ademchaoua/GeneralTextCorpus huggingface dataset:
Apple And Scottish Fudge Tart Recipe by Mila Skull
Cooking Instructions 30 minutes 1 Peel the apples and remove the cores and seeds. 2 Roll out the pastry on a floured surface. Grease a tart pan. 3 Place the pastry in the pan, trim the edges, and prick the bottom with a fork. Preheat the oven to 400°F (200°C). Slice the apples. 4 Place the fudge pieces on your work surface. 5 Crumble the fudge with a knife and sprinkle it over the pastry. 6 Add the apple slices. Cut the butter into small pieces and scatter them over the apples. 7 Sprinkle with brown sugar and bake for 30 minutes. 8 Let cool before removing from the pan. It's ready! 9 1 Peel the apples and remove the cores and seeds. 1 Peel the apples and remove the cores and seeds. 2 Roll out the pastry on a floured surface. Grease a tart pan. 2 Roll out the pastry on a floured surface. Grease a tart pan. 3 Place the pastry in the pan, trim the edges, and prick the bottom with a fork. Preheat the oven to 400°F (200°C). Slice the apples. 3 Place the pastry in the pan, trim the edges, and prick the bottom with a fork. Preheat the oven to 400°F (200°C). Slice the apples. 4 Place the fudge pieces on your work surface. 4 Place the fudge pieces on your work surface. 5 Crumble the fudge with a knife and sprinkle it over the pastry. 5 Crumble the fudge with a knife and sprinkle it over the pastry. 6 Add the apple slices. Cut the butter into small pieces and scatter them over the apples. 6 Add the apple slices. Cut the butter into small pieces and scatter them over the apples. 7 Sprinkle with brown sugar and bake for 30 minutes. 7 Sprinkle with brown sugar and bake for 30 minutes. 8 Let cool before removing from the pan. It's ready! 8 Let cool before removing from the pan. It's ready! 9 9 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 Basque Cheese Cake Easy Sampaloc Recipe California Farm Venison Dinner Broth with Noodles Pumpkin-Quince Dump Cake Basque Cheese Cake Easy Sampaloc Recipe California Farm Venison Dinner Broth with Noodles Pumpkin-Quince Dump Cake Chinese Pasta masala Barley flour and leftover poha thepla Split Jowar daliya Poha barley cutlets Lilva lifafa Cheesy Butterfly (Farfalle) White Sauce Veggie Pasta Gulkand Kulfi Indian Style Macaroni Pasta Custard Apple Rabdi Boneless fish curry Chinese Pasta masala Barley flour and leftover poha thepla Split Jowar daliya Poha barley cutlets Lilva lifafa Cheesy Butterfly (Farfalle) White Sauce Veggie Pasta Gulkand Kulfi Indian Style Macaroni Pasta Custard Apple Rabdi Boneless fish curry
Tarte Tatin Recipe by Marcsi Jozsa
Vegan Apple Tarte Tartin Vegan Apple Tarte Tartin Do you ever get mindblown when you found something out of the norm during your grocery shopping? That's what happened to me. I was actually browsing some frozen puff pastries in the frozen section in a supermarket and found out there is actually a vegan puff pastry. It was like "pppssshhhh" to my head. The most amazing thing is as I scanned thru' the ingredients list, there are no bi-product or chemical, all natural ingredients! Sadly, I didn't snap any photos of the brand cos I was skeptical. Skeptical about how pastry without butter will react during final baking process. As soon as I saw how it puff up with all those beautiful layers, I am convinced. As you should know, I dislike pie/tart crust. Needless to say, I am not a fan of apple pie or tart; it is usually too over the top sweet with extra sweeteners or cream or whatnot and you can't really taste the apples. This is how an apple pastry should be. Simple, elegant and not too sweet without any added extra ingredients. Just allow the caramel, apples and the puff pastry work their magic. I am using a mixture of apples: gala, honeycrisp and granny smith. I am using a 9 inch oven proof skillet. Adjust the ingredients accordingly if you are using a smaller or a bigger skillet. It has to be oven proof. Anyway, I hope you will give this recipe a try. Daniel Lim
Orange Chicken Recipe by shannalee83
