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Ground Beef (Or Turkey) Stuffed Bell Peppers Recipe by Briley Fraga-Brown
Ground Beef (or Turkey) Stuffed Bell Peppers Cooking Instructions 1 Preheat your oven to 350°F. 2 Cut and remove the tops of the bell peppers. Set aside. 3 Place your rice and water into a medium pot, bring to boil. Then reduce heat to low, cover, and cook about 20 minutes. 4 Brown the beef (or turkey) & drain any grease. 5 In a bowl mix together ground meat, rice, SOME tomato sauce, SOME cheese, and the rest of the ingredients. Then spoon mixture into the 4 bell peppers. Pour remaining tomato sauce on top of the stuffed peppers. 6 Let cook in pre-heated oven for 1 hour. Add remaining cheese on top during the last 10 minutes of cooking. 1 Preheat your oven to 350°F. 1 Preheat your oven to 350°F. 2 Cut and remove the tops of the bell peppers. Set aside. 2 Cut and remove the tops of the bell peppers. Set aside. 3 Place your rice and water into a medium pot, bring to boil. Then reduce heat to low, cover, and cook about 20 minutes. 3 Place your rice and water into a medium pot, bring to boil. Then reduce heat to low, cover, and cook about 20 minutes. 4 Brown the beef (or turkey) & drain any grease. 4 Brown the beef (or turkey) & drain any grease. 5 In a bowl mix together ground meat, rice, SOME tomato sauce, SOME cheese, and the rest of the ingredients. Then spoon mixture into the 4 bell peppers. Pour remaining tomato sauce on top of the stuffed peppers. 5 In a bowl mix together ground meat, rice, SOME tomato sauce, SOME cheese, and the rest of the ingredients. Then spoon mixture into the 4 bell peppers. Pour remaining tomato sauce on top of the stuffed peppers. 6 Let cook in pre-heated oven for 1 hour. Add remaining cheese on top during the last 10 minutes of cooking. 6 Let cook in pre-heated oven for 1 hour. Add remaining cheese on top during the last 10 minutes of cooking. 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 Korean Ground Beef Bowl Easy Country Pot Roast Basic mug cake yeast free doughnuts dough Cheesy bacon ranch potatoes Korean Ground Beef Bowl Easy Country Pot Roast Basic mug cake yeast free doughnuts dough Cheesy bacon ranch potatoes Bacon Mushroom Goat Cheese Stuffed Trout Sucre à la crème Mandarin Chicken Spring Rolls King Ranch Chicken Fluff n Nutter Crispy Treats Topped In Dark Chocolate yeast free doughnuts dough Sausage, Peppers, and Onions Pizza Easy cookie cake Pink Cloud Salad Turnip and Radish Salad Bacon Mushroom Goat Cheese Stuffed Trout Sucre à la crème Mandarin Chicken Spring Rolls King Ranch Chicken Fluff n Nutter Crispy Treats Topped In Dark Chocolate yeast free doughnuts dough Sausage, Peppers, and Onions Pizza Easy cookie cake Pink Cloud Salad Turnip and Radish Salad
California Farm Winter Made Red Paprika Spice Recipe by Hobby Horseman
Cooking Instructions 4 hour dry, overnight smoke. 1 Wash, dry, slice sweet peppers lengthwise, remove stem, save pepper seeds. Lay on tray in oven at 170F degrees till brittle. Pulverize pepper skins and seeds in food processor or coffee grinder. 2 Store half the dried paprika powder in spice jar, sprinkle other half on baking tray, smoke in barbecue overnight till oak wood smoke fire has burned out. Taste. If you want more intense smoke flavor, repeat. Store in spice jar. 3 Note: the above recipe is for winter. In summer, we sundry these fresh peppers and process differently. 1 Wash, dry, slice sweet peppers lengthwise, remove stem, save pepper seeds. Lay on tray in oven at 170F degrees till brittle. Pulverize pepper skins and seeds in food processor or coffee grinder. 1 Wash, dry, slice sweet peppers lengthwise, remove stem, save pepper seeds. Lay on tray in oven at 170F degrees till brittle. Pulverize pepper skins and seeds in food processor or coffee grinder. 2 Store half the dried paprika powder in spice jar, sprinkle other half on baking tray, smoke in barbecue overnight till oak wood smoke fire has burned out. Taste. If you want more intense smoke flavor, repeat. Store in spice jar. 2 Store half the dried paprika powder in spice jar, sprinkle other half on baking tray, smoke in barbecue overnight till oak wood smoke fire has burned out. Taste. If you want more intense smoke flavor, repeat. Store in spice jar. 3 Note: the above recipe is for winter. In summer, we sundry these fresh peppers and process differently. 