ademchaoua/GeneralTextCorpus huggingface dataset:
Dan Malele Recipe by Bint Ahmad
Cooking Instructions 25-30minutes 1 Wash tsakin masara thoroughly to remove dirt and stir. Put your pot on fire and add water to boil.. 2 Add salt and maggi into the boil water,add your washed tsakin masara into the boiled water and mix for some minute and leave for 10 minutes to down. 3 Washed and dice your,tomatoes,onion and cucumber into small sizes. 4 Fry your red oil (Manja) with a little amount of onion. 5 Pour your cooked tsakin masara(Dan malele)in a plate,add red oil,chilli,onion,cucumber,tomatoes and maggi.Serve with cold drinks.....#Yummy 1 Wash tsakin masara thoroughly to remove dirt and stir. Put your pot on fire and add water to boil.. 1 Wash tsakin masara thoroughly to remove dirt and stir. Put your pot on fire and add water to boil.. 2 Add salt and maggi into the boil water,add your washed tsakin masara into the boiled water and mix for some minute and leave for 10 minutes to down. 2 Add salt and maggi into the boil water,add your washed tsakin masara into the boiled water and mix for some minute and leave for 10 minutes to down. 3 Washed and dice your,tomatoes,onion and cucumber into small sizes. 3 Washed and dice your,tomatoes,onion and cucumber into small sizes. 4 Fry your red oil (Manja) with a little amount of onion. 4 Fry your red oil (Manja) with a little amount of onion. 5 Pour your cooked tsakin masara(Dan malele)in a plate,add red oil,chilli,onion,cucumber,tomatoes and maggi.Serve with cold drinks.....#Yummy 5 Pour your cooked tsakin masara(Dan malele)in a plate,add red oil,chilli,onion,cucumber,tomatoes and maggi.Serve with cold drinks.....#Yummy 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 Home made enchilada sauce Vietnamese Rice Paper Rolls (Fresh Spring Rolls) Potato and corn chowder Chicken drum in soy sauce and oyster sauce Veg biryani Home made enchilada sauce Vietnamese Rice Paper Rolls (Fresh Spring Rolls) Potato and corn chowder Chicken drum in soy sauce and oyster sauce Veg biryani Chicken stew Veg biryani Instant Ragi Dosa / Finger Millet Crepe Minji stew Tomato Omelette Easy lazy one pot beef with pasta#4wkschallenge Kaju Katli Vanilla Cupcakes Freika Baked sweet potato chips Chicken stew Veg biryani Instant Ragi Dosa / Finger Millet Crepe Minji stew Tomato Omelette Easy lazy one pot beef with pasta#4wkschallenge Kaju Katli Vanilla Cupcakes Freika Baked sweet potato chips
Spam Omelette With Fresh Herbs Recipe by PrincessBautista
Cooking Instructions 1 Heat a large frying pan under medium to low fire and pour a small amount of Canola oil. Toss minced garlic, onions and tomatoes in the pan. Simmer, do not burn garlic. 2 Haul and pour over beaten eggs. Add strips of Spam and season with salt and Ajinomoto. 3 Pour in the pan to cook. Top it with grated cheese and season with white ground pepper,fresh thyme or italian. 4 Flip when cooked and put a slice of butter on top. 5 Do the same on the other side when cooked. Serve while hot. 1 Heat a large frying pan under medium to low fire and pour a small amount of Canola oil. Toss minced garlic, onions and tomatoes in the pan. Simmer, do not burn garlic. 1 Heat a large frying pan under medium to low fire and pour a small amount of Canola oil. Toss minced garlic, onions and tomatoes in the pan. Simmer, do not burn garlic. 2 Haul and pour over beaten eggs. Add strips of Spam and season with salt and Ajinomoto. 2 Haul and pour over beaten eggs. Add strips of Spam and season with salt and Ajinomoto. 3 Pour in the pan to cook. Top it with grated cheese and season with white ground pepper,fresh thyme or italian. 3 Pour in the pan to cook. Top it with grated cheese and season with white ground pepper,fresh thyme or italian. 4 Flip when cooked and put a slice of butter on top. 4 Flip when cooked and put a slice of butter on top. 5 Do the same on the other side when cooked. Serve while hot. 5 Do the same on the other side when cooked. Serve while hot. 