ademchaoua/GeneralTextCorpus huggingface dataset:
Butter Chicken Recipe by Intesar
Butter Chicken Cooking Instructions 1 Cut the chicken into cubes, add spices then half of the sauce amount, salt and 2 tablespoons lemon juice combine all ingredients and let it chill for overnight or 2 hours 2 Put oil in a pan when becomes warm add onion, garlic, ginger and chili cook until golden brown 3 Add chicken cubes, cook for 8 minutes then add the other half of butter chicken sauce 4 Let it cook for another 10 minutes then add coconut milk let it cook for 2 more minutes then serve it with rice or bread and garnish with green coriander 5 Enjoy your meal @alghanimintesar 1 Cut the chicken into cubes, add spices then half of the sauce amount, salt and 2 tablespoons lemon juice combine all ingredients and let it chill for overnight or 2 hours 1 Cut the chicken into cubes, add spices then half of the sauce amount, salt and 2 tablespoons lemon juice combine all ingredients and let it chill for overnight or 2 hours 2 Put oil in a pan when becomes warm add onion, garlic, ginger and chili cook until golden brown 2 Put oil in a pan when becomes warm add onion, garlic, ginger and chili cook until golden brown 3 Add chicken cubes, cook for 8 minutes then add the other half of butter chicken sauce 3 Add chicken cubes, cook for 8 minutes then add the other half of butter chicken sauce 4 Let it cook for another 10 minutes then add coconut milk let it cook for 2 more minutes then serve it with rice or bread and garnish with green coriander 4 Let it cook for another 10 minutes then add coconut milk let it cook for 2 more minutes then serve it with rice or bread and garnish with green coriander 5 Enjoy your meal @alghanimintesar 5 Enjoy your meal @alghanimintesar 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 chicken & biscuits casserole Broiled lamb kebabs Korean Fried Chicken Slow cooker 15 bean & ham soup with or without pasta Eggplant pepper and tomato Stirfry 炒三茄 - vegan EASY chicken & biscuits casserole Broiled lamb kebabs Korean Fried Chicken Slow cooker 15 bean & ham soup with or without pasta Eggplant pepper and tomato Stirfry 炒三茄 - vegan Egg fried rice Mug cake in microwave Jhatpat paneer majedar Chicken Reshmi Haandi Momos Mayonnaise Pani Puri Namak paaray Tadka dal with Roti My Sausage Casserole 😍 મમરા ભેળ (Mamra bhel) Egg fried rice Mug cake in microwave Jhatpat paneer majedar Chicken Reshmi Haandi Momos Mayonnaise Pani Puri Namak paaray Tadka dal with Roti My Sausage Casserole 😍 મમરા ભેળ (Mamra bhel)
Butter Chicken Recipe by kromed68
Cooking Instructions 1 Wash and dry the chicken, then mix marinade spices with the chicken and put in the fridge for 45 minutes. 2 In a saucepan combine all sauce ingredients. Cook on low heat for 45 minutes until sauce gets thick and butter separates, then set aside 3 Bake the chicken on a tray in an oven at 350 degrees for 25 minutes or until chicken is tender and cooked. 4 Reheat the butter sauce on medium heat and add additional 1/2 cup of milk. 5 When the sauce comes to a boil add chicken and cook 10 minutes longer. 6 Serve with basmati rice and naan bread. 1 Wash and dry the chicken, then mix marinade spices with the chicken and put in the fridge for 45 minutes. 1 Wash and dry the chicken, then mix marinade spices with the chicken and put in the fridge for 45 minutes. 2 In a saucepan combine all sauce ingredients. Cook on low heat for 45 minutes until sauce gets thick and butter separates, then set aside 2 In a saucepan combine all sauce ingredients. Cook on low heat for 45 minutes until sauce gets thick and butter separates, then set aside 3 Bake the chicken on a tray in an oven at 350 degrees for 25 minutes or until chicken is tender and cooked. 3 Bake the chicken on a tray in an oven at 350 degrees for 25 minutes or until chicken is tender and cooked. 4 Reheat the butter sauce on medium heat and add additional 1/2 cup of milk. 4 Reheat the butter sauce on medium heat and add additional 1/2 cup of milk. 5 When the sauce comes to a boil add chicken and cook 10 minutes longer. 