Orange Chicken Cooking Instructions 30 mins 1 In a large bowl combine cornstarch and garlic powder; toss chicken in the mixture. 2 In a separate bowl combine soy sauce, water, orange juice, brown sugar, ginger, cornstarch and red pepper flakes. Set aside. 3 In a large skillet or wok over medium-high heat, stir fry chicken in vegetable oil until golden brown, about 7 to 10 minutes. 4 Pour in prepared sauce and orange marmalade. Simmer until sauce is thickened about 10 minutes. Serve with white or brown rice. 1 In a large bowl combine cornstarch and garlic powder; toss chicken in the mixture. 1 In a large bowl combine cornstarch and garlic powder; toss chicken in the mixture. 2 In a separate bowl combine soy sauce, water, orange juice, brown sugar, ginger, cornstarch and red pepper flakes. Set aside. 2 In a separate bowl combine soy sauce, water, orange juice, brown sugar, ginger, cornstarch and red pepper flakes. Set aside. 3 In a large skillet or wok over medium-high heat, stir fry chicken in vegetable oil until golden brown, about 7 to 10 minutes. 3 In a large skillet or wok over medium-high heat, stir fry chicken in vegetable oil until golden brown, about 7 to 10 minutes. 4 Pour in prepared sauce and orange marmalade. Simmer until sauce is thickened about 10 minutes. Serve with white or brown rice. 4 Pour in prepared sauce and orange marmalade. Simmer until sauce is thickened about 10 minutes. Serve with white or brown rice. 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 Jumbo Parmesan Shrimp Fall off the bone crockpot ribs Pasta With Spinach, Parsley and Pimento Apple Crumble Baked pork chops Jumbo Parmesan Shrimp Fall off the bone crockpot ribs Pasta With Spinach, Parsley and Pimento Apple Crumble Baked pork chops Dry peanut chutney Fall off the bone crockpot ribs Chicken Milanese Grilled salmon & pasta Simple butter paneer Italian stretch soup! Rice cheese ball Sakkarai Pongal Thai Basil fettuccine Dry peanut chutney Fall off the bone crockpot ribs Chicken Milanese Grilled salmon & pasta Simple butter paneer Italian stretch soup! Rice cheese ball Sakkarai Pongal Thai Basil fettuccine
California Farm Dried Orange Peel Tea Recipe by Hobby Horseman
Cooking Instructions 10 minute wash, 2 hour dry, 2 minute steep. 1 Immerse orange in quart of cold water with 2 Tbs baking soda, ten minutes, scrub, rinse, dry, peel. Slice peel in match stick size strips as wide as the peel is thick to ensure even drying. Dry in 140 F degree oven. Mine takes 2 hours. 2 Put glass with cold water and strips of dried orange peel in microwave, heat in one minute increments till the fragrance released is to your liking. I use 6 strips of peel, 6 ounces of water and two minutes. 1 Immerse orange in quart of cold water with 2 Tbs baking soda, ten minutes, scrub, rinse, dry, peel. Slice peel in match stick size strips as wide as the peel is thick to ensure even drying. Dry in 140 F degree oven. Mine takes 2 hours. 1 Immerse orange in quart of cold water with 2 Tbs baking soda, ten minutes, scrub, rinse, dry, peel. Slice peel in match stick size strips as wide as the peel is thick to ensure even drying. Dry in 140 F degree oven. Mine takes 2 hours. 2 Put glass with cold water and strips of dried orange peel in microwave, heat in one minute increments till the fragrance released is to your liking. I use 6 strips of peel, 6 ounces of water and two minutes. 2 Put glass with cold water and strips of dried orange peel in microwave, heat in one minute increments till the fragrance released is to your liking. I use 6 strips of peel, 6 ounces of water and two minutes. 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 Baked mixed veggies Picadillo Pulled Chicken Sandwiches - BBQ flavored Baked mixed veggies Picadillo Pulled Chicken Sandwiches - BBQ flavored Mango Falooda Schezwan paneer capsicum (shimla mirch) Mango Bread Pudding Shimla mirch potato stuffed Mango kulfi 🥭 Shimla Mirch Mango milk shake Baked mixed veggies Tzatziki Herbed Capsicum Paratha (Healthy Shimla Mirch Paratha) Mango Falooda Schezwan paneer capsicum (shimla mirch) Mango Bread Pudding Shimla mirch potato stuffed Mango kulfi 🥭 Shimla Mirch Mango milk shake Baked mixed veggies Tzatziki Herbed Capsicum Paratha (Healthy Shimla Mirch Paratha)
Orange Chocolate Tart (No Sugar) Recipe by Lina Bond
