ademchaoua/GeneralTextCorpus huggingface dataset:
California Farm Turkey Gravy Recipe by Hobby Horseman
Cooking Instructions 1 hour 1 Trim turkey, cut in pieces to brown 2 Brown in cast iron dutch oven with grassfed butter 3 Brown all sides, simmer slowly to release flavors. 4 When meat falls off the bone, scrape with fork. Dispense bones in garden fermenter. Chop meat in food processor. Add meat back to butter, add water, bouillion powder, flour, simmer till thick, taste, add spices, freeze in tubs. 1 Trim turkey, cut in pieces to brown 1 Trim turkey, cut in pieces to brown 2 Brown in cast iron dutch oven with grassfed butter 2 Brown in cast iron dutch oven with grassfed butter 3 Brown all sides, simmer slowly to release flavors. 3 Brown all sides, simmer slowly to release flavors. 4 When meat falls off the bone, scrape with fork. Dispense bones in garden fermenter. Chop meat in food processor. Add meat back to butter, add water, bouillion powder, flour, simmer till thick, taste, add spices, freeze in tubs. 4 When meat falls off the bone, scrape with fork. Dispense bones in garden fermenter. Chop meat in food processor. Add meat back to butter, add water, bouillion powder, flour, simmer till thick, taste, add spices, freeze in tubs. 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 Super Moist Banana Bread California Farm Broiled in Butter Large White Button Mushrooms 🍂🎃Pumpkin Soup 🎃🍂 California Farm Black Garlic Poached Brussels Sprouts California Farm Edible Roasted Chestnuts Easy Super Moist Banana Bread California Farm Broiled in Butter Large White Button Mushrooms 🍂🎃Pumpkin Soup 🎃🍂 California Farm Black Garlic Poached Brussels Sprouts California Farm Edible Roasted Chestnuts Turkey Tetrazzini Soup Spinach Keerai koottu California Farm Edible Roasted Chestnuts California Farm Broiled in Butter Large White Button Mushrooms Methi mutter malai Drumstick Leaves Thepla 🍂🎃Pumpkin Soup 🎃🍂 Simple Rasedar Aloo Tamatar for Kids (no onion garlic) Stir-fried Pork with Kimchi California Farm Black Garlic Poached Brussels Sprouts Turkey Tetrazzini Soup Spinach Keerai koottu California Farm Edible Roasted Chestnuts California Farm Broiled in Butter Large White Button Mushrooms Methi mutter malai Drumstick Leaves Thepla 🍂🎃Pumpkin Soup 🎃🍂 Simple Rasedar Aloo Tamatar for Kids (no onion garlic) Stir-fried Pork with Kimchi California Farm Black Garlic Poached Brussels Sprouts
Miso Soup With Tofu, Daikon, Onion Recipe by SALG
Cooking Instructions 20 minutes 1 Peel and then dice the daikon. 2 Dice the tofu. 3 Slice the onion. 4 Heat cooking oil in the frying pan with medium heat. Cook the onion until slightly brown to bring out the sweet flavor. 5 Heat up the water in the cooking pot. Add in the daikon, tofu, onion and mirin. Bring it to boil. 6 Turn off the heat. Dissolve the miso paste in the boiling soup. Keep the pot covered to seal the flavor. 7 Scoop into a bowl to serve. Tip: I like pouring directly into a bowl of cooked rice and eating it while piping hot. Simply delicious. 1 Peel and then dice the daikon. 1 Peel and then dice the daikon. 2 Dice the tofu. 2 Dice the tofu. 3 Slice the onion. 3 Slice the onion. 4 Heat cooking oil in the frying pan with medium heat. Cook the onion until slightly brown to bring out the sweet flavor. 4 Heat cooking oil in the frying pan with medium heat. Cook the onion until slightly brown to bring out the sweet flavor. 5 Heat up the water in the cooking pot. Add in the daikon, tofu, onion and mirin. Bring it to boil. 5 Heat up the water in the cooking pot. Add in the daikon, tofu, onion and mirin. Bring it to boil. 6 Turn off the heat. Dissolve the miso paste in the boiling soup. Keep the pot covered to seal the flavor. 