3 Note: the above recipe is for winter. In summer, we sundry these fresh peppers and process differently. 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 Simple Chicken Cordon Bleu Southwestern Rice with Cheese Watermelon ‘Tacos’ Strawberries & Bananas topped with chocolate syrup Jicama and Cantaloupe Salad Simple Chicken Cordon Bleu Southwestern Rice with Cheese Watermelon ‘Tacos’ Strawberries & Bananas topped with chocolate syrup Jicama and Cantaloupe Salad Palak Patta Chaat Suya Noodles Potato spring onion papad roll Gajar Halwa Chicken Tikka Masala with Naan bread Indian pepper chicken Murgh Badami Korma Quick Paneer Butter Masala Cheesy Rice Balls Using Leftover Rice: Simple Chicken Cordon Bleu Palak Patta Chaat Suya Noodles Potato spring onion papad roll Gajar Halwa Chicken Tikka Masala with Naan bread Indian pepper chicken Murgh Badami Korma Quick Paneer Butter Masala Cheesy Rice Balls Using Leftover Rice: Simple Chicken Cordon Bleu
Eggs And Pepper Stir Fry Recipe by Dandanyummyfood
Cooking Instructions 10 -12 minutes 1 Tear the organic mini peppers by hand into bite-sized pieces. Chop the scallions into 1-inch pieces and mince the garlic. Set aside. 2 Beat the eggs and scramble them in a cast iron skillet over medium heat with the cooking oil and all of the butter until they form large pieces. Remove and set aside. 3 In the same skillet, cook the garlic and scallions for 15-20 seconds until fragrant, then add the peppers and cook for another 30 seconds. 4 Add salt, black pepper, soy sauce, and oyster sauce. Return the scrambled eggs to the skillet and stir everything together for about 1 minute until well coated. 5 Serve with rice and enjoy! 1 Tear the organic mini peppers by hand into bite-sized pieces. Chop the scallions into 1-inch pieces and mince the garlic. Set aside. 1 Tear the organic mini peppers by hand into bite-sized pieces. Chop the scallions into 1-inch pieces and mince the garlic. Set aside. 2 Beat the eggs and scramble them in a cast iron skillet over medium heat with the cooking oil and all of the butter until they form large pieces. Remove and set aside. 2 Beat the eggs and scramble them in a cast iron skillet over medium heat with the cooking oil and all of the butter until they form large pieces. Remove and set aside. 3 In the same skillet, cook the garlic and scallions for 15-20 seconds until fragrant, then add the peppers and cook for another 30 seconds. 3 In the same skillet, cook the garlic and scallions for 15-20 seconds until fragrant, then add the peppers and cook for another 30 seconds. 4 Add salt, black pepper, soy sauce, and oyster sauce. Return the scrambled eggs to the skillet and stir everything together for about 1 minute until well coated. 4 Add salt, black pepper, soy sauce, and oyster sauce. Return the scrambled eggs to the skillet and stir everything together for about 1 minute until well coated. 5 Serve with rice and enjoy! 5 Serve with rice 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 Crockpot Taco Hashbrown Casserole Easy Mexican Rice Asian-Style Cucumber Salad Chinese Noodle Soup Korean spinach side dish (시금치무침) Crockpot Taco Hashbrown Casserole Easy Mexican Rice Asian-Style Cucumber Salad Chinese Noodle Soup Korean spinach side dish (시금치무침) Fried Rice with Leftover Lamb Skewers Asian-Style Carrot Salad Chikoo Halwa Chinese Noodle Soup Pineapple Shrimp Fried Rice Fried Chives Pockets Oreo Mochi Pan-Fried Bao Zi Creamy Mixed Nuts Mochi Chinese Long Bean Stir Fry Fried Rice with Leftover Lamb Skewers Asian-Style Carrot Salad Chikoo Halwa Chinese Noodle Soup Pineapple Shrimp Fried Rice Fried Chives Pockets Oreo Mochi Pan-Fried Bao Zi Creamy Mixed Nuts Mochi Chinese Long Bean Stir Fry
Stuffed Bell Peppers (Vegetarian) Recipe by Lina Bond
