ademchaoua/GeneralTextCorpus huggingface dataset:
Honey Butter Rolls Recipe by singleton2511
Honey Butter Rolls Cooking Instructions 45 mins 1 Preheat oven to 400°F. Mix yeast, warm water, oil, and sugar. Let the mixture rest for 10 minutes. 2 After mixture has rested, add half of the flour, egg, and salt. Then combine thoroughly using hands or dough hook. 3 Continue to add in the rest of the flour 1/2 cup at a time until completely combined. 4 Cover the bottom of any shaped baking pan with melted butter liberally. Roll into balls and place into the pan. Make sure they are packed in and touching. Let rest for 15 minutes. 5 Drizzle with honey and bake for 15-20 minutes. Then drizzle with a little more honey and melted butter...enjoy! 1 Preheat oven to 400°F. Mix yeast, warm water, oil, and sugar. Let the mixture rest for 10 minutes. 1 Preheat oven to 400°F. Mix yeast, warm water, oil, and sugar. Let the mixture rest for 10 minutes. 2 After mixture has rested, add half of the flour, egg, and salt. Then combine thoroughly using hands or dough hook. 2 After mixture has rested, add half of the flour, egg, and salt. Then combine thoroughly using hands or dough hook. 3 Continue to add in the rest of the flour 1/2 cup at a time until completely combined. 3 Continue to add in the rest of the flour 1/2 cup at a time until completely combined. 4 Cover the bottom of any shaped baking pan with melted butter liberally. Roll into balls and place into the pan. Make sure they are packed in and touching. Let rest for 15 minutes. 4 Cover the bottom of any shaped baking pan with melted butter liberally. Roll into balls and place into the pan. Make sure they are packed in and touching. Let rest for 15 minutes. 5 Drizzle with honey and bake for 15-20 minutes. Then drizzle with a little more honey and melted butter...enjoy! 5 Drizzle with honey and bake for 15-20 minutes. Then drizzle with a little more honey and melted butter...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 Deep Fried Oreos Creamy Bacon Scalloped Potatoes Pita Bread Baked or fried portobello mushroom fries Easy Peanut Butter-Chocolate Chip Pie Deep Fried Oreos Creamy Bacon Scalloped Potatoes Pita Bread Baked or fried portobello mushroom fries Easy Peanut Butter-Chocolate Chip Pie Easy cheesy pigs in a blanket Pita Bread 5 Minute Healthy Flat Bread (Dukan Diet/21 Day Fix) Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime Easy cheesy peas Pineapple Artichoke & Sausage Risotto Philly pepperoni pizza steak Beer bread Cus cus and veggies Easy Crock pot Potato Soup Easy cheesy pigs in a blanket Pita Bread 5 Minute Healthy Flat Bread (Dukan Diet/21 Day Fix) Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime Easy cheesy peas Pineapple Artichoke & Sausage Risotto Philly pepperoni pizza steak Beer bread Cus cus and veggies Easy Crock pot Potato Soup
Albondigas Recipe by iricarodriguez
Cooking Instructions 1 In bowl, mix ground beef, rice, salt, pepper, cumin, garlic powder and onion powder. 2 Form into golf size balls and place on tray. Once done refrigerate for at least 10 minutes. This will help the meatballs stay intact when cooking. 3 In pot, place chicken broth, carrots, zucchini, and oregano. Bring to boil over high heat. Cook until vegetables are tender. 15-20 minutes. 4 Add meatballs and cook over medium heat for an additional 30-45 minutes. 5 Serve with warmed corn tortillas. 6 1 In bowl, mix ground beef, rice, salt, pepper, cumin, garlic powder and onion powder. 1 In bowl, mix ground beef, rice, salt, pepper, cumin, garlic powder and onion powder. 2 Form into golf size balls and place on tray. Once done refrigerate for at least 10 minutes. This will help the meatballs stay intact when cooking. 2 Form into golf size balls and place on tray. Once done refrigerate for at least 10 minutes. This will help the meatballs stay intact when cooking. 