ademchaoua/GeneralTextCorpus huggingface dataset:
Kale Pesto Recipe by Chemamma
Cooking Instructions 20 min 1 Wash the kale leaves and remove the tough center stems. Meanwhile, bring a pot of water with a pinch of salt to a boil. Add the kale leaves and blanch for a few minutes, stirring, until they are tender. 2 When the kale is ready, remove it from the water and reserve about 1/2 cup (about 120 ml) of the cooking liquid. You can use a mortar and pestle or a food processor for the next step. 3 Blend the kale leaves with olive oil, the nuts, the garlic clove, and, if needed, some of the reserved cooking water. Your kale pesto is ready! Enjoy! 1 Wash the kale leaves and remove the tough center stems. Meanwhile, bring a pot of water with a pinch of salt to a boil. Add the kale leaves and blanch for a few minutes, stirring, until they are tender. 1 Wash the kale leaves and remove the tough center stems. Meanwhile, bring a pot of water with a pinch of salt to a boil. Add the kale leaves and blanch for a few minutes, stirring, until they are tender. 2 When the kale is ready, remove it from the water and reserve about 1/2 cup (about 120 ml) of the cooking liquid. You can use a mortar and pestle or a food processor for the next step. 2 When the kale is ready, remove it from the water and reserve about 1/2 cup (about 120 ml) of the cooking liquid. You can use a mortar and pestle or a food processor for the next step. 3 Blend the kale leaves with olive oil, the nuts, the garlic clove, and, if needed, some of the reserved cooking water. Your kale pesto is ready! Enjoy! 3 Blend the kale leaves with olive oil, the nuts, the garlic clove, and, if needed, some of the reserved cooking water. Your kale pesto is ready! 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 Eggnog Cookies Chicken Fajitas No-Knead Bread [Fluffy Bread] Dhaba Style Kadhi pakora Healthy and quick breakfast 🥚🍲 Eggnog Cookies Chicken Fajitas No-Knead Bread [Fluffy Bread] Dhaba Style Kadhi pakora Healthy and quick breakfast 🥚🍲 Masala sweet corn Beef pulao Palak Paneer Salted peanuts khari seeng Chicken biryani Dalgona coffee Shahi bhindi Pulao Coconut cake Brownies cake Masala sweet corn Beef pulao Palak Paneer Salted peanuts khari seeng Chicken biryani Dalgona coffee Shahi bhindi Pulao Coconut cake Brownies cake
Zucchini And Kale Fritters Recipe by Becca N.
Cooking Instructions 1 Chop green onions, grate zucchini, and remove hard stems from kale. 2 Whisk eggs in a large bowl, then add veggies, herbs, spices, and both cheeses. 3 Add salt and black pepper to taste, and mix well. 4 Add flour in 3 parts, mixing well in between. 5 Heat 3 tbsp oil in a large frying pan over medium heat. 6 Form batter into balls and place 3-4 balls into the oil. 7 Cook about 5 minutes on each side, flattening after flipping, or until crispy and dark golden brown. 1 Chop green onions, grate zucchini, and remove hard stems from kale. 1 Chop green onions, grate zucchini, and remove hard stems from kale. 2 Whisk eggs in a large bowl, then add veggies, herbs, spices, and both cheeses. 2 Whisk eggs in a large bowl, then add veggies, herbs, spices, and both cheeses. 3 Add salt and black pepper to taste, and mix well. 3 Add salt and black pepper to taste, and mix well. 4 Add flour in 3 parts, mixing well in between. 4 Add flour in 3 parts, mixing well in between. 5 Heat 3 tbsp oil in a large frying pan over medium heat. 5 Heat 3 tbsp oil in a large frying pan over medium heat. 6 Form batter into balls and place 3-4 balls into the oil. 6 Form batter into balls and place 3-4 balls into the oil. 7 Cook about 5 minutes on each side, flattening after flipping, or until crispy and dark golden brown. 7 Cook about 5 minutes on each side, flattening after flipping, or until crispy and dark golden brown. 