ademchaoua/GeneralTextCorpus huggingface dataset:
Tuna Steak In Honey Mustard Sauce Recipe by noecito2006
Tuna Steak in Honey-Mustard Sauce Cooking Instructions 50 minutes 1 Marinate the tuna steak in a bowl with olive oil, mixed herbs, and pepper for 30 minutes. 2 Cook the vegetables with butter, then set aside. 3 In a small pan, melt some butter, then add mustard, honey, and a touch of blended chipotle pepper. 4 In another pan, heat a little olive oil and sear the marinated tuna steak on both sides. Once seared, place it on a large plate, create a sauce mirror, and pour the hot sauce over it. Add the buttered carrots and zucchini. At this point, grill the buttered baguette slices on a griddle or pan, and once ready, sprinkle with dried parsley. 1 Marinate the tuna steak in a bowl with olive oil, mixed herbs, and pepper for 30 minutes. 1 Marinate the tuna steak in a bowl with olive oil, mixed herbs, and pepper for 30 minutes. 2 Cook the vegetables with butter, then set aside. 2 Cook the vegetables with butter, then set aside. 3 In a small pan, melt some butter, then add mustard, honey, and a touch of blended chipotle pepper. 3 In a small pan, melt some butter, then add mustard, honey, and a touch of blended chipotle pepper. 4 In another pan, heat a little olive oil and sear the marinated tuna steak on both sides. Once seared, place it on a large plate, create a sauce mirror, and pour the hot sauce over it. Add the buttered carrots and zucchini. At this point, grill the buttered baguette slices on a griddle or pan, and once ready, sprinkle with dried parsley. 4 In another pan, heat a little olive oil and sear the marinated tuna steak on both sides. Once seared, place it on a large plate, create a sauce mirror, and pour the hot sauce over it. Add the buttered carrots and zucchini. At this point, grill the buttered baguette slices on a griddle or pan, and once ready, sprinkle with dried parsley. 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 Cheeseburger Quesadillas Annie's Instant Pot Mac n cheese CARBONARA sauce Brad's crab roll ups Basic cookie Cheeseburger Quesadillas Annie's Instant Pot Mac n cheese CARBONARA sauce Brad's crab roll ups Basic cookie Beef Tomato Stew Fish Flakes Recipes (Kids Snack) Rice with mixed vegetable with chicken stew Muthokoi Chappathi with chicken curry Kheer (Indian Rice Pudding) Guacamole Cheeseburger Quesadillas Edikang ikong soup RaajMa and Rice Beef Tomato Stew Fish Flakes Recipes (Kids Snack) Rice with mixed vegetable with chicken stew Muthokoi Chappathi with chicken curry Kheer (Indian Rice Pudding) Guacamole Cheeseburger Quesadillas Edikang ikong soup RaajMa and Rice
Dish: Mixed Salad With Fried Gourami And Orange Mustard Sauce Recipe by Sojirat Reankrai
Cooking Instructions 1 Simmer the sauce by combining orange juice, Sunquick orange juice, mustard, sugar, and salt. Reduce the mixture by half in the pot. 2 Once the orange mustard sauce is ready, place the pot in an ice bath to cool the sauce. It will thicken as it cools. 3 Fry the gourami fish in hot oil until golden brown. 4 To serve, place the green/red oak lettuce at the bottom, add thinly sliced red radish and halved cherry tomatoes, top with fried gourami, and drizzle the orange sauce over the salad. 1 Simmer the sauce by combining orange juice, Sunquick orange juice, mustard, sugar, and salt. Reduce the mixture by half in the pot. 1 Simmer the sauce by combining orange juice, Sunquick orange juice, mustard, sugar, and salt. Reduce the mixture by half in the pot. 2 Once the orange mustard sauce is ready, place the pot in an ice bath to cool the sauce. It will thicken as it cools. 2 Once the orange mustard sauce is ready, place the pot in an ice bath to cool the sauce. It will thicken as it cools. 3 Fry the gourami fish in hot oil until golden brown. 3 Fry the gourami fish in hot oil until golden brown. 