3 In pot, place chicken broth, carrots, zucchini, and oregano. Bring to boil over high heat. Cook until vegetables are tender. 15-20 minutes. 3 In pot, place chicken broth, carrots, zucchini, and oregano. Bring to boil over high heat. Cook until vegetables are tender. 15-20 minutes. 4 Add meatballs and cook over medium heat for an additional 30-45 minutes. 4 Add meatballs and cook over medium heat for an additional 30-45 minutes. 5 Serve with warmed corn tortillas. 5 Serve with warmed corn tortillas. 6 6 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 Deep Fried Oreos Creamy Bacon Scalloped Potatoes Pita Bread Honey Butter Rolls Baked or fried portobello mushroom fries Deep Fried Oreos Creamy Bacon Scalloped Potatoes Pita Bread Honey Butter Rolls Baked or fried portobello mushroom fries Vietnamese Street Tacos Creamy Bacon Scalloped Potatoes Kickin not so chicken pot pie Baked or fried portobello mushroom fries Lemony Viniagrette Spicy butter garlic shrimp Mieang Baa-O / Pomelo Salad Dashi 1 Dashi 2 Ladybirds BBQ or Roast Lettuce Cups Vietnamese Street Tacos Creamy Bacon Scalloped Potatoes Kickin not so chicken pot pie Baked or fried portobello mushroom fries Lemony Viniagrette Spicy butter garlic shrimp Mieang Baa-O / Pomelo Salad Dashi 1 Dashi 2 Ladybirds BBQ or Roast Lettuce Cups
Egg Drop Soup Recipe by SherryRandall: The Leftover Chronicles
Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on December 15, 2020 22:13 Benton, Kentucky I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time. Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me. I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya! Comments (5)
Meat Stuffed Shiitake Mushrooms Recipe by cookpad.japan
Cooking Instructions 1 Rinse the shiitake mushrooms, trim off the stems, and mince the soft stems. Combine the ● ingredients and the minced stems, and mix until sticky. 2 Dredge the shiitake in katakuriko (this is easy if you use a tea strainer), divide the mixture into 6 even portions, then stuff into the shiitake caps. 3 Heat vegetable oil in the frying pan on high heat, place the shiitake with the stuffed caps down, reduce to low heat, cover with a lid, then fry both sides. 4 Remove the lid, add the ★ ingredients, simmer on medium heat while agitating the pan, then when the shiitake become evenly glazed, they're done! 1 Rinse the shiitake mushrooms, trim off the stems, and mince the soft stems. Combine the ● ingredients and the minced stems, and mix until sticky. 1 Rinse the shiitake mushrooms, trim off the stems, and mince the soft stems. Combine the ● ingredients and the minced stems, and mix until sticky. 2 Dredge the shiitake in katakuriko (this is easy if you use a tea strainer), divide the mixture into 6 even portions, then stuff into the shiitake caps. 2 Dredge the shiitake in katakuriko (this is easy if you use a tea strainer), divide the mixture into 6 even portions, then stuff into the shiitake caps. 3 Heat vegetable oil in the frying pan on high heat, place the shiitake with the stuffed caps down, reduce to low heat, cover with a lid, then fry both sides. 3 Heat vegetable oil in the frying pan on high heat, place the shiitake with the stuffed caps down, reduce to low heat, cover with a lid, then fry both sides. 