6 Turn off the heat. Dissolve the miso paste in the boiling soup. Keep the pot covered to seal the flavor. 7 Scoop into a bowl to serve. Tip: I like pouring directly into a bowl of cooked rice and eating it while piping hot. Simply delicious. 7 Scoop into a bowl to serve. Tip: I like pouring directly into a bowl of cooked rice and eating it while piping hot. Simply delicious. 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 1 Pot Cheesy Sausage Pasta CREPES OR VERY THIN PANCAKES. JON STYLE Summer Salad Seafood Rose` penne pasta MEXICAN BROWN RICE. JON STYLE 1 Pot Cheesy Sausage Pasta CREPES OR VERY THIN PANCAKES. JON STYLE Summer Salad Seafood Rose` penne pasta MEXICAN BROWN RICE. JON STYLE Oreo slice brownie😋 اوریو سلاٸس براٶنی 💝 Methi Matar Malai “Instant” Overnight Oats Banana pan cake Coconut Alawar madara Mango Ice cream Fish Burger Blackberry smoothie Thaali peeth Seafood Rose` penne pasta Oreo slice brownie😋 اوریو سلاٸس براٶنی 💝 Methi Matar Malai “Instant” Overnight Oats Banana pan cake Coconut Alawar madara Mango Ice cream Fish Burger Blackberry smoothie Thaali peeth Seafood Rose` penne pasta
Salmon Takikomi Gohan Recipe by Yuki Ohtani
Cooking Instructions 78 min 1 Rinse 1 cup of rice and add water according to your rice cooker’s line. Let it soak for 30 min. Season a piece of salmon with sake and salt, then let it rest for 10 min. If cooking 2 cups, double all seasonings. 2 Add 1 tbsp each of soy sauce, sake, and mirin. Add 1 tsp of salt and 1 tbsp of dashi. Pat the salmon dry with a paper napkin before cooking. 3 Place the salmon and enoki mushrooms on top of the rice. Start the rice cooker and cook as usual. (You can swap mushrooms for other vegetables you like!) 4 Remove salmon skin and bones. Gently mix everything together. Taste and adjust seasoning if needed. Top with chopped green onions for optional. 1 Rinse 1 cup of rice and add water according to your rice cooker’s line. Let it soak for 30 min. Season a piece of salmon with sake and salt, then let it rest for 10 min. If cooking 2 cups, double all seasonings. 1 Rinse 1 cup of rice and add water according to your rice cooker’s line. Let it soak for 30 min. Season a piece of salmon with sake and salt, then let it rest for 10 min. If cooking 2 cups, double all seasonings. 2 Add 1 tbsp each of soy sauce, sake, and mirin. Add 1 tsp of salt and 1 tbsp of dashi. Pat the salmon dry with a paper napkin before cooking. 2 Add 1 tbsp each of soy sauce, sake, and mirin. Add 1 tsp of salt and 1 tbsp of dashi. Pat the salmon dry with a paper napkin before cooking. 3 Place the salmon and enoki mushrooms on top of the rice. Start the rice cooker and cook as usual. (You can swap mushrooms for other vegetables you like!) 3 Place the salmon and enoki mushrooms on top of the rice. Start the rice cooker and cook as usual. (You can swap mushrooms for other vegetables you like!) 4 Remove salmon skin and bones. Gently mix everything together. Taste and adjust seasoning if needed. Top with chopped green onions for optional. 4 Remove salmon skin and bones. Gently mix everything together. Taste and adjust seasoning if needed. Top with chopped green onions for optional. 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 Aloo chana chaat Aloo chana chaat Banana apple smoothie 🥤 Mohabbat Ka Sharbat Mulberry Mojito Stone fruit drink Zafrani Chai Nikujaga Chicken pulao The Peach Donkey (Peach Mule) Hanger Steak Lemon tomato juice Banana apple smoothie 🥤 Mohabbat Ka Sharbat Mulberry Mojito Stone fruit drink Zafrani Chai Nikujaga Chicken pulao The Peach Donkey (Peach Mule) Hanger Steak Lemon tomato juice
Katsudon Of Love Recipe by Welcome to my online kitchen!