4 To serve, place the green/red oak lettuce at the bottom, add thinly sliced red radish and halved cherry tomatoes, top with fried gourami, and drizzle the orange sauce over the salad. 4 To serve, place the green/red oak lettuce at the bottom, add thinly sliced red radish and halved cherry tomatoes, top with fried gourami, and drizzle the orange sauce over the salad. 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 Chunky chicken tortilla soup Amazing oatmeal raisin cookies Nuoc Cham (Vietnamese Dipping Sauce/Dressing) Chipotle Chicken Salad with Honey Lime Vinaigrette Smoked Salmon Chowder Chunky chicken tortilla soup Amazing oatmeal raisin cookies Nuoc Cham (Vietnamese Dipping Sauce/Dressing) Chipotle Chicken Salad with Honey Lime Vinaigrette Smoked Salmon Chowder Grilled plantain with titus fish and pepper sauce Noodles with boiled egg Oats and carrot soup Carrot salad, boiled egg and boiled rice Rava upma Vegetable sweet corn soup Muli paratha Vegetable Corn Soup Churma ladoo Cabbage thoran (Kerala style) Grilled plantain with titus fish and pepper sauce Noodles with boiled egg Oats and carrot soup Carrot salad, boiled egg and boiled rice Rava upma Vegetable sweet corn soup Muli paratha Vegetable Corn Soup Churma ladoo Cabbage thoran (Kerala style)
Chicken Wings With Mustard Bechamel Sauce Recipe by NANCY CORTES GOMEZ
Cooking Instructions 1 hour 1 For the bechamel sauce, place the butter and flour in a pan. In a separate pot, heat the milk with the bay leaves, onion, and cloves, then add the butter and flour mixture. 2 For the mustard sauce, after making the bechamel, add 5 tablespoons of cream, one and a half tablespoons of mustard, and honey. Bring to a boil and then turn off the heat. 3 To prepare the wings, wash them and then add garlic powder. 4 Coat the wings with flour. 5 In a pan, heat butter and oil, and fry the wings. 6 Serve them with a bit of mustard sauce and enjoy. 1 For the bechamel sauce, place the butter and flour in a pan. In a separate pot, heat the milk with the bay leaves, onion, and cloves, then add the butter and flour mixture. 1 For the bechamel sauce, place the butter and flour in a pan. In a separate pot, heat the milk with the bay leaves, onion, and cloves, then add the butter and flour mixture. 2 For the mustard sauce, after making the bechamel, add 5 tablespoons of cream, one and a half tablespoons of mustard, and honey. Bring to a boil and then turn off the heat. 2 For the mustard sauce, after making the bechamel, add 5 tablespoons of cream, one and a half tablespoons of mustard, and honey. Bring to a boil and then turn off the heat. 3 To prepare the wings, wash them and then add garlic powder. 3 To prepare the wings, wash them and then add garlic powder. 4 Coat the wings with flour. 4 Coat the wings with flour. 5 In a pan, heat butter and oil, and fry the wings. 5 In a pan, heat butter and oil, and fry the wings. 6 Serve them with a bit of mustard sauce and enjoy. 6 Serve them with a bit of mustard sauce 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 Sweet Potato Bread Home Style Glazed Meatloaf "No-Bake" Yogurt Cheesecake with cooked sweetened apples Butternut Squash Soup Slow-Cooker Pulled Chicken with Cole-Slaw Sweet Potato Bread Home Style Glazed Meatloaf "No-Bake" Yogurt Cheesecake with cooked sweetened apples Butternut Squash Soup Slow-Cooker Pulled Chicken with Cole-Slaw Easy Nametake Pizza Bagels Moong dal kachori chaat Oven Baked Ham Sandwiches Healthy India Keema Curry Tawa burger Slow-Cooker Pulled Chicken with Cole-Slaw Street style Bhungla Bataka Flying Egg Chowmein Swallow with kàrkashi soup Easy Nametake Pizza Bagels Moong dal kachori chaat Oven Baked Ham Sandwiches Healthy India Keema Curry Tawa burger Slow-Cooker Pulled Chicken with Cole-Slaw Street style Bhungla Bataka Flying Egg Chowmein Swallow with kàrkashi soup
Easy! Chicken Katsu Bowl With Savory Sauce Recipe by とまとママ☆