4 Remove the lid, add the ★ ingredients, simmer on medium heat while agitating the pan, then when the shiitake become evenly glazed, they're done! 4 Remove the lid, add the ★ ingredients, simmer on medium heat while agitating the pan, then when the shiitake become evenly glazed, they're 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 Honey Glazed Carrots Cream Cheese Pound Cake Italian Garlic Marinara Sauce Grandma's Sicilian Spaghetti Gravy Cabbage Soup Honey Glazed Carrots Cream Cheese Pound Cake Italian Garlic Marinara Sauce Grandma's Sicilian Spaghetti Gravy Cabbage Soup Teriyaki Chicken Anko paste Kinako Soy Flour Pain d'Epi Upscale Egg Drop Soup with Shiro-Dashi Our Family's Easy Recipe For Pizza To Serve To Guests Power Shake Power Shake Sweet Milk Tea Ring Bread with Black Tea Leaves Garlic Pasta Pizza-Bacon Pain d'Epi & Sausage Pain d'Epi Tea Affogato Teriyaki Chicken Anko paste Kinako Soy Flour Pain d'Epi Upscale Egg Drop Soup with Shiro-Dashi Our Family's Easy Recipe For Pizza To Serve To Guests Power Shake Power Shake Sweet Milk Tea Ring Bread with Black Tea Leaves Garlic Pasta Pizza-Bacon Pain d'Epi & Sausage Pain d'Epi Tea Affogato
Simmered Daikon Radish, Tuna And Fried Tofu Recipe by cookpad.japan
Cooking Instructions 1 This is my preferred brand of canned tuna. It's white meat, so it doesn't have that strong fishy odor. 2 Peel the daikon radish and cut (round slices, half moons, chunks). Place into a pot. Fill the pot with water until just covering the daikon radish (about 400 ml) and turn on the heat. 3 Cut the aburaage and add to the pot. Drain the oil from the canned tuna by pushing down on the open lid to squeeze it out. 4 When the water begins to boil, add the ＊ ingredients and the tuna. Simmer on medium-low heat until the daikon radish becomes tender, and then it's done. 1 This is my preferred brand of canned tuna. It's white meat, so it doesn't have that strong fishy odor. 1 This is my preferred brand of canned tuna. It's white meat, so it doesn't have that strong fishy odor. 2 Peel the daikon radish and cut (round slices, half moons, chunks). Place into a pot. Fill the pot with water until just covering the daikon radish (about 400 ml) and turn on the heat. 2 Peel the daikon radish and cut (round slices, half moons, chunks). Place into a pot. Fill the pot with water until just covering the daikon radish (about 400 ml) and turn on the heat. 3 Cut the aburaage and add to the pot. Drain the oil from the canned tuna by pushing down on the open lid to squeeze it out. 3 Cut the aburaage and add to the pot. Drain the oil from the canned tuna by pushing down on the open lid to squeeze it out. 4 When the water begins to boil, add the ＊ ingredients and the tuna. Simmer on medium-low heat until the daikon radish becomes tender, and then it's done. 4 When the water begins to boil, add the ＊ ingredients and the tuna. Simmer on medium-low heat until the daikon radish becomes tender, and then it's 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 Creamy ranch pork chops Pumpkin bread Spinach pie Mae's Broccoli Rice Casserole Banana Cupcakes with Strawberry Frosting Creamy ranch pork chops Pumpkin bread Spinach pie Mae's Broccoli Rice Casserole Banana Cupcakes with Strawberry Frosting Balsamic pork medalions Okara Tart Base & Soy Milk Quiche Easy Quiche with Soy Milk Tarako Pasta Simmered Pork, Daikon Radish, Konnyaku Noodles, and Atsuage Nostalgic ＊ Omurice Rich Soy Milk & Cheese Risotto Rich Kabocha Cream Pasta Lightly Deep-Fried Tofu Steak Canned Pacific Saury & Tofu with Eggs Balsamic pork medalions Okara Tart Base & Soy Milk Quiche Easy Quiche with Soy Milk Tarako Pasta Simmered Pork, Daikon Radish, Konnyaku Noodles, and Atsuage Nostalgic ＊ Omurice Rich Soy Milk & Cheese Risotto Rich Kabocha Cream Pasta Lightly Deep-Fried Tofu Steak Canned Pacific Saury & Tofu with Eggs
Sweet & Spicy Fried Tofu With Grated Daikon Radish Sauce Recipe by cookpad.japan