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 Ghorme sabzi Back to school snackle box Orange Chicken (meal prep friendly) Sweet and Sour Chicken (meal prep friendly) Sausage and Sage Pumpkin Pasta Bake Ghorme sabzi Back to school snackle box Orange Chicken (meal prep friendly) Sweet and Sour Chicken (meal prep friendly) Sausage and Sage Pumpkin Pasta Bake Sunshine Salmon ☀️ Chifferi Rigati In Cheese Sauce Sausage and Sage Pumpkin Pasta Bake Salmon Zucchini Bowl with Sweet & Spicy Mayo Basil Tofu Stir Fry Creamy Feta Roasted Potatoes with Chicken Sausage Easy and quick Little Millet Samak for Vrat Row Banana Sabzi Curry leaves dry chattny Vrat and Fasting Special Sabudana Tikki / Sago Cutlets Sunshine Salmon ☀️ Chifferi Rigati In Cheese Sauce Sausage and Sage Pumpkin Pasta Bake Salmon Zucchini Bowl with Sweet & Spicy Mayo Basil Tofu Stir Fry Creamy Feta Roasted Potatoes with Chicken Sausage Easy and quick Little Millet Samak for Vrat Row Banana Sabzi Curry leaves dry chattny Vrat and Fasting Special Sabudana Tikki / Sago Cutlets
Tuscan Kale Crostini Recipe by rosso rubinian
Cooking Instructions 1 Gather all your ingredients. 2 Start with the black-eyed peas: soak for 12 hours, then cook in cold water according to the package instructions. Clean the kale by removing the stems, wash, and drain it. Steam the kale until tender. In a skillet, add the unpeeled garlic clove and sauté the kale briefly. 3 In a nonstick skillet, cook the bacon over low heat until crispy. Slice the baguette and toast the slices in a skillet. Assemble the crostini: top each slice with kale, black-eyed peas, crispy bacon, and finish with a drizzle of olive oil. 1 Gather all your ingredients. 1 Gather all your ingredients. 2 Start with the black-eyed peas: soak for 12 hours, then cook in cold water according to the package instructions. Clean the kale by removing the stems, wash, and drain it. Steam the kale until tender. In a skillet, add the unpeeled garlic clove and sauté the kale briefly. 2 Start with the black-eyed peas: soak for 12 hours, then cook in cold water according to the package instructions. Clean the kale by removing the stems, wash, and drain it. Steam the kale until tender. In a skillet, add the unpeeled garlic clove and sauté the kale briefly. 3 In a nonstick skillet, cook the bacon over low heat until crispy. Slice the baguette and toast the slices in a skillet. Assemble the crostini: top each slice with kale, black-eyed peas, crispy bacon, and finish with a drizzle of olive oil. 3 In a nonstick skillet, cook the bacon over low heat until crispy. Slice the baguette and toast the slices in a skillet. Assemble the crostini: top each slice with kale, black-eyed peas, crispy bacon, and finish with a drizzle of olive oil. 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 Crock-Pot cream cheese, chicken chili Bitter gourd with egg Oven Baked Asparagus Low Carb Shrimp Fajita Skillet Red Velvet Mini Cupcakes Crock-Pot cream cheese, chicken chili Bitter gourd with egg Oven Baked Asparagus Low Carb Shrimp Fajita Skillet Red Velvet Mini Cupcakes AROMATIC SPICY FLAVORFUL HEALTHY RASAM /SOUP WITH HORSE GRAM AND TOMATOES Talbina smoothie Slow cooked beef brisket, mash carrots and onion gravy Almond Cream for Baking Crock-Pot cream cheese, chicken chili Almond Croissants Shepherds Pie with Carrots California Farm Wagyu Beef with Zinfandel Wine Crunchy Urad Daal Vada Bathua Dal AROMATIC SPICY FLAVORFUL HEALTHY RASAM /SOUP WITH HORSE GRAM AND TOMATOES Talbina smoothie Slow cooked beef brisket, mash carrots and onion gravy Almond Cream for Baking Crock-Pot cream cheese, chicken chili Almond Croissants Shepherds Pie with Carrots California Farm Wagyu Beef with Zinfandel Wine Crunchy Urad Daal Vada Bathua Dal
Kale And Pork Dumplings Recipe by 小汶醬
