ademchaoua/GeneralTextCorpus huggingface dataset:
Classic Potato Salad Recipe by Yodaga
Cooking Instructions 30 mins 1 Peel the potatoes, then put them in cold water. Bring to a boil and cook the potatoes until they become tender. Do not overcook, otherwise they will break when dicing. 2 Let the potatoes cool a couple of minutes, then dice them into 5 cm cubes. Cut the pickles and the onion into small pieces. Mix together in a big bowl. 3 Add the mayonnaise, yoghurt (or sour cream) and spices. Mix to combine. 4 Serve directly or refrigerate for later. 1 Peel the potatoes, then put them in cold water. Bring to a boil and cook the potatoes until they become tender. Do not overcook, otherwise they will break when dicing. 1 Peel the potatoes, then put them in cold water. Bring to a boil and cook the potatoes until they become tender. Do not overcook, otherwise they will break when dicing. 2 Let the potatoes cool a couple of minutes, then dice them into 5 cm cubes. Cut the pickles and the onion into small pieces. Mix together in a big bowl. 2 Let the potatoes cool a couple of minutes, then dice them into 5 cm cubes. Cut the pickles and the onion into small pieces. Mix together in a big bowl. 3 Add the mayonnaise, yoghurt (or sour cream) and spices. Mix to combine. 3 Add the mayonnaise, yoghurt (or sour cream) and spices. Mix to combine. 4 Serve directly or refrigerate for later. 4 Serve directly or refrigerate for later. 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 Beer 🍺 London Broil Steamed buns Dirt Pudding Chicken Macaroni Salad Baked Croissant French Toast Crockpot Beer 🍺 London Broil Steamed buns Dirt Pudding Chicken Macaroni Salad Baked Croissant French Toast Palak pakoray Crispy Pyaz Pakora Bread pakora Chicken cutlet roll with sauce Creamy fruit chaat Aloo ki chaat Dboodh sharbat Mosambi drink Baked: White Creamy Cauliflowers 💁🏻‍♀️ Mango Shrikhand Palak pakoray Crispy Pyaz Pakora Bread pakora Chicken cutlet roll with sauce Creamy fruit chaat Aloo ki chaat Dboodh sharbat Mosambi drink Baked: White Creamy Cauliflowers 💁🏻‍♀️ Mango Shrikhand
Cocoa Balls: Recipe by Lubna’s Kitchen
Cooking Instructions 1 In a food processor, add all the mixture ingredients and blitz until medium fine. Take a little out, squeeze it together in your clean hand, if it falls apart, blitz a little longer and try again. 2 In a large plate or bowl, place the shredded coconut for your coating. 3 Make sure your hands are thoroughly washed then take one tablespoon or a small cookie scoop and scoop out one portion. Place it in the palm of your hand, squeeze tightly to pack it together, then roll using both hands. Place in shredded coconut, roll it to coat then roll again between your hands to smoothen. Cover refrigerate and take out 30 minutes before serving. These will also be fine at room temperature 1 In a food processor, add all the mixture ingredients and blitz until medium fine. Take a little out, squeeze it together in your clean hand, if it falls apart, blitz a little longer and try again. 1 In a food processor, add all the mixture ingredients and blitz until medium fine. Take a little out, squeeze it together in your clean hand, if it falls apart, blitz a little longer and try again. 2 In a large plate or bowl, place the shredded coconut for your coating. 2 In a large plate or bowl, place the shredded coconut for your coating. 3 Make sure your hands are thoroughly washed then take one tablespoon or a small cookie scoop and scoop out one portion. Place it in the palm of your hand, squeeze tightly to pack it together, then roll using both hands. Place in shredded coconut, roll it to coat then roll again between your hands to smoothen. Cover refrigerate and take out 30 minutes before serving. These will also be fine at room temperature 3 Make sure your hands are thoroughly washed then take one tablespoon or a small cookie scoop and scoop out one portion. Place it in the palm of your hand, squeeze tightly to pack it together, then roll using both hands. Place in shredded coconut, roll it to coat then roll again between your hands to smoothen. Cover refrigerate and take out 30 minutes before serving. These will also be fine