Cooking Instructions 30 minutes 1 First, coat the pork cut. There are 3 layers to the coat - first, all-purpose flour, then egg, then panko. 2 Heat up the oil. Once it's hot, fry until the pork cut is golden brown. Use paper towel to drain off the grease. 3 Now, onto the sauce. First, stir fry the onion. Once it's translucent, put in dashi, soy sauce, sugar and mirin in ratio 2:2:1:1. Put in some water as well and cook until the sauce bubbles. 4 Once the pork has cooled a little, cut them into thin slices and put on top of your bowl of hot, white rice. After that, scramble an egg into the sauce. 5 Pour the sauce on top of the pork rice bowl and enjoy! 1 First, coat the pork cut. There are 3 layers to the coat - first, all-purpose flour, then egg, then panko. 1 First, coat the pork cut. There are 3 layers to the coat - first, all-purpose flour, then egg, then panko. 2 Heat up the oil. Once it's hot, fry until the pork cut is golden brown. Use paper towel to drain off the grease. 2 Heat up the oil. Once it's hot, fry until the pork cut is golden brown. Use paper towel to drain off the grease. 3 Now, onto the sauce. First, stir fry the onion. Once it's translucent, put in dashi, soy sauce, sugar and mirin in ratio 2:2:1:1. Put in some water as well and cook until the sauce bubbles. 3 Now, onto the sauce. First, stir fry the onion. Once it's translucent, put in dashi, soy sauce, sugar and mirin in ratio 2:2:1:1. Put in some water as well and cook until the sauce bubbles. 4 Once the pork has cooled a little, cut them into thin slices and put on top of your bowl of hot, white rice. After that, scramble an egg into the sauce. 4 Once the pork has cooled a little, cut them into thin slices and put on top of your bowl of hot, white rice. After that, scramble an egg into the sauce. 5 Pour the sauce on top of the pork rice bowl and enjoy! 5 Pour the sauce on top of the pork rice bowl 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 Shallow Fried Turmeric Milkfish in EVOO | Boneless Bangus Fish 10 mins Easy Pork Yakiniku Tofu day Air fryer frozen French Fries Beef and Mushrooms with Rice Shallow Fried Turmeric Milkfish in EVOO | Boneless Bangus Fish 10 mins Easy Pork Yakiniku Tofu day Air fryer frozen French Fries Beef and Mushrooms with Rice Foods for consolation Peanut -coconut chutney without tempering Tofu day Meat pie dough Sandwich Masala Papad Half fried egg Basic But Tasty Thin Crust Pizza Poppy Seed Twisted Bread Chả Cá Lã Laa-Laa Tomato Soup Foods for consolation Peanut -coconut chutney without tempering Tofu day Meat pie dough Sandwich Masala Papad Half fried egg Basic But Tasty Thin Crust Pizza Poppy Seed Twisted Bread Chả Cá Lã Laa-Laa Tomato Soup
Sausage And Rotel Cabbage Recipe by LISA DUNSON
Sausage And Rotel Cabbage Cooking Instructions 1 Cut up cabbage, and rinse off. Then slice your sausage in rounds, slice your onion, and bell pepper. 2 Add some olive oil in a bigger size pot, and add cabbage, onions, bell pepper. Add some seasonings, and chicken broth/stock And let cabbage cook down some. 3 Once the cabbage has softened down a good bit, add Rotel, sausage, and minced garlic if using, and more seasonings. Cover with lid, and put on medium low for a little while. Add cilantro. 4 1 Cut up cabbage, and rinse off. Then slice your sausage in rounds, slice your onion, and bell pepper. 1 Cut up cabbage, and rinse off. Then slice your sausage in rounds, slice your onion, and bell pepper. 2 Add some olive oil in a bigger size pot, and add cabbage, onions, bell pepper. Add some seasonings, and chicken broth/stock And let cabbage cook down some. 2 Add some olive oil in a bigger size pot, and add cabbage, onions, bell pepper. Add some seasonings, and chicken broth/stock And let cabbage cook down some. 3 Once the cabbage has softened down a good bit, add Rotel, sausage, and minced garlic if using, and more seasonings. Cover with lid, and put on medium low for a little while. Add cilantro. 