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Pasta Carbonara Recipe by ChrisO505
Cooking Instructions 30 mins 1 Heat oil in a large pan and fry pancetta until crisp. 2 Meanwhile- cook pasta in salted water. Strain and set aside. 3 Add the parsley and butter to pancetta. Then add the pasta and cheeses. Toss to combine. 4 In a bowl, whisk cream and egg yolk. Remove pan from heat before pouring over pasta. 5 Toss again- sauce will thicken when cooked by heat of pasta. Season and serve with a little extra grated Parmesan. 6 Very simple, classic pasta dish that is an absolute ripper. Some mushrooms could have worked in this dish too I think. Enjoy! 1 Heat oil in a large pan and fry pancetta until crisp. 1 Heat oil in a large pan and fry pancetta until crisp. 2 Meanwhile- cook pasta in salted water. Strain and set aside. 2 Meanwhile- cook pasta in salted water. Strain and set aside. 3 Add the parsley and butter to pancetta. Then add the pasta and cheeses. Toss to combine. 3 Add the parsley and butter to pancetta. Then add the pasta and cheeses. Toss to combine. 4 In a bowl, whisk cream and egg yolk. Remove pan from heat before pouring over pasta. 4 In a bowl, whisk cream and egg yolk. Remove pan from heat before pouring over pasta. 5 Toss again- sauce will thicken when cooked by heat of pasta. Season and serve with a little extra grated Parmesan. 5 Toss again- sauce will thicken when cooked by heat of pasta. Season and serve with a little extra grated Parmesan. 6 Very simple, classic pasta dish that is an absolute ripper. Some mushrooms could have worked in this dish too I think. Enjoy! 6 Very simple, classic pasta dish that is an absolute ripper. Some mushrooms could have worked in this dish too I think. 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 Sautéed Brussels Sprouts With Bacon And Garlic Goulash Pretzel Salad Fab Fries Lisa's Cheesy Beef ranch Hashbrown Casserole Sautéed Brussels Sprouts With Bacon And Garlic Goulash Pretzel Salad Fab Fries Lisa's Cheesy Beef ranch Hashbrown Casserole Chocolate Balls Rosemary Chicken Buttermilk Pancakes Tomato & Pepperoni Frittata Raw Mango 'N' Coconut Rice Campfire Delight With Cake And Raspberry Pie Filling Cheesy Stuffed Burgers Pesto bread Avalosupodi Lasagna Chocolate Balls Rosemary Chicken Buttermilk Pancakes Tomato & Pepperoni Frittata Raw Mango 'N' Coconut Rice Campfire Delight With Cake And Raspberry Pie Filling Cheesy Stuffed Burgers Pesto bread Avalosupodi Lasagna
Pasta Carbonara Recipe by Brenda
Cooking Instructions 1 Boil the pasta as instructed in the package. Usually around 10 minutes. Save the pasta water. 2 Melt butter in a skillet. Stir-fry the onions until fragrant, then add bacon ham/smoked beef slices. Follow with the mushrooms, salt-pepper and beef stock. Cook them for 2 minutes. 3 Pour in half of the pasta water and bring to a boil. Lower down the heat to low. Add the milk and cheese. Adjust the sauce thickness to your liking with all purpose flour. 4 Lastly, toss the pasta in the sauce. Mix them well. 5 Turn off the heat, then transfer the pasta to a plate. Garnish with fresh chopped parsley and enjoy! 1 Boil the pasta as instructed in the package. Usually around 10 minutes. Save the pasta water. 1 Boil the pasta as instructed in the package. Usually around 10 minutes. Save the pasta water. 2 Melt butter in a skillet. Stir-fry the onions until fragrant, then add bacon ham/smoked beef slices. Follow with the mushrooms, salt-pepper and beef stock. Cook them for 2 minutes. 2 Melt butter in a skillet. Stir-fry the onions until fragrant, then add bacon ham/smoked beef slices. Follow with the mushrooms, salt-pepper and beef stock. Cook them for 2 minutes. 3 Pour in half of the pasta water and bring to a boil. Lower down the heat to low. Add the milk and cheese. Adjust the sauce thickness to your liking with all purpose flour. 3 Pour in half of the pasta water and bring to a boil. Lower down the heat to low. Add the milk and cheese. Adjust the sauce thickness to your liking with all purpose flour. 