructions 1 hr 20 min 1 Peel potatoes, wash and cut into small cubes. Place in multicooker bowl. Salt and season with paprika. Mix. 2 Chanterelles cut arbitrarily, onions into small cubes. 3 Fry chanterelles with onions until the onion is transparent. In the process, salt, add dry garlic, ground black pepper and a little Italian herbs. 4 Transfer mushrooms to potatoes. Pour in the broth (I have vegetable) or water. Close the lid of the multicooker, set the "Extinguishing" mode for one hour. 5 After the multicooker signal, the potatoes are ready! 1 Peel potatoes, wash and cut into small cubes. Place in multicooker bowl. Salt and season with paprika. Mix. 1 Peel potatoes, wash and cut into small cubes. Place in multicooker bowl. Salt and season with paprika. Mix. 2 Chanterelles cut arbitrarily, onions into small cubes. 2 Chanterelles cut arbitrarily, onions into small cubes. 3 Fry chanterelles with onions until the onion is transparent. In the process, salt, add dry garlic, ground black pepper and a little Italian herbs. 3 Fry chanterelles with onions until the onion is transparent. In the process, salt, add dry garlic, ground black pepper and a little Italian herbs. 4 Transfer mushrooms to potatoes. Pour in the broth (I have vegetable) or water. Close the lid of the multicooker, set the "Extinguishing" mode for one hour. 4 Transfer mushrooms to potatoes. Pour in the broth (I have vegetable) or water. Close the lid of the multicooker, set the "Extinguishing" mode for one hour. 5 After the multicooker signal, the potatoes are ready! 5 After the multicooker signal, the potatoes are 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 Chocolate Peanut Butter Cups!!! Snackle box Lunchable Slow Cooker Chicken Tikka Masala Chocolate Peanut Butter Cups!!! Snackle box Lunchable Slow Cooker Chicken Tikka Masala Carrots and flat beens(valor) sabji Snackle box Lunchable Frozen cubes for healthy shots Bajra Kasoori Methi Thepla Lazy Tortilla Pie with Sausage and Cheese Choy Sum & Fried Tofu Mazegohan Basic Pound Cake (Cream Version) Chicken chilli Rice Cooker Condensed Milk Cake Easy-as-pie Apple Cake Carrots and flat beens(valor) sabji Snackle box Lunchable Frozen cubes for healthy shots Bajra Kasoori Methi Thepla Lazy Tortilla Pie with Sausage and Cheese Choy Sum & Fried Tofu Mazegohan Basic Pound Cake (Cream Version) Chicken chilli Rice Cooker Condensed Milk Cake Easy-as-pie Apple Cake
Choy Sum & Fried Tofu Mazegohan Recipe by Hiroko Liston
Cooking Instructions 30 minutes 1 Wash Rice and cook as normal. 2 Wash Choy Sum very well, separate stems and green leafy parts. Cut stems into 1-2cm pieces depending on the thickness, and cut green leafy parts slightly larger. Cut Fried Tofu Puffs (OR ‘Abura-age’) into small bite-size pieces. 3 When Rice is almost cooked, heat Sesame Oil in a frying pan, cook stems of Choy Sum for a few minutes, add Salt, and stir. Then add Tofu Puffs and leafy parts of Choy Sum, and stir until soft. Add Dashi Powder, Soy Sauce and Mirin, and stir to combine well. 4 Add the Choy Sum & Tofu Puff mixture and Toasted Sesame Seeds to the cooked Rice, and mix to combine. 1 Wash Rice and cook as normal. 1 Wash Rice and cook as normal. 2 Wash Choy Sum very well, separate stems and green leafy parts. Cut stems into 1-2cm pieces depending on the thickness, and cut green leafy parts slightly larger. Cut Fried Tofu Puffs (OR ‘Abura-age’) into small bite-size pieces. 2 Wash Choy Sum very well, separate stems and green leafy parts. Cut stems into 1-2cm pieces depending on the thickness, and cut green leafy parts slightly larger. Cut Fried Tofu Puffs (OR ‘Abura-age’) into small bite-size pieces. 3 When Rice is almost cooked, heat Sesame Oil in a frying pan, cook stems of Choy Sum for a few minutes, add Salt, and stir. Then add Tofu Puffs and leafy parts of Choy Sum, and stir until soft. Add Dashi Powder, Soy Sauce and Mirin, and stir to combine well. 3 When Rice is almost cooked, heat Sesame Oil in a frying pan, cook stems of Choy Sum for a few minutes, add Salt, and stir. Then add Tofu Puffs and leafy parts of Choy Sum, and stir until soft. Add Dashi Powder, Soy Sauce and Mirin, and stir to combine well. 4 Add the Choy Sum & Tofu Puff mixture and Toasted Sesame Seeds to the cooked Rice, and mix to combine. 