ademchaoua/GeneralTextCorpus huggingface dataset:
Bacon Mac & Cheese Recipe by Stephanie Goldman
Cooking Instructions 20 mins 1 Preheat oven to 400 degrees. 2 Cook pasta according to pkg directions, drain well. 3 Meanwhile, cook bacon in large ovenproof skillet over medium heat until crisp. Drain. 4 Add onion powder, garlic, & 2 tsp oregano to skillet. Cook & stir for 1 minute. 5 Stir in tomato sauce & hot pepper sauce. Add cooked pasta & cheese to skillet. Stir to coat. 6 Melt butter. Mix with 1/2 tsp oregano, & bread crumbs together. Sprinkle over pasta mixture in skillet. 7 Bake until cheese is melted & mixture is hot & bubbly, about 5 minutes. Serve. 1 Preheat oven to 400 degrees. 1 Preheat oven to 400 degrees. 2 Cook pasta according to pkg directions, drain well. 2 Cook pasta according to pkg directions, drain well. 3 Meanwhile, cook bacon in large ovenproof skillet over medium heat until crisp. Drain. 3 Meanwhile, cook bacon in large ovenproof skillet over medium heat until crisp. Drain. 4 Add onion powder, garlic, & 2 tsp oregano to skillet. Cook & stir for 1 minute. 4 Add onion powder, garlic, & 2 tsp oregano to skillet. Cook & stir for 1 minute. 5 Stir in tomato sauce & hot pepper sauce. Add cooked pasta & cheese to skillet. Stir to coat. 5 Stir in tomato sauce & hot pepper sauce. Add cooked pasta & cheese to skillet. Stir to coat. 6 Melt butter. Mix with 1/2 tsp oregano, & bread crumbs together. Sprinkle over pasta mixture in skillet. 6 Melt butter. Mix with 1/2 tsp oregano, & bread crumbs together. Sprinkle over pasta mixture in skillet. 7 Bake until cheese is melted & mixture is hot & bubbly, about 5 minutes. Serve. 7 Bake until cheese is melted & mixture is hot & bubbly, about 5 minutes. 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 Mozzarella stuffed meatballs in slow cooker Asparagus and Mushrooms with Lemon Butter Sauce Spicy Pepper Chicken Masala (Kerala Style) Quick Vegetable Fried Rice Chocolate Chocolate Chip Cake Mozzarella stuffed meatballs in slow cooker Asparagus and Mushrooms with Lemon Butter Sauce Spicy Pepper Chicken Masala (Kerala Style) Quick Vegetable Fried Rice Chocolate Chocolate Chip Cake Spicy Soy Ginger Marinade Kick ass kabobs My Pepperoni Bolognese Dish Cinnamon Roll Everyday salad Green Smoothie Quinoa Pikelets Chili Tomato Soup Mac n Cheese Spicy Soy Ginger Marinade Kick ass kabobs My Pepperoni Bolognese Dish Cinnamon Roll Everyday salad Green Smoothie Quinoa Pikelets Chili Tomato Soup Mac n Cheese
Chilled Tomato, Avocado And Shrimp Pasta With Japanese Seasonings Recipe by cookpad.japan
Cooking Instructions 1 Combine the ingredients marked ✩ and make the sauce. 2 Peel the boiled shrimps, cut the imitation crab sticks into bite-sized pieces, shred the shiso leaves and dice the tomato and avocado into 1 cm cubes. Mix everything with the sauce made in Step 1. 3 When the pasta has boiled to your desired degree of firmness, rinse well under cold running water and drain. Mix it with the sauce from Step 2. *Taste it, and add more soy sauce if it's too light for you. 4 Transfer it to a serving plate and it's done. 5 Chilled Tomato and Cured Ham Pasta 6 1 Combine the ingredients marked ✩ and make the sauce. 1 Combine the ingredients marked ✩ and make the sauce. 2 Peel the boiled shrimps, cut the imitation crab sticks into bite-sized pieces, shred the shiso leaves and dice the tomato and avocado into 1 cm cubes. Mix everything with the sauce made in Step 1. 2 Peel the boiled shrimps, cut the imitation crab sticks into bite-sized pieces, shred the shiso leaves and dice the tomato and avocado into 1 cm cubes. Mix everything with the sauce made in Step 1. 