Cooking Instructions 1 Cook the rice slightly undercooked. 2 Peel and shred the carrots. Fry it on medium high heat. 3 Cut the top open of 5 or 6 bell peppers (how many fits in your big pot standing with top up). Chop the tops of the bell peppers. It will go into stuffing. 4 Add chopped bell peppers to the carrots to fry. Meanwhile cut tomatoes. Add tomatoes to the pan. 5 Add meatless ground and spices. Add some tomato juice if it’s dry. 6 Add cooked rice. The stuffing is ready. 7 Stuff the bell peppers with the filling. 8 Fill the pot with Tomato juice to the peppers top level. Cover and Cook for 30 mins. 1 Cook the rice slightly undercooked. 1 Cook the rice slightly undercooked. 2 Peel and shred the carrots. Fry it on medium high heat. 2 Peel and shred the carrots. Fry it on medium high heat. 3 Cut the top open of 5 or 6 bell peppers (how many fits in your big pot standing with top up). Chop the tops of the bell peppers. It will go into stuffing. 3 Cut the top open of 5 or 6 bell peppers (how many fits in your big pot standing with top up). Chop the tops of the bell peppers. It will go into stuffing. 4 Add chopped bell peppers to the carrots to fry. Meanwhile cut tomatoes. Add tomatoes to the pan. 4 Add chopped bell peppers to the carrots to fry. Meanwhile cut tomatoes. Add tomatoes to the pan. 5 Add meatless ground and spices. Add some tomato juice if it’s dry. 5 Add meatless ground and spices. Add some tomato juice if it’s dry. 6 Add cooked rice. The stuffing is ready. 6 Add cooked rice. The stuffing is ready. 7 Stuff the bell peppers with the filling. 7 Stuff the bell peppers with the filling. 8 Fill the pot with Tomato juice to the peppers top level. Cover and Cook for 30 mins. 8 Fill the pot with Tomato juice to the peppers top level. Cover and Cook for 30 mins. 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 Uncle Jesse's Pozole Spiced Lamb Curry Harmony with Chana Dal Devilsnew Chicken n' Dumplings Lemon sugar cookies Brownie cookies Uncle Jesse's Pozole Spiced Lamb Curry Harmony with Chana Dal Devilsnew Chicken n' Dumplings Lemon sugar cookies Brownie cookies Gluhwein Methipak Chocolate Christmas Tree Uncle Jesse's Pozole Broad beans Subji Eggless whole wheat jaggery plum cake Lemon Meringue Pie Sea Foam Nut Kisses Leftover Potato (Masala Aloo) Christmas Rocks Cookies Gluhwein Methipak Chocolate Christmas Tree Uncle Jesse's Pozole Broad beans Subji Eggless whole wheat jaggery plum cake Lemon Meringue Pie Sea Foam Nut Kisses Leftover Potato (Masala Aloo) Christmas Rocks Cookies
Garlicky Cabbage With Capsicum And Juicy Ginger Pork Loin Recipe by Gem
Cooking Instructions 1 In a non-stick pan. Add avocado oil and pink salt, then bring to a high temperature. Add minced garlic and fry till fragrant and slightly brown. 2 Add cabbage and capsicum. Toss and mix with the minced garlic. Cook for about 5-8 minutes till volume reduces stirring often. 3 Add in water and shoyu. Cover, lower the heat to a simmer and cook till desired softness. 4 Marinate the pork with seasonings for about 30 minutes. I also made fork marks into the pork for the marinade to penetrate through easily. 5 Drain off marinade. Cook in the same non-stick pan for about 2-3 minutes per side. Done! 1 In a non-stick pan. Add avocado oil and pink salt, then bring to a high temperature. Add minced garlic and fry till fragrant and slightly brown. 1 In a non-stick pan. Add avocado oil and pink salt, then bring to a high temperature. Add minced garlic and fry till fragrant and slightly brown. 2 Add cabbage and capsicum. Toss and mix with the minced garlic. Cook for about 5-8 minutes till volume reduces stirring often. 2 Add cabbage and capsicum. Toss and mix with the minced garlic. Cook for about 5-8 minutes till volume reduces stirring often. 3 Add in water and shoyu. Cover, lower the heat to a simmer and cook till desired softness. 3 Add in water and shoyu. Cover, lower the heat to a simmer and cook till desired softness. 4 Marinate the pork with seasonings for about 30 minutes. I also made fork marks into the pork for the marinade to penetrate through easily. 4 Marinate the pork with seasonings for about 30 minutes. I also made fork marks into the pork for the marinade to penetrate through easily. 