4 Add the Choy Sum & Tofu Puff mixture and Toasted Sesame Seeds to the cooked Rice, and mix to combine. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate Peanut Butter Cups!!! Snackle box Lunchable Slow Cooker Chicken Tikka Masala Chocolate Peanut Butter Cups!!! Snackle box Lunchable Slow Cooker Chicken Tikka Masala Snackle box Lunchable Frozen cubes for healthy shots Bajra Kasoori Methi Thepla Lazy Tortilla Pie with Sausage and Cheese Potatoes with chanterelles in a slow cooker Basic Pound Cake (Cream Version) Chicken chilli Rice Cooker Condensed Milk Cake Easy-as-pie Apple Cake Quick Easy Chicken Noodle Snackle box Lunchable Frozen cubes for healthy shots Bajra Kasoori Methi Thepla Lazy Tortilla Pie with Sausage and Cheese Potatoes with chanterelles in a slow cooker Basic Pound Cake (Cream Version) Chicken chilli Rice Cooker Condensed Milk Cake Easy-as-pie Apple Cake Quick Easy Chicken Noodle
Make Ahead Frozen Tamagoyaki (Japanese Rolled Omelet) – Thaws Naturally In Lunchboxes! Recipe by KNaMMi
Make-Ahead Frozen Tamagoyaki (Japanese Rolled Omelet) – Thaws Naturally in Lunchboxes! Cooking Instructions 1 In a bowl, add all the seasonings except the eggs to the water and mix well. Crack in the eggs and gently mix, cutting through the egg whites without overbeating. 2 Cook the tamagoyaki (rolled omelet) and shape it using a bamboo sushi mat. To make cleanup easier, line the mat with plastic wrap before shaping. 3 Once the omelet has cooled completely, cut it into portions and freeze. For lunchboxes, wrap each serving in plastic wrap before freezing. 4 To thaw, place in the refrigerator or pack it frozen in your lunchbox in the morning—it will thaw naturally by lunchtime. 1 In a bowl, add all the seasonings except the eggs to the water and mix well. Crack in the eggs and gently mix, cutting through the egg whites without overbeating. 1 In a bowl, add all the seasonings except the eggs to the water and mix well. Crack in the eggs and gently mix, cutting through the egg whites without overbeating. 2 Cook the tamagoyaki (rolled omelet) and shape it using a bamboo sushi mat. To make cleanup easier, line the mat with plastic wrap before shaping. 2 Cook the tamagoyaki (rolled omelet) and shape it using a bamboo sushi mat. To make cleanup easier, line the mat with plastic wrap before shaping. 3 Once the omelet has cooled completely, cut it into portions and freeze. For lunchboxes, wrap each serving in plastic wrap before freezing. 3 Once the omelet has cooled completely, cut it into portions and freeze. For lunchboxes, wrap each serving in plastic wrap before freezing. 4 To thaw, place in the refrigerator or pack it frozen in your lunchbox in the morning—it will thaw naturally by lunchtime. 4 To thaw, place in the refrigerator or pack it frozen in your lunchbox in the morning—it will thaw naturally by lunchtime. 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 Mini Oreo Cheesecake Roasted chicken thighs skin-on Breakfast Bake Mike's French Farmers Market Garlic Chicken Breasts Steel Cut Oats Mini Oreo Cheesecake Roasted chicken thighs skin-on Breakfast Bake Mike's French Farmers Market Garlic Chicken Breasts Steel Cut Oats Moist chocolate cupcakes NY Reuben Pastrami Steak w/ Pan Sauce Red velvet cupcakes Chocolate Panna Cotta Mike's French Farmers Market Garlic Chicken Breasts Spinach Salad Mini Oreo Cheesecake Vegan Slow Cooker Chili Sweet and Spicy Brussels Sprouts Moist chocolate cupcakes NY Reuben Pastrami Steak w/ Pan Sauce Red velvet cupcakes Chocolate Panna Cotta Mike's French Farmers Market Garlic Chicken Breasts Spinach Salad Mini Oreo Cheesecake Vegan Slow Cooker Chili Sweet and Spicy Brussels Sprouts