3 When the pasta has boiled to your desired degree of firmness, rinse well under cold running water and drain. Mix it with the sauce from Step 2. *Taste it, and add more soy sauce if it's too light for you. 3 When the pasta has boiled to your desired degree of firmness, rinse well under cold running water and drain. Mix it with the sauce from Step 2. *Taste it, and add more soy sauce if it's too light for you. 4 Transfer it to a serving plate and it's done. 4 Transfer it to a serving plate and it's done. 5 Chilled Tomato and Cured Ham Pasta 5 Chilled Tomato and Cured Ham Pasta 6 6 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Italian chicken sausage and pasta buffalo chicken meatballs Soft and thick snickerdoodles Hollandaise blender method shocks nacho bake Italian chicken sausage and pasta buffalo chicken meatballs Soft and thick snickerdoodles Hollandaise blender method shocks nacho bake White & Frothy Cappuccino Green Smoothie for Breakfast Kiwi Smoothie Green Smoothie For Dieters Basil and Tomato Garlic Rice Surprisingly Tasty! Avocado in Miso Vinegar Easy Basic White Sauce Italian chicken sausage and pasta Ragi Oats Cookies Easy & Low-Cal Okara Scones White & Frothy Cappuccino Green Smoothie for Breakfast Kiwi Smoothie Green Smoothie For Dieters Basil and Tomato Garlic Rice Surprisingly Tasty! Avocado in Miso Vinegar Easy Basic White Sauce Italian chicken sausage and pasta Ragi Oats Cookies Easy & Low-Cal Okara Scones
Pista Sandesh Recipe by Anu Banderwal
Cooking Instructions 1 Boil the milk in a pan on medium flame. 2 Remove from flame and add vinegar, allow it to curdle. 3 Put it in a muslim cloth and hang it out. 4 Transfer the chenna to a mixer, grind this until smooth. 5 Add sugar and mix well. 6 Transfer to a non-stick pan on low flame, keep stirring. 7 When the paneer mixture has a cream consistency, remove from flame. 8 Now add the pistachios powder, cardamom powder and green food colour, mix well. 9 Now shape them into small balls. 10 Garnish each of the sandesh with a whole pistachio and silver foil. 11 Serve chilled. 1 Boil the milk in a pan on medium flame. 1 Boil the milk in a pan on medium flame. 2 Remove from flame and add vinegar, allow it to curdle. 2 Remove from flame and add vinegar, allow it to curdle. 3 Put it in a muslim cloth and hang it out. 3 Put it in a muslim cloth and hang it out. 4 Transfer the chenna to a mixer, grind this until smooth. 4 Transfer the chenna to a mixer, grind this until smooth. 5 Add sugar and mix well. 5 Add sugar and mix well. 6 Transfer to a non-stick pan on low flame, keep stirring. 6 Transfer to a non-stick pan on low flame, keep stirring. 7 When the paneer mixture has a cream consistency, remove from flame. 7 When the paneer mixture has a cream consistency, remove from flame. 8 Now add the pistachios powder, cardamom powder and green food colour, mix well. 8 Now add the pistachios powder, cardamom powder and green food colour, mix well. 9 Now shape them into small balls. 9 Now shape them into small balls. 10 Garnish each of the sandesh with a whole pistachio and silver foil. 10 Garnish each of the sandesh with a whole pistachio and silver foil. 11 Serve chilled. 11 Serve chilled. 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 Emily’s Easy Chicken Shawarma Meat Pies (easy method!) Cafe’s Pancake Instant Pot Rotisserie Chicken Pineapple Chicken Teriyaki Emily’s Easy Chicken Shawarma Meat Pies (easy method!) Cafe’s Pancake Instant Pot Rotisserie Chicken Pineapple Chicken Teriyaki Chicken sandwich Chicken Tikka boti 15 minute Butter Chicken Masala fish curry Mango-mint and ijamet tulsi shorts Homemade tikki chicken burgers Pomegranate sabza sharbat Green marinated grilled chicken thigh Zucchini spinach fritters Green Kale Smoothie Chicken sandwich Chicken Tikka boti 15 minute Butter Chicken Masala fish curry Mango-mint and ijamet tulsi shorts Homemade tikki chicken burgers Pomegranate sabza sharbat Green marinated grilled chicken thigh Zucchini spinach fritters Green Kale Smoothie
Green Marinated Grilled Chicken Thigh Recipe by Hadisa Tabassum