4 Lastly, toss the pasta in the sauce. Mix them well. 4 Lastly, toss the pasta in the sauce. Mix them well. 5 Turn off the heat, then transfer the pasta to a plate. Garnish with fresh chopped parsley and enjoy! 5 Turn off the heat, then transfer the pasta to a plate. Garnish with fresh chopped parsley 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 Keto Tomato and avocado cheese ‘toast’ Condensed Milk Cookies Tomato pasta soup with beef Parmesan crisps Vegan Banana and Walnut Muffins🍌 Keto Tomato and avocado cheese ‘toast’ Condensed Milk Cookies Tomato pasta soup with beef Parmesan crisps Vegan Banana and Walnut Muffins🍌 Rasaval Adai Dosa - Multi lentil Crepe Kesariya Poha Burfi Broken Wheat Pulav Indian Sweet Roll White sauce fusilli pasta Tahiri Teriyaki rice Pan-fried Mackerel Blue Hawaii Rasaval Adai Dosa - Multi lentil Crepe Kesariya Poha Burfi Broken Wheat Pulav Indian Sweet Roll White sauce fusilli pasta Tahiri Teriyaki rice Pan-fried Mackerel Blue Hawaii
Ghee Rice 🍚🍚🌾 😋😋 Recipe by Jyoti Prakash Assudani
Cooking Instructions 25-30 minutes 1 Firstly, in a large kadai heat 2 tbsp ghee. fry 2 tbsp cashew and 2 tbsp raisins until it turns golden brown. 2 Keep the fried cashew and raisins aside. now add 1 bay leaf, 5 cloves, 1 tsp cumin and 1 tsp pepper. saute until the spices turn aromatic. 3 Add ½ onion, 2 chilli and saute until the onions shrink slightly. further, add 2 cup of basmati rice (soaked 20 minutes) and saute for a minute without breaking the rice. pour in 4 cup water and 1 tsp salt. mix and get to a boil. 4 Cover and simmer for 20 minutes or until the rice is cooked fully. mix gently, and add fried cashew and raisins. 5 Finally, enjoy ghee rice with vegetable kurma. 1 Firstly, in a large kadai heat 2 tbsp ghee. fry 2 tbsp cashew and 2 tbsp raisins until it turns golden brown. 1 Firstly, in a large kadai heat 2 tbsp ghee. fry 2 tbsp cashew and 2 tbsp raisins until it turns golden brown. 2 Keep the fried cashew and raisins aside. now add 1 bay leaf, 5 cloves, 1 tsp cumin and 1 tsp pepper. saute until the spices turn aromatic. 2 Keep the fried cashew and raisins aside. now add 1 bay leaf, 5 cloves, 1 tsp cumin and 1 tsp pepper. saute until the spices turn aromatic. 3 Add ½ onion, 2 chilli and saute until the onions shrink slightly. further, add 2 cup of basmati rice (soaked 20 minutes) and saute for a minute without breaking the rice. pour in 4 cup water and 1 tsp salt. mix and get to a boil. 3 Add ½ onion, 2 chilli and saute until the onions shrink slightly. further, add 2 cup of basmati rice (soaked 20 minutes) and saute for a minute without breaking the rice. pour in 4 cup water and 1 tsp salt. mix and get to a boil. 4 Cover and simmer for 20 minutes or until the rice is cooked fully. mix gently, and add fried cashew and raisins. 4 Cover and simmer for 20 minutes or until the rice is cooked fully. mix gently, and add fried cashew and raisins. 5 Finally, enjoy ghee rice with vegetable kurma. 5 Finally, enjoy ghee rice with vegetable kurma. 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 Slow Cooker Salisbury Steak Meatballs Spaghetti alla Carbonara Easy microwave cookies ꈍᴗꈍ Bruschetta Baked Chicken California Farm Parma Style Cured Ham Slow Cooker Salisbury Steak Meatballs Spaghetti alla Carbonara Easy microwave cookies ꈍᴗꈍ Bruschetta Baked Chicken California Farm Parma Style Cured Ham Cabbage and potato vegetable Masala mirchi Kutu ki puri Smokey Balochi Tikka biryani Poha Honey & Garlic Cold & Flu Medicine Chocolate gujiya Spaghetti alla Carbonara چرغہ Thandai powder Cabbage and potato vegetable Masala mirchi Kutu ki puri Smokey Balochi Tikka biryani Poha Honey & Garlic Cold & Flu Medicine Chocolate gujiya Spaghetti alla Carbonara چرغہ Thandai powder
Green Spaghetti Recipe by Alina Garcia