5 When the sauce comes to a boil add chicken and cook 10 minutes longer. 6 Serve with basmati rice and naan bread. 6 Serve with basmati rice and naan bread. 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 Homestyle baked macaroni and cheese Crockpot Beef Ribs Romano Cheese Crusted Spicy Cauliflower Bites Beehive Yummy Cheese Buns Shiitake mushroom and bok choy soup Homestyle baked macaroni and cheese Crockpot Beef Ribs Romano Cheese Crusted Spicy Cauliflower Bites Beehive Yummy Cheese Buns Shiitake mushroom and bok choy soup All-purpose Baking Mix Courgette and Spinach Lasagne Vegan Swedish Meatballs Easy taco soup Shiitake mushroom and bok choy soup Vegetarian wonton soup Chop Suey Whiskey Soda Cocktail B cup Steak, Green Pepper, & Tomato Tacos All-purpose Baking Mix Courgette and Spinach Lasagne Vegan Swedish Meatballs Easy taco soup Shiitake mushroom and bok choy soup Vegetarian wonton soup Chop Suey Whiskey Soda Cocktail B cup Steak, Green Pepper, & Tomato Tacos
Butter Chicken Recipe by Lance Wilson
Cooking Instructions 1 Combine the lemon juice, yogurt, and seasoning in a bowl 2 Add the chicken and mix. Set aside while you prep everything else. 3 Heat the ghee in a large pot over medium heat 4 Add the onions and cook until slightly browned. 5 Add the chicken and all the yogurt mix. Cook until the chicken begins to stick. 6 Add the water, bouillon, tomato sauce and simmer for 30 min. 7 Add the cream, followed by the butter and the cilantro. Stir to combine. And serve over basmati rice 1 Combine the lemon juice, yogurt, and seasoning in a bowl 1 Combine the lemon juice, yogurt, and seasoning in a bowl 2 Add the chicken and mix. Set aside while you prep everything else. 2 Add the chicken and mix. Set aside while you prep everything else. 3 Heat the ghee in a large pot over medium heat 3 Heat the ghee in a large pot over medium heat 4 Add the onions and cook until slightly browned. 4 Add the onions and cook until slightly browned. 5 Add the chicken and all the yogurt mix. Cook until the chicken begins to stick. 5 Add the chicken and all the yogurt mix. Cook until the chicken begins to stick. 6 Add the water, bouillon, tomato sauce and simmer for 30 min. 6 Add the water, bouillon, tomato sauce and simmer for 30 min. 7 Add the cream, followed by the butter and the cilantro. Stir to combine. And serve over basmati rice 7 Add the cream, followed by the butter and the cilantro. Stir to combine. And serve over basmati rice 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 Classic Crock-Pot Pot Roast Leftover Mashed Potato Croquettes with Cheese & Green Onions Carrot cake Ethiopian Inspired Cabbage,Carrot,Potato Crock-pot Soup (Vegan) Double Chocolate Crinkle Cookies Classic Crock-Pot Pot Roast Leftover Mashed Potato Croquettes with Cheese & Green Onions Carrot cake Ethiopian Inspired Cabbage,Carrot,Potato Crock-pot Soup (Vegan) Double Chocolate Crinkle Cookies Ugali sorghum Honey Nut Cookies Double Chocolate Crinkle Cookies Ethiopian Inspired Cabbage,Carrot,Potato Crock-pot Soup (Vegan) Bone-in Prime rib with red chard, and mini golden potatoes Buckwheat pancakes raised Classic Crock-Pot Pot Roast Chocolate lava cake Chitti Boorelu - Karam Boorelu Lemon herb grilled baby scallops Ugali sorghum Honey Nut Cookies Double Chocolate Crinkle Cookies Ethiopian Inspired Cabbage,Carrot,Potato Crock-pot Soup (Vegan) Bone-in Prime rib with red chard, and mini golden potatoes Buckwheat pancakes raised Classic Crock-Pot Pot Roast Chocolate lava cake Chitti Boorelu - Karam Boorelu Lemon herb grilled baby scallops
Lentil Soup Recipe by Muna’s Kitchen