Korean Style Fried Tofu with Chili Garlic Soy Sauce Korean Style Fried Tofu with Chili Garlic Soy Sauce The best way to get a meateater who's never tried tofu to hate it is to serve it as a meat substitute. Because there is no way a brick of soybean curd is ever going to take the place of a juicy steak, or a meaty pork chop, or even a piece of chicken breast. Well, maybe a chicken breast... specially if it's the boneless, skinless kind... But anyways, you don't hate tofu. What you hate is tofu that's served as meat. What you hate is tofu fashioned into *burger* patties. What you hate is when people tell you to just sprinkle some Bacos on tofu and it'll taste just like bacon. You like tofu. You know why? Because firstly, tofu tastes like tofu - mildly nutty and yes, wildly adaptable, but not as a substitute for meat. And when you prepare tofu to complement its flavor rather than mask it, you don't have the undesired effect of finding out that it really doesn't taste just like whatever you sprinkled on it. Secondly, because it is such a simple and elegant food, it takes well to simple, easy, and elegant preparations. :) x
For Lunch Boxes! Tamagoyaki (Japanese Omelette) With Oyster Sauce And Mayonnaise Recipe by cookpad.japan
Japanese Omelette with Okonomiyaki Sauce (お好み焼きオムレツ) Japanese Omelette with Okonomiyaki Sauce (お好み焼きオムレツ) おはよう友達 ! That means good morning friends in Japanese. I (Gianni) am currently fully embracing my inner otaku by learning to speak, read and write in Japanese. This recipe is an homage to the Japanese “omeretsu” which is actually an homage to the standard American omelette. Inception, or should I say omelette-ception. I’ll stop. This recipe is also the first installment of a segment I like to call: Gourmet Versions of Things I Saw My Roommates Cook in College This one is inspired by my former roommate and one of my best friends, Caleb Rittler. In college, I watched Cal make the same breakfast every day. A two egg omelette. Pretty standard. He would then slather/glaze the omelette in a thick layer of ketchup. Disgusting, I know. But then again, I’ve never really been a ketchup and eggs person… Or so I thought… Flash forward a few years and I’m getting bored with standard breakfast fare and trying to find some more creative recipes to break the fast. I stumble upon a video of a Japanese chef effortlessly whipping up a beautifully fluffy omelette over fried rice and drizzling it with a dark, savory sauce. I had to try it! The creamy, custard like omelette, the nutty toasted fried rice, the tangy, umami-packed okonomiyaki sauce. Cal, if you’re reading this, おはよう友達 which means I am deeply, and respectfully sorry. I will no longer be a ketchup on eggs hater, but I will try to make it a little more “extra.” Meals with the Massaros
Spicy Potato And Carrot With Egg Recipe by Lyii G
Potato & Eggs Potato & Eggs This is one of the first things that I learned to make as a kid. Sunday nights, my pops would do the cooking and I always looked forward to it. He could make anything taste good. It was his gift. Big Daddy, as people called him, could make simple dishes such as this so tasty. When I was about 4 years old, I remember standing on a chair in the kitchen, watching him cook. Every single Sunday, I would ask him if I could help, but he would say one day. For people that know me, they know that I am very persistent. I kept asking and asking and asking and asking. Finally, one Sunday, he showed me how to crack some eggs, add some spices, some milk, and how to beat the eggs. A simple task, but I felt as if I was helping. From there, as the years passed, he would give me different things to do to help him cook. When people complimented his cooking, I felt as if they were complimenting me as well. At around 17 years of age, I actually attempted to make this dish. To say it was different, is being nice. My pops said, "Good first attempt." A backhanded compliment, but it got me to make it better the next time. The best compliment that I have received to date is when he told me that it was just as good as his. Best compliment ever. This is a great Italian Sandwich. Simple, yet so tasty. Eggs, Potatoes, spices, and Boom! Enough about the backstory, lets get to the recipe. Enjoy! J.A.B.