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 buffalo cauliflower AMIEs Mozzarella & Parmesan Fritters Indian Fry Bread Oven Roasted Broccoli Rice Pudding With Leftover Rice buffalo cauliflower AMIEs Mozzarella & Parmesan Fritters Indian Fry Bread Oven Roasted Broccoli Rice Pudding With Leftover Rice lasagna Easy Mashed Potato Salad Butter Pecan Loaf mixed berry lemonade Rotini Salad Mutta Surka mojara frita khaman dhokla Special Pork Sinigang cinnamon fries lasagna Easy Mashed Potato Salad Butter Pecan Loaf mixed berry lemonade Rotini Salad Mutta Surka mojara frita khaman dhokla Special Pork Sinigang cinnamon fries
Shrimp Cocktail! Recipe by Louise
Cooking Instructions 10 mins 1 In a large mixing bowl, combine lettuce, tomato, cucumber, cilantro and shrimp. Squeeze the lime over ingredients and add the olive oil, mixing thoroughly. 2 Fold in avocado chunks carefully as to keep them in tact 3 In separate bowl, mix the mayo, ketchup and paprika until a light pink sauce. 4 Fill serving bowl halfway with salad mixture, then drizzle a tbsp of sauce over. Continue to fill the bowl with salad, drizzle a further 1-2 tbsp sauce ontop. Then sprinkle green /spring onion ontop to garnish. 1 In a large mixing bowl, combine lettuce, tomato, cucumber, cilantro and shrimp. Squeeze the lime over ingredients and add the olive oil, mixing thoroughly. 1 In a large mixing bowl, combine lettuce, tomato, cucumber, cilantro and shrimp. Squeeze the lime over ingredients and add the olive oil, mixing thoroughly. 2 Fold in avocado chunks carefully as to keep them in tact 2 Fold in avocado chunks carefully as to keep them in tact 3 In separate bowl, mix the mayo, ketchup and paprika until a light pink sauce. 3 In separate bowl, mix the mayo, ketchup and paprika until a light pink sauce. 4 Fill serving bowl halfway with salad mixture, then drizzle a tbsp of sauce over. Continue to fill the bowl with salad, drizzle a further 1-2 tbsp sauce ontop. Then sprinkle green /spring onion ontop to garnish. 4 Fill serving bowl halfway with salad mixture, then drizzle a tbsp of sauce over. Continue to fill the bowl with salad, drizzle a further 1-2 tbsp sauce ontop. Then sprinkle green /spring onion ontop to garnish. 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 Bang bang boom!!! Shrimp Peanut butter fudge thumbprints Lemon icebox cake Frozen peanut butter cups Caramel slice Bang bang boom!!! Shrimp Peanut butter fudge thumbprints Lemon icebox cake Frozen peanut butter cups Caramel slice Weezy's incredible pork pot stickers! Carrot & Apple Liquid Gold Pepper Steak Ham, mushroom & cheese quiche Cold Potato salad Ali's messy but delish omelette Chu Jelly Kanya's Drunken Spaghetti Pizza With Capers Crepes with Sweet Potato and Chicken Curry Weezy's incredible pork pot stickers! Carrot & Apple Liquid Gold Pepper Steak Ham, mushroom & cheese quiche Cold Potato salad Ali's messy but delish omelette Chu Jelly Kanya's Drunken Spaghetti Pizza With Capers Crepes with Sweet Potato and Chicken Curry
Pixian Zucchini Pepper Omelet Recipe by Jim Kennedy
Cooking Instructions 1 Saute onion until soft. 2 Clear a space in the frying pan, saute garlic for 30 seconds to almost brown. Stir to combine. Remove from heat. Reserve. 3 Saute zucchini and red pepper until soft. Add onion and garlic back in. Cook for 1 minute to combine flavors. Remove to medium mixing bowl. 4 Wipe pan clean. Return to medium heat. 5 Whisk eggs together. 6 Pour into saute pan, let cook until edges are brown. 7 Add vegetable mixture to cover 1/2 of the surface. Fold omelet over. 8 Slide onto serving plate. Top with Pixian paste. 1 Saute onion until soft. 1 Saute onion until soft. 2 Clear a space in the frying pan, saute garlic for 30 seconds to almost brown. Stir to combine. Remove from heat. Reserve. 2 Clear a space in the frying pan, saute garlic for 30 seconds to almost brown. Stir to combine. Remove from heat. Reserve. 