Cooking Instructions 30-40min 1 Cut open poblano peppers remove seeds and place on stove top till dark put in plastic bag afterwards to sweat them so they can be easier to peel 2 You can cook spaghetti after the poblano peppers are roasted then drain(I did add salt to my spaghetti but that is optional) 🍝 3 Next take poblano peppers already peeled, minced garlic,cilantro,sour cream, Philadelphia cream cheese and blend all together in blender 4 Mix sauce together with spaghetti and it's ready to serve!!!!(I did not use milk because the cream cheese was enough to make it creamy) 1 Cut open poblano peppers remove seeds and place on stove top till dark put in plastic bag afterwards to sweat them so they can be easier to peel 1 Cut open poblano peppers remove seeds and place on stove top till dark put in plastic bag afterwards to sweat them so they can be easier to peel 2 You can cook spaghetti after the poblano peppers are roasted then drain(I did add salt to my spaghetti but that is optional) 🍝 2 You can cook spaghetti after the poblano peppers are roasted then drain(I did add salt to my spaghetti but that is optional) 🍝 3 Next take poblano peppers already peeled, minced garlic,cilantro,sour cream, Philadelphia cream cheese and blend all together in blender 3 Next take poblano peppers already peeled, minced garlic,cilantro,sour cream, Philadelphia cream cheese and blend all together in blender 4 Mix sauce together with spaghetti and it's ready to serve!!!!(I did not use milk because the cream cheese was enough to make it creamy) 4 Mix sauce together with spaghetti and it's ready to serve!!!!(I did not use milk because the cream cheese was enough to make it creamy) 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 Homemade pancakes Baked Spaghetti Fluffy Tofu pancakes (Gluten Free & Vegan) Slow Cooker Chicken & Mushroom Stroganoff Philly Cheesesteak Bowls Homemade pancakes Baked Spaghetti Fluffy Tofu pancakes (Gluten Free & Vegan) Slow Cooker Chicken & Mushroom Stroganoff Philly Cheesesteak Bowls Porridge Yam with Fried Turkey Noodles & Dodo Stir Fry Sauce with White Rice Efo Recipe Local Noodles with Dry Fish Breaded Spam recipe of the 1960's Sausage and Yellow Squash Casserole Slow cooker bolognaise Risoni salad with tomatoes, basil and rocket Greek Risoni Salad Porridge Yam with Fried Turkey Noodles & Dodo Stir Fry Sauce with White Rice Efo Recipe Local Noodles with Dry Fish Breaded Spam recipe of the 1960's Sausage and Yellow Squash Casserole Slow cooker bolognaise Risoni salad with tomatoes, basil and rocket Greek Risoni Salad
Salsa Verde Recipe by Megan Rubio
Salsa Verde Cooking Instructions 15 minutes 1 Boil tomatillos, jalapeño, and onion for 15 minutes in 2 cups of water seasoned with salt. 2 Once the veggies are tender, especially the onions, add them to a food processor or blender, purée them but still leave them a little chunky. 3 Season with the seasonings, splash of lime juice, and add cilantro, purée one more time. Taste test and adjust flavors. 4 Don’t add the water from the kettle unless you need to thin it out. 5 Store it in an airtight container and keep refrigerated! Let it chill about 2 hours before serving. 🖤 1 Boil tomatillos, jalapeño, and onion for 15 minutes in 2 cups of water seasoned with salt. 1 Boil tomatillos, jalapeño, and onion for 15 minutes in 2 cups of water seasoned with salt. 2 Once the veggies are tender, especially the onions, add them to a food processor or blender, purée them but still leave them a little chunky. 2 Once the veggies are tender, especially the onions, add them to a food processor or blender, purée them but still leave them a little chunky. 3 Season with the seasonings, splash of lime juice, and add cilantro, purée one more time. Taste test and adjust flavors. 3 Season with the seasonings, splash of lime juice, and add cilantro, purée one more time. Taste test and adjust flavors. 4 Don’t add the water from the kettle unless you need to thin it out. 4 Don’t add the water from the kettle unless you need to thin it out. 5 Store it in an airtight container and keep refrigerated! Let it chill about 2 hours before serving. 