Cooking Instructions 1 Add olive oil to pot and once hot, sauté diced onion, carrots, diced potato, and ginger garlic paste 2 Add in lentils to pot after you wash them a few times (try to get the water to run clear) 3 Add in 4 cups of hot water (I mixed the Maggi cubes with the water) 4 Season with black pepper, turmeric, cumin, and salt 5 Mix together and add in 3 more cups water 6 Once it starts to boil, cover and put the heat to low and let it cook for 30 min-1 hr 7 Use a immersion blender to blend everything together then let it simmer a bit more once it’s all blended 8 Serve with lemons 1 Add olive oil to pot and once hot, sauté diced onion, carrots, diced potato, and ginger garlic paste 1 Add olive oil to pot and once hot, sauté diced onion, carrots, diced potato, and ginger garlic paste 2 Add in lentils to pot after you wash them a few times (try to get the water to run clear) 2 Add in lentils to pot after you wash them a few times (try to get the water to run clear) 3 Add in 4 cups of hot water (I mixed the Maggi cubes with the water) 3 Add in 4 cups of hot water (I mixed the Maggi cubes with the water) 4 Season with black pepper, turmeric, cumin, and salt 4 Season with black pepper, turmeric, cumin, and salt 5 Mix together and add in 3 more cups water 5 Mix together and add in 3 more cups water 6 Once it starts to boil, cover and put the heat to low and let it cook for 30 min-1 hr 6 Once it starts to boil, cover and put the heat to low and let it cook for 30 min-1 hr 7 Use a immersion blender to blend everything together then let it simmer a bit more once it’s all blended 7 Use a immersion blender to blend everything together then let it simmer a bit more once it’s all blended 8 Serve with lemons 8 Serve with lemons 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 Butter Chicken Filipino BBQ Chicken Skewers (Air Fryer Recipe) Lemon yogurt chicken breast in airfryer Cinnamon Roll Crumble Cake Pasta with Zucchini Pesto Creamy Butter Chicken Filipino BBQ Chicken Skewers (Air Fryer Recipe) Lemon yogurt chicken breast in airfryer Cinnamon Roll Crumble Cake Pasta with Zucchini Pesto Instant Sattu Hummus--Indian Style Filipino BBQ Shrimp Skewers (Air Fryer Recipe) Sattu chilla Gajjrela Delight🥕 Bhakhri Pizza Momos With Paneer Veg Stuffing Creamy Butter Chicken Shahi Paneer In Tandoori Masala Flavor Caramel Corn Screaming Yellow Zonkers Instant Sattu Hummus--Indian Style Filipino BBQ Shrimp Skewers (Air Fryer Recipe) Sattu chilla Gajjrela Delight🥕 Bhakhri Pizza Momos With Paneer Veg Stuffing Creamy Butter Chicken Shahi Paneer In Tandoori Masala Flavor Caramel Corn Screaming Yellow Zonkers
Gajjrela Delight🥕 Recipe by Anoli Vinchhi
Cooking Instructions 20-25 minutes 1 Wash and peel the skin of Carrots and grate them with Grater 2 Take a non stick pan add ghee and now stir fry the Carrots for about 5-7 minutes next add milk and cook till they are softened and cooked 3 Next add sugar and mix them well and cook till everything is binded with thick texture 4 Soak the saffron strings in a tsp of milk add them in the Carrot mixture and also add Cardamom powder and chopped nuts. 5 Let everything be cool to room temperature and then give the shapes to the Carrot Delights and garnish them with the decorative materials 6 Enjoy the delicious Delight with your loved ones ❤️ 1 Wash and peel the skin of Carrots and grate them with Grater 1 Wash and peel the skin of Carrots and grate them with Grater 2 Take a non stick pan add ghee and now stir fry the Carrots for about 5-7 minutes next add milk and cook till they are softened and cooked 2 Take a non stick pan add ghee and now stir fry the Carrots for about 5-7 minutes next add milk and cook till they are softened and cooked 3 Next add sugar and mix them well and cook till everything is binded with thick texture 3 Next add sugar and mix them well and cook till everything is binded with thick texture 4 Soak the saffron strings in a tsp of milk add them in the Carrot mixture and also add Cardamom powder and chopped nuts. 4 Soak the saffron strings in a tsp of milk add them in the Carrot mixture and also add Cardamom powder and chopped nuts. 5 Let everything be cool to room temperature and then give the shapes to the Carrot Delights and garnish them with the decorative materials 5 Let everything be cool to room temperature and then give the shapes to the Carrot Delights and garnish