3 Saute zucchini and red pepper until soft. Add onion and garlic back in. Cook for 1 minute to combine flavors. Remove to medium mixing bowl. 3 Saute zucchini and red pepper until soft. Add onion and garlic back in. Cook for 1 minute to combine flavors. Remove to medium mixing bowl. 4 Wipe pan clean. Return to medium heat. 4 Wipe pan clean. Return to medium heat. 5 Whisk eggs together. 5 Whisk eggs together. 6 Pour into saute pan, let cook until edges are brown. 6 Pour into saute pan, let cook until edges are brown. 7 Add vegetable mixture to cover 1/2 of the surface. Fold omelet over. 7 Add vegetable mixture to cover 1/2 of the surface. Fold omelet over. 8 Slide onto serving plate. Top with Pixian paste. 8 Slide onto serving plate. Top with Pixian paste. 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 Spicy garlic potato wedges Texas Cowboy Cookies Spaghetti & Meat Sauce Flaming Hot taco crunch wrap Chicken Francese with Mushrooms and Capers Spicy garlic potato wedges Texas Cowboy Cookies Spaghetti & Meat Sauce Flaming Hot taco crunch wrap Chicken Francese with Mushrooms and Capers Galawati Chicken masala (dhaba style) Home Garden Gazpacho Russian Salad Spicy egg fry Dahi boondi Grandma Pizza Vegan smoothie Spinch potato roll Beef Tikka boti Lentil soup Galawati Chicken masala (dhaba style) Home Garden Gazpacho Russian Salad Spicy egg fry Dahi boondi Grandma Pizza Vegan smoothie Spinch potato roll Beef Tikka boti Lentil soup
Mango Glazed Chicken Tacos Recipe by hands.matt
Cooking Instructions 1 In a small bowl, combine chicken, chutney, soy sauce, and ginger. Let marinate in refrigerator for 1-2 hours. 2 In a medium skillet over medium-high heat, add oil. When heated, add chicken mixture and stir fry for 6-8 minutes or until cooked through. 3 When chicken is cooked, assemble tacos with chicken on the bottom, followed by lettuce, carrots, and avocado. 1 In a small bowl, combine chicken, chutney, soy sauce, and ginger. Let marinate in refrigerator for 1-2 hours. 1 In a small bowl, combine chicken, chutney, soy sauce, and ginger. Let marinate in refrigerator for 1-2 hours. 2 In a medium skillet over medium-high heat, add oil. When heated, add chicken mixture and stir fry for 6-8 minutes or until cooked through. 2 In a medium skillet over medium-high heat, add oil. When heated, add chicken mixture and stir fry for 6-8 minutes or until cooked through. 3 When chicken is cooked, assemble tacos with chicken on the bottom, followed by lettuce, carrots, and avocado. 3 When chicken is cooked, assemble tacos with chicken on the bottom, followed by lettuce, carrots, and avocado. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry Refrigerator CAKE Chocolate Banana Peanut Butter Bites Heart Attack On A Plate Jello Cool Whip Pie Mini Gorgonzola Popovers Strawberry Refrigerator CAKE Chocolate Banana Peanut Butter Bites Heart Attack On A Plate Jello Cool Whip Pie Mini Gorgonzola Popovers Candied Carrots Meatloaf Yummy Cinnamon Rolls With Sugar Glaze Steamed Mussels Creamy Ceaser Dressing Avocado Dip Sweet Potato or Regular Fries - your choice!!! Capsicum omelette Mini Gorgonzola Popovers Heart Attack On A Plate Candied Carrots Meatloaf Yummy Cinnamon Rolls With Sugar Glaze Steamed Mussels Creamy Ceaser Dressing Avocado Dip Sweet Potato or Regular Fries - your choice!!! Capsicum omelette Mini Gorgonzola Popovers Heart Attack On A Plate
Steamed Mussels Recipe by RinniBee