at room temperature 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 Beer 🍺 London Broil Steamed buns Dirt Pudding Chicken Macaroni Salad Baked Croissant French Toast Crockpot Beer 🍺 London Broil Steamed buns Dirt Pudding Chicken Macaroni Salad Baked Croissant French Toast French Fries Pakoray! Roohafza & basil seeds drink Banana Beetroot Pancake Flour Tortilla Alo k Pakoray! Bhindi pakora Green sharbat Classic guacamole Doodh Rooh Afza Grated red salsa French Fries Pakoray! Roohafza & basil seeds drink Banana Beetroot Pancake Flour Tortilla Alo k Pakoray! Bhindi pakora Green sharbat Classic guacamole Doodh Rooh Afza Grated red salsa
Stuffed Peppers With Thai Red Curry Couscous 🫑 🍅 Recipe by Yui Miles
Cooking Instructions 30 min 1 Cut up your peppers and take the seed and white part oout, bake in the oven on 180c for 10-12 min. 2 Add some thai red curry paste in the hot water and mix until curry paste dissolved, add it into couscous in a mixing bowl. Cover with with lid for 10 min. 3 Chopped up tomato, olives and tomato and add into couscous. Mix well and taste it. You can seasoning with salt and pepper if prefer. 4 Take the peppers out from the oven, lat a big basil leave at the bottom and fill up the couscous stuffing. 5 Put them back in the oven to bake for another 15-20 min on 180c. Garnish with some basil and coriander before serve. 1 Cut up your peppers and take the seed and white part oout, bake in the oven on 180c for 10-12 min. 1 Cut up your peppers and take the seed and white part oout, bake in the oven on 180c for 10-12 min. 2 Add some thai red curry paste in the hot water and mix until curry paste dissolved, add it into couscous in a mixing bowl. Cover with with lid for 10 min. 2 Add some thai red curry paste in the hot water and mix until curry paste dissolved, add it into couscous in a mixing bowl. Cover with with lid for 10 min. 3 Chopped up tomato, olives and tomato and add into couscous. Mix well and taste it. You can seasoning with salt and pepper if prefer. 3 Chopped up tomato, olives and tomato and add into couscous. Mix well and taste it. You can seasoning with salt and pepper if prefer. 4 Take the peppers out from the oven, lat a big basil leave at the bottom and fill up the couscous stuffing. 4 Take the peppers out from the oven, lat a big basil leave at the bottom and fill up the couscous stuffing. 5 Put them back in the oven to bake for another 15-20 min on 180c. Garnish with some basil and coriander before serve. 5 Put them back in the oven to bake for another 15-20 min on 180c. Garnish with some basil and coriander before serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken & Vegetable Vermicelli Soup - Sotanghon / Glass Noodle Soup Eggplant Parm Chicken Parm Pasta Garlic-Dill Quick-Fry Pork Chop Beef in Oyster Sauce (蚝油牛肉) Chicken & Vegetable Vermicelli Soup - Sotanghon / Glass Noodle Soup Eggplant Parm Chicken Parm Pasta Garlic-Dill Quick-Fry Pork Chop Beef in Oyster Sauce (蚝油牛肉) D samose Fruit cream delight Potato Cutlet Taiwan Style Noodle Soup Maggi Bhel Beetroot pancakes Yummy Fruit Custard Dessert Tawa Garlic Bread Sticks Muffins Cücümbër Côôlër D samose Fruit cream delight Potato Cutlet Taiwan Style Noodle Soup Maggi Bhel Beetroot pancakes Yummy Fruit Custard Dessert Tawa Garlic Bread Sticks Muffins Cücümbër Côôlër
Masala Corn Fries Recipe by Drashti geriya
Masala corn fries Cooking Instructions 20 minutes 1 Take a sweet corn, cut it to a half. Slightly pinch the stick (toothpick) inside the kernels as shown. 2 Prepare it.boil the water cook it for a while. Strain it. 3 Add corn flour and rice flour with salt and pepper to it. 4 Heat the oil in a vessel and on a medium flame cook the prepared sticks.prepare masala and give it a good mix. 5 Sprinkle prepared masala to it.and our masala corn fries are ready to serve..😋serve it with ketchup...😋 1 Take a sweet corn, cut it to a half. Slightly pinch the stick (toothpick) inside the kernels as shown. 1 Take a sweet corn, cut it to a half. Slightly pinch the stick (toothpick) inside the kernels as shown. 