them with the decorative materials 6 Enjoy the delicious Delight with your loved ones ❤️ 6 Enjoy the delicious Delight with your loved ones ❤️ 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 Butter Chicken Filipino BBQ Chicken Skewers (Air Fryer Recipe) Lemon yogurt chicken breast in airfryer Cinnamon Roll Crumble Cake Lentil Soup Creamy Butter Chicken Filipino BBQ Chicken Skewers (Air Fryer Recipe) Lemon yogurt chicken breast in airfryer Cinnamon Roll Crumble Cake Lentil Soup Raw papaya, sweet potato cutlet Spaghetti in cauliflower sauce Instant Sattu Hummus--Indian Style Filipino BBQ Shrimp Skewers (Air Fryer Recipe) Sattu chilla Bhakhri Pizza Lentil Soup Momos With Paneer Veg Stuffing Creamy Butter Chicken Shahi Paneer In Tandoori Masala Flavor Raw papaya, sweet potato cutlet Spaghetti in cauliflower sauce Instant Sattu Hummus--Indian Style Filipino BBQ Shrimp Skewers (Air Fryer Recipe) Sattu chilla Bhakhri Pizza Lentil Soup Momos With Paneer Veg Stuffing Creamy Butter Chicken Shahi Paneer In Tandoori Masala Flavor
Momos With Paneer Veg Stuffing Recipe by Archana Agrawal
Momos With Paneer Veg Stuffing Cooking Instructions preptime25min_cooktime20min 1 Wash all veg. 2 Add in chopper & blend it. 3 Heat a pan.add oil & add all veg& spices. Soute for 5 minutes not over cook. Cool it. 4 Take a parat add maida salt oil & water.knead a soft dough.rest for 5 minutes. Make small ball of dough. Roll them like thin poori. 5 Put stuffing in center of poori.creat pleats.like pic.make all momos. Heat a steamer with water.set all momos in a steamer plate. Steam all momos for 20 minutes. 6 Remove out from steamer. Serve hot momos with schezwan sause. 1 Wash all veg. 1 Wash all veg. 2 Add in chopper & blend it. 2 Add in chopper & blend it. 3 Heat a pan.add oil & add all veg& spices. Soute for 5 minutes not over cook. Cool it. 3 Heat a pan.add oil & add all veg& spices. Soute for 5 minutes not over cook. Cool it. 4 Take a parat add maida salt oil & water.knead a soft dough.rest for 5 minutes. Make small ball of dough. Roll them like thin poori. 4 Take a parat add maida salt oil & water.knead a soft dough.rest for 5 minutes. Make small ball of dough. Roll them like thin poori. 5 Put stuffing in center of poori.creat pleats.like pic.make all momos. Heat a steamer with water.set all momos in a steamer plate. Steam all momos for 20 minutes. 5 Put stuffing in center of poori.creat pleats.like pic.make all momos. Heat a steamer with water.set all momos in a steamer plate. Steam all momos for 20 minutes. 6 Remove out from steamer. Serve hot momos with schezwan sause. 6 Remove out from steamer. Serve hot momos with schezwan sause. 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 Butter Chicken Filipino BBQ Chicken Skewers (Air Fryer Recipe) Lemon yogurt chicken breast in airfryer Cinnamon Roll Crumble Cake Lentil Soup Creamy Butter Chicken Filipino BBQ Chicken Skewers (Air Fryer Recipe) Lemon yogurt chicken breast in airfryer Cinnamon Roll Crumble Cake Lentil Soup Filipino BBQ Shrimp Skewers (Air Fryer Recipe) Sattu chilla Gajjrela Delight🥕 Bhakhri Pizza Lentil Soup Creamy Butter Chicken Shahi Paneer In Tandoori Masala Flavor Caramel Corn Screaming Yellow Zonkers Soupy Tangy Spaghetti 🍝 Filipino BBQ Shrimp Skewers (Air Fryer Recipe) Sattu chilla Gajjrela Delight🥕 Bhakhri Pizza Lentil Soup Creamy Butter Chicken Shahi Paneer In Tandoori Masala Flavor Caramel Corn Screaming Yellow Zonkers Soupy Tangy Spaghetti 🍝
Japanese Curry Recipe by Elizabeth Wu