3 Once the cabbage has softened down a good bit, add Rotel, sausage, and minced garlic if using, and more seasonings. Cover with lid, and put on medium low for a little while. Add cilantro. 4 4 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 Mediterranean Salmon Herb roasted potatoes & garlic Holy Moly Chicken Patriotic Whoopie Pies Broccoli Chedder Soup Mediterranean Salmon Herb roasted potatoes & garlic Holy Moly Chicken Patriotic Whoopie Pies Broccoli Chedder Soup Spicy Chicken Fry Savoury Unniappams. Rajma Chawal (kidney beans curry) Chicken vinaigrette medley Cheeseburger Sliders Lemon Rice Ashlee's Breakfast Smoothie Patriotic Whoopie Pies Mexican Mush Stir-fried macci noodles and egg Spicy Chicken Fry Savoury Unniappams. Rajma Chawal (kidney beans curry) Chicken vinaigrette medley Cheeseburger Sliders Lemon Rice Ashlee's Breakfast Smoothie Patriotic Whoopie Pies Mexican Mush Stir-fried macci noodles and egg
Braised Cabbage Auvergnate Style Recipe by Martine Landrin
Cooking Instructions 50 minutes 1 Remove the outer leaves from the cabbage, then cut it in half. Remove the core and slice the cabbage thinly. Rinse the sliced cabbage, then blanch it in boiling water for 2 minutes and let it cool. 2 Peel and chop the onion. Cut the carrots into small dice. 3 In a Dutch oven, melt the butter and sauté the onion and diced carrots for 5 minutes. Add the bacon pieces and cabbage, and cook for another 5 minutes. Pour in the white wine and veal stock, then add the bouquet garni. 4 Cover and cook for 40 minutes, stirring occasionally, until the liquid is absorbed. 5 Serve hot. 6 Thank you for following this recipe. Enjoy! 1 Remove the outer leaves from the cabbage, then cut it in half. Remove the core and slice the cabbage thinly. Rinse the sliced cabbage, then blanch it in boiling water for 2 minutes and let it cool. 1 Remove the outer leaves from the cabbage, then cut it in half. Remove the core and slice the cabbage thinly. Rinse the sliced cabbage, then blanch it in boiling water for 2 minutes and let it cool. 2 Peel and chop the onion. Cut the carrots into small dice. 2 Peel and chop the onion. Cut the carrots into small dice. 3 In a Dutch oven, melt the butter and sauté the onion and diced carrots for 5 minutes. Add the bacon pieces and cabbage, and cook for another 5 minutes. Pour in the white wine and veal stock, then add the bouquet garni. 3 In a Dutch oven, melt the butter and sauté the onion and diced carrots for 5 minutes. Add the bacon pieces and cabbage, and cook for another 5 minutes. Pour in the white wine and veal stock, then add the bouquet garni. 4 Cover and cook for 40 minutes, stirring occasionally, until the liquid is absorbed. 4 Cover and cook for 40 minutes, stirring occasionally, until the liquid is absorbed. 5 Serve hot. 5 Serve hot. 6 Thank you for following this recipe. Enjoy! 6 Thank you for following this recipe. 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 Extra Meaty Sloppy Joe’s Extra Meaty Sloppy Joe’s Sauteed Cauliflower Orange Sweet Potato Fried Fish Cake Orange dry fruit cake Fried Tofu Yellow Corn Marinade Chicken Sauteed Veggies Mandarin Orange Oxtail Soup Sauteed Cauliflower Orange Sweet Potato Fried Fish Cake Orange dry fruit cake Fried Tofu Yellow Corn Marinade Chicken Sauteed Veggies Mandarin Orange Oxtail Soup
Pork And Cabbage Dumplings Recipe by 陳姿妹
This recipe is translated from Cookpad Taiwan. See original: 豬肉高麗菜水餃 Cooking Instructions 2 hours 1 Place the ground pork in a large bowl. 2 Wash the green onions and chop them finely. 3 Wash the garlic and ginger, then mince them. 4 Wash the cabbage, slice it into thin shreds, then chop into small pieces. 5 Add the chopped green onions, minced garlic and ginger, and cabbage to the bowl with the pork. 6 Season with 1 tablespoon soy paste, 2 tablespoons soy sauce, and 2 tablespoons rice wine. 7 Once everything is ready, start wrapping the dumplings. 