Zesty Steamed Mussels Zesty Steamed Mussels For the longest time, I thought I didn't like mussels. They always seemed to be a bit gritty, rubbery, and weirdly flavoured. That all changed when I went to Spain for my first time and tried fresh mussels on paella where I learned that properly cooked, mussels were tender, juicy, and incredibly flavourful. When preparing mussels, do NOT use frozen mussels. For the best result, they must be fresh and alive. It's very important to make sure that all the mussels you use are live when they go into the pot. The way to tell is they must be tightly closed. If they are not, give them a few firm taps on the counter top. If they close up, they are alive and useable. If they remain open, the mussel is dead and must be discarded. If you can, use farmed mussels. I get mine from PEI. They are sustainable and bred on ropes so you won't have any issue with having to purge sand out of them. All you need to do is de-beard them. The method for doing so can be found in many instructional YouTube videos and it's quite simple. ryandvy
Mo's Mushrooms Recipe by moria
Cooking Instructions 1 Grind croutons, whisk eggs n milk, add croutons to flour 2 Wipe mushrooms with dry clean towel and quarter 3 Soak mushrooms in milk n egg for like 3-5 mins then dredge in flour n crouton mix 4 Spread mushrooms out on grated pan n put into the freezer for atleast ten mins 5 Deep fry in canola oil at 325-350 degrees for like a minute or two i use a metal slotted spoon to turn them n transfer to metal colander 6 Mix 3 heaping tablespoons of mayo, the horseradish n ton of paprika 7 Refridgerate dipping sauce until done frying yummies 8 Drain n salt mushroom yummies in colander n sprinkle with sea salt if yu like 9 1 Grind croutons, whisk eggs n milk, add croutons to flour 1 Grind croutons, whisk eggs n milk, add croutons to flour 2 Wipe mushrooms with dry clean towel and quarter 2 Wipe mushrooms with dry clean towel and quarter 3 Soak mushrooms in milk n egg for like 3-5 mins then dredge in flour n crouton mix 3 Soak mushrooms in milk n egg for like 3-5 mins then dredge in flour n crouton mix 4 Spread mushrooms out on grated pan n put into the freezer for atleast ten mins 4 Spread mushrooms out on grated pan n put into the freezer for atleast ten mins 5 Deep fry in canola oil at 325-350 degrees for like a minute or two i use a metal slotted spoon to turn them n transfer to metal colander 5 Deep fry in canola oil at 325-350 degrees for like a minute or two i use a metal slotted spoon to turn them n transfer to metal colander 6 Mix 3 heaping tablespoons of mayo, the horseradish n ton of paprika 6 Mix 3 heaping tablespoons of mayo, the horseradish n ton of paprika 7 Refridgerate dipping sauce until done frying yummies 7 Refridgerate dipping sauce until done frying yummies 8 Drain n salt mushroom yummies in colander n sprinkle with sea salt if yu like 8 Drain n salt mushroom yummies in colander n sprinkle with sea salt if yu like 9 9 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry Refrigerator CAKE Mango Glazed Chicken Tacos Chocolate Banana Peanut Butter Bites Heart Attack On A Plate Jello Cool Whip Pie Strawberry Refrigerator CAKE Mango Glazed Chicken Tacos Chocolate Banana Peanut Butter Bites Heart Attack On A Plate Jello Cool Whip Pie Capsicum omelette Mini Gorgonzola Popovers Heart Attack On A Plate Refreshing Cucumber and Cream Cheese Sandwiches Guacamole Strawberry Refrigerator CAKE Lemon coconut flounder😋 Sticky pork chops Eggplant Fry Savory Stuffed Tomatoes Capsicum omelette Mini Gorgonzola Popovers Heart Attack On A Plate Refreshing Cucumber and Cream Cheese Sandwiches Guacamole Strawberry Refrigerator CAKE Lemon coconut flounder😋 Sticky pork chops Eggplant Fry Savory Stuffed Tomatoes
Mini Gorgonzola Popovers Recipe by NCCook