Easy! Chicken Katsu Bowl with Savory Sauce Cooking Instructions 1 Butterfly the chicken, season with salt and pepper, coat with flour, beaten egg, and breadcrumbs, then let rest in the refrigerator for 20 minutes. 2 Pour vegetable oil into a frying pan and pan-fry the chicken from step 1 until both sides are golden brown. 3 In another pan, combine all the ingredients marked with ☆ (savory sauce, ketchup, mustard, water), bring to a boil, and mix well. 4 To serve, add rice to a bowl, top with plenty of shredded cabbage, sliced chicken katsu, pour the sauce from step 3 over everything, and sprinkle with white sesame seeds. 1 Butterfly the chicken, season with salt and pepper, coat with flour, beaten egg, and breadcrumbs, then let rest in the refrigerator for 20 minutes. 1 Butterfly the chicken, season with salt and pepper, coat with flour, beaten egg, and breadcrumbs, then let rest in the refrigerator for 20 minutes. 2 Pour vegetable oil into a frying pan and pan-fry the chicken from step 1 until both sides are golden brown. 2 Pour vegetable oil into a frying pan and pan-fry the chicken from step 1 until both sides are golden brown. 3 In another pan, combine all the ingredients marked with ☆ (savory sauce, ketchup, mustard, water), bring to a boil, and mix well. 3 In another pan, combine all the ingredients marked with ☆ (savory sauce, ketchup, mustard, water), bring to a boil, and mix well. 4 To serve, add rice to a bowl, top with plenty of shredded cabbage, sliced chicken katsu, pour the sauce from step 3 over everything, and sprinkle with white sesame seeds. 4 To serve, add rice to a bowl, top with plenty of shredded cabbage, sliced chicken katsu, pour the sauce from step 3 over everything, and sprinkle with white sesame seeds. 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 and rice casserole Shrimp Fried Rice Carmel Mocha Frappe Carbonara Mushroom Linguine Tuna and egg salad sandwich chicken and rice casserole Shrimp Fried Rice Carmel Mocha Frappe Carbonara Mushroom Linguine Tuna and egg salad sandwich Tomato Suffed Pork Smoked snapper Peanut butter chews Chili and Corn Bread Casserole fajita steak pot:-) Somen Noodles Colourful Stir-fry with Green Vegetables Richly Flavoured Asparagus and Carrot Salad Great for Halloween! The Best Kabocha Squash Cake Yoyos biscuits Tomato Suffed Pork Smoked snapper Peanut butter chews Chili and Corn Bread Casserole fajita steak pot:-) Somen Noodles Colourful Stir-fry with Green Vegetables Richly Flavoured Asparagus and Carrot Salad Great for Halloween! The Best Kabocha Squash Cake Yoyos biscuits
Chicken Enchiladas With Green Chile Sour Cream Sauce Recipe by Suzie Finger
Chicken Enchiladas with Green Chile Sour Cream Sauce Cooking Instructions 40 mins 1 Preheat oven to 425°F. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased, 9 x 13-inch pan. 2 In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. 1 Preheat oven to 425°F. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased, 9 x 13-inch pan. 1 Preheat oven to 425°F. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased, 9 x 13-inch pan. 2 In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. 2 In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 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 Spinach Balls Zucchini Pancakes pineapple upside down cupcake/muffin Yummy burritos AMIEs SPAGHETTI with OIL & PARSLEY Spinach Balls Zucchini Pancakes pineapple upside down cupcake/muffin Yummy burritos AMIEs SPAGHETTI with OIL & PARSLEY Butterscotch bars Pecan sand tarts textured veggie protein recipe Penguin's Cheesy Crunchies Chicken Enchilada Soup Easy and Delicious Chrysanthemum Leaves Baked with Parmesan Cheese Extravagant Milk Jello My Boyfriend Loves this Too-Easy Komatsuna Fried Rice Kinako Milk Agar Jello Easy and Delicious Yogurt Jello Butterscotch bars Pecan sand tarts textured veggie protein recipe Penguin's Cheesy Crunchies Chicken Enchilada Soup Easy and Delicious Chrysanthemum Leaves Baked with Parmesan Cheese Extravagant Milk Jello My Boyfriend Loves this Too-Easy Komatsuna Fried Rice Kinako Milk Agar Jello Easy and Delicious Yogurt Jello