Glazed Blueberry Coffee Cake Recipe by kt44444
Cooking Instructions 45 mins 1 Preheat oven to 375º. Grease a 9" round cake pan. 2 Rinse and drain blueberries. 3 Combine muffin mix, sour cream, milk, and eggs in medium bowl. Stir until ingredients are moistened. Spread half the batter in the pan. 4 Mix blueberries and jelly in a small bowl. Spread half of the mixture on top of the batter. Spread remaining batter over blueberry mixture. Then spread remaining blueberry mixture on top, avoiding the edges. 5 Bake for 25-30 minutes or until golden brown. 6 For glaze, microwave frosting for about 15 seconds. Stir until smooth and then drizzle over cake. 1 Preheat oven to 375º. Grease a 9" round cake pan. 1 Preheat oven to 375º. Grease a 9" round cake pan. 2 Rinse and drain blueberries. 2 Rinse and drain blueberries. 3 Combine muffin mix, sour cream, milk, and eggs in medium bowl. Stir until ingredients are moistened. Spread half the batter in the pan. 3 Combine muffin mix, sour cream, milk, and eggs in medium bowl. Stir until ingredients are moistened. Spread half the batter in the pan. 4 Mix blueberries and jelly in a small bowl. Spread half of the mixture on top of the batter. Spread remaining batter over blueberry mixture. Then spread remaining blueberry mixture on top, avoiding the edges. 4 Mix blueberries and jelly in a small bowl. Spread half of the mixture on top of the batter. Spread remaining batter over blueberry mixture. Then spread remaining blueberry mixture on top, avoiding the edges. 5 Bake for 25-30 minutes or until golden brown. 5 Bake for 25-30 minutes or until golden brown. 6 For glaze, microwave frosting for about 15 seconds. Stir until smooth and then drizzle over cake. 6 For glaze, microwave frosting for about 15 seconds. Stir until smooth and then drizzle over cake. 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 Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs cheesy ritz baked haddock HÍGADO A LA ITALIANA (LIVER "ITALIAN STYLE") S'mores Pops Strip steak Glazed Lemony Crisp Cookies Seasoned Pretzels blanco spaghetti mexicano Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream Chinese Fried Rice Iced Mocha Latte cheesy ritz baked haddock HÍGADO A LA ITALIANA (LIVER "ITALIAN STYLE") S'mores Pops Strip steak Glazed Lemony Crisp Cookies Seasoned Pretzels blanco spaghetti mexicano Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream Chinese Fried Rice Iced Mocha Latte
Kashmiri Makhni Gosht Recipe by Farrukh Aziz
Kashmiri makhni gosht Cooking Instructions 1 Heat 2 tbsp of oil in pressure cooker 2 Add finely chopped onion,fry till translucent 3 Add mutton,sautey for a minute on high heat 4 Add the whole spices, fennel seeds and ginger powder, sautey for 2 mins 5 Add ginger juliennes, yoghurt,crushed red chilies and red chili powder. 6 Add garam masala powder and salt(to taste), cook the masala starts leaving the oil 7 Add butter and ½ cup of warm water 8 Pressure cook meat till done 9 Dish out and garnish with coriander, ginger juliennes and butter. 10 Serve hot with rice, roti or naan of your choice.NOTE : Here I have used boneless mutton, but can also be prepared with boned mutton. 1 Heat 2 tbsp of oil in pressure cooker 1 Heat 2 tbsp of oil in pressure cooker 2 Add finely chopped onion,fry till translucent 2 Add finely chopped onion,fry till translucent 3 Add mutton,sautey for a minute on high heat 3 Add mutton,sautey for a minute on high heat 4 Add the whole spices, fennel seeds and ginger powder, sautey for 2 mins 4 Add the whole spices, fennel seeds and ginger powder, sautey for 2 mins 5 Add ginger juliennes, yoghurt,crushed red chilies and red chili powder. 5 Add ginger juliennes, yoghurt,crushed red chilies and red chili powder. 6 Add garam masala powder and salt(to taste), cook the masala starts leaving the oil 6 Add garam masala powder and salt(to taste), cook the masala starts leaving the oil 7 Add butter and ½ cup of warm water 7 Add butter and ½ cup of warm water 8 Pressure cook meat till done 8 Pressure cook meat till done 9 Dish out and garnish with coriander, ginger juliennes and butter. 9 Dish out and garnish with coriander, ginger juliennes and butter. 10 Serve hot with rice, roti or naan of your choice.NOTE : Here I have used boneless mutton, but can also be prepared with boned mutton. 10 Serve hot with rice, roti or naan of your choice.NOTE : Here I have used boneless mutton, but can also be prepared with boned mutton. 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 Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Mango Papaya Smoothie Banana Crispy Snack In 2 Minutes Chicken Varuval Baked Yogurt Tomato And Eggs Soup Kegs Mushrooms neptune Lucknowi Dal Cream Cheese Corn sig's Fava Bean Pilaf crab dip Mango Papaya Smoothie Banana Crispy Snack In 2 Minutes Chicken Varuval Baked Yogurt Tomato And Eggs Soup Kegs Mushrooms neptune Lucknowi Dal Cream Cheese Corn sig's Fava Bean Pilaf crab dip