 Ingredients 20 mins 2 serving 2 pieces chicken thigh 1 cup green chutney 1 lime 1 tsp seasme oil as per taste Salt 2 pieces chicken thigh 1 cup green chutney 1 lime 1 tsp seasme oil as per taste Salt Cooking Instructions 20 mins 1 Assalamualaikum, Take a bowl add all the ingredients are mentioned,mix it,and give it a good massage, 2 Now,grill the chicken thigh,and serve hot with lime. 1 Assalamualaikum, Take a bowl add all the ingredients are mentioned,mix it,and give it a good massage, 1 Assalamualaikum, Take a bowl add all the ingredients are mentioned,mix it,and give it a good massage, 2 Now,grill the chicken thigh,and serve hot with lime. 2 Now,grill the chicken thigh,and serve hot with lime. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 10, 2019 11:09 India,U.P, KANPUR I love cooking, Baking, and much more😄, no life without experimental recipe 😍 daily routine my work only new inventory dishes and recipe ,😋Alhamdolillah 👍 Comments Similar Recipes 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 Emily’s Easy Chicken Shawarma Meat Pies (easy method!) Cafe’s Pancake Instant Pot Rotisserie Chicken Pineapple Chicken Teriyaki Emily’s Easy Chicken Shawarma Meat Pies (easy method!) Cafe’s Pancake Instant Pot Rotisserie Chicken Pineapple Chicken Teriyaki Masala fish curry Mango-mint and ijamet tulsi shorts Pista sandesh Homemade tikki chicken burgers Pomegranate sabza sharbat Zucchini spinach fritters Green Kale Smoothie Aaloo corn Paranthas Quick Tiffin Pizza Pancake Oats Spinach Khichdi Masala fish curry Mango-mint and ijamet tulsi shorts Pista sandesh Homemade tikki chicken burgers Pomegranate sabza sharbat Zucchini spinach fritters Green Kale Smoothie Aaloo corn Paranthas Quick Tiffin Pizza Pancake Oats Spinach Khichdi
Sigeumchi Namul 시금치 나물(Korean Spinach Side Dish) Recipe by Fisiana Cahyadi (@Xian_cookingdiary)
Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Namul (NAHmool) in banchan speak typically refers to vegetable matter made in more of a fresh (not necessarily raw, but as opposed to pickled or preserved) preparation, and often using leafy greens and sprouts. There are several ways to season namul. This particular seasoning is pretty mild, likely familiar to those who have eaten some Korean food, and suitable for making bibim bap. Certain veg take to this preparation better than others - spinach, bok choy, soy bean sprouts, mung bean sprouts, even dandelion greens and chrysanthemum leaves are all traditional. Though they fall in the category of leafy greens, I wouldn't use dark leafy greens such as kale, collard, beet or turnip greens - too tough and chewy. Another thing to keep in mind is the volume of the vegetables will reduce from a third to a half after the blanching and squeezing is done (more with spinach). You can use the same water to blanch all the vegetables you're going to make. Just have a colander and some tongs ready to fish out one batch before putting in another. These seasoning measurements are for roughly 2 cups of blanched vegetables that have been squeezed of the excess liquid and cut into bite sized pieces. Sprouts don't usually need cutting. P.S. The zucchini in this pic was made bokkeum (stir fry) style. I'll share that recipe another day. x
Easy Korean Namul With Garlic Chives And Bean Sprouts Recipe by cookpad.japan
Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Namul (NAHmool) in banchan speak typically refers to vegetable matter made in more of a fresh (not necessarily raw, but as opposed to pickled or preserved) preparation, and often using leafy greens and sprouts. There are several ways to season namul. This particular seasoning is pretty mild, likely familiar to those who have eaten some Korean food, and suitable for making bibim bap. Certain veg take to this preparation better than others - spinach, bok choy, soy bean sprouts, mung bean sprouts, even dandelion greens and chrysanthemum leaves are all traditional. Though they fall in the category of leafy greens, I wouldn't use dark leafy greens such as kale, collard, beet or turnip greens - too tough and chewy. Another thing to keep in mind is the volume of the vegetables will reduce from a third to a half after the blanching and squeezing is done (more with spinach). You can use the same water to blanch all the vegetables you're going to make. Just have a colander and some tongs ready to fish out one batch before putting in another. These seasoning measurements are for roughly 2 cups of blanched vegetables that have been squeezed of the excess liquid and cut into bite sized pieces. Sprouts don't usually need cutting. P.S. The zucchini in this pic was made bokkeum (stir fry) style. I'll share that recipe another day. x