1 Place the ground pork in a large bowl. 1 Place the ground pork in a large bowl. 2 Wash the green onions and chop them finely. 2 Wash the green onions and chop them finely. 3 Wash the garlic and ginger, then mince them. 3 Wash the garlic and ginger, then mince them. 4 Wash the cabbage, slice it into thin shreds, then chop into small pieces. 4 Wash the cabbage, slice it into thin shreds, then chop into small pieces. 5 Add the chopped green onions, minced garlic and ginger, and cabbage to the bowl with the pork. 5 Add the chopped green onions, minced garlic and ginger, and cabbage to the bowl with the pork. 6 Season with 1 tablespoon soy paste, 2 tablespoons soy sauce, and 2 tablespoons rice wine. 6 Season with 1 tablespoon soy paste, 2 tablespoons soy sauce, and 2 tablespoons rice wine. 7 Once everything is ready, start wrapping the dumplings. 7 Once everything is ready, start wrapping the dumplings. 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 My Slow Cooker Rib Tips Cheesy Scalloped Potatoes Maggie's French Onion Soup Quick & Easy Homemade Mac N’ Cheese Chicken Cordon Bleu Skillet My Slow Cooker Rib Tips Cheesy Scalloped Potatoes Maggie's French Onion Soup Quick & Easy Homemade Mac N’ Cheese Chicken Cordon Bleu Skillet Roasted Collar of Maguro Vavo's Kitchen Sink Lentil Soup Vavo's Honey Butter Yard Bird Methi gajar bhujia Garlic Shrimp Stir Fry Kadhi Fried Fish Palak Qeema Quick breakfast ugali snack Tandoori Chicken Tikka without Tandoor Roasted Collar of Maguro Vavo's Kitchen Sink Lentil Soup Vavo's Honey Butter Yard Bird Methi gajar bhujia Garlic Shrimp Stir Fry Kadhi Fried Fish Palak Qeema Quick breakfast ugali snack Tandoori Chicken Tikka without Tandoor
Squid Ink Seafood Pasta Recipe by Globlie Girl
Cooking Instructions 1h 30 minutes 1 Prepare the tomato sauce on a pan. I let the it slowly cook for at least 20 minutes. I add salt, lime and black pepper as early on as possible to let the flavors mix. 2 Prepare the seafood. I boiled the clams first in a pot, and cut all ingredients to be ready to be added into the tomato sauce. 3 Add the seafood into the tomato sauce. Decorate with herbs. 4 Serve with squid ink spaghetti (or any pasta of your choice). I know Italians would disapprove, but I like to add Parmigiana cheese on all pasta dishes... ;-) 1 Prepare the tomato sauce on a pan. I let the it slowly cook for at least 20 minutes. I add salt, lime and black pepper as early on as possible to let the flavors mix. 1 Prepare the tomato sauce on a pan. I let the it slowly cook for at least 20 minutes. I add salt, lime and black pepper as early on as possible to let the flavors mix. 2 Prepare the seafood. I boiled the clams first in a pot, and cut all ingredients to be ready to be added into the tomato sauce. 2 Prepare the seafood. I boiled the clams first in a pot, and cut all ingredients to be ready to be added into the tomato sauce. 3 Add the seafood into the tomato sauce. Decorate with herbs. 3 Add the seafood into the tomato sauce. Decorate with herbs. 4 Serve with squid ink spaghetti (or any pasta of your choice). I know Italians would disapprove, but I like to add Parmigiana cheese on all pasta dishes... ;-) 4 Serve with squid ink spaghetti (or any pasta of your choice). I know Italians would disapprove, but I like to add Parmigiana cheese on all pasta dishes... ;-) 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 My Onion Rings (Air Fryer) Strawberry souffle pancake Cheesy Sausage and Potato Bake Bierocks Crock pot pork chops and gravy My Onion Rings (Air Fryer) Strawberry souffle pancake Cheesy Sausage and Potato Bake Bierocks Crock pot pork chops and gravy Slow Cooker Bacon, Egg & Hash Brown Casserole Pecan Crust Mexican Chili Beef and veggie stir fry Humba Chocolatey bread French toast Aloo baigan sabzi Khasta roti Suji Dahi Vada Slow Cooker Bacon, Egg & Hash Brown Casserole Pecan Crust Mexican Chili Beef and veggie stir fry Humba Chocolatey bread French toast Aloo baigan sabzi Khasta roti Suji Dahi Vada