Cooking Instructions 30 mins 1 Add your garlic, ginger, onion, carrots, potatoes, & soy sauce into a pan over medium heat, & stir for 2 minutes. 2 Add the salt to your mixture. 3 Pour in your chicken broth. Bring it to a boil, & reduce to a simmer. Leave the pot covered for 15 minutes. 4 Add your golden curry roux cubes. Mix until the curry reaches your desired thickness. 5 Serve with rice, & enjoy!! 1 Add your garlic, ginger, onion, carrots, potatoes, & soy sauce into a pan over medium heat, & stir for 2 minutes. 1 Add your garlic, ginger, onion, carrots, potatoes, & soy sauce into a pan over medium heat, & stir for 2 minutes. 2 Add the salt to your mixture. 2 Add the salt to your mixture. 3 Pour in your chicken broth. Bring it to a boil, & reduce to a simmer. Leave the pot covered for 15 minutes. 3 Pour in your chicken broth. Bring it to a boil, & reduce to a simmer. Leave the pot covered for 15 minutes. 4 Add your golden curry roux cubes. Mix until the curry reaches your desired thickness. 4 Add your golden curry roux cubes. Mix until the curry reaches your desired thickness. 5 Serve with rice, & enjoy!! 5 Serve with rice, & 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 Vietnamese Grilled Lemongrass Pork-chop - Sườn Nướng Xã Ớt Shrimp Cocktail Tomato and Egg Stir-Fry Recipe (西红柿炒鸡蛋） Buddha Bowl with Veggie Meatballs & Fragrant Rice Coconut Fish Curry with Rice, Carrots & Spinach Vietnamese Grilled Lemongrass Pork-chop - Sườn Nướng Xã Ớt Shrimp Cocktail Tomato and Egg Stir-Fry Recipe (西红柿炒鸡蛋） Buddha Bowl with Veggie Meatballs & Fragrant Rice Coconut Fish Curry with Rice, Carrots & Spinach Diet basen, wheat flour, sweet dish Lau Chingri - Bengali Special For Poila Boishakh Raw Mango Dal Coconut Chana Dal Mint Lemonade (Welcome Drinks) Muskmelon juice without sugar Pasta Sai Ua California Farm Panfried Pineapple Porkchop Amazing Caramel Sauce Raw mango shots Diet basen, wheat flour, sweet dish Lau Chingri - Bengali Special For Poila Boishakh Raw Mango Dal Coconut Chana Dal Mint Lemonade (Welcome Drinks) Muskmelon juice without sugar Pasta Sai Ua California Farm Panfried Pineapple Porkchop Amazing Caramel Sauce Raw mango shots
Chicken Suqaar Malawax Wrap Recipe by Muna’s Kitchen
Cooking Instructions 1 Add olive oil to skillet and once hot add in yellow onion and sauté 2 Once onion has sautéed, add in chicken and season with xawaash, paprika, cumin, coriander, Maggi, and salt 3 Once chicken is cooked, add in peppers and red onion and mix together 4 Assemble malawax wrap by placing down 2 malawax wraps and adding on some thousand island dressing 5 Top with chicken, lettuce, tomato, and more dressing 6 Fold over and ready to serve! 1 Add olive oil to skillet and once hot add in yellow onion and sauté 1 Add olive oil to skillet and once hot add in yellow onion and sauté 2 Once onion has sautéed, add in chicken and season with xawaash, paprika, cumin, coriander, Maggi, and salt 2 Once onion has sautéed, add in chicken and season with xawaash, paprika, cumin, coriander, Maggi, and salt 3 Once chicken is cooked, add in peppers and red onion and mix together 3 Once chicken is cooked, add in peppers and red onion and mix together 4 Assemble malawax wrap by placing down 2 malawax wraps and adding on some thousand island dressing 4 Assemble malawax wrap by placing down 2 malawax wraps and adding on some thousand island dressing 5 Top with chicken, lettuce, tomato, and more dressing 5 Top with chicken, lettuce, tomato, and more dressing 6 Fold over and ready to serve! 6 Fold over and 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 Boneless Chicken Thighs in Oyster Sauce Japanese Curry using Curry Roux mix Taco tater tot casserole Ssamjang (Korean bbq dipping sauce for meat) Malawax Boneless Chicken Thighs in Oyster Sauce Japanese Curry using Curry Roux mix Taco tater tot casserole Ssamjang (Korean bbq dipping sauce for meat) Malawax Zucchini adzuki beans koottu Restaurant style Brownie sizzler 🥘 Hari Mirch Keema 🥘(green chillie mince) All-purpose chocolate sauce Crispy Mochi Beef Tartare Malawax Spicy Bloody Mary Vietnamese Purple Yam Soup | Canh Khoai Mỡ Alvi Pattarveliya Patra - Authentic Gujarati Snack - Colocasia Leaves Steamed Rolls Kolhapuri Misal Zucchini adzuki beans koottu Restaurant style Brownie sizzler 🥘 Hari Mirch Keema 🥘(green chillie mince) All-purpose chocolate sauce Crispy Mochi Beef Tartare Malawax Spicy Bloody Mary Vietnamese Purple Yam Soup | Canh Khoai Mỡ Alvi Pattarveliya Patra - Authentic Gujarati Snack - Colocasia Leaves Steamed Rolls Kolhapuri Misal