Cooking Instructions 25 mins 1 Preheat oven to 450°F 2 Whisk milk, egg, parsley and butter in measuring cup. 3 In bowl combine flour and pepper. 4 Whisk wet ingredients into dry. 5 Spray mini muffin tin with nonstick spray. Add 2 Tbsp of mix into each cup. 6 Add 1/2 tsp cheese in center of each filled cup. If you love Gorgonzola as I do go ahead and add a tsp per cup! 7 Bake at 450° for 10 minutes. Reduce oven temp to 350°F and bake an additional 8 minutes. DO NOT open oven door while baking! 8 Serve immediately! 9 These can be rewarmed in 350° oven for 8-10 minutes. 1 Preheat oven to 450°F 1 Preheat oven to 450°F 2 Whisk milk, egg, parsley and butter in measuring cup. 2 Whisk milk, egg, parsley and butter in measuring cup. 3 In bowl combine flour and pepper. 3 In bowl combine flour and pepper. 4 Whisk wet ingredients into dry. 4 Whisk wet ingredients into dry. 5 Spray mini muffin tin with nonstick spray. Add 2 Tbsp of mix into each cup. 5 Spray mini muffin tin with nonstick spray. Add 2 Tbsp of mix into each cup. 6 Add 1/2 tsp cheese in center of each filled cup. If you love Gorgonzola as I do go ahead and add a tsp per cup! 6 Add 1/2 tsp cheese in center of each filled cup. If you love Gorgonzola as I do go ahead and add a tsp per cup! 7 Bake at 450° for 10 minutes. Reduce oven temp to 350°F and bake an additional 8 minutes. DO NOT open oven door while baking! 7 Bake at 450° for 10 minutes. Reduce oven temp to 350°F and bake an additional 8 minutes. DO NOT open oven door while baking! 8 Serve immediately! 8 Serve immediately! 9 These can be rewarmed in 350° oven for 8-10 minutes. 9 These can be rewarmed in 350° oven for 8-10 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 Strawberry Refrigerator CAKE Mango Glazed Chicken Tacos Chocolate Banana Peanut Butter Bites Heart Attack On A Plate Jello Cool Whip Pie Strawberry Refrigerator CAKE Mango Glazed Chicken Tacos Chocolate Banana Peanut Butter Bites Heart Attack On A Plate Jello Cool Whip Pie Creamy Ceaser Dressing Mango Glazed Chicken Tacos Avocado Dip Sweet Potato or Regular Fries - your choice!!! Capsicum omelette Heart Attack On A Plate Refreshing Cucumber and Cream Cheese Sandwiches Guacamole Mo's mushrooms Strawberry Refrigerator CAKE Creamy Ceaser Dressing Mango Glazed Chicken Tacos Avocado Dip Sweet Potato or Regular Fries - your choice!!! Capsicum omelette Heart Attack On A Plate Refreshing Cucumber and Cream Cheese Sandwiches Guacamole Mo's mushrooms Strawberry Refrigerator CAKE
Goulash Recipe by Mike Berro
Cooking Instructions 2 - 3 hours 1 Brown ground beef, drain and reserve 2 In 2 Tbs olive oil sautee red pepper flakes, chopped peppers first then onion until soft 3 Add all tomatoes and paste, beef broth, Worcestershire, garlic and other spice to vegetables and simmer until chopped tomatoes soften (about 1 hour) 4 While boiling macaroni add beef to tomato mixture and simmer 5 When mac is cooked, add to rest stir and let sit 30 minutes before eating 6 Garnish with shredded cheese 1 Brown ground beef, drain and reserve 1 Brown ground beef, drain and reserve 2 In 2 Tbs olive oil sautee red pepper flakes, chopped peppers first then onion until soft 2 In 2 Tbs olive oil sautee red pepper flakes, chopped peppers first then onion until soft 3 Add all tomatoes and paste, beef broth, Worcestershire, garlic and other spice to vegetables and simmer until chopped tomatoes soften (about 1 hour) 3 Add all tomatoes and paste, beef broth, Worcestershire, garlic and other spice to vegetables and simmer until chopped tomatoes soften (about 1 hour) 4 While boiling macaroni add beef to tomato mixture and simmer 4 While boiling macaroni add beef to tomato mixture and simmer 5 When mac is cooked, add to rest stir and let sit 30 minutes before eating 5 When mac is cooked, add to rest stir and let sit 30 minutes before eating 6 Garnish with shredded cheese 6 Garnish with shredded cheese 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 pot pie Pecan pie Keto ground beef enchiladas Brazilian Brigadeiro Chocolate chip banana loaf bread (moist) Easy Chicken pot pie Pecan pie Keto ground beef enchiladas Brazilian Brigadeiro Chocolate chip banana loaf bread (moist) King Cakes Fruit Salad No-Bake Cookies Mc puff Sweet Buns (چلوکباب) Chelo Kebab Aalo bukhara ki chutney Meat mince patty tikki Lassi Farali Tacos King Cakes Fruit Salad No-Bake Cookies Mc puff Sweet Buns (چلوکباب) Chelo Kebab Aalo bukhara ki chutney Meat mince patty tikki Lassi Farali Tacos