Matumbo Stew Recipe by Calvo
Cooking Instructions 3hrs 1 Cut the matumbo into tiny pieces. Then wash and put to boil. 2 Boil for 3hrs when using a jiko and 1 hr in a pressure cooker. 3 Then in a clean Sufuria / pot put some oil and fry the onions as well as the garlic gloves until brown. 4 The add the chopped tomatoes and stir till soft. 5 Add the knorr beef cube and let it melt before mixing it with the tomatoes. 6 Then add the boiled matumbo and stir let it simmer for a few minutes while dissolving rocyo in 1/8 cup of water. 7 Add royco to the cooking matumbo and 1/4 tsp of salt to taste. 8 Then add water to form the stew. 9 Serve. 1 Cut the matumbo into tiny pieces. Then wash and put to boil. 1 Cut the matumbo into tiny pieces. Then wash and put to boil. 2 Boil for 3hrs when using a jiko and 1 hr in a pressure cooker. 2 Boil for 3hrs when using a jiko and 1 hr in a pressure cooker. 3 Then in a clean Sufuria / pot put some oil and fry the onions as well as the garlic gloves until brown. 3 Then in a clean Sufuria / pot put some oil and fry the onions as well as the garlic gloves until brown. 4 The add the chopped tomatoes and stir till soft. 4 The add the chopped tomatoes and stir till soft. 5 Add the knorr beef cube and let it melt before mixing it with the tomatoes. 5 Add the knorr beef cube and let it melt before mixing it with the tomatoes. 6 Then add the boiled matumbo and stir let it simmer for a few minutes while dissolving rocyo in 1/8 cup of water. 6 Then add the boiled matumbo and stir let it simmer for a few minutes while dissolving rocyo in 1/8 cup of water. 7 Add royco to the cooking matumbo and 1/4 tsp of salt to taste. 7 Add royco to the cooking matumbo and 1/4 tsp of salt to taste. 8 Then add water to form the stew. 8 Then add water to form the stew. 9 Serve. 9 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 Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Fruity mocktail Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Creole Jambalaya Left over Grilled Chicken Spring Roll Greek Mussaka Sweet Matumbo stew Stewed Fish fillet Mango kheer Creole Crawfish Etouffe with grape tomatoes Baked Garlic Crab Fruity mocktail Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Creole Jambalaya Left over Grilled Chicken Spring Roll Greek Mussaka Sweet Matumbo stew Stewed Fish fillet Mango kheer Creole Crawfish Etouffe with grape tomatoes Baked Garlic Crab
Nikujaga Recipe by Yuki Ohtani
Cooking Instructions 30min 1 Heat oil in a pot and cook the sliced beef. Use chopsticks or tongs to gently shake and separate the meat. Tip: Thinly sliced beef works best! 2 Add potatoes, carrots, and onions. Lightly stir-fry until the edges are coated in oil. While cooking vegetables, mix all sauce★ ingredients in a bowl, 3 After cooking the vegetables for 5 minutes, pour the sauce into the pot. Cover with a lid or place a parchment paper lid (otoshibuta) directly on top of the food. Simmer for 20–25 minutes over medium heat 4 Gently stir occasionally, being careful not to break the potatoes. Once the veggies are tender and the sauce is reduced, it's ready. 