This recipe is translated from Cookpad Taiwan. See original: 羽衣甘藍菜豬肉水餃 Cooking Instructions 60 minutes 1 Heat oil in a pan, add the eggs, cook into a thin omelet, then slice into thin strips and set aside. 2 Wash the kale, garlic chives (or green onions), and ginger thoroughly, then finely chop. Mix with the chopped egg, add sesame oil, salt, and pepper to taste to make the filling. 3 Wrap the filling in dumpling wrappers. Bring a pot of water to a boil, add the dumplings, and cook until they float to the surface. Serve immediately. 1 Heat oil in a pan, add the eggs, cook into a thin omelet, then slice into thin strips and set aside. 1 Heat oil in a pan, add the eggs, cook into a thin omelet, then slice into thin strips and set aside. 2 Wash the kale, garlic chives (or green onions), and ginger thoroughly, then finely chop. Mix with the chopped egg, add sesame oil, salt, and pepper to taste to make the filling. 2 Wash the kale, garlic chives (or green onions), and ginger thoroughly, then finely chop. Mix with the chopped egg, add sesame oil, salt, and pepper to taste to make the filling. 3 Wrap the filling in dumpling wrappers. Bring a pot of water to a boil, add the dumplings, and cook until they float to the surface. Serve immediately. 3 Wrap the filling in dumpling wrappers. Bring a pot of water to a boil, add the dumplings, and cook until they float to the surface. Serve immediately. 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 Cosmopolitan Cosmopolitan BBQ Pork Ribs (Insta Pot & Air Fryer) Peri Peri paneer and vegetable toasties Breakfast Potatoes 🥔🍽️ Quick And Easy Cabbage Fritters How to make Baingan ka Raita Gopalkala Seviya halwa Kichad chole Cosmopolitan Egg curry BBQ Pork Ribs (Insta Pot & Air Fryer) Peri Peri paneer and vegetable toasties Breakfast Potatoes 🥔🍽️ Quick And Easy Cabbage Fritters How to make Baingan ka Raita Gopalkala Seviya halwa Kichad chole Cosmopolitan Egg curry
Rutabaga With Kale Recipe by skunkmonkey101
Cooking Instructions 1 Cut the rutabaga in half and peel it. Cutting it with the peeling and wax on it allows a more stable event. It is a hard root vegetable to cut in it's raw state. If you peel it first it becomes slippery. Cut the rutabaga into bite sized cubes. In a pot or instapot, add all the ingredients, sauté the rutabaga and kale. The kale will wilt. 2 When wilted put a lid on the pot and pressure cook on low pressure for 10 minutes. In a pot on the stovetop cook covered for 25 minutes. Serve adjust salt to taste. I hope you enjoy!!! 1 Cut the rutabaga in half and peel it. Cutting it with the peeling and wax on it allows a more stable event. It is a hard root vegetable to cut in it's raw state. If you peel it first it becomes slippery. Cut the rutabaga into bite sized cubes. In a pot or instapot, add all the ingredients, sauté the rutabaga and kale. The kale will wilt. 1 Cut the rutabaga in half and peel it. Cutting it with the peeling and wax on it allows a more stable event. It is a hard root vegetable to cut in it's raw state. If you peel it first it becomes slippery. Cut the rutabaga into bite sized cubes. In a pot or instapot, add all the ingredients, sauté the rutabaga and kale. The kale will wilt. 2 When wilted put a lid on the pot and pressure cook on low pressure for 10 minutes. In a pot on the stovetop cook covered for 25 minutes. Serve adjust salt to taste. I hope you enjoy!!! 2 When wilted put a lid on the pot and pressure cook on low pressure for 10 minutes. In a pot on the stovetop cook covered for 25 minutes. Serve adjust salt to taste. I hope you 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 Rutabaga Fries Crack chicken pierogi casserole Philly cheese steak Chicken Corn chowder Onion crunch chicken Rutabaga Fries Crack chicken pierogi casserole Philly cheese steak Chicken Corn chowder Onion crunch chicken Vegetable Purée Strawberry Daiquiri Stuffed cabbage Onion crunch chicken Yogurt-mayo chicken salad Rutabaga Fries Sattu-Chia seeds Drink Star Fruits Sweet & Sour Fish Kalia | মাছের কালিয়া | Bong Delicacy 🎏 Fish Fingers 🫕| Kolkata-Style | Ceremony Starters Vegetable Purée Strawberry Daiquiri Stuffed cabbage Onion crunch chicken Yogurt-mayo chicken salad Rutabaga Fries Sattu-Chia seeds Drink Star Fruits Sweet & Sour Fish Kalia | মাছের কালিয়া | Bong Delicacy 🎏 Fish Fingers 🫕| Kolkata-Style | Ceremony Starters