🖤 5 Store it in an airtight container and keep refrigerated! Let it chill about 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 Kentucky fried chicken wings Kimchi Fried Rice | Kimchi Bokkeumbap Kashmiri dum aloo Old Time Hot Dog Sauce Creamy saffron chicken Kentucky fried chicken wings Kimchi Fried Rice | Kimchi Bokkeumbap Kashmiri dum aloo Old Time Hot Dog Sauce Creamy saffron chicken Til ki chikki Leftover Pizza Topping Sandwich Bread buns#recipemarathon Gajar Ka Halwa Mix Veg in Cooker CHEESY & JUICY CHICKEN PENNE PASTA 奶酪和多汁鸡肉通心粉 Chicken salad romaine wraps Narutomaki Noodle Soup Siomai Snack Thai Crispy Tofu/Paneer in Sweet and sour Sauce Til ki chikki Leftover Pizza Topping Sandwich Bread buns#recipemarathon Gajar Ka Halwa Mix Veg in Cooker CHEESY & JUICY CHICKEN PENNE PASTA 奶酪和多汁鸡肉通心粉 Chicken salad romaine wraps Narutomaki Noodle Soup Siomai Snack Thai Crispy Tofu/Paneer in Sweet and sour Sauce
Ami Es Green Spaghetti Recipe by Armilie
AMIEs Green Spaghetti Cooking Instructions 30 mins 1 Cook the pasta (spaghetti) according to the packet directions, until al dente. 2 Cook spinach and peas in a separate salted boiling water until tender. Put the vegetables, basil leaves, pesto, cream and parmesan in a food blender and whizz to make a smooth sauce. 3 Put the drained pasta to a large pan, reserving a glass of the cooking water. Pour over the sauce and cook in a low heat for 5 minutes or until the sauce clings to the spaghetti. Add a little pasta water if it so dry. Season with salt and pepper. 4 Served topped with parmesan and basil leaves, if desired. 5 Serves hot! Share and enjoy! 1 Cook the pasta (spaghetti) according to the packet directions, until al dente. 1 Cook the pasta (spaghetti) according to the packet directions, until al dente. 2 Cook spinach and peas in a separate salted boiling water until tender. Put the vegetables, basil leaves, pesto, cream and parmesan in a food blender and whizz to make a smooth sauce. 2 Cook spinach and peas in a separate salted boiling water until tender. Put the vegetables, basil leaves, pesto, cream and parmesan in a food blender and whizz to make a smooth sauce. 3 Put the drained pasta to a large pan, reserving a glass of the cooking water. Pour over the sauce and cook in a low heat for 5 minutes or until the sauce clings to the spaghetti. Add a little pasta water if it so dry. Season with salt and pepper. 3 Put the drained pasta to a large pan, reserving a glass of the cooking water. Pour over the sauce and cook in a low heat for 5 minutes or until the sauce clings to the spaghetti. Add a little pasta water if it so dry. Season with salt and pepper. 4 Served topped with parmesan and basil leaves, if desired. 4 Served topped with parmesan and basil leaves, if desired. 5 Serves hot! Share and enjoy! 5 Serves hot! Share 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 Scrumptious Scrambled Egg Herbed Broiled Salmon Sig's Boost of an Omelette Shrimp And Grits Creme Caramel . Scrumptious Scrambled Egg Herbed Broiled Salmon Sig's Boost of an Omelette Shrimp And Grits Creme Caramel . Scrumptious Scrambled Egg Potato Ghosts for Bento Pumpkin Bundles Halloween Version Strawberry cheesecake Parfait Pasta Chicken in Hot Garlic Sauce Meatloaf Mom's Stuffed Veal Breast BBQ Cheese Steak Pizza Easy Shepherds Pie Healthy Chicken Quinoa Soup Scrumptious Scrambled Egg Potato Ghosts for Bento Pumpkin Bundles Halloween Version Strawberry cheesecake Parfait Pasta Chicken in Hot Garlic Sauce Meatloaf Mom's Stuffed Veal Breast BBQ Cheese Steak Pizza Easy Shepherds Pie Healthy Chicken Quinoa Soup
Tex's Mushy Peas 🇬🇧🍲 Recipe by Tex
Cooking Instructions 10 mins 1 Drain the peas (keep the liquid), and tip into a saucepan on a low heat 2 Add the butter, and break up the peas with a fork. Don't mash, just crush a little. Cook in the butter for about 1½ to 2 minutes. 3 Stir in the vinegar and salt and cook the peas for about 3-4 minutes until they soften. Stir frequently, and crush a little more with your fork. Add a little more butter if necessary, and season with a little more salt & vinegar according to taste. Add a little hot water or the strained juice from the peas if too dry 4 Serve. Enjoy! 