2 Prepare it.boil the water cook it for a while. Strain it. 2 Prepare it.boil the water cook it for a while. Strain it. 3 Add corn flour and rice flour with salt and pepper to it. 3 Add corn flour and rice flour with salt and pepper to it. 4 Heat the oil in a vessel and on a medium flame cook the prepared sticks.prepare masala and give it a good mix. 4 Heat the oil in a vessel and on a medium flame cook the prepared sticks.prepare masala and give it a good mix. 5 Sprinkle prepared masala to it.and our masala corn fries are ready to serve..😋serve it with ketchup...😋 5 Sprinkle prepared masala to it.and our masala corn fries are ready to serve..😋serve it with ketchup...😋 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 Hummus Keto cheesecake! Classic mojito cocktail Cheesy Broccoli Quinoa Fritters Oatmeal’s granola bars Hummus Keto cheesecake! Classic mojito cocktail Cheesy Broccoli Quinoa Fritters Oatmeal’s granola bars White sauce pasta White chany with boiled egg Quinoa kofte Masala dosa Cheese chilli Chicken samosas and kachori 😋 Carrot dates milk shake ❤️ Sarkarai Pongal Metha paratha Lemon Vermicelli White sauce pasta White chany with boiled egg Quinoa kofte Masala dosa Cheese chilli Chicken samosas and kachori 😋 Carrot dates milk shake ❤️ Sarkarai Pongal Metha paratha Lemon Vermicelli
Moong Chaat 😋 Boil Moong Chaat 😋 Recipe by Jyoti Prakash Assudani
Sweet potato and chips chaat Sweet potato and chips chaat Chaat is a bold and colourful snack that is a “must” have for iftar. It is made almost on daily basis with some variations. Chaat is a popular street food snack that combines the crunch of chips with bold flavours of chaat masala, fresh herbs, chutneys, vegetables, spices and lemon juice. The best thing is that it is easy to prepare and takes little time, which makes it ideal for a weekday when you are too exhausted to stand by a stove after a lengthy fast. A humble blend of sweet, tangy, and spicy flavours, this Sweet Potato and Chips Chaat, on the other hand, is different from the regular aloo channa chaat (Chickpeas and Potato Chaat). Here sweet potato replaces the regular boiled potatoes and there are no chickpeas either. This recipe is simple. Chop the boiled, peeled sweet potato and mix it with onion, cilantro and green chillies along with salt, chilli powder, cumin powder, chaat masala and lemon juice. Just combine everything and just before serving, crush chips and add. Enjoy! In this recipe, everything is balanced – sweetness of the sweet potato, faint pungency of chaat masala, and tanginess of lemon juice and crunch of chips. That’s the flavor pairing, you would absolutely love. This is a super quick, low-fat, nutritious snack to enjoy. Sarvat Hanif
Crispie Potato Poha Tikki Recipe by Aruna Thapar
Cooking Instructions 20 minutes 1 Wash flattened rice and keep it in a colander. Peel and mash boiled potatoes. Mix wet poha and potatoes in a mixing bowl. 2 Add chopped onion, coriander leaves, green chili, and grated ginger. Add salt, red chili powder, shahi kitchen masala, and royal masala and mix well. 3 Now divide the dough into 4 equal parts and shape them as balls. Then flatten it and make round tikkis. 4 Heat cooking oil in a skilllet. Place tikkis over it and shallow fry till crispie golden brown colour. Flip the side and fry from another side also. 5 Remove it to a plate. 6 Serve hot with green chutney and tomato ketchup. 1 Wash flattened rice and keep it in a colander. Peel and mash boiled potatoes. Mix wet poha and potatoes in a mixing bowl. 1 Wash flattened rice and keep it in a colander. Peel and mash boiled potatoes. Mix wet poha and potatoes in a mixing bowl. 2 Add chopped onion, coriander leaves, green chili, and grated ginger. Add salt, red chili powder, shahi kitchen masala, and royal masala and mix well. 2 Add chopped onion, coriander leaves, green chili, and grated ginger. Add salt, red chili powder, shahi kitchen masala, and royal masala and mix well. 3 Now divide the dough into 4 equal parts and shape them as balls. Then flatten it and make round tikkis. 3 Now divide the dough into 4 equal parts and shape them as balls. Then flatten it and make round tikkis. 