Cooking Instructions 1 Chop in blender or processor almonds and walnuts. Add dates. Dates are very sticky if you try to blend it separately. So it’s good idea to add some nut flour. Spread in the shape. Bake 8 mins 360 F. 2 Blend all ingredients for caramel. Spread over the base layer. 3 Blend all the ingredients for chocolate topping. Spread over the caramel layer. Bake 15-20 mins. After it cools down put in the fridge for 30 mins. (Note: I didn’t have almond milk so I tried to quickly improvise 😅) usually it was dark chocolate colour but this time topping colour is different.) 4 Decorate with orange zest 🍊 1 Chop in blender or processor almonds and walnuts. Add dates. Dates are very sticky if you try to blend it separately. So it’s good idea to add some nut flour. Spread in the shape. Bake 8 mins 360 F. 1 Chop in blender or processor almonds and walnuts. Add dates. Dates are very sticky if you try to blend it separately. So it’s good idea to add some nut flour. Spread in the shape. Bake 8 mins 360 F. 2 Blend all ingredients for caramel. Spread over the base layer. 2 Blend all ingredients for caramel. Spread over the base layer. 3 Blend all the ingredients for chocolate topping. Spread over the caramel layer. Bake 15-20 mins. After it cools down put in the fridge for 30 mins. (Note: I didn’t have almond milk so I tried to quickly improvise 😅) usually it was dark chocolate colour but this time topping colour is different.) 3 Blend all the ingredients for chocolate topping. Spread over the caramel layer. Bake 15-20 mins. After it cools down put in the fridge for 30 mins. (Note: I didn’t have almond milk so I tried to quickly improvise 😅) usually it was dark chocolate colour but this time topping colour is different.) 4 Decorate with orange zest 🍊 4 Decorate with orange zest 🍊 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 Pumpkin Squares w/Cream Cheese Buttercream Thanksgiving Cranberry Sauce🍊♥️ Pumpkin Squares w/Cream Cheese Buttercream Thanksgiving Cranberry Sauce🍊♥️ Cranberry Pistachio Shortbread Cookies: Homemade Salsa: Gurasa Shrimp and Chicken Fried Rice Dry Fruit Laddu Cabbage & Egg Rice Soup Simmered Wombok & Dried Shrimps Ponzu Chicken & Eggplant Rice Bowl Pumpkin Squares w/Cream Cheese Buttercream Broccoli Stir Fry Indian Style Cranberry Pistachio Shortbread Cookies: Homemade Salsa: Gurasa Shrimp and Chicken Fried Rice Dry Fruit Laddu Cabbage & Egg Rice Soup Simmered Wombok & Dried Shrimps Ponzu Chicken & Eggplant Rice Bowl Pumpkin Squares w/Cream Cheese Buttercream Broccoli Stir Fry Indian Style
Kale Potato Soup Recipe by pomdoro
Kale Potato Soup Cooking Instructions 30 mins 1 This kale potato soup is light, healthy and made with simple ingredients. 2 Spice mix: 3 In a large saucepan, bring broth to a boil and add in chopped potatoes and carrots, parsley, bay leaf and nutmeg. Maintain at a simmer, cook for approximately 10 minutes, or until potato is soft, but maintains shape. 4 In a separate sauce pan heat the garlic and turmeric in oil until well incorporated. 5 Pour spice mix into large sauce pan with broth. 6 Add kale. Push down with wooden spoon to incorporate and cook until the kale begins to wilt. 7 Salt and pepper to taste. 8 When ready to serve, lightly drizzle walnut oil and garnish with fresh parsley. 1 This kale potato soup is light, healthy and made with simple ingredients. 1 This kale potato soup is light, healthy and made with simple ingredients. 2 Spice mix: 2 Spice mix: 3 In a large saucepan, bring broth to a boil and add in chopped potatoes and carrots, parsley, bay leaf and nutmeg. Maintain at a simmer, cook for approximately 10 minutes, or until potato is soft, but maintains shape. 3 In a large saucepan, bring broth to a boil and add in chopped potatoes and carrots, parsley, bay leaf and nutmeg. Maintain at a simmer, cook for approximately 10 minutes, or until potato is soft, but maintains shape. 4 In a separate sauce pan heat the garlic and turmeric in oil until well incorporated. 4 In a separate sauce pan heat the garlic and turmeric in oil until well incorporated. 5 Pour spice mix into large sauce pan with broth. 5 Pour spice mix into large sauce pan with broth. 