Green Chile & Cilantro Rice Recipe by scootsie19
Green Chile & Cilantro Rice Cooking Instructions 30 mins 1 Prep your onions, garlic and cilantro. 2 Heat olive oil in a pot. Add onion, cook for 5 min til transclucent. Add garlic, cook for 30 to 60 seconds. 3 Add chilis, cook for 30 seconds. Add rice, cilantro, pepper and sazon or salt. Mix. 4 Add water and mix. Cover completely with lid and turn to a low heat. Cook for 20 min. Set your timer, the time is important. DO NOT uncover or mix the rice while it's cooking. It will be sticky if you do. 5 Turn heat off after 20 min and let rest for 5 min uncovered. Use a fork to fluff the rice. 6 Ready to eat! 1 Prep your onions, garlic and cilantro. 1 Prep your onions, garlic and cilantro. 2 Heat olive oil in a pot. Add onion, cook for 5 min til transclucent. Add garlic, cook for 30 to 60 seconds. 2 Heat olive oil in a pot. Add onion, cook for 5 min til transclucent. Add garlic, cook for 30 to 60 seconds. 3 Add chilis, cook for 30 seconds. Add rice, cilantro, pepper and sazon or salt. Mix. 3 Add chilis, cook for 30 seconds. Add rice, cilantro, pepper and sazon or salt. Mix. 4 Add water and mix. Cover completely with lid and turn to a low heat. Cook for 20 min. Set your timer, the time is important. DO NOT uncover or mix the rice while it's cooking. It will be sticky if you do. 4 Add water and mix. Cover completely with lid and turn to a low heat. Cook for 20 min. Set your timer, the time is important. DO NOT uncover or mix the rice while it's cooking. It will be sticky if you do. 5 Turn heat off after 20 min and let rest for 5 min uncovered. Use a fork to fluff the rice. 5 Turn heat off after 20 min and let rest for 5 min uncovered. Use a fork to fluff the rice. 6 Ready to eat! 6 Ready to eat! 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 Homemade Gyros Apple Oatmeal Cookies Salmon Chowder Crock Pot Chile Verde Ground beef and mashed potato bake Homemade Gyros Apple Oatmeal Cookies Salmon Chowder Crock Pot Chile Verde Ground beef and mashed potato bake Malva Pudding White sauce chicken and veggies Homemade Strawberry Liqueur Fried Salmon Patties Rosemary Red Potatoes H. B. Steak With Brown Gravy Baked tuna eggrolls Pressure Cooker BBQ Ribs Homemade Caramel Pudding Baked/Grilled Chicken Malva Pudding White sauce chicken and veggies Homemade Strawberry Liqueur Fried Salmon Patties Rosemary Red Potatoes H. B. Steak With Brown Gravy Baked tuna eggrolls Pressure Cooker BBQ Ribs Homemade Caramel Pudding Baked/Grilled Chicken
Denver Style Lentil Green Chile Recipe by Spicy George Foreman
Cooking Instructions 30 minutes 1 In a small pot to the side, simmer the lentils in salted water for 10 minutes while the rest of the stew is cooking in the wok. Depending on how thick you like your stew, add more or less water. I like not too much water. 2 In a wok or big pot, sautee the onion, jalapeño, and garlic for 3-5 minutes 3 Add the green chile and can of tomatoes and sautee another 3-5 minutes 4 Add the can of beans and lentils. Don't drain the beans or lentils as it gives a good thick texture and rich flavor. 5 Add the seasonings and simmer 10 minutes. 1 In a small pot to the side, simmer the lentils in salted water for 10 minutes while the rest of the stew is cooking in the wok. Depending on how thick you like your stew, add more or less water. I like not too much water. 1 In a small pot to the side, simmer the lentils in salted water for 10 minutes while the rest of the stew is cooking in the wok. Depending on how thick you like your stew, add more or less water. I like not too much water. 2 In a wok or big pot, sautee the onion, jalapeño, and garlic for 3-5 minutes 2 In a wok or big pot, sautee the onion, jalapeño, and garlic for 3-5 minutes 3 Add the green chile and can of tomatoes and sautee another 3-5 minutes 3 Add the green chile and can of tomatoes and sautee another 3-5 minutes 4 Add the can of beans and lentils. Don't drain the beans or lentils as it gives a good thick texture and rich flavor. 