5 Drain off marinade. Cook in the same non-stick pan for about 2-3 minutes per side. Done! 5 Drain off marinade. Cook in the same non-stick pan for about 2-3 minutes per side. Done! 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 Big Batch Meatloaf Ube Pancakes Tzatziki Sauce (Dip) 🥒 Creamy Potato leek soup Chicken Ranch Chaffles Big Batch Meatloaf Ube Pancakes Tzatziki Sauce (Dip) 🥒 Creamy Potato leek soup Chicken Ranch Chaffles Sabudana Vada in Appe Pan Chayote or Chow Chow Fritters Cilbir Cheese paneer gotala Dragon Fruit Milkshake Fried Yam Finger Chips Chayote (Chow Chow) Fry Tortiglioni in Spicy Roasted Red Pepper Hummus 🍅🌶🍜🥬 Mexican Bhel -- Indo-Mex roadside snack 🍅🌶🍜🥬 Live Counter Yellow banana chips / wafers Sabudana Vada in Appe Pan Chayote or Chow Chow Fritters Cilbir Cheese paneer gotala Dragon Fruit Milkshake Fried Yam Finger Chips Chayote (Chow Chow) Fry Tortiglioni in Spicy Roasted Red Pepper Hummus 🍅🌶🍜🥬 Mexican Bhel -- Indo-Mex roadside snack 🍅🌶🍜🥬 Live Counter Yellow banana chips / wafers
Best Fried Pickles And Mushrooms 🍄 Recipe by Chef Nena
Cooking Instructions 1 Heat oil to 350. Mix 1 cup flour and the 1/2 cup milk to make a wet batter in one bowl. Fish fry or cornmeal in a separate bowl, and in another bowl put the 2 cups and the seasonings and in a fourth bowl beat the eggs. 2 Start by dipping in flour then the eggs, then in the flour milk wet batter then toss in the fish fry mix or cornmeal. 3 Fry 3 minutes or until crispy. I served mine with homemade buffalo ranch sauce. (Mix 1 cup of ranch and 1/2 cup buffalo sauce) 1 Heat oil to 350. Mix 1 cup flour and the 1/2 cup milk to make a wet batter in one bowl. Fish fry or cornmeal in a separate bowl, and in another bowl put the 2 cups and the seasonings and in a fourth bowl beat the eggs. 1 Heat oil to 350. Mix 1 cup flour and the 1/2 cup milk to make a wet batter in one bowl. Fish fry or cornmeal in a separate bowl, and in another bowl put the 2 cups and the seasonings and in a fourth bowl beat the eggs. 2 Start by dipping in flour then the eggs, then in the flour milk wet batter then toss in the fish fry mix or cornmeal. 2 Start by dipping in flour then the eggs, then in the flour milk wet batter then toss in the fish fry mix or cornmeal. 3 Fry 3 minutes or until crispy. I served mine with homemade buffalo ranch sauce. (Mix 1 cup of ranch and 1/2 cup buffalo sauce) 3 Fry 3 minutes or until crispy. I served mine with homemade buffalo ranch sauce. (Mix 1 cup of ranch and 1/2 cup buffalo sauce) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Omu rice (Japanese style Rice omelette) Turkish Coffee ☕🍬 Spinach and Shrimp Rice Bake Restaurant style yellow corn tortilla chips Adobong Okra Omu rice (Japanese style Rice omelette) Turkish Coffee ☕🍬 Spinach and Shrimp Rice Bake Restaurant style yellow corn tortilla chips Adobong Okra Ethiopian lentil stew Doughnuts#deep-fried snack Potato Smiley Potato donuts Rain's famous food Suji Ki Burfi Melon Shake Turkish Coffee ☕🍬 Oreo shake Noodles Ethiopian lentil stew Doughnuts#deep-fried snack Potato Smiley Potato donuts Rain's famous food Suji Ki Burfi Melon Shake Turkish Coffee ☕🍬 Oreo shake Noodles
Chicken Grilled Recipe by Mk Mahwish
Cooking Instructions 55 mins 1 First of all prepare marination. In a big bowl add yoghurt, tikka masala, lemon juice and ginger garlic paste. 2 Now wash the chicken and slit the pieces with knife so all marination go inside the meat. 3 One by one spread the marinate onto pieces and leave it for 2hours. 4 Now take a tray, foil it properly and put the chicken pieces on it. Switch on the grill on medium flame. Keep it inside the oven grill. 5 After every 15 mins change the sides of chicken. After 40to50 mins when it's water will dry, off the grill and serve it with capsicum, onion and Cucumber. 1 First of all prepare marination. In a big bowl add yoghurt, tikka masala, lemon juice and ginger garlic paste. 1 First of all prepare marination. In a big bowl add yoghurt, tikka masala, lemon juice and ginger garlic paste. 2 Now wash the chicken and slit the pieces with knife so all marination go inside the meat. 2 Now wash the chicken and slit the pieces with knife so all marination go inside the meat. 3 One by one spread the marinate onto pieces and leave it for 2hours. 