4 Heat cooking oil in a skilllet. Place tikkis over it and shallow fry till crispie golden brown colour. Flip the side and fry from another side also. 4 Heat cooking oil in a skilllet. Place tikkis over it and shallow fry till crispie golden brown colour. Flip the side and fry from another side also. 5 Remove it to a plate. 5 Remove it to a plate. 6 Serve hot with green chutney and tomato ketchup. 6 Serve hot with green chutney and tomato ketchup. 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 Gumbo: Shrimp, Chicken and Andouille Sausage Classic Shrimp Salad Honey Walnut Shrimp Beef Tips and Rice Vegetarian curry Gumbo: Shrimp, Chicken and Andouille Sausage Classic Shrimp Salad Honey Walnut Shrimp Beef Tips and Rice Vegetarian curry Vegetable cottage French Toast Macher Dim Bhaja Soft Almond Cookies સ્પિનેચ ચિલ્લા Whole Wheat Fruit Crepes Corn Bhel Irish potatoes chips Chocolate muffins Jowar Rawa Dosa Vegetable cottage French Toast Macher Dim Bhaja Soft Almond Cookies સ્પિનેચ ચિલ્લા Whole Wheat Fruit Crepes Corn Bhel Irish potatoes chips Chocolate muffins Jowar Rawa Dosa
Banana Oatmeal Muffins Recipe by Sadaf Jabeen
🍌 Banana Dark Chocolate Walnut Oatmeal Muffins 🍫 🍌 Banana Dark Chocolate Walnut Oatmeal Muffins 🍫 Imagine biting into a warm, freshly baked muffin with a delicate balance of flavors and textures. The natural sweetness of ripe bananas creates a moist, sponge-like base, perfectly complemented by the earthy warmth of cinnamon and a hint of nutmeg. Each bite is a symphony of textures: the creamy richness of melted dark chocolate morsels, the satisfying crunch of toasted walnuts, and the hearty chew of quick oats. The muffins are light and tender, yet decadently indulgent. The subtle aroma of vanilla and almond lingers on the palate, adding a sophisticated touch to every bite. With no added sugar, the flavors feel pure and natural, allowing the ingredients to shine. Whether paired with a cup of freshly brewed coffee or enjoyed as a standalone treat, these muffins elevate the simple to the extraordinary—a restaurant-quality indulgence you can savor at home. Perfect for breakfast, an afternoon snack, or dessert, these muffins will leave you reaching for seconds! Nutritional Notes: This recipe is sugar-free, using Splenda as a substitute, making it a healthier treat option without sacrificing sweetness! Stephen Tippie
Tomato, Cucumber And Onion Salad Recipe by kanisuroll
Tomato, cucumber and onion salad Cooking Instructions 15 mins 1 Put all cut veggies in a large bowl. Pour over veggies and give a light mix. 2 In a small bowl, mix the water, oil, S&P, vinegar and sugar with a whisk until blended. 3 Chill for 1-2 hours before serving. 1 Put all cut veggies in a large bowl. Pour over veggies and give a light mix. 1 Put all cut veggies in a large bowl. Pour over veggies and give a light mix. 2 In a small bowl, mix the water, oil, S&P, vinegar and sugar with a whisk until blended. 2 In a small bowl, mix the water, oil, S&P, vinegar and sugar with a whisk until blended. 3 Chill for 1-2 hours before serving. 3 Chill for 1-2 hours before serving. 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 Asian Shrimp Salad Lettuce Wraps Pork Chops, Broccolli, Rice, and Mushroom Gravy Garlic pull apart cheese bread Terriyaki Chicken Rice Neapolitan dream cake Asian Shrimp Salad Lettuce Wraps Pork Chops, Broccolli, Rice, and Mushroom Gravy Garlic pull apart cheese bread Terriyaki Chicken Rice Neapolitan dream cake Garlic pull apart cheese bread Steak Salad Vegan karidopita with chocolate glaze Double cream cake Raw slaw Slow Cooker Pot Roast Southwestern Tofu, Black Beans, and Rice Georgian Eggplant Rolls Salad with goat cheese Baked Chicken Nuggets Garlic pull apart cheese bread Steak Salad Vegan karidopita with chocolate glaze Double cream cake Raw slaw Slow Cooker Pot Roast Southwestern Tofu, Black Beans, and Rice Georgian Eggplant Rolls Salad with goat cheese Baked Chicken Nuggets
Cucumber And Tomato Salad Recipe by anniem2