4 Add the can of beans and lentils. Don't drain the beans or lentils as it gives a good thick texture and rich flavor. 5 Add the seasonings and simmer 10 minutes. 5 Add the seasonings and simmer 10 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 John Wayne casserole Jjajangmyeon 짜장면 (Black Bean Noodles) Crockpot Smothered Turkey Wings French Onion Pasta With Ground Filet Quesillo John Wayne casserole Jjajangmyeon 짜장면 (Black Bean Noodles) Crockpot Smothered Turkey Wings French Onion Pasta With Ground Filet Quesillo Crunchy parmesan - crushed chicken with asparagus and lemon fettuccine Igado Boil Bokchoy Steam Okra Egg Steam Milk Lard Breads Jjajangmyeon 짜장면 (Black Bean Noodles) Kollu chutney Zanzannit Maharashtrian Kulith Usali Soya Rice (सोया राइस) Crunchy parmesan - crushed chicken with asparagus and lemon fettuccine Igado Boil Bokchoy Steam Okra Egg Steam Milk Lard Breads Jjajangmyeon 짜장면 (Black Bean Noodles) Kollu chutney Zanzannit Maharashtrian Kulith Usali Soya Rice (सोया राइस)
Green Chicken Enchiladas Recipe by Alejandra
Cooking Instructions 40 minutes 1 Boil the chicken breasts with 2 cloves of garlic and half an onion for 30 minutes over high heat. Once cooked, shred the chicken. 2 Boil the tomatillos and green chiles for at least 5 minutes over high heat. 3 Once cooked, blend the tomatillos and chiles with 3 cloves of garlic, the remaining half onion, and the 2 sprigs of cilantro. 4 Heat oil in a skillet. Once hot, add the sauce and let it simmer for 10 minutes. 5 Heat oil in another skillet for the tortillas (do not fry the tortillas until crispy). Once the tortillas are warmed, fill them with the shredded chicken. Serve topped with the green sauce, sour cream, cheese, and onion. 1 Boil the chicken breasts with 2 cloves of garlic and half an onion for 30 minutes over high heat. Once cooked, shred the chicken. 1 Boil the chicken breasts with 2 cloves of garlic and half an onion for 30 minutes over high heat. Once cooked, shred the chicken. 2 Boil the tomatillos and green chiles for at least 5 minutes over high heat. 2 Boil the tomatillos and green chiles for at least 5 minutes over high heat. 3 Once cooked, blend the tomatillos and chiles with 3 cloves of garlic, the remaining half onion, and the 2 sprigs of cilantro. 3 Once cooked, blend the tomatillos and chiles with 3 cloves of garlic, the remaining half onion, and the 2 sprigs of cilantro. 4 Heat oil in a skillet. Once hot, add the sauce and let it simmer for 10 minutes. 4 Heat oil in a skillet. Once hot, add the sauce and let it simmer for 10 minutes. 5 Heat oil in another skillet for the tortillas (do not fry the tortillas until crispy). Once the tortillas are warmed, fill them with the shredded chicken. Serve topped with the green sauce, sour cream, cheese, and onion. 5 Heat oil in another skillet for the tortillas (do not fry the tortillas until crispy). Once the tortillas are warmed, fill them with the shredded chicken. Serve topped with the green sauce, sour cream, cheese, and onion. 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 Cherry Cheesecake Crumble Apple cinnamon French toast casseroles Mango banana nice cream 🍌🥭 My Version of Sushi Fish cakes with remoulade Cherry Cheesecake Crumble Apple cinnamon French toast casseroles Mango banana nice cream 🍌🥭 My Version of Sushi Fish cakes with remoulade Peanut Sauce Chicken brine Pork and beef meatballs Mango Phirni Pork chop Mango Milk Shake Chocolate layered cake Masala Millet Paratha Plain baked potato 🥔 Apple cinnamon French toast casseroles Peanut Sauce Chicken brine Pork and beef meatballs Mango Phirni Pork chop Mango Milk Shake Chocolate layered cake Masala Millet Paratha Plain baked potato 🥔 Apple cinnamon French toast casseroles