3 One by one spread the marinate onto pieces and leave it for 2hours. 4 Now take a tray, foil it properly and put the chicken pieces on it. Switch on the grill on medium flame. Keep it inside the oven grill. 4 Now take a tray, foil it properly and put the chicken pieces on it. Switch on the grill on medium flame. Keep it inside the oven grill. 5 After every 15 mins change the sides of chicken. After 40to50 mins when it's water will dry, off the grill and serve it with capsicum, onion and Cucumber. 5 After every 15 mins change the sides of chicken. After 40to50 mins when it's water will dry, off the grill and serve it with capsicum, onion and Cucumber. 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 Crispy pork belly with chimichurri Crockpot BBQ Chicken Sandwiches Cauliflower in Bèshamel Sauce Heavenly Tomato Salad Candied Brussels sprouts Crispy pork belly with chimichurri Crockpot BBQ Chicken Sandwiches Cauliflower in Bèshamel Sauce Heavenly Tomato Salad Candied Brussels sprouts Candied Brussels sprouts Doodh Patti Moringa salad Casserole Russian Salad In Baked Bread Baskets Strawberry Pineapple Smoothie Omu rice (Japanese style Rice omelette) Sweet & Spicy Cole Slaw Watermelon &white cheese Bheja Katakat Candied Brussels sprouts Doodh Patti Moringa salad Casserole Russian Salad In Baked Bread Baskets Strawberry Pineapple Smoothie Omu rice (Japanese style Rice omelette) Sweet & Spicy Cole Slaw Watermelon &white cheese Bheja Katakat
Casserole Recipe by Destina
Cooking Instructions 1 Mince the chicken breast, throw into a pot and add some water just enough to cover the chicken top. Season with garlic, ginger, chicken bouillon, cayenne pepper and salt. 2 Boil the potatoes in a different pot, then strain water and mash. Blanch the green peas for about 10 minutes. 3 Whisk half portion of tofu together with the mashed potatoes and set in a baking dish. Add the minced chicken in a layered manner. Add the fresh mint leaves and distributed on the chicken layer, add the green peas on this layer. Top with the reserved tofu and bake on a preheated oven at 200 degrees for about 30 minutes. 1 Mince the chicken breast, throw into a pot and add some water just enough to cover the chicken top. Season with garlic, ginger, chicken bouillon, cayenne pepper and salt. 1 Mince the chicken breast, throw into a pot and add some water just enough to cover the chicken top. Season with garlic, ginger, chicken bouillon, cayenne pepper and salt. 2 Boil the potatoes in a different pot, then strain water and mash. Blanch the green peas for about 10 minutes. 2 Boil the potatoes in a different pot, then strain water and mash. Blanch the green peas for about 10 minutes. 3 Whisk half portion of tofu together with the mashed potatoes and set in a baking dish. Add the minced chicken in a layered manner. Add the fresh mint leaves and distributed on the chicken layer, add the green peas on this layer. Top with the reserved tofu and bake on a preheated oven at 200 degrees for about 30 minutes. 3 Whisk half portion of tofu together with the mashed potatoes and set in a baking dish. Add the minced chicken in a layered manner. Add the fresh mint leaves and distributed on the chicken layer, add the green peas on this layer. Top with the reserved tofu and bake on a preheated oven at 200 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 Crispy pork belly with chimichurri Crockpot BBQ Chicken Sandwiches Cauliflower in Bèshamel Sauce Heavenly Tomato Salad Candied Brussels sprouts Crispy pork belly with chimichurri Crockpot BBQ Chicken Sandwiches Cauliflower in Bèshamel Sauce Heavenly Tomato Salad Candied Brussels sprouts Fried tofu with chicken sauce Fish And Chips Candied Brussels sprouts Doodh Patti Moringa salad Russian Salad In Baked Bread Baskets Chicken Grilled Strawberry Pineapple Smoothie Omu rice (Japanese style Rice omelette) Sweet & Spicy Cole Slaw Fried tofu with chicken sauce Fish And Chips Candied Brussels sprouts Doodh Patti Moringa salad Russian Salad In Baked Bread Baskets Chicken Grilled Strawberry Pineapple Smoothie Omu rice (Japanese style Rice omelette) Sweet & Spicy Cole Slaw