6 Add kale. Push down with wooden spoon to incorporate and cook until the kale begins to wilt. 6 Add kale. Push down with wooden spoon to incorporate and cook until the kale begins to wilt. 7 Salt and pepper to taste. 7 Salt and pepper to taste. 8 When ready to serve, lightly drizzle walnut oil and garnish with fresh parsley. 8 When ready to serve, lightly drizzle walnut oil and garnish with fresh parsley. 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 Fried Cabbage... Beef & Broccoli Stir Fry with variations Lemon Rosemary Muffins Griff's 6 minute carmels Macs egg salad sandwich Fried Cabbage... Beef & Broccoli Stir Fry with variations Lemon Rosemary Muffins Griff's 6 minute carmels Macs egg salad sandwich Jelly cresents Mamma Bears Banana Pudding Cyclone Chili Balsamic mushrooms Pina Colada Bars Almond Coconut Brownies Cucumber Tomato Salad Perfect Hollandaise Sheree's Sweet & Sour Balsamic Vinegrette Minestrone Soup Jelly cresents Mamma Bears Banana Pudding Cyclone Chili Balsamic mushrooms Pina Colada Bars Almond Coconut Brownies Cucumber Tomato Salad Perfect Hollandaise Sheree's Sweet & Sour Balsamic Vinegrette Minestrone Soup
Kale With Squash And Onion Recipe by Chad Richey
Kale with Squash And Onion Cooking Instructions 45 mins 1 Preheat oven to 350°F 2 Toss butternut squash in first measure of olive oil, place on a baking sheet, and place on center rack of heated oven. Cook for 25-35 minutes, or until tender. 3 Place onion with second measure of olive oil in a large skillet over medium heat with salt and pepper and cook until well caramelized. (About 15 minutes) 4 Once onions are caramelized, add the kale and spices. Cook until the kale wilts slightly. 5 Deglaze the pan with vinegar and lime juice then gently fold in the roasted squash. 6 Serve immediately. 1 Preheat oven to 350°F 1 Preheat oven to 350°F 2 Toss butternut squash in first measure of olive oil, place on a baking sheet, and place on center rack of heated oven. Cook for 25-35 minutes, or until tender. 2 Toss butternut squash in first measure of olive oil, place on a baking sheet, and place on center rack of heated oven. Cook for 25-35 minutes, or until tender. 3 Place onion with second measure of olive oil in a large skillet over medium heat with salt and pepper and cook until well caramelized. (About 15 minutes) 3 Place onion with second measure of olive oil in a large skillet over medium heat with salt and pepper and cook until well caramelized. (About 15 minutes) 4 Once onions are caramelized, add the kale and spices. Cook until the kale wilts slightly. 4 Once onions are caramelized, add the kale and spices. Cook until the kale wilts slightly. 5 Deglaze the pan with vinegar and lime juice then gently fold in the roasted squash. 5 Deglaze the pan with vinegar and lime juice then gently fold in the roasted squash. 6 Serve immediately. 6 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 Baked Cheesy Spicy Potato Spicy Cashew Chicken Texas Homestead Hash Chocolate Truffles Yogurt-Rich Chiffon Cake Baked Cheesy Spicy Potato Spicy Cashew Chicken Texas Homestead Hash Chocolate Truffles Yogurt-Rich Chiffon Cake Baked Cheesy Spicy Potato Meat Kabobs-HCG Orange Ginger Chicken-HCG Chicken Chili-HCG Slow Cooked Roast-HCG Teriyaki Chicken with Roasted Onions Napa Cabbage Salad Mint Pepper Cookies Brown Butter Pasta Yogurt-Rich Chiffon Cake Baked Cheesy Spicy Potato Meat Kabobs-HCG Orange Ginger Chicken-HCG Chicken Chili-HCG Slow Cooked Roast-HCG Teriyaki Chicken with Roasted Onions Napa Cabbage Salad Mint Pepper Cookies Brown Butter Pasta Yogurt-Rich Chiffon Cake
Crock Pot Potato, Kale, And Sausage Soup Recipe by Shelby Henry