Cucumber and Tomato Salad Cooking Instructions 1 Combine sliced cucumber, tomatoes and onion in a glass bowl with a lid 2 In glass jar add remaining ingredients screw on lid and shake very well....if you dont have a jar you can use a blender or just mix but make sure it is mixed very well 3 pour over the vegetables stir to coat, seal with a lid, refrigerate atleast 4 hrs or more, stir often to coat so the juices soak in 4 Serve using a slotted spoon, so liquid is removed before plating. 1 Combine sliced cucumber, tomatoes and onion in a glass bowl with a lid 1 Combine sliced cucumber, tomatoes and onion in a glass bowl with a lid 2 In glass jar add remaining ingredients screw on lid and shake very well....if you dont have a jar you can use a blender or just mix but make sure it is mixed very well 2 In glass jar add remaining ingredients screw on lid and shake very well....if you dont have a jar you can use a blender or just mix but make sure it is mixed very well 3 pour over the vegetables stir to coat, seal with a lid, refrigerate atleast 4 hrs or more, stir often to coat so the juices soak in 3 pour over the vegetables stir to coat, seal with a lid, refrigerate atleast 4 hrs or more, stir often to coat so the juices soak in 4 Serve using a slotted spoon, so liquid is removed before plating. 4 Serve using a slotted spoon, so liquid is removed before plating. 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 Hamburgers With a Kick Varutharacha Chicken Curry - Fried & crushed Chicken curry Mango Upside-Down Cake Homemade Paneer (Cottage cheese) Dosa podi Curried Chicken Salad Mango Milkshake Matki and Kulith Sprouts Salad Spinach and Lentils/Dal Palak Quick Rajma Curry Hamburgers With a Kick Varutharacha Chicken Curry - Fried & crushed Chicken curry Mango Upside-Down Cake Homemade Paneer (Cottage cheese) Dosa podi Curried Chicken Salad Mango Milkshake Matki and Kulith Sprouts Salad Spinach and Lentils/Dal Palak Quick Rajma Curry
Baked Eggs With Ricotta In Tomato Nests Recipe by Au Rèl
Cooking Instructions 12 to 15 minutes 1 Preheat the oven to 400°F (200°C). 2 Cut the tops off the tomatoes and scoop out the insides. 3 Pat the inside of each tomato dry with a paper towel. Sprinkle with Parmesan cheese. 4 Meanwhile, mix the ricotta with the spices and garlic powder. Divide the mixture among the tomatoes. Make a small well in the center to hold the eggs. 5 Crack one egg into each tomato, adjust the seasoning, and bake for 12 to 15 minutes, watching carefully for doneness. Sprinkle with egg seasoning after baking and serve immediately. 6 Enjoy with toasted bread sticks. 1 Preheat the oven to 400°F (200°C). 1 Preheat the oven to 400°F (200°C). 2 Cut the tops off the tomatoes and scoop out the insides. 2 Cut the tops off the tomatoes and scoop out the insides. 3 Pat the inside of each tomato dry with a paper towel. Sprinkle with Parmesan cheese. 3 Pat the inside of each tomato dry with a paper towel. Sprinkle with Parmesan cheese. 4 Meanwhile, mix the ricotta with the spices and garlic powder. Divide the mixture among the tomatoes. Make a small well in the center to hold the eggs. 4 Meanwhile, mix the ricotta with the spices and garlic powder. Divide the mixture among the tomatoes. Make a small well in the center to hold the eggs. 5 Crack one egg into each tomato, adjust the seasoning, and bake for 12 to 15 minutes, watching carefully for doneness. Sprinkle with egg seasoning after baking and serve immediately. 5 Crack one egg into each tomato, adjust the seasoning, and bake for 12 to 15 minutes, watching carefully for doneness. Sprinkle with egg seasoning after baking and serve immediately. 6 Enjoy with toasted bread sticks. 6 Enjoy with toasted bread sticks. 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 pilav with peaches Cupcakes Original Air Fryer Buffalo Wings Chicken Nuggets Pear with Blue Cheese Crumble Salad Chicken pilav with peaches Cupcakes Original Air Fryer Buffalo Wings Chicken Nuggets Pear with Blue Cheese Crumble Salad Broccoli pesto pasta Anjeer (fig) halwa Quick and simple suji milk powder halwa Cupcakes Broccoli Almond Soup Golden premix or yellow gravy premix VegetableCoconut Noodles Leprechaun Iced Green Tea Rajma patty burger Healthy Banana bread Broccoli pesto pasta Anjeer (fig) halwa Quick and simple suji milk powder halwa Cupcakes Broccoli Almond Soup Golden premix or yellow gravy premix VegetableCoconut Noodles Leprechaun Iced Green Tea Rajma patty burger Healthy Banana bread