1 Heat oil in a pot and cook the sliced beef. Use chopsticks or tongs to gently shake and separate the meat. Tip: Thinly sliced beef works best! 1 Heat oil in a pot and cook the sliced beef. Use chopsticks or tongs to gently shake and separate the meat. Tip: Thinly sliced beef works best! 2 Add potatoes, carrots, and onions. Lightly stir-fry until the edges are coated in oil. While cooking vegetables, mix all sauce★ ingredients in a bowl, 2 Add potatoes, carrots, and onions. Lightly stir-fry until the edges are coated in oil. While cooking vegetables, mix all sauce★ ingredients in a bowl, 3 After cooking the vegetables for 5 minutes, pour the sauce into the pot. Cover with a lid or place a parchment paper lid (otoshibuta) directly on top of the food. Simmer for 20–25 minutes over medium heat 3 After cooking the vegetables for 5 minutes, pour the sauce into the pot. Cover with a lid or place a parchment paper lid (otoshibuta) directly on top of the food. Simmer for 20–25 minutes over medium heat 4 Gently stir occasionally, being careful not to break the potatoes. Once the veggies are tender and the sauce is reduced, it's ready. 4 Gently stir occasionally, being careful not to break the potatoes. Once the veggies are tender and the sauce is reduced, it's ready. 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 Rigatoni Bolognese! 🇮🇹 Hanger Steak Chicken pulao The Peach Donkey (Peach Mule) Cheeseburger bites on a stick Rigatoni Bolognese! 🇮🇹 Hanger Steak Chicken pulao The Peach Donkey (Peach Mule) Cheeseburger bites on a stick Mohabbat Ka Sharbat Mulberry Mojito Stone fruit drink Zafrani Chai Salmon Takikomi Gohan Chicken pulao The Peach Donkey (Peach Mule) Hanger Steak Lemon tomato juice Peas and Beans Pasta Mohabbat Ka Sharbat Mulberry Mojito Stone fruit drink Zafrani Chai Salmon Takikomi Gohan Chicken pulao The Peach Donkey (Peach Mule) Hanger Steak Lemon tomato juice Peas and Beans Pasta
Stews and Saucy Dishes
Stews and saucy dishes are all about building layers of flavor. Our collection features recipes that simmer and develop rich, complex tastes that will tantalize your taste buds. From slow-cooked stews to vibrant curries, discover the delicious depth of stews and saucy dishes. Search & Filter Search & Filter Organize by: Save any recipe you like! It is super simple! From Yarda Published: October 15, 2024 From themaverickflavor Published: July 1, 2025 From Tom the Chef Published: January 25, 2024 From The Headless Chef Published: March 11, 2025 From Tom the Chef Published: January 25, 2024 Mushroom Sauce 50 min.50 min. 50 min. 50 min. From Tom the Chef Published: January 25, 2024 From Tom the Chef Published: January 19, 2024 From Yarda Published: September 26, 2024 From Tom the Chef Published: April 30, 2025
Jalapeno Cornbread Muffins Recipe by Brenda
Jalapeno Cornbread Muffins Cooking Instructions 1 Preheat oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. 2 In a large bowl, combine flour, cornmeal, baking soda and salt. 3 In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. 4 Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. 5 Remove from oven and cool on a wire rack. 6 Serve with an extra drizzle of honey. 1 Preheat oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. 1 Preheat oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. 2 In a large bowl, combine flour, cornmeal, baking soda and salt. 2 In a large bowl, combine flour, cornmeal, baking soda and salt. 3 In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. 3 In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. 4 Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. 4 Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. 5 Remove from oven and cool on a wire rack. 5 Remove from oven and cool on a wire rack. 6 Serve with an extra drizzle of honey. 6 Serve with an extra drizzle of honey. 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 Green Bean Casserole Eggplant Parm Bites Slow Cooker John Wayne Casserole Hashbrown Hamburger Casserole Pumpkin Pudding Green Bean Casserole Eggplant Parm Bites Slow Cooker John Wayne Casserole Hashbrown Hamburger Casserole Pumpkin Pudding Tofu Steak Green Bean Casserole Pumpkin Pudding Butternut Squash Lasagna Gremolata Squash Casserole Eggplant Parm Bites Sweet & Spicy Rub Apple Buttermilk Pie Chicken Adobo Hashbrown Hamburger Casserole Tofu Steak Green Bean Casserole Pumpkin Pudding Butternut Squash Lasagna Gremolata Squash Casserole Eggplant Parm Bites Sweet & Spicy Rub Apple Buttermilk Pie Chicken Adobo Hashbrown Hamburger Casserole