5 1 Drain the peas (keep the liquid), and tip into a saucepan on a low heat 1 Drain the peas (keep the liquid), and tip into a saucepan on a low heat 2 Add the butter, and break up the peas with a fork. Don't mash, just crush a little. Cook in the butter for about 1½ to 2 minutes. 2 Add the butter, and break up the peas with a fork. Don't mash, just crush a little. Cook in the butter for about 1½ to 2 minutes. 3 Stir in the vinegar and salt and cook the peas for about 3-4 minutes until they soften. Stir frequently, and crush a little more with your fork. Add a little more butter if necessary, and season with a little more salt & vinegar according to taste. Add a little hot water or the strained juice from the peas if too dry 3 Stir in the vinegar and salt and cook the peas for about 3-4 minutes until they soften. Stir frequently, and crush a little more with your fork. Add a little more butter if necessary, and season with a little more salt & vinegar according to taste. Add a little hot water or the strained juice from the peas if too dry 4 Serve. Enjoy! 4 Serve. Enjoy! 5 5 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 Espagueti Verde- Green Spaghetti Crock Pot Stuffing Chicken Cauliflower Manchurian Cheesy hash brown egg nests Pumpkin Upside Down Cake Espagueti Verde- Green Spaghetti Crock Pot Stuffing Chicken Cauliflower Manchurian Cheesy hash brown egg nests Pumpkin Upside Down Cake Chili Lower Carb Pumpkin Upside Down Cake Grilled Peach Sandwich Healthy Turkey Meatballs Pumpkin Spice Iced Coffee Sexy Jackolanterns Sriracha Roasted Chicken Breast Pork Chop Apple Cobbler Dinner Espagueti Verde- Green Spaghetti Dad's Bread(Carriage Stop Restaurant) Chili Lower Carb Pumpkin Upside Down Cake Grilled Peach Sandwich Healthy Turkey Meatballs Pumpkin Spice Iced Coffee Sexy Jackolanterns Sriracha Roasted Chicken Breast Pork Chop Apple Cobbler Dinner Espagueti Verde- Green Spaghetti Dad's Bread(Carriage Stop Restaurant)
Sriracha Roasted Chicken Breast Recipe by ChefDoogles
Cooking Instructions 5 mins 1 Toss with enough peanut oil to cover. Season with dried spices except salt. Marinate in fridge for 4-48 hours. 2 Give each breast a dab of peanut oil being careful not to take the spices off. Add salt. 3 Roast at 350° for approximately 40 minutes or until thermometer reaches 165° 4 Variations; Thyme, basil, oregano, cilantro, ginger, lime, pineapple juice, coconut, vegetable oil, mango, sugar 1 Toss with enough peanut oil to cover. Season with dried spices except salt. Marinate in fridge for 4-48 hours. 1 Toss with enough peanut oil to cover. Season with dried spices except salt. Marinate in fridge for 4-48 hours. 2 Give each breast a dab of peanut oil being careful not to take the spices off. Add salt. 2 Give each breast a dab of peanut oil being careful not to take the spices off. Add salt. 3 Roast at 350° for approximately 40 minutes or until thermometer reaches 165° 3 Roast at 350° for approximately 40 minutes or until thermometer reaches 165° 4 Variations; Thyme, basil, oregano, cilantro, ginger, lime, pineapple juice, coconut, vegetable oil, mango, sugar 4 Variations; Thyme, basil, oregano, cilantro, ginger, lime, pineapple juice, coconut, vegetable oil, mango, sugar 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 Espagueti Verde- Green Spaghetti Crock Pot Stuffing Chicken Cauliflower Manchurian Cheesy hash brown egg nests Pumpkin Upside Down Cake Espagueti Verde- Green Spaghetti Crock Pot Stuffing Chicken Cauliflower Manchurian Cheesy hash brown egg nests Pumpkin Upside Down Cake Grilled Peach Sandwich Healthy Turkey Meatballs Pumpkin Spice Iced Coffee Tex's Mushy Peas 🇬🇧🍲 Sexy Jackolanterns Pork Chop Apple Cobbler Dinner Espagueti Verde- Green Spaghetti Dad's Bread(Carriage Stop Restaurant) Potato Tacos with Hot Tomato Sauce Celery & Carrot Kimpira Stir-fry Grilled Peach Sandwich Healthy Turkey Meatballs Pumpkin Spice Iced Coffee Tex's Mushy Peas 🇬🇧🍲 Sexy Jackolanterns Pork Chop Apple Cobbler Dinner Espagueti Verde- Green Spaghetti Dad's Bread(Carriage Stop Restaurant) Potato Tacos with Hot Tomato Sauce Celery & Carrot Kimpira Stir-fry