Easy Ohagi With Leftover Rice (With Video) Recipe by コリーノ
Easy Ohagi with Leftover Rice (with Video) Cooking Instructions 1 Add the potato starch to the warm rice and mix well with a spatula until evenly coated. 2 Add the water and mix quickly, then microwave at 500W for about 5 minutes. 3 Remove from the microwave and let it steam for about 1 minute. Wrap a rolling pin or similar tool with plastic wrap, then carefully mash the rice mixture, being careful not to burn yourself. 4 Let it cool slightly, then shape into balls. Coat with sweet red bean paste or kinako as desired to finish. 1 Add the potato starch to the warm rice and mix well with a spatula until evenly coated. 1 Add the potato starch to the warm rice and mix well with a spatula until evenly coated. 2 Add the water and mix quickly, then microwave at 500W for about 5 minutes. 2 Add the water and mix quickly, then microwave at 500W for about 5 minutes. 3 Remove from the microwave and let it steam for about 1 minute. Wrap a rolling pin or similar tool with plastic wrap, then carefully mash the rice mixture, being careful not to burn yourself. 3 Remove from the microwave and let it steam for about 1 minute. Wrap a rolling pin or similar tool with plastic wrap, then carefully mash the rice mixture, being careful not to burn yourself. 4 Let it cool slightly, then shape into balls. Coat with sweet red bean paste or kinako as desired to finish. 4 Let it cool slightly, then shape into balls. Coat with sweet red bean paste or kinako as desired to finish. 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 Ideal Sugar Cookies Crock Pot Candy Creamy Tomato Basil Soup Authentic Vietnamese Beef Pho Spicy Chinese Chicken Ideal Sugar Cookies Crock Pot Candy Creamy Tomato Basil Soup Authentic Vietnamese Beef Pho Spicy Chinese Chicken Bourbon, Bacon Elk Roast Tim Tam Choccy Balls Fusion Cuisse de Dinde Ideal Sugar Cookies Hearty Breakfast Hash Healthy Watergate Salad Pickled deviled eggs Moes Toasted Crisp Cheesey Bread Nescafah Swiss Steak ala Simple Bourbon, Bacon Elk Roast Tim Tam Choccy Balls Fusion Cuisse de Dinde Ideal Sugar Cookies Hearty Breakfast Hash Healthy Watergate Salad Pickled deviled eggs Moes Toasted Crisp Cheesey Bread Nescafah Swiss Steak ala Simple
Super Easy Ohagi Made With Just White Rice! Recipe by かごちゃー
Super Easy Ohagi Made with Just White Rice! Cooking Instructions 1 In a microwave-safe bowl, combine all ● ingredients and mix well. Microwave for 1 1/2 minutes. 2 Anko version: Spread the anko flat on a piece of plastic wrap. Shape the rice mixture from step 1 into a ball and place it on top of the anko. 3 Gather the edges of the plastic wrap and shape firmly into a ball. 4 Kinako version: Spread the rice mixture from step 1 flat on a piece of plastic wrap. Shape the anko into a ball and place it on top of the rice. 5 Shape firmly as in step 3. 6 Roll the finished ohagi in a mixture of kinako and sugar (to taste). Enjoy! 1 In a microwave-safe bowl, combine all ● ingredients and mix well. Microwave for 1 1/2 minutes. 1 In a microwave-safe bowl, combine all ● ingredients and mix well. Microwave for 1 1/2 minutes. 2 Anko version: Spread the anko flat on a piece of plastic wrap. Shape the rice mixture from step 1 into a ball and place it on top of the anko. 2 Anko version: Spread the anko flat on a piece of plastic wrap. Shape the rice mixture from step 1 into a ball and place it on top of the anko. 3 Gather the edges of the plastic wrap and shape firmly into a ball. 3 Gather the edges of the plastic wrap and shape firmly into a ball. 4 Kinako version: Spread the rice mixture from step 1 flat on a piece of plastic wrap. Shape the anko into a ball and place it on top of the rice. 4 Kinako version: Spread the rice mixture from step 1 flat on a piece of plastic wrap. Shape the anko into a ball and place it on top of the rice. 5 Shape firmly as in step 3. 5 Shape firmly as in step 3. 6 Roll the finished ohagi in a mixture of kinako and sugar (to taste). Enjoy! 6 Roll the finished ohagi in a mixture of kinako and sugar (to taste). 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 Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt
Cinnamon Milk Mochi With Potato Starch Recipe by ひづひ
Cinnamon Milk Mochi with Potato Starch Cooking Instructions 1 Mix the potato starch and sugar well, then add the milk and mix thoroughly. Heat over medium heat. 2 Continue stirring constantly as it heats, and it will gradually thicken. Once it has thickened as shown in the picture, remove from heat and let it cool slightly. 3 Fill a container with ice water, and use a spoon to drop the mixture into the water. Once all the mixture is dropped, drain the water and refrigerate. 4 Once well chilled, serve in a dish and sprinkle with the combined kinako mixture. Enjoy! 1 Mix the potato starch and sugar well, then add the milk and mix thoroughly. Heat over medium heat. 1 Mix the potato starch and sugar well, then add the milk and mix thoroughly. Heat over medium heat. 2 Continue stirring constantly as it heats, and it will gradually thicken. Once it has thickened as shown in the picture, remove from heat and let it cool slightly. 2 Continue stirring constantly as it heats, and it will gradually thicken. Once it has thickened as shown in the picture, remove from heat and let it cool slightly. 3 Fill a container with ice water, and use a spoon to drop the mixture into the water. Once all the mixture is dropped, drain the water and refrigerate. 3 Fill a container with ice water, and use a spoon to drop the mixture into the water. Once all the mixture is dropped, drain the water and refrigerate. 4 Once well chilled, serve in a dish and sprinkle with the combined kinako mixture. Enjoy! 4 Once well chilled, serve in a dish and sprinkle with the combined kinako mixture. 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 Carrot Halwa (Gajar Ka Halwa) Stir fried Chilli Noodles Egg Bhurji ~ FANCY Scrambled Eggs Baingan Pulao (Eggplant) BBQ Pulled Chicken Coleslaw Chicken cacciatore Rice Kolakata (Steamed Rice Balls) Eggplant Gotsu Blackened Green Beans Carrot Halwa (Gajar Ka Halwa) Stir fried Chilli Noodles Egg Bhurji ~ FANCY Scrambled Eggs Baingan Pulao (Eggplant) BBQ Pulled Chicken Coleslaw Chicken cacciatore Rice Kolakata (Steamed Rice Balls) Eggplant Gotsu Blackened Green Beans
Black Garlic Yogurt Recipe by こつゆ514
Yogurt soup Yogurt soup Hey there!!! How is everyone doing? I am fine having fun with my friend this week, sightseeing and just catching up on things. Tammy a couple of days ago decided that she was going to cook a Yogurt Soup Recipe from her native country Georgia (not the US), I was quite surprised to hear that a Yogurt Soup recipe even existed. 🙂 When she finished making the soup it was time to taste it. I was curious…very curious, I took the first sip and guess what!!! it was a delicious surprise, it reminded of the Greek Egg Sauce that we use in our Greek Chicken Soup. 🙂 At first when she mentioned that she was going to be cooking Yogurt Soup I was a bit hesitant, but then I thought it would be a new taste, it has Yogurt in it so I have to give it a try. It is such a light soup and from what she told me this is a great option if you are on a diet. This is why I love cooking and baking, you learn about so many beautiful recipes that exist in other cultures, and it is always a wonderful surprise. 🙂 Today, is her last day before she heads back home tomorrow, I have to admit I am sad and happy at the same time, it was great having her here and we had a fantastic time together visiting Museums, Amsterdam, and many other places. 🙂 Foodzesty