Crock Pot Potato, Kale, And Sausage Soup Cooking Instructions 1 Add heavy cream and chicken broth to crock pot. 2 Dice half of a large onion and add to crock pot. 3 Slice potatoes and add. 4 Cut up three strips of bacon and add to crock pot. 5 Wash and cut up kale. Add to crock pot 6 Sprinkle salt, pepper, and garlic powder to taste in crock pot. 7 Cook on low 8 hours stirring occasionally. 8 Cook sausage in olive oil until browned. Add salt, pepper, oregano, basil, and thyme to season. 9 Add sausage to crock pot, stir. Cook for another 10-15 mins to infuse flavors. 10 Enjoy! 1 Add heavy cream and chicken broth to crock pot. 1 Add heavy cream and chicken broth to crock pot. 2 Dice half of a large onion and add to crock pot. 2 Dice half of a large onion and add to crock pot. 3 Slice potatoes and add. 3 Slice potatoes and add. 4 Cut up three strips of bacon and add to crock pot. 4 Cut up three strips of bacon and add to crock pot. 5 Wash and cut up kale. Add to crock pot 5 Wash and cut up kale. Add to crock pot 6 Sprinkle salt, pepper, and garlic powder to taste in crock pot. 6 Sprinkle salt, pepper, and garlic powder to taste in crock pot. 7 Cook on low 8 hours stirring occasionally. 7 Cook on low 8 hours stirring occasionally. 8 Cook sausage in olive oil until browned. Add salt, pepper, oregano, basil, and thyme to season. 8 Cook sausage in olive oil until browned. Add salt, pepper, oregano, basil, and thyme to season. 9 Add sausage to crock pot, stir. Cook for another 10-15 mins to infuse flavors. 9 Add sausage to crock pot, stir. Cook for another 10-15 mins to infuse flavors. 10 Enjoy! 10 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 Awesome Pizza Dogs Spinach and Artichoke dip Bacon Wrapped Asparagus White Butter Cake with Strawberry and Blueberry Whipped Cream Double Chocolate Oreo Suprise Awesome Pizza Dogs Spinach and Artichoke dip Bacon Wrapped Asparagus White Butter Cake with Strawberry and Blueberry Whipped Cream Double Chocolate Oreo Suprise Homestead Hash Gluten free, dairy free, egg free banana muffins that are the best EVER! Banana Boat Basic Guacamole Chocolate French toast Indonesian/Dutch Bahmi Sour Cream Baked Chicken Mo's salmon Blackened Seasoned Salmon Sourdough pizza dough Homestead Hash Gluten free, dairy free, egg free banana muffins that are the best EVER! Banana Boat Basic Guacamole Chocolate French toast Indonesian/Dutch Bahmi Sour Cream Baked Chicken Mo's salmon Blackened Seasoned Salmon Sourdough pizza dough
Steamed Kale Pesto Recipe by Daniela Innamorati
Cooking Instructions 30 minutes 1 Steam the kale leaves (with the tough center stems removed and cut into strips) for 5 minutes. 2 Place the ricotta cheese, grated Pecorino Romano, peeled and roughly chopped garlic clove, extra virgin olive oil, pine nuts, a generous grating of nutmeg, and the steamed kale leaves into a blender or food processor. 3 Blend until you get a smooth, creamy consistency. 4 Your pesto is ready to use! For example, toss it with pasta—just thin it with 2-3 tablespoons of pasta cooking water before mixing. 1 Steam the kale leaves (with the tough center stems removed and cut into strips) for 5 minutes. 1 Steam the kale leaves (with the tough center stems removed and cut into strips) for 5 minutes. 2 Place the ricotta cheese, grated Pecorino Romano, peeled and roughly chopped garlic clove, extra virgin olive oil, pine nuts, a generous grating of nutmeg, and the steamed kale leaves into a blender or food processor. 2 Place the ricotta cheese, grated Pecorino Romano, peeled and roughly chopped garlic clove, extra virgin olive oil, pine nuts, a generous grating of nutmeg, and the steamed kale leaves into a blender or food processor. 3 Blend until you get a smooth, creamy consistency. 3 Blend until you get a smooth, creamy consistency. 4 Your pesto is ready to use! For example, toss it with pasta—just thin it with 2-3 tablespoons of pasta cooking water before mixing. 4 Your pesto is ready to use! For example, toss it with pasta—just thin it with 2-3 tablespoons of pasta cooking water before mixing. 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 Alfredo Sauce Cucumber Yogurt Appetizer French onion dip White chocolate peppermint brownies: Healthy Latin Ropa Vieja Alfredo Sauce Cucumber Yogurt Appetizer French onion dip White chocolate peppermint brownies: Healthy Latin Ropa Vieja Wheat flour ladoo or pinni Fried Manchurian balls Gappa gotala (kachori) Banana bread Cauliflower Lahori Katlama 😋 Sandwich Healthy Veg oats Haloumie cheese with tomato Pickled cucumber Wheat flour ladoo or pinni Fried Manchurian balls Gappa gotala (kachori) Banana bread Cauliflower Lahori Katlama 😋 Sandwich